Roasted Chicken

for reference:

two whole roasted chickens = about 11 cups of diced meat

Marinated Flank Steak

I just did two of THESE, cut them up, divided them in three bags and froze them.

will be adding to salads and tacos later.

Cream of Wild Rice Soup

1 box Uncle Bens Wild Rice Mix (or 1/2 c wild rice)
2 TBS butter
1 TBS chopped onion
1/4 - 1/3 c flour (this will depend upon how thick you like soup)
4 c. chicken broth (however you get there, actual homemade chicken stock, canned or from a bouillon, I've used them all in this recipe)
1/2 tsp salt
1/3 c. grated or chopped carrots
1 c. cubed Ham
1 pint of half and half

prepare rice as per package directions
prepare chicken broth
set aside

melt butter in saucepan and saute onion until tender
blend in flour
add broth, stirring constantly until mixture thickens slightly

stir in rice, carrots, ham and salt.

Freeze in bag (s).

Thaw 24 hrs in fridge or 12 hrs at room temp.

pour into pot, heat up, simmer for 5 mins, blend in half and half, heat soup until desired thickness.

(I have been doubling this recipe,  dividing it in three and then writing on the freezer bag to add 1 1/3 c of half and half when it's time to heat back up)

YUM!

Calico Beans

6 Bacon strips
1 lb ground beef or ground turkey
1/2 c. chopped onion
1 can (21 oz) kidney beans, drained and rinsed
1 can (15 oz) butter or lima beans, drained and rinsed
1/2 c. ketchup
1/2 c. packed brown sugar
1 TBS vinegar
1 tsp yellow or brown mustard
1 tsp salt

In skillet, cook bacon until crisp
Remove to paper towels to drain
Discard drippings
In same skillet, cook beef and onions until beef is browned and the onion is tender.
Drain.
Combine beef and bacon with remaining ingredients.

Freeze in bag (s) or pan (s).

Thaw 24 hrs in fridge or 12 hrs at room temp.
Bake in greased 2 qt baking dish at 300 for 1 hr or until desired thickness.
OR
Cook in crock pot for a few hours on Medium/Low heat (depending upon your crock and time)

We eat this with cornbread and a salad.
YUM!

Chicken Tortellini Soup (can be Vegetarian)

5 1/2 c. water
2 cans cream of chicken  (I use this)
1 c. chopped up veggies (your choice here, it's mostly for color.  frozen or fresh.  I usually put in a cut of chopped up fresh carrots)
1 TBS oregano or Italian seasoning
salt to taste
2 pkgs of fresh tortellini, 1 large package of frozen tortellini OR 1 bag dried tortellini
(again, your choice, sorry I don't have weights on those, it's whatever looks like enough for one pot of soup for your family and 5 1/2 cups of water ;-)
2-3 cups chopped, cooked, chicken
1 package frozen broccoli pieces


Put all ingredients in a bag, do not cook, freeze immediately.
Thaw 24 hrs in fridge or 12 hrs at room temp.

Throw it all in a pot and cook until the tortellini is cooked through.
I always toss on a hefty portion of Parmesan cheese, 'cause I'm a cheese freak.


**If I opt for dried tortellini I don't put it in the freezer bag, I just add it when I'm actually cooking the soup.

**this has gone without the chicken in our house many times, does not change the flavor, still very good!

Garlic Beef Stroganoff

2 tsp beef bouillon granules (or whatever your sub. is!)

2 - 4 1/2 oz jars sliced mushrooms, drained with juice reserved

1 c. mushroom juice, with boiling water added to make a full cup

10 3/4 oz can cr of mushroom soup (or whatever your sub. is!)

1 large onion, chopped

3 garlic cloves, minced

1 TBS Worcestershire sauce

1 1/2 -2 lb boneless round steak, cut into thin strips

2 TBS oil

8 oz pkg light cream cheese, cubed and softened

noodles or rice

Dissolve bouillon in mushroom juice and water in gallon zip lock bag

Add soup, mushrooms, onion, garlic and Worch. sauce.

Saute beef in oil in skillet. Let cool for 15 min. Transfer to bag.

Freeze.

Thaw 24 hrs in fridge.

dump content of bag into slow cooker

cover and cook on low for 7-8 hours.

turn off heat

stir in cream cheese until smooth

serve over noodles or rice

Salmon and Rice Toss

3 TBS fresh lemon juice

1 tsp Dijon mustard

2 TBS olive oil

1/2 tsp salt

pinch of white pepper

1 6oz box long grain and wild rice mix

1 lb skin-on salmon fillets

1 c frozen corn

3 TBS fresh, chopped chives

3 TBS fresh, chopped dill

1 TBS finely chopped green onion

Combine lemon juice, mustard, oil, salt and pepper to make a dressing

Refrigerate 24 hours

Cook rice according to pkg directions

Cook salmon by grilling or baking at 400 degrees for 12 to 15 min.  Cool 15 min before removing skin and cutting salmon into bite size pieces

Combine cooked rice, dressing, corn, chives, dill and onion.  Toss in salmon.

Holly's notes:

#1 - I used Schwans pre-cooked salmon. Thaw it and then cut it into pieces

#2 - I don't ref. the dressing for 24 hours because I freeze the whole thing.

#3 - It does freeze well.  I put it in gallon zip locks and roll it up to squeeze as much air out as possible.

#4 - Sometimes we eat this cold, sometimes we heat it up and eat it warm.  It's great both ways!