Freezer Cooking for February

Friday, February 1, 2013

Here is some of the meals I am putting in the freezer this month.  The first one is a favorite of ours!:

Spring Veggie Soup with Dill Dumplings
{Picture before the dumplings are put in}

2 T. butter
3 stalks celery, sliced
2 carrots, chopped
3/4 cup green onion, sliced
1 cup asparagus stalks, trimmed and cut into bite sized pieces, cooked crisp tender
6 cups broth
2 cups packed spinach leaves
1/2 t. salt
pepper to taste

1 cup + 2 T. baking mix
1/3 cup milk
3/4 t. dried dill

In Dutch oven, melt butter; add celery, carrots, green onions, and asparagus. Cook over med. heat until veggies softened (10 min.). Add broth. Cook until mixture comes to a full boil. Lower heat, simmer for about 20 min. Add spinach, salt and pepper. Continue cooking 5 min.
We will freeze the soup and on the day of serving add the dumplings. To do this: Stir together dumpling ingredients. Spoon mixture on top to make six dumplings. Cover and cook for about 10 min until dumplings are done.  NOTE: You can vary the veggies with this soup and use whatever combination you like.

Basil Cream Pasta - This is a dish I kind of threw together.  Philadelphia Creamy Pesto Cooking Cream was on sale at the local grocery store, so I mixed that with some half and half,  veggies and pieces of rotisserie chicken.  We will eat it over pasta or rice.

Orange Chicken (Uncooked chicken breasts thrown in Ziploc bags.  Pour this mixture over them: 1 part bbq sauce, 1/2 part Italian dressing, and 1/4 part orange marmalade.  The breasts can be thawed and grilled when you want to serve them.)

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