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#61 of 70 Old 10-17-2007, 07:24 PM
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3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
3 cups apples - peeled, cored, and coarsely chopped
2 cup broken walnuts

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla. milk and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 50-60 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.


1 cup butter,softened
2 cups sugar
1 cup brown sugar, packed
3 eggs
1/2 tsp vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1 (15 ounce) can solid pack pumpkin
1. In a mixing bowl, dream butter and sugars. Add eggs and vanilla; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
** I add 2 cups walnuts and sprinkle with 1/2 cup pumpkin seeds.. or sometimes I add a cup of semi sweet chocolate chips and walnuts instead.


2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter

2 cups white sugar
2 cups mashed overripe
4 eggs, beaten
1 tsp vanilla
1/2 tsp cinnamon
1 1/2 cup chopped walnuts

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt, cinnamon and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, vanilla and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.


2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

** You can freeze these in two ways.. bake for 8 minutes and then freeze and bake for an additional 5-8 minutes, or in step 2, after your knead the dough, let it rest for 10 minutes then shape into rolls, place on a baking sheet and flash freeze, then throw them all in zip locks. When you get ready to make them, take them out and let them thaw in a greased baking pan (you can use muffin tins if you like) covered with greased plastic wrap and rise in a warm place for 3-6 hours. Sometimes I take them out the night before and put them in the fridge, sometimes I just pop them out around lunch time.

Baking Powder Biscuits
36-48 biscuits
6 C. all-purpose flour
1/2 C. instant nonfat dry milk powder
1/4 C. baking powder
1/4 C. sugar
2 t. salt
2 t. cream of tartar
1 C. cold crisco (sometimes I skip the chilling)
1 C. (2 sticks) cold butter, cut in chunks
About 1-3/4 C. buttermilk, (I usually need 2 C.)

Mix together flour, milk powder, baking powder sugar, salt and cream of tartar. Cut in crisco and butter. Mix in buttermilk until dough comes together. Roll out to 1/2 - 1 inch thick and cut with a glass or biscut cutter. Flash freeze on a cookie sheet then pop them in a ziplock and take out as many as you need. I like to brush them with buttermilk or butter. Bake at 425. You can thaw them on the counter or just pop them in the oven frozen, baking time for thawed is 12-15 minutes.. 20 ish when frozen.

1 cup Cider Vinegar
1/4 cup Soy Sauce
2 Tbsp. Garlic, minced
2 Turkish Bay Leaves, or 1 California Bay Leaf
1 tsp Black Pepper, freshly ground
4 whole Chicken Legs cut into drumsticks and thighs, rinsed, patted and dry

Mix everything together in a plastic bag.

If cooking that day, let marinate in fridge for 2 hours, turning bag occasionally. Let stand at room temp for 45 minutes before baking. Arrange chicken skin side up in a 14 x 9 inch baking pan and pour marinade over the chicken. Cover and bake at 425 until cooked through and juices run clear, 30-35 minutes. Remove chicken to broiler pan and broil skin side up for 2-3 minutes until skin is golden and crisp. While broiling, bring pan juices to a broil, remove from heat and discard bay leaves. Serve chicken and sauce with rice.

If not cooking that day, freeze chicken in marinade. Thaw in fridge and allow to stand at room temp for 45 minutes before baking.. then follow remaining instructions.

1/4 lb sweet butter (1 stick - unsalted) cut into pieces
2 tbsp melted butter
2 ounces Unsweetened chocolate (I use the Scharfen Berger)
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 eggs (large or extra large)
1/2 cup sifted all purpose flour
Pinch of salt
3/4 cup walnuts (broken into medium sized pieces.

Preheat oven to 350. Prepare an 8 inch square cake pan as follows: Turn the pan upside down, Tear off 12 inch square of foil, center it over inverted pan, fold down sides and the corners then remove the foil, turn the pan right side up and place inside. With a pot holder or towel, smooth the foil into place. Lightly butter the bottom and halfway up the sides with 2 tbsp melted butter. Set aside.

Place 1/4 lb butter and chocolate into a heavy 2 to 3 qt saucepan over the lowest heat. Stir occasionally with rubber or wooden spatula until melted and smooth. Set aside to cool for 3 minutes. Stir in the sugarand vanilla, then the eggs one at a time, stirring until smooth after each addition. Add the flour and salt and stir until smooth, mix in the nuts.

Turn into prepared pan and smooth the top. Bake for 20-25 minutes until a toothpick inserted into center barely comes out clean but not dry. DO NOT OVERBAKE. These should be soft and slightly moist.

Set aside to cool until the pan reaches room temp then cover with a rack and invert. If freezing you can then fold foil over the cake and cover in a remaining all around layer of foil, place in a gallon freezer bag and freeze. Or you can remove the foil, invert again onto a cutting board chill in the fridge for a couple hours then cut into squares. Wrap and freeze individually. They can be served at room temp or frozen (Soooo good frozen - or warmed in the microwave with some vanilla ice cream.)

Icebox Butter cookies

5 dozen

2 sticks (1 cup) unsalted butter, room temp
3/4 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
2 1/2 cups plus 2 tablespoons sifted all purpose flour
1 teaspoon salt
1/2 cup sanding sugar( or granulated) for rolling.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla, and beat to combine. Add the flour and salt; mix on low speed until combined.

Turn out dough onto a clean work surface. Divide in half and roll each piece into a log about 1 1/2 inches in diameter. Wrap in parchment paper, making sure to cover endes completely, and place in empty paper towel rolls, if available. Refrigerate until firm (or freeze - when freezing I also wrap in plastic wrap.)

Preheat the oven to 350, with racks in the upper and lower thirds. Line two large baking sheets with parchment (I use a silpat) Let dough stand at room temp until soft enough to slice (about 15 minutes if refrigerated or frozen and not making the whole roll, 30-45 if frozen and making the whole roll). If making the whole roll, roll logs in sanding sugar and slice into 1/4 inch thick rounds. Place about an inch apart on prepared baking sheets. Bake, rotating halfway through, until golden brown around the edges.. 15-20 minutes if refrigerated, 20-22 if frozen. Transfer to wire racks to cook completely.

Variations (add along with flour):
Finely chop 4 ounces bitter sweet chocolate (3/4 cup)
Mini chocolate chips 3/4 cup
Finely chop 4 oz toasted pecans or pistachios ( 1/2 cup)
Finely chopped cranraisins (1/2 cup)

This one is excellent too, but you have to flash freeze them shaped.

Double Chocolate Brownie Cookies

3 dozen

9 oz semi sweet chocolate chopped into 1/4 inch chunks
3 oz unsweetened chocolate, coarsely chopped
6 Tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup sifted all- purpose flour
1/4 teaspoon salt
3/4 cup chopped walnuts

Preheat oven to 375. Line two baking sheets with aluminum or parchment, set aside. In a heatproof bowl set over simmering water, melt 5 oz semi sweet chocolate, the unsweetened chocolate and the butter. Stir until smooth, Set mixture aside to cool slightly, 5 minutes.

In the bowl of an electric mixer fitted with a paddle attachment, beat chocolate mixture and sugar on med. speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add the flour and salt, and beat until just incorporated. Stir in remaining 4 oz of semisweet chocolate and the nuts.

Shape 2 tablespoons of dough at a time into 1 1/2 inch balls and place about 1 1/2 inches apart on the prepared baking sheets ( or closer if flash freezing, just shape and stick in the freezer, then transfer to plastic bags when frozen.) Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9-11 minutes for thawed dough, 10-15 for frozen. Transfer parchment/ aluminum to wire racks to cool completely.

(Serves 4 - I double for freezing)
3 Tblsp. canola Oil
2 tsp. cumin seeds
3 whole dried red chilis
1/2 tsp. Tumeric
1 clove garlic, minced
1 cup lentils, picked over washed and drained
1/4 tsp cayenne pepper
1 Tblsp. dried mango powder (or the juice of 1 lemon)
4 cups water
1 teaspoon salt

Combine the oil, cumin, chilies and tumeric in a large saucepan over medium high heat. Cook stirring 1-2 minutes. Add the garlic, lentils, cayenne and mango powder (if using) and cook, stirring, 1 minute.

Add the water and salt, bring to a boil, and skim well. Reduce the heat and simmer, covered, until the lentils are soft. 20 - 30 minutes. Add more water during cooking if nessecary. Taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon. Return to the pot and stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like it thinner, add more water. Stir in the lemon juice, if using.

If freezing, you may want to skip last simmer and adjust consistancy on reheat. Cool and freeze in quart freezer bags. To reheat add frozen dal and 1/4 cup water to covered saucepan over medium heat until heated through.

(Serves 6 - 8)
2 Tblsp. canola oil
2 inch piece of fresh ginger, peeled and minced
2 large onions, coarsely chopped
2 tsp. salt, or to taste
1 1/2 Tblsp. ground coriander
1 lb carrots, peeled and sliced 1/8 inch thick
3/4 lb green beans, trimmed at both ends and cut into 1 inch pieces
1 fresh green hot chili, sliced about 1/8 inch thick
1/2 tsp. garam masala
1/2 tsp. cayenne pepper
1/4 cup ketchup
2 very ripe tomatoes, cut into medium dice
10 ounces frozen petite peas, unthawed
1 cup water
1 tablespoon chopped fresh cilantro

Heat the oil in a large wok or frying pan over medium high heat. Add the ginger and cook, stirring, 30 seconds.

Add the onions and 1 tsp of the salt and cook, stirring, until the onions begin to brown around the edges, about 5-7 minutes. Add the coriander and cook, stirring, 1 minute. Add the carrots, green beans, and fresh chili and cook, stirring often, 10 minutes.

Stir in the garam masala, cayenne, ketchup, tomatoes, peas, cilantro the rest of the salt and the water. If serving immediately, cover and simmer over medium heat until vegetables are tender, about 5 minutes. If freezing, remove from heat allow to cool slightly, package in freezer bags and freeze. When ready to serve, add contents of freezer bag to pan, cover and heat over medium heat until vegetables are desired doneness.. may have to add a splash of water to preference.

(Butter chicken) Serves 4 - I double when freezing.
4 garlic cloves
a 2 inch piece fresh ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
1/4 tsp. cayenne pepper
1/4 tsp. Garam masala
1/4 cup plain yogurt
2 Tblsp. finely chopped fresh cilantro stems

4 boneless, skinless chicken breasts cut crosswise into thirds (about 2 lbs)
1 large red onion, cut into large chunks
4 garlic cloves
2 1/2 inch piece fresh ginger, peeled and cut into large chunks
1/3 cup canola
1 inch piece cinnamon stick
1 tsp salt, or to taste
1 Tblsp. ground coriander
1 teaspoon ground cumin
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1 1/2 lbs tomatoes, pureed in a food processor
1/2 cup heavy cream

For the marinade, combbine the ingredients in a food processor and puree. Toss the chicken with marinade in a bowl and refrigerate atleast 1 hour, preferably overnight.

When the chicken has marinated, puree the onion, garlic and ginger in a food processor and set aside. Combine the oil and cinnamon stick in a large saucepan or casserole over medium high heat. Cook, stiring until the cinnamon stick unfurls, 1-2 minutes. Add the onion puree and salt and cook, stirring until it turns light golden brown, about 20 minutes. Keep a cup of water beside the stove when the onion cooks. As the onion begins to stick add water, about 1 tblspoon at a time and scrape the bottom of the pan with the spoon to pull up the browned bits. and keep the onion from burning.

Add the coriander, cumin, tumeric and cayenne and cook, stirring, 1 minute. Add the pureed tomatoes, give the sauce a stir and simmer until the oil seperates, about 10 minutes. Add the cream, bring the sauce to a simmer and take the sauce off the heat. Heat oven to 350 and lift the chicken out of the marinade and arrange in a single layer on a foil lined jelly roll pan. Discard remaining marinade. Cover with aluminum foil and bake until tender 15-20 minutes. Then put them into the pan with the sauce and stir gently. If serving immediately, warm over medium heat 5 minutes, taste for salt and serve hot.. if freezing, cool, portion in freezer bags then freeze. Reheat by thawing and bringing to a gentle simmer.

**Ive made this alot of times and froze it without having the sauce seperate on me. I have a friend who has horrible luck with it, so she adds the cream after the thaws and reheats.

Unsalted Butter; 2 Tablespoon
Olive Oil; 2 Tablespoon
Yellow Onion; 4 Cups
Mild Curry Powder; 2 Tablespoon
Butternut Squash; 5 Pounds
Sweet Apples; 1 1/2 Pounds
Kosher Salt; 2 Teaspoon
Ground Black Pepper; 1/2 Teaspoon
Apple Juice Or Cider; 2 Cups

Warm the butter and olive oil in a large stockpot over low heat. Add the onions, curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping theb ottom of the pan.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple juice and enough water to make the soup the consistancy you like. It should be slightly sweet and quite thick. Check for seasonings and serve hot or cool and freeze. You may have to add water when reheating.

Serves 6-8
Honey; 1 Cups
Soy Sauce; 3/4 Cup
Garlic; 1/4 Cups
Fresh Ginger; 1/2 Cups
Chickens; 2

Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. (If freezing, freeze at this stage in freezer bags, then thaw in fridge)

Preheat the oven to 350 degrees.

Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temp to 375 degrees. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

8 dipping sauce servings, 2-4 main dish servings, depending on how much sauce you like.

Peanut Oil; 1 1/2 Teaspoon
Garlic; 1 1/2 Teaspoon
Crushed Red Pepper; 1/4 Teaspoon
Coconut Milk; 1/4 Cups
Lemon Juice; 2 Tablespoon
Smooth Peanut Butter; 1/2 Cups
Soy Sauce; 1 Tablespoon
1 clove garlic, minced
1 inch fresh ginger, peeled and minced
Water; 1/4 Cups

Combine all the ingredients in a small saucepan and bring to a slow boil. Simmer 4-5 minutes, adjusting consistancy with more water or peanut butter as needed and adjusting seasoning as needed.

*I make batches of this and freeze. Then I make pan fried tofu and vegetables and pop one of these out to serve with it over rice... or make some thin spaghetti and tofu and toss with this sauce for sesame noodles

Here are Dump Chicken Recipes. I havent tried all of them, but the ones i have tried have been fabulous. Take the ingredients for the
recipe, place in a one-gallon freezer bag, then add your chicken and
freeze. Then thaw before you cook. You can use 4-8 pieces of chicken,
pieces, or breasts and we always chose to use boneless and skinless.
When cooking using boneless and skinless, only cook for 25-35 minutes
or until no longer pink. When using full chicken pieces your cooking
time will be around one hour. We always take the sauce and reduce it
in a pan after the chicken is done, making some of the most DELICIOUS
sauces!!! Enjoy!!!

Lemon & Garlic "DUMP" Chicken

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Piece

Chili Maple Glazed Chicken

2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Honey Glazed "DUMP" Chicken
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
4 boned and skinned chicken breast halves

BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

Chili Maple Glazed Chicken

2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Citrus Ginger Chicken
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

Cranberry Chicken
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

Creole Chicken
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

Garlic Dijon Chicken
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Honey Ginger Chicken
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

Honey Glazed Chicken
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey

Honey Sesame Chicken
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Lemon & Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper

Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Pepper-lime Chicken

1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
(Also can substitute
Raspberry Vinaigrette
Salad Dressing)
1/2 cup Currant Jelly

Russian Chicken
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix

Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

Sweet & Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Sticky Chicky

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup

Teriyaki Chicken

1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon minced onion
1/3 cup veggie oil
1 fryer, cut up or 3 pounds peices
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#62 of 70 Old 10-17-2007, 08:28 PM
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Ok, I would love to do this but nothing I freeze ever lasts. It always ends up freezer burnt. :cry:
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#63 of 70 Old 10-17-2007, 08:48 PM - Thread Starter
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Wow thanks, those look great!

Mama to (DS 7) and (DD 5), wife to DH

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#64 of 70 Old 10-24-2007, 08:33 PM
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1. Spinach lasagna
2. Broccoli mushroom casserole

Can the person who listed these in the beginning list the recipes. A friend of mine is due in three weeks and I want to make one of them for her to freeze for after the baby. Thanks!
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#65 of 70 Old 11-08-2007, 01:04 PM
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just bumping this back up

My freezer completely defrosted on me last week. We learned it's on the same circuit as a plug we hadn't realized it was with. My husband used that plug and it apparently tripped the breaker. Fortunately I hadn't stocked up much yet and most of the meat was old enough it really needed thrown out anyway. I kept the veggies. So I didn't cry and now as I stock it for real I know to watch that breaker.
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#66 of 70 Old 11-25-2007, 01:20 PM - Thread Starter
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I made another one the other day. We ate half and put half in the freezer. They were really good! Here is the recipe:

Bacon Wrapped Chicken (Oamc)
Recipe #79944 - from

69 ratings
This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!
by Tish

12 boneless skinless chicken breast halves

2 (8 ounce) cartons chive & onion cream cheese

2 tablespoons butter


12 slices bacon

1.Flatten chicken to 1/2" thickness.
2.Spread 3 tablespoons cream cheese over each chicken piece.
3.Dot with butter and sprinkle with salt; roll up.
4.Wrap each with a bacon strip.
5.Place, seam side down, in a greased pan.
6.Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
7.Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
8.If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
9.To cook from frozen state, thaw before cooking and follow directions above.

Mama to (DS 7) and (DD 5), wife to DH

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#67 of 70 Old 11-25-2007, 08:35 PM
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Originally Posted by zjande View Post
I've somehow never stocked up a bit for after a birth & done fine. I always have a lot of family around & a dh that can cook I guess. This time I'll have dh, his mom AND my mom staying with us for at least several days or weeks after. And also my 16yr old dd. I expect them to present me lots of delicious food in my bed chamber!! I am a birthing queen, FEED ME!

This wasn't at all helpful to this thread.

You crack me up!

My DH cooks, too, and my mother will be here, so between the two of them, nothing's going into our freezer but flour to make bread. I'm no help here either...

Mom of two kids, expecting again in June or July 2014. 
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#68 of 70 Old 11-25-2007, 10:07 PM - Thread Starter
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My mom is coming to help and cook too but I'm making these for after she leaves. I think she is staying 2 weeks. But I have no clue how I'm going to be with 2 kids so I want to have as much prepared as I can! I like using it in every day life though, not just when having a baby.

Mama to (DS 7) and (DD 5), wife to DH

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#69 of 70 Old 11-26-2007, 01:39 AM
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Cranberry Muffins

3 cups flour (I use 2 cups AP, 1 cup ww)
1 cup brown rice syrup or sugar
1 cup brown sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 dashes nutmeg
dash cinnamon
1 cup butter-melted and cooled
1/2 cup milk
1/4 cup orange juice
2 eggs
grated orange zest from one orange
1 package cranberries
1-2 handfuls pecans

Oven 350. Line or grease muffin tins.

Mix the dry ingredients. Add the butter and beat until combined. Add everything else but cranberries and pecans. Do NOT overmix. Fold in cranberries and pecans.

Bake ~25 minutes. Let cool completely. I store them in the freezer and put them in the fridge the night before to thaw. Then they can be left on the counter.

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Posole (a chicken based crockpot recipe)

I made this last week and froze half. It was delicious! I'm giving you the recipe the way I made it (I can never leave a recipe alone). I got it from the Better Homes & Gardens Biggest Book of Slow Cooker Recipes Volume 2.

2 14 1/2 - 15 1/2 oz cans corn (drained)
2 14 oz cans chicken broth
2 10 oz cans Rotel (diced tomatoes w/chilis &/or jalapenos) (undrained)
1 can pinto or black beans (drained & rinsed)
2 cloves garlic (minced)
1 tsp dried oregano
1/2 tsp salt
1 lb boneless/skinless chicken breast halves cut into 1 inch pieces (I had 4 small-medium sized chicken breasts in the freezer, that's what I used)

Put all ingredients in a 4 1/2 or 5 quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hrs or on high heat setting for 2 1/2 to 3 hrs.

Serve with diced onion, shredded cheese, sour cream, and lime wedges. Great with corn bread or chips.

Mama to DS (12/11/07) and partner to DH (08/08). Expecting #2 late November 2011!
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