Tuesday, September 18, 2012

September Freezer Recipes

Chicken Artichoke Bake (from Taste of Home)

  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 cup mayonnaise
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon pepper
  • 1 cup seasoned stuffing cubes

In a large bowl, combine soup and mayonnaise. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
Spoon into a greased 2-1/2-qt. baking dish.

Freeze if desired.

Thaw for 24 hours in refrigerator.

Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 55-65 minutes or until edges are bubbly and rice is tender.

Vegetable Beef Soup ( quick, yummy & budget-friendly!)
  • 1 lb. lean ground beef (you could make this with ground turkey or go vegetarian by omitting the meat all together)
  • 16 oz. frozen mixed veggies
  • large can of seasoned diced tomatoes
  • 1 can condensed tomato soup
  • 1 pkg. onion soup mix
  • 1 tsp. sugar
  • 1 cup water

Brown the ground beef. Transfer to a freezer bag or container with all remaining ingredients and freeze (if desired).

For slow cooker: Thaw slightly (or completely) and cook on high for 4 hours or low 6-8 hours.

For stove top: thaw completely and transfer to a large pot. Bring to a boil and simmer (covered but vented) for about an hour, stirring occasionally.

We are having this tonight! Perfect way to end a rainy day!

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