Freezer Cooking Complete!!!! Thank Goodness!

I am having trouble formatting this blog for some reason, so sorry for the wierd font sizes!!! Here are the results of 2 straight days of cooking! The only thing that gets me through it is knowing I know get a month off!!! Yay!

Chinese Style BBQ Pork

Ingredients:

Pork loin

honey

4 Tbs. hoisin sauce

5 Tbs. Ketchup

3 Tbs. light soy sauce

3 Tbs. dark soy sauce

1/2 cup sugar

salt

Throw it all in a crock pot and cook on low for 6 hours.

Can be served over rice or I am going to try it as a sandwich as well.

Stromboli:

Ingredients:

Amity's bread recipe. (under calzones)

Any Pizza or sandwich toppings

I did a pepperoni and cheese and a turkey, provolone and tomato.

Divide dough in half. Roll out.

Fill with toppings. Fold in edges and roll up sealing seam.

Cut top.
Bake at 350 until golden and cooked through. Can top with parmesean cheese.

Polenta Pizza Bake:

Ingredients:

1/2 cup Cornmeal

2 cups Water

1 can petite diced tomatoes

1 lb ground turkey

Italian seasonings

Mozerella cheese

Directions:

Make polenta by bringing water to a boil. Add cornmeal and stir continuosly until thickened. Pour into a prepared pan (8x8).

Cook ground turkey, add tomotoes and seasonings.
Top polenta with meat, tomotoes and finally grated cheese.

BROIL for 10 minutes or until cheese is melted and bubbly.

I made one without broiling it and froze it to see if it would work and then made one fresh. It's a little bland, so next time I would add a little more cheese and seasonings.

Corn Chowder:

Ingredients:

4 cups chicken broth

2 cups sweet potatoes peeled and diced

1 onion, chopped

1 tsp. garlic

1 green pepper, chopped

1 red pepper, chopped

1/2 cup chopped celery

1 1lb bag frozen corn

1/2 cup flour

1 1/2 tsp cumin

1 cup half and half

Directions:

Saute onions, peppers and celery with garlic on medium heat and cook until onions are translucent. Add flour, stirring continuously for about a minute. Add broth slowly and stirring well to incorporate the flour. Add potato, corn and cumin. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add half and half.

Cool completley before freezing.

Stuffed Peppers:

Ingredients:

thinly sliced deli ham, chopped

1 can petite diced tomatoes

1 garlic clove crushed

1/4 tsp marjoram

1/2 tsp oregano

3 cups cooked brown rice

salt and pepper to taste

grated cheddar cheese

4 large peppers.

Directions:

In a skillet cook ham until brown. In a large mixing bowl, add ham, tomatoes, garlic, marjoram, oregano, rice, salt and pepper and cheese. Mix well.

Wash peppers and slice in half, stuff with rice mixture and top with extra cheese if so desired. From freezer, bake @ 450 degrees for one hour, uncover peppers and bake for 20 minutes.

Chicken Quesadillas:

I just had one of these today and they were SO yummy!!

Ingredients:

2 cans chicken

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 green pepper, chopped

1 15oz can petite diced tomatoes

2 garlic cloves, minced

14 tortillas

grated montary jack and cheddar cheese

Directions:

In a large skillet, break up and heat chicken with garlic powder and pepper. Add tomatoes, peppers, onion and garlic and simmer until liquid is evaporated. Remove from heat and set aside.

I use the costco tortillas that need to be cooked so, Cook your tortillas.
Assemble quesadillas, by topping a tortilla with chicken mixture and then with cheese. Place a 2nd tortilla on top, press gently. Wrap in foil and then place 2-4 in a ziplock bag for the freezer.

Cook strait from freezer @ 375 degrees for 15-20 minutes. Can be served with salsa, guacamole and sour cream.

YUM!!!

I thought the filling just looked so fresh and pretty!

Mexican Lasagna:

Taken from my favorite Betty Crocker book, this is actually called Tortilla-Black Bean Casserole, but it seems like a mexican style lasagna to me and it's easier to remember, so that's why I call it that. Dennis first made this when we lived in Guam and we really liked it. It's meatless which I love and it is just plain yummy. We like to serve it with fresh lettuce, tomatoes, guacamole and sour cream.

Ingredients:

2 cups chopped onions

1 1/2 cups chopped green peppers

1 14 oz can petite diced tomatoes, undrained

3/4 cup green salsa or picante sauce

2 tsp. cumin

2 garlic cloves minced

2 cans black or kidney beans (I always just use black), rinsed and drained

12 6 inch corn tortillas (I would stick to corn on this, I think flour tortillas would get a little soggy)

grated monteray jack cheese

Directions:

In a large skillet combine onion, peppers, diced tomatoes, green salsa, cumin and garlic. Bring to boiling and the reduce heat. Simmer for 1o minutes then add beans.

Assemble similar to lasagna: layer first bean mixture, some cheese then top with tortillas. Repeat until you hit rim of pan. You will have to overlap tortillas a bit, that's ok.

Bake uncovered at 350 degrees for 30 to 35 minutes fresh or completely thawed. Let stand 10 minutes before serving.

Bagel Pizzas:

I gave these to the kids the other day and all but Will ate them right up! These were so easy and cheap to make, so much better than the bagel bits in the freezer section at the grocery!

Ingredients:

1 bag mini bagels

pizza toppings of your choice

Directions:

Per half bagel top with sauce, cheese and topping of your choice.

Broil until cheese melts. Allow to cool completely then wrap in foil. The recipe I have says you can pop these in your kids lunch from the freezer and they can eat it by lunch time. I just popped mine in the oven on 350 degrees for about 20 minutes and they were perfect.

Almond Crusted Tilapia:

Ingredients:

Tilapia filets

1/4 almonds, crushed
2 Tbs. dry bread crumbs

salt and pepper

Italian, garlic seasonings

Dijon mustard

canola oil

parsely

Directions:

Combine nuts, bread crumbs and seasonings. Coat both sides of filets with mustard and dreadge through crumb mixture.

If frozen, thaw overnight. Heat 1 Tbs. canola oil in skillet. Cook completly thawed fish for 3 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle with parsley

Diet Pepsi (AKA Diet Dr. Pepper) Chicken:

Ingredients:

chicken breasts

1 small onion diced

1/2 cup ketchup

1 cup diet cola

2 carrots, cut matchstick style

Directions:

In a small bowl, combine onion, carrots, ketchup, and cola. Place chicken in pan and cover with cola mixture. Freeze.

To cook, thaw over night in the refigerator. Bake at 350 degrees for 1 1/2 hours or until cooked through. Serve over rice.

Chicken Tenders:

I got this recipe from an old stand by my mom used to make. She would do chicken breasts, but my kids love chicken nuggets and I thought I would try this chicken tender style and see what my kids thought.

Ingredients:

Chicken breasts or tenders

mayonaise

mustard

bread crumbs

Directions:

Make a mustard mayo sauce in a shallow dish, place bread crumbs in another shallow dish. Coat chicken with mayo/mustard mixture and then coat with bread crumbs.

Allow to thaw over night in refigerator. Cook at 350 degrees for 45 minutes (for tenders, longer for breasts) or until cooked through.

Beef, Bean and Cheese Burritos Enchilada Style:

I had left over roast and thought this might be a yummy way to use it up.

Ingredients:

left over roast

1 can refried beans

cheese, grated

2 cans enchilada sauce

8 tortillas

Directions:

Cook tortillas if using the non cooked kind. Mix in a medium bowl, shredded roast, and beans. Fill tortillas with bean mixture and cheese. Arrange in pan. Top with enchilada sauce and cheese.

Allow to thaw at least 8 hours. Cook at 350 degrees aprox. 45 minutes depending on how frozen they were when you started cooking them.