This is so easy to make! It's yummy right after it's been made, partially frozen, or completely frozen. It's something you can keep in your freezer or whip up when you have company coming!
8-oz container cool whip, thawed
14-oz can sweetened condensed milk
1/2 cup key lime juice
9-in prepared graham cracker crust
In a medium bowl, whisk together the cool whip, condensed milk, and lime juice until smooth. Spoon the mixture into the crust and smooth the surface. Set in the freezer until firm, about 30 minutes. Once pie is frozen, cover it with plastic wrap then aluminum foil. It will keep for up to one month.
** For variety, use fresh lemon or orange juice instead of lime juice.
Thursday, January 28, 2010
Lemon-Rosemary Pork Loin
I got this recipe from a Robin Miller cookbook & modified it to be a freezer meal. It was so simple, delicious, and the most moist pork loin I've ever had! My husband and kids agreed - we'll definitely be using this recipe a lot!
1 1/4-lb pork tenderloin
salt and pepper, to taste
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tsp dried rosemary (or 2 tbsp fresh)
1 tbsp Dijon mustard
Place pork loin in freezer bag; season with salt & pepper. Whisk together olive oil, lemon juice, vinegar, rosemary, and mustard; pour over pork loin in bag. (**If you want to make it tonight, simply place pork loin in (cooking spray-coated) shallow roasting pan and pour mixed marinade over top.)
To cook: Thaw overnight in the refrigerator. Preheat oven to 400. Place roast in (cooking spray-coated) shallow roasting pan. Roast until thermometer reads 160*, about 35-40 minutes. Remove from the oven and let rest for 10 minutes before cutting into 1/2-inch-thick slices.
1 1/4-lb pork tenderloin
salt and pepper, to taste
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tsp dried rosemary (or 2 tbsp fresh)
1 tbsp Dijon mustard
Place pork loin in freezer bag; season with salt & pepper. Whisk together olive oil, lemon juice, vinegar, rosemary, and mustard; pour over pork loin in bag. (**If you want to make it tonight, simply place pork loin in (cooking spray-coated) shallow roasting pan and pour mixed marinade over top.)
To cook: Thaw overnight in the refrigerator. Preheat oven to 400. Place roast in (cooking spray-coated) shallow roasting pan. Roast until thermometer reads 160*, about 35-40 minutes. Remove from the oven and let rest for 10 minutes before cutting into 1/2-inch-thick slices.
Foil-Pack Chicken & Artichoke Dinner
I got this recipe from Kraft foods -- easy and delicious! It's another meal you can make ahead of time and freeze or for dinner tonight.
3 cups instant white rice, uncooked
3 cups warm water
12 boneless, skinless chicken tenders
1 can artichoke hearts, drained & quartered
1 can petite diced tomatoes or 2 large chopped tomatoes
1/2 cup Italian dressing
1/4 cup pesto
Mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil. Top with 2 chicken tenders, artichokes, and tomatoes; drizzle with combined dressing & pesto.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. If freezing, place in freezer bags.
To Cook: (Thaw in fridge before cooking.) Heat oven to 400. Place foil packets on baking sheet. Bake 30-35 minutes or until chicken is done (165*). Remove packets from oven; let stand 5 min.
3 cups instant white rice, uncooked
3 cups warm water
12 boneless, skinless chicken tenders
1 can artichoke hearts, drained & quartered
1 can petite diced tomatoes or 2 large chopped tomatoes
1/2 cup Italian dressing
1/4 cup pesto
Mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil. Top with 2 chicken tenders, artichokes, and tomatoes; drizzle with combined dressing & pesto.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. If freezing, place in freezer bags.
To Cook: (Thaw in fridge before cooking.) Heat oven to 400. Place foil packets on baking sheet. Bake 30-35 minutes or until chicken is done (165*). Remove packets from oven; let stand 5 min.
No-Fuss Chicken Cordon Bleu
This is an easy way to get the flavors of chicken cordon bleu without stuffing the chicken. It's got a great creamy sauce that the chicken bakes with, and is great served over egg noodles (or even rice). You can make it for dinner tonight or put in the freezer for another busy night!
1 1/2 lbs boneless, skinless chicken breasts, cut into 2-3 strips (depending on their size)
2 cans cream of chicken soup
1 cup sour cream
2 tsp lemon juice
2 tsp paprika
4 oz sliced swiss cheese
3 oz ham slices, cut into strips
1 egg
1 cup breadcrumbs
Combine cream of chicken, sour cream, paprika, and lemon juice in a bowl. Mix well and place in bottom of 9x13 pan. Crack an egg on a a plate and beat well. Place breadcrumbs on additional plate. Coat chicken strips with egg and then breadcrumbs. Arrange coated chicken over the top of sauce in the pan. Place ham strips over the top of chicken and top with swiss cheese.
To Bake: Preheat oven to 375 and bake uncovered 30-40 minutes or until chicken juices run clear & cheese is bubbly. Serve over egg noodles.
To Freeze: Use saran wrap or press & seal over the top of the pan, then use foil all the way around to ensure air tight. Store in the freezer up to 2 months. Defrost completely in fridge before baking.
1 1/2 lbs boneless, skinless chicken breasts, cut into 2-3 strips (depending on their size)
2 cans cream of chicken soup
1 cup sour cream
2 tsp lemon juice
2 tsp paprika
4 oz sliced swiss cheese
3 oz ham slices, cut into strips
1 egg
1 cup breadcrumbs
Combine cream of chicken, sour cream, paprika, and lemon juice in a bowl. Mix well and place in bottom of 9x13 pan. Crack an egg on a a plate and beat well. Place breadcrumbs on additional plate. Coat chicken strips with egg and then breadcrumbs. Arrange coated chicken over the top of sauce in the pan. Place ham strips over the top of chicken and top with swiss cheese.
To Bake: Preheat oven to 375 and bake uncovered 30-40 minutes or until chicken juices run clear & cheese is bubbly. Serve over egg noodles.
To Freeze: Use saran wrap or press & seal over the top of the pan, then use foil all the way around to ensure air tight. Store in the freezer up to 2 months. Defrost completely in fridge before baking.
Saturday, January 16, 2010
Three-Cheese Chicken Penne Pasta Bake
I got this recipe from Kraft Foods, but altered it a bit. It's so yummy and easy to make!
14.5 oz pkg multi-grain penne pasta
6 oz pkg fresh spinach leaves
1 lb boneless, skinless chicken breasts, cut into bit-size pieces
1 tsp dried basil
1 jar (26 oz) spaghetti sauce
3 oz Neufchatel cheese, cubed
1 1/2 cups shredded mozzarella cheese
2 tbsp grated parmesan cheese
Heat oven to 375.
Cook pasta as directed on package, adding spinach to the boiling water the last minute.
Cook chicken in 2 tbsp olive oil, seasoning with salt, pepper, and basil. When chicken is almost cooked, stir in spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture, 1/2 cup mozzarella, and parmesan. Spoon into casserole dish and top with remaining mozzarella cheese. Bake 20 min.
**You can also freeze this before baking -- cover with press-n-seal (or saran wrap) and then foil. Thaw before baking, and add 10-15 minutes to baking time.
14.5 oz pkg multi-grain penne pasta
6 oz pkg fresh spinach leaves
1 lb boneless, skinless chicken breasts, cut into bit-size pieces
1 tsp dried basil
1 jar (26 oz) spaghetti sauce
3 oz Neufchatel cheese, cubed
1 1/2 cups shredded mozzarella cheese
2 tbsp grated parmesan cheese
Heat oven to 375.
Cook pasta as directed on package, adding spinach to the boiling water the last minute.
Cook chicken in 2 tbsp olive oil, seasoning with salt, pepper, and basil. When chicken is almost cooked, stir in spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in chicken mixture, 1/2 cup mozzarella, and parmesan. Spoon into casserole dish and top with remaining mozzarella cheese. Bake 20 min.
**You can also freeze this before baking -- cover with press-n-seal (or saran wrap) and then foil. Thaw before baking, and add 10-15 minutes to baking time.
Friday, January 15, 2010
Apple Turkey Burgers
This recipe is courtesy of Leanne Ely, author of Saving Dinner. I adapted it to make it a freezer meal. Enjoy!
1.5 lbs ground turkey
1 t. poultry seasoning
2 t. garlic powder
1/4 c. applesauce, chunky style
1 egg
Salt & pepper to taste
* * * * * * * * * * * * * * * * * * * *
6 whole wheat buns (serving day)
1 T vegetable oil (serving day)
In a large bowl, combine turkey, seasoning, garlic powder, applesauce, and egg; add salt/pepper to taste. Mix well until fully combined. Divide evenly into 6 patties about 1/2 inch thick. Wrap individually and place in large freezer bag.
Serving day: In a skillet, heat oil over med-high heat. Add the patties and cook 5 minutes each side, or until cooked through. Be careful when you turn them - they're fragile! Serve on warmed buns w/ your choice of condiments.
1.5 lbs ground turkey
1 t. poultry seasoning
2 t. garlic powder
1/4 c. applesauce, chunky style
1 egg
Salt & pepper to taste
* * * * * * * * * * * * * * * * * * * *
6 whole wheat buns (serving day)
1 T vegetable oil (serving day)
In a large bowl, combine turkey, seasoning, garlic powder, applesauce, and egg; add salt/pepper to taste. Mix well until fully combined. Divide evenly into 6 patties about 1/2 inch thick. Wrap individually and place in large freezer bag.
Serving day: In a skillet, heat oil over med-high heat. Add the patties and cook 5 minutes each side, or until cooked through. Be careful when you turn them - they're fragile! Serve on warmed buns w/ your choice of condiments.
Island Jerk Chicken
2 lbs boneless, skinless chicken pieces
2 T brown sugar
2 T vegetable oil
2 T soy sauce
1 t. cinnamon
1 t. thyme
1/2 t. crushed red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to large freezer bag, then add jerk mixture. Move the chicken around to thoroughly coat, remove air, then seal and freeze.
Serving day: thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbecue on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used).
2 T brown sugar
2 T vegetable oil
2 T soy sauce
1 t. cinnamon
1 t. thyme
1/2 t. crushed red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to large freezer bag, then add jerk mixture. Move the chicken around to thoroughly coat, remove air, then seal and freeze.
Serving day: thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbecue on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used).
Chili Maple Glazed Chicken
1.5 lbs boneless, skinless chicken pieces
1/2 t. salt
1/3 c. maple syrup
1 T chili powder
1/4 t. cumin
Combine all in a large freezer bag, remove air, and seal.
For the oven: Empty the contents of the bag into a large baking dish and bake at 350°F until the juices run clear (45-60 minutes).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 hours.
On the grill: cook over medium heat until juices run clear.
1/2 t. salt
1/3 c. maple syrup
1 T chili powder
1/4 t. cumin
Combine all in a large freezer bag, remove air, and seal.
For the oven: Empty the contents of the bag into a large baking dish and bake at 350°F until the juices run clear (45-60 minutes).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 hours.
On the grill: cook over medium heat until juices run clear.
Avocado Dip
You can add other things to this dip depending on your preferences (garlic powder, onion powder, etc.). We used an electric whisk on the cream to save time.
2 avocados
2 T lemon juice
1 T oil
1 t. mustard
1 t. confectioner's sugar
Salt & pepper to taste
5/8 cups whipping cream
Cut avocados in half, remove stones, scoop out the flesh and add to bowl. Mash well. Mix together lemon juice, oil, mustard, sugar, salt and pepper, then stir into avocado mixture.
Whisk cream until it forms soft peaks, and then add to avocado mixture. Place in freezer container and freeze. To serve: thaw at room temperature for 6 hours. Place in bowl and serve with chips, veggies, etc.
2 avocados
2 T lemon juice
1 T oil
1 t. mustard
1 t. confectioner's sugar
Salt & pepper to taste
5/8 cups whipping cream
Cut avocados in half, remove stones, scoop out the flesh and add to bowl. Mash well. Mix together lemon juice, oil, mustard, sugar, salt and pepper, then stir into avocado mixture.
Whisk cream until it forms soft peaks, and then add to avocado mixture. Place in freezer container and freeze. To serve: thaw at room temperature for 6 hours. Place in bowl and serve with chips, veggies, etc.
Wednesday, January 13, 2010
School Night Cheeseburger Bake
I got this recipe from Pampered Chef. I usually leave off the potatoes, but the mustard adds a nice tang to this casserole.
Ingredients:
1/2 c. onion, chopped
1 1/2 lb. lean ground beef
2 c. frozen corn, thawed
1 can condensed cheddar cheese soup
4 oz. (1 c) shredded cheddar cheese
1 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
4 c. shredded frozen potato nuggets
1. Preheat oven to 400. Spray a 9x9 baker with vegetable oil.
2. Cook ground beef and onion over medium heat until meat is no longer pink; drain well. Return to skillet. Add corn, soup, cheese, mustard, salt, and black pepper. Spoon beef mixture into pan. Top evenly with potato nuggets.
3. Bake 35-40 min or until hot and bubbly.
Yield: 9 servings
Ingredients:
1/2 c. onion, chopped
1 1/2 lb. lean ground beef
2 c. frozen corn, thawed
1 can condensed cheddar cheese soup
4 oz. (1 c) shredded cheddar cheese
1 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
4 c. shredded frozen potato nuggets
1. Preheat oven to 400. Spray a 9x9 baker with vegetable oil.
2. Cook ground beef and onion over medium heat until meat is no longer pink; drain well. Return to skillet. Add corn, soup, cheese, mustard, salt, and black pepper. Spoon beef mixture into pan. Top evenly with potato nuggets.
3. Bake 35-40 min or until hot and bubbly.
Yield: 9 servings
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