Stromboli

Sweet & Sour Pork

Sweet & Sour Pork Skillet

Pork Loin - cubed and quickly browned (don't cook all the way through)
Sliced green pepper 
Mr. Yoshida's sweet and sour sauce

Thaw, Add the contents of the bag to a skillet or to your crock pot. Add a can of pineapple at the end of skillet or crock pot cook time.

Sweet & Sour Chicken

Sweet & Sour Chicken (The quantity listed is for one family’s serving so multiply it for however many you’d like. We made 4!)

8 ounce Catalina Dressing

1 envelopes of MSG-free Onion Soup Mix

1 cans of whole cranberries

4 chicken pieces

Dump in freezer bag and mix.

On serving day, thaw completely. Bake at 400 for 25-30 minutes. Serve over rice. OR grill OR throw in crockpot! 

We preferred the flavor and consistency of this meal when we baked it instead of crockpot. I wouldn't say this was our favorite, but not bad for such an easy recipe.

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 See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/

Stuffed Shells

Stuffed Shells

6 – 15oz ricotta (I bought mine at Sams and ended up using 3 Lg. containers for 10 pans of shells)

4-6 cups mozzarella shredded (about 1 lg. sam's size bag)

2 cups Parmesan

Italian seasonings (just mix a bunch of stuff till it tastes right)

4 eggs

Mix above together

2 – 12 oz Jumbo Shells – cook al dente (be careful not to stack too many on top of each other when draining and stuffing, I made that mistake and the ones on the bottom were completely mushed.

Favorite Tomato Sauce - I made mine using a #10 can of crushed tomatoes from Sams (added chopped onion, garlic, and seasonings and cooked down for approx 30 mins on low. I think I added an extra couple cans of crushed tomatoes cause one can wasn't enough)

Stuff cheese into shells

Thin layer of tomato sauce on bottom of tins

Layer shells – then top with more sauce (I added meat to top layer of sauce)

Then layer parmesan cheese

This made 6 tins with 14 stuffed shells in each!

Day of Cooking: Defrost and cook at 350 for 30 minutes–or cook frozen for ~an hour

- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/

Fajita Style Enchiladas

Beef Fajita-Style Enchiladas

Veggies:

1 onion, chopped (I used a red onion)

1 red pepper, chopped

1 green pepper, chopped

1 orange or yellow pepper, chopper

Saute the onion in a little olive oil and a dash of salt. When almost soft, toss in the peppers and saute until they are cooked to your liking. Remove from pan.

Cook on stove top:

1 lb. ground beef until done, drain fat. Add:

1/4 cup taco seasoning (use less if your family doesn't like spice. We like a little kick but nothig that burns.)

2/3 cup water

1 can black beans, drained

Let simmer until water is absorbed ( a few minutes), add the veggie mixture back to the pan.

Spray an 11 x 14 pan with non-stick cooking spray. Place a healthy amount of the beef mixture inside a flour tortilla, add a handful of shredded Monterrey jack cheese and roll up. Place overlapping sides on the bottom of the pan and continue the process until you have rolled all the mixture and cheese into the tortillas (mine made 15 enchiladas, squished tightly together in the pan, yours may make more or less. You may need two pans but will still have enough sauce).

Sauce:

Whisk together the following:

1 can of red enchilada sauce (I like La Parilla)

1 can of cream of mushroom soup, healthy request variety and

3/4 cup of milk

Pour the sauce mixture over the top of the enchiladas and sprinkle the top with cheese. Cook at 350 degrees for 30-40 minutes. Watch the top to make sure it doesn't burn. If it starts to look too brown, put foil over the top until finished cooking. If you make them the day before or earlier in the day a refrigerate them, you may need to cook the full 40 minutes. They also freeze really well. They did take longer than expected to bake when they weren't thawed. I'd say an 1-1 1/2 hours if they are completely frozen.

Serve over shredded lettuce and top with sliced avocado and sour cream. Enjoy!!

Beef Chili

I don't normally follow a recipe for this chili.  Here is basically what I do most of the time. You really cannot mess this up.

 Ingredients:

• 1/2 to 1 lb. hamburger
• 2 cans pinto beans
• 1 large Hanover can kidney beans or 2 small cans
• 1 can black beans
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 jalapeno pepper, chopped
• 2 cans diced tomatoes (for spicy chili replace 1 can with a can of tomatoes with green chilis)
• 1 can corn
• 1 packet chili seasoning (I usually buy mild) OR 1 Tbsp chili powder + 2 tsp cumin (this option isn't mild)
• 1/2 tsp pepper
• 1/2 tsp salt
• 2 cloves garlic, minced

Directions:

1. Cook the hamburger with the onion, salt, pepper & garlic until browned. Drain.
2. Dump into crock pot.  Add all other ingredients. Stir.
3. If freezing- Cook on Low 1 hr.  Cool. Prepare freezer bags.  Freeze flat in freezer bags.
4. Thaw overnight in fridge and cook on Low about 4 hrs.
5. If not freezing cook on Low 4-6 hrs. after step 2
6. Top with cheese, chips or whatever you like.

 

Santa Fe Chicken Casserole

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1/2 lb. raw chicken or 1 large can of chicken
2 cans black beans, rinsed
24 oz. jar salsa, or make your own
1 c. taco sauce
8 corn tortillas
1 c. sour cream
2 c. colby jack shredded cheese

Directions:
1. Saute onion, garlic in oil and add raw chicken.  Cook until chicken is white. (If using canned chicken just add after onion is soft)  Cool if freeezing.
2. Add beans and salsa to chicken mixture.  Stir and set aside.
3. In a large baking dish, pour taco sauce spread on the bottom, line with 4 tortillas.
4. Top tortillas with half the chicken/bean mixture.  Layer with 1/2 cup sour cream and 1 cup cheese.
5. Repeat step 4.
6. Cover with foil.  Bake now or Freeze for later.
7. Bake @ 350 for 25-35 mins covered, plus 5-10 minutes uncovered to melt cheese. OR if cooking from freezer- thaw in fridge several hrs. and bake@ 350 covered 45-60 minutes and 10-20 mins uncovered to melt the cheese.  Allow for longer baking time if more frozen.  (When I made this as a freezer meal I thawed mine too long and it got mushy when baked, but still tasted yummy.)

Orange Chicken

Ingredients

• 2 cups carrots, chopped how you like
• 2 cups bell peppers (I used a mix of green, red, and yellow)
• 1-2 lb raw chicken breasts
• 3 cloves garlic
• 1 tsp salt
• 1/2 tsp pepper
• 8 oz. frozen orange juice concentrate

Instructions

1. Label freezer bags.
2. Combine all ingredients into bag.  Seal and freeze flat.
3. Thaw overnight in fridge.  Cook in crock pot on low 4-6 hrs.
4. Serve over rice.  Enjoy!

Indian Stir-Fry

This is my own invention so please share what you think. I am more of a shake in some of this and that and see how it tastes. Thus, I am not quite sure on the "exact" quantities of spices. So if you are nervous, put in less and add a tad more and more until you think it tastes right :)


Ingredients:
2 Tbs veg.oil or butter/margarine
1 onion
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
3-4 chicken tenders, cooked and chopped
1 cup chicken broth
1/2 tbs seasoned salt
3 tsp cumin
3 tsp masala
1 tsp pepper
 
Directions:

Sautée onion and peppers in butter or oil. Add cooked chicken. Add 1 cup chicken broth and remaining spices. Fry for 5-10 mins. Serve over rice, in tortillas, with naan, plain, any way you like! Enjoy! :)

p.s. you can always add more bell peppers or other vegetables to mix it up!

Fried Rice

Fried Rice is one of my favorites because all the ingredients can be cooked ahead of time, you can use any variation of vegetables, meat and rice, and even my picky child will eat it!!

Ingredients:
1 - 12oz bag frozen corn
1 - 12oz bag frozen peas and carrots
3-4 chicken tenders, cooked and chopped
2 cups cooked rice
6 scrambled eggs
3/4 cup Soy Sauce

Directions:
Sautée frozen corn, peas and carrots in a skillet or wok with a little oil. Add 6 eggs and scramble up with the veggies. *You may use any veggies you like in any quantity* Add the chicken (or beef, pork or no meat at all). Add cooked rice (may be cold or warm, doesn't matter). Add soy sauce and fry until heated and soy sauce is mixed in well. Serve and Enjoy!

Makes enough for dinner and leftovers. Maybe even two dinners depending on how much your family eats! :)

Beef Enchiladas

1 lb ground beef
1 package taco seasoning mix or burrito seasoning mix (about 1 oz)
1 (16oz) can refried beans
1 (10.75oz) can condensed cheddar cheese soup
1 medium onion, chopped
1 cup cooked rice
12 flour 10-inch tortillas
1 1/2 cups prepared enchilada sauce
shredded cheddar cheese

Heat oven 350. Cook beef in skillet until browned. Drain fat. Stir in next five ingredients. Divide meat mixture among the tortillas.Roll up tortillas and place seam side down in a shallow baking dish. Pour sauce our the enchiladas and sprinkle with cheese. Bake for 20 minutes.  

Beef Stew

1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in chunks
1 bat leaf
1 (1oz) package dry onion soup mix
2 (10.75oz) cans cream of mushroom soup
1 (8oz) can tomato sauce
1 (10oz) package frozen peas

Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight-fitting lid. Bake at 250 for 6 - 8 hours.

Or cook in Slow Cooker on low for 12 hours.

Chicken Parmesan Casserole

Ingredients:

• 2 lbs raw boneless, skinless chicken breasts, cubed
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh basil, finely chopped (I used 3/4 Tbsp dried basil + 2 tsp. dried oregano)
• 2 cups marinara/pasta sauce 
• 1.5 cups mozzarella cheese
• 2 oz. Parmesan cheese, freshly grated
• 3.5 oz. garlic croutons, roughly crushed (I used the Olive Garden ones from Sam's Club)

Directions:

1. Spread the cubed chicken across the bottom of a 9x13 baking dish in a single layer (I made a layer of 1/2 lb spaghetti & extra sauce and so I precooked the chicken most of the way in a skillet before placing it on my spaghetti layer).
2. Sprinkle with garlic, red pepper flakes, and basil evenly over the chicken.
3. Spread with 2 cups pasta sauce and sprinkle with half the mozzarella and half the Parmesan cheese evenly.
4. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
5. Cover & Freeze.
6. Bake at 350 degrees thawed for 45 minutes covered plus 5-15 min uncovered, or from frozen for 1 hr. 15min covered plus 10-20 uncovered. Makes at least 8 servings.

Garlic Honey Chicken/Pork

1.5 to 2 lbs raw boneless, skinless chicken breasts/ any pork chops
5 garlic cloves, minced 
2/3 cup soy sauce
1 1/3 cup ketchup
1/2 cup honey

~Add all ingredients to a gallon freezer bag. Freeze.
~Thaw overnight in fridge.  Cook in the crock pot on high 3-4 hrs. or low 5-6 hrs.  
~Serve with mashed potatoes and your favorite veggie.

Stuffed Mexican Chicken Shells

4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained 
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.

For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.

In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).

You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.

Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.

When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Teriyaki Meatball

MEATBALLS

• 1 lb. ground pork 
• 1 large egg 
• ½ cup plain breadcrumbs 
• 1 clove garlic, minced 
• 2 inches fresh ginger 
• ½ tsp soy sauce 
• 2 whole green onions 
• 10-15 cranks freshly cracked black pepper 

TERIYAKI GLAZE

• ½ cup soy sauce 
• ½ cup brown sugar 
• ½ cup water 
• ½ Tbsp toasted sesame oil 
• 1 Tbsp rice vinegar 
• 2 inches fresh ginger 
• 2 Tbsp corn starch 
• 1 Tbsp sesame seeds 

1. Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
2. Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
3. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
4. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
5. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. 
6. Serve over rice

Chicken & Lime Soup (Spicy)

• 2 Tbsp olive oil
• 1 medium yellow onion 
• 2 stalks celery
• 1 medium jalapeno 
• 4 cloves garlic 
• ¾ lb. chicken breast 
• 6 cups chicken broth
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 1 tsp oregano 
• ½ Tbsp cumin 
• 1 medium lime 
• ½ bunch cilantro 
• 1 medium avocado 

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

Oatmeal Butterscotch Cookies

3/4 cup butter, softened 3/4 cup white sugar 3/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups rolled oats 1 2/3 cups butterscotch chips Preheat oven to 375 degrees  In a large bowl beat the butter, white sugar and brown sugar together. Add the eggs and vanilla, beating well. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. We love these cookies, however I wasn't impressed with my frozen batch :(

South Western Meatloaf (Pampered Chef)

1 cup finely chopped green bell pepper 
1 medium onion, finely chopped
1/2 cup very finely crushed authentic restaurant-style tortilla chips 
1 cup ketchup 
2-3 tbsp chopped canned chipotle peppers 
1 1/2 lbs lean ground beef 
1 egg 
1 1/2 cups shredded sharp cheddar cheese, divided 
Chopped fresh cilantro (optional) 

Finely chop green pepper and onion. Place chips into large resealable plastic bag; very finely crush to crumbs. Combine ketchup and chopped chipotle pepper. In separate bowl combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

(freeze in ziploc bag to bake later)

Place meat mixture in loaf pan. Bake at 400 degrees for 65-70 minutes. brush with remaining sauce for the last 15 minutes. 

Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Meaty Spaghetti Sauce

1 pound ground beef
1 pound Italian pork sausage
garlic to taste (I use garlic powder)
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar
1 teaspoon salt
Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle. I have used apple juice instead of wine and it works but gives it a sweater taste. 

Brown the meats. Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day.

Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.
This is a great sauce to freezer because it taste better after it has chilled and been reheated.