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Friday, February 27, 2009

Fill Your Freezer Friday

OK, have I started a new theme for Fridays? Probably not, but it fits for this family on this particular Friday.

Yesterday, I made a quick run-through Kroger and scored big in the poultry department. Whole fryers were 67 cents a pound with a limit of three and they even had boneless, skinless chicken breasts for 1.29 a pound.

Today was my scheduled grocery day, so back to Kroger I go for more chicken and other sale items. Then on to Sam's where ground chuck was reduced.

Last night I made 3 "dump" chicken recipes for my family's freezer and 2 for Lauren's freezer. Today, so far, I have added 18 hamburger patties and five pounds of taco meat. I have three chickens roasting in the oven and three boiling away on the stove. I still have three packages of boneless/skinless in the freezer, but they may have to wait until tomorrow. I will cut and freeze the roasted chicken. Some for my freezer and some for Lauren's. The boiling chickens will be turned into chicken spaghetti, chimichangas, poppy seed chicken casserole and chicken salad. And I will have a huge pot of chicken stock to strain and add to the freezer as well.

I also have ground chuck cooking in the crock pot for a pasta dish that I will put together this evening. This is a new recipe to me, but sounds easy and different from our normal pasta dishes. Try it and see how you like it.

Pizza Pasta Casserole Freezer Recipe

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.

3 comments:

Loretta said...

Sounds like you've been busy. I've also been cooking for the freezer today. Meat loaf, ground beef for tacos and casseroles, lasagna, chicken pie (I've never tried freezing it before, so we'll see), and turkey stock. I'm hoping to bake bread tomorrow.

Liesa George said...

GIRL, I DON'T FEEL LIKE I ACCOMPLISHED ANYTHING TODAY AFTER READING THIS! HA. THE RECIPE YOU SHARED IS DELICIOUS. ONE OF THE LADIES AT CHURCH MAKES IT ALOT FOR GET TOGETHERS, AND WE ALL LOVE IT.
I GUESS YOU KNOW IT'S GOOD BY NOW! HA. HAVE A GREAT WEEKEND.

Penny said...

I am going to get some chicken today and do some of the dump recipes. You are like SUPERWOMAN! While I am the Coupon Queen you are the COOKING queen!

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