Our Full Freezer

Monday, February 3, 2014

Doritos Chicken - Sarah B

Unstuffed Shells

Pam @ onceamonthmeals.com

Ingredients:

1 box medium pasta shells (about 4 cups, uncooked)
1 pound Italian bulk sausage or ground beef, cooked
40 ounces pasta sauce
0.75 cups cream cheese spread*
0.25 cup milk
0.25 cup grated Parmesan cheese
0.5 cups chopped fresh basil (optional)
1.5 cups shredded mozzarella cheese

*I used Italian Cheese and Herb Philadelphia Cooking Creme, found near the cream cheese at the grocery store.

Directions:

Cook pasta as directed on package, in salted boiling water. Add cooked sausage to pasta sauce; simmer on medium heat 2 min., stirring frequently. Remove from heat. Drain pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of two greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Freezing Directions:

Prepare as above, but do not bake. Cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Tater Tot Hot Dish

Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook

1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots

Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.

Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.

Saturday, January 4, 2014

January 2014 Supper Swap

Swiss Potato Chowder - Jen R

Chicken Enchiladas - Julie

Slow Cooker Pork - Lisa

Thai Pesto Chicken Pasta - Sara D

Beef Stroganoff - Sarah B

Beef Stroganoff

Beef Stroganoff:

1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey

2 tablespoons flour

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 cup chopped onion

1/4 cup butter or 1/4 cup margarine

1 (10 1/2 ounce) can cream of chicken soup

1 (6 ounce) jar sliced mushrooms (optional)

1 cup sour cream

8 oz egg noodles

Directions:

1.Combine meat, flour, salt, pepper and paprika.

2.In a large skillet, cook onion in butter until golden.

3. Add meat and brown while stirring.

4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.

5. Add sour cream. Cool and freeze.

Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles.

Chicken Enchiladas

Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas

Instructions
Cook onion in butter. Combine onion in a bowl with the chicken and green chilies, set aside.

For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & freeze flat.

Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.