Breakfast Burritos - Fill a large flour tortilla with your favorite ingredients: Scrambled eggs, diced potatoes, sausage, bacon, ham, onions, peppers, pork, green chili, and cheese – whatever you love. Roll them up and wrap them individually in aluminum foil. Freeze 6-8 burritos together in a gallon zip top bag for easy storage and packing. Warm up your burritos, still wrapped in aluminum, in your oven, on your stovetop in a pan with a lid, or on your grill. Turn them frequently to evenly warm them up and crisp them.
Breakfast Sandwiches – Cut your favorite style English muffin or bagel in half. Top the bottom half with scrambled eggs or a fully cooked poached egg, Canadian bacon, sausage patties and your favorite cheese. Add the top half to make a ‘sandwich,” wrap each one in aluminum foil and freeze 6-8 individual servings in a gallon zip top bag for easy storage and packing. Heat up your aluminum-wrapped sandwiches in the oven, on the stovetop, in a pan with a lid or on your grill. Turn them frequently to evenly warm them up.
Chicken Pockets – Take a large piece of heavy-duty foil and place ¼ cup of precooked rice on it topped with one 6-8 oz chicken breast, seared on each side and pre-cooked to “almost done.” Add your favorite sliced veggies – peppers, onions, mushrooms. Close the aluminum over the top and sides, and secure it with tightly rolled folds. Freeze individual servings together in a gallon zip top bag. Warm your aluminum-wrapped pockets in the oven, on the stovetop in a pan with a lid, or on your grill. Substitute any of your favorite meats for the chicken breast for some variety!
Easy Sliced Beef – At home, cook round, flank, sirloin steak or even a whole pork loin to a pink center, searing each side to lock in the juices. Slice thin and place in a disposable aluminum pan. Add one can of Campbell’s French Onion Soup and one can of water. Cover tightly with aluminum foil and freeze. Warm the meat slowly in your oven or on your grill. Compliment it with your favorite sides. This method also works great for BBQ beef, pulled pork, and even meatballs and sauce.
Chicken Green Chile Casserole – Brown 4 chicken breasts in a stove top pan and cook thoroughly. Cut each breast into ½ inch cubes. Drain a 14 oz can of whole green chilies, and cut the chilies into large chunks. Coarsely chop ½ of a medium onion. Combine all ingredients together with one can of Campbell’s Cream of Chicken Soup and ½ can of water. Place two flour tortillas on the bottom of a disposable aluminum pan, layer 1/3 of the chicken chili mixture, then top with shredded cheddar cheese. Repeat layering until you’ve completed three layers of the chicken mixture, ending with the cheese layer. Cover with aluminum foil and seal tightly and freeze. Heat the casserole in your oven. For easy, individual servings of this great dish, you can prepare it slightly differently but get the same great taste. Roll about 1/3 cup of the chicken mixture and cheese in a flour tortilla and wrap it up in aluminum foil. Freeze individual servings, and then warm them in your oven, on the stovetop or on your grill.
Mushroom Pork Chops– Dust six thinly sliced boneless pork chops in flour, then brown them over medium heat until thoroughly cooked. Place cooked chops in a disposable aluminum pan, top them with 1/2 of a medium onion, thinly sliced, and add ¼ lb sliced mushrooms. Pour in a can of Campbell’s Golden Mushroom Soup and one can of water. Cover with aluminum foil, seal tightly and freeze. Heat in oven until tender, or warm the pork chops over the grill. Just be sure to stir the mixture frequently to avoid burning the bottom.
Marinated Meats – Trim chicken breasts to portion sizes or cut pork, beef or chicken into 1-inch chunks. Cover them with your favorite marinade, then freeze in a zip top bag for storage. Frozen servings will help keep your foods cold while you’re traveling, and as they defrost, the meat will naturally marinate inside the bag. Add fresh cut peppers, onions, and mushrooms to presoaked wooden skewers to make great tasting kabobs. Zip top bag marinating also works great for fish fillets and shrimp.