Cinnamon Bread Soufflé with Maple Butter Syrup
from Don’t Panic, More Dinner’s in the Freezer
1 loaf cinnamon bread, cut into 1 inch cubes (with or without raisins)
5 eggs 6 oz. cream cheese, softened
1 cup whole milk or cream 3 T. butter, softened
½ cup maple syrup, divided Cinnamon for dusting
Serving Day:
1 cup maple syrup ½ cup butter Powdered sugar for dusting
Cooking Day:
Layer cinnamon bread cubes, up to 2 layers thick, in the bottom of a greased 8 x 8 baking dish or disposable foil baking pan.
In a medium bowl, beat the eggs, milk or cream, and 1/3 cup of the maple syrup until well blended. Pour this mixture over bread cubes. In a small mixing bowl, beat softened cream cheese, butter and remaining maple syrup together until fluffy. Spread this over the bread/egg mixture. Dust with cinnamon. Cover baking dish with a layer of plastic wrap, then foil, and freeze. If serving fresh, refrigerate overnight.
Serving Day:
Thaw soufflé slightly. Preheat oven to 350 degrees. Bake for 55-60 minutes, or until center of soufflé is set.
While soufflé is baking, prepare maple butter syrup by heating 1 cup maple syrup and ½ cup better until butter is melted. Dust finished soufflé with powdered sugar and cut into squares. Serve hot, accompanied by the hot buttered syrup.
Parmesan Garlic Chicken
from Don’t Panic, Dinner’s in the Freezer
6 boneless chicken breasts 1 cup freshly grated parmesan cheese
1 envelope Italian salad dressing mix 2 cloves garlic, minced
½ cup olive oil
Cooking Day:
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze, using freezer bag method.
Serving Day:
Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
Cranberry Chicken
from Don’t Panic, Dinner’s in the Freezer
8 oz. Catalina dressing 1 1 lb. can whole-berry cranberry sauce
1 pkg. dry onion soup mix 4 boned chicken breasts
Cooking day:
Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer bag. Freeze, using freeze bag method.
Serving day:
Thaw completely. Place chicken with cranberry sauce in greased baking dish, and bake uncovered at 350 degrees for 1 hour. North Woods Wild Rice Soup
½ lb. bacon ½ onion, diced
½ cup celery, chopped ¼ cup butter or margarine
3 T. flour ½ tsp salt
½ tsp thyme ½ tsp paprika
1 ½ cups cooked chicken breast, shredded or cubed 1 (10 oz.) can chicken broth
1 Tblsp Worcestershire sauce 2 Tblsp cooking sherry
1 cup milk 1 ½ cup half-and-half
1 ½ cup cooked wild rice
Cooking Day:
Fry, drain, & crumble bacon; set aside. Sauté onion & celery in butter until tender. Stir in flour, salt, thyme, & paprika. Heat until bubbly. Add cooked chicken, chicken broth, Worcestershire sauce, sherry, milk, & half-and-half, stirring until thickened. Cool. Fold in rice & bacon. Freeze, using freezer bag method.
Serving day:
Heat soup in saucepan until bubbly. Serve with your favorite bread.
Hint: If using prepackaged wild rice, do not add any seasoning pouches that may be included in the package to this soup.
Chicken Parisienne (Crock Pot meal)
from Don’t Panic, Dinner’s in the Freezer
½ cup white wine ¼ cup flour
1 10 oz. can cream of mushroom soup 1 cup sour cream
½ cup mushrooms, sliced 6 boned chicken breasts
Cooking Day:
Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Freeze, using freezer bag method.
Serving day:
Place chicken & sauce in Crock-Pot. Sprinkle salt, pepper, & paprika over top. Cover & cook on low for 6-8 hours. Hint: Serve with pasta or potatoes.
Glazed Carrots
from Don’t Panic, More Dinner’s in the Freezer
2 lbs. of baby carrots 3 T. butter
1/3 cup apricot preserves (optional) ¼ cup brown sugar, packed
1/8 t. ground nutmeg ¼ t. salt
1 t. freshly grated orange zest (optional) 2 t. fresh lemon juice
Cooking Day:
In a large pot of boiling water, cook the carrots just until tender crisp, about 20–25 minutes. Drain; immediately immerse carrots in cold water 2-3 times, until carrots are cooled. (This will stop the carrots from cooking any further)
While the carrots are cooking, melt butter in a saucepan over medium-low heat & add remaining ingredients; stir until well blended. Remove from heat. Toss carrots with the butter mixture until well coated; cool completely. Freeze.
Serving Day:
Thaw slightly or defrost carrots in microwave. Heat carrots on stovetop or in microwave, on low heat, stirring occasionally, until heated through. Garnish with parsley just before serving.
