Recipes from Sessions For Singles

Click on the recipe card to return to this listing. Click on the dingbat to return to the Sessions for singles page.

In this page:

Ground Beef Recipes

Burger Carrot Skillet

Yield: 4 Servings
1 lb Ground Beef
1 pk Onion soup mix
4 c Hot water
2 Beef bouillon cubes
1/4 c Parsley flakes
1 c Carrots; sliced, I use more
8 oz Noodles
Brown beef; drain. Add soup, water, bouillon cubes, parsley and carrots. Simmer 15 minutes. Add noodles; cover and simmer until tender and most of the water has been absorbed.

To Freeze: Brown ground beef; drain. Add soup mix, half the water, bouillon cubes, parsley and carrots. Simmer for 10 minutes. Place in rigid freezer container and freeze.

To Serve: To cook from frozen (you don't have to remember to thaw!!!), thaw partially in the microwave and place in skillet. Add the other half of the water and bring to a slow boil. Add a handful or uncooked noodles (I never measure) and simmer, covered, until the noodles are tender and most of the water is absorbed.

Serve with a salad or a green vegetable.

Adapted from a recipe which appeared in Southern Living magazine several years ago.

NOTE: Do not add salt to this. There is plenty from the soup mix and bouillon. Libby

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Libby's Meatloaf

Yield: 4 mini-meatloaves
1 1/2 lb Ground beef
1/2 c Fine dry bread crumbs
1/2 c Onion, chopped
2 tb Green pepper, chopped
2 Eggs
1/4 ts Savory
1 ts Salt
1/2 ts Pepper
8 oz Tomato sauce
Combine all ingredients in a large bowl, adding the tomato sauce as you go so that the mixture does not become too soupy. I mix with my hands and have found that the only way to get a good mix. DO NOT overmix or the meatloaf will be tough.

To Freeze: Divide into four mini-loaf pans (5 3/4 x3") and pat down. Place in the freezer until firm and then wrap and label before returning to the freezer.

To cook: Remove meatloaf from the mini-loaf pan and place it in the center of a small shallow baking pan or casserole dish which has been sprayed with non-stick spray. Place in the microwave on defrost for about 8 minutes. Continue cooking in the microwave on high for about 5 minutes or bake in the oven at 350 for about 35 minutes. Add a little catsup or tomato sauce to the top of the meatloaf during the last 10 minutes or baking, if desired.

One of these mini meatloaves makes at least two meals for me, so I usually make a TV dinner out of the leftovers.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Beef Taco Bake

Yield: 4 Servings
1 lb Ground beef
1 can Tomato soup
1 c Salsa (I used Medium heat)
1/2 c Milk
6 Tortillas (6-8") cut into 1" pieces
1 c Cheddar, shredded
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half of the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.

To Freeze: This freezes well if the tortillas are completely coated with the liquid. I freeze before baking reserving the cheese. I keep shredded cheese in the freezer at all times, so do not tape the cheese to the freezer package. If you're prone to forget, that's a good idea.

To Serve: Thaw overnight in the refrigerator. Bake at 400 for 45 minutes. Sprinkle with remaining half of the cheese. This is also a good dish to make using frozen pre-cooked ground beef.

From: Campbell's.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Spaghetti Sauce

Yield: 10 Servings
2 lb Ground beef
2 Onions, diced
1 Green pepper, chopped
Chili powder
Garlic, minced, refrigerated
1 can Cream of mushroom soup
1 can Tomato soup
8 oz Tomato sauce
6 oz Tomato paste
4 oz Mushroom pieces, undrained -more if you like
28 oz Tomatoes, diced, undrained
Parsley flakes
1 ts Oregano
1 ts Basil
Brown the ground beef and drain off any fat. Add onions and green pepper. Add seasonings to taste. Add other ingredients. Cover and cook very slowly about 3 hours. Serve over cooked spaghetti noodles.

Notes: Now folks, I know this is not really a recipe, but it's the only one I use. I adjust seasonings as I go, and almost never make just a single batch of this. It freezes wonderfully.

To freeze: Place sauce in 1-pint rigid plastic freezer containers. Cover, label, and freeze.

To Serve: Thaw for 1 1/2 minutes on high power in the microwave. Remove from freezer container to a saucepan and place over medium heat. Watch occasionally and stir to separate while the noodles cook.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Karen's Taco Soup

Yield: 6 servings
1 pound ground beef
1 onion, chopped
16 ounces diced tomatoes (canned)
16 ounces whole kernel corn
16 ounces red beans (canned)
1 package taco seasoning
8 ounces tomato sauce
46 ounces tomato or V-8 juice
When serving:
Tortilla chips
Sour cream
Brown ground beef and onion in Dutch oven until no longer pink. Pour in the canned vegetables without draining. Add taco seasoning, tomato sauce, and tomato juice to achieve the desired thickness. Simmer for at least 30 minutes.

To Freeze: Cool slightly. Pour into rigid plastic container, label and freeze.

To Serve: Thaw in refrigerator overnight or microwave. Heat until hot Serve with tortilla chips and sour cream.

Notes: This is not real spicy. If you want hotter, that's easy enough with some additional chili powder, Tabasco sauce, or some dried red peppers, but it's good. I make mine with V-8 juice because that's what I seem to have on hand most often, but tomato juice is good too. It freezes wonderfully.

This soup is good with some shredded cheese sprinkled on top too!! I've never tried it with the sour cream, but the tortilla chips are a must.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Chicken Recipes

Boiling Chicken for Session

Yield: 6-8 cups cooked chicken
2 Chickens see note
1 Onion, quartered
1 Carrot, cut in thirds
1 Celery rib, cut in thirds -along with some celery -leaves
Remove giblets from chickens. Leave the skin on the chickens. Yes, it adds fat, but it also contains much of the flavor. You're going to remove the fat from the broth later. Place chickens in a large pot (can be cut up to fit more easily) along with the vegetables. Add water to almost cover the chickens. Add a small amount of salt. You can add the giblets to the pot if you want, but do not include the livers. They will make the broth bitter. Cover the pan and bring slowly to a boil. If a foam or scum rises to the top, not to worry. Remove as much as you can with a large spoon. Reduce heat and simmer for no more than 1 1/2 hours.

Remove and discard vegetables. Remove chicken to a platter or plates to allow to drain and cool until able to handle. Place a strainer over a large bowl and pour the chicken broth through (you may have to use two bowls, depending of the amount of broth you end up with). Refrigerate the broth so the fat can start to rise to the top for easy removal.

Remove chicken from the bones and chop any large pieces. You should have enough here for four main dishes, and perhaps some left over. Refrigerate if you are not going to use right away.

If you are going to freeze the diced chicken, it is best to freeze it with a little broth included. I have not had good luck freezing diced cooked chicken in zip-locks.

Remove the fat from the broth. What you don't use on cooking day can be frozen in plastic rigid containers or you can make a really good homemade chicken noodle soup by adding some chopped onions, sliced carrots, and sliced celery. Simmer until the vegetables are done and then drop a handful of egg noodles into the mixture. Thicken with some flour and cold water mixed into a paste. Add salt and pepper. You can freeze the soup too!

Note: If you only want white meat, you can cook only chicken breasts. I recommend that you use the bone-in breasts for better flavor. Boneless breasts to NOT make a good broth. Use approximately 2 1/2 pounds of bone-in chicken breasts to equal one chicken.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Chicken-Stuffing Casserole

Yield: 4 small loaf pans; One serving plus leftovers each
2 cups Diced cooked chicken
1 package Herb stuffing mix or Stove-Top with seasoning packet
1/2 cup Butter, melted
1 cup Celery, chopped
1 can Cream of mushroom soup
1 cup Chicken broth
1 can Cream of chicken soup
Optional ingredients: Water chestnuts, walnuts or cashews.
In 8 x 8" casserole dish add melted butter and stuffing mix and stir. Remove and reserve about 1/2 mix for casserole topping. Heat together soups, broth, chicken and celery. Pour over stuffing and then add reserved stuffing mix for topping.

Heat in 350 oven until browned and bubbly.

To Freeze:I freeze in mini loaf pans (about 1 1/2 servings each).

To Serve: Thaw overnight in freezer or remove frozen casserole from loaf pan and place in microwave proof casserole that has been coated with non-stick spray. Thaw on defrost cycle in microwave and then bake at 350 for about 20 minutes--just until hot and bubbly.

From: Indy Decorative Artists Cookbook, 1998.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Chicken, Broccoli, and Rice Casserole

Yield: 6 Servings
1 Onion, chopped
2 Celery ribs, chopped
2 tablespoon Butter
2 cups Cooked rice
16 oz Broccoli cuts
4 cups Chicken, cooked, diced
6 oz Velveeta cheese, cubed
1/4 c Milk
Saute onion and celery in butter until tender. Add cheese and milk and stir to melt over low heat. Stir in broccoli, chicken and rice. Place in greased casserole dish. Bake at 375 for 30 minutes.

To Freeze: Freeze before baking.

To Serve: Thaw overnight in the refrigerator. Bake at 375 for 30 minutes

Notes: This is adapted from a recipe that I got from the Busycooks site. It called for Cheese Whiz, which I think, is too expensive. I froze in individual loaf pans and added some shredded Cheddar on top just as it finished baking. I thought it was much better than the recipes that I have tried in the past that contained cream soup. Add more or less cheese to suit your own tastes, I really just guessed at the amount that I actually used!

Cook the rice in chicken broth, if you like and have plenty.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Chicken and Sausage

Yield: 4 Servings
1 tb Olive oil
2 Chicken breasts, boneless,skinless, cut in strips
1/2 lb Italian sausage, crumbled
1 md Green pepper, cut in strips
2 Garlic cloves, minced
1 can Tomato soup
1 1/2 ts Italian seasoning
8 oz Tomato sauce
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned. Remove the chicken; set aside. Reduce the heat to medium. In the same skillet, cook the sausage, green pepper, and garlic, stirring until the sausage is browned and the pepper is tender. Spoon off the fat. Stir in the soup, water, tomato sauce and Italian seasoning. Heat to boiling and return the chicken to the skillet. Reduce the heat to low. Cover and cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.

Freeze in rigid plastic freezer containers. To prepare, thaw overnight in the refrigerator or in the microwave (1 1/2 minutes on high, and 2 more minutes on medium). Transfer into a saucepan and finish heating over medium heat. If the sauce is a little too thin, stir 1 teaspoon of cornstarch into a tablespoon or two of cold water and stir this into the sauce. Let come to a light boil to thicken.

Serve over rice or pasta. (I prefer pasta.)

This was adapted from a recipe from Mr. Food, but I think mine is much better. I usually use mild Italian sausage, but if you like things spicy, use the hot. Feel free to throw in a handful of chopped onions or onion strips along with the peppers if you like.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Poulet de France

Yield: 5 Servings
3 1/2 c Herb seasoned stuffing mix
1/2 c Butter, melted
2 c Chicken broth
3 c Cooked, diced chicken
1/2 c Onion, chopped
1/2 c Celery, chopped finely
1/2 c Mayonnaise
3/4 ts Salt
2 Eggs
1 1/2 c Milk
1 can Cream of mushroom soup
1 1/2 c Cheese, cheddar, shredded
Mix together the stuffing, margarine, and 1 cup chicken broth. Stir together the chicken, remaining cup of broth, onion, chives, celery, mayonnaise, and salt.

To Freeze: Spread half of the stuffing mixture into the bottom of 5 mini loaf pans. Add the chicken mixture. Top with the remaining stuffing. Whisk together the eggs, milk, and soup and pour evenly over the top. Freeze with the cheese in a bag attached.

To Serve:Thaw overnight in the refrigerator. When thawed, bake, covered for 30-40 minutes at 325 degrees. After 25 minutes, sprinkle with cheese and continue to bake, uncovered, for the last 10 minutes.

Adapted from: Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Ham Recipes

Ham for Session

1 Ham, bone-in, half
There are all kinds of ways to cook a ham. For the best flavor I always get a butt portion ham half. The shank portion has more bone and is more difficult to work with.

Place ham in a Dutch oven or large, fairly deep baking pan. Pour a Coke over and bake in a 350 degree oven for about 2 1/2 hours. Or pour maple syrup over and bake about the same time. When the meat starts to pull away from the bone, it is ready to take out of the oven. Let the ham cool long enough to be able to handle. If maple syrup was used in cooking the ham, this can be frozen and used another time. If cola was used, the liquid can be discarded. Get as many nice slices as you can from the center portion of the ham. Remove as much fat as possible, as this is what sometimes gives frozen ham a "freezer" taste. Place these slices in zip-lock freezer bags, label and freeze. They make good meals by themselves or they can be chopped for other dishes.

Remove the rest of the meat from the bone and cut into 1/2 to 1" inch chunks. Use these for making Ham and Potato Casserole, Bean Vegetable Chowder, Mixed Bean Soup, and Breakfast Burritos (or other recipes of your choice). This is also good to have on hand to throw into a quick omelet. The tiniest pieces? Don't throw them away; they make good ham salad.

Save that bone!! If you are not making bean soup right away, place the bone in a zip-lock container and freeze. When ready to make soup, just dump the frozen bone into the pot along with the beans and water. Mmmmm, good. You'll be surprised at how much meat is left on that bone.

Ham is one of the meats that is very time sensitive. Try to keep cooked ham no longer than three months in the freezer, especially if it is not combined with other foods.

Do you have to use a bone-in ham? No, it's ok to use a boneless one. They don't even need to be cooked except that it helps release some of the liquid. Read the label, it will say water added--some brands more than others. Boneless ham is really easy to work with, and the flavor is good, but just not AS good as a bone-in ham. If that's what you like, by all means use it, but you'll never get that ham bone for bean stock that way!!

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Ham and Potato Casserole

Yield: 4 -5 servings
3 tb Margarine
3 tb Flour
1/4 ts Pepper
2 1/2 c Milk
1 lg Onion; chopped
5 c Potatoes; cooked and sliced
2 c Ham; cooked and diced
2 c Cheddar cheese; shredded
Melt margarine in a saucepan over medium heat. Saute onions in butter until tender; stir in flour and pepper with a wire whisk until smooth. Add milk and cook until thickened, stirring constantly. Remove from heat and gently stir in potatoes, ham, and 1 1/2 cups of cheese.

To Freeze: Pour into rigid plastic freezer containers or mini-loaf pans. Top with additional cheddar cheese. Label and freeze.

To Serve: Thaw in refrigerator overnight or in microwave (remove from loaf pan before microwaving). If only partially thawed, place casserole in a small casserole or au gratin dish that has been sprayed with non-stick coating. Bake in microwave or in 350 oven until hot and bubbly.

Note: Frozen diced hash browns can also be used in this dish. This also will probably need salt, but I prefer to add salt upon serving as the salt level of the ham and the cheese affect the amount of salt needed.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Bean and Vegetable Chowder

Yield: 8 Servings
1 lb Great northern beans, dry
1 Ham bone, or 1 1/2 cups ham, chopped
1 c Onion, chopped
1 c Carrot, chopped
1/2 c Green pepper, chopped
1 ts Sugar
1/2 ts Salt
1/4 ts Cayenne pepper
1/8 ts Mace
28 oz Tomatoes, diced, undrained
Soak beans overnight in water to cover. Pour water off beans and enough fresh water to cover by 1-2 inches. Add ham bone or chopped ham to beans. Bring to a boil, reduce heat and simmer 2 hours. If using ham bone, remove at this time, cool, and remove and chop ham remaining on bone. Add the chopped ham back to the beans. Add all other ingredients and cook until vegetables are tender. Adjust water level as needed.

To Freeze: Cool slightly. Pour into rigid plastic container, label and freeze.

To Serve: Thaw and heat in microwave safe container or partially thaw in freezer container and then transfer to a saucepan to finish heating.

Note: When making this to freeze, slightly undercook the beans or they will become mushy in the freezer.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Country Bean Soup

Yield: 10 Servings
1 lb Mixed dry beans
2 qt Water
1 Ham bone or 1 1/2 cups chopped ham
1 lb Smoked sausage, chopped
1 lg Onion, chopped
28 oz Tomatoes, diced, undrained
1 Garlic clove, minced
2 ts Chili powder
1 ts Lemon juice
Salt and pepper
Heat beans covered in water by 2 inches to boiling; turn off heat and let stand one hour. Drain. Add 2 quarts of water, ham bone, and sausage and simmer 2 1/2 hours. Add remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour.

To Freeze: Transfer into rigid plastic freezer containers. Label and freeze.

To Serve: Thaw partially in the microwave (1 minute on high; 2 minutes on medium). Transfer to a saucepan or microwave safe soup bowl to finish heating. Note: There are all kinds of similar recipes available. Use your favorite.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Other Recipes

Italian Beef with Pasta

Yield: 4-5 Servings
2 lb Beef sirloin, boneless, cut -in strips (or round)
1 1/2 ts Oil
1 lg Onion, thinly sliced
1/2 Green pepper, cut in strips
1 can Tomato soup
2 ts Italian seasoning (I use more)
1 ts Garlic salt
Pepper to taste
3/4 c Beef broth--I use beef base -dissolved in hot water.
Brown beef strips in oil. Add onion and green pepper and saute until they are slightly tender. Add remaining ingredients. Cover and reduce heat, simmer for 1 hour.

To Freeze: Package into four or five rigid plastic freezer containers. Cover and label. Freeze.

To Serve: Thaw overnight in refrigerator or in the microwave on high for 1 1/2 minutes and then on medium for 2 1/2 minutes. Put into a saucepan to continue thawing and heating. Meanwhile, bring water and a boil and cook noodles (I use either egg noodles or fettuccini noodles). Serve beef and sauce over noodles.

Note: This is a surprisingly good dish. It can be more highly seasoned if desired (I add more a little garlic powder in addition to the garlic salt). Boneless top sirloin is fine for this recipe and has more flavor than round steak. Use round steak if you must, but it won't be as tender. Boneless top sirloin is often on sale here for the same cost as round steak

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Smothered Hamburger Steaks and Onions

Yield: 6 Servings
2 lb Ground beef, lean
2 ts Salt
1/4 ts Pepper
1/2 c Water, cold
1/4 c Dry bread crumbs, fine
1 lg Onion, sliced
Beef Gravy ( See Below )
Mix all ingredients except onions and gravy. Shape into patties and brown in greased skillet. Turn; add onions. Add gravy; cover and simmer about 30 minutes. Serve with rice.

Gravy: You can use the bottled, canned, or mix. Amount depends on how much gravy you like. I make my own using 2 tablespoons butter, 2 tablespoons flour, two generous teaspoons of beef base and 2 cups water. I add Kitchen Bouquet for color.

I prefer to freeze this in individual TV dinners. I use plastic divided plates designed for this purpose. Place in each a beef pattie, rice, gravy and any desired vegetable. See notes in general discussion about vegetables in TV dinners.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Pork Chops with Lima Beans

Yield: 6 servings
6 pork chops
10 ounces lima beans -- frozen
1 large apple -- I use Granny Smith
1 can cream of mushroom soup
10 ounces milk
1 teaspoon dried sage
Salt and pepper -- to taste
Brown pork chops in large skillet in 2 tablespoons of oil. Drain and cool on paper towel. Chop apple (I don't peel). Meanwhile run cold water over the lima beans to separate them (do not thaw). Mix together all ingredients except the pork chops and place in freezer bag or mini loaf pans. Add chops to the containers and freeze.

For more packaging/thawing instructions see under TV dinners

To Serve: When thawed, bake at 350 for one hour.

Serve with Mashed Potatoes.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Country Fried Pork Chops with Cream Gravy

Yield: 6 servings
6 pork chops
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons oil (or more)
2 cups milk
Brown gravy coloring (Kitchen Bouquet)
Mix flour, salt and pepper in a plate or shallow dish. Dredge pork chops in seasoned flour (reserve unused flour). Heat 4 tablespoons of oil in a large skillet. When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. Add 1/4 cup water. Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done. Remove cover, increase the heat and recrisp the chops. Remove chops to a paper towel lined plate.

Stir up any flour "crispies" to loosen. Add more oil if needed to make about 3 tablespoons (I didn't say this was low fat!). Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned. Add 2 cups of milk all at once and continue stirring until thickened and bubbly. If the gravy is t oo thick, add some water. Add a couple of drops of gravy coloring if needed to give the gravy a rich color. Season with salt and pepper.

Serve pork chops with cream gravy.

Note: Today's pork is so much lower in fat than what we used to get that it 's difficult to simply fry the pork chops any more. To further complicate matters, I usually use boneless chops that have even less fat. That's why I add the step to cook the chops covered with a little water added.

For Freezing/Thawing instructions see under TV dinners.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Beef Pot Roast

Yield: 6 servings
1 chuck roast-2 1/2 to 3 pounds
2 onions, quartered
4 carrots, peeled and cut into 2 to 3" pieces
6 medium potatoes
Beef base
Brown roast in 2 tablespoons of hot oil in a Dutch oven. Place onions, carrots and potatoes around and over roast. Dissolve 2 teaspoons beef base (I prefer the paste type) in 1 cup of hot water. Pour over roast and vegetables. Bake, covered, at 350 degrees for 2 1/2 hours.

Remove cooked roast, potatoes and carrots to a serving platter and keep warm. Remove onions with slotted spoon to blender or food processor container. Add a small amount of the meat liquid to the onions. Process until the onions are pureed. Add 1 cup of cold water to the onion puree. Pulse. Add 3 to 4 tablespoons of flour to the onion mixture and blend until smooth. Pour this mixture back into the pan drippings and cook, stirring on medium heat until thickened. Add a few drops of gravy coloring (Kitchen Bouquet) if needed for color. Salt and pepper gravy to taste. If gravy is too thick, add additional water.

For Freezing/Thawing instructions see under TV dinners.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions

Taco Meat

Yield: 4 Servings

1 lb Ground beef, lean
1 packet Taco seasoning mix
3/4 c Water

Brown ground beef, drain. Stir in seasoning and water. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.

To Freeze: Freeze in small zip-locks. Will make four to six single portions

To Serve: Use for making taco salads, enchiladas, or tacos.

TACO SALAD: Thaw taco meat in microwave. Make a main dish salad with lettuce, corn or tortilla chips, grated cheese, diced tomatoes, sliced green onions, sliced ripe olives. Use the dressing of your choice--I like salsa mixed with a little sour cream.

QUICK AND EASY ENCHILADAS: Open a small can of refried beans. Spread about 2 tablespoons on each of two flour tortillas (or make up extra and freeze the leftovers). Thaw taco meat and place this on the refried beans. Sprinkle on some shredded cheese (your choice of flavor--cheddar, Monterey Jack, Pepper Jack, etc). Roll these up and place in a shallow baking pan or "au gratin" dish that has had a small amount of enchilada sauce spread in the bottom. Pour more enchilada sauce over (freeze any sauce that you don't use) and bake at 350 for about 20 minutes; sprinkling with additional cheese for the last 10 minutes of baking. Garnish with shredded lettuce, chopped tomato, sliced ripe olives, sliced green pepper, sour cream, and salsa. For a change of pace, try the green chile enchilada sauce (a little difficult to find, but a nice change).

TACOS: Thaw and heat taco meat. Use to fill tortilla or taco shell with your favorite toppings.

back to the recipe listing .....................back to the Kitchen recipe box

Back to Sessions


Yield: 4 Servings


1 c Soy sauce
1 c Worcestershire sauce
1 c Lime juice
2 lb Meat (Use beef or chicken) -cut into strips
2 Onions, cut into strips or -narrow wedges
2 lg Peppers, combination of red and green (up to three)
To Freeze:Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.

To Prepare: Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.

Notes: This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.

back to the recipe listing .....................back to the Kitchen recipe box

Author : Libby Buttler, November 1999

Formated by Desiree Diverse-Diaz, November 1999

Click to subscribe to Friendly-Freezer
Back to Friendly-Freezer .............................. ......................Back to the Plan Page
Back to our Home page

...Email me if you have questions, comments or complaints about this web page

This page last mangled on December 8, 1999
Copyright © 1999. All rights reserved.
May be used or reprinted with written permission
This Web site is brought to you by the fantastic people at