All our recipes follow the format shown here. By having the ingredients already multiplied out, you save lots of time on assembly day. This format also allows lots of flexibility in your menu planning each month. You decide what you feel like eating and what fits the schedule best!

Fruit Slush

Click here to go to a printer-friendly page for this recipe.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Containers:

Quart-sized freezer bags, small rigid freezer containers, or foil baking cups.

Assembly Directions:

Partially thaw strawberries, so they can be separated.  Mix all the ingredients together including all the juices from the canned and frozen fruits.

Freezing and Cooking Directions:

Pour into suitable containers for your family.  Allow about 1/4-1/3 C. per child, 1/2 C. per adult.  The leftovers have to be re-frozen, so make sure not to have too much leftover.  Label and freeze.

To serve, thaw 10-15 minutes before needed - it should be slushy.

Comments:

Fresh fruits may be added to your liking.  Small Styrofoam cups with lids may be purchased at restaurant supply stores.  These work well for take out lunches.  By lunchtime, they will be slushy and ready to eat!

<<< Go Back

Make Ahead Mashed Potatoes

Click here to go to a printer-friendly page for this recipe.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Containers:

Quart or 1-gallon freezer bags or rigid freezer containers

Assembly Directions:

Peel and quarter potatoes.  Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender.  Drain well.  In large bowl, combine potatoes, cream cheese, egg/s , garlic powder and salt.  Mash well by hand or with  an electric mixer.  Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan.  Drizzle or brush melted butter over potatoes.  Sprinkle with almonds (optional) and paprika.  Refrigerate for up to 2 days or label and freeze for later.

Freezing and Cooking Directions:

Label and freeze in freezer bags or rigid freezer containers. 

To serve, thaw completely.  Bake at 375º for 30-40 minutes until the top is golden. 

Comments:

You’ll love having this side dish handy.  Our kids really love these (minus the almonds, of course!).  Husbands, too.

Options:

* 1/4 C. crumbled, crisp bacon may be stirred in for great flavor.

* Potatoes may also be topped with 1/2 C. shredded cheddar cheese.

<<< Go Back

Parsley Parmesan Chicken

Click here to go to a printer-friendly page for this recipe.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Containers:

1-gallon freezer bags for chicken, quart freezer bags for crumbs.

Assembly Directions:

To Pre-Bake on Cooking Day:  Pour salad dressing in a large bowl.  Add the chicken parts to the dressing, coating well.  Cover and chill about 4 hours, or overnight.  Turn chicken in the dressing occasionally.

Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet.  Spoon excess dressing over the chicken.  Bake at 350º for 1 hour, or until thickest piece is done.

To Bake on Serving Day:  Pour chicken parts and salad dressing into a freezer bag.  Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into a quart-sized freezer bag.  Attach to the bag of chicken or put both bags into a larger freezer bag.

Freezing and Cooking Directions:

Pre-Baked Chicken:

Remove from oven and cool.  Put baked chicken pieces into a freezer bag or rigid freezer container.  Label and freeze.

To serve, place chicken in a 9x13 baking dish or pan.  Warm in 400º oven for 10 minutes or until warmed through.

Non-Baked Chicken:

Seal, label, and freeze.  To serve, thaw marinated chicken and crumb mixture.  Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet.  Spoon excess dressing over the chicken.  Bake at 350º for 1 hour or until thickest piece is done.

Comments:

Having the chicken already baked can really come in handy if you don’t have an hour before dinnertime. We especially recommend pre-baking dark meat poultry because it stays moist during re-heating.  Diet dressing works fine.  Foil-lined cookie sheets help speed the clean up if you bake lots of chicken on Assembly Day.

<<< Go Back

Click here to go to a printer-friendly page for this recipe.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Containers:

Freezer bags or rigid freezer containers

Assembly Directions:

In a large saucepan, melt butter and peanut butter together.  Mix well.  Remove from heat.  Add crumbs and powdered sugar, mixing well.  Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars).  Chill.  When the peanut butter layer is firm, melt chocolate chips with milk over low heat.  Spread over chilled peanut butter mixture.  Chill again.

Freezing Directions:

Cut into serving size pieces.  Wrap individually and freeze in large rigid containers or freezer ziptop bags.  Eat straight from the freezer or thaw slightly.

Comments:

Hey, you peanut butter and chocolate lovers!  It doesn’t get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!

* We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don’t have to?

<<< Go Back