Sweet and Sour PorkIngredients:
1.5 lbs boneless pork loin (you can find these on special often)
1 Med. Green and Red pepper, cut into 1 inch pieces
1 can pineapple in chunks
1/4 c. white vinegar
2 TB. Soy Sauce
1 TB. Veg. Oil
1 onion, cut in wedges
2 TB. corn starch
Hot, cooked rice (don't prepare until the day you will be eating it)
1. Cut across the grain into 2.5 x 2.25 inch strips. Set aside.
2. Preheat large skillet to High. Add oil. Add pork strips and brown. Cool and then place into a gallon sized freezer bag.
3. Drain pineapple and reserve the juice. In a quart sized freezer bag, add peppers, onions, and pineapple. Put this bag inside the 1 gallon bag in which you put your pork.
4. In small saucepan, combine the juice, sugar, vinegar, cornstarch, and soy sauce. Bring to a boil and boil for 1 minute or until thick, stirring constantly. Let cool and pour into a sandwich sized freezer bag. Put this bag also in the 1 gallon bag with the pork strips.
Freeze the gallon bag with all contents.
To eat: Thaw all bags completely (I usually do this overnight in the fridge). Combine all ingredients in a large skillet and heat until warm. Serve over the hot rice.
Buffalo Chicken SpaghettiIngredients:
1 lb. spaghetti, COOKED (wait and prepare the spaghetti on the day you will eat it)
2 c. chicken stock
1/4 c. hot sauce (I use Franks- I also add more since we like it really hot- you can use more or less)
1 lb. chicken breasts
8 oz. cream cheese
1 c. Ranch
1. Season your chicken. Put in the skillet with the stock and simmer for 15-20 minutes. Remove and reserve 1/2 cup of the liquid.
2. In saucepan mix cream cheese, hot sauce, and reserved liquid. Cook on Medium Low until melted. While this cooks, shred or cube the chicken.
3. Add the dressing and chicken to saucepan. FREEZE.
Thaw overnight in the fridge.
Cook your spaghetti, heat the thawed sauce in a saucepan. Then toss with the spaghetti.
Chicken Potato Casserole1 can cream of chicken
1/4 c milk
1 1/4 c cheddar
1 1/2 c frozen peppers and onions
1 c. sour cream
2 c. cubed chicken
3 1/2 c. frozen hashbrowns
1 1/2 c. crushed potato chips
1. In bowl mix soup, sour cream, milk, chicken and 1 1/4 c. cheese. Spread 3/4 of this into a 2 quart dish
2. Sprinkle hashbrowns, peppers, and onions over top and press down lightly. Then top with rest of soup mixture. Sprinkle with more cheddar.
Thaw overnight in fridge
Bake at 350 for 60-70 minutes. Top with crushed chips and bake 5-10 minutes more
Golden Chicken Enchiladas:
- 2 Tbs. butter
- 1 clove garlic, pressed or minced
- 1/2 onion, diced
- 1 can diced green chilis
- 1/2 cup sour cream
- 1-2 cans cream of chicken soup
- 2 cups cooked chicken, shredded
- 1/4 cups milk, plus extra
- 1 cup cheddar cheese
- flour tortillas
Fill the tortillas with the chicken mixture, rolling and placing in a greased baking dish. In a small bowl, combine the reserved sauce with the milk. I added a second can of cream of chicken soup and extra milk. Pour this sauce over the enchiladas in the pan. Sprinkle with the remaining cheese.
Cover tightly with foil and freeze.
To Eat: Thaw in fridge. Bake at 350 degrees for 45 minutes to 1 hour or until bubbly.”
about 3 cups of cooked chicken
8 oz. cooked spaghetti noodles
8 oz. sour cream
1/2 cup chicken broth
2 cans cream soup (You can use cream of chicken or mushroom)
mozzarella cheese for the top
1. Break the spaghetti noodles in half and cook them according to the package directions.
2. Drain them and put all the ingredients together in the pan and mix it up.
3. Cover with mozzerella cheese.
Thaw in fridge overnight. Bake in the oven at 350 for about 45 minutes.
1 large onion, chopped fine
1 1/2 pkgs. of mild (or choose the spice-level you like) taco seasoning-
2 Tablespoons or garlic powder to taste
ground black pepper to taste
1 1/2 (15oz) cans of diced tomatoes
1 1/2 (15 oz) cans of whole kernel corn
1 1/2 (15 oz) cans of kidney or red beans (you could also use navy beans and/or black beans)
1 (15oz.) can of water
1 small bag of Frito corn chips, shredded cheese, jalapenos, sour cream, and/or hot sauce- if desired as toppings on serving day.
1. Place chopped onions and beef in large skillet. Top with garlic powder, taco seasoning, and black pepper. 2. Cook till meat is completely done. Drain well and set aside.
3. In a gallon size Zip lock Freezer bag, add all canned items (UNDRAINED) and the one can of water. Add drained beef/onion mixture and seal, removing as much air as possible. Also, gently knead bag to mix all ingredients. Lay flat on cookie sheet to freeze.
Thaw completely. Then pour into a large saucepan/stock pot/crock pot and simmer for 30minutes-1 hour till hot and bubbly.
Top with Frito Corn chips, shredded cheese, jalapenos/hot sauce, and/or sour cream if desired.
Jackie's Hot Ham and Cheese Sandwiches- - another favorite was from my friend Jackie. She brought us a batch of these sandwiches when Mack was born. Not only were they delicious, but there were a LIFESAVER to this new mom-of-two. And since it's such a large batch, you can freeze and eat on them for a long time! They're like those little sandwiches you find at covered dish meals that have the ham, cheese and poppy seeds, except they're big and even more yummy!
3 sticks butter, softened
3 TB. poppy seeds
1 large onion, finely chopped
7 TB. Yellow Mustard
2 lb. thin sliced Ham
2 lb. thin sliced swiss cheese
4 (6 count) hoagie rolls
1. Mix the first four ingredients.
2. Split the rolls and spread the butter mixture on both sides of the rolls.
3. Top with ham and cheese and wrap in foil. I lay the sandwich in the middle of a square of foil and then bring up the top and make a tent. I roll the top down and then bring the sides up. This makes it easier to reheat, and to remove once cooked.
Heat at 375 for 45 minutes.
SOME GREAT WEBSITES FOR FREEZER COOKING:www.onceamonthmom.com
Also- here's a link to a page you are going to want to visit. It's everything you need to know about freezer cooking, storage, and tips.
Love to all of you!