Got this recipe from my sister-in-law, Jodi, when I was having surgery and she made us some freezer meals. It freezes beautifully and it's delicious topped with chips, cheese, onions, tomatoes, sour cream, or whatever you want. Scott really likes this soup (even though he'll tell you that he doesn't like soup).
Chicken Tortilla Soup
Recipe Source: Jodi
Serving Size: 12
Categories: Chicken, Crock Pot, Food Storage Recipe, Freezer Recipes, Pasta, Grains, & Legumes, Quick & Easy, Soups, Sandwiches, & Sauces
Rating: 7 - Very Good (out of 10)
4 large chicken breasts, no skin, no bone
2 - 15 oz Mexican stewed tomatoes
4 ounces green chiles -- chopped
2 - 15 oz black beans -- undrained
1 cup salsa
14 ounces tomato sauce
tortilla chips
cheese
Combine all ingredients except chips and cheese in a large slow cooker. Cover. Cook on low 8 hours. Just before serving remove chicken breasts and slice into bite sized pieces. Stir into soup.
To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips and top with cheese.
FREEZER DIRECTIONS:
PREPARATION: Place everything except chips and cheese in a labelled freezer bag and freeze flat. (Alternately, you could leave out the canned ingredients and add them when you cook, but it is always good to have at least some liquid in with the meat which helps keep the meat from getting freezer burned.) Or you could even cook the soup and then freeze it.
TO SERVE: Thaw. Follow above cooking instructions.
Serving Ideas : Top with tortilla chips or Fritos, cheese, onions, tomatoes, sour cream, etc.
NOTES : Jen's Notes: Half of this recipe is just the perfect size for my 3.5-quart slow cooker. I don't usually need to cook meals in my slow cooker as long as the recipes call for, so I cook this for about 4 hours.
Saturday, October 25, 2008
Wednesday, October 22, 2008
Pasta with Meat Sauce Bake
I made up this recipe myself. It's really easy and Scott always likes it!
Pasta with Meat Sauce Bake
Recipe By: Jennifer Gabbert
Serving Size: 6
Categories: Casseroles, Food Storage Recipe, Freezer Recipes, Gound Beef or Turkey, Pasta, Grains, & Legumes, Quick & Easy
6 ounces rotini pasta (I love Ronzoni Smart Taste) -- uncooked
18 ounces spaghetti sauce -- to taste
2/3 pound lean ground beef -- cooked and drained
1 1/2 cups warm water (1 1/2 to 2 cups)
1/4 cup parmesan cheese -- to taste
3 ounces mozzarella cheese -- shredded
Preheat oven to 375 degreesF. In a bowl, mix sauce, hamburger, water, and parmesan cheese. Spray an 8x8 pan with cooking spray. Place pasta in the bottom of the pan and pour sauce mixture over the pasta. Mix a little to make sure to coat the pasta, adding more water if pasta is not covered well with sauce. Top with cheese.
Cover tightly with aluminum foil and bake at 375 degreesF for 50-60 minutes or until pasta is cooked and tender. Cool for 5 minutes, covered.
FREEZER DIRECTIONS:
ADVANCED PREP: Cook ground beef. Grate cheese.
PREPARATION: Place uncooked pasta in a labelled quart freezer bag. Place sauce, cooked ground beef, and parmesan cheese in a labelled gallon freezer bag; you can also add the water at this point or wait until you cook the casserole. Place the mozzarella cheese in a pint labelled freezer bag. Bag these all together and freeze flat.
TO SERVE: Thaw. Add water to sauce mixture and mix well if you didn't add water when you froze it. Follow the above cooking instructions starting with preheating the oven to 375 degreesF.
Serving Ideas : Serve with a green salad and french bread.
NOTES : Cooking time may vary. Every time you look under the aluminum foil to check to see if it's done, you let all the steam out that cooks the pasta, so don't check it until it is almost done.
Jen's Notes: I usually use All Purpose Ground Meat Mix from the Make-A-Mix cookbook by Eliason, Harward, and Westover.
3/19/08 Made this recipe up and Scott really liked it. Tasted kind of lasagna-ie, but was way easier.
Pasta with Meat Sauce Bake
Recipe By: Jennifer Gabbert
Serving Size: 6
Categories: Casseroles, Food Storage Recipe, Freezer Recipes, Gound Beef or Turkey, Pasta, Grains, & Legumes, Quick & Easy
6 ounces rotini pasta (I love Ronzoni Smart Taste) -- uncooked
18 ounces spaghetti sauce -- to taste
2/3 pound lean ground beef -- cooked and drained
1 1/2 cups warm water (1 1/2 to 2 cups)
1/4 cup parmesan cheese -- to taste
3 ounces mozzarella cheese -- shredded
Preheat oven to 375 degreesF. In a bowl, mix sauce, hamburger, water, and parmesan cheese. Spray an 8x8 pan with cooking spray. Place pasta in the bottom of the pan and pour sauce mixture over the pasta. Mix a little to make sure to coat the pasta, adding more water if pasta is not covered well with sauce. Top with cheese.
Cover tightly with aluminum foil and bake at 375 degreesF for 50-60 minutes or until pasta is cooked and tender. Cool for 5 minutes, covered.
FREEZER DIRECTIONS:
ADVANCED PREP: Cook ground beef. Grate cheese.
PREPARATION: Place uncooked pasta in a labelled quart freezer bag. Place sauce, cooked ground beef, and parmesan cheese in a labelled gallon freezer bag; you can also add the water at this point or wait until you cook the casserole. Place the mozzarella cheese in a pint labelled freezer bag. Bag these all together and freeze flat.
TO SERVE: Thaw. Add water to sauce mixture and mix well if you didn't add water when you froze it. Follow the above cooking instructions starting with preheating the oven to 375 degreesF.
Serving Ideas : Serve with a green salad and french bread.
NOTES : Cooking time may vary. Every time you look under the aluminum foil to check to see if it's done, you let all the steam out that cooks the pasta, so don't check it until it is almost done.
Jen's Notes: I usually use All Purpose Ground Meat Mix from the Make-A-Mix cookbook by Eliason, Harward, and Westover.
3/19/08 Made this recipe up and Scott really liked it. Tasted kind of lasagna-ie, but was way easier.
Saturday, October 11, 2008
Brooke's Best Bombshell Brownies
These brownies are so good and rich, and they're easy, too. I first found this recipe while I was on a special diet for medical reasons, and I was chomping at the bit for something satisfying. These brownies fit the bill and I had all the ingredients in my pantry.
Brooke's Best Bombshell Brownies
Brooke's Description: "These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!"
Servings: 24
Categories: Cookies and Candy, Low Iodine Diet
1 cup butter -- melted
3 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
LOW IODINE DIET DIRECTIONS: Use oil (I use safflower oil) instead of butter. Use egg whites instead of whole eggs. Use non-iodized salt. No chocolate chips.
Source: www.allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx
NOTES : Received 4.5 stars out of 5, with 235 reviews on allrecipes.com. Some people used some brown sugar instead of granulated.
JEN'S NOTES: 5/06/08 Halved the recipe. Used the LID Directions and they were really good, in fact, so good that I have never tried the original recipe. The top and bottom were crispy with the middle chewy. They were VERY rich and I cut them into brownie bites and froze them - perfect size for a small snack.
Brooke's Best Bombshell Brownies
Brooke's Description: "These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!"
Servings: 24
Categories: Cookies and Candy, Low Iodine Diet
1 cup butter -- melted
3 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
LOW IODINE DIET DIRECTIONS: Use oil (I use safflower oil) instead of butter. Use egg whites instead of whole eggs. Use non-iodized salt. No chocolate chips.
Source: www.allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx
NOTES : Received 4.5 stars out of 5, with 235 reviews on allrecipes.com. Some people used some brown sugar instead of granulated.
JEN'S NOTES: 5/06/08 Halved the recipe. Used the LID Directions and they were really good, in fact, so good that I have never tried the original recipe. The top and bottom were crispy with the middle chewy. They were VERY rich and I cut them into brownie bites and froze them - perfect size for a small snack.
Friday, September 19, 2008
Chicken and Rice Bake
This recipe is one of my favorite freezer recipes just because it is so easy.
CHICKEN AND RICE BAKE (WITH VARIATIONS)
Categories: "Dump" Chicken, Casseroles, Chicken, Freezer Recipes, Pasta, Grains, & Legumes
1 can Cream of Mushroom soup
1 1/2 cups water or chicken broth
3/4 cup uncooked regular white rice
1/4 tsp. Paprika
2 large chicken breasts, no skin, no bone, cut into pieces
8 ounces frozen veggies (usually California mix) -- optional
TO FREEZE: Dump all ingredients except frozen veggies into 1 gallon Ziploc freezer bag. Place frozen veggies in a separate freezer bag. Bag the two together and lay flat in freezer.
TO SERVE: Thaw rice mixture in refrigerator, leaving the frozen veggies in the freezer. Place all ingredients in a 2 quart shallow baking dish. Cover tightly with foil. Bake at 375 degrees F for 60-75 minutes or until chicken and rice are done in the middle. (It will take less time to cook if you are not using frozen veggies.)
Source: Christy's Once a Month Cooking
Internet Address: http://www.christysclipart.com/oamc2.html#CHICKEN
NOTES : Christy's Notes: I also like this one made with cream of chicken and cream of asparagus soup. Add cut up asparagus to the latter for a summer treat! The original recipe calls for 1 cup water and 4 whole chicken breasts, and no frozen veggies.
JEN'S NOTES: Christy's original recipe does not include frozen veggies. Every time I use frozen veggies it takes about 1 hour and 15 minutes to cook through. This recipe is so easy and there are so many ways to vary the recipe. You can use any kind of cream of ??? soup and/or any kind of cheese soup. You can often use any kind of frozen veggies, I really like the California blend with broccoli, cauliflower, and carrots. You can even switch up the type of meat (about 1 lb of meat works well). Omit paprika if it seems like it doesn't fit. Often times I use leftover rotisserie chicken and it is really good. You can use any kind of cooked chicken, but it helps to add a little extra water when you don't have the juices from the uncooked chicken. You can also replace the white rice with instant brown rice, you just have to make the conversion based on how much rice you will need when it's cooked.
VARIATIONS:
FOR HAM, CHEESE, AND CHICKEN BAKE: Use cheddar cheese soup, 1 cup cubed ham, 1/2 lb chicken, 2-4 oz grated cheddar cheese, and California blend frozen veggies. The rest of the recipe is the same. (Scott really likes this one.)
FOR CHEESY CHICKEN BAKE: Use cheddar cheese soup and 2-4 oz grated cheddar cheese.
FOR CHICKEN & BROCCOLI BAKE: Use cheddar cheese soup or cheddar broccoli soup or cream of broccoli. Use frozen broccoli. Maybe throw in 2-4 oz grated cheddar cheese if you want it cheesy.
FOR CHICKEN & MUSHROOM GARLIC BAKE: Use mushroom and roasted garlic soup. Optional: Add 1/2 cup Parmesan cheese and/or top with Parmesan.
CHICKEN AND RICE BAKE (WITH VARIATIONS)
Categories: "Dump" Chicken, Casseroles, Chicken, Freezer Recipes, Pasta, Grains, & Legumes
1 can Cream of Mushroom soup
1 1/2 cups water or chicken broth
3/4 cup uncooked regular white rice
1/4 tsp. Paprika
2 large chicken breasts, no skin, no bone, cut into pieces
8 ounces frozen veggies (usually California mix) -- optional
TO FREEZE: Dump all ingredients except frozen veggies into 1 gallon Ziploc freezer bag. Place frozen veggies in a separate freezer bag. Bag the two together and lay flat in freezer.
TO SERVE: Thaw rice mixture in refrigerator, leaving the frozen veggies in the freezer. Place all ingredients in a 2 quart shallow baking dish. Cover tightly with foil. Bake at 375 degrees F for 60-75 minutes or until chicken and rice are done in the middle. (It will take less time to cook if you are not using frozen veggies.)
Source: Christy's Once a Month Cooking
Internet Address: http://www.christysclipart.com/oamc2.html#CHICKEN
NOTES : Christy's Notes: I also like this one made with cream of chicken and cream of asparagus soup. Add cut up asparagus to the latter for a summer treat! The original recipe calls for 1 cup water and 4 whole chicken breasts, and no frozen veggies.
JEN'S NOTES: Christy's original recipe does not include frozen veggies. Every time I use frozen veggies it takes about 1 hour and 15 minutes to cook through. This recipe is so easy and there are so many ways to vary the recipe. You can use any kind of cream of ??? soup and/or any kind of cheese soup. You can often use any kind of frozen veggies, I really like the California blend with broccoli, cauliflower, and carrots. You can even switch up the type of meat (about 1 lb of meat works well). Omit paprika if it seems like it doesn't fit. Often times I use leftover rotisserie chicken and it is really good. You can use any kind of cooked chicken, but it helps to add a little extra water when you don't have the juices from the uncooked chicken. You can also replace the white rice with instant brown rice, you just have to make the conversion based on how much rice you will need when it's cooked.
VARIATIONS:
FOR HAM, CHEESE, AND CHICKEN BAKE: Use cheddar cheese soup, 1 cup cubed ham, 1/2 lb chicken, 2-4 oz grated cheddar cheese, and California blend frozen veggies. The rest of the recipe is the same. (Scott really likes this one.)
FOR CHEESY CHICKEN BAKE: Use cheddar cheese soup and 2-4 oz grated cheddar cheese.
FOR CHICKEN & BROCCOLI BAKE: Use cheddar cheese soup or cheddar broccoli soup or cream of broccoli. Use frozen broccoli. Maybe throw in 2-4 oz grated cheddar cheese if you want it cheesy.
FOR CHICKEN & MUSHROOM GARLIC BAKE: Use mushroom and roasted garlic soup. Optional: Add 1/2 cup Parmesan cheese and/or top with Parmesan.
Apricot or Peach Glazed Chicken
APRICOT OR PEACH GLAZED CHICKEN
Categories: "Dump" Chicken, Chicken, Freezer Recipes, Low Iodine Diet
1/2 c. Catalina or Italian dressing
1/4 c. apricot or peach preserves or apricot-pineapple preserves
2 1/2 lbs. Chicken pieces -- (2 1/2 to 3)
TO FREEZE: Dump all ingredients into labelled 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Thaw in refrigerator. Bake at 375 degrees for 30 - 45 minutes or until chicken is done. This is also a nice grill recipe.
If you want, you can just dump all of the ingredients in a pan and bake it without freezing.
LOW IODINE DIET DIRECTIONS: Use Italian dressing that you make yourself so you can make it LID (look online for a recipe - I like www.allrecipes.com). Make sure the preserves don't have anything in them that aren't on the diet.
Source: Christy's Once A Month Cooking
Internet address: www.christysclipart.com/oamc2.html#CHICKEN
Serving Ideas : Serve with rice or potatoes or pasta, and some veggies.
NOTES : The original recipe calls for 2 tsp optional ground ginger.
Christy's Notes: Her husband gave this three stars (out of four).
Jen's Notes: 9/16/05 I used Catalina dressing and apricot preserves w/ no ginger and it was pretty tasty. I usually use low-sugar preserves.
Categories: "Dump" Chicken, Chicken, Freezer Recipes, Low Iodine Diet
1/2 c. Catalina or Italian dressing
1/4 c. apricot or peach preserves or apricot-pineapple preserves
2 1/2 lbs. Chicken pieces -- (2 1/2 to 3)
TO FREEZE: Dump all ingredients into labelled 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Thaw in refrigerator. Bake at 375 degrees for 30 - 45 minutes or until chicken is done. This is also a nice grill recipe.
If you want, you can just dump all of the ingredients in a pan and bake it without freezing.
LOW IODINE DIET DIRECTIONS: Use Italian dressing that you make yourself so you can make it LID (look online for a recipe - I like www.allrecipes.com). Make sure the preserves don't have anything in them that aren't on the diet.
Source: Christy's Once A Month Cooking
Internet address: www.christysclipart.com/oamc2.html#CHICKEN
Serving Ideas : Serve with rice or potatoes or pasta, and some veggies.
NOTES : The original recipe calls for 2 tsp optional ground ginger.
Christy's Notes: Her husband gave this three stars (out of four).
Jen's Notes: 9/16/05 I used Catalina dressing and apricot preserves w/ no ginger and it was pretty tasty. I usually use low-sugar preserves.
Polynesian Barbecue Pork Chops
This recipe comes from 30 Day Gourmet at http://www.30daygourmet.com/. It is one of my favorite places to get good freezer recipes.
POLYNESIAN BARBECUE PORK CHOPS
Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.
Servings: 6
6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar
ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.
PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.
TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.
LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.
Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp
Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.
POLYNESIAN BARBECUE PORK CHOPS
Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.
Servings: 6
6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar
ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.
PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.
TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.
LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.
Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp
Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.
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