BBQ Chicken Pizza

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell & Bonnie Garcia

yields 1 pizza--can easily be doubled or tripled for extra pizzas to freeze

 

Ingredients: 

3 boneless skinless chicken breast halves
1 1/3 cups prepared barbecue sauce, divided
1 pizza crust
6 ounces gouda cheese
6 ounces provolone cheese
1/2 medium red onion, peeled and sliced
1/4 cup cilantro, chopped (reserved for serving day)

Directions:

Marinate chicken in 2/3c. BBQ sauce for 4 hours or up to overnight.  

 

Place chicken and marinade in small baking dish and bake at 350 for 30 minutes or until chicken is tender and no longer pink; Remove from oven.
 

Roll out pizza dough to form crust; you may want to use a round cardboard covered with plastic wrap for this step.

Spread remaining 2/3c. BBQ sauce over crust.  Sprinkle cheeses evenly over crust, leaving 1/2in. border. 

Shred chicken and arrange over cheese, topping with onion.
 

Freeze (if not cooking that day), covering pizza and cardboard with plastic wrap followed by heavy duty foil.
 

Serving day instructions: Preheat oven to 450 degrees. Place frozen pizza on preheated pizza stone and bake 10-12 minutes. Sprinkle with cilantro and serve.

Colorado White Chili

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell, & Bonnie Garcia

Ingredients: 
1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain)
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth

Serving day ingredients
shredded Monterey Jack cheese
sour cream
tortilla chips
 
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.

Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick”, garnish with jalapeno slices.
(yields 6-8 servings)

Chicken Tortilla Soup

Ingredients in each freezer bag:

1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro

Freeze.  Add to slow cooker with 2 cups water and 1 14 oz can chicken broth.  Cook on low for 6-8 hours.

To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil.  cut into strips & spread on baking sheet.  Bake at 400 degrees for 10-15 minutes.

Sausage & Beans

Ingredients in each freezer bag:

1 lb sausage thinly sliced or crumbled
1 onion diced
1 celery stalk chopped
1 TBSP worcestershire
1.5 teaspoons dried mustard
1/4 cup honey
1 can tomatoes w/ diced chilis
1 can butter beans (drained and rinsed)
1 can black beans (rinsed and drained)
1 can garbanzo beans (rinsed & drained)

Freeze.  When ready to cook add to crock pot for 4 hours stirring occasionally.  Serve with shredded cheese and tortilla chips over rice.

Bean Stew (for the freezer & crock pot)

In each freezer bag:
1 cup dried beans (any kind) picked over and rinsed
2 medium carrots, peeled and diced
1 small chopped onion
2 celery stalks, diced
3 Tablespoons uncooked white rice
2 Tablespoons minced garlic
1 teaspoon dried thyme
1/2 tsp salt
1/8 tsp black pepper

Freeze.  When ready to cook add bag to crock pot and add 6 cups chicken or vegetable broth.

Cook on low for 8 hours.

Crock Pot Coconut Chicken Curry

Ingredients in each freezer bag:
3 lbs boneless chicken thighs, chopped
2 lbs chopped butternut squash
2 medium onions chopped
8 minced garlic cloves
1 oz fresh ginger
2 Tablespoons curry powder
1 teaspoon ground corriander
1 teaspoon ground cumin
pinch of salt

Freeze.  When ready to cook add bag to crock pot with 1 can unsweetened coconut milk.  25 minutes before serving add 1 bag frozen peas and 1 more can of coconut milk.  Serve with rice.  Garnish with chopped cashews and cilantro.

Crock Pot Peanut Braised Chicken

Ingredients in each freezer bag:

2 cups onions
2 cups chopped carrots
2 cups zucchini
1 red bell pepper
1/2 tsp grated lime peel
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 Tablespoons flour
4 garlic cloves
2 lbs chicken breasts cubed


Freeze.  When ready to cook add:

3/4 cup chicken broth whisked together with 3 Tablespoons peanut butter

Cook on low for 5-6 hours

In last 5 minutes add in 1 can unsweetened coconut milk and 1 bag frozen peas

Garnish with chopped peanuts and chopped cilantro
Serve over rice.

Sausage & Peppers

Ingredients:
6 italian or chicken sausage
2 green peppers
1 red pepper
1 red onion
4 cloves minced garlic
2 cans italian diced tomatoes
2 tablespoons italian seasoning
noodles or french bread to serve over
mozzarella cheese

Directions:
Mix ingredients in 2 bags.  Seal, lay flat, freeze

On cooking day drizzle with olive oil and cook on low for 6 hours.  Serve over hot noodles or french bread with mozzarella cheese.

Slow Cooker Beef Fajitas

Ingredients:

2 pounds beef round steak sliced into strips
2 8 oz cans diced tomatoes with green chilis
1 large onion
1 green pepper cut into strips
1 red pepper cut into strips
2 tsp cilantro
2 cloves garlic minced
2 tsp chili powder
2 tsp cumin

Directions:
Split ingredients between two freezer bags.  Seal, mix, lay flat and freeze.

On cooking day cook on low for 5-6 hours.  Serve in flour tortillas with sour cream, avocado, cheese etc.

Freezer Friendly Bean Burritos

Ingredients (to serve 8):

• 3/4 cup rice (brown or white)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 3 cans (15 ounces each) pinto beans, drained and rinsed
• 1 bag frozen corn kernels, (10 ounces)
• 6 scallions, thinly sliced
• 8 burrito-size flour tortillas, 10 inches each
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Salsa and sour cream, optional

Directions:

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Helpful Hint:
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Freezer Friendly French Onion Soup

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

Ingredients:

• 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 3/4 cup dry red wine
• FOR CHEESE TOAST (OPTIONAL)
• 4 slices toasted multigrain bread
• 4 ounces sliced Swiss cheese

Directions:

1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Taco Filling for the Freezer

This works great to make and freeze for future meals!

Ingredients:

• 1 tablespoon vegetable oil
• 3 cups finely chopped onions (about 3 medium onions)
• 6 garlic cloves, minced
• 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 pounds lean ground beef
• 1 can (28 ounces) crushed tomatoes
• Coarse salt

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Serve in tortillas, over lettuce for a taco salad, or as the base layer for a taco dip!