Freezer meal family preparedness

[ChefTessBakeresse]

A few years ago when I had an unexpected surgery and was unable to cook for my family I never guessed that something as simple as being prepared with a 5 week supply of freezer meals could give me such a sense of peace. I've been a huge fan of freezer meals for the past 10 years. I do a lot of them. I have had a lot of emails from some of my followers over seas who where glad to be able to pop freezer meals into their coolers during bad storms and survive on them for several days.

Just for fun I thought I'd shake things up by showing everyone how amazing my sister's list of freezer meal planning and shopping is. It's a longer post, but I think it's full of awesome information. Em is good for a home style meal that kids and adult will eat. She keeps me grounded sometimes when I rattle off a gourmet idea (and remind me that not every kid in America will eat roasted garlic like mine do). I don't know where she got some of the recipes or if they are all her own, but I know her family really loves them. Here's where I'm going to let everyone ask Em questions. She has a smaller family (3 people) so I know these recipes stretch pretty far for them. I get a lot of requests for smaller family recipes that everyone will eat. Wish granted my lovelies.

Here is an outline of a 5 week freezer menu with the recipes, labels for the freezer meals, and a rought shopping list Em uses (she usually checks what she has at home and adjusts the shopping list as needed). I love how she does things in such an orderly way! Hopefully it helps. Print off this page and try it out. You can plug the menu into the days of the week as desired. She divides some of the recipes (note the duplicated "directions") and alternates throughout the month. She even allows for "surprise days" or "wild cards". They are listed in order:

Week 1
Chicken packets
Family Night Surprise
French Bread Pizza
Calzones
Chili Verde
Spaghetti
Wild Rice Chicken

Week 2
Mexican Stroganoff (recipe and shopping list not included)
Family Night Surprise
Balkan Meatballs
Marinated Flank Steak
Chicken Tetrazzini
Linguine a’ la Anne
Chili Hamburgers

Week 3
Baked Eggs
Family Night Surprise
Poulet de France
Chicken Packets
French Bread Pizza
Calzones
Wild card Night!

Week 4
Spaghetti
Family Night Surprise
Wild Rice Chicken
Mexican Stroganoff (recipe and shopping list not included)
Balkan Meatballs
Wild card Night!
Chicken Tetrazzini

Week 5
Linguine a’ la Anne
Family Night Surprise
Wild card Night!
Baked Eggs
Poulet de France
Surprise
Surprise

"Rough" Shopping List (Em based this on what she had on hand as well...)

Meat and cheeses:
lb bulk Italian sausage
1 c Parmesan cheese
4 c grated mozzarella
1/2 c grated Romano
6 ounces sliced mozzarella cheese
3 oz pepperoni slices
12 c cooked chopped chicken breast
1 (3 oz) pkg cream cheese
1 1/3 pounds flank steak
1 pound ground beef
1 c chopped ham

Refrigerated stuff:
2 pkg refrigerated crescent rolls
8 eggs
1 1/2 c milk

Veggies:
5 med onion
celery stalks
3 green bell peppers
1 red bell pepper

Canned goods:
1 (12 oz) can tomato paste
3 (28 oz) can crushed tomatoes in puree
1 (4 oz) can green chilies
3 can cream of mushroom soup
1 can cream of chicken soup
2 (4 oz) can mushrooms stems and pieces
1 (12 oz) can evaporated skim milk

Dry goods:
1 (16 oz) package spaghetti
1 (12 oz) package linguine
1lb egg noodles( Balkan Meatballs)
loaf unsliced French Bread
1/ 1/4 c dry pinto beans
1 doz small tortillas
1 c long grain and wild rice mixture
1 1/2 c crushed seasoned croutons
6 c seasoned bread stuffing
6 slices bread (Italian, French or pizza)
4 hamburger buns
non stick spray
1/4 c red wine vinegar
ground ginger,ground allspice,

Containers
Gallon freezer Ziploc
1 quart freezer Ziploc
sandwich freezer bags

Recipes for creation
Spaghetti Sauce1 lb bulk Italian sausage 1 1/2 c finely chopped onions
1 (12 oz) can tomato paste 3 (28 oz) can crushed tomatoes in pure 2 c water 4 T minced garlic 4 bay leaves 4 t dried basil leaves 2 t dried oregano leaves 2 t salt 1 (16 oz) package spaghetti
In a large pot, cook and stir the bulk Italian sausage with the onion until the meat is brown; drain fat. Add remaining ingredients, except the spaghetti. Bring sauce to a boil; reduce heat. Partly cover, and simmer for 2 hours, stirring occasionally. If desired, simmer in a crockpot instead of pot. Makes 12 c sauce.
After sauce has cooled, freeze 4 c (flat) for Spaghetti (makes 6 servings). Set aside 3 c for French Bread Pizza; set aside 5 c sauce for Calzones.

French Bread Pizza
1 loaf unsliced French bread (not sour dough)
3 c Spaghetti Sauce 1/4 c grated Parmesan cheese
1 c grated mozzarella cheese 3 ounces pepperoni slices
Slice loaf in half lengthwise. Spread Spaghetti sauce on (you decide how much), top with mozzarella cheese, Parmesan Cheese and pepperoni. Freeze on cooling rack for 4 hours. Wrap in plastic wrap and place in freezer bag. Makes 6 to 8 servings.

Chili Verde
1 15 oz can cooked pinto beans, diced chicken breasts 1 (4 oz) can chopped green chilies 1 t cumin 3/4 t dried oregano 1/8 t ground cloves 1/8 t cayenne pepper 3 c water 3 chicken bouillon cubes 1 t minced garlic 1 t salt 2/3 c finely chopped onion 1 c grated cheese 1 dozen corn tortillas 1 (11 1/2 oz) jar salsa
Combine beans, chicken, chilies and seasonings, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer 30 minutes. Cool and freeze. Grate cheese, put in a 1 quart bag and attach it to the freezer container with the chili. Makes 5 servings (serve with corn tortillas and salsa)

Wild Rice Chicken
1 c long grain and wild rice 1 c cooked, chopped chicken 1 c finely chopped celery 1 1/4 c finely chopped onion 1 c light mayonnaise 1 (10 3/4 oz) can condensed cream of mushroom soup

Cook rice according to package directions. Combine rice with chopped chicken, celery and onion (which have spent 2 minutes in the microwave); put mixture in 2 1/2 gallon freezer bags and freeze flat. Makes 6 servings

Chicken Packets
2 c cooked, chopped chicken 1 (3 oz) pkg cream cheese
1 T chopped chives 2 T milk salt to taste 1/2 c crushed, seasoned crouton crumbs 1 recipe


Steph’s raised crust frozen pizza dough 1/4 c melted margarine

Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Separate dough into 10 equal portions. Roll out to 1/4 inch thick, fill with chicken mixture and crimp edges. Flash freeze for 4 hours, wrap individually and place in freezer bag. Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them. Makes 10 packets.

Poulet de France
6 c seasoned bread stuffing 2 T melted margarine 2 c chicken broth 3 c diced, cooked chicken 1/2 c finely chopped onion 1/4 c minced chives 1/2 c finely chopped celery 1/2 c light mayonnaise 3/4 t salt 2 eggs 1 1/2 c milk 1 (10 e/4 oz) can condensed cream of mushroom soup

In a medium bowl, mix stuffing, melted margarine and 1 1/4 c broth. Blanch onion, celery and chives in microwave for 2 minutes and Mix with chicken, 3/4 c broth, mayonnaise and salt in another bowl. Spread chicken mixture in bottom of 2 8x8 pans. Top with stuffing mixture. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Top with cheese. Freeze, pop out, wrap in foil and store in freezer bag. Makes 8 servings.

Chicken Tetrazzini
8 oz spaghetti noodles 1 1/4 c finely chopped onion…3 T margarine 1 c chopped green pepper 5 1/2 c cooked diced chicken 2c grated cheese 2 cans cream o mushroom soup 1 can milk salt and pepper to taste

Cook spaghetti 3 minutes less than directed on package. Saute onions and green peppers in margarine. Mix all ingredients in a large bowl. Spread in 2 8x8 pans and freeze. Pop out, wrap in foil and store in freezer bag.

Baked Eggs
6 slices bread, cut in cubes 2 c grated mild cheddar cheese 1 c cooked, cubed ham 1/4 c chopped green bell pepper 1/2 c finely chopped onion 6 eggs 3 c milk

Mix bread, cheese, ham, bell pepper and onion(which have spent 2 minutes in the microwave); spread in 2 8x8 baking dishes treated with nonstick spray. Whisk eggs and milk, and pour over top. Freeze. Pop out, wrap in foil and store in freezer bag. Makes 8 to 10 servings.

Linguine A’ La Anne
1 (12 oz) package linguine 2 T margarine 2 T all-purpose flour 1/2 t salt 1 (12 oz) can evaporated skim milk 1 (4 oz) can mushroom stems and pieces, save liquid 1 1/3 c water 1 chicken bouillon cube 4 c cooked, cubed ham 1/2 c grated Romano cheese 1 sliced red bell pepper 1 sliced green bell pepper 1 T vegetable oil 1 c seasoned croutons

Cook linguine in a large pot 3 minutes less than package directions say to, drain, and return to pot. While linguine cooks, melt margarine in a medium saucepan over low heat. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add liquid from mushrooms, water and bullion cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Add 2 c sauce and drained mushrooms to linguine, and toss until well mixed. Spoon linguine mixture into 2 8x8 inch baking dishes, pressing it up the sides to leave a slight hollow in center of dish. Toss ham, bell peppers (which have spent 2 minutes in the microwave) in remaining sauce; spread it in the center of the linguine. Sprinkle with Romano cheese. Freeze. Pop out, wrap in foil and store in freezer bag. Makes 8 servings.

Calzones
1 recipe Steph’s frozen rise pizza dough 6 ounces sliced mozzarella cheese 5 c Spaghetti Sauce

Divide dough into 10 equal parts One at a time, roll each dough square until 1/4 inch thick; place one cheese slice, 1/4 c sauce and pinch edges to seal. Freeze on cooling rack for 4 hours. Place each turnover in a small sandwich bag. Put 5 turnovers in a 1 gallon freezer bag. . Makes 10 servings

Marinated Flank Steak
1/2 c vegetable oil 1/4 c soy sauce 1/4 c red wine vinegar 2 t Worcestershire sauce 1/2 t ground ginger 1 t minced garlic 1 1/3 pounds flank steak

Mix first six ingredients for marinade. Put flank steak in a freezer bag, pour marinade over it, seal bag, and freeze. Makes 4 servings

Chili Hamburgers
1 pound lean ground beef or turkey 2 T finely chopped green bell pepper 1 T minced onion 1 T chili powder 1 T chili sauce 1/4 t black pepper 1/2 t salt 4 hamburger buns

Thoroughly mix all ingredients except hamburger buns. Shape into 4 hamburger patties. Freeze in a large freezer bag, with waxed paper between each one. Makes 4 servings

BALKAN MEATBALLS
1 egg 1/4 c milk 1/3 c crushed seasoned croutons 3/4 t salt 3/4 t sugar
1/4 t ground ginger 1/4 t ground nutmeg 1/4 t ground allspice 1 1/2 pound lean ground beef 1 c finely chopped onion 1 recipe Steph's€™s Freezer White Sauce 16 ounces wide egg noodles.

In a medium-size mixing bowl, beat egg with milk. Mix in the crushed croutons, salt, sugar and spices. Add beef and onion; mix thoroughly. Shape meat mixture into 15 walnut sized meatballs and place on rimmed cookie sheet. Bake at 350 for 40 minutes. Remove from pan and freeze on cooling rack lined with wax paper. Prepare Steph's Freezer White Sauce and freeze flat in two 1 quart freezer bags. Remove meatballs from freezer and divide between two 1 quart freezer bags. Place one bag of white sauce and one bag of meatballs together in a 1 gallon freezer bag.

WHITE SAUCE (FREEZABLE, STEPH’S RECIPE)
4cups whole milk 6-8 T flour(do not use cornstarch--it will not hold thickness after being frozen) 6T butter 2 clove fresh pressed garlic 8 oz. cream cheese, softened
Salt and pepper
In a most perfect and wonderfully heavy saucepan melt the butter and add the flour cook a few minutes stir and stir and stir add the garlic and stir about a minute. Add the milk and simmer, stirring every few minutes for 10-15 minutes. Remove from the heat and add the cream cheese. Stir until it is all melted and thick and white and yummy like a good white sauce. Taste. see if it needs salt. Add pepper. You may also fold in Parmesan. Freeze flat in two 1 quart freezer bags.
To use: Thaw and whisk (mixture will be lumpy until whisked) over medium heat until warmed through and smooth. Remove from heat and pour over your intended dish.

Cooking Directions For Final Use

Spaghetti: to prepare for serving: thaw sauce, and heat in a medium saucepan. Cook noodles according to package directions, drain, and pour sauce over them.

French Bread Pizza: Bake in preheated 450 oven for about 20 minutes or until cheese is melted and sauce is heated through

Chili Verde: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas

Wild Rice Chicken: to prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish. Stir mayonnaise and condensed cream of mushroom soup together and spread over top of chicken. Bake covered in a preheated 325 oven for 1 hour.

Chicken Packets: . Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 oven for 20 minutes or until golden brown. Packets are good either hot or cold.

Poulet de France: To prepare for serving, thaw chicken dish. Bake covered in a preheated 325 oven for 40 minutes.

Chicken Tetrazzini: To prepare for serving, thaw dish, and bake in a preheated 350 oven for 40 minutes. Remove foil, stir to bring colder food in center to the outside; bake 20 minutes more.

Baked Eggs: to prepare for serving, thaw dish, and bake uncovered in a preheated 375 oven for 45 minutes.

Linguine a’ la Anne:To prepare for serving, thaw dish,. Bake dish uncovered in a preheated 400 oven for 20 minutes.

Calzones: To prepare for serving, take frozen turnovers out of bags and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray. Preheat oven to 350 and then bake for 15 minutes. Turnovers will be golden brown when done.

Marinated Flank Steak: To prepare for serving, thaw flank steak, remove from marinade and barbecue 8 to 10 minutes per side; or set oven control to broil and/or 550. Broil steak 6 inches from heat until brown, turning once, about 6 minutes on one side and 4 minutes on the other. Cut steak across grain at slanted angle into thin slices.

Chili Hamburgers: To prepare for serving, thaw patties and hamburger buns. Grill or fry patties to desired pinkness in center. Serve on warmed hamburger buns

Balkan Meatballs:
To use : Thaw sauce and meatballs in fridge or microwave. Whisk white sauce (mixture will be lumpy until whisked) over medium heat until warmed through and smooth. In the meantime, microwave meatballs until warm. Cook noodles and distribute between three plates. Top noodles with 5 meatballs each. Remove white sauce from heat and pour over all.

Millions of thanks to Auntie Em for this very useful post! Smooooches!

[ChefTessBakeresse]

The Great Divan Divide...6 amazing casseroles out of one recipe



I had a compassionate service leader ask for a quick way they could make a lot of meals for families in need. I thought I would post 6 casseroles out of one recipe. I couldn't figure out how to break it up without losing the amazing effect of what you can accomplish in a short time. A house divided against itself cannot stand. That cannot be said about casserole. If you served the same flavorless casserole every week to your family, week in and week out, would they eventually get so bored they would start punting hot chunks of molten sauce drenched casserole across the dining room table in protest? Not today. I joined my darling friend Lisa for an Evil Think Tank freezer meal session to see if a Chicken Divan recipe could be made into several different varieties of casserole. The recipe we divided was actually so bland that it may be one of the best classic examples of plain American food I've ever seen. Right up there with milk toast. Granny eats milk toast. Yeah, that's all I have to say about that. Lisa opened up her kitchen. She had the main ingredients for the original recipe and we raided the fridge and pantry to create the rest. That is what we do at an Evil Think Tank...we use what we have and we create.

Needless to say, this ensuing brilliance was a welcome change. Six casseroles...all very different and all very flavorful. Not bad for a couple hours in the kitchen. Am I right?

Southwestern chipotle and black bean
chicken primavera and pesto
French chicken bacon mushroom and Swiss
spicy peanut black-bean and chicken
Polynesian curry chicken
buffalo chicken bacon and Swiss
We used microwave safe containers since Lisa wanted to just be able to pop them in her micro to cook them. It is fine to use freezer safe casserole pans if you want to bake the casseroles in the oven as well. Might I also suggest if you are making the smaller size casseroles for a family of 2 adults with one or two small children to use loaf pans. Those work perfectly. So...let the wild rumpus start.

This makes 6 casseroles for a family of 4 or 12 casseroles for a family of 2 (or families with 2 adult and one or two small children)

We started with the fresh ingredients called for in the recipe:


You will need:

10 lb skinless boneless chicken breast
Salt, pepper, granulated onion and granulated garlic
4 10 -oz packages frozen broccoli
8 oz mixed frozen Italian veggies
8 oz bell pepper, frozen
1/2 cup all purpose flour
1/2 cup butter or oil
4 cups chicken stock
4 cups milk
Lisa added these items from her fridge:
4 cups shredded Monterrey Jack (divided into 2 cup portions)
1 lb of cooked bacon (divided into 1/2 lb portions)
6 oz cooked sausage (southwest seasoned)
2 oz basil pesto
8 oz sliced mushrooms, sauteed and seasoned with salt and pepper (divided in 2 portions)
Pantry items on hand:
2T peanut butter
2T soy sauce
1/2 jar Frank's hot sauce
15 ounces diced tomatoes, drained (we used Fresh & Easy marinated tomatoes)
15 oz can of black beans
1/4 cup raisins
1 small can pineapple tidbits, drained
1 small can roasted chipotle chiles (green chiles will work)
Pantry Seasonings:
curry powder, ground ginger, ground mustard, ground white pepper, fajita seasoning, Italian seasoning, celery seed, dry lemon zest, black pepper, 2 bay leaves, Chef Tess All Purpose Seasoning, ground rosemary,
Fresh herbs...
I brought organic herbs from my garden. Thyme, basil, oregano, dill, parsley and tarragon.
If your family won't eat fresh green stuff like this, by all means use dry...but use something.

Chop the herbs separately. I placed them in separate containers to keep a little order.
Lisa boiled the chicken breast until they where cooked through and no longer pink. About 35 minutes on high, covered in water or chicken stock.

Chop the chicken into chunks and season well with salt, pepper, granulated garlic and onion or Chef Tess All Purpose Seasoning.
Line up your casserole dishes. Six or twelve depending on the size of your family. Lisa decided we needed to label each casseroles so we didn't get confused about what went where.
Southwestern chipotle and black bean,
Chicken Primavera and pesto,
French chicken bacon mushroom and Swiss,
Spicy peanut black-bean and chicken,
Polynesian curry chicken,
Buffalo chicken bacon and Swiss

Divide the frozen broccoli between the casserole dishes. In one of the dishes add the mixed Italian veggies and bell peppers (see top middle?). Divide the sauteed mushroom in half and add them to two of the plain broccoli pans as well.

Take seasoned chicken chunks...

Divide the chicken between the six casseroles. The frozen veggies help keep that chicken cool while you make the sauce and add your flavor ingredients. You want them cold. I promise.

We made two different base sauces. One based on chicken stock and one based on milk. I prefer to make my own so I can control the ingredients, but also so I can control the cost. It's much cheaper than buying prepared gravy jars. However, if you do buy the jars, make sure it is low sodium.



Let's make the sauce. You will need two half gallon sauce pans. In the bottom of each pan melt 1/4 cup butter over medium heat. When melted add 1/4 cup flour to each pan and whisk well. It will be the consistency of loose wet sand.

Cook this butter and flour mixture, called a roux, for 3-5 minutes stirring constantly. This cooks some of the start out of the flour and make you sauce have a smooth velvet texture. Pour 4 cups milk into one pan and 4 cups stock into the other. Stir constantly to avoid lump. Lisa is good at gravy mixing. Isn't she cute? Smoooches Lisa!
Each sauce pot gets one bay leaf, 1tsp granulated garlic, onion and 1/2 tsp pepper. I also add a hint...just a breath...of ground clove to the sauces. Not too much or it will taste like Christmas pudding sauce instead of a nice subtle hint of happiness.
Simmer on low heat stirring every few minutes so the sauce doesn't burn. It needs to cook 15-20 minutes. This gives you time to add all the flavor agents to the casserole pans.

When sauce is cooked, divide each sauce into 3 containers. This will give you 3 milk sauces and 3 chicken sauces 1 1/3 cup each.


Curry Polynesian Chicken and Pineapple

Add 1 tsp curry powder and 1/2 tsp black pepper to one of the chicken sauces. Stir well.
Oh...and if you find that dang bay leaf, take it out. If you don't the sauce will be overpowered by bay.

To one of the plain broccoli chicken casseroles, add raisins and pineapple. Top with curry sauce and ease the sauce into the casserole.


Spicy Oriental chicken with black beans and peanut sauce

To one of the broccoli, chicken and mushroom casseroles, add half the can of black beans.
To one of the chicken sauces add 2T peanut butter, 2T soy sauce, 1 tsp granulated garlic, 1/2 tsp ground ginger, and 2-3 tsp hot sauce. Mix well.

Add to the chicken and black bean casserole.

Southwestern Chipotle chicken, sausage and black bean:
To one of the plain chicken and broccoli casseroles, add cooked sausage and the other half of the black beans. Top with half the can of diced tomatoes (we used marinated tomatoes). Add a tablespoon of fresh oregano, sprinkled over the casserole.

To the last chicken sauce, add 2-3 Tablespoons chopped chipotles or green chiles and 1 tsp fajita or taco seasoning.
Pour over the casserole.
Savory Buffalo Chicken and Bacon Casserole.

Add 1/2 lb of cooked bacon to one of the plain chicken and broccoli casseroles. Sprinkle with 2T fresh chopped parsley if desired.

For the sauce, use one of the milk sauces.
Because we used 3T of hot sauce that contains vinegar in it, we had to do something to keep the vinegar from curdling the milk sauce.

1/8 tsp baking soda will neutralize the acid without changing the flavor of the sauce.


We also wanted the sauce to taste like buffalo with ranch dressing and celery so we added 1/4 tsp celery seed, 1 tsp onion granules, 1 tsp garlic granules and 1T chopped parsley.


The acid will react to the soda a bit by bubbling. Don't worry, it won't overflow like that science project valcano you made in third grade.

Pour the sauce over the bacon and chicken casserole. Top with half the grated Monterey Jack cheese.


Chicken Primavera with Pesto

To the chicken casserole with the broccoli and Italian veggies add the remaining half of the diced tomatoes. Sprinkle with the following fresh herbs (if you use dry herbs cut measures in half) 1T basil, 1T oregano, 1T parsley

Add 2-3T fresh basil pesto and 1 tsp fresh cracked pepper and 1 tsp chef tess Romantic Italian seasoning to a milk sauce.

Combine well.
Pour over the casserole and work it into the ingredients a bit. You can top with mozzarella cheese if desired (we didn't have any on hand).

French Chicken Bacon Mushroom and Swiss

To the last casserole with mushrooms, broccoli and chicken add the second half of the cooked bacon. Sprinkle with 1T each fresh chopped French herbs: Tarragon, parsley, basil, thyme and dill (if you use the dry herbs use 1 1/2 tsp each).

For the sauce take the last portion of milk sauce and add 2tsp dry mustard and 1/2 tsp white pepper.
Combine well.

Pour over casserole and work into the ingredients a bit.
Once combined, top with the last half of the cheese.

You now have six casseroles.
All six are now ready to bag and freeze.

Some had lids that came with the containers.
The rest went in gallon size freezer bags like this:


To serve the casseroles:

Remove from the freezer and defrost in the fridge overnight (or defrost out of the bag using the defrost setting of the microwave). Microwave uncovered on high 13-15 minutes until hot.

Oven: Heat defrosted casserole in oven safe containers, covered, 375 degrees 35-40 minutes and uncover last 5 minutes.

There you go. Six to twelve freezer meals are now yours. Enjoy my friends.

©This Chef Tess Tutorial is a copyrighted production of Stephanie Petersen who maintains the express right to copy, distribute and adapt the work.
Express written permission must be received from Stephanie Peterson prior to copying, distributing or adapting this work in either written or electronic

format, whether for profit or non-profit purposes.
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Labels: chicken, Freezer Friday, freezer meal ideas casserole, main dish, The Great Divan Divide