Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Ice Cream Sundae Squares

 Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on Ice Cream Sundae Squares
Dec 012002
 
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My husband loves this recipe! You could use other nuts in place of the walnuts… peanuts, cashews, almonds, or pecans. A double batch can be frozen in a 9”x13” pan or two 8”x8” pans. A single batch uses half of a half gallon of ice cream. You can use more or less, based on how thick you want the dessert to be. You could also use other flavors of ice cream, but vanilla is our favorite.

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Recipes

1

2

3

4

5

6
Servings

9

18

27

36

45

54
Makes: 8×8 pan

1

2

3

4

5

6
Ingredients
Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Crispy rice cereal; crushed

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chopped walnuts

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Flaked coconut

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Butter or margarine*

2 T.

4 T.

6 T.

8 T.

10 T.

12 T.
Vanilla ice cream

1 quart

1/2 gallon

3 quarts

1 gallon

1 gallon + 1 quart

1-1/2 gallons

Assembly Directions: 
Measure out the brown sugar, cereal, walnuts and coconut, setting them on the counter until you’re ready to use them. Melt the butter in a skillet on low heat. Add the brown sugar and stir until blended. Add the cereal. Toss to coat well. Remove skillet from the heat and add the walnuts and coconut. The mixture will be dry and crumbly. Measure out 2/3 C. of the mixture and set aside for the topping. Dump the rest of the mixture in an 8”x8” pan. Using the back of a spoon, press it down to make a crust. Scoop or slice the ice cream and put it on top of the crust, making an even layer. Sprinkle the reserved 2/3 C. of the mixture on top of the ice cream.

Freezing Directions: 
Cover pan with foil, or put it in a freezer bag. Label and freeze.

Serving Directions: 
Remove from the freezer and allow to thaw on the counter for 5 minutes. Cut into squares and serve. Drizzle each piece with your favorite ice cream topping, if desired. Re-cover the pan with foil and freeze any leftovers.

Nutritional Info:
Per Serving: 230 Calories; 14g Fat (53.9% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 112mg Sodium.
Exchanges: 2-1/2 Fat; 1 Other Carbohydrates.

Montreal Chicken Sandwiches

 Low Fat, Recipes, Soups & Sandwiches, Under 350 Calories  Comments Off on Montreal Chicken Sandwiches
Sep 012002
 
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This is a good recipe to have on hand when you’re in a hurry! Just defrost and you have nice option for lunch. We like to cook these in bulk on the grill in the summertime. It makes assembly go quickly.

MontrealChickenSand

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Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Chicken breasts; boneless, skinless

2

4

6

8

10

12
Dried rosemary, crushed

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Garlic powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Montreal chicken seasoning

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Parsley flakes

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
On Hand
Buns or Hot rolls

4

8

12

16

20

24

Assembly Directions:
Mix spices in a shallow dish. Coat chicken with spices. Chicken can be cooked on the stove in a pan coated with spray oil or cooked on the grill. Cook each side continuing to flip the chicken until the meat is no longer pink and the juices run clear.

Freezing Directions:
Allow meat to cool. Slice meat on the diagonal to create wide slices. Place meat in rigid container or freezer bag. Seal, label and freeze.

Serving Directions:
Meat should be frozen when sandwich is made. The meat will thaw by lunch time.

Comments:
This chicken has a nice mild flavor and can be tossed with pasta as a second serving option.
*Montreal Chicken Seasoning is made by McCormick’s. If you have trouble finding it, you can use their store locator on their website.

Nutritional Info:
Per Serving: 264 Calories; 5g Fat (18.6% calories from fat); 30g Protein; 22g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 364mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Fat.

Individual Pumpkin Pies

 Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories  Comments Off on Individual Pumpkin Pies
Sep 012002
 
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These are so fun to serve at a pot luck or a school function! The little pumpkin pies are such a surprise and a great treat to pack for lunch.

IndivPumpPies

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Recipes

1

2

3

4

5

6
Servings

15

30

45

60

75

90
Makes: pies

15

30

45

60

75

90
Ingredients
Pie crust recipe OR Store bought pie crust dough mix

1 recipe OR 2 crusts

2 recipes OR 4 crusts

3 recipes OR 6 crusts

4 recipes OR 8 crusts

5 recipes OR 10 crusts

6 recipes OR 12 crusts
Canned pumpkin

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Milk*

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Eggs

1

2

3

4

5

6
Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Instant vanilla pudding mix, 3.4 oz. box

1

2

3

4

5

6
Cinnamon

3/4 t.

1-1/2 t.

2-1/4 t.

1 T.

1 T. + 3/4 t.

1 T. + 1-1/2 t.
Ground ginger

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Ground cloves

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Assembly Directions:
Make pie crust dough according to recipe. Roll out dough to 1/8 to 1/4 inch thickness. Using a custard cup as a cutter, cut out circles from pie crust dough – fifteen for each recipe. Push each circle into a muffin cup.

Preheat oven to 350 degrees. In a bowl, beat pumpkin, sugar, milk, egg and vanilla until thoroughly mixed. Add vanilla pudding mix and beat well. Mixture will thicken. Add cinnamon, ginger and cloves. Beat until combined. Scoop out filling and place in mini crusts. Do not overfill. Bake at 350 degrees for 30 minutes. Remove from oven.

Freezing Directions:
Allow to cool. Place pies in a rigid container. Seal, label and freeze.

Serving Directions:
Place frozen pie in a snack bag or snack size container and pack in lunch box. The pie will thaw in time for lunch.

Comments:
These can also be served as an afternoon snack or quick dessert.
*Skim milk works fine in this recipe.

Nutritional Info:
Per Serving: 189 Calories; 10g Fat (46.8% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 99mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

Creamy Garlic Pasta

 Recipes, Sides and Salads  Comments Off on Creamy Garlic Pasta
Sep 012002
 
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This was one of my kids’ favorite lunches during the school year. You can add cooked, diced chicken, ham, or cooked vegetables such as chopped broccoli, sliced carrots or peas to make this a main dish.

CreamyGarlicPasta

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Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Rigatoni, uncooked

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.
Butter or margaine

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Flour

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Minced garlic

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Dried onion flakes

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chicken bouillon granules

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Shredded mozzarella cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Dried basil

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Dried oregano

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.
Black pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Assembly Directions:
Cook rigatoni according to package directions. Melt the margarine over low heat with garlic and onion flakes. Add the flour and stir until the mixture is smooth. Cook the mixture until it begins to bubble. Gradually add the milk stirring constantly. When the sauce has thickened, stir in mozzarella cheese and bouillon. Add herbs and stir until cheese melts.

Freezing and Cooking Directions:
To Freeze: Place pasta in rigid containers or freezer bag. Place sauce in a separate rigid container or freezer bag and attach to the pasta container. Seal, label and freeze.
To Serve: Thaw bags or containers. If pasta is not thawed when you want to reheat the dish, microwave on high until completely thawed. Place pasta and sauce in a medium saucepan. Add 1/2 to 1 cup or water or chicken broth to the mixture. Heat on medium high until bubbly stirring constantly. Pour into warmed thermos and close.

Comments:
You can substitute the margarine, flour and milk for 1 cup of white sauce from the Freezer Cooking Manual from 30 Day Gourmet per recipe.

Optional: You can also add finely chopped broccoli to this dish for color. This dish could serve as a meatless main entree or 2 1/2 C. of cooked meat such as chicken or turkey may be added for a standard entree.

Nutritional Info:
Per Serving : 354 Calories; 11g Fat (29.2% calories from fat); 13g Protein; 49g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 253mg Sodium.
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.

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