Hotter than HE(double hockey sticks) Chicken
The Finished Product
Hotter than Hell Chicken
4 Boneless skinless chicken breasts
6 Teaspoons chopped, bottled garlic
2 Tablespoons chili powder
2 Tablespoons lime juice
2 Tablespoons cajun sauce (I prefer Red Hot)
1 Teaspoon salt
1/2 Cup grated parmesan cheese
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Hotter than Hell Chicken, date prepared, defrost, place in a glass baking dish and bake at 400 for 25-30 minutes or until thoroughly cooked
Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills. Place chicken inside of the bag and place all remaining ingredients into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Nowegian Salmon with Steamed Artichoke
The Finished Product
4 Boneless skinless salmon fillets
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 Teaspoon salt
1/2 Teaspoon pepper
1 Tablespoon dried dill
2 Teaspoons chopped, bottled garlic
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Norwegian Salmon, date prepared, defrost, place in a glass baking dish and bake at 400 for 25-30 minutes or until thoroughly cooked
Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills. Place salmon inside of the bag and place all remaining ingredients into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Baked Honey Mustard Chicken with Mashed Potatoes and Veggie Medley
The Finished Product
Baked Honey Mustard Chicken
4 Boneless, skinless chicken breasts
1/2 Cup honey
1/2 Cup dijon mustard
1 Teaspoon dried basil
1 Teaspoon paprika
2 Tablespoons chopped dried parsley
1/4 Teaspoon salt
1/2 Teaspoon pepper
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Baked Honey Mustard Chicken, date prepared, defrost and bake at 395 for 30 minutes or until cooked thoroughly.
In a small bowl combine all ingredients above except for chicken and mix thoroughly. Place chicken and sauce made into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Lemon Dill Chicken with Steamed Broccoli and Couscous
The Finished Product
Lemon Dill Chicken
4 Boneless, skinless chicken breasts
1/4 Cup lemon juice
1/4 Cup water
1/4 Cup olive oil
1 Tablespoon chopped ground dill
1 (2.3 ounce) package good season’s Italian salad dressing mix (dry)
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Lemon Dill Chicken, date prepared, defrost and bake at 395 for 30 minutes or until cooked thoroughly.
Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills. Place chicken inside of the bag and place all remaining ingredients into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Bean and Turkey Sausage Casserole
Bean and Turkey Sausage Casserole
1 Cup chopped yellow onion
1 Pound sweet turkey sausage
1 Tablespoon olive oil
2 Teaspoons bottled chopped garlic
2 Tablespoons brown sugar
2 Tablespoons tomato paste
1/2 Teaspoon dried thyme
1/2 Teaspoon pepper
3 16 ounce cans of cannellini beans, rinsed and drained
1/8 Teaspoon ground cayenne pepper
1/4 Cup shredded mozzarella
1/4 Cup parmesan cheese
2 Tablespoons dried chopped parsley
1 Cup chicken broth
Cooking Spray
Freezing supplies needed: 1 baking/freezing container 9X13
Label instructions: Bean and Turkey Sausage Casserole, date prepared, defrost, place in oven and bake at 375 for 30 minutes or until thoroughly heated.
In a large skillet on medium-high heat, add oil, onion, sausage and garlic and cook until sausage is cooked throughout. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar, tomato paste, thyme, pepper, beans and cayenne pepper. Bring to a boil; cover, reduce heat and simmer for 5 minutes. Remove from heat. Lightly spray baking/freezing dish with cooking spray, add mixture, top with cheese and parsley. Place label on the outside lid, cover and place in freezer.
The Frozen Product
Pineapple Pork Chops, Asparagus and Rice
The Finished Product
Pineapple Pork Chops
4 Boneless, skinless pork chops
1 Cup unsweetened pineapple juice
1 Teaspoon dried rosemary
1 Teaspoon chopped bottled garlic
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Can (14 ounces) chopped pineapple
1/2 Cup teriyaki sauce
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Pineapple pork chops, date prepared, defrost and bake at 395 for 30 minutes.
Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills. Place pork chops inside of the bag and place all remaining ingredients into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Chicken in Basil Cream Sauce, Steamed Cabbage and Couscous
The finished product
Chicken in Basil Cream Sauce
4 Boneless, skinless chicken breasts
3 Tablespoons butter
1/2 Cup chicken broth
1 Cup light whipping cream
1 4 ounce jar diced pimentos, drained
1/2 Cup shredded parmesan cheese
1 Tablespoon dried basil
1/4 Teaspoon pepper
1 Teaspoon corn starch
Cooking Spray
Freezing supplies needed: 1 gallon freezer bag, baking/freezing container 9X13
Label instructions: Chicken in Basil Cream Sauce, date prepared, defrost, place sauce in quart freezer bag into baking dish add chicken roll ups and bake at 400 for 30 minutes or until cooked thoroughly.
In skillet over medium-high heat, bring to boil chicken broth. Stir in whipping cream and pimientos, boil for 1 minute. Reduce heat, stir in parmesan cheese, basil and pepper and cook until heated through. Add cornstarch to thicken sauce, allow to cool and place in quart freezer bag. Coat with cooking spray and add chicken to pan. Place bag of sauce in container, place label on the outside lid, seal and place in freezer.
The Frozen Product
Tillapia with Mushroom Sauce and Tuscan Vegetables
The Finished Product
Tillapia with Mushroom Sauce
4 Skinless tillapia fillets
2 Tablespoons olive oil
1 Package (5 ounces) dried mushrooms
1 Cup chicken broth
3 Tablespoons butter
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon corn starch
2 Tablespoons cold water
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Tillapia with Mushroom Sauce, date prepared, defrost and bake at 385 for 30 minutes or until cooked thoroughly.
In a large skillet on medium-high heat add oil and onion until tender. Stir in chicken broth, butter, salt and pepper. In a small bowl, combine cornstarch and water until smooth, add to skillet. Bring to a boil, cook for 2 minutes or until thickened. Allow to cool. Place tillapia, sauce and mushrooms to freezer bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
Caper and Olive Pasta
The Finished Product
Caper and Olive Pasta
1 Pound penne pasta
1 Tablespoons olive oil
2 Tablespoons dried, chopped parsley
2 Teaspoons chopped, bottled garlic
2 Cans (14.5 ounces) diced tomatoes
2 Tablespoons capers
1/4 Cup chopped pitted black olives
1/2 Cup shredded mozzarella cheese
1/2 Cup parmesan cheese
Cooking Spray
Freezing supplies needed: 1 baking/freezing container 9X13
Label instructions: Caper and Olive Pasta, date prepared, defrost, place in oven and bake at 375 for 30 minutes or until thoroughly heated.
Cook pasta according to package directions, omitting fat and salt. When cooked throughout, remove from heat, drain, rinse in cold water, drain and set aside. In a medium saucepan combine olive oil and garlic for 1 minute. Add parsley, tomatoes, capers and olives. Cover and simmer for 5 minutes, remove from heat. Combine with pasta. Lightly spray freezing/baking dish with cooking spray and place pasta mixture into pan; top with both cheeses and cover dish. Place label on the outside lid and place in freezer.
Jalapeno Lime Chicken with Steamed Artichoke and Pasta
The Finished Product
Jalapeno Lime Chicken
4 Boneless, skinless chicken breasts
2/3 Cup chopped onion
1/2 Cup lime juice
1/2 Cup honey
4 Teaspoons chopped canned jalapeno
2 Teaspoons cumin
2 Teaspoons bottled, chopped garlic
1/4 Teaspoon salt
1/2 Teaspoon pepper
Freezing supplies needed: 1 gallon freezer bag
Additional items needed: 1 large plastic pitcher
Label instructions: Jalapeno Lime Chicken, date prepared, defrost and bake at 395 for 30 minutes or until cooked thoroughly.
Place gallon freezer bag inside of plastic pitcher, folding the bag over the top of the pitcher to prevent spills. Place salmon inside of the bag and place all remaining ingredients into the plastic bag. Seal bag, place label on the outside and place in the freezer.
The Frozen Product
