Below you will find a list of recipes we will be using for freezer cooking. Peruse them, use them, enjoy them!
2 c. cooked chicken, cut or shredded into pieces (approx. 1.5 lbs.)
3 c. uncooked macaroni (I think 3-4 cups is better)
2 can cream of chix soup
2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
3 T. butter, melted
3 cups grated cheddar
2 cups milk
Combine all ingredients in bowl and pour into 9x13 pan. Refrigerate overnight or freeze. Bake at 350 for 1 hour.
1 slice white bread (I usually sub 1/4 c. to 1/2 c. bread crumbs)
2 T milk
1/2 cup ketchup, divided
2 lbs ground meat (I like 1/2 turkey, 1/2 beef, but anything will work)
1/2 cup chopped onion
1/3 cup chopped fresh parsley (can sub the dried, but I think the fresh makes a difference worth the trouble)
1 T. dijon mustard
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper
2 large eggs
Combine all ingredients (except for 1/4 c. of ketchup) and shape into a 9x5-inch loaf.
To freeze: wrap in foil or ziploc and freeze.
To bake after freezing: Thaw. Top with ketchup. Bake at 350 for 1 hour. Let stand 10 minutes before serving.
2 lbs. chicken, cooked and cubed or shredded
4 tsp. cumin
3 tsp. chili powder
3 tsp. onion powder
1 tsp. garlic powder
16 oz. sour cream
2 cups cheese
1 cup cheese for topping
Combine all ingredients(except cheese for topping). Place in tortilla and roll up.
For freezing: Place seam side down in ziploc bag. When ready to eat, remove from freezer, thaw and remove from bag. Place in 9x13 pan seam side down. Pour enchilada sauce on top. Top with 1 cup cheese. Cover with foil. Bake in 350 degree oven for 20 minutes or until cheese is melted and tortillas are warmed through.
French Toast Casserole
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Optional: Top with butter and drizzle with maple syrup.
Spaghetti Sauce (32 oz.)
Canned diced tomatoes (14 oz)
2 Garlic cloves, minced
3 cups mozzarella cheese, shredded
1.5 cup ricotta cheese
5 T. grated parmesan cheese
3 egg whites
3/8 cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 pkg. manicotti, uncooked
1 Cup Water
Combine spaghetti sauce, tomates and garlic; set aside. Combine cheeses, egg whites, parsley and basil. Stuff UNCOOKED shells using a smal spatula or knive. Fill bottom of a 9x13 pan with 2 cups tomato mixture. Arrange stuffed shells in a single layer over the sauce, side by side. Cover shells with remaining sauce.
To cook: Thaw completely. Add 1 cup water to top of pan. Bake in 450 oven for 50 minutes. Remove foil and bake another 10 minutes.