Re-Run: Chicken Lasagna Roll-ups by Jen

http://freezerfriendz.blogspot.com/search?q=chicken+lasagna+roll+

Ground Beef Stroganoff with Noodles by Alicia

Ingredients:

*1.5lbs ground beef
*2 cans of cream of mushroom
*1 jar of mushrooms (fresh works too)
*2 scoops of sour cream
*Dash of paprika
*1tsp sugar
*Pinch of garlic salt
*Pinch of onion powder
*1 bag of noodles


Assembly:

Brown the ground beef, draining the grease. Place ground beef back in the skillet mixing in the cream of mushroom, mushrooms and 2 scoops of sour cream.  Season with salt and pepper, paprika, sugar garlic salt and onion powder.  Place in a large Ziploc bag or Tupperware bowl.
Boil noodles for 3 minutes, rinse with cold water and place in large zip-lock bag.

Serving Day:

Place meat mix in a pan to reheat until bubbly.  Be sure to continuously stir to avoid burning.
Since the noodles have been cooked for 3 minutes already, finish cooking for 4 minutes in boiling water.  Serve the stroganoff over a bed of noodles and a side salad.

Beef Stir-Fry by Beth

Ingredients:
1 lb. chuck roast,  thinly sliced against the grain             

3 T. cornstarch
3 T. soy sauce                      
16 oz. package frozen stir-fry vegetables
2 T. minced garlic
1/2 jar baby corn, drained and cut in half
1/2 jar bean sprouts, drained 
1 c. beef stock
1/4 c. brown sugar, packed
1/4 c. soy sauce
2 T. hoisin sauce
1 T. cornstarch
1 t. ginger                 ___      
2 c. Jasmine rice

Assembly:
Place beef in quart size freezer bag.  In small bowl, mix cornstarch and soy sauce.  Pour over meat; seal; and mash up bag to mix.  In gallon size freezer bag, combine veggies, garlic, corn, and sprouts.  In quart size freezer bag, dump stock, brown sugar, soy and hoisin sauces, cornstarch, and ginger.  Seal and mash up to mix.  Freeze all bags flat.

Serving Day:
Thaw all bags in the fridge.  In large skillet, sauté veggies in a little oil over med-high heat until crisp tender.  Remove veggies.  Add a little more oil.  Cook beef in same skillet until browned, about 5 min.  Add veggies, pour in sauce, and bring to a boil.  Boil for 2 minutes until sauce thickens.  Serve over rice.
***For rice:  In saucepan, bring 3 c. water to boil.  Stir in rice.  Cover.  Reduce heat and simmer for 15 min. or until all the water is absorbed***

Honey Sesame Chicken by Tiffany

Ingredients:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds boneless, skinless chicken breast

Serving Day:

1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.
3. Top with sesame seeds and serve with steamed broccoli and rice.

http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/

Baked Potato Soup by Jackie

Ingredients:
1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions or green onions with tops thinly sliced
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Assembly:
Place celery, chicken broth, milk, garlic, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze. Freeze ham or bacon in pint size freezer bag. Place all 3 bags into 2 gallon freezer bag to keep it all together.  Have container of sour cream in fridge to go with this recipe.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat until boiling. Simmer for 15 minutes.  If using bacon, sprinkle on top of each serving, along with the cheese. 



* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook and was a rerun of earlier recipe made by Wendy.