Chicken Stir Fry with Peanut Sauce
*I found the recipe awhile ago and cannot find it again. I recreated it recently and guessed at the amounts of stuff. It was still delicious. However, you can play with sauce ingredients to get it the way you want it!
Ingredients:
Chicken cut into bite size
Rice
Frozen stir fry mix (thawed)
2 tbsp peanut butter
2 cups chicken broth
Siracha (to taste- I like a lot)
1tsp soy sauce
1tsp Worcestershire sauce
Peanuts
Instructions:
Mix together the peanut butter, chicken broth, Siracha, soy sauce,
Worcestershire sauce and peanuts. Place in saucepan and cook until well blended.
Cook rice.
Take a little of the sauce and pan fry the chicken to give the chicken flavor.
Cook until no longer pink.
Add the stir fry to the mix.
When the rice is done, serve on plates. Add the chicken stir fry and top with more of the sauce! YUMM-O!
One Pan Cheesy Smoked Sausage and Pasta Skillet
One Pan Cheesy Smoked Sausage and Pasta Skillet
Ingredients
1 Tbsp olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish
Instructions
Add olive oil to a 4-5 quart saute pan over medium high heat.
Add onions and sausage and cook until lightly browned.
Add garlic and cook for about 30 seconds.
Add chicken broth, tomatoes, milk, pasta, and seasonings.
Bring the mixture to a boil, cover, and reduce heat to low.
Simmer for about 15 minutes, or until pasta is tender.
Add onions and sausage and cook until lightly browned.
Add garlic and cook for about 30 seconds.
Add chicken broth, tomatoes, milk, pasta, and seasonings.
Bring the mixture to a boil, cover, and reduce heat to low.
Simmer for about 15 minutes, or until pasta is tender.
Turn off the heat and stir in 1/2 cup of cheese.
Sprinkle remaining cheese on top and cover for
about five minutes to allow cheese to melt.
Top with sliced scallions and serve.
Sprinkle remaining cheese on top and cover for
about five minutes to allow cheese to melt.
Top with sliced scallions and serve.
Makes about 4 servings.
Ingredients
1lb Ground Beef
1 package of egg-free extra-wide egg noodles
1 cup Sour cream
Cream Cheese (4 oz)
1 can (15oz) tomato sauce
1 package of shredded cheese
1 bunch of green onions- diced
Italian Seasoning
Garlic Powder
Instructions
Instructions
Brown your ground beef. Season with salt and pepper and cook until browned.
Add the can of tomato sauce and the cream cheese. Simmer. Season with the seasonings-to taste. Preheat oven to 425. Cook your noodles according to instructions. Next, lightly spray your baking dish with olive oil. Drain your noodles and then add to the noodles the green onions and sour cream. I used more sour cream than called for, but I love sour cream :D. Mix it all together. You should have two mixes now- the noodles mixture and meat mixture. Layer the bottom of the baking dish with half the noodle mixture, top with half the meat mixture, then top with half of the shredded cheese. Do a second layer the same way. Cook for 5-7 minutes. For the last 3-5 minutes broil it, but keep an eye on it! :D DELICIOUS!
**These next few recipes are all from the same site. This lady has some amazing freezer recipes! I'll copy her link to them all, but I'll also put the recipe in here just in case for some reason the site ever goes away. These are too good to lose!**
These are her instructions for freezing them if you choose to do that:
"I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months. "
Ingredients
2 cup cooked, shredded chicken
1 can diced tomatoes, drained (15 oz)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
Instructions
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones.
Top with 1 flour tortilla.
3.Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken
3.Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken
mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees
30 minutes or until heated through.
4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees
30 minutes or until heated through.
Ingredients:
1 lb ground beef
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
Instructions:
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes.
Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed.
Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.
Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes
or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.
Ingredients:
1 box wild rice with seasoning packet (4.3 oz)
1 box wild rice with seasoning packet (4.3 oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
Instructions:
1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans. Top with 6 chicken pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.
Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.
Ingredients:
1lb ground beef
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
Instructions:
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese. I buy the foil pans. Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil. I like to use heavy duty foil and double wrap it to prevent freezer burn.
Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes
until heated through and melted cheese.
Ingredients
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
Instructions:
1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.
Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time 
Ingredients:
2 lbs ground beef
2 lbs ground beef
1 small, sweet yellow onion
2 tsp garlic salt
1/8 tsp ground black pepper
1/2 cup bread crumbs
2 eggs, beaten
Instructions:
In a large bowl, combine beef, onion, seasonings, bread crumbs, and eggs.
Mix well. Shape in to 2 inch balls and place in a lightly greased baking dish.
Bake at 350 degrees for 30 minutes.
Allow meatballs to cool and store in freezer containers. Freeze up to 3 months.
Ingredients
16 oz spaghetti noodles
16 oz spaghetti noodles
2 lb jar of marinara sauce
1 lb ground beef
1/2 cup chopped onion
8 oz cream cheese, softened
1/4 cup sour cream
1 cup cottage cheese
2/3 cup Parmesan cheese
2 cups shredded cheese ( I use cheddar/colby blend)
Instructions
Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
Boil noodles according to package,
drain and stir with a drizzle of olive oil so they don't stick together.
In a stand mixer combine cream cheese, cottage cheese,
and sour cream. Mix well and set aside.
Brown ground beef and onion until no longer pink. Drain.
Add in jar of marinara sauce and stir.
Begin by layering half of the noodles in the bottom of your greased pan.
Top with 2/3 cup shredded parmesan cheese.
Layer on the cream cheese mixture.
Top with remaining noodles.
Spread marinara sauce with ground beef over top.
Bake for 30 minutes then sprinkle with 2 cups cheese
and return to oven for another 15 minutes.
Let cook for 15 minutes before slicing and serving.
Boil noodles according to package,
drain and stir with a drizzle of olive oil so they don't stick together.
In a stand mixer combine cream cheese, cottage cheese,
and sour cream. Mix well and set aside.
Brown ground beef and onion until no longer pink. Drain.
Add in jar of marinara sauce and stir.
Begin by layering half of the noodles in the bottom of your greased pan.
Top with 2/3 cup shredded parmesan cheese.
Layer on the cream cheese mixture.
Top with remaining noodles.
Spread marinara sauce with ground beef over top.
Bake for 30 minutes then sprinkle with 2 cups cheese
and return to oven for another 15 minutes.
Let cook for 15 minutes before slicing and serving.
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