Cactus Ward Relief Society

Freezer Meal Recipes

-1-
Beef……………………………..2-7 Baked Cheesy Chicken Penne
Beef Stroganoff Baked Ziti
Big Gooey Messy Burgers Chicken Manicotti
(Sloppy Joes) Chicken Tetrazzini
Cantonese Meatballs Guiltless Alfredo Sauce
Chipotle May Steak Sandwiches Lasagna
French Dip Pasta Taco Shells
Hawaiian Meatballs Pizza Pasta Casserole
Italian Meatloaf Stuffed Shells
Martha Stewart Beef Enchiladas Stuffed Shells
Mexican Lasagna
Orange Beef & Broccoli Stir Fry Pork…………………………..22-24
Shredded Beef Tacos BBQ Pork Sandwiches
Swedish Meatballs Herbed Pork Medallions
Swiss Steak Honey Hoisin Pork Tenderloin
Taco Salad Honey BBQ Ribs
Tri Tip Sweet Pork
Chicken………………………..8-17
Baked Creamy Chicken Taquitos Soup…………………………..24-27
Bacon Wrapped Chicken Cheese & Rice Soup
Chicken Caesar Pizza Chicken & Salsa Soup
Chicken Casserole Bake Chicken & Wild Rice Soup
Chicken Cordon Bleu Chicken Noodle Soup
Chicken Enchiladas Crock-Pot Chili
Chicken Fajitas Minestrone Soup
Chicken Parmesan Pasta e Fagioli
Chicken Parmesan Taco Soup
Chicken Pillows
Country Chicken Miscellaneous………………........27
Easy Chicken Enchiladas Cheesy Ham & Potatoes
Hot Chicken Salad Zuppa Toscana
Masman Chicken Curry
Nanette’s Chicken
Orange Chicken
Ranch Chicken
Southwest Pocket Chicken
Sticky Roast Chicken
Sweet and Sour Chicken
Swiss Chicken
Taco Chicken Rolls
Teriyaki Chicken

Pasta…………………………..17-22
Beef

Beef Stroganoff
1 ½ lbs Stew Meat (raw)
2 cans Cream of Mushroom Soup

-2-
1 pkg. dry Onion Soup Mix
1 can mushrooms (optional)

(1 c. Sour Cream- not included)

Mix all ingredients except sour cream in crock-pot. Cook on low 8 hrs. or
High 4-5 hrs. Mix in sour cream shortly before serving. Serve over rice or
noodles.

Big Gooey Messy Burgers (Sloppy Joes)

1 lb Hamburger (cooked)
½ c. finely chopped onions
¼ c. Finely chopped green pepper
½ c. Ketchup
3 t. chili powder

Saute onions and peppers with hamburger. Add ketchup (may need more or
less according to taste) and chili powder. Heat through. Serve on
Hamburger buns. Serves about 6 regular size buns.

*Freezer Notes: Thaw ad heat in microwave.

Cantonese meatballs
1 1/2 lbs. homestyle meatballs (I use great value)
1 20 oz. can pineapple chunks (I used the Dole gold from Costco)
1/2 C. brown sugar
1/2 C. teriyaki sauce
1 T. vinegar
1/4 C. ketchup
4 T cornstarch
Drain pineapple. Combine the juice with all ingredients. Add in pineapple
and meatballs. Give it a good stir. You can either freeze in gallon ziplocs (I
hate this method) I opt to save gallon ice cream containers or splurge on the
ziploc containers (which I reuse). I like this one because you can heat this
one from frozen. No thawing needed as everything is fully cooked. I usually
do it in a pot in the stovetop just until the meatballs are heated through. I
serve with sticky rice.

Chipotle Mayo Steak Sandwiches

 Steak Marinade:
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey

-3-
6 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon salt
2 pounds flank steak
 
Chipotle Mayo:
1 1/2 cups mayonnaise
1 (7 ounce) can chipotle peppers in adobo sauce
Rolls for serving—I like Costco’s hoagie buns.
 I would not freeze the mayo mixture—I would keep fresh)
 
1. Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in
a resealable plastic bag. Add the steak, and turn to coat with the marinade;
press out excess air, and seal the bag. Marinate in the refrigerator for 30
minutes, or overnight for better flavor.
2. Preheat an outdoor grill for medium-high heat. Discard marinade.
3. Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to
desired doneness. An instant-read thermometer inserted into the center
should read 140 degrees F (60 degrees C). Let stand for 10 minutes before
slicing very thinly against the grain.

French Dip
2 lbs London Broil (raw)
1 pkg dry onion soup mix
2 beef bouillon cubes
Hoagie buns- SEND HOME

Place London broil and onion soup mix in a freezer bag. Put bouillon cubes
in a snack size bag. Place both bags in another freezer size bag.

To serve:
Put meat in crock pot with 2 cups water and onion soup mix. Cook on high
for 10 hrs. Separate meat from juice. Add 2 cups boiling water and 1
bouillon cube to sauce, simmer for 5 minutes. Serve with hoagie buns. Let
each person have their own container of au juice to dip sandwich.

Hawaiian Meatballs
1 bag frozen Meatballs
1 c. packed Brown Sugar
2 T. Cornstarch

-4-
1 can Pineapple Tidbits 20 oz.
2/3 c. Vinegar
2 T. Soy Sauce
1 small Green Pepper chopped

Brown Meatballs, in large skillet add all ingredients. Simmer until sauce
thickens. Serve over rice.

Italian Meatloaf
1 ½ lbs ground beef (raw)
1 jar spaghetti sauce
1 c. crushed croutons
½ c. chopped onions
½ c. chopped green pepper
2 eggs, beaten

Save half the sauce for topping. Combine all ingredients.

Freezer notes: Defrost, shape in loaf pan. Bake 45 minutes, 40 degrees.
Pour remaining sauce and bake for 15 minutes. Let sit 10 minutes.

Martha Stewart Beef Enchiladas

2 T. olive oil
¼ c. all-purpose flour (spooned and leveled)
1 can (14 ½ oz) reduced sodium chicken broth
1 ½ T. chili powder
1 small chipotle chile in adobo, minced, plus 1 T. sauce (from a small can)
1 small onion, finely chopped
2 garlic cloves, minced
¾ lb. lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6 inch)
1 ½ c. shredded cheddar cheese (6 oz)
¼ c. chopped cilantro

Directions:
-Make sauce: In a medium saucepan, heat 1 ½ T oil over medium. Add flour and
cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and
adobo sauce, and ¾ c. water; bring to a boil, whisking constantly. Reduce heat,
and simmer until lightly thickened, about 10 minutes.
-Make filling: In a 10-inch nonstick skillet, heat remaining ½ T. oil over medium-
high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring,
until cooked through, about 8 minutes.

-5-
-Preheat oven to 350 degrees. (If freezing, don’t place any sauce in baking dish.)
Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make
enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each
with a heaping ¼ cup beef mixture and 2 T cheese; tightly roll up.
-Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking
dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot
and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished
with cilantro and, if desired, a green salad.
To freeze: make sauce and enchiladas; arrange enchiladas in baking dish without
sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover
dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use
within 2 months; bake without thawing.
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450
degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and
sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly
browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the
rest over the enchiladas.

Mexican Lasagna
 Ingredients:
1 lb Ground beef
2-3 cups grated Cheddar Cheese
1 medium onion diced
1 can sliced black olives drained (I use corn instead of olives bc my husband
doesn't like olives)
1 can (10 oz.)enchilada sauce
Flour tortillas
Sour Cream
 
Instructions:
1 - Brown ground beef with onion.  Drain fat and add enchilada sauce, water
and olives(or corn).  Simmer 5 minutes.
2 - In bottom of round casserole dish, place 1 totilla and layer on meat sauce
and 1/2 cup of cheese.  Repeat layering until out of meat sauce.  Top with
cheese.
3 - Cover and bake at 400 for 25 minutes.  Remove and let stand 5 minutes. 
Cut and serve with sour cream.
(If I'm making it for a later date, I freeze it before baking.)

Orange Beef and Broccoli Stir-Fry

1 ½ lbs beef skirt steak, thinly sliced

-6-
1 c. orange marmalade
¼ c. hoisin sauce
3 T. teriyaki sauce
2 T. soy sauce
1 T. garlic, minced
24 oz fresh broccoli – SEND HOME

Place all ingredients except broccoli in a gallon size freezer bag. Place
broccoli in a quart size bag. Send hoe bags together but remind everyone to
put the broccoli in the fridge and eat soon!
To Serve: Preheat a wok or large nonstick skillet over high heat. Add meat
mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add
cooked broccoli.

Shredded Beef Tacos

1 ½ lbs chuck roast (raw)
1 onion sliced
1 c. water
1 pkg taco seasoning
1- 16 oz bottle Ortega taco sauce
7 oz green chilies

Combine water and seasoning mix. Combine all ingredients. Cook in

crock-pot 6 hrs, or until tender, shred beef. Serve on hard or soft tacos.

Swedish Meatballs
1 bag frozen Meatballs
2 cans Cream of Mushroom Soup*
1 pkg. dry Onion Soup Mix
1 can mushrooms (optional)
*May substitute cream of chicken
(1 c. sour cream- not included)
Mix all ingredients except sour cream in crock-pot. Mix in sour cream shortly before
serving. Serve over noodles.

Swiss Steak
2 lbs stew meat (raw)
¼ c. flour
1 T. paprika

-7-
¼ t. pepper
½ pkg onion soup mix
2 cans diced tomatoes
1 onion sliced

Dredge meat in flour mixture, brown in oil. Combine remaining ingredients.

Cook in crock-pot low 7 hrs or high 4 hrs.
-Mix ¼ c. cold water and 4 Tbsp cornstarch. Add to crock-pot last ½ hour
of cooking. Serve over rice or noodles, with cheese.

Taco Salad
1 lb ground beef (cooked)
1 pkg taco seasoning
1 onions chopped
1 can corn drained
1 can diced tomatoes

Combine all in bag. Heat on stovetop or microwave, serve on lettuce with

Fritos, cheese, sour cream, and your favorite dressing.

Tri Tip
Tri tip roast
¼ c. steak seasoning
¼ c. brown sugar
1 c. soy sauce
2 T. olive oil
3 T. Worcestershire sauce

Combine all ingredients in a gallon Ziploc bag and freeze.

Preparation: Cook on grill or in oven at 425 for 45 min. or until done.

Chicken

-8-
Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

-Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking
spray.
-Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy
to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and
granulated garlic. Stir to combine and then add cilantro and green onions. Add
chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
-Work with a few tortillas at a time and heat in the microwave until they are soft
enough to roll without cracking. It helps to place them between damp paper
towels. Usually 20-30 seconds will do it. If you find yours are cracking when you
roll them or come unrolled right away, just try heating them longer and try the
paper towel thing.
-Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about
1/2 inch from the edges. Then roll it up as tight as you can.
-Place seam side down on the baking sheet. Lay all of the taquitos on the baking
sheet and make sure they are not touching each other. Spray the tops lightly with
cooking spray or an oil mister and sprinkle some kosher salt on top.
-Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to
get golden brown.

Bake from frozen for 25-30 minutes.

Bacon Wrapped Chicken

-9-
2 lbs Chicken breast (raw)
1 small tub chive & onion cream cheese
1 T butter
Salt
6 slices uncooked bacon

Flatten chicken breast. Spread 3 T cream cheese on each breast. Dot with
butter and sprinkle with salt. Roll up and wrap with bacon.

Defrost before cooking. Bake uncovered 400 for 35-45 minutes broil for the
last 5 minutes to crisp the bacon

*Foil pans and lids or Bags

Chicken Caesar Pizza

3-4 T. prepared basil pesto
3/4 c. Caesar salad dressing (maybe a little less- it ends up being a lot of
sauce)
2 c. diced cooked chicken
1/4 c. diced green onion
1 1/2 c. diced tomato
1 1/2 c. shredded mozzarella cheese
1 pizza crust

Partially bake pizza crust before adding the toppings (to avoid a soggy
crust).

Mix the pesto and Caesar dressing together and spread on pizza crust. 
Assemble toppings.  Add chicken first to avoid drying out.  Bake pizza 425
for about 25 min or until golden brown and cheese melted.

Chicken Casserole Bake

2 lbs cooked chicken shredded
2 cans cream of chicken soup
3 c. egg noodles
1 c. sour cream
2 c. Chicken broth
½ c. butter
½ c. seasoned bread crumbs

- 10 -
Mix together soup, sour cream, chicken and cooked noodles. Pour into pan.
Mix chicken broth and butter, pour over mixture in pan. Sprinkle bread
crumbs on top.
Bake frozen 400 degrees, 1 ½ hours.
*Foil pans and lids

Chicken Cordon Bleu

2 lbs (4 breast) chicken (raw)
1 can cream of chicken soup
4 slices Swiss Cheese
4 slices Ham
Bread crumbs

Lay uncooked chicken in pan. Pour cream of chicken soup on top. Layer
ham, Swiss cheese, and top with bread crumbs. Cover with foil. Bake from
frozen 1 ½ hrs at 400 degrees.

*Foil pans and lids

Chicken Enchiladas
3 c. cooked chicken shredded
1 pk flour tortillas
1 (4oz) can green chilies
2 c. sour cream
2 cans cream of chicken soup
2 c. shredded cheese

Mix chilies, soup, sour cream and ½ cheese together. Divide mixture in
half. Add chicken to one half. Roll chicken mixture into tortillas and place
in pan. Cover with remaining mixture and top with cheese.

Bake from frozen, covered, 400 degrees for 1 ½ hours.

*Foil pans and lids

Chicken Fajitas
1 lb chicken strips (raw)
½ lime, juiced
2 t. cumin
1 t. chili powder
3 cloves garlic

- 11 -
½ onion sliced
1 pepper sliced

Mix all ingredients. Freeze. Thaw. Heat in large skilled until juices run
clear. Serve with tortillas, cheese, sour cream.

Chicken Parmesan
4 chicken breasts (raw)
¼ c. melted butter
1 c. seasoned bread crumbs
1 ½ c. mozzarella cheese
1 jar spaghetti sauce
½ c. parmesan cheese
1 egg

Mix together Parmesan cheese and bread crumbs. Mix eggs and butter in a
bowl. Dip breasts in egg mixture then in bread crumb mixture. Place in
pan, pour desired amount of sauce over chicken. Sprinkle with mozzarella.

Bake from frozen 1 ½ hrs at 400 degrees.

Chicken Parmesan
1/4 tsp paprika
1/4 tsp salt
1/4 tsp  pepper
1 tsp oregano
1 tsp parsley
1/2 cup parmesan
1/4 cup bread crumbs
 
Dip 4 boneless skinless chicken breasts in melted butter and then in mixture.
Place in oven safe dish and bake at 350. Cover with spaghetti sauce and
sprinkle with mozzarella for last 5-10 mins of cooking.

Chicken Pillows
1 lb cooked Chicken shredded
6 oz Cream cheese
2 T butter
¼ t. salt
1/8 t. pepper

- 12 -
2 green onions chopped
18 frozen rolls
Curry powder
½ pk frozen petite peas
1 pk chicken gravy

Soften cream cheese with butter. Add chicken, salt, pepper, curry powder,
green onion, and mix. Place a heaping tablespoon of mixture in the center of
thawed flattened roll. Fold, seal. Quick freeze and store in gallon bag.
(may lightly brush with oil or butter to keep from sticking.)

Country Chicken
4 large cooked chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 c. sour cream
1 c. milk
1 bx stovetop stuffing
1 ¼ c. Water

Boil chicken breast. Place in pan, layer cheese. Mix up the soup, sour
cream, and milk, pour over chicken and cheese. Melt butter and hot water.
Mix with stovetop and sprinkle over top.

Bake from frozen 1 ½ hrs at 350 degrees.

*Foil pans and lids

Easy Chicken Enchiladas

1 lb. chicken, cubed and seasoned with salt and pepper
(I also did cumin and chili powder)
Can of green chilies
8 oz block of cream cheese
1 can green enchilada sauce
8 flour tortillas
1 c. cheddar cheese

Cook chicken in skillet until done, add cream cheese and green chilies.
Shock freeze them and put in a Ziploc bag.

Cook at 350 degrees for 1 hour (from frozen).

- 13 -
Hot Chicken Salad
2 lbs cooked chicken cubed
2 T. lemon juice
¼ c. slivered almonds (toasted opt.)
1 c. Mayo
1 c. shredded cheese
2 c. finely chopped celery
1 c. cream of chicken soup
1 t. minced onion
1-2 oz. crushed potato chips

Toast almonds on cookie sheet on 350 degrees for 5-7 minutes. Mix all
ingredients except cheese and chips. Place in pan. Add cheese, then chips
on top of mixture.

Bake 400 degrees for 45 minutes. Serve on croissant rolls.

*Foil pans and lids

Masman Chicken Curry

2-3 large chicken breasts, sliced thin
3-4 peeled potatoes cut in chunks
2-3 large carrots cut in about 1/4 in thick slices
1 onion cut in big strips

Boil in pot of salted water until veggies are tender and chicken in cooked through. 
While boiling prepare the sauce.

Sauce:
2 T. oil
3-4 T. masman curry paste (found in Asian market, I like Mae Ploy brand)
1/2 c. coconut milk

In Large pot or wok over medium heat mix together until curry paste dissolves. 
Then add:

2-3 c. coconut milk

3/4 c. water
1/4-1/2 c. sugar (to taste)
1 T. peanut butter
2 t. lime juice
1 bay leaf
Drain chicken and veggies and add to sauce.  Heat through and serve over rice.

- 14 -
Nanette’s Chicken
3 lbs Chicken (raw)
1 c. 7Up
¾ c. soy sauce
¼ c. vegetable oil
¼ t. garlic powder

Mix all ingredients. Thaw. Grill or bake, baste till done.

Orange Chicken
4-6 boneless skinless chicken breasts
1 ½ cup water
2 tbs orange juice
1 cup brown sugar
1/3 cup rice vinegar
2 ½ tbs soy sauce
¼ cup and 1 tsp lemon juice
½ tsp ginger
¼ tsp garlic
Green onions
Red peppers flakes
5 tsp corn starch
3 tbs water

Combine water, orange juice, sugar, vinegar, soy sauce, lemon juice, ginger,
garlic, green onions, and a pinch of red pepper flakes in sauce pan; heat until
boiling.  Remove 1 cup liquid from the sauce pan and set aside to cool.  In a small
bowl, combine cornstarch and water.  Stir the sauce while slowly drizzling the
cornstarch mixture into the sauce pan.  Return to a boil.  Stir and boil until sauce is
thick and transparent.   Set aside.

Marinade chicken in the reserved cooled 1 cup liquid for 1 hour.   Grill or broil
chicken, slice and cover with thickened sauce.

Ranch Chicken
1 lb cooked chicken breasts, cubed
1 can cream of chicken
2 c. sour cream
1 pkg ranch mix

Combine all ingredients. Cook in crock-pot on low. Serve over rice or

noodles.

- 15 -
Southwest Pocket Chicken
2 lbs Chicken breast (raw)
Costco Pesto in deli section
1c. Feta Cheese grated or crumbled

Pat chicken dry. Cut 2” slit on side. Mix and spoon pesto and cheese into
chicken pocket, close with toothpicks, add southwest rub.

Southwest pocket chicken Rub

¼ c. paprika
¼ t. cumin
¼ t. oregano
¼ t. thyme
1 ¼ t. salt
1 ½ cloves minced garlic
2 ½ T. olive oil

Thaw. BBQ or bake in oven.

Sticky Roast Chicken

4-6 boneless, skinless chicken breasts
1/3 c honey
1 tsp salt
2 T balsamic vinegar
2 T olive oil
1 tsp paprika
1/2 tsp black pepper
1 T minced garlic

Combine all ingredients in Ziploc freezer bag. Remove excess air. Label and freeze.
Cooking Instructions: Thaw overnight in refrigerator. Place in crockpot and cook on
low 6-8 hours or high for 4 hours. (I don't think it needed that long)

Sweet and Sour Chicken

4-6 chicken breast, cubed
2-3 beaten eggs
½ c. flour
½ c. corn starch
Dip chicken in eggs, then flour and corn starch. Cook in skillet with oil.

Sauce:
4 T. ketchup

- 16 -
1 c. sugar
½ c. red wine vinegar
½ c. water
1 T. soy sauce
Dash garlic salt

Heat sauce on medium until sugar dissolves. Unthaw in fridge. Bake 350
degrees for 40 minutes.

Swiss Chicken
6 4oz Chicken breasts
6 slices swiss cheese
1 can (10oz) cream of mushroom soup
1 C. white cooking wine
1 C. milk
2 C. dry seasoned stuffing mix
3/4 stick butter

Spray 9X13 pan. Place chicken on the pan. Top with a slice of swiss cheese.
Mix soup wine, and milk until combined. Spoon over chicken. Cover with
saran. Include butter and stuffing in a bag on top. Then cover with foil lid for
freezing. When cooking: Thaw. Sprinkle stuffing on top of chicken. Drizzle
with the melted butter. Bake UNCOVERED 375 for 45 minutes or until
chicken juices run clear.

Taco Chicken Rolls

3 lbs Chicken (raw)

1 c. finely crushed Doritos
½ pack taco seasoning
3 oz Monterey Jack (cut into 2 x ½ sticks)
4 oz chopped green chilies

Pound chicken to flatten it. Place a cheese stick and 1 Tbsp chilies on each
piece of chicken. Tuck in ends and roll up, secure with toothpick. Coat
chicken with Doritos and seasoning mixture.

Defrost, bake uncovered 35-40 minutes 350 degrees.

Teriyaki Chicken
4 chicken breasts

- 17 -
¼ c. soy sauce
½ c. orange juice
1 T. sugar
1 T. oil
¼ t. ground ginger
1 clove minced garlic

Combine all ingredients and freeze.

Thaw, grill or bake. Serve with brown rice.

Pasta
Baked Cheesy Chicken Penne
Based on a recipe by Martha Stewart, from ourbestbites.com

6 T. butter, plus more for baking dishes

Kosher salt and black pepper
1 lb. penne rigate
1 t. olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each),
halved horizontally
½ c. plus 2 T. flour
6 garlic cloves, finely minced
6 c. whole milk
10 oz. white or cremini mushrooms, trimmed and thinly sliced
1 c. sliced oil-packed sun-dried tomatoes, drained
1 ½ c. shredded provolone (6 oz)
1 ½ c. freshly grated parmesan (about 6 oz)

Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze
one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes
short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken
with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each
piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the
mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if
needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter
over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking
constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce
thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the
pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

- 18 -
 4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture
between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top
baggie.  If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes
before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap. 
Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze
for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set
cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir
pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until
mixture is hot and bubbly throughout.

Baked Ziti
1 lb ground beef (cooked)
10 oz. cooked penne pasta
1 jar spaghetti sauce
15 oz. ricotta cheese
½ c. grated parmesan
2 eggs
2 ½ c mozzarella cheese

Brown hamburger and drain. Stir in Spaghetti sauce. Combine eggs, ricotta,
parmesan, and 1 ½ c mozzarella with pasta. Spoon 1/3 meat sauce into pan.
Top with ½ cheese mixture. Repeat layers, top with remaining mozzarella.

Bake covered 30 minutes at 350 degrees; from frozen ½ hours.

Chicken Manicotti
1 ½ lbs Chicken Tenders
1 jar Spaghetti Sauce
1 t. garlic salt
1 box uncooked manicotti shells
2 c. Mozzarella

Spread 1/3 sauce on bottom of un-greased pan. Cut chicken tenders down to
size and sprinkle with garlic salt, and insert into manicotti. Place shells into
pan. Cover with remaining sauce. Top with mozzarella.

Bake from frozen, 2 hrs @ 400 degrees. Thawed, 1 hr @ 400 degrees.

Keep covered, remove cover last 5 minutes.

Chicken Tetrazzini

- 19 -
½ c. butter
½ c. flour
½ t. salt
¼ t. pepper
¼ t. garlic powder
1 c. chicken broth
1 c. whipping cream or half and half
1 can mushrooms drained
2 c. cooked chicken, cubed
8 oz. package wide noodles
½ c. grated parmesan cheese

Melt butter in sauce pan over low heat. Blend in flour, salt, pepper, and
garlic. Cook over low heat stirring until mixture is smoothed and bubbly.
Remove from heat. Add chicken broth and whipping cream, heat to boiling,
stirring constantly. Stir in cooked noodles, chicken and mushrooms. Pour
into greased casserole dish. Sprinkle with cheese. Bake uncovered at 350
degrees for 45 minutes or until bubbly. MUST UNTHAW BEFORE YOU
BAKE IT!!

Guiltless Alfredo Sauce

2 grilled chicken breasts, sliced
1 head broccoli
2 c. low-fat milk
1/3 c. (3 oz) low fat cream cheese
2 T. flour
1 t. salt
1 T. butter
3 garlic cloves
1 c. grated parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender process till smooth. Saute the
garlic in the butter, till fragrant Let the garlic saute for about 30 seconds, you don’t want
to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or
until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It
should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and
then cover immediately. Let stand for at least 10 minutes before using. It will continue to
thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken
almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Lasagna

- 20 -
½ lb Hamburger (cooked)
1 (26 oz) jar spaghetti sauce
¼ c. parmesan cheese
8 oz lasagna noodles
2 c. cottage cheese
1 ½ mozzarella cheese

Mix together beef and sauce in bowl. Mix together cottage cheese and
parmesan cheese in another bowl. Layer in the pan meat sauce, cheese
mixture, mozzarella cheese, noodles, repeat until you have three layers. Top
with sauce, and more cheese.

Bake from frozen 1 ½ hrs at 400 degrees.

Pasta Taco Shells

1 ½ lbs Ground Beef (cooked)
1 pks taco seasoning
1 pks cream cheese
24 uncooked pasta shells

Cook shells. Drain. Toss with small amount of oil to prevent sticking.
Cook beef, drain. Add taco seasoning following directions. Add cubed
cream cheese. Simmer 5-10 until cheese is melted. Transfer to bowl, chill
at least one hour. Stuff meat mixture into shells.

1 c. Salsa
2 c. shredded cheese
1 ½ c. crushed tortilla chips
1 pk taco seasoning

Mix salsa and taco seasoning, place small amount in bottom of pan. Place
stuffed shells in pan. Spoon on remaining salsa mix over shells cover with
cheese. Sprinkle with chip crumbs.

Bake 350 degrees, 45-60 mins, from thawed. 1 ½ hrs from frozen.

Pizza Pasta Casserole

1 lb ground beef (cooked)
½ c. onion chopped
Jar spaghetti sauce
8 oz. spiral pasta cooked
16 oz shredded mozzarella cheese

- 21 -
4 oz. sliced pepperoni

Cook beef and onion. Cook pasta. Combine beef, onion, sauce, and pasta in
pan, cover with cheeses and pepperoni.

Bake covered 400 degrees, 1 ½ hrs.

*Foil pans and lids

Stuffed Shells
40 Jumbo Shells
32 oz Cottage Cheese
16 oz mozzarella
¾ c. parmesan cheese
3 eggs
¾ t. oregano
½ t. salt
½ t. pepper
1 ½ c. frozen broccoli
1 jar spaghetti sauce

Cook jumbo shells ½ of recommended time, until just limp. Drain, cool in
single layer on pan or wax paper. Combine cheeses, eggs, seasoning and
broccoli (you may want to cut into smaller pieces). Fill bag with mixture
and pipe into shells.

Bake thawed 350 degrees 30 minutes; frozen 350 degrees for 1 ½ hours.
*Foil pans and lids

Stuffed Shells
1 pkg (12 oz) jumbo shells
4 c (2 lb) ricotta
2 c (8 oz) shredded mozzarella
¾ c grated parmesan
2 eggs
1 T chopped fresh parsley (or 1 tsp dried)
¾ tsp dried oregano
½ tsp salt
¼ tsp ground pepper
3 c (about 1 jar) spaghetti sauce 

Cook pasta 2 min short of al dente. Meanwhile, in large bowl stir together
cheese, eggs, parsley, oregano, salt and pepper. Fill each cooked shell with

- 22 -
about 2 T cheese mixture. Place on cookie sheet and freeze. Store in Ziplocs.
To cook, spray baking dish with Pam. Pour ½ c spaghetti sauce on bottom
of pan. Place frozen or thawed stuffed shells on the sauce. Pour more sauce
over the shells. Top with additional mozzarella.  Cover with foil, bake for
30-45 minutes, until shells are heated through and sauce is bubbly. (If
desired, remove from oven, sprinkle with parmesan, return to oven for 15
min.) Serves 8-10.

*Can also add frozen spinach to the cheese mixture if desired.

Pork
BBQ Pork Sandwiches
1 ½ lbs pork loin roast (raw)
½ c. water
9 oz BBQ Sauce
1 T. Brown Sugar
¾ t. Hot Sauce
¼ t. Salt
¼ t. pepper

Place all ingredients in a gallon size freezer bag.

To serve: Put all ingredients in crock pot high 7 hrs. Shred. Serve on
sandwich rolls.

Herbed Pork Medallions

2 lbs pork tender loin (raw)
2 T. butter
1/3 t. garlic powder
½ t. salt
½ t. dried thyme
½ dried tarragon
½ t. paprika
Pepper
Cayennne Pepper

Combine all spices. Melt butter, brush on side of pork medallions. Sprinkle
generously with spices. Turn medallions over and repeat.
Defrost. Broil or grill 4-6 inches from heat. Brush with honey on both sides
the last one minute of cooking.

Honey Hoisin Pork Tenderloin

- 23 -
2 T. sliced green onions
2 T. hoisin sauce
2 T. low sodium soy sauce
2 T. clover honey
1 T. hot water
2 garlic cloves, minced
1 (1 lb. pork tenderloin, trimmed)
¼ t. salt
Cooking spray
½ t. sesame seed

Mix first six ingredients for marinade, use ¼ cup for marinade a reserve rest
for basting. Keep separate from pork.
Marinade in refrigerator 30 minutes before you cook. Remove pork and
discard marinade. Sprinkle pork with salt.

Preheat oven to 400 degrees. Heat large oven skillet, or regular skillet, spray
with cooking spray. Add pork, cook for 2 minutes, browning all sides. (if
regular skillet remove and place in baking dish). Brush with reserved
basting sauce, and sprinkle with sesame seeds. Place oven skillet or baking
dish in oven 20-25 minutes until internal thermometer reaches 160 degrees.
Let meat rest 5 minutes before slicing.

Honey BBQ Ribs

3 lbs boneless Pork ribs
½ t. garlic salt
½ t. pepper
1 c. ketchup
½ c. brown sugar
½ c. honey
¼ c. spicy brown mustard
2 T Worcestershire sauce
½ T liquid smoke

Put ribs in bag. Place all other ingredients in separate bag. Freeze.

Cook ribs in crock pot on high 3 hrs. Drain off liquid. Add sauce mixture
cook on low 3 hrs.

Sweet Pork
1 ½ lbs Pork Loin roast (raw)

- 24 -
1 clover minced garlic
¼ T. Cumin
¼ T. Oregano
½ T. Chili powder
2 oz green chilies chopped
1 med size can Italian Tomatoes
¼ c. sugar
1 mini can Dr. Pepper

Place all ingredients except Dr. Pepper in crock-pot. Cook on low 7 hours. Shred.
Add Dr. Pepper. Cook additional hour. Serve on tortillas or over rice.

Soup
Cheese and Rice Soup
2 cans Cream of Potato
1 can cream of Chicken
1 can cream of Onion
1- 8 oz jar cheese Whiz
1 ½ cans Chicken Stalk
½ c. Wild Rice
3-4 cans Milk
Dash garlic powder
Season Salt
¾ t. pepper.

Cook wild rice 45-60 min, simmer until rice pops open. Combine all
ingredients. Cook on low heat or simmer as long as you want.

Chicken and Salsa Soup

1 c. cooked Chicken shredded
14 oz. Chicken broth
1 t. chili powder
1 can Corn
8 oz. thick & chunky salsa
½ c. shredded cheese

Combine all ingredients. Heat in crock pot or on stove.

Chicken and Wild Rice Soup

1 lb cooked chicken shredded

- 25 -
5 2/3 c. water
1 (4.3 oz) pkg wild rice
1 pkg noodle soup
1 celery stalk chopped
½ c. onion chopped
1 med carrot chopped
2 can cream of chicken soup

Combine all ingredients. Freeze. Heat until rice is done.

Chicken Noodle Soup

1 ½ lbs cooked chicken, shredded
1 c. onion
1 c. carrots
1 c. celery
½ c. chicken Bullion

Mix all ingredients. Freeze. Put into crock pot or large pot. Cover with
water. Cook on high 4 hrs. Add 1 bag noodles in the last hour.

Crock-Pot Chili
1 lb ground beef (cooked)
1 clove minced garlic
¼ onion chopped
1 ounce chili peppers
1 can (8 oz) diced tomatoes, undrained
1 T. + 1 t. chili powder
¼ t. cumin
¼ t. salt
Pepper
¼ c. water
1 (15 oz) can beans

Combine all ingredients (except beans) in crock-pot. Cook for an hour or so.
Add beans and cook for additional hour.

Minestrone Soup
½ lb ground beef (cooked)
½ c. onion chopped
½ c. celery chopped
½ c. green pepper chopped
1 quart water

- 26 -
2 lg. carrots chopped
2 (8 oz) tomato sauce
2 cubes beef bullion
1 t. parsley
½ t. oregano
½ t. pepper
½ t. salt
15 oz can of each: garbanzo, kidney,
white, cut beans. All drained 1 c. noodles or pasta.

Brown and drain hamburger. Add all ingredients except beans and pasta.
Cook until carrots are tender, add beans simmer 20 minutes, add pasta,
simmer until pasta is tender.

Pasta e Fagioli (soup)

2 lbs ground beef (cooked)
3 t. olive oil
1 c. chopped onion
1 ½ c. carrots grated
1 ½ c. celery diced
48 oz tomatoes canned, diced
1 can red kidney beans rinsed
1 can white kidney beans rinsed
88 oz beef stock
3 t. oregano
2 ½ t. pepper
2 t. parsley flakes
1 ½ t. Tabasco sauce
2 jars spaghetti sauce
8 oz sm dry pasta shells

Saute beef in oil until starts to brown. Add onions, carrots, celery, tomatoes,
and simmer 10 min. Add beans to pot along with beef stock, oregano,
pepper, Tabasco, spaghetti sauce, noodles, and parsley simmer until carrots
are tender about 45 min. Add pasta 10 minutes before serving.

Taco Soup
1 lb Hamburger (cooked)
½ onion chopped
1 pk taco seasoning
1 can Kidney Beans
1 can Corn (don’t drain)

- 27 -
1 can tomato soup condensed
1 ½ c. water
8 oz tomato sauce

Mix all ingredients. Freeze. Thaw. Heat. Serve with chips and sour cream.

Miscellaneous
Cheesy Ham and Potatoes
12 oz. Bag frozen Hash Browns
¼ c. minced onion
1 can cream of Celery
4 oz. Cream Cheese
1 c. Monterey Jack Cheese
1/2 c. Ham cubed
Pepper

Soften cream cheese. Mix with soup. Stir in all ingredients, gently add hash
browns. Freeze. Thaw. Place in greased baking dish. Bake covered 1 hr.
Uncover. Top with cheese, bake until melted. *Foil pans and lids

Zuppa Toscana
1 lb ground Italian sausage
1 t crushed red peppers
1 large diced white onion
4 T bacon pieces
2 t garlic puree
10 cups water
5 cubes of chicken bouillon
1 c heavy cream
1 lb (3 large) sliced Russet potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat,
refrigerate while you prepare other ingredients. In the same pan, sauté
bacon, onions and garlic for approx. 15 min. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon
and garlic. Cook until boiling. Add potatoes and cook until soft, about half
an hour. Add heavy cream and cook until thoroughly heated. Stir in
sausage. Add kale just before serving.

- 28 -