SWISS ZUCCHINI QUICHE    

1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced
1  small onion, chopped      
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

I will double this and not use zucchini, because I'm not sure how the zucchini will freeze. I will be adding ham as the meat.  I usually make one with all the veggies and one with just meat.

Bacon Wrapped Chicken with Rosemary

Bacon Wrapped Chicken with Rosemary

6-8 Pieces of Chicken (I used boneless skinless breasts)
6-8 Slices of Bacon
Olive Oil
Minced Garlic
Black Pepper
Rosemary

Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap with bacon.  (I did not wrap with bacon because I thought the flavor might get more dispersed just cutting it up into bite size pieces.)   Put into a gallon zip lock bag and freeze. Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 5-6 hours or high for 3-4 hours (or until done).

We like to eat this with a green salad and some rice pilaf or Mediterranean potatoes. (Darla has a good recipe for the potatoes on her chicken marsala recipe.)

Creamed Chicken over Biscuits

1/4 c. diced onion
1 c. diced celery
1/4 c. butter
1/4 c. flour
2 tsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
4 c. milk
3 c. cubed cooked chicken
2 c. steamed carrots
1-2 c. peas

Place carrots in a small saucepan.   Cover with water.  Bring to boil.  Reduce heat; cover and simmer for 8-10 min. or until vegetables are tender.  Drain and set aside. 

In a saucepan, sauté onion and celery in butter.  Add the flour, bouillon, pepper, basil, and thyme.  Stir in the milk.  Bring to a boil; cook and stir until thickened.  Add chicken and peas.  Serve over warm biscuits

Biscuits:
2 c. white flour
1 c. wheat flour
4 1/2 tsp. baking powder
2 T sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter
1 egg
1 c. milk

Combine dry ingredients.  Cut butter into the dry mixture.  Add egg, milk, and more flour as needed.  Knead lightly and roll out 1 " thick.  Bake at 450 degrees for 12-15 min.

Freezer Meal Instruction:  Defrost, warm and serve over biscuits

Chicken Tortilla Soup

I made chicken tortilla soup for December.  The recipe is already posted.  Happy cooking!