Thursday, January 19, 2012

Chicken Alfredo Pizza-Freezer cooking recipe

1-2 chicken breasts
1-8 oz. cube cream cheese (I use the 1/3 less fat kind, it makes me feel better, he he)
1 stick butter
1 cup milk
1 cup shredded parmesan cheese
1 clove minced garlic
1 cup mozzarella cheese

Cook chicken breast and cut in cubes. Melt butter, cream cheese and milk together on the stove top. Add parmesan cheese, chicken and garlic. If you will be eating right away: spread sauce over pizza crust, top with mozzarella cheese and bake at 350 degrees for 10-15 minutes.

If you will be using my freezer cooking method take this recipe and multiply it depending on how much food you want. I multiply it by 5 and it usually feeds my family of 3 about 12 times.

Freezing: I like to freeze the alfredo sauce in freezer baggies. I buy panini crusts from Walmart's bakery and freeze a bunch in a freezer baggie (separated by wax paper so they don't stick together). Jiffy pizza crusts are convenient and cheep too.

Cooking: you can thaw the sauce at room temperature for 2 hours or in warm water for 30 minutes. Then heat it up on the stove top. Place sauce on top of frozen pizza crust (no need to thaw crust first if it is thin). Top with mozzarella cheese. Bake at 350 for 10-15 minutes.

*Note: I don't freeze the mozzarella cheese, but I almost always have string cheese on hand which I grate up and use. I am sure you could freeze mozzarella cheese in it's own bag if you wanted.

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Monday, January 9, 2012

Sweet and Sour Meatballs-Freezer cooking recipe

Sweet and Sour Meatballs

1 ½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
½ tsp. salt
1/4 c. milk
1 egg

2 TBS cornstarch
1 c. brown sugar
1/3 c. vinegar
1 TBS soy sauce
Juice from one can of pineapple
1 c. sliced green bell peppers
pineapple from can

Combine together first 7 ingredients. Form into balls. Brown in olive oil. (Also works to drizzle with olive oil and bake in the oven). Remove meatballs from pan but keep warm. Stir fry green peppers in oil and set aside. Meanwhile, for sauce, mix together dry ingredients. Next, combine the wet and dry before it gets hot or it will clump. Cook over medium heat until sauce thickens. Add pineapple chunks and bell peppers. Serve meatballs and sauce over rice. *Note, sauce can be extended by adding 3 cups water and 3 beef bullion cubes.

****If you are going to use my freezer cooking method take this recipe and multiply it depending on how much food you want. I usually multiply by 5 and it feeds my family of 3 about 12 times.*****

Freezing: I like to freeze this recipe in an aluminum container that I can put straight in the oven.

Cooking: If you froze it in an aluminum container you can put it straight from the freezer to the oven and cook at 275 degrees for 2 1/2 hours (or thaw at room temperature for 4 hours and cook at 350 degrees for 1 hour).

Easy side dish: I like to make instant rice (2 cups rice, 2 cups water) and add a Sun Bird Fried Rice seasoning packet, 1 tsp soy sauce, 1 tsp oil, a fried egg and frozen peas.

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