Hello everyone! I hope you’ve had a great week! Can you believe it’s Friday already?! I am feeling pretty good about what I have started in my freezer and I hope you do too. You know, sometimes the thought of “Freezer Cooking” can be overwhelming, but you can even use half of this the day you make it and freeze the rest. Freezing all of it would be ideal, but to be honest, we ate 1 of the Creamy Chicken Divan Casseroles this week because we were just really busy. In case you missed Week #1 of this Series, you can find it HERE. It’s not too late to start. Just go back to the first week or start today with us on Week 2!
Here’s what we are working on this week:
(1) Spiced Apple & Banana Oatmeal Bread
Prepare, cool completely and then wrap in plastic wrap and store in a freezer friendly plastic bag or container. Defrost overnight on the counter, slice and serve.
Prepare and store in individual sandwich bags, add to your child’s lunch in the morning and it will be defrosted by lunch time!
Prepare as usual, do not bake and do not add the last ingredient- the crushed corn flakes. You can add those when you are ready to bake this casserole. To bake, remove from the freezer, thaw in refrigerator overnight and bake as usual after adding the crushed corn flakes.
Prepare as usual, cool completely and store in gallon sized freezer bags, laying flat in the freezer to store. You can also use a freezer safe container. To warm up, remove from the freezer and place in a big pot (just in case the bag got scratched in the freezer) and let thaw for a few hours before pouring in the pot to heat and serve.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup applesauce
- 3 eggs
- 2 egg whites
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 cup white sugar
- 6 very ripe bananas, mashed
- 2 cups old fashioned oats
- 1 3/4 cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup buttermilk
- 1 cup freshly chopped apple
- 2 loaves bread
- peanut butter
- your favorite jelly, jam or honey
- 14-16 cups Fresh Broccoli, Cooked but still with a little bite (You May use steamed frozen broccoli too)
- 8-10 cups Chicken Breast, Cooked And Cut Into Pieces (You can use a rotisserie chicken)
- 4 cans (10 3/4 Oz. Size) Cream Of Chicken Soup or homemade
- 1 cup Mayonnaise
- 2 Tablespoons Lemon Juice
- 4 or 5 cups Sharp Cheddar Cheese, shredded
- 2 cups Corn Flakes, crushed
- 2 1/4 lbs. lean ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 large red or yellow pepper, optional
- 2 (28 oz.) cans crushed tomatoes
- 1 (15 oz.) can diced tomatoes
- 1 ( 4 oz.) can diced green chilies
- 4 cups water
- 2 (15 oz.) cans dark red kidney beans, rinsed well and drained
- 1 (28 oz.) can pinto beans, rinsed well and drained
- 1 (15 oz.) can black beans, rinsed well and drained
- 1 (15 oz.) can corn, drained
- 3 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- salt
- pepper
*Linking up at Diana Rambles
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