This is so yummy! Mine serving of this never made it to the freezer. Make sure that the cream cheese is softened.
Ingredients:
5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
3 tbsp butter
4 cans (14 1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups (12 oz) shredded cheddar cheese
1 pkg. (8oz) cream cheese, softened and cubed
1 bottle (12 oz) beer or nonalcoholic beer
Optional toppings: cooked and crumbled bacon, chopped green onions, shredded cheddar cheese, sour cream and salad croutons
Directions:
In a Dutch oven or large frying pan, saute celery, carrots, and onion in butter until almost tender; add broth, broccoli, red pepper, salt, and pepper. Combine flour and water until smooth; stir into pan. Bring to a boil. reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.
Stir in cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). serve desired amount with toppings of your choice. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup:
Thaw in refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil).
Thursday, January 6, 2011
Tuesday, January 4, 2011
Sweet Asian Chicken
This is another freezer meal. You basically make a marinade in a freezer bag, add the chicken and freeze. I gave this as a gift and I included a bag of frozen stir fry veggies and rice to make a complete meal. I also cut the chicken in to 1-inch pieces instead of leaving as whole chicken breasts. Please note that this recipe makes 3 entrees which make 4 servings each.
Ingredients:
12 chicken breasts
1 c. brown sugar
1 c. soy sauce
1/4 c. lime juice
1/2 tsp. curry
3 tbsp. minced garlic
2 1/4 tsp crushed red pepper flakes
Directions:
Rinse and trim chicken as desired. Divide chicken evenly among three freezer bags
Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken.
Measure 1 tbsp minced garlic and 3/4 tsp crushed red pepper flakes into each bag.
Seal and freeze.
To use chicken:
Completely thaw one entree in the fridge.
Heat 2 tsp. of oil in a wok or a large skillet. Stir-fry chicken over medium heat for about 25 minutes or until pieces pull apart easily or are no longer pink in the center. Serve with noodles, rice, or sweet Asian coleslaw.
Ingredients:
12 chicken breasts
1 c. brown sugar
1 c. soy sauce
1/4 c. lime juice
1/2 tsp. curry
3 tbsp. minced garlic
2 1/4 tsp crushed red pepper flakes
Directions:
Rinse and trim chicken as desired. Divide chicken evenly among three freezer bags
Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken.
Measure 1 tbsp minced garlic and 3/4 tsp crushed red pepper flakes into each bag.
Seal and freeze.
To use chicken:
Completely thaw one entree in the fridge.
Heat 2 tsp. of oil in a wok or a large skillet. Stir-fry chicken over medium heat for about 25 minutes or until pieces pull apart easily or are no longer pink in the center. Serve with noodles, rice, or sweet Asian coleslaw.
Italian Chicken Roll-Ups
Another very simple freezer meal. Tastes similar to Chicken Cordon Bleu but probably a little healthier. Not much to this one other than be careful what kind of freezer container you choose because the toothpicks can poke a hole in a freezer bag.
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices deli ham (4 oz total)
4 slices provolone cheese, halved
2/3 c. seasoned bread crumbs
1/2 c. grated Romano or Parmesan cheese
1/4 c. minced fresh parsley
1/2 c. milk
Directions:
Flatten chicken in 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in the ends; secure with a toothpick.
In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the fridge. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake uncovered at 425 degrees for 30 minutes or until the juice run clear.
Yield: 8 servings
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices deli ham (4 oz total)
4 slices provolone cheese, halved
2/3 c. seasoned bread crumbs
1/2 c. grated Romano or Parmesan cheese
1/4 c. minced fresh parsley
1/2 c. milk
Directions:
Flatten chicken in 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in the ends; secure with a toothpick.
In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the fridge. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake uncovered at 425 degrees for 30 minutes or until the juice run clear.
Yield: 8 servings
Ham 'n' Cheese Quiche
This is a very easy freezer meal and works great if you have leftover ham. Make one for yourself and give one as a gift. Need an idea for a new mommy to be... freezer meals are a great gift (so I have been told). It can be eaten for breakfast, lunch or dinner.
2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 oz) shredded sharp cheddar cheese
2 tsp dried minced onion
4 eggs
2 cups half and half cream
1/2 tsp salt
1/4 tsp pepper
Directions:
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
Divide the ham, cheese, and onion between the shells. In a bowl, whisk eggs, cream salt and pepper. Pout in shells. Cover and freeze one quiche for up to 3 months.
To use from frozen: Completely thaw in the fridge. Remove from fridge 30 minutes before baking. Cover edges of the quiche with foil and bake at 400 degrees for 35-40 minutes or until knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 oz) shredded sharp cheddar cheese
2 tsp dried minced onion
4 eggs
2 cups half and half cream
1/2 tsp salt
1/4 tsp pepper
Directions:
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
Divide the ham, cheese, and onion between the shells. In a bowl, whisk eggs, cream salt and pepper. Pout in shells. Cover and freeze one quiche for up to 3 months.
To use from frozen: Completely thaw in the fridge. Remove from fridge 30 minutes before baking. Cover edges of the quiche with foil and bake at 400 degrees for 35-40 minutes or until knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Flavorful Swedish Meatballs
This recipes makes lots of meatballs. I cut it in half and still had enough for two or three meals. The name says it all... these are flavorful meatballs. I cooked my for a little too long but they still tasted yummy.
Ingredients:
2 eggs, lightly beaten
1/4 c. ketchup
3/4 c. dry bread crumbs
2 tbsp dried parsley flakes
2 tbsp Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1/2 tsp salt
1.2 tsp chili powder
2 lbs ground beef
1 lbs ground pork
Additional ingredients (per batch):
1 envelope brown gravy mix
1/2 c. sour cream
Dash each nutmeg and pepper
Hot cooked noodles
Directions:
In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, Worcestershire sauce and seasonings. Crumble meat over mixture and mix well. Shape into 1-inch balls, about 6 dozen.
Place meatballs on greased racks in a shallow baking pan. Bake at 400 degrees for 20 minutes or until no longer pink, turning often; drain. Cool. Place about 35 meatballs into a freezer container. May be frozen for up to 3 months.
To prepare Swedish meatballs: In a large skillet, prepare gravy according to package directions. Add the remaining meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
To use frozen meatballs: Completely thaw in the refrigerator. Prepare as directed.
Recipe yields 2 batches (35 meatballs per batch)
Ingredients:
2 eggs, lightly beaten
1/4 c. ketchup
3/4 c. dry bread crumbs
2 tbsp dried parsley flakes
2 tbsp Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1/2 tsp salt
1.2 tsp chili powder
2 lbs ground beef
1 lbs ground pork
Additional ingredients (per batch):
1 envelope brown gravy mix
1/2 c. sour cream
Dash each nutmeg and pepper
Hot cooked noodles
Directions:
In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, Worcestershire sauce and seasonings. Crumble meat over mixture and mix well. Shape into 1-inch balls, about 6 dozen.
Place meatballs on greased racks in a shallow baking pan. Bake at 400 degrees for 20 minutes or until no longer pink, turning often; drain. Cool. Place about 35 meatballs into a freezer container. May be frozen for up to 3 months.
To prepare Swedish meatballs: In a large skillet, prepare gravy according to package directions. Add the remaining meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
To use frozen meatballs: Completely thaw in the refrigerator. Prepare as directed.
Recipe yields 2 batches (35 meatballs per batch)
Tuesday, December 7, 2010
Coming soon...
FREEZER MEALS! My sister has requested for her Christmas present from me is to make her freezer meals. I will be making them next week and freezing them for her Christmas present. Check back next week if you are interested in freezer meals. I love them. It is so nice to come home preheat the oven, put the dish in and 30 minutes (plus or minus) dinner is done. They are great for busy nights. To all my friends and family... if you have any interest in getting together to do freezer meals at some point this winter let me know... I have gotten good at finding recipes and organizing freezer meals.
Make Ahead French Toast
I was looking for a breakfast recipe that I could make the night before that wasn't an egg bake. I found this one at Allrecipes.com (http://allrecipes.com/Recipe/Make-Ahead-French-Toast/Detail.aspx). It is a pretty simple recipe but don't let the bread soak to long in the egg mixture, it will be soggy.
Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
Topping:
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Directions:In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
The next morning: Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
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