Cream of Chicken Noodle Soup (1-Kit version)

Place the following ingredients in a quart freezer bag: 1 lb chicken breast, cooked & cubed 2 - 3 each sliced carrots & celery 3 sliced green onions 1 ½ TBL parsley 4 tsp chicken base (or amount of bullion for 4 cups broth) 2 c water In a separate bag put: 5 – 6 oz. soup noodles (wide egg noodles) In a separate bag put (but cut the butter into the powders so it’s kind of like cornmeal): ¾ c LDS Cannery powdered milk (enough to make 4 c milk) ¼ c butter ¼ c flour In a separate bag put: ½ pkg frozen peas (6 oz) Also include in the “kit”: 1 can cream of chicken soup Freeze the veggie/chicken bag, milk/butter/flour bag, & peas but just put the can of soup and noodles in the cupboard. When ready to serve, defrost the veggie/chicken and put in a big pot with 6 c water and bring to a boil. Add the noodles and cook until noodles & veggies are tender. While noodles are cooking, whisk together the cream of chicken soup, milk/butter/flour bag, and 4 c HOT water. Add it to the pot when the noodles are cooked and get it back to a simmer. Add the peas and let simmer for a couple minutes to let the soup get nice and creamy. **I don’t freeze this soup completely cooked because the noodles tend to get soggy and the creamy/soupy part doesn’t always turn back into the right creamy texture after it’s been frozen and thawed**

Farmers Casserole (9x13 Pan)

6 c frozen shredded hash browns (I used 3/4 of a bag of hashbrowns from Kroger)
1 c cheese
1 c diced ham (I used about 12 oz)
¼ c green onion
6 beaten eggs
1 12 oz can evaporated milk
¼ - ½ tsp pepper
1/8 – ¼ tsp salt (depends on how salty ham is)

Grease 9 x 13 pan. Layer potatoes, cheese, ham and green onion. In bowl combine eggs, milk, salt and pepper. Mix and pour over potato mixture. Cover pan with foil and freeze. When ready to serve let thaw completely in fridge and then come to room temp. just before cooking. Bake uncovered at 350 for 1 hour.

Pizza Rolls

Here is the pizza roll recipe. Basically I use an artisan bread recipe then roll it out and spread my sauce (your favorite kind) shredded cheese, and any toppings you like! I used pepperoni this time, but have done garlic chicken with roasted red peppers too and loved them as well.

Artisan Bread

This is a no-knead bread

3 C VERY warm water

1 1/2 T yeast

1 1/2 T kosher salt

6 1/2 cups flour

Put water in bowl. Add yeast, salt, and flour. Stir til dough is just wet and mixed. Put lid on and leave for 2-4 hours til the dough has risen. My lid will pop off and I just keep sealing it each time I hear it pop!

Put in the fridge for at least an hour. (Though I have omitted this step if I want to bake it right away and it still does okay)

Preheat your oven to 450 degrees.

For Bread:

When you are ready to bake a loaf, wet your hands and pinch of a small grapefruit sized ball of dough. Place on greased sheet pan. With a serrated knife make a couple of slices on top of the ball so the moisture can escape when it bakes. Let sit for 40 minutes then bake for 30 minutes. The high temperature is what makes it a crusty bread. If you want a softer crust bake at a lower temp for longer time.

When it comes out of the oven rub butter on top and slice!!

For Pizza rolls:

After the dough has risen, pour dough out on a flour covered surface. Use your rolling pin and flatten it out, just like you would do for cinnamon rolls. Spread pizza sauce on, cover with cheese. I also like to sprinkle seasoning on (i.e. garlic powder, onion powder, oregano). Place pepperoni on then roll up. Cut each roll with a serrated knife.

I bake them at 350 for about 20-30 minutes or depending on oven type.

For a quick lunch you can heat these up in your microwave for a minute at a time til heated through.

Cheesy Chicken Enchilada Soup

2 cans chicken breast - 13 oz.
1 can enchilada sauce - 15 oz.
1 can evaporated milk - 12 oz.
1 can pinto beans, drained - 15 oz.
1 can cream of chicken soup - 10.5 oz
1 can nacho cheese soup - 10.75 oz
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1. Combine all ingredients into a large saucepan
2. Heat on medium until soup is hot, stirring occasionally.
3. Serve with tortilla chips if desired

Whole Wheat Pancake & Waffle Mix

8 Cups whole wheat flour
4 tsp salt
1/3 Cup baking powder
½ Cup sugar
1 ½ Cups powdered milk
1 Cup olive oil

Mix dry ingredients together in a kitchen aid or with a hand mixer. As mixing, slowly drizzle in 1 cup olive oil. Keep mixing until mix is lump free. Store in the refrigerator. When ready to use add 1 cup mix to 1 egg + ½ - ¾ cup water and let sit a few minutes so the wheat has time absorb the water.

Sloppy Lasagna

Ingredients

• 2 pounds curly edge lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 2 pounds ground beef, pork and veal mix (I used ground turkey)
  
• 1 medium onion, finely chopped
• 1 medium pepper, finely chopped
  
• 1 small carrot, grated or finely chopped (I did squash instead this time)
  
• 3 to 4 cloves garlic, finely chopped or grated
• 2 fresh bay leaves
• Freshly ground black pepper
• 2 pinches ground cinnamon
• 1 can diced tomatoes
  
• 1 jar of spaghetti sauce
  
• A handful basil leaves, torn
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 to 2 1/2 cups milk, eyeball the amount
• Freshly grated nutmeg, to taste
• 1 1/2 cups grated cheese
• 2 cups fresh ricotta cheese or cottage cheese
  

Directions

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions, pepper and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomatoes and sauce, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta or cottage cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

Thaw and cook at 350 for about 20 min.

White bean chili

1 pack boneless, skinless chicken breasts
1 packet taco seasoning
1 can diced chilies
2 cans Great Northern beans, semi-drained
1 can pinto beans, fully drained
1 can corn, fully drained
3 cans cream of chicken soup

Mix everything in the slow cooker on low for 6 hours.
FREEZING: Thaw and warm on stove or in crock pot for 30 min.

Salsa Chicken

In the crock pot throw in:
2 cups salsa
4 breasts of chicken
1 can black beans
1 can corn

Cook all day and before serving throw in 8 oz. cream cheese and sprinkle with fresh cilantro. FREEZING: On eating day, thaw and add cream cheese, sprinkle with cilantro (don't freeze it with the cream cheese)

I love to serve this over rice. It's simple and my family loves it!

Best Ever Meatloaf

2 eggs
2/3 c milk
1/2 c chopped onion
1 c shredded cheese (cheddar or mozzarella)
3 slices bread, torn in pieces
1/2 c grated carrot
1 tsp dried parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs LEAN ground beef (I try to use at least 90% so it's not swimming in grease)

Topping:
1/2 c tomato sauce
1/2 c packed brown sugar
1 tsp prepared mustard

In a large bowl, beat eggs. Add milk and bread and let stand a few minutes. Stir in the onion, carrot, cheese, herbs & seasonings. Add beef and mix well. Put in a freezer bag and then stuff in a bread pan so it freezes in the shape of a loaf. When it's frozen you can take it out of the pan and just let it hang out in your freezer in the freezer bag until you're ready to cook it. I freeze the topping in a separate little bag.

When ready to use let it thaw in the fridge over night, taking off the freezer bag as soon as it will pull away from the meat and put it in the pan you'll cook it in. I like to cook mine in a shallow kind of roasting type pan so the grease can pull away from it even though it's still shaped like a loaf. Make sure it's completely thawed and then bake at 350 for about 1 hr 15 min but spoon about 1/2 the topping over the meatloaf after it's cooked for about 45 min. Every 10 min or so spoon more of the topping over the loaf until it's all used up. Let stand 10 minutes before serving.