Cranberry Chicken - A Freezer Favorite

I don't need to say much about this dish, except don't count it out before you try it!

I have made this freezer meal for many new mommies and I am ALWAYS asked for the recipe.

This recipe comes from the fabulous freezer cookbook "Don't Panic: Dinner's in the Freezer." What a wonderful resource! Worth the money and the time it saves you in meal prep!

Cranberry Chicken

Ingredients
4 boneless, skinless chicken breasts
1 can (15 oz.) whole berry cranberry sauce
8 oz catalina or russian dressing
1 packet of dry onion soup mix

Directions
Put chicken breasts in a gallon freezer bag.

Mix all other ingredients and pour over the chicken in the bag. Freeze bag flat in the freezer.

When you're ready to have it for dinner, pull it out of the freezer and thaw completely in the refrigerator overnight.

Pour all contents of the bag into a greased baking dish and bake uncovered at 350 degrees for 1-1 1/2 hours.

I like to serve this with rice - delicious and easy!

Meatloaf Muffins

To be fair, I actually like these the best in our family. But the boys will eat them so they're getting thrown on this site!

I love this recipe from Kraft Foods because it is EASY and versatile. I also like them because I am a big fan of the crunchy outside of meatloaf and with muffins, you get lots of crunch!

My favorite is the Mexcian variety - I like some spice - and no cheese of course. Stephen would prefer the Italian version with LOTS of mozzarella.

I just made a batch of Mexican and a batch of Italian today, flash froze them and now have them on hand for a quick meal!

Any other variation ideas? Let me know!

Ingredients
For all varitations you'll need the following...
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water

Then you can mix & match your recipe from these options...

Italian
Seasoning - 1 tsp Italian seasoning
Add-in - spaghetti sauce (I used pizza sauce)
Cheese possibilities - shredded mozzarella

Mexican
Seasoning - 2 tsp chili powder
Add-in - salsa or taco sauce
Cheese possibilities - Mexican style

Mediterranean
Seasoning - 1 tsp dried oregano
Add-in - chopped roasted red peppers
Cheese possibilities - crumbled feta

American
Seasoning - 1 tsp garlic powder
Add-in - barbecue sauce
Cheese possibilities - shredded cheddar

Directions
Heat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

Make indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

Bake 30 min. or until meatloaves are done (160°F). Top with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

Mom's BBQs: A Little Update

Sloppy joes. Taverns. Loose meat sandwiches.

We always called them BBQs.

And I'm a little picky about how they taste. So is my husband.

Needless to say I never made them because of this very reason.

Until last night.

I decided to use my mom's recipe which I have always loved. I only changed two things from that beloved recipe:

1. The amount of meat.
2. The type of meat.

My mom's recipe calls for 2 to 2.5 pounds of ground beef. I decided to give it a shot with 3 pounds ground turkey.

GASP.

I did not take a bite until Stephen had because I really wanted to see his reaction. I was really nervous. Isn't that silly?!

He took a bite and...

"Mmmm...very good!"

And we have a winner, folks!!! (Yes, I am always this excited when I find a new food my husband really likes.)

He even asked for another one before the first one was even gone!

So it was a success for our family. Maybe it will be for you too!

Mom's Updated BBQs

Ingredients
3 pounds ground turkey
1 can tomato soup
2 Tbsp dried onion flakes (I actually used 1 Tbsp of Tastefully Simple's Onion Onion)
4 Tbsp ketchup
2 Tbsp yellow mustard
2 Tbsp vinegar
2 Tbsp brown sugar
Salt and pepper to taste

Directions
Brown the meat. Add remaining ingredients and bring to a boil. Turn down heat and simmer for 30 minutes, stirring occasionally to prevent sticking to the bottom. Serve on hamburger buns - or hot dog buns just to make the kids smile!

NOTE: This meat freezes well so don't be afraid to make a lot!

Pizza Pasta Casserole

Another great freezer meal! This is especially great for families with kids - what kid doesn't like spaghetti sauce mixed with fun-shaped pasta, cheese and topped with pepperoni?! And it is SO easy to assemble! Love that!

Sorry, no step-by-step pictures this time. Just a shot of the finished product.

Pizza Pasta Casserole

INGREDIENTS
• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni


DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. I like to write these directions right on the foil so they are helpful wherever they end up!

Chicken Stuffing Casserole

I've been searching for great freezer meals lately. Lots of babies being born, friends in need and freezer space! I love the feeling of having meals in the freezer ready to help out.

This one has been a hit, especially with new moms - not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese - pause for the gasps - but I have had requests for the recipe. That has to be a good sign!

I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!

Here it is...Chicken Stuffing Casserole!



Ingredients:
• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:
Prepare stuffing mixes according to package directions.


Meanwhile, in a large bowl, combine soup and milk; set aside.


You'll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.

Grease the pans.

Spread the stuffing equally into each pan.

Then layer chicken...

corn...

mushrooms...

soup mixture...

and cheese.

I told you it would be full!

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.