No-Fuss Lasagna by Wendy

Ingredients:
1 pound Ground Beef
1 Jar (26-32 oz) Spicy or Zesty Spaghetti Sauce
1 can (14.5-16 oz.) Diced Tomatoes
6 Lasagna Noodles-dry(not cooked)
2 cups (8 oz.) Shredded Mozzarella Cheese, Divided
1 (15 oz.) Part-skim Ricotta Cheese
1 egg
1/4 cup Grated Parmesan Cheese
1 teaspoon Dried Basil Leaves

To Assemble:
Cook Ground Beef in skillet.  Pour off drippings.  Add Sauce and tomatoes with liquid to pan.  Set aside.

Combine Ricotta cheese, egg, Parmesan and Basil in bowl, mixing well.

Assemble layers in a 9x13 Pan.  I use a foil pan when giving away to my "Freezer Friendz".
Start with 2 cups Beef Mixture.  Top with 3 Lasagna noodles.  Pour Ricotta Cheese Mixture on top of noodles and sprinkle with 1 cup Mozzarella.  Then add 2 cups of Beef Mixture and top with 3 Lasagna noodles.  Pour the rest of the beef mixture over the noodles.  Freeze this or put it straight in the oven.

To Cook:
Thaw comepletely.  Bake at 375 degrees for 45 minutes.  Take out of oven and sprinkle 1 cup of mozzerella cheese and tent lightly with foil 5 minutes until cheese is melted.

Lemony Flank Steak by Amy Sauve

Ingredients:

1 1/2 pounds of beef flank steak or boneless beef top sirloin steak

1 teaspoon of grated lemon peel

1/3 cup of lemon juice

2 tablespoons of sugar

2 tablespoons of soy sauce

1/2 teaspoon of oregano

1/8 teaspoon of pepper

Cooking day instructions:

1. Score meat in 1" intervals across steak.

2. Place meat in freezer bags.

3. Stir together lemon peel, lemon juice, sugar, soy sauce, oregano and pepper.

4. Pour marinade over meat and close bag.

5. Freeze flat.

Serving day instructions:

1. Thaw completely.

2. Remove steak and place on uncovered grill over medium coals for 12-14 minutes for medium doneness.

3. Turn once during cooking and brush with marinade halfway through cooking process.

4. Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.

5. To serve, meat can be thinly sliced across the grain or served in larger pieces.

Hawaiian Luau Chicken on a Stick by Jackie

Ingredients:
2lbs. boneless, skinless chicken breasts
McCormick Grill Mates Hawaiian Luau Marinade
1/4 c. oil
1/4 c. apple cider vinegar

Assembly:
Mix marinade packet, oil & cider in gallon Ziploc freezer bag.
Trim all fat and icky stuff off of chicken.  Cut into similar size cubes.
Place chicken in marinade.  Seal and lay flat in freezer.

Serving Day:
Thaw completely.  Soak 6-8 bamboo skewers in water for 20 minutes to prevent scorching.  Thread chicken pieces on skewers.  Discard remaining marinade.  Grill until cooked through. 

Optional:  Add veggies to skewers with meat.

Chicken Lasagna Roll-ups by Jen (Re-run)

This was a repeat from May 2008. Hope you enjoy again!

Here is the link for the recipe: http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.html

Basic instructions:
Thaw, add cheese topping.  Preheat to 375 and bake for 30 minutes or until heated through.