My Adventure With Frozen Dinners :)

So before I had Devin in May everyone kept telling me "You need to make frozen dinners before he gets here, it will be the best thing you have every done!" After hearing it so many times I decided okay what the heck I may as well try it! In the end before Devin got here I had a total of 28 dinners, most of them being burritos :).  I really did realize after Devin was born how much of a blessing those frozen dinners were, it made getting dinner ready at night so much easier for both Craig and I! 

Over the past month I have been debating on making more frozen dinners to help Craig and I out when we both have to work.  I did some research on the internet for several different recipes that I thought would be yummy to try. In the end I ended up with a total of 24 recipes that made a total of 48 meals!!  It was not easy to say the least...At first I color coordinated my recipes, I then separated ingredients by either produce, canned ingredients, meats, and frozen foods. I then did some research, a lot of these recipes called for chicken, where was I going to get a lot of fresh chicken for a good price??  Costco ended up being the place to go.  We bought over 30 pounds of chicken breasts/tenders! I didn't think we would use all of it at the time we bought it!! Craig's job came in next...he went shopping for all the ingredients that wouldn't go bad: canned stuff, frozen stuff and meats.  I got the produce the day before starting all of these meals!

So, there is seriously no rhyme or reason on how I cooked any of these meals so I am just going to post each meal! Maybe you can come up with a good method to make it easier to put all of them together :)

Chicken Taco Soup (Sixsistersstuff.com)

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1 can sweet corn, drained
• 1 can chicken breast, drained
• 1 can cream of chicken soup
• 1 can green enchilada sauce
• 1 can chicken broth
• 1 package taco seasoning

Directions

Eating tonight: Spray slow cooker with non-stick cooking spray.  Dump all the ingredients into slow cooker and stir together.  Cook on low heat for 2-3 hours.  If you didn't use canned chicken this is when you need to shred the chicken.  Serve with shredded cheese and tortilla chips.  

Freezing:  Mix all ingredients together then put in quart or gallon sized bags depending on how larger your family is.  When ready to eat pull out the night before and thaw in fridge, warm up on stove or in crock pot. 

Taco Soup (Sixsisterstuff.com)

• 1 lb ground beef (or ground turkey tastes so good in this recipe too!)
• 1 medium onion, chopped
• 1 package mild taco seasoning mix
• 1 16 oz can corn (undrained)
• 1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
• 1 14 oz can stewed tomatoes
• 1 14 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 4 oz can diced green chilis
• tortilla chips
• Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.
Freezing: Follow all the directions above and then let cool. Once cooled place in quart or gallon sized freezer bags and freeze. When ready to eat thaw for 24 hours in fridge then warm on stove top or in crock pot.

Honey Lime Chicken (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• 4 Chicken Breasts, cut into strips
• 1 1/2 tsp garlic salt
• 1 Tbsp Oil
• 1 20 oz can pineapple tidbits, keep the juice!
• 1/4 cup honey
• 3 Tbsp LIme juice
• 2 Tbsp Soy Sauce
• 2 tsp Corn starch

Directions:
Cut the chicken into strips or bite sized peices and sprinkle with garlic salt. Heat oil in a skillet over med-high and add chicken. Cook chicken until golden brown. Drain the pineapple, keeping the juices. Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes. Remove the chicken from the pan. 

Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan. Bring to a boil stirring constantly. Cook and stir until thick and clear, about one minute. Add chicken and pineapple tidbits last and heat through. Serve over hot rice and its cool to garnish with lime wedges or Chow Mein noodles (my fav). Freezes well too!

To freeze this recipe I will cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then all I have to do is warm it up when we have it for dinner with some fresh hot rice.  I put this into to quart size bags since there is only two people to feed :)

Homemade Chicken Pot Pie (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

•       2 cups cooked shredded chicken (I use boneless, skinless chicken breasts roasted for one hour @350 in oven covered)
•       Homemade Gravy made from homemade chicken stock preferred or use (2) Campbells chicken/turkey gravy in jar
•      (2) Top & Bottom piece Pie Crust 
•      Frozen Hashbrowns (diced) 16 oz. bag
•           Frozen Peas & Carrots combination 12 oz. bag
•          Onion, 1/4 cup diced small (optional – we don’t do onions at my house…picky eaters)
•     salt & pepper to taste 

Directions:
Preheat oven to 350 degrees. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy. Add salt & pepper to taste. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust. Then take the upside down crust and gently place it on top of the pie carefully. spread it out and pinch the two pie crusts together on the seams. Poke a few holes with a knife or fork on top of pie. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.

Yield: 2-3 chicken pot pies

Slowcook Chicken Broccoli Alfredo (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• 1-2 lbs boneless skinless chicken breasts
• 2 jars of Alfredo sauce, 16 oz.
• 1 Frozen broccoli florets bag, 16 oz.
• 1 GreenPepper, diced
• 1/2 cup real bacon, either purchased real bits or fried n chopped

Directions
Mix all ingredients in a gallon-sized freezer bag.  Thaw in fridge for 24 hours then dump into slowcooker. Cook on Low for 6-8 hours or on high 4-6 hours. Serve over pasta (with parmesan cheese if you like), with a salad/veggies or bread.

Pesto Chicken Stuffed Shells (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• 12-16 jumbo pasta shells
•  water for boiling pasta
•  4oz cream cheese, softened
• 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
• 3 tablespoons prepared pesto (homemade or store bought)
• 2 cups shredded cooked chicken
• 2 cloves garlic, minced salt and pepper to taste

Directions

 In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
* To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts. 

Cilantro Lime Chicken Tacos (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• cooking spray for sauteeing
• 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 cup cilantro lime pesto (recipe follows)
• flour or corn tortillas
• preferred taco garnishes (salsa, sour cream, cheese, etc)

Directions

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. * To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto recipe (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• 1 cup fresh cilantro leaves (do not include stems)
• 2 1/2 tablespoons extra virgin olive oil
•  2 tablespoons sliced, toasted almonds
• 3 tablespoons chopped, fresh garlic
• 1 1/2 teaspoon lime juice
• 1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
• 1 1/2 teaspoon kosher salt
• 1/4 cup chicken broth

Directions

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes. 

Enchiladas (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

• 4-chicken breasts
• 1-medium onion
• 3 c cheddar cheese
• 10 medium flour tortillas
• 2-cans red enchilada sauce
• 1-can pinto beans
• White rice 

Directions

1. Preheat oven to 350.

2. place 4 raw chicken breasts into pot of water. Boil on high for 20 minutes, or until the chicken is shreadable. Then using a cutting board, shred the chicken.

3. Mix cheese, onion, chicken, other ingredients and 1 can red enchilada sauce in a bowl.

4. With a large scooper, fill each tortilla. Roll it up, and place in large 8x12 baking dish. With the seams down, until all filling is used up.  Pour the second can of enchilada sauce over top.  Top with cheese. Bake for 25 min.

**For Freezing**

Cover with foil, label and freeze. Or bake right away at 350 degrees for 25-30 minutes or till melty and bubbly. (I put two in freezer pans so I ended up with 5 dishes.) 

Enjoy with some homemade salsa, sour cream, lettuce, beans and rice!

Easy Homemade Lasagna Recipe (http://happymoneysaver.com/homemade-easy-lasagna-recipe/)

• 1 lb. Ground beef
• 1 medium Onion, chopped
• ½ tsp. Salt
• ⅛ tsp. Garlic powder
• 1 Jar 15 ½ oz. Spaghetti Sauce (I use traditional Ragu)
• 1 pint Cottage Cheese
• ¼ cup grated Parmesan cheese
• 2 Tbsp. dried Parsley
• 4 oz. Lasagna Noodles, cooked to al dente and cooled in cold water
• 12 oz. shredded Mozzarella Cheese ( about 1 ½ cups)

Directions:

1. Combine ground beef, onion, salt and garlic powder. Cook under med-high until browned and tener. Drain and put back into skillet. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.
2. In a separate bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.

*Layering Lasagna*

1. First add a small amount of spaghetti sauce mix to the bottom of your 9×13 pan.
2. Layer a single row of noodles
3. Layer ⅓ sauce
4. Layer ⅓ Mozzarella Cheese
5. Layer ⅓ Cottage cheese mixture (dotting it all over)
6. Layer single row of noodles
7. Layer ⅓ sauce
8. Layer ⅓ Mozzarella Cheese
9. Layer ⅓ Cottage cheese mixture (dotting it all over)
10. Layer single row of noodles
11. Layer ⅓ sauce
12. Layer ⅓ Cottage cheese mixture (dotting it all over)
13. Layer ⅓ Mozzarella Cheese last so it bakes really nicely
14. Cover and bake in 350 degrees oven for 40-45 minutes or until bubbly all over. Let stand 10 minutes. Enjoy!

Cheddar and Cracker Chicken (http://joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html)

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• 1-2 stalks scallions, thinly sliced
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts or tenders
• 4 tablespoons unsalted butter, melted

Directions
Heat oven to 350 degrees. 

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. 
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness. I placed in quart sized bags (4 tenders per bag).

Oven Fried Chicken (http://joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html)

• 1/4 cup vegetable oil
• 1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 chicken leg quarters (I used boneless and skinless chicken breasts because chicken grosses me out!)

Directions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan.

Separate the chicken into drumsticks and thighs. Remove the skin and pat dry.
To make Melba toast crumbs, place the toasts in a heavy-duty plastic freezer bag, seal, and pound with a meat pounder or other heavy blunt object. Leave some crumbs the size of pebbles in the mixture. Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat.

In a second shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork.

Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken and press a mix of sand and pebble crumbs onto the chicken to coat. Turn chicken over and repeat on other side, then shake off excess crumbs and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.

* To make ahead/freezer meal - Prepare the chicken and coat completely. Once coated, place the chicken on a baking sheet in a single layer and freeze uncovered. Once frozen, place the chicken in a single layer inside a gallon sized freezer bag; seal and freeze. When ready to prepare, partially defrost chicken. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan. Place chicken on the rack and bake in the preheated oven until chicken is deep nutty brown, about 40 minutes. Decrease the oven temperature to 350 and bake the chicken for an additional 10-15 minutes or until juices run clear. I was able to easily make this into two meals since it is just Craig and I.

Cheesy Ravioli Bake (http://baked-inthesouth.blogspot.com/2012/10/easy-cheesy-ravioli-bake.html)

• 2 9oz packages of refrigerator ravioli
• 1 jar prego spaghetti sauce
• 2 cups shredded cheese

Directions

Place the ravioli and sauce in freezer bag and freeze, I put this into 2 quart size bags).  When ready to cook, thaw slightly and add to crockpot.  Top with shredded cheese and cook on low for 4-6 hours.

Zuppa Tuscano Soup (http://freezermealsforus.blogspot.com/2012/09/zuppa-toscana.html)

• 1 lb. spicy Italian Sausage-crumbled
• 1/2 lb. smoked bacon- chopped
• 1 qt. water
• (2) 14.5 cans chicken broth (I use boullion and water mixture to equal 30 oz.)
• 2 lg. russet potatoes- cubed or sliced (you can leave the skin on if you want it more authenic)
• 2 garlic cloves- crushed
• 1 med. onion- chopped
• 2 cups chopped kale or Swiss chard
• 1 cup heavy whipping cream (I use a can of evaporated milk instead or 2 cups of half and half)
• salt and pepper- to taste

Directions:

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In skillet over medium-high heat brown bacon; drain set aside.

Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender.

Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Because you cannot freeze raw potatoes, I make this meal completely and bag up and freeze. This reheats really well and is so delicious.  
Freezing directions: After cooking,  let cool to almost room temperature. Label freezer bag writing 
"Zuppa Toscana. Thaw. Reheat. Serve with rolls or breadsticks." Then pour into gallon or quart sized Ziploc freezer bag depending on family size. The day before you plan to eat this... thaw overnight in fridge. Place in a 9x13 baking pan in case the bag leaks. You don't want this all over your fridge!!!!!

Tatar Tot Casserole (http://freezermealsforus.blogspot.com/search/label/casserole-%20beef)

• 1 lb. ground beef 
• 1 small onion, finely chopped 
• 1 can (10-3/4 oz.) condensed cream of mushroom soup 
• 1/4 cup milk 
• 1 cup frozen mixed vegetables 
• 1 cup shredded Cheddar Cheese 
• 1 lb. (1/2 of 32-oz. pkg.) frozen Tater Tots

Directions
Preheat oven to 375. Brown the ground beef and saute onion together.  When meat is browned, drain grease and add frozen veggies, soup and milk. Mix well. Spray nonstick spray into a 9x13 pan.  Pour soup mixture into bottom of pan. Top with potatoes.  Bake for 45 minutes and top with cheese last few minutes of baking. Baking time may vary slightly... make sure the potatoes are pretty much golden brown before topping with cheese.  Cheese only needs a couple minutes to melt.  Soup/veggie mixture should be HOT!  

FREEZER INSTRUCTIONS:
For freezing make meal (but don't top with cheese).  Include a small baggie of cheese with each meal for adding while baking.
Thaw the meal in the fridge overnight and then bake at 350 covered for the first 30 minutes. Top with cheese and bake another 10 minutes UNCOVERED.

Beef Barley Stew (http://happymoneysaver.com/frugal-food-recipe-beef-barley-stew/)

• 1 lb Beef Stew Meat, *diced small*
• 1 1/4 cups sliced or chopped carrot
• 1 1/4 cups chopped onion (I just toss in a handful of Dried Onion Flakes from LDS Cannery)
• 3/4 cup chopped celery
• 5 Cups Water
• 1 tsp parsley flakes
• 1/4 tsp pepper
• 1 tsp granulated sugar
• 2 TBSP Beef Bouillon powder
• 1/2 cup pearl barley
• 15 oz can tomato sauce

Directions

Place all ingredients in a 5 quart slow cooker or Crockpot. Stir it up. Cover and cook on low for 8-10 hours or 4-5 hours on High. So easy!

This recipe also works well for a quick freezer meal. Typically I add all the cold ingredients (except carrots and water – these need to be added day of) into a ziploc freezer bag. Freeze. Then night before I take this bag to thaw in fridge. In the morning I add it to the crockpot with carrots and water. Saves me a lot of measuring time.

ROAST BEEF FRENCH DIP SANDWICH RECIPE (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

Ingredients

·        1 3-4 lb Boneless Beef Roast (chuck or round roast)

·        2 Cans Beef Consumme

Instructions

Place roast beef into your slow cooker.

Pour beef consumme over roast beef.

Cook on high 4 hours or on low 6-8 hours.

Once roast beef has cooked, remove from slow cooker with tongs. Break apart lightly with two forks.

Separate fat from beef au jus leftover in crockpot.

Serve with buns, dip sandwiches in au jus.

Freezer meal directions

If you are making this into freezer meals then just drop these ingredients into a ziploc freezer bag, label and freeze.  See how easy this is for a freezer meal? No chopping, mixing or anything. You can thaw it out for 24 hours in your freezer the day before you cook it. Or honestly sometimes I will freeze this roast in the bag upright so I don’t need to thaw. I will then cook it a bit longer (like on low for 8-10 hours).

Then when you are done, take out the roast beef and shred it gently. It should be so tender it will fall apart easily. Then use a fat separator or stick the juice/fat mixture in the fridge till it cools to separate. Add your beef to a sandwich and dip in the juice. YUM!

Chicken Tacos (sixsistersstuff.com)

• 5-6 boneless skinless chicken breasts (can be frozen)
• 1 envelope taco seasoning
• 1 (16oz) jar of salsa

Directions

Place chicken in crock pot, cover with salsa and top with taco seasoning.  Cook on high for 4-6 hours or on low 6-8 hours.  When finished remove from crock pot and shred.  Return to crock pot and stir.  Serve with hard or soft taco with whatever topping you’d like!

To freeze I placed all the ingredients into two quart sized bags and froze it. Thaw before cooking.  Follow above instructions to cook.

Shredded BBQ Chicken (http://thebrandleys.blogspot.com)

• 4-6 boneless skinless chicken breast (can be frozen)
• 1 bottle BBQ Sauce
• ¼ C vinegar
• 1 tsp red peper flakes
• ¼ C brown sugar
• 1 tsp garlic powder 

Directions

Mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder.  Place chicken in crock pot.  Pour sauce over it and cook on low for 4-6 hours.  You can eat it or shred chicken and serve over rice, with mashed potatoes, or on buns. For freezer I placed all ingredients into 2 quart sized bags (split it in half) then placed in freezer. Thaw when ready to eat then cook as directed. 

Sweet Pork Salad (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

SWEET PORK:

• 2 pounds pork (we like to use boneless pork ribs)
• 3 12oz. cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10 oz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
• 1 c. brown sugar

Directions
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it! (making this recipe x4 for a meal swap)

FOR FREEZING:  PLACE PREPARED PORK INTO QUART SIZED BAG AND FREEZE. THAW. REHEAT ON STOVETOP.

Cilantro Dressing (http://happymoneysaver.com/making-50-freezer-meals-in-one-day/)

***This recipe makes ALOT of dressing. It makes enough for a few families. For a family of 6 people or less cut the recipe in half or thirds.

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Directions
Mix all ingredients together in the blender. That's it!

**I RECOMMEND MAKING THIS FROM SCRATCH, BUT IF YOU MUST FREEZE IT, YOU WILL NEED TO WHISK IT WHEN IT THAWS. THE TEXTURE MAY BE A LITTLE OFF**

Cornflake Chicken Tenders (http://joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html)

• 4 boneless skinless chicken breasts, cut into 1-inch strips
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 tablespoons (1/2 cup) butter, melted
• 2 cups finely crushed corn flakes cereal
• Adjust an oven rack to the middle position and heat the oven to 400˚F. Place an oven-safe cooling rack on a baking sheet and set aside.

Directions
Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet.

Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

* To make ahead/freezer meal - Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for half an hour, until mostly firm. Transfer the strips to a gallon sized freezer bag labeled with the date and cooking instructions. When ready to prepare, preheat oven to 400˚F and bake from frozen (do not defrost) for 35-40 minutes on the baking sheet with the cooling rack. (I placed 4 tenders to a quart size bag)

  

Chicken Dip ((http://thebrandleys.blogspot.com))

• 4-6 boneless skinless chicken breast (frozen)
• 1 can corn, drained
• 1 can black beans, drained
• 1 jar of salsa
• 1 package cream cheese

Directions

Place chicken in crock pot. Top with corn, black beans, and salsa.  Cook on high 4-5 hours.  Remove chicken from crock pot and shred.  Return to crock pot and stir together.  Throw cream cheese on top and let sit in crock pot for half an hour.  Stir together.  You can have this with chips, as nachos, in a tortilla with cheese…  For freezer meal I split the recipe into to quart sized bags and froze.  To eat thaw and cook as directed.

Noodle Bake

• 8-10 oz. egg noodles, uncooked
• 1 lb. ground beef or ground turkey
• 1/4 c. onion, chopped
• 1/2 c. cheese, shredded
• 1 16oz. can corn (or 1 1/2 c. frozen corn)
• 2 tsp. chili powder (I usually do 3 tsp.)
• 1 tsp. salt
• 1/8 tsp. pepper
• 1-2 8oz. can tomato sauce (add one... then add another if you want it saucier)
• 1/4 c. water (I pour the water into the tomato sauce can and slosh around to get all the tomato out of the can)

If you are cooking to eat tonight: 
Boil noodles till soft; drain well. Brown ground beef with onion. Drain any fat. To the meat mixture add the rest of the ingredients, including the noodles. Let simmer on low about 5 minutes. Then serve hot. Makes 6 servings.

If you are freezing:
Boil noodles till al dente; drain well. Brown ground beef with onion. Drain any fat. To the meat mixture add the noodles and other ingredients EXCEPT for the cheese.  Mix well then let cool to almost room temperature. Add the cheese and stir. It should not melt if you cooled it sufficiently.  Pour everything into a labeled Ziploc freezer bag.  When you want to eat this make sure you thawed it, then prepare on stovetop by dumping mixture into a skillet and simmering on the stovetop for 10 minutes.  Serve hot. Makes 6 servings.

Baked Chimichangas (http://freezermealsforus.blogspot.com/search/label/Mexican)

• 1-½ pound Ground Turkey ( Or Chicken)
• 1 package Taco Seasoning (1.25 Oz)
• 1-¼ cup Water
• 1 teaspoon Ground Cumin
• 2 teaspoons Chopped Fresh Oregano
• 2 Tablespoons Chopped Fresh Cilantro
• 1 can Fire-roasted Green Chiles (7 Oz.)
• ½ cups Diced Fresh Tomatoes
• 2 Chopped Green Onions
• ½ cups Low Fat Sour Cream
• ½ cups Shredded Cheddar Cheese
• 4 Tablespoons Melted Butter
• 6 Flour Tortillas (burrito Sized / Large)
• ½ cups Shredded Cheddar Cheese (to Melt On Top)
• GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3. 
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

For eating tonight:
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes at 350 or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.
Freezing Instructions:
Lay tortillas on wax paper. Spoon 1/6 th of filling into center of tortilla and fold like and envelope. Carefully lay tortillas in a single layer inside a Ziploc freezer bag. Freeze flat. Night before eating... thaw overnight, preheat oven to 350. Spray pan with Pam AND spray tops of burritos with Pam... or drizzle with melted butter. Bake until golden brown. (I also froze this in smaller portions)

A Message to Remember! :)

Looking on Facebook today I saw this little article about "The Invisible Mother." I certainly do not feel like I am invisible yet but I am sure that when I have more children and they are grown that I will have days that I do feel invisible.  I wanted to share this beautiful message to all my wonderful friends who are and will be mothers and also to put it here to that I remember it! 

Here it is:

"It all began to make sense, the blank stares, the lack of response, the way one of the kids will walk into the room while I’m on the phone and ask to be taken to the store. Inside I’m thinking, ‘Can’t you see I’m on the phone?’

"Obviously not; no one can see if I’m on the phone, or cooking, or sweeping the floor, or even standing on my head in the corner, because no one can see me at all. I’m invisible. The invisible Mom. Some days I am only a pair of hands, nothing more! Can you fix this? Can you tie this? Can you open this?? 

"Some days I’m not a pair of hands; I’m not even a human being. I’m a clock to ask, ‘What time is it?’ I’m a satellite guide to answer, ‘What number is the Disney Channel?’ I’m a car to order, ‘Right around 5:30, please.’

"Some days I’m a crystal ball; ‘Where’s my other sock? Where’s my phone?, What’s for dinner?’

"I was certain that these were the hands that once held books and the eyes that studied history, music and literature -but now, they had disappeared into the peanut butter, never to be seen again. She’s going, she’s going, and she’s gone!

"One night, a group of us were having dinner, celebrating the return of a friend from England . She had just gotten back from a fabulous trip, and she was going on and on about the hotel she stayed in. I was sitting there, looking around at the others all put together so well. It was hard not to compare and feel sorry for myself. I was feeling pretty pathetic, when she turned to me with a beautifully wrapped package, and said, ‘I brought you this.’ It was a book on the great cathedrals of Europe. I wasn’t exactly sure why she’d given it to me until I read her inscription: ‘With admiration for the greatness of what you are building when no one sees.’

"In the days ahead I would read – no, devour – the book. And I would discover what would become for me, four life-changing truths, after which I could pattern my work: 1) No one can say who built the great cathedrals – we have no record of their names. 2) These builders gave their whole lives for a work they would never see finished. 3) They made great sacrifices and expected no credit. 4) The passion of their building was fueled by their faith that the eyes of God saw everything. 

"A story of legend in the book told of a rich man who came to visit the cathedral while it was being built, and he saw a workman carving a tiny bird on the inside of a beam. He was puzzled and asked the man, ‘Why are you spending so much time carving that bird into a beam that will be covered by the roof, No one will ever see it And the workman replied, ‘Because God sees.’ 

"I closed the book, feeling the missing piece fall into place. It was Almost as if I heard God whispering to me, ‘I see you. I see the sacrifices you make every day, even when no one around you does.
No act of kindness you’ve done, no sequin you’ve sewn on, no cupcake you’ve baked, no Cub Scout meeting, no last minute errand is too small for me to notice and smile over. You are building a great cathedral, but you can’t see right now what it will become.

"I keep the right perspective when I see myself as a great builder. As one of the people who show up at a job that they will never see finished, to work on something that their name will never be on. The writer of the book went so far as to say that no cathedrals could ever be built in our lifetime because there are so few people willing to sacrifice to that degree. 

"When I really think about it, I don’t want my son to tell the friend he’s bringing home from college for Thanksgiving, ‘My Mom gets up at 4 in the morning and bakes homemade pies, and then she hand bastes a turkey for 3 hours and presses all the linens for the table.’ That would mean I’d built a monument to myself. I just want him to want to come home. And then, if there is anything more to say to his friend, he’d say, ‘You’re gonna love it there…’ 

"As mothers, we are building great cathedrals. We cannot be seen if we’re doing it right. And one day, it is very possible that the world will marvel, not only at what we have built, but at the beauty that has been added to the world by the sacrifices of invisible mothers."

—Anonymous

Reference: http://whatcomfamilies.com/2013/05/11/the-invisible-mother

Being a mother is one of the greatest gifts I could ever ask for and reading this reminded me that no matter how hard it may seem some days it is totally worth it! I am building a 'great cathedral' and one day each of my children will grow up to be something great!