Recipe Book AWS
Freezer Meal Recipe Book Meals: Baked Manicotti
Cheesy Ham & Potatoes
Chicken & Black Bean Enchiladas
Chicken & Wild Rice Bake
Chile and Sausage Oven Frittata
Chinese Chicken
Honey Glazed Pork Medallions
Jambalaya Chicken
Pork & Pepper Fajitas
Taco Soup
The Freezer Meal Cooking Classes are sponsored by the Northern Heights High School Family & Consumer Sciences class (Nutrition & Wellness) & FCCLA Chapter
Baked Manicotti Ingredients:
1 (8-ounce) package manicotti, about 12-14 manicotti noodles 2 cups shredded mozzarella cheese, divided 1 (15-ounce) container ricotta cheese
½ cup finely chopped sun-dried tomatoes ½ teaspoon dried thyme ¼ teaspoon freshly ground black pepper 3 cups marinara sauce Directions: Boil the manicotti according to package directions and drain. In a large bowl, combine 1 cup of the mozzarella cheese, the ricotta, chopped sundried
tomatoes, thyme and black pepper. Stir well to combine. Fill the cooked manicotti. This is easiest to do using a piping bag or a quart-sized bag. Arrange the manicotti in a pan and pour the sauce over the manicotti. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce. Cover with foil and freeze. To serve, thaw in the refrigerator overnight and bake at 350 degrees for about 30-45 minutes. Remove foil and bake for 15 more minutes. Enjoy!
Cheesy Ham & Potatoes Ingredients: 1 teaspoon onion salt
1 (16-ounce) container sour cream 1 can cream of chicken soup
2 cups shredded cheddar cheese 1 (2-pound) package frozen hashbrowns, thawed 2 cups chopped ham
Salt and pepper, to taste
Directions: Mix thawed hashbrowns in with other ingredients and mix well. Pour into a casserole pan. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45-55 minutes. Enjoy!
Chicken & Black Bean Enchiladas Ingredients: 2 cups chicken, cooked and chopped 1/3 cup chopped cooked bacon 2 teaspoons minced garlic 2 cups salsa, divided use
1 cup black beans, with some juice 1 teaspoon ground cumin
1 teaspoon onion powder ½ teaspoon salt 6 flour tortillas
1 cup shredded cheddar cheese Directions: In a large mixing bowl, combine chicken with 1 cup salsa, bacon, garlic, beans, cumin, salt, onion powder, and cheese. Mix well. Divide prepared chicken mixture between tortillas,
rolling each one up and placing side-by-side into a 9x13” baking dish. Spread remaining salsa over top of enchiladas in pan, cover with foil and freeze. To serve, thaw enchiladas overnight in refrigerator. Bake, covered, at 350 for 20-25
minutes or until hot throughout. Remove foil, sprinkle with additional cheese if desired and bake for an additional 5 minutes. Serve with sour cream, salsa, cilantro, guacamole, etc. as desired. Enjoy!
Chicken & Wild Rice Bake Ingredients: 2 (6-ounce) boxes of fast-cooking, long-grain and wild rice mix ¼ cup butter (half of a stick) 3 stalks celery, chopped
1 medium onion, chopped 5 cups chopped cooked chicken
2 cans cream of mushroom soup 2 (8-ounce) cans water chestnuts, drained and chopped 1 (8-ounce) container sour cream 1 cup milk
½ teaspoon salt
½ teaspoon pepper 4 cups (16 ounces) shredded cheddar cheese, divided 2 cups bread crumbs Directions:
Prepare rice mixes according to package directions. Meanwhile, melt butter in large microwave-safe bowl (or on the stove top in a saucepan). Add celery and onion.
Stir in rice, 3 cups cheese, chicken, mushroom soup, water chestnuts, sour cream, milk, salt, and pepper. Top with additional cup of cheese. Cover with foil and freeze. To serve, thaw overnight in refrigerator. Bake, uncovered, at 350 degrees for 30 minutes. Uncover and bake for 45 more minutes. Enjoy!
Chile and Sausage Oven Frittata Ingredients: 4 ounces ground Italian sausage, browned ¾ cup shredded cheddar cheese 1 Tablespoon flour 1 (4-ounce) can diced green chiles, drained 6 large eggs, beaten
½ teaspoon ground cumin ¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Spray a 9” foil pie plate. Mix the cheese with the flour. Add in the cooked sausage, cheese, and chiles and spread into the bottom of the pie plate. In a large bowl,
beat the eggs. Stir in the cumin, salt, and pepper. Pour the egg mixture into the pie plate. Cover with foil and freeze. To serve, thaw overnight and bake for 30-45 minutes at 400 degrees until the eggs are set.
Chinese Chicken Ingredients: 4 boneless, skinless chicken breasts ¾ c. ketchup
¼ c. soy sauce ½ c. brown sugar
2 Tablespoons white vinegar ½ teaspoon garlic powder ½ teaspoon seasoned salt Directions:
Place the chicken in a gallon size freezer bag. Combine the remaining ingredients in a large mixing bowl, stir well, and pour over the chicken. Label and freeze. To serve, thaw and bake, uncovered at 350 degrees for 50 minutes or until the chicken is done (165 degrees internally). Turn the chicken over at the
30-minute mark and bastes (spoon/spread more sauce over it) as needed.
Honey Glazed Pork Medallions Ingredients: 2 pork tenderloins, approx. 1 lb. each ½ cup teriyaki sauce
1 Tablespoon sesame oil 1 teaspoon minced garlic ½ cup honey
½ cup orange juice Directions: Slice tenderloins into medallions and put into gallon-sized freezer bag.
Mix together teriyaki sauce, sesame oil, minced garlic, honey, and orange juice. Pour into a quart-sized freezer bag and place in the gallon bag. Freeze. To serve, thaw the sauce bag in a bowl of hot water. Add to the gallon bag with the pork and let marinate overnight (8-12 hours). Remove tenderloins from marinade, reserving
marinade in a small saucepan. Place tenderloins onto a foil-lined baking sheet and pat dry. Roast tenderloins, uncovered, in preheated 425 degree F. oven for 20-25 minutes,
or just until internal temperature at the center of each tenderloin reaches 140 degrees. Remove from oven and let rest, covered with foil, for 5 minutes. Meanwhile, bring marinade to a boil in the saucepan; cook for 2-3 minutes to create glaze. Slice tenderloins into medallions and serve drizzled with warm glaze.
Jambalaya Chicken (Crockpot) Ingredients: 14 ounces sausage (Johnsonville New Orleans Style are great for Jambalaya) 2 pounds skinless, boneless chicken breasts 2 green bell peppers, diced 1 small yellow onion, diced 4 stalks celery, chopped
2 (10 ounce) cans Rotel diced tomatoes 1 carton chicken stock
1 teaspoon cayenne pepper ½ teaspoon crushed red pepper flakes
1 cup rice (or 1 box Zatarians Jambalaya Rice Mix) Directions: Dice green peppers and onion and set aside. Chop celery and set aside. Cut chicken into cubes; put into quart-sized freezer bag. Slice sausage into bite-sized pieces;
set aside. In a large bowl mix together; chicken stock, Rotel, diced peppers, onions, celery, cayenne, and red pepper flakes. Put all other ingredients into a gallon-sized freezer bag. Place this bag and the chicken bag into a gallon-size freezer bag. Freeze. To prepare, cook in crockpot on low for 4-6 hours or high for 2-3 hours until
chicken is cooked (165 degrees internally). Once chicken is cooked, then prepare rice and add.
Pork & Pepper Fajitas Ingredients: 1.5 pounds pork tenderloin, cut into 2” strips
3 medium sized sweet bell peppers (mixture of red, orange, yellow and/or green), sliced ½ large sweet yellow onion, sliced 2 large cloves of garlic, minced 1 Tablespoon honey
2 teaspoons lime juice
1 Tablespoon chili powder 2 teaspoons cumin 1 teaspoon paprika
¼ teaspoon crushed red pepper flakes
Directions: Combine all ingredients in a gallon-sized plastic freezer bag and freeze. To serve, thaw overnight in the refrigerator. Cook in a large pan on stovetop for 10-15 minutes or until pork is cooked through and peppers are tender. Serve on tortillas or rice with your favorite fajita toppings like shredded cheese, salsa, guacamole, sour cream etc.
Taco Soup Ingredients: 1 can pinto beans 1 can corn
1 can chili beans 1 can black beans
1 can diced tomatoes 1 pound hamburger, browned and drained 1 package taco seasoning
1 package dry ranch dressing mix
Directions:
Brown the hamburger and put into a gallon freezer bag. Add all of the contents of the cans (do not drain off liquids). Add the seasoning packets. Seal and freeze. To serve, thaw overnight in refrigerator. Heat on stove top until it comes to a boil. Simmering longer is not necessary but it does add to the intensity of flavor. Serve with sour cream, shredded cheese, chips, etc.
Cheesy Ham & Potatoes
Chicken & Black Bean Enchiladas
Chicken & Wild Rice Bake
Chile and Sausage Oven Frittata
Chinese Chicken
Honey Glazed Pork Medallions
Jambalaya Chicken
Pork & Pepper Fajitas
Taco Soup
The Freezer Meal Cooking Classes are sponsored by the Northern Heights High School Family & Consumer Sciences class (Nutrition & Wellness) & FCCLA Chapter
Baked Manicotti Ingredients:
1 (8-ounce) package manicotti, about 12-14 manicotti noodles 2 cups shredded mozzarella cheese, divided 1 (15-ounce) container ricotta cheese
½ cup finely chopped sun-dried tomatoes ½ teaspoon dried thyme ¼ teaspoon freshly ground black pepper 3 cups marinara sauce Directions: Boil the manicotti according to package directions and drain. In a large bowl, combine 1 cup of the mozzarella cheese, the ricotta, chopped sundried
tomatoes, thyme and black pepper. Stir well to combine. Fill the cooked manicotti. This is easiest to do using a piping bag or a quart-sized bag. Arrange the manicotti in a pan and pour the sauce over the manicotti. Sprinkle the remaining 1 cup of mozzarella cheese over the sauce. Cover with foil and freeze. To serve, thaw in the refrigerator overnight and bake at 350 degrees for about 30-45 minutes. Remove foil and bake for 15 more minutes. Enjoy!
Cheesy Ham & Potatoes Ingredients: 1 teaspoon onion salt
1 (16-ounce) container sour cream 1 can cream of chicken soup
2 cups shredded cheddar cheese 1 (2-pound) package frozen hashbrowns, thawed 2 cups chopped ham
Salt and pepper, to taste
Directions: Mix thawed hashbrowns in with other ingredients and mix well. Pour into a casserole pan. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45-55 minutes. Enjoy!
Chicken & Black Bean Enchiladas Ingredients: 2 cups chicken, cooked and chopped 1/3 cup chopped cooked bacon 2 teaspoons minced garlic 2 cups salsa, divided use
1 cup black beans, with some juice 1 teaspoon ground cumin
1 teaspoon onion powder ½ teaspoon salt 6 flour tortillas
1 cup shredded cheddar cheese Directions: In a large mixing bowl, combine chicken with 1 cup salsa, bacon, garlic, beans, cumin, salt, onion powder, and cheese. Mix well. Divide prepared chicken mixture between tortillas,
rolling each one up and placing side-by-side into a 9x13” baking dish. Spread remaining salsa over top of enchiladas in pan, cover with foil and freeze. To serve, thaw enchiladas overnight in refrigerator. Bake, covered, at 350 for 20-25
minutes or until hot throughout. Remove foil, sprinkle with additional cheese if desired and bake for an additional 5 minutes. Serve with sour cream, salsa, cilantro, guacamole, etc. as desired. Enjoy!
Chicken & Wild Rice Bake Ingredients: 2 (6-ounce) boxes of fast-cooking, long-grain and wild rice mix ¼ cup butter (half of a stick) 3 stalks celery, chopped
1 medium onion, chopped 5 cups chopped cooked chicken
2 cans cream of mushroom soup 2 (8-ounce) cans water chestnuts, drained and chopped 1 (8-ounce) container sour cream 1 cup milk
½ teaspoon salt
½ teaspoon pepper 4 cups (16 ounces) shredded cheddar cheese, divided 2 cups bread crumbs Directions:
Prepare rice mixes according to package directions. Meanwhile, melt butter in large microwave-safe bowl (or on the stove top in a saucepan). Add celery and onion.
Stir in rice, 3 cups cheese, chicken, mushroom soup, water chestnuts, sour cream, milk, salt, and pepper. Top with additional cup of cheese. Cover with foil and freeze. To serve, thaw overnight in refrigerator. Bake, uncovered, at 350 degrees for 30 minutes. Uncover and bake for 45 more minutes. Enjoy!
Chile and Sausage Oven Frittata Ingredients: 4 ounces ground Italian sausage, browned ¾ cup shredded cheddar cheese 1 Tablespoon flour 1 (4-ounce) can diced green chiles, drained 6 large eggs, beaten
½ teaspoon ground cumin ¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Spray a 9” foil pie plate. Mix the cheese with the flour. Add in the cooked sausage, cheese, and chiles and spread into the bottom of the pie plate. In a large bowl,
beat the eggs. Stir in the cumin, salt, and pepper. Pour the egg mixture into the pie plate. Cover with foil and freeze. To serve, thaw overnight and bake for 30-45 minutes at 400 degrees until the eggs are set.
Chinese Chicken Ingredients: 4 boneless, skinless chicken breasts ¾ c. ketchup
¼ c. soy sauce ½ c. brown sugar
2 Tablespoons white vinegar ½ teaspoon garlic powder ½ teaspoon seasoned salt Directions:
Place the chicken in a gallon size freezer bag. Combine the remaining ingredients in a large mixing bowl, stir well, and pour over the chicken. Label and freeze. To serve, thaw and bake, uncovered at 350 degrees for 50 minutes or until the chicken is done (165 degrees internally). Turn the chicken over at the
30-minute mark and bastes (spoon/spread more sauce over it) as needed.
Honey Glazed Pork Medallions Ingredients: 2 pork tenderloins, approx. 1 lb. each ½ cup teriyaki sauce
1 Tablespoon sesame oil 1 teaspoon minced garlic ½ cup honey
½ cup orange juice Directions: Slice tenderloins into medallions and put into gallon-sized freezer bag.
Mix together teriyaki sauce, sesame oil, minced garlic, honey, and orange juice. Pour into a quart-sized freezer bag and place in the gallon bag. Freeze. To serve, thaw the sauce bag in a bowl of hot water. Add to the gallon bag with the pork and let marinate overnight (8-12 hours). Remove tenderloins from marinade, reserving
marinade in a small saucepan. Place tenderloins onto a foil-lined baking sheet and pat dry. Roast tenderloins, uncovered, in preheated 425 degree F. oven for 20-25 minutes,
or just until internal temperature at the center of each tenderloin reaches 140 degrees. Remove from oven and let rest, covered with foil, for 5 minutes. Meanwhile, bring marinade to a boil in the saucepan; cook for 2-3 minutes to create glaze. Slice tenderloins into medallions and serve drizzled with warm glaze.
Jambalaya Chicken (Crockpot) Ingredients: 14 ounces sausage (Johnsonville New Orleans Style are great for Jambalaya) 2 pounds skinless, boneless chicken breasts 2 green bell peppers, diced 1 small yellow onion, diced 4 stalks celery, chopped
2 (10 ounce) cans Rotel diced tomatoes 1 carton chicken stock
1 teaspoon cayenne pepper ½ teaspoon crushed red pepper flakes
1 cup rice (or 1 box Zatarians Jambalaya Rice Mix) Directions: Dice green peppers and onion and set aside. Chop celery and set aside. Cut chicken into cubes; put into quart-sized freezer bag. Slice sausage into bite-sized pieces;
set aside. In a large bowl mix together; chicken stock, Rotel, diced peppers, onions, celery, cayenne, and red pepper flakes. Put all other ingredients into a gallon-sized freezer bag. Place this bag and the chicken bag into a gallon-size freezer bag. Freeze. To prepare, cook in crockpot on low for 4-6 hours or high for 2-3 hours until
chicken is cooked (165 degrees internally). Once chicken is cooked, then prepare rice and add.
Pork & Pepper Fajitas Ingredients: 1.5 pounds pork tenderloin, cut into 2” strips
3 medium sized sweet bell peppers (mixture of red, orange, yellow and/or green), sliced ½ large sweet yellow onion, sliced 2 large cloves of garlic, minced 1 Tablespoon honey
2 teaspoons lime juice
1 Tablespoon chili powder 2 teaspoons cumin 1 teaspoon paprika
¼ teaspoon crushed red pepper flakes
Directions: Combine all ingredients in a gallon-sized plastic freezer bag and freeze. To serve, thaw overnight in the refrigerator. Cook in a large pan on stovetop for 10-15 minutes or until pork is cooked through and peppers are tender. Serve on tortillas or rice with your favorite fajita toppings like shredded cheese, salsa, guacamole, sour cream etc.
Taco Soup Ingredients: 1 can pinto beans 1 can corn
1 can chili beans 1 can black beans
1 can diced tomatoes 1 pound hamburger, browned and drained 1 package taco seasoning
1 package dry ranch dressing mix
Directions:
Brown the hamburger and put into a gallon freezer bag. Add all of the contents of the cans (do not drain off liquids). Add the seasoning packets. Seal and freeze. To serve, thaw overnight in refrigerator. Heat on stove top until it comes to a boil. Simmering longer is not necessary but it does add to the intensity of flavor. Serve with sour cream, shredded cheese, chips, etc.
