Fancy Baked Penne

Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan
 
2 disposable aluminum pans


To Prepare
Butter two alluminum 9x13" pans. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan.

To Freeze
Cover tightly with foil, and freeze, up to 3 months.

To Serve
Take directly from freezer, no need to thaw. 
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until top is golden, about 15 minutes more.

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Shrimp in Spiced Tomato Sauce

This sauce gets a nice kick from ginger and coriander -- add a little more salt than you normally would so the shrimp become seasoned as they simmer.



Shrimp in Spiced Tomato Sauce
Serves 4

1 tablespoon extra-virgin olive oil
1 medium white onion, cut into medium dice
1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
Chopped cilantro, for serving
Couscous (optional), for serving

To Prepare:
- In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
- Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes.
- Season tomato sauce with salt and pepper and let cool to room temperature.

To Freeze:
- Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top.
- Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

To Serve:
- To serve, thaw shrimp mixture in refrigerator overnight.
- Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes.
- Serve sprinkled with cilantro, with couscous alongside if desired.

* recipe and photo from marthastewart.com

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Breaded Pork Chops

Here's another great recipe from Martha Stewart. Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage. These chops can go straight from freezer to oven for a fast meal in minutes.

This recipe makes 8 chops, but can be doubled.


Breaded Pork Chops

4 large eggs
1 tablespoon plus 2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil

To Prepare:

- In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes.
- Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
- Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

To Freeze:

- Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.

To Serve:

- Heat broiler. Place a rimmed baking sheet in broiler to heat.
- For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.
- For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
- Make sure each chop has reached an internal temperature of 160* F

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Chicken Cutlets with White Wine and Garlic

Nobody does it better than Martha Stewart...am I right? And this recipe is no exception. It's so easy to make, freeze and a cinch to thaw and prepare. It's fancy enough for a special dinner, but easy enough for a week night meal with the family.

Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. This recipe serves 4, but can easily be doubled or tripled.



Chicken Cutlets with White Wine and Garlic

8 chicken cutlets (about 1 1/4 pounds total)
3 tablespoons unsalted butter, melted
1/2 cup dry white wine (*or substitute with White Grape Juice or chicken stock)
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
Chopped fresh flat leaf parsley (optional)

To Prepare:
- Stack cutlets in a double layer in a 1-gallon freezer bag.
- In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper.
- Pour marinade into bag with cutlets. Press air out of freezer bag, seal, and freeze flat. Store in the freezer, up to 2 months.

To Serve:
- Thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt.
- In two batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning.
- Serve chicken sprinkled with parsley if desired.


* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results click here.
For alcohol cooking substitues click here.
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Freezer Chicken Enchiladas

Freezer Chicken Enchiladas
Serves 4-6 (can easily be multiplied)

Ingredients
1 (29-ounce) can tomato sauce
1/2 medium onion , chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray

To Prepare
1. Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas.

To Freeze
1.Place plate in freezer until enchiladas are frozen, at least 1 hour.

2. Place remaining sauce in freezer safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

To Serve
1. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.

2. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes.

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Emilie's Classic Lasagna

I've shared Everyday Foods' Lasagna Primavera and my own Manicotti recipe, but sometimes there is just nothing like a classic. This recipe is my go-to recipe for good old, beefy, cheesy noodly lasagna.

After many a failed/bland/watery lasagna recipes I finally perfected this one which has everything we want in a lasagna. We like the cheesiness of ricotta, but dislike the pasty texture, so we use half ricotta and half cottage cheese. This gives a smooth texture and is less expensive. This recipe also has the perfect blend of seasoning and spices in the cream mixture, which would otherwise be much too bland.



EMILIE'S CLASSIC MEAT LASAGNA

15 oz. container ricotta cheese
16 oz. container cottage cheese
3 c shredded mozzarella cheese
1 c grated Parmesan cheese
2 eggs
1 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp black pepper
1&1/2 pounds ground beef
3 cloves of minced garlic
1/2 c. diced onion
2 jars Marinara Sauce (find a brand that does not appear too watery in the jar...the thicker the better)
16 flat lasagna noodles

1 aluminum 9x13" or larger baking pan

To Prepare
- Bring large pot of water to a boil (I hate the gummy texture of the no boil kind, but you can go for it if you want to). Cook lasagna noodles for 6-7 minutes. When ready to layer lasagna, take noodles out one at a time with tongs.
- In a large bowl combine ricotta cheese, cottage cheese, 1 c. mozzarella cheese, 1/2 c. of shredded Parmesan Cheese, salt, dried parsley, dried basil, black pepper and eggs.
- Cook beef in medium-large sized pot with onion and garlic until browned. Pour off fat. Stir in pasta sauce.
- In baking pan, assemble layers as follows...lasagna noodles, a third of the ricotta cheese mixture, then a third of the meat sauce mixture. Repeat layers. Finish with lasagna noodles and sauce.

To Freeze
- Wrap uncooked lasagna in plastic and then foil and store in freezer.

To Serve
- Thaw completely in refrigerator for 24 hours prior to cooking.
- Bake, covered in foil, at 400* for 30 minutes or until hot in the center. Add remaining cheese and bake 10 more minutes. Let rest 15-20 min.

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Mini Meatball Recipes Pt.2

Hey Frozen-Foodies!
Today we continue on our month long dedication to mini meatballs.
For the recipe to make your own mini meatballs click here.
Then considering using them in the following recipes!


Meatball Subs

I know what you're thinking...who needs a recipe for meatball subs?
You do, because what makes these meatball subs different from all others is the amazing cheesy spread that goes on your subs which makes them absolutely DIVINE!



1 lb frozen meatballs, Italian style
1 loaf bakery Italian bread
1/2 (28 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Spread Recipe
1/2 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/8 teaspoon black pepper
1/2 tablespoon italian seasoning
1/2 dash garlic powder


Directions
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.


**You can always substitute low fat cream cheese and low fat mayo to make this a healtheir dish. The taste is not too different and may not even be noticable.

***Recipe can easily be doubled if needed.

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French Onion Meatballs

1 lb. frozen meatballs
1 (12 ounce) jar savory beef gravy
1 (1 ounce) package dry onion soup mix
1 tablespoon dry sherry (optional...no substitution necessary if ommitting)


Directions
- Put meatballs in a slow cooker.
- Mix together the gravy, soup mix, and sherry.
- Pour over meatballs and mix slightly.
- Cover and cook on low setting for 3 1/2 to 4 1/2 hours.

- Serve over egg noodles or along side mashed potatoes.

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Mini Meatball Recipes Pt. 1

Since November is Mini Meatball month and if you read last week's recipe for mini meatballs and made a bunch then you're all set to start putting those meatballs to good use! Here are three recipes to tempt your taste buds!


Crock Pot Swedish Meatballs


1/2 to 1lb. frozen meatballs
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1/4 cup milk

- Throw meatballs into a crockpot with above ingredients on low for 4 hours. Serve over rice or noodles or with toothpicks as an appetizer.

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Sweet & Sour Meatballs


1 (9-10 ounce) jar sweet and sour sauce
1/4 cup packed light brown sugar
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 1/2 lbs frozen meatballs
1 red bell pepper, chopped
1 (20 ounce) can pineapple chunks, drained

Directions
- Place all ingredients in the slow cooker; stir gently then cover with the lid.
- Cook on low setting for 4 to 5 hours, until done.
- Serve directly from the slow cooker over rice.

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Mexican Meatball Soup


2 (14 1/2 ounce) cans diced Rotel tomatoes & chilies
2 (14 ounce) cans beef broth
2 (14 ounce) cans chicken broth
16 ounces cooked frozen meatballs (beef) or turkey meatballs
1 medium onion, chopped
1/2 cup fresh cilantro, chopped
1/2 cup long grain rice, uncooked
2 teaspoons dried oregano
salt and pepper, to taste

sour cream, garnish (optional)
shredded cheese, garnish (optional)

Directions
- Chop onions and cilantro. Combine all ingredients in a crock pot.
- Cook for 4 hours on High or cook for 8-9 hours on Low.
- Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.

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Freezer Favorite: Mini Meatballs

These mini meatballs are a favorite. Once you make these, you will never go back to store bought meatballs again...promise! And they have so many uses.

Mini Meatballs



Prep Time: 25 minutes
Cook Time: 15-25 minutes
Yield: 80-90 meatballs

1 large onion, grated
1&1/2 cup fresh grated Parmesan
9 garlic cloves, minced
3 teaspoon salt
3 large eggs
1 teaspoon ground black pepper
3/4 cup dried Italian style bread crumbs
3 pounds ground meat*
1/4 c. ketchup
3/4 c. chopped fresh Italian flat leaf parsley leaves
6 leaves fresh basil, chopped

*We generally make these with a blend of ground turkey and beef. You can choose all turkey, all beef or any combination. These can be very healthy since they are not friend in oil and can be made using 100% lean ground turkey. And they are SO GOOD you'll thank me!


To Prepare

-Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey...making sure to NOT over mix. Working the meat too much will make it tough.

- Shape the turkey mixture into 1 inch-diameter meatballs. Lightly spray a teflon baking sheet with cooking spray. Place meatballs on baking sheet.

Note: Do not overcrowd the meatballs on the pan...I get 4 rows across and 6 down on a standard rimmed baking sheet. You can bake two sheets at once, but switch racks halfway through cooking time.

-Bake meatballs on Teflon (dark) cookie sheet at 400* for 15-25 minutes or until internal temperature reaches 160*F. If you like them a bit more browned than they turn out, just stick them under a low broiler until desired brown crust is added (yummm....my favorite part).


To Freeze

- Flash freeze cooked meatballs on a clean and cool cookie sheet lined with a silpat or wax paper.

- Store in ziplock bag in freezer for up to 1 year.


To Serve

Check these posts for just a few ideas of recipes for using your delicious meatballs!
Part I
Part II
Part III


Note: Recipe adapted from a meatball recipe by Giada de Laurentiis

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Healthy Pizza Night

My husband and I started the South Beach diet a few years back and looked and look for a great whole wheat pizza crust recipe to call our own. Look no further...Martha Stewart delivers with this easy and healthy recipe that even your kids will love. With this recipe you can freeze balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones.

HEALTHY WHOLE WHEAT PIZZA DOUGH


Ingredients
1 1/2 cups warm (115 degrees) water
2 packets (.25 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)


To Prepare
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds.


To Freeze & Serve

For 2 large pizzas:
- Divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

- Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

-Top with sauce and desired ingredients. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.



For 8 personal pizzas:
- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

- Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.

- Turn a large baking sheet upside down; rub with oil. Spread sauce and desired ingredients on pizza shells. Bake until crusts are golden, 18 to 20 minutes.

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Grilled Jalapeno Lime Chicken

Summer is almost over and it's you last chance to use that grill before the long Winter hits. You know, the longer a meat sits in marinade the more the flavors seep in. So why not make life even easier by freezing meats in marinades for future grilling? Here's a great recipe for a flavorful and zesty chicken which can thaw in the freezer the day before your bar-b-que and be ready to throw on the grill.

12 boneless skinless chicken breasts
1 c. orange juice concentrate
2/3 c. chopped onion
1/2 c. lime juice
1/2 c. honey
1 jalapeno pepper (seeded and diced)
2 tsp. ground cumin
2 tsp. fresh lime peel
1/2 tsp. garlic salt
2 cloves (or 2 tsp.) minced garlic
1 gallon size or 12 sandwich size ziplock freezer bag

To Prepare
- combine all ingredients in gallon size freezer bag. Refrigerate for 4 hours.

To Freeze
- Do NOT cook. Freeze all breasts together or in individual portions.

To Serve
- thaw completely in refrigerator for at least 24 hours before serving.
- grill on bar-b-que, making sure the internal temperature of each breast reaches 165*.
- serve with spanish rice or over a fresh green salad with lime wedges.

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Vegetable Enchiladas

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Vegetable Enchiladas



Ingredients

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
16 corn tortillas (6-inch)

To Prepare

- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

- Lightly oil two 8-inch square aluminum baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese.

To Freeze

Cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.


To Serve
- Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil.

- Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.


*recipe and photo from Everyday Food

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Crock Pot : Creamy Italian Chicken

As you know, I think freezers are a staple of quick and easy cooking. But let's talk about the other champion of stress free cooking...the crock pot (AKA slow cooker). If only there was a way to combine the two? Hmmmm......

But there is! And it's easy as pie. With recipes like this one, you can combine ingredients ahead of time and freeze. Then thaw in freezer overnight and pop into your slow cooker in the morning. You'll come home from work and be ready for the easiest and tastiest meal around!

Creamy Italian Chicken
3 pounds of boneless skinless breasts
1 stick (or 1/2 c) butter, cut into 1" cubes
1 pkg. dry Italian salad dressing
1 can condensed cream of chicken soup
8 ounces cream cheese, cut in 1" cubes
1 tablespoon minced onion


To Freeze
- Place all ingredients into a gallon ziplock bag. Label and freeze.

To Cook
- Thaw completely in refrigerator
- Cover and cook on low for 6 – 7 hours.

To Serve
- Serve over *rice or pasta.


Healthy Additions:
- Add frozen or fresh brocolli flourettes 45 minutes before finished cook time.
- Add frozen peas 10 minutes before finished cook time.
- Add 10 oz frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time.

*Click to read recipe for pre-cooking and freezing rice.
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Swiss Steak

Swiss Steak is a method of preparing beef, by means of rolling or pounding, and then braising in an oven. The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it.

Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so-called "cube steak". The meat is typically coated with flour and other seasonings and served with a thick gravy.

This recipe is great for a last minute meal since it goes straight from freezer to oven, with no defrosting time needed.



Make Ahead Swiss Steak

2 lbs round steak, ½" thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, minced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt¼ tsp pepper


To Prepare:

Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.

In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.

In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes.

To Freeze:

Divide skillet contents in half (including tomato sauce mixture), and split between two, 8x8 freezer containers - foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.

To Reheat and Serve:

Remove from freezer while oven is preheating to 400F. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.

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Restaurant Crisp Chicken Burritos

I don't know how many of you have a Taco Time in close proximity to you, but they have a delightful and not-health-conscious menu item called a Crisp Chicken Burrito. And it is delicious. Well here is my family's version of the recipe and it freezes very well. These are mild and creamy, yet have a slight kick.

Crisp Chicken Burritos

Makes 8

3 -4 boneless skinless chicken breasts, finely diced
1/2 cup finely diced onion
1 small can diced green chilies, drained
1 brick cream cheese, cut into cubes
8 (10 inch) flour tortillas
vegetable oil for frying

To Prepare
- saute chicken cubes and onion in a pan until just cooked through.
- remove from heat and add chilies and cream cheese.
- stir until combined and a thick and creamy sauce has formed.
- place 1/2 c. chicken mixture onto tortilla. Roll tightly, folding in sides. I like mine long and skinny, but you can roll them however you like.
- fry, seam side down, in 1/2" pre-heated cooking oil until tortilla is golden brown on both sides.
- drain on paper towels.
- serve with spanich rice and a green salad.

Freezing Options
- You can either freeze these after frying and reheat in microwave.
- You can also freeze before frying, seam side down on a cookie sheet and transfer to gallon size ziplock to store. Fry in oil when ready to eat until chicken filling is warmed through.

Hint
It helps get a fine dice on the chicken if you cut it while it is not completely thawed. If starting from fresh, throw in freezer for 30 minutes before dicing.
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Angie's Tuna Casserole

Okay, I've never been a Tuna Casserole girl, but my husband loves it and because this came from my good friend Angie, I decided to give it a whirl. I'll be making it this week, so I am trying it out at the same time you are. Let me know what you think!

ANGIE'S TUNA CASSEROLE

1, 16 oz box pasta (like shells, bow ties, or egg noodles)

1/2 c frozen peas

2 cans tuna fish

2 cans cream of mushroom soup

1/4-1/2 c sour cream (if you have-ta use mayo, you can)

dash of cayenne pepper (1/8-1/4 tsp)

a few shakes of garlic salt (1/2 tsp?)

1 c cheddar cheese

1/4 c fresh cilantro

crumpled potato chips

To Prepare:

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions, include frozen peas. Drain.

3. In a bowl, mix tuna, soup, sour cream, cayenne pepper, garlic salt, cheese, and cilantro. Add pasta mix. Season to taste (additional salt and/or black pepper).

4. Transfer to 9 X 13 casserole dish.

To Freeze:

- Cover tightly with plastic wrap or foil.

To Serve:

- Crumple potato chips by hand and sprinkle evenly over the top.

- Bake at 350 degrees for 30 minutes if thawed (40-50 minutes if frozen), or until heated through.

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Chicken Rococo

This week's recipe is a good old casserole. I am not prone to casseroles, since I am one of those picky people that doesn't want my corn to touch the gravy on my plate. However, my husband loves a good casserole and he loves brown/wild rice. And so here's a slightly fancy casserole that freezes and reheats well. Enjoy!


Chicken Rococo

Ingredients:
8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

Preparation:
- Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
- Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
- Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
- Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.
- Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

To Freeze: Bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
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Thanksgiving Casserole

Thanksgiving is here and that means food, football and leftovers. Each year after Thanksgiving we make Kentucky Hotbrowns with some of our leftovers, but inevitably, we're still eating leftovers a week later. Now you can make those leftovers into a quick, easy and yummy freezer meal that combines all of the goodness of Thanksgiving dinner, but you can eat it after the Holidays!


Thanksgiving Casserole



3 c. diced turkey meat
1 can cream of mushroom soup
1/3 c. sour cream
1/2 c. diced onions
1 tsp. minced garlic
1/3 c. frozen peas (unthawed)

3 c. prepared stuffing
(or 1 box prepared Chicken StoveTop stuffing)



To prepare:
- Combine all ingredients except stuffing.
- Place in 8x8" disposable aluminum pan.
- Top with stuffing
- Label and seal with aluminum foil.


To cook:
- Thaw in refridgerator for 24 hours.
- Remove foil and bake at 350* for 35-45 minutes until bubbly.

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Easy Stromboli

Do you remember the villain of Disney's Pinocchio? His name is Mr. Stromboli.

He's a big 'ol scary looking Italian man who steals children.
Yikes!

But here's a Stromboli you'll love.

By definition, a Stromboli is a dish similar to a calzone found in North American pizzerias. It is thought to have been named after the 1950 film and consists of top and bottom crusts containing a mix of meats, cheese, and vegetables.

So, let's make a Stromboli that you can personalize and freeze.
On our menu tonight is...

Ham and Cheese Stromboli



1 pkg. Pepperidge Farm Puff Pastry Sheets (freezer section of grocery store)
8-10 slices deli style ham
1-2 c. shredded cheddar cheese
8 oz. sliced mushrooms
5 oz. frozen spinach thawed and squeezed
1 tsp. (or 1 clove) minced garlic
black pepper to taste


- Saute mushrooms garlic and onions in butter. Add spinach. Add pepper to taste. No salt should be needed if using ham.
- Lay out puff pastry on a silpat lined baking sheet. If not using silpat, spray sheet with cooking spray.
- Lay down 4 to 5 slices of ham down center of the pastry sheet.
- Lay veggie mixture on top of ham.
- Add shredded cheese.
- Add another layer of sliced ham.
- Join edges of pastry to form a long tube that is completely sealed.
- Sprinkle a bit of shredded cheddar on top.

Bake @ 400* for 15-20 minutes

To freeze: Wrap tightly in plastic wrap and freeze for up to 6 months. Bake from frozen @ 375* for 40-50 minutes.

I think you can see where this is going. Picky eaters? Cut your veggie filling quantities in half and only put it down one half of Stromboli.

Don't like ham? Spinach? Whatever?
Use what you want. Get creative with what you have on hand...

Try deli sliced chicken, ham and swiss for a Cordon Bleu Stromboli.
Try vegetarian Stromboli with broccoli and cheese.
Try a Italian Stromboli with mozzerella, basil and pepperoni.
The possibilities are endless.*

Depending on your choice you can serve this with soup or a green salad.


*The only caution is try not to add vegetables that contain a lot of water (like tomatoes or zucchini) if you plan on freezing this. Upon baking they will expel too much liquid.

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Shepherd's Pie

I really hate Shepherd's Pie. I always have. My mom's version combined a number of ingredients that I hate. Namely....green beans, tomato sauce, weirdly crusty mashed potatoes. But recently it was 5:30pm and I have no dinner planned yet. I assessed the cupboards and realized I could make a Shepherd's pie, my husband's favorite. Ugh. I could not find a recipe so I winged it and voila!

I feel very sheepish saying this, but it was the best Shepherd's Pie I had ever had. Quickly I jumped up and wrote down the recipe. We decided we're not too into the cheese on top, but if you wanna add it...go for it.



Emilie’s Shepherds Pie

2 lbs. lean ground beef
1 c. diced onion
2 cloves minced garlic
2 large carrots, peeled and diced to 1/4"
1 c. frozen peas
1-2 T. seasoning salt
1 (14 oz.) can tomato sauce
3-4 c. prepared mashed potatoes
2 c. shredded cheddar cheese (optional)
(I used instant potato flakes and it was great!)

-Put carrots into small bowl with 1/4 c. water and cover with plastic. Microwave on high for 6 minutes or until tender. Set aside. (you may also substitute frozen carrots, but it won't taste nearly as homemade)
-Saute onion and garlic until soft. Add beef and fry until brown. Drain. Add seasoning salt and stir to coat meat.
-Add tomato sauce, carrots and peas. Stir to combine.
-In separate bowl make 3-4 c. mashed potatoes using instant potato flakes (or leftover mashed potatoes).
-Pour into 9X13 pan and top with layer of mashed potatoes. Top with shredded cheese.
-Bake at 450* for 15-20 min or until bubbly and slightly brown on top.

To Freeze:
- Cover with Aluminum foil and freeze from up to 3 months.
- Thaw for 24 hours in fridge.
- Bake with foil on at 350* for 20 min. Remove foil and bake 10-15 more minutes or until bubbly and slightly brown on top.

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