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....