Freezer Meals: July 10th, 10:00 a.m.

Hi all! These are the recipes for July. Leave a comment with your order!

Dinners:

• Lasagna
• Stuffed Chicken
• Island Chicken w/Fruit Salsa
• Green Chile Enchiladas

Sides:

• Freezer Garlic Bread
• Zesty Italian Pasta Salad

Dessert:

• Frozen Strawberry Margarita Dessert

Lasagne

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

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3/4 pound lasagna noodle

3/4 pound ground beef, browned and drained

3/4 cup onion, diced

20 1/4 fluid ounces spaghetti sauce

12 fluid ounces cottage cheese

12 ounces mozzarella cheese, shredded

6 ounces parmesan cheese, shredded

1 1/2 tablespoons parsley

Mix pasta sauce with onion and beef. Mix cottage cheese and mozzarella and parsley. Put a small amount of sauce on the bottom of pan. Layer first with noodles, then sauce, then cheese mixture, then parmesan. Layer again, Noodles, sauce, and cheese on the top. Freeze. Thaw. Bake at 350 for 45 minutes

Freezer Garlic Bread Recipe

Loaf of french bread

1 cup butter or margarine, softened

2 cloves of garlic, peeled and crushed

Take a loaf of french bread, and make cuts every once inch down the loaf, not cutting quite through the bottom. Soften one cup of butter or margarine and mix with two crushed cloves of garlic. Spread evenly between the slices. Wrap in aluminum foil, then wrap in a large freezer bag. To serve, remove from freezer and remove plastic wrap. Place in oven preheated to 350 degrees for 15 minutes. Open the foil wrapper to allow steam to vent, increase oven temperature to 450 degrees and heat for another 10 minutes. Serve.

Green Chili Enchiladas

Serving Size :

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds lean ground beef

1 1/4 cups onion, chopped

1 tablespoon chili powder

salt and pepper

2 cups monterey jack cheese

8 flour tortillas

1 can cream of chicken soup

1 1/2 cups sour cream

4 ounces diced, green chilies

Cook ground beef and saute onions until the meat is brown, about 15 minutes. Combine meat with chili powder, salt and pepper. Reserve 1 cup of cheese in a 1 quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll it and place seam side down in pan. Combine soup, sour cream, and green chilies to make sauce; pour over tortillas. Cover and Freeze. Thaw. Bake uncovered in a preheated 375 oven for 20-25 minutes. The last 10 minutes, of baking, sprinkle the remaining cheese on top.

Stuffed chicken

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

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8 ounces feta cheese -- crumbled (2 cups)

1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped

1/2 cup pitted Kalamata olives -- coarsely chopped

3 large scallions -- thinly sliced (1 cup)

1 teaspoon dried oregano

16 chicken cutlets -- (about 4 pounds total)

Coarse salt and ground pepper

2 cups tomato sauce -- (optional)

In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside. Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months. To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

Island Chicken with Fruit Salsa

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

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6 chicken breast

3/4 cup italian dressing

1/2 cup onion -- diced

1/2 cup pineapple -- diced

1/2 cup yellow pepper -- diced

1/2 cup balsamic vinegar

1/2 cup brown sugar

1 teaspoon cilantro

Mix marinade. Add chicken. Freeze. Thaw. Grill, bake or sauté. Serve with rice or couscous.

Zesty Italian Pasta Salad

1-1/2 cups dry vegetable rotini

1/2 cup Zesty Italian Salad Dressing

1/2 cup Kraft Zesty Italian Dressing

1 cup Parmesan cheese

1 red pepper chopped

1 green pepper chopped

1 yellow pepper chopped

Cook rotini until barely cooked al dente (VERY IMPORTANT, do not overcook) Freeze in single portion servings in freezer bags or containers. Great for lunches! Put into the lunchbox frozen, and it will be thawed for lunchtime.

Frozen Strawberry Margarita Dessert

Serving Size: 8-10

Ingredients:

1 cup finely crushed pretzels

1/4 cup brown sugar

1/2 cup finely chopped nuts

1/2 cup melted butter

1/4 cup lime juice

2 Tbsp. orange juice

2 Tbsp. lemon juice

14 oz. can sweetened condensed milk

10 oz. pkg. frozen strawberries in syrup, thawed

1 cup whipping cream

2 Tbsp. powdered sugar

1 tsp. vanilla

Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of ungreased 10" springform pan and chill until firm. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm. Let stand at room temperature for 10-15 minutes before slicing and serving.

March Recipes

Here are the Recipes for March Freezer Meals: Thanks again for coming!

Lemon Honey Chicken with Olives

Ingredients

• 1/2 cup lemon juice
• 1/2 cup low-sodium chicken broth
• 1/4 cup honey
• 6 chicken breasts, cut into pieces
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 10 sprigs fresh thyme
• 2 cups mixed large green and black olives

Directions

• 1Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt.
• 2Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes.
• 3Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.

Turkey Enchiladas

• 1 1/4 lbs ground turkey
• 1 onion, chopped
• 1 cup sour cream
• 1 cup frozen corn
• 2 cans/jars mild enchilada sauce (or kick it up for spicer enchiladas)
• 2 cups grated cheese (cheddar or Monterey Jack)
• 6-8" tortillas (you will need approx 10-12 depending on size)

In skillet with small amount of cooking oil over medium heat, cook ground turkey and onion until turkey is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.

In a 9x13 baking dish, spray lightly with non-stick cooking spray and coat bottom with 1/3 cup enchilada sauce. In each tortilla, spoon 2 tbsp of meat mixture and 1 tbsp of cheese and roll rortilla. Place in baking dish seam-side down. Once all enchiladas are in baking dish, pour remaining enchilada sauce over, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.

On baking day: Remove and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.

Tomato Soup with Basil Freezer Recipe

• 1 28-oz can chopped tomatoes (with juice)
• 2 cups chicken broth
• 1/2 cup milk
• 1 tbsp olive oil
• 1/3 cup onion, finely chopped
• 1 tsp garlic, minced
• 1 cup fresh basil, chopped and loosely packed

Heat olive oil and saute garlic and onion in a large soup pot over medium heat, until onion is translucent (roughly five minutes). Add tomatoes with juice and chicken broth, bringing to a boil. Reduce heat and simmer 20 minutes, or until soup begins to thicken. Add basil, stirring to combine. If you prefer tomato soup smooth, transfer to a food processor and blend until smooth then return to pot, otherwise skip this step. Stir in milk. Can serve now or allow to cool and transfer to labeled freezer containers.

On serving day: Remove from freezer for defrosting, then transfer to soup pot and reheat over low heat.

Bran Apple Muffins Freezer Cooking Recipe

• 1 cup bran cereal
• 1 cup untoasted wheat germ
• 1 1/2 cups whole wheat flour
• 1/2 cup nonfat dry milk
• 1 tbsp baking powder
• 3/4 cup raisins
• 1/2 cup chopped walnuts
• 2 large eggs
• 12 oz frozen apple juice concentrate, thawed
• 1/4 cup salad oil
• muffin tins, either with paper lined cups or greased

In a large mixing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet. Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.
To serve, allow to thaw before serving

Chinese Cashew Chicken

• 1 chicken breast, cut in 1" pieces
• Small amount of oil
• 2/3 cup cashews
• 6 mushrooms, thinly sliced
• 2 oz can bamboo shoots, drained and sliced
• 4 oz frozen peas
• 5/8 cup water
• 1/2 tsp sugar
• 2 tsp cornstarch, disolved in 2 tbsp water

Chicken marinade:

• 1 tsp medium apple juice
• 2 tsp soy sauce
• 1 tsp oil
• 1/2 tsp sugar
• 2 tsp cornstarch

Combine ingredients for marinade, add chicken and marinade for ten minutes. Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside. Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms. Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened. Cool, place in freezer container and freeze. To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.

Easy Chicken Pot Pie

• 1 2/3 cups frozen peas and carrots
• 2 cups cooked chicken breast halves -- chopped
• 1 can cream of chicken soup
• 1 cup Bisquick® baking mix
• 1/2 cup milk
• 1 egg

Stir together vegetable, chicken and soup. In a bowl, stir remaining ingredients until blended. Pour vegetable mixture into 9" pie tin or 8X8 pan. Pour Bisquick mixture on top. Freeze. Thaw. Bake at 400 for 30 minutes or until golden brown.

Freezer Meals: March 6, 10:00 a.m.

Hey girls! Here is the list of meals for the next freezer meal activity, along with what is required for each meal. As a reminder, please label your pans and bags with your name and the meal for which they are intended.

Breakfast:

• Bran Apple Muffins (We'll mix them up at the activity; bring a tupperware to take them home and bake them.)
  Required: Tupperware to take dough home to bake it.

Entrees:

• Easy Chicken Pot Pie
• Required: 2 cups COOKED, chopped chicken pieces9" pie tin or 8 x 8 pan WITH LID
• Chinese Cashew Chicken
• Required: 4-6 RAW chicken breasts, cut into pieces;3 Freezer Bags
• Tomato Soup with Basil
• Required: 1 Labeled Freezer Bag, 1 56-oz (or so) tupperware or sealing-liquid- holding dish
• Turkey Enchiladas
• Required: 1 1/4 lb COOKED ground turkey; 1 Labeled 9 x 13 pan
• Lemon Honey Chicken with Olives
• Required: 4-6 RAW chicken breasts, cut into pieces; 2 Labeled Freezer Bags

So there you have it! I"ll post recipes later. Again, any questions, call or email Shawna. Can't wait to see you there!

Freezer Meals: Sat, Feb 6, 10:00 a.m.

Hi Sisters, Sorry that this is on later than planned. I'm just slow. I know this is at an awkward time, so know that if you can't make it, but want to make the meals, give me a call and we'll work on it for you! Here is a list of the meals planned for Friday, followed by the full recipes:

Entrees:

• Italian Cheese-Stuffed Meat Loaf
• Chinese Chicken Morsels
• Steak Fajitas
• Tofu-Spinach-Cheese Stuffed Shells

Side:

• Sesame Green Beans

Dessert:

• Chocolate Blizzard Cookies

Please leave a comment with your order no later than Thursday at Noon!

Remember, you provide the meat, so you can do any substitutions you want. Thanks and See you Friday! Call me with any questions you have!

Recipes:

Sesame Green Beans

Serves: 8

Ingredients

• 2 pounds green beans, stemmed
• 3 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon fresh grated ginger
• 2 tablespoons sesame seeds
• 1/4 teaspoon kosher salt

Directions

• 1Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.
• 2In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Serves: 6

Ingredients

· 1 pkg large shell pasta

· 1 pkg. tofu (extra firm)

· 2 c. frozen chopped spinach

· 3 c. ricotta cheese

· 1 ½ c. parmesan cheese

· Marinara Sauce (to top)

· Parsley (to top)

· 3 t. Italian Seasoning

· 1 t. garlic powder

· Mozarella Cheese (to top)

Biol shells until al dente. In blender or mixing bowl, mix tofu, spinach, Italian seasoning, garlic pwdr parmesan and ricotta; fill shells. Spread ½ c. marinara sauce on bottom of pan, fill pan with shells. Top with remaining marinara and mozzarella. Garnish with Parsley. Freeze. When thawed, bake covered at 350 for 45 min. Remove cover and continue to bake until cheese is browned on top.

Steak Fajitas

Ingredients:

1 pound sirloin steak

2 tablespoons lime juice

2 tablespoons white wine vinegar

1 tablespoon salad oil

1 teaspoon oregano

2 cloves garlic

6 flour tortilla

10 ounces frozen veggies fajita style

1/2 cup salsa

Place meat and marinade ingredients in freezer bag; bag tortillas separately. Freeze. Thaw meat and pan sear it; add veggies and bring to high heat. While veggies continue to cook, pull out meat and cut it across the grain in thin slices. Return to pan and cook until heated. Serve with tortillas and salsa.You can add avacado and tomatoes and cilantro if you wish!

Chinese Chicken Morsels

Ingredients:

1 pound chicken breast -- cubed 1"

1/2 cup lemon juice

1/4 cup soy sauce

1/4 cup dijon mustard

2 teaspoons vegetable oil

1/4 teaspoon cayenne pepper

1 cup rice -- uncooked

Cut chicken breast into 1" cubes. Make the Marinade combining the lemon juice, soy sauce, mustard, oil, and pepper. Put Marinade and chicken in a 1 gallon bag. Put rice in a sandwich baggie and then put it in between bags. Freeze.
Thaw. Warm marinade in a small saucepan. Place cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with Marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions. Heat remaining marinade and serve over rice.

Chocolate Blizzard Cookies:

These cookies are so rich and delicious that you have to hide them from yourself so you won't eat them all at once! The white chocolate "chips" inside are a wonderful change from regular dark chocolate chip cookies. But, of course if you do not like change, just use bittersweet or semisweet chips and call these cookies Chocolate Tornado Cookies. You don't have to bake these cookies all at once. They are very rich, so just cut off what you need for baking. They also freeze well after they are baked.

1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 cup brown sugar
3/4 cup granulated sugar
10 oz. white chocolate, chopped
2 cups chopped toasted pecans

Melt the chocolate and butter over hot water. Cool slightly.

Sift together the flour, baking powder and salt. Reserve.

Beat the eggs with the sugars until light and stir in the melted chocolate. Add the flour mixture, chopped white chocolate and nuts. Refrigerate the dough until it is cold enough to mould.

Shape the dough into two flat rolls about 3 in. in diameter, like refrigerator cookies. Roll in additional flour and wrap well in waxed paper. Don't worry about the floury edges of the cookies after they are baked. It makes them look more blizzardy! Freeze for 1 hour.

Preheat the oven to 350 degrees F/180 degrees C. Line cookie sheets with parchment paper. Slice the cookies 1/2 inch thick. Bake only 10 to 12 minutes or just until they lose their sheen. They should just barely hold their shape when cool, and should be moist and chewy inside. Gently lift the cookies off the cookie sheets and cool on racks.

Italian Cheese-Stuffed Meat Loaf

Ingredients

2 pounds extra lean ground beef

2 eggs

1 cup dry italian bread crumbs

1/2 cup grated parmesan cheese

1 1/2 teaspoons basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

4 cloves minced garlic

8 ounces pizza sauce

2 cups grated provolone cheese

4 ounces sliced olives -- canned

4 ounces sliced mushroom -- canned

4 ounces pimiento -- jar

Spray bottom of 9X13 pan. Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the

jar of pizza sauce together until well combined. Place ½ the meat into a dish and level out. Smoosh the center down and build up the sides so you have a lip on the meat. Put a little shredded cheese along the trough, then top with mushrooms , more cheese, olives, more cheese, then pimentos and remaining cheese. With the remaining meat, make it thin, like three big burgers and put them on top so you cover the cheese. Pinch the sides well so the filling will not escape. Rub the sides down with cold water on your hands until you see it is smooth. (The water sets the meat so it doesn't break as easily). Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate from meat.

Freeze. Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread the rest of the pizza sauce on top and give it a sprinkle of parsley or oregano. Bake another 20 minutes. (This meal is absolutely delightful).

Freezer Meal Info

Hi Girls! Just a few notes:

1. The date and time of the activity is still the same: (11/21) at 9:00 a.m. However, the location is different due to the game. Now it will be held at North Canyon Condo's Basement Kitchen. The address is 2244 N. Canyon Rd. It's on the NE corner of 2230 and Canyon Rd. Call Shawna (I'm in the directory) with questions.
2. Orders are Due no later than Wednesday!! This is so I can send you all the information and you have time to get the meat/pans/baggies that you need.
3. Because the blog is public, don't leave your email address in the comment. It's probably better to be safe than sorry! I'll look you up in the directory. Thanks!

Freezer Meal Activity

Hi Girls! Hope all goes well in finding this blog!

Remember that the Freezer Meal Activity is on November 21st at 9:00 a.m. at the church.

Here is the list of recipes:

Baked Eggs Casserole (Breakfast)

Minestrone Soup (Dinner; Crock pot recipe; can be vegetarian)

Cranberry Chicken (Dinner)

Baked Ziti (Dinner; Can be vegetarian)

Island Chicken with Fruit Salsa (Dinner)

Caramel Apple Crisp (Dessert, served over ice cream)

The actual recipes are listed below; look through and please leave a comment with your order. You can order as many or as few as you want; just remember that each meal will cost between $4-8 to be paid on the day of the activity. Please also leave your email address in the commment so I can send you instructions and let you know what to bring. Any questions, email Shawna!

Thanks girls! I think this will be a great meeting!

RECIPES
Breakfast: Baked Eggs Casserole
6 slices bread, cut into cubes
1/2 c. chopped onions
3 c. grated cheese
6 eggs
1/4 c. chopped green onion
3 c. milk
1 c. chopped ham
Combine all Ingredients except eggs and milk in 9x13 pan.
Whisk together eggs and milk and pour over top
Freeze.
When thawed, bake uncovered at 375 degrees for 45 min.

Dinner: Minestrone Soup
1 can kidney beans
1 t. basil
1 t. salt
1/2 t. pepper
1 t. oregano
1 t. parsley
1 lb. sweet italian sausage
2 stalks celery, chopped
2 carrots, chopped
1 small onion, chopped
28 oz. diced tomatoes
8 c. water
1 c. parmesan cheese, grated
4 cubes beef bullion, crushed
1 c. macaroni noodles, uncooked
Cook and cut up sausage into bite-size pieces. Prepare vegetables. Place everything except water, macaroni and parmesan into a freezer bag. Freeze. When thaw, put everything into a 6 quart crock pot and add 8 c. water. Cook on low for 6-8 hours. Add macaroni 1/2 hour before serving. Serve with parmesan sprinkled on top.

Dinner: Cranberry Chicken
4 chicken breasts
1/4 c. minced green onion
1 bay leaf
2/3 c. chicken broth
1 T. Balsamic vinegar
1 can whole cranberry sauce
Saute 4 chicken breasts in 3 T butter. Cook through. Remove chicken from pan; add green onion and bay leaf and saute in remaining butter. Add chicken broth, balsamic vinegar, and crangerry sauce. Return chicken to pan and simmer until heated through.

Dinner: Baked Ziti
32 oz. spaghetti sauce
1/2 c. chopped onion
12 oz. whole wheat pasta
1 c. shredded parmesan cheese
1 c. shredded mozzarella cheese
1 lb. extra lean ground beef, browned and drained
3 T. Parsley
Mix sauce with hamburger and onion. Spray pan with Pam, Spoon some sauce on bottom of pan. Layer cooked noodles, sauce, and top with cheese and parsley. Freeze.
Thaw, bake at 350 for 30-40 min.

Dinner: Island Chicken with Fruit Salsa
6 chicken breasts
3/4 c. italian dressing
1/2 c. onion, diced
1/2 c. pineapple, diced
1/2 c. yellow pepper, diced
1/2 c. balsamic vinegar
1/2 c. brown sugar
1 t. cilantro
Mix marinade. Add chicken. Freeze.
Thaw; Grill, bake, or saute. Serve with rice or couscous.

Dessert: Caramel Apple Crisp
6 c. apples, peeled and sliced
1/4 c. caramel ice cream topping
1 t. cinnamon
1/4 c. pecans, chopped
1 c. flour
1 c. sugar
1 t. cinnamon
1/2 t. salt
1 egg, beaten
5 T. butter
Mix apples, caramel, cinnamon, and nuts together and bag.
Mix flour, sugar, cinnamon, and salt together and then add beaten egg. Bag topping. Place butter in sandwich baggie. Freeze.
Partially thaw topping bag in fridge and partially thaw apple mixture on counter. Pour apple mix into 8x8 pan. Crumble topping over apple mixture. Bake at 375 for 35 minutes. Serve warm with ice cream.