GROCERY SHOPPING LIST
*Means you will store the item until you need it in you menu plan.
CANNED GOODS
1 15oz can apricots
3 C apple jc
1 16 oz can whole berry cranberry sauce
3 14.5 Oz can beef broth
1 12 oz bottle of apple beer
1 8-oz bottle chili sauce
1 10.3/4oz can cream of mushroom soup
3 4oz cans diced green chilies
3 15oz cans red kidney beans
1 4oz mushroom stems and pieces
2 15oz can diced tomatoes
4 28oz cans Italian style crushed tomatoes
3 6oz cans tomato paste
2 8oz cans tomato sauce
3 6oz cans sliced water chestnuts
1/2 Cup Dijon mustard
GRAINS, PASTA AND RICE
1 loaf unsliced French bread *
6 hamburger buns *
4 sandwich rolls *
1 15oz container Italian-flavored bread crumbs *
1 16oz package spaghetti *
1 8oz package spinach noodles or wide egg noodles
1 8oz package tortellini *
1 61/2oz package long grain rice and wild rice
1 16oz package linguine
DRY INGREDIENTS AND SEASONINGS
1/3 cup raisins
1 1.25oz envelope onion soup mix
1 package taco mix
1 1/2C seasoned croutons
FROZEN FOODS
4 frozen fish fillets (about 1 1/4 lbs)(orange roughy or sole)
1 11/2 lbs salmon fillet
2 9inch, deep dish frozen pie shells (1*)
1 13oz package plain ravioli without sauce * (frozen)
1 10oz package frozen, chopped Spinach
DAIRY PRODUCTS
1 Cup butter
2 pkg refrigerated crescent rolls
7 lg eggs
1 C half and half
2 qts milk
18 oz grated, mild cheddar cheese
3oz cream cheese
5oz grated Monterey Jack cheese
8oz mozzarella cheese (4 in slices, the remainder grated)
4oz grated Parmesan cheese
4oz grated swiss cheese
2 8oz containers sour cream or plain yogurt
MEAT AND POULTRY
1 4oz to 6oz lbs lean brisket
51/2 lbs lean gr beef
1/2 lb gr turkey
9 lbs whole chickens or 7 lbs of breasts
5 3/4 lbs boneless, skinless chicken breasts
5 lbs of chicken pieces
5 lbs of boneless, cooked ham (3lbs of sliced)
1 lb bulk Italian sausage meat
1 lb very thin, boneless, veal cutlets * or 1 lb boneless skinless chicken breasts
1 3oz pkg sliced pepperoni (use 1/2)
4 slices of bacon
2 lbs pork tenderloin
2 lbs London Broil
3 lbs cured corned beef brisket
2 lbs beef stew meat cut into bite size pieces
PRODUCE
10 med carrots
8 med baking potatoes *
8 to 10 new potatoes *
3 tomatoes*
1 bunch celery
1 4.5oz jar crushed garlic
1 sm lemon *
1 small head of lettuce
1 sm bunch of green onions
1 med gr pepper
1 med red pepper
6 1/2lbs (about 10) yellow onions
1 bunch fresh parsley
STAPELS LIST
Basil leaves, dried
Bay leaves
Biscuit baking mix (1 Cup)
Catsup
Celery seed
Chili pwd
Cilantro
Cloves(whole)
Cumin, ground
Curry, ground
Dijon mustard
Dried dill weed
Flour, all-purpose
Garlic pwd
Garlic salt
Ginger ground
Lemon ju (about 2/3 cup)
Lemon pepper
Lt brown sugar
Lt mayonnaise (about 2 cups)
Minced onion
Dried mustard (t teaspoon)
Prepared mustard
Nonstick cooking spray
Onion salt
Dried oregano leaves
Paprika
Pepper
Peppercorns (6)
Kosher salt
Salt
Soda crackers (1 cup)
Soy sauce
Sugar
Dried thyme leaves
Veg oil
Red wine vinegar
White vinegar
Waxed paper
Worcestershire sauce
FREEZER CONTAINERS
13 1 qt freezer bags
2 3 cup containers
3 4 cup containers
2 8 cup containers
1 10 cup container
2 13x9 inch baking pans
2 9 inch pie pans
1 10 inch quiche pan
THE DAY BEFORE COOKING DAY
1. Cut 1 1/2lbs chicken breasts into 1 inch cubes refrigerate
2. place 9lbs chicken ( or 7lbs of breasts) in 6 qts water bring to a boil simmer until they are done about 45 minutes. Cut into pieces. Refrigerate
3. Put ham Dinner slices, in freezer bags.
4. Start Brisket in a Crock-Pot (just before Bed)
ON COOKING DAY, BEFORE ASSEMBLING DISHES
1. cool, slice and divide brisket and gravy in half for Brisket and stroganoff. Put each in a 1 gal freezer bags and freeze.
2. skin and discard fat for chicken broth
3. perform all chopping, crushing and slicing tasks
Ham: cut 3 cups into cubes
Onions: leave one onion whole and chop the rest.
Green onions chop 1/2 cup
Green bell pepper chop
Red pepper chop
Carrots: shred 3, slice 7
Celery Slice 1/2 cup with leaves, fine chop 1 3/4 cups
Parsley chop 2/3 cup
Mozzarella cheese cut 4 slices grade the rest
Cracker crumbs: crush 1 cup
4. start spaghetti sauce
5. spray pans with nonstick spray
ASSEMBLY ORDER
HAM DISHES
1. assemble ham and Swiss pastry bake
2. finish ham dinner slices
3 freeze ham dishes
POUTLRY DISHES
1. prepare stove-top barbecued chicken in skillet and simmer
2. in separate saucepan, cook rice for wild rice chicken and 1/4 cup regular rice for fruity curried chicken
3. make filling for chicken packets in med bowl put in a freezer bag
4. finish assembling wild rice chicken and fruity curried chicken
5. prepare heavenly chicken
6. prepare chicken chili
7. assemble Asian chicken
8. assemble mustard barbecued chicken
9. prepare chicken soup start to simmer
10. assemble filling for meal in one potatoes
BEEF DISHES
1. assemble teriyaki burgers
2. complete bacon wrapped meat loaf
3. in lg skillet cook and stir 1 1/2 lbs gr beef until brown
5. in sm skillet sauté’ 1 1/2 cup chopped onion use for taco pie and Joes to go
6. assemble ravioli soup start to simmer
7. Put spaghetti sauce in freezer
8. assemble taco pie
9. prepare Joes to go and bacon wrapped meat loaf
10. allow chicken soup and ravioli soup to cool and freeze
MISCELLANEOUS DISHES
1. prepare baked herb fish coating mix
2. complete Aztec quiche
3. prepare brine for salmon
4. assemble fall pork roast
5. prepare London broil marinade
6. assemble slow cooker corned beef
7. assemble slow cooker beef goulash
8. cool spaghetti sauce freeze
RECIPES
BRISKET
1 4 to 6 lbs Brisket
2 Tbl prepared mustard
1 envelope dried onion soup
4 to 5 new potatoes
flour (optional)
place brisket fat side up in a crock-pot and cover brisket with mustard and soup mix. Cook on low overnight.
Cool, scrape off fat slice or shred the meat. Divide the meat and gravy. Freeze in two 1-gallon freezer bags.
To prepare: thaw the gravy and Brisket. Prepare the new potatoes. Serve the potatoes with the brisket and gravy.
Serves 4 to 5
EASY STROGANOFF
Half the gravy and sliced brisket
1 8oz pkg of sour cream
linguine
Thaw the brisket and gravy. Add sour cream Prepare the Linguine serve.
Serves4 to 6
SPAGHETTI SAUCE
1 lb bulk Italian sausage
1 1/2 C finely chopped onion
2 6oz cans tomato paste
3 28oz cans Italian-style tomatoes in puree
2 C water
4 teas minced garlic
4 bay leaves
2 Tbs sugar
4 teas dried basil leaves
2 teas dried oregano leaves
1/4 C chopped parsley
2 teas salt
1 16oz pkg spaghetti*
In lg pot cook and stir sausage with onion until brown. Add remaining ingredients, except the spaghetti, simmer 2 hours. Cool and freeze in the following containers: 4 C container, 2- 3C containers.
Serves 6
VEAL SCALLOPINI IN SPAGHETTI SAUCE
1 lb thin veal cutlets (or substituted 1 lb of chicken breasts
21/2 C spaghetti sauce*
1 lg egg*
3/4 C Italian flavored bread crumbs*
3 Tb vegetable or olive oil*
1 teas minced garlic
4 slices mozzarella cheese*
Grated parmesan cheese*
Put veal cutlets in 1 gallon bag: Spaghetti sauce in a 3 C container, Italian breadcrumbs and mozz cheese in separate 1 qt bags and freeze together.
To prepare: thaw cutlets, bread crumbs, cheese slices and spaghetti sauce. Beat egg. Sprinkle bread crumbs on a sheet of waxed paper. Dip veal into egg then bread crumbs, turning to coat.
In a Lg skillet, heat oil with garlic sauté. Top each with a slice of cheese slice. Pour spaghetti sauce over bring to a boil. Simmer 5 minutes. Sprinkle with Parmesan cheese and serve.
Serves 4
FRENCH BREAD PIZZA
1 loaf of French bread
3 C spaghetti sauce*
1/4 C grated parmesan cheese*
1 C grated mozzarella cheese*
3 oz pepperoni slices*
To prepare thaw the spaghetti sauce, pepperoni and French bread . Slice bread in half lengthwise. Layer sauce, parmesan cheese, pepperoni, and mozzarella cheese on each half. Set in oven on broil. Broil until the Mozz cheese melts.
Serves6 to 8
.
HAM AND SWISS BAKE
2 C cooked ham cubed
1 C grated swiss cheese
1/4 C chopped celery
1/4 C chopped green bell pepper
2T minced onion
1 teas dried mustard
1 Tbs lemon juice
1/3 C lt mayonnaise
1 9in deep dish frozen pie shell*
Combine the ham, cheese, celery, bell pepper, onion, mustard, and lemon jc in a 1 gallon plastic bag freeze.
To prepare for serving, thaw ham mixture, add mayonnaise, and put into the pie shell. Bake uncovered in a preheated 375 F oven for 25 minutes.
Serves 6
HAM DINNER SLICES
3/4 Inch cooked ham slices
prepared mustard*
Lt brown sugar*
1 C milk *
Freeze ham slices in a 1 gallon freezer bag.
To serve, thaw the ham. Wash and pick the potatoes and bake in a preheated 400 degree oven for about 1 hour. Place ham slices in a single layer in the bottom of an 8x8 pan, treated with non-stick spray. Spread mustard on top of each slice; sprinkle with brown sugar. Pour enough milk over the ham to come half way up their sides. Bake uncover for 45 minutes.
Serves 4
STOVE TOP BARBECUED CHICKEN
1 Tbs veg oil
1 C finely chopped onion
1/3 C catsup
1/3 C water
4 teas white vinegar
4 teas lt brown sugar
1 1/2 teas Worcestershire sauce
1/2 teas chili pwd
1/4 teas celery seeds
2 lbs skinless chicken pieces
1 8oz pkg spinach noodles or wide egg noodles*
Heat oil in a lg skillet: sauté the onion. Stir in catsup, water, vinegar, brown sugar, Worcestershire, chili pwd, and celery seed. Bring to a boil. Add chicken to the skillet, spoon sauce over the pieces. Simmer covered for about 20 minutes. Cool and freeze.
To prepare, thaw bring to a boil and serve over the noodles.
Serves 4
WILD RICE CHICKEN
1 61/2 oz pkg quick cooking long grain wild rice
1 C cooked, chopped chicken
1 8oz can sliced water chestnuts, drained
1 C finely chopped celery
1 1/4 C finely chopped onion
1 C lt mayonnaise*
1 10 3/4 oz can condensed cr mushroom soup *
Cook rice, combine the rice with chopped chicken, water chestnuts, celery, and onion. Put mixture in a 1 gallon freezer bag and freeze.
To serve: thaw, place in a 2 1/2 qt baking dish. Stir mayonnaise and soup together and spread over the top of chicken. Bake uncovered in a preheated 325 degree oven for 1 hour.
Serves 6
FRUITY CURRIED CHICKEN
3/4 C reg rice uncooked
1 C finely chopped onion
2 1/2 C chicken broth
8 3/4 oz apricots, drained
2 1/4 C cooked diced chicken
3/4 teas salt
1 teas curry pwd
2 teas lemon juice
1/3 C raisins
In a Med saucepan, bring rice, onion, and chicken broth to a boil, stirring once or twice. Reduce heat to low, cover and simmer 15 minutes. Do not lift the lid or stir the rice. Drain and cut the apricots. Add the remaining ingredients. Allow to cool and freeze.
To serve, thaw, put into a baking dish, cover with foil. Bake in a preheated 350 degree oven for 1 hour. ( Add a small amount of water if it becomes to dry after baking)
Serves 4
CHICKEN PACKETS
2 C cooked, chopped chicken
3 oz cr cheese, softened
1 Tb green parts of the green onion, chopped fine
2 Tb milk
Salt to taste
1/2 C crushed, seasoned crouton crumbs*
2 pkg refrigerated crescent rolls*
1/4 C melted butter*
Mix chicken, cr cheese, chives, milk, and salt in a med bowl (mixing with you hands works best) to make filling and store in a 1 qt freezer bag. Refrigerate the crescent rolls.
To serve, thaw the chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press about1/4 C of the chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted butter and coat with crouton crumbs. Place packet onto a greased cookie sheet. Bake in a preheated 350 degree oven for 20 minutes. Packets are good either hot or cold. Use early in the month before the rolls expire. Makes 8 packets
Serves 4 to 6
HEAVENLY CHICKEN
110oz pkg frozen chopped spinach- squeezed to drain water
8 boneless chicken breast halves, skinned (about 3 1/2 lbs
1 C cooked, cubed ham
1 C soda cracker crumbs\
1 C grated parmesan cheese
White sauce
1/2 C sliced green onions
2 Tbs butter
2 Tbs flour
1 C milk
In a med sauce pan, make white sauce, sauté onion in butter over low heat. Stir in flour and add milk all at once. Cook over low heat until smooth and thickened.
Combine the cracker crumbs with cheese. Dip the chicken breasts in soda cracker crumbs to coat lightly. Arrange breast halves in a 13 x9 inch baking dish.
Stir spinach and ham into white sauce. Spoon over the chicken. Allow to cool and freeze.
To serve, thaw and bake in a 350 degree oven for 60 to 75 minutes. Uncover and sprinkle top with reserved soda cracker crumbs. Bake for 10 minutes more.
Serves 8
CHICKEN CHILI
1/2 lb boneless, skinless chicken breasts
1 med onion, chopped
2 teas minced garlic
2 15 oz can kidney beans, drained
1 15oz can diced tomatoes, not drained
1 4oz can diced green chilies
1/2 C water
1 Tbs dried cilantro (optional)
2 teas chili pwd
1 1/2 teas cumin
Cut the chicken into bite size pieces, then brown in saucepan coated with non-stick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until tender. Freeze in 1 gallon freezer bag.
To serve thaw and re-heat.
Serves 4 to 5
ASIAN CHICKEN
1 lbs boneless, skinless chicken breasts
1 C regular, uncooked rice
Marinade
1/2 C soy sauce
1/2 C sugar
1 1/4 Tbs red wine vinegar
2 teas veg oil
1/2 teas minced garlic
3/4 teas gr ginger
Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the marinade (reserve 2 Tbs in a small bowl for Teriyaki Burgers). Freeze chicken in marinade in a 1 gallon size freezer bag.
To serve, thaw, pour the chicken and marinade into a baking dish. Bake in a preheated 350 degree oven for 35 minutes. Prepare the rice, Serve chicken over the rice.
CHICKEN SOUP
sm onion
2 or 3 whole cloves
1 C cooked, diced, chicken
2 qts chicken broth
1/2 teas salt
1/2 teas pepper
1 Tbs chopped fresh parsley
3 shredded carrots
1/2 C sliced celery with leaves
1 8oz pkg tortellini (use half)*
Peel and cut ends off onion, insert whole cloves into the onion. In a lg pot., combine onion, chicken, salt, parsley, carrots, and celery. Bring to a boil, reduce heat. Simmer uncovered for 1 1/2 hours. Remove the onion, Cool and put into a 8 Cup container, freeze.
To serve, thaw and heat until bubbly. Add 1/2 of the tortellini, and boil 25 minutes more.
Serves 4
MEAL-IN-ONE POTATOES
1/2 lb gr turkey
1/2 C finely chopped onion
1 teas minced garlic
1 15-oz can red kidney beans, drained
1 15oz can tomatoes diced, not drained
1 8oz can tomato sauce
1/2 C chili sauce
1 teas dried oregano leaves
1/4 teas salt
4 med baking potatoes*
In a med skillet, cook ground turkey, onion, and garlic until turkey is browned, about 10 to 15 minutes: add remaining ingredients except potatoes. Bring to a boil reduce heat, simmer 5 minutes. Cool and freeze in a 1 Qt freezer bag.
To serve, thaw filling. Wash the potatoes and bake at 400 degrees for 1 hour. Heat filling, Split the potatoes and top with filling.
Serves 4
TERIYAHI BURGERS
2 Tbs teriyaki sauce (See recipe for marinade in the Asian Chicken recipe)
1 lb gr beef
4 sandwich rolls*
Mix teriyaki sauce into gr beef and form into four patties. Freeze patties in 1 gallon freezer bag with a piece of wax paper between each..
To Serve, thaw. Grill or fry meat. Serve on the sandwich rolls.
BACON WRAPPED MEAT LOAF
4 strips of bacon
1 lb of gr beef
salt
lemon pepper
1/4 C grated Parmesan cheese
2 oz can of mushrooms stems and pieces
1 Tbs minced onion
2 Tbs finely chopped green bell pepper
In a sm skillet or microwave, cook bacon until limp. Place the bacon on a paper towel. Pat the ground beef on a wax paper in a 8x13 pan . Sprinkle with the salt and lemon pepper. Top with parmesan cheese.
1 lb very thin, boneless, veal cutlets * or 1 lb boneless skinless chicken breasts
1 3oz pkg sliced pepperoni (use 1/2)
4 slices of bacon
2 lbs pork tenderloin
2 lbs London Broil
3 lbs cured corned beef brisket
2 lbs beef stew meat cut into bite size pieces
PRODUCE
10 med carrots
8 med baking potatoes *
8 to 10 new potatoes *
3 tomatoes*
1 bunch celery
1 4.5oz jar crushed garlic
1 sm lemon *
1 small head of lettuce
1 sm bunch of green onions
1 med gr pepper
1 med red pepper
6 1/2lbs (about 10) yellow onions
1 bunch fresh parsley
STAPELS LIST
Basil leaves, dried
Bay leaves
Biscuit baking mix (1 Cup)
Catsup
Celery seed
Chili pwd
Cilantro
Cloves(whole)
Cumin, ground
Curry, ground
Dijon mustard
Dried dill weed
Flour, all-purpose
Garlic pwd
Garlic salt
Ginger ground
Lemon ju (about 2/3 cup)
Lemon pepper
Lt brown sugar
Lt mayonnaise (about 2 cups)
Minced onion
Dried mustard (t teaspoon)
Prepared mustard
Nonstick cooking spray
Onion salt
Dried oregano leaves
Paprika
Pepper
Peppercorns (6)
Kosher salt
Salt
Soda crackers (1 cup)
Soy sauce
Sugar
Dried thyme leaves
Veg oil
Red wine vinegar
White vinegar
Waxed paper
Worcestershire sauce
FREEZER CONTAINERS
13 1 qt freezer bags
2 3 cup containers
3 4 cup containers
2 8 cup containers
1 10 cup container
2 13x9 inch baking pans
2 9 inch pie pans
1 10 inch quiche pan
THE DAY BEFORE COOKING DAY
1. Cut 1 1/2lbs chicken breasts into 1 inch cubes refrigerate
2. place 9lbs chicken ( or 7lbs of breasts) in 6 qts water bring to a boil simmer until they are done about 45 minutes. Cut into pieces. Refrigerate
3. Put ham Dinner slices, in freezer bags.
4. Start Brisket in a Crock-Pot (just before Bed)
ON COOKING DAY, BEFORE ASSEMBLING DISHES
1. cool, slice and divide brisket and gravy in half for Brisket and stroganoff. Put each in a 1 gal freezer bags and freeze.
2. skin and discard fat for chicken broth
3. perform all chopping, crushing and slicing tasks
Ham: cut 3 cups into cubes
Onions: leave one onion whole and chop the rest.
Green onions chop 1/2 cup
Green bell pepper chop
Red pepper chop
Carrots: shred 3, slice 7
Celery Slice 1/2 cup with leaves, fine chop 1 3/4 cups
Parsley chop 2/3 cup
Mozzarella cheese cut 4 slices grade the rest
Cracker crumbs: crush 1 cup
4. start spaghetti sauce
5. spray pans with nonstick spray
ASSEMBLY ORDER
HAM DISHES
1. assemble ham and Swiss pastry bake
2. finish ham dinner slices
3 freeze ham dishes
POUTLRY DISHES
1. prepare stove-top barbecued chicken in skillet and simmer
2. in separate saucepan, cook rice for wild rice chicken and 1/4 cup regular rice for fruity curried chicken
3. make filling for chicken packets in med bowl put in a freezer bag
4. finish assembling wild rice chicken and fruity curried chicken
5. prepare heavenly chicken
6. prepare chicken chili
7. assemble Asian chicken
8. assemble mustard barbecued chicken
9. prepare chicken soup start to simmer
10. assemble filling for meal in one potatoes
BEEF DISHES
1. assemble teriyaki burgers
2. complete bacon wrapped meat loaf
3. in lg skillet cook and stir 1 1/2 lbs gr beef until brown
5. in sm skillet sauté’ 1 1/2 cup chopped onion use for taco pie and Joes to go
6. assemble ravioli soup start to simmer
7. Put spaghetti sauce in freezer
8. assemble taco pie
9. prepare Joes to go and bacon wrapped meat loaf
10. allow chicken soup and ravioli soup to cool and freeze
MISCELLANEOUS DISHES
1. prepare baked herb fish coating mix
2. complete Aztec quiche
3. prepare brine for salmon
4. assemble fall pork roast
5. prepare London broil marinade
6. assemble slow cooker corned beef
7. assemble slow cooker beef goulash
8. cool spaghetti sauce freeze
RECIPES
BRISKET
1 4 to 6 lbs Brisket
2 Tbl prepared mustard
1 envelope dried onion soup
4 to 5 new potatoes
flour (optional)
place brisket fat side up in a crock-pot and cover brisket with mustard and soup mix. Cook on low overnight.
Cool, scrape off fat slice or shred the meat. Divide the meat and gravy. Freeze in two 1-gallon freezer bags.
To prepare: thaw the gravy and Brisket. Prepare the new potatoes. Serve the potatoes with the brisket and gravy.
Serves 4 to 5
EASY STROGANOFF
Half the gravy and sliced brisket
1 8oz pkg of sour cream
linguine
Thaw the brisket and gravy. Add sour cream Prepare the Linguine serve.
Serves4 to 6
SPAGHETTI SAUCE
1 lb bulk Italian sausage
1 1/2 C finely chopped onion
2 6oz cans tomato paste
3 28oz cans Italian-style tomatoes in puree
2 C water
4 teas minced garlic
4 bay leaves
2 Tbs sugar
4 teas dried basil leaves
2 teas dried oregano leaves
1/4 C chopped parsley
2 teas salt
1 16oz pkg spaghetti*
In lg pot cook and stir sausage with onion until brown. Add remaining ingredients, except the spaghetti, simmer 2 hours. Cool and freeze in the following containers: 4 C container, 2- 3C containers.
Serves 6
VEAL SCALLOPINI IN SPAGHETTI SAUCE
1 lb thin veal cutlets (or substituted 1 lb of chicken breasts
21/2 C spaghetti sauce*
1 lg egg*
3/4 C Italian flavored bread crumbs*
3 Tb vegetable or olive oil*
1 teas minced garlic
4 slices mozzarella cheese*
Grated parmesan cheese*
Put veal cutlets in 1 gallon bag: Spaghetti sauce in a 3 C container, Italian breadcrumbs and mozz cheese in separate 1 qt bags and freeze together.
To prepare: thaw cutlets, bread crumbs, cheese slices and spaghetti sauce. Beat egg. Sprinkle bread crumbs on a sheet of waxed paper. Dip veal into egg then bread crumbs, turning to coat.
In a Lg skillet, heat oil with garlic sauté. Top each with a slice of cheese slice. Pour spaghetti sauce over bring to a boil. Simmer 5 minutes. Sprinkle with Parmesan cheese and serve.
Serves 4
FRENCH BREAD PIZZA
1 loaf of French bread
3 C spaghetti sauce*
1/4 C grated parmesan cheese*
1 C grated mozzarella cheese*
3 oz pepperoni slices*
To prepare thaw the spaghetti sauce, pepperoni and French bread . Slice bread in half lengthwise. Layer sauce, parmesan cheese, pepperoni, and mozzarella cheese on each half. Set in oven on broil. Broil until the Mozz cheese melts.
Serves6 to 8
.
HAM AND SWISS BAKE
2 C cooked ham cubed
1 C grated swiss cheese
1/4 C chopped celery
1/4 C chopped green bell pepper
2T minced onion
1 teas dried mustard
1 Tbs lemon juice
1/3 C lt mayonnaise
1 9in deep dish frozen pie shell*
Combine the ham, cheese, celery, bell pepper, onion, mustard, and lemon jc in a 1 gallon plastic bag freeze.
To prepare for serving, thaw ham mixture, add mayonnaise, and put into the pie shell. Bake uncovered in a preheated 375 F oven for 25 minutes.
Serves 6
HAM DINNER SLICES
3/4 Inch cooked ham slices
prepared mustard*
Lt brown sugar*
1 C milk *
Freeze ham slices in a 1 gallon freezer bag.
To serve, thaw the ham. Wash and pick the potatoes and bake in a preheated 400 degree oven for about 1 hour. Place ham slices in a single layer in the bottom of an 8x8 pan, treated with non-stick spray. Spread mustard on top of each slice; sprinkle with brown sugar. Pour enough milk over the ham to come half way up their sides. Bake uncover for 45 minutes.
Serves 4
STOVE TOP BARBECUED CHICKEN
1 Tbs veg oil
1 C finely chopped onion
1/3 C catsup
1/3 C water
4 teas white vinegar
4 teas lt brown sugar
1 1/2 teas Worcestershire sauce
1/2 teas chili pwd
1/4 teas celery seeds
2 lbs skinless chicken pieces
1 8oz pkg spinach noodles or wide egg noodles*
Heat oil in a lg skillet: sauté the onion. Stir in catsup, water, vinegar, brown sugar, Worcestershire, chili pwd, and celery seed. Bring to a boil. Add chicken to the skillet, spoon sauce over the pieces. Simmer covered for about 20 minutes. Cool and freeze.
To prepare, thaw bring to a boil and serve over the noodles.
Serves 4
WILD RICE CHICKEN
1 61/2 oz pkg quick cooking long grain wild rice
1 C cooked, chopped chicken
1 8oz can sliced water chestnuts, drained
1 C finely chopped celery
1 1/4 C finely chopped onion
1 C lt mayonnaise*
1 10 3/4 oz can condensed cr mushroom soup *
Cook rice, combine the rice with chopped chicken, water chestnuts, celery, and onion. Put mixture in a 1 gallon freezer bag and freeze.
To serve: thaw, place in a 2 1/2 qt baking dish. Stir mayonnaise and soup together and spread over the top of chicken. Bake uncovered in a preheated 325 degree oven for 1 hour.
Serves 6
FRUITY CURRIED CHICKEN
3/4 C reg rice uncooked
1 C finely chopped onion
2 1/2 C chicken broth
8 3/4 oz apricots, drained
2 1/4 C cooked diced chicken
3/4 teas salt
1 teas curry pwd
2 teas lemon juice
1/3 C raisins
In a Med saucepan, bring rice, onion, and chicken broth to a boil, stirring once or twice. Reduce heat to low, cover and simmer 15 minutes. Do not lift the lid or stir the rice. Drain and cut the apricots. Add the remaining ingredients. Allow to cool and freeze.
To serve, thaw, put into a baking dish, cover with foil. Bake in a preheated 350 degree oven for 1 hour. ( Add a small amount of water if it becomes to dry after baking)
Serves 4
CHICKEN PACKETS
2 C cooked, chopped chicken
3 oz cr cheese, softened
1 Tb green parts of the green onion, chopped fine
2 Tb milk
Salt to taste
1/2 C crushed, seasoned crouton crumbs*
2 pkg refrigerated crescent rolls*
1/4 C melted butter*
Mix chicken, cr cheese, chives, milk, and salt in a med bowl (mixing with you hands works best) to make filling and store in a 1 qt freezer bag. Refrigerate the crescent rolls.
To serve, thaw the chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press about1/4 C of the chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted butter and coat with crouton crumbs. Place packet onto a greased cookie sheet. Bake in a preheated 350 degree oven for 20 minutes. Packets are good either hot or cold. Use early in the month before the rolls expire. Makes 8 packets
Serves 4 to 6
HEAVENLY CHICKEN
110oz pkg frozen chopped spinach- squeezed to drain water
8 boneless chicken breast halves, skinned (about 3 1/2 lbs
1 C cooked, cubed ham
1 C soda cracker crumbs\
1 C grated parmesan cheese
White sauce
1/2 C sliced green onions
2 Tbs butter
2 Tbs flour
1 C milk
In a med sauce pan, make white sauce, sauté onion in butter over low heat. Stir in flour and add milk all at once. Cook over low heat until smooth and thickened.
Combine the cracker crumbs with cheese. Dip the chicken breasts in soda cracker crumbs to coat lightly. Arrange breast halves in a 13 x9 inch baking dish.
Stir spinach and ham into white sauce. Spoon over the chicken. Allow to cool and freeze.
To serve, thaw and bake in a 350 degree oven for 60 to 75 minutes. Uncover and sprinkle top with reserved soda cracker crumbs. Bake for 10 minutes more.
Serves 8
CHICKEN CHILI
1/2 lb boneless, skinless chicken breasts
1 med onion, chopped
2 teas minced garlic
2 15 oz can kidney beans, drained
1 15oz can diced tomatoes, not drained
1 4oz can diced green chilies
1/2 C water
1 Tbs dried cilantro (optional)
2 teas chili pwd
1 1/2 teas cumin
Cut the chicken into bite size pieces, then brown in saucepan coated with non-stick cooking spray. Add remaining ingredients, cover and simmer for 30 minutes or until tender. Freeze in 1 gallon freezer bag.
To serve thaw and re-heat.
Serves 4 to 5
ASIAN CHICKEN
1 lbs boneless, skinless chicken breasts
1 C regular, uncooked rice
Marinade
1/2 C soy sauce
1/2 C sugar
1 1/4 Tbs red wine vinegar
2 teas veg oil
1/2 teas minced garlic
3/4 teas gr ginger
Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the marinade (reserve 2 Tbs in a small bowl for Teriyaki Burgers). Freeze chicken in marinade in a 1 gallon size freezer bag.
To serve, thaw, pour the chicken and marinade into a baking dish. Bake in a preheated 350 degree oven for 35 minutes. Prepare the rice, Serve chicken over the rice.
CHICKEN SOUP
sm onion
2 or 3 whole cloves
1 C cooked, diced, chicken
2 qts chicken broth
1/2 teas salt
1/2 teas pepper
1 Tbs chopped fresh parsley
3 shredded carrots
1/2 C sliced celery with leaves
1 8oz pkg tortellini (use half)*
Peel and cut ends off onion, insert whole cloves into the onion. In a lg pot., combine onion, chicken, salt, parsley, carrots, and celery. Bring to a boil, reduce heat. Simmer uncovered for 1 1/2 hours. Remove the onion, Cool and put into a 8 Cup container, freeze.
To serve, thaw and heat until bubbly. Add 1/2 of the tortellini, and boil 25 minutes more.
Serves 4
MEAL-IN-ONE POTATOES
1/2 lb gr turkey
1/2 C finely chopped onion
1 teas minced garlic
1 15-oz can red kidney beans, drained
1 15oz can tomatoes diced, not drained
1 8oz can tomato sauce
1/2 C chili sauce
1 teas dried oregano leaves
1/4 teas salt
4 med baking potatoes*
In a med skillet, cook ground turkey, onion, and garlic until turkey is browned, about 10 to 15 minutes: add remaining ingredients except potatoes. Bring to a boil reduce heat, simmer 5 minutes. Cool and freeze in a 1 Qt freezer bag.
To serve, thaw filling. Wash the potatoes and bake at 400 degrees for 1 hour. Heat filling, Split the potatoes and top with filling.
Serves 4
TERIYAHI BURGERS
2 Tbs teriyaki sauce (See recipe for marinade in the Asian Chicken recipe)
1 lb gr beef
4 sandwich rolls*
Mix teriyaki sauce into gr beef and form into four patties. Freeze patties in 1 gallon freezer bag with a piece of wax paper between each..
To Serve, thaw. Grill or fry meat. Serve on the sandwich rolls.
BACON WRAPPED MEAT LOAF
4 strips of bacon
1 lb of gr beef
salt
lemon pepper
1/4 C grated Parmesan cheese
2 oz can of mushrooms stems and pieces
1 Tbs minced onion
2 Tbs finely chopped green bell pepper
In a sm skillet or microwave, cook bacon until limp. Place the bacon on a paper towel. Pat the ground beef on a wax paper in a 8x13 pan . Sprinkle with the salt and lemon pepper. Top with parmesan cheese.
Combine mushrooms, onion, and bell pepper and sprinkle evenly over ground beef. Roll ground beef like a jelly roll. Start from the longest side. Wrap with the bacon strips securing with wooden toothpicks. Store in a gallon freezer bag. Label and freeze.
Serves 4
JOES ON THE GO
1 lb gr beef
3/4 C chopped onion
11/4 teas garlic salt
1/8 teas pepper
1/2 C chili sauce
1/4 C lt br sugar
1 Tbs white vinegar
1 Tbs prepared mustard
8 oz can tomato sauce
6 hamburger buns*
In a lg skillet, cook and stir gr beef and onion until beef is brown. Drain, add garlic, salt, pepper, chili sauce, br sugar, white vinegar, mustard, and tomato sauce. Bring to a boil; reduce heat, simmer uncovered 10 minutes, stirring occasionally. Cool and freeze in a 8-cup container.
To serve, thaw heat and serve over the hamburger buns.
Serves 6
RAVIOLI SOUP
1 Lb gr beef
1/4 C grated parmesan cheese
1 3/4 teas onion salt
1 teas minced garlic
1 Tbs olive oil or veg oil
1 1/2 C chopped onion
1 28 oz can Italian style or plain crushed tomatoes in puree
1 6 oz can tomato paste
1 141/2 oz can beef broth or bouillon
1 C water
1/2 teas sugar
1/2 teas dried basil leaves
1/4 teas dried thyme leaves
1/4 teas dried oregano leaves
1/4 C chopped fresh parsley
1 13 oz pkg plain ravioli without sauce*
salt
Grated Parmesan cheese*
Cook gr beef until brown, drain any fat. Combine the remaining ingredients except frozen ravioli and additional parmesan cheese. Bring soup to a boil ,reduce heat, cover and simmer for 10 minutes. Cool put into a 10 C container and freeze.
To serve, thaw, bring to a boil, reduce heat and simmer for 30 minutes. Thaw ravioli prepare according to pkg directions until tender, drain and add to soup, salt to taste. Serve with parmesan cheese.
Serves 6
TACO PIE
1 1/4 lb gr beef
1/3 C chopped onion
1 pkg taco seasoning mix
1 4oz can dices green chilies, drained
1 C milk
1 C biscuit baking mix
2 Lg eggs
1 C grated cheddar cheese
2 Tomatoes sliced*
8oz sour cream (or plain low-fat yogurt)*
1 chopped tomato*
shredded lettuce (enough to garnish)*
In a lg skillet, cook and stir gr beef and onion, drain. Add the taco seasoning, mix and spread in a 10 inch pie plate. Sprinkle with chilies. Beat milk, biscuit mix, and eggs until smooth. Pour milk mixture over the beef. Cover the plate with foil and freeze.
To serve, thaw. Pre heat the oven to 400 degrees bake the pie for 35 minutes. Top with sour cream, tomatoes and shredded cheese.
Serves 6 to 8
BAKED HERB FISH FILLETS
4 fish fillets (about 11/4 lbs orange roughy or sole)*
1/2 C Italian-flavored bread crumbs
1/4 C grated Parmesan cheese
1/4 teas garlic pwd
1/4 teas salt
1 lg egg white, lightly beaten*
4 to 5 new potatoes*
1 sm lemon*
Freeze fish in a 1 gal freezer bag. Combine bread crumbs, Parmesan cheese, garlic pwd, and salt in 1 qt bag,, attach to fish fillet pkg.
To prepare thaw the fish and bread crumbs mixture. Lightly beat the egg white and dip fillets in it. Put fillets one at a time in bag of bread crumb mixture make sure each is coated. Remove and arrange fillets in baking dish. Bake at 375 for 15 minutes or microwave on high for 4 to 5 minutes.
At the same time prepare the new potatoes. Peel a strip around the center of each potato, Heat 1 cut salted water to a boil, add potatoes. Cover, heat until boiling: reduce the heat. Simmer tightly covered until tender, about 30 minutes; drain. Serve potatoes with fish and lemon wedges.
Serves 4
AZTEC QUICHE
1 1/4 C grated Monterey Jack Cheese
3/4 C grated mild Cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4 oz can dices green chilies
1 C half and half
3 lg eggs, beaten lightly
1/2 teas salt
1/8 teas gr cumin
Spread the Monterey Jack cheese and half of the cheddar cheese over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl mix the half and half, eggs, and seasonings. Pour carefully into the pie shell. Sprinkle with remaining cheddar cheese. Cover pie with foil and freeze.
To prepare thaw, cook in a 325 degree oven for 40 to 50 minutes.
Serves 6 to 8
MUSTARD BARBECUED CHICKEN
1/2 C Dijon mustard
3 Tbs white vinegar
4 teas Worcestershire sauce
1 teas thyme
3 lbs chicken legs and thighs
Stir together mustard, vinegar, Worcestershire saucer and thyme in a gallon freezer bag. Add raw chicken, Label and freeze.
To serve, thaw. Drain the marinade, reserving. Grill the chicken over a drip pan. Cover and grill brushing with remaining marinade.
Serves 6
BRINED SALMON FILLET
1 11/2 lb salmon fillet
Brine:
1/2 C kosher salt
1/4 C sugar
2 Tbs dill weed (dried)
2 Tbs soy sauce
Place brine in qts bag seal and tape to the salmon freezer bag and freeze.
To serve thaw the salmon in a 13x9 baking pan
Serves 4
SLOW COOKER FALL PORK ROAST
1 2-Lbs pork tenderloin
3 C apple juice
1 16 oz can whole berry cranberry sauce
3/4 teas salt
1/2 teas pepper
Place all ingredients in 1 gallon Ziploc bag. Label and freeze.
To cook, thaw, place in a slow cooker and cover. Cook 6 to 8 hrs on low.
Serves 6
LONDON BROIL IN MARINADE
2 lbs London broil
Marinade:
1 C soy sauce
1/2 C orange juice
1/2 C lt br sugar
1/2 C white vinegar
1 teas minced garlic
Place London broil in 1 gall freezer bag. Mix marinade in sm bowl and add to the meat bag and freeze.
To cook thaw, remove the marinade and pour into a sm sauce pan boil. Grill meat over med heat until desired doneness. Use marinade for basting. It should take about an hour.
Serves 4
SLOW COOKING CORNED BEEF
3 lbs cured corned beef brisket
Marinade:
1 C chopped onion
1 C chopped carrot
1 C chopped celery
2/3 C lt brown sugar
1/2 C catsup
1 Tbs dried dill
6 bk pepper corns
2 whole cloves
1 141/2 oz can beef broth*
1 12oz bottle of apple beer (or apple cider)*
Remove brisket from the packaging and wash until all the spices are removed.
Place in a 1 gallon Ziploc bag. To meat bag add veggie with spice bag. Label and freeze.
To cook, thaw and place the meat in a slow cooker, add ingredients from the veggie bag. And pour the beef broth and apple beer over all. Cook on high for 8 hrs. Remove beef and cut diagonally.
Serves 6
SLOW COOKER BEEF GOULASH
2 lbs beef stew meat cut into bite size pieces
2 C chopped onion
1 C chopped carrots
1 C chopped red bell pepper (1 med)
1/3 C catsup
1 Tbs Worcestershire sauce
2 teas paprika
2 teas minced garlic
1 teas salt
1 14oz can beef broth
Place all ingredients in a 1 gal freezer bag. Label and freeze.
To cook, thaw and place the ingredients in a slow cooker, cover and cook on low for 8 hrs.
Serves 6
Serves 4
JOES ON THE GO
1 lb gr beef
3/4 C chopped onion
11/4 teas garlic salt
1/8 teas pepper
1/2 C chili sauce
1/4 C lt br sugar
1 Tbs white vinegar
1 Tbs prepared mustard
8 oz can tomato sauce
6 hamburger buns*
In a lg skillet, cook and stir gr beef and onion until beef is brown. Drain, add garlic, salt, pepper, chili sauce, br sugar, white vinegar, mustard, and tomato sauce. Bring to a boil; reduce heat, simmer uncovered 10 minutes, stirring occasionally. Cool and freeze in a 8-cup container.
To serve, thaw heat and serve over the hamburger buns.
Serves 6
RAVIOLI SOUP
1 Lb gr beef
1/4 C grated parmesan cheese
1 3/4 teas onion salt
1 teas minced garlic
1 Tbs olive oil or veg oil
1 1/2 C chopped onion
1 28 oz can Italian style or plain crushed tomatoes in puree
1 6 oz can tomato paste
1 141/2 oz can beef broth or bouillon
1 C water
1/2 teas sugar
1/2 teas dried basil leaves
1/4 teas dried thyme leaves
1/4 teas dried oregano leaves
1/4 C chopped fresh parsley
1 13 oz pkg plain ravioli without sauce*
salt
Grated Parmesan cheese*
Cook gr beef until brown, drain any fat. Combine the remaining ingredients except frozen ravioli and additional parmesan cheese. Bring soup to a boil ,reduce heat, cover and simmer for 10 minutes. Cool put into a 10 C container and freeze.
To serve, thaw, bring to a boil, reduce heat and simmer for 30 minutes. Thaw ravioli prepare according to pkg directions until tender, drain and add to soup, salt to taste. Serve with parmesan cheese.
Serves 6
TACO PIE
1 1/4 lb gr beef
1/3 C chopped onion
1 pkg taco seasoning mix
1 4oz can dices green chilies, drained
1 C milk
1 C biscuit baking mix
2 Lg eggs
1 C grated cheddar cheese
2 Tomatoes sliced*
8oz sour cream (or plain low-fat yogurt)*
1 chopped tomato*
shredded lettuce (enough to garnish)*
In a lg skillet, cook and stir gr beef and onion, drain. Add the taco seasoning, mix and spread in a 10 inch pie plate. Sprinkle with chilies. Beat milk, biscuit mix, and eggs until smooth. Pour milk mixture over the beef. Cover the plate with foil and freeze.
To serve, thaw. Pre heat the oven to 400 degrees bake the pie for 35 minutes. Top with sour cream, tomatoes and shredded cheese.
Serves 6 to 8
BAKED HERB FISH FILLETS
4 fish fillets (about 11/4 lbs orange roughy or sole)*
1/2 C Italian-flavored bread crumbs
1/4 C grated Parmesan cheese
1/4 teas garlic pwd
1/4 teas salt
1 lg egg white, lightly beaten*
4 to 5 new potatoes*
1 sm lemon*
Freeze fish in a 1 gal freezer bag. Combine bread crumbs, Parmesan cheese, garlic pwd, and salt in 1 qt bag,, attach to fish fillet pkg.
To prepare thaw the fish and bread crumbs mixture. Lightly beat the egg white and dip fillets in it. Put fillets one at a time in bag of bread crumb mixture make sure each is coated. Remove and arrange fillets in baking dish. Bake at 375 for 15 minutes or microwave on high for 4 to 5 minutes.
At the same time prepare the new potatoes. Peel a strip around the center of each potato, Heat 1 cut salted water to a boil, add potatoes. Cover, heat until boiling: reduce the heat. Simmer tightly covered until tender, about 30 minutes; drain. Serve potatoes with fish and lemon wedges.
Serves 4
AZTEC QUICHE
1 1/4 C grated Monterey Jack Cheese
3/4 C grated mild Cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4 oz can dices green chilies
1 C half and half
3 lg eggs, beaten lightly
1/2 teas salt
1/8 teas gr cumin
Spread the Monterey Jack cheese and half of the cheddar cheese over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl mix the half and half, eggs, and seasonings. Pour carefully into the pie shell. Sprinkle with remaining cheddar cheese. Cover pie with foil and freeze.
To prepare thaw, cook in a 325 degree oven for 40 to 50 minutes.
Serves 6 to 8
MUSTARD BARBECUED CHICKEN
1/2 C Dijon mustard
3 Tbs white vinegar
4 teas Worcestershire sauce
1 teas thyme
3 lbs chicken legs and thighs
Stir together mustard, vinegar, Worcestershire saucer and thyme in a gallon freezer bag. Add raw chicken, Label and freeze.
To serve, thaw. Drain the marinade, reserving. Grill the chicken over a drip pan. Cover and grill brushing with remaining marinade.
Serves 6
BRINED SALMON FILLET
1 11/2 lb salmon fillet
Brine:
1/2 C kosher salt
1/4 C sugar
2 Tbs dill weed (dried)
2 Tbs soy sauce
Place brine in qts bag seal and tape to the salmon freezer bag and freeze.
To serve thaw the salmon in a 13x9 baking pan
Serves 4
SLOW COOKER FALL PORK ROAST
1 2-Lbs pork tenderloin
3 C apple juice
1 16 oz can whole berry cranberry sauce
3/4 teas salt
1/2 teas pepper
Place all ingredients in 1 gallon Ziploc bag. Label and freeze.
To cook, thaw, place in a slow cooker and cover. Cook 6 to 8 hrs on low.
Serves 6
LONDON BROIL IN MARINADE
2 lbs London broil
Marinade:
1 C soy sauce
1/2 C orange juice
1/2 C lt br sugar
1/2 C white vinegar
1 teas minced garlic
Place London broil in 1 gall freezer bag. Mix marinade in sm bowl and add to the meat bag and freeze.
To cook thaw, remove the marinade and pour into a sm sauce pan boil. Grill meat over med heat until desired doneness. Use marinade for basting. It should take about an hour.
Serves 4
SLOW COOKING CORNED BEEF
3 lbs cured corned beef brisket
Marinade:
1 C chopped onion
1 C chopped carrot
1 C chopped celery
2/3 C lt brown sugar
1/2 C catsup
1 Tbs dried dill
6 bk pepper corns
2 whole cloves
1 141/2 oz can beef broth*
1 12oz bottle of apple beer (or apple cider)*
Remove brisket from the packaging and wash until all the spices are removed.
Place in a 1 gallon Ziploc bag. To meat bag add veggie with spice bag. Label and freeze.
To cook, thaw and place the meat in a slow cooker, add ingredients from the veggie bag. And pour the beef broth and apple beer over all. Cook on high for 8 hrs. Remove beef and cut diagonally.
Serves 6
SLOW COOKER BEEF GOULASH
2 lbs beef stew meat cut into bite size pieces
2 C chopped onion
1 C chopped carrots
1 C chopped red bell pepper (1 med)
1/3 C catsup
1 Tbs Worcestershire sauce
2 teas paprika
2 teas minced garlic
1 teas salt
1 14oz can beef broth
Place all ingredients in a 1 gal freezer bag. Label and freeze.
To cook, thaw and place the ingredients in a slow cooker, cover and cook on low for 8 hrs.
Serves 6
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