As promised here are the recipes for the 3 hour cooking marathon. For detailed instructions of how to prepare 5 freezer meals in 3 hours go here.
Chicken Pot Pie $3.39
I usually use a biscuit topped pot pie, but instead of having to add the "pie topping later I just made a pie crust so I wouldn't have to worry about it later.
2/3 c. & 2 T. shortening or butter .55
2 c. flour (I used half whole wheat, half white flour and had to add more water) .20
1 t. salt .01
4-5 T. COLD water free
Cut shortening or butter into flour mixture until fine crumbles form, then add cold water until crust forms a ball.
Divide in half and roll out into a desired size for your pie plate.
1 can cream of chicken soup .49
1 c. chicken .84
2-3 c. frozen mixed veggies .75
Mix filling together and add to pie crust. Top with remaining pie crust and vent. Before cooking add a bit of salt to the top and bake at 350 for 1 hour or until gold brown.
Chicken Noodle Soup $2.01
Broth from crock pot (free)
1 c. chopped celery .25
1/2 chopped onion .20
1-2 c. chopped carrots .20
1 c. cooked chicken .84
1/2 t. pepper .01
Favorite noodles .50
Salt to taste .01
Combine all above ingredients and salt to taste. (If freezing this recipe stop here and place in a freezer bag or container.) Bring to a boil and cook until veggies are tender. In separate pot cook noodles. Add to bowls when they are finished and pour broth mixture over the top.
(I learned this trick from friends and now I always keep my noodles separate in my soups and add as needed. It helps them to not become mushy.)
Chicken Burritos $2.85
1/2 c. brown rice uncooked .30
1/2 t. cumin .02
1/2 t. chili powder .02
2-3 T. Chicken broth (from whole chicken free)
1/2 t. salt .01
1 1/4 c. boiling water (free)
Boil water, add broth, spices & rice. Cover and simmer for 40 minutes or according to package directions. Fluff with a fork when finished.
1 c. cooked chicken .84
1t. taco seasoning (more or less as desired) .20
1 1/2 c. cooked pinto or black beans (or 1 can of beans drained and rinse beans) .25
1/2 c. Shredded Cheese .22
1 package tortillas .99
Prepare rice. Then add cooked chicken to skillet along with beans. Sprinkle on taco seasoning according to liking. Add a bit of water and simmer. Once mixture has simmer for about 5 minutes use a potato masher and mash beans.
Add rice to tortillas then chicken and bean mixture and top with cheese. Roll up tortilla and wrap in foil. Bake 12 minutes if defrosted or 30 minutes if frozen. These turn out nice and crispy. Top with shredded lettuce, sour cream, salsa & guacamole.
Chicken Packets $4.90
(I did not make this into a freezer meal but it can be done. All you need to do is cook completely and store in a freezer bag once cooled.)
2 c. cooked chopped chicken 1.68
1 3 oz. pkg. cream cheese .79
1 T. Chopped chives or green onion .10
2 T. Milk .02
Salt to Taste .01
½ c. crushed seasoned crouton crumbs, or bread crumbs with 1 T. Italian seasoning & 1 T. Parmesan cheese .30
2 pkg. Refrigerated crescent rolls or homemade crescent rolls 1.00½ c. melted margarine or use cooking spray 1.00
Mix Chicken, cream cheese, chives, milk and salt in medium bowl with wooden spoon. Unroll crescent rolls. Press dough along each of the perforation so that the rectangles to not separate, or roll our homemade dough and cut with pizza cutter into . Place about ¼ c. filling into center of the rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake at 350 in a preheated oven for 20 minutes or until golden brown.
If freezing this dish place in ziplock bag. To reheat, thaw and either bake it or microwave it until it is warm.
For more great recipes check out the recipe swap on Friday over at Grocery Cart Challenge.