Make Now, Bake Later

Here is some excellent information ( I found this in my local hometown paper some time ago) recipes for freezer cooking.  The great thing about freezer cooking is..... some night when you do not feel like putting forth the effort of dinner.....you go out to your freezer and pull out one of these casseroles.  Just remember to use your coupons and stack your coupons so you are not paying full price for your ingredients.  See how frugal you are? 
Have a Fabulous & Frugal Day!!!!

The refrigerator and freezer are wonderful kitchen tools if you use them to your advantage. Go-to dishes have never been easier, thanks to the classic preservation methods of refrigeration and freezing. With one stop at the grocery store you can have all the ingredients you need to create a variety of wholesome meals in a snap.


Know the storage basics. Heavy-duty freezer bags are perfect for keeping sauces, marinades and soups for up to one month, whereas glass containers can provide simple portion control for already assembled dishes. Well-wrapped, double-sealed meals will be less likely to get freezer burn and can be stored for up to two to three months. Make sure to clearly label and date your freezer meals for easy reference.

Thaw with care. There are several ways to thaw out your freezer meals, but only a couple of safe ones. You can place smaller containers in the refrigerator in the morning, and then pop them in the oven in the evening. If you are in a hurry, do a quick thaw by immersing the container in cold water or defrosting it on a low setting in the microwave.

Go Fifty-Fifty. Serve half to your family now, half later. This Fiesta Chicken, Rice and Bean Casserole made with the classic Mexican flavors of jalapeño, cumin, corn and black beans can be enjoyed more than once. The addition of instant chicken bouillon granules and evaporated milk give it an especially savory and creamy flavor.

Beef Penne Pasta Casserole
Ingredients:

1 pound dried penne pasta, prepared according to package directions

8 ounces lean ground beef

1 small onion, chopped

2 cups water

2 cans (6 ounces each) Italian tomato paste

1/3 cup red wine or water

1 tablespoon MAGGI Instant Beef Flavor Bouillon (Seriously just use any bouillon We know better than to brand loyal~ use those coupons)

2 cups (8 ounces) shredded Monterrey Jack cheese

Directions:
Preheat oven to 350° F.

Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.

Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt to taste.

For freeze ahead:

Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt to taste.



Fiesta Chicken, Rice and Bean Casserole
Ingredients:

2 cups water

2 teaspoons Maggi Instant Chicken Flavor Bouillon

¾ cup long-grain white rice

2 tablespoons butter

1 cup finely chopped onion

1 bell pepper, any color, chopped

1 jalapeño, seeded and chopped

1 to 2 teaspoons ground cumin

2 large cloves garlic, finely chopped

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

2 large eggs, lightly beaten

3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)

2 cups (8 ounces) shredded Monterrey Jack cheese with jalapeños

1 can (15 ounces) black beans, rinsed well and drained

1 ½ cups frozen, thawed corn, drained

2 tablespoons chopped fresh cilantro (optional)

Directions:
Preheat oven to 350°F. Lightly grease 13 x 9-inch or 3-quart casserole dish.

Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).

Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.

Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.

Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.

For freeze ahead:
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.



Ravioli Lasagna
Ingredients:

1 package (20 ounces) refrigerated family size four cheese Ravioli, prepared according to package directions

1 container (15 ounces )reduced-fat ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 large eggs, lightly beaten

1/3 cup fat free milk

2 containers (15 ounces each) refrigerated marinara sauce

1/4 cup (.75 ounce) refrigerated freshly shredded Parmesan cheese

Directions:
Preheat oven to 350° F. Grease two 8 x 4-inch loaf dishes.

Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then over wrap with foil. Label and freeze for up to 2 months.

Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

To bake frozen Lasagna: Place dish in refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.

Crock Pot Chicken Enchilada Casserole

I have been using my crock pot all winter...  and will continue using it through out spring.  This is a fabulous and easy recipe. 
Have a Fabulous & Frugal Day!!!

Slow Cooker Green Chile-Chicken Enchilada Casserole


Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Prep Time
15 Minutes

Total Time
6:20 Hrs:Mins

Makes 6 servings

2 cans (4.5 oz each) Old El Paso® chopped green chiles

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4 cup mayonnaise or salad dressing

12 corn tortillas (6 inch), cut into 3/4-inch strips

3 cups shredded cooked chicken

1 can (15 oz) Progresso® black beans, drained, rinsed

2 cups shredded Mexican cheese blend (8 oz)

2 large tomatoes, chopped (about 2 cups)

2 cups chopped lettuce

1/2 cup sour cream

1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2.Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3.Cover; cook on Low heat setting 6 to 7 hours.

4.Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Makes 6 servings Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Tips

Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.

Red enchilada sauce can be used. It will give a pink tint to the finished recipe.