Recipies of meals to freeze?

Question

My friend is having twins in about two months so I am going to spend tomorrow cooking a few meals for her to freeze and have once they are born. Looking for some suggestions besides the usual ZITI!

Anything easy & quick to cook and can be frozen for a while and just re-heated in the oven.
Thanks

Answer 1

Best Answer - Chosen by Asker

Chicken Rococco

8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk


Preparation:

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked. If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
6-8 servings

Source(s):

http://busycooks.about.com/od/chickenrec…

Asker's Rating:

Asker's Comment:

thanks

Answer 2

corn, sandwhiches

Answer 3

Any of the "hamburger helpers". They taste much better as leftovers anyway.

also:

Macaroni and Cheese with Brocolli
Macaroni, tomatoes and Beef
Salisbury Steak

Answer 4

Any good hearty soups or stews can just be put in one pot to heat up and serve. Try chicken tortilla soup (my fave) or beef stew, chili, chowders, etc. Store in airtight freezer gallon bags and they will freeze flat in the freezer and save room.

Answer 5

when your cooking dinner, just double the amounts you cook for your family, then put the leftovers in freezer, microwaveable containers. You can freeze most anything cooked, except of course items with mayo, such as potato salads, coleslaw, etc.......
I do this all the time, so when I travel my husband has home cooked meals, or when I just don't feel like cooking, dinner is all but done............
*your a sweet neighbor
may I suggest: pot roast dinner, pork tenderloin dinner, and maybe just as babies and mom are coming home from hospital, bake a ham, make some potato salad and baked beans..............
also cakes freeze very well (don't ice till thawed and ready to be eaten) then all she will have to do is ice (store bought works great)

Answer 6

White Lasagna

Recipe By : Unknown Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3/4 cup minced onion
1 clove garlic
1 teaspoon salt
1/8 teaspoon pepper
1/2 pound uncooked curly lasagne noodles
Cream Sauce
1 pound ricotta cheese or cottage cheese
3/4 cup freshly grated Parmesan cheese
1/2 pound mozzarella cheese -- sliced
chopped parsley

In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add
the onion, garlic, salt and pepper and cook slowly, stirring often, for 5
minutes, or until the onions are limp. Cook the lasagna noodles as
directedon the package, drain well and keep separated on waxed paper. Spread
a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches.
Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles
to the baking dish, spread with the meat sauce and dot with ricotta cheese.
Then sprinkle with Parmesan cheese and top with a few slices of mozzarella.
Repeat the layers, making 3 layers of each ingredient. Bake in a preheated
350 oven for 40 minutes, or until hot and bubbly. Let stand for about 5
minutes, then sprinkle with parsley. Makes 8 servings.

CREAM SAUCE:
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
2 1/2 cups milk
1/3 cup chopped parsley

Melt the butter in a saucepan and blend in the flour, salt, pepper and
nutmeg. Cook for 2-3 minutes, then add the milk and cook, stirring, until
thickened. Cook, stirring, for about 1 minute longer. Add the parsley.



ZESTY SLOPPY JOES

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Sandwiches Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 pounds Ground beef
1 cup Onion -- chop
1 cup Green pepper -- chop fine
2 cans Tomato soup
1 15 ounce Ca thick and zesty tomato -- sauce
8 ounces Tomato sauce
3/4 cup Brown sugar -- pack
1/4 cup Ketchup
3 tablespoons Worcestershire
1 tablespoon Prepared mustard
1 tablespoon Dry mustard
1 teaspoon Chili powder
1 teaspoon Garlic salt
20 hamburger buns -- (20 to 25)

In large saucepan or Dutch oven over medium heat, brown beef and onion. Add
green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients;
bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring
occasionally. Serve on buns.



EASY BBQ PORK SANDWICHES
Categories: Pork
Yield: 1 servings

4 lb Boneless pork roast
4 Cloves garlic, minced
1 md Onion, minced
Salt and pepper to taste
1 Bottle of your favorite bbq
-sauce

Place the roast, garlic, and onion in a crock pot on high. Add the
salt and pepper and a little bit of water. Cook on high until you can
easily shred the pork roast with a fork. I would cook this in my
crock pot (Rival) for about 5 hours. Remove the roast and shred the
meat removing as much of the fat as possible and the bone. Strain the
grease in the crock pot, keeping any bits of garlic and onion left
and throwing out the grease. Place the shredded meat back into the
crock pot, along with the bits of garlic and onion. Pour the BBQ
sauce over all until the meat is covered. Mix well. Continue cooking
the pork in the crock pot for about three hours, on low. Serve the
BBQ pork on Kaiser rolls, onion rolls, pocketbook buns or any
speciality hamburger bun. Very Good.



Bar-B-Q Meatloaf

Recipe By : Head Country Bar-B-Q Sauce and Seasoning
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 egg
1/2 onion -- chopped, 2/3 cup
1/3 green pepper -- chopped, 1/3 cup
1/4 cup sliced pimento stuffed green olives -- optional
1 1/2 teaspoons Head Country Seasoning
1/3 cup bread or cracker crumbs
1/2 cup ketchup
salt and pepper -- to taste
1/2 cup Head Country Bar-B-Q Sauce -- reserved for top
1 tablespoon worcestershire sauce

Combine all ingredients in large bowl and mix thoroughly. Pat into meatloaf
pan and top with Bar-B-Q sauce. Bake, uncovered, one hour at 350 degrees.

Makes 4 to 6 servings.



Breakfast Burritos

Recipe By : Holiday Celebrations
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Mexican Cuisine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 strips bacon -- cut in 1/2″ pieces
1 1/2 cups potato, peeled & cooked -- cut in 1/2″ cubes
1/2 cup onion -- chopped
1 clove garlic -- minced
1 15 oz can black beans -- rinsed and drained
2 tablespoons canned, diced green chilies
1 tablespoon butter
6 large eggs -- lightly beaten
6 8″ flour tortillas
1/2 to 1 cup Red Chili Sauce
1/2 to 1 cup Green Chili Sauce
1/2 to 1 cup Cheddar Cheese -- shre

Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
tablespoon of the drippings in the pan. Add potato, onion, & garlic to pan.
Cook, covered, about 10 minutes or until potatoes start to brown, stirring
occassionally. Add black beans and chilies; heat through. (If making ahead,
omit heating bean mixture.)

Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.

Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.

Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.

To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to prevent
tortillas from cracking, then with plastic wrap. Refrigerate. To serve,
remove plastic wrap and towels. Spoon sauces on as above; cover with foil.
Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.




Shepherd's Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Leftovers Savory Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Leftover Roast Beef
2 Tablespoons Butter Or Margarine
1 Cup Onion -- finely chopped
1/2 Cup Carrot -- finely chopped
1/2 Cup Celery -- finely chopped
2 Tablespoons Parsley -- finely chopped
3 Tablespoons Flour
2 Tablespoons Tomato Paste
1/2 Cup White Wine -- dry
1 1/2 Cups Chicken Stock
1 Teaspoon Worcestershire Sauce
Pepper -- to taste
1 Cup Corn Kernels (Fresh Or Frozen) -- cooked
2 Cups Mashed Potatoes
1/2 Cup Sharp Cheddar Cheese -- grated

Cut the meat into 1/4″ cubes. There should be about 3 cups. Set aside. Heat
the butter in a saucepan and add onions, carrots, celery and parsley. Cook,
stirring, until the onions are wilted. Sprinkle with flour and stir with a
wire whisk. Add the tomato paste, wine, stock, Worcestershire sauce and
pepper, stirring rapidly with the whisk. Let simmer 10 minutes and stir in
the cubed meat and the corn.
Cook 5 minutes longer.

Preheat the oven to 350 F. Put the meat and sauce in a seven-cup baking
dish or casserole. Outfit a pastry bag with a round pastry tube--No. 7 or
8--and spoon mashed potatos into the bag. (No need for this really. You can
just spread the potatoes nicely with a spoon/butter knife etc.) Pipe the
potatoes neatly and evenly on top of the meat mixture, covering it
completely. Sprinkle evenly with cheese and place the dish in the oven.
Bake 30 to 45 minutes, or until the dish is piping hot throughout and the
cheese is melted. If necessary, run the dish briefly under the broiler to
glaze the top.

Answer 7

take frozen breaded chicken patties and place them on a cookie sheet.spoon ragu sauce over each patty. place mozzella cheese on top and bake 375 degrees for 15 to 20 minutes . this is so delicious . it can be made anytime just keep frozen patties,sauce and cheese in your freezer.

Answer 8

BACON-WRAPPED CHICKEN
Ready in 1 hour or less

12 boneless skinless chicken breast halves
2 cartons (8 oz each) whipped cream cheese with onion and chives2 tablespoons butter
salt to taste
12 bacon strips

Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.


Freeze these uncooked.




Magnificent Casserole


2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Serves 8




King Ranch Chicken Casserole

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

Serves 6

(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)






Stuffed Bell Peppers for Freezer
6 large bell peppers
1 cup onion, chopped
1 teaspoon salt
2 cups tomato soup, undiluted
1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon pepper
1/2 pound cheese, grated
1 1/2 cups cooked rice

Cut peppers in half and boil in salted water for 3 minutes. Remove and set aside. Brown beef and onions. Drain off excess fat. Add chili powder, salt, pepper and soup to beef mixture and simmer for 10 minutes. Remove from heat and add cheese and rice. Mix well. Fill peppers with beef-rice mixture. Bake at 350 degrees F for 30 minutes for immediate use or they can be frozen for up to 3 months.





FREEZER PEANUT BUTTER PIE

1 (8 oz.) cream cheese
1 c. peanut butter
1 c. powdered sugar
2 eggs
12 oz. Cool Whip
1/2 tsp. vanilla
1 graham cracker crust or regular crust

Mix all ingredients together and pour into pie crust. Freeze for at least 2 hours. Set out to thaw 30 minutes before serving




FREEZER STROGANOFF

2 lbs. beef sirloin steak, 1/2 inch thick
1/2 lb. fresh mushrooms, sliced
2 med. onions, sliced
1 clove garlic, finely chopped
1/4 c. butter
1 c. water
2 tsp. instant beef bouillon
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. water
1/4 c. all purpose flour

Cut beef steak across grain into strips 1/2 inch wide and 1 1/2 inches long. Cook and stir mushrooms, onions and garlic in butter in 10 inch skillet until onions are tender; remove vegetables. Brown beef in same skillet. Stir in 1 cup water, the instant bouillon, salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir 1/2 cup water into the flour; stir into beef mixture. Add vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into two 1 quart freezer containers. Cool quickly. Cover and label; freeze up to 4 months.
45 minutes before serving dip containers into hot water to loosen. Place frozen stroganoff and 1/2 cup water in 10 inch skillet. Cover and heat over medium heat, turning occasionally, until meat is hot, about 30 minutes. Stir 1 1/2 cups dairy sour cream into hot stroganoff and heat (DO NOT BOIL). Garnish with parsley. 8 servings





FREEZER BISCUITS

2 c. flour
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. cream of tartar
2 tsp. sugar
1/2 c. vegetable shortening
2/3 c. milk

Sift dry ingredients together. With pastry blender or two knives, cut in shortening to the texture of coarse crumbs. With a fork, stir in milk until dough clings together. Turn out onto lightly floured surface and knead 10 to 15 minutes. Roll out to 1/2-inch thickness and cut with a biscuit cutter. Place on ungreased baking sheet and freeze until firm. Transfer to freezer bag.
To bake: Place frozen biscuits on ungreased cookie sheet and bake at 400 degrees for about 25 minutes or until golden brown. Makes 8 to 10 biscuits.





HAM AND CHEESE PIE

2 cups ground ham
2 cups Cheddar cheese
4 eggs
1 red bell pepper, diced
1 (8 oz.) pkg. fresh mushrooms, washed and sliced
1 bunch green onions, chopped
2 tsp. baking powder
4 large eggs, beaten
1/2 tsp. pepper
1 cup milk
2 9-inch deep-dish pie shells, unbaked

Beat the eggs slightly. Add the remaining ingredients and mix well. Pour into unbaked pie shells. Bake at 425 degrees for 35 minutes or until a knife inserted into the center of the "pie" comes out clean.

Bake both pies at the same time. Serve one and freeze one. These pies are delicious cold. However, if you want to serve one for supper, remove it from the freezer and let it thaw in the refrigerator. Heat it at 300 degrees for 20-25 minutes or until it is heated through. You can also heat individual slices in the microwave



Chicken Spinach Enchilada Casserole
Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 Tbsp. butter
1 cup sour cream
1 cup chopped green chili
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 tsp. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Top with all the garnishes listed. Delicious



Chicken and Stuffing Casserole

4 skinless, boneless chick breasts, cut into bite-size pieces
1 can cream of mushroom soup
3 Tbsp. olive oil
3 garlic cloves, pressed
salt and pepper to taste
1/2 tsp. powdered poultry seasoning
1 tsp. ground paprika
1/2 tsp. Durkee brand Grill Creations Chicken & Fish Seasoning
16 oz. sour cream
1 cup chicken broth (Superior Touch)
1 cup sliced fresh mushrooms
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 cup melted butter
1 cup mixed frozen vegetables, thawed and drained
1/2 cup frozen peas, thawed

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Add the chopped roasted bell pepper stirring well to blend. At this point sprinkle on all the seasonings and blend well. In a large mixing bowl, mix together the sour cream , broth and soup, add skillet contents. Taste and adjust seasonings. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Spread stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce, salad, and biscuits.



PIZZA CASSEROLE

1 pkg. pepperoni
1 lb. ground beef, browned and drained
1 pkg. cooked egg noodles
1 small can mushrooms, drained (optional)
1 can cheddar cheese soup
1 jar pizza sauce
2 cups mozzarella cheese
Salt and pepper to taste

Add all of the ingredients together except for the mozzarella cheese. Sprinkle it on the top of the casserole. Bake at 350 degrees for 25-30 minutes. You can make this in two casserole dishes. They can have one whenever you make it and another to put in the freezer.

Answer 9

I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunchor dinner with a salad. Feel free to change it up to whatever sounds good to you!

1 cup uncooked brown rice
4 cups water
1 (4 ounce) package southwest seasoning
4 (15 ounce) cans black beans
2 (15 1/2 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) jar salsa
16 10-inch flour tortilla
1 teaspoon cumin
salt and pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 onion, chopped
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded

Directions
Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse.
Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
Mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up
Freeze wraps in single layer on lightly greased cookie sheet.
When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes).
Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

Answer 10

It might be cheaper to buy frozen dinners than to make them. We like the Stouffer's frozen dinners that you buy at the supermarket.
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There are now wonderful foods in the supermarkets that are good, easy, and some are quick. Don't be shy in asking a clerk to help you.
Save the following for future use or when you need something FAST.
.
1. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho…
.
2. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho…
.
3. Favorite Recipes:
http://www.fbnr.com/finder/searchlists/1…
.
Take a look at these chicken recipes:
http://www.campbellsoup.com/Supper_Bakes…
.
20-Minute Meals:
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.
Microwave Cooking:
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.
From YahooAnswers - "Average Joe" recipes with pictures to guide you:
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.
4. In a rush? Check out the PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. You will find these packages near the meat section, they are not frozen. Ask a clerk for help in finding them.
Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes which can all be found in the freezer section or on shelves.
.
5. Desserts of all types can be found in the bakeries, in the freezer sections, or on the shelves. And don't forget there is always ice cream to depend on.
.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it slowly cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, and at department stores. BE SURE to read the booklet that comes with the crock-pot.
.
Beef Recipes in Crock Pot:
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Chicken Recipes in Crock Pot:
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TEXAS crock pot recipes:
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.
7. In a hurry or on your way home from work? Pick up a roasted chicken that you can buy in the deli section.
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8. Frozen dinners are a good choice and are on hand in your freezer for a quick meal. Always buy the top brands for delicious flavors.
.
9. Sauces (not juices) such as Italian, clam, Alfredo come in jars and cans, just pour them onto cooked pasta.
.
10. Quick put together desserts:
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Sweetened Condensed Milk videos-turn on your sound:
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Chocolate Passion Bowl (video):
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8 MINUTE STRAWBERRY CHEESECAKE
Click this link:
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Look for the ready to eat cheesecake tubs. You can make a quick cheese cake or spread onto graham crackers:
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FROZEN PEANUT BUTTER PIE-no bake
http://www.cooks.com/rec/view/0,1937,150…
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Video - Pie Crust, How to Make and Bake:
http://www.cooking.com/recipes/videos.as…
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Microwave Dessert recipes:
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11. Tossed Salad (video):
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Caesar Salad - chef style (video):
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Quick five minute Caesar Salad (video):
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12. Guacamole Dip video (peppers can be left out if you wish):
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14. Ramen package cooking - Video;
Good for campus cooking;
Package comes with flavor packet.
Cost about twenty five cents at grocery stores:
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Great ramen recipes:
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15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
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16. Ramen pre-packaged noodles with a spices packet included, click this link for recipes:
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17. Look through these chicken & pasta recipes:
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18. Southern Fried Chicken - Video (after short ad):
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19. Pulled Pork - Video (after short ad):
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20. Seafood Recipes:
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BBQ on the outdoor grill - Videos:

21. Grilled Salmon - fun Video:
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22. Grilled Burgers - fun Video:
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23. Grilled chicken breast - fun Video:
http://www.youtube.com/watch?v=oixRJLofx…

24. Grilled roasted whole chicken - Video;
How to light grill:
http://www.youtube.com/watch?v=y9hPh6A2q…

25. Grilled spare ribs rack - Video:
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26. Grilled falling off the bone baby back ribs - Video:
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27. Grilled steaks & what types of steaks to grill:
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