March is National Frozen Food Month

If you haven’t already noticed by the recent advertisements from local grocery store chains, March is National Frozen Food Month and has been promoted as such by The National Frozen & Refrigerated Foods Association (NFRA) for more than twenty years. March has become the perfect time to check out your grocery store for great buys on freezer favorites, or to simply dig through the icebergs in your own freezer at home and use up some of that stuff you’ve forgotten about, purchased on sale months ago. Just be sure it hasn’t been in there too long before you serve it to your family. Even frozen foods don’t last forever.

I dedicate this week’s column to Patricia Weaver, a sweet lady I met last week, who said she looks through The Mountain Times to find this column before making her grocery list for the week. Thanks to all of you who share your “Lovin’ Spoonful” stories with me and tell me you look forward to reading this column. I know I can’t please every dietary need each week, but I try to accommodate as many requests as I can. Please feel free to let me know if I can help you with special dietary needs.

Very Berry Fruit Dip

1 pkg. (8 oz.) fat-free cream cheese
1 tsp. vanilla extract
6 oz fat-free sour cream
2 Tbsp. honey
¼ tsp. cinnamon
1 pkg. (10 oz.) frozen strawberries (thawed)
1 pkg. (10 oz.) frozen raspberries (thawed)

In food processor, mix the cream cheese and vanilla. Add sour cream, honey and cinnamon, mixing well. Add berries and mix lightly until chopped coarsely.

Serve with your favorite sliced fresh fruit.

 

Bacon Hash Brown Rollups

1 Tbsp. olive oil
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed and drained
8 eggs
½ cup salsa
16 (6") flour tortillas
1 cup shredded Pepper Jack cheese

In large skillet, heat olive oil and brown bacon and hash browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set.

When ready to serve, place burrito in microwave, covered with a paper towel and heat for about a minute on high power for each burrito.

These delicious roll- ups can be stored in your freezer and reheated in the microwave when you want to eat them. Perfect for a breakfast on the go!

Chicken Enchilada Skillet Casserole

1 bag 16 oz. (Birds Eye) frozen Broccoli, Corn & Peppers
1 pkg. (1 ¼ oz.) taco seasoning mix
1 can (16 oz.) diced tomatoes, undrained
3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
8 oz tortilla chip

In large skillet, combine vegetables, seasoning mix, tomatoes and chicken; bring to boil over medium-high heat. Cover; cook until vegetables are cooked and mixture is heated through. Sprinkle with cheese; cook, covered, 2 minutes more or until cheese is melted.

Great served with chips.

Freeze-Ahead Mini Breakfast Pizzas

¼ cup butter, softened
5 oz. jar sharp Cheddar cheese processed spread
½ lb. hot pork sausage
1 onion, chopped
12 English muffins, split

Preheat oven to 350. In large bowl, mix butter and cheese spread. Crumble sausage in large skillet and cook over medium heat together with the onion until sausage is done and onion tender. Drain. Mix cooked sausage mixture with cheese mixture. Spread generously on split side of muffin halves. Place on an ungreased cookie sheet and bake at 350 degrees for 10-15 minutes. Eat right away, if you like.

Cool the ones you want to freeze and wrap individually. Place in heavy duty Ziplock freezer bags. To reheat, microwave each pizza for one to two minutes on high power until pizzas are hot and the cheese is melted.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.