Bulk Cooking Recipes

Here are some more recipes that are great for making in bulk and freezing.

Jambalaya
1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces, cooked
2 T. olive oil
2 bunches scallions, white and green parts, chopped
1 bell pepper, chopped
2 garlic cloves, pressed
1 cup cooked brown or white rice
2 cups chicken broth
1 (14 oz) can diced tomatoes
Salt
Pepper
Heat olive oil in large pot. Saute scallions, bell pepper, and garlic. Cook til softened. Add broth and tomatoes and chicken and bring to a boil. Salt and pepper to taste. Simmer. Cool and place in Ziploc gallon freezer bags. Label. On day of serving, thaw and simmer in a pot. Add the cooked rice. NOTE: You don’t want to add the rice before freezing. It will absorb too much liquid. ANOTHER NOTE: You could also add some shrimp to this.

Tomato Basil Tart
This isn’t a family favorite for the rest of my family, but I love it!
1 pie crust
2 cups chopped tomatoes, Romas work well
½ cup diced onion
1/3 cup chopped fresh basil
1 garlic clove, pressed
¾ cup shredded cheese, either mozzarella or Monterey Jack
2 large eggs
½ evaporated milk
½ cup mayo
1 t. Dijon mustard
1/8 t. pepper
Preheat oven to 350. Put pie crust in pie pan. Combine the tomatoes, onion, basil, garlic and cheese in a bowl. Mix and put in pie pan. With a whisk combine eggs, milk, mayo, mustard and pepper in a bowl. Pour over tomato filling. Bake 40 to 50 min. or until top is lightly golden and the center is set. Let cool. Wrap and freeze.