Wednesday, March 14, 2007

What's in the freezer?

Beth's post inspired me to write this post & share what recipes I've recently put in the freezer. We mostly eat chicken, but I am thinking next round I will do some ground beef recipes. I can't wait until the weather warms up more so I can start grilling again. I *love* my grill!! {Probably should get the gas tank refilled so I can actually USE it.} Here are the items I made for my last session:

French Bread Pizzas w/Easy Pizza Sauce ~ this pizza sauce is SO incredibly easy....I added a pinch of sugar to sweeten it up a bit. I used a bag of french bread hoagie rolls from Sam's Club, $2.87 for 6 big rolls, which made 12 pizzas. Not bad, eh?

Honey Nut Chicken Strips from Rachel Ray's 365 No Repeats

Carribbean Chicken ~ light fruity flavor, probably will taste good grilled

Creamy Chicken Divan ~ this was yummy, but not super flavorful. More on the comforting side. I purchased a 4# bag of frozen broccoli florets at Sam's Club for $4.32. Seems like a great deal, especially considering that you've got only the usable florets & you don't have to spend any time chopping. I also used Healthy Request Cream of Chicken Soup & Lite Sour Cream to save on calories.

1 bunch broccoli ~ lightly steamed {or enough broccoli to barely cover the bottom of each pan}
1 can cream of chicken soup
4 c. cooked chicken, diced
1/3 t. poultry seasoning
16 oz. container sour cream
2 c. shredded cheddar
1 1/2 c. crushed Ritz crackers
3 T. slivered almonds
2 T. melted butter

This will make either two 8x8" pans or one 9x13". Place broccoli in the bottom of pan {if using frozen, no need to steam or dethaw}. In separate bowl, combine soup, chicken, poultry seasoning, salt, sour cream, and 1 cup shredded cheese. Spread mixture evenly over broccoli. Top with remaining cheese. Mix together crushed Ritz, almonds & melted butter. Sprinkle over the top of dish. Bake at 350° F for 35-40 or until topping is browned and filling is bubbly around the edges.

Pepperoni Ziti Casserole ~ I used whole wheat pasta & skim ricotta.

And then tonight for dessert I made Dirt Bombs, except I made them in mini-muffin tins {baking for only 13-15 minutes} so they'd be kid sized. {Seriously, can you really go wrong with anything dipped in butter then rolled in cinnamon-sugar???} Perfect for a play date snack, I think. {Little messy on the eating part though.} So far, two BIG thumbs-up from mom & daughter #2. YUM-O!!

The only thing I can't vouch for flavor-wise is the Honey Nut Chicken Strips. They seem like they're heavy on the spices, but we shall see. The only major problem I have been having for about the last 8 months is recipe storage. For the last 3 months I've actually been handwriting all the recipes I want to try out in a notebook!! I downloaded a free trial of Big Oven online, but then cheaped out when it came time to purchase the program. Also, I've read a lot of horror stories about computers crashing and entire recipe boxes being lost. I think I am just going to type out all my recipes into Word saving each recipe file, then print each one out and keep them in a binder. Kinda like my own personal cookbook. I really like something tangible that I can hold & see, as opposed to a computer database {which I have been using up until this point}. This way, I can easily share the recipes by copying & pasting from the Word file and I'll also have my "hard" copy for when I'm recipe planning. Whadda ya think? How do you store your recipes? I just love trying new recipes. I almost can't wait til the next round of OAMC. Guess I'll just start planning....


Skyra said...

Is your husband ever going to update his blog?
Tell him to get moving!
Love, Skyra

Rebecca said...

Rick: I did last night!!

He actually wanted me to just kill it ~ delete the whole thing because he just doesn't have the time to keep up with it. I haven't though, just in case he changed his mind. I want to spruce it up a little, get some links on there & maybe a picture of his bike.....