Beef Pitas with Yogurt Sauce

Recipe adapted from the Taste of Home-Busy Family Favorites

Ingredients: PITAS
2 tsp. Dried Oregano
1 tsp. Dried Rosemary
1 tsp. Salt
1/2 tsp. Pepper
2 lbs. Beef Top Sirloin Steak, cut into thin strips
1 large Sweet Onion, sliced
8 tsp. Olive oil
8 Pita Breads

Ingredients:  SAUCE
2 cups (16 ounces) Whole Plain Yogurt
1/4 cup dried parsley
1 garlic clove, minced
1/4 tsp Salt

Assembly:
For Pita's, place all ingredients in a gallon size Ziploc freezer bag and shake to mix.  Let air out of bag and place in freezer.

For Sauce, place all ingredients in a bowl to mix.  Pour into Quart size Ziploc freezer bag, and place in freezer.

Serving Day:
Thaw all bags.  Place meat mixture in a nonstick skillet and cook on medium low, until beef is no longer pink. 

Serve beef mixture on warmed pita's with yogurt sauce.  You may also add lettuce and tomato, optional.  Leftover Sauce may be used to dip with pita chips.


Yield:  8 servings.

Balsamic Chicken by Jen

Ingredients:

• 1 teaspoon sea salt 

• 1 teaspoon pepper 

• 28 oz diced tomatoes 

• 4 garlic cloves, minced 

• 2 Tablespoon extra virgin olive oil 

• 3/4 cup balsamic vinegar 

• 6 boneless, skinless chicken breasts

Assembly:

Combine all ingredients together in a ziploc bag.  Freezer ready. 

Serving Day:

Slightly thaw chicken and place in crockpot low 4-6 hours. 

Chicken Pot Pie by Jackie

 Ingredients:

1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth

Assembly: 

Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

Serving Day:
Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

**Both methods: If edges start to brown early, cover them until inside is cooked through. 

Spaghetti and Meatballs by Beth

adapted from http://www.kraftrecipes.com/recipes/the-best-meatballs-114119.aspx

Ingredients:
2 lb. ground beef
1 pkg. (6 oz.) stuffing mix for chicken
1 c. water
2 eggs
16 oz. spaghetti noodles
Jar of spaghetti sauce
Assembly:
Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 


Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
Serving Day:
Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.