Recipe of the Week: Italian Chicken

This is probably one of my favorite recipes to make and it's so good!  As you can see it's a great freezer meal too.  Here is the link to the recipe: Italian Chicken from 30 Day Gourmet.

Freezer Cooking for June

OK- So I'm inspired again to do some more freezer cooking.  I looked through my recipes and assessed my cupboards.  I made my grocery list and will go shopping.  I will do my freezer cooking over a course of days.

So here's my list:  I took these all from the 30 Day Gourmet Freezer Cooking manual and website
*Cheddar Broccoli Soup
*Baked Ziti
*Tex-Mex Lasagna
*Debbie's Chicken in marinade
*Taco Rice
*Savory Baked Chicken
*Super Easy Crescent Rolls
*Apple Bread

I hope to make all of these within the week.  I make about 2 meals, but for the 2 of us we can stretch it to more than 2 meals per recipe.  I'll be posting pictures and recipes too. 

PS.  I just entered a recipe contest and posted a recipe for Mexican Skillet Spaghetti on No Reason Needed.

PSS.  For more freezer cooking inspiration go to Life As Mom and Heavenly Homemakers.  That's where I get my inspiration!

Freezer Cooking this week

I am loving cooking for the freezer. This week I will be filling up the freezer again. Here are my recipe plans:

*Enchiladas
*Zesty Italian Chicken- crockpot (2-3 lb chicken, 16 oz bottle Italian dressing, 1/4 c. parm cheese- place everything in crockpot, cook low 6-8 hours until tender, serve with mashed potatoes or rice- Alison's Perfect Brown Rice)
*Baked Salmon with mustard crumb crust- 30 day freezer gourmet
*Parsley Parmesan Chicken- 30 day freezer gourmet
*Lentil Soup
*Black Bean and Sweet Potato Soup
*Garlic Lime Chicken
*Ginger Peanut Chicken
*Coffee Shop Corn Muffins - to go with the Lentil Soup

And for Shrade:
*Apple Muffins- Finding Joy in My Kitchen
*Sweet Potato waffles- Finding Joy in My Kitchen

Goodies:
*Almond Joy Granola cookies
OK, let's see if I can do this!

What are you cooking this month? Go to Life As Mom to find more great recipes.

Recipe of the Week: Make-ahead Chimichangas

This is for 16 servings.

2.5 c cooked ground beef (I used ground turkey)
16 oz salsa (I used Jeremy's homemade!)
16 oz refried beans (made these too)
1 taco seasoning envelope
16 8" flour tortillas
4 c shredded cheddar

In pan combine cooked meat, salsa, beans and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Remove from pan. Put 1/2 c meat mixture and top with cheese. Fold in the sides and roll it up.

I put each chimchanga in a sandwich bag and then placed all the bags in a big freezer bag.

Serving Directions:
Remove the needed amount of chimichangas from the freezer. Remove plastic wrap. Bake at 350 degrees for 30-40 min. Serve with sour cream if desired.

This is so easy and quick and saves so much time before dinner. Love these!

Be sure to visit the 30 Day Freezer Gourmet for more freezer meals. Browse through the past newsletters. There are TONS of great recipes.

Recipe of the Week: Black Bean Sweet Potato Soup

Here's my big pot.

Here's where I divide it up for freezing. I freeze these containers, then take out and let thaw slightly. Pop out of container and put in a big freezer bag. On eating day, just take out a block (these are about 3 cups) and let thaw and then heat on the stove.

I had a bit extra so I just made a few servings for Shrade. Easy! Just freeze, then take pan out of freezer, let thaw a little bit, pop out and put in freezer bags. On eating day, just take out and let thaw in the refrigerator. Heat and eat!

This is a recipe I got from Fix It and Enjoy It by Phyllis Pellman Good.

Recipe:
1 T olive oil
1 medium onion chopped
2 garlic cloves, minced
2 medium sized raw sweet potatoes, peeled and diced
1 T chili powder
1 16oz jar salsa
1 cup water
2 15oz can black beans, drained
sour cream
cilantro

In large saucepan, saute onion and garlic in oil for 4 min. Stir in sweet potatoes, chili powder, salsa and water. Heat to boiling. Reduce heat and cook 12-15 min. or until potatoes are fork tender. Add beans, cook 3 more minutes. Garnish with sour cream and cilantro.

I made a double recipe for this one.

February Freezer Cooking Day Recipes

Here are the recipes that I was going to make for February Freezer Cooking Daze. I actually didn't have a chance to make all of the recipes yet. But here they are for you!

Lentil Soup
In a big pot
*Saute one onion, chopped in 1/4 c. olive oil
Add
*1 carrot, grated
*1 cup lentils, sorted and rinsed
* 5 cups water
*1/4 tsp oregano
Cook till softened, about 25 min

Add
*1 can diced tomatoes or dice your own fresh tomatoes
*1 Tablespoon salt (yes!)

Let boil a little longer.
Best if made the night before. :)

Make double and freeze for future.

Parsley Parmesan Chicken- click on this link and scroll down (so yummy!)

Baked Salmon with Mustard Crumb Crust- from 30 day freezer gourmet (I am only going to type for 1 recipe)
2 T. balsamic vinegar
2 T brown sugar
1.5 tsp dry mustard
2 T Dijon mustard
1/3 c oil
2/3 c seasoned breadcrumbs
4 7 oz Salmon fillet

Assembly Directions:
Preheat oven to 375 degrees. Place vinegar, sugar and both mustards in small bowl and mix well. Whisk in oil until well blended. Spoon 1-2 T sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through about 18 min.

Freezing Directions:
Cool completely. Transfer fillets to freezer wrap or foil, wrap tightly without mashing and place in rigid freezer container. Seal, label and freeze.

Serving Directions:
To thaw, unwrap frozen salmon and place in a single layer on a tray. Cover loosely with plastic wrap and leave in refrigerator until completely thawed. To reheat, place salmon in a microwave safe plate, heat on high 2 min. Test the temp and continue heating on high for 1 min intervals until hot.

Orange Garlic Chicken- crockpot meal (from Fix it and Forget it 5 ingredient favorites)
6 boneless skinless bone in chicken breast halves
1.5 tsp dry thyme
6 cloves garlic minced
1 cup orange juice concentrate
2 T balsamic vinegar

Rub thyme and garlic over chicken. Place in slow cooker. Mix orange juice concentrate and vinegar together. Stir in any leftover thyme and garlic. Spoon over chicken. Cover and cook on low 5-6 hours until chicken is tender.

Serve with potatoes. Yum!

Have fun cooking!

Ultimate Recipe Swap: Pizza Pockets

So I found a fun and creative way to have pizza pockets without all the junk! Laura, at Heavenly Homemakers, has made pizza fun for adults and kids.

Ultimate Recipe Swap: Taco Chili

So I needed to fill my freezer with some yummy food. Here's a great recipe from the 30 Day Gourmet. It is so quick to put together and I freeze in quart sized bags. I can use this for chili or as a sub for taco salad. The possibilities are endless. One of my favorite bloggers, Laura, puts taco mix on top of her potatoes- Taco Potatoes.

Taco Chili- this is for one recipe, but you can double and triple to make more
2 lbs ground beef (I used ground turkey)
1 Taco seasoning envelope
28 oz can crushed tomatoes (I used our frozen tomatoes from the garden and whizzed them up)
15 oz. can salsa (We used Jeremy's homemade green tomatillo salsa)
15 oz. can corn, undrained
16 oz. can kidney beans, undrained
15 oz. can black beans, drained and rinsed

On hand: 8 oz. sour cream, 1 c. shredded cheddar cheese, tortilla chips for scooping

Brown ground meat. Meanwhile, in a large bowl combine taco seasoning, tomatoes, salsa, corn, kidney beans, and black beans. Stir to mix. When meat is cooked, drain off fat and stir to combine. Serve with sour cream, cheese and chips.

OR, freeze. I put mine in quart sized freezer bags and lay flat to freeze. On eating day, just take out and thaw. Warm in a pot on the stove and enjoy!

Ultimate Recipe Swap: Special K and Dilly Carrots

This is a vegetarian and veggie meal. I got this recipe from my mother in law. Special K is like a meatloaf (only no meat!). You can eat with ketchup or cut up to eat on sandwiches.

Special K- makes 1 9X13 pan
2 lb. cottage cheese
1 small onion, chopped
4-5 beaten eggs
1/2 c. milk
1-1.5 cups chopped walnuts
1/2 c. oil
5-6 cups Special K cereal (could use Rice Krispies or Corn Flakes too)
Mix well, place in greased pan. Bake 350 for 1 hour.
I also freeze this meal by mixing everything together and putting in a container in the freezer. On baking day, I just take it out and let it thaw and bake as directed. I usually make several batches to freeze.



This recipe is one my husband makes.

Dilly Carrots
Peel and cut carrots into chunks. Put steamer in pot and add water. Dump carrots into the pot. Steam the carrots. Pour out water and add butter, garlic powder and dill weed to desired taste. YUM!!

Be sure to check out other good recipes at Life As Mom.

Eat from the Pantry Challenge Recipe : Chicken Enchiladas

This is a quick recipe to whip up and also to freeze. I have taken what I like from other recipes and made this my style.

Chicken Enchiladas:
Chicken, cooked and cut into chunks
1/4 c. cream cheese (optional)
Cumin
Garlic
Enchilada sauce (We like red- El Pato)
1 can black beans, drained
Corn tortillas
Shredded cheddar cheese

Put cooked chicken in a frying pan and saute in a little oil. Add cumin and garlic to taste. Then add enchilada sauce, cream cheese, black beans and 1-2 cups shredded cheddar cheese. Cook until the cheeses are melted.

In a 9X13 pan put a layer of corn tortillas and chicken mixture. End with corn tortillas. Top with cheese. Put in the oven at 350 for 15-20 min until cheese is melted.

To freeze: make chicken mixture and freeze in plastic bags or containers. On baking day, thaw container and make layers in pan to cook. Easy, fast and yum!