Beef Fajitas by Amy

Ingredients: 
1.5 pounds of tip sirloin sliced into strips 
1 bell pepper sliced into strips 
1 onion sliced into strips 
1 packet of fajita seasoning 
1 cup of water. 
1 pack of tortillas 
1 bag of cheese 

Assembly: Mix the fajita seasoning and 1 cup of water in a bowl.  Combine this mix and the beef strips in a gallon Ziploc bag.  Put the vegetables in a quart-size Ziploc bag.  Freeze these bags.

Serving Day: Thaw both bags.  Put 1-2 tablespoon of oil in a large skillet. Preheat skillet. Put beef mixture in the hot skillet.  Cook until brown.  Remove beef.  Put 1 tablespoon of oil in the skillet.  Put the vegetables in the hot skillet.  Cook until tender.  Add the beef.  Cook for a little longer.  Scoop into tortillas, add cheese if desired.

Veggie Calzones by Wendy

Ingredients:
1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water

Assembly:
1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.  Add tomatoes; cook and stir for 3 minutes.  Stir in tomato paste; set aside.  Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces.  Toll each piece into a 7 in. circle.  Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle.  Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.  Place calzones 3 in. apart on greased baking sheets.  Cover and let rise in a warm place for 20 minutes.
3.  Whisk egg and water; brush over calzones.  Bake at 375 degrees for 15 minutes.  Remove desired number of calzones from baking sheet and cool.  Bake the remaining calzones 18-22 minutes longer or until golden brown.  Serve immediately.  Place cooled calzones in freezer bags.  May be frozen for up to 3 months.

To serve frozen calzones: 
Place 2 inch apart on a greased baking sheet.  Bake at 350 degrees for 30-35 minutes or until golden brown. 

Yield:  8 servings

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.

Lil' Cheddar Meat Loaves by Wendy

(This is a re-do of Jen's Lil Cheddar Meat Loaves)
Ingredients:
2 eggs
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup saltines, crushed
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; Pour into sandwich size Ziploc bag.

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

Acorn Squash Soup by Jen

Recipe from: Taste of Home 2002 Quick Cooking Annual Recipes

Prep/Total Time: 30 min.

Yield: 6 Servings (I doubled this recipe to serve 6 adults)      

        

Ingredients:

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon Dill Weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 3 cups mashed cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Assembly: 

• In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.

Serving Day:

Thaw, Heat through, garnish with bacon and serve.

Chicken Crescent Squares by Beth

I doubled this recipe for our group.

Ingredients:
3 oz. cream cheese, softened
3 T. butter, divided into 2T. & 1T., then melted
2 c. chicken, cooked and cubed
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. onion, chopped (I used dried, minced onion)
8 oz. refrigerated crescent rolls (Recipe Creations works best)
1/2 c. seasoned croutons, crushed

Assembly:
Blend cream cheese and 2 T. butter until smooth.  Add next 5 ingredients and mix well.  With pizza cutter, cut dough into 4 rectangles. (If using perforated dough, divide into 4 rectangles and firmly press perforations to seal).  Spoon 1/2 c. chicken mixture onto center of each rectangle.  Pull four corners of dough to top center of meat mixture and twist slightly.  Pinch edges together to seal.  Brush top with remaining 1 T. melted butter.  Sprinkle with crouton crumbs.  Bake at 350 for 15-18 min. or just to the point before they get browned.  Cool completely.  Freeze on cookie sheet. Once frozen, transfer to freezer bag. (If not freezing, bake at 350 for 20-25 min).

Serving Day:
Preheat oven to 350.  Place frozen squares on cookie sheet and bake 35-40 min. until golden brown and filling is sizzling.

Hearty Macaroni Bake by Jackie

adapted from http://www.tasteofhome.com/Recipes/Hearty-Macaroni-Casserole

Ingredients:1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix + butter & milk as pkg. calls for
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions

Assembly:
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.

Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months. Place French's Fried Onions into a pint size freezer Ziploc bag. Freeze.

 

Serving Day:

Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.