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.
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