Garlic Pesto Chicken

1/2 bottle Italian dressing

4 Tbsp pesto, divided

2 chicken breast halves or 4 bone-in pork chops

8 oz penne pasta

2 Tbsp olive oil

3 cloves garlic minced

1/2 cup chicken broth

8 oz tomato sauce

1 cup half-and-half

1-2 Tbsp flour as needed

How to Make It:

Step 1

Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator or freeze for several months.

Step 2

Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.

Step 3

In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.

Step 4

Place chicken over pasta and serve.

I received this meal as a frozen meal from Jennifer Wright.

Freezer Meal Chickpea Stew

THIS meal caught my eye on a Buzzfeed listicle.  We made it for a freezer meal get-together and it was a winner.  Everyone loved it.

1 yellow onion, diced
1 T. oil
3 cloves garlic, minced
1/2 t. cinnamon, turmeric, cumin, coriander, ground cloves
salt, to taste
1 t. ginger
1 red chili
15 oz diced tomatoes
15 oz chickpeas, drained and rinsed
1 large sweet potato, peeled and 1in. chunks
15 oz light coconut milk

Jasmine rice, to serve with


In skillet, heat oil and onion for 3-4 minutes.
Add garlic, chili, ginger and spices.  Heat.
Add all other ingredients. Simmer for 30 to 50 minutes.  (Taste after 20 minutes to see if you want more spices added.  Maybe even some cayenne pepper.)

Let cool. Package in gallon freezer bags.
We also packaged a cup of Jasmine rice in a small ziplock bag to freeze along side the dish so everything would be together when this meal was needed.

To reheat, thaw in fridge overnight and warm on stove.  Serve over cooked rice with a  parsley garnish, if on hand.

Kid Friendly Summer Sanck

1 Box Nilla Wafers
1 Container Cool Whip
1 Small Container Yogurt (any flavor)

Line cupcake tin with cupcake wrappers, small wrappers work well. In each cup put one Nilla Wafer. Mix the Cool Whip and Yogurt together. (You don't need a full container of Cool Whip. I make these when I have a leftover container of Cool Whip in the refrigerator.)
Divide the Cool Whip mixture into the cupcake lined cups. Top with another Nilla Wafer. Freeze. (If you make a lot of these, they get mushy if left in the cupcake tin to long. Move to a sealed storage container within 24 hours.)
Enjoy!

Slice 'N' Bake Lemon Cookies

2 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
3 tablespoons lemon juice, bottled
egg white -- beaten
slice almonds
Stir together flour and baking soda; set aside. In large mixer bowl, beat butter, shortening and sugars until fluffy. Add egg; mix well.
Gradually add dry ingredients and lemon juice; mix well.
Chill 2 hours; form into two 10" rolls. Wrap well; freeze until firm.
Preheat oven to 350 degrees. Cut rolls into 1/4" slices; place 1" apart onto greased cookie sheets. Brush with egg white; top with almonds.
Bake 10-12 min. or until lightly browned.

Butterscotch Freeze 'n Slice Cookies

1 cup sugar
1 cup firmly packed brown sugar
1 1/2 cups butter or margarine -- softened
3 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Line two 8x4-inch loaf pans with foil, allowing foil to extend above sides of pans. In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy. add eggs. Blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Press half of dough into each foil-lined pan. Fold foil over dough to seal. Freeze 2-3 hours or until well chilled.
Heat oven to 350 degrees. Lightly grease cookie sheets. Unfold foil. Lift dough out of pans. Remove foil. Cut dough into 1/4-inch slices. Place slices 2-inch apart on greased cookie sheets. Bake for 8-12 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets. NOTES: Pans can be omitted. Shape dough into two 8x4x2-inch rectangles. Wrap tightly in foil. freeze. Bake as directed.

Spicy Chocolate Cookies

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
? teaspoon freshly ground black pepper
? to 1/4 teaspoon cayenne pepper
½ cup unsalted butter (1 stick)
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute. Gradually stir the flour mixture into the butter mixture until the butter is just incorporated.

Turn the dough out onto wax paper. Use the paper to shape and roll the dough into a cylinder about 10 inches long and 1 1/2 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze (for up to 3 months) until needed.

Before baking, preheat oven to 375° F. Unwrap the dough (if frozen, let thaw for 5 minutes). On a cutting board, cut it into slices about 1/4 inch thick. Place the slices about 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.

Saving at the Goodwill

If you are making several freezer meals, purchase your 9x13 or 9x9 pans at your local Goodwill. They will cost about twice as much as purchasing one foil pan of the same size but you can use them again and again. Also, if you take freezer meals to a family at church you don't have to worry about getting your pan returned quickly.

Monster Cookies

These are monster cookies because they have so many ingredients.
This a recipe from my best friend from high school. It is actually a fourth of the real recipe. She grew up on a dairy farm with several siblings. These are so good!

3 eggs
1 cup brown sugar
1 cup white sugar
1/2 c. butter
1 1/2 c chunky peanut butter
1 t. vanilla
1 t. corn syrup
2 t. baking soda
4 c. oatmeal
3/4 c. M&Ms
6 oz chocolate chips
6 oz butterscotch chips

10 minutes at 350 degrees
7-8 dozen cookies

I normally freeze my scoops then put 2 dozen in a freezer bag.
These are great to bake from frozen in about 12 minutes, same temperature.
These are also great to take with a freezer meal to someone who is ill or has just had a baby.

Fresh Tomato Sauce and Meatballs / Meatball subs

Spaghetti and Meatballs...yum.

Meatball sub..yum.

This recipe is from the Penzeys Spice catalog. Check out their website for other recipes or to look at a catalog: http://www.penzeys.com/

Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1/3 cup olive oil
5 cups fresh tomatoes, peeled and chopped (6-8 large tomatoes) [I did not peel them. I didn't even chop them particularly well. They still turned out well.]
1 t. salt
1 t. sugar
1 T Hungarian sweet paprika (I used 2 t. regular paprika)
1 t. California basil
1 Bay Leaf
1-2 T Turkish Oregano
1/4 to 1/2 t penzeys Freshly ground pepper
1/2 to 1 t California Crushed red peppers
2 6oz cans tomato paste

Heat the oil in a Dutch oven or stock pot. Add the onions and garlic and cook until soft. Stir in the tomatoes, salt, sugar and spices. Add the tomato pasta. Heat slowly, stirring often. Bring to a simmer and cook for approximately 30 minutes. Add the cooked meatballs and continue cooking for 15 additional minutes.


Meatballs:
1/4 cup fresh bread crumbs
4 cloves garlic, finely minced (1 tsp. minced garlic)
1 egg
1/4-1/2 t. ground nutmeg
1 t. salt
1/2 t freshly ground pepper
1 lb. lean ground beef
1 T. flour for dusting

In a bowl combine the bread crumbs, garlic, egg and seasonings with a fork. Add the meat and mix well. Form into 1 inch meatballs and dust with flour. Heat a non-stick pan over medium-high heat. Add the meatballs and brown on all sides (don't add oil unless you have to to prevent sticking-then use use 1 T. Drain on paper towels. Add the meatballs to Fresh Tomato Sauce. Freeze extra meatballs separately for another time if not serving many people- allow 4-5 meatballs per person.

Serves 6-8 people.

You can also add sliced mushrooms after the first 1/2 hour of cooking the sauce.
This sauce, I think, is best over angel hair pasta.

Beef and Bean Chili

This recipe is for 4 meals with 4 servings each, divide accordingly for a single meal.

1/4 cup olive oil
3 large red onions, chopped
4 green bell peppers, chopped
8 cloves garlic, chopped
3 lbs ground beef chuck
1 6oz can tomato paste (use one whole can for a batch)
1 tablespoon cumin (use one tablespoon per batch!!!)
3 tablespoons chili powder
4 28oz cans diced tomatoes
4 15oz cans kidney beans, rinsed
4 oz semisweet chocolate, chopped
Kosher salt and black pepper
1/4 cup red wine vinegar

Divide the oil between 2 large pots and heat over medium heat. Divde the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.

Divide the beef between the pots, in crease heat to medium-high, and cook, breaking it up with a spoon, until it's no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.

Divide the tomatoes (with their juices), beans, and chocolate between the pots. to each pot, add 1 cup water, 1 1/2 t salt, and 1/2 teaspoon pepper and bring to a boil. reduce heat and simmer, stirring occasionally, until slightly thickened,25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.

TO EAT TONIGHT
Dig in!

TO FREEZE AND REHEAT LATER
Freeze the chili in four 2qt or eight 1qt freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

Serve with...
Sliced avocado and chopped red onion.


HERE is the link for one patch of this recipe on the Real Simple website.

This recipe is approximately $8 for one recipe.

Creamy Seafood Casserole

Yet, another Real Simple freezer recipe. Sept 2010 was a great issue.
I thought this recipe needed less parsnip and more ground pepper, but I liked the potato on top. Jessica thought she could live without the potato on top.

This recipe is for four casseroles. Divide it accordingly to make one casserole!

1 1/2 cups olive oil
3 medium onions, chopped
2 pounds medium carrots (about 16) halved lengthwise and thinly sliced
2 pounds medium parsnips (about 16), halved lengthwise and thinly sliced
8 stalks celery, thinly sliced
1/2 cup all-purpose flour
2 cups dry white wine
4 cups heavy cream
Kosher salt and black pepper
1 cup chopped fresh flat-leaf parsley
6 pounds waxy potatoes, peeled and quartered
3 pounds skinless tilapia fillets (about 12), cut into 1-inch pieces
2 pounds peeled and deveined medium shrimp, tails removed
2 cups coarse fresh bread crumbs

(We used the salad chopped for the carrots, parsnips and celery so they were extra thin.)

Divide 1/2 cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.

Divide the cream between the pots; season each with 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetables mixture among four 8-inch square baking dishes and let cool. (We used a regular 9x13 pan.)

Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 1/2 teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mah (adding more cooking water, if necessary) until smooth.

Dividing evenly among the baking dishes, nestle the fish and shrimp in the vegetable mixture. Top with the potato mixture.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup of oil. dividing evenly, sprinkle over the potatoes.

TO EAT TONIGHT
Bake the casserole on a rimmed baking sheet at 375F until golden brown, 20 to 25 minutes.

TO FREEZE AND COOK LATER
Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375F until heated through and golden brown, 40 to 45 minutes.

To see this recipe at the Real Simple site: realsimple.com/dinnerswap



This meal is approximately $11 a pan.

Chicken Enchiladas Verdes

This recipe is for four freezer meals.
Divide accordingly to make one meal.

8 lbs bone-in chicken breasts (about 10)
4 16-ounce jars mild salsa verde
8 cups fresh cilantro sprigs (from 2 bunches)
2 16-ounce containers sour cream (about 4 cups)
2 16-ounce packages frozen corn, thawed
2 pounds Muenster or Monterey Jack cheese, grated (8 cup)
Kosher salt and back pepper
32 6-inch flour tortillas

Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. when cool enough to handle, shred the chicken, discarding the skin and bones. divide the chicken meat between 2 large bowls.

meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour ceam until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 of sour cream.

To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.

Spread 1 cup of the remaining sauce in each of the four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-ide down in the dishes (8 rolls per dish). Top each dish of enchilada with 1 cup each of the remaining sauce and cheese.

TO EAT TONIGHT
Bake the enchiladas at 400F until bubbling and beginning to brown, 15 to 20 minutes.

TO FREEZE AND COOK LATER
Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchilada and bake, uncovered, at 400F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Serve with...
Cilantro, sour cream, and rice.

This is a Real Simple recipe. Found at realsimple.com/dinnerswap

This recipe costs approximately $10 a pan.

Sweet Potato and Gruyere turnovers

This recipe is for 4 meals. Divide accordingly for one meal.

3 large onions
3 pounds sweet potatoes
1/4 cup olive oil
4 bunches Swiss chard, stems discarded and leaves cut into 1/2-in strips (about 24 cups)
1 pound Gruyere, grated (4 cups)
2 tablespons fresh thyme leaves
Kosher salt and black pepper
8 refrigerated rolled piecrust, each cut in half (to form 16 half-circles)
1 large egg, beaten

In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl.

Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions bbetween the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring, until wilted, 5 to 7 minutes.

Divide the vegetable mixture between 2 bowl. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyere, and tyme; season each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes.

dividing evenly, spoon the mixture onto one ide of each half-circle of piecrust (about 1/2 cup per piecrust), leaving a 1/2-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover and brush with the egg.


TO EAT TONIGHT
Bake the turnovers on a parchment-lined baking sheet at 400F until golden brown, 20 to 25 minutes.

TO FREEZE AND COOK LATER
Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15-20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on a parchment-lined baking sheet at 400F until golden brown, 30 to 35 minutes.


Serve with...a green salad.

*This recipe is from Real Simple magazine. realsimple.com/dinnerswap

Bean Burritos

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 oz each) pinto beans, drained and rinsed (or mix chickpeas & black beans)
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.

To Reheat from frozen at home: 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.

To Reheat from frozen microwave only: 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.

To Reheat only 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).


One burrito is approximately $1.20.

Layered Enchilada Bake

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained, rinsed
¼ cup zesty Italian dressing
2 T taco seasoning mix
6 flour tortillas (8 inches)
1 cup sour cream
1 pkg Mexican style shredded four cheese

Spray a 13 x 9 inch baking dish. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Put some meat mixture at the bottom of the pan to start. Then arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers Cover with foil.

Cook now: preheat oven to 400 degrees. Bake, covered 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted Let stand five minutes before cutting to serve.

Cook later: Freeze assembled uncooked casserole for up to three months. Preheat oven to 400 degrees. Bake, covered, one hour. Remove foil. Bake an additional 15 to 20 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve. Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Italian Casserole

This is great because one batch of sauce makes two
casseroles. Also, it is vegetarian so, no expensive meat to purchase.

Sweet and Tangy Spaghetti Sauce
1 jar meatless spaghetti sauce
1 can tomato paste
1 can Italian tomato chunks with liquid
2 envelopes McCormick's Thick and Zesty spaghetti sauce mix
1 medium onion diced
1 small each green and yellow or red bell pepper diced
Fresh mushrooms sliced
1-2 garlic cloves minced
1 Tbsp. lemon juice
1 tsp each horsebradish mustard and plain mustard
1-2 Tbsp. brown sugar
Put all ingredients in large pot, bring to boil. Reduce heat and simmer
one hour.

3/4 cup milk
1 8-oz. package cream cheese, cubed
1/2 cup grated parmesan cheese
2 cups noodles, cooked, drained (wheat is good in this)
Mix milk and cream cheese. Heat in saucepan or microwave until cream
cheese melts. Mix in parmesan and noodles. Layer noodles, sauce,
noodles, sauce. Top with extra cheese if desired.
Bake at 350 degrees for 20 minutes.

You can also freeze this!
Just heat it in the oven with the foil on until heated through.

This meal is approximately $10 for a pan.