This chili was WONDERFUL! I made my own alterations to the original recipe, largely because I like lots of different flavors and colors in my chili. I think it worked out perfectly though, and I really liked that it used ground turkey rather than ground beef.
Ingredients:
1 Tbs. vegetable oil
1 lb. ground turkey
1 can tomato soup
1 can diced tomatoes with green chiles
1 can corn
1 can diced green chiles
2 cans kidney beans, drained
1 can black beans, drained
1 small yellow onion, chopped
1 Tbs. chili powder
1 tsp. red pepper flakes
1/2 Tbs. garlic powder
1/2 Tbs. ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste
Directions:
1. Heat the oil in a skillet over medium heat. Saute onion for a few minutes, then place turkey in the skillet, and cook until evenly brown.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, chiles, corn, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.
Showing posts with label Freezer Meals. Show all posts
Showing posts with label Freezer Meals. Show all posts
25 Days of Christmas Recipes - Cookie Dough Log
Here's a recipe I use to give out to friends and family. It's a nice twist on taking already baked cookies around. I don't know about you, but we always get tons of cookies all at once, so they usually go stale or hard by the time we get to eating them all. When you make a cookie dough log though, people can bake them whenever they want.
Ingredients:
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/3 cups sugar
2 large eggs
2 tsp. vanilla extract
2 oz. unsweetened chocolate, finely chopped
Directions:
1. In large bowl, sift together flour, baking powder, and salt.
2. Using mixer, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour mixture and beat on low just until combined.
3. Divide dough in half. Form 1/2 of dough into 4x4-inch square, wrap in plastic wrap, and set aside.
4. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4x4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
5. Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6x7-inch rectangle (use ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6x6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
6. Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer. When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. Attach card with baking instructions for each log:
Cookie Dough Log
Ingredients:
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/3 cups sugar
2 large eggs
2 tsp. vanilla extract
2 oz. unsweetened chocolate, finely chopped
Directions:
1. In large bowl, sift together flour, baking powder, and salt.
2. Using mixer, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour mixture and beat on low just until combined.
3. Divide dough in half. Form 1/2 of dough into 4x4-inch square, wrap in plastic wrap, and set aside.
4. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4x4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
5. Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6x7-inch rectangle (use ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6x6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
6. Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer. When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. Attach card with baking instructions for each log:
Keep dough frozen until ready to slice and bake. Preheat oven to 350°F and grease 2 large baking sheets. Using sharp knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes. Makes 20 cookies.
Broccoli and Chicken Casserole (for the freezer)
Here's the next set of recipes that we liked from our freezer meals last week.
Ingredients:
1 lb chicken, cooked and shredded
1 to 1 ½ large bags frozen broccoli pieces
1 cup mayonnaise
2 cans cream of chicken soup
½ can chicken broth
3 Tbs. lemon juice
½ tsp. curry powder
2 cups grated cheddar cheese
Bread Crumbs
Directions:
1. Grease 9 X 13 pan. Pour broccoli into bottom of pan.
2. Mix remaining ingredients except bread crumbs. Top broccoli with chicken and soup mixture. Garnish with bread crumbs. Freeze.
3. If thawed, bake uncovered at 350 degrees for 30 - 45 minutes. If frozen, bake covered for 1 hour, then uncovered for 30 minutes at 400 degrees.
Broccoli and Chicken Casserole
Ingredients:
1 lb chicken, cooked and shredded
1 to 1 ½ large bags frozen broccoli pieces
1 cup mayonnaise
2 cans cream of chicken soup
½ can chicken broth
3 Tbs. lemon juice
½ tsp. curry powder
2 cups grated cheddar cheese
Bread Crumbs
Directions:
1. Grease 9 X 13 pan. Pour broccoli into bottom of pan.
2. Mix remaining ingredients except bread crumbs. Top broccoli with chicken and soup mixture. Garnish with bread crumbs. Freeze.
3. If thawed, bake uncovered at 350 degrees for 30 - 45 minutes. If frozen, bake covered for 1 hour, then uncovered for 30 minutes at 400 degrees.
Lasagna (for the freezer)
Lasagna
Ingredients:
1/2 lb. ground beef, cooked and drained
1 26 oz. can spaghetti sauce
1/4 cup parmesan cheese
8 oz. lasagna noodles
2 cup cottage cheese
1 1/2 cup mozzarella cheese
Directions:
1. Mix together beef and spaghetti sauce in a bowl.
2. Mix together Parmesan and cottage cheese in another bowl.
3. Layer in a 9x13 pan spaghetti sauce, cottage cheese mix, and then mozzarella cheese. Repeat until you have 3 layers of noodles. Top with spaghetti sauce and more cheese. Freeze.
4. Cook frozen, covered with foil at 400 for 1 1/2 hrs.
Chicken Stuffing Casserole (for the freezer)
We started eating our freezer meals this week. There were a few we liked and a few we didn't. So, I'm going to post the few that we did like. I'm hoping they'll switch it up next month and get rid of a few of the things we didn't care for. Anyway, here's the recipes. Remember, if you want to make these in a group of people, you just multiply the recipe by however many people are involved. (aka, we did it x4)
Ingredients:
2 cups cooked chicken, shredded (approx. equivalent to 2 large chicken breast halves)
2 cans cream of chicken soup
3 cups egg noodles
1 cup sour cream
2 cups chicken broth
1/2 cup butter
1 box seasoned stuffing mix
Directions:
1. In aluminum 9x13 pan, mix together soup, sour cream, chicken and cooked egg noodles.
2. Melt butter and mix with chicken broth. Pour on top of chicken mixture. Sprinkle stuffing mix on top.
3. Cover pan with aluminum foil. Freeze in foil pan.
4. To reheat, cook frozen at 400 degrees for 1 1/2 hours.
Chicken Stuffing Casserole
Ingredients:
2 cups cooked chicken, shredded (approx. equivalent to 2 large chicken breast halves)
2 cans cream of chicken soup
3 cups egg noodles
1 cup sour cream
2 cups chicken broth
1/2 cup butter
1 box seasoned stuffing mix
Directions:
1. In aluminum 9x13 pan, mix together soup, sour cream, chicken and cooked egg noodles.
2. Melt butter and mix with chicken broth. Pour on top of chicken mixture. Sprinkle stuffing mix on top.
3. Cover pan with aluminum foil. Freeze in foil pan.
4. To reheat, cook frozen at 400 degrees for 1 1/2 hours.
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