Favorite Freezer Dinners Recipes... by request

Cranberry Chicken


1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup

Knead to mix.

Add 4-6 chicken breasts

Defrost 24 hours in fridge. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg



Lime Slushy

3 C Water
3 C Sugar
Dissolve over heat

Add 1 can limeade + 4 cans of water
3 C Water

Put in gallon Ziplock bags - freeze. Take out 1 hour before you want to serve mush it up and add a 2 L sprite to each bag of lime slush. YUMMY GOODNESS!



Spicy Lime Chicken
INGREDIENTS
Large Ziplock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 - 5 boneless, skinless chicken breast halves

Small bag separate:
1 lime - all juice
DIRECTIONS
In each large Ziplock, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Rub spice mixture into both sides of chicken breasts.
In a brown bag one lime.

Cooking day: After defrosting in refridgerator over night:
Heat 4 Tablespoons butter and 2 Tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


Baked Stuffed French Toast

8 - 2” slices of French Bread
¼ C butter, softened
¼ C Neufetel Cheese (low fat cream cheese)
½ C Raspberry Jam
1 ½ C Egg Substitute
1 C Milk
½ C sugar
½ tsp. ground cinnamon
1 C sliced almonds
¼ C dark brown sugar
¼ C rolled oats
2 T flour
¼ t vanilla

Create pocket in each slice bread. In a bowl mix butter, cream cheese, jam and mix. Spoon 2 T of jam mixture into each pocket. Lay in “pamed” 9x13.

In a bowl mix egg, milk, sugar, and cinnamon and mix. Pour over the bread.

In a bowl combine the almonds, brown sugar, oats flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread.

Cover with aluminum foil & label.

Thaw at room temperature before baking. Preheat oven to 325. Bake uncovered for 1 hour or until the egg mixture is no longer liquid and the toast is browned.


Slow Cooker Chicken and Dumplings

INGREDIENTS
6 skinless, boneless chicken breast halves
3 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce)can condensed cream of celery soup
1 finely diced onion (red is good)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces (or roll out and cut in strips.
Cumin, parsley, poultry seasoning, seasoned salt and pepper



DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(The dough will not be like a drop biscuit, it will be like dumplings… kinda like a huge noodle)

Buttermilk Herb Chicken Breasts:

1 C buttermilk
1 Tbl Dijon mustard
1 Tbl honey
1 T fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
6 boneless skinless chicken breasts

Mix buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Kneed to cover breasts with marinade.

Serving day: Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear. (kids like this one served with ranch to dip it in!)My son cooked it in the buttermilk and it was very good... not to sure how safe that is though.

Lyndy’s Easy Meat Ball Supper
Pour in 1jar (12oz) Chili Sauce - pour in gallon size bag
½ jar (32oz) grape jelly
Knead to blend
Drop in 30 meatballs
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Defrost in fridge 4+ hours
Dump in crock pot 3-4 hours

Double bag w/directions between bags
Serve w/rice



SAUSAGE STUFFED FRENCH BREAD SANDWICH

1 LOAF FRENCH BREAD CUT OPEN LENGTHWISE
SMEAR WITH ½ CONTAINER HERBED CREAM CHEESE
LOAD WITH COOKED SPICY ITALIAN SAUSAGE (about 1-1.5 lb)
TOP WITH MOZZERELLA 1 ½ CUP

Seal in a double wrap of heavy duty foil.
Freeze.
Defrost in fridge 24hrs.
Bake wrapped in foil - 350 until hot all the way through. (about 25min?)
Serve with favorite marinara sauce (or pizza sauce, or even cheap spaghetti sauce)



Cheesy Chicken Tortellini

½ c finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz) white alfredo pasta sauce
1 pkg. (20 oz) cheese filled or spinach tortellini
1 ½ C cooked chicken (¼ bag of grilled chicken)
1 C Milk
1 C water
1 t. dried basil leaves
Grated parmesan cheese

Heat oil and cook onion and garlic until tender. Mix onion with remaining ingredients, put in foil pan and top with parmesan cheese.

Wrap with saran, and foil. Freeze

Defrost in refrigerator for at least 24 hrs. and bake, covered, at 375 for 25-35 min.

Schelle’s Favorite Pot Roast
Mix 1 packet au jus and one packet Italian Dressing mix rub into browned (if you have the time) roast. Put in crockpot & pour in 2 C water. Bake on low (crockpot or in covered pan at 250 degree in oven) four about 8-12 hours. (you can add cut up potatoes and carrots and what ever you like for the last 2+ hours to complete the meal)
Shred and enjoy!
The sauce makes great gravy!!

Left over Pot Roast Sloppy Joes aka Shredded Beef Sloppy Joes

1 can tomato soup
1 Tblsp lemon juice
1 ½ - 2 Tblsp Worcestershire sauce
¼ C onion (sauted)
1/8 C green pepper (sauted)
½ tsp. salt
2 Tblsp vinegar
¼ - ½ tsp garlic powder
1 tsp. chili powder
6-10 drops Tabasco sauce

Heat sauce over med. Add shreded meat into sauced and cook over low heat - stirring. Best w/at least 20 min of simmering. Serve on yummy toasted buns.


Alex’s Tortilla Soup

1 onion chopped and sauted 1 lg. can crushed tomatoes
48 oz can chicken broth 1 sml. can Tomato sauce/paste
2+ C cooked chicken
1 can corn drained
½ C pico de Gallo
1 heaping Tbl. Taco seasoning

Heat to a boil and serve.

Serve with salsa, asiago, avocado chopped up, lime tortilla chips and sour cream.