Disneyland Chicken and Sausage Gumbo

We recently got back from a family vacation to Southern California. It was amazing. We had great times with extended family, beach times, and of course Disneyland times. When I was little I lived close enough to Disneyland to see the fireworks at night. Great childhood memories. So I absolutely love Disneyland and think it really is the happiest place on earth - at least to me - and also one of the best places to eat on earth. Oh Disneyland eats!! One of my very favorite things to eat is gumbo in New Orleans Square. There are a few different places to get gumbo and on this last trip we fulfilled one of my childhood dreams and ate at the Blue Bayou - the restaurant inside Pirates of the Caribbean - and got gumbo. Heavenly gumbo. I don't know what it is, but that gumbo was so good that as soon as we were leaving I wrote a note to myself on my phone to try and recreate it as soon as we got home. 

So here it is. I looked all over the internet for a good copy cat recipe and in the end put together a couple of recipes and adapted them to make it as much like Disneyland gumbo as possible. I think it really turned out. My whole family loved it and oohed and aahed over how much it tasted like the gumbo we all had at the Blue Bayou. Well here is the recipe and I hope you love it as much as I do. BTW, this makes a big pot of gumbo. Enough for my family of 6 to freeze half for another dinner. If you have a smaller family or do not have a big stock pot to make it in, cut it in half. And don't let making the dark roux scare you, it is what makes this recipe authentic, thick, and flavorful.

Disneyland Chicken and Sausage Gumbo (Copy Cat Recipe)

Dark Roux:

3/4 cup butter

3/4 cup flour

10 cups chicken stock

Other Ingredients:

3 tablespoons canola oil

2 large yellow onions, chopped

12 oz package frozen okra (find in frozen section of most grocery stores)

1 complete bunch of celery, including leaves in center, chopped

10 oz package frozen chopped green peppers

5 cloves garlic, minced

2 tablespoons butter

1 lb andouille sausage (I used Johnsonville), cut into quarters lengthwise, then sliced

5-6 cups cooked chicken, cut into large cubes (I used rotisserie chicken)

6 oz can tomato paste

28 oz can petite diced tomatoes

28 oz can regular diced tomatoes

1 1/2 tablespoons Cajun seasoning

1 tablespoon Creole seasoning

1/2 tablespoon chili powder

1 teaspoon Gumbo File seasoning (I found this near the seafood counter - it's used in crab boils as well as gumbo)

2 teaspoons salt

1 teaspoon dried parsley

1/2 cup Ultra Gel (I used this to thicken it up even more, but you don't have to use this)

For Serving:

1 package Zataran's Dirty Rice mix, prepared with just water and oil (not ground beef)

Directions:

Lets start out by making the roux. Now don't be afraid, but we are going to let this roux get pretty dark. In a large saucepan melt the butter. Add the flour and whisk. Cook on medium high heat, whisking, until the mixture begins to brown. Continue cooking and whisking until the roux becomes the color of dark caramel - you want it to look somewhere between dark caramel and chocolate. Once the roux is done add the 10 cups of chicken stock and whisk well until combined. Remove from heat and set aside.

In a large stock pot add about 2 tablespoons of canola oil. Add the onions and saute until onions are soft. Add frozen okra and cook until okra begins to break down and is soft. Add celery, frozen green peppers, and garlic and cook until all the vegetables are soft. You may need to add another tablespoon of oil to keep the vegetables from sticking to the bottom of the pot. Once tender add the roux/chicken stock mixture to the stock pot with vegetables. Bring to a boil, then turn down the heat and simmer while you do the next step.

In a skillet (or you could clean out the saucepan you used for the roux) melt 2 tablespoons of butter. Add your sliced andouille sausage and cook until just browned. Add to the stock pot. 

Add chicken, tomato paste, diced tomatoes, and all of the seasonings to the stock pot. Bring to a boil. Add the Ultra Gel if you are using it (if not leave it out and it will be fine). Turn down the heat and let the soup simmer for about 30 minutes. You need to babysit the gumbo and stir it around to make sure nothing is sticking to the bottom. When ready to serve, place soup in a bowl and top with about 1/4 cup prepared dirty rice. Enjoy!

Here's a picture of the heavenly gumbo I was trying to recreate. This is from the Royal Street Veranda counter service restaurant in a little corner of New Orleans Square (it has a big banner that says "Try Our Gumbo"). I might just get some sourdough bread bowls from Panera next time I make this gumbo to serve it like this. Doesn't it look good?! 

At the Blue Bayou it's served as an appetizer in a bowl with rice on top like this:

And yes we did try the non-alcoholic mint juleps as well, but most of my kids thought it tasted like cough syrup and went for lemonade instead. If you ever get the chance, eating at the Blue Bayou is a neat experience. No matter what though, if you go to Disneyland try some gumbo from somewhere!

Cinnamon Chip Oatmeal Raisin Chewies

So this cookie is kind of a combination of oatmeal cookie and regular chocolate chip like cookie (with cinnamon chips instead). The oatmeal gives it a nice chew, but they aren't totally oatmealy, if you know what I mean. Anywho, these cookies are just delicious actually. The raisin/cinnamon chip combination is so yummy. If you can't find cinnamon chips (they usually have them during the holidays and I stock up on them and put a few bags in the freezer) you can substitute butterscotch chips. This recipe makes a lot of cookies, at least 3 dozen, so it's a great idea to bake half the dough and save the other half by freezing portioned out dough balls and putting them in the freezer. The cooking time for frozen dough is just a couple minutes more.

Cinnamon Chip Oatmeal Raisin Chewies

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla
3 cups flour (plus 2 tablespoons for high altitude)
1 cup quick cooking oats
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup cinnamon chips
1/2 - 1 cup raisins (just depends on how you feel about raisins :))

Preheat oven to 350.

Cream butter and sugars until light and fluffy. Add eggs and vanilla and beat well. In a separate bowl combine flour, oats, kosher salt, and baking soda. Add dry mixture to wet mixture and mix well. Stir in cinnamon chips and raisins. Scoop dough onto cookie sheets, leaving at least 2 inches between cookies. Bake for about 8 minutes or until just lightly golden on edges. Remove from oven and allow to cool on cookie sheets for a few minutes before transfering to racks to cool.

My Very Favorite Wheat Bread

I have a new favorite bread recipe. I just love this bread!! It rises so well (a bonus at the high elevation I live at) and it is soft and delicious. This recipe uses half whole wheat and half white bread flour, but I find that is the right combination for my family to really love it. Of course you can adjust the ratio of whole wheat to white bread flour to find out what is right for you and your family. Honestly, my family can't get enough of this bread and whenever I make it I have to freeze 2 of the loaves or they would all be gone the first day. There is nothing better than this bread fresh out of the oven with butter and jam. Oh so good. A great bonus is that this is a great food storage recipe as all the ingredients have long shelf lives. I bet this dough would make great rolls too, I just haven't tried that yet. I got the original recipe from Favorite Family Recipes and modified it to my tastes.

My Very Favorite Wheat Bread
-makes 3 loaves

3 cups really warm water
1 1/2 heaping tablespoons yeast (I use SAF)
1/4 cup shortening
1/4 cup honey
1 tablespoon salt
3 cups whole wheat flour (I used white whole wheat flour)
2 tablespoons dough enhancer
3-4 cups white bread flour


In a heavy duty stand mixer, fitted with dough hook attachment, (I have a Bosch) combine the warm water and yeast and let stand until frothy. Add shortening, honey, salt, 3 cups whole wheat flour, and dough enhancer. Mix until combined. Add white bread flour a cup at a time until dough pulls away from the sides of the bowl, for me I used just shy of 4 cups of white bread flour. Knead with dough hook on high speed for 5 minutes.

Place dough into large greased bowl and cover with non-stick sprayed plastic wrap. Allow to rise for about 40 minutes or until it has doubled in size.

Punch down dough and turn out onto a greased or floured surface (I often use non-stick spray rather than flour to roll out doughs). Knead a couple of times and then divide into 3 equal pieces. Form each piece into a loaf and place in a greased bread pan. Cover with non-stick sprayed plastic wrap. Allow to rise in pans for about 25 minutes or until the dough has doubled and reaches a little over the tops of the pans, be sure not to let them over raise.

Bake in 350 degree oven for 23-25 minutes or until the loaves are golden on top and bottom. Remove from oven and allow to cool in pans for 10 minutes. Brush loaves with butter at this point if you desire. Turn out onto racks to cool at least for another 10 minutes to make slicing easier.

Slow Cooker Olive Garden Meat Sauce

Wow, I make a lot of Olive Garden copy-cat recipes. I guess it's cause we just love Olive Garden! I was so happy when I found this recipe on Pinterest (I modified it slightly) because it tastes so much like the meat sauce you get at Olive Garden. I get spaghetti and meat sauce all the time there (it's either that or ravioli di portobello - yum!). This recipe is also super easy because the slow cooker does all the slow simmering work to make it amazing. I served it with Caesar salad and homemade Italian bread and it was such a yummy, family pleasing meal. Oh, and another great part of this recipe is that it made enough to freeze half for another dinner.

Slow Cooker Olive Garden Meat Sauce

1 lb ground beef
1 lb bulk Italian sausage
dash red pepper flakes
1 onion, chopped (or 1 cup frozen chopped onions)
3 cloves garlic, minced
28 oz can crushed tomatoes (I like to use Hunts brand)
28 oz can tomato sauce (I like to use Hunts brand)
6 oz can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground thyme
1 tablespoon sugar
1 tablespoon balsamic vinegar

In a large skillet brown ground beef and Italian sausage, breaking up with a spatula as it cooks. Add a dash or two of red pepper flakes to taste. Add onions and cook until onions are tender. Add garlic and cook for 1 minute. Pour this meat mixture into your slow cooker. Add remaining ingredients: crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, thyme, sugar, and balsamic vinegar. Stir well to combine. Cover and cook on low for 6-7 hours. Serve over spaghetti or other pasta with grated Parmesan on individual servings.

Hamburger Gravy and Mashed Potatoes

My family loves mashed potatoes and gravy. Who doesn't, right? So I thought I'd try making a hamburger gravy to make it a main dish instead of a side dish. I know that this is a rather classic American dish, but I must admit I'd never tried it before and it is just so yummy! It's also really simple to make. Comfort food at it's best. You may have your own family recipe for this one, but this is the one I came up with to suit my family's tastes. Everyone loved this dinner and this recipe made enough gravy to freeze half of it for another dinner. Bonus! Feel free to cut it in half if you have a smaller family.

Hamburger Gravy and Mashed Potatoes

Gravy:
1 lb ground beef
2 teaspoons Montreal Steak Seasoning
4 cups water
5 teaspoons beef bouillon, granules
2 packets brown gravy mix
6 tablespoons cornstarch
4 cups beef stock

Mashed Potatoes:
5-6 pounds russet potatoes
1 stick butter, softened
1/2-1 cup cream or milk
salt and pepper to taste

Peel and chop up the potatoes, add them to a pot and cover them with water by about 1 inch. Bring to a boil and boil for 20-25 minutes or until potatoes are very soft. Drain in a colander and transfer drained potatoes to a stand mixer. Add the softened stick of butter, and some of the cream or milk. Whip with whisk attachment, adding milk to make a nice fluffy consistency. Add salt and pepper to taste.

Meanwhile, brown ground beef in a pot, breaking up with a spoon or spatula as it cooks. Add 2 teaspoon of Montreal Steak seasoning as it cooks (or if you don't have that you can use salt, pepper, and garlic powder). Meanwhile in a mixing bowl whisk together: 4 cups cold water, beef bouillon granules, 2 packets of brown gravy mix, and 6 tablespoons of cornstarch. Once the beef is browned add the water/brown gravy mixture in the mixing bowl to the pot. Add the 4 cups of beef stock. Bring to a boil, stirring, and let boil until gravy is thickened. Turn down heat and simmer, stirring for about 5 minutes. Serve over mashed potatoes.

Creamy Chicken Noodle Casserole (Freezer Meal)

This is a lovely chicken casserole freezer meal. It's creamy with a nice crunchy top. It actually tastes a bit like chicken pot pie. It makes 2, 9x13 pans so you can either freeze them both or cook one the night you make them and freeze the second for another day. It's definitely a family pleasing meal and I'm so glad to have another good chicken freezer meal recipe. This can also be made with leftover cubed turkey.

Creamy Chicken Noodle Casserole (Freezer Meal)

8 oz package wide egg noodles
4 cups cooked and cubed chicken (or turkey)
16 oz package frozen peas and carrots
2 cups milk
2 cans cream of celery soup
2 cans cream of chicken soup
1 cup chopped onion
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided (freeze separately with meal)
2 sleeves Ritz crackers, crushed, divided (freeze separately with meal)
1/2 cup or 1 stick butter, divided (freeze separately with meal)

Assembly Directions:
Cook noodles according to package directions. Drain and set aside.

Meanwhile in a very large bowl, combine chicken, frozen peas and carrots, milk, soups, chopped onion, melted butter, salt, and pepper. Add cooked and drained noodles and stir until combines. Transfer mixture into 2, 9x13 baking pans (disposable foil pans work great). Cover with plastic wrap and then foil. Freeze each meal with: a bag with 1 cup shredded cheddar, a bag with 1 sleeve crushed Ritz crackers, and a bag with 1/4 cup or half a stick of butter - these will all be used at time of cooking.

Thawing and Heating Directions:
Thaw casserole for about 2 days in refrigerator. Remove foil and plastic wrap from casserole. Cover top of casserole with 1 cup shredded cheddar. In a small bowl microwave 1/4 cup butter, add crushed Ritz crackers and mix. Spread cracker crumbs mixture over the shredded cheese. Bake at 375 degrees for 30 minutes or until hot and bubbly.

Apricot Chicken (4 Easy Ways to Make it)

This is another recipe that I can't believe hasn't made it on the blog before. We love this recipe and have it a lot. I guess I just never remembered to get a picture before. The chicken ends up having almost a barbecue chicken flavor - sweet and savory at the same time. You can make this recipe 3 different ways, the way I made it this time is the stove-top method (the fastest way to make it), but the crockpot and oven methods are great too. Yummy, easy recipe. Oh and I also included the freezer meal instruction below - this is an amazingly simple freezer meal to throw together.

Apricot Chicken

4 boneless skinless chicken breasts or 4 cups cubed cooked chicken
8 oz bottle Russian salad dressing
1 cup apricot jam
1 envelope onion soup mix

Stove-top Method: 
In a large saucepan combine Russian dressing, jam, and onion soup mix. Stir and bring to just a boil. Add 4 cups cubed or shredded cooked chicken (the meat from a rotisserie chicken works great here!) and stir until heated through. Serve over rice.

Crockpot Method:
Place 4 boneless, skinless chicken breasts (fresh or frozen) in crockpot. In a separate bowl combine Russian dressing, jam, and onion soup mix; pour this mixture over chicken and cook for about 6 hours on low. Break up chicken with a spatula and serve over rice.

Oven Method:
Preheat oven to 350 degrees. Place chicken breasts in a 9x13 baking dish. In a separate bowl combine Russian dressing, jam, and onion soup mix. Pour over chicken. Bake for 45 min - 1 hour (until chicken is cooked through). Serve over rice.

Freezer Meal Method:
Assembly: In a bowl combine Russian dressing, jam, and onion soup mix. Add 4 cups cooked chicken pieces. Pour into a gallon size ziplock, label with cooking instructions, and freeze flat.

Cooking Instructions: Thaw in the refrigerator overnight. Pour into a saucepan and bring to a boil. Serve over rice.

Beefy Macaroni

This is a very beefy pasta casserole, which made it a kid and husband pleasing meal. I think the kids loved the smothered in cheese aspect and my husband loved the beefiness. The sauce is slow simmered before you make the casserole, so you need to start this casserole about 2 hours before you want to have dinner. I think this would be a great freezer meal as well (instructions below). The recipe is from What's Cooking Chicago. I served it with broccoli and super cheesy garlic bread (another family favorite).

Beefy Macaroni

1 large onion, diced
1 tablespoon canola oil
salt
2 lbs lean ground beef
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon sugar
8 oz tomato sauce
28 oz can whole tomatoes (next time I might try diced)
1/2 - 1 cup fresh grape tomatoes, halved (optional, but I like this for texture)
1 lb box elbow macaroni or rotini (any short pasta will work)
1 cup grated cheddar
1 cup grated mozzarella

In a large stockpot saute onion in oil until onion softens. Add a big pinch of salt as onions cook. Add ground beef and cook until browned, breaking up as it cooks. Add pepper, oregano, basil, garlic powder, and sugar. Add in tomato sauce, whole tomatoes, and halved grape tomatoes. Bring to a  boil, reduce heat, and simmer uncovered for 1 hour, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain, rinse, and drain again. Set aside.

Stir pasta into simmered sauce. Taste and adjust seasonings, adding more salt and pepper if needed. Spread pasta mixture into a non-stick sprayed 9.5x13.5 baking dish (the size just larger than 9x13). Cover with foil and bake at 400 degrees for 35 minutes. Remove foil and sprinkle with cheddar and mozzarella. Bake for an additional 5 minutes. Remove from oven and let rest for 10 minutes before serving.

*Freezer Meal Instructions: After combining pasta with simmered sauce, pour into a non-stick sprayed foil pan. Cover, label with heating instructions, and freeze. When ready to reheat, thaw completely in fridge for about 2 days. Bake covered with foil for 1 hour or until hot and bubbly. Top with cheeses and bake an additional 5 minutes.

Poppy Seed Chicken (Freezer Meal)

I'm reposting this recipe because I modified it slightly to bake it right away and used pre-cooked chicken (I like using cubed rotisserie chicken for casseroles - I think it's more flavorful and moist). The recipe is from my friend Laurel and it is delicious. I think it tastes like the casserole version of my Creamy Chicken and Wild Rice Soup. Thanks for the great recipe Laurel!

Poppy Seed Chicken (Freezer Meal)

3-4 cups cooked and cubed chicken or turkey
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
1, 6 oz pkg Uncle Ben's Long Grain and Wild Rice Mix
1/4 teaspoon dried thyme
salt and pepper
1/2 cup chicken broth
1 sleeve Ritz crackers, crushed
1 1/2 tablespoons poppy seeds
1/4 cup butter

To Bake Right Away:
Prepare rice mix according to package directions.

In a large bowl mix: chicken, soups, sour cream, prepared rice, thyme, salt and pepper to taste and chicken broth. Pour into a greased 9x13 baking dish.

Mix together the crushed crackers and poppy seeds. Melt butter and add to the crumbs mixing well with a fork. Sprinkle on top of chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.

Freezer Meal Instructions:
Prepare rice mix according to package directions and set aside.

In a large bowl mix: chicken, cream of celery soup, cream of chicken soup, sour cream, prepared rice, and 1/2 cup chicken broth. Pour into a labeled 1 gallon freezer bag, freeze flat.

Mix together the crushed crackers and poppy seeds and pour into a quart size freezer bag, taping to the chicken mixture bag. Also freeze the half sick of butter and store in freezer with the other bags.

Heating Instructions:
Thaw chicken mixture. Pour into a non-stick sprayed 9x13 pan. Melt the butter. Mix the crushed cracker mixture with the melted butter and sprinkle on top of the chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.

Chicken Enchilada Soup (Freezer Meal and Crockpot Meal)

I made 6 batches of this soup recipe for my freezer meal swap this month. I really like this soup - kind of like taco soup, but more enchilada-y. As far as freezer meals go this one is very easy to put together. My kids love all the toppings that you can put on it; guac, sour cream, cheese, chips, etc.

Chicken Enchilada Soup

3-4 cups cooked, cubed chicken
1/2 cup chopped onion
15 oz can crushed tomatoes
10 oz can red enchilada sauce
4 oz can chopped green chiles
14 oz can chicken broth
14.5 oz can corn, undrained
1 teaspoon cumin
1 teaspoon chili powder
1/2 tablespoon dried cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed bay leaves

Possible toppings: shredded cheese, tortilla chips, sour cream, guacamole, sliced olives, etc.

Freezer Meal Assembly:
Place chicken into a quart size freezer bag and freeze. In a bowl combine: chopped onion, crushed tomatoes, enchilada sauce, green chiles, chicken broth, corn, cumin, chili powder, dried cilantro, salt, pepper, and crushed bay leaves. Pour into a gallon size freezer bag and seal. Double bag in another freezer bag and freeze flat.

Heating Instructions:
Crockpot: Thaw chicken and soup bags. Pour both into crockpot and cook on high for 4 hours. Serve with toppings of choice.

Stove Top: Thaw chicken and soup bags. Pour into a pot and bring to a boil. Reduce heat and simmer for about 20 minutes. Serve with toppings of choice.

Melanie's Chili (Freezer Meal)

Here's another fun freezer meal. This one is from Melanie in my freezer meal swap and it is a really nice traditional chili with just a little sweetness. I served it over baked potatoes with shredded cheese and everyone loved it.

Melanie's Chili

12 oz ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1, 14.5 oz can Italian stewed tomatoes
2, 15 oz cans pork and beans (pork removed, but do not drain)
1, 8 oz can tomato sauce
3 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon pepper

In a large saucepan cook ground beef, onion, bell pepper, and garlic until meat is browned and onion is tender. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

Freezer Meal Instuctions:
Cook as directed above. Cool to room temperature and freeze. Defrost and heat.

Crockpot Instuctions:
Cook meat, onions, etc. as directed above. Place cooked meat mixture and other ingredients in crockpot and cook on low 8-10 hours or on high for 4-5 hours.

Stuffed Green Peppers (Freezer Meal)

This is another great freezer meal from my freezer meal swap (this one is from M.). We had these tonight and everyone ate them without complaint (okay my kids didn't eat the green pepper part, but they loved the filling). Very very good freezer meal!

Stuffed Green Peppers (freezer meal)

2-3 large green peppers (1/2 a pepper for each person)
3/4 lb ground beef
1/3 cup chopped onion
1, 14 oz can chopped Italian tomatoes
1/2 cup water
1/3 cup uncooked rice
1 tablespoon worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 - 1 cup shredded cheddar cheese

Cut peppers in half lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Invert onto paper towels to drain well.

In a large skillet cook meat and onions till meat is browned and onion is tender. Drain fat. Stir in undrained tomatoes, water, uncooked rice, worcestershire sauce, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce heat. Simmer, covered for 15-18 minutes or till heated through. Stir in 1/4 cup cheese.

Fill pepper halves with meat mixture. Place in a foil pan and cover with plastic wrap then foil, label with cooking instructions and freeze. Freeze about 1/2 cup cheddar cheese in a ziplock and freeze along with the peppers.

Cooking Instructions:
Thaw in fridge. Bake at 375 degrees, loosely covered with foil, for about 30 minutes or until peppers are hot all the way through (test the middle of the peppers). Uncover, sprinkle each filled pepper with cheese and heat an additional 10 minutes, or until cheese is melted.

Southwestern Lasagna (Freezer Meal)

This freezer meal was from S. in my freezer meal swap and my whole family loved it! It is a great alternative to enchiladas and reheated beautifully. I will definitely make this one again.

Southwestern Lasagna

8 small flour tortillas
3-4 chicken breasts, cooked and shredded
1/2 sweet onion, chopped
1 can Rotel tomatoes with green chilies
1 small can diced green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1 cup corn
1 can black beans, drained and rinsed
juice from 1/2 lime
1/4 cup water, as needed
chopped cilantro, to taste for garnish
3 cups monterrey jack cheese, grated

Combine cooked chicken, onions, Rotel tomatoes, green chilies, and spices in a pan and saute. Let simmer until just boiling. Then add corn, black beans, and water if necessary to make a slightly soupy consistency.

Lightly grease a 9x13 foil baking dish. Layer 2-3 tortillas on the bottom, cutting one in half if necessary to almost cover the bottom of the pan. Scoop 1/2 chicken mixture on top of tortillas then with half of the cheese. Repeat (tortillas, chicken mixture, and cheese). Then with a pizza cutter slice 2 tortillas into triangles, place on top of casserole and garnish with fresh cilantro. Cover with plastic wrap then foil, label with cooking instructions and freeze.

Cooking Instructions:
Thaw in fridge. Preheat oven to 350 and bake for 20 minutes covered loosely with foil. Uncover and bake 20-30 minutes more.

Hamsters (aka Chicken Pockets)

I know that it's kinda sick to call these chicken pockets Hamsters, but I just can't help myself! I heard them called that once and it just stuck! I got these lovely hamsters and this recipe for them from J. in my freezer meal swap. This meal is a family favorite.

Hamsters (aka Chicken Pockets)
-It's a freezer meal too!

2 cups cooked and diced chicken
8 oz cream cheese, softened
2 tablespoons melted butter
1/4 cup finely chopped pecans (or walnuts)
2 tablespoons finely sliced green onions
salt and pepper
2 tubes refrigerated crescent roll dough
1/4 cup butter, melted
Italian bread crumbs

Mix together chicken, cream cheese, melted butter, pecans, green onions, and salt and pepper to taste. Place a scoop (about 2 teaspoons) of this mixture onto a separated triangle of crescent roll dough. Wrap dough around the filling and seal the seams. Dip each roll in melted butter and then in coat in bread crumbs. Cook at 350 degrees for 15 minutes or until browned. Serve with chicken gravy or cream of chicken soup as a sauce over the hamsters.

To Freeze:
Place cooked chicken pockets onto a baking sheet sprayed with non-stick spray and freeze. Once frozen transfer to a ziplock bag and label with cooking instructions; freeze.

Cooking Instructions:
Thaw chicken pockets completely in fridge. Place on cookie sheets and bake at 350 degrees until heated through. Serve with chicken gravy or cream of chicken soup as a sauce over the chicken pockets.

Pioneer Woman's BBQ Meatballs (Freezer Meal)

I turned Pioneer Woman's BBQ Meatballs (or I think they're called Comfort Meatballs in her cookbook) into a freezer meal with great results. I did add an egg to help me pull them together a little easier (in bulk they were just too sticky when raw to deal with). I love these meatballs! Seriously tasty and as a freezer meal they are just as tender and tasty when cooked from frozen. When I made these for my freezer meal swap last month I included a bag of OreIda Steam and Mash Red Potatoes because mashed potatoes are the perfect side to these meatballs.

Pioneer Woman's BBQ Meatballs (Freezer Meal)

Meatballs:
1 1/2 lbs ground beef
3/4 cup quick oats
3/4 cup milk
1 egg
3 tablespoons finely chopped onions
1 1/2 teaspoons salt
ground black pepper (as much as desired)
1/2 cup flour
1/3 cup canola oil

BBQ Sauce:
1 cup ketchup
2 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons worcestershire sauce
1/4 cup finely chopped onions
1/8 teaspoon cayenne pepper

Meatballs Assembly:
In a large bowl combine beef, oats, milk, egg, 3 tablespoons finely chopped onions, salt, and ground black pepper. Mix with hands until well combined. Roll into medium-small balls (I used a medium cookie scoop to keep the meatballs of uniform size) and place on a cookie sheet that has been sprayed with non-stick spray. Place cookie sheet with meatballs in the freezer for 10 minutes. Remove from freezer and immediately dredge meatballs in flour and place back on cookie sheet.

In a large skillet heat 1/3 cup oil or enough to coat the bottom of your skillet. Brown the meatballs in batches in the hot oil, making sure to brown all sides of the meatballs. Place browned meatballs onto a cookie sheet. You do not need to cook the meatballs through, just brown them on all sides. Place cookie sheet of meatballs in the freezer until meatballs are frozen solid. Transfer meatballs to a gallon size freezer bag, label with cooking instructions and freeze.

BBQ Sauce Assembly:Combine ingredients for BBQ sauce in a small bowl, whisking till blended. Pour into a quart size freezer bag and freeze flat.

Cooking Instructions:
Thaw sauce in fridge overnight, but keep the meatballs frozen till ready to cook. Place frozen meatballs in a 9x13 baking dish and bake uncovered for 30 minutes at 350 degrees. Pour thawed sauce over the meatballs using a spoon to toss the meatballs in the sauce. Bake for an additional 30 minutes uncovered at 350 degrees.*

*Meatballs need to be cooked all the way through and register 165 degrees on a meat thermometer as they are not cooked all the way through prior to freezing.

2 Classic Lasagnas (Freezer Meal)

This is a great classic lasagna. This recipe makes 2 lasagnas so you can make one and freeze one, because really if you go through the trouble of making a homemade lasagna why not make two?! Of course you can cut the recipe in half if you just want to make one. I'm going to be making 6 of these puppies pretty soon for my freezer meal swap in April.

2 Classic Lasagnas (Freezer Meal)

2 packages oven-ready lasagna noodles
2 lbs ground beef
1 lb Italian sausage
2 cups chopped onion
2, 28 oz cans whole tomatoes (I like Cento brand)
4, 6 oz cans tomato paste
1 1/2 tablespoons sugar
2 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2, 15 oz containers ricotta cheese
2 eggs
2 tablespoons parsley flakes
1 teaspoon salt
1 1/2 cups grated Parmesan cheese
8 cups shredded mozzarella cheese

In a skillet brown the ground beef and sausage. Add onions and cook until softened. Drain. Put meat mixture into a large pot or dutch oven. Pour cans of tomatoes with juices into a large bowl and crush up tomatoes with your hands, pour crushed up tomatoes into the pot with the meat. Add tomato pastes, sugar, basil, oregano, 1 teaspoon salt, and pepper. Bring to a boil then reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally.

In 2 bowls, blend in each: 1 container of ricotta, 1 egg, 1 tablespoon of parsley flakes, 1/2 teaspoon of salt, and 3/4 cup parmesan cheese (doing this in 2 bowls helps to get the right amount of ricotta in each lasagna). Set bowl aside.

In 2 deep 9x13 foil baking pans, layer in each: a layer of noodles, then 2 cups of the meatsauce, then 1/3 of the ricotta mixture from one bowl (place in little dollops all over the meatsauce), then 1 1/3 cups shredded mozzarella. Repeat all the layers twice more ending with shredded mozzarella.

To Bake right away:
Loosely cover with foil (tent the foil a little in the middle) and bake at 375 degrees for 40 minutes, uncover and bake for 10-20 more minutes, until cheeses are bubbly and browned.

To Freeze:
Cover assembled lasagna with plastic wrap, then foil and label with cooking instructions. Freeze.

Freezer Meal Cooking Instructions:

Thawed (will take 2 days in fridge to thaw): Bake, covered loosely with foil, at 375 for 50 minutes, uncover and bake for 10-20 more minutes, until cheeses are bubbly and browned.

Frozen: Bake, covered loosely with foil, at 375 for 2 hours and 10 minutes, uncover and bake for 20 more minutes or until cheeses are bubbly and browned.

Touch Down Taco Dip (Freezer meal)

I got this lovely freezer meal and recipe from S. in my freezer meal swap. This meal went over so well with my whole family. Who doesn't love nachos? So good. This would be a great dip for a party also.

Touch Down Taco Dip (Freezer Meal)

1, 16 oz can refried beans
1, 8 oz pkg cream cheese, softened
1 packet taco seasoning
2 cloves garlic, minced
1/4 cup sliced green onions
2 roma tomatoes, diced
1/4 cup sliced olives
2 tablespoons fresh cilantro, chopped fine
1/2 - 1 cup shredded cheddar cheese

For the day of:
tortilla chips
guacamole (optional)
sour cream (optional)
salsa (optional)

Assembly:
Spread refried beans in the bottom of a 9x13 foil pan. Combine cream cheese, taco seasoning, and minced garlic. Spread cream cheese mixture over beans. Add tomatoes, cilantro, olives over the cream cheese. Top with cheddar cheese. (To eat right away bake at 25 minutes at 350 degrees.) Cover with plastic wrap and foil and freeze.

Cooking Instructions:
Thaw for a day in fridge. Remove plastic wrap and foil and bake at 350 for 25-30 minutes. Serve over tortilla chips with guacamole, sour cream, and salsa.

Chicken Cordon Bleu (Freezer Meal)

This was a really yummy freezer meal. My horrible picture doesn't do it justice. I think this meal would be absolutely wonderful made fresh also.


Chicken Cordon Bleu (freezer meal)

6 chicken breasts (can reduce,but also reduce the sliced of Swiss and ham)
6 sliced Swiss cheese
2 cans cream of chicken soup
1/4 cup water
6 slices ham
2 cups bread crumbs (I think I'll reduce this next time)
2 tablespoons butter

Freezer Meal Assembly:
Lightly spray a 9x13 foil pan with cooking spray. Evenly arrange chicken in the bottom of the pan. Place one slice of Swiss on each chicken breast. Combine cream of chicken soups and water and pour over chicken evenly. Place a slice of ham on each chicken breast. Sprinkle bread crumbs evenly over the top. Drizzle melted butter over bread crumbs. Cover with plastic wrap and foil and label with cooking instructions. Freeze.

Cooking Instructions:
Thaw in fridge for about 24 hours. Bake thawed entree uncovered in a preheated oven at 375 degrees for 45-55 minutes. Internal temperature should reach 180 degrees.

Chicken Enchiladas (Freezer Meal)

I got this oh so good freezer meal last month at my freezer meal swap, L. made it and I think it was M. recipe. These enchiladas freeze and reheat so well. I did not thaw the casserole all the way before cooking and it took about 1 1/2 hours to cook it. This is a very kid-friendly meal.

Chicken Enchiladas (Freezer Meal)

2 can cream of chicken soup
1 small can diced green chilies
diced olives (optional)
shredded cheddar cheese
flour tortillas, torn into pieces
4 chicken breasts, cooked and cubed - about 4 cups

Cook chicken breasts, cool and tear into small pieces or chop. Mix together soups, chilies, and olives. In a 9x13 foil baking dish layer tortilla pieces, soup/chilies/olives mixture, chicken, and then shredded cheese. Cover with plastic wrap and then foil, label with cooking instructions and freeze.

Cooking Instructions:
Thaw in fridge for at least a day. Remove plastic wrap and foil and loosely recover with foil. Bake at 350 for about 30 minutes, until hot and bubbly (check the middle to make sure its heated all the way through). Uncover and bake for an additional 3-5 minutes.

Sweet and Sour Pineapple Meatballs (Freezer Meal)

This recipe is from Put a Lyd On It and it was yummy! I liked the flavor of the meatballs a lot. The whole thing froze really well. How I love finding new freezer meals! I'll probably be posting another sweet and sour meatballs recipe sometime soon. I'm getting ready to make a huge batch for my freezer meal swap and I'm trying out a couple different ones to see which one I want to make in bulk.

Sweet and Sour Pineapple Meatballs (Freezer Meal)

Meatballs:
1 lb ground beef
1/2 lb sausage
1 tablespoon soy sauce
1 clove garlic, minced
2/3 cup quick oats
1, 8 oz can crushed pineapple (drained, reserve juice)
1/2 teaspoon ground ginger
1 egg
1/3 cup milk
1 teaspoon salt

Sweet and Sour Sauce:
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon beef bouillon granules
3 tablespoons cornstarch
2 1/4 cups cold water
about 1/3 cup pineapple juice (juice from crushed pineapple)
1 tablespoon soy sauce
3 tablespoon vinegar

Directions for making right away
Combine meatball ingredients in a mixing bowl. Form mixture into balls. Place in a non-stick sprayed 9x13 baking pan and bake at 350 for 20-25 minutes.

While meatballs are baking combine sweet and sour sauce ingredients, whisking well, in a saucepan and heat to boiling. Sauce will thicken. When meatballs are done baking, pour sweet and sour sauce over them and bake an additional 5 minutes. Serve over rice.

Freezer Meal Directions
Freezing Meatballs:
Combine all of the meatball ingredients in a mixing bowl. Form mixture into balls (I use a medium cookie scoop to make them all the same size). Place on a non-stick sprayed cookie sheet. Bake at 350 for 20 minutes. Remove meatballs from cookie sheet and put on a clean non-stick sprayed cookie sheet and freeze until meatballs are frozen solid. Package meatballs in a gallon size ziplock, squeezing out as much air as possible. Freeze.

Freezing Sweet and Sour Sauce:
Mix together brown sugar, salt, beef bouillon, and cornstarch. Whisk in the rest of the ingredients until well blended. Pour into a 3 1/2 cup tupperware container (I used a ziplock plastic storage container). Freeze.

Heating Instructions:
Thaw sweet and sour sauce in fridge overnight. When ready to bake, put frozen meatballs into a 9x13 baking dish and bake at 375 for 25 minutes. Mix sweet and sour sauce in container with a fork to blend everything well, then pour into a saucepan and heat to boiling stirring constantly - sauce will thicken. Pour sauce over meatballs and bake for an additional 5 minutes. Serve over rice.