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Cups Garlic Mashed Potatoes Salisbury Steak Chicken Enchiladas Steak Fajitas Chicken Cacciatore Bacon Wrapped Chicken Chicken Florentine Pasta Salsa Verde Beef
Chicken Cacciatore 16 Chicken Thighs 3 tbl EVOO 2 ½ cups Chopped Onions 1lb mushrooms, washed, quartered 1 tbl minced garlic 2 tsp dried oregano ¼ cup chopped parsley 1 quart Basic Marinara 1 cup dry white wine 1 cup salt cured olives Season chicken with salt and pepper. Heat large skillet over medium-high heat, add 1 – 2 tbsp EVOO, brown chicken in batches on both sides for 6 – 8 minutes total. Set chicken aside into freezer containers. Add remaining oil to pans, add in onions, mushrooms, garlic, oregano and parsley (add couple pinches of crushed reds). Saute 12 – 15 minutes until vegetables are tender. Deglaze with wine, add 8 cups marinara sauce, bring to a boil. Reduce heat and simmer 20 minutes. Add in olives. Cool to room temperature, divide sauce among chicken. Cooking Day Instructions: Thaw overnight in refrigerator. Bake, covered in a 375 degree oven for 1 – 1 ½ hours until chicken is cooked through. Basic Marinara Yield: About 12 cups (serving size: 1/2 cup) Ingredients 3 tablespoons olive oil 3 cups chopped yellow onion (about 3 medium) 1 tablespoon sugar 3 tablespoons minced garlic (about 6 cloves) 2 teaspoons salt 2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 2 cups fat-free, less-sodium chicken broth 3 (28-ounce) cans no-salt-added crushed tomatoes Saute onion and garlic in olive oil, add seasonings. Combine with remaining ingredients.
Simple Salisbury Steak 6 servings (Recipe from Don’t Panic Dinners in the Freezer) 1 ½ lbs Ground Beef 3 – 10 oz Can of Cream of Mushroom Soup ½ cup breadcrumbs 1 egg beaten ¼ cup finely chopped onion ½ tsp salt ¼ tsp pepper 1 ½ cups sliced mushrooms Quadruple instructions: In large bowl mix together meat, 1/4 cup cream of mushroom soup, breadcrumbs, eggs, onion, salt and pepper. Form into 6 patties and wrap individually in plastic wrap and put into freezer bag. Mix together remaining soup and mushrooms and divide into quart size bag. Serving Day Thaw patties and sauce overnight. Brown patties in skillet on both sides, remove any excess fat from skillet. Add sauce to skillet and reduce heat to low. Cook for 20 minutes covered, turning patties occasionally.
Chicken Enchiladas 13 x9 casserole 1 (28 oz) can tomatoes sauce ½ medium onion 3 garlic cloves minced 1 7oz can chipotle 1 tsp cumin 1 tsp coriander ¼ tsp salt ½ cup chicken broth 1 tbl veg oil 3 cups shredded cooked chicken 10 oz Monterey Jack cheese, shredded (2 ½ cups) 1/3 cup chopped cilantro 10 corn tortillas Blend tomato sauce, chipotle, onion, garlic, cumin, coriander, salt, broth in blender until smooth. Heat oil in large skillet over medium until shimmering. Add tomato mixture and bring to a boil, reduce heat to medium low and simmer until mixture is reduced to 10 cups (8 to 10 minutes). Transfer to bowl and refrigerate until cool, about 1 hour. Adjust oven rack to middle position and heat oven 300 degrees. Toss 2 ¼ cups sauce with chicken, 3 cups cheese and cilantro. Place 5 tortillas on a sheet pan, spray both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Fill tortillas with 1/3 cup chicken mixture and roll tightly. Place rolled tortillas on a plate and freeze in batches. Divide sauce (two bags fill with 1/3 of sauce each, divide remaining sauce in half). Double wrap rolled tortillas in plastic around bag of sauce and then in foil. Serving Day Spray baking pan arrange rolled tortillas (while frozen). Spray top of tortillas with cooking spray and bake about 20 minutes. Defrost sauce in microwave on defrost for 12 minutes. Top with sauce and sprinkle with 1 ½ cups of cheese. Bake until cheese is bubbly.
Bacon Wrapped Stuffed Chicken Breasts SERVES 4 4 breasts 1 tbsp butter 1 small onion minced 2 tsp minced thyme 1 small garlic minced 3 oz cream cheese, softened 2 oz goat cheese, softened 1/8 tsp salt 1/8 tsp black pepper 4 slices bacon 1/2 lemon, juice of Filling Melt butter in skillet over medium heat. Add onion, cooking, stirring often until well browned about 10 minutes. Stir in thyme, garlic and cook until fragrant about 30 seconds, set aside to cool. Mix cool onion mixture, cream cheese, goat cheese, salt and pepper together until uniform consistency. Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast. Place the chicken breasts on a work board and spread with cheese mixture on each chicken piece - make sure it is spread evenly right up to the edges. Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll. Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath. Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.). TO FREEZE:. As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge Serving Day Pre-heat the oven to 375F. Lightly oil an oven proof dish with a teaspoon of olive oil - using a pastry brush is best. If using the lemon juice, pour over the top of the chicken breasts now. Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven. .
Brown Bag Burritos Recipe Instead of sandwiches in your brown bag -- why not try these burritos. Found in an old Taste of Home Magazine. Make ahead, freeze and pull one out when you need a quick lunch or snack. by Bobbie 40 min | 20 min prep SERVES 15 -20 1 lb lean ground beef 1 (16 ounce) can refried beans 2/3 cup enchilada sauce 1/4 cup water 3 tablespoons minced onions 1 1/2 tablespoons chili powder 1 1/2 teaspoons garlic powder 3/4 teaspoon salt 1/2 teaspoon dried oregano 15-20 flour tortillas (7 inch) 1 1/2-2 1/2 cups shredded cheddar cheese In a large skillet, brown the ground beef; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Heat 3-4 tortillas in a microwave until warm, about 45 seconds. Spoon 3-4 tablespooms of the beef mixture down the center of each tortilla. Top with 2-3 tablespooms of cheese. Roll up. Wrap each burrito in paper towel; then in foil. Repeat with the remaining ingredients. Refrigerate if using right away. Or freeze. Burritos can be eaten cold. If warming, remove the foil and place in microwave for about a minute. However, if frozen, they will take longer. I suggest warming for 45 seconds to a minute on 50% power to thaw some, and then completing the warming process at a higher power.
Salsa Verde Beef 1 Tablespoon olive oil 2-3 pounds stewing beef, cut into 1 1/2-inch chunks 1/2 cup chopped onion 2 Tablespoons taco seasoning 1 cup salsa verde* (I like Herdez.) Heat oil in a large skillet. Add beef chunks and brown on all sides to carmelize. Remove to crockpot. Add onion to drippings and saute until lightly browned. Stir in taco seasonings and heat about 1 minute. Add salsa and stir, scraping up any browned bits. Transfer liquid to crockpot. Stir to combine. Cook on low 6-8 hours. * You can use any kind of salsa. It doesn't have to be salsa verde, but we like the flavor it adds to the beef.
Freezer Mashed Potatoes Ingredients: 5 pounds peeled & quartered potatoes 4 oz cream cheese, softened 4 oz sour cream 1 tsp salt 1 tsp onion salt 0.25 tsp pepper 2 Tbl butter 2 heads roasted garlic Directions: Peel potatoes. Cook in large stock pot until fork tender. Mash until smooth. Add remaining ingredients, beat until fluffy. Freezing Directions: Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.
Magic Mix Making Magic Mix Step 1: Make sure you use beaters when making the mix as shown above. Step 2: Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour 1 C. (2 sticks) Butter, at room temperature Combine dry milk, flour and margarine/ butter into a large bowl. Step 3: Keep mix tightly covered in the refrigerator. Magic Mix White Sauce makes 1 Cup of White Sauce 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.) Chicken Alfredo Florentine Casserole x3 16 oz box pasta (I used Penne, it's what I had in the pantry) 1 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1/8 teaspoon ground black pepper 1/2 cup grated Parmesan cheese 4 cups cooked chicken, cubed (about 2 breasts) 1/2 box frozen chopped spinach, thawed and drained 1 small jar marinated artichokes drained and chopped Prepare the pasta according to package directions, drain and cool. Make white sauce, add parmesan and seasonings. Add chicken, artichokes and spinach and stir well. Cool sauce mixture combine with noodles. Divide the mixture into two (2) one gallon freezer food storage bags. When you are ready to serve, thaw in the fridge overnight. Pour the thawed casserole into an 8x8 casserole dish, top with bread crumbs and extra Parmesan cheese and bake at 350 for 30 minutes.
EZ Wheat Bread Courtesy of http://everydayfoodstorage.net (this is where I got my Cinnamon Roll recipe too!) 1 1/4 cup warm water 1 Tblsp active dry yeast 1/4 cup honey or 1/3 cup sugar 2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% white wheat) 1/4 cup wheat gluten 1 tsp salt 2 Tblsp nonfat non instant dry milk 1 Tblsp butter/margarine/oil 1 Tblsp vinegar 1/4 cup potato flakes (NOT potato pearls) Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. EZ White Bread 1 1/8 cups warm water 1 3/4 – 2 tsp active dry yeast 2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter) 3 cups flour 1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour) 1 tsp salt 2 Tblsp nonfat dry milk 1 1/2 Tblsp butter/margarine or oil 1/4 cup potato flakes (you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread) Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands. Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you
have made your creation and bake according to the direction of the recipe you are making. If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. Cinnamon Roll Filling: 1 c. packed brown sugar 4 cups 1-2 T. cinnamon 8 tbsp 1/3 c. butter 1 1/3 cups Cream ingredients together and spread over rolled out dough. Cream Cheese Frosting: 4 oz. (half a bar) cream cheese (I use fat free) 16 oz cream cheese 1/2 c. butter 2 cups butter 2 c. powdered sugar 8 cups 1 t. vanilla 4 tsp Cream together cream cheese and butter (I know I didn’t do this in the video…it was only because I forgot…don’t make my same mistake!) slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.
Miniature Quiche Lorraine SERVES 10 ½ package refridgerated pie crust 4 slices bacon 1 small onion, chopped thinly and small 1/4 cup swiss cheese, shredded 1/2 teaspoon salt 1 egg, slightly beaten 1/2 cup light cream or milk, heated 1/4 teaspoon pepper, freshly ground 1/4 teaspoon nutmeg, freshly ground Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins. Prick the bottoms lightly with a fork. Bake for 5 minutes or until lightly brown. Cook bacon until crisp, but not burnt. Drain and crumble into tiny pieces. Cook the onion in the bacon fat until soft. Divide all the onion and the bacon equally into the cups. Sprinkle each cup equally with the Swiss Cheese. Combine the rest of the ingredients in a small bowl; blend. Pour over the cup mixtures. Bake in a preheated 400°F oven for 15 minute. Reduce the heat to 350°F and bake for 5-7 minutes longer. Serve these hot.
Mac & Cheese Casserole Cups (Double) Servings: 20 Author/Source: Chef John Folse @ 3aday.org 6 5 12 1.5 1 16 20 cups milk Tablespoons flour ounces Cheddar Cheese, shredded cups Mozzarella Cheese, shredded cups Parmesan Cheese, grated ounces elbow macaroni, cooked & drained each muffin cups
Directions: Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk and flour together, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving. To serve: Heat in microwave for 1-2 minutes or until heated through. Containers Needed: 4 gallon freezer bags
Beef Fajitas Servings: 24 Author/Source: Martinez, Howell & Garcia from Don't Panic - Dinner's In the Freezer QUAD Ingredient 6 pounds round steak, sirloin steak, or flat-iron steak 1.25 cups lime juice 1 cup tequila 16 cloves garlic, minced 4 teaspoons salt 2 teaspoons pepper Serving Day: 8 cups onion, sliced 4 each green peppers, sliced 24 each tortillas Directions: Cut beef into 16 pieces. Place 4 pieces of meat in each of 4 gallon freezer bags. In large bowl combine lime juice, tequila, garlic, salt, and pepper. Mix. Put equal portion of mixture into each of the 4 bags. Freeze. To serve: Thaw beef and marinade completely. Drain marinade and discard. Grill beef or stir-fry in heavy skillet over medium-high heat. Carve beef into thin slices. In a skillet, saute onion in oil for 2 minutes. Add green pepper strips and cook for 2 more minutes or until vegetables are crisp-tender. Defrost and warm tortillas. Serve with cheese, sour cream, lettuce, tomato, and/or guacamole as desired. Containers Needed: 8 gallon freezer bags AND 4 quart freezer bags
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