U can try these recipes as you can freeze them for abt a month they are called Once A Month Cooking.I normally use these recipes as I am working & dont have much time for cooking.Hope u like them.
*Bacon Wrapped Garlic Chicken with Cream Cheese Freezer
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
1 lb. ground beef
1/2 pound Jimmy Dean sausage
1 large can tomato sauce - 29 oz.
1 can corn (drained)
1 cup elbow macaroni
1chopped green pepper
1/2 onion chopped
1 clove garlic chopped.
-Ingredients for Serving Day:
-Directions for Cooking Day: Cook elbow macaroni al dente. Brown meat and sausage together. Drain. Add bell pepper, onion, garlic and tomato sauce. Simmer for 1 hour. Add cooked macaroni and corn. Cool and freeze in freezer bag.
-Directions for Serving Day: Defrost and heat. Serve with Parmesan cheese.
*Spiced & Fragrant Chicken
3 1/4 c. tomato sauce
4 whole chicken legs
1/2 c. chicken stock
1/8 tsp. cayenne
2 tsp. curry powder
2 garlic cloves – minced
freshly ground pepper
1 1/2 cups sliced mushrooms
-To Freeze: Remove the skin from the chicken legs. In a pot, heat the tomato sauce on low heat. Add the chicken legs, stock, curry, cayenne, garlic and pepper. Cover and simmer on low until chicken is tender, about 1 1/2 hours. Gently remove the chicken meat from the bones and return to the pot. Add the mushrooms and simmer for an additional 10 minutes. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
-To serve: Reheat and serve over cooked pasta.
-Ingredients for Cooking Day:
2 cups cooked chopped chicken
1 -3 oz. packet cream cheese
1 Tbsp. chopped chives
2 Tbsp. milk
salt to taste
-Ingredients for Serving Day:
1/2 c. crushed seasoned croutons (I have substituted bread crumbs)
2 -8oz. package refrigerated crescent rolls.
1/4 cup melted margarine.
-Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt. Freeze in freezer bag.
-Directions for Serving Day: Thaw chicken mixture. Preheat oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place 1/4 c. filling on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons. Bake 20 minutes until golden brown.
*CHEESEBURGER 'N' FRIES CASSEROLE
4 pounds lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries
In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze.
Thaw. Place meat mixture into 9x13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.
*Easy Pleasing Meatloaf
2 lb. Ground beef
1 package (6 oz.) stuffing mix
1 cup water
2 eggs, beaten
½ cup barbeque sauce, divided
Mix all ingredients well except for ¼ cup of the barbeque sauce. Shape meat mixture into 2 oval loaves, side by side, in a 9”x13” baking dish. Top with remaining barbeque sauce. Bake at 375 degrees for 35 minutes or until center is no longer pink.
-To freeze: Allow loaves to cool. Wrap individually in tin foil, and place in 1 gallon freezer bag.
-To serve: Thaw, and reheat in oven or microwave. Top with more barbeque sauce, if desired.
*Cream Cheese Chicken
1 frying chicken -- cut up (or use 3 pounds of boneless skinless breasts)
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing (1 pkg.)
1 can condensed chicken soup
8 ounces cream cheese -- cut in 1" cubes
1 tablespoon onion – minced (optional)
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 minutes.
-To freeze: Cool and place in 1 gallon Ziploc bag. Lay flat to freeze.
-To Serve: Reheat and serve over rice, pasta or potatoes.
*Apricot or Peach Glazed Chicken
½ c. Italian dressing (I've tried it with Catalina dressing too! YUMMY!)
2 tsp. Ground ginger (optional)
2 ½ - 3 lbs. Chicken pieces
¼ c. apricot or peach preserves
-To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
-To cook: Thaw in refrigerator. Bake at 375 degrees for 30 - 45 minutes or until chicken is done. This is also a nice grill recipe.
*Deep Dish Chicken Pot Pie
2 cans cream of chicken soup
2 pkg. Frozen mixed vegetables
2 c. cubed cooked chicken
Pour mix into bag and lay flat to freeze. When thawed, pour into a 2 ½ quart casserole dish.
½ c. milk
1 c. biscuit mix
Pour dough over chicken mixture. Bake at 400º for 35 minutes or until golden.
3 lbs. Boneless, skinless chicken breast, cut into 1 inch pieces
1 12-oz. Can frozen lemonade, thawed
2 Tbsp. Oil
1 c. water
6 Tpsp. Catsup
6 Tbsp. Brown sugar
2 Tbsp. Vinegar
Brown chicken in oil. Combine remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 45 – 50 minutes or until tender. Combine 2 Tbsp. Cornstarch and ½ c. cold water. Stir into chicken mixture until thick and bubbly.
-To FREEZE: Allow to cool. Add frozen vegetables, if desired. I added peas, and the kids LOVED it! Bag and lay flat. Makes 2 meals.
-To SERVE: Thaw overnight in refrigerator. Reheat in a pan, adding water as necessary. Serve over hot rice.
*Chicken Liver Pate
1⁄2 lb chicken livers
1⁄2 c butter (do not substitute margarine or spread)
1 T brandy
1 T sherry, dry
12 garlic clove
salt, to taste
pepper, to taste
1 bay leaf
Clean chicken livers, cutting out any veins. Melt 2 tablespoons of butter in a frying pan. Add livers and cook gently for five minutes, turning from time to time. Liver should be cooked on the outside but pinkish in the middle--but not raw.
Place livers in work bowl of food processor (use metal blade). Pour brandy into frying pan, increase heat and let brandy bubble for 1 minute, stirring to loosen any cooked bits in the pan.
Pour into food processor. Add sherry and garlic clove to food processor and flash-process until mixture is smooth. Add 4 tablespoons butter, cut in chunks, and flash blend until smooth. Season to taste.
Spoon mixture into small pate crock, terrine or souffle dish and smooth the top. Top with bay leaf. Melt the remaining butter in a clean pan or microwave in a custard cup. Pour melted butter over the bay leaf and pate. Chill to set.
-To freeze: wrap crock or terrine in plastic wrap; over-wrap in aluminum foil. Label and freeze.
-To thaw: place in refrigerator overnight or thaw at room temperature for 4 to 5 hours.