Wild Rice Chicken

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

• 2 packages (16 ounces each) frozen French-style green beans, thawed

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

• 2 cans (8 ounces each) sliced water chestnuts, drained

• 2/3 cup chopped onion

• 2 jars (4 ounces each) sliced pimientos, drained

• 1 cup mayonnaise

• 1/2 cup 2% milk

• 1 teaspoon pepper

• 6 cups cubed cooked chicken

• 1 cup slivered almonds, divided

Directions

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.Yield: 2 casseroles (6-8 servings each).

Curry Chicken Thighs

Ingredients

6 chicken thighs or more 
4 T. butter 
1/2 c. honey 
1/4 c. mustard
1 tsp salt 
1 tsp curry powder

Directions

 Remove skin and excess fat from chicken.Place chicken in zip lock bag. Melt butter then add the rest of the ingredients. Pour remaining sauce over chicken. 

Wrap tight and freeze

 

To cook-

Bake uncovered @ 375 for an hour.  This is great with rice and broccoli. Makes 6 servings. I just make 6 for my family but this is plenty or sauce to make more thighs. 

Number of Servings: 6

Spaghetti Pie Casserole

Ingredients

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3 green onions, chopped
• 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

by Carrie Harris 

Chicken Spaghetti

INGREDIENTS

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

INSTRUCTIONS

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

by http://thepioneerwoman.com/cooking/chicken_spaghet/

Cajun Chicken Pasta Bake Recipe

• 2 packages (12 ounces each) bow tie pasta

• 2 pounds boneless skinless chicken breasts, cut into 1-inch strips

• 2 tablespoons olive oil, divided

• 2 bunches green onions, chopped

• 2 medium green peppers, chopped

• 2 medium sweet red peppers, chopped

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 3/4 cup 2% milk

• 2-1/2 teaspoons Cajun seasoning

• 1-1/2 teaspoons garlic powder

• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350°. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
   Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°. Yield: 2 casseroles (6 servings each).

Pesto Hamburgers Freezer Recipe

Makes 12 burgers.
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.

http://www.momsbudget.com/freezerrecipes/pestoburgers.html

Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.

from http://joyfulmommaskitchen.com/quesadilla-casserole-freezer-meal/