(not tried and true, but it sounds easy & awesome)
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Note: Substitute 8 ounces of spaghetti for fettuccine.
Friday
Meatballs for Spaghetti
2lbs of uncooked meat (can be 3 different kinds mixed together for additional flavors)
1/2 Bread Crumbs
1/3 cup Parmesan Cheese
1 egg
Italian Seasoning
Salt and Pepper
Garlic
Directions: Combine meats. Add garlic, egg, cheese and seasonings. Blend in Bread crumbs. If your meatballs are too dry add a bit of water teaspoon at a time. Meatballs should be moist and hold their shape.
Freezing: Place in Zip Lock bag and freeze for up to 3 months.
Cooking: Place frozen meatballs in a crock pot and cover with spaghetti sauce. Cook on low 7 hours. Or defrost meatballs and place in skillet and cover with spaghetti sauce; Cover and cook on medium until done.OR you can put in a covered dish in the oven and cook in the same manner. OR you can fry in oil in a skillet and add over the top of your sauce when you serve.
1/2 Bread Crumbs
1/3 cup Parmesan Cheese
1 egg
Italian Seasoning
Salt and Pepper
Garlic
Directions: Combine meats. Add garlic, egg, cheese and seasonings. Blend in Bread crumbs. If your meatballs are too dry add a bit of water teaspoon at a time. Meatballs should be moist and hold their shape.
Freezing: Place in Zip Lock bag and freeze for up to 3 months.
Cooking: Place frozen meatballs in a crock pot and cover with spaghetti sauce. Cook on low 7 hours. Or defrost meatballs and place in skillet and cover with spaghetti sauce; Cover and cook on medium until done.OR you can put in a covered dish in the oven and cook in the same manner. OR you can fry in oil in a skillet and add over the top of your sauce when you serve.
Italian Meatloaf
2lbs of uncooked Ground Meat
1/2 cup of Onion (or onion powder)
Garlic to taste
Italian Seasonings
1/2 cup bread crumbs
1 egg
3 cups of Spaghetti sauce (or Italian tomato sauce pureed)
8 oz of your fav Italian cheese
Directions: Combine first 6 ingredients. Form a meatloaf and place it into your 9x9 pan. Slice your Italian cheese and set aside. Then slice your meatloaf long ways and insert cheese into the middle of the meatloaf. Place top back down onto the meat and seal meat around the cheese. Put sauce in a zip lock baggie and place next to the meat.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. OR if you have space issues, wrap in saran wrap and then aluminum foil and freeze. Store in the freezer up to 2 months.
Cooking: Defrost. Pour sauce over defrosted meat and cook covered at 350 for about an hour or until done.
1/2 cup of Onion (or onion powder)
Garlic to taste
Italian Seasonings
1/2 cup bread crumbs
1 egg
3 cups of Spaghetti sauce (or Italian tomato sauce pureed)
8 oz of your fav Italian cheese
Directions: Combine first 6 ingredients. Form a meatloaf and place it into your 9x9 pan. Slice your Italian cheese and set aside. Then slice your meatloaf long ways and insert cheese into the middle of the meatloaf. Place top back down onto the meat and seal meat around the cheese. Put sauce in a zip lock baggie and place next to the meat.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. OR if you have space issues, wrap in saran wrap and then aluminum foil and freeze. Store in the freezer up to 2 months.
Cooking: Defrost. Pour sauce over defrosted meat and cook covered at 350 for about an hour or until done.
Taco Soup
2 lbs Cooked Ground Beef (or any cubed meat)
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)
Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.
Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)
Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.
Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.
Mexican Lasagna
10 Flour Tortillas
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans
Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans
Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole
Crock Pot Chili
Ingredients:
2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
Garlic to taste
Directions: In a large skillet, brown the ground beef. Drain well. Combine all ingredients.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.
Cooking: Defrost. In a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.
2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
Garlic to taste
Directions: In a large skillet, brown the ground beef. Drain well. Combine all ingredients.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.
Cooking: Defrost. In a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.
Sunday
Spicy Chili
Ingredients:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.
Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.
Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.
Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.
Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.
Saturday
Dump Recipes
Dump Recipes are quite simple and extremely easy!
The directions are easy! Just pour the ingredients into a bag with chicken, pork or beef. Freeze. When you take the bag out from the freezer you will either dump it into the crockpot or dump it into a baking dish (some can even be dumped into a frying pan and cooked on the stove top if they are cut into chunks). 350 for 20-40 minutes depending on the size of your meat.
I have tried most of these or I want to try them soon! So far I loved all of them! And so do the kids. Makes a easy meal that is quick too! Even if you forget to take it out, you can submerge the bag in cool water in the sink for 20-30 minutes and it should be defrosted to send to the oven/cookery.
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN^
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 TablespoonsHoney
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
The directions are easy! Just pour the ingredients into a bag with chicken, pork or beef. Freeze. When you take the bag out from the freezer you will either dump it into the crockpot or dump it into a baking dish (some can even be dumped into a frying pan and cooked on the stove top if they are cut into chunks). 350 for 20-40 minutes depending on the size of your meat.
I have tried most of these or I want to try them soon! So far I loved all of them! And so do the kids. Makes a easy meal that is quick too! Even if you forget to take it out, you can submerge the bag in cool water in the sink for 20-30 minutes and it should be defrosted to send to the oven/cookery.
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN^
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 TablespoonsHoney
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
Monday
Porcupine Meatballs
Ingredients:
2 pounds lean ground beef
2/3 cup uncooked long-grain rice
1 egg
1/2 cup chopped onion (or Onion Powder for those picky eaters)
1/2 cup water
salt and pepper
1-2 Cups Prepared Spaghetti Sauce
(For cooking you will need an extra jar of spaghetti sauce and extra cooked rice- enough for meal)
Directions:
Combine the ground beef, uncooked rice, onion, egg with salt and pepper. Mix well then add in slowly some spaghetti sauce. Only add enough spaghetti sauce so that you can still shape the meat into balls and they won't fall apart. Save any remaining sauce.
Freezing:
Put in Freezer safe container side by side or Flash freeze and place in Freezer Bag. Store in the freezer up to 2 months.
Two Options for sauce: First option is to put the sauce in with the frozen meatballs and freeze together. Then just defrost together and add to pan and continue with Cooking Directions. Option 2 is to freeze the meatballs separately from the sauce and add in the sauce when you are ready to cook.
Cooking:
Defrost. Place meatballs in a skillet and cover with spaghetti sauce. Cover and simmer for 20-30 minutes or until meatballs are cooked thoroughly. Serve over white rice and garnish with green beans.
2 pounds lean ground beef
2/3 cup uncooked long-grain rice
1 egg
1/2 cup chopped onion (or Onion Powder for those picky eaters)
1/2 cup water
salt and pepper
1-2 Cups Prepared Spaghetti Sauce
(For cooking you will need an extra jar of spaghetti sauce and extra cooked rice- enough for meal)
Directions:
Combine the ground beef, uncooked rice, onion, egg with salt and pepper. Mix well then add in slowly some spaghetti sauce. Only add enough spaghetti sauce so that you can still shape the meat into balls and they won't fall apart. Save any remaining sauce.
Freezing:
Put in Freezer safe container side by side or Flash freeze and place in Freezer Bag. Store in the freezer up to 2 months.
Two Options for sauce: First option is to put the sauce in with the frozen meatballs and freeze together. Then just defrost together and add to pan and continue with Cooking Directions. Option 2 is to freeze the meatballs separately from the sauce and add in the sauce when you are ready to cook.
Cooking:
Defrost. Place meatballs in a skillet and cover with spaghetti sauce. Cover and simmer for 20-30 minutes or until meatballs are cooked thoroughly. Serve over white rice and garnish with green beans.
Chicken Packets
Makes 1 chicken packet
1 Chicken Breast
2 Tablespoons Honey
2 Tablespoons Worcestershire Sauce
2 Tablespoons butter
Thinly Sliced onion
Thinly Sliced zucchini and Squash
Thinly Sliced Potatoes
Thinly Sliced Carrots
Salt and Pepper
Foil
Place the chicken first on a long 2 foot piece of foil. Top with veggies then fold foil up-ish to make a bowl shape so the Worcestershire doesn’t run away. Poor Worcestershire, honey and butter on top. Seal by folding the foil into a packet. Cover again with another piece of foil and Write on the top of the foil a T for top (So you will know when you cook it not to leave it on its top for long or at all). Put in freezer Zip Locks and store in freezer until you are ready.
To cook while camping… make a bed of coals and place defrosted chicken packets (TOP FACING UP) on the hot coals. Depending on how hot your coals are your dinner will be done in 25-45 minutes. Have extra foil on hand if you open the packet to check done ness and need to rewrap (Or you can use a meat thermometer and stick it right thru the top into the chicken careful not to poke all the way thru!). The best part of this camping meal is that when done you can slit the top and eat right out of the foil. You can turn the packets over a couple times if you prefer but they should cook just fine just being placed on the coals (carefully move them around when there are hot/cold spots so that one doesn’t get over done or underdone.
1 Chicken Breast
2 Tablespoons Honey
2 Tablespoons Worcestershire Sauce
2 Tablespoons butter
Thinly Sliced onion
Thinly Sliced zucchini and Squash
Thinly Sliced Potatoes
Thinly Sliced Carrots
Salt and Pepper
Foil
Place the chicken first on a long 2 foot piece of foil. Top with veggies then fold foil up-ish to make a bowl shape so the Worcestershire doesn’t run away. Poor Worcestershire, honey and butter on top. Seal by folding the foil into a packet. Cover again with another piece of foil and Write on the top of the foil a T for top (So you will know when you cook it not to leave it on its top for long or at all). Put in freezer Zip Locks and store in freezer until you are ready.
To cook while camping… make a bed of coals and place defrosted chicken packets (TOP FACING UP) on the hot coals. Depending on how hot your coals are your dinner will be done in 25-45 minutes. Have extra foil on hand if you open the packet to check done ness and need to rewrap (Or you can use a meat thermometer and stick it right thru the top into the chicken careful not to poke all the way thru!). The best part of this camping meal is that when done you can slit the top and eat right out of the foil. You can turn the packets over a couple times if you prefer but they should cook just fine just being placed on the coals (carefully move them around when there are hot/cold spots so that one doesn’t get over done or underdone.
Thursday
Tater Tot Casserole
Ingredients:
2lbs ground beef
2 Tbsp Garlic
2 Tbsp of Onion powder
2 cups of Salsa
2 cans Cream of Mushroom
Tater Tots
Directions: Brown ground beef with Garlic and Onion Powder. Drain well then combine soup and salsa in the pan with the browned/drained meat. Mix well and press into a 9x13 pan. Top with frozen tater tots.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and bake uncovered for 20 minutes on 450 or until the meat mixture is warm and the tater tots are crispy.
Variation: For a more hardy meal... add Diced tomatoes, broccolli, califlower and carrots.
2lbs ground beef
2 Tbsp Garlic
2 Tbsp of Onion powder
2 cups of Salsa
2 cans Cream of Mushroom
Tater Tots
Directions: Brown ground beef with Garlic and Onion Powder. Drain well then combine soup and salsa in the pan with the browned/drained meat. Mix well and press into a 9x13 pan. Top with frozen tater tots.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and bake uncovered for 20 minutes on 450 or until the meat mixture is warm and the tater tots are crispy.
Variation: For a more hardy meal... add Diced tomatoes, broccolli, califlower and carrots.
Sunday
Spicey and Savory Tilapia
Ingredients:
4 Frozen Tilapia Fillets
1 bottle of Zesty Italian
1/3-1/2 cup of Cooking Sherry (or chicken broth)
2 cans of Rotel Tomatoes
6-8 pieces of crumbled bacon (don't do bacon bits)
Directions: Pour the Zesty Italian, Sherry and Rotel Tomatoes into a small bowl and mix well. Place frozen Tilapia into a 9x13 pan and top with Sauce. Garnish the top of each fish with bacon.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Bake from frozen, uncovered, for 40-60 minutes or defrost and bake uncovered for 20 minutes on 400 or until fish flakes with a fork. Use defrosted fish within 24 hours.
Variation: Use canned diced tomatoes and capers instead of Rotel.
Recipe by Heather Neff
Serves 4
4 Frozen Tilapia Fillets
1 bottle of Zesty Italian
1/3-1/2 cup of Cooking Sherry (or chicken broth)
2 cans of Rotel Tomatoes
6-8 pieces of crumbled bacon (don't do bacon bits)
Directions: Pour the Zesty Italian, Sherry and Rotel Tomatoes into a small bowl and mix well. Place frozen Tilapia into a 9x13 pan and top with Sauce. Garnish the top of each fish with bacon.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Bake from frozen, uncovered, for 40-60 minutes or defrost and bake uncovered for 20 minutes on 400 or until fish flakes with a fork. Use defrosted fish within 24 hours.
Variation: Use canned diced tomatoes and capers instead of Rotel.
Recipe by Heather Neff
Serves 4
Tuesday
White Chicken Enchiladas
Ingredients:
2 cups of cooked Chicken
10 Flour Tortillas
1.5 cups of Sour Cream
3 tsp Taco Seasoning
1 can Cream of Mushroom
1 Tbsp onion powder or 1 small onion chopped
6oz Shredded Cheddar Cheese
½ cup salsa
¼ cup olives
Directions: For filling; Combine chicken, 1/2 cup sour cream 1 1/2 tsp taco seasoning, half the soup, 1 cup of cheese, onion powder, salsa and olives. Fill each tortilla with filling, roll up and place seam side down in 9x13 pan (or two 8 inch rounds). Combine remaining sour cream, taco seasoning and soup and spread over the top of the torillas. Sprinkle with remaining cheese.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and use within 2 days. Preheat oven on 350 and bake covered (be sure to take off saran wrap before baking) for 45 minutes removing the foil the last 5 minutes to let cheese brown. Serve with more sour cream, tomatoes and lettuce.
Variation: Use cream of Chicken Soup instead for more chicken flavor.
2 cups of cooked Chicken
10 Flour Tortillas
1.5 cups of Sour Cream
3 tsp Taco Seasoning
1 can Cream of Mushroom
1 Tbsp onion powder or 1 small onion chopped
6oz Shredded Cheddar Cheese
½ cup salsa
¼ cup olives
Directions: For filling; Combine chicken, 1/2 cup sour cream 1 1/2 tsp taco seasoning, half the soup, 1 cup of cheese, onion powder, salsa and olives. Fill each tortilla with filling, roll up and place seam side down in 9x13 pan (or two 8 inch rounds). Combine remaining sour cream, taco seasoning and soup and spread over the top of the torillas. Sprinkle with remaining cheese.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and use within 2 days. Preheat oven on 350 and bake covered (be sure to take off saran wrap before baking) for 45 minutes removing the foil the last 5 minutes to let cheese brown. Serve with more sour cream, tomatoes and lettuce.
Variation: Use cream of Chicken Soup instead for more chicken flavor.
No Fuss Chicken Cordon Bleu
Chicken Cordon Bleu is easily one the hardest thing to make at home, so when I happened across an idea like this one, I couldn't take it lightly. As you shouldn't. No it's not truly stuffed, but lemme tell ya what, this is the bomb.
Ingredients:6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs
Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.
Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).
Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.
Serves 4-6 adults or 12 kids
Ingredients:6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs
Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.
Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).
Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.
Serves 4-6 adults or 12 kids
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