Friday, June 14, 2013

Grilled Ranch Chicken

Grilled Ranch Chicken

6 chicken breasts
1 package ranch dressing
4 TB olive oil
2 TB Balsamic Vinegar

Mix oil, vinegar and ranch dressing. Place a chicken breast in each bag, divide marinade over each one. Seal and freeze.

To cook: Thaw before use, chicken will marinade while thawing. Remove chicken breast and grill 5-8 minutes each side.

Wednesday, June 12, 2013

Chicken and Dumplings

Chicken and Dumplings

6 Chicken Breasts
3 T. Butter softened
2 (10.75 oz) cans Con. Cream of Chicken Soup
1 onion diced
3 carrots thinly sliced or diced
3 celery stalks thinly sliced

Mix butter, soup, onions, carrots and celery. Divide between two freezer bags, add three chicken breasts to each bag.

To Cook: Thaw in refrigerator for at least 12 hours before cooking. Place mixture in crock pot, add 3 cups of water.  Cover. Cook on low for 8 hours. Using 2 forks shred up chicken.  About 1 hour before serving add Bisquick dumplings (follow directions on box). Cover. Cook 50 minutes until cooked through.  

Sunday, June 9, 2013

Make-Ahead-Freezer Meal Plan for Beginners ... like me.


We've all seen the posts, Pinterest and blogs are full of them - Make-Ahead-Freezer Meal Plans. I have decided it is time to jump on this band wagon and see what happens. I will be enlisting my daughters assistance. She has recently rented her first place and is experiencing meal planning of her own.

This is my plan:

I am planning my method of madness. We are going to get together on Sundays and start small, then build.

This week:

  • Chop veggies and fruits that we have left over from the week into baggies for quick use. 
    • Sounds easy enough. This will be for quick adds and so they do not go bad.
  • Make ahead 3 lunches.
    • Mini Ham and Cheese Bagel Sandwiches
    • Ham and Cheese Cornbread Muffins
    • PB&J Sandwiches - typical prep and placed in baggies (testing this out, not sure how the bread will fair).
    • variety of raw veggies and fruits
      • Orange slices into half moons and placed in baggies
      • Grapes, removed from stems and placed in baggies
      • Divide mini carrots into baggies.
      • Slice up peppers and place in baggies.
  • Make 3 dishes.

Cheesy Hashbrown Potato Casserole

Cheesy Hashbrown Potato Casserole
Adjusted for freezer recipe

1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions

2 cups crushed corn flakes
2 Tbsp butter, melted
Put frozen hashbrowns into a greased 9×13 inch baking dish. Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover and freeze.

Make at 350 degrees for 30 minutes.

Taco Meat

Freezer Ready Taco Meat
My recipe

5 lbs ground beef (I use low fat)
3 packets of taco seasoning
1 can green chilies
2 medium chopped onion
3/4 c beef broth

Chop onion very small. Brown onion and hamburger together, making sure to cook the meat into small pieces. Add chilies, taco seasoning and beef broth. Simmer. Allow to cool, then divide into freezer baggies. Freeze flat.

Mini Ham & Cheese Bagel Sandwiches

Mini Ham & Cheese Bagel Sandwiches

Assemble sandwiches assembly line style.

Pack them in a container with lid.

Baked Ham & Cheese Cornbread Muffins

Baked Ham & Cheese Cornbread Muffins

2 boxes Jiffy Corn Muffin mix
2/3 C. milk
2 eggs
several slices of deli slice ham or cubed ham
1 C. shredded cheese of choice (I used cheddar/jack mix)

Use an ice cream scoop to scoop into your sprayed muffin tin.

Bake according to muffin directions.

When ready to eat, warm in the microwave for 30 seconds.