Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apples -- peeled and sliced
1/4 cup caramel ice cream topping
1 teaspoon cinnamon
1/4 cup pecans -- chopped
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg -- beaten
5 tablespoons butter
Mix apples, caramel, cinnamon, and nuts together and bag in Ziploc.
For the topping bag: Mix flour, sugar, cinnamon, and salt together and then add beaten egg to Ziploc. Place butter in sandwich baggie.
Freeze
Partially thaw topping bag in fridge and partially thaw apple mixture on
counter.
Pour apple mixture into a 8X8 pan. Crumble topping over apple mixture.
Melt butter and drizzle over topping.
Bake at 375 degrees for 35 minutes.
Serve warm with ice cream!
Friday, August 20, 2010
Teriyaki Chicken
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup soy sauce
3/4 cup sugar
2 1/4 tablespoons red wine vinegar
3 teaspoons vegetable oil
1 1/2 cloves minced garlic
1 1/8 teaspoons ground ginger
2 to 3 pounds chicken breasts
Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the
Marinade.
Freeze chicken in Marinade in a 1-gallon ziploc bag.
Thaw.
Pour chicken and Marinade into a baking dish.
Bake in a preheated 350 oven for 35 minutes.
Serve over Rice.
Can use steak or shrimp as well
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup soy sauce
3/4 cup sugar
2 1/4 tablespoons red wine vinegar
3 teaspoons vegetable oil
1 1/2 cloves minced garlic
1 1/8 teaspoons ground ginger
2 to 3 pounds chicken breasts
Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the
Marinade.
Freeze chicken in Marinade in a 1-gallon ziploc bag.
Thaw.
Pour chicken and Marinade into a baking dish.
Bake in a preheated 350 oven for 35 minutes.
Serve over Rice.
Can use steak or shrimp as well
Baked Eggs Casserole
Serving Size: 6-8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham
Combine all ingredients except the eggs and milk in the 9x13.
Whisk together the eggs and milk and pour over the top.
Freeze
When thawed, bake, uncovered at 375 degrees for 45 minutes.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham
Combine all ingredients except the eggs and milk in the 9x13.
Whisk together the eggs and milk and pour over the top.
Freeze
When thawed, bake, uncovered at 375 degrees for 45 minutes.
Goulash
Serving Size: 6
Amount Measure Ingredient
-------- ------------ --------------------------------
1 pound ground beef
1 onion -- diced
1 tablespoon chili powder
garlic -- salt, and pepper
1 can ranch-style beans
1 bay leaf
1 can diced tomatoes
2 teaspoons Worcestershire sauce
1 1/2 cups macaroni
Cook and drain beef and onion.
Add chili powder, garlic, salt and pepper, beans, bay leaf, diced
tomatoes, and Worcestershire sauce.
Mix together and put into bag.
Put macaroni in a quart Ziploc bag, then put both sealed gallon meat mixture bag and sealed quart size Macaroni in another gallon bag together so that you have everything you need in one place in the freeze.
Freeze.
Thaw.
Pour beef mixture into a large skillet. Bring to a boil and simmer for 15 minutes.
While mixture is simmering cook macaroni in boiling water for 7-9 minutes.
Drain macaroni and add to beef mixture. Mix and serve.
Great with Parmesan cheese on top and salad.
Amount Measure Ingredient
-------- ------------ --------------------------------
1 pound ground beef
1 onion -- diced
1 tablespoon chili powder
garlic -- salt, and pepper
1 can ranch-style beans
1 bay leaf
1 can diced tomatoes
2 teaspoons Worcestershire sauce
1 1/2 cups macaroni
Cook and drain beef and onion.
Add chili powder, garlic, salt and pepper, beans, bay leaf, diced
tomatoes, and Worcestershire sauce.
Mix together and put into bag.
Put macaroni in a quart Ziploc bag, then put both sealed gallon meat mixture bag and sealed quart size Macaroni in another gallon bag together so that you have everything you need in one place in the freeze.
Freeze.
Thaw.
Pour beef mixture into a large skillet. Bring to a boil and simmer for 15 minutes.
While mixture is simmering cook macaroni in boiling water for 7-9 minutes.
Drain macaroni and add to beef mixture. Mix and serve.
Great with Parmesan cheese on top and salad.
Homemade Salsa Chicken
Serving Size: 6
Amount Measure Ingredient
-------- ------------ --------------------------------
1 pound Chicken Breast -- cut into strips
15 ounces diced tomatoes
1/2 cup apricot jam
1 package taco seasoning mix
Put chicken in gallon freezer bag. Sprinkle with Taco seasoning and mix
to coat.
In a bowl, mix the tomatoes and jam and pour into the chicken bag.
Freeze.
When thawed, sauté for 5-7 minutes or until chicken is done. (can serve
with rice and salad).
Amount Measure Ingredient
-------- ------------ --------------------------------
1 pound Chicken Breast -- cut into strips
15 ounces diced tomatoes
1/2 cup apricot jam
1 package taco seasoning mix
Put chicken in gallon freezer bag. Sprinkle with Taco seasoning and mix
to coat.
In a bowl, mix the tomatoes and jam and pour into the chicken bag.
Freeze.
When thawed, sauté for 5-7 minutes or until chicken is done. (can serve
with rice and salad).
Apple Peach Pie
Serving Size : 8
Amount Ingredient
2 pie crust
1 cup sugar
2 tablespoons tapioca
½ teaspoon cinnamon
5 Granny Smith apples -- peeled and sliced
1 peach -- peeled and sliced, or 1/2 cup frozen solid pack peaches
½ cup crushed corn flakes
2 tablespoons dry lemon Jell-O
2 tablespoons butter
Preheat oven to 400 degrees F. Line 9" pie pan with one crust of Refrigerated Pie Crust. In large bowl, combine sugar, tapioca, cinnamon, and apple and peach slices.
Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. (At this point is when I would freeze it.) Cut decorative slits in top crust. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown. Let cool for at least one hour before serving.
Amount Ingredient
2 pie crust
1 cup sugar
2 tablespoons tapioca
½ teaspoon cinnamon
5 Granny Smith apples -- peeled and sliced
1 peach -- peeled and sliced, or 1/2 cup frozen solid pack peaches
½ cup crushed corn flakes
2 tablespoons dry lemon Jell-O
2 tablespoons butter
Preheat oven to 400 degrees F. Line 9" pie pan with one crust of Refrigerated Pie Crust. In large bowl, combine sugar, tapioca, cinnamon, and apple and peach slices.
Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. (At this point is when I would freeze it.) Cut decorative slits in top crust. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown. Let cool for at least one hour before serving.
Wednesday, July 7, 2010
Two Bean Chicken Chili
Serving Size : 6
Amount Measure Ingredient
-------- ------------ --------------------------------
1 medium zucchini -- sliced 1/4-inch thick
15 ounces black beans
15 ounces pinto beans
8 3/4 ounces whole kernel corn -- drained
29 ounces chicken broth
16 ounces salsa
8 ounces Tomato sauce
3 cups Chicken -- cooked and diced
1 clove garlic -- crushed
2 tablespoons chili powder
1 teaspoon cumin
Drain and rinse beans and drain corn.
Combine all ingredients in 1 gallon Ziploc bag. Place in 2nd Ziploc bag.
Freeze
Thaw and place in a 4 quart sauce pan.
Bring to a boil and then simmer for 30 minutes.
Optional toppings: shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions or fresh cilantro.
Amount Measure Ingredient
-------- ------------ --------------------------------
1 medium zucchini -- sliced 1/4-inch thick
15 ounces black beans
15 ounces pinto beans
8 3/4 ounces whole kernel corn -- drained
29 ounces chicken broth
16 ounces salsa
8 ounces Tomato sauce
3 cups Chicken -- cooked and diced
1 clove garlic -- crushed
2 tablespoons chili powder
1 teaspoon cumin
Drain and rinse beans and drain corn.
Combine all ingredients in 1 gallon Ziploc bag. Place in 2nd Ziploc bag.
Freeze
Thaw and place in a 4 quart sauce pan.
Bring to a boil and then simmer for 30 minutes.
Optional toppings: shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions or fresh cilantro.
Peach Cobbler
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans peach halves
1 package butter pecan cake mix
1 cup mixed nuts
1 cup coconut
1 cup melted butter
Drain 1/2 liquid off peaches and pour remaining juice and peaches into a baking dish.
Layer cake mix on top of peaches
Pour butter over cake mix
Mix coconut and nuts and pour on top.
Freeze.
When thaw, bake at 350 degrees for 40 minutes.
Serve with vanilla bean ice cream.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans peach halves
1 package butter pecan cake mix
1 cup mixed nuts
1 cup coconut
1 cup melted butter
Drain 1/2 liquid off peaches and pour remaining juice and peaches into a baking dish.
Layer cake mix on top of peaches
Pour butter over cake mix
Mix coconut and nuts and pour on top.
Freeze.
When thaw, bake at 350 degrees for 40 minutes.
Serve with vanilla bean ice cream.
Tuesday, June 8, 2010
Great new recipes!
My sister-in-law just sent me this link with tons of great freezer recipes. Good luck and let me know when you find a real winner!
http://www.marthastewart.com/photogallery/freezer-friendly-foods
http://www.marthastewart.com/photogallery/freezer-friendly-foods
Tuesday, May 25, 2010
Freezer Meal Recipes
Hi everyone!
I have moved to a new area and still have not gotten a group of ladies together to do freezer meals. However, I still intend to post some recipes up here occasionally. I'm just still getting moved and settled. Sorry for the delay! :D
I have moved to a new area and still have not gotten a group of ladies together to do freezer meals. However, I still intend to post some recipes up here occasionally. I'm just still getting moved and settled. Sorry for the delay! :D
Monday, April 12, 2010
Anyone want to be the new Freezer Meal Leader?
I'm moving! So if anyone staying in the BYU 110 ward wants to continue our Freezer Meal activities, let me know!
Monday, March 15, 2010
Chinese Chicken Morsels
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast -- cubed 1"
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup rice -- uncooked
Cut chicken breast into 1" cubes.
Make the Marinade combining the lemon juice, soy sauce, mustard, oil, and
pepper.
Put Marinade and chicken in a 1 gallon bag.
Put rice in a sandwich baggie and then put it in between bags.
Freeze
Thaw
Warm marinade in a small saucepan.
Place cubes about an inch apart on broiler pan treated with nonstick spray.
Broil 4 to 5 inches from heat for 7 minutes, brushing with Marinade once.
turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade and serve over rice.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast -- cubed 1"
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup rice -- uncooked
Cut chicken breast into 1" cubes.
Make the Marinade combining the lemon juice, soy sauce, mustard, oil, and
pepper.
Put Marinade and chicken in a 1 gallon bag.
Put rice in a sandwich baggie and then put it in between bags.
Freeze
Thaw
Warm marinade in a small saucepan.
Place cubes about an inch apart on broiler pan treated with nonstick spray.
Broil 4 to 5 inches from heat for 7 minutes, brushing with Marinade once.
turn chicken cubes and broil another 4 minutes.
Meanwhile, prepare rice according to package directions.
Heat remaining marinade and serve over rice.
Green Chili Enchiladas
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 1/4 cups onion, chopped
1 tablespoon chili powder
salt and pepper
2 cups Monterrey jack cheese
8 flour tortillas
1 can cream of chicken soup
1 1/2 cups sour cream
4 ounces diced, green chilies
Cook ground beef and saute onions until the meat is brown, about 15
minutes.
Combine meat with chili powder, salt and pepper.
Reserve 1 cup of cheese in a 1 quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of
it.
Roll it and place seam side down in pan.
Combine soup, sour cream, and green chilies to make sauce; pour over
tortillas.
Cover and Freeze.
Thaw.
Bake uncovered in a preheated 375 oven for 20-25 minutes
The last 10 minutes, of baking, sprinkle the remaining cheese on top.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 1/4 cups onion, chopped
1 tablespoon chili powder
salt and pepper
2 cups Monterrey jack cheese
8 flour tortillas
1 can cream of chicken soup
1 1/2 cups sour cream
4 ounces diced, green chilies
Cook ground beef and saute onions until the meat is brown, about 15
minutes.
Combine meat with chili powder, salt and pepper.
Reserve 1 cup of cheese in a 1 quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of
it.
Roll it and place seam side down in pan.
Combine soup, sour cream, and green chilies to make sauce; pour over
tortillas.
Cover and Freeze.
Thaw.
Bake uncovered in a preheated 375 oven for 20-25 minutes
The last 10 minutes, of baking, sprinkle the remaining cheese on top.
Blueberry French Toast
Sorry about this, but this recipe is published and so I can't put it on the blog. However, to cook it, thaw completely, bake at 350 degrees covered with foil for 30 minutes and without foil for last 30 minutes, serve with maple syrup. The book this came from is listed on this website http://www.dontpanicdinners.com/ and I recommend it.
Saturday, March 13, 2010
Cost
Meals this time are $4.75 each. Sorry, this is so late getting out, but I didn't buy the last ingredients until last night. :D See you all there!
Tuesday, February 23, 2010
March13th Activity
The next activity will be at the Stake Center from 1-3pm on March 13th. Order deadline is Wednesday night, March 10th, at midnight. Please come as I'm excited to cook with you all again! Also, it might be nice to check with your visiting teaching families to find out if they could use a meal and can't go to this activity. Perfect opportunity to serve your sisters.
1. Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Blueberry French Toast (casserole of sorts): French bread, cream cheese, blueberry pie filling, eggs, maple syrup, milk, cinnamon
What you need to bring:
• A baking dish, 9x9 or 9x13
3. Green Chili Enchiladas: meat, onion, chili powder, pepper, Monterey jack cheese, flour tortillas, cream of chicken soup, sour cream, green chilies,
Things you need to bring:
• 1 ½ pounds of cooked ground beef (you can use substitute chicken for beef if desired) mixed with: 1 ¼ cups of chopped sautéed onions
• A 9 x 13 pan
4. Chinese Chicken Morsels: chicken, lemon juice, soy sauce, Dijon mustard, vegetable oil, cayenne pepper, rice
Things you need to bring:
• 1 pound of raw chicken breast cubed 1”
• 2 one-gallon Ziploc bags
5. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
1. Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection
2. Blueberry French Toast (casserole of sorts): French bread, cream cheese, blueberry pie filling, eggs, maple syrup, milk, cinnamon
What you need to bring:
• A baking dish, 9x9 or 9x13
3. Green Chili Enchiladas: meat, onion, chili powder, pepper, Monterey jack cheese, flour tortillas, cream of chicken soup, sour cream, green chilies,
Things you need to bring:
• 1 ½ pounds of cooked ground beef (you can use substitute chicken for beef if desired) mixed with: 1 ¼ cups of chopped sautéed onions
• A 9 x 13 pan
4. Chinese Chicken Morsels: chicken, lemon juice, soy sauce, Dijon mustard, vegetable oil, cayenne pepper, rice
Things you need to bring:
• 1 pound of raw chicken breast cubed 1”
• 2 one-gallon Ziploc bags
5. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
Saturday, January 16, 2010
Thanks!
Thank you, everyone, for your hard work and conversation! I'm already looking forward to next time because I have great meals in mind. If you have any requests, let me know, but I'm for sure thinking of doing Green Chili Chicken Enchiladas, Stuffed Blueberry French Toast, and the Strawberry Margarita Dessert. Any other ideas? Or new recipes? Shoot them over to me! Also, the normal second Saturday next month is Valentine's Day weekend. I'm not sure how to handle that one yet. Maybe we'll invite husbands and make a date out of it! :) Again, thanks for coming!
Peanut Butter Pie
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker crumb pie crust
3 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 ounces frozen whipped topping, thawed
In a bowl, with an electric mixer combine cream cheese, peanut butter, sugar and milk.
Beat until smooth
Gently fold in whipped topping
Pour into pie shell
Freeze
Thaw 10 minutes before serving.
You can add crushed Reeses peanut butter cups to the top for a yummy garnish!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker crumb pie crust
3 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 ounces frozen whipped topping, thawed
In a bowl, with an electric mixer combine cream cheese, peanut butter, sugar and milk.
Beat until smooth
Gently fold in whipped topping
Pour into pie shell
Freeze
Thaw 10 minutes before serving.
You can add crushed Reeses peanut butter cups to the top for a yummy garnish!
Island Chicken with Fruit Salsa
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast
3/4 cup italian dressing
1/2 cup onion -- diced
1/2 cup pineapple -- diced
1/2 cup yellow pepper -- diced
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 teaspoon cilantro
Mix marinade
Add chicken
Freeze
Thaw
Grill, bake or saute
Serve with rice or couscous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast
3/4 cup italian dressing
1/2 cup onion -- diced
1/2 cup pineapple -- diced
1/2 cup yellow pepper -- diced
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 teaspoon cilantro
Mix marinade
Add chicken
Freeze
Thaw
Grill, bake or saute
Serve with rice or couscous
Baked Ziti
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 fluid ounces spaghetti sauce
1/2 cup chopped onion
12 ounces whole wheat pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pound extra lean ground beef -- browned and drained
3 Tablespoons parsley
Mix sauce with hamburger and onion.
Spray pan with Pam
Spoon some sauce on bottom.
Layer cooked noodles, then sauce, and top with both cheese and parsley.
Freeze.
Thaw.
Bake at 350 for 30-40 minutes.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 fluid ounces spaghetti sauce
1/2 cup chopped onion
12 ounces whole wheat pasta
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 pound extra lean ground beef -- browned and drained
3 Tablespoons parsley
Mix sauce with hamburger and onion.
Spray pan with Pam
Spoon some sauce on bottom.
Layer cooked noodles, then sauce, and top with both cheese and parsley.
Freeze.
Thaw.
Bake at 350 for 30-40 minutes.
Friday, January 15, 2010
It's time to get cookin'!!
Hello everyone! The price for freezer meals is $4.25 per meal. We'll start our activity at 1pm tomorrow (Saturday, Jan 16th). Please come a few minutes early and feel free to let me know if you have any questions. I look forward to seeing all of you!
Saturday, January 2, 2010
January Recipes
The next activity is January 16 at 1:00pm at the church. Here is the recipe line-up. Just post your order or email it to me by Wednesday night, January 13.
1. Peanut Butter Pie: graham cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• nothing
2. Minestrone Soup: kidney beans, basil, salt, pepper, oregano, parsley, sweet Italian sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, macaroni pasta
What you need to bring:
• 1 lb sweet Italian sausage cooked (ground works, or links cut up in bite sized pieces work too)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken Pot Pie: peas, carrots, chicken, cream of chicken soup, Bisquick baking mix, milk, egg
What you need to bring:
• 2 cups cooked chicken breasts cut in bite sized pieces
• 8x8 (approx.) baking dish
4. Baked Ziti: ground beef, onion, spaghetti sauce, pasta, parmesan cheese, mozzarella cheese, parsley
What you need to bring:
• 1 lb ground beef, browned and drained
• 9x13 baking dish
5. Island Chicken with Fruit Salsa: chicken breast, Italian dressing, onion, pineapple, yellow pepper, balsamic vinegar, brown sugar, cilantro, rice
What you need to bring:
• 6 chicken breasts, raw and either whole, halved, pieced (it’s a marinade)
• 2 1-gallon Ziploc bags
1. Peanut Butter Pie: graham cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping
What you need to bring:
• nothing
2. Minestrone Soup: kidney beans, basil, salt, pepper, oregano, parsley, sweet Italian sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, macaroni pasta
What you need to bring:
• 1 lb sweet Italian sausage cooked (ground works, or links cut up in bite sized pieces work too)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
3. Chicken Pot Pie: peas, carrots, chicken, cream of chicken soup, Bisquick baking mix, milk, egg
What you need to bring:
• 2 cups cooked chicken breasts cut in bite sized pieces
• 8x8 (approx.) baking dish
4. Baked Ziti: ground beef, onion, spaghetti sauce, pasta, parmesan cheese, mozzarella cheese, parsley
What you need to bring:
• 1 lb ground beef, browned and drained
• 9x13 baking dish
5. Island Chicken with Fruit Salsa: chicken breast, Italian dressing, onion, pineapple, yellow pepper, balsamic vinegar, brown sugar, cilantro, rice
What you need to bring:
• 6 chicken breasts, raw and either whole, halved, pieced (it’s a marinade)
• 2 1-gallon Ziploc bags
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