16 Recipes from one of the Cooks....

 This is still a work in progress.  I will be getting the instructions on here over the next few days.  This was put on rapidly and I should have waited....sorry!  Just had a foster baby go home and a new one is coming so life has been a bit wild!

If any recipe does not have MIXING ingredients, then they are what we call a DUMP recipe.  This means just simply what it says.  DUMP it all in the baggie and freeze.  Do NOT skimp!  These must be FREEZER baggies.

I am making the rounds in my own blog to update and FIX old posts.  Many of these I just simply cut and pasted for my own benefit knowing that one day I would return and repair.  Now, that I have shared my blog with many friends and pinterest I feel an obligation to those who view my blog to GET IT TOGETHER so that I can truly share this great FREEZER COOKING life that has changed my world so much.  I love sharing the ideas and if I can help ONE mom find more time for her family then it has been worth it. Read on girls....I'm going as fast as a busy mom can....and if you're reading this, then you understand!

1. POT ROAST-Bag *
Small chuck roast ( not sure of the size... I eyeball them)
1 can of cream of mushroom soup-10 oz size (we do not use soups often as a rule0
1 pkg of dry onion soup mix
small bag of raw carrots whole in produce section
1 bag of frozen mixed veggies (peas, carrots, corn, green beans)
Potatoes NEVER freeze well so buy these and have on hand!
Crock pot on high about 4 hours or low for around 7 (It says 8, but I do less).

2. CHICKEN-TORTILLA SOUP- Bag**
2 cooked and cubed chicken breasts
1 can of corn
1 large onion chopped (or buy frozen bag)
2 cloves of garlic -pressed
2 cans of 14 oz chicken broth
1 10 3/4 oz can tomato puree
1 can diced tomatoes and green chiles
1 tsp of salt
2 tsp ground cumin
1 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground red pepper
1 bay leaf
 corn or flour tortillas
This one is an easy one because you are just cooking it together, BUT the chicken in already cooked.  For me, the crock pot is the easiest at low for around 4 hours.  It can also be cooked on the stove.  Simmer, stirring periodically and heated all the way through.  Make sure you remove the bay leaf.  My kids freak when they see it!  I don't mind freaking them out a little.  I think it's healthy!

3. PORK TENDERLOINS- Bag*
1 pork tenderloins
2 T chili powder
1 T sugar
2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp cumin
1/4 tsp cayenne pepper
2 T veggie oil
This is a DUMP recipe (appetizing term, don't you think?). Crock pot for 4 on high or 7ish on low.

4. CHICKEN AND RICE CASSEROLE-Bag**
1 (6.2 oz) package fast cooking long grain and wild rice mix
2 T of butter
1 medium onions chopped
2 celery ribs chopped
2 chicken breasts cooked and cubed
3 C (48 ounces)  shredded cheddar cheese
1 cans (10 3/4 oz) cream of mushroom soup (there it is again...not often, but every now and then)
1/4  C milk
1/2 tsp salt
1/2 tsp pepper
1 C crushed round buttery crackers
Crock pot.  The hours are pretty standard.  My husband like to make sure chicken is NOT dry.  The best way to insure this is to cook on low. It takes a little more planning to have time, but it doesn't tend to dry out.  Most of them are 7ish hours on low and 4 on high.  This can vary a little.  I check it at 6 hours if possible.

5. MARINATED GRILLED CHICKEN-Bag*
1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
 1/3 C lemon juice
2 tsp salt
1/2 C wine vinegar
4 1/2 T parsley
1 clove garlic minced
6 chicken breasts

6. FLANK STEAK-Bag*
2 lbs of flank steak
1 C red wine vinegar or 1 C vinegar ( whatever we have the most of )
1/2 C oil
1/2 C soy sauce
1 tsp garlic powder
1/2 tsp powdered ginger
1 T black pepper

7. Crockpot Apricot Chicken- Bag*
32 skinless, boneless chicken breasts
4 pkg. dry onion soup mix
2 cup Russian or French salad dressing
4 cup apricot preserves or jam
8 tablespoons apple cider vinegar
4 tsp. dried thyme or basil leaves
1 tsp. pepper

8. Maple Syrup BBQ Chicken  - Bag*
8 Pieces of Chicken (Split Breasts/Leg and Thigh)
1/2 Bag Onion Frozen
1 C Maple Syrup
1 C Ketchup
1/4 C Sugar Brown
1/4 C Vinegar Apple Cider
1/4 C Lemon Juice
2 T Oil
2 T Worcestershire
2 t Garlic
1/2 t Lemon Rind ****Prep
1 t Salt
1/4 t Hot Sauce
Boil 20 min and cool, then place in blender and blend til smooth. Remove 1C sauce and use remainder brushing chicken for last 30 minutes Grill Chicken over med heat for 15 minutes and turn grill 10-15 minutes. Then grill indirectly for 25-35minutes brushing frequently with sauce and turning skin side up after 5 min.

9. Salmon Fillets In Red Wine - bag ***

Bag

4 Tablespoon Butter

2 Tablespoon Olive Oil

8 Ea Salmon Fillets (about 6 -Ounces Each), Skinned

Bag

Flour (For Dredging)

Salt

Black Pepper, Fresh Ground -Optional

Bag

1 Medium Onion, Diced 

2 Teaspoon Garlic, Minced

21 Medium Carrot, Peeled And Roughly Chopped 

1 Cup Fresh Parsley, Minced

Bag

1/2 Cup Broth (Fish, Chicken, Or Vegetable)

2 Cup Red Wine (Dry, Full-Bodied)

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes.  Add the butter and oil, turn the heat to high, and wait for the butter foam to subside.  Dredge each of the fillets in the flour and shake off the excess.  Place them, flesh side down, in the skillet.  Season with salt and pepper and brown them quickly, on one side only.  Remove them (browned side up) from the pan to a plate, and keep warm.  

With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes.  Add half the parsley and some salt and pepper and stir.  Add the broth, raise the heat to high, and reduce until

it is almost evaporated.Add the wine and reduce by about half.  Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes.  Sprinkle with the remaining parsley and serve immediately. TO DIE FOR!!

10. Tilapia Parmesan - Bag*
1/2 C Parmesan cheese block ****Prep shred finely
1/2 stick butter, softened
3 T mayonnaise
2 T lemon juice
1/4 teaspoon ground black pepper
1 tsp Cajun Seasoning
2 pounds Tilapia fillets (Keep Frozen!!!!)
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

11. Alabama Pulled Pig -Bag*
3 C apple cider vinegar
1/4 C salt
1/4 C brown sugar
4 T ground black pepper
1 T cayenne pepper
1/4 pound butter
1 quart water
1 (5 pounds ea) Boston butt roast
Crock pot for 10 hours on low. Shred and serve.

12. Grilled Chipotle Marinated Chicken- Bag (HOT ALERT)*
3 cloves garlic
1 bag frozen chopped onion
1 can chipotle chilies chopped with adobo sauce (might re-consider...HOT)
1 1/3 C apple cider vinegar
1/2 C water
1/3 C lime juice
3 tsp ground cumin
3 T paprika
1 T salt (optional)
1/2 tsp black pepper
hot sauce to taste (optional)
2 C Worcestershire sauce
8 chicken pieces bone in breast and leg thigh
Blender! Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight or freeze!
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade. Grill chicken until juices run clear, turning frequently, about 20 minutes.

13. Parmesan Sage Pork Chops-Bag*
1/2 cups all-purpose flour  (GF Sub)
1 tsp salt
Dash pepper
3 C soft bread crumbs  (GF Sub)
2 C grated Parmesan cheese
2 T rubbed sage
2 tsp grated lemon peel
4 egg, lightly beaten
8 bone-in pork loin chops
1/4 C olive oil
1/4 butter
In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture.  Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

14. Chicken and Wild Rice - bag
1/2 lb of Raw Bacon
2 C  Cooked Wild Rice
8 Skinned Chicken Breasts
1 Can of Cream of Mushroom Soup
1 Package of Dry Onion Soup Mix


15. Skillet Cordon Bleu- bag*
2# Chicken tenders (boneless skinless is an option)
1/2 C Italian Bread Crumbs  (BRING WHEAT SUB)
1t pepper
1T butter
1T Olive oil
pkg (16*5) slices of canadian bacon
1 packages of sliced swiss cheese

Shake breasts in a baggie with breading to coat.  In oven proof skillet melt butter and oil over medium heat.  Cook chicken 3/ 12 to 4 minutes each side (a little less on the 2nd side) or until done.  Arrange Canadian bacon over chicken and top with cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted. FAMILY FAVORITE!

16. Monterrey Chicken - Bag*
8 Chicken breast
2 cans green chillies… (are there big cans?)
8 oz  Monterrey cheese slices
Fajita seasonings
 

Arrange chicken in baking dish and cover with chillies & Bake 30 minutes at 350°.  Then add cheese and bake til bubbly.  Simple and delicious!  Can you tell, I LOVE food.