Lipton Gourmet Burgers by Mags

Ingredients (for 8 hamburger patties):

• 2 lbs fresh ground beef
• 1 packet Lipton Recipe Secrets Onion Soup Mix
• 1/2 water
• 1 tablespoon flour
• 8 hamburger buns
• Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:

1. Combine all ingredients in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out four 6"-wide (approximately) pieces of wax paper (or parchment paper).
4. Scoop two mounds of mixture onto each sheet (about 1/2" apart). Use up all of your ground beef mixture making each mound an even amount.
5. Lay out four more 6"-wide sheets of wax paper over the top and press down to form patties.
6. Slide in each wax layer into a Ziploc freezer bag. You can fit all 8 patties in one gallon-size Zip-loc.

Serving Day:

• Thaw patties completely.
• Grill or Broil. To broil, put on greased broiler pan for about 6-7 minutes on each side.

Add cheese, lettuce, tomato, mayo, or whatever you like on your burger! Enjoy!

:) Mags

Nan's Chicken Spaghetti by Jackie

Ingredients:
4 c. cooked spaghetti
4 c. diced chicken
1 c. chopped onions
½ c. chopped green peppers
2 cans cream of mushroom soup
2 c. chicken broth
1 ½ tsp.salt
1 tsp. pepper
16 oz. shredded cheddar cheese, divided

Assembly:
Mix all ingredients together except 1 1/2c. cheese. Pour into 9x13 in. baking dish. Cover and freeze.

Serving Day:
Thaw completely. Preheat oven to 350. Bake covered for 50 minutes. Top with remaining cheese. Bake uncovered for 10 minutes. Enjoy!!!

**I have made this before with ½ the amount of cheese and it tastes fine. Just not quite as tasty as the full amount. I’ve also made it with only 2 c. chicken. That works fine too.

Debbie's Chili

Ingredients:
1 pound ground beef
1 30 ounce can of kidney beans
1 30 ounce can of crushed tomatoes
1 15 ounce can of tomato sauce
1 small onion, chopped
2 Tblsp chili powder
1 Tblsp sugar
2 Bay leaves
Salt and pepper to taste

Assembly:
Brown the ground beef and onion until meat is cooked. Drain off the fat. Add the kidney beans, tomatoes, tomato sauce, and spices. Bring to a boil and let simmer for about an hour. I serve over spaghetti and top with shredded cheese.

To Freeze:
Let cool and then put in freezer bags. Store flat in freezer. To reheat, thaw completely and reheat on the stove.

Bruschetta Chicken Bake from Wendy

Ingredients:
1 can (14 1/2 oz.) Diced Tomatoes, undrained
1 pkg. (6oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Mozzarella Cheese

Assembly:
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil, 1/2 of the cheese, stuffing mix and the rest of the cheese in 13x9 or 3 qt. baking dish. Cover tightly and freeze.

Serving Day:
Thaw completely. Bake at 400 degrees for 30 minutes or until cooked through.

Makes: 6 servings, 1 cup each.

Serving Suggestion: Serve with a bagged green salad tossed with your favorite dressing.

Pork/Chicken Potato Bake by Tish

Ladies,

I was lazy this time and made one of the recipes I already posted. If you haven't had it before and would like to try it, it is posted already. You just need to look in the older posts section. I hope you enjoy it. It is one of our family's favorites!

Bacon-Wrapped Pork Chops from Mags

Ingredients:

• 6 pork chops (bone-in or out - doesn't really matter)
• 6 strips of uncooked bacon
• garlic salt
• pepper or crushed peppercorns

Assembly:

1. Rinse pork chops and pat dry with paper towel.
2. Wrap bacon strip around chop and tie in loose knot (so it will stay) or fasten with toothpick.
3. Sprinkle with garlic salt on each side.
4. Sprinkle with pepper or crushed peppercorns on each side.

Freeze for later in freezer bag or cook today.

Serving Day:

1. Thaw completely.
2. Lay pork out on cookie sheet or broiler pan. Broil 6-7 minutes on one side.
3. Flip them over. Broil 6-7 minutes on the other side.

Enjoy!
:) Mags

Chicago Style Italian Shredded Beef Sandwiches by Jackie

*This is my variation of CHICAGO STYLE ITALIAN BEEF SANDWICHES from COOKS.COM

Servings: 12

Ingredients:
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
green pepper slices (cooked)(optional)

12 (6" each) crusty Italian or French hoagie buns, split

12 slices provolone cheese

Assembly:
Combine garlic, salt and pepper; rub evenly over roast. Place roast in slow cooker. Combine bouillon granules, Italian seasoning, oregano and red pepper & water in bowl. Pour over meat. Cook on low 10-12 hours until meat is easily shredded with fork. Cool meat. Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 6 buns in each of 2 gallon Ziploc freezer bags. Place 6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.

Serving Day:
Thaw meat, buns & cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven on 350 until cheese is melted.