Portabello Parmesan

1/2 C herb and garlic bread crumbs

3/4 C grated parmesan

1 tsp paprika

2 tbsp dried parsley

3 eggs

1/2 tsp ground black pepper

1 tsp garlic powder

1 tsp oregano leaves

4 portabello mushrooms

1 1/2 C shredded mozzarella cheese

1 C garlic and basil marinara sauce

Preheat oven to 400. Line a cookie sheet with foil and place oven safe cooling rack on cookie sheet. Combine bread crumbs, 1/2 C parmesan, paprika and parsley in a shallow bowl. In a seperate bowl, combine eggs, pepper, garlic and oregano. Wisk to mix well. Dip mushrooms in egg mixture, coat well. Transfer to bread crumb mixture and again coat well. Place steam side down on the cooling rack. Cook for 30 minutes. Remove cookie sheet from oven and gently flip mushrooms so they are stem up. Sprinkle remaining parmesan on mushrooms. Place 1/4 of the mozzarella cheese on each mushroom and top with a 1/4 C marinara sauce. Increase oven temp to 450 and bake an additional 10 minutes or until cheese is completely melted.

(inspired by Baked Portabello Parmesan by One Perfect Bite)

Chicken Bake

1/2 Stuffing Recipe
1/2 Cream of Chicken Soup Recipe
4 chicken breasts, uncooked

Preheat oven to 375. Place chicken breast in the bottom of a greased 9x13 pan. Cover with cream of chicken soup. Spoon stuffing over the top. Cook uncovered for 45 minutes.

To Freeze: Do not cook, thaw all the way through before cooking.

(inspired by Chicken Stuffing Bake by Once a Month Mom)

Cream of Chicken Soup

1 1/2 C chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
3/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.

(inspired by Homemade Condensed Cream of Chicken Soup by Tammy's Recipes)

Bread Stuffing

1/2 C butter
3 large celery stock, finely chopped
1 medium onion, finely chopped
1 tsp ground thyme
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground sage
1/2 tsp poultry seasoning
15 sliced of white bread, cubed
1 1/2 C chicken broth


Melt butter in a large stock pot. Add celery and onion and cook until onion is translucent. Stir in thyme, salt, pepper, sage and poultry seasoning. Remove from heat and add bread cubes and coat well. Slowly add chicken broth stirring constantly, ensuring the bread is coated well.


(inspired by Bread Stuffing by Betty Crocker)

Cowboy Casserole

1 1/2 lbs. lean ground hamburger (or turkey)
1 medium onion, finely chopped
1 tsp olive oil
3 cloves garlic, minced
2 cans heart healthy cream of mushroom soup
1/2 C milk
5 tbsp fat free sour cream
3 cups frozen sweet corn
2 C cheddar cheese
1/2 bag extra crispy tater tots

Preheat oven to 350. In a medium skillet saute onion in olive oil until translucent. Add beef and garlic and brown meat. While the meat cooks, mix soup, milk and sour cream together in a large mixing bowl. Add corn and 1 cup cheese. When the meat is browned, add that to the soup mixture. Pour the Soup mixture into a 9x13 pan, layer with tater tots on top and cover with 1 cup cheese. Bake for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

To Freeze: Follow directions until baking. To cook, thaw casserole and bake at 350 for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

(inspired by Cowboy Casserole by The Cutting Edge of Ordinary)

Butternut Squash Risotto

2 tbsp olive oil

1 onion, finely chopped

1 lb butternut squash, peeled and cut into small cubes

2 cloves garlic

1/2 tsp slat

1/4 tsp pepper

3/4 C long grain brown rice

1 C dry Riesling

2 cans (14.5 oz.) vegetable broth

1/2 tsp ground thyme

1/4 C grated Romano cheese

Heat oil in a medium saucepan over medium heat. Add onion stirring occasionally and cook until tender, about 6-8 minutes. Add butternut squash, garlic, salt and pepper. Cover and cook for 5 minutes. Stir in rice and cook for 1 minute. Add wine and cook uncovered until absorbed. Add one can of broth and cook uncovered until absorbed. Add the remaining can of broth and cook uncovered until rice is tender and creamy, about 10 minutes. Add thyme and cheese. Serve warm with additional cheese on top of desired.

(inspired by Butternut Squash Risotto, by WomansDay)

Oven Baked Turkey Chimichangas

1 1/2 lb. ground turkey

2 tbsp taco seasoning

1 1/4 C water

1 medium onion (diced)

1 tsp ground cumin

2 tsp ground oregano

7 oz. fire roasted chilies (diced)

1 vine ripened tomato (diced)

1/2 C fat free sour cream

1 C cheese

3 tbsp melted butter

6 flour tortillas

Preheat oven to 450 degrees. Saute turkey until cooked through and starting to brown. Add water, onion and taco and let liquid has reduce to 2/3. Add cumin, oregano, cilantro, chilies and tomatoes.

Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and Cheddar cheese. Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt.

With all the fixins!

(inspired by Oven Baked Chimichangas, by Tasty Kitchen)

Pork Chops and Gravy

3/4 C flour

1/2 tsp ground mustard

1/2 tsp garlic powder

1/8 tsp seasoning salt

1/8 tsp pepper

4 boneless pork loin chops

2 tsp vegetable oil

1 (14.5oz) can chicken broth

In a gallon freezer bag, combine 1/2 C flour, mustard, garlic powder, seasoning salt and pepper. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side. Transfer to a slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 31/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

To Freeze: Place 1/4 C flour and broth in a gallon freezer bag and shake well to mix. add cooked pork chops.  When ready to eat, place in slow cooker on low for 3 to 3 1/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

(inspired by Slow Cooker Pork Chops, by Taste of Home)

Easy Breaded Pork Chops

1/4 C fat free milk

1/4 C grated parmessan cheese

1/4 C seasoned bread crumbs

1/8 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

4 boneless pork loin chops

Preheat oven to 375. Place milk in a small bowl. In another small bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture. Bake for 9-11 minutes or until juices run clear.

To Freeze: Place coated pork chops in a gallon freezer bag.  When ready to eat, defrost in fridge and cook at 375 for 9-11 minutes or until juices run clear.

(inspired by Busy Day Pork Chops, by Taste of Home)

Cranberry Pork Roast

3 lb. pork loin roast
1 tsp  ginger, ground
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1 (16-ounce) can whole berry cranberry sauce
1 clove garlic, minced
1/3 cup cranberry juice
3 tbsp lemon juice

Place all ingredients in one gallon freezer bag, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Cranberry Pork Roast, by A Year of Slow Cooking)

Roasted Corn and Bacon Chowder

10 ears corn, husked

2 tbsp olive oil

18 slices of bacon

3 celery stocks, chopped

1 onion, chopped

1tsp garlic, minced

2 baking potatoes, peeled, and diced

4 cups 1% milk

2 cans creamed corn

1 tsp salt

1 tbsp pepper

Preheat grill. Brush with olive oil. When cool scrape corn kernels off cob using a sharp knife. Set kernels aside. Preheat oven to 400 degrees. Lay out bacon on 2 cookie edged cookie sheets. Bake for 30 minutes. When crisp remove from oven and cool. Do not discard grease from 1 pan. Cut celery and onion and add to large stock pot. When bacon is done add bacon and grease (optional) to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent. Add garlic and cook for 1 minute. Add all grilled corn kernels, potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Roasted Corn and Bacon Chowder and Beer Bread, by Stone Gable)

Beef Stew

1 C onion, diced
3 C beef broth
2 C carrot, diced
2 tbsp brown sugar
1 C cubed red potato
1 tsp salt
1 C frozen peas
2 tsp worcestershire sauce
1 ½ lb. stew meat
½ tsp pepper
¼. tsp Thyme, ground
3 tbsp Flour
1 tsp garlic, minced
2 tsp tomato paste

Place all ingredients in one gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Beef Stew, by Real Mom Kitchen)

Barbecue Chicken

3 sweet potatoes, chopped and peeled
2 large green pepper, cut into strips
1 red pepper, cut into strips
1 zucchini, chopped
1 onion, chopped
1 tbsp quick cooking tapioca
3 chicken breasts, cut into 1 inch pieces
1 8oz can of tomato sauce
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard

1 clove garlic, minced
1/4 tsp salt
Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Mexican Chicken

3 tbsp all-purpose flour
1.5 tsp ground cumin
4 chicken breasts, cut into 1 inch pieces
2 sweet potatoes, chopped and peeled
2.5 C baby carrots
2 C mango, chopped
1 C onion, chopped
1 zucchini, chopped
2 cloves garlic, minced
1 tsp chicken bouillon

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Goulash

3 C chopped onions
2.5 C green peppers, chopped
4 cans of beets, sliced
2 C of carrots
3 cloves garlic, minced
3 lbs. beef stew meat, cut into one inch cubes
1 6 oz. can tomato paste
4 tsp paprika
1/4 tsp ground black pepper
4 C hot cooked noodles
1/2 C dairy sour cream

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Cream of Asparagus Soup

1 tbsp olive oil

3 lbs asparagus, woody end removed and cut into 2 inch pieces

1 medium onion, chopped

2 large potatoes, peeled and cubed

7 C chicken stock

salt and pepper

2 C low fat cottage cheese

1 C fat free sour cream

Heat oil in a large soup pot over medium heat. When hot add asparagus and onion. Cook for 8-10 minutes, stirring occasionally. Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes. Remove from heat and add cottage cheese and sour cream. Blend until smooth in a blender and blend until smooth. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

 (inspired by Cream of Asparagus Soup, by Stone Gable)

Apple Pork Chops

6 apples, peeled & sliced
¾ C sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp gound cloves
½ tsp ground allspice
1 1/2 lb. pork chops

Place pork chops in the bottom of a slow cooker. In a separate gallon zippered bag place all of the ingredients except the pork chops. Mix. Once mixed, dump on top of pork chops in the slow cooker. Cook on low 6-8 hour or high 3-4 hours.

To Freeze: Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on low 6-8 hour or high 3-4 hours.

(inspired by Apple Pie Pork Chops, by Once a Month Mom)

Turkey Chili

1 medium onion, chopped

1 red pepper, chopped
3 garlic cloves, minced

1 ½ lb. ground turkey, cooked
2 (15 oz.) can pinto beans, undrained
2 (15 oz.) can kidney beans, drained
2 (15 oz.) can black beans

2 can (14-1/2 ounces) diced tomatoes, undrained

1 can tomato paste

1 can tomato sauce

2 tsp chili powder

1/2 tsp red pepper flakes

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

Black Bean and Pumpkin Chili

1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 C chicken broth
2cans (15 ounces each) black beans, rinsed and drained
1 lb. ground chicken, cooked
1 can (15 ounces) solid-pack pumpkin
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Black Bean 'n' Pumpkin Chili by Taste of Home)

Creamy Chicken Rice Soup

1 tbsp olive oil

1 onion, chopped

3 carrots, peeled and finely sliced

3 sticks of celery, sliced

64 oz chicken stock

8 oz. fat free cream cheese

1 can evaporated milk

1 box wild rice with the flavor packet

2 C prepared white rice

2-3 cups chicken, cooked and dice

In a large stock pot, heat oil and add onion, carrots and celery and cook for 4-5 minuets until onions are translucent. Cut cream cheese into chunks and add to the veggies. Add the evaporated milk and chicken stock. Bring to a simmer for 5 minutes. Add the boxed rice and flavor packet. Cook rice according to the box. Add prepared rice and diced chicken and heat through. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

Roasted Tomato and Basil Soup

6 C cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 cloves garlic, minced
1 medium onion, chopped
2 (14.5 oz) cans diced tomatoes, with juice
2 (14.5 oz) cans chicken broth
1 tbsp sweet dried basil
1/2 tbsp red pepper flakes
1 C half and half (optional)

Preheat oven to 400. Combine cherry tomatoes, 2 tbsp olive oil and salt and pepper in a bowl. Stir until tomatoes are well coated. Pour tomatoes onto a baking sheet, spreading out into a single layer and bake for 45 minutes. After tomatoes have baked, in a large pot heat the butter and remaining olive oil. Add garlic and onion and saute until onions are translucent. Add canned tomatoes, chicken broth, basil, red pepper flakes and roasted tomatoes including the liquid from the baking sheet. Bring to a boil, then reduce heat to medium-low and partially cove. Cook for 40 minutes. Blend soup until smooth in a food processor or blender. Return to pot and add half and half. Warm over medium heat, but do not boil. Serve hot.


(inspired by Roasted Tomato Soup with Grilled Cheese Croutons, by Cafe Chocolada)

Lasagna Soup

1 lb. ground beef 1 large onions, chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 oz. tomato paste
1 28-oz. can diced tomatoes
6 c. chicken broth
8 oz. pasta
1/2 c. finely chopped fresh basil leaves
salt and ground black pepper, to taste

Cheese Mixture
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

In a large pot over  medium heat cook beef, be sure to break it into small pieces. Brown beef and add onions, cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate.

Add diced tomatoes and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Stir in basil and season to taste with salt and black pepper.

While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place about 1/3 C of the cheese mixture in each soup bowl, ladle the hot soup over the cheese  and sprinkle some of the mozzarella on top.

Caprese and Avocado Salad

10 oz. cherry tomatoes, quartered
15 oz. mozzarella balls, cut in half
2 avocado, peeled and cubed
1/3 C basil
2 tbsp parsley
1/4 C lemon juice
1/4 C olive oil
1/4 tbsp pepper
1/8 tsp salt

In a large bowl combine tomatoes and mozzarella. Place basil, parsley, lemon juice and olive oil in a blender and blend until basil is very fine. Mix with tomato and mozzarella. Place in the refrigerator for 1 hour. Add avocado, salt and pepper before serving and mix well. Use a slotted spoon to serve.



(inspired by Mozzarella, Tomato and Avocado Salad, by Ashley's Cooking Adventures)

Carrot Macaroni & Cheese

3/4 lb. carrots, peeled and sliced
Juice and zest from one orange (zest orange with vegetable peeler)
1/4 C water
1 C butternut squash puree (optional)
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp red pepper flakes
2 cloves garlic, minced
16 oz. pinwheel pasta
1 C sharp cheddar cheese
1/2 C milk


In a medium saucepan, combine carrots, zest juice and water. Bring to a boil, cover and simmer for 30 minutes. Cook pasta according to box. Pre-heat oven to 350. Drain pasta and retain 1 C pasts water. Return pasta to pot. Remove zest and pour carrots and juice into blender. Add pasta water, butternut squash puree, pepper, cayenne pepper, red pepper flakes and garlic. Blend until smooth. Add puree to pasta and combine over medium heat. Stir in 3/4 of the cheese and milk until mixed well. Spray a 9x13 pan with non stick spray and transfer the pasta. Bake for 20 minutes.


(inspired by Carrot Macaroni and Cheese, by Food & Wine)

Butternut Squash Puree

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Blend until smooth.

Cinnamon Roll French Toast

1 loaf of French Bread, cut into 20 slices
8 large eggs
2 cups milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp all spice

Spray 9 x13 pan with non stick cooking spray. Fill pan with two layers of french bread. In a large bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and all spice. Pour over french bread. Cover and place in fridge for 2 hours. Pre-heat oven to 400. Remove from fridge and cover with topping. Bake for 50 minutes. Serve warm or cold.


Topping:
1/2 C butter, melted
1 C brown sugar
1 tbsp ground cinnamon
1/4 tsp nutmeg


(inspired by Baked French Toast Casserole with Maple Syrup, by Paula Dean)

Chicken Sauvignon Blanc

4 boneless skinless chicken breasts, thin sliced into tenders
3 tbsp flour
1 tsp ground pepper
1 tsp garlic powder
4 tbsp olive oil
16 oz. mushrooms, sliced
1/2 C green onions, minced
14.5 oz. chicken broth
1/2 C sauvignon blanc
3 cloves garlic, minced
1/2 lb. angel hair pasta
3 tbsp cornstarch dissolved in 6 oz. warm water

Preheat oven to 250. Combine flour, garlic powder and pepper in a paper lunch bag, shake to mix thoroughly. Place chicken breasts one at a time in the bag, shake well to coat with flour mixture. Warm olive oil in skillet for 1 minutes and place chicken breasts in skillet. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Transfer tenders to a serving platter. Place in warm oven and cover to keep warm. Add mushrooms, chicken broth, sauvignon blanc and garlic. Start water to boil for pasta. Turn temperature up to medium high and cook for 10 minutes. Add green onions to the sauce. Place pasta in boiling water and cook per direction on the box. Slowly add cornstarch mixture until sauce thickens, about 1 minute. Add chicken back into sauce while pasta cooks. Place pasta in serving bowl, and place chicken and sauce on top.

 To serve separately, drizzle 1 cup of sauce over chicken and pour the remaining sauce over pasta and toss.