Re-run Santé Fe Soup by Jen

Ingredients:

1 ½ lbs. Ground chuck, beef or turkey

1 can whole kernel corn

1 can black beans

1 can pinto beans

1 can red beans

1 can kidney beans

1 can petite diced tomatoes

1 can Rotel’s chilies & tomatoes

1 pkg. Of Hidden Valley Ranch dressing Mix

1 pkg. of Taco seasoning mix

Assembly:

Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

 

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Serving Day:
Freezer Friends – Thaw soup, ADD Ranch dressing packet to soup, stir, heat and enjoy!

Chicken Mushroom from Amy

Serving Day
From thawed:  cook it at 350 degrees for 45 min. 
From frozen: cook in the crock pot frozen on high for 3-4 hours

Serve over rice.

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.

Spaghetti Pie by Jackie

This recipe is adapted from Missy's Spaghetti Pie.

Ingredients:1 lb. ground beef (about 2 c. cooked beef)
10 oz. spaghetti (uncooked)
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (well beaten)
2 cups small curd cottage cheese
1 32 oz. jar of Classico Tomato and Basil pasta sauce
8 oz. Italian Blend shredded cheese

Assembly:
Brown ground beef with minced onion.  Drain grease.  In a small bowl, combine beaten eggs and Parmesan cheese.  Cook spaghetti according to package directions.  Drain spaghetti and mix in butter until melted.   Add cooked spaghetti to the egg mixture.  Stir until well coated. 

 

Form into a crust that covers the bottom

and slightly up the sides of your 9x13 pan.

Spread the cottage cheese over spaghetti noodles.

Mix ground beef and pasta sauce together in

medium size bowl.  Spread sauce mixture

over the cottage cheese.

  Cover and freeze.

Serving Day:
Thaw completely. Bake uncovered at 350 for 30 min. or until warm in the center. Add shredded cheese and put back in oven for an additional 15 minutes or until cheese is melted.

Matchless Meatloaf (Coca-Cola Refreshing Recipes cookbook) from Amy

Ingredients:
1 1/2 pounds lean ground beef
1 1/2 cups fresh bread crumbs or prepared bread cumbs (plain or Panko crumbs)
1/4 cup minced onion
2 tablespoons finely cut parsley (I used dried parsley.)
1 egg
1/2 cup Coca-Cola
2 tablespoons ketchup
1 1/2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon basil leaves
1/8 teaspoon black pepper

Topping:
1/4 cup of chili sauce

Assembly Day:
Break up meat with fork in large bowl; add crumbs, onion and parsley, mixing well.  Beat egg; mix with remaining ingredients in a separate bowl. Pour over meat mixture.  With fork, toss lightly to blend thoroughly.  Mixture will be soft.  Turn into a 9x5x3 inch loaf pan.  Cover with plastic wrap and heavy duty foil.  Freeze.

Serving Day:
Thaw completely.  Remove wrappings.  Bake at 350 degrees for 1 hour uncovered. In the last 10 minutes, spread chili sauce on top of meat loaf.  Let set abou 10 minutes before slicing.

William's Chicken by Beth

Ingredients:
1-1/2 lb. chicken, cooked and cubed
8 oz. sour cream
1 can cream of chicken soup
1 box Stove Top stuffing, chicken flavor
8 oz. Monterrey Jack cheese, shredded

Assembly:
Make stuffing according to directions on the box.  Place half the stuffing in greased 9x13 pan.  Layer chicken on top.  Sprinkle half the cheese on the chicken.  Mix soup and sour cream.  Pour over the cheese layer.  Top with remaining stuffing, breaking up larger clumps to cover as much as possible.  Sprinkle with remaining chicken.  Cover and freeze.

Day of Serving:
Thaw casserole completely.  Bake at 375 for 45-60 min, or until golden and bubbly.

Pepsi Pot Roast from Wendy

I had made this great re-run again as it is a big hit in my family.  I have attached the most recently made version of this by our friend Amy. Please click the link below to leave a comment.  Thanks!
 http://freezerfriendz.blogspot.com/2012/03/pepsi-pot-roast-by-amy-sauve.html

Cooking Tip:  If using a crock-pot instead of the oven, place vegetables in the bottom then top with the roast.  Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours