April Freezer Cooking

Well, I wasn't sure I was going to do a freezer cooking session this month, but after receiving 2 emails from seperate people begging me to, I decided to go ahead and do it :) hee hee. I also decided to make it a monthly event! So I'm excited about that. I will also be doing it soon for my church and possibly another church. It's such a neat event because you get to cook and make meals for your family, while getting out of the house and chatting with a bunch of other ladies - how much more fun could that be?!

Here is the info on the recipes we did this month.....

we made all of these for only $82 a person, that is around $1.50 a serving... not too shabby!

Cheesy Chicken Bundles
- 6 chicken breasts (full) OR Two meals of 3 chicken breasts (half)
- One 9x13 (full) OR Two 8x8 (half)

French Toast Casserole
- One 9x13 (full) OR Two 8x8 (half)

Mozzarella Stix
- 1 gallon bag with 16 mozz stix

Lasagna Spirals
- One 9x13 with 12 spirals (full) OR Two 8x8 meals of 6 spirals (half)

Veggie Pasta Shells
- One 9x13 of approx. 36 jumbo shells (full) OR Three 8x8 of approx. 12 jumbo shells (half)

Teriyaki Chicken Wings
- Two bags (5lb total) Chicken Wings (full) OR Three bags (5lb total) Chicken Wings (half)

Maple Mustard Chicken
- 4 chicken breasts (full) OR Two meals of 2 chicken breasts (half)

Citrus Salsa Chicken
- 4 chicken breasts (full) OR Two meals of 2 chicken breasts (half)


HERE are the RECIPES!
***most of these I found on recipe zaar***

Cheesy Chicken Bundles- OAMC Recipe #308932
*to halve the recipe, simply make the full recipe and place in two separate 8x8 dishes rather than one 9x13*
SERVES 6

1 cup breadcrumbs (or use crushed up crackers)
1/2 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breast halves
1/4 (1/2 stick or 4Tbsp) cup butter, melted
1/4 cup olive oil

Needed to Cook (optional):
1/4 cup parmesan cheese, grated for topping
2 tablespoons butter, melted for topping
**I don’t do and it turns out great!**

To Freeze:
1. Mix together bread crumbs, cheeses, salt and pepper.
2. Mix together melted butter and olive oil in a separate bowl.
3. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture.
4. Roll the breast up or tuck in the sides to form a little bundle.
5. Wrap each raw chicken bundle in plastic wrap and then place in freezer bags.

To Cook:
1. Take out from freezer and place in fridge to thaw.
2. Place in large baking dish. Pour 2 Tablespoons butter on top and sprinkle with ¼ cup Parmesan. (Optional)
3. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

From the book: Don't Panic: Dinner's in the Freezer

Serving Suggestions:
- Why not add some red potatoes in the same dish along side the chicken (poke holes in them or half if large) and bake for an easy side.
- Serve with a green salad for a complete meal with minimal effort.
- We enjoy a side of steamed broccoli and sour cream and chives mashed potatoes


French Toast Casserole
*to halve the recipe, simply make the full recipe and place in two separate 8x8 dishes rather than one 9x13*
Serves 12

1 lb loaf Italian Bread, cut into 1 inch cubes
8oz Cream Cheese
1/2 cup Sugar, divided
1/2 teaspoon Vanilla Extract
1/2 cup Pecans (optional)
4 Eggs
2 Cups Milk
1 teaspoon Cinnamon
2 Tablespoons Butter, melted

Needed to Cook:
Syrup or ingredients at bottom of recipe to make homemade fruit syrup

To Freeze:
1. Cut bread into one inch cubes (about 14 cups).
2. Place half of the bread cubes in a greased 9x13 inch-baking pan OR two 8x8 pans.
3. Place the cream cheese in a microwaveable bowl, cover with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted.
4. Stir half of the sugar and all of the extract into the cream cheese.
5. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them).
6. Sprinkle the nuts over the cream cheese layer.
7. Top with remaining bread cubes.
8. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. (The egg and milk mixture will make about 3 cups for each recipe.) Pour the egg and milk mixture over the bread cubes and freeze.

To Cook:
Thaw the casserole completely. Bake at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting.
Serve with warm syrup or purchased or homemade fruit toppings.

Home Made Fruit Syrup
Fruit, canned, frozen, or fresh 1 2/3 C. (drained of liquid) or 14.5 oz.
sugar 1 C.
corn syrup or honey 1 C.
vanilla or almond extract 1/2 t.

Chop fruit into pieces no more than 1/2 inch square. Combine fruit, sugar and corn syrup or honey in a saucepan. Bring to a boil stirring occasionally. Reduce heat to a simmer and cook for 10 to 15 minutes. Remove the sauce from heat and stir in the extract. Serve warm over the French Toast Casserole (also good over pancakes, ice cream, waffles, ice cream, pound cake, ice cream, etc.)


Mozzarella Stix
Serves 8 (16 stix)

16 Mozzarella stix, 1oz each.
2 Eggs
1 tablespoon Water
1 cup Dry, seasoned bread crumbs
1/2 teaspoon Paprika
3 tablespoons Flour

Needed to Cook:
1 cup Spaghetti sauce

To Freeze:
1. In a bowl, beat the eggs and water.
2. Place the breadcrumbs in a plastic bag.
3. Coat cheese sticks in flour, then dip in egg mixture and shake in breadcrumb coating.
4. Freeze on cookie sheets. When solid, place in freezer bags or rigid containers.

To Cook:
Place frozen sticks on ungreased baking sheet and bake uncovered at 400° for 6-8 minutes or until thoroughly heated. Allow to set a few minutes before serving.

Heat spaghetti sauce for dipping.

Comments: Our kids really like these! The cheese sticks are very inexpensive at our discount grocery store or you can buy mozzarella cheese and cut it into 3x1/2 sticks. *See our Zippy Spaghetti Sauce recipe.


Lasagna Spirals Recipe #181318
*to halve the recipe, simply make the full recipe and place in two separate 8x8 dishes rather than one 9x13*
From "Company's Coming School Days Lunches". Great to freeze in single servings for a delicious lunch!
Serves 12 Spirals

12 lasagna noodles, slightly undercooked
2 large eggs
2 cups chopped fresh spinach, stems removed
2 cups ricotta cheese
3/4 cup grated part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh basil
2 cups pasta sauce

Needed to Cook:
1 cup grated (or shredded) part-skim mozzarella cheese
Additional 2 cups pasta sauce or parmesan cheese if wanted.

To Freeze:
1. Beat eggs with fork in large bowl. Add next 5 ingredients. Stir well.
2. Spread approx. 1/4 cup cheese filling on 1 lasagna noodle. Roll up, jelly roll-style, from short end, place seam-side down on top of sauce. Repeat with remaining cheese filling and noodles. Arranging spirals in a single layer on top of sauce.
3. Spread 1 cup pasta sauce evenly in a 9 x 13 inch pan.
(1/2 cup for 8x8 - HALF RECIPE)
5. Spoon remaining (1 cup for full recipe OR 1/2 cup for half recipe) pasta sauce onto spirals.
6. Cover and Freeze.

To Cook:
1. Thaw.
2. Cover with foil. Bake at 350ºF for about 45 minutes until heated through. Discard foil.
3. Sprinkle second amount of mozzarella cheese over top.
4. Bake, uncovered, for about 15 minutes until cheese is melted.


Veggie Pasta Shells (Oamc) Recipe #125496
*to halve the recipe, simply make the full recipe and place in two separate 8x8 dishes rather than one 9x13*
As with all of us, I'm trying to get more veggies in my child. Here is one way to slip some in without them noticing?
SERVES 8 -10

24 uncooked jumbo pasta shells
10 ounces vegetable broth
1 carrot, minced (3/4 cup)
1 potato, peeled and diced (3/4 cup)
1 onion, finely chopped (3/4 cup)
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg
1 teaspoon dried Italian seasoning
28 ounces spaghetti sauce

To Freeze:
1. Cook pasta according to package directions. Rinse, drain, and let cool.
2. In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 5 minutes until vegetables are tender and most of broth has evaporated.
3. (You can mash veggies up a bit if that's what it takes to hide them!) Combine with ricotta, mozzarella and Parmesan cheese and egg in a large bowl. Stir in Italian seasoning. Fill each cooked, cooled shell with this cheese mixture. (approx 1 Tbsp)
4. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan.
(1/4 cup spaghetti sauce for 8x8 – HALF RECIPE)
5. Arrange stuffed shells in a single layer on the sauce. (entire package for full 9x13 pan OR 12-13 in each 8x8 pan).
6. Pour remaining sauce (1/2 cup for Full OR 1/4 cup for half) over top.
7. Sprinkle with additional Parmesan cheese. (optional) Cover and Freeze.

To Cook:
Thaw overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time.

To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
Cover with foil and bake at 350°F for 20-30 minutes or until hot and bubbly.

Serving Suggestions:
- fresh loaf of garlic bread and a nice green salad


Teriyaki Chicken Wings (Oamc) Recipe #146730
SERVES 12

1 cup soy sauce
3/4 cup brown sugar
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 (5 lb) bag chicken wings, frozen

Needed to Cook:
(optional) Rice or Noodles to Serve with.

To Freeze:
1. Divide chicken wings between 2-3 one gallon ziploc freezer bags.
2. In a 4 cup measuring cup assemble remaining ingredients and stir.
3. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and Freeze.

To Cook:
1. Thaw overnight in the refrigerator.
2. Place wings in a large baking pan along with teriyaki sauce.
3. Heat oven to 400 degrees and bake for 30 minutes turning once.

Serving Suggestions:
- serve over rice or noodles along with some veggies or potato wedges


Maple Mustard Chicken - OAMC Recipe #216638
This comes from the Super Suppers cookbook. I used boneless skinless breasts for this and reduced the cooking time.
SERVES 4

***half ingredients for Half Recipe!***
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons honey
2 teaspoons lemon juice
3 lbs chicken, cut into pieces

Needed to Cook:
(optional) Rice or Noodles to Serve with.
2 tablespoons vegetable oil

To Freeze:
1. Put mustard, syrup, honey and lemon juice into freezer bag. Seal & Mix around.
2. Open bag and add chicken pieces. Mix chicken in sauce and seal.
To Cook:
1. Thaw & Marinate chicken for 1-6 hours. (or overnight)
2. Drain chicken, reserving marinade.
3. Heat oil in a large skillet over medium heat.
4. Add chicken and brown on all sides.
5. Turn heat to low and add reserved marinade.
6. Cover and simmer for 30-40 minutes or until chicken is no longer pink.
7. Serve chicken and drizzle with pan juices.

Crockpot:
1. Thaw & Marinate chicken for 1-6 hours. (or overnight)
2. Place in crockpot on low for 6 hours or high for 3-4 hours.

Serving Suggestions:
- mashed potatoes, rice or noodles to serve over
- veggies


Citrus Salsa Chicken (Oamc/Dump Chicken) Recipe #288594
Perfect Chicken for fajitas!!
SERVES 4

4 boneless chicken breasts
1 cup salsa
1/2 can crushed pineapple (drained)
8 ounce (3/4 cup) jar orange marmalade (sugar free)

***Half Recipe!***
2 boneless chicken breasts
1/2 cup salsa
1/4 can crushed pineapple (drained)
4 ounces (1/4 cup) of jar orange marmalade (sugar free)

Needed to Cook:
(optional) Rice or Noodles to Serve with. OR items to make fajitas.

To Freeze:
Put all ingredients in a freezer bag, seal and freeze.

To Cook:
1. Thawed, cut chicken into strips.
2. Saute chicken for 6 minutes on each side.
3. Use as filling for fajitas and enjoy!

Crockpot:
Place in crockpot on low for 6 hours or high for 3-4 hours. Shred to use for fajita filling or serve with rice.

Serving Suggestions:
- rice or noodles
- items to make fajitas (tortillas, rice, beans, lettuce, sour cream, black olives, etc.)


If you make any of these recipes, let me know what you think! :)
ENJOY!!!