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Cool Lime burritos

8 Servings

1 teaspoon grated lime peel
1/3 cup lime juice
2 tablespoons white vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon cumin
2 garlic cloves, minced
2 tablespoons canned green chilies
1 (10 oz) package frozen corn kernels
1 (15 oz) can red kidney beans, drained and rinsed
½ cup sliced green onions
1 medium cucumber, peeled, seeded and diced
2 tablespoons minced cilantro
8 flour tortillas (for serving day)

Advance Prep: Drain and rinse kidney beans.

Preparation: In a glass bowl, combine lime peel, lime juice, vinegar, honey, mustard, cumin, garlic and chilies. Pour into large freezer bag. Add corn, beans, onions, cucumber and cilantro. Seal bag; rotate to mix vegetables. Place vegetable mixture bag and tortilla bag into a larger bag. To serve: Thaw. Stir to recombine. Drain marinade off vegetable mixture. Discard marinade. Warm tortillas slightly (the filling won’t be warmed). Divide mixture between tortillas. Roll to enclose filling.

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Freezer Egg McMuffins

12 English muffins, split with a fork
12 frozen sausage patties, cooked and well drained
12 slices American cheese
12 eggs
3 Tbsp. butter

PREPARATION:
Cook the eggs as desired on a nonstick skillet, using 2 Tbsp. of butter. Make sandwiches with the English muffins, cooked sausage patties, cheese and cooked eggs.

Cool sandwiches in the refrigerator.
When cool, wrap each in a microwave-safe paper towel and freeze. Package them into heavy duty ziplock freezer bags.

To heat, slightly unwrap the paper towel and microwave on high for one to two minutes until the cheese is melted and the sandwich is hot. (12 sandwiches)

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Artichoke Chicken Bake

6 servings

¼ cup butter or margarine
6 boneless, skinless chicken breasts
1 cup onion, chopped
1 garlic clove minced
2 tablespoons flour
¼ teaspoon salt
1 ¼ cup dry white wine (or apple juice)
1 cup canned reduced-fat chicken broth
1 (3 oz) package fat-free cream cheese
1 (14 oz) can artichoke hearts, drained and halved (not marinated artichoke hearts)
For serving day you will need:
½ cup sliced almonds (to be added at serving time)
2 tablespoons parsley

Advanced Prep: Cook chicken in stockpot. Remember to keep these six chicken pieces whole after cooking (don't cut or shred). Chop onion. Mince garlic.
Preparation: Melt butter in large skillet over medium heat. Saute onion and garlic until tender. Stir in flour and salt until smooth. Cook 1 minute, stirring constantly. Add wine (or juice) and broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts Remove from heat; set aside. Place chicken breasts in 2-quart casserole dish; arrange artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cover label and freeze.

To serve: Thaw. Bake uncovered at 350 degrees for 35 minutes or until bubbly. Sprinkle with almonds and parsley.

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Peanut Butter N Oreo Pie

20 oreos, crushed
1 (8oz)cream cheese, softened
2 c powdered sugar
3/4 c peanut butter
1 (12oz)cool whip, thawed

Press crushed cookies into the bottom of a 9x13 inch pan.(save a few for decoration)

Beat-cream cheese an powdered sugar.
Stir in the peanut butter til well blended, then fold in cool whip.
Spread over cookie crust, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

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Mexican Stuffed Shells

15 large pasta shells, cooked
1 lb ground beef
1 pkg taco seasonings
1/2 c water
1 onion, chopped
1 1/2 c salsa, divided
1 c grated cheese, divided
25 oz can tomato sauce
chili powder
green onions


Brown beef and drain.
Add seasoning, water,onion, and 1/2 c salsa and 1/4 c cheese.

Mix together remaining salsa, tomato sauce,and chili powder.
Spread a thin layer of sauce on the bottom of a 9x13 pan.

Fill each shell with meat mix and put in pan.

Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion.

Cover and freeze at this point.

Defrost overnight and bake at 350 for 30 min.
(Cook from frozen for 2 hours at 300).

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Frozen Creamed Corn

31 ears corn, husked and washed
1 lb. salt
Scant salt
3 Tbsp. sugar
1 pint half-n-half

-Cut corn off the cobs. Place in large roaster.
-Add the remaining ingredients and give it a stir.
-Bake 2 hrs. at 325 degrees. Stir occasionally.
-Cool roaster rapidly in ice water.
-Then place in freezer containers and freeze.

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Sweet Mustard Chicken Bake

4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

FROM FROZEN: Thaw. Preheat oven to 375. Place in greased baking pan and bake for 45 minutes basting with juices frequently, until done.

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Bacon Wrapped Chicken

12 boneless chicken breasts
2 cartons (8 oz.) whipped cream cheese with onion and chives
2 T. butter
Salt to taste
12 bacon strips

Flatten chicken to 1/2 in. thick. Spread 3 T. cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip.

Freeze uncooked.

To cook: Thaw overnight in fridge. Place seam side down in a greased pan. Bake, uncovered at 400 for 35-40 min. or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.