Crock Pot Pulled BBQ by Amy

Ingredients:

2-3 lb. boneless pork roast or tenderloin, cubed

1 large onion, chopped

16 oz. bottle barbecue sauce

1/3 cup brown sugar

salt and pepper

Assembly:

1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.

2. Cover. Cook on LOW 6-8 hours.

3. Use 2 forks to shred meat.

4. Serve on sandwich rolls with sauce.
 

Freezing:

1. Allow barbeque to cool completely.

2. Place barbeque in a freezer container (Ziploc bag).
 

Freezer to Eating:

1. Thaw barbecue completely.

2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.

3. Serve on sandwich rolls with sauce


***For this freezer meal, I froze the meal RAW. You will need to THAW the meal and start at Step 2 under the Assembly section. 

Lil' Cheddar Meat Loaves from Jen

Ingredients:
3 eggs
1/2 cup Milk
1 cup Cheese
1/2 cup saltines (crushed)
1/2 cup onion-chopped
1/2 teaspoon Salt
1-1/2 lb. ground beef

Sauce:
2/3 cup Ketchup
1/2 cup packed Brown Sugar
1-1/2 teaspoon prepared mustard

Assembly:
Mix together in a mixing bowl the eggs, milk, cheese, saltines, onion, salt and ground beef. Divide the mixture into a sections to create 8 mini loaves. I put my loaves on freezer paper and had a long enough piece of paper to go over the top of the loaves. Then I put the loaves in a gallon size Ziploc bag. I had to use 2 bags as I could only fit 6 loaves in one bag without smushing them. Thee second bag has 2 loaves and the sauce mixture.

Prepare sauce mixture in sandwich Ziploc bag and enclose in second gallon size Ziploc bag.

Serving Day:
Thaw the loaves, then remove the loaves from the paper and place loaves in a baking dish. Add sauce topping and bake uncovered at 350 degrees for 45 minutes.

Marinated Chicken and Rice Bake by Jackie

Ingredients:
6 boneless, skinless chicken breasts
1/4 c. low sodium soy sauce
1/4 c. Worcestershire sauce
1 can cream of chicken or mushroom soup
1 1/3 c. water or reserved marinade *
1 c. rice, uncooked
1 tsp. paprika
1/2 tsp. pepper (use 1 tsp. if you like more spicy food)

Assembly:
Mix soy sauce and Worcestershire in Ziploc freezer bag.  Add chicken to mixture.  Add enough water to cover chicken.  In pint size Ziploc bag, mix soup with spices.  Place rice in separate bag. 

Serving Day:
Thaw completely.  Add water or reserved marinade and rice to soup mixture.  Pour into an 11"x8" baking dish.  Lay chicken on top.  Cover.  Bake on 375 for 45 minutes.

*I use marinade because I like the extra flavor.
**If not freezing, be sure to marinade the chicken overnight for best flavor.

Italian Beef Tortellini Soup by Beth

Ingredients
1 lb. ground beef
1 med. onion, chopped
2 t. garlic, minced
4 oz. fresh mushrooms, sliced
1 T. Italian seasonings
3/4 t. salt
1/8 t. pepper
2 cans (15 oz) Italian style diced tomatoes
3 1/2 c. beef broth
10 oz. frozen chopped spinach, thawed and squeezed
Package frozen cheese tortellini

Assembly
In skillet, cook ground beef, onion, and garlic over med/high heat.  When the meat is about halfway cooked, add the mushrooms and continue to cook mixture until the meat is browned; drain.  Place the meat mixture and remaining 6 ingredients in a gallon sized freezer bag.  Seal and lay flat in freezer.

Serving Day
Thaw bag in fridge.  Pour contents in large stockpot.  Heat up soup until hot.  Meanwhile, boil tortellini as directed on the package.  Once the soup is hot, add the drained tortellini.  You may need to add more water if the soup is too thick.  Add additional salt/pepper to your taste.