White Chicken Chili

White Chicken Chili

1 cup chopped onion

4 cloves garlic, minced

2 tsp  ground cumin

1 tsp oregano

1/4 tsp ground red pepper

3-15 oz. white beans, drained and rinsed

2-4 oz. cans diced green chilies

4 cups chicken broth

3 cups cooked chicken, chopped

2 cups shredded Jack cheese

In a 3 1/2 to 6 quart slow cooker, place onions, garlic, cumin, oregano, red pepper, beans, chilies (canned), broth and chicken. Stir to combine.

Cover and cook on low heat 7-8 hours or on high 3 1/2-4 hours. Stir in the cheese until melted.

Korean Barbeque

3/4 lb. chicken, cooked and deboned
1 1/2 c sugar
1 3/4 c catsup
1/2 c soy sauce
1/2 TB red pepper (optional-this makes it HOT!)
2-3 TB sesame seed oil
1 bunch green onions, chopped
3 cloves garlic
Place all ingredients in a crock pot and cook 3-4 hours on LOW.
Serve over Rice or you can serve with buns for a sandwich.

Ham ‘n’ Cheese Quiche

From Taste of Home Freezer Pleasers Cookbook

 

2 pastry shells (9 inches)

2 cups diced fully cooked ham

2 cups (8 oz.) shredded sharp cheddar cheese

2 teaspoons dried minced onion

4 eggs

2 cups half-and-half cream

½ teaspoon salt

¼ teaspoon pepper

 

1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake 400° or 5 minutes. Remove foil; bake 5 minutes longer.
   
2. Divide the ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze one quiche for up to 3 months. Cover edges of the second quiche with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
   
3. To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
   

Yield 2 quiches (6 servings each).

 

Serve with hash browns and fresh fruit.

Baked Pork Chimichangas

Baked Pork Chimichangas (from Taste of Home Freezer Pleasers Cookbook)

1 pound dried pinto beans

1 boneless pork loin roast (3 pounds), trimmed

3 cans (4 oz. each) chopped green chilies

1 large onion, chopped

1/3 cup chili powder

½ cup reduced-sodium chicken broth

30 flour tortillas (6 inch)

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cups picante sauce

1 egg white

2 teaspoons water

1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
   
2. Place roast in a Dutch oven. In a bowl, combine the chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325° for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until meat thermometer reads 160°. Increase oven temperature to 350°.
   
3. Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15 in. x 10 in. baking pans coated with cooking spray.
   
4. In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately or cool. Wrap cooled chimichangas. May be frozen for up to 3 months.
   
5. To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until heated through. Yield: 2-1/2 dozen.
   

*Serve with lettuce and enchilada sauce.

**I didn't use as much chicken broth and I cooked the beans and pork in crock pots instead of Dutch oven.

Tips and Tricks

Here are some tips and tricks I've come across. Please add yours!

• Use only high quality freezer bags or your food will taste like plastic.
  
• Label, Label, Label!!
  
• Under cook your noodles and rice or they will become mushy when thawed.
  
• When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.
  
• Whip cream, gelatins, sour cream, milk sauces, meringues do not freeze well.
  
• The National Center for Home Food Preservation had a lot of good information. Here's a good link.
  

Starting Up

We will all really miss Heather as a neighbor! I hope this new group will help us stay in touch with her and still be able to make our dinner time easier, while saving time and money.

Some of our thoughts we had at our meeting:

• We are going to swap once a month on the first Friday of the month. Each member will bring 2 different meals made six times and frozen.
  
• We are going to assign different meats to each member. The meats are pork, beef, chicken, miscellaneous, chicken & beef.
  
• We will not exchange side dishes but it would be good to give ideas for sides.
  
• No fish or mushrooms.
  
• Darci showed us an inventory list that would be nice to have by the freezer telling us what we have. (I'll see about getting something like that posted)
• I like the idea of posting receipes under the tabs. This will be a good way to share ideas and for instructions on cooking day.
  

Our first exchange will be March 4^th.

Assignments:

• Darci – Chicken
  
• Kristi – beef
  
• Heather –misc.
  
• Alison –misc.
  
• Lisa – pork
  
• sixth member – chicken & beef
  

Does anyone have any ideas on a name or should we keep with "Delectable Dinner Group"?

I thought about: "The Magic Freezer", "Keepin' it Frozen", or "The Frozen Friends". Suggestions Please!

Adding to Pages

Thanks Lisa for getting a recipe in.  I moved it to the Pork tab and this is how you do it.
You click on New post on the top right of the page then click edit pages.  Then it shows you all the different pages, chicken, pork, etc. then you click on edit and you just add it to the page.  Pages don't do posts you just have to add it to what's already there so be sure you don't delete the previous recipes.  Let me know if you can't get that to work.