Dishes That Freeze Well

Quiche in a bag by freyguys

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Combine 1 cup of any meat
3/4 cup any vegetable
1c. any shredded cheese
1/4 c. onion

Add 1/2c. flour
1/2 tsp. salt
2 tsp. baking powder
2c. milk
4 eggs
dash of tobasco sauce if desired

If you are freezing it, put into a ziplock bag and place in freezer. Thaw completely before cooking. You don't need to freeze it to make it. It's an easy freezer recipe.

To bake: oil pan, mix up bag well. Bake at 350 degrees for 35 - 45 min.

The combinations are endless with this. We have done a pizza quiche, ham and mushroom, chicken, bacon...It's really easy and good. It makes it's own crust.


Additional note:

Do put it all in the freezer uncooked. It doesn't effect the texture!!! You do need to be sure to mix it up before you put it in the pan, that way the flour doesn't stay in the bag, that might have settled before freezing. I haven't had it taste bad any time I've made it. My DH even eats it!!

Cheddar Beef Enchiladas by StillJulie

Cheddar Beef Enchiladas (Quick Cooking 04)
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1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
16 oz can refried beans
8 oz shredded cheddar cheese, divided
10 to 12 flour tortillas ( 8 inch)
16 oz jar salsa
1 can cream of chicken soup

Brown the ground beef. Drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp of refried beans, 1/4 cup beef mixture and 1 Tbsp cheese down the center of each tortilla. Roll up. Place seam side down in two greased 9x13 pans.

Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to three months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: Two casseroles with 5-6 enchiladas each.
Julie

another fix and freeze plan for you (by Ten From Him)

The last time I posted a fix and freeze plan you ladies liked it so I thought I would post the new one.

In this fix and freeze:
White Chicken Chili
Lasagna
Chili Pasta Skillet
Meatloaf
Crescent chicken bundles
Veggie beef soup
Spicy Peanut Chicken
Wheat Honey Pumpkin Muffins
BONUS corn casserole

Chili-Pasta Skillet:
1 lb. ground beef, browned.
3/4 cup chopped onion
1 15.5-oz can red kidney beans, rinsed and drained
1 14.5-oz can diced tomatoes, undrained
1 8-oz can tomato sauce
1/2 cup dried elbow macaroni (2 oz)
1 r-oz can diced green chile peppers, drained (optional)
2 to 3 tsp. chili powder
1/2 tsp garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese (2 oz.)
Label bags. Combine all except macaroni and cheese in freezer bag. Freeze. To use, thaw, add macaroni, and simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.

Meat Loaf:
2 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
1/4 cup finely chopped onion
2 tbsp. snipped fresh parsley (or use ___ dry)
1 tsp. salt
1/2 tsp. dried leaf sage, basil, or oregano, crushed
1.5 lbs. ground beef, lamb or pork
1/4 cup catsup
2 tbsp. brown sugar
1 tsp. dry mustard
In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and 1/8 tsp. black pepper. Add meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan, or shape and freeze in a freezer bag if preferred. To serve, bake at 350 for 1 to 1 1/4 hours or until internal temp. registers 160. Spoon off fat. In a bowl combine catsup, sugar and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before serving.

White Chili:
2 T olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked chopped boneless chicken breast halves
3 (14.5 oz) cans chicken broth
2 (4 oz) cans green chile peppers, chopped
2 t. cumin
2 t oregano
1 ½ t. cayenne pepper
5 (14.5 oz) cans great Northern beans, undrained

Saute onions and garlic. Label freezer bags, mix all and freeze.
To serve, simmer 30 minutes. If desired, serve with shredded Monterey Jack cheese.

Lasagna
1 jar spaghetti sauce
1 lb ground beef, browned
2 c. cottage cheese
1 egg, beaten
9 dry lasagna noodles
2 c. shredded mozzarella
Mix sauce and meat; set aside. Mix cottage cheese and egg until well blended. Spoon 1 c. of the sauce mixture on bottom of 9 X 13 baking dish. Layer the noodles, half the cottage cheese mix, 1/3 mozzarella, and half remaining sauce mix. Repeat. Sprinkle with remaining mozzarella. Note: when using uncooked noodles as here, be sure to completely cover them with moist layers so they soften properly when cooking. Cover with foil, label, and freeze. To bake, defrost in fridge all day then bake at 350 for 45 minutes. In a pinch, I go directly from freezer to oven, but tent a piece of foil over the top to keep cheese from burning on top and increase cooking time.

Spicy Peanut Chicken
Cooking spray
¼ c chicken broth
1 T. cornstarch
1 T. sugar
2 T. soy sauce
1 T. white vinegar
¼ t. ground cayenne
1 lb chicken, cooked and diced
1 clove garlic = ½ tsp from jar
1 t. grated ginger root
1 medium bell pepper, cut into ¾” pieces
1/3 c. dry roasted peanuts
2 green onions, sliced
Assembly: Spray pan with cooking spray, then heat 12 inch skillet over high heat. Saute garlic and gingerroot, and bell pepper until crisp-tender. Label bags. Place all in a 1 qt. freezer bag; squeeze bag to mix. Freeze.
Preparation: Thaw. Reheat. Serve over rice..

Wheat Honey Pumpkin Muffins
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin puree
1/4 cup vegetable oil
¼ cup applesauce
1/2 cup honey
1/2 cup chopped walnuts

Line muffin tins with paper liners. Place the raisins in a
cup, and add enough hot water to cover. Let stand for a few minutes
to plump. In a large bowl, stir together the whole wheat flour, brown
sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a
well in the center, and put in eggs, pumpkin, oil and honey. Mix just
until the dry ingredients are absorbed. Drain excess water from
raisins, and stir in along with the walnuts. Spoon into muffin cups
so they are about 2/3 full. Freeze. To serve, bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Crescent Chicken Bundles
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, melted, divided
1 tablespoon minced chives
1 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken
1 tube (8 ounces) refrigerated crescent rolls
1/2 cup crushed seasoned stuffing
In a small bowl, beat cream cheese, 1 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
Unroll crescent roll dough and separate into 4 rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to ungreased baking sheet. Cover baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Thaw in the refrigerator and bake squares at 350° for 20-25 minutes or until golden brown.

Vegetable Beef Soup
1-2 lbs. beef stew meat, uncooked
1 can diced tomatoes
2 carrots, sliced
3 ribs celery, sliced
1 medium onions, chopped
3 cups water
1 tsp. salt
pinch of pepper
5 beef bouillon cubes
10-oz. pkg. frozen mixed vegetables

Combine all ingredients in large freezer bag.
To use: Thaw. Add 2 potatoes, diced, if desired. Pour into slow cooker and cover. Cook on low 12-14 hours, or High 4-6 hours.

Corn Casserole (Bonus recipe!)
1 can whole kernel corn
1 can cream style corn
2 eggs
½ cup sugar
1/3 cup oil
1 cup sour cream
1 box cornbread mix
1 tsp. salt
½ tsp. pepper

Mix ingredients and pour into a greased 9x13 pan. Bake at 350 for 1 hour.

Everything You Need To Know About This Fix and Freeze Night:

Meat to Bring: (put in ziplock bag labeled with your name and what recipe it is for)
1 lb ground beef, browned, for Lasagna
1 lb ground beef, browned, for Chili Pasta Skillet
1 ½ lbs fresh not frozen ground beef, lamb, or pork for Meatloaf
2 cups cubed cooked chicken for Crescent chicken bundles
1 lb (about 2 cups) chicken, cooked and diced, for Spicy Peanut Chicken
4 cooked chopped boneless chicken breast halves for White Chicken Chili

Meat to Leave at home:
1-2 lbs. beef stew meat, uncooked, for Veggie beef soup (toss in bag when you get home)
Containers: **Label these with your full name please**

9X13 for Lasagna
Loaf pan for Meatloaf (or we can shape and place in a freezer bag if you prefer.)
Baking sheet for Crescent chicken bundles
Muffin tin for Wheat Honey Pumpkin Muffins
9X13 for corn casserole
Other meals go in freezer bags which we provide.


Other Stuff:
Cooler and ice
Hat/Bandana to keep your hair out of food
Can openers (electric and hand)
Laundry basket may be helpful to carry supplies to/from car
Sharpie

IMPORTANT INFO:
Cost is $45, which is payable to *****Church of God and due to secure your spot. To register, sign up and pay at the Ministry Information Desk in the Connecting Place on Sunday morning or mail a check to the church. If you mail it, please write “fix n freeze” on the memo line or on a post it, and include your phone number and email address as well.

The deadline for registration is Thursday, October 15th or when all the spots are taken, whichever comes first. (Note: This does not count as charitable giving for tax purposes.)
CHILDCARE will be available for a cost of $5.00 per child, IF you sign up and pay for it by Thursday, October 15th. NO WALK-INS will be accepted.
If you have any questions, email me at or call at *******.

If your last name begins with A-K, or if you are a table hostess, you are on setup, and you need to arrive PROMPTLY by 5:30. Otherwise, you are on cleanup and you need to arrive no later than 5:50. (We are typically done cleaning up between 8:00 and 8:30.)

When you arrive, there will be spots labeled along the parlor wall for coolers. Find your spot and drop off your stuff, then report next to the sign-in table at the front of the gym.

Since others will be preparing meals for your family and distributing to your cooler, if there are any modifications you would like made for your family, you will need to write that on the modifications page at the sign-up table, and maybe note your ziplock bag of meat for that recipe. The recipes are above...take a minute to read them over and decide if you need them modified between now and that day.

After you finish your table's meals, you'll move to another table to help there until all are done (since some recipes take longer than others to prepare.)

We will hopefully make an extra set of meals to “tithe,” so if you know a family that could use some encouragement in edible form, (new baby, recent loss, etc.) let me know and I will send one of the extras home with you for them.

Table Hostesses:
I will give you the number to shop for the week before.
I will let you know what supplies we have in the box that you can use at your tables too.
Since we are now paying the church, I have a tax-exempt number to send with you to shop, then if you turn in receipts to the church office by Tuesday, you will get reimbursed on Thursday. Let me know if this doesn't work and we'll come up with a plan B.
__________________
Hugs,

Beth
formerly EightisEnuf

A new freezer meal menu!!! YAY  (by Ten From Him)

Here you go ladies. This is the fix and freeze from our church. The instructions are written to use as a get together but you can use them how you wish. Enjoy!


March 31st Fix and Freeze:

In this menu:
Sweet Asian Chicken
Beef Fajitas
Mexican Dump Soup
Barbeque Beef Roast
Chicken and Broccoli Pockets
Mother's Wonderful Chicken
Farmer's Casserole
Chicken Alfredo Pizza (Note: you may substitue a regular pepperoni pizza for this IF you let me know when you register!)

Sweet Asian Chicken
2 pounds chicken breasts
1/3 cup packed brown sugar
1/3 cup soy sauce
4 tsp lime juice
1/6 tsp. curry powder
1 Tbsp. minced garlic
¾ tsp. crushed red pepper flakes
Rinse and trim chicken. Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Pour marinade over the chicken. Measure 1 tbsp. minced garlic and ¾ tsp. crushed red pepper into bag. Seal and freeze.
To Cook: This can be prepared outdoors on a grill or in the kitchen on your stovetop. Thaw and grill OR Cut into strips. Heat oil in wok or large skillet. Stir-fry chicken over medium heat for about 25 minutes, or until pieces pull apart easily and are no longer pink in the center. Serve with Soba noodles or rice.

Beef Fajitas
1 1/2 pounds boneless top sirloin steaks
2 T. lime juice
2 T. soy sauce
2 T. vegetable oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. black pepper
2 tsp. minced garlic
1 large onion, cut into strips
1 large green bell pepper, cut into strips
1 cup shredded cheddar cheese
10 flour tortillas
1 2-gallon freezer bags
2 1-gallon freezer bags
2 1-quart freezer bags
Rinse steaks and trip fat. Cutting across the grain, slice each steak into narrow strips. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. Pour the marinade over the beef, and into bag measure garlic. Seal. Place onion and green pepper strips in 1-quart bag. Seal. Measure 1 cup cheese into the remaining 1-quart bag. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal. Into each of the 2-gallon bags, place a bag of beef in marinade, a bag of onions and peppers, a bag of cheese, and a bag of tortillas. Seal and freeze.
To Cook: Completely thaw in refrigerator. Heat oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef. Stir-fry beef until well browned, about 10 minutes. Remove pan from heat and return vegetables, stirring to combine. Serve with tortillas and cheese. Add fajita toppings as desired.

Mexican Dump Soup
1 lb of ground beef /or\ ground turkey COOKED
1/2 cup diced onions
1 pkg taco seasoning
1 pkg ranch dressing
1 can rotel
1 can diced tomatoes w/chilis
1 can whole corn
1 can creamed corn
1 can light red kidney beans
1 can pinto beans
Combine all above. When ready to cook, heat until warmed through. Serve with sour cream, shredded cheese and fritos!

Barbeque Beef Roast
3-4 pound chuck beef roast (uncooked)
1 can regular soda
1 ½ cup ketchup
1/3 cup brown sugar
Mix last 3 ingredients together well and pour them over the beef roast which has already been placed in your crock pot. Cover and leave on LOW for 7-8 hours. Take out and shred with a fork. Place it back inside pot to soak up juice.

Farmer's Casserole
3 cups frozen shredded hash brown potatoes (24 oz)
3/4 cup shredded monterey jack cheese (3-4 oz)
3/4 cup shredded cheddar cheese (3-4 oz)
1 cup diced ham or Canadian-style bacon (5 oz)
1 4.5 oz can mild green chilies (optional)
1/4 cup green onions, sliced (2-3 medium)
4 beaten eggs (or 1 cup frozen egg product)
1 12 oz can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease a 2 quart square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chilies, and green onions. In medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Freeze.
Serving day: Thaw. Bake uncovered at 350 for 40-45 minutes or until center appears set. Let stand 5 min. before serving If you prefer, extra cheese can be sprinkled on top during last 15 min of baking.

Chicken Alfredo Pizza (Note: you may substitue a regular pepperoni pizza for this IF you let me know when you register!)
2 pizza crusts
Alfredo sauce
10 large fresh spinach leaves, rinsed and dried
6 green onions, sliced diagonally, including tops
2 boneless skinless chicken breasts, cooked and shredded
½ lb bacon, cut into ½ inch pieces, cooked until crisp
1 c grated mozzarella
1 c grated Swiss
Spread alfredo sauce evenly over crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken, and bacon. Sprinkle cheeses on top. Freeze, covering pizza and cardboard with plastic wrap, followed by foil. Serving day: Place on pizza stone or baking pan and thaw. Preheat oven to 450 and bake 15 minutes or until bubbly.

Chicken and Broccoli Pockets
1 can cream of chicken soup
1/4 cup water
1 Tbsp lemon juice
1/4 tsp garlic powder
1/8 tsp pepper
1 cup cooked broccoli flowerets
1/2 cup shredded carrot
2 cups cubed cooked chicken
4 pita breads, cut in half
Mix soup, water, lemon juice, garlic powder, pepper, broccoli, carrot and chicken in large freezer bag. To prepare, defrost and heat through over medium heat. Spoon 1/2 cup chicken mixture into each pita half. Makes 8 sandwiches.
***Potato Topper***Omit pita breads. Serve 3/4 cup chicken mixture over each of 4 hot baked potatoes, split.

Mother's Wonderful Chicken:
6 boneless, skinless chicken breast halves
2 cups herb-seasoned stuffing mix
6 slices Swiss Cheese
1 10 1/2 oz can cream of chicken soup
1 soup can water
Assembly: Put chicken breasts in botton of casserole dish that has been sprayed with cooking oil. Place a slice of sheese over each breast. Sprinkle with stuffing mix. Whick together soup and water. Pour over chicken. Cover tightly with foil. Freeze. Preparation: Thaw. Bake uncovered at 350 F about 45-50 min till chicken is cooked.

Meat to Bring: (put in ziplock bag labeled with your name and what recipe it is for)
• 1 lb COOKED ground beef or ground turkey for Mexican Dump Soup
• 2 cups cubed COOKED chicken for Chicken and Broccoli Pockets
• 6 RAW boneless, skinless chicken breast halves forMother's Wonderful Chicken
• 1 cup diced ham or Canadian-style bacon (5 oz) for Farmer's Casserole
• 2 boneless skinless chicken breasts, COOKED and shredded, for Chicken Alfredo Pizza

Meat to Leave at home:
• 2 pounds RAW chicken breasts for Sweet Asian Chicken
• 1 1/2 pounds RAW boneless top sirloin steaks for Beef Fajitas

• We will provide the meat for the Barbeque Beef Roast, so you don't need to buy that!

Containers to Bring: **Label these with your full name please**
 CALL FOR CROCKPOTS: We will be cooking the Barbeque Beef Roast at church all day on the 31st, then we'll shred it that evening for sandwiches so it will be ready to eat when you take it out of the freezer. This means we'll need multiple crockpots at the church ahead of time—if you could lend yours (you could bring it between Sunday and Wednesday, labelled with your name) please let me know!
• Casserole dish for Mother's Wonderful Chicken
• 2 quart square baking dish for Farmer's Casserole
(Other meals go in freezer bags which we provide.)
*Note: If you have a small family and want to split these into 2 meals, just bring 2 smaller containers instead, like 2 8X8's instead of a 9X13.
__________________
Hugs,

Beth
formerly EightisEnuf