Make and Freeze 14 Meals in One Day

It might take a while to get all these done in one day, but it is worth it later on.

Ingredients:

Meat:

• 20 boneless, skinless chicken breast halves, 9 to 10 lbs.
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• 6 lbs. lean ground beef or 7 lbs. if adding beef to pasta bake
• 1 lb. sliced, cooked ham

Dairy:

• 2 (8 oz.) pkgs. shredded mozzarella cheese
• 1 (8 oz.) container grated Parmesan cheese
• 1 pint sour cream (2 cups)
• 2 (24 oz.) tubes buttermilk biscuits
• 1 (12 oz.) pkg. shredded sharp cheddar cheese

Frozen:

• 2 (32 oz.) pkgs. Asian-style vegetables
• 2 (32 oz.) pkgs. Italian-style vegetables
• 1 (20 oz.) pkgs. frozen peas
• 1 (20 oz.) pkg. frozen mixed vegetables
• 1 (14 oz.) pkg. frozen bell pepper strips
• 2 (20 oz.) pkg. frozen broccoli florets
• 2 (34 oz.) pkg. frozen potato and onion or potato and Cheddar Pierogies

Packaged Goods:

• 2 (10 3/4 oz) cans condensed cream of chicken soup
• 4 (3 oz.) pkgs. chicken flavored ramen noodles
• 2 (32 oz.) jars mild salsa
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• 2 (1.25 oz.) pkgs. dry chili seasoning mix
• 2 (20 oz.) cans corn with chopped green and red peppers, such as Mexicorn
• 1 (2.2 oz.) pkg. onion soup mix
• 2 (32 oz.) pkgs. penne pasta
• 2 (26 oz.) jars Garden Vegetable Tomato Pasta Sauce
• 2 (1 lb.) jars Alfredo Pasta Sauce
• 2 (4 oz.) jars sliced pimentos
• 2 (1 lb.) jars (1 pound) Double Cheddar Cheese Sauce
• 2 (31 oz.) cans dark red kidney beans
• 2 (9 oz.) jars sliced mushrooms

Optional Extras:

• tortilla chips
• rice
• garlic bread

Have on Hand:

• vegetable oil
• toasted sesame oil or soy sauce
• crushed red pepper flakes
• paprika

Food Storage Needs*:

• 2 1 1/2-quart freezer-proof baking dishes
• 4 2-quart freezer-proof baking dishes
• 6 1-gallon storage bags (large)
• 2 10-cup freezer-proof baking dishes

*or just use whatever you have available.

Directions:

Easy steps to fast, fuss-free dinners! (Recipes below)

Bring 2 large pots of water to boil. Cook penne pasta until just tender. Drain and set aside.

Cook pierogies; drain and set aside.

While pasta is cooking, in large skillet over medium-high heat brown beef in vegetable oil, in several batches, about 10 - 12 minutes per batch (6 pounds cooked yields about 12 cups; 7 pounds yields 14 cups). Set aside in refrigerator.

Meanwhile, dice ham; reserve. Cut chicken breasts into bite-size pieces. In large skillet over high heat saute chicken in vegetable oil, in several batches, until lightly browned and no longer pink, 10 - 12 minutes per batch (20 chicken breast halves yields 20 cups cooked chicken pieces). Set aside in refrigerator.

Preheat oven for chicken potpies. Make and bake pot pies.

While pies are baking, make Beef Chili and Beef and Vegetable Paprikash; cool completely before freezing.

Assemble chicken Pierogies Alfredo, Italian Pasta Bake and Cheesy Broccoli Pasta; cover, label and freeze.

Make Asian Chicken.

Recipes

Chicken and Vegetable Pot Pie

Preheat oven to 375 degrees F. In large bowl combine 8 cups cooked chicken pieces, 2 cans cream of chicken soup, and 1 package frozen mixed vegetables, thawed. Divide between 2 (1 1/2 quart each) freezer-proof baking dishes. Place biscuits from 1 tube evenly over each dish of chicken mixture to form crust. Bake for 20 minutes. Reduce oven to 350 degrees; bake 20 to 25 minutes until biscuits are cooked and chicken mixture is heated through. Cool. Cover with plastic wrap, then foil; freeze. Thaw in refrigerator 1 day ahead.

To reheat: Preheat oven to 325 degrees F. Bake, lightly covered with foil, 30 - 35 minutes, until heated through.

Cheesy Broccoli Pasta

In large bowl combine 10 cups cooked penne pasta, 2 jars Double Cheddar cheese sauce, 2 packages thawed frozen broccoli florets, 1 package cheddar cheese and ham. Divide mixture between 2 (2 quart) freezer-proof baking dishes. Cover with plastic wrap, then foil; freeze. Thaw in refrigerator 1 day ahead.

To reheat: Preheat oven to 350 degrees F. Remove wrap; recover with foil, Bake 40 minutes.

Beef Chili

In large pot combine 6 cups cooked ground beef; 2 jars salsa; 2 cans red kidney beans, drained; 2 can corn, drained; 2 packages chili seasoning; and 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Cool. Divide mixture between 2 (1 gallon each) plastic freezer food storage bags. Freeze. Thaw in refrigerator 1 day ahead.

To reheat: Pour mixture into large pot. Cook over low heat until mixture just comes to boil.

Best served with: Tortilla chips, sour cream and shredded Cheddar cheese.

Beef and Vegetable Paprikash

In large pot combine 6 cups cooked ground beef, 1 package onion soup mix, 2 tablespoons paprika and 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Stir in 1 pint sour cream, 1 package frozen bell pepper strips and 2 jars sliced mushrooms, drained. Cook until heated through. Cool. Divide between 2 (1 gallon each) plastic freezer food bags. Freeze. Thaw in refrigerator 1 day ahead.

To reheat: Pour mixture into large pot. Cook over low heat until mixture comes to boil.

Best served with: rice.

A word from the cook - You may want to add about half a envelope more of onion soup mix.

Italian Pasta Bake

In large bowl, combine 10 cups pasta, 2 jars Garden Vegetable pasta sauce, 2 cups cooked ground beef (optional), 2 packages frozen Italian-style vegetables, thawed, and 2 packages shredded mozzarella cheese. Divide between 2 (10 cups each) freezer-proof baking dishes. Cover with plastic wrap, then foil; freeze. Thaw in refrigerator 1 day ahead.

To bake: Preheat oven to 350 degrees F. Remove plastic wrap; re-cover with foil. Bake 45 minutes.

Chicken Pierogies Alfredo

In large bowl combine cooked 2 packages pierogies, 6 cups cooked chicken pieces, 2 jars Alfredo sauce, 1 bag frozen peas, 2 jars pimentos, drained, and 1 cup grated Parmesan cheese. Stir. Divide between 2 (2 quart each) freezer-proof baking dishes. Sprinkle 1/4 cup grated Parmesan over each tray. Cover with plastic wrap, then foil. Freeze. Thaw in refrigerator 1 day ahead.

To bake: Preheat oven to 350 degrees F. Remove wrap; recover with foil. Bake 45 minutes or until heated through. Remove foil; bake uncovered 15 minutes until browned.

Asian Chicken

In large pot bring 4 cups water to boil. Stir in seasoning packets from ramen noodles, 1 tablespoon toasted sesame oil (or 1/4 cup soy sauce) and 1 teaspoon crushed red pepper flakes. Add noodles. Cover; cook 2 minutes. Add 2 packages Asian-style vegetables. Cover; cook until noodles and vegetables are tender, 3 - 4 minutes. Cool. Stir in 6 cups chicken. Divide mixture between 2 (1 gallon each) plastic freezer bags. Freeze. Thaw in refrigerator 1 day ahead.

To reheat: Pour mixture into large pot. Cook over medium-low heat, stirring occasionally, 15 - 20 minutes.

Source: Woman's World magazine, 2003

By sooz from Toronto, ON