Cheesy Vegetable Chowder by Wendy

Ingredients:
4 tablespoon butter
1 cup chopped onion
2 cups chopped carrots
2 stalks celery
2 garlic cloves, crushed
8 cups chicken broth
4 large potatoes
1 pkg. (12 oz) Polish sausage (or chicken)
2 tablespoons flour
1 cup water
1 1/3 cup milk
4 cups chopped broccoli
2 cups shredded cheese

Assembly:
Saute in butter-onions, carrots, celery until tender.  Add garlic and cook 1-2 minutes more.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flout with water, add, and simmer until soup is slightly thickened.  Add milk, broccoli and cook until broccoli is tender and soup is heated through, about 30-45 min.  Stir in cheese, allow to melt and serve or cool and freeze in gallon Ziploc bags.

To Serve from Frozen:
Thaw bag and reheat until hot.

Yield:  8 servings

Li'l Cheddar Meat Loaves by Jen

Ingredients:
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

Assembly:
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.

Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160°.

Freezer Friends:
Thaw, Bake at 350 for 45 mins.

Internet Explorer Issues

Hi Friendz,
Our site and many others are experiencing issues with Internet Explorer.  This is not something that Freezer Friendz can fix, but hopefully IE will fix it soon.  If you are clicking on a recipe and it disappears after a brief appearance, you may need to temporarily access the site through another browser.  You can download Firefox or Google Chrome for this.  So sorry for the inconvenience that this has caused.

Thanks,
Jackie

Pork Chops with Caribbean Jerk Marinade plus Pot-Luck Potatoes by Amy

Ingredients:

6 Pork Chops (pork tenderloin sliced 1 1/2" thickness)

1 bottle of K.C. Masterpiece Caribbean Jerk Marinade

Assembly:

1. Place chops into a gallon sized Ziploc bag.

2. Pour marinade over pork chops.

3. Freeze.

Serving Day:

1. Thaw pork chops.

2. Grill chops and enjoy

3. Serve with the potatoes!!!

Pot-Luck Potato Casserole:

Ingredients:

2 pounds of frozen hash browns (I used the shredded kind.)

1/4 cup of melted butter

1 teaspoon of salt

1/4 teaspoon of black pepper

1/2 cup of chopped onion

1 can of cream of chicken soup

16 ounce container of sour cream

2 cups of shredded cheddar cheese

Assembly:
1. Defrost potatoes.2. Combine potatoes and melted butter in large bowl.

3. Add the rest of the ingredients and mix carefully.

4. Pour into greased 9x13 inch pan. (I split this recipe and place the mixture into two 8x8 pans. I freeze one pan.)

5. Bake at 350 degrees for 45 minutes.

Serving Day:

1. Thaw completely.

2. Remove covering.

3. Bake at 350 degrees for 45 minutes.

Jackie's Homemade Meatballs

Ingredients:
1lb. lean ground beef
1/2 tsp. salt
1/3 c. finely chopped onion
1/2 tsp. garlic salt
1 1/2 tsp. Italian seasoning
3/4 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/2 Tbsp. Worcestershire sauce
1/3 c. milk
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs

Assembly:
Preheat oven to 400 degrees.
Mix all ingredients in bowl until well blended.  Form 1 1/2 inch balls.  I use the medium Pampered Chef scoop.  Place on baking sheet. Bake 20-25 minutes or until no longer pink. 

Place on cooling racks lined with paper towels to catch grease.  Once completely cooled, place into Ziploc freezer bags.  Freeze.

Serving Day:
Thaw and reheat.

Meatball Lasagna by Jackie

Ingredients:24 meatballs *(see recipe for Jackie's Homemade Meatballs)
4 3/4 cups Ragu**
6 cups cooked bite-size pasta
2 eggs, beaten
1 pint cottage cheese
2 tablespoons Italian seasoning
12 oz. mozzarella cheese, shredded, divided
Parmesan Cheese

Assembly:
Run cottage cheese through the blender to give smooth consistency. 
Combine cottage cheese, eggs, and Italian seasoning. 
Spoon 1 3/4c. Ragu on bottom of 9x13" baking dish. 
Layer remaining ingredients in this order: 

1. Noodles
2. Cottage cheese mixture
3. 1 c. of the shredded mozzarella
4. Meatballs
5. 3 cups of Ragu
6. 2 cups mozzarella cheese 

Sprinkle with Parmesan cheese.   Cover with a layer of plastic wrap and a layer of aluminum foil.  Label and freeze.
Serving Day:
Thaw completely.  Remove plastic wrap and aluminum foil.  Bake at 350 for 30 minutes.

Notes:
*You could use store bought meatballs, but you would need to add more if they are small.  I feel like the homemade recipe provides a more flavorful meatball, which makes a more flavorful lasagna.

** This is more than a regular size jar of Ragu, but less than 2 jars. I felt like 1 jar wasn't enough, but 2 was too much. I would just use the leftover sauce for dipping garlic bread, or freeze it for later.

Chicken Cordon Bleu with Veggies by Erica

2 pounds chicken breast tenderloins
1 tsp paprika
5 pieces of sliced provolone or swiss cheese cut in half (I did both for my recipe)
8 pieces of ham cut in 2 inch strips
4 cheese Alfredo sauce
1 bag of spring mix veggies (the kind I bought were already seasoned)

To cook:
Place chicken breast tenderloins in a pan
sprinkle with paprika
place sliced cheese on each chicken tenderloin
place two strips of ham on each chicken tenderloin
spoon 4 cheese Alfredo sauce over chicken tenderloin
place veggies in center of pan or around chicken.

To freeze:
Place plastic wrap and foil over dish and place in freezer

To Reheat:
Thaw completely
Heat oven to 375
Cook for 20 to 30 minutes or until chicken is done