Tortilla Chicken

Tortilla Chicken

1 (10.75 ounce) Cream of Chicken soup
1 (10.75 ounce) Cream of Mushroom soup
1 cup chopped onion
1 (4 ounce) can diced green chile's
2 cups sour cream
12 corn tortillas*
1 cup canola oil
4 cups cooked, chopped chicken
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese

Combine soups, onion, green chile's and sour cream.  Heat 1 cup oil in large skillet.  Cook tortillas briefly, one at a time for about 20 seconds on each side.  Drain on paper towels.  Cut tortillas into fourths.  In a greased foil baking pan, make the following layers, using half for both layers; tortillas, chicken, cheese, sauce.  Repeat layers.  Cover with extra heavy foil.  Label and freeze. 

To serve: Thaw.  Bake covered for 60 minutes at 350.  Uncover.  Top with more shredded Cheddar cheese.  Bake 10 minutes.  Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives and salsa.

*Corn tortillas will turn mushy and fall apart if they are not cooked before freezing in this recipe.

French Toast Sticks

French Toast Sticks

6 slices day-old Texas toast
4 eggs
1 cup milk
2 Tbsp sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 cup crushed cornflakes

1.  Cut each piece of bread into thirds; place in an ungreased 13 x 9 baking dish.  In a large bowl, whisk eggs, milk, sugar, vanilla and cinnamon.  Pour over bread; soak for 2 minutes; turn once.  Coat bread with cornflakes on all sides if desired.

2.  Place in a greased 15 x 10 baking pan.  Freeze until firm, about 45 minutes.  Transfer to an airtight container or freezer bag.  May be frozen for up to 3 months.

3.  To use frozen sticks: Place desired number of sticks on a greased baking sheet.  Bake at 425 for 8 minutes.  Turn and bake 10-12 minutes longer or until golden brown.  Sprinkle with the powdered sugar if desired.  Serve with maple syrup.

Italian Chicken Roll-ups

Italian Chicken Roll-ups

8 boneless skinless chicken breast halves
8 thin slices deli ham
4 slices provolone cheese, halved
2/3 cup bread crumbs
1/2 cup RRomano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
cooking spray

1.  Flatten chicken to 1/4 inch thickness.  Place a slice of ham and half slice of cheese on each piece of chicken.  Roll up from a short side and tuck in ends.  Secure with a toothpick.

2.  In a shallow bowl, combine crumbs, cheese and parsley.  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.

3.  Wrap each of the 8 chicken roll-ups in plastic wrap; place in large freezer bag.  Seal and freeze for up to 2 months. 

4.  To use frozen chicken; completely thaw in the refrigerator.  unwrap roll-ups and place on a greased baking sheet.  Spritz with cooking spray.  Bake uncovered at 425 for 30 minutes or until the juices run clear.

Cheese Manicotti

Cheese Manicotti
Assemble

1 8 oz package Manicotti
1 1/2 cups ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded Parmesan cheese
1 1/2 cups Mozzarella cheese
1 Tbsp parsley flakes
1 tsp salt
1/4 tsp pepper
3 cups spaghetti Sauce

DO NOT cook manicotti.  Combine Ricotta cheese, cottage cheese, cream cheese, parmesan cheese, Mozarella cheese, dried parsely, salt & pepper.  Mix well.  Cover bottom of a greased foil baking pan with spaghetti sauce.  Place filling into a quart freezer bag.  Zip closed.  Snip of corner.  Squeeze filling into each uncooked manicotti.  Arrange on spaghetti sauce in pan.  Por spaghetti sauce over all.  Cover with extra heavy foil.  Label & freeze.

To serve: Thaw.  Bake covered for 45 minutes at 350.  Uncover.  Top with more mozzarella cheese and bake an additional 5 minutes or until cheese melts.

Side note: I doubled the filling for this recipe and maade 3 trays of manicotti.  Not bad, right?  Make one for your neighbor, someone you know who's having a baby or even an elderly couple you know.  They would LOVE it!!

Also: My kids went nuts on this!  However, my husband thought it was too cheesy.  So, I will be adding some cooked chopped chicken and more sauce to the recipe next time I make it.  But, it was excellent!

Almost Ravioli

Almost Ravioli
Assemble

1 lb lean ground beef
1 cup chopped onion
1 tsp minced garlic
3 cups uncooked bowtie pasta
1 - 26 oz spaghetti sauce
1 - 8 oz can tomato sauce
1/4 tsp pepper
2 Tbsp Sugar
1 pkg (10 oz) frozen chopped spinich, thawed
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup parmesan cheese

Brown ground beef with onion and garlic.  Cook pasta in boiling salted water 2 minutes less than lowest cooking time.  Drain.  Add pasta to ground beef.  Combine spaghetti sauce, tomato sauce, pepper and sugar.  Stir spinich, cottage cheese, eggs and parmesan cheese in sauce mix.  Add ground beef & pasta.  Gently combine.  Place in freezer bag.  Label and freeze.

To serve: thaw.  Place in greased baking dish.  Stir.  Place baking dish on a baking sheet.  Bake uncovered for 45 minutes at 350.  Top with more shredded Parmesan cheese.

Taco Pie

Taco Pie
Assemble

1 lb ground beef
1 cup chopped onion
1 envelope taco seasoning
1 can tomato sauce
1 8 oz can crescent roll dough
1 cup refried beans
2 cups shredded cheddar cheese
1 bag corn chips
1 cup sour cream

Brown beef with onion.  Add taco seasoning and tomato sauce.  Unroll crescent roll dough and press together perforations.  Press into bottom and up sides of foil baking pan.  Heat refred beans with 2 Tbsp water to make spreadable.  Spread over crust.  Top with 1 cup of cheese.  Cover crust wtih 1/2 crushed corn chips.  Spoon meat mixture over corn chips.  Cover with sour cream.  Sprinkle with reamining cheese then corn chips.  Cover with extra heavy foil.  Label and freeze.

To serve: Thaw.  Bake uncovered 45 minutes at 375.

Chicken Enchiladas

Chicken Enchiladas
Assemble

1/2 cup chopped onion
2 Tbsp butter
1 - 4 oz can diced chilies
3 cups cooked, choped chicken
1 - 12 oz can evaporated milk
1 can condensed cream of chicken soup
1 1/2 cup sour cream
2 cups shredded Monterey Jack Cheese
10 flour tortillas

Cook onion in butter until soft.  Remove from heat.  Stir in green chilies and chicken.  In a bowl, combine evaporated milk, soup and sour cream.  Dip tortillas one at a time in sauce.  Place 3 tablespoons chicken down the center of each tortilla.  Sprinkle with cheese.  Roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label & freeze.

To serve: Thaw.  Bake covered 60 minutes at 350.

Crock pot Lasagna Salad

This is one of my very favorites.  I love it because it goes from freezer to crock pot to your table!! 

Crock pot Lasagna Salad
Assemble


1 pkg. lasagna noodles
1 16 oz. small curd cottage cheese
1 jar favorite spaghetti sauce
Parmesan cheese
1 lb browned ground beef
1 egg
2 cups shredded mozzarella cheese

Cook noodles 1/2 time on the box.  Drain and rinse with cold water.  Cut noodles into bite size pieces.  Combine spaghetti sauce and meat in bowl.  Combine cheeses and 1 egg in another bowl, reserving 1 cup mozzarella cheese for the top.  Spray freezer bag with non-stick cooking spray.  Mix all ingredients together.  Top with 1 cup shredded mozzarella cheese.  Place in bag and let completely cool. 

**if you don't like the salad mix, don't cut the lasagna noodles and layer then in the bag cutting or tearing the noodles.  You layer noodles, cheese mixture then sauce.  Keep layering until you have used all your sauce/cheese mixture. 

To serve, remove frozen lasagna from bag.  Place in crock pot and cook on high for 3 - 3 1/2 hours on high or 4-5 hours on low.

Italian Chicken - Crockpot

This is one of my favorites.  LOVE it!!  :) 

Italian Chicken
Assemble
3 pounds of boneless, skinless chicken breasts
1 stick (1/2 cup) butter, cut into 1 inch cubes
1 pkg dry Italian dressing mix
1 can condensed Cream of Chicken soup
8 ounces cream cheese cut into 1 inch cubes
1 tablespoon minced onion

Place all ingredients in Ziploc bag and freeze.  (The chicken is raw.)  To serve: Thaw completely in refrigerator.  Put in crock pot.  Cover and cook 6-7 hours.  Serve over rice or pasta.

Other ideas:

• Add frozen or fresh broccoli 45 minutes before finished cooking.
• Add frozen peas 10 minutes before finished cooking.
• Add 10 oz frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cooking.