Parmesan Knots

Makes about 50-60

Ingredients:

1/2 c vegetable oil
1/4 c grated Parmesan cheese
1.5 t dried parsley flakes
1.5 t dried oregano
1 t garlic powder
dash pepper
3 (12oz) cans refrigerated buttermilk biscuits 


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 in rope; tie in a loose knot. Place on greased baking sheets. 

Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

When I made these, they were almost too delicious to freeze! But I did freeze about half and ate them a few at a time as snacks or with meals. I just popped them in the microwave for 5-15 seconds to re-heat. Do not overheat!

I did notice that the longer they were frozen, the tougher they were after they were re-heated. So, definitely do not let them get lost in your freezer. You will be sad.

Garden Vegetable Soup

Serving Size: 8 (2 Quarts)

Amount Ingredient

1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. The soup may be frozen for up to 3 months.

To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.

To use frozen soup: thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54

Meatball Sandwiches

Servings: 6

Ingredients:
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 t garlic powder
1/8 t liquid smoke opt.
6 sandwich rolls, split

Directions:
Place meatballs in an ungreased 1 qt. baking dish. Combine the next five ingredients and pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls. May also be served as an appetizer with toothpicks.

Chimichangas

Servings: 6-8

Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying

Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.

Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.

Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.

Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.

Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.

Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.

Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.

This usually makes at least 12 chimichanges but it depends on how full you make each one.

I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.

Enjoy!

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

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.

King Ranch Casserole

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package corn tortilla
3 chicken breast, cooked and cubed
1 bell pepper
1 onion
1 1/2 teaspoons chili powder
1 clove garlic
Salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 1/2 cups cheddar cheese, shredded

Layer half of the tortillas and half of the chicken

Mix all other ingredients and pour half over chicken.


Repeat with second layer.

Top with shredded cheese as desired.

Freeze

Thaw

Bake 375 for 30 minutes

Kabobs Marinade

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic -- minced
1 teaspoon meat tenderizer (optional)
1/2 onion
1/2 can pineapple chunks
1/2 red bell pepper
1/2 green bell pepper
1 1/2 cups rice

The rice: Bring 3 cups water to boil, add rice, reduce heat and simmer for 20 min.

Steak Fajitas

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sirloin steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon oregano
2 cloves garlic
6 flour tortilla
10 ounces frozen veggies fajita style
1/2 cup salsa

Place meat and marinade ingredients in freezer bag

bag tortillas separately

Freeze

Thaw meat and pan sear it

add veggies and bring to high heat

While veggies continue to cook, pull out meat and cut it across the grain
in thin slices

Return to pan and cook until heated

Serve with tortillas and salsa

You can add avacado, tomatoes and cilantro if you wish!

Italian Cheese-Stuffed Meatloaf

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra lean ground beef
2 eggs
1 cup dry Italian bread crumbs
½ cup grated parmesan cheese
1 ½ teaspoons basil
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 cloves minced garlic
8 ounces pizza sauce
2 cups grated provolone cheese
4 ounces sliced olives -- canned
4 ounces sliced mushroom -- canned
4 ounces pimiento -- jar

Spray bottom of 9X13 pan.

Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the
jar of pizza sauce together until well combined.

Place ½ the meat into a dish and level out. Smoosh the center down and
build up the sides so you have a lip on the meat.

Put a little shredded cheese along the trough, then top with mushrooms ,
more cheese, olives, more cheese, then pimentos and remaining cheese.

With the remaining meat, make it thin, like three big burgers and put them
on top so you cover the cheese.
Pinch the sides well so the filling will not escape.

Rub the sides down with cold water on your hands until you see it is
smooth. (The water sets the meat so it doesn't break as easily).

Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate
from meat.

Freeze.

Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread
the rest of the pizza sauce on top and give it a sprinkle of parsley or
oregano. Bake another 20 minutes. (absolutely delightful).