Saturday, August 25, 2012

Clean Freezer Meals

Cheesy chicken and rice bake

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish


Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead

Wednesday, May 20, 2009


Vote Yes or No!

BBQ Fire House Chicken yes
Chicken Hobo Dinner yes
Asiago Sandwhich yes
Mosta Pasta yes
French Dip yes
Chicken Alfredo yes
Sticky Chicken no
Mexican Casserole yes
Artichoke Chickenyes

Tuesday, May 12, 2009

Steak Fajitas

Steak Fajitas
2 lbs round, sirloin, or flank steak sliced
1 pkg. fajita seasoning
2 cups bell pepper,
sliced2 cups onion, fajita sliced

Defrost. Heat large pan to high heat. Add 1 t. oil. Add steak, fry each side 3-4 minutes. Remove steak from pan. Reduce heat to med. high, add more oil if necessary. Add onions and peppers. Stir frequently for 5 minutes. Serve with cheese, salsa, lettuce, sour cream, guacamole, and warm tortillas.

Friday, April 17, 2009

Chicken Artichoke Casserole

Hi everyone!

Here are the instructions for the chicken artichoke casserole. For a whole meal spread 4 and 1/2 cups COOKED rice on the bottom of a 9x13 casserole dish sprayed with nonstick cooking spray. Top with chicken and artichoke sauce then cheese and stuffing mix. Bake at 375 degrees for approx. 35 min or until bubbly.
For a half meal do the same thing but only use 2 to 2 and 1/2 cups Cooked rice in an 8x8 pan.
If you have any questions give me a call.
Melanie 564-5817

Saturday, April 11, 2009


Please vote Yes or No! I tried not to add anything that we have already voted on, but just vote on it again if I left one in there! My memory isn't the greatest!

Sausage Tortellini Soup YES, Yes, yes,yes,yes ,Yes
Catalina Chicken YES, Yes, yes, yes ,yes ,maybe
Tamale Pie NO, Yes, no, no ,no ,yes,no, no
Pot Pie NO, No, yes,no,maybe,no, no
Steak Stroganoff YES, Yes, yes, yes ,yes ,yes,no,no
Fajitas NO, Yes, yes, yes, yes ,yes ,yes
Lasagna NO, Yes, yes, yes ,yes ,yes
Hawaiian Haystacks YES, No, no, no, no ,no ,yes,no,no
Greek Pasta YES, Yes, yes, no, yes,yes,yes

Wednesday, April 8, 2009


Here are some new recipes we are using this month. If you are doing a recipe that isn't already on the blog, go ahead and add it to this post!

Sticky Chicky
1/2 Cup barbecue sauce (The recipe states that, "Hickory flavoring works nicely")
1/4 C reduced-sodium soy sauce
1/4 C red wine vinegar
1/4 C liquid honey or maple syrup
1 T chili powder
1 T dijon mustard
1 T grated gingerroot (I would substitute powdered ginger for this)
2 tsp minced garlic
1 tsp ground cumin
1 Tbsp cornstarch (It looks like you add this after baking the sauce and the chicken, so skip this ingredient. It's included in the cooking instruction.)

Whisk all sauce ingredients in a medium bowl. Pour evenly over chicken placed in freezer bags.

Goes well with rice.

Baking instructions: Preheat oven to 400. Spray a 9x13 (or 8x8 if a half size meal) pan with cooking spray. Arrange chicken pieces in a single layer. Cover with sauce, bake, uncovered, for about 40 minutes, or untila chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine 2 tsp of cornstarch with 2 tsp of water for a whole meal (1tsp of cornstarch and 1 tsp of water for a half meal) until smooth. Add to sauce. Cook until sauce is bubbly and thicken, about 1 minute. Serve hot chicken with extra sauce on top.

French Dip
1 Beef chuck roast (3 pounds)
2 Cups Water
1/2 C soy sauce
1 t rosemary
1 t thyme
1 t garlic powder
1 bay leaf
3-4 peppercorns
8 French rolls

Place ingredients in slow cooker on high for 5-6 hours, or until tender. Remove meat and shred. Strain broth.

To serve: Defrost. Warm up on stove top or microwave. Strain meat from broth. Put meat on bun and pour broth into small cups for dipping.

Thursday, March 5, 2009


I went back through and labeled all of the post with recipes. Now there is a little gadget at the bottom right that you can click on to see all of the recipes that we have used. I thought that might be handy. Also, if you have made a recipe that is not on the blog, it would be handy to have that recipe too. If you add a new post with your recipe, there is a little rectangle at the bottom that you type in a label. Label it recipes, and it will be easy for all of us to find any recipes we are looking for! Thanks! And if you haven't voted, you should. If you don't know how, let me know.