Apricot Chicken

1 bottle of Russian Dressing
1 jar of Apricot Jam
1 Package of Onion Soup Mix
4- 6 Chicken Breast

Mix all the ingredients together and pour over chicken, let marinate or cook right away.

turn oven on to 350 degrees and cook 30-45 minutes until chicken is done.

I also love this grilled on the outdoor grill.

Serve over rice.

Turkey Minestrone Soup

1 lb. ground turkey or ground beef
6 c. chicken broth
1 can red kidney beans(drained)
1 can diced tomatoes
1 can tomatoe sauce
2 zucchinis sliced and halved
8 oz (1/2 bag) noodles of your choice
2 tbs olive oil
1 onion chopped
1 tbs minced garlic
Seasonings:
2 tsp celery seed
salt - to taste
pepper- to taste
oregeno- to taste
dried basil - to taste

Saute onion and garlic in olive oil in the bottom of the pot you are going to use for the soup. When the onions are clear add the ground turkey, season with salt, pepper, oregeno, basil and celery seed. Cook till meat is done. Add the chicken broth and then the rest of the ingredients. Bring to a boil, then turn the heat down and simmer till noodles are done.

Roasted Chicken and Veggies Recipe

This is a recipe I saw on Oprah with Jessica Seinfield (Jerry's wife) I am fully preparing it, so I don't think it will freeze that well so I hope you all can eat it within a few days. It should be good if eaten by Tuesday the 20th. If you would prefer to eat at a later date, I can give you a frozen chicken (I have a few I won't prepare yet) I can just prepare the rub, and give you lemons and rosemary so you can throw it together yourself easily later in the month. (might be a good option if you are traveling this weekend or have too many other dinner plans) Just let me know, I want this to be convenient for everyone =D

Ingredients:
1 whole chicken (4 lbs)
1 Tbsp and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. Olive Oil
1 lemon
springs of fresh rosemary
Any veggies you would like.
(recipe didn't call for this, but I added a bit of seasoning salt as well)

Heat oven to 400 degrees. On a sheet pan, toss the veggies with 2 tablespoons of oil, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper. (Although this recipe says to toss on a pan, I have included roasting bags, I just feel like it will turn out more tender and moist with it. If you prefer a little crispier chicken then you can take it out of the bag and on a sheet pan. I just included it for your convenience if in case your like me and prefer it).

Rinse and pat dry chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemon several times, and stuff with more rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together. Cook for about an hr.

All of this has been done (except the cooking part) So just take out the lemon and rosemary from the cavity and cut the twine and dinner is served =D Enjoy!

Comments

I am thinking of doing a full chicken for this months meal. I would also provide potatoes and carrots in the roasting bag, however.... it might be kind of hard to "Freeze" because of it's size and such. I am wondering if you all would a) have room in your freezer for this. b) know of a way to freeze it (I think it might be too big for a freezer bag, but maybe can some other way) and/or C) If I buy it (by I, I mean my awesome hubby Court ;D) buy it on Wed or Thursday do you think you all would like to make it within a few days or the expiration date? Maybe it can be one of the first meals you make for your family?

I can make a traditional freezer meal if this is too inconvenient, I just thought it would be a nice change of pace for the Christmas time. Nothing better than a nice big chicken with potatoes and carrots on the side. Especially when you don't have to put it all together. (I will stuff a couple things in it like a lemon, and herbs that you will just need to take out, and then cut the cooking twine... but it should be so yummy. I will prob be using Jessica Seinfield's recipe, if not maybe one from Erin Morgan.

Please let me know what you think. Thanks!

Crock Pot Chicken Tacos

Serving Size: 4

Ingredients
1 ½ lbs boneless chicken breasts (about 3 breasts)
1 10 oz. can Rotel diced tomatoes and chilies

Post Freezing Ingredients
8 flour tortillas
2 cups shredded cheese
sour cream
salsa
1 cup lettuce, shredded

Recipe Directions1. Place chicken breasts in crock pot. Pour can of diced tomatoes and chilies on top.
2. Set crock pot on high, let cook for 5-6 hours or until chicken shreds easily.

Freezing Directions1. Remove chicken from crock pot, let cool.
2. Place chicken into freezer zip-lock bag or freezer safe container.
3. Place in freezer. Good frozen 3-4 months.

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for approximately 24 hours or until thawed.
3. Place in pan and heat on stove over medium heat until warm.

-Serve inside flour tortillas with other ingredients listed above.

Mexican Manicotti

1 lb ground beef
1 can (16 oz) refried beans
2 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 pkg (8 oz) manicotti shells
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup shredded cheese
1/4 cup sliced green onions
sliced olives

In a bowl combine the beef (cooked or uncooked), beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9x13 pan. Combine water and picante sauce, pour over shells. Cover and refrigerate over night.

Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover, spoon sour cream over the top. Sprinkle with cheese onions and olives. Bake 5-10 minutes longer or until cheese is melted.

A note on the Calzones.

Hey Girls! I just wanted to say that the directions for the calzones are just to Thaw & Re-Heat. I don't really have a for sure way or time to do it. Sorry! But I know that they are supposed to freeze really well. Also, the tomato sauce is for dipping. I didn't want to cook them with the sauce- I thought they might get soggy.

They are quite filling. I had half of one and was plenty full. That's why I only gave each family 2. They are meant to serve 4.

Hope you like them!!

Smothered Burritos

I don't really have a recipe for this:

I made a Refried Bean Sauce:
Refired Beans
Black Beans
Pinto Beans
Can Chilis

Assembled:

Tortilla
Refried Bean Sauce
Shredded Pork (but you could use any meat, Taco meat, Chicken Beef)
Cheese
You could also put in Peppers & Onions (I didn't in this one because I didn't know if anyone would like it)

I then individually wrapped.

Thaw out and put in a pan. Open Can of Refried Beans and mix with milk until a thick soupy consistency. Pour over burritos and top with cheese or garnish with green onions or whatever you like with your burritos, bake until bubbly.

When done top with sour cream, salsa, onions, etc.

I'm sorry this isn't more of a for sure recipe. Also, I put 3 burritos in each bag, the burritos can be a bit big so some could be cut in half for little kids.

Hawaiian Haystacks

2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 cup of milk or chicken broth
1/2 cup sour cream
pepper to taste
3-4 cups steamed rice

Garnishes: Use any or all (what ever you like)
1 small package chow mein noodles
diced fresh tomatoes
chopped olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like.

Chili

Gina's Chili
serves 8

2 lbs. ground sirloin
1 Tbsp. olive oil
1 large onion chopped
2 bell peppers, green and red, seeded and chopped
4 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 28 oz. can peeled tomatoes
2 Tbsp. chili powder
1 tsp. oregano
1 tsp. salt
1 tsp. sugar
1/8 tsp. cayenne pepper (more if you want heat)
1 tsp. cumin
1 tsp. paprika
2 (15 oz.) cans kidney beans, 1 light and 1 dark with juices

garnishes: grated cheddar cheese

Brown beef, discard any fat. Set aside. In a skillet with olive oil, saute all veggies, add to beef. 


To eat de-thaw and warm up. 

Baked Ziti

Boil 1 lb ziti noodles.

Mix together:
1 (15 oz.) container of ricotta cheese
½ lb mozzarella cheese, grated
2 Tblsp. dried/diced onions
½ tsp pepper
½ tsp Italian seasoning
cooked noodles

In a 9x13 pan spread half of a 26 oz jar of your favorite spaghetti sauce on bottom of pan. Then add noodle mixture as next layer. Spread the rest of the spaghetti sauce on top of the noodles. Top with ½ lb grated mozzarella cheese and some parmesan if you’d like. Bake at 350 degrees for 30 minutes or until bubbly.

Pepperoni Calzones

Pizza Bites or Small Calzones
Pizza dough store bought or homemade
8 ounces mozzarella cheese, cut in cubes
Slices of pepperoni or pepperoni chunks
Ham chunks or ham cut up in small pieces
1/4 cup olive oil
1 teaspoon dried Italian seasoning
3 tablespoons grated Parmesan cheese
2 cups pasta sauce

Roll pizza dough onto a floured surface and roll into a large rectangle. For easier handling cut in two batches. Cut into approximately 4 inch squares. On top of each square place a pepperoni and ham slice or chunk and a cheese cube. Wrap dough around meat, fold sides in and roll up. Press together. Place on cookie sheets. In small bowl mix olive oil and seasoning together. With pastry brush brush oil over pizza bites. Sprinkle with Parmesan cheese. Use all dough and bake at 400 degrees for 15-18 minutes. Use pasta sauce for dipping. These are great for kids lunches or easy freezer meals. They freeze well and can be taken out individually.

Cream Cheese Chicken

Warning, this one is definately not going to work with any sort of diet, but it is Ohhhh so good!

1. 7 oz envelope of Italian Dressing Mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1. 10.75 oz can of cream of chicken soup
1. 8 oz package cream cheese

Turn slow cooker on high. Add all ingredients except for cream cheese. Cook on high 4 hrs or low 6 hrs. (Every slow cooker is different, so pretty much just cook as long as you need to cook the chicken well) The slower the better. It will be more tender and easier to pull apart.

Pull apart chicken and add cream cheese. Stir until it's a creamy creation. Put it on Rice, Baked Potato, Mashed Potato, noodles. Any of these are really good =D

To make this from Freezer just thaw and heat until hot.

Are we really meeting Tuesday the 9th? If you would like to do it at my house we can. Just let me know.

Macaroni and Cheese

If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and

bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick meals.

INGREDIENTS:

1	POUND SHORT PASTA, SUCH AS CAVATAPPI OR MACARONI
6	TABLESPOONS BUTTER
¼	CUP ALL-PURPOSE FLOUR
4	CUPS MILK
1/8	TEASPOON CAYENNE PEPPER
1/8	TEASPOON GROUND NUTMEG
3	CUPS SHREDDED (12 OUNCES) SHARP CHEDDAR CHEESE
1	CUP FINELY GRATED (2 OUNCES) PARMESAN CHEESE
3	CUPS VERY COARSE FRESH BREADCRUMBS

Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.

Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.

Preheat oven to 375 degrees. Place frozen dish on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

Chicken Pot Pie

Bake at 425 for 25-35 minutes.

1\4 C. Butter

1\3 c. flour

1 Tbsp. Minced Onion

1\4 tsp. pepper

1 1\3 C. water

2\3 C. milk

3 chicken boullion cubes

a bag of frozen veggies

2 c. cubed chicken {or a can of chicken}

Directions:

Melt butter in pan. Stir in flour, onion & pepper. {It will be pasty} Add water, milk, & boullion. Stir w\whisk. Cook until thick. Add veggies & chicken

Pour into crust

For the crust, you can either make one or buy the pre-made stuff at the store. Here is my Mom's AMAZING crust recipe incase anyone wants it.

Pie Crust Recipe

5 c. flour

2 c. shortening

2 tsp. salt

1 egg

1 Tbsp. vinegar

water

Mix shortening, flour & salt- cut & mix until it breaks into balls the size of peas.

Next, get out a 1 C. measuring cup. Put the egg & vinegar into the measuring cup. Stir together. FIll the cup the rest of the way up with water.

Blend with flour mixture.

Roll Out & enjoy!! :)

I can usually get about 4 crusts out of this. {so two whole pies}

Sloppy Joes

1 1/2 lbs. ground beef, browned
1 chopped onion
1/4 tsp. garlic powder
1 (12 oz.) jar chili sauce
1/2 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. prepared mustard
1 (16 oz.) can tomato sauce
1 pkg. hamburger buns

Mix all ingredients together. Simmer for 15-20 minutes.

Serve with tater tots or chips and a fruit salad.

Hawaiian Teriyaki Chicken

You can use this recipe as a marinade for any meat or vegetable. It is salty and sweet and is fantastic served over a mound of hot cooked rice and steamed veggies.

Hawaiian Teriyaki Chicken
Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and
then cook together in a hot skillet until chicken is cooked through (5 minutes on each
side.) Serve with rice. To turn marinade into a
sauce, bring it to a boil on the stove and add 3
tablespoons cornstarch mixed with ½ cup cold
water. (Mix the cornstarch with water before
pouring it into the sauce or it will be lumpy.)
Stir until sauce thickens, and then pour on
rice. Garnish with sesame seeds.

*Another option to make this recipe is to place all ingredients in a
slow cooker and cook on low for 3 hours.
Serve with rice and freeze
leftovers.

Italian Sausage Lasagna

This is a great recipe to make ahead.  Cover the unbaked lasagna with aluminum foil and refrigerate no longer than 24 hours or freeze no longer than two months.  Bake covered, 45 minutes; uncover and bake refrigerated lasagna 15 to 20 minutes longer or frozen lasagna 35 to 45 minutes longer until hot and bubbly.

If you like your lasagna a little spicier, use hot Italian sausage.

INGREDIENTS:

1	POUND BULK ITALIAN SAUSAGE
1	MEDIUM ONION, CHOPPED (1/2 CUP)
1	CLOVE GARLIC, MINCED
3	TABLESPOONS CHOPPED FRESH PARSLEY
1	TABLESPOON CHOPPED FRESH OR 1 TEASPOON DRIED BASIL
1	TEASPOON SUGAR
1	CAN DICED TOMATOES (15 OUNCES)
12	NO BOIL LASAGNA NOODLES
1	CONTAINER (15 OUNCES) RICOTTA CHEESE
½	CUP GRATED PARMESAN CHEESE
1	TABLESPOON CHOPPED FRESH OR 1 ½ TEASPOONS DRIED OREGANO
2	CUPS SHREDDED MOZZARELLA CHEESE (8 OUNCES)

Cook sausage, onion, and garlic in a 10-inch skillet over medium heat, stirring occasionally until no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes.  Heat to boiling, stirring occasionally; reduce heat to low.  Simmer, uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°.

Mix ricotta cheese, ¼ cup Parmesan cheese, remaining 1 tablespoon parsley, and the oregano.

Spread 1 cup of the sauce mixture in an ungreased rectangular baking dish, 13 x 9 x 2 inches.  Top with 4 noodles.  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and ¼ cup Parmesan cheese.

Cover and bake 30 minutes.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Makes 8 servings

Cafe Rio Pork

Cafe Rio Pork

5-6 lbs. pork

1 16 oz. bottle of salsa

1 can of Coke

2 cups brown sugar

1\2 bottle of La Victoria Red Sauce

Cilantro, optional. (I forgot to add it to yours!)

Directions:

Place pork in crock pot. Cool on low for about 6 hours. (Should be tender enough to shred with a fork) Pour off liquid. Shred pork. Mix other ingredients together and stir into the shredded pork. Cook an additional 1-3 hours on low. (I cooked ours for a total of 10 hours)

You can serve this on a tortilla as a burrito or taco. Or you could put this together like a salad at Cafe Rio. You could also just serve with rice.

Here are some other "CAFE RIO INSPIRED" recipes I came across that you could try.

LIME-CILANTRO RICE

2 c. long grain rice

1 bunch cilantro

juice of 2 limes

4 cloves of garlic

Directions:

Chop garlic and cilantro. Heat 2 T. oil in skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, stirring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to rice cooker and cook according to cookers directions.

CREAMY TOMATILLA RANCH

1 packet Hidden Valley Ranch Buttermilk dressing

1 c. buttermilk

1 c. mayonnaise

3 tomatillas, chopped. (they apparently look like green tomatoes with husks...?)

2 cloves of garlic, chopped

1 c. fresh cilantro

1\2 tsp. cayenne pepper, optional

Blend all ingredients together in a blender. Refrigerate. Will last for 2 weeks in refrigerator.

Chicken Lickin'

A great side for this recipe is a baked potato (or mashed, but baked is less work) Use the left over sauce as your gravy!!! SOOOO good! You can also throw in a salad or something for color.


Traditional Chicken Lickin' recipe (This is slightly different than the variation I prepared for you all. I listed the differences at the bottom.)

Place 4 pieces chicken breast in a pan. (or however many you would like)
Place a thick slice of swiss cheese on each piece of chicken.
Place a thick slice of ham on each piece of chicken/cheese.

Mix the sauce in a seperate mixing dish.
Use 1-2 cans of cream of chicken soup
1 smaller size tub of sour cream. (You can use more or less depending on how much gravy you want.

Pour over the chicken

Bake at 350 degrees for about an hour

The awesome thing about this recipe is you can add/subtract/change anything. I have used veggies, bacon, all sorts of variations. The meals that I gave you all are a little differant than the above as well.

I diced the chicken, ham, and cheese rather than using full size pieces
I used American Cheese instead of Swiss. (This was an experiment and I really like the Swiss cheese better. Sorry 'bout that, but I encourage you to make it again and change the cheese.)
Also, I think I like the full size ham on top of the chicken a little better because you can cut it with your fork and knife and I just like the combo of the chicken and ham together. But mix it up. I am interested to see the different variations you all come up with!!

Chicken Taco Casserole

Ingredients:
2 cups organic brown or jasmine cooked rice
2 cups cooked chicken, shredded (I used organic from a local farm)
1 (14 1/2 ounce) can organic tomato sauce
1 (1 1/4 ounce) taco seasoning (I made my own)
1 (15-30 ounce) can organic refried beans
1 cup organic cheese, grated (reserve in it’s own baggie)
1 cup tomato, chopped (optional)
1 cup guacamole (optional)
1/2 cup sour cream (optional)
5 cups tortilla chips (optional)

Directions:
1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese.
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
enjoy!

Chicken Tetrazzini

¾ pound spaghetti
3-5 chicken breasts (about 4 cups cooked and salted)
½ onion, diced
½ clove garlic or garlic salt
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cups milk
1 Tblsp butter
1 Tblsp worcestershire sauce
1 Tblsp parsley, chopped
pepper, paprika and salt to taste
¾ cup grated cheese

Cook spaghetti, rinse, put in shallow buttered baking dish. Cook onion and garlic in butter slowly, add soups, steak sauce, milk and ½ of the grated cheese. Cook slowly until smooth. Add cooked, diced chicken, parsley, pepper, paprika and salt. Mix well. Pour over spaghetti. Sprinkle cheese and paprika on top. Cook at 350 degrees for 30 minutes.

Easy Cheesy Chicken

Easy Cheesy Chicken

6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
dash of paprika

(this recipe makes a 9x13 pan, so I halved it, so this made 2 freezer meals)

Place chicken breast in greased 8x8 pan. Mix all other ingredients and pour over chicken. Bake uncovered at 350 degrees for about 45 minutes. Serve over rice or egg noodles.