Aztec Quiche

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
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1 1/4 cups Monterrey jack cheese, grated
3/4 cup cheddar cheese
4 ounces green chiles, diced
1 cup half and half
3 eggs -- beaten
1/2 teaspoon salt
1/8 teaspoon cumin powder
1 pie crust

Beat eggs. Add half and half.

Blend in the rest of the ingredients and freeze in a gallon sized bag. Put pie crust in separate bag to freeze.

Thaw mixture completely.

Thaw crust for 10 minutes and precook for 5 minutes.

Fill with egg mixture.

Bake in 325 oven for 30 minutes.

Stuffed Chicken

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
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8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)


In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.

On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.

Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

I have not made this one yet. If you do, let me know how it turns out. I'm very curious!

Quiche Lorraine

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
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1 pie crust
3 eggs
1 cup milk
1 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon bits
1 1/2 cups swiss cheese -- shredded
1 tablespoon flour

Blend all ingredients except pie crust

Freeze in 1 gallon Ziploc bag; place in 2nd Ziploc bag with pie crust.

To serve; thaw egg mixture completely.

Thaw pie crust 10 minutes then add egg mixture.

Bake at 375 for 30-45 minutes.

Let stand for 5 minutes before slicing.

Cheese Manicotti

Serving Size: 8

Amount Measure Ingredient -- Preparation Method
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1 8 oz pkg manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoons dried parsley flakes
1 teaspoons salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese mozzerella cheese, dried parsley flakes, salt and pepper.

Mix well.

Cover bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed Snip off corner. Squeeze filling into each uncooked manicotti.

Arrange on spaghetti sauce in pan.

Pour spaghetti sauce over all.

Cover with extra heavy foil. Label and freeze.


Thaw. Bake covered for 45 minutes at 350.

Uncover top with more mozzarella cheese and bake an additional 5 min or until cheese melts.