Creamy Bow~Tie Pasta with Chicken

by Carole
source:
Freezer Friendz

Ingredients:3 cups (8 oz.) Farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
1 tsp. minced garlic ( I bought it in the tiny jar.)
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese
1/4 cup Kraft Grated Parmesan Cheese


Serving Day:Thaw completely. Throw pasta and broccoli into hot water to heat back up. Taste for desired tenderness. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

ENJOY!!! Assembly:Boil pasta and broccoli about 5 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.

I experimented with cooking the chicken. I cooked 1/2 like the recipe and the other 1/2 I placed in the crock pot (already cut in half) with the measured amount of dressing/garlic per meal. I removed the c.breasts as soon as they were cooked through. I placed 6 pieces of chicken in the freezer bag and added the sauce, 1cup of broth (created in the crock pot)and cream cheese into the bag and placed into freezer. All of the breasts looked the same after cooking. The crock pot chicken did cook in a folded and goofy position.

Pork Tenderloin with Peach and Pecan Sauce

cooked by Carrie

From: Campbell's Kitchen

Prep: 20 minutes
Cook: 20 minutes

Serves: 4

The three P's...pork, peaches and pecans combine to make this perfectly flavored, skillet tenderloin that's ready to serve in just 40 minutes!

Ingredients:

1 tablespoon olive oil

1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices

2 cloves garlic, minced

2 green onions, sliced (about 1/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice

3 tablespoons low-sodium soy sauce

2 tablespoons honey

1/4 cup pecan halves, toasted and broken into large pieces

Hot cooked rice

Directions:

Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.  Remove the pork from the skillet.
Add the garlic and onions to the skillet and cook and stir for 1 minute.  Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil.  Cook for 5 minutes or until the soup mixture is slightly reduced.
Return the pork to the skillet.  Stir in the peaches.  Reduce the heat to low.  Cook until the pork is cooked through.  Stir in the pecans.  Serve the pork and sauce with the rice.  Sprinkle with additional sliced green onion, if desired.

From Freezer:

Thaw completely and reheat in skillet over medium heat. Cook brown rice as directed. Serve over rice.

Nutrition Information

Nutritional Values per Serving : :
Using Campbell's Golden Mushroom Soup Calories 337, Total Fat 13g, Saturated Fat 3g, Cholesterol 61mg, Sodium 824mg, Total Carbohydrate 30g, Dietary Fiber 3g, Protein 26g, Vitamin A 16%DV, Vitamin C 10%DV, Calcium 3%DV, Iron 11%DV

 

Sunday at Grandma's Pot Roast Stew

cooked by Mary

Mary used this great salt-free slow cooker spice blend and added fresh ingredients to make this delicious meal! This can be purchased locally at Dusty's Cellar or at http://www.pureamerican.com/. 

From freezer:  thaw overnight in frig and reheat in saucepan.  Cook egg noodles and serve stew over them.

Ground Beef Stroganoff Casserole

cooked by Carole

Ingredients:1 (8 oz.) pkg. medium egg noodles, cooked
1/2 cup chopped onion
1 lb. hamburger
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon. black pepper
1 garlic clove, pressed
1/4 teaspoon paprika
1/2 cup diced mushrooms-fresh or canned-drained
1 (10oz.) can cream of mushroom soup
1 soup can water
1 cup sour cream
parsley to garnish

Assembly:
In skillet heat hamburger and onion until no longer pink. Drain grease from pan. Add flour, salt, black pepper, garlic, paprika, mushrooms, soup and can of water. Mix well and simmer 10 minutes. Remove from heat stir in 1 cup sour cream.

To Cook day of:
In a 2 quart casserole dish put in noodles and top with beef mixtures. Garnish with parsley. Bake at 350 degrees for 30-40 minutes until bubbly.

To freeze:
Pour noodles in a square foil pan. Top with beef mixture. Garnish with parsley. Freeze.

To Serve:
Thaw completely and uncover. Bake at 350 degrees for 30-40 minutes until bubbly.

Yield: 8 servings.

Cheesy Chicken Penne

Cooked by Emily

(this is the recipe to serve 5 families!)

Saute 1 cup chopped onion in 1 stick of butter.
Add:
1 cup milk
4 cans cream of chicken soup
4 cups chopped cooked chicken
16 oz of shredded cheese

Stir until smooth. Add chicken mixture to cooked penne. (I used two 1 lb. boxes)

Include a pint sized ziplock bag of buttered bread crumbs.

After thawing, pour into a baking dish and sprinkle buttered bread crumbs on top. Bake at 350 for 30 minutes or until bubbly.

Somethin' Different Chicken

Cooked by Mary

Ingredients:
4-6 large chicken breasts
1 bottle Russian dressing
1 jar apricot preserves
1 pkg onion soup mix

Instructions:
Whisk ingredients well in baking dish.  Add chicken and bake 1 hour at 350 degrees.
Serve over rice.

If frozen, thaw completely and reheat. 

Greek Lemon Rice Chicken Soup

Cooked by Carrie

Ingredients:
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1/4 cup lemon juice (1-2 lemons)
1 tablespoon dried parsley
1 garlic clove, pressed
1 can (10 3/4 oz) cream of chicken soup
3 cans (14 1/2 oz each) chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Assembly:
Chop chicken, carrots and onion. Put carrots and onions in pan on stove or in microwave, adding enough water to just covered. Cook until softened (about 7 minutes in microwave).
Pour carrots and onions into mixing bowl. Add garlic, chicken, lemon juice, soup, chicken broth, black pepper and parsley to bowl. Pour into gallon size Ziploc bag. In a sandwich size Ziploc bag, pour in rice. You may put both bags into another gallon size Ziploc to keep together.

Serving Day: Thaw completely. Bring mix to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender.