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    You are in: Home / Cookbooks / freezer meals
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    25 recipes in

    freezer meals

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    You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**

    Recipe #57772

    This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!

    Recipe #180496

    I love dump recipes and this one is an easy 4 ingredient one!

    Recipe #182171

    I got this recipe off an email list years ago. My family really enjoys this. This freezes really well.

    Recipe #276140

    Yummy side dish we make a lot in my home. Goes great with lots of different main dishes! Hope you enjoy it!

    Recipe #198418

    I have been making these for years, and I always make lots to freeze! --- The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated --- the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly --- the potatoes may be used right away or frozen, directions include method for both --- purchase the jumbo russet potatoes for this.

    Recipe #202761

    Recipe #109448

    I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.

    Recipe #371075

    13 Reviews |  By LAURIE

    A side dish with a Kick that only takes 15 minutes!

    Recipe #138291

    Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

    Recipe #368733

    Adapted from Company's Coming Make Ahead Meals.

    Recipe #123101

    8 Reviews |  By Mami J

    This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

    Recipe #333133

    This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix.

    Recipe #367915

    Wonderful comfort food on cold nights. A common dish in New England. Makes a good potluck dish too. Recipe makes 3 seperate pies.

    Recipe #294235

    4 Reviews |  By Rottmom

    Juicy chicken breasts are filled with yummy Monterey Jack cheese and coated in a zesty panko crumb mixture. This recipe makes six chicken breasts, but can easily be doubled if you want to prepare more for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.

    Recipe #379990

    I saw these in the freezer section at the store and decided to try making these on my own. They turned out great!

    Recipe #264518

    My Dh tried this before I froze it and he loved it. I love that it has veggies in it. I only need to cook or reheat some rice and dinner is done. I might try adding orange segments and maybe some orange zest next time. The original recipe called for 1-2 teaspoons of red pepper flakes to the cornstarch mixture.

    Recipe #333928

    This is a great, spicy rice. The tomato boullion and cumin are the keys. If you leave them out you'll have tomatoes added to rice. Blech! When I'm not in a spicy mood I exchange the Rotel for regular canned tomatoes and use only half of a 14.5 oz. can with juice.

    Recipe #117018

    2 Reviews |  By jellyko

    homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.

    Recipe #348448

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