- Lasagna
- Stuffed Chicken
- Island Chicken w/Fruit Salsa
- Green Chile Enchiladas
- Freezer Garlic Bread
- Zesty Italian Pasta Salad
- Frozen Strawberry Margarita Dessert
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
Frozen Strawberry Margarita Dessert
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.
