Freezer Friendly Meals

Once a Month Cooking: How do you start?

2011-04-14T10:53:00.000-07:00

I truly believe that Once a Month Cooking (or OAMC) can save hundreds of dollars when done right. People are shocked when they hear how much I spend in a single month on groceries for a family of 5 (with 3 extra visitors over every Wednesday for a meal). It's an easy concept to consider, but with it comes a lot of questions.

The first is: How do you start?

That answer is pretty easy: Just do it!

Use what you have and make it work for your family. You will need Gallon-sized bags and remind yourself that there will be days that plain old spaghetti will just have to cut it, and don't stress.

First thing you must do is figure out what type of meats your family enjoys. Pick two meats that you will use this month. Yes, only two. The reason, when you buy this meat in bulk at the SuperStores (Costco, Sam's, Walmart, etc) you save a ton and you will only need two!

For the sake of argument of what meat is best, I am going to pick two for you for this example.

Ground Beef
Pork

Now we need to make a list and this is a list you will want to keep handy for the future. I have spiral notebook for this. Make your paper two columns and write Ground Beef on the top of one and Pork on the other.

Now under each heading write as many meals as you can think of using these two meats. If you need help, Google "Ground Beef Recipes" and "Pork Recipes" and see what might work for your family.

Please note, most recipes can be converted to freezer meals but one's with PASTA have a bit of tinkering to do. Most cooked pasta doesn't retain it's texture after frozen, so you have to make the MIX for the freezer and label your meal with what pasta you need to MAKE the day you cook.

Now that you have your list of meals, it's time for a little review of recipes. If you have the time and resources, collect your recipes and evaluate. If you can print them from the computer, use markers or highlighters to highlight SAME ingredients (dont bother with pantry staples like olive oil, salt, or even the main meat or pasta). This is ultra important to keep your costs down. For instance, if four recipes need Rotel Tomatoes, it's sometimes much cheaper to buy the large can and separate. The objective is to find enough meals for the family while using the same general sets of ingredients.

If you are short of time and have a great mental capacity (unlike me) you can just take stock mentally... so that you can see what recipes use basically the same ingredients.

Now it's time to pick 10-12 recipes that you want to make... Note that you can pick 5-6 and just have duplicates of the same recipe. This is also a time saver and money saver if your family is cool with having the same meal in the month. It's awesome! OR you can get together with your good friend and swap dishes. ;) Also awesome.

When you choose, pay attention to how you need to cook the meats. For ground beef it's pretty easy. You brown the whole lot in batches and separate for the meals. For the pork, it can be more difficult, but just pay attention to how they are cooked (and with what spices) and you will be golden.

Okay so for the sake of argument, I am going to pick Ground Beef: Chili, crockpot Taco Meat, Baked Penne, Stroganoff, and Goulash. And for the Pork: BBQ Pork, Mexican Pork, pork stir fry, pork chops, Pork Enchiladas.

As long as each ingredient is used more then once, I am ready to shop. Note, pastas, rice and tortillas are usually cheap enough that you don't have to repeat the starch for that meal.

After I shop, it's time to plan out my assembly. You will need at least 2-3 hours to complete all these meals. But if you spend 2-3 hours TODAY on your meals for the month, do you realize how much time you are saving?! Ooodles!

So I am going to do the ground beef recipes first... All of the recipes call for ground beef with sauted onions. Upon looking, I realize one of them DOESN'T call for garlic but the rest do. Use an executive decision here and decide if this odd ball recipe would taste okay with some garlic. What doesn't taste good with garlic? Uhhh, nothing so it's a triple WIN! There goes my first time saving step, I will saute and brown all my meat in garlic and onions... win win win!

Now I mentioned above that my family (sans me and my husband) doesn't like onions... easy fix, onion powder and garlic powder. But sometimes, I just make them deal. You should too ;)

So I've browned all my meat time to separate into reciprocals. This time, I am lucky as a clam because all the meat can go into into already labeled gallon sized bags instead of any pans. Makes for a more organized freezer. Huzzah! Label the bags with meal name, size and location of recipe just in case.

Now it's time to add all the other ingredients to the bags. REMEMBER to leave out ALL PASTA or RICE! Instead you can write on the bag that you need 1 box of elbow noodles, 3 cups of Rice, etc.

In this months recipes, the Stroganoff calls for sour cream. Sometimes my recipes can be frozen with the sour cream, but I am going to leave this one out because it calls for it LAST in the recipe itself. If it would have called for it during cooking, then I would just add it here. Instead, I will write on the bag, Needs 1 cup sour cream during cooking. Also, my baked penne needs a ricotta cheese mixture, totally freezable, so I won't worry about that one.

When all my ingredients are in the bags, I seal and double bag. If you are worried about your husband making this meal when you aren't around, attach all recipes to the refrigerator and remind him. Same goes for the wife if the man is the cook ;)

Now you freeze and you are golden! You have meals ready for easy prep whenever you need them!

You can go the extra step if you want and actually COOK these meals and freeze. Then you just have to heat in microwave to serve... but I prefer no microwave methods when I am around, but my husband prefers it. So when I will be away, I make sure its cooked and microwavable (Labeling it with full instructions).

When in doubt about the freezer and your meal, google it. Google, "Is it safe to freeze ____?" Most of the time the answer is yes, but freezing does change the texture of most things. Not a bad thing, but its different then being fresh.

Now, it's time for the Pork. This one is more difficult. Because you have to work with some raw materials. So do it separate from your ground beef. It is MUCH cheaper to buy a large slab of pork shoulder or butt at Sam's and cut it yourself. You will save up to $2.00 a pound!

And if your meet is cooked before you freeze, also a huge time saver. SO we are going with that minus the pork chops and pork stir fry. I will buy a pork loin from Sam's and cut my own chops/pieces. Usually I get three or four meals out of this cut. So I would bag each of the chop-meals and add the marinade/spices to them, then straight into the freezer, raw. Because the Stir Fry requires me to brown the meat before I add everything together, I would bag the raw meat separate from the veggies or brown it up before I stick it together.

Now it's time to cook the rest of the meat for the other recipes. Cook the large hunk of meat with any seasonings you want really. I usually salt, pepper and garlic it, just to have some flavor outside of the recipe.

When it's done, I take it out and shred it into piles per meal. The enchiladas will be in a pan, but the rest will go into the gallon bags. Labeled of course. I make the enchiladas like I would if I was making it for today and freeze. Add all the other ingredients for the meals to bags with their ingredients. Seal and double bag and you are done!

Hopefully you made it this far and realize even with all this text/instructions, it really is easy! The hardest part is picking your recipes and that can be fun! Just try to keep to two meats... and you have already saved a ton!

I know this sounds daunting... but do it once or twice and you will be a pro.

Lasagna 24+ servings

2011-04-14T08:13:00.000-07:00

Lots of folks don't like making lasagna because its expensive and it's a time-suck making it. However, if you make it in large batches to freeze, it doesn't take any more time then it takes to make 1... Well maybe a little more time, but certainly not more then 5 extra minutes.

If you make your own spaghetti sauce, this recipe will even be cheaper. But we make it pretty cheap and it sure is yummo-licious. All the plates are licked clean... almost literally.

Now, my children hate onions, so I don't use onions in my recipe... but it would be amazing if you did. So this recipe is WITH the onions but I leave them out for the kids sake. I pick my battles.

What you will need:

2 - 9x13 dishes (or 4 8x8 dishes)
Foil or pans with airtight lids

1 large onion (and some olive oil to caramelize)
2-3 pounds of sausage (or a meat you want in your lasagna)
3-4 cans of hunts spaghetti sauce (any flavor. The reason I use hunts is for price)
2 boxes of traditional cooked noodles (I tried the no-cook with all the trick, texture NEVER comes out right. I always get complaints)
Lots of Mozzarella cheese (like 8 cups ish?)
4 cups of Ricotta
2 Eggs
Parsley

Boil the noodles according to package directions.

Caramelize onions in olive oil... make sure they turn nice and brown... they are yummy that way.

Add sausage and brown. Don't break the sausage up too much, I love finding the big chunks in my lasagna. When sausage is almost all brown, just a bit pink left, drain off as much of the grease as you can and add the 3 cans of hunts to the pan.

Now you can do two things. If you are strapped for time, just blend it well and you are ready to go. If you have an hour or more that you can check your email, facebook, and twitter, then go on to this step. Turn the heat on low and let it simmer for a good hour so the flavors can all combine and be excellent. Hunts sauce on it's own is fine, but the flavors of the sausage and onions will mix brilliantly and make the sauce even better!

Mix ricotta and the two eggs together in a separate bowl. Add a tablespoon or two of parsley and half the cheese.

With the noodles done, the sauce simmer and brilliant, the ricotta mixture, the cheese ready... you are ready to assemble.

Put a little meat sauce in the bottom of the pan and line pans with noodles. Spread ricotta mixture over the top and top with noodles. Spread meat sauce over top and top with noodles. Continue doing this until all the mixtures are gone. Last layer being the meat sauce. Top with the remaining cheese (and more cheese if you have cheesy lovers).

To freeze I suggest you cover with foil a few times. This will keep in the freezer for at least 6 months. But I suggest 2 months to retain the best flavors. When you are ready to cook it, you can either cook from frozen for 2+ hours... or defrost and cook covered for 45 minutes at 375. Remove cover the last 10-15 minutes to melt cheese on top ;)

This meal makes 24 large servings or tons more if you have a small belly. ;)

Mexican Chicken

2009-11-06T15:33:00.001-08:00

Make your crockpot do all the work

Ingredients:
2 or so pounds of Chicken
1 Large can of Enchilada Sauce
2 Table Spoons of Taco Seasoning
2 Cups of Minute Rice

Tortilla's day of serving
Beans day of serving
Cheese
Any other condiments (Lettuce, Salsa, Sour Cream, ETC)

Place chicken, taco seasoning and Enchilada sauce in a gallon sized ziplock. Put the two cups of rice in a quart sized bag. But both bags inside another gallon bag then freeze.

If you are cooking it right away. Place Chicken, Taco Seasoning and Enchilada sauce in the crockpot and cook until done. Now you can either take OUT the chicken and shred it or leave it in. But you need to add the minute rice and recover and cook until Rice is soft (should take 5 minutes)

Serve with beans and tortillas, top with cheese. Yummy!

Baptist Breakfast Casserole

2009-05-26T14:30:00.000-07:00

This is called Baptist Breakfast Casserole because what Baptist doesn't like to bring a casserole to a potluck... and for Breakfast... well the Baptists are the only ones UP that early to make it there in time for a breakfast potluck.

No offense to any other denominations or to Baptists ;) If they love Jesus... Casserole or not... they are good in my book!

Ingredients
10 Eggs
1Tbl. Flour
1/4 tsp. Baking Powder
1 stick (1/2 cup) Butter, melted
1 pint regular or low-fat Cottage Cheese
1 pound Monterey Jack Cheese, shredded
1 can (6 ounces) diced Green Chiles

Directions
Heat oven to 350 degrees.
Whisk eggs, flour, baking powder and butter together in a large bowl.
Stir in cheese and chilies.

Pour into a lightly greased 13-by-9-inch baking pan.
Cover; bake until set, cheese is melted and just beginning to brown, about 35 minutes.

You can freeze these up to 4 months and defrost completely before warming again either in the microwave or the oven. Be sure to COVER in the oven.

Sushi Rice

2009-03-12T14:52:00.000-07:00

This is NOT a Freezer Friendly recipe... BUT I need to archive it so that I can find it when I need it... wise ;)

Cook Rice.

Rice 1 cup

Water 1 1/5th cups

Mix together:

Vinegar 2 Tbsp

Sugar 1/2 Tbsp

Salt 1 tsp

Prepare a non-metallic mixing tub/bowl, preferable wooden or glass (make sure its not polished since the vinegar will remove the wax polish).

Wash mixing tub/bowl well. Dry with kitchen towel

Put cooked rice into mixing tub/bowl and spread it evenly over bottom of the tub/bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all of the vinegar mixture. Do not add too much liquid.

With a large wooden spoon, mix riice with slicing motion.

While mixing, use an electric fan. This is not to cool the sushi rice but to puff the extra liquid away

Keep sushi rice in the wood tub, covered with a damp cloth.

Recipe compliments of Mikuni University - Sushiology 1A

Left Over Turkey and Broccoli Alfredo

2008-11-07T15:36:00.000-08:00

(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.

Meatballs for Spaghetti

2008-11-07T11:22:00.000-08:00

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.

Italian Meatloaf

2008-11-07T11:21:00.000-08:00

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.

Taco Soup

2008-11-07T11:20:00.000-08:00

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.

Mexican Lasagna

2008-11-07T11:18:00.000-08:00

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

Crock Pot Chili

2008-11-07T11:16:00.000-08:00

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.

Spicy Chili

2008-08-24T20:38:00.000-07:00

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.

Dump Recipes

2008-07-05T17:00:00.000-07:00

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

Porcupine Meatballs

2008-06-23T14:41:00.000-07:00

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.

Camping Chicken Packets

2008-06-23T14:34:00.001-07:00

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.

Tater Tot Casserole

2008-06-05T20:29:00.000-07:00

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.

Spicey and Savory Tilapia

2008-06-01T21:12:00.000-07:00

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

White Chicken Enchiladas

2008-05-27T10:59:00.000-07:00

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.

No Fuss Chicken Cordon Bleu

2008-05-27T10:43:00.000-07:00

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.

Recipe by Heather Neff
Serves 4-6 adults or 12 kids