Wednesday, October 29, 2008

great website...

This website has WONDERFUL freezer dinner recipes as well as great suggestions for cooking on a budget and a zillion other things.

~Emily Stinger

Tuesday, October 28, 2008

freezer dinner recipes...

Chicken Divan

1 (16 oz) package frozen broccoli
3 cups chicken pieces
1 can cream of chicken soup
½ c. grated cheddar cheese
½ c. low-fat mayonnaise or miracle whip
1 tsp. lemon juice
¼ tsp. curry (or seasoning salt)
1 (4 oz) can mushrooms drained (optional)
1 can french fried onions

Combine all ingredients except fried onions and scoop into freezer bag. When thawed, bake uncovered for 50 minutes at 350*. Top with fried onions and bake an additional 5 minutes.

*I serve this over rice. It makes the meal stretch a little further and adds another taste besides the casserole.

*Rarely do I add the french fried onions. I have noticed that it doesn’t add that much flavor and they’re kind of expensive.

*If I need a meal in a hurry, I microwave this from frozen to hot (about 7-8 minutes stirring occasionally) and just pour it over cooked minute rice.

Chicken Enchiladas
Mix together to from sauce:
2 cans cream of chicken soup
1 pint sour cream

Mix with ½ cup sauce to form filling:
2 cups chicken pieces
2 (4 oz) cans mushrooms drained
1 (4 oz) can green chilies drained
1 cup chopped onion sautéed
1 tsp. chili powder (optional)
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper

10 flour tortillas
1 ½ cups grated cheddar cheese

Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450* for about 15 minutes or until heated through. Do not cover.
*I usually just skip straight to the filling and skip the sauce. My only addition is 1 can cream of chicken soup and 1 pint (you could use ½ pint and stretch it further) added into the filling. Then I put the filling mixture into bags (about 3 cups) and freeze it. When I’m ready for the enchiladas I thaw the mixture, then place it in fresh tortillas and for the sauce I just thin 1 can of cream of chicken soup. So you’re still using 2 cans of soup, 1 is just frozen in with the mixture and the other is used when you cook them. Then I top it with cheese and cook at about 350* for 30 minutes.

*If you want to place the mixture into tortillas and then freeze them as the recipe says to do, I like to buy those disposable aluminum trays that you can cook in and place them in there. It saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband.

*I have never made this recipe with sautéed onions.

*The mushrooms become tasteless in this recipe.

*For spicier enchiladas, use diced jalapeños instead of green chilies.

Chicken Pockets
1 (8 oz) package cream cheese softened
¼ cup chopped green onions
3 cups chicken pieces
1 can cream of chicken soup
bread crumbs
refrigerated crescent rolls OR 1 package frozen dinner rolls

Combine chicken, cream cheese and onions. Pinch together 2 rolls and add a spoonful of chicken mixture (on frozen dinner rolls, just stretch the roll and wrap it around the spoonful of chicken mixture). Seal edges tightly. Brush with melted butter or margarine and roll in bread crumbs. Place into freezer bag.
When thawed, bake uncovered at 350* for 30 minutes (until golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll.

*For me, this one is easier to do with the filling inside of the roll if you are using crescent rolls. If you are going to use frozen dinner rolls, I prefer just making the mixture and placing that in a freezer bag and when you’re ready to use it, thaw and then place in the freezer rolls.
~Emily Stinger

Sunday, October 26, 2008

White Chicken Chili

1 lb. chicken
1 med onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp vegetable oil
Saute together until chicken is cooked. Then add:

2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 can green chilis
1 tsp. salt
1 tsp. oregano
1/2 tsp pepper
1/4 tsp cayenne pepper, optional (for some exta heat)

Simmer the above ingredients for 30 minutes. Remove from heat and add:

1 c. sour cream
1/2 c. heavy whipping cream

Rewarm on low. Do not boil after adding creams. Serve.
Muranda Prestwich

Friday, October 3, 2008

Whole Wheat Banana Muffins

My mom used to make these for us instead of Banana bread. They are great for school lunches. Kids love them and they are very healthy.

1/2C Whole Wheat Flour

1/4C Wheat Germ

1/4 C Sugar

2 1/2t Baking Powder

1/4t Baking Soda

1/4t Cinnamon (I love cinnamon so I add a whole teaspoon)

3/4t Salt

1 Beaten Egg

3/4C Milk

1/3C Oil or Unsweetened Applesauce

about 1 1/2 large Mashed Bananas (or whatever you have)

Preheat oven to 400° and grease muffin pan or use liners. Stir together all dry ingredients in a medium bowl. In a different bowl, combine egg, milk, oil, and banana. Add liquid ingredients to the dry ingredients and mix just until moist. Do not overmix. Fill each muffin about 2/3 full and bake for 20 minutes. They get really dark, but they are not burnt. Makes about 12 muffins.
Submitted by Marissa Cohen