| Full Recipe Ingredients: serves 6 2 c. frozen veggies (peas & carrots) ½ c. onion, chopped ½ T. parsley flakes ¼ c. bacon bits 6 c. rice, cooked and cooled About 2 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 4 eggs ½ c. soy sauce 2 dashes pepper | Half Recipe Ingredients: serves 3 1c. frozen veggies (peas & carrots) ¼ c. onion, chopped ¼ T. parsley flakes 2 T. bacon bits 3 c. rice, cooked and cooled About 1 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 2 eggs ¼ c. soy sauce 1 dash pepper |
To Freeze:
In a large bowl, combine the frozen veggies, rice, parsley flakes, bacon bits and chicken. Mix well. Pour into labeled freezer bag. Seal and freeze.
To Cook:
Thaw bag of rice mixture. Heat 1 T. oil in large skillet. Dump rice mixture into the skillet. Cook and stir over med. heat, breaking up any chunks of rice, until hot, about 5 min.
Push rice mixture to the side of the skillet. Add 1 T. oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off heat. Stir in soy sauce and pepper. Serve!
**From Laura Glanville**
Ingredients: makes a full recipie that is easily halfed after cooking
4 c. chicken broth
2 c. water
½ Rotisserie chicken (I got it at Wal-mart), cut into small pieces
1 (6.2 oz.) package quick cooking long grain and wild rice with seasoning packet
½ tsp. salt
½ tsp. pepper
¾ c. all purpose flour
½ c. butter
2 c. half & half
To Freeze:
To Cook:
To defrost soup, never do so at room temp. Instead, completely thaw it in your refrigerator. Reheat in the microwave or on the stovetop in a sauce pan or pot. *If the cream separates when being reheated, you can whisk vigorously to remix and may want to add a bit of milk
**From Laura Glanville**
| Full Recipe Ingredients: serves 6 6 boneless skinless chicken breast halves 1 (8oz.) carton chive & onion cream cheese 1 T. butter Salt 6 slices bacon | Half Recipe Ingredients: serves 3 3 boneless skinless chicken breast halves 1 (8 oz.) carton chive & onion cream cheese ½ T. butter Salt 3 slices bacon |
To Freeze:
Flatten chicken to ½” thickness. Spread 1 ½ T. cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a baking pan (9×13 for full or 8×8 for half). Tightly wrap aluminum foil over the top.
To Cook:
Thaw. Bake, uncovered, at 400 degrees for 35-40 min. or until juices run clear. Broil 6 in. from the heat for 5 min. or until bacon is crisp.
**From Laura Glanville**
| Full Recipe Ingredients: Serves 4-6 4 raw chicken breasts 4 T. butter 1 packet dry Italian dressing ¼ c. white cooking wine 1 can golden mushroom soup 4 oz. cream cheese 12 oz. Angel hair pasta | Half Recipe Ingredients: Serves 2-3 2 raw chicken breasts 2 T. butter 1/2 packet dry Italian dressing 2 T. white cooking wine ½ can golden mushroom soup 2 oz. cream cheese 6 oz. Angel hair pasta |
To Freeze:
In freezer bag, place all of the ingredients (except chicken). Close bag and mix everything together by hand. When mixed thoroughly, cut into 1 inch cubes and add to the mix. Make sure bag is tightly sealed and freeze.
To Cook:
Thaw completely. Place in 9”X13” pan and bake at 350 degrees for 30-45 min. Serve over pasta
**From Laura Glanville**
Ingredients:
1 pkg. chicken stove top stuffing
1 ¾ c. water, divided
6 chicken breast halves
6 slices of thin sliced smoked ham
1 c. sliced fresh mushrooms
1 (10 ¾ oz.) can condensed cream of mushroom soup
To Freeze:
Mix 1 ½ c. water with stuffing. Mix ¼ c. water and cream of mushroom soup. Make six tin foil packets with these layers: stuffing mix, chicken breast, smoked ham, mushrooms & top with mushroom soup. Fold them up securely. For a full recipe, put 6 in one labeled Ziploc bag. For a half recipe, put 3 in two separate labeled Ziploc bags.
To Cook:
Thaw completely. Bake in foil for about 40 min. at 400 degrees.
The whole house smelled yummy!
**From Laura Glanville**
| Full Recipe: 3 chicken breasts 6 T. chives and onion cream cheese, divided 6 slices of deli-sliced honey ham | Half Recipe: 1 ½ chicken breasts 3 T. chives and onion cream cheese, divided 3 slices of deli-sliced honey ham |
To Freeze:
Cut each breast in half to make 3 or 6 chicken breasts; cut a slit in center of each chicken breast. Spread 1 T. cream cheese into slit in each chicken breast. Wrap one slice ham around the middle of each chicken breast, leaving ends exposed. Place into the labeled Ziploc bag(s) and seal.
To Cook:
Thaw completely! Heat a large non-stick skillet over medium heat. Coat with non-stick cooking spray and add chicken. Cook chicken for 5 min. Carefully turn chicken. Reduce heat to med.-low, cover and continue cooking 8 min. or until chicken reaches 165 degrees.
The oozing cheesy center is delicious
**From Laura Glanville**
| Full Recipe:½ c. chopped onion1 garlic clove, pressed 1 jar (16 oz.) white Alfredo Pasta Sauce 1 pkg. (20 oz.) refrigerated cheese filled regular or spinach tortellini 1 ½ c. cubed cooked chicken 1 c. milk 1 c. water 1 c. frozen peas ¼ tsp. ground black pepper 1 T. dried basil leaves CRUMB TOPPING: ¼ c. grated fresh Parmesan cheese 2 T. butter/marg., melted ½ c. Italian bread crumbs | Half Recipe:¼ c. chopped onion1 garlic clove, pressed ½ jar (16 oz. jar) white Alfredo Pasta Sauce ½ pkg. (20 oz. pkg.) refrigerated cheese filled regular or spinach tortellini ¾ c. cubed cooked chicken ½ c. milk ½ c. water ½ c. frozen peas dash ground black pepper ½ T. dried basil leaves CRUMB TOPPING: 2 T. grated fresh Parmesan cheese 1 T. butter/marg., melted ¼ c. Italian bread crumbs |
To Freeze:
Stir together onion, garlic, pasta sauce, tortellini, chicken, milk, water, frozen peas, black pepper & basil. Pour into labeled gallon sized Ziploc bag and seal tightly.
Melt butter in microwave for 30-45 sec. or until melted. Stir in bread crumbs & cheese; mix well. Spoon into a labeled sandwich/quart sized freezer bag and seal tightly. Place the smaller bag on top of the bigger one and freeze.
To Serve:
Thaw mixture and topping completely. Preheat oven to 400 degrees. Spoon pasta mixture into a 9×13 (full) pan or an 8×8 (half) pan. Sprinkle with crumb topping. Bake 15-20 minutes uncovered or until edges are bubbly and topping is golden brown. Yummm….A Favorite in our house!
**From Laura Glanville**
Ingredients:
3-8 ct. tubes of refrigerated crescent rolls
1/3 c. sour cream
¼ c. grated fresh Parmesan cheese
A generous ½ c. shredded Swiss cheese
1 c. of ham
2 c. of cooked, diced chicken
A little salt and pepper to taste
To Prepare:
In a large mixing bowl, combine sour cream, Parmesan cheese, swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat with sour cream/cheese mixture.
To freeze just filling: (This is what I did)
Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3-8 ct. tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.
To cook:
Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about ¼ c. of filling (if frozen prior, thaw completely) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 15 min. or until golden brown.
To freeze everything: (I haven’t tried cooking before freezing but your supposed to be able to)
Cool completely, then place 4 pockets at a time on aluminum foil and fold up. Then place the pockets in the aluminum foil into a labeled gallon sized Ziploc bag.
To cook – if you froze the complete pockets:
If you have already baked your pockets, thaw them completely and bake at 250 degrees for 15 min or until warm.
Variations:
I have made these into bite sized bits but cutting the triangles smaller. This was GREAT for a potluck
**From Laura Glanville**
