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.