Recipes

Apricot Or Peach Glazed Chicken, Barbecue Chicken, Barbecue Meatballs, Beef and Broccoli Calzone, Biscuit Mix, Calzones, Cheeseburger and Fries Casserole, Cheesy Chicken And Rice Bake, Cheesy Mostaccioli, Chicken And Rice Bake, Chicken and Rice Wraps, Chicken Broccoli, Chicken Curry, Chicken Enchiladas, Chicken Orient Express, Chicken Parmesan, Chicken Primavera, Chicken Spectacular, Chicken Taco Bake, Chicken Tetrazzini , Chinese Chicken Morsels, Christy�s Hamburger Stroganoff, Cookie Dough, Deep Dish Chicken Pot Pie, Easy Pleasing Meatloaf, Fettucine Romano, Freezer Bagel Pizzas, Garlic Pizza Crust, Grandma�s Spaghetti And Meatballs, Kid-Friendly Chicken Bites, Lemonade Chicken, Light Alfredo Sauce, Maple Glazed Chicken, Marinara Sauce, Minestrone, Modified Chicken Lickin', Mom's Christmas Coffee Cake, Peanut Butter Chicken, Sandy's Alfredo Sauce, Simple Salsbury Steak, Sloppy Joes, Spiced & Fragrant Chicken, Swedish Meatballs, Sweet And Sour Chicken, Tamale Corn Casserole, Tater Tot Casserole, Teriyaki Chicken, Teriyaki Chicken Wings, Three Bean Mexican Chili, Tomato Chicken Gumbo

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Chicken and Rice Wraps
1 lb. Boneless skinless chicken breasts, cooked and shredded
2 c. water
1 c. mild salsa
1 pkg. Taco seasoning mix
2 cups instant rice, uncooked
8 - 12 flour tortillas
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired.
To FREEZE: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. I like to have 8 to a bag (for our swaps).
To SERVE: Reheat and eat! Another �instant� meal! This makes a LOT! We found it to be very filling, and kind to our diets! :)

Kid-Friendly Chicken Bites
2 c. cooked chicken, chopped
1 c. sharp cheddar cheese, shredded
1 garlic clove, pressed
� c. mayonnaise
� tsp. salt
Frozen bread dough, thawed, but not risen
TO FREEZE: Combine chicken with other ingredients (except bread dough) in a bowl. Roll out bread dough to a 9�x13� rectangle. Cut into smaller squares. Spoon filling onto one side of each square, leaving a border of dough on three sides. Fold over bare side of dough into a triangle and pinch ends together. Fold points of triangle into center to make a roundish shape. Freeze on cookie sheet. Place frozen individual bites into 1 gallon freezer bag and lay flat.
TO COOK: Thaw overnight in refrigerator. Place bites on greased cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 15 - 20 minutes in a 350� oven until golden.
OPTION #2 - Bake the bites then freeze. I like this option best because I can have an "instant" dinner or snack. -CW

CHICKEN BROCCOLI
(Serves 4 people; 4 times)
1 cup margarine
1 cup flour
8 cups milk
salt and pepper to taste
4 cups cooked chicken, cut up
2 lbs. broccoli, cut up and lightly steamed
2 lbs. cheddar cheese, grated
Make white sauce: melt margarine in a large heavy pan. Add flour, stirring constantly. When it reaches the boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat. Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze. You can also store this in zip-top freezer bags, saving the grated cheese to sprinkle on top at serving time.
To serve: Thaw. Bake at 350 F for 30 minutes, or pour from freezer bag and heat in heavy pan on stove top.
Serve over cooked rice, spaghetti, or fettuccine noodles.

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Chinese Chicken Morsels
1 pound boneless, skinless chicken breasts
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup regular, uncooked rice
Cut chicken breasts (kitchen scissors work best) into 1-inch cubes. Mix lemon juice, soy sauce, mustard, oil and pepper. Put marinade and chicken cubes in a 1-gallon bag and freeze.
To serve, thaw chicken and remove from marinade. Warm marinade in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions. Bring remaining marinade to a boil and serve over rice.

Teriyaki Chicken
1/2 C. soy sauce
1/2 C. sugar
1 1/2 T. red wine vinegar
2 t. veg. or sesame oil
1 sm. minced garlic clove
3/4 t. ground ginger.
Stir ingredients together and pour into a gallon sized ziploc bag with 1 lb. boneless, skinless chicken breasts. On serving day, thaw and pour into a baking dish. Bake in preheated at 350 for 35 min. Serve over rice. To stretch this out, I add a bag of frozen, stir fry style veggies in before baking.

Chicken Curry
10 servings
8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 T. flour
2 T. curry powder
1� t. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
Cook onion and green pepper in oil until tender. Add chicken . Saut� briefly. In separate bowl mix flour, curry powder and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken mixture. Mix. To freeze, freeze in ziploc plastic bag. Freeze rice in separate ziploc bag. To serve, thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat through on 350�, about 30 min.

Peanut Butter Chicken
1 lb. Boneless, skinless chicken breasts, cut into 1� pieces
12 oz. Apricot jam
� c. creamy peanut butter
1/3 c. orange juice
1/3 c. apple juice
2 Tbsp. Balsamic vinegar
2 Tbsp. Lemon juice
4 cloves garlic, minced
2 tsp. Salt
2 tsp. Curry powder
� tsp. Cinnamon
� tsp. Cardamom
� tsp. Ground cumin
To FREEZE: Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1 gallon freezer bag and lay flat to freeze.
To SERVE: Preheat oven to 350 degrees. Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.

Chicken and Rice Bake
1 can Cream of Mushroom soup
1 cup water
� cup uncooked regular white rice
� tsp. Paprika
4 skinless, boneless chicken breast halves
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
Christy�s notes: I also like this one made with cream of chicken and cream of asparagus soup. Add cut up asparagus to the latter for a summer treat!

CHEESY Chicken and Rice Bake
1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
� cup uncooked regular white rice
4 skinless, boneless chicken breast halves
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
Christy�s notes: This one is a FAVORITE with my picky eaters (namely the kids, 4 and 2). Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition.

Tomato Chicken Gumbo
1 can (14 oz.) chicken broth
� 1b. hot sausage links or Polish Sausage, cooked and sliced
1 can (26 oz.) chunky spaghetti sauce
2 cups cooked diced chicken
1 can (11 oz.) canned corn, drained
1 green bell pepper, diced
1 � cups cooked white rice
To freeze: Dump all ingredients except rice into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: In 6-quart pot, bring gumbo to a boil. Add cooked rice. Cover; cook over medium heat 10 minutes or until heated through. Add additional water or broth for a thinner gumbo. For spicier gumbo serve with hot red pepper sauce.

Chicken Primavera
1 can (10 � oz.) Condensed Cream of Mushroom Soup
� cup milk
� cup grated Parmesan cheese
1/8 tsp. Garlic powder
1/8 tsp. pepper
2 cups broccoli flowerets (I use frozen)
2 medium carrots, sliced (I use frozen pre-cut carrots)
2 � cups cooked corkscrew or elbow macaroni
2 cans (5 oz. each) Chunk White Chicken, drained
To freeze: Dump all ingredients except macaroni into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Place thawed dinner in a pot over medium heat, heat to a boil. Cover and cook over low heat 30 min. or until vegetables are tender-crisp, stirring occasionally (it won�t actually take this long, since the veggies have been frozen). Stir in macaroni and chicken and heat through.
Serves 4.

Chicken Orient Express
1 can (about 14 oz.) low sodium chicken broth
1 Tbsp. Corn starch
1 Tbsp. Soy sauce
� tsp. Ginger
2 Tbsp. Vegetable oil
2 cloves garlic, minced
� lb. Boneless chicken breasts, cut into strips
6 c. cut up vegetables (I use frozen stir-fry veggies)
2 c. cooked rice
In bowl, stir first 4 ingredients; set aside. In large skillet, heat oil over medium- high heat. Stir in garlic. Add chicken; cook, stirring 2 minutes. Stir in broth mixture. Bring to a boil, and let boil 1 minute, stirring constantly. Allow to cool. Add vegetables and ladle into 1 gallon Ziploc freezer bag.
To serve: Thaw sauce, and place in skillet. Heat to almost boiling. Serve over rice.

Modified Chicken Lickin'
4 boneless chicken breasts, cut up
3 Tbsp. Butter
1 large onion, chopped
2 cloves garlic, minced
1 � tsp. Salt
� tsp. Ground ginger
� tsp. Chili powder
1 can (28 oz.) diced or crushed tomatoes
1 can cream of mushroom soup
To freeze: Brown chicken, onion, and garlic in butter. Add remaining ingredients, stir well. Heat to boiling. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
To cook: Thaw and reheat on stovetop. Serve over cooked spaghetti or other pasta.

Sweet and Sour Chicken
1- 8 oz. Fat Free French Dressing
1- 8 Oz. can Jelly (whole)cranberry sauce
1 package - Dried Onion Soup Mix
4 Boneless Chicken Breasts (you can add more or less - cut into cube pieces)
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.
Christy�s note: I like to add a bunch of stir-fry veggies in the bag when I freeze this. They cook well in the sauce, and add a lot more nutrition to the meal. (Plus, I don�t have to bother with a side dish this way!) The kids are also more apt to eat the vegetables when they are in the sweet sauce than on the side.

Chicken Parmesan
1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Makes 4 servings

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.

Apricot or Peach Glazed Chicken
� c. Italian dressing
2 tsp. Ground ginger (optional)
2 � - 3 lbs. Chicken pieces
� 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.

TERIYAKI CHICKEN WINGS
1 bag of frozen chicken wings
1 cup of soy sauce
3/4 cup brown sugar
1 Tbsp. vinegar
1 tsp. garlic salt
1 tsp. ginger
Divide chicken wings between 2 or 3 one gallon bags. In a 4 cup measuring cup assemble remaining ingredients and stir. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze. To prepare chicken wings, thaw overnight in the refrigerator. Place wings in a large baking pan along with teriyaki sauce. Heat oven to 400� and bake for 30 minutes turning once. Serve with rice and steamed broccoli.

Chicken Tetrazzini
10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Saut� onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Chicken Enchiladas
(Freeze the tortillas separately for this easy dinner)
2 cans cream of chicken soup
1/2 pint sour cream
pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced
1 dozen flour tortillas
grated Monterey Jack cheese
Mix first 5 ingredients together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.
To prepare: Thaw sauce and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.

Chicken Spectacular
3 c. cooked chicken
1 can cream of celery soup
1 (4 oz.) jar sliced pimentos
1 medium onion, chopped
1 pkg. Uncle Ben's Long Grain Wild Rice (cooked according to package)
1 (16 oz.) can French style green beans, drained
1 c. mayonnaise
1 (8 oz. can) diced water chestnuts
salt and pepper to taste
Mix all ingredients. Bag in 1 gallon freezer bags and freeze.
To prepare: Thaw overnight. Pour into a 9 1/2 X 15 inch casserole pan. Bake uncovered 25 -30 minutes at 350 degrees. Serves 16.

Maple Glazed Chicken
� cup maple syrup 4 teaspoons lemon juice or cider vinegar 2 tablespoons butter 4 who1e chicken legs Salt and pepper
Preheat the oven to 450'. Combine the maple syrup, lemon juice, and butter in a small saucepan and simmer for 5 minutes. Line a baking dish with foil and grease. Pat the chicken dry (and trim excess skin, if desired) and lay it on the foil. Season with salt and pepper. Bake for 10 minutes, then pour the glaze over the pieces. Basting occasionally, cook for another 15 minutes, or until the meat is cooked throughout and the juices run clear. Serves 4. Bag, freeze and reheat later! YUMMY!!!

Chicken Taco bake
2 cups cooked rice 2 cups cooked shredded turkey or chicken 1 can tomato sauce 1 envelope taco seasoning 1 can refried beans 1 cup grated cheese (reserve in it�s own baggie)
In a 1 gallon freezer bag, place the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Add mix to the bag. Freeze.
After thawing, place rice and chicken mixture into a 9 x 13 pan. "Frost" with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly.
Christy�s note: This is just my way of freezing this casserole. I figure that to save space I can leave the refried beans on a shelf just as well as in my freezer! ;) You can prepare the whole casserole in a dish, cover and freeze so all you have to do is thaw and pop into the oven. If you plan on doing this, make sure to purchase the disposable baking pans. Fewer dishes to wash, and you can continue to use your regular casserole dishes for other meals.

Deep Dish Chicken Pot Pie
Combine: 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 � quart casserole dish. Mix together: � c. milk 1 egg 1 c. biscuit mix. Pour dough over chicken mixture. Bake at 400� for 35 minutes or until golden.
(Check out Biscuit Mix located on Mixes/Breads page)

Lemonade Chicken
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 Corn starch
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 � 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.

Barbecue Chicken (You're gonna LOVE this one! :))
Chicken Barbecue sauce
Wash and dry chicken pieces. Place in freezer bag. Add BBQ sauce. Lay flat to freeze.
After thawing in the refrigerator, cook as you normally would. I use my Foreman Grill (Merry Christmas!) or bake it in the oven. The chicken comes out very juicy and tender from the long marinating process.

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