Rerun: Sweet & Sour Meatballs by: Jen

http://freezerfriendz.blogspot.com/2012/06/sweet-and-sour-meatballs-by-jackie.html


Enjoy!

Rerun: Chicken Tortellini Casserole by Beth

http://freezerfriendz.blogspot.com/2012/03/chicken-tortellini-casserole-by-beth.html

Chicago Style Italian Shredded Beef Sandwiches by Jackie

*This is my variation of CHICAGO STYLE ITALIAN BEEF SANDWICHES from COOKS.COM
Servings: 12
Ingredients:
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
green pepper slices, cooked (optional)
12 (6" each) crusty Italian or French hoagie buns, split
12 slices provolone cheese

Assembly:
Combine garlic, salt and pepper; rub evenly over roast. Place roast in slow cooker. Combine bouillon granules, Italian seasoning, oregano and red pepper & water in bowl. Pour over meat. Cook on low 10-12 hours until meat is easily shredded with fork. Cool meat. Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 6 buns in each of 2 gallon Ziploc freezer bags. Place 6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.

Serving Day:
Thaw meat, buns & cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven on broil. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven until cheese is melted.

Sun-dried Tomato/Pesto Chicken & Pasta by Jen

Ingredients:
3 lb chicken (frozen)
2 jars of Alfredo sauce
1 small jar of sun-dried tomato & pesto
Box of Pasta of choice.  

Assembly:
Place chicken in large Ziploc bag and cover with sauces.

Serving Day:
Place bag of chicken with sauces in the bottom of the slow cooker.  Sprinkle with salt and pepper.
Cook high for 4-6 hours or low for 6-8 hours.

Meanwhile cook pasta as directed on package.  Serve chicken over hot pasta with sauce.

Chicken Tortilla Soup by Wendy

Ingredients:
22 oz. frozen Cubed Chicken Breast Dices
1 onion or 1/2 tsp. Onion Powder
2 garlic cloves, pressed
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
6 Chicken boullion cubes
28 oz. diced tomatoes, undrained
7 oz. chopped green chilies, undrained
8 tsp fresh cilantro, snipped
1 cup shredded cheddar cheese
Tortilla Chips
6 cups water, (To be added when ready to cook.)


Assembly:
In a gallon size freezer bag pour chicken pieces, onions, garlic, chili powder, cumin, boullion cubes and green chilies. In a snack size bag place snipped cilantro.  In a sandwhich bag pour 1 cup of cheddar cheese. Pack all of the bags into another gallon size bag.


Serving Day:
Pour chicken mixture into an 8 qt. pan.  Add 6 cups water.  Heat on medium high until boiling.  Reduce heat and simmer 10 minutes.  This may also be cooked from frozen and/or in a crockpot.  Serve by placing tortilla chips in the bottom of your bowl.  Ladel soup over the top.  Place cheese on the top and sprinkle with cilantro if desired.  You may also add sour cream if you like, we didn't think it needed it.


Yield:  8 servings

Taco Soup by Jackie

Ingredients:
1lb. ground beef (browned with minced onion and drained)
1 pkg. taco seasoning (or 3Tblsp. Homemade Taco seasoning)
1 (16oz.) can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 empty diced tomato cans of water

Tortilla Chips, crushed
Shredded cheddar cheese

Assembly:Add taco seasoning to browned meat. Pour all ingredients in gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

**I used the homemade taco seasoning found at this link:  http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html 

Southwestern Goulash by Wendy

This recipe is from Taste of Home - Busy family Favorites Cookbook, by Vikki Rebholz of West Chester, Ohio.

Ingredients:
1 cup uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (28oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro


Assembly:
Measure macaroni and place in sandwhich size ziplock bag.
In a pan on medium heat, cook beef and onion until meat is no loger pink; drain. 
In a gallon size ziplock bag, place tomatoes, corn, tomato sauce, chillies, cumin, pepper, salt and cooled meat. 
Mince fresh cilantro and place in snack size ziplock bag.
Place all bags in another ziplock bag together and place in freezer.

Serving Day:
Thaw.  Cook macaroni. Meanwhile, heat meat mixture bag, bring to a boil and simmer uncovered until heated through. Drain macaroni, add to meat mixture.  Stir in cilantro and heat through. Serve.

Yield:  6 servings.

Slow Cooker Roast Chicken by Wendy

This recipe is from www.chewoutloud.com

Ingredients:
1 Large Onion, chopped
1 large (5-6 lbs.) Roasting Chicken
4 tsp. table salt
2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/4 tsp. black pepper
1 Slow Cooker Roasting Bag Liner


Assembly:
Place chopped onion on the bottom of the slow cooker bag.  Remove giblets from chicken and towel dry it very well, both inside and out.  Using your fingers, gently pry the skin away from the chicken all around so you'll be able to season chicken underneath skin.  I made slits in 6 different slots, 2 on top and 1 on the bottom to do this.


In a small bowl, combine all the spices, from salt to pepper.  Mix well.  Use your hands to evenly spread two thirds of the spice mixture onto chicken, underneath the skin.  Be sure to include all areas of chicken (legs, back, thighs, etc).  Use remaining spice mixture to spread on top of the skin.  Place seasoned chicken on top of the chopped onion in the cooking bag.  Close and keep chilled overnight if serving the next day.  I froze mine by putting the cooking bag inside of a Ziploc bag.


Serving Day:
Thaw in your fridge for 2 days. Place bag with chicken in slow cooker.  Cook on Low 5-6 hours. Keep on warm until ready to serve.

I wanted to try to cook this from frozen on High for 5-6 hours. Let me know how it was.

Serves: 4-6
This dish is delicious over fluffy rice or potatoes.

Mom's Meatloaf by Beth

Ingredients:
2 lbs. ground beef
1-10.5 oz. can condensed tomato soup, divided
1/4 c. chopped onion
2 eggs, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper
1/2 sleeve Ritz crackers, crushed

Assembly:
Mix ingredients (only mix 1/2 can of soup) together and shape firmly into loaf.  Place into foil loaf pan.  Cover with foil and freeze.  Place remaining 1/2 can soup in small plastic bag and freeze.

Serving Day:
Thaw completely in fridge.  Remove foil, pour 1/4 c. water around the edges of the loaf.  Bake at 350, uncovered, for 1 hr and 15 min.  Blend tomato soup in bag with 1/4 c. water and 2-3 Tbsp of drippings from meatloaf.  Heat in small saucepan and pour over meatloaf. 

Crockpot BBQ Chicken by Jackie

Recipe adapted from http://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html#_a5y_p=2090194

Ingredients:
2.5 lbs. boneless, skinless chicken breasts

1 cup Sweet Baby Rays BBQ sauce

¼ cup Kraft Roasted Red Pepper Italian dressing

¼ cup brown sugar

1 tbsp. Worcestershire sauce

sea salt to taste

 

Assembly:

Season chicken breast lightly (a small pinch per breast) with some sea salt and place in gallon size Ziploc freezer bag. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Mix well.  Pour over chicken. Seal bag.  Lay flat and freeze.

 

Serving Day:

Thaw completely.  Pour into slow cooker.  Cover and cook on HIGH for 3-4 hours.  Shred chicken breasts. Cover slow cooker. Let chicken cook in sauce for 10-15 more minutes to soak up flavor. Serve on buns.

 

 

 

 

BBQ Spareribs by Beth

Ingredients:
8-10 lbs. pork spareribs
seasoned salt
garlic powder
12 oz. Coke
1/2 c. brown sugar
1 c. ketchup
1 c. BBQ sauce
1 t. ginger
1 t. liquid smoke

Assembly:
Sprinkle both sides of ribs with seasoned salt and garlic powder (like a rub).  Place ribs in large stockpot with enough water to cover (cut to fit, if needed).  Over medium-high heat bring the water to boil and cook for 1 hour.  Remove from water and allow to cool.  Wrap ribs tightly in heavy duty aluminum foil.  Place in 2 gal size plastic bag.  In qt. size freezer bag, add the remaining ingredients.  Seal and squish around contents to mix them well.  Lay BBQ sauce bag inside larger plastic bag with ribs.  Freeze.

Serving Day:
Thaw ribs and sauce.  Preheat oven to 350.  Place foil packet of ribs on large baking sheet with sides (I used my jelly-roll size stone).  Open up foil and pour thawed sauce over the ribs; reseal.  Bake for 30 min.  Open up foil; spoon sauce over the ribs; return to oven uncovered for another 30 min.  If desired, remove several times in that last 30 min to baste the ribs with the sauce.  There will probably be leftovers.  I spent the time to take the meat off the bone and had pulled BBQ pork another night!

Italian Meatball Subs by Jen

Ingredients
32 oz. frozen meatballs
1 jar marinara sauce
6 -8 deli hoagie buns
6 - 8 slices provolone cheese

Assembly 
Pour meatballs and sauce into gallon-size Ziploc freezer bag.  Freeze upright for easy placement of frozen food into crockpot.  Place cheese in quart-size Ziploc freezer bag. Freeze flat.

Serving Day
Thaw meatball bag enough to release into slow cooker.  Running under warm water for a few minutes does the trick.  Cook on low for 4 hours.  Toast buns in oven.  Place 4 meatballs and a small amount of sauce on each bun.  Top with a slice of cheese.  Broil 1-2 minutes until cheese melts.  Enjoy!

White Chicken Chili by Jake

Ingredients:
3-4 Chicken Breast
1.5-2 tsp chili powder
1.5 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 can of chicken broth
4.5 ounce can of chopped green chilies
1 can of drained corn  (I prefer white corn)
2 cans of Northern beans drained
2 tbs butter
2 tbs flour
1 cup milk
1/2 cup sour cream
1 tsp Better than Bouillon chicken base
1/2 tsp seasoning salt

Assembly:
Put chicken and spices in the crock pot. Add chicken broth, corn and beans. In a small sauce pan melt butter on medium heat and whisk in the flour, allowing it to bubble and brown a little bit. Gradually whisk in the milk and chicken base. Let the sauce thicken for about 2-3 minutes and add to the crockpot. Add sour cream and let mix it all together.

Serving Day:
Cook on low 6-8 hours and then serve and enjoy! 

Stromboli by Jen

*adapted from kraftfoods.com

Ingredients:
1 1/2 can (13.8 oz.) refrigerated pizza crust
1/2 cup Grated Parmesan Cheese
12 Mozzarella Cheese Slices
1/2 cup chopped red peppers
20 slices Oven Roasted Turkey Breast
20 slices Smoked Ham

Assembly: 
Heat oven to 425°F.  Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan cheese. Layer remaining ingredients lengthwise down center of dough.  Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent. 

Serving Day:
Thaw, Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.  

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef (about 1/3c.).  Spread 1 Tbsp. of enchilada sauce on each tortilla.

 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla. Fold in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Creamy Pot Roast for the Crock Pot by Amy

Ingredients:
3 pound roast
1 can of cream of mushroom soup
1 package of dry onion soup mix
1 can of Coke
Kosher salt and pepper to taste

Assembly:
1.  Place roast in gallon size Ziploc bag.
2.  Sprinkle roars with Kosher salt and pepper.
3.  Pour onion soup mix, cream of mushroom soup and Coke over roast.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Place contents of the bag on a crock pot.
3.  Cook on low for 8 hours occasionally spoon sauce over roast.

Taco Chicken Foil Pack by Beth

adapted from:  http://www.kraftrecipes.com/recipes/foil-pack-taco-chicken-75567.aspx

Ingredients:
6 boneless, skinless chicken breasts
6 tsp. taco seasoning mix (I made Jackie's recipe previously posted)
3 medium sized potatoes, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1-1/2 c. salsa
1-1/2 c. Mexican blend shredded cheese
sour cream (not included with our swap)
Assembly:
On counter, lay out six 12 inch squares of heavy duty aluminum foil; spray with nonstick cooking spray.  In center of each foil square, place potatoes (each packet will have 1/2 of a potato).  Next, layer zucchini (about 1/3 of a zucchini per packet) and then red onion.  Sprinkle 1/2 tsp. taco seasoning over veggies on each square.  Top each with raw chicken breast.  Sprinkle the top of each breast with another 1/2 tsp. taco seasoning (each packet will have total of 1 tsp. taco seasoning).  Top each square with 1/4 c. salsa and 1/4 c. cheese.  Fold each foil square to make a packet. Place packets in freezer bag; freeze.
Serving Day:
Place frozen foil packets on rimmed baking sheet.  Bake at 400 for 1 hour and 20 min.  Once done, carefully puncture a hole in the side of each packet to drain all the juice.  Carefully open and slide onto plate. Serve with sour cream, if desired.

Brown Sugar Chicken for the Grill by Amy

Ingredients:
6 chicken breasts - You can filet them for a "quick grill".
1 cup of brown sugar
1 cup of vegetable oil
1/2 cup of white vinegar
1/2 cup of soy sauce

Assembly:
For the marinade, whisk together brown sugar, oil, vinegar and soy sauce in a bowl.  Place chicken in a Ziploc bag and pour marinade over the chicken.  Freeze.

Serving Day:
1. Completely thaw chicken.
2. Remove chicken from the bag and discard marinade.
3. Grill the chicken.
4. Enjoy

Backyard Burgers *Freezer to Table*

Ingredients: 
2 1/2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2  tbs Worcestershire sauce (I use the famous Lea & Perrins sauce that is an original 19th century recipe)
                 

Assembly:
Mix all of the ingredients together. Roll the ground beef into a ball and then flatten each patty with an indent in the middle of each one. It cooks more even with a indentation in the middle of the patty.

Serving Day:
FIRE UP THE GRILL! Once your grill is nice and hot. Cook your burgers to an internal temperature of 165 and get ready for a mouth watering burger. Throw all of your favorite toppings on and enjoy.

Very Greek Grilled Chicken by Jackie

Ingredients:
6 chicken breasts
1/2 c. extra virgin olive oil
1/3 c. fresh squeezed lemon juice
1 tsp.  fresh lemon zest
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
1/4 tsp. black pepper

Assembly:
Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

Serving Day:
Thaw completely.  Grill. 

Turkey Ravioli Lasagna by Beth

http://www.tasteofhome.com/recipes/turkey-ravioli-lasagna

Ingredients:
1 lb. ground turkey
1/2 tsp. garlic powder
salt and pepper, to taste
1 c. grated carrots
1 c. chopped fresh mushrooms
1 T. olive oil
28 oz. spaghetti sauce
25 oz. frozen cheese ravioli
8 oz. shredded mozzarella cheese
1/2 c. grated parmesan cheese
Assembly:
In skillet, brown turkey; drain and season with garlic powder, salt, and pepper.  In saucepan, cook carrots and mushrooms in oil until tender; remove from heat and stir in spaghetti sauce.  In greased 9x13 foil pan, spread 1/2 c. of sauce mixture.  Layer half of the frozen ravioli (no need to cook first if freezing), half the turkey, and half the cheeses.  Repeat layers.  Cover with foil lid and freeze.
Serving Day:
Thaw in fridge.  Bake, covered, at 375 for 40-45 min or until bubbly and heated through.  Remove lid and bake another 10 min or until golden.  Let stand 15 min before serving.

Get Out of the Kitchen and Enjoy Your Summer!

Summer is in full swing!  We love to use our grill in the summer for quick, easy dinners.  How about you?  One of the ways that I have found helpful for keeping me in the fun with my kids and out of the kitchen, is flash marinating.  See our instructions below for this super easy, very tasty way to make some flavorful meat for the grill.   

Flash Marinade

• Mix marinade in small bowl or open a bottle of your favorite pre-made marinade. 
• Place raw chicken or beef in a freezer Ziploc bag.
• Pour in your marinade.
• Lay bag flat and freeze.  
• Thaw overnight when you are ready to use the meat.  

In the freezing and thawing processes, your meat will be infused with the marinade and will be tenderized at the same time. You are now ready to cook!

Melt-in-Your-Mouth Beef by: Jen

*adapted from Recipes.com

Ingredients: 

3 lbs. beef rib steak
2 tablespoons packed brown sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 bottle (12 fluid ounces) dark ale or beer 
Hot mashed potatoes or egg noodles

Note: Add 1 teaspoon dried thyme leaves, crushed if desired.  

Assembly:
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.  Stir the soup and ale in a small bowl. Pour over the beef.  Cover and cook on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours.-- until the beef is fork-tender. Serve with the mashed potatoes or egg noodles. 

Serving Day:
Thaw completely.
Cover and cook on LOW for 8 to 9 hours Or on HIGH for 4 to 5 hours. or until the beef is fork-tender. Serve with the mashed potatoes or egg noodles.  

Italian Subs by Beth

Ingredients:
6 sub buns, split horizontally
12 slices provolone cheese
red onion, thinly sliced
tomato, sliced (I used Roma because they are
       smaller and fit better on the buns)
6 slice salami, cut in half
18 slices deli ham
1 T. olive oil
2 t. apple cider vinegar
2 1/2 t. dried basil
1/8 t. pepper
Assembly:
Open the buns and on the bottom bun layer one slice of cheese (cut in half to fit), onion, tomato, 1 slice of salami (cut in half to fit), 3 slices of ham, and another slice of cheese (cut in half to fit).  Combine remaining ingredients and drizzle over top layer of cheese.  Cover with top bun and place 3 subs in gallon size freezer bag (you will need 2 bags).  Freeze.
Serving Day:
Thaw subs in fridge.  Place subs on cookie sheet, removing top bun.  Broil for 3-5 min. or until cheese is melted (this may take longer as the entire sub is cold).  Replace top bun and return to oven just until top bun gets lightly toasted.  **This meal can probably be cooked from frozen, I'm just not sure how long to tell you to bake it.  If you decide to do it this way, please comment with instructions**

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken

 

 



 

Smoked Beef Sausage Primavera by Jackie

Angel Broccoli Chicken by Beth

adapted from:  http://www.kraftrecipes.com/recipes/smart-choice-angel-chicken-149069.aspx
 Ingredients:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta
Assembly:
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen).  In mixing bowl, beat remaining of ingredients (except the pasta).  Pour on top of chicken and broccoli.  Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge.  Pour contents of bag in crock-pot.  Cover and cook on HIGH for 2-3 hours or low for 4-5 hours.  Cook pasta according to directions on box.  Serve chicken mixture over hot pasta.  Enjoy!

Asian Glazed Chicken Quarters

This is my version from the Pampered Chef "Great Grilling Recipes" Cookbook.

Ingredients:
1-2 1/2" pc. fresh ginger root, peeled
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Brown Sugar
2 tsp. Garlic Powder
6 Chicken Leg Quarters, skinned

Assembly:
1.  Remove skin from raw chicken.  Make 3/4" slits in the chicken thighs and drumsticks to allow marinate to penetrate into the meat.  Place chicken in gallon size Ziploc bag.
2.  Peel ginger root and grate it enough to make 2 1/2 Tablespoons.  Combine ginger, hoisin sauce, Soy sauce, Vinegar, brown sugar and garlic powder in bowl.  Mix and pour half of sauce into a sandwich bag to save when grilling.  Pour the remaining sauce in bag of chicken.  Freeze in freezer.
Serving Day:
1.   Thaw completely and cook on grill, covered with foil, over med-high heat, 25-30 minutes. Turn frequently and baste occasionally with reserved marinade.

Seasoned Hamburger Patties by Amy

Ingredients:
1 pound of lean ground beef
1 egg
1/2 to 3/4 cup of plain bread crumbs
1 teaspoon of mixed seasoning (I used Steak 'N Chop seasoning by Weber - ingredients are sea salt, garlic and onion spices and sugar.)

Assembly:
1. In a large bowl, mix all four ingredients with your clean hands. It's very therapeutic.
2. Grab a handful of the mixture, form into a ball and shape into a patty. I used a patty maker for uniformity.
3. Put wax/parchment paper between patties and place in a freezer bag. Freeze.

Serving Day:
1. Remove patties from the freezer and completely thaw.
2. Find the grill master in your family and grill the patties!
3. Put your favorite fixings on this mouth watering hamburger patty!

Pineapple Chicken Kabobs

Ingredients:
1 can pineapples (save the juice)
3 tbsp. soy sauce
4 tbsp. honey
3 tbsp. apple cider vinegar
3 tbsp. canola oil
1 tsp. sesame oil
1 tbsp. fresh grated ginger
4 cloves of garlic minced
1 1/2 sweet or red onion
2 lbs. of chicken
multi colored peppers (red, green, orange, yellow)
                 
Assembly:
Mix 1 can of pineapple juice with the soy sauce, apple cider vinegar, canola oil, sesame oil, ginger, garlic, onion and marinate the chicken 4-6 hours or overnight. Once chicken is marinated cut all of your vegetables and get ready to put everything on the skewers. Alternate the chunks of peppers, onions, pineapple, and chicken on the skewers.

Serving Day:
Fire that grill up!! Cook 8-12 minutes on a medium to high grill. Cook just enough to brown off the vegetables and chicken but do not let the chicken dry out. If you have time mix together a little honey, soy sauce, pineapple juice and heat it up on the stove then brush your kabobs once completed. 

Slow Cooker Honey Parmesan Pork by Jackie

Adapted from: http://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/

Ingredients:

1 3-4 lb. boneless pork loin roast

⅔ C grated Parmesan cheese

½ C honey

3 Tbsp. soy sauce

1 Tbsp. dried basil

1 Tbsp. dried oregano

2 Tbsp. chopped garlic

2 Tbsp. olive oil

1/2 tsp. salt

Assembly:
Place pork roast in a gallon size Ziploc freezer bag.  Mix remaining ingredients in bowl and pour over roast.  Lay flat to freeze.

Serving Day:
Thaw completely.  Place roast in slow cooker and pour juices over the top.  Cook on low for 5-6 hours.  Serve as is or pour sauce over each slice.

Optional Glaze: 

After removing meat from slow cooker, strain juices and put into a small sauce pan.

In small bowl, mix 2 tablespoons cornstarch and 1/4 cup of chicken broth together.

Stir mixture into the juices.  Stir until thickened, over medium heat.

Cheesy Chicken Rotini by Jen

Ingredients:

• 22 oz. grilled skinless chicken breasts, cut into 1-inch strips/pieces
• 1 pkg. (24 oz.) frozen broccoli, cauliflower and carrot blend
• 1-1/2 can (15 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
• ¾ lb. (12 oz.) Velveeta cheese, cut into 1/2-inch cubed
• 3 cups water
• 4 cups rotini (spiral) pasta, uncooked

 

Assembly:

Bag 1 - Pour 4 cups uncooked pasta
Bag 2 - Combine chicken, frozen vegetables, tomatoes, cheese in freezer bag.

Serving Day:
Thaw chicken mixture.

Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender. Drain and set aside. In a large skillet, pour bag 2 ingredients; stir. Cook, covered until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently. Combine with pasta and serve.  

 

 

 

 

Tater Tot Casserole by Beth

Ingredients:
1 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. milk
16 oz. frozen mixed vegetables
28 oz. package frozen tater tots

Assembly:
In skillet, brown beef with onions; drain.  In large bowl, mix beef/onion mixture, soups, milk, and frozen veggies (no need to thaw).  Spread into greased foil casserole pan.  Top with frozen tots.  Cover with foil lid and freeze.

Serving Day:
Thaw in fridge.  Bake at 375 for 1 hour or until potatoes are golden brown and filling is heated through.  To crisp up tots, broil for 5 min. 

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 

Fajita Chicken Bake by Amy

Ingredients:

• 3-4 boneless skinless chicken breasts
• 1-2 tsp taco seasoning
• 2 bell peppers in assorted colors, de-seeded and thinly sliced
• 1 red onion, peeled and thinly sliced
• 1-2 Tbsp olive oil
• 1/2 cup shredded cheddar or Mexican blend cheese

Assembly:

1. Trim the chicken breasts then lay them in a single layer in a foil pan.
2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
4. Drizzle the olive oil over the peppers and onions. 
5. Freeze.

Serving Day:

1. Thaw completely.
2. Sprinkle cheese over the top of the dish.
3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Maple Sausage Breakfast Casserole by Beth

Ingredients:
12 slices of bread (or 8 pack of hamburger/hot dog buns)
1 lb. maple flavored pork sausage
1 lb. shredded cheddar cheese
9 eggs, divided
milk
1 tsp. salt
dash pepper

Assembly:
Spray 9x13 pan with non-stick cooking spray.
Brown sausage, drain well.
Place 6 slices of bread (or 1/2 the package of buns torn into pieces) on bottom of pan.
Sprinkle 1/2 of the sausage and 1/2 of the cheese on top. Repeat the layers of bread, sausage, and cheese.
In measuring bowl, add 3 eggs.
Pour enough milk into measuring bowl (with eggs) to equal 3c. Add remaining 6 eggs and seasonings.
Whisk together until smooth.
Pour egg mixture evenly over top of casserole.
Cover and freeze.

Serving Day:
Thaw completely in refrigerator.  Place in casserole in COLD
oven; turn oven to 350.  Bake 45-60 minutes or until golden brown.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.

Rosemary Citrus Chicken by Jackie

Adapted from http://www.recapo.com/today-show/kathie-lee-hoda/kathie-lee-hoda-recipes/kathie-lee-hoda-erin-chase-citrus-rosemary-roasted-chicken-recipe/

Ingredients:

6 chicken breasts, trimmed and rinsed

1 orange, peeled and sliced

1 tsp. garlic powder

2 rosemary sprigs

1 lemon, zested, peeled and sliced

1 lemon, peeled and sliced

olive oil

seasoning salt

fresh ground pepper

 

Assembly:

Arrange chicken pieces in a 9x13" freezer safe baking dish. Drizzle chicken with olive oil.

Sprinkle with seasoning salt, garlic powder, and pepper. Place sprigs of rosemary around the chicken. Sprinkle fresh grated lemon zest over chicken. Arrange citrus slices on top of the chicken and rosemary.

 

Serving Day:
Thaw completely.  Preheat oven to 400.  Roast chicken for 30-40 minutes or until chicken is fully cooked (internal temperature = 165F).  Let rest before serving. 

Freezer to Table ~Creamy Cheesy Chicken with Noodles~

Ingredients:
3 lbs (5-6 pieces) of chicken breast
1 can of cream of chicken soup
1 can of cheesy soup
1 stick of butter
4 chicken bouillon cubes
4 cups of water
1 tsp garlic powder
1 tsp onion powder
1 tbs dried minced onion
1 bag of egg noodles (place in crock pot 30 minutes before you serve)

Assembly:
Place chicken in the freezer bag, cut up the stick of butter, empty a can of cream of chicken and cheesy condensed soup. Dissolve 4 chicken bouillon cubes with 4 cups of water and add to the Ziploc freezer bag.

Add your spices and seal the bag.

Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles for the last 30 minutes then grab a plate and enjoy!

Sweet and Sour Meatballs by Amy

Ingredients:
MEATBALLS
2 1/2 lbs. hamburger
5 eggs, beaten
1 1/4 cups milk (I used whole milk.)
1 1/4 cups grated Parmesan cheese
2 1/2 cups Italian breadcrumbs
6 crushed garlic cloves
2 small onions, finely diced
1 1/2 teaspoons pepper
3 teaspoons salt

SWEET and SOUR SAUCE
1 can pineapple chunks {20 oz.}
1/3 cup water
3 tablespoons vinegar
2 tablespoons soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 large pepper (green, red, yellow or orange)

 

Assembly for Meatballs:
Preheat oven to 350. Mix all ingredients together. Roll into golf ball sized meatballs {makes about 30}. Bake for 30 minutes.
Let cool. Place in Ziploc freezer bags.

Assembly for Sweet and Sour Sauce:
Combine the water, vinegar, soy sauce, brown sugar and cornstarch in a bowl.  Pour mixture into a quart size Ziploc bag and freeze.

Serving Day:
Drain pineapple, save juice and set pineapple aside. Measure 1 cup of pineapple juice {add water to reach a cup if the can doesn’t yield enough} and pour into a large skillet. Add thawed sauce mixture. Stir until smooth. Cook over medium heat until sauce begins to thicken. Add the pineapple, meatballs and green pepper. Reduce heat and simmer, uncovered, for 20 minutes or until meatballs are hot. Serve with rice.  I use long grain rice.  I put 2 cups of rice and 4 cups of water in a pan and bring to a boil.  Cover, put lid on pan, reduce heat to LOW, cook for 20 minutes.

Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers. 

Thai Chicken Calzones by Beth

Adapted from
http://www.pillsbury.com/recipes/grands-thai-chicken-calzones/3de466bc-bbe2-4eb4-a1d9-c322887992ae?src=SH

(I made this recipe 1 1/2 times for our group to produce 12 calzones)

Ingredients:
2 c. cooked chicken, finely chopped
1 1/2 c. coleslaw mix
1/2 c. red bell pepper, finely chopped
1/3 c. Thai peanut sauce
3 green onion, chopped
2 T. fresh cilantro, finely chopped
1 can Pillsbury Grands biscuits (8 biscuits)

Assembly:
Preheat oven to 375.  In medium bowl, mix the first 6 ingredients.  Flatten each biscuit into a 6 inch circle.  Divide filling evenly onto each biscuit (about 1/3 c.).  Spread filling to cover half of biscuit to within 1/4 inch of the edge.  Fold other half over the filling; pinch edges firmly to seal.  Bake at 375 for 14 minutes.  Do not bake completely, remove from oven just before calzones begin to golden.  Allow to completely cool and place in single layer in freezer bag.  Six calzones fit in one gallon size freezer bag.

Serving Day:
Preheat oven to 350.  Place desired number of frozen calzones onto greased cookie sheet.  Bake 20-25 min, turn calzones and bake another 5 min, or until golden.

**Caution, this has a bit of a kick (even without the cilantro and with non-spicy peanut sauce).**
This is the peanut sauce I used.  I have made it before with a different brand and they weren't as spicy (however, I don't remember the name of that brand).

Corned Beef in the Crockpot by Jen

Happy St. Patrick's Day!! 

Ingredients:
6 carrots, cut into chunks (or bag of baby carrots)
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. bottle beer (Guinness)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water

Assembly:
Combine all ingredients in a gallon Ziploc bag. Freeze until ready to cook.

Thaw entire bag. Dump contents in Crockpot, cover and cook on low setting for 10-12 hours.

Remove corned beef from Crockpot and cover with foil until ready to serve.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.

If you have a newer, hotter cooking Crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.

Melt in your Mouth ~Cube Steak & Gravy~

*Freezer to Table*

Ingredients:
Family Pack of Cube Steak (6) 
2 cans of Cream of Mushroom 
1 Pack of Onion Soup Mix 
3/4-1 cup of water 

Assembly:
Place cube steak in crockpot and cover with cream of mushroom soup, onion soup mix and 3/4 cup of water. 

Serving Day:
Place bag of contents straight from the freezer into the crockpot   on low for 6-8 hours. 

Serve with a side of mashed potatoes or green beans 

Cavatini by Beth

Ingredients:
16 oz. dry pasta (3-4 varieties, cooked and drained)
1 jar spaghetti sauce
1 can pizza sauce
1 lb. ground beef (browned and drained)
1 pkg. pepperoni
1 small can of mushrooms, drained
8 oz. mozzarella cheese

Assembly:
Combine all of above ingredients (except cheese).  Pour into greased 9x13 foil pan.  Top with cheese.  Cover and freeze.







Day of Serving:
Completely thaw in refrigerator.  Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid).  Bake at 375 for 1 hour, or until heated through.  Remove cover and broil for 3-4 min. or until cheese is slightly browned.

Sweet Baby Rays Crockpot Chicken by Jen

Ingredients:

6 pieces boneless skinless chicken breasts 

1 (18-28oz) bottle Sweet Baby Ray's) barbecue sauce 

1/4 cup vinegar

1 teaspoon red pepper flakes

1/4 cup brown sugar 

1 teaspoon garlic powder 

Assembly: 

1. Mix all ingredients except chicken.
2. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it).

Serving Day: 
Thaw. Cook on low for 4-6 hours.

Adapted from food.com

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Meat:  Ranch House Pork Chops
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup

Assembly Day:
Place chops in freezer bag.  Mix seasoning and soup in a bowl and then pour over chops in freezer bag.  Freeze.

Serving Day:
Thaw chops completely.  Place pork chops with mixture into a crock pot and cook at HIGH for 4 hours OR on LOW for 6 hours.

Side Dish:  Parmesan Mashed Potatoes
You do not freeze these.  You make the mashed potatoes on the SERVING DAY.
4 lbs. peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves of garlic
1- 1 1/2 cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

2. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!