Simple Chicken Pot Pie

3/4 lb chicken, cubed
Generous sprinkle of Montreal chicken seasoning
Sprinkle of garlic
2 cups frozen mixed vegetables
1 1/2 cups frozen cubed hash brown potatoes
1 can cream of mushroom soup

1/2 can milk

2 Tbsp sour cream with chives
Generous sprinkle of lemon pepper
1 refrigerator pie crust

Place cubed chicken in a baking pan and sprinkle with chicken seasoning and garlic. Bake approx 40 minutes, or until done. Cool and drain chicken, and be sure it is fully chopped. Mix soup, milk, sour cream & lemon pepper. Mix cooled chicken with frozen potatoes & veggies. Add mushroom sauce to frozen chicken mixture and stir well. Pour chicken mixture into a greased 8x8 baking pan. Top with pie crust. Put slits in crust in several places to allow for steam. Cover with foil and freeze.

To bake from frozen: Create a tent with the foil. Bake from frozen 1 1/2 hours at 375F. Remove foil and bake another 10-15 minutes until pie crust is baked. Can also defrost in refrigerator, but only bake for 1 hour, then brown. Serve with jello salad and crusty bread.

Pizza Joes

1 1/2 lbs hamburger
1/2 Tbsp dried onion
1 1/2 tsp italian spices
1 tsp garlic powder
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese
18 slices turkey pepperoni
buns

Brown hamburger with dried onion. Drain. Add italian spices, garlic powder, & spaghetti sauce. Simmer 20 minutes on medium low. Cool and put into quart sized freezer bags. Package up grated cheese and pepperoni. Freeze all.

To cook from frozen: Defrost in refrigerator over night. Simmer hamburger mixture for 5-10 minutes to warm. Add pepperoni. Add 1 small can of tomato sauce if it seems dry and simmer a few more minutes. Serve on buns with mozarella cheese on top.

Cheese Stuffed Hamburgers

1 1/2 lbs of lean hamburger meat
1/4 cup seasond bread crumbs
1/2 Tbsp dried onions
1 tsp dried garlic powder
1 Tbsp dried parsley
1 Tbsp spoon worcestershire sauce
1 1/2 tsp seasoned salt
1 tsp black pepper
Approx 1/2 cup shredded cheese

Stir with a spoon until just incorporated, try not to over mix, otherwise it can make the patties tough. Divide into 6 patties. Make an indent into each patty with your thumb and fill with 1-1/2 Tbsp of any kind of shredded cheese. I have tried it with blue cheese crubles, pepper jack, montery jack and chedder and they have all been tasty! Then fold patty in half, roll in a ball and reshape into a patty. Freeze. Store each patty in a square of aluminum foil.

To cook from frozen: Defrost in the refrigerator. Grill or fry hamburger patties to desired doneness. Serve on buns with slice tomatoes & pickles.

Teriyaki Chicken

Sauce:
1/2 cup Yoshida's Teriyaki sauce
1 Tbsp cider vinegar
1 1/2 Tbsp Sesame Oil
1 Tbsp tomato paste
1/2 tsp garlic
Black pepper

4 Chicken Breasts

Mix together sauce ingredients and pour over chicken in freezer bags. Freeze. To cook from frozen: Defrost overnight. Dump bag in baking pan with sauce. Bake in 350 oven for 40 minutes, until done. Serve with rice, steamed veggies, and eggrolls. Can also be cooked in the crockpot on low from frozen, approx. 9 hours.

Grilled Chicken Parmesan

4 chicken breasts
1 Tbsp olive oil
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella/parmesan cheese mixture (half of each)

Sprinkle chicken breasts with garlic powder & olive oil. Cook chicken on grill until it's about half done. Remove and cool. Sprinkle chicken with basil & black pepper. Freeze.

To cook from frozen: Defrost chicken over night. Dump chicken in a baking pan. Preheat oven to 350. Pour spaghetti sauce over chicken. Bake chicken for approx. 35-40 min. until done. Sprinkle chicken with cheese mixture and broil 3 minutes to melt/brown the cheese. Chicken & sauce can also be cooked in crockpot on low 7-9 hours. Serve over pasta.

Favorite Marinated Steaks for Grillin’ (OAMC)

Ingredients
1 tsp garlic powder
2 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
1 Tablespoon brown sugar
1-2 teaspoons Dijon mustard
2 Tablespoons soy sauce
2 Tablespoons vegetable oil
1/2 teaspoon black pepper (or to taste)

Mix all the marinade ingredients together in a bowl. Pour over steaks in quart bags. Freeze.

To cook from frozen: Defrost steaks overnight in the fridge. Before grilling, remove the steaks from the fridge and bring the steaks down to almost room temperature. Season steaks with salt & pepper. Grill for 6-12 minutes turning 3-4 times or to desired doneness.

Hawaiian Crockpot Steak

Ingredients:
3-6 tablespoons oil
1 1/2 lbs round steak
salt and pepper
1/3 cup brown sugar, packed
1/3 cup cider vinegar
¼ cup soy sauce
1/2 tsp garlic powder
1 tsp ground ginger
1/4 teaspoon dried red pepper
1 large onion, cut into about 1-inch pieces
1 (8 ounce) can pineapple tidbits, drained and reserve juice
3 tablespoons cornstarch
3 tablespoons cold water

Optional Ingredients:
3 cups baby carrots, cut in half
1 large green pepper, seeded and chopped

Heat oil in a skillet. Season the steak with salt and pepper then brown in hot oil on all sides.
Combine brown sugar, cider vinegar, soy sauce, red pepper, and garlic. Stir until brown sugar is completely dissolved; Pour into gallon size freezer bag. Place the browned meat and chopped onion in the bag and turn to coat. Freeze.

To cook from frozen: Defrost meat overnight in the fridge. Dump bag of steak into the crockpot. If using, add carrots to the slow cooker. Open can of pineapple, and pour just the juice into the crockpot over everything. Cover and cook on LOW setting for 6-8 hours or on HIGH heat for about 3-4 hours, or until the meat is tender. Increase the heat to HIGH. Dissolve the cornstarch and cold water in a small bowl. Add in the cornstarch mixture, pineapple tidbits and green pepper into the beef mixture in the slow cooker. Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened. Serve over cooked rice.

Taco Rice Skillet - OAMC

1 lb hamburger
½ tsp garlic powder
1 (8 ounce) can tomato sauce
3 Tbsp Taco Seasoning
½ cup chopped bell pepper
1 ½ cups water
1 (12 ounce) can red chili beans, drained
1 1/2 cups Minute Rice
1/4 cup salsa
1/2-1 cup shredded cheddar cheese (optional)
Sour cream & tortilla chips (optional)

In a large pan, brown the hamburger. Add in garlic, tomato sauce, bell pepper, and taco seasoning mix. Simmer covered for 2 minutes, stirring occasionally. Cool and freeze.

To cook from frozen: Defrost meat sauce overnight in the refrigerator. Dump meat sauce into a pan. Add in the water, salsa, and drained beans. Simmer covered for 5 minutes. Stir in rice, cover and remove from heat. Let stand covered 5 minutes, or until the rice is tender. Fluff with a fork. Top with cheese. Serve with sour cream and tortilla chips for scooping if desired

Italian Chicken Alfredo Crockpot

1 1/2 lbs boneless skinless chicken breasts
16 oz. noodles (cooked separately)
4 oz. can of mushrooms (drained)
¾ tsp dried basil
¾ tsp garlic powder
1 c. shredded mozzarella or 3/4 c. grated parmesan
1 jar alfredo sauce (approx. 12 oz.)

Mix alfredo sauce, mushrooms, & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.

To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain and add to crock pot. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted. Delicious served with steamed broccoli, fruit (if you're lazy like me it's just a wedge of cantaloupe or a snipped bunch of grapes! :-), and garlic bread.

Delicious Beef Enchilada Casserole (OAMC)

FILLING:
1 lb ground beef
1 ½ cup cottage cheese
15 oz can chili beans or red beans or black beans
1 (4 ounce) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

8 flour tortillas, torn into large pieces (7 inch)

SAUCE:
1 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon oil
3 8oz cans tomato sauce
1 (4 ounce) can chopped green chilies
1 Tbsp chili powder
1/2 teaspoon garlic powder

1 1/2 cups shredded cheddar cheese

DIRECTIONS
Brown ground beef, drain. Add next 6 ingredients, mix well. For Sauce: Sauté onion and green pepper in hot oil until tender. Add next 4 ingredients, mix well. Put 1/3 cup sauce down in 9x13 pan. Place a layer of tortilla pieces on top of sauce. Layer half of filling on top of tortillas. Repeat layers, ending with tortillas, more sauce, and topping the casserole with cheese. Freeze or bake immediately.

TO BAKE FROM FROZEN: Defrost over night in the fridge. Cover and bake 45 minutes. Remove cover and bake 10 more minutes to brown the top.

Crockpot Steak with Luscious Gravy - OAMC

1 ½ lbs Round Steak or Sirloin
Generous sprinkle of Montreal Steak Seasoning (I get it from Costco in a big bottle in the spice section)
1-2 Tbsp oil
1 1/2 Tbsp DRY ranch dressing from a packet (also at Costco in a big bottle)
1 Tbsp DRY Italian salad dressing from a packet
1 tsp italian seasoning
1 onion, sliced into rings
2/3 cup white flour
1 3/4 cup water
Sprinkle steaks with Montreal Steak seasoning. Brown in oil. Place cooled steaks in a Ziploc freezer bag. Add the onions, and sprinkle with ranch & Italian seasonings. Freeze.
To cook from frozen: Defrost steaks in the refrigerator overnight. Dump steaks, onions, and seasonings into crock pot. Sprinkle all with flour, and pour water over all. Give it a quick stir, but don't worry too much about dissolving all of the flour in - the lumps will cook out during the cooking process. Cook on low 6-8 hrs or high 5-6 hrs. Add more water if needed to thin gravy. Also great with baby carrots cooked in the crockpot. Serve steaks with the gravy over mashed potatoes or rice.

OAMC Mexican Chicken

Ingredients
2 lbs boneless skinless chicken breasts (fresh or frozen)
1 Tbsp onion flakes
1 tsp garlic powder
1 (16 ounce) jar salsa
1 1/2 Tbsp brown sugar
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated
Directions
Place the chicken in a freezer bag. Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
TO COOK FROM FROZEN: Defrost the chicken in the fridge. Lightly spray a 9x13 pan with cooking spray. Bake chicken in sauce at 400 degrees F for 45 minutes, uncovered. Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts. Delicious served with Spanish rice and a green salad.

Quiche in a Bag

Ingredients

1 cup diced ham
3/4 cup frozen chopped broccoli
1 cup cheese, shredded
1/4 cup onion, diced
1 cup milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1/2 cup whole wheat flour
2 teaspoons baking powder

Directions:
1 Combine meat, cheese, and onion, and place this mixture in a labeled 1-gallon freezer bag.
2 With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
3 Pour into the bag with the meat mixture.
4 Seal and freeze. Attach ¾ cup of frozen chopped broccoli to your bag.
5 To serve, thaw completely. Add broccoli to bag of egg mixture. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
6 Bake at 350º for 40-45 minutes, until lightly browned on top and well set in the center.
7 Cool about 5 minutes before serving.

Asian Pork Marinade for the Grill

1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 ½ lbs pork tenderloins, sliced 1 inch thick
1 tsp ground ginger
1 can sliced pineapple rings

Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.

To cook from frozen: Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. When pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top.

Italian Steak OAMC

Italian Steak OAMC

SERVES 4
Ingredients
1 1/2 lbs chuck steaks
Generous sprinkle of Montreal Steak Seasoning
2 tablespoons oil
Small can of sliced mushrooms, drained
1/2 cup onion, chopped
2 tablespoons green peppers, chopped
1/3 cup chili sauce
½ tsp garlic powder
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Directions: Sprinkle steaks with Montreal Steak Seasoning. Brown meat in hot oil; cool. Place cooled steaks in gallon sized ziplock bags. Sauté mushrooms, garlic, onion and green pepper until soft. Stir in remaining ingredients; simmer five minutes, then cool. Pour cooled ingredients over steaks in ziplock bags. Freeze.

To cook from frozen: Dump frozen ingredients into crockpot. Cook on low all day, 7-9 hours. If ingredients are defrosted, cook on high 2-3 hours or on low 4-6 hours. Serve over rice or pasta.

Creamy Potato Hamburger Casserole

Creamy Potato Hamburger Casserole (OAMC)

1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tsp seasoning salt or 1/2 teaspoon white salt (or to taste)
2 cups frozen peas & carrots
1 32 oz pkg. of frozen hash brown potatoes

SAUCE
2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup
1 small onion, chopped fine
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt black pepper (to taste)
2 cups grated cheddar cheese (or to taste)

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in Worcestershire sauce, garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is browned, set aside to cool.

For the sauce: In a medium bowl, mix together the undiluted soup with a small onion, milk, sour cream, parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

Mix sauce with frozen potatoes. Mix the frozen peas & carrots with the cooled ground beef (it is only important for the meat to be cooled if you are freezing the casserole, because then the peas & carrots won’t get cooked twice).

Into the bottom of a greased 13 x 9-inch baking dish or a large oval casserole dish, spoon the beef mixture. Spoon the creamy potato mixture over the top of the ground beef. Sprinkle with cheese. Cover with foil and either freeze or bake immediately.

Since this is a large casserole I strongly suggest you place the baking dish on a jelly-roll sheet in case of any spills.

To cook immediately, bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.

To cook from frozen: Bake covered with foil for 1 hour & 45 minutes at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender. Baking times may vary due to how frozen your casserole is, and how hot your oven actually is.

Marvelous Mini Meatloaves

A perfect addition to your OAMC collection because you can start with the base recipe and then make 1 or all of the variations so that you don't feel like you are eating the same thing for every dinner. This recipe is great for singles too because the mini loaves are individual servings and you can take out as many or as few as you need. Makes 12 mini loaves

Ingredients

Base Recipe
1 1/2 lbs ground beef
1 (120 g) package Stove Top stuffing mix or dry bread cubes
1 tsp onion powder
1 cup water

For the Italian version
1 teaspoon Italian seasoning
1/2 cup pasta sauce
1/2 cup mozzarella cheese, shredded

For the Fiesta version
2 teaspoons chili powder
1/2 cup salsa
1/2 cup Monterey jack cheese, shredded

For the Mediterranean version
1 teaspoon dried oregano
1/2 cup roasted red pepper
1/2 cup feta cheese, crumbled

For the BBQ version
1 teaspoon garlic powder
1/2 cup barbecue sauce
1/2 cup cheddar cheese

Directions
Pour water over stuffing mix or bread cubes and allow bread to soften. Mix in meat and seasonings (choose one: Italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended. Press evenly into 12 greased muffin tins. Make a small indentation in the middle of each loaf with the back of a spoon. Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.).

Freeze in muffin tins. Pop individual frozen loaves out of muffin tin and put into freezer bags To bake from frozen: Place frozen meatloaves on a baking sheet with foil underneath for easy clean up. Bake meatloaves for 30 minutes, or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 more minutes or until cheese is melted.

Broccoli Beef Stir Fry

1 lb boneless round steak or stew beef, cut into bite sized pieces
3 tablespoons cornstarch, divided
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1 Tbsp onion flakes
1 lb frozen broccoli florets
1/3 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil

In a bowl, combine 2 tablespoons cornstarch, dried onion, ground ginger, and garlic powder until smooth. Add beef and toss. Put into freezer bag. Put frozen broccoli into separate freezer bag. In a third freezer bag, combine soy sauce, brown sugar, vinegar, remaining cornstarch, and water until smooth. Freeze everything.

To Cook From Frozen: Defrost everything overnight in the refrigerator the day before you make the stir fry. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Add broccoli to pan and stir fry for another 2-4 minutes, until broccoli reaches desired doneness. (can add sliced, sweet red peppers and/or shredded carrots at this point if desired for color or flavor) Pour contents of sauce bag into pan. Cook and stir for 2 minutes, until sauce thickens sufficiently. Serve over hot cooked rice.

-Terri Bateman

Taco Soup

Taco Soup

1 lb hamburger
1/2 onion, diced
1/2 packet of taco seasoning
1 tsp dried cilantro
1 tsp cumin
2 16 oz cans of diced tomatoes
1 can tomato soup
1 can of water
1 8 oz can of tomato sauce
16 oz can corn
16 oz can black beans
16 oz can red beans or chile beans
1 cup mild salsa

Brown hamburger with onion. Drain. Add all of the rest of the ingredients except for the salsa. Simmer 20-30 minutes. Add the salsa a few minutes before serving. Top with sour cream or shredded cheese & crushed tortilla chips. Makes 6-8 servings.

To eat from frozen: Thaw in refrigerator overnight. Reheat on the stove. Top with sour cream or shredded cheese & crushed tortilla chips.

Pizza Pasta Casserole

Pizza Pasta Casserole (OAMC)
By Terri Bateman
SERVES 20

Ingredients
2 lbs ground beef
1 large onion, chopped
3/4 tsp garlic powder
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini or other shaped pasta, cooked and drained
16 oz cottage cheese
4 cups shredded mozzarella cheese, divided
8 ounces sliced pepperoni

Directions
1 Brown ground beef, onion, garlic and seasoning in oil.
2 Drain.
3 Stir in pasta & spaghetti sauce & 2 cups of the mozzarella cheese.
4 Layer mixture with cottage cheese in 2 greased 9x13x2 inch baking pans or 4 square pans.
5 Sprinkle with the remaining mozzarella.
6 Top with pepperoni.
7 Cover and freeze up to 3 months.
8 To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
9 To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.