Freezer Cooking Club

2018-04-20T22:43:00.000-05:00

Do you love the benefits of home-cooked meals but wish you didn't have to spend so much time in the kitchen?? Than a freezer cooking club is perfect for you!

What's a freezer cooking club? It's a group of moms (or dads) that each make multiples of ONE meal. Then they trade their meals with other club members. Everyone has an easy cooking load, and gets to save $$ by buying in bulk. And everyone gets tons of variety back in return! Sounds easy enough, right? It is!

This site is meant to help make learning to freeze meals EASY; whether you do freezer cooking on your own or, hopefully, in a freezer cooking club.

This site shares the great recipes we've used for freezing whole meals on a budget. Every recipe is tested & tasted by many families, and found to be awesome!! We desire to help you start your own club and allow our recipes & freezer tips all help you stock your freezer, bless your friends, save you money and grant you more time with your precious family!

If you start a freezer cooking club, tell us about it! We'd love to help you along your way and hear about your successes & blessings! If you have a great recipe to share, send it to us! We'll try it out and when we agree that it's awesome, we'll post it for all to enjoy (and link back to you if you desire).

CREAM OF CHICKEN & WILD RICE SOUP

2018-04-20T21:39:00.001-05:00

This recipe looks daunting, but it's super easy!! It makes TWO batches of soup. One for dinner tonight and one for the future. It's an amazing comfort meal in the fall or winter!! Leftovers are just as good. But one note of caution... don't tell your 4 year old daughter "doesn't the wild rice look like dead bugs?" It took her 2 years to get over that... but now she's 6 and she asks for this meal once a month!

Ingredients for freezer prep:

* 1 cup butter

* 1 large, finely chopped onion

* 3-5 stalks of celery chopped (about a cup)

* 4-5 carrots, peeled & chopped (about a cup)

* 1lb fresh sliced mushrooms

* 1 1/2 cups of flour

* 12 cups of homemade chicken broth (or store bought)

* 4 cups cooked wild rice

* 2-3lb cooked chicken, cubed or shredded

* 1 teaspoon salt (1.5-2teas. if you use homemade broth)

* 1 teaspoon curry powder

* 1 teaspoon dried parsley

* 1 teaspoon black pepper

* 1 teaspoon ground mustard

* 1/3 cup of dry sherry

Ingredients for when you're ready to serve the meal:

* 4 cups half & half (2 cups per batch)

Cooking Directions:

* melt the butter in a large pot.

* cook the onion, celery & carrots in the butter until tender, about 5 minutes.

* add the mushrooms and cook an additional 2 minutes

* Stir in the flour, it'll be a very thick paste.

* SLOWLY add the chicken broth one cup at a time, stirring constantly. Wait until it's bubbly and thick before you add the next cup. The soup will be less thick with each additional cup of broth.

* Turn off the heat and add the rice, chicken, all the seasonings and sherry.

* Allow soup to cool before prepping to freeze. If you plan to eat it today, add the half & half and let it simmer for at least an hour on low (do not let it boil!).

Freezing Directions:

Once cool, divide the soup into 2 freezer bags.
Lay them flat in your freezer - they'll freeze flat that way and take up less space.

Reheating Directions:

Thaw one bag of soup and bring it to a boil. Add 2 cups of half n half, and turn down the heat. Let it simmer for 30-60minutes. It doesn't need to simmer as long as the unfrozen soup, as the seasonings meld together well int he freezer and while they thaw. Serve the soup warm.

*This makes TWO batches of soup, each serves 6-8.

A COUPLE NOTES:

* Although I believe this soup would freeze fine with the half n half in it, I have not done so. Food safety standards say meals with milk can stay frozen for 3 months, while meals without milk can stay frozen for 6 months. So I opt to add the half n half the day I serve it.

* I have a hard time judging how much cooked rice I'll get from dry rice... So I just cook the whole box of wild rice. And I freeze the excess. Rice is the one thing you WANT to freeze while it's still warm. It freezes great that way!

* If you don't have wild rice, you could substitute a Rice A Roni Long Grain & Wild Rice. But my family and I prefer all wild rice.

CREAMY CHEESY CHICKEN ENCHILADAS

2017-01-25T18:36:00.001-06:00

* 3 cups of cooked, cubed chicken
* 2 cans of cream of chicken soup
* 2 teaspoons garlic powder
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 6oz chopped green chilies (drained)
* 3 cups shredded mexi cheese
* 1/2 cup milk
* 14 flour or corn tortillas

Mix one can of cream of chicken soup with all the dry spices and 4oz of the green chilies. Add chicken and half the cheese. Spoon about 1/3 cup of chicken mixture onto the flour tortillas and roll tightly. Lay them in a prepared pan. 14 usually fit well in a 9x13 pan.

Mix remaining soup with remaining chilies and milk. Pour over enchiladas. Top with cheese.

Bake at 375* for 20 minutes. I like to put it under the broiler for 1-2 minutes longer to get it a little bit crispy on the edges.

If freezing, do NOT bake yet. Cover with saran wrap and then foil. Freeze for up to 3 months. Thaw overnight and bake at 375* for 30 minutes.

* serves 6

KIELBASA BOW TIE SKILLET

2017-01-24T11:18:00.000-06:00

adapted from a Taste of Home recipe

* 1lb (16 oz) uncooked bow tie pasta
* 2lbs kielbasa or smoked sasuaged (cut into 1/4-inch slices)
* 1 jar (9oz) sliced mushrooms (drained)
* 1/4 cup butter
* 1 1/2 Tablespoons minced garlic
* 2 Tablespoons cornstarch
* 3 cups milk
* 3 cupes frozen mixed veggies or snow peas
* 2 cups shredded cheddar cheese

* cook pasta, for just over 1/2 the time the package suggests (if 11 minutes is suggested, cook for 6-7 until al dente)
* In a skillet, cook sausage, mushrooms and butter until melted. Add garlic and cook for another minute.
* Combine cornstarch and milk until smooth and slowly add it to the skillet. Bring it to a boil and cook for about 2 minutes, until thickened.
* Add cheese to the cream mixture and pour over drained pasta. Add veggies.

Serve immediately or let it cool to freeze.

TO FREEZE:
* let cool and place in a freezer bag. Lay it flat to freeze (this will save space in your freezer!)

TO COOK FROM FROZEN:
* let thaw over night in the fridge.
* dump into a casserole pan and cook for 20-30 minutes at 350*, until warmed through.
* Sprinkle with additional cheese if you'd like.

Serves 8

Chicken Cordon Bleu Casserole

2017-01-23T14:23:00.000-06:00

We've tried a few variations of this dish - all were a hit. But this was our favorite:

* 6 cups cooked chicken, shredded
* 4 cups of cubed ham
* 12 slices of swiss cheese
* 1 can cream of chicken soup
* 1 cup milk
* 1/2 teaspoon pepper
* 1 T dijon mustard (sometimes I forget this and it turns out just fine!)
* 3 cups shredded cheddar cheese
* 2 cups of chopped broccoli (steamed if fresh or thawed if frozen)
* 2-3 boxes of stuffing mix (prepared as package suggests)

* Mix milk and soup together. Add pepper and the optional dijon mustard.
* Add chicken and ham and mix till evenly coated.
* Spread half the mixture into each pan (2 casserole pans)
* Push in broccoli pieces - I like to do this by hand to make sure it's well spread throughout the dish and I'm not going to end up with a kid getting a spoonful of just broccoli.
* Layer with swiss cheese and then 1 cup of cheddar per pan.
* Top with prepared stuffing (we like to use 3 boxes total - 1.5 per casserole)
* Sprinkle remaining cheddar on top (1/2 cup per casserole)

TO BAKE:
* Bake for 20-30 minutes, covered, at 350*. Uncover for 10 extra minutes.

TO FREEZE:
* Let cool, cover with saran wrap and then foil. Freeze for up to 3 months.
* Thaw in fridge the night before.
* Bake 350*, covered, for 45min. Uncover for 10 extra minutes.

* Makes 2 casseroles that each feed 6-8 (12-16 total)

TACO PASTA SHELLS

2015-06-21T14:08:00.000-05:00

This makes 2 casseroles that each serve 4-6.

INGREDIENTS:
* 2 pounds ground beef (turkey would work too)
* 2 packets of taco seasoning
* 1 ½ cups water
* 8 ounces cream cheese, cubed
* 24 uncooked jumbo pasta shells
* ¼ cup butter, melted (optional)
* 2-3 cups shredded mexican blend or cheddar cheese

Optional extra ingredients when you're ready to serve it (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1-2 cups crushed tortilla chips
* Sour Cream
* Green Onions

TO PREP:
-Cook ground beef and drain.
-Add seasoning and water and simmer (uncovered) for 5 minutes.
- Stir in cream cheese until melted and then chill it for an hour.
- Cook pasta until al dente (usually 2/3 of the cooking time on a package), drain.
- Gently toss with butter if you'd like (I don't use butter and it turns out fine)
- Fill each shell with about 3 T meat mixture.

TO FREEZE:
Lay shells on a cookie sheet and freeze for a couple hours. Once hard, transfer them to a freezer bag. Doing this in 2 steps will prevent them from freezing together in one big lump and make it easier when it comes time to cook them.

TO COOK:
- thaw 12 shells over night in the fridge.
- line a casserole pan with 1 cup salsa.
- Lay shells in salsa.
- Top with 1 cup taco sauce.
- Cover and bake for 40 minutes at 350*.
- Sprinkle with 1-2 cups mexi cheese and 1-2 cups crushed tortilla chips.
- Serve with sour cream and green onions.

Italian Sausage & Tortellini Soup

2012-06-16T09:24:00.000-05:00

This recipe makes TWO MEALS that each serve 8.
2 lb Italian sausage, casings removed
1/2 onion, chopped
4 teaspoons minced garlic
12 cups water
12 beef bullion cubes
1 cup red wine
2 (14.5oz) cans of Italian seasoned diced tomatoes
5 medium carrots (sliced)
1/2 green bell pepper, chopped
1 T packed fresh basil leaves
1 teaspoon dried oregano
3 teaspoons dried parsley (or 3 T fresh)
1 (15 ounce) can tomato sauce
2 medium zucchinis, cubed
2 lb frozen cheese tortellini pasta
Parmesan cheese to taste
Cooking Directions:
* Brown sausage in large pot with onion and garlic, drain.
* In another large pot, warm 12 cups water and dissolve bullion cubes.
* Add wine, tomatoes, carrots, zucchini, basil, oregano, tomato sauce, and sausage/garlic/onions.
* Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

* Skim any fat from soup - it'll bubble up and be orange.

* Do nothing with tortellini.

Freezing Directions:

* Let cool and freeze in (2) one gallon freezer bags.

* Freeze tortellini in separate bag

Reheating Directions:

* Thaw soup overnight in fridge.

* Bring to boil on the stove, add tortellini.

* Boil 3-10 minutes, until tortellini are at desired doneness (I like personally think 4 minutes is perfect)

* Serves 16

ITALIAN SAUSAGE & TORTELLINI SOUP

2012-06-06T14:01:00.000-05:00

This recipe makes TWO MEALS that each serve 8.
2 lb Italian sausage, casings removed
1/2 onion, chopped
4 teaspoons minced garlic
12 cups water
12 beef bullion cubes
1 cup red wine
2 (14.5oz) cans of Italian seasoned diced tomatoes
5 medium carrots (sliced)
1/2 green bell pepper, chopped
1 T packed fresh basil leaves
1 teaspoon dried oregano
3 teaspoons dried parsley (or 3 T fresh)
1 (15 ounce) can tomato sauce
2 medium zucchinis, cubed
2 lb frozen cheese tortellini pasta
Parmesan cheese to taste
Cooking Directions:
* Brown sausage in large pot with onion and garlic, drain.
* In another large pot, warm 12 cups water and dissolve bullion cubes.
* Add wine, tomatoes, carrots, zucchini, basil, oregano, tomato sauce, and sausage/garlic/onions.
* Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

* Skim any fat from soup - it'll bubble up and be orange.

* Do nothing with tortellini.

Freezing Directions:

* Let cool and freeze in (2) one gallon freezer bags.

* Freeze tortellini in separate bag

Reheating Directions:

* Thaw soup overnight in fridge.

* Bring to boil on the stove, add tortellini.

* Boil 3-10 minutes, until tortellini are at desired doneness (I like personally think 4 minutes is perfect)

* Serves 16

LACTATION COOKIES

2012-06-02T09:54:00.003-05:00

A little info on this recipe... it's not one of our freezer club meals, but it's a great recipe and freezes well in dough or baked form. And, we're all moms of preschoolers & babies.... something like this is helpful ;-) It does work for lactation increase. But they're also great "healthy" cookies to give kids & hubby - they taste great! I'm a bit of a snob when it comes to "icky" sounding ingredients... but I promise, you can't taste them - they're just really good cookies!

* Makes 40 cookies

1 C butter

1 C sugar

1 C brown sugar

4 T water

2 T flaxseed meal (no substitutions)

2 Lg eggs

1 teaspoons vanilla

2 teaspoons cinnamon

2 C flour

1 teaspoons baking soda

1 teaspoons salt

3 C Thick cut oats (Old fashioned oats are OK)

2 C Chocolate chips

2 T Brewers Yeast (or nutritional yeast)

Cooking Directions:

* Mix 2 T of flaxseed meal and water, set aside 3-5 minutes.

* Cream butter and sugar.

* Add eggs.

* Stir flaxseed mix into butter mix, add vanilla and cinnamon.

* Beat until well blended. Sift: dry ingredients, except oats and choc chips.

* Add butter mix to dry ingredients.

* Stir in the oats and then the choc chips.

* Drop on parchment paper on baking sheet. Bake 8-12 minutes at 375 degrees.

Freezing Directions:

* Once cool, freeze in air tight container

* OR freeze balls of dough on a cookie sheet - once frozen, put them in a freezer bag. Then you can make a few at a time when needed.

Reheating Directions:

* Let thaw on counter or microwave for a few seconds if already baked.

* If raw dough, take a couple out of freezer and bake at 375 for 10 minutes - watch them carefully so they don't burn.

NOTE: These cookies tend to dry out after 24 hours - even in an airtight container. Slip a slice of bread in with the cookies, it will keep them moist (the bread will dry out instead).

* Improved upon from an epicurious.com recipe

CREAMY SWEET POTATO & VEGGIE SOUP

2012-06-02T09:45:00.003-05:00

3 medium sweet potatoes peeled and chopped

3 zucchini chopped

1-2 cups of broccoli

1 large onion chopped

1/4 c butter melted

3 (14.5 oz) chicken broth

2 medium firm potatoes peeled and chopped (new potatoes work best)

2 tsp salt

1 tsp ground cumin

1 tsp black pepper

1/2 tsp celery seeds

2 cups of milk OR 1 cup sour cream

Cooking Directions:

* in a crock pot, stir together all ingredients (except milk), cover and cook low 8-10 hours or high 4-5 hours.

* Do nothing with milk yet

Freezing Directions:

* Freeze meal in freezer bag

Reheating Directions:

* Thaw and bring to simmer. Add milk or sour cream and simmer for 30 minutes.

ALTERNATIVE IDEA:

Chop all ingredients and put in a freezer bag (minus milk and broth). Day of cooking, pop all veggies in crock pot. Add broth. And cook on low 8-10 hours, then add milk in last 30 minutes.

* Serves 8-12

TATER TOT TACO CASSEROLE

2012-06-02T09:40:00.003-05:00

1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat

1 package of taco seasoning

Cooking Directions:

* Brown hamburger meat with taco seasoning, according to seasoning packet.

* Add cream of mushroom soup and stir together continuously.* Let simmer on low heat for 15 minutes.
* Place mixture in the bottom of a casserole dish.
* Lay tater tots neatly on top of the mixture.
* Sprinkle cheese over tater tots

Freezing Directions:
* Cover with plastic wrap, then foil and freeze up to 3 months.

Reheating Directions:
* Thaw on counter or in fridge.
* Place in oven on 350' for 20-35 minutes, until tater tots brown.

ZESTY CHICKEN TORTILLA BAKE

2012-06-01T22:48:00.003-05:00

*Makes (2) 9x13 pans, each serves 6

½ c miracle whip dressing

½ c flour

3 c milk

8 oz shredded cheese (divided)

1 ½ lb boneless skinless chicken breast cut into 1 inch pieces and cooked

½ c salsa (what type defines how much zest you want)

½ c fresh parsley chopped (divided)

16 flour tortillas

Cooking Directions:

* Mix dressing and flour in medium saucepan, whisk.

* Add milk, bring to a boil. Let thicken.

* Stir in ½ of the cheese, reserve 1 c of this prepared sauce.

* Add chicken, salsa, ½ of parsley, to sauce and mix. Remove from heat and let cool enough to handle

* Lay tortilla in a 9x13 pan and spoon 1/3 cup of the mixture into the tortilla, then roll it up and place it seam side down. Repeat with remaining tortillas.

* Spoon the reserved sauce over the top evenly over both pans.

* Sprinkle with remaining cheese and parsley.

Freezing Directions:

* let cool completely then place in a plastic bag or plastic wrap, then foil and freeze for up to 2 months.

Reheating Directions:

* Thaw and warm in oven for about 20 minutes, until bubbly

* Makes (2) 9x13 pans that each serve 6

SLOW COOKED SIRLOIN

2012-06-01T22:43:00.002-05:00

1 ½ lbs beef sirloin

1 medium onion diced

1 medium green pepper diced

14 ½ oz beef broth

¼ c Worcestershire sauce

¼ tsp dill weed

¼ tsp dried thyme

¼ tsp pepper

Dash of red pepper flakes

2 TB cornstarch

2TB water

Cooking Directions:

* In a large nonstick skillet coated with cooking spray, brown beef on both sides. Set aside to cool in gallon freezer bag.

* Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes: pour over beef, in bag.

Freezing Directions:

* Freeze meat with sauce, and cut up veggies.

* Do not do anything with cornstarch & water yet.

Reheating Directions:

* Thaw meat & veggies enough that you can pour them into a crockpot.

* Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp and tender

* Combine cornstarch and water until smooth: gradually stir into cooking juices during the last 30 minutes of cooking.

Freezing Directions:

* Let cool and put in gallon freezer bag. Freeze up to 6 months.

* Serves 6-8

SPIRAL PEPPERONI PIZZA BAKE

2012-06-01T22:37:00.000-05:00

1 pk (16 oz ) spiral pasta

2 lbs ground beef

1 large onion chopped

1 tsp salt

½ tsp pepper

30 oz pizza sauce

½ tsp garlic salt

½ tsp Italian seasoning

2 eggs

2 c milk

½ c shredded parmesan cheese

16 ox shredded part-skim mozzarella cheese

3 ½ oz pepperoni chopped

Cooking Directions:

* Brown ground beef, drain.

* Cook pasta as box directs

* Stir sauces & seasonings in with cooked beef.

* In a seprate bowl combine eggs, milk, and Parmesan cheese then toss with pasta.

* Transfer to a greased 8x8 baking dish.

* Top pasta with beef mixture, then layer mozzarella cheese and pepperoni.

Freezing Directions:

* Cool and cover with plastic wrap, then foil. Freeze up to 3 months.

Reheating Directions:

* Remove plastic wrap and recover with foil. Bake at 350 degrees for 20 minutes. Then uncover and bake 20-25 minutes longer, or until golden brown.

* Serves 6

AWESOME PIE CRUST

2012-06-01T22:30:00.001-05:00

* 4 cups all-purpose flour

* 1 3/4 cups butter flavored shortening (chilled)

* 3 tablespoons white sugar

* 2 teaspoons salt

* 1 egg

* 1/2 cup ice water

Cooking Directions:

1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

2. In a small bowl, mix egg with ice water. Blend into flour mixture. Chill in refrigerator until ready to use.

Freezing Directions:

* Wrap in plastic wrap, or put in freezer bag to freeze.

Reheating Directions:

* Thaw in fridge till soft enough to work with.

TIPS: Do not overwork dough, it will get tougher. Chilled dough is much easier to work it - keep it cold!

* Makes 3 pie crusts

CHICKEN POT PIE

2012-06-01T22:27:00.003-05:00

* Makes 2 pies, each serves 6-8

1 bag of mixed frozen veggies (about 4 cups)

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked turkey meat - light and dark meat mixed

4 9'' pie crusts (Pillsbury or try this awesome recipe)

Cooking Directions:

1. Place frozen veggie and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

2. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

3. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Freezing Directions:

* Cover pies with plastic wrap, then foil. Freeze.

Reheating Directions:

* Thaw pie overnight in fridge.

* Place on cookie sheet (to catch an sill-over) and bake on bottom rack of oven, at 425 degrees, until crusts are golden brown and the filling is bubbly. Bake 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

NOTE: Pies can be cooked and then frozen, but I don't recommend it. They lose quite a bit of flavor that way.

* Makes 2 9'' pies that each serve 6-8 people

VEGGIE BEEF SOUP

2012-06-01T22:20:00.003-05:00

1 lb beef stew meat (or hamburger if you desire)

1 diced onion

3-4 stalks chopped celery

4-6 cups beef broth (or from bouillon)

1 bag (1 lb) mixed vegetables

1 or 2 cans diced tomatoes (to taste)

Fresh Basil to taste (one packed teaspoon?)

Dried Oregano to taste (2 teaspoons?)

1 small can tomato sauce.

Salt/pepper to taste.

Cooking Directions:

* Brown meat until mostly browned but not ‘done’.

* Add to soup pot with diced onion, celery and beef broth. Bring to a boil, add mixed vegetables, tomato sauce and diced tomatoes. Season to taste.

Freezing Directions:

* Once cool, put in gallon freezer bag and freeze - lay it flat overnight so that it freezes flat and makes it easier to store in the freezers of meal swap moms.

Reheating Directions:

* Thaw and warm on stove or microwave.

NOTES: This is REALLY flexible. Try using chicken and flavor it more southwestern seasonings (cumin, lime etc)

* Serves 8

PASTA FAGIOLI (Olive Garden Knockoff)

2012-06-01T22:16:00.001-05:00

1 lb ground beef (or use Italian sausage or combination therof – it’s all good!)

1 small diced onion

1 large carrot, julliened

2 stalks celery, chopped

2 cloves minced garlic

2 (14.5oz) cans diced tomatoes

1 (15 oz) can red kidney beans WITH liquid

1 (15 oz) can great northern beans WITH liquid

1 (15ox) can tomato sauce

1 (12 oz) can V-8 juice

1 Tblsp vineagar

1 ½ tsp salt

1 tsp oregano

1 tsp basl

½ tsp pepper

½ tsp thyme

½ lb ditali pasta (Or other short/small pasta shape)

Cooking Directions:

* Brown beef & drain.

* Add onion, carrot, celery and garlic. Saute 10 min.

* Add remaining ingredients, except pasta and simmer up to 1 hour.

Freezing Directions:

* Freeze soup in freezer bag, once cooled.

* Do not freeze pasta, leave uncooked.

Reheating Directions:

* Thaw soup and simmer on stove.

* While soup warms, cook pasta as box directs.

* Add pasta to soup and simmer 10 minutes.

NOTES: If you put all the pasta into the soup, any leftover soup turns to a more goulash consistency since the pasta soaks up the liquid. You can either add some water – or I just keep the pasta separate and stir in a couple of big spoonfuls into each bowl. Serve with parmesan for sprinkling.

* Serves 8

TAMALE PIE

2012-06-01T22:11:00.002-05:00

1 lb ground beef

1 cup chopped onion

1 cup chopped green pepper

2 (8oz) cans tomato sauce (or 1 large 15 oz, just get it close)

1 (12 oz) can corn, drained (1 ½ cup – I’ve also used frozen)

½ cup chopped black olives

1 clove minced garlic

1 tsp salt

Dash pepper

2-3 tsp chili powder.

6 oz shredded Sharp cheddar cheese

Topping:

¾ cup yellow cornmeal

½ tsp salt

2 cup cold water

1 Tblsp butter or margarine

Cooking Directions:

* Cook meat with onion, green pepper in skillet until meat is browned and veggies are tender.

* Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper.

* Simmer 20-25 minutes until thick.

* Add cheese and stir until melted. Pour into greased 9x9 baking dish.

* To make topping, stir cornmeal and salt into cold water. Cook, stirring constantly until thick. Add butter & margarine, mix well.

Freezing Directions:

* Freeze meat mixture in freezer bag once cool. Freeze topping mixture in separate freezer bag.

Reheating Directions:

* Thaw both meat & topping bags, and pour meat into 8x8 pan. Press topping onto meat mixture, until it is completely covered. Alternatively, you could spread half of topping in pan first, then meat, then remaining topping, if you want a true pie look.

* Bake at 375 oven for 40 minutes or until warmed through and crust has set.

* Serves 6-8

CHEESY CHICKEN RANCH LASAGNA

2012-06-01T22:06:00.001-05:00

2 (12 oz) cans evaporated milk

1 packet ranch dressing mix

3 cups cooked, cubed chicken

1/8 tsp pepper.

2 cups shredded cheddar

2 cups shredded mozzarella

1 cup chopped broccoli (thawed)

1/2 cup chopped red pepper

Oven ready lasagna noodles.

Cooking Directions:

* Simmer evaporated milk with ranch dressing mix.

* Add 3 cups of cooked, cubed, chicken and 1/8 teaspoon pepper. Simmer for 25 minutes - it'll still be runny, but that's OK (it'll thicken when it cooks).

* Butter/Grease baking pan and layer oven-ready lasanga noodles, then 1/2 chicken sauce, then 1 cup cheddar and 1 cup mozzerella cheeses, then sprinkle on broccoli & red peppers. Repeat layers.

Freezing Directions:

Cover with plastic wrap, then foil and freeze up to 3 months.

Reheating Directions:

Remove plastic wrap and replace foil. Cook at 350 for 30-35 minutes. Remove foil and bake up to 10 more minutes, until cheese is melted.

* Serves 8-10

LASAGNA

2012-06-01T22:00:00.001-05:00

* Makes 2 lasagnas, each serves 8 people

1 1/2 packages oven bake lasagna noodles (16 oz packages)

2 lbs ground beef

1 lb ground sausage

1 bag of spinach

1 teaspoon minced garlic

3 (26 oz) jars spaghetti sauce

3 cups cottage cheese

1/2 cup water

3 cups shredded part-skim mozzarella cheese, divided

1 Tblsp dried parsley flakes

1 tsp salt

½ tsp pepper

1 1/2 cups grated parmesan cheese

1/2 cup shredded Parmegano Romano cheeses

Cooking Directions:

* Brown beef & sausage over medium heat; drain. Set aside in large bowl.

* Saute spinach with garlic and mix into meat and add sauce.

* In a separate large bowl, combine the cottage cheese, 2 ½ cups mozzarella cheese, 1 cup parmesan & 1/4 c Parmegano Romano cheeses, parsley, salt, and pepper.

* Spread 1 cup of meat sauce in bottom of two greased 9x13 baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1 ½ cup meat sauce. Repeat layers twice. Top with remaining parmesan & mozzarella cheeses.

Freezing Directions:

* Cover with plastic wrap, then foil. Freeze one lasagna up to 3 months.

Reheating Directions:

* Remove from freezer 30 minutes before baking. Remove plastic wrap then recover with foil and bake at 375 for 60-70 minutes. Uncover, bake 10 minutes longer or until bubbly. Let stand 10 minujtes before cutting.

* makes 2 lasagnas that each serve 8 people

BUTTERMILK CORNBREAD

2012-06-01T21:45:00.000-05:00

* 1/2 cup butter

* 2/3 cup white sugar

* 2 eggs

* 1 cup buttermilk

* 1/2 teaspoon baking soda

* 1 cup cornmeal

* 1 cup all-purpose flour

* 1/2 teaspoon salt

Cooking Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Freezing Directions:

Let cool completely, freeze in gallon freezer bag. Be sure to get as much air out as possible

Reheating Directions:

Let thaw on counter for an hour.

* Serves 6-10

(taken from allrecipes.com)

CHILI RECIPE

2012-06-01T21:42:00.003-05:00

* 1 1/2 lb ground beef

* 1/2 lb ground sausage

* 1/2 onion, chopped

* 1 teaspoon ground black pepper

* 1/2 teaspoon garlic salt

* 2 1/2 cups tomato sauce

* 1 (8 ounce) jar salsa

* 4 tablespoons chili seasoning mix

* 1 (15 ounce) can light red kidney beans

* 1 (15 ounce) can dark red kidney beans

Cooking Directions:

1. In a large saucepan over medium heat, combine the ground beef, sausage and onion. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease.

2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and beans. Mix well, reduce heat to low and simmer for at least an hour.

Freezing Directions:

Let cook and freeze is gallon freezer bag

Reheating Directions:

* Thaw overnight in fridge, then simmer on stove when ready to serve. Simmer till warmed through.
* Serve over fritos and top with shredded cheese. Try serving this with Buttermilk Cornbread

* Serves 8

(altered from an allrecipes.com recipe)

TACO SOUP

2012-06-01T13:34:00.000-05:00

1lb ground beef
1/2 onion
2 regular cans of pinto beans (or 1 large can)
1 can of corn
1 can of zesty tomatoes (with green chilies)
1 package of dry seasoning
1 package of ranch dressing seasoning

Cooking Directions:
* Cook ground beef and chopped onion together. Drain grease.
* Add rest of ingredients (don't drain cans).
* Let simmer for 25 minutes. Simmer for less time if freezing.

Freezing Directions:
* Simmer for just 15-20 minutes
* Cool and freeze in gallon bag.

Reheating Directions:
* Thaw soup overnight in fridge. Add water or broth until you get the desired consistency.
* Simmer to warm through.
* Serve with shredded cheese, sour cream, black olives and tortilla chips.

* Serves 6-8

BLACK & WHITE CUPCAKES

2012-05-31T21:45:00.000-05:00

8oz cream cheese, softened

1 egg

1/3 c sugar

pinch of salt

8oz chocolate chips

1 1/2 c flour

1 c sugar

1/4 c cocoa powder

1/2 t salt

1 c water

1/3 c vegetable oil

1 T white vinegar

1 t baking soda

Cooking Directions:

* Cream together cream cheese, egg, sugar & salt. Add chocolate chips and set aside (in fridge).

* Mix remaining ingredients together in a separate bowl. It will be runny, that's OK.

* Pour chocolate mixture into mini muffin tins, fill 2/3 of the way. Spoon in 1 teaspoon of cream cheese fillin on top of each chocolate muffin.

* Bake at 350 degrees F for 20 minutes, until tops just barely start to turn golden.

Freezing Directions:

* Cool cupcakes on cooling rack. Once cool, put in air tight container and freeze up to 3 months.

Reheating Directions:

* Eat straight out of freezer, or let thaw for 10-20 minutes on the counter. These cupcakes are good warm, but I think they are best cold! When I'm not freezing them, I store them in the fridge to keep them cool - but they can store on the counter in an airtight container fine.

* Makes 36-40 mini cupcakes