Fearless Freezer Cooking

Chicken Bruschetta

Joy — Mon, 22 Apr 2013 19:49:38 +0000

This is an easy freezer/skillet meal I acquired from my first freezer swap group. It makes a great light, summer meal.

Chicken Bruschetta

1 lb chicken (I use tenderloins)

Italian Dressing

1 28 oz can petite diced tomatoes

1 onion, chopped

2 T olive oil

2 cloves garlic

Fresh basil, as much or as little as you like

1 frozen garlic bread (Texas Toast)

To Freeze: Cube chicken (I just leave the tenderloins whole) and place in freezer bag with ½ cup Italian Dressing (I just poured a bunch in).

Saute onions in olive oil. Add garlic. Stir in tomatoes. Take off of heat and cool slightly. Add basil. Pour into another freezer bag. Freeze both mixtures.

To Serve: Thaw chicken and tomato mixtures. Prepare garlic bread according to directions on box. Saute chicken in the dressing until no longer pink. Stir in tomato mixture. Serve chicken and tomato over the garlic bread or on the side.

ENJOY!

The Yummiest Garlic Bread

Joy — Thu, 28 Feb 2013 21:16:50 +0000

We found our favorite garlic bread recipe a few years ago. My brother-in-law (thank you Chris!) made it for us one New Years and it is delicious.

This is a Paula Deen recipe so you shouldn’t be surprised to find lots of butter in it! I use loaves of fresh French bread from Publix’s bakery for this.

I only use about half the garlic butter mixture for one loaf. You can either freeze the extra garlic butter mixture to use later or spread it on another loaf, wrap in foil & freeze!

Please try it, you won’t regret it!

Zesty Roasted Garlic Bread

Freezer Cooking with Kristen

Joy — Thu, 14 Feb 2013 02:18:58 +0000

Today, my friend Kristen and I had a freezer cooking day. We made each recipe times four….two for each family.

Here is what we made:

Chicken Taco Soup-secret recipe from a friend I”m not allowed to share…..

Pizza Pasta

Blueberry Oatmeal Pancakes

Hummus

Greek Chicken

Honey Garlic Chicken

So tired. So happy to have it all in my freezer.

Homemade Uncrustables

Joy — Mon, 04 Feb 2013 15:00:58 +0000

I get questions often about Homemade Uncrustables. I made these uncrustables using my Pampered Chef Press N Seal. I could you give you a little tutorial, but there are several out there that are very good, which I will link to. I will say that I agree with 2 of the points the others mention: #1-use fresh bread, #2-put peanut butter on both sides of the bread.

This tutorial is fantastic! http://unsophisticook.com/homemade-uncrustables-sandwiches/

I like how Crystal uses the extra crust to make homemade croutons! I do this too. I’ll share my recipe tomorrow!

http://moneysavingmom.com/2011/09/freezer-cooking-in-an-hour-homemade-uncrustables-homemade-croutons.html

MOPS Mom’s Night Out

Joy — Fri, 01 Feb 2013 14:03:13 +0000

Last night, I got to hang out with some of the ladies of our local MOPS group. Each of the ladies assembled 4 freezer meals without the meat. The meat will be added at home. It was fun & simple. Here is what they made:

Cream Cheese Chicken

Greek-Inspired Chicken

Teriyaki Chicken

3 Packet Roast

As I told the ladies last night, my picky kids love all these recipes. Enjoy!

Today’s One Hour Freezer Cooking Session

Joy — Fri, 25 Jan 2013 20:33:48 +0000

I set about to do a one hour cooking session today (like I mentioned in my podcast)…didn’t get to do it all at once in one hour…but I think total it took about an hour. I made 18 uncrustables & 4 dozen super power muffins (look in comments). Then, when I make dinner this afternoon, I am making stromboli…which I have guest blogged about before. But I won’t only make one…I will make 3 & freeze 2 of them. (like I also mention on my podcast) So, today, I’m filling my freezer with stuff for breakfasts, lunches, and dinners!

The 1st Podcast! You Can Fill Your Freezer in 2013

Joy — Fri, 18 Jan 2013 15:01:25 +0000

Here is the link to download or listen to my first podcast! Please leave comments on this blog post….I value your feedback!

http://fearlessfreezercooking.podomatic.com

Podcast feed

Mom’s Sour Cream Pound Cake

Joy — Mon, 10 Dec 2012 18:55:04 +0000

This is the best pound cake I have ever tasted. It is super easy to make & freezes well after baking. It makes fantastic food gifts for Christmas!

Sour Cream Pound Cake

2 sticks margarine (softened)

3 cups sugar

6 eggs

3 cups flour

1 cup sour cream

chopped pecans (optional)

-Preheat oven to 300 F. Cream margarine and sugar thoroughly. Add eggs and sour cream. Add flour 1 cup at a time. Pour batter into greased and floured pan. Sprinkle pecans on top.

-Bake 1 hour 10 minutes for small loaf or 1 hour 50 minutes for large loaf or tube pan. (Makes 1 cake in tube/angel food cake pan or 2 large loaves or 1 large and 2 small loaves or 4 small loaves.)

December Freezer Cooking Plan

Joy — Fri, 30 Nov 2012 20:26:11 +0000

granola–I’ll have to find this one.

super power muffins (in the comments)

peanut butter granola bites

ham & cheese quiche

white chicken chili

cream cheese chicken

Greek inspired chicken

brown sugar & garlic chicken

Hawaiian pork chops–Looking for this one.

3 packet roast

Our Favorite Chicken Strips

Joy — Tue, 21 Aug 2012 16:11:54 +0000

We love these chicken strips more than any others. I adapted the recipe to make a large enough batch to eat some for dinner and freeze enough for another meal later. I hope you enjoy!

Crispy Parmesan Chicken Strips

(adapted from a Pampered Chef recipe)

3 cups crushed croutons (I like to use cheese & garlic flavor.)

2/3 cup Parmesan cheese

2 tsp. dried parsley

1/2 tsp. garlic salt

2 egg whites

2 Tbsp. water

2 lbs. boneless, skinless chicken breasts, cut into strips

–Combine croutons, cheese, parsley, and garlic salt in a bowl.

–Combine egg whites and water in a separate bowl.

–Dip chicken pieces first in egg white mixture and then in crouton mixture. Place on greased cookie sheet or stoneware bar pan.

–Bake 14-16 minutes @ 450 F until cooked through and crispy.

–Allow to cool before freezing. Freeze in meal size portions in freezer bags.

–On serving day, warm in the microwave. For crispier taste, warm in toaster oven or oven. Serve with ranch dressing for dipping.

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