My freezer was getting low on things I could grab in a hurry so, it is time to do more freezer cooking. We have stocked it with the usuals (marinated pork, chicken, taco meat, etc...) and these two favorites.
CHICKEN SPAGHETTI
1 pkg thin spaghetti - I used 14 oz box but you can use less
1 onion, chopped
1 cup chopped celery
1 green pepper, chopped
2 Tbsp butter (I used 3 or 4)
3 cups chopped, cooked chicken
2 cans cream of chicken or mushroom
1 soup can of chicken stock or broth
2 cups shredded cheddar cheese
2 Tbsp chopped pimento - I just used the entire little jar...why not.
1/2 -1 cup parmesan cheese
Cook spaghetti. Drain.
Saute onion, celery and bell pepper in butter.
Combine sauteed vegetables with spaghetti, chicken, soup, broth, cheese and pimento.
Spoon into greased baking dish. Sprinkle with parmesan cheese.
Bake at 375 for 30-45 minutes.
I freeze mine mixed up but not cooked. I also use celery seed instead of celery because we aren't big fans. I use the entire little jar of pimento's because...what else are you going to do with it! It makes it colorful.
SPAGHETTI SAUCE
2 cloves garlic
1 large onion, chopped
1 bell pepper chopped
2 tbsp oil
2 pounds tomatoes (6 medium) or 1 28 oz can tomatoes
1 1/2 cups beef broth
1 6 oz can tomato paste
1 tbsp sugar
1 tbsp Better than Bouillon (paste found near bouillon cubes)
1 tsp dried oregano
1/2 tsp salt
1/2 tsp dried basil
1/8 tsp pepper
1 large bay leaf
1 4 oz can mushrooms, optional
Peel and mince the garlic. In a 3 quart saucepan, cook the garlic, onion and bell pepper until tender. Peel fresh tomatoes. Core fresh tomatoes, cut up and add to onion mixture. Add the water, tomato paste, sugar, bouillon, oregano, salt, basil, pepper and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/4 to 1 1/2 hours, stirring occasionally. Remove the bay leaf. Stir in the mushrooms and simmer 15-30 minutes more until sauce is the desired consistency.
Makes 6 servings.
I made this recipe x's 4 and made 7 bags of tomato sauce to pull out of the freezer when needed. I also added 4 pounds of browned ground turkey. I make this many times in late spring when we can use fresh tomatoes.
