Repeat of Chicken Tetrazzini by Amy

You can find this recipe and leave comments at this link:  http://freezerfriendz.blogspot.com/2010/04/chicken-tetrazzini.html

Potato Bacon Chowder by Beth

Ingredients:
1 lb. bacon, cut up
2 c. onion, chopped
4 c. potatoes, cubed
2 carrots, grated
can of corn, drained
2 c. water (use part bacon grease for extra flavor)
2 cans cream of chicken soup
1 c. sour cream
2 c. milk
1 t. salt
pepper, to taste
2 t. parsley

Assembly:
Fry bacon in stockpot and drain.  Pour water in the same pot (to get flavor from the bacon).  Add potatoes and onions and cook until potatoes are tender.  Stir in remaining ingredients.  Pour into gallon size bags (2 bags works best).  Freeze flat.

Serving Day:
Thaw completely.  Heat up in stockpot, but do not bring to boil. Or, pour in crock pot and heat slowly throughout the day.

Weeknight Lasagna Toss by Jen

from: Kraftfoods.com (4 servings, 2 cup each - I did this recipe 1 1/2 times for our group)

Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Italian Dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodle, broken into quarters
1 cup shredded Mozzarella Cheese

Assembly:
Brown meat in large saucepan; drain.
Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Note: Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

To Freeze:
Prepare meat mixture and pour into ziploc bag. Make sure you add 2 cups of water if you use regular lasagna noodles. In another 2 ziploc bags, place broken lasagna noodles and cheese.

Serving Day:
Thaw, pour bag of meat mixture into a large skillet. Bring to boil. Stir in noodle pieces; cover. May need to add 1 more cup of water if skillet is too dry. Cook on medium-low heat 30 mins or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Scrumptious Beef by Jackie

This recipe is adapted from the original recipe in Fix-It and Forget-It Cookbook.
Ingredients:
2 lbs. stew meat, raw
8 oz. canned mushrooms, drained
1 1/3c. beef broth
10 3/4 oz. can cream of mushroom soup
1 pkg. Lipton dry onion or beefy onion soup mix

Assembly:
Mix all ingredients, except stew meat in a gallon Ziploc freezer bag.  Add meat and mix.  Lay bag flat to freeze.

Serving Day:
Option #1:
Thaw completely.  Place in slow cooker.  Cook on low for 8-10 hours.  Serve over rice or noodles.

Option #2:
Thaw enough to remove contents from Ziploc and place in slow cooker.  Cook on low for 10-12 hours.  Serve over rice or noodles.

Freezer Friendz:  The rice that I gave you is regular long grain rice.  I put instructions on your bag about how much water to add.  Bring to a brisk boil.  Turn heat down very low.  Cover.  Simmer 15-18 minutes.