Making up a Bunch of Freezer Meals for My Hurt Friend

Hey everybody. I know this is somewhat of a long video but since my SIL broke her leg I felt like I needed to take a bunch of freezer meals and easy access foods to her while she is healing. The recipes are below:

Cheesy Chicken Broccoli & "Rice" Casserole:
1 package cauliflower rice
1 package frozen broccoli florets
4-6 ounces bitesize chicken breast pieces
2-4 ounces velvetta cheese
1/2 can cream of mushroom soup
1/4 c. half & half

Heat everything in a skillet until cooked through and then serve. If freezing, place in a covered freezer safe dish. Bake at 350 degrees until cooked through and bubbly.

Tamale Casserole:
1 large can Hormel Tamales
1 can Chili with or without beans
1 box Jiffy cornbread mix (mixed to package directions)
1/4 cup shredded cheese

Drain the tamales and remove papers. Layer in the bottom of a sprayed casserole dish. Pour chili on top and then pour prepared cornbread mix on top of that. Top with cheese and then bake at 350 degrees until cooked through and bubbly, about 30 minutes. If freezing be sure to use a freezer safe dish and cover. Bake for one hour if baked from frozen, remove lid after about 40 minutes cook time and continuing cooking with lid off until cornbread is cooked through and golden brown.

Stuffed Jumbo Shells with Marinara:

1 Package Jumbo Shell noodles
1 15 oz. container Ricotta Cheese
1 lb. ground beef
Fresh or frozen Spinach (to taste)
1/2 tsp. Dried Basil
1/2 tsp. Dried Oregano
1 tsp. salt
1/4 tsp. ground black pepper
1 small jar marinara sauce or your favorite pasta sauce

Boil shells to package directions until al dente. Brown ground beef and drain. In a large mixing bowl, stir together Add in spices to taste. In large mixing bowl, mix ground beef, spinach ricotta and spices until well mixed. Spoon mixture into cooked shell noodles. Place 1/3 of the marinara sauce in bottom of baking dish. Layer filled noodles on bottom of baking dish and cover with the remaining 2/3 jar of marinara sauce. Top with grated parmesan cheese. Bake 350 degrees until cooked through a bubbly. Of course, if freezing, skip the baking step right now, cover with foil and freeze.

Chicken Bake Casserole: (A great Thanksgiving Substitute)
1 lb. chicken tenders
1 box stuffing mix (mixed to package directions - without cooking)
1 can Cream of Mushroom soup
1/2 can water

Mix stuffing mix to package directions (without cooking) and layer on the bottom of your casserole pan. Top with chicken tenders. Mix Cream of Mushroom soup with 1/2 can milk and pour mixture over top of chicken tenders. Bake at 350 degrees until chicken is cooked through and everything is hot and bubbly.

Broccoli Salad and Cole Slaw Dressing:
1/2 cup mayonnaise
1 tsp. Lemon Juice
1 Tbsp. Milk
1 heaping tsp. Splenda
dash each of salt, pepper and garlic powder
For Broccoli Salad add 1 Tb. bacon grease

Dressing for Chick Pea, Tomato & Cucumber Salad:
1/3 cup Italian salad dressing
1/3 cup French salad dressing

Breakfast Burritos:

10 tortilla shells
10 eggs (scrambled)
1/2 lb. sausage browned and crumbled
1/2 cup sauteed onions and green peppers
salt & pepper to taste
shredded cheese

Saute onions and peppers when browning sausage. Stir in scrambled eggs and cook together until cooked through. Spoon a couple tablespoons of egg mixture onto tortilla shell and top with cheese. Fold into burrito. Makes 10. Wrap in parchment paper and place in freezer bag to freeze.