share Cheese Tortellini or spinach ravioli (lb.) 6
Chicken, cooked (lb.) 8
Chicken Breasts 12 + 6 halves
share - Tri Tip/Boneless sirloin tip roast 3 to 4 lb
Pork Roast - 1
Chicken broth (c.) 7
Zucchini (c.) 6
share - Red bell pepper (c.) 1 ½
Green Bell Pepper (c.) 3
share - Celery 1/4. c.
share - Green onions (1/2 c.) 3
share - Basil Pesto Sauce (c.) 1 ½
share - Parmesan Cheese (c.) 3 ½ + 8 TB
Italian dressing (c.) 4
share - Country time lemonade mix (c.) 1 1/3....
Ziploc....big freezer ones....
Like I said....it was just a portion of the list. My mom & I shopped together on Friday. I suggest shopping with your cooking partner if at all possible.
Time to prepare. Some of the food had to be cooked before our Saturday - "cooking day" for our recipes (cooked chicken), the pork roast for Chile Verde & the Tri-Tip for the Slow Cooker Italian Sandwiches.
My mom took both of our pork roasts home to put in the crock pot and I cooked both of our tri-tips (with the brown sugar & Italian dressing) in my crock pot.
Here's a few things I did the night before: washed veggies, tri-tip in crock pot at 9pm on low and boiled & shredded chicken. I could have done more. Like label Ziploc and/or write the info out on White address labels so they would have been ready to stick on. If you are not going to cook at your house then I suggest packing up all your non-perishables and anything else you want to have with you when you cook. I have some other tips. Get organized the night before, clear anything you will not use from your counter tops. Use only a few knives, cutting boards, measuring cups, & bowls. Wash and re-use. When pouring things into your big Ziploc bags fold down the top so none gets in the "zipper" part when you trying to close it - it will be free of any food or marinades.
Also, if you make do freeze it in a 9x13 baking dish you will line it with foil first. Then freeze and later take it out of the dish. This will give you a bit more space in your freezer AND you can still use your dish. Make sure it's completely wrapped in the foil before you put it back in the freezer. If you just keep it in the 9x13 in the freezer make sure you put saran wrap first to help prevent freezer burn. Then cover with foil. DO NOT forget to take the saran wrap off before you bake it. You may even want to include that on your label.
We each worked on different a meal on Saturday. Caren made the Pesto Ravioli bake, my mom made the stuffed french bread, I made the parmesan chicken...and so on. You make enough for each person. My kitchen has a lot of counter space and it worked well. I thought it was going to be horrible, but it was really fun. We were able to chat and even ate lunch. We started at 8:30 and ended about 4:30. I think we could have been a little faster, but it was my first time and now I think I know what do to to stay more organized!
This is the Pesto Ravioli Chicken Bake thingie. Notice Caren's nice labeling and it was flat when it froze. Most of mine are flat, but there are a few that we couldn't make flat.
This is my messy freezer. I am wishing I would have flattened my rice when I froze it. I didn't. We also made a 2 dishes that required toothpicks. It makes it tricky to freeze. The chicken cordon bleu is in 3 ziplocs to make sure the tooth picks don't poke through and the chicken Parmesan bundles are in the gladware. Good food, but I think I might opt not to make 2 with toothpicks to save room in the freezer. Mine aren't labeled quite as nicely as Caren's labels. It was the end of the day and I was pooped. It might be a good idea to label all that beforehand. Save yourself the step.
Chicken Parmesan Bundles
4 oz. Philadelphia Cream Cheese, softened
1 package (10 oz.) frozen chopped spinach, thawed
1 1/4 c. Kraft shredded low-moisture part-skim Mozzarella cheese, divided
6 T. Kraft 100% Grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves pounded to 1/4 inch thickness
10 Ritz crackers
1 1/2 c. spaghetti sauce, heated
Preheat oven to 375. Pound out flat. Mix cream cheese, spinach, 1 cup of mozzarella cheese and 3 tbs of the Parmesan cheese until well blended, spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure it with wooden toothpicks, if desired. Beat egg in shallow bowl, Mix remaining 3. Tbs. into crushed cracker crumbs. Dip chicken into egg, then roll in crumb mixture. Place seam side down, in 13x9 inch baking dish, sprayed with cooking spray. Bake 30 minutes or until chicken is cooked through. Remove & discard toothpicks. Serve topped with spaghetti sauce and remaining 1/4 cup of mozzarella cheese.
2 Loaves Bridgford frozen bread dough, thawed
1 1/2 c. cooked chicken, chopped up
1/4 c. chopped celery
3 green onions, finely diced
1 c. shredded jack cheese, divided
1/2 c. caesar salad dressing
1/4 c. melted butter or oil.
Preheat oven to 400. Lightly grease baking sheets (I don’t). Set aside. In a small bowl combine your chicken, celery, onions, 1/2 cup cheese and dressing. On a lightly floured surface roll out dough, divide into 4 equal sections (4x6 rectangles - good luck with that). Spoon 3-4 tbs. of mixture on each piece of dough, along the 6 inch side. Roll up tightly in jelly roll fashion. Seal the seams brush with melted butter or oil. Sprinkle lightly with rest of cheese. Bake immediately for 15-20 minutes. Serve warm.
I usually boil my chicken in the morning on low all day so it’s ready to go when I am making dinner. I also use mozarella cheese. I’ve tried many, many different Caesar dressings and have found I like Kraft’s or Ken's best. Also, take your dough out the night before and thaw in the fridge. It gets that crusty top and something about the way it bakes makes it yummier. This is a great finger food....fun to eat at all ages. If you have left over (yields 8) then freeze the rest.
Creamy Chicken Lasagna
12 uncooked lasagna noodles (12 oz)
1 Tbs. butter or margerine
3/4 c. chopped green bell pepper
3/4 c. chopped onion
1/2 c. milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 container (12 oz) small curd cottage cheese
3 c. diced cooked chicken
2 c. shredded mozzarella cheese (8 oz)
1 c. shredded cheddar cheese (4 oz)
1/2 c. grated parmesan cheese
Heat oven to 350. Spray bottom and sides of 9x13 baking dish with cooking spray. Cook & drain Noodles
While noodles are still cooking, melt butter in 2 qt sauce pan over med. high heat. Cook bell pepper & onion in butter, stirring occassionally, until crisp-tender; remove from heat. Stir milk, soup, basil & pepper.
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, 1/2 cottage cheese, 1 1/2 cups chicken, 2/3 cup mozzarella cheese & 1/3 cup cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles on top. Top with the rest of the soup mixture and cheese. Sprinkle Parmesan on top.
Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 min before cutting. 8 servings
1 pound dry ziti pasta
1 pound italian sausage
2 - 26 oz jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzerella cheese
2 Tbs. grated parmesan cheese
Cook pasta according to package.
Brown sausage and add spaghetti sauce and simmer 15 minutes
Preheat oven to 350 degrees. Butter or spray 9x13 baking dish and layer as follows: 1/2 Ziti, provolone cheese, sour cream (spread it with a spatula), 1/2 sauce mixture, remaining ziti, mozzerella cheese and the rest of the sauce.
Bake for 30 mintues or until cheese is melted it.
We don’t use provolone, because my hubby doesn’t like it. We just use more mozzerella cheese. When I use this for OAMC then I don’t simmer the sauce with the sausage. I just layer the sausage then the sauce. Once you’ve completed it you can put saran over the top, then foil and then
Baked Pesto Ravioli with Chicken
2 pound cheese filled ravioli, fresh or frozen
1 pound cooked chicken breasts in 1/2 slices
2/3 c. chicken broth
2 c. zucchini, cut into 1/2-in rounds
1/2 c. chopped scallions
1/2 c. store bough basil pesto sauce
1/2 tsp. kosher salt
1/2 tsp. pepper
1 c. grated parmesan
Basically, you combine all the ingredients into a large bowl and mix. Bake in a greased 9x13 pan at 350 for 1 hour.
If you are using OAMC, then label, date & put into a freezer bag for up to 3 months. Easy & yummy.
Lemon Pepper Chicken
2/3 c. dry lemonade mix
2 tsp. ground black pepper
1 (16 oz) bottle Italian dressing
6 boneless, skinless chicken breast halves
Combine lemonade mix, dressing & pepper. Mix well. Add chicken and toss to coat. Put in a 9x13 baking dish, cover & refrigerate for 8 to 12 hours.
When ready to bake heat oven to 350 and bake for 30 min or you can also BBQ.
For OAMC, just mix ingredients, throw in your frozen chicken, toss to coat. Label, your ziplock FIRST. Put it all in the ziplock and freeze.
Slow Cooker Tangy Italian Beef Sandwiches
3-4 pound beef boneless sirlion tip roast, trimmed of fat (we used tri-tip - same thing?)
1/4 c. packked brown sugar
1 bottle (16 oz) Italian dressing
2 tsp. Italian seasoning
12 sandwich buns, split
Spray inside of crock pot with cooking spray. If beef is tied, remove string or netting. Place beef in slow cooker. Sprinkle with brown sugar. Pour dressing over it.
Cover & cook on Low for 10 - 12 hours.
Remove beef from crock pot & shred beef using 2 forks. Return beef to slow cooker; add Italian seasoning and mix well. With a slotted spoon spoon beef onto buns or for OAMC Label your ziplock and place COOLED beef into ziplock and freeze.
1 loaf french bread
1 stick low-fat yogurt based spread or butter
1/2 c. nonfat cream cheese
1/2 c. yellow onion, diced
1 tbs. dried parsley
1 tbs. poppy seeds
1 c. precooked sausage, cut into 1/2 - inch pieces
20 slices canadian bacon (that’s a lot...not so sure about that much)
9 slices swiss cheese (we used mozzerella)
Place a 3 foot long pice of foil on a clean workspace and place bottom half of the loaf on it. Set aside. In a large bowl, mix together the spread, cream cheese, onions, parsley and poppy seeds with handheld mixer. Blend the sausage into the cream cheese mixture. Spread the mixture evenly on the bread halves. Layer the canadian bacon on the bottom half of the loaf and the top with the mozzarella cheese. Place the top half of the bread over the toppings and wrap tightly in foil.
Label & Freeze for OAMC
Pre-heat oven to 400 or heat grill to med. heat. Bake break in aluminum foil for 15 minutes. Unwrap and slice into 2 inch slices. Eat like a sandwich.
I still have a few more recipes that I forgot to copy from Caren (Chicken Cordon Bleu, Chile Verde, London Broil & Pepper Steak). I will get them and post later.
Whew! I'm tired! We also made a Lemon Wild Rice (and we were going to make twice baked potatoes) for sides. I have that recipe as well. Super easy.
So now my freezer is stocked with yummy food. The Lasagna recipe made us 2 each! We tripled the Ravioli Chicken Pesto one and have 2 bags of it....so glad...it was super yum!
I'd love to have any of your freezer friendly dinners or even your favorite easy dinner. I'm always looking for something easy to make.
I hope I didn't totally ramble and made some sense....I can email recipes too. Just let me know.