Chicken Cacciatore by Tiffany

http://www.onehundreddollarsamonth.com/freezer-meal-recipe-chicken-cacciatore/

I doubled the below recipe, adapted slightly, and used 1 zucchini and 1 yellow squash instead of 2 zucchini.

Ingredients:
3 boneless, skinless, chicken breasts
1 {26 oz} jar of spaghetti sauce
1 zucchini, chopped
1 sweet pepper, chopped
1/2 onion, chopped
1 carrot, chopped
salt and pepper
1 clove minced garlic

There are 2 different ways you can make this. You can load all the ingredients into a gallon sized Ziploc bag, lay it flat, freeze, and cook it in the crock pot at a later date or layer the ingredients in a foil pan, seal and pop in the freezer.

Crock Pot Cooking Method: Cook from frozen on high for 8 hours or until chicken is thoroughly cooked, or thaw overnight in the refrigerator overnight and cook on low for 4 to 6 hours or until chicken is thoroughly cooked.

Oven Cooking Method: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly.

Serve over cooked spaghetti noodles if desired.

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.

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.

SLOW COOKER BEEF GYROS by Tiffany

https://www.365daysofcrockpot.com/slow-cooker-beef-gyros-recipe/

Ingredients:

FOR BEEF:

• 2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)

• 1 large onion, thinly sliced

• ¼ cup extra virgin olive oil

• 1 Tbsp minced garlic

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp pepper

• 2 Tbsp fresh lemon juice

• Warmed pita folds

• Sliced tomatoes and lettuce, for serving

FOR THE TZATZIKI SAUCE (I chose to buy pre-made dressing instead of making)

• 1 cup plain Greek yogurt
• 1 cup diced cucumber, seeded and shredded
• 1 Tbsp dried dill or 2 Tbsp fresh dill
• 1/4 tsp salt
• 1 garlic clove, minced
• Salt and pepper
  

1. Assembly:
2. Add beef to the freezer bag.
3. Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions. Freeze.
4. 
   
5. On Serving Day:
6. Thaw completely.
7. Pour bag contents in slow cooker.
8. Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely tender. (If it’s not tender, it’s not done yet).
9. Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.

1. Make the tzatziki sauce (or use store bought). Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
2. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.

Grilled Citrus and Herb Chicken by Tiffany

Ingredients:
1 pound boneless skinless chicken breasts (thin cut is best)
¼ cup olive oil
2 cloves of garlic, finely minced
the zest and juice from 1 lemon
the zest and juice from 1 orange
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
salt and pepper to taste
2 tablespoons chopped parsley
Optional: lemon wedges for serving

Instructions:
1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.

Serving Day:
1. Thaw completely in fridge
2. Preheat the grill or a grill pan over medium high heat.
3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
4. Grill for 4-5 minutes on each side or until chicken is cooked through.
5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

Recipe by The Recipe Critic at https://therecipecritic.com/2017/07/grilled-citrus-and-herb-chicken/

Swiss Cheese Chicken By Tiffany

http://oneshetwoshe.com/2014/04/swiss-cheese-chicken.html


Ingredients:

2 pounds of chicken
1 can cream of chicken soup
1/4 cup milk
6 or more slices Swiss cheese
Box chicken flavored stove top stuffing
1/4 cup butter, melted

Assembly:
Place chicken on bottom of baking dish. Cover with sliced cheese. Mix milk and chicken soup together in a small bowl and spread over chicken and cheese.

Serving Day:
Thaw completely in fridge. Sprinkle stuffing over top of chicken, cheese and soup. Melt butter and drizzle over the top of stuffing. Bake uncovered at 350 for 45-60 minutes.

Cheeseburger Unstuffed Shells by Tiffany

Ingredients:

2 pounds ground beef
steakhouse seasoning
1/4 cup sweet pickle relish
15oz tomato sauce
1/2 cup ketchup
1/4 cup mustard
1 pound medium shells
2 cups shredded cheddar cheese
1/3 cup chopped onion
couple dashes Worcestershire sauce

 Assembly:
Cook shells in boiling water per package directions, drain and set aside. Brown ground beef with steakhouse seasoning and onion. Remove from pan with slotted spoon. In a large bowl mix together ketchup, relish, mustard and worcestershire sauce, add ground beef and mix well. In the bottom of a 9 x 13 pan, add the tomato sauce. Top with noodles and spread in even layer. Top with ground beef mixture and spread in even layer. Top with shredded cheese.

 Serving Day:
Thaw completely. Set oven to 350. Bake covered for 30 minutes. Uncover and bake until cheesy is bubbly and brown.

CROCKPOT: HAWAIIAN CHICKEN by Tiffany

http://crockpotempire.com/hawaiian-luau-chicken-steak-or-pork/

Ingredients:

4-6 pre-made chicken or steak skewers removed from the skewer OR 4 chicken breasts OR 1-2 lbs. Sirloin or Round Steak OR a 1-2 lb. pork tenderloin

1 bottle of  Trader Joe’s Island Soyaki Sauce

Fresh vegetables of your choice OR 1 bag of frozen stir fry vegetables

1 to 2 cups of fresh pineapple chunks OR 1 can of pineapple chunks, drained

1/4 teaspoon red pepper flakes, optional

Directions:

Spray crockpot with non-stick spray. Add meat, vegetables and pineapple to crockpot and pour the bottle of Island Soyaki on top. Cook on low 6-8 hours or high 4-6. Serve over a bed of rice.

Cooking rice:
Rinse rice under cold water. Place 3 cups water in sauce pan and bring to a boil. Add rice and bring to gentle simmer. Cove rice and turn heat to low. Cook 18 minutes. Remove lid and fluff with a fork.

Freezer Meal Directions:

You can also throw all of the ingredients into a large bowl and then place ingredients into a large freezer bag or container. When ready to use, put in refrigerator and thaw overnight and the next morning fill the crockpot and cook on low for 6-8 hours.

Pizza Meatloaf by Tiffany

https://onceamonthmeals.com/recipes/pizza-meatloaf/

8 servings

Ingredients
2 eggs
1/4 teaspoon black pepper
1 teaspoon season salt
1 cup crushed saltines (I used bread crumbs)
6 oz pizza sauce
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 teaspoon dried oregano
1 pound ground beef
1 pound ground Italian sausage
additional 2 oz pizza sauce
additional 1/4 cup shredded mozzarella

Directions
1. In a large bowl, mix the eggs, pepper, season salt, crackers/bread crumbs, 6 oz pizza sauce, Parmesan cheese, 1/4 cup mozzarella and oregano.

2. Add beef and sausage and mix well.

3. Add mixture to loaf pan. Put additional pizza sauce and mozzarella in separate freezer bags. Place bag of cheese and sauce on top of meat in loaf pan. Wrap in aluminum foil and freeze.

On Cooking Day
1. Preheat oven to 350 degrees, bake 50 minutes.

2. Spread remaining pizza sauce over top of loaf and bake 10 minutes.

3. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.

Max and Erma's Chicken Tortilla Soup by Tiffany

Ingredients: 

• 2 (10 3/4 ounce) cans Cream of Mushroom Soup

• 2 (10 3/4 ounce) cans Cream of Chicken Soup

• 2 (10 3/4 ounce) cans condensed cream of celery soup

• 2 (10 3/4 ounce) cans cheddar cheese soup

• 2 (15 ounce) cans chicken broth

• 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)

• 1 cup salsa 

• 1 (4 1/2 ounce) cans green chilies 

• 1 medium onion, chopped

• 4 fresh garlic cloves, minced

• 1 teaspoon chile powder

• salt and pepper, to your taste

• cooked chicken breasts, cut into small chunks

Assembly: 
Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.

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/

COPY CAT STOUFFER’S LASAGNA by Tiffany

• Ingredients:
1 pound cooked Ground Beef
1 pound cooked Ground Sweet Italian Sausage
34 ounces Tomato Sauce
2 tablespoons Italian Seasoning
1 teaspoon Nutmeg
1 teaspoon Red Pepper Flakes
½ teaspoons Black Pepper
½ cups Parmesan Cheese, Grated
15 ounces Ricotta Cheese
9 ounces No-Boil Lasagna
2 cups Mozzarella Cheese, Shredded
• Assembly:
• In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
  Cook for 15 minutes.
  Set aside to cool.
  In a small bowl, stir together grated Parmesan and ricotta cheese.
  Pour 1/2 cup of sauce into the bottom of indicated number of pans.
  Top with enough lasagna noodles to cover the bottom.
  Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
  Cover top of lasagna with mozzarella cheese.
  Cover tightly with foil, label, and freeze.

• Serving Day:
Bake at 375 covered for 45 minutes.
Uncover and bake another 10 minutes.