These are from the same site I got my other recipes I use but I haven't tried these ones yet so not sure how great they are. I figured since they are from the same place they probably are good too.
Saucy Beef Chili
To one portion of Make-Ahead Ground Beef, add:
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1½ cups water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
Combine in large resealable plastic bag. Freeze for up
to three months.
Defrost
Microwave packet on DEFROST (30% power) 8-10 minutes
or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in
(10-in.) Skillet and bring to a simmer over medium heat.)
Finish and serve!
? Spoon chili into bowls.
? Top with shredded cheddar cheese, sliced green onions
or sour cream, if desired.
Serving Suggestions: This chili can be served on top of baked
potatoes or with purchased cornbread, if desired.
Zesty Beef Tacos
To one portion of Make-Ahead Ground Beef, add:
1 cup chunky salsa
1 can (6 oz) tomato paste
¾ cup water
1 pkt (1 oz) taco seasoning mix
Combine in large resealable plastic bag. Freeze for up
to three months.
Defrost
Microwave packet on DEFROST (30% power) 8-10 minutes
or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in
(10-in.) Skillet and bring to a simmer over medium heat.)
Finish and serve!
? Arrange 12 taco shells on serving platter.
? Fill with beef mixture, ½ cup shredded cheddar cheese,
1 cup shredded lettuce and 2 seeded and diced
plum tomatoes.
? Garnish with snipped fresh cilantro and serve
with lime wedges, if desired.
Variation: Zesty Beef Taco Salad: Omit taco shells and
increase lettuce to 12 cups. Prepare beef mixture as directed
in Steps 1-2. Arrange lettuce on serving platter. Top with beef
mixture, cheese, tomatoes and cilantro, if desired.
Barbecue Beef Sloppy Joes
To one portion of Make-Ahead Ground Beef, add:
1 cup ketchup
2 tbsp Smoky Barbecue Rub
2 tsp cider vinegar
Combine in large resealable plastic bag. Freeze for up
to three months.
Defrost
Microwave packet on DEFROST (30% power) 8-10 minutes
or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet
and bring to a simmer over medium heat.)
Finish and serve!
? Divide beef mixture among 6 hamburger buns.
? Top with coleslaw, shredded cheese,
shredded lettuce or sliced green onions, if desired.
Taco Soup
2 lbs. fresh, lean ground beef
1 zucchini, finely chopped
1 onion, coarsely chopped
4 oz. can diced green chilies
1 taco seasoning packet
1 Hidden Valley Ranch dip packet
2 cans corn, undrained
4 cans (14.5 oz. each) diced tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
Grated Monterey Jack and/or cheddar cheese
Chop onions and zucchini. Brown meat, zucchini and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Grate cheese on top of soup.
Mushroom Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 can Cream-of-Mushroom Soup
1 c. milk
8 oz. carton fresh mushrooms, sliced
4 slices crispy bacon, chopped
1 zucchini, chopped
2-3 cloves freshly pressed garlic
2 T. Worcestershire sauce
2 T. lemon juice (Used in another recipe; may be stored in freezer for one year)
grated parmesan cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in pan. Pour excess sauce from bag onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Grate cheese onto chicken AFTER baking. Serve with rice and salad.
Power Cooking Chicken
Make-Ahead Chicken
3 lb boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil
1. Cut chicken into ½-in. cubes using Chef's Knife.
2. Heat oil in (12-in.) Skillet over medium-high heat
1-3 minutes or until shimmering. Add chicken and
cook 7-10 minutes or until chicken is no longer pink,
stirring occasionally. Drain chicken, if necessary.
3. Divide chicken into three portions.
Chicken Stir-Fry
A medley of colorful vegetables
makes this dish a winner.
1. Prepare and freeze
? In Bag 1, combine chicken, edamame and stir-fry sauce.
? In Bag 2, combine carrots, broccoli and seasoning mix.
? Seal Bag 2 and place into Bag 1; seal. Freeze for up to
three months.
2. Finish and serve!
To cook and serve immediately
? Heat oil in (12-in.) Skillet over medium-high heat
1-3 minutes or until shimmering. Add contents of Bag 2.
Cook 3-5 minutes or until broccoli is slightly tender.
? Add contents of Bag 1. Cook 3-5 minutes or until broccoli
is crisp-tender and chicken is hot.
? Serve stir-fry with rice. If desired, garnish with sliced green
onions and coarsely chopped peanuts.
To cook and serve from freezer
? Omit oil. Add contents of Bag 2 and water to (12-in.)
Skillet; cover. Bring to a simmer over medium-high heat.
? Add contents of Bag 1 to Skillet; cover. Cook 4-6 minutes
or until mixture is heated through and vegetables are
crisp-tender, breaking chicken apart as necessary.
? Serve as directed above.
To prepare and freeze
1 portion Make-Ahead Chicken
1 cup frozen shelled edamame
(soybeans)
²/3 cup prepared stir-fry sauce
2 medium carrots, peeled and cut
into julienne strips
3 cups small broccoli florets
2 tbsp Asian Seasoning Mix
To finish and serve
1 tsp vegetable oil
½ cup water
6 cups hot cooked rice
Sliced green onions and coarsely
chopped peanuts (optional)
********************************
Greek Chicken and Orzo Skillet
This one-dish meal lends an international flair
to any weeknight.
1. Prepare and freeze
? In Bag 1, combine chicken and zucchini.
? In Bag 2, combine beans, tomatoes and rub.
? Seal Bag 2 and place into Bag 1; seal. Freeze for up to
three months.
2. Finish and serve!
To cook and serve immediately
? Add contents of Bag 2, broth and water to (12-in.) Skillet;
cover and bring to a simmer over medium-high heat.
? Reduce heat to medium; add orzo. Cover and cook
5 minutes (or halfway through cooking time, according
to package directions), stirring occasionally.
? Add contents of Bag 1. Cover and cook 5-7 minutes
or until orzo is tender and zucchini begins to soften.
Remove from heat; top with feta cheese. Sprinkle with
olives, if desired.
To cook and serve from freezer
? Add contents of Bag 2, broth and water to (12-in.) Skillet;
cover and bring to a simmer over medium-high heat. Cook
8-10 minutes or until mixture comes to a simmer, breaking
contents apart as necessary using Bamboo Spatula.
? Proceed as directed above.
To prepare and freeze
1 portion Make-Ahead Chicken
2 medium zucchini, cut into
¼-in. pieces
1 can (15 oz) garbanzo beans,
drained and rinsed
1 can (14 oz) garlic and onionflavored
diced tomatoes
3 tbsp Greek Rub
To finish and serve
2 cans (14 oz each) chicken broth
½ cup water
1 lb uncooked orzo
2 oz crumbled feta cheese
½ cup coarsely chopped pitted
kalamata olives (optional)
*******************************
Smoky Black Bean Chicken Wraps
Rustle up the family for a filling meal the kids will love.
1. Prepare and freeze
? In Bag 1, combine chicken, beans and 1-2 tbsp of the rub.
? In Bag 2, combine rice and remaining 1 tbsp rub.
? Seal Bag 2 and place into Bag 1; seal. Freeze for up to three
months.
2. Finish and serve!
To cook and serve immediately
? Omit water. Place contents of Bags 1 and 2 into (12-in.)
Skillet. Cook over medium-high heat 3-5 minutes or until
chicken is heated through.
? To assemble wraps, divide cheese evenly among tortillas; top
with chicken mixture and optional ingredients, if desired.
? Roll up tortillas tightly. Cut wraps in half on a bias
and serve.
To cook and serve from freezer
? Add contents of Bag 1 and water to (12-in.) Skillet;
cover. Cook over medium-high heat 6-8 minutes or
until hot, breaking chicken apart as necessary using
Bamboo Spatula.
? Add contents of Bag 2 to Skillet; cook 4-6 minutes or
until mixture is heated through.
? Assemble wraps as directed above.
Cook's Tips: If cooking immediately, decrease rub in Bag 1
to 1 tbsp.
To save even more time, packaged, prepared rice can be
substituted for the cooked rice in Bag 2.
To prepare and freeze
1 portion Make-Ahead Chicken
1 can (15 oz) black beans, drained
and rinsed
2-3 tbsp Smoky Barbecue Rub,
divided (see Cook's Tip)
2 cups cooked rice
To finish and serve
½ cup water
4 oz shredded cheddar cheese
6 11-in. flour tortillas
Shredded lettuce, diced tomatoes
and barbecue sauce or Louisiana
hot sauce (optional)
********************************
Dijon Chicken Noodle Toss
Creamy and comforting, this pasta dish is guaranteed to satisfy.
1. Prepare and freeze
? In Bag 1, combine chicken and peas.
? In Bag 2, combine ham, soup and mustard.
? Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
2. Finish and serve!
To cook and serve immediately
? Cook pasta according to package directions; drain.
? Meanwhile, place water and contents of Bag 2 in (12-in.)
Skillet; cover. Bring to a simmer over medium-high heat,
stirring occasionally.
? Add sour cream to Skillet. Reduce heat to medium; add
contents of Bag 1. Cover and cook 4-6 minutes or until
chicken is hot, stirring occasionally.
? Toss cooked pasta with parsley. Spoon chicken mixture
over pasta and sprinkle with Parmesan cheese, if desired.
To cook and serve from freezer
? Cook and drain pasta as directed above.
? Meanwhile, place water and contents of Bag 2 in
(12-in.) Skillet; cover. Bring to a simmer over medium-high
heat; cook 8-10 minutes, stirring occasionally and breaking
contents apart as necessary using Bamboo Spatula.
? Proceed as directed above.
To prepare and freeze
1 portion Make-Ahead Chicken
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of
chicken soup
2 tbsp Dijon mustard
To finish and serve
12 oz uncooked rotini pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese
(optional)
¼ cup snipped fresh parsley
*******************************
Cheesy Chicken Tortilla Soup
This thick, family-pleasing so up is bursting with flavor!
1. Prepare and freeze
? In Bag 1, combine chicken, chips and corn.
? In Bag 2, combine cheese spread, tomatoes and rub.
? Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
2. Finish and serve!
To cook and serve immediately
? Add contents of Bag 2 and broth to (4-qt.) Casserole.
Bring to a simmer over medium heat; cook 12-14 minutes
or until cheese is melted and mixture is smooth, stirring
occasionally.
? Add contents of Bag 1 to Casserole; simmer 4-6 minutes or
until soup is thickened.
? Serve soup with optional toppings, if desired.
To cook and serve from freezer
? Cook contents of Bag 2 and broth as directed above,
whisking occasionally using Silicone Sauce Whisk.
? Add contents of Bag 1 and cook as directed above,
breaking chicken apart as necessary using Bamboo
Spatula.
? Serve soup with optional toppings, if desired.
Cook's Tip: Pasteurized process cheese spread can usually
be found in the cracker aisle in most major grocery stores.
To prepare and freeze
1 portion Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
8 oz pasteurized process cheese spread,
cut into 1-in. cubes
There is a Taco Soup recipe on here but I have a different one I use that looks like it is a lot easier then the one I just posted above. Here is my recipe.
Taco Soup
1 can red kidney beans with sauce
1 can red chili bean no sauce
1 qt tomatoes
1 can small tomato sauce
1 can diced green chilis
1 lb. hamburger (browned)
1 chopped onion (cooked w/hamburger)
1 can corn
1 pkg. taco season
cook all together
Top with:
1 pkg corn chips
cheese
sour cream
olives
I normally cook it and we have this for one meal and then I freeze what's left there is always a lot leftover. This is one of my kids favortie meals to so they eat a lot of it.
Hope these can help others! If you have any questions just ask. :)
