1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.
*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.
Showing posts with label Freezer. Show all posts
Showing posts with label Freezer. Show all posts
Monday, September 22, 2008
Taco Soup
2 lbs. Ground beef
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
Beef Enchiladas
1 ½ pounds ground beef
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
Sour Cream Chicken Enchiladas
2 tablespoons margarine
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
Freezer Funeral Spuds
2 lbs. Frozen hash browns
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
Astroburgers
3 ½ cups warm water
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
Salisbury Steak
1 ½ lbs ground beef
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
Breakfast Burritos
1 pkg sausage links, sliced thin
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
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