Chicken Enchiladas by Beth

Ingredients:
4 c. shredded, cooked chicken
2 c. shredded Mexican blend cheese, divided
1 can cream of chicken soup
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
24 oz. tomato sauce
1-1/2 Tbsp. chili powder
1/2 tsp. cumin
6 flour tortillas
Assembly:
In large bowl, combine chicken, 1 c. cheese, soup, onion, salt, and pepper.  Mix thoroughly.  In a separate bowl, combine tomato sauce, chili powder, and cumin.  In greased 9x13, pour about 1 c. of sauce on the bottom of the pan.   Lay out tortillas on counter, divide chicken mixture among the tortillas and spread mixture down the center of each tortilla.  Roll each up tightly and place in pan.  Pour remaining sauce over tortillas.  Cover and freeze.  Freeze remaining 1 c. of cheese for later use.
Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 350 for 45 min or until heated through.  Top with remaining cheese and return to oven until cheese is melted.

Crockpot Beef Stew by Beth

Ingredients:
2 lbs. cubed beef stew meat
1 c. chopped onion
1 T. minced garlic
2 pkgs. beef gravy mix
2 c. water
1/2 c. Worcestershire sauce
1 1/2 c. baby carrots
1 lb. red potatoes, cut into large chunks
2 c. frozen peas, thawed
Assembly:
Brown meat in small amount of oil.  Season with salt and pepper.  Once slightly cooled, transfer to gallon freezer bag.  To the bag, add garlic, onion, and carrots.  Whisk together gravy powder, water, and Worcestershire sauce.  Pour into bag and seal.  Freeze.
Serving Day:
Thaw freezer bag in the fridge.  Dump into crockpot and add potatoes.  Cook on high 4 1/2 hours or on low for 9 hours.  Add peas during the last 10 min. 

Crockpot Orange BBQ Chicken by Jen

adapted from: http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

Ingredients: 

3 lbs. Boneless Chicken Breasts

1 ½ cup Sweet Baby Ray’s BBQ Sauce

1 ½ cup Sweet Orange Marmalade

4 T Soy Sauce

Assembly: 
Mix together BBQ sauce, orange marmalade, and soy sauce in a large ziploc freezer bag.  Add Chicken and mix well.  Freeze until ready to place in crockpot.   

Serving Day:
Thaw, cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
Cut up chicken into pieces and serve.   

Honey-Glazed Pork Tenderloin by Beth (originally by Wendy)

Ingredients:

1/2 tsp. garlic powder

1/2 tsp. ground chili powder

1/2 tsp. pepper

2 pork tenderloins

1 Tbsp. oil

1/2 cup honey

2 Tbsp. soy sauce

1 Tbsp. balsamic vinegar

Assembly:

Combine the first three ingredients; rub over pork.  In a large skillet, brown pork in oil on all sides.  In a large freezer bag, combine the honey, soy sauce and vinegar.  Add cooled tenderloins to the bag, seal, and turn so sauce coats the pork.  Freeze.

Serving Day:

Thaw completely in the fridge.  Empty contents of bag onto an oven safe dish.  Bake, uncovered, at 350 degrees for 25-30 minutes or until thermometer reads 145 degrees, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.

 

Rerun: Chicken Pot Pie by Jackie

Please see this link for recipe. https://freezerfriendz.blogspot.com/2016/01/chicken-pot-pie-by-jackie.html

Jackie's Not So Spicy, Spicy Beef Roast

Ingredients:
3 pound top round roast
1 tablespoons cracked black peppercorns (use 2 Tbsp. if you like it spicy)
2 cloves garlic, minced
3 tablespoons balsamic vinegar
4 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard

Assembly:
Combine pepper and garlic. 
Cut shallow slits in roast. 
Rub with pepper/garlic mixture.
Place roast in gallon size Ziploc freezer bag.
Combine remaining ingredients.
Pour over meat.
Freeze.

Serving Day:
Thaw completely. Place in slow cooker.  Pour juices over roast.  Cook on low 8-10 hours.  Cut thin slices against the grain. Return to au jus in crockpot until ready to serve.  Place meat slices on platter to serve.  If desired, pour au jus into gravy bowl to be drizzled over meat.

Cracked Out Chicken Casserole by Beth

Taken from www.plainchicken.com

Ingredients:
3 c. cooked chicken breast, cut into cubes
16 oz. sour cream
1 can cream of chicken soup
1 pkg (3 oz) bacon pieces
3 T. homemade ranch seasoning (see prior blog entry) or 1 pkg dry ranch dressing mix
2 c. shredded cheddar cheese, divided
2 lb. bag frozen tater tots

Assembly:
In large bowl, combine chicken, sour cream, soup, bacon, ranch seasoning, and 1c. cheese.  Fold in frozen tots and stir until everything is well combined.  Spoon into greased 9x13 pan.  Cover and freeze.

Serving Day:
Thaw in the refrigerator.  Bake at 350 for 45-60 min, or until lightly browned and bubbly.  Add remaining cheese on the top.  Return to oven until cheese is melted.

Homemade Ranch Seasoning by Beth

Here is a homemade alternative to buying the packets of ranch dressing seasonings.  It's a lot cheaper and isn't full of preservatives!

Ingredients:
1 c. dry buttermilk powder (found in the baking aisle with powdered milk)
2 T. dried parsley
2 t. dried minced onion
2 t. dill weed
2 t. garlic salt
2 t. garlic powder
2 t. onion powder
1 t. salt
1 t. sugar
1/2 t. pepper

Mix all ingredients in bowl until combined.  Store in the refrigerator (as well as extra powdered buttermilk).  3 Tbsp is equivalent to 1 packet of dry ranch seasoning.