Archive for the ‘baked’ Category


6 boneless pork chops

1/2 cup honey

1/4 cup cider vinegar

1/4 t. ground ginger

1 clove minced garlic

2 Tbsp. soy sauce

Directions for Cooking Day:  Place honey, vinegar, ginger, garlic and soy sauce in blender and mix well.  Place uncooked pork chops and honey mixture in a freezer bag and freeze.

Directions for Serving Day:   Thaw completely.  Place pork chops and honey mixture in a baking dish.  Bake for 350 degrees for 1 hour or until pork chops are cooked.  Turn pork chops occasionally while baking.


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1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.

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  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

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  • 6 T. butter or margarine
  • 1 1/2 large celery stalk, chopped
  • 1 med onion, minced
  • 1 3/4 t. salt, divided
  • 1 T. pepper, divided
  • 3 c. crumbled toast (6 slices bread)
  • 4 1/2 oz. pecans
  • 1 T. parsley flakes
  • 3/8 c. water
  • 6 boned chicken breasts
  • 3 T. lemon juice
  • Melted butter or margarine
Yields 6 servings
Cooking Day instructions:
  1. Melt butter or margarine and cook celery, onion, 3/4 t. salt, and 3/8 t. pepper until tender.  Stir in crumbled toast, chopped pecans, parsley flakes, and water.  Remove from heat.
  2. Flatten chicken breasts to 1/8-inch thickness.  Place each chicken breast on center of 12-inch square of heavy-duty foil.  Brush both sides of breasts with lemon juice and some melted butter or margarine.  Sprinkle breasts with remaining salt and pepper.  Spoon stuffing mixture onto center of each chicken breast, folding chicken breast around stuffing.
  3. Bring foil up around breasts and close tightly.  Freeze foil bundles, using freezer bag method.
Serving day instructions:
  1. Thaw completely, place bundles in pan, and bake at 400 degrees for 20 minutes.
  2. Open bundles carefully and brush with drippings in bottom of foil.
  3. Bake uncovered for 20 minutes longer or until chicken is fork tender.

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  • 3/4 lb. lean ground turkey or sirloin
  • 3/4 c. breadcrumbs
  • 3/4 c. finely chopped carrot
  • 3/8 c. skim milk
  • 3 T. low-sodium soy sauce
  • 3 cloves garlic, chopped
  • 1/4 t. pepper
  • nonstick cooking spray
  • 1 1/2 T. olive oil
  • whole-grain dinner rolls or bread slices, for serving
Prep day: In a large bowl, stir together the meat, breadcrumbs, vegetables, milk, soy sauce, garlic and pepper; the mixture will be moist.  Form it into 6 patties and freeze.
Serving day: Preheat oven to 400.  Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat.  When the skillet is hot, add the oil.  Add the burgers and cook until nicely browned on one side, 4-5 minutes.  Turn the burgers, then slide the skillet into the oven and bake for 4-5 minutes longer, until the burgers are no longer pink in the center.  Serve each burger on a split roll.  ***I’ve never made these before, but I’m assuming they will be just as tasty on the grill!

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3 lbs chicken pieces (breasts, thighs, legs, etc)
1.5 cups raspberry jam
1.5 cups ketchup
1/4 cup white vinegar
2 tsp Worcestershire sauce
2 tsp chili powder
1/4 tsp salt

In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:

Thaw chicken in refrigerator over night. Remove chicken from container or ziploc and barbeque on the grill, or cook in the oven at 350F for 45-55 minutes until juices run clear and thermometer registers 165º. Great over rice.

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  • 1/2 cup pesto basil sauce
  • 1 (12 inch) pre-baked pizza crust
  • 2 cups cooked chicken breast strips
  • 1 (6 ounce) jar artichoke hearts, drained
  • 1/2 cup shredded fontina cheese

Prep Day: Package all ingredients into a xl bag to be frozen except artichoke hearts. All will be assembled later into a pizza at a later date.

Serve Day: Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.


from Twin Cities Freezer Supper Swappers December 2010 menu and An Easy Recipe

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