Easy Cheesy Chicken

4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)

Mix the two soups together in a seperate freezer bag.

Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).

To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.

You can serve this over mashed potatoes, rice or noodles

Ziploc Freezer Bags Gallon, 60.0 Count

Quick Pasta Bolognese

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
3 cloves garlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8 ounces lean (93% or leaner) ground beef
1/3 cup dry red wine
1 14-ounce can petite diced tomatoes
2 tablespoons tomato paste
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.

Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.

Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.

Serve the pasta with the sauce.

4 servings, 1 cup pasta & about 1 cup sauce each

Make Ahead Tip: Refrigerate the sauce for up to 3 days or freeze for up to 6 months.

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Southwest Pasta Salad

2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained

Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.

In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.

Cover and refrigerate at least 2 hours before serving.

Makes 8 servings.

Pyrex Smart Essentials 4-Quart Glass Mixing Bowl

Cabbage Relish

2 large raw beets
1/2 head green cabbage
1/4 head red cabbage
1 small Bermuda onion
1/2 cup prepared horseradish
2 tablespoons sugar
1/4 cup cider vinegar
1 teaspoon salt
1 cup mayonnaise

Peel and chop beets. Chop cabbage fine. There should be enough green cabbage to make two cups and enough red to make one cup. Peel and slice onion, break into rings. Combine and add remaining ingredients. Toss well.

Cover and let mellow in refrigerator three to four hours before serving. It is even better if made 12 to 24 hours ahead of time.

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Black Bean Gazpacho

3 cups chopped, peeled, and seeded tomatoes
1 12-oz. can (1-1/2 cups) hot style vegetable juice cocktail
1 cup cubed fully cooked ham
1 15-oz. can black beans or garbanzo beans, rinsed and drained
1/2 cup chopped seeded cucumber, yellow summer squash, and/or zucchini
1/2 cup chopped green or yellow sweet pepper
1/4 cup thinly sliced green onion
2 tablespoons Italian salad dressing
bottled hot pepper sauce (optional)

In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing.

Cover and chill for 2 to 24 hours.

If desired, serve with bottled hot pepper sauce.

Makes 4 main-dish servings.

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Quiche in a Bag

1 cup meat — cooked — diced or crumbled
3/4 cup vegetables — any raw thawed frozen — or canned drained
1 cup cheddar cheese — shredded
1/4 cup onion — diced
2 cups milk
4 eggs
1/8 teaspoon Tabasco Sauce
1/2 cup flour — whole wheat
2 teaspoons baking powder

Combine meat, vegetable, cheese,and onion. Place this mixture in a gallon freezer ziplock bag.

With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat and vegetable mixture. Freeze.

Thaw completely. Shake bag well and pour into a sprayed 10″ deep dish pie plate or quiche pan. Sprinkle with paprika if desired.

Bake at 350 for 35-45 minutes,until lightly browned on top and well set in the center. cool about 5 minutes before serving.

Ziploc Freezer Bag, Gallon Size-28 ct

Fried Ice Cream

Also known as Chi Chi’s Fried Ice Cream

1 pint ice cream
2 eggs — divided, beaten
1/2 teaspoon vanilla — divided
2 1/2 cups sweetened cornflakes — crushed
1/2 teaspoon ground cinnamon
Cooking oil — for deep fat frying

Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags. Freeze for 1 hour or until very firm.

In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla.

In a shallow bowl carefully stir together cornflakes and cinnamon.

Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or until firm. Reserve reamining cereal mixture.

In a small mixing bowl stir together the remaining egg, and vanilla.

Remove coated ice cream balls from the freezer. Dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm.

In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels.

Serve with melted chocolate, honey, plain or with fried white tortillas dipped in cinnamon sugar.

This recipe yields 4 servings.

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Night-Before Taco Bake

1 lb lean (at least 80%) ground beef
2 cups frozen bell pepper and onion stir-fry (from 16-oz bag)
1 can (11 oz) Green Giant® super sweet yellow and white corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 jar (8 oz) Old El Paso® taco sauce
3 cups coarsely broken white corn chips (about 5 oz)
2 cups shredded Mexican cheese blend (8 oz)
cooking spray

Spray 12×8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray.

In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.

Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.

When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.

High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.

Makes: 8 servings

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Country Breakfast Casserole

7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping

Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight.

Top with sliced tomatoes and sprinkle evenly with green onion

Bake in 325*F (160*C) oven for 1 hour on top rack of oven.

Makes 6 servings.

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Classic Bread Stuffing

2 pounds white bread or 1 pound each white and whole wheat
1/2 cup butter or good margarine
1 large bunch of celery plus a few extra outside ribs
3 very large onions or four medium-large
1 tablespoons poultry seasoning
1/2 to 1 teaspoon black pepper or to taste
extra sage
2 cups or more chicken broth (or turkey broth)

Find something with a dull flat edge such as the back of a large knife, and press the bread into squares the size of croutons, about three or four across and the same long. Place in warm oven to dry; set it to 250° for 15 minutes and then turn it off and leave overnight. Crack into little squares and seal in a large bowl two or three days before needed. If quite dry, they do not need to be refrigerated.

Chop onions semi-coarsely. Slice celery fairly thin, including most of the inner leaves, discarding the outer toughest, darkest or bruised ones.

Melt the butter over medium heat in a large deep skillet or large heavy pan. When melted, turn heat high and add veggies. Stir frequently; they will “water out” some, but if they start to stick, turn down the heat as needed. Cook until celery is limp. Add seasonings.

You can store in the fridge for a couple of days if you need to cook ahead.

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