I posted this on another board I visit quite a while ago. Since it was all done up and ready I just copied and pasted it here. Ask any questions you have. Enjoy! (sorry if it doesn't copy quite right)
Cheesy Hash Brown Potatoes
1 pkg (32 oz) Hash Brown Potatoes (squares)
2 cans Cream of Potato Soup
8 oz Sour Cream
2 Cups shredded cheddar cheese
Combine all ingredients. Press into casserole dish. Bake at 350 approximately 1 hour until bubbly and potatoes are at desired tenderness.
*When I freeze these I bake them about 45 minutes…just underdone…so when I reheat them they don’t get over done and mushy. I often freeze them in foil mini-loaf pans for smaller quick servings.
Meatloaf Muffins
2 lbs. Ground Beef
1 1/2 C Bread Crumbs or crushed crackers
2 Eggs
3/4 C Water
1/3 C Ketchup
1/2 Envelope Lipton Soup Mix (I prefer Savory Herb and Garlic)
Combine all ingredients. Press into loaf pan. Bake at 350 for approximately 1 hour.
*I often double this recipe when I get a good deal on meat. For freezing I press meatloaf into a large muffin pan (6) and bake. I use a regular muffin pan (12) for Sarah. The muffins make a perfect portion size. Then I flash freeze them (on a cookie sheet just until hard) then put 2 large and 1 small meatloaf muffin in a foodsaver bag and freeze. To serve thaw and reheat in the microwave.
TWICE BAKED POTATOES
by Deb Vaughn
This recipe kind of "happens", that is to say, it varies according to what else is in my fridge or how many potatoes I have on hand. It is very flexible and adaptable!
1) Take as many potatoes as you want to bake, wash well, and prick the skins with a fork in several places. Bake until done. Temperature does not matter - just use whatever setting it is on. Check after 30 minutes, turn or rotate in the oven as needed. (HINT: bake them while you are baking a casserole or breads on the bottom oven shelf and save re-heating your kitchen!)
2) Put potatoes on a wire rack to cool. Once they are able to be handled without scorching your fingers, slice the potatoes in half lengthwise. Scoop out the innards with a spoon and dump them into a large bowl. Set hollowed shells aside on a cookie sheet. Take innards and mash them with a small quantity of butter and milk. Keep adding small amounts until potatoes are a nice mashed consistency. Don't overmash or they will become like glue! (for this reason, I don't use a mixer!!) If you would like to season them, add salt and pepper, and, if you REALLY want to season them, add sauteed minced garlic or onion!)
3) Spoon potatoes back into shell. If you are up for it, use a pastry bag and squeeze them in (more decorative, but they taste the same the un-fancy way!) Top with shredded cheese (our favorites are pepper jack and sharp cheddar). Place back on the cookie sheet and put in the freezer to "flash freeze" until firm (about an hour). Once hard, remove, wrap each shell separately and place in a freezer bag or container.
4) To serve: Bake at 400 degrees for 10 minutes or until heated through and cheese is bubbly. OR microwave about 2 minutes (depends on how many you heat at once
*I got this recipe online somewhere and just copied it. I also mix a little shredded cheese in the “filling” and then some on top. Also great with Bacon Bacon.
Ham and Potato Casserole
Yield: 4 -5 servings
3 tb Margarine
3 tb Flour
1/4 ts Pepper
2 1/2 c Milk
1 lg Onion; chopped
5 c Potatoes; cooked and sliced
2 c Ham; cooked and diced
2 c Cheddar cheese; shredded
Melt margarine in a saucepan over medium heat. Saute onions in butter until tender; stir in flour and pepper with a wire whisk until smooth. Add milk and cook until thickened, stirring constantly. Remove from heat and gently stir in potatoes, ham, and 1 1/2 cups of cheese.
To Freeze: Pour into rigid plastic freezer containers or mini-loaf pans. Top with additional cheddar cheese. Label and freeze.
To Serve: Thaw in refrigerator overnight or in microwave (remove from loaf pan before microwaving). If only partially thawed, place casserole in a small casserole or au gratin dish that has been sprayed with non-stick coating. Bake in microwave or in 350 oven until hot and bubbly.
Note: Frozen diced hash browns can also be used in this dish. This also will probably need salt, but I prefer to add salt upon serving as the salt level of the ham and the cheese affect the amount of salt needed.
*another recipe I got online somewhere.
Pizza Crust (Bread Machine)
1.5 lb 2lb
Water 7-8 oz 9-11 oz
Salt 1/2 tsp 3/4 tsp
Olive Oil (or vegetable oil) 2 Tbsp 3 Tbsp
All Purpose Flour 3 Cups 4 Cups
Active Dry Yeast 1 1/2 tsp 2 tsp
Combine all ingredients into bread pan in the order listed. Start dough cycle (1 hr 30 min). When cycle is finished, roll out onto 12-14 inch pizza pan or jelly roll pan. Let stand 10 minutes. Spread sauce over dough and add toppings. Freeze at this point if desired. Bake in preheated oven at 400 for 15-20 minutes, or until crust is golden brown.
*2lb is usually enough for 2 large pizzas and 1 small (ham and pineapple because I’m the only one who eats it) I also precook just the crusts for about 8-10 minutes. It makes it easier to wrap and freeze.
Tater Tot Casserole
1 lb ground beef (browned)
1 can cream of mushroom soup
6-8 slices American or Velveeta cheese
16 oz corn
1/2 bag frozen tater tots
Layer in order listed above in a casserole dish. Bake at 350 for approximately 1 hour.
*I prepare this fully (but not cooked) and freeze it right in the casserole dish. I suppose you could cook it before freezing but I just haven’t. No reason why.
Pancakes
Aunt Jimima Buttermilk Pancakes Complete…just add water.
With my giant griddle I can make up a TON of these. Then I flash freeze them until hard then freeze them in portion sizes with the foodsaver.
Sloppy Joes
1 lb ground beef, browned and drained
1 can Manwich
Prepare as directed on can. Cool. Freeze with foodsaver.
Burritos
1 lb ground beef, browned and drained
1 large can of enchilada sauce
1 can refried beans
8-10 flour tortillas
2-3 cups shredded cheddar cheese
chopped onions (optional)
Brown and drain ground beef. Add just enough enchilada sauce to coat beef. Warm refried beans just enough to make them easy to spread. Spread about 1-2 Tbsp of enchilada sauce on a tortilla. Spread refried beans and ground beef down center of tortilla. (and onions if desired). Fold in thirds and place in a greased casserole dish seam side down. Repeat with remaining ingredients. Place burritos close together but not quite touching. Cover burritos with remaining enchilada sauce and top with shredded cheese. Bake at 350-400 for 10-15 minutes or until cheese is melted.
*I freeze these right in the casserole dish fully prepared but uncooked.
Ham and cheese omelet muffins
Eggs
Half and Half (or 2% milk)
Diced ham
Shredded cheese
Diced onions, green peppers, etc. optional ingredients
Salt and pepper
Combine h/h and eggs as if you were preparing an omelet or scrambled eggs. Sprinkle in salt and pepper. Place ham and cheese, about a Tbsp of each, (and optional filling) in a greased large (6)muffin pan. (perfect portion size) Pour egg mixture over filling about 2/3 full. Stir gently with a fork just to help lift and distribute filling. Bake at 350 until set…30 minutes or so. Cool then flash freeze and freeze with foodsaver.
*If you’re doing this for a meal right away, not for freezing in portion sizes, you can make this in a loaf pan then serve in slices.
Chicken Fettuccine Alfredo
2-3 chicken breasts, cut into small chunks
Olive Oil
1-2 cloves of garlic, pressed, or 1-2 tsp of Garlic Garlic
8 oz fettuccine noodles
1/2 cup butter or margarine
1/2 cup heavy cream (whipping cream)
3/4 cup grated Parmesan cheese
chopped fresh parsley (optional)
Saute garlic and chicken chunks in a skillet with olive oil. Cook thoroughly. Cook fettuccine as directed on package. While fettuccine is cooking, melt butter in a 2 quart saucepan over low heat. Add heavy cream and whisk while slowly adding parmesan cheese. Continue to whisk constantly until very well blended. Simmer on low another 2-5 minutes, whisking often. Let set sauce set 5-10 minutes to thicken. Drain fettuccine. Place fettuccine on plate then add chicken. Pour on alfredo sauce and toss. Sprinkle with parsley, if desired.
*I keep cooked cubed chicken in the freeze to make this meal even quicker.
Chicken and noodles
(the good way, with mashed potatoes)
4-6 Potatoes (peeled and cut)
4 Boneless Skinless Chicken Breasts
2 Cans Cream of Chicken Soup
16 oz Egg Noodles (cooked)
Layer potatoes on the bottom of Crock Pot. Place chicken on top of potatoes. Pour on cream of chicken soup. Slow cook on low 6-8 hours. Remove chicken. Put potatoes in a medium bowl and mash well or beat with mixer. Add soup from crock pot or milk as necessary. Serve with cooked noodles.
(the quick and easy way)
Boil and drain noodles. Add precooked cubed chicken and cream of chicken soup. Mix well. Continue to heat about 5-10 minutes.
Lots of freezer recipes
I've been boo'd!
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