Once-A-Month™ Cooking Family Favorites

Stuffed Shells

*8-ounce package jumbo shells*	*1 teaspoon salt*
*1 tablespoon vegetable oil*	*¼ teaspoon pepper*
*1 15-ounce carton part-skim ricotta cheese*	*1 tablespoon chopped fresh parsley*
	*2 eggs*
*1 16-ounce carton (2 cups) low-fat cottage cheese*	*2½ cups spaghetti sauce from previous recipe*
*1 cup (4-ounces) shredded mozzarella cheese*	*¼ cup grated Parmesan cheese*

Cook the shells according to package directions, adding the vegetable oil to the water. Meanwhile, combine all remaining ingredients except for spaghetti sauce and Parmesan cheese.

Drain the shells and run cold water over them. Allow the shells to cool, then stuff the shells with the cheese mixture. This is easiest done by pouring the cheese mixture into a plastic bag, cutting off a corner, and squeezing the filling into the shells.

Place the shells in a 9×9×2-inch baking dish and pour spaghetti sauce over them. Cover the dish with heavy-duty aluminum foil, label, and freeze.

To serve, thaw and bake in preheated 350°F oven for 45 minutes, covered, uncover and bake 15 minutes more. Pass the Parmesan cheese.

SERVINGS: 4

FREEZE IN: 9×9×2-inch baking dish, heavy-duty aluminum foil.

Italian Sausage and Spinach Pie

*1 unbaked 9-inch pastry shell*	*1 cup water*
*1 10-ounce-package frozen chopped*	*½ cup tomato paste*
*spinach, thawed, drained and*	*1½ teaspoon dried oregano*
*squeezed dry*	*½ teaspoon salt*
*1 pound mild Italian sausage*	*¾ cup (6 ounces) low-fat ricotta*
*½ cup sliced fresh mushrooms*	*cheese*
*½ teaspoon chopped garlic*	*1 cup (4 ounces) shredded*
*cup chopped red bell pepper*	*mozzarella cheese, divided*

Line the pastry shell with aluminum foil. Bake in a preheated 450°F oven for about 6 minutes. Remove the foil and bake another 5 minutes. Meanwhile, thaw, drain, and squeeze dry the spinach. Set aside.

In a large skillet cook the sausage, mushrooms, and garlic until the meat is browned. Drain off excess fat. Stir in the bell peppers, water, tomato paste, oregano, and salt. Bring to a boil; reduce the heat and simmer, covered, for 10 minutes.

Meanwhile, in a separate bowl, stir together the spinach, ricotta cheese, and ½ cup of the mozzarella. Spoon the spinach mixture into pastry shell. Top with the meat mixture. Cover the pie with heavy-duty aluminum foil, label, and freeze, with the remaining ½ cup mozzarella cheese in a small sandwich bag attached to it.

To serve, thaw the pie. Using kitchen shears, cut the center out of the foil, leaving the edge of the pastry still covered to prevent burning. Bake at 350°F for 45 minutes. Remove the foil and top with the mozzarella. Bake a few minutes more until the cheese has melted. Let stand 10 minutes before serving.

SUMMARY OF PROCESSES: Slice ½ cup mushrooms; chop cup red bell pepper; thaw, drain, and squeeze spinach dry.

SERVES 6

FREEZE IN: 9-inch pie plate; heavy-duty aluminum foil; 1 Ziploc sandwich bag

Lemon Chicken

*4 boneless, skinless chicken breast*	*1½ teaspoons chopped garlic*
*halves*	*½ teaspoon salt*
*cup lemon juice*	*¼ teaspoon pepper*
*1 tablespoon olive oil*	*½ teaspoon dried oregano*
*2 tablespoons chopped red bell pepper*

Mix all ingredients and place in a 1-gallon freezer bag, label, and freeze.

To serve, place in microwave-safe dish and cook in microwave on high power for 5 minutes. Baste the chicken with the juices, turn, and microwave for 3 more minutes.

SUMMARY OF PROCESSES: Chop 2 tablespoons red bell pepper.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag

Sour Cream Chicken

*2 cups (16 ounces) sour cream*	*2 teaspoons pepper*
*¼ cup lemon juice*	*6 boneless, skinless chicken breast*
*4 teaspoons Worcestershire sauce*	*halves*
*2 teaspoons paprika*	*¾ cup dry breadcrumbs*
*2 teaspoons celery salt*	*2 tablespoons minced fresh parsley*
*½ teaspoon chopped garlic*	*¼ cup melted butter*

Mix the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic, and pepper. Pour into a 1-gallon freezer bag and add chicken, completely coating chicken with the sauce. Label and freeze.

To serve, pour thawed chicken into a 13×9×2-inch baking dish treated with nonstick cooking spray. Sprinkle the top with breadcrumbs and parsley and drizzle with melted butter. Bake in preheated 350°F oven for 45 minutes.

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag

Santa Fe Chicken

*½ cup lime juice*	*1 tablespoon honey*
*¼ cup soy sauce*	*3 boneless, skinless chicken breast*
*1 tablespoon olive oil*	*halves, sliced into strips*
*1½ teaspoons chili powder*	*2 tablespoons chopped fresh cilantro*
*1 teaspoon ground cumin*	*leaves*
*1½ teaspoons ground coriander*	¼ cup white wine (optional)*
*3 teaspoons chopped garlic*

Mix all the ingredients together; pour into a 1-gallon freezer bag, label, and freeze.

To serve, thaw and stir in white wine, if desired. Put into a 9×9×2-inch baking dish treated with nonstick cooking spray and bake in a preheated 350°F oven for 40 minutes.

SUMMARY OF PROCESSES: Slice 3 boneless, skinless chicken breast halves into strips; chop 2 tablespoons cilantro.

SERVES 4

FREEZE IN: 1 gallon Ziploc freezer bag

Chicken Broccoli Casserole

*2 10-ounce packages frozen broccoli*	*½ teaspoon curry powder*
*2 10.5-ounce cans cream of chicken*	*1 teaspoon salt*
*soup*	*5 boneless, skinless chicken breast*
*cup mayonnaise*	*halves, cooked and cubed*
*cup evaporated milk*	*¾ cup breadcrumbs*
*¾ cup grated Parmesan cheese*	*1 tablespoon butter*
*3 tablespoons lemon juice*	1½ cups uncooked white rice*

Cook the broccoli until almost tender. Drain the broccoli. In a medium bowl, mix the cream of chicken soup, mayonnaise, milk, Parmesan cheese, lemon juice, curry powder, and salt.

Line a 13×9×2-inch baking dish with heavy-duty aluminum foil treated with nonstick cooking spray. Put the broccoli on the bottom. Place the cooked and cubed chicken on top of the broccoli. Pour the soup mixture on top of chicken. Make buttered crumbs by tossing the breadcrumbs in the melted butter. Sprinkle them over the top. Cover with foil, label, and freeze.

To serve, thaw the casserole. Bake in a preheated 350°F oven for 50 minutes. Prepare the rice according to package directions. Serve over cooked rice.

SUMMARY OF PROCESSES: Cook and cube 5 boneless, skinless chicken breast halves.

SERVES 6

FREEZE IN: 13×9×2-inch baking dish, covered with heavy-duty aluminum foil.

Honey Chicken

*4 boneless, skinless chicken breast*	*½ cup ketchup*
*halves*	*cup honey*
*Salt and pepper to taste*	*¼ cup vegetable oil*
*1 teaspoon dried basil*	*½ teaspoon chopped garlic*
*½ cup soy sauce*

Sprinkle the chicken with salt, pepper, and basil. Put chicken breasts into a 1-gallon freezer bag.

Mix the remaining ingredients, and pour them into the 1-quart freezer bag. Place the small bag inside the large bag, label, and freeze.

To serve, thaw the chicken and arrange in a 13×9×2-inch baking dish treated with nonstick cooking spray. Pour the sauce over the top, and bake in a preheated 400°F oven for 45 minutes. This recipe also grills well.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag; 1-quart Ziploc freezer bag

Marinated Barbecued Chicken

*½ cup vegetable oil*	*1 teaspoon salt*
*cup red wine vinegar*	*½ teaspoon dry mustard*
*2 tablespoons sugar*	*½ teaspoon chopped garlic*
*2 tablespoons ketchup*	*Dash Tabasco sauce*
*¼ cup chopped onion*	*8 chicken thighs*
*1 tablespoon Worcestershire sauce*

In 1-gallon freezer bag, combine all the marinade ingredients; mix well. Add the chicken, turning to coat. Label and freeze.

To serve, thaw the chicken. Preheat a gas or charcoal grill. When ready to barbecue, drain the chicken, reserving the marinade. Place chicken, skin side down, on a gas grill over low heat or on a charcoal grill 4 to 6 inches from medium-hot coals. Cook 45 minutes, or until chicken is fork-tender and the juices run clear, brushing frequently with the reserved marinade. Discard any unused marinade (contains raw meat juices). Alternate cooking methods: Use a George Foreman–type grill, or bake in the oven at 350°F for 40 minutes.

SUMMARY OF PROCESSES: Chop ¼ cup onion.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag

Sweet-and-Sour Chicken

*½ cup sugar*	*1½ teaspoon salt*
*¼ cup pineapple juice*	*6 boneless, skinless chicken breast*
*½ cup apple cider vinegar*	*halves, cubed*
*¾ cup ketchup*	*2 tablespoons olive oil*
*1 teaspoon soy sauce*	6 ounces chow mein noodles*

Mix the first six ingredients in a large bowl. Brown the chicken breasts in the olive oil. Place the chicken in the sauce and put in a 1-gallon freezer bag. Label and freeze.

To serve, thaw the chicken and pour into a 13×9×2-inch pan treated with nonstick cooking spray. Bake in a preheated 350°F oven for 45 minutes, basting occasionally. Serve on chow mein noodles.

SUMMARY OF PROCESSES: Cube 6 boneless, skinless chicken breast halves; drain ¼ cup juice from canned pineapple slices for the Sweet-and-Sour Chicken.

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag

Creamy Chicken Enchiladas

*2 tablespoons butter*	*Salt to taste*
*1 sliced onion*	*1 cup (4-ounces) shredded Monterey*
*1 boneless, skinless chicken breast*	Jack cheese*
*half, cooked and shredded*	3 tablespoons vegetable oil*
*2 tablespoons diced green chiles*	4 large flour tortillas*
*3 ounces diced cream cheese*	½ cup whipping cream*

Melt the butter in large skillet over low heat. Add the onion and cook until translucent. Remove the skillet from the heat and add the chicken, chiles, and cream cheese. Mix lightly, add salt to taste. Put in a 1-quart freezer bag, label, and freeze. Put the Monterey Jack cheese in a sandwich bag and tape to the larger bag.

To serve, thaw the filling and Jack cheese. Heat the oil in skillet. Dip the tortillas, one at a time, into the oil and fry several seconds until they begin to blister and become limp. Remove and drain on paper towels.

Spoon about cup of the filling down center of each tortilla. Roll and set, seam side down, in a 13×9×2-inch baking dish that has been treated with nonstick cooking spray. Moisten by pouring the whipping cream over the enchiladas; sprinkle with the cheese. Bake at 375°F for 20 minutes.

TIP: Cut each enchilada in fourths and use as a hot hors d’oeuvre.

SUMMARY OF PROCESSES: Cook and shred 1 boneless, skinless chicken breast half; slice 1 onion.

SERVES 4

FREEZE IN: 1-quart Ziploc freezer bag; 1 Ziploc sandwich bag

Zanzibar Chicken

*1 cup chopped onion*	*1 14-ounce can coconut milk*
*1 tablespoon olive oil*	*½ teaspoon chopped garlic*
*4 boneless, skinless chicken breast*	*1 6-ounce can tomato paste*
*halves, cut into strips*	*1 tablespoon lemon juice*
*1 teaspoon ground ginger*	*½ teaspoon salt*
*1 teaspoon ground cumin*	1½ cups uncooked jasmine rice*
*½ teaspoon turmeric*	2 tablespoons chopped fresh cilantro*

In a small skillet, sauté the onion in the oil until transparent. Combine the remaining ingredients, except the cilantro and rice, and pour into a 1-gallon freezer bag. Label and freeze.

To serve, thaw the chicken. Bake in preheated 350°F oven for 50 minutes. Cook the rice according to package directions. Serve over jasmine rice. Sprinkle with the chopped cilantro.

SUMMARY OF PROCESSES: Cut 4 boneless, skinless chicken breast halves into strips; chop 1 cup onion.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag

Picadillo Chicken Pizza

*1 cup salsa*	*¼ cup chopped onion*
*¼ teaspoon ground cinnamon*	*1 tablespoon sliced almonds*
*¼ teaspoon ground cumin*	*1 cup (4 ounces) shredded Monterey*
*2 boneless, skinless chicken breast*	*Jack cheese*
*halves, cooked and chopped*	*1 tablespoon chopped fresh cilantro*
*½ cup dried cranberries or raisins*	*1 12-inch Italian bread shell*
*½ cup pitted, chopped green olives*	*(Boboli)*

Combine the salsa, cinnamon, and cumin in a 1-quart bag. Combine the chicken, cranberries or raisins, olives, onion, and almonds in a 1-quart bag. Combine the cheese and cilantro in a sandwich bag. Clip these bags to the unopened Boboli packaging, which can be “bent” to fit the freezer if necessary. Freeze them.

To serve, thaw all the ingredients and place the Boboli on a medium round pizza pan. Spread the ingredients on the Boboli in the following order: sauce, chicken mixture, cheese, and cilantro.

Bake the pizza in a preheated 400°F oven for 16 to 18 minutes, until the cheese is melted and the pizza is bubbly.

SUMMARY OF PROCESSES: Cook and chop 2 boneless, skinless chicken breast halves; chop ½ cup pitted green olives; chop ¼ cup onion; chop 1 tablespoon fresh cilantro.

SERVES 6

FREEZE IN: 2 1-quart Ziploc freezer bags, 1 Ziploc sandwich bag

Salsa Verde Pork

*3½-pound bone-in pork shoulder*	*2 teaspoons ground cumin*
*1 15-ounce bottle Salsa Verde*	*1 teaspoon dried oregano*
*2 cups chopped onion*	*½ cup chopped fresh cilantro*
*3 cups (24 ounces) chicken broth*	*Salt and pepper to taste*
*2 teaspoons ground coriander*	6 large flour tortillas*

Trim the excess fat from pork shoulder. Place the pork in a 1-gallon freezer bag. Combine the remaining ingredients, except the salt and pepper and tortillas, and seal in a 1-quart freezer bag. Label and freeze together. Label the bag with the 6 flour tortillas and store in the refrigerator.

To serve, thaw contents of both bags. Put the pork in slow cooker and season with salt and pepper. Pour the sauce over it, and cook on low for 7 to 9 hours. Shred the cooked pork with a fork. Serve with the tortillas*.

SUMMARY OF PROCESSES: Chop 2 cups onion; chop ½ cup cilantro.

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag; 1-quart Ziploc freezer bag

Nan’s Indonesian Pork

*½ cup soy sauce*	*3 pounds pork loin*
*½ cup creamy peanut butter*	*1 12-ounce jar pineapple ice cream*
*2½ teaspoons chopped garlic*	topping*
*½ teaspoon crushed red pepper*
*flakes (optional)*

Mix together the soy sauce, peanut butter, garlic, and red pepper and pour into a 1-quart bag. Place the pork loin in 1-gallon freezer bag. Label and freeze.

Thaw the pork loin and sauce. Refrigerate the sauce until serving time. Bake the pork loin, covered, in a preheated 350°F oven for 1 hour and 20 minutes, or until it is no longer pink in the center, or until thermometer registers 170°F.

To serve, stir together the sauce, pineapple ice cream topping, and ¾ cup of the juices from the roasting pan and heat to boiling. Reduce the heat and simmer 5 minutes. Pour the sauce over the pork loin and serve.

SERVES 5

FREEZE IN: 1-gallon Ziploc freezer bag, 1-quart Ziploc freezer bag

Cranberries and Pork Chops

*6 1-inch-thick center-cut pork*	¼ cup all-purpose flour*
*chops*	Salt and pepper to taste*
*1 15-ounce can jellied cranberry*	1 tablespoon olive oil*
sauce*	½ cup water*

Label and freeze the pork chops in a 1-gallon freezer bag. Store the marked can of jellied cranberry sauce in the pantry.

To serve, thaw the pork chops. Measure the flour onto a plate, shake on salt and pepper and stir. Coat the pork chops in flour mixture, then brown them in the olive oil in a skillet.

Transfer the chops to a shallow baking dish. Dilute the jellied cranberry sauce with the water, and pour half the mixture over the chops. Cover and bake in preheated 350°F oven for 30 minutes. Uncover. Add the remaining cranberry sauce, and bake, uncovered, for another 15 minutes, basting if necessary to keep the meat from drying out.

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag

Pork Chops in Orange Sauce

*4 1-inch-thick center-cut pork chops*	*cup ketchup*
*Salt and pepper to taste*	*1 tablespoon orange marmalade*
*1 tablespoon butter*	*½ teaspoon orange zest*
*cup orange juice*	1 orange, sliced*

Season the chops with salt and pepper. In large skillet brown the chops in the butter. Remove the chops from the skillet, and set aside to cool. Pour the orange juice and ketchup into the pan drippings. Stir, and then add the marmalade and orange zest. Boil 1 minute.

Put cooled chops and sauce into a 1-gallon freezer bag, label, and freeze.

To serve, thaw and pour the pork chops and sauce into a slow cooker. Cook on low 4 to 6 hours.

Transfer the chops to a warm platter. Peel the orange and cut in slices. Slash each orange slice to the center, twist, and arrange one slice on each chop. Pass the sauce.

SUMMARY OF PROCESSES: Grate ½ teaspoon orange zest.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag

Smothered Burritos

*Filling:*	*Sauce:*
*1 pound lean ground beef*	*1 15-ounce can tomato sauce*
*12 ounces (1½ cups) low-fat cottage*	*2 teaspoons chili powder*
*cheese*	*teaspoon garlic powder*
*1 cup refried beans*	*1 teaspoon ground cumin*
*1 7-ounce can chopped green chiles*	*3 tablespoons canned chopped green*
*¼ cup chopped onion*	*chiles*

	6 large flour tortillas*
	*1 cup (4 ounces) shredded sharp*
	*cheddar cheese*

Brown the ground beef and drain off excess fat. Add the remaining filling ingredients and heat through.

Divide the mixture evenly among the tortillas. Roll up and place in a 13×9×2-inch baking dish treated with nonstick cooking spray. Mix the sauce ingredients and pour over burritos. Sprinkle with cheese. Cover with foil, label, and freeze.

To serve, thaw the burritos. Bake in a preheated 350°F oven for 40 minutes, or until heated and the cheese has melted.

SUMMARY OF PROCESSES: Chop ¼ cup onion.

SERVES 6

FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil

Sloppy Joes

*3 tablespoons olive oil*	*¾ cup water*
*2 cups chopped onion*	*1 12-ounce bottle chili sauce*
*1 cup chopped green bell pepper*	*1½ tablespoons Worcestershire*
*1 cup chopped red bell pepper*	*sauce*
*½ teaspoon chopped garlic*	*2 tablespoons barbecue sauce*
*1½ teaspoons chili powder*	*2 tablespoons tomato paste*
*2 pounds lean ground beef*	*2 tablespoons quick-cooking oatmeal*
*½ teaspoon salt*	8 whole-wheat hamburger buns*

Heat the oil in a large skillet. Add the onion and bell peppers and sauté until soft. Add the garlic and chili powder and sauté for another minute. Add the ground beef and salt and cook until browned. Carefully drain excess grease.

Add water, chili sauce, Worcestershire sauce, barbecue sauce, and tomato paste to the meat mixture, stirring as you bring it to a boil. Lower the heat and simmer, covered, for 15 minutes, stirring occasionally. Stir in the oats and cook 7 minutes, uncovered. Cool the mixture and pour into a 1-gallon freezer bag. Place the hamburger buns in a 1-gallon freezer bag, and tape to the bag containing the Sloppy Joe mixture. Label and freeze.

To serve, thaw. Place the Sloppy Joe mixture in a saucepan and heat through. Serve on toasted buns.

SUMMARY OF PROCESSES: Chop 2 cups onion; chop 1 cup green bell peppers and 1 cup red bell peppers.

SERVES 8

FREEZE IN: 2 1-gallon Ziploc freezer bags

Pineapple Burgers

*1½ pounds lean ground beef*	*cup packed brown sugar*
*¾ teaspoon salt*	*¾ cup ketchup*
*1 20-ounce can pineapple slices,*	*2 tablespoons prepared mustard*
*drained, juices reserved for*	6 whole-wheat hamburger buns*
*Sweet-and-Sour Chicken*

Shape the meat into 12 thin patties, using wax paper to press them flat. Sprinkle the patties with salt. Place a pineapple slice on 6 of the patties. Top with remaining patties and press the edges together to seal. Mix the next 3 ingredients and pour into small sandwich bag. Place the patties on a pizza plate and cover with heavy-duty aluminum foil. Label and freeze with the small sandwich bag taped to the top.

To cook, place the patties on a grill or pan-fry on the stovetop. Cook to desired doneness. To serve, spoon on the topping mixture. Serve on toasted hamburger buns.

SERVES 6

FREEZE IN: pizza plate; heavy-duty aluminum foil; 1 Ziploc sandwich bag; wax paper

Peppered Flank Steak

*½ teaspoon chopped garlic*	*2 teaspoons dry mustard*
*1 cup vegetable oil*	*2 teaspoons Worcestershire sauce*
*½ cup white vinegar*	*1 dash Tabasco sauce*
*1 teaspoon salt*	*2 pounds beef flank steak*
*¼ teaspoon pepper*

Combine all the ingredients except the flank steak in a small bowl. Put the flank steak in a labeled 1-gallon freezer bag, pour the marinade around it, and freeze.

To serve, thaw. Remove the flank steak from the marinade and broil 3 inches from heat source for 4 minutes per side. Discard the unused marinade (contains raw meat juices). Slice the flank steak thinly on the diagonal across the grain.

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag

Old-Fashioned Beef Stew

*1 pound beef stew meat*	*½ teaspoon dried oregano*
*3 cups (24 ounces) V8 Juice*	*1 bay leaf*
*1 cup (8 ounces) beef broth*	*1 cup (8 ounces) frozen green beans*
*½ sliced onion*	*1 cup (8 ounces) frozen whole kernel*
*1 teaspoon Worcestershire sauce*	*corn*
*½ teaspoon dried marjoram*	*1 cup chopped carrots*

Pour all the ingredients, with vegetables still frozen but broken apart as much as possible, into a 10-cup freezer container.

To serve, thaw. Pour into a slow cooker. Cook on low for 8 hours.

SUMMARY OF PROCESSES: Slice ½ onion; chop 1 cup carrots.

SERVES 8

FREEZE IN: 10-cup Ziploc freezer container

Aunt Rosalie’s Stroganoff

*1½-pound round steak*	*2 teaspoon Worcestershire*
*¾ teaspoon salt*	*sauce*
*teaspoon pepper*	*1 10.5-ounce can cream of*
*2 tablespoons all-purpose flour*	*mushroom soup*
*2 tablespoons vegetable oil*	*1 cup (8 ounces) sour cream*
*¾ cup chopped onion*	*8 ounces egg noodles, cooked*

Cut the steak into thin strips, across the grain. Coat the meat with salt, pepper, and flour. Heat the oil in a skillet over high heat. Brown the meat quickly in the oil. Set aside. Reduce the heat to low. Add the onions and sauté until done. Add the Worcestershire sauce, canned soup, and sour cream. Bring to a boil and simmer 10 minutes. Cool, pour into a 1-gallon freezer bag, label, and freeze.

To serve, thaw the stroganoff. Place the stroganoff in a saucepan. Heat thoroughly and serve over cooked egg noodles.

SUMMARY OF PROCESSES: Cut round steak into thin strips; chop ¾ cup onion.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag

Beef and Barley Soup

*2 tablespoons vegetable oil, divided*	*½ cup quick-cooking barley*
*2 cups chopped onion*	*1 pound sirloin steak, cubed*
*¼ teaspoon thyme*	*1 16-ounce bag (2 cups) frozen*
*4 cups (32 ounces) beef broth*	*mixed vegetables*
*1 bay leaf*

In a large saucepan, heat 1 tablespoon oil over medium heat. Add the onion and thyme, cover the pan, and reduce the heat to low. Cook until the onion soft, about 6 minutes. Add the broth, bay leaf, and barley, and bring to a boil. Reduce the heat, and simmer, covered, until the barley is tender, about 15 minutes.

Meanwhile, heat the remaining oil in a skillet over high heat. Add half the beef and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the beef to a bowl. Add the remaining beef to the skillet and cook until browned. When the barley is tender, add the beef to the soup.

Cool the soup; then pour into 8-cup freezer container, label, and freeze it with the bag of mixed vegetables (still frozen) taped to it.

To serve, thaw the soup and bag of mixed vegetables. Heat the soup to boiling in a large pot and add the vegetables. Reduce the heat and simmer for 20 minutes.

SUMMARY OF PROCESSES: Cube 1 pound sirloin steak; chop 2 cups onion.

SERVES 4

FREEZE IN: 8-cup Ziploc container

Hamburger Quiche

*1 pound lean ground beef*	*2 cups (8 ounces) shredded Swiss*
*1 tablespoon oil*	*cheese*
*½ cup mayonnaise*	*Salt and pepper to taste*
*½ cup milk*	*¼ teaspoon cayenne pepper*
*3 eggs*	*1 4-ounce can sliced mushrooms*
*1 tablespoon cornstarch*	*2 unbaked 9-inch pastry shells*
*½ cup chopped onion*

Brown the ground beef in large skillet with oil, drain, and cool. Pour the browned beef into a large bowl with the remaining ingredients, except the pastry shells. Divide the mixture into two labeled 1-gallon bags and freeze. Mark and freeze the 2 unbaked 9-inch pastry shells.

To serve, thaw the bag of ingredients and the pastry shells. Pour thawed ingredients into shells. Bake in preheated 350°F oven for 40 to 50 minutes, covering the pastry edges with foil until last 10 minutes of baking to prevent them from burning.

Makes two pies.

SUMMARY OF PROCESSES: Chop ½ cup onion.

SERVES 12

FREEZE IN: 2 1-gallon Ziploc freezer bags; pastry shell packaging

Minestrone Soup

*1 48-ounce carton (6 cups) beef broth*	*1 15-ounce can red kidney beans, drained*
*1 14.5-ounce can diced tomatoes with basil, garlic, and oregano*	*1 8-ounce package sliced pepperoni, quartered*
*1 cup chopped onion*	*Garlic salt and pepper to taste*
*1 cup chopped carrots*	*½ cup grated Parmesan cheese*
*1 tablespoon Italian seasoning*	*½ cup small shell pasta*
*1 10-ounce package frozen spinach*	*2 cups chopped cabbage*
*¾ cup chopped zucchini*	*½ cup prepared pesto with basil (optional)*

In a large pot, combine first five ingredients. Bring to a boil. Reduce the heat to low and simmer, partially covered, for 20 minutes.

Add the frozen spinach, zucchini, beans, and pepperoni. Heat until warmed through, about 5 minutes. Season to taste with garlic salt and pepper and cool.

Pour the soup into a 12-cup freezer container, label, and freeze with Parmesan cheese in a small sandwich bag attached. Label and store the shell pasta, cabbage, and pesto.

To serve, thaw the soup and heat to boiling. Reduce the heat to low, add the cabbage and the pasta, and simmer, barely boiling, for 20 minutes. Pass the pesto and Parmesan cheese.

SUMMARY OF PROCESSES: Quarter 8-ounces sliced pepperoni; chop 1 cup onion; chop 1 cup carrots; chop ¾ cup zucchini.

SERVES 10

FREEZE IN: 12-cup Ziploc freezer container, 1 Ziploc sandwich bag

Chile-Cheese Bake

*1 1-pound, 11-ounce can mild whole green chiles*	¼ cup all-purpose flour 1 cups milk
*4 cups (16-ounces) shredded Monterey Jack cheese*	½ teaspoon salt Pepper to taste
*2 cups (8 ounces) shredded sharp cheddar cheese, divided*	*Dash Tabasco sauce Paprika*
*5 large eggs*

Treat a 13×9×2-inch baking dish with nonstick cooking spray.

Rinse the chiles, split them open lengthwise using kitchen shears, and remove the seeds. (Wash hands after handling and don’t rub your eyes.) Dry and drain the chiles on paper towels. In the prepared baking dish, layer half the peppers, half the Monterey Jack cheese, and 1?2 cup of the cheddar cheese. Repeat the layers. Place 1 cup of cheddar cheese in a 1-quart freezer bag.

Blend the eggs, flour, milk, salt, pepper, and Tabasco sauce. Pour this mixture over top of the layers. Cover the dish with heavy-duty aluminum foil, label, and freeze, with 1 cup cheddar cheese in the 1-quart freezer bag attached.

To serve, thaw. Preheat the oven to 325°F. Sprinkle the casserole with the cheddar cheese and paprika. Bake about 1 hour, or until firm. Cut in small squares and serve.

SERVES 12

FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil; 1-quart Ziploc freezer bag

Sweet Mustard-Glazed Salmon Fillets

*4 6 to 8-ounce frozen salmon fillets*	*2 tablespoons brown sugar*
*2 tablespoons lemon juice*	*1 teaspoon ground cumin*
*2 tablespoons Dijon mustard*	*Salt and pepper to taste*

Place the frozen salmon fillets in a 1-gallon freezer bag. Whisk together the next four ingredients and pour in a sandwich bag. Add the sandwich bag to the 1-gallon freezer bag. Label and freeze.

To serve, thaw the salmon and glaze. Preheat the oven to 400°F. Season both sides of salmon with salt and pepper. Place the salmon and glaze in a 13×9×2-inch baking dish and turn the salmon to coat with the glaze. Bake until the fish flakes when forked, 10 to 15 minutes.

SERVES 4

FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag

Lime-Grilled Mahi Mahi Steaks

*6 mahi mahi steaks (about 1 inch thick), prefrozen, packaged in individual servings*	1 tablespoon soy sauce 1 teaspoon ground ginger 1 teaspoon Dijon mustard
*¼ cup lime juice*	*¼ teaspoon salt*
*2 tablespoons olive oil*	*¼ teaspoon pepper*
*½ teaspoon chopped garlic*

Keep the fish frozen and place it in a 1-gallon freezer bag. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, ginger, mustard, salt, and pepper. Pour into a sandwich bag and put the small bag in the gallon bag. Label and freeze.

To serve, thaw both the mahi mahi and sauce. Whisk the sauce to combine. Pour the sauce over the mahi mahi in a glass dish. Cover and marinate in the refrigerator for 1 hour.

Place the mahi mahi steaks on a well-oiled grill, and cook until just done, flipping only once, approximately 5 minutes per side depending upon thickness. Brush the sauce on mahi mahi steaks after flipping. Discard any sauce that is not used during grilling (contains raw fish juices).

SERVES 6

FREEZE IN: 1-gallon Ziploc freezer bag, 1 Ziploc sandwich bag

Black Beans And Jasmine Rice

*2 cups chopped onion*	*1½ cups water*
*1 cups chopped green bell pepper*	*1 tablespoon red wine vinegar*
*½ teaspoon chopped garlic*	*1 teaspoon sugar*
*cup olive oil*	*1 teaspoon pepper*
*3 15-ounce cans black beans, drained*	*½ teaspoon salt*
*1 14.5-ounce can stewed tomatoes, undrained*	¾ cup tomato sauce 2 cups uncooked jasmine rice*

Cook the onion, green bell pepper, and garlic until tender in a large deep pan, in the olive oil, stirring constantly. Add the remaining ingredients, except rice. Cover, bring to a boil, and simmer over low heat for 30 minutes. Remove from the heat and bring to room temperature. Pour cooled mixture into a labeled 1-gallon freezer bag. Freeze.

To serve thaw the mixture. Heat, uncovered, 30 to 40 minutes, stirring occasionally. Cook the jasmine rice according to package directions. Serve the hot bean mixture over the cooked rice.

SUMMARY OF PROCESSES: Chop 2 cups onion; chop 1 cups green bell pepper.

SERVES 8

FREEZE IN: 1-gallon Ziploc freezer bag

*1 cup chopped onion*	*1 tablespoon sugar*
*1 pound mild Italian sausage*	*2 teaspoons dried basil leaves*
*1 6-ounce can tomato paste*	*2 teaspoons fennel seeds*
*1 28-ounce can crushed tomato in puree*	*1 teaspoon dried oregano leaves*
*½ cup water*	*2 tablespoons fresh parsley, minced*
*1 cup tomato sauce*	*1 teaspoon salt*
*2 teaspoons chopped garlic*	*16-ounces uncooked spaghetti*
*2 bay leaves*	*½ cup grated Parmesan cheese*

Stuffed Shells

Italian Sausage and Spinach Pie

Lemon Chicken

Sour Cream Chicken

Santa Fe Chicken

Chicken Broccoli Casserole

Honey Chicken

Marinated Barbecued Chicken

Sweet-and-Sour Chicken

Creamy Chicken Enchiladas

Zanzibar Chicken

Picadillo Chicken Pizza

Salsa Verde Pork

Nan’s Indonesian Pork

Cranberries and Pork Chops

Pork Chops in Orange Sauce

Smothered Burritos

Sloppy Joes

Pineapple Burgers

Peppered Flank Steak

Old-Fashioned Beef Stew

Aunt Rosalie’s Stroganoff

Beef and Barley Soup

Hamburger Quiche

Minestrone Soup

Chile-Cheese Bake

Sweet Mustard-Glazed Salmon Fillets

Lime-Grilled Mahi Mahi Steaks

Black Beans And Jasmine Rice

RECIPES FOR ONE-MONTH CYCLE A

Spaghetti Sauce