Monday, November 30, 2009

Spinach Stuffed Shells - Freezer Meal

Recipe: Unknown

1 box jumbo pasta shells
1 (10-oz) pkg. frozen spinach, thawed
1 (24-oz) container cottage cheese
1 (15-oz) container ricotta cheese
1 cup mozzarella cheese, shredded
2 tsp oregano
8 slices mozzarella cheese
spaghetti sauce

Cook pasta. Heat oven to 350. Combine spinach, cottage cheese, ricotta cheese, shredded mozzarella cheese and oregano. Stuff shells and place in baking dish. Pour spaghetti sauce over top and place mozzarella slices on top. Bake for 30 mins. Allow to cool. Divide up portions and place in freezer safe containers. Keeps for 2-3 months in freezer.

To Serve: Thaw in fridge for 24 hours. Bake at 350 for 30- mins.

Wednesday, November 25, 2009

Shredded Beef Taquitos - Freezer Meal

Recipe: Unknown

1-2 lbs. lean roast beef
1 pkg. onion soup mix
1 cup water
a few shakes of hot sauce
shredded cheddar cheese
corn tortillas

Seer beef on all sides. Put in crock-pot with onion soup mix, water and hot sauce. Heat on low for 8-10 hours. Remove beef and shred. Soften corn tortillas in oil and drain on paper towels. Add a little cheese and beef to each tortilla and roll up. Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400 degrees for 6-8 mins. Turn taquitos once and bake for another 5-6 mins until taquitos are golden brown and slightly crispy. Serve with sour cream, salsa and/or guacamole. Or, freeze individually on a cookie sheet and once solid, place into a Ziploc bag.

To Serve: Bake (follow instructions above) or deep fry

Monday, November 23, 2009

Super Stuffed Potatoes

Recipe: Taste of Home

4 small baking potatoes
1 lb. ground beef
1/4 lb. velveeta pasteurized cheese, cut into cubes
1 small tomato
2 green onions, sliced
1/2 cup light sour cream

Prick potatoes with fork several times. Microwave on high 14 mins., or until tender. Turn after 7 mins.

Brown meat in a large skillet; drain. Add cheese, tomatoes and onions; cook until cheese is melted and mixture is well blended, stirring frequently.

Split potatoes; mash insides with fork. Top with meat mixture and sour cream.

Saturday, November 21, 2009

Potato Salad

Recipe: My Kitchen Cafe

A different kind of salad than I grew up with, but delicious none-the-less. A simple salad with lots of flavor.

2 cups mayonnaise
4 tablespoons powdered buttermilk
2/3 cup water OR 2/3 cup fresh buttermilk
1 1/2 teaspoon dried parsley
1 teaspoon salt
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons mustard

Shake in jar or blend in blender until all ingredients are combined.

5 pounds potatoes (red preferred)
1 cup sliced olives
10 hard-boiled eggs, diced

Peel, dice, and boil potatoes until tender but not mushy Drain potatoes well and pour into large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired "dressing-level" is reached. Make salad the night before and pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, add the rest of the dressing and mix until it looks right.

Thursday, November 19, 2009

Peachy Chicken - Freezer Meal

Recipe: Unknown

1 (10.75 oz.) can tomato soup
½ cup honey
½ cup apple cider vinegar
½ cup brown sugar
2 TBSP canola oil
1 TBSP Worcestershire sauce
1 TBSP ground mustard
1 tsp salt
¼ tsp pepper
½ tsp garlic powder
2 lbs. chicken breasts
1 (29-ounce) can peach slices

In a saucepan, combine soup, honey, vinegar, brown sugar, oil and Worcestershire sauce. Mix well. Whisk in ground mustard, salt, pepper and garlic powder. Bring to a boil. Reduce heat and simmer 15 mins. Arrange chicken and drained peaches in greased baking dish. Pour sauce over chicken. Bake for 30 mins. at 350. Turn chicken and bake 30 mins. longer, basting frequently. Remove and cool. Place in freezer bag.

To Serve: Thaw. Heat until sauce is bubbly and chicken is heated through. Delicious over rice.

Tuesday, November 17, 2009

Dr. Pepper Spaghetti - Freezer Meal

Recipe: Unknown

2 pounds ground beef - brown and drain
1 package (16 oz) spaghetti - cook and drain
1 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 can Dr. Pepper
1 can (15 oz) tomato sauce
1 1/2 cups mozzarella
2 tablespoons Worcestershire sauce

Stir onions and seasonings into meat, browning in skillet. Add Dr. Pepper, tomato sauce, and Worcestershire sauce into meat mixture and cook 5 mins, stirring often. Cook spaghetti noodles while doing above, cooking until al dente. Drain and stir in 1 1/2 cups mozzarella. Combine all ingredients into 13x9 casserole dish

To Serve: Thaw in refrigerator in the morning. At dinner time, preheat oven to 350 degrees and bake for 50 minutes. For smaller portions, reduce baking time.

Sunday, November 15, 2009

Raspberry Glazed Chicken - Freezer Meal

Recipe: Unknown

1 ½ lbs. chicken
3/4 cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt

In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.

To Serve: Thaw chicken in refrigerator overnight. Remove chicken from bag/container and barbecue on the grill or cook in oven at 350 degrees for 35-45 mins. until done. (Should reach internal temperature of 165 degrees). Serve over rice.

I didn't get too many pictures of this dish.

Friday, November 13, 2009

Turkey & Corn Tortellini Soup - Freezer Meal

Recipe: Unknown

Instead of cooked, diced turkey, I made turkey meatballs.

1 lb. turkey
1 cup seasoned bread crumbs
3 eggs
1/4 cup parmesan cheese
1/2 tsp salt
1/2 tsp pepper

Mix together and shape into meatballs.

1 8 oz. pkg fresh cheese tortellini
1 cup turkey, cooked & diced
2 cloves garlic, minced
2 can low sodium chicken broth
1 cup frozen corn
1/4 tsp black ground pepper
2 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil along with the garlic. Add tortellini and cook according to package instructions. Lower temperature to medium-high. Add chicken broth and stir. Add corn and stir. Bring to a boil again and boil for 2-3 mins. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.

To Serve: Thaw overnight in refrigerator, or defrost in microwave. Pour contents of container into a saucepan and heat over medium high heat until heated through. Sprinkle with more fresh ground pepper or parmesan cheese right before serving.