I'm cooking the honey pecan chicken tonight and realized I have 3 honey cream sauces. Who is missing one?

We had Melissa's ribs last night for dinner and they were fantastic! Jeff requested we make this one again next round. Ikey said they were "dewicious". Lori - you may have some competition - Ikey liked them as much as the chicken cordon bleu.

Brown Sugar Pork Ribs

3 pounds boneless prk ribs

1 cup chopped onion

2 teaspoons minced garlic

3 tablespoons butter

2 tablespoons soy sauce

3/4 cup lemon juice

1 teaspoon salt

1/2 teaspoon pepper

2 cups brown sugar

Place ribs in slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Place ribs in labeled freezer bag. In a small skillet, cook onion and garlic in butter until soft. Add soy sauce, lemon juice, salt, pepper and brown sugar. Cook and stir until sugar is dissolved. Pour over ribs in freezer bag.

To serve: Place frozen ribs and sauce in crock pot and cook on low for 2 hours. Turn ribs after one hour. (This is what I did and they turned out yummy!) You could try baking them in the oven. Just know that they cook up pretty fast.

Parmesan Garlic Chicken

6 boneless, skinless chicken breast
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
1/2 cup olive oil

Mix together cheese, garlic, and Italian dressing mix. Dip chicken in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Freeze, using freezer bag method.

Serving day: Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken in tender and no longer pink.

Beef Tamale Pie

Beef Tamale Pie

an original recipe by Emilie Ahern

1 lb. ground beef
1/2 c. minced onion
1 Tbsp. minced garlic (3 cloves)
1 small can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 can black beans (rinsed)
1 small can green chilis
1 c. frozen corn
juice from 1 lime
fresh cilantro
8 oz. shredded cheese
1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole. -

Thawed--Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.

Honey Pecan Chicken

6 servings

6 boneless, skinless chicken breast halves
Marinade:
1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
Honey Cream Sauce:
2 T butter
1 T shallots minced
1 cup orange juice
1/4 cup whiskey ( i didn't add this)
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t. pepper

Serving Day:
1/2 cup Pecans, chopped
1/4 cup flour
Olive Oil

Cooking Day:
For the chicken: mix oil, thyme, garlic, salt, and pepper. place chicken breasts in freezer bag, then pour olive oil mixture over chicken breasts. Freeze.

For the sauce: Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately, using freezer bag.

Serving day:
Thaw chicken breasts and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.

To serve, place chicken on individual serving dished and pour cream sauce over chicken breasts.

Chicken Cacciatore

6 servings

2 medium onions, sliced thin
2 cloves garlic, minced
1-15oz. can diced tomatoes
1-8oz. can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
1/2 t. celery seed
1 bay leaf
1/4 cup white wine
6 boned chicken breasts

Serving day: pasta

Cooking Day:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. freeze, using freezer bag.

Serving day:
Place in Crock-Pot and cook on low 6-8 hours or on hight 2 1/2-4 hours Serve over pasta.

Next Meals

Now that school is off to a good start I figured it was time we dived back into those freezer meals. It looks like most people want to do meals once a month. For those of you who don't, you can do two meals and meet with us every other month. I think we can all be flexible with what works for you. My vote is to meet the 2nd Friday of every month at 10:00 to swap meals. Does that work for everyone? In regards to the actual meals, I think we should try new things and see what works since we've done 2 rounds of meals we liked. If you already have an idea of what you want to make then share your idea on the blog. I'm thinking of making Taco Pie. It's Garth's favorite dinner!!

Poll Question

Visit the website and fill out one question. Poll closes in a week. Thanks

Lemon Glazed Chicken Breast

6 boneless, skinless chicken breast halves
1 cup flour
1 tsp pepper
½ cup butter, melted
½ cup honey
½ cup lemon juice
2 T. soy sauce

Pound chicken breasts to ½ inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Set aside. Mix together butter, honey, lemon juice, and soy sauce. Place chicken in greases baking dish and pour glaze over chicken breasts. Bake at 350 degrees for one hour. Glaze will thicken as it cools.

BBQ Chicken Pizza

3 boneless, skinless chicken breasts
1 1/3 cups BBQ sauce
1 pizza crust
6 oz mozzarella cheese, grated
1/2 medium red onion, thinly sliced

Yields 1 large pizza

Marinate chicken in 2/3 cup BBQ sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for about 30 minutes (or until done). Remove from oven. Roll out pizza dough; you may want to use a round cardboard covered with plastic wrap for this step.

Spread remaining 2/3 BBQ sauce over crust. Sprinkle cheese evenly over crust, leaving 1/2 inch border. Shred chicken and arrange over cheese, topping with onion. Freeze, covering pizza and cardboard with plastic wrap followed by heavy duty foil.

Serving day instructions:
Preheat oven 10 45o degrees. Bake frozen pizza (remove cardboard) for 10- 15 minutes.

*NOTE* I used Boboli pizza crust for this recipe, but I think it would taste better with an uncooked crust.

Cranberry Chicken

8 oz Catalina dressing
1 pkg dry onion soup mix
1 1-lb can whole berry cranberry sauce
4 boned chicken breasts

Yields 4 servings

Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer bag.

Thaw completely. Place chicken and cranberry sauce in greased baking dish and bake uncovered at 350 degrees for 1 hour. Serve over rice.

Baked Ziti

1 (16 oz.) box ziti macaroni (or any desired noodle)
1 lb. ground hamburger or sausage
½ onion, chopped
1 lg. jar spaghetti sauce
1 lb. cottage cheese or ricotta cheese
1 egg
8 oz. grated Mozzarella cheese
1/2 tsp. garlic powder
1 tsp. oregano
Dash of salt
Olive oil

Boil macaroni according to directions on box, drain, and cool. If planning to freeze before baking, cook the noodles al dente. Brown the meat and onion in olive oil. Add oregano, garlic powder, salt, and spaghetti sauce. Set aside a little bit of the grated cheese for the top. Mix cottage cheese, egg, and mozzarella cheese together and add to meat mixture. Mix the noodles in lasts and put in 9X13 oblong baking pan. Sprinkle with cheese. Cover with foil and bake 40 minutes at 350° or until very bubbly. Bake uncovered for the last 5 or 10 minutes.

Teryiaki Chicken

1 onion, chopped
½ c. soy sauce
¼ c. ketchup
½ c. sugar
1 c. water
2 T. cornstarch
2 c. cooked boneless, skinless chicken

Sauté onion in butter. In a bowl mix the soy sauce, ketchup, sugar, water, and cornstarch. Pour into skillet with the onions. Add the cooked chicken and stir on medium. Heat until it thickens. Serve over rice.

**This meal is prepared differently as a freezer meal.

Preparing as a freezer meal:
Do not cook the chicken. Place the raw chicken in a freezer bag. Combine all ingredients except the corn starch and pour over the chicken.

Serving Day Instructions:
Thaw completely. Place both chicken and sauce in a 9x13 pan. Bake at 350° for 30-40 minutes or until chicken is cooked. Serve over rice.

*Optional: If you like your sauce a little thicker then try the following. After the chicken is completely cooked, separate the sauce from the chicken. Put the sauce in a frying pan and add 2T. corn starch. (Tip: To prevent lumpy sauce, mix the corn starch with a little bit of cold water before you add it to the sauce.) Cook and stir sauce until thickened. I cut up the chicken and put it back in the frying pan with the sauce. It’s easier for my kids to eat it that way. Enjoy.

Curry Chicken

1-2 lbs. boneless chicken breasts
½ cup honey
1 tsp salt
¼ cup melted margarine (use less if desired)
¼ cup prepared mustard
1 tsp curry powder

Cut chicken into desired sizes and place in 9 X 13 pan. Melt margarine and stir remaining ingredients. Pour sauce over chicken turning to coat and bake at 350° for 40-50 minutes or until chicken is cooked. Turn the chicken at least once while baking. Serve over rice.

Preparing as a freezer meal:
Place chicken in freezer bag. Mix remaining ingredients and pour over chicken.

Serving Day:
Thaw completely. Place chicken with sauce into a pan and bake at 350° for 40-50 minutes or until chicken is cooked. Turn the chicken at least once while baking. Serve over rice.

Chicken Enchiladas

2 cans cream of chicken soup
1-2 c. salsa to taste
8-16 oz. sour cream to taste
2 c. cooked, chopped chicken
Flour tortillas
Grated cheese

Combine all ingredients except tortillas and some of the cheese to put on top. Spoon sauce into tortillas and roll them up. Place in a greased 9X13 pan with the seam side down. Spread leftover sauce over enchiladas. Sprinkle with the leftover grated cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Remove foil and return to oven until cheese is melted. (If you like it crunchier then cook without foil.)

Zucchini Muffins

3 cups shredded Zucchini
1 2/3 cup sugar
2/3 cup vegetable oil
2 t. Vanilla
4 eggs
3 Cups Whole wheat flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder

Mix all the above ingredients together.

To freeze:
- Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
- Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.

To bake:
- Spray muffin tin with cooking spray or line cups with muffin papers.
- Place frozen batter into each cup.
- Bake @ 350* for 20 - 25 minutes.

if you want to just make and bake : 350 degrees for 15 min. (bread 50-60 min.)

Chicken Cordon Bleu

Serves 4

4 large boneless, skinless chicken breasts
½ lb. shaved or thinly sliced ham
8 thin slices Swiss cheese
½ cup flour
1 T. Paprika
1 beaten egg
½ cup plain breadcrumbs

Béchamel sauce
2 T. butter
1 ½ cups milk
2 T. flour
2 slices Swiss cheese

Cooking Day:
Béchamel sauce: warm butter and milk in saucepan over medium heat until butter melts. Wisk in flour. Add cheese, stirring until cheese melts and sauce thickens.

Pound chicken breasts to uniform thickness (approx. ¼ inch think). Top each breast with 1-2 slices of ham, two thin slices of Swiss cheese, and a dollop of béchamel sauce. Roll up each chicken breast, securing with a toothpick if necessary. In a bowl, mix together flour and paprika. Place beaten egg and breadcrumbs in two additional bowls. Dip each breast first in the flour mixture, then the egg, and finally the breadcrumbs, rolling to cover well. Brown the rolled chicken on all sides in an oiled skillet for about three minutes. Wrap cooked chicken breasts individually in plastic wrap, then place in freezer bag and freeze. Freeze extra béchamel sauce in a separate bag.

Serving Day:
Thaw completely. Bake thawed chicken breasts in a 375 degree oven, approximately 20-30 minutes. Pour thawed béchamel sauce over chicken breasts for the last 5 minutes of cooking.

Hint:
For less mess and easy clean up, place each chicken breast inside a large freezer bag before pounding breast to desired thickness using the flat side of a meat mallet or rolling pin.

By: Don’t panic More Dinner’s in the Freezer

Potato Casserole

8 medium potatoes
1 onion
1/2 cube butter
1 can cream of chicken soup
1 c. sour cream
1/2 c. shredded cheese
1 c. diced ham (optional)

Topping:
2 c. cornflakes crunched up
1/2 cube of butter melted

Wash and dice potatoes. Boil in water for about 10 minutes until done, but not mushy. While that's boiling, dice up onion and saute. In a large bowl mix cream of chicken soup, sour cream, cheese, butter, and ham.

When onions are done, add to mixture. Drain water from potatoes and add to mixture while hot. Stir until butter and cheese are melted and everything is thoroughly mixed. Pour into a casserole baking dish.

Crunch up cornflakes, melt butter and pour into cornflakes. Mix thoroughly and then sprinkle on top of potato mixture in the casserole baking dish.

Bake 350 degrees for 30 minutes.

Italian Crock-pot Chicken

2 chicken breasts
1 pkg Italian Seasoning Pwdr
1 cube of butter (I use 1/2 cube)

Sauce:
1 pkg 8 oz. cream cheese
1 can cream of mushroom soup
1 can water

Place chicken breasts in crock-pot. Sprinkle Italian Seasoning packet over chicken. Put in 1 cube of butter (I use 1/2 cube) . Cook on low for 6-8 hours until chicken is done and can shred easily.

Blend together cream cheese, cream of mushroom soup, and water. Pour over shredded chicken in crock-pot. Warm through. (To speed up this process I heat this mixture in the microwave for 1 minute before pouring it into the crock-pot.)

Serve chicken and sauce over rice.

Chicken Roll-ups

Filling Mixture:
1 pkg 8 oz. cream cheese
3 green onions (cut up)
2 tsp. Worcestershire sauce
2 chicken breasts cooked and shredded
3 pkg (8 count each) crescents

Dipping Stuff:
1 cube melted butter
Italian breadcrumbs (breading not stuffing)

Sauce:
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. milk
1/2-1 c. shredded cheese

Mix cream cheese, green onions, Worcestershire sauce, & shredded chicken in a bowl. Put a "blob" of this mixture in the middle of the crescent roll dough (widest end) and roll up.

Dip the crescent rolls in melted butter and then in breadcrumbs and place on a baking sheet. Follow the cooking temperature and time for crescent rolls. While rolls are cooking, mix the sauce together in a saucepan and heat the first three ingredients stirring constantly as this can scorch easily. Once heated through, stir in the cheese until melted.

Serve chicken roll-ups on top of rice, and drizzle sauce over the top of both. Makes 24 roll-ups.

Broccoli Cheese Soup

1 qt. water
2-4 C. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli or 1 bunch fresh broccoli chopped

Add at the end:
1 can cream of chicken soup
2 c. shredded cheese

Put water, potatoes, bouillon, onion, and broccoli in a large pot. Bring to a boil and then turn down a bit. Cook until done, about 10-15 minutes. Add soup and cheese, stirring constantly. Heat through and serve.

(We like this with either garlic or cheese toast.)

Creamy Pesto Chicken and Bow Ties

Serves 5
1 – 16 oz. package bow tie pasta, uncooked

2 T. butter

3 chicken breasts, cubed and cooked

1 can cream of chicken soup

½ c. pesto sauce

½ c. milk

1 clove garlic, minced
Cooking Day Instructions

Heat butter. Add chicken, soup, pesto, and milk. Bring to boil. Cook over low heat 5 mins. Freeze in freezer bags.

Serving Day Instructions

Thaw. Cook pasta and mix with chicken pesto sauce.

Cheesy Chicken Bundles

Serves 6
1 c. bread crumbs

½ c. cheddar cheese

½ c. fresh Parmesan cheese, grated

1 tsp. salt

¼ tsp. pepper

6 boneless chicken breasts (about 5 lbs)

½ c. butter, melted
Serving Day

2 T butter, melted

¼ c. fresh Parmesan cheese, grated

Cooking Day Instructions

Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces in melted butter, then in cheese mixture. Tuck sides of chicken breast under to form individual bundles. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.

Serving Day Instructions

Thaw, then place chicken bundles in large, shallow baking dish. Melt remaining 2 T. butter and pour over bundles. Sprinkle with ¼ c. Parmesan cheese. Bake uncovered at 350 degrees for approximately 1 hour, until chicken is crispy.

Hawaiian Chicken

Serves 8 -10
6 lbs. boneless, skinless chicken breast halves

2 – 16 oz. cans pineapple slices, drained

2 – 15 oz. cans mandarin oranges, drained

¼ c. cornstarch

½ c. brown sugar

¼ c. soy sauce

¼ c. lemon juice

1 tsp. salt

1 tsp. ground ginger

½ tsp. ground red pepper
Serving day

Steamed rice

Toasted almonds

Green pepper chunks (optional)
Cooking Day Instructions

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze, using freezer bag method.

Serving Day Instructions

Thaw chicken mixture. Place in Crock-Pot and cover. Cook on low 4-5 hours or high 2-3 hours. Add green pepper to Crock-Pot one hour before serving. To serve, spoon over steamed rice and top with toasted almonds.

Orange Teriyaki Chicken

Makes 8 servings

¼ cup soy sauce
3 T. chopped onion
2 cloves minced garlic
1 T. olive or canola oil
½ t. ground pepper
½ t. ground ginger
½ t. red pepper sauce
1-6oz can orange juice concentrate
8 boneless, skinless chicken breasts


Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Freeze, using freezer bag method.

Serving Day Instructions

Thaw chicken breasts. Grill 4-6 inches from the heat source for 35-40 minutes.

Sweet and Sour Chicken

Makes 6 servings

2 cans pineapple chunks
1 cup ketchup
1 cup brown sugar
6 Tablespoons white vinegar
2 envelopes Kikkomen sweet and sour seasoning
Green or red pepper
4 chicken breasts
6 Tablespoons cornstarch
Cold water


Cook chicken thru in skillet, cut into bite size pieces
Mix: pineapple, ketchup, brown sugar, vinegar, Kikkomens, and pepper-simmer until boil.
Thicken with cornstarch and cold water
Add chicken
Freeze
Thaw
Serve over rice

Chicken Pot Pie

1 – 10 oz. package frozen peas and carrots
½ cup onion, chopped
½ cup fresh mushrooms, chopped
¼ cup butter or margarine
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 T. chicken bouillon
3 cups cooked chicken (or turkey)
¼ cup chopped pimiento
¼ cup snipped parsley

Cooking day instructions:
Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Freeze, using freezer bag.

Serving day instructions:
Thaw completely. Roll out bottom pie crust and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400-degree oven for 25-30 minutes or until golden brown.

Buttermilk Herb Chicken Breasts

8 servings

1 cup buttermilk
1 T. Dijon Mustard
1 T. honey
1 T. fresh rosemary, finely chopped
½ t. dried thyme
½ t. dried sage
½ t. dried marjoram
½ t. pepper
1 t. salt
8 boneless split chicken breasts

Cooking day instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breast. Freeze, using freezer bag.

Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.

Hint:
For a “Kid-friendly” version, after grilling, cut chicken breasts into strips. Serve with a ranch-dressing dipping sauce.

Lemon Glazed Chicken Breasts

6 boneless, skinless chicken breast halves
1 cup flour
1 tsp pepper
1/2 cup butter, melted
1/2 cup honey
1/2 cup lemon juice
2 T. Soy Sauce


Pound chicken to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken through the flour mixture. put in a ziplock bag. Mix together butter, honey, lemon juice, and soy sauce. place in a small ziplock bag. Freeze

TO COOK:
Place chicken in greased backing dish and pour glaze over chicken breasts. Bake at 350 degrees for 1 hour. Glaze will thicken as it cools.

Cranberry Chicken

Serves 4

8 oz Catalina Dressing
1 pkg Dry onion soup mix
1 - 1lb can whole-berry cranberry sauce
4 Chicken breasts

Mix together the dressing, onion soup mix, and the cranberry sauce. Pour into plastic bag over the chicken. freeze

TO COOK:
Thaw. Place chicken and and sauce in a greased baking dish and cook uncovered in 350 degrees for 1 hour or until done. Serve over rice.

Hey Girls

So now we have a blog that we can post all our recipes at, so they are easy to keep track of. We can also leave comments about what we like or don't.