1 can cream of chicken soup
¾ c. evaporated milk
1 - 7 oz. can diced green chilies
2 T. minced jalapeños
1 - 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 - 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping
Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed.
From Molly Fowler, The Dining Diva, in Menus for Entertaining
Grocery List
cream of chicken soup
evaporated milk
green chilies
jalapeños
pimiento
ground cumin
ranch dip packet
Ro*tel tomatoes
Velveeta
cilantro
tortilla chips
Approximate Cost: $7.89
Friday, August 28, 2009
Tuesday, August 18, 2009
Broccoli Rice Casserole (Freezer Method)
4 c. fresh broccoli florets
1/2 c. butter, melted
1/4 c. chopped onion
1 - 10 oz. can of cream of mushroom soup
8 oz. Velveeta, cubed
1 c. cooked rice
In a large covered sauce pan, cook broccoli in small amount of boiling water for 6-8 minutes. Drain and sauté onion in melted butter for 2-3 minutes. Add soup, cheese broccoli and rice. Mix well. Place in lined 9X13 inch baking dish and freeze, using foil and plastic.
On serving day, unwrap and return to original baking dish. Thaw completely. Bake uncovered at 350 degrees for 30 minutes or until heated through. From Don't Panic More Dinner's in the Freezer.
Grocery List
broccoli
butter
onion
cream of mushroom soup
Velveeta
rice
Approximate Cost: $5.15
1/2 c. butter, melted
1/4 c. chopped onion
1 - 10 oz. can of cream of mushroom soup
8 oz. Velveeta, cubed
1 c. cooked rice
In a large covered sauce pan, cook broccoli in small amount of boiling water for 6-8 minutes. Drain and sauté onion in melted butter for 2-3 minutes. Add soup, cheese broccoli and rice. Mix well. Place in lined 9X13 inch baking dish and freeze, using foil and plastic.
On serving day, unwrap and return to original baking dish. Thaw completely. Bake uncovered at 350 degrees for 30 minutes or until heated through. From Don't Panic More Dinner's in the Freezer.
Grocery List
broccoli
butter
onion
cream of mushroom soup
Velveeta
rice
Approximate Cost: $5.15
Four Corners Refried Beans
1 lb. bacon
3 c. uncooked pinto beans
7 c. water
1 1/2 c. chopped onion
4 cloves garlic
1 T. salt (to start)
1-2 c. fresh or canned green chilies, diced
Fry bacon until crisp. Crumble and drain, reserving half of the bacon grease. Place bacon, remainder of ingredients and reserved bacon grease in the crock pot and cover.
Cook beans on high for 1 hour, then reduce to low for 10 hours. Cool and then mash pinto beans, in batches using a potato masher. Add more salt to taste.
Cool mashed beans completely and freeze using the freezer method. From Don't Panic More Dinner's in the Freezer.
Grocery List
bacon
pinto beans
onion
garlic
salt
green chilies
Approximate Cost: $4.68
3 c. uncooked pinto beans
7 c. water
1 1/2 c. chopped onion
4 cloves garlic
1 T. salt (to start)
1-2 c. fresh or canned green chilies, diced
Fry bacon until crisp. Crumble and drain, reserving half of the bacon grease. Place bacon, remainder of ingredients and reserved bacon grease in the crock pot and cover.
Cook beans on high for 1 hour, then reduce to low for 10 hours. Cool and then mash pinto beans, in batches using a potato masher. Add more salt to taste.
Cool mashed beans completely and freeze using the freezer method. From Don't Panic More Dinner's in the Freezer.
Grocery List
bacon
pinto beans
onion
garlic
salt
green chilies
Approximate Cost: $4.68
Harvest Sweet Potato Cranberry Casserole
3 1/2 lbs. sweet potatoes, peeled and cut into 3/4 inch cubes
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen--do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans
Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.
On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don't Panic More
Dinner's in the Freezer.
Grocery List
sweet potatoes
onion
vegetable. olive oil spray
cranberries
light brown sugar
butter
orange juice
salt
nutmeg
ginger
cinnamon
pecans
Approximate Cost: $10.45
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen--do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans
Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.
On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don't Panic More
Dinner's in the Freezer.
Grocery List
sweet potatoes
onion
vegetable. olive oil spray
cranberries
light brown sugar
butter
orange juice
salt
nutmeg
ginger
cinnamon
pecans
Approximate Cost: $10.45
Chicken Marsala
6 boneless, skinless chicken breasts
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese
Pound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.
On the serving day, place chicken in original baking dish and thaw completely (I'd leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don't Panic More Dinner's in the Freezer.
Grocery List
chicken breasts
butter
flour
fresh mushrooms
Marsala wine
chicken broth
salt
pepper
mozzarella cheese
Parmesan cheese
Approximate Cost: $8.49
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese
Pound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.
On the serving day, place chicken in original baking dish and thaw completely (I'd leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don't Panic More Dinner's in the Freezer.
Grocery List
chicken breasts
butter
flour
fresh mushrooms
Marsala wine
chicken broth
salt
pepper
mozzarella cheese
Parmesan cheese
Approximate Cost: $8.49
Bombay Chicken Curry
1/2 c. butter, melted
1 c. onion, diced
1 clove garlic, minced
1/4 c. flour
2 T. curry powder
1 t/ salt
1/4 t. pepper
1/4 t. ground ginger
1/4 t. cayenne pepper
3 c. water
2 c. cooked chicken, chopped
In a medium sauce pan, sauté onion and garlic in butter. Add flour, curry, salt, pepper, ginger and cayenne. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken; simmer for 20-30 minutes, stirring occasionally, until sauce is bubble and slightly thickened. Cool completely; freeze, using the freezer bag method.
On the serving day, thaw completely. Reheat over medium heat until heated through. Serve over rice with desired variety of toppings, such as mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapples chunks or flaked coconut. From Don't Panic More Dinner's in the Freezer.
Grocery List
butter
onion
garlic
flour
curry powder
salt
pepper
ground ginger
cayenne pepper
water
chicken
Approximate Cost: $4.89
1 c. onion, diced
1 clove garlic, minced
1/4 c. flour
2 T. curry powder
1 t/ salt
1/4 t. pepper
1/4 t. ground ginger
1/4 t. cayenne pepper
3 c. water
2 c. cooked chicken, chopped
In a medium sauce pan, sauté onion and garlic in butter. Add flour, curry, salt, pepper, ginger and cayenne. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken; simmer for 20-30 minutes, stirring occasionally, until sauce is bubble and slightly thickened. Cool completely; freeze, using the freezer bag method.
On the serving day, thaw completely. Reheat over medium heat until heated through. Serve over rice with desired variety of toppings, such as mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapples chunks or flaked coconut. From Don't Panic More Dinner's in the Freezer.
Grocery List
butter
onion
garlic
flour
curry powder
salt
pepper
ground ginger
cayenne pepper
water
chicken
Approximate Cost: $4.89
Elegant Cream of Mushroom Soup
1 lb. mushrooms
1/2 c. chopped shallots
2 cloves chopped garlic
2 stalks chopped celery
1/2 c. unsalted butter, divided
1/2 c. flour
6 c.hot chicken broth
1/2 c. dry cooking sherry
3/4 c.whipping cream
1/4 t. cayenne pepper (opt)
1/2 t. salt
1/8 t. pepper
Finely chop, half the mushrooms. Slice the remaining half. Sauté shallots, celery, and garlic in half the butter until tender. Add finely chopped mushrooms and sauté until tender, but not brown. Add flour and stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook for three minutes, stirring constantly. Gradually add hot chicken broth, stirring constantly with a whisk. Bring to a boil and simmer 10 minutes. In a separate pan, sauté the sliced mushrooms in remaining butter. Add cooking sherry. Cook until liquid is reduced by approximately half. Add sliced mushrooms to the soup. Simmer 10 more minutes. Add whipping cream and season to taste with cayenne, salt and pepper. Cool completely and freeze, using freezer bag method.
On the serving day, thaw soup to slushy consistency. Place in sauce pan and heat through, but do not allow soup to boil. From Don't Panic More Dinner's in the Freezer.
Grocery List
mushrooms
shallots
garlic
celery
unsalted butter
flour
chicken broth
dry cooking sherry
whipping cream
cayenne pepper (opt)
salt
pepper
Approximate Cost: $5.35
1/2 c. chopped shallots
2 cloves chopped garlic
2 stalks chopped celery
1/2 c. unsalted butter, divided
1/2 c. flour
6 c.hot chicken broth
1/2 c. dry cooking sherry
3/4 c.whipping cream
1/4 t. cayenne pepper (opt)
1/2 t. salt
1/8 t. pepper
Finely chop, half the mushrooms. Slice the remaining half. Sauté shallots, celery, and garlic in half the butter until tender. Add finely chopped mushrooms and sauté until tender, but not brown. Add flour and stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook for three minutes, stirring constantly. Gradually add hot chicken broth, stirring constantly with a whisk. Bring to a boil and simmer 10 minutes. In a separate pan, sauté the sliced mushrooms in remaining butter. Add cooking sherry. Cook until liquid is reduced by approximately half. Add sliced mushrooms to the soup. Simmer 10 more minutes. Add whipping cream and season to taste with cayenne, salt and pepper. Cool completely and freeze, using freezer bag method.
On the serving day, thaw soup to slushy consistency. Place in sauce pan and heat through, but do not allow soup to boil. From Don't Panic More Dinner's in the Freezer.
Grocery List
mushrooms
shallots
garlic
celery
unsalted butter
flour
chicken broth
dry cooking sherry
whipping cream
cayenne pepper (opt)
salt
pepper
Approximate Cost: $5.35
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