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.

Chocolate Cake with Peanut Butter Frosting

 Recipes, Snacks and Desserts  Comments Off on Chocolate Cake with Peanut Butter Frosting
Mar 012002
 
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This cake is so delicious! It has a rich flavor that will satisfy any chocolate craving. It’s like eating a peanut butter cup-cake! Listed is the average box size of a packaged cake mix.

ChocCakePBFrosting

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Recipes

1

2

3

4

5

6
Servings

16

32

48

64

80

96
Cake Mix Ingredients
Chocolate cake mix

18.5 oz.

37 oz.

55.5 oz.

74 oz.

92.5 oz.

111 oz.
Cocoa powder, unsweetened

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.
Milk

1-1/3 C.

2-2/3 C.

4 C.

5-1/3 C.

6-2/3 C.

8 C.
Vegetable oil

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Eggs

3

6

9

12

15

18
Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Frosting
Creamy peanut butter

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Butter or margarine, softened

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Powdered sugar, sifted

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Milk

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Assembly Directions: 
Cake: Combine all ingredients for cake mix; beat together until smooth, about 2-3 minutes. Spray a 9×13 inch pan with oil and pour in cake mixture. Bake at 350 degrees for 40 minutes. Cake should be done when the center springs back to the touch and the sides are just starting to pull away from the pan.
Frosting: Blend peanut butter and butter with an electric mixer. Add in milk and vanilla; mix together. Add in the powder sugar and beat until frosting is fluffy. This is a thick frosting, but if it seems too thick add in another tablespoon of milk.

Freezing and Cooking Directions: 
To Freeze: Allow cake to cool completely then spread frosting on top. This is a sheet cake so frosting is only applied to the top. Frosting should be spread on thickly, about an inch deep. Flash freeze to set frosting then cover with foil, label and freeze. Thaw completely to serve.

Budget Tips: 
By using the cake mix you are saving lots of time in the kitchen and they are great loss leader sale bargains. I always stock up if I have coupons and hit a great sale. You could substitute devil’s food cake mix or any of the chocolate cake mix flavors on the market.

Average Assembly Cost: 
Cost Per Meal: $3.21
Cost Per Serving: $ .20

Nutritional Info: Chocolate Cake with Peanut Butter Frosting 
Per Serving: 433 Calories; 27g Fat (54.3% calories from fat); 8g Protein; 44g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 427mg Sodium.
Exchanges: 1/2 Lean Meat; 5 Fat; 2-1/2 Other Carbohydrates.

Pasta Primavera

 Low Fat, Recipes, Sides and Salads, Under 350 Calories  Comments Off on Pasta Primavera
Mar 012002
 
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This is a perfect side dish for a big cooking session as it requires no cooking on assembly day. Just pour into a bag and freeze! You can substitute cream of chicken soup for cream of broccoli or mushroom. Also you can substitute peas and carrots for other vegetables like broccoli, cauliflower, green beans and corn.

pastaprimavera

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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Frozen peas and carrots

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Cream of chicken soup

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.
Milk

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Grated Parmesan cheese

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Minced garlic

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Dried parsley

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
On Hand Ingredients
Thin spaghetti, cooked

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Assembly Directions: 
In a gallon sized freezer bag combine all ingredients.

Freezing and Cooking Directions: 
To Freeze: Seal, label and freeze.
To Serve: Cook spaghetti according to package directions. Cook primavera sauce in a sauce pan over medium heat for 20 minutes or in microwave safe dish heat on high for 7 minutes. Mix together with spaghetti and serve warm.

Budget Tips: 
Assembly cost includes spaghetti. Because the ingredients are so versatile this recipe is a great money saver. Buy fresh vegetables if they are in season or use frozen vegetables that are bought on sale or as loss leaders.

Average Assembly Cost: 
Per Meal: $1.79
Per Serving: $ .29

Nutritional Info: Pasta Primavera 
Per Serving: 194 Calories; 5g Fat (22.2% calories from fat); 8g Protein; 30g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 659mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Fat.

Crunchy Chicken Strips

 Low Fat, Poultry, Recipes  Comments Off on Crunchy Chicken Strips
Mar 012002
 
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It’s best to reheat these in the oven to maintain crispy texture. You could reheat in the microwave, but coating will be less crispy and more soggy like that of a fish stick reheated in a microwave. These are great for dinners or lunches and taste as yummy as the fast food version, but lower in cost and fat!

CrunchyChickenStrips

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Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Makes

20

40

60

80

100

120
Ingredients
Boneless skinless chicken breast

4

8

12

16

20

24
Corn flake cereal

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.
Paprika

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Garlic powder

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Black pepper

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Milk

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions: 
Pour milk into a bowl and set aside. Cut chicken breast into 1 inch strips lengthwise then soak in milk. Meanwhile pour corn flake cereal in a blender and blend for 30 seconds. It is best to do this in 2 cup portions so the flakes don’t become dust, you want them to be small flakes. In a large bowl or container mix corn flakes, paprika, garlic powder, salt and pepper. Place chicken strips one at a time in corn flake mixture and coat well by pressing down on chicken strip into the coating. Strips will also take on a flatter form when you do this. Spray oil onto a cookie sheet and bake coated strips at 350 degrees for about 15-18 minutes or until juices run clear.

Freezing and Cooking Directions: 
To Freeze: Allow to cool on cookie sheet then flash freeze. Place strips in freezer bags for dinners or lunches (about 5
strips per serving). Seal, label and freeze.
To Serve: Place frozen or thawed strips on cookie sheet and bake at 350 degrees for about 7-10 minutes. Serve with
ranch dressing.

Budget Tips: 
Always stock up on chicken breast when they are on sale to insure you get the best price for your money. Generic or store brand corn flakes can cost up to $2.00 less per box than name brand and no one will know the difference.

Average Assembly Cost: 
Per Meal: $2.87
Per Serving: $ .71

Nutritional Info: Crunchy Chicken Strips 
Per Serving: 588 Calories; 5g Fat (7.1% calories from fat); 39g Protein; 100g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 1803mg Sodium.
Exchanges: 6 Grain (Starch); 4 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.

Merry Kiss-Mousse Pie

 Recipes, Snacks and Desserts  Comments Off on Merry Kiss-Mousse Pie
Jul 012001
 
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This is a recipe from the Holiday Freezer Cooking ebook. Peppermint patty candies may be substituted for kiss candies.

Mousse Pie Pic copy

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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Makes

1 pie

2 pies

3 pies

4 pies

5 pies

6 pies
Ingredients
Semi-sweet chocolate chips

12 oz.

24 oz

36 oz.

48 oz.

60 oz.

72 oz.
Whipping cream, divided

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Powdered sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Vanilla

2 t.

1 T. + 2 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.
9 inch chocolate crumb crust

1

2

3

4

5

6
Whipped topping

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Chocolate kiss shaped candy

15 candies

30 candies

45 candies

60 candies

75 candies

90 candies

Assembly Directions:
Assemble each pie individually. In a microwave safe bowl, combine the chocolate chips and 1/2 cup of the whipping cream. Cook on 100% power for one minute, then stir. Cook 30 seconds and stir. Continue to cook and stir until the mixture can be stirred smooth. Set bowl in a pan or sink of cold water to cool. Stir occasionally to speed cooling. Mix the powdered sugar and vanilla extract with the melted chocolate chips. Meanwhile, fill the bottom of the cookie crust with unwrapped kiss candies to cover the bottom, pointed end up. In a medium mixing bowl, pour in remaining 1-1/2 cup whipping cream. Beat on high just until soft peaks begin to form. Spoon in about 1/4 cup of the cooled melted chocolate mixture and mix well. Continue adding chocolate mixture 1/4 cup at a time until it is all incorporated (do not beat too long or you will make chocolate flavored butter!) When the chocolate is all mixed in, spoon the mixture into the crust carefully to not disturb the chocolate candies.

Freezing:
Smooth the top of the pie and refrigerate several hours before serving, or set into freezer until firm. Place the frozen pie into a large labeled freezer bag, or wrap well with heavy plastic wrap.

To Serve:
Set out at room temperature at least one hour before serving or thaw in refrigerator. Just before serving, top with 2 cups of whipped topping and decorate with additional candies.

Lower Fat Alternatives:
Use low fat or fat free whipped topping for garnishing. Replace the chocolate candies with a lower fat or fat free candy of your choice or omit completely.

Storage Time:
Refrigerator (40 degrees): 4-6 days, Freezer: 2-3 months

Nutritional Info:
Per Serving: 889 Calories; 66g Fat (64.1% calories from fat); 7g Protein; 77g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 302mg Sodium.
Exchanges: 13 Fat; 5 Other Carbohydrates.

Veggie Medley

 Recipes, Sides and Salads  Comments Off on Veggie Medley
Jul 012001
 
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This is a recipe from the Holiday Freezer Cooking ebook. You can use any mixture of frozen vegetable in this recipe. This is one of our traditional family holiday recipes.

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Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Ingredients
Canned cream of chicken soup, undiluted (10.5 oz.)

2 cans (21 oz.)

4 cans (42 oz.)

6 cans (63 oz.)

8 cans (84 oz.)

10 cans (105 oz.)

12 cans (126 oz.)
Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Diced celery

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Frozen mixed vegetables

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Seasoned croutons OR

6 oz.

12 oz.

18 oz.

24 oz.

30 oz.

36 oz.
Toasted bread cubes*

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Cheddar or American cheese, shredded

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions:
Combine soup with the onion and celery. If the vegetables are frozen in clumps, break them apart. In a large bowl, toss the frozen vegetables with the croutons or bread cubes. Stir the sauce mixture into the vegetable mixture.

Freezing Directions:
Place the entire mixture into a labeled one-gallon freezer bag(s). Remove the excess air, seal and freeze.

To Serve:
Thaw bag thoroughly and bring to room temperature for two hours. Place mixture into an oiled baking dish. Top with shredded cheese. Bake at 350 degrees for 30 minutes until vegetables are soft and cheese is melted. This could also be cooked in the microwave, but the croutons will not be crunchy on top. Cook in a covered microwave safe container without the cheese at 100 percent power for 10 minutes. Stir once, then top with cheese. Cover and continue cooking at 100 % power for 5-7 more minutes until the vegetables are fork tender and the cheese is melted and bubbly.

Lower Fat Options:
Big Book of Freezer Cooking owners may use 3 C. of the Fat-free White Sauce recipe as a substitute for every 2 cans of soup. You may, of course, purchase fat free or low fat canned soups. The cheese topping may be omitted or substitute low fat or fat free cheese. Read crouton package labels. Some are baked without added fat, some are fried. Toasted bread cubes are a good option.

*To toast bread cubes, cut bread slices into 1/2” to 1” cubes. Place in a single layer in an ungreased rimmed baking pan and bake at 300 degrees for 10 minutes. Turn the cubes with a spatula, then continue baking until browned. Cool in the pan.

Freezer Storage Time:
Baked: Refrigerator (40°): 4-6 days, Freezer: 2-3 months
Unbaked: Refrigerator (40°): 2-4 days, Freezer: 2-3 months
* If you use the bread cubes, you can add seasonings to the sauce if you wish. Add 1/4 teaspoon of garlic powder, 1/4 teaspoon of oregano, and 1/4 teaspoon of parsley flakes.

Nutritional Info:
Per Serving: 431 Calories; 24g Fat (49.3% calories from fat); 18g Protein; 37g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 1410mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 2 Vegetable; 4 Fat.

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