Lawnmower Taco Casserole by Tiffany

https://lifeasmom.com/freezer-cooking-with-ground-beef-and-turkey/

Ingredients:

• 1 to 1 1/2 pound ground beef or turkey
• 1 to 2 tablespoons taco seasoning
• 1/4 cup flour
• 2 cups chicken or beef broth
• 9 ounces tortilla chips, crushed
• 2 cup grated cheese
• For day of serving: shredded lettuce, salsa, sour cream, black olives

Assembly:

1. In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine.
2. Stir in broth and bring to a simmer. Simmer until sauce thickens.
3. Once cooled freeze.

Serving Day:
On serving day, thaw.

Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese.

Place in 325° oven and bake for about 20 minutes or until bubbly, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start. Serve with toppings.

Ravioli Bake by Jackie

Ingredients:
1 medium green pepper, chopped
1/2 c. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 jar (26-28 oz.) spaghetti sauce
1 (25oz.) pkg. of beef ravioli
2 c. shredded mozzarella cheese
16 (1/2") slices of French baguette
1/4 c. butter
1/2 c. shredded Parmesan cheese

Assembly:
Heat oil in skillet.  Sauté onion, peppers and garlic until veggies are tender.
Stir in spaghetti sauce and ravioli.
Place one layer of mixture in 9x13 baking dish.
Add layer of mozzarella cheese.
Add layer of remaining ravioli mixture.
Cover, label and freeze.
Place bread in quart size Ziploc bag.  Place Parmesan in snack size Ziploc bag.  Place both of these bags and butter into a gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:
Thaw.  Bake covered pan of ravioli in 400 degree oven for 15 minutes or until ravioli is warm.  Uncover.  Melt butter.  Toss bread in butter to coat evenly.  Arrange bread slices standing up around the outer edge of pan.  Press them slightly into ravioli mixture.  Sprinkle Parmesan cheese over entire pan, including bread.  Bake uncovered for 15 minutes or until the mixture is bubbling and the bread is crisp and golden brown.

Crockpot Chicken Philly Cheesesteak by Tiffany

http://newleafwellness.biz/2015/05/06/crockpot-chicken-philly-cheesesteak/

Ingredients:

• 3 tablespoons corn starch
• 1 cup chicken broth
• 2 pounds boneless skinless chicken breasts, cut into strips
• 1 large onion; sliced
• 3 bell peppers (the more colorful the better), cut into strips
• 1/2 teaspoon black pepper
• 1 clove of garlic, minced
• 6 slices of provolone cheese

Assembly:

1. Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
2. Remove as much air as possible, seal, and freeze for up to three months.

Serving Day:

1. Place all ingredients EXCEPT for cheese and rolls in crockpot.
2. Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
3. Lay cheese over mixture.
4. Cook on “low” for additional 10 minutes or until cheese is melted.
5. Serve on a fresh, hot roll.

Taco Bake by Jen

Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls
2 cups corn chips 
1 ½ pound lean ground beef
1 taco seasoning mix packet (from 1-oz package)
15 oz. tomato sauce
8 oz. sour cream
4 oz shredded cheese

Assembly:
Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

Sprinkle with 1 cup corn chips.
In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in pan over chips.  Sprinkle with sour cream, cheese and remaining chips.

Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Serving Day:
Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.