A Winner!

We technically had 9 comments. Random.org chose #6 which is Tricia. Email me and I'll get your gift card in the mail.

Thanks so much for participating.

Oatmeal Chocolate Chip Cookies & A Contest!!

Freezer cooking doesn't always have to be about the main dish. Desserts freeze great too. This doesn't always have to be a big effort either. Last week I wanted to make cookies for play group. I didn't want to cook all the cookies, so I made up what I needed and froze the rest. To freeze cookie dough, simply scoop out the dough with a small ice cream scoop (I think mine is a 1 inch scoop). Place the balls on wax paper on a cookie sheet and pop in the freezer until they are solid. Transfer to a ziploc bag. When you are ready to cook, just plan on baking for a couple extra minutes. Watch them closely, but usually it takes about 3 extra minutes.

Here is my favorite oatmeal cookie recipe.

OATMEAL CHOCOLATE CHIP COOKIES
½ cup shortening
½ cup butter
¾ cup white sugar
¾ cup brown sugar
1 teaspoon vanilla
2 cup flour
2 eggs
1 teaspoon soda
1 teaspoon salt
1 cup oatmeal
1 cup coconut
8 oz Heath bits
2 cups chocolate chips

Cream shortening, sugar, eggs, and vanilla. Add dry ingredients and beat. Add remaining ingredients. Drop on sprayed sheet. Bake at 350° for 10-12 min.


Now for the contest! I admit I am curious as to who actually reads this blog. I haven't been really active lately about posting new recipes, but my freezer is getting low so I really have to start cooking again. If there are many people interested in freezer cooking, I will really try to be more active about keeping it up. So, help me get the word out. Pass this blog onto your friends and tell them how fabulous it is to have a freezer full of food.

The winner will receive a $15 gift card to Smiths/Kroger.

To enter simply provide your favorite cookie recipe in the comments section along with your name. The winner will be picked randomly. I will post the winner next Monday, February 15th. Good luck!

Asian Chicken BBQ

I haven't tried this as a freezer cooking recipe yet, but it's a crock pot recipe which is almost just as good. It's super easy and tastes amazing. I have made this twice. The first time I cooked it about 1 1/2 hours longer than listed in the recipe, but it was great. The chicken was practically falling apart and had excellent flavor. The second time I followed her cooking time, and we didn't like it as well. I would recommend leaving it for a longer amount of time. This is great with fried rice and veggies.

From 365 Days of Slow Cooking

2 pounds Tyson boneless, skinless chicken thighs tenders (don't use chicken breasts)
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tbsp sesame oil
3 cloves garlic, minced

Place thighs into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on Low for 2 hours. Turn chicken over and cook 1 hour longer. Serve.

Baby Food Tips

It's been a long time since I have posted anything on here, but I haven't been doing much freezer cooking lately. We are actually in the process of cleaning out the freezer so I can start over again. When I do freezer cooking, it's nice to start with a relatively empty freezer so I know most of my food is new. My sister is also in the clean-out-the-freezer phase so we'll probably both start cooking again soon. Hopefully, between the two of us, I'll have some great new recipes to share.

In the meantime I thought I would post about the only freezer cooking I have done recently--baby food. This is a great alternative to store-bought baby food. It takes a bit more time, but it's also nice to know exactly what your baby is eating.

Spinach
Wilt spinach by boiling in a little water for a few minutes. Cool slightly. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays.

Carrots
Steam baby carrots until soft. Puree in the food processor, adding extra water if necessary. Make sure they have blended smoothly. My food processor tends to leave chunks so I have to stir it down and pulse several times. Freeze in ice cube trays or silicon muffin pans.

Sweet Potatoes
Peel and cut up into 1 inch chunks. Steam until soft. Puree in the food processor, adding extra water if necessary. Freeze in ice cube trays or silicon muffin pans.

Chicken
Place several boneless, skinless chicken breasts in a 9x13 pan. Drizzle with 1-2 TB olive oil. Sprinkle with a low-sodium seasoning (I like Montreal Seasoning). Bake at 350 until cooked through. Cool. Puree in the food processor adding some chicken broth from the pan. Chicken will have a slightly sticky consistency. Roll about 2 TB into a ball and place on a cookie sheet. Repeat with remaining chicken. Freeze solid and place in a Ziploc. (Ryan was disappointed when he realized these chicken balls were not cookie dough balls. At first glance they look really similar.)

Meal prep:

I thaw my baby food in the microwave immediately before feeding it to the babies. I generally mix it with about 1/4 cup water and whole wheat or oatmeal cereal until I like the consistency. For 1 serving at breakfast I will usually do 4 cubes fruit (peaches or applesauce) mixed with cereal. In the afternoon one serving is 1 ball of chicken, and about 3-4 cubes veggies (any mixture) mixed with water and cereal. This will vary a bit depending on the size of your ice cube trays.

Southwestern Chicken and Rice Casserole

This is a recipe I came up with several years ago and have been tweaking it ever since. I think it's just about how I like it. This is actually not a dish I regularly freeze because it is so easy to put together, but you could definitely freeze it.

1 pkg Knorr Mexican Rice Mix (quick cooking)
1 cup water
1 can diced tomatoes with liquid
1 can Mexi-corn (drained)
1 can black beans (drained and rinsed)
1 can chopped olives
1 1/2 lbs chicken breasts (chopped into 1 inch pieces)
1 can cream of chicken soup
1 tsp cumin
2 tsp smoked paprika
1/2 tsp minced garlic
1-2 tsp taco seasoning
1 tsp dried cilantro
1 cup Mexi-blend cheese

Sprinkle rice packet into a 9x13 pan. Stir in water and tomatoes. Pour corn, beans and olives over rice. Evenly distribute chicken pieces over mixture. To make sauce combine soup and spices. Stir well. Spread over chicken. Sprinkle cheese over top. Freeze.

Thaw in fridge. Bake at 350 for approximately 45 minutes until chicken is cooked through and casserole is bubbly.

Frozen Pineapple Treat

I bought four pineapples today to cut up and freeze for smoothies. As I was cutting I remember a treat we haven't had in a long time. This is the perfect way to use up overripe pineapple sitting in your fridge. Just throw it in a Ziploc and save for this enjoyable treat.

• Cut your fresh pineapple into 1-2 inch chunks.
• Freeze in a Ziploc.
• Pull pineapple out of the freezer about 30 minutes prior to making. Thaw slightly on the counter.
• Place pineapple in the food processor. (You really need a food processor for this. A blender won't work) Puree until very smooth. It will be the consistency of a very thick smoothie. Add a small amount of orange or pineapple juice to thin if necessary (only a tablespoon or so at a time).
  
• Add a small amount of sugar if needed. Blend again.
  
• Spoon into dishes and eat immediately.
  

This is a wonderful summer treat, but it's really good any time of the year and a great substitute for ice cream.

Spanish Chorizo Chicken Chili

This is one of my very favorite freezer soups. I love it. It has a nice strong flavor and is quite hearty with all the meat. It's a perfect soup for colder months and pairs well with French bread. Rachael Ray really does have some great recipes.

Spanish Chorizo Chicken Chili

I always make a double batch and freeze it in quart bags. I have a couple adjustments:

• I use bite size chicken breast pieces instead of the ground chicken.
• Cook the chorizo in a separate pan rather than with the chicken as the recipe says. Chorizo has a great flavor, but it is seriously greasy. You want to drain the grease. Cook it in a separate frying pan while the chicken cooks, then mix together after draining.
• I leave out the sherry and most of the hot sauce.
• I use a jar of roasted red peppers instead of the piquillos.
• I use plain old cheddar on top instead of the Manchego. I don't use Spanish olives because I don't like the flavor.
• IMPORTANT: You can't substitute regular paprika for the smoked paprika. The smoked paprika makes this soup so enjoyable. I bought a large container at Sam's Club about a year ago and it's almost gone. I'm sad to report they don't carry it anymore. It's a hard spice to find. When you find it buy lots. I use it in tons of stuff--anything with a Mexican/Southwestern/Spanish influence. I love the smokey flavor.