Freezer Meal : Creamy Potato Broccoli Soup

Another iPhone photo :) 

But this recipe was WAY too good not to share! 

I have been going to town on freezer meals lately, and this is definitely a new fav! And its SOO easy! No cooking to prepare! Just dump and mix!

makes 6 cups (frozen - after you add liquid when cooking, it will make more!)

1 can Cream of Potato Soup

1 can Cream of chicken soup

1 can chicken broth

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 bag cubed hashbrowns

1/2 bag frozen broccoli (I thawed and chopped mine)

1 cup shredded cheese

1 cup chopped (cooked) bacon

Mix all ingredients together, and divide into quart freezer bags.

To prepare:

Option 1: thaw overnight in fridge. Add 1-2 cups of milk (or broth), until the soup reaches your desired consistency. Heat and simmer for 10 min.

Option 2: Throw it in the crock pot, along with 1 cup milk and 1 cup broth. Heat on low until thawed, stirring occasionally.

Garnishes: cheese, scallions, chives, sour cream, bacon, onion, croutons, etc.

Meatloaf Muffins

2 pounds hamburger

8 oz. tomato sauce

2 eggs

2 t. onion powder

2 t. garlic powder

1 t. oregano

1/2 t. red pepper flakes

1 T. Chili Powder

1/2 cup bread crumbs

1/4 c. Ketchup

2 T. yellow mustard

2 T. Brown sugar

Topping: Mix 1 cup ketchup, 1/4 cup mustard, and 1/4 cup brown sugar.

Mix all ingredients in a bowl. Fill (sprayed) muffin tins 3/4 full and top with a spoon full of the topping. Bake at 350 for 20-30  min (or until insides are no longer pink) Allow to cool for at least 10 min. for the muffins to set a little more.

These can also be FROZEN! Just flash freeze them on a cookie sheet until hard, so they wont stick together! They to thaw, just pop in the microwave on defrost! I wrap mine in a damp paper towel for the first half so it doesnt get too dry!

Freezer Meal Round-up {Prepping for baby}

With this little one due to arrive in just over 2 weeks, I've been trying to fill our freezer with meals to make things easier on myself (and my husband) when the neighbor meals die down, and fast food just wont do! Mostly I just plan a meal for dinner that I can make double of and freeze the extra, so it isnt much work to make these!

Here's what my freezer will be filled with....

Stuffed Shells -- I have one of these in the freezer, and I plan on making 2 more pans.

Mexican Lasagna -- One of these in the freezer so far.

 

Wild Rice and Sausage Casserole -- 3 of these in the freezer

 

 

Freezer Breakfast Burritos -- none of these yet, hopefully I'll make around 20 this week.

 

Wild Rice and Sausage Casserole

Seriously, I have found a new favorite casserole! And that is saying a lot, because I am a casserole freak! This one is perfect for a cold winter day, and bonus, it's a freezer meal! Can't get better than that! It's creamy and filling and absolutely wonderful! Definitely a keeper!

2 cooked cups white rice
1 cup cooked wild rice
1 cup cooked spicy sausage
1 cup frozen peas
1 cup chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder

I made this with leftovers, which is the reason my measurements are using cooked ingredients. But really, you can mess up this recipe, so if you are using uncooked, just guess, and if it seems a tad dry, just add a little more milk.
Other than that, mix all your ingredients in a large bowl, transfer to a baking dish and cover with foil. Bake at 400 for 30 minutes, and then remove foil and continue to bake for another 10 minutes. All the ingredients are cooked, so you just want to make sure its heated through.
To freeze, transfer to a foil baking dish, and wrap tightly with plastic wrap, and then foil. Label with the instructions (Once thawed, remove plastic wrap and replace foil. Bake at 400 for 20 minutes, then without foil for 10 min.) and freeze.

10 Minute Enchiladas

You want a quick and easy but reeealy yummy dinner? Well look no further! This is literally as easy as it gets! This meal is a staple at our house. I make it quite often when I dont feel like making a mess, or we are in a big hurry to get out the door. Plus, you can customize it any ways you like!

10 Minute Enchiladas 

Feeds 2

4 frozen burritos (see below) OR homemade frozen burritos

1 can enchilada sauce (red/green, mild/spicy just whatever you have)

Shredded cheese

These are the burritos I use, but you can use the ones with meat, or chicken, or whatever you want. You can also use homemade frozen burritos, but to be honest, I think the store bought ones hold up a little better.

 

-On a plate arrange burritos in a single layer (2 per adult-1 per child) Microwave burritos for about 5 minutes, or until thawed and hot.

-Once burritos are hot, pour a small amount of enchilada sauce into the bottom of a casserole dish (so they don't stick) and then arrange your burritos in the dish.

-Cover with Enchilada sauce and cheese.

-Place under the broiler or back in the microwave for about 4-5 minutes until cheese is melted and sauce is bubbly.

-Serve with sour cream, salsa, guacamole, etc.



Freezer Taco Filling

I've been spending the past week filling my freezer with premade meals to make my summer a little easier, and help my kitchen stay nice and cool! This is a really simple freezer recipe, and it's very versitile, you can use it for tacos, burritos, enchiladas, salads, chimichangas, basically anything mexican!

I made a huge batch, but you can scale it down if you don't want tons of exrtas for the freezer!

6 lbs ground beef (I used elk because my husband provides us with a freezer full every year)

1 TBS minced garlic

2 tsp canola oil

1 cup picante sauce

2 TBS taco seasoning

2 tsp cumin

1 TBS onion powder

1 tsp salt

1 tsp pepper

2 cups frozen corn

2 cans black beans

In a LAGRE pan (or 2, like I used) saute your garlic in the oil for just a few second (make sure it doesn't burn!) Add as much beef as you can get into the pan and break it up, cook thouraghly. Add picante sauce and spices. Repreat with more beef if you didnt fit it all in 1 pan (which is likely you didn't) dont add more spices, just 1/4 cup more picante sauce to each batch.

Once all the beef is cooked, transfer to a large mixing bowl and add corn and beans. mix well.

Once cooled enough to handle, transfer in 2 cup portions to freezer bags, press out all the air and seal. Lay flat to freeze.

To thaw, microwave for 1 minute intervals until heated.

Freezer Breakfast Burritos {Re-visited}

 I've posted about breakfast burritos for the freezer before, but if you know anything about me... you know I can't just leave things alone! But. I'm glad I redid these! They are SO good! My husband is loving having big, filling berritos each morning for breakfast! And I love knowing that he isn't eating sugared cereal to start off his day!

These are really pretty simple! I just started with our favorite burrito components....

I used...

21 eggs+a splash of milk +s&p + 1 cup spinach

18 slices of bacon fully cooked and cooled

about 8 cups of hashbrowns

shredded cheese

burrito sized flour tortillas

First I started by prepping all the ingredients;

scrambling the eggs and spinach (the spinach is totally optional, but you cant taste it, and it just adds a litte more nutrition)

cooking the bacon (I did it in the oven)

frying the hashbrowms in a little butter

and shredding the cheese (I used a food prosessor)

Then, after everything had cooled, I set up my assembly line (pictured above) and started rolling!

In each burrito I used about 1/2 cup eggs, 1/4 cup hashbrowns, 2 TBS bacon and a sprinlke of cheese.

After all the burritos were rolled, I wrapped them tightly in plastic wrap, and put them in gallon freezer bags.

I ended up with almost 20 burritos, which will last us probobly over a month.

To reheat, unwrap, and  microwave for about 2-3 minutes.

they are wonderful to have on hand, and I think we figured they cost around .80 cents per burrito, but they are HUGE compared to mcdonalds $1 burritos! And, I know exactly what is in them, so to me, they are totally worth the time!

Freezer Spaghetti Sauce

I am just full of freezer recipe's lately, aren't I!? It's because it is starting to get warm here in southern Utah, and I want as many quick, los-stress as I can get! This spaghetti sauce is perfect for a superfast dinner, is chock full of veggies and has a lot less sugar/preservatives than the jarred kind!

Freezer Spaghetti sauce

makes around 6-8 cups

29 oz. tomato pureee

20 oz. crushed tomatoes

2 tsp garlic powder

2 tsp italian seasoning

1 tsp onion powder

2 TB sugar

3 TB parmesan cheese (the cheap-fridge kind)

1 bell pepper

3 large mushrooms

In a large pot, add all tomatoes, and seasonings. Turn on to med-low and bring to a simmer. In a food processor, finely dice/puree the mushrooms and bell pepper, you can add any other veggies you want (carrots, onion, zucchini, etc) Add the veggies to the tomatoes and continue to simmer for at least 30 minutes, or until the sauce is thickened to your family's liking.

To freeze, cool sauce, and add 2 cup portions into freezer sandwich baggies, until all sauce is used. Lay filled baggies flat on a cookie sheet in the freezer. Once frozen you can store them upright.

Sweet Chile Pork {a freezer meal}

 I have been getting started on stocking my freezer with quick, easy meals for summer since we are always so busy! Not to mention, in southern Utah, it's like death to turn on your oven when it's 110 degrees outside. I made this overnight in the crockpot and it turned out wonderful! I am really excited to use it in some buttitos soon!

2 lb pork roast (mine was a shoulder roast)

2 cups coke (divided)

2 cups water

1 small can green chiles

1 tsp garlic powder

1 can mild enchilada sauce

Put the pork, 1 cup of coke, garlic powder and 2 cups of water in the crokpot on low and cook overnight. In the morning, add the chiles, enchilada sauce, and the rest of the coke, simmer on high in the crockpot, for another 2 hours until most of the liquid is soaked up.

Divide into freezer bags and lay flat to freeze.

Taco Chili

This is one of my FAVORITE dinners! Especially when it's cold outside and you want a yummy, warm (easy) meal!

1 qt. Crushed tomatoes

1 can kidney beans

2 cans black beans

1 can corn

3 Tbs. Taco Seasoning

2 Tbs brown sugar

1 tsp chili powder

1-2 cups pre-cooked ground beef

Thrown everything in a large pot and simmer over medium for up to an hour, or just until it's thickened to your liking. I actually ended up adding more water because my husband got home from work late and it got too thick.

Serve with corn chips, sour cream and cheese.

This makes a great freezer meal too! Just put the cooled chili in freezer bags and thaw in the microwave on 1/2 power until warm!

Freezer Sloppy Joes

Sloppy joes are a great quick meal to have on hand! They are my go to for a stressful night when I am not up to cooking! It's super easy to throw together a huge batch and have it ready!

Freezer Sloppy Joes

3 lbs ground beef

2 1/2 cups ketchup

1/2 cup yellow mustard

3 TBS brown sugar

2 TBS onion flakes

1 TBS chili powder

1 large carrot-grated

Brown ground beef until fully cooked, and drain off all excess fat.

Add the rest of the ingredients, stir and simmer for 30 minutes.

Scoop 2 cup portions (for 4 sloppy joes) into freezer bags and lay flat to freeze.

To thaw, microwave in 30 second intervals, turning inbetween until heated through.

Freezer Fried Rice

I love recipes that you can make tons of and throw the extra in the freezer to save for one of those 'non-cooking' days! We love fried rice at our house! And it's chock full of veggies, so it's good for you, right!?

This is how I do fried rice, but any recipe should work fine!

2 C. uncooked rice (plus whatever you need to cook it)

1 C. shredded cabbage

1 carrot finely sliced

1/2 cup peas

1/2 cup chopped ham (I used homemade cannadian bacon)

2 tsp garlic powder

1/2 tsp powdered ginger

4 TBS soy sauce

2 TBS teriyaki sauce

Cook rice according to directions. in a large skillet, add hot rice, cabbage, carrots, garlic powder, ginger, soy and teriyaki. Cook for a few minutes until the carrots and cabbage are slightly tender (this is why you slice them THIN!) Add peas and ham and stir well. Cover and allow to heat ham and peas through. Serve with more soy sauce.

After the rice has cooled a bit, transfer to ziplock baggies (I did 2 cup portions) lay flat to freeze.

To reheat, place bag in microwave for 30 seconds, flip and heat for another 30 senconds. repeat until heated through.

this makes for a super fast and yummy lunch! It's a tad dry after reheating, but just add a touch more margarine.

Freezer Breakfast Burritos

These burritos are almost exactly like these burritos... just breakfast style!

1 lb. breakfast sausage, cooked and crumbled

8-10 eggs, scrambled

cheese

anywhere from 10-15 tortillas*

After cooking all of the ingredients, allow them to cool and then proceed to fill the tortillas with fillings. Roll tightly and then wrap in plastic wrap and freeze.

There are a few ways to thaw these,  my husband just throws his in the microwave for about 1 1/2-2 minutes with the plastic wrap on. This makes the tortilla a little softer than I like, so I remove the plastic. Or if you plan ahead, throw a few in the fridge the night before and then they don't take as long to heat.

*This recipe varies in how many burritos it makes, depending on how big your eggs are, and how full you fill the tortillas, I got about 10 I think, but you might be able to get more!

Meatloaf Muffins

2 pounds lean hamburger

8 oz. tomato sauce

2 eggs

1/2 c. milk

2 t. onion powder

2 t. garlic powder

1 t. oregano

1/2 t. red pepper flakes

1 T. Chili Powder

1 sleeve saltine crackers, crushed

1/4 c. Ketchup

2 T. yellow mustard

2 T. Brown sugar

Topping: Mix 1 cup ketchup, 1/4 cup mustard, and 1/4 cup brown sugar.

Mix all ingredients in a bowl. Fill (sprayed) muffin tins 3/4 full and top with a spoon full of the topping. Bake at 350 for 30-45 min (or until insides are no longer pink) Allow to cool for at least 10 min. for the muffins to set a little more.

These can also be FROZEN! Just flash freeze them on a cookie sheet until hard, so they wont stick together! They to thaw, just pop in the microwave on defrost! I wrap mine in a damp paper towel for the first half so it doesnt get too dry!

Freezer Chocolate Chip Cookies

I really love homemade cookies, but I don't love the cleanup that comes after... and I REALLY don't love eating the whole batch in 2 days because they are sitting there! So I decided to try freezing the cookie dough, and it works! It was so nice to have fresh baked cookies without all the mess! I got the recipe here (my changes are in red) and then right after I rolled the cookies, instead of baking them, I placed them on a baking sheet (making sure they weren't touching) and stuck them in the freezer for a few hours until they were frozen solid. Then I tossed them all in a gallon ziploc and threw them in the freezer! When I was ready to bake them here's what I did...

With the oven OFF, arrange how ever many cookies you want on the cookie sheet and place in the cold oven. Turn the oven onto 400 degrees and set the timer for 10 minutes. The cookies will thaw while the oven preheats, and then watch them after the 10 min. is up. Mine took about 12-14 min one time, and then the next time they took about 16 min. So just watch them for the last few minutes. Let them cool, and enjoy the yummy cookies and your CLEAN kitchen! :)

Thick and Chewy Chocolate Chip Cookies

Ingredients:

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm (I use 6 tbs butter and 6 tbs vegetable shortening so that your cookies dont end up too flat)

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk (I just used 2 eggs)

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips (I didn't add that many)

Directions:

Adjust oven racks to upper and lower-middle positions.  Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer, or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool. 

 

Sloppy Joe Calzones

This is the perfect recipe for one of those 'no-time-to-cook' nights! They are SOO yummy, and fast!

If you already have the sloppy joe meat in the freezer, it takes 5 minutes to prepare and then just bake!

Sloppy Joe Calzones
makes about 4 calzones
1 cup sloppy joe mixture thawed (recipe below)
1 tube refrigerated biscuits
1/2 cup shredded cheese

Flatten biscuits into a wide oval, and fill with a spoon full of the meat. Top with a pinch of cheese, fold over and crimp edges together with a fork. poke holes in the top to allow the steam to escape and bake according to the biscuit package directions.


Sloppy Joe Meat for the freezer
1 lb Ground Beef
3/4 cups Ketchup
4TBS Worchestershire Sauce
1/8 cup Mustard
1/8 cup Vinegar
1/8 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Garlic Powder
1/2 small onion, minced
In a skillet, cook ground beef and onion until beef is evenly brown.
Drain beef.
Add remaining ingredients to the skillet and stir well.
Cook covered on low heat for 30 minutes, stirring occasionally.
Divide the meats into sandwich baggies in 1 cup portions, lay flat and freeze!
When you are ready to thaw the meat, microwave on 1/2 power for 30 seconds at a time, until completely thawed.

Double Duty Beef & Bean Burritos

Burritos are a staple at our house! I used to buy the prepackaged bean and cheese burritos, but they were always so dry, so I stopped. But, I missed the convenience of them, so I decided to make my own!

One night I was making Beef and Bean Enchiladas, and I had leftover filling, so I decided to try making them into regular burritos, and freezing them. IT WORKED! like REALLY well! I was very (and pleasantly) surprised! It's definitely something I will do again!

You need...

Flour tortillas (I used 7, but it depends how full you fill your burritos)

1 can fat free refried beans (use fat free, they are a little stiffer)

1/2 cup precooked ground beef

1/2 can corn (optional)

1/4 cup shredded cheese

1 can enchilada sauce (if you are making the enchiladas)

In a bowl, combine beans, beef, corn and cheese and mix well. Spoon into the tortillas and roll them up tight (with ends TUCKED IN!).

 If you are doing the enchiladas, place them in a dish and cover with enchilada sauce and a little cheese. Bake at 400 until sauce is bubbling and cheese is melted.

If you are only making the frozen burritos, roll the burritos tightly in plastic wrap and lay flat in the freezer. To eat, unwrap from plastic wrap, rewrap with a paper towel and microwave for 1-2 minutes until heated through.

SO EASY! You can fill these with pretty much anything! Just make sure you don't put anything you don't want heated inside! (lettuce, sour cream, etc.)

Make-ahead-meals

I have a hard time with make ahead meals. I made a ton a few years ago, but due to the fact that I actually ENJOY cooking most every night, the majority of them went bad and I threw them out. But I have started to do what I have seen called "gradual make ahead meals", which is basically cooking the time consuming portions of meals (beef, chicken, crusts, sauce, etc.) ahead of time, so that when you need them for dinner, they are all ready! I usually take one day for beef, one day for chicken, and one day for pizza stuff. It doesnt take a lot of time, but it sure saves you a lot! Here's how I do it...

Shredded Beef:
We have a freezer FULL of elk and cow roasts, so what I do it take a LARGE roast, or 2 small ones, and throw them in the crockpot in the morning with
6 cups of water (enough to cover the meat 1/2 way up)
3 beef boullion cubes
4 TBS garlic and herb seasoning
1 tsp pepper
1 tsp seasoned salt
Turn the crockpot onto low and cook for AT LEAST 10 hours... if not 11 to12.
it will be super moist and tender! shred in a large bowl and seperate into plastic baggies (i do about 1.5-2 cups in each) and lay flat to freeze!
Then you have shredded beef for enchiladas, tacos, stroganoff, french dips etc.

Ground Beef:
This one takes a little more time and attention, but not much.
I thaw 6-8 lbs of meat at a time (our meat is usually deer or elk burger) and seperate it into 3 seperate bowls

Taco Meat-
for every 2 lbs of meat add
3-4 TBS taco seasoning
1TBS garlic powder
2tsp onion powder
cook until meat is no longer pink and set aside to cool
Great for tacos, enchiladas, tostadas, nachos, taco salads, chili etc.

Italian Meat-
for every 2lbs of meat add
1TBS garlic powder
1TBS onion powder
1TBS garlic and herb seasoning
cook until meat is no longer pink and set aside to cool
Great for lasagne, spaghetti, baked ziti etc.

Sloppy Joe Meat (recipe adapted from here)
1 lb Ground Beef
3/4 cups Ketchup
4TBS Worchestershire Sauce
1/8 cup Mustard
1/8 cup Vinegar
1/8 cup Sugar
1/4 teaspoon Salt
1/8 teaspoon Garlic Powder
1/2 small onion, minced
In a skillet, cook ground beef and onion until beef is evenly brown.
Drain beef.
Add remaining ingredients to the skillet and stir well.
Cook covered on low heat for 30 minutes, stirring occasionally.

Then I divide the meats into sandwich baggies in 1 cup portions, lay flat and freeze!

Chicken:
shredded-
I usually buy one of those big 5lb flats of chicken, throw it all in the crock pot with enough water to cover 1/2 way up, add 2-3 chicken boullion cubes and a few tsp of garlic and herb seasoning and allow to cook until chicken shreds easily (i would guess about 4-5 hours on low)
Let cool and divide into 1 cup portions in baggies, lay flat to freeze.
diced-
Cut up any amount of chicken you want, season with garlic and herb seasoning. Cook in a LARGE skillet, but do NOT crown the pan or your chicken will never brown! If you have to, cook it in batches. Portion into baggies and lay flat to freeze.

Pizza:
crust-
I used this pizza dough recipe 3 times, making 6 crusts, but Im sure you can use whatever recipe you want and it would work fine. I split the dough into 6 balls, let 'em rise, and stretched them into a pizza shape. Then I baked them on a pizza stone at 450 degrees for 3 minutes. NO longer! It wont look done, it will be doughy, but thats OK! then I layed that one out on a towel to cool and proceeded with the next dough ball. Once the par-baked crust had cooled, I double wrapped it in plastic wrap and placed it flat in the freezer to freeze solid.
Sauce-2 tablespoons extra-virgin olive oil

1 TBS garlic powder

1/2 teaspoon crushed red pepper flakes

1TB tomato paste

1 32-ounce can pureed tomatoes
Salt and pepper
1 TBS italian seasoning
Add the olive oil to a large pot over medium heat. Add the garlic powder and crushed pepper, then add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook on LOW for about an hour and a half , it will get think and sweet and yummy!

After I let the sauce cool down, pour 1 cup portions into baggies, seal and lay flat to freeze.

homemade frozen pizzas

I am NOT a fan of frozen pizza. My husband on the other hand... can't get enough. I however do love the convenience of it, so after seeing this idea a few places online, I decided to try it for myself! and guess what... IT WORKS! like REALLY well! Here's what I did-

Crust:
I used this pizza dough recipe 3 times, making 6 crusts, but Im sure you can use whatever recipe you want and it would work fine. I split the dough into 6 balls, let 'em rise, and stretched them into a pizza shape. Then I baked them on a pizza stone at 450 degrees for 3 minutes. NO longer! It wont look done, it will be doughy, but thats OK! then I layed that one out on a towel to cool and proceeded with the next dough ball. Once the par-baked crust had cooled, I double wrapped it in plastic wrap and placed it flat in the freezer to freeze solid.

Sauce:
2 tablespoons extra-virgin olive oil

1 TBS garlic powder

1/2 teaspoon crushed red pepper flakes

1TB tomato paste

1 32-ounce can pureed tomatoes
Salt and pepper
1 TBS italian seasoning
Add the olive oil to a large pot over medium heat. Add the garlic powder and crushed pepper, then add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook on LOW for about an hour and a half , it will get think and sweet and yummy!

After I let the sauce cool down, pour 1 cup portions into baggies, seal and lay flat to freeze.

 

When a night comes along that you are in need of a quick dinner, heat your oven to 450 degrees and take out a crust and sauce. Unwrap you crust and put it on your pizza stone. Remove your sauce, place in a bowl and thaw. Spread the sauce over the frozen crust, top with cheese and toppings. Bake at 450 for about 15 min or until the crust is golden brown.

 

I always keep pizza toppings on hand, here's what I have...

in the freezer- pepperoni, diced bell pepper, diced ham, shredded chicken, crumbled bacon and mozzarella cheese.

in the pantry- olives, pineapple (get the lunch packs they work GREAT!) and BBQ sauce.

This is a SUPER quick easy and yummy meal! It will save you in a pinch!