Barbequed Burgers by Jen

*adapted from Kraftfoods.com

2 lb. lean ground beef
1 cup Barbecue Sauce, divided
1/2 cup dry bread crumbs
1 egg
8 slices of American cheese
8 hamburger buns, split

Assembly:
Mix meat, 4 Tbsp. barbecue sauce, bread crumbs and egg just until blended; shape into 8 (1/2-inch-thick) patties. Freeze in large ziploc bag or cook right away. 

Serving Day:
Thaw completely.  Then Broil or Grill (see below)

Broil, 6 inches from heat, 4 min. on each side. Brush with half the remaining barbecue sauce; broil 1 to 2 min. or until burgers are done (160°F), turning and brushing occasionally with remaining barbecue sauce. Top with cheese if desired; broil 1 min. or until melted.

OR

Preheat grill to medium-high heat.  Place patties on grill; Cook these burgers with indirect heat. Cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining barbecue sauce during last 2 min. of grilling time. Top with cheese if desired.



Here are a few backyard BBQ tips on grilling burgers:

•Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.
•Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
•Cook burgers properly: cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally

Garlic and Herb Chicken by Jackie

Ingredients:
Weber All Natural Roasted Garlic and Herb Seasoning
6 boneless, skinless chicken breasts

Assembly:
Trim all fat and yucky stuff from chicken breasts.  Rinse chicken.  Rub seasoning into each chicken breast.  Place flat in gallon size Ziploc Freezer bag. 

Serving Day:
Thaw completely.  Grill until cooked through.  Enjoy!

Slow Cooker Parmesan Honey Pork Roast by Beth

http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html















Ingredients:
2-3 lbs. boneless pork loin
2/3 c. Parmesan cheese
1/2 c. honey
3 T. soy sauce
2 T. dried basil
2 T. garlic, minced
2 T. olive oil
1/2 t. salt
2 T. cornstarch
1/4 c. water

Assembly:
Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

To Serve:
Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

Re-run Santé Fe Soup by Jen

Ingredients:

1 ½ lbs. Ground chuck, beef or turkey

1 can whole kernel corn

1 can black beans

1 can pinto beans

1 can red beans

1 can kidney beans

1 can petite diced tomatoes

1 can Rotel’s chilies & tomatoes

1 pkg. Of Hidden Valley Ranch dressing Mix

1 pkg. of Taco seasoning mix

Assembly:

Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Serving Day:

Freezer Friends – Thaw soup, ADD Ranch dressing packet to soup, stir, heat and enjoy!

Chicken Mushroom from Amy

Serving Day
From thawed:  cook it at 350 degrees for 45 min. 
From frozen: cook in the crock pot frozen on high for 3-4 hours

Serve over rice.

Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1. Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes. Cover; microwave on high 4-5 minutes. Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.

2. Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese. I then put all 3 bags in another gallon size Ziploc bag. Freeze.

Serving Day:
Thaw completely. Two options to cook, microwave OR stove top:

Microwave: Put broth mixture in covered dish with pasta. Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes. Remove baking dish and add Parmesan cheese and basil mixture to dish. Mix and serve.

Stove top: Put broth mixture in pot and heat till boiling. Add pasta, cook until pasta is tender. Add Parmesan cheese and basil mixture to pan and serve.

Spaghetti Pie by Jackie

This recipe is adapted from Missy's Spaghetti Pie.

Ingredients:1 lb. ground beef (about 2 c. cooked beef)
10 oz. spaghetti (uncooked)
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (well beaten)
2 cups small curd cottage cheese
1 32 oz. jar of Classico Tomato and Basil pasta sauce
8 oz. Italian Blend shredded cheese

Assembly:
Brown ground beef with minced onion.  Drain grease.  In a small bowl, combine beaten eggs and Parmesan cheese.  Cook spaghetti according to package directions.  Drain spaghetti and mix in butter until melted.   Add cooked spaghetti to the egg mixture.  Stir until well coated. 

 

Form into a crust that covers the bottom

and slightly up the sides of your 9x13 pan.

Spread the cottage cheese over spaghetti noodles.

Mix ground beef and pasta sauce together in

medium size bowl.  Spread sauce mixture

over the cottage cheese.

  Cover and freeze.

Serving Day:
Thaw completely. Bake uncovered at 350 for 30 min. or until warm in the center. Add shredded cheese and put back in oven for an additional 15 minutes or until cheese is melted.

Matchless Meatloaf (Coca-Cola Refreshing Recipes cookbook) from Amy

Ingredients:
1 1/2 pounds lean ground beef
1 1/2 cups fresh bread crumbs or prepared bread cumbs (plain or Panko crumbs)
1/4 cup minced onion
2 tablespoons finely cut parsley (I used dried parsley.)
1 egg
1/2 cup Coca-Cola
2 tablespoons ketchup
1 1/2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon basil leaves
1/8 teaspoon black pepper

Topping:
1/4 cup of chili sauce

Assembly Day:
Break up meat with fork in large bowl; add crumbs, onion and parsley, mixing well.  Beat egg; mix with remaining ingredients in a separate bowl. Pour over meat mixture.  With fork, toss lightly to blend thoroughly.  Mixture will be soft.  Turn into a 9x5x3 inch loaf pan.  Cover with plastic wrap and heavy duty foil.  Freeze.

Serving Day:
Thaw completely.  Remove wrappings.  Bake at 350 degrees for 1 hour uncovered. In the last 10 minutes, spread chili sauce on top of meat loaf.  Let set abou 10 minutes before slicing.

William's Chicken by Beth

Ingredients:
1-1/2 lb. chicken, cooked and cubed
8 oz. sour cream
1 can cream of chicken soup
1 box Stove Top stuffing, chicken flavor
8 oz. Monterrey Jack cheese, shredded

Assembly:
Make stuffing according to directions on the box.  Place half the stuffing in greased 9x13 pan.  Layer chicken on top.  Sprinkle half the cheese on the chicken.  Mix soup and sour cream.  Pour over the cheese layer.  Top with remaining stuffing, breaking up larger clumps to cover as much as possible.  Sprinkle with remaining chicken.  Cover and freeze.

Day of Serving:
Thaw casserole completely.  Bake at 375 for 45-60 min, or until golden and bubbly.

Pepsi Pot Roast from Wendy

I had made this great re-run again as it is a big hit in my family.  I have attached the most recently made version of this by our friend Amy. Please click the link below to leave a comment.  Thanks!
 http://freezerfriendz.blogspot.com/2012/03/pepsi-pot-roast-by-amy-sauve.html

Cooking Tip:  If using a crock-pot instead of the oven, place vegetables in the bottom then top with the roast.  Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours 

Tangy Pineapple Chicken by Jen (Re-run)

Please post comments here:

http://freezerfriendz.blogspot.com/2011/05/tangy-pineapple-chicken-by-jen.html

Italian Chicken Pasta Toss by Jackie

This is a Pampered Chef recipe originally posted by Wendy in 2010.  It has lots of veggies, but also has fun bowtie pasta and great flavor to entice the kids to eat healthy!  For cooking instructions and to leave comments, please click on this link:

http://freezerfriendz.blogspot.com/2010/07/italian-chicken-pasta-toss.html

Spicy Chicken Soup by Amy

Ingedients:
1 - 16 oz. jar mild chunky salsa
2 cans of diced tomatoes
2 cans of chicken broth
2 cans of black beans - drained
1/2 t salt
1 t ground black pepper
1 t garlic powder
2 T dried parsley
1 T onion powder
1 T chili powder
1 onion - chopped
3 cloves garlic - chopped
6 skinless, boneless chicken breasts
1 - 15 oz bag frozen corn

Assembly Day:
Put all ingredients in ziploc bag EXCEPT for the chickent broth and the corn. Freeze.

Serving Day:
Put  FROZEN ziploc bag ingredients in crock pot and cook for 8 hours.  When the contents are thawing in the crock pot, stir in the chicken broth.  During the last 30 minutes of cooking time, add the corn.  Serve with cheese, tortilla strips and sour cream.

Beefy French Onion Pasta by Beth

Ingredients:
10-12 oz. pasta of choice
1 lb. ground beef, cooked and drained
1 medium onion, chopped
1 T. minced garlic
1 T. olive oil
1/4 c. flour
14 oz. can (or 2 c.) beef broth
1 packet of Lipton's Onion Soup mix
1/3 c. marsala cooking wine
2 T. light cream
1 1/2 c. shredded mozzarella cheese
Assembly:
Cook pasta for 3 min. less than directions on box; drain.  In large skillet, heat olive oil. Add the onions and garlic until soft and caramelized.  Add the flour.  Whisk in broth, wine, and soup mix packet.  Bring to boil over med high heat, stirring constantly.  Boil for 2 min.  Remove from heat and add cream.  Combine pasta, beef, and sauce.  Pour into 9x13 pan.  Cool slightly, cover, and freeze.
Day of Serving:
Thaw completely.  Bake, covered, at 375 for one hour (or hot in the center).  Remove cover; top with cheese.  Bake, uncovered, an additional 5-10 min. (or until cheese is melted).  Then, broil for a couple minutes to make cheese slightly crispy.

Parmesan Meatloaf by Jackie

*adapted from http://freezersupperswappers.com/?s=parmesan+meatloaf

Ingredients:

2 large eggs

1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp.  dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Assembly:

In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko.  Add beef and mix well with hands.  Form 1 in thick loaf and place in an aluminum 9x13” baking pan.   Lay a sheet of Reynolds Non-stick aluminum foil over meat.  Pour remaining 2 cups marinara into quart size Ziploc freezer bag.   Place  shredded mozzarella into Ziploc quart size freezer bag.  Place both bags gently on top of wrapped meat.  Cover pan with lid or double wrap it with foil. 

Serve Day Directions:

Thaw completely.   
 

***FRIENDZ: REMOVE LID AND TAKE OUT PLASTIC BAGS AND FOIL BEFORE BAKING!!!! 

Preheat oven to 375.  Spread 1/2 cup sauce thinly over the top.  Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes.  

 

Cut the meatloaf into eight squares and separate the squares slightly.  On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible.  Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce.  Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Chicken Cordon Bleu Bake by Beth

Ingredients:
8 oz. pasta of choice
1 can cream of chicken soup
¾ c. milk
2 T. Dijon mustard
3 c. cooked chicken, cubed
6 slices deli ham, julienned (I used ¾ c. chopped ham)
Salt and pepper to taste
2 T. butter, melted
1 c. Panko breadcrumbs
1 ½ c. Swiss cheese, shredded

 Assembly:

Cook pasta in boiling water for 3 min less than directions on box.  Drain and set aside.  In a large bowl, combine soup, milk and mustard until blended.  Add chicken, ham, pasta, salt, and pepper.  Spread pasta mixture into greased 9 x 13 pan.  Top with Swiss cheese.  In a small bowl, combine butter and Panko then sprinkle on top of cheese.  Cover and freeze.

 Day of Serving:

Thaw casserole completely in the fridge.  Bake covered, at 350 for 40-45 min, or until hot and bubbly.  Uncover and broil for 3-4 min, or until the top is golden brown.

Taco Pasta Toss by Jen

*adapted from www.kraftfoods.com
Servings: 4
This recipe serves 4 so I made it 1 1/2 times for our group. 

 

Ingredients:
1/2 lb. spaghetti, uncooked

1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) taco seasoning mix
1 cup water

1 cup frozen corn

1/2 cup Thick 'N Chunky Salsa
1 cup shredded Mexican cheese

Assembly:Cook spaghetti as directed on package, omitting salt.

Meanwhile, brown meat with onions in large skillet. Stir in taco seasoning mix, water, corn and salsa. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally. Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.

Optional: Top with shredded lettuce and sour cream

Serving Day:
Thaw completely.  Cook spaghetti as directed on package, omitting salt.  Place meat mixture in a large skillet until heated through, stirring occasionally.  Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.  Optional: Top with shredded lettuce and sour cream

No More Perfect Moms

Bear with me, as I share something other than a recipe today. 

               Don't worry, recipes are coming this weekend!                     

 

Have you ever read a book that you just wanted to share with everyone you knew? 

This is that book for me. 

http://www.amazon.com/No-More-Perfect-Moms-Learn/dp/0802406378

 

Have you ever had any of these thoughts:  

 

Why do all of the moms I know have it all together,

while I struggle to make it through a day with my kids?  

My house is clean...but it will be a mess in 30 minutes.  

God must be so disappointed in me...I didn't read my bible this week.

I love my husband...so why does marriage take so much work? 

All I want to do is be a good mom...so why do I feel so bad at it? 

If you've thought any of these types of thoughts, then this is a book for you too!  

  

In January, I was invited to be a part of the book launch team for No More Perfect Moms by Jill Savage. I was excited to do it, because I have struggled with perfectionism for many years and very badly want to break the cycle. I struggle constantly with feeling that I don't measure up, whether it be as a parent, as a wife, as a daughter, or as a daughter of Christ. This book helped me not only to remember that my value in God's eyes is all that matters, but it also gave me practical action steps in each chapter to work on overcoming my desire to be perfect in every aspect of my life.  The author even talks about freezer cooking as a means to help deal with perfectionism in homemaking! 

No More Perfect Moms is an awesome book that talks about every aspect of mothering and of being a woman in general with pure honesty. Jill Savage shares moments from her own life that remind us that most women struggles with the same things that I do. Some are just more willing to let it be known.

If you love a great bargain AND would love to break free of perfectionism, I would encourage you to order the book this week. Keep reading to find out how to get the book plus $100 in free resources for the price of the book.

                                                                                             

If you purchase Jill Savage’s new book,  No More Perfect Moms,  anytime between February 3-9 (online or at a store…and yes, electronic versions such as Kindle and Nook count too!) Send a copy of your receipt to NoMorePerfectMoms@moody.edu. Scan it, take a picture of it - just be sure to send it to the email! You'll be given access to well over $100 worth of resources that will help you on your mothering journey - absolutely free!

What will you receive?

6 Sixty Minute Audio Workshops (MP3 format) from Hearts at Home
• Desperate for Wisdom - Dr. Juli Slattery
• How to Fight for Your Marriage - Dr. Juli Slattery
• It is Well with Your Soul - Jennifer Rothschild
• Multiple Intelligences - Dr. Kathy Koch
• Ten Stress Strategies Every Mom Needs - Jill Savage
• The God Who Sees You - Tammy Maltby

4 Printables from Hearts at Home
• 10 Stress Strategies Every Mom Needs
• “Love Is”—I Corinthians 13 for Parents
• Mom Rules
• How to Fight Fair In Marriage

3 Free E-book’s (including PDF, Kindle, iPad, and Nook editions!) from Moody Publishers
• Live Free by Kendra Smiley
• Growing Grateful Kids by Susie Larsen (I LOVE THIS BOOK TOO!!!)
• Real Moms Real Jesus by Jill Savage

1 Contest Entry
You will be entered in a drawing to win hotel accommodations and two Hearts at Home Mom Conference registrations for you and a friend at a conference of your choice! (If unable to attend a conference, a Hearts at Home Conference To-Go will be substituted for the winner and a friend.)

This offer is available for this week only (Feb 3-9)!

Grab a copy of No More Perfect Moms, scan your receipt, email it, and start enjoying your new book PLUS all of the extra bonuses you’ll receive! It’s “mom university” delivered right to your computer! 

Baked Bean Casserole by Beth

Ingredients:
1 lb. ground beef
1 small onion, chopped
28 oz. and 15 oz. cans baked beans in brown sugar
BBQ sauce
Ketchup
Mustard
Grands refrigerated biscuits
1 c. cheddar cheese

Assembly:
In large skillet, brown beef and onion; drain.  Return beef to skillet (off of heat), add beans and condiments to taste.  Pour into gallon freezer bag.  Freeze flat.

Serving Day:
Thaw completely.  Pour into 9x13 pan; stir.  Bake at 375 for 35 min.  Remove from oven and place biscuits on top of beans; sprinkle with cheese.  Return to oven for 15-20 min. or until biscuits are golden.  (If you put the biscuits on cold beans, the bottom of the biscuits will be doughy while the tops get overdone).

Sausage Minestrone by Jackie

*adapted from Erica Drake's earlier recipe

Ingredients:
1 lb Bob Evans Italian Sausage Roll
1/2 cup onion
2 (15.5 oz) cans cannelloni beans
1 (32 oz) box beef broth
2 3/4 cups water
11/2 cup fresh carrots, sliced
1 cup fresh celery, sliced
1 cup small, uncooked pasta (I used Datini.)
Parmesan cheese (optional)

Assembly:
Cook onion and sausage in a large soup pot until sausage is done.   Add all remaining ingredients, EXCEPT for the pasta.  Mix and bring to a boil.  Simmer on low heat for at least an hour to bring out the flavor.  Cool soup completely.  Pour soup into a gallon size Ziploc freezer bag.  You may find that you have a little that won't fit.  If this happens, either put the rest in a quart size bag or keep it in the fridge for lunch. :) Place pasta in a Ziploc snack bag and place in pantry until serving day.

Serving Day:
Thaw soup.  Cook pasta.  Add noodles.  Warm on stove top or in microwave.

Optional - Sprinkle with Parmesan cheese.

*Serving suggestion:  Serve with salad and Italian bread.