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| 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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| A Huge Thank you to all the Mom's on BC Recipe Swap Board for helping me find all these recipes! |
| Tamale Corn Casserole Serves 10 3 c. corn meal 8 c. water 6 cups whole kernel corn 2 c. chopped olives 1 c. chopped onion 2 c. tomato sauce � c. green chilies (opt.) Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350� oven from freezer. Bake 2 hours or until hot and cooked through. This is very good! |
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| Click Here to Download ALL Freezeable Recipes or Here for ALL Crockpot Recipes listed on this site. |
| Index of All Freezeable Recipes located on this site. |
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| Vegetarian, Mixes, & Breads (Freezeable) |
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| Veg/Mixes&Breads |
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| Marinara Sauce 1 can tomatoes, peeled in juice (16 oz.) coarsely crushed 1/3 cup salad oil 6 garlic cloves -- pressed or minced 3 onions -- chopped 4 carrots -- finely chopped 2 tablespoons basil -- dried 1 tablespoon oregano -- dried 2 teaspoons salt 1 teaspoon pepper Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half. Ladle into freezer bag and lay flat to freeze. |
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| Minestrone 1 Tbsp. Vegetable oil � c. chopped onion 1 large clove garlic, finely chopped 3 � c. (two 14 oz. Cans) reduced-sodium chicken broth (to make Vegan, use vegetable broth) 1 � c. (15 oz. Can) Great Northern white beans, rinsed and drained 1 � c. water 2/3 c. (6 oz. Can) Italian style tomato paste with tomato pesto 1 tsp. Italian seasoning � tsp. Ground black pepper 2 c. (2 large) sliced zucchini 1 pkg. (10 oz.) frozen mixed vegetables 1/3 c. small macaroni (add when reheating) Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low; cook, covered, for 10 minutes. Add zucchini and mixed vegetables. Bring to a boil, stirring to break up vegetables. Reduce heat to low; cook, uncovered, for 8 to 10 minutes or until vegetables and pasta are tender. Freeze up to 4 months. THAW soup overnight in refrigerator. Place partially thawed soup in large saucepan. Add macaroni. Warm over medium heat until serving temperature and macaroni is tender. Makes 6 servings. |
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| Light Alfredo Sauce 1 � tablespoons butter, melted 3 garlic cloves, pressed 1 � tablespoons all-purpose flour 2 cups skim milk 3 tablespoons light cream cheese � cup (2 ounces) grated Parmesan cheese 2 tablespoons chopped fresh parsley In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Toss with fettuccine. To Freeze: Allow to cool and ladle (sauce only) into 1 gallon Ziploc bag. Lay flat to freeze. |
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| Fettucine Romano 8 oz. fettucine or wide egg noodles 1/2 c. finely chopped onion 1/4 c. butter 1 (6 oz.) can tomato paste 2 c. water 1/4 c. grated Romano or Parmesan cheese 1/2 c. sour cream 1/4 c. chopped fresh parsley Cook fettucine in boiling, salted water until tender; drain well. Meanwhile, saute onion in butter. Thoroughly blend in tomato paste and water; heat through. Pour over hot cooked fettucine and toss with romano cheese. Fold in sour cream. Sprinkle with parsley. Makes 4 - 6 servings. Christy's Note: I just tripled this and bagged it up noodles and all for freezing. It's probably one of the easiest recipes I have tried! |
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| Sandy's Alfredo Sauce 32 oz. cream cheese 2 c. butter (NOT MARGARINE) 3 c. grated Parmesan cheese 16 oz. heavy cream pinch nutmeg (optional) Melt all ingredients together over low heat, stirring constantly. Christy's Note: WOW!!!! This is the BEST alfredo sauce ever! It's great for fondue as well! |
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| Calzones 2 loaves bread dough, frozen 6 oz. sliced mozzarella cheese 5 cups spaghetti sauce Pizza toppings (to add to cheese filling, if wanted) Thaw two loaves of bread dough. Divide each loaf into 6 parts each. One at a time, roll out each dough piece on a floured board or stretch with your hands, making 12 7-inch squares. Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal (I use a fork). The book says that another option is that you can also ladle 1/3 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out. Place each turnover in a small sandwich bag, or wrap in plastic wrap. Put 6 turnovers in a 1-gallon freezer bag. Divide sauce in half and store in two 1-qt freezer bags; enclose bag of sauce in a bag of Calzones. Do the same for remaining 6 turnovers. To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly. At the same time, take frozen turnovers out of plastic, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray. When thawed, preheat oven to 325. Bake for about 15 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers, and serve. Makes 12 servings. |
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| Garlic Pizza Crust 2 Tbsp. yeast 2 c tepid water (90*) 2 Tbsp. sugar 1/2 c oil 1 tsp. salt 5 1/2 - 6 cups flour 3 cloves crushed garlic Dissolve yeast in water and add sugar. Wait a few minutes then add oil and salt and garlic. Mix in 3 cups flour and mix about 10 min till it leaves the side of the mixer bowl. Add remaining flour with dough hook or by hand. Knead until smooth. Section and place in freezer bags (if desired). To BAKE OPTION #1: Remove from freezer and place dough into greased bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours. Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers press out to edges. Makes 2 pizzas, cookie sheet size. Let rise a bit and top. Bake at 425* for 20 min. This is the BEST DOUGH! I also used it to make a loaf of bread (accidentally) and it was great with spaghetti! This makes 2 cookie sheet sized or 12 after school snack size. To BAKE OPTION #2: You can form the dough in the bottom of cheap pie tins, top and bake completely and put them in zip bags for a quick snack or meal. |
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| Mixes, & Breads (Freezeable) |
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| Mom's Christmas Coffee Cake 1 - 3 oz. Package cream cheese � c. margarine or butter 2 c. biscuit mix or Bisquick � c. milk � can pie filling of your choice � - � c. chopped pecans (optional) Cut cream cheese and margarine into biscuit mix till crumbly. Add milk; stir until mixed. On lightly floured surface, knead dough 10 - 12 strokes. On waxed paper, roll or pat dough into a 12 x 8 inch rectangle. Invert onto greased baking sheet; remove paper. Spread filling down center of dough. Make 2 � inch cuts from long sides toward center at 1 inch intervals. Fold strips over filling and pinch in center. Bake at 375 degrees for 20 to 25 minutes or until golden. FREEZE at this point. When thawed, drizzle with Powdered Sugar Glaze. Serves 12. Powdered Sugar Glaze In a bowl stir together � c. sifter powdered sugar, � tsp. Vanilla and enough milk to make of drizzling consistency (1 - 2 teaspoons). If using peach filling, add � tsp. Almond flavoring to glaze mix and a little less milk. |
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| Biscuit Mix (Cheap and easy substitute for Bisquick!) 10 c. all-purpose flour 1/3 c. baking powder � c. sugar 2 tsp. salt 2 c. shortening In a bowl, stir together flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to six weeks at room temperature or for up to six months in the freezer. |
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| Cookie Dough To freeze cookie dough (I did this with chocolate chip cookies, and it turned out GREAT!): Use margarine or shortening instead of butter. I dropped the dough into ice cube trays to freeze, and then placed the dough into a bag in the freezer. The dough will still be semi-soft, but won't stick to itself when loosely placed in the bag. To cook, go by the recipe directions. You might want to watch the first batch to see if you need extra cooking time. Mine worked well at 8 minutes at 350 degrees. |
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| Veg/Mixes&Breads |