Makes 6 servings Ingredients 1 lb. Boneless, skinless chicken breasts (2 cups cooked) 1 Tbsp. Vegetable oil 1 medium Onion, sliced ½ Green bell pepper, sliced 2 c. Fresh mushrooms, sliced 1 tsp. Minced garlic (1) 28-oz. can Italian-style or plain crushed tomatoes in puree 2 Tbsp. Parsley, fresh, chopped 1 tsp. Salt ¼ tsp. Pepper 2 tsp. Italian seasoning 1 tsp. Basil leaves, dried Parmesan cheese (1) 16-oz. package Spinach or wide egg noodles
Directions Cut chicken into 1-inch cubes.In a large skillet, sauté chicken in vegetable oil until no longer pink in the center, about 15 minutes.Remove chicken from skillet and sauté onion, green bell pepper, mushrooms, and garlic until onion is transparent, about 10 minutes.Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet.Simmer 15 minutes.Allow sauce to cool, put in an 8-cup container, cover with foil and freeze.
To serve, thaw dish, and bake chicken in a preheated overn at 350-degrees F for 35 minutes.Cook half package spinach or egg noodles according to directions.Serve chicken over noodles and sprinkle on Parmesan cheese.
Ingredients 1 cup cooked diced chicken 1 cup frozen broccoli (or vegetable of your choice) 1 - 15 oz. can cream of mushroom soup 1 - 9" pie shell, frozen 1 cup sharp cheddar cheese, shredded
Directions Preheat oven to 375 degrees. Gently combine chicken, vegetables, and soup in medium bowl. Pour mixture into pie shell. Sprinkle cheese on top. Bake 45 to 60 minutes, until cheese is melted and mixture is bubbly.
Freezer Method: After putting together pie, place in gallon freezer bag and freeze. On serving day, thaw and cook per directions above.
Serving Day ½ c. Bread crumbs 2 pkgs. Refrigerated crescent rolls ¼ c. Butter, melted
Directions Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in 1-quart freezer bag.Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling, and freeze them.Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.Preheat oven to 350 F.Unroll crescent rolls.Each tube will contain 4 rectangles of dough with diagonal perforations.Press dough along each perforation so the rectangle halves will not separate.Place about ¼ cup of the chicken mixture into the center of each rectangle.Fold dough over the filling and pinch the edges to seal tightly.Dip each packet in melted butter and coat with bread crumbs.Place packets on a baking sheet.Bake for 20 minutes or until golden brown.Packets are good either hot or cold.(Serve early in the month before date expires on crescent rolls.)Makes 8 packets.
Directions Preheat oven to 350 degrees. Rinse chicken and pat dry (I usually skip this step). Pour butter into a 9" x 13" baking dish. In a pie plate, combine cocnut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt. Bake 20 to 25 minutes, until chicken is no longer pink in center of thickest part (cut to test).
Freezer Method Alternative: Make sure you use fresh chicken breasts if you plan to freeze the chicken. Follow instructions above, but place raw chicken breasts in gallon freezer bag after coating in coconut mixture. On serving day, place thawed chicken in 9x13 dish and bake per above.
Ingredients 3 c. chicken broth 3 Tbsp. minced Italian parsley 3/4 c. finely chopped onion 1/2 c. finely chopped celery 2 c. carrots, sliced into half-moons 1 c. frozen green beans 1 c. frozen peas 1/3 c. flour 1/2 c. water 3 c. chopped, cooked chicken salt and pepper to taste
Dill Biscuit Topping: 2 c. flour 1/2 tsp. salt 1 Tbsp. minced fresh dill or 1/2 Tbsp dried dill 2 tsp. baking powder 1/2 c. cold butter 3/4 c. milk
Directions Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas.
Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish (or gallon ziploc bag). Let it cool, then wrap, label, and freeze.
For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. (I usually skip this step and combine the dry biscuit ingredients day-of).
To Serve: Heat the oven to 400 F. (If frozen in plastic freezer bag, pour into 9- by 13-inch dish once thawed). Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2-inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. (Alternate method: I typically skip rolling out the dough and just take portions and hand shape them into flat biscuits. I usually end up with 8 larger biscuits this way).
Ingredients 6 oz. spaghetti (or 3 cups cooked) 2 Tbsp. butter or margarine 1/3 c. parmesan cheese, grated 2 eggs, well beaten 1 c. cottage cheese 1 lb. ground beef or turkey 1 jar spaghetti sauce 1/2 c. mozzarella cheese
Directions Cook spaghetti according to directions; drain. Stir butter into hot spaghetti. Add parmesan cheese and eggs. Pat spaghetti mixture into a buttered 10" pie plate (or 9x13 dish) to make the spaghetti crust. Spread cottage cheese over the crust. Brown ground beef and add jar of favorite spaghetti sauce. Pour over the cottage cheese (can be frozen at this point, if desired). Bake, uncovered, at 350 degrees for 30 minutes. Spread with mozzarella cheese and bake for 5 minutes more or until cheese has melted.
Ingredients 16 oz. package egg noodles 1 pound lean ground beef or turkey 1/2 onion, chopped 2 cloves garlic, minced 1 (0.75 ounce) packet dry brown gravy mix 3-4 ounces cream cheese 1/2 cup milk 8 ounces sour cream 2 (10.75-oz) cans condensed cream of mushroom soup
Directions 1. Bring large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. 2. In a skillet over medium heat, brown the ground beef or turkey until no pink shows; drain. Add onion and garlic to the skillet and saute with the hamburger to soften the onions. 3. Mix brown gravy and cream cheese with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to hamburger mixture and stir to blend and heat through. 4. Serve hamburger mixture over cooked noodles.
Notes: I like to double the recipe and freeze half the hamburger mixture for later.
Ingredients 1 pound ground beef or turkey 1 can (10 3/4 oz) cream of mushroom soup 1 can french fried onion rings 2 to 3 cups frozen tater tots 1 cup shredded cheddar cheese
Directions Grease a 3-quart casserole dish. Brown meat in the microwave; drain. Stir in soup and onion rings. Cover the top with tater tots. Bake at 350 degrees until tater tots are browned, about 30 minutes. Top with shredded cheese and return to oven until melted.
Freezer method: Combine first two ingredients in gallon freezer bag and freeze. Thaw meat mixture, s onion rings and follow directions above.
Ingredients 1 package active dry yeast (2 teaspoons) 1 cup warm water (105° to 115°, no more) 3 cups all-purpose or bread flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon extra-virgin olive oil, plus a little for coating
Directions Dissolve the yeast in the warm water. Set aside.
By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.
In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.
Lightly oil the mixing bowl, put dough in, and let rise for one hour. Punch dough down and knead a few minutes. Use a roller to flatten it for the pizzas.
Ingredients 3 lb of ground beef/turkey 4 med slices of soft bread, torn in pieces 1 1/2 cup milk 2 egg, beaten 1/2 minced onion 1/2 c chopped celery 2 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard 1/2 tsp garlic salt 2 tbsp worchestershire sauce 6 tbsp catsup for the top of the loaf
Directions Preheat oven to 350. Add all ingredients to bowl & mix thoroughly. Shape into two loaves in a 9x13 baking pan. Bake until done, approx. 1 1/2 hours.