Grilled Beef Fajitas

The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
Ingredients:
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)


Assembly:
Cut up and put in a gallon size ziplock bag, the first 7 ingredients.  I then double bag the bag and include the tortillas and cream cheese in the second bag.


Serving Day:
Thaw completely.  In a large skillet, sauté the beef mixture until the meat reaches desired doneness.  To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture.  Fold in sides and roll up. 
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.


Yield:  8 servings

Salsa Sloppy Joes

This is from the Taste of Home-Busy Family Favorites Cookbook, Krista Collins-Concord, NC.


Ingredients:
1 pound ground beef
1-1/3 cup salsa (15 oz.) (I used Chi-Chi's salsa)
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 tablespoon brown sugar
8 hamburger buns


Assembly:
In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Let cool a few minutes before filling into gallon size ziplock bag.


Serving Day:
Thaw. pour into large skillet.  Cover and simmer for 10 minutes or until heated through.  Spoon 1/2 cup onto each bun.


Yield:  8 servings

Chicken Noodle Stew

This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
Ingredients:
1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
1 med. onion, chopped
1 can (14 1/2oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1 tsp. lemon pepper seasoning
3 cups uncooked extra-wide egg noodles
1 cup water-ADD ON COOKING DAY


Assembly:
In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.


Serving Day:


Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
Yield:  6 servings

Italian Chicken Pasta Toss by Wendy

An adaptation from Pampered Chef

Ingredients:
3 cups (9 oz.) Bow Tie Pasta
1 can diced tomatoes
1 small onion, chopped
1 medium zucchini, sliced
1 small bell pepper, cut into thin strips
8 oz. Cooked Chicken, cut into dices
2 tsp. Olive oil
2 garlic cloves
1/2 cup frozen peas
1 tsp. Italian Seasoning
1 tsp. Salt
1/4 cup Parmesan Cheese


Assembly:
Bag 1:  In a Sandwich bag measure 3 cups Bow Tie Pasta.
Bag 2:  In a Gallon Size Ziploc Bag place tomatoes, onion, zucchini, bell pepper, chicken, Oil, garlic, peas, Seasoning and Salt.
Bag 3:  In a Snack Size Ziploc Bag measure the Parmesan Cheese
In a Gallon Size Ziploc Bag place all 3 bags and freeze.


Serving Day:
Thaw completely.

Pour Chicken Mixture in a large pan and cook until heated through on Medium Heat, stirring every few minutes.


Cook Pasta until al dente.  Drain and Mix with warmed Chicken Mixture in large pan.


Add Parmesan Cheese, stir and serve.


Serves:  6

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.

Chicken Tortilla Soup by Wendy

Ingredients:
22 oz. frozen Cubed Chicken Breast Dices
1 onion or 1/2 tsp. Onion Powder
2 garlic cloves, pressed
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
6 Chicken boullion cubes
28 oz. diced tomatoes, undrained
7 oz. chopped green chilies, undrained
8 tsp fresh cilantro, snipped
1 cup shredded cheddar cheese
Tortilla Chips
6 cups water, (To be added when ready to cook.)


Assembly:
In a gallon size freezer bag pour chicken pieces, onions, garlic, chili powder, cumin, boullion cubes and green chilies. In a snack size bag place snipped cilantro.  In a sandwhich bag pour 1 cup of cheddar cheese. Pack all of the bags into another gallon size bag.


Serving Day:
Pour chicken mixture into an 8 qt. pan.  Add 6 cups water.  Heat on medium high until boiling.  Reduce heat and simmer 10 minutes.  This may also be cooked from frozen and/or in a crockpot.  Serve by placing tortilla chips in the bottom of your bowl.  Ladel soup over the top.  Place cheese on the top and sprinkle with cilantro if desired.  You may also add sour cream if you like, we didn't think it needed it.


Yield:  8 servings

Southwestern Goulash by Wendy

This recipe is from Taste of Home - Busy family Favorites Cookbook, by Vikki Rebholz of West Chester, Ohio.

Ingredients:
1 cup uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (28oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro


Assembly:
Measure macaroni and place in sandwhich size ziplock bag.
In a pan on medium heat, cook beef and onion until meat is no loger pink; drain. 
In a gallon size ziplock bag, place tomatoes, corn, tomato sauce, chillies, cumin, pepper, salt and cooled meat. 
Mince fresh cilantro and place in snack size ziplock bag.
Place all bags in another ziplock bag together and place in freezer.

Serving Day:
Thaw.  Cook macaroni. Meanwhile, heat meat mixture bag, bring to a boil and simmer uncovered until heated through. Drain macaroni, add to meat mixture.  Stir in cilantro and heat through. Serve.

Yield:  6 servings.

Slow Cooker Roast Chicken by Wendy

This recipe is from www.chewoutloud.com

Ingredients:
1 Large Onion, chopped
1 large (5-6 lbs.) Roasting Chicken
4 tsp. table salt
2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/4 tsp. black pepper
1 Slow Cooker Roasting Bag Liner


Assembly:
Place chopped onion on the bottom of the slow cooker bag.  Remove giblets from chicken and towel dry it very well, both inside and out.  Using your fingers, gently pry the skin away from the chicken all around so you'll be able to season chicken underneath skin.  I made slits in 6 different slots, 2 on top and 1 on the bottom to do this.


In a small bowl, combine all the spices, from salt to pepper.  Mix well.  Use your hands to evenly spread two thirds of the spice mixture onto chicken, underneath the skin.  Be sure to include all areas of chicken (legs, back, thighs, etc).  Use remaining spice mixture to spread on top of the skin.  Place seasoned chicken on top of the chopped onion in the cooking bag.  Close and keep chilled overnight if serving the next day.  I froze mine by putting the cooking bag inside of a Ziploc bag.


Serving Day:
Thaw in your fridge for 2 days. Place bag with chicken in slow cooker.  Cook on Low 5-6 hours. Keep on warm until ready to serve.

I wanted to try to cook this from frozen on High for 5-6 hours. Let me know how it was.

Serves: 4-6
This dish is delicious over fluffy rice or potatoes.

Asian Glazed Chicken Quarters

This is my version from the Pampered Chef "Great Grilling Recipes" Cookbook.

Ingredients:
1-2 1/2" pc. fresh ginger root, peeled
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Brown Sugar
2 tsp. Garlic Powder
6 Chicken Leg Quarters, skinned

Assembly:
1.  Remove skin from raw chicken.  Make 3/4" slits in the chicken thighs and drumsticks to allow marinate to penetrate into the meat.  Place chicken in gallon size Ziploc bag.
2.  Peel ginger root and grate it enough to make 2 1/2 Tablespoons.  Combine ginger, hoisin sauce, Soy sauce, Vinegar, brown sugar and garlic powder in bowl.  Mix and pour half of sauce into a sandwich bag to save when grilling.  Pour the remaining sauce in bag of chicken.  Freeze in freezer.
Serving Day:
1.   Thaw completely and cook on grill, covered with foil, over med-high heat, 25-30 minutes. Turn frequently and baste occasionally with reserved marinade.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.

Honey-Glazed Pork Tenderloins by Wendy

- Adapted from Tasteofhome.com recipe by Diane Cotton of Franklin, NC

Ingredients:

1/2 tsp. garlic powder

1/2 tsp. ground Chipotle Pepper (I used Pampered Chef Chipotle Rub)

1/2 tsp. pepper

2 pork tenderloins (I bought a 3 pound pkg. - but the recipe calls for 2 pound pkg.)

1 Tbsp. canola oil

1/2 cup honey

2 Tbsp. soy sauce

1 Tbsp. balsamic vinegar

1 tsp. sesame oil (I did not use, because it was too expensive-I omitted this)

 

Assembly:

Combine the first three ingredients; rub over pork.  In a large ovenproof skillet, brown pork in canola oil on all sides.  In a small bowl, combine the honey, soy sauce and vinegar.

 

To Freeze:

In a Freezer safe bag, add cooled tenderloins and sauce together.  Freeze until serving day.

Serving Day:

Thaw completely.  Empty contents of bag onto an oven safe pan.  If you do not have an oven safe pan, a baking dish will work just fine. 

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.

 

 

Tuna Melt Patties from Wendy

*Recipe adapted from Cool Kitchen Cooking by Pampered Chef

Ingredients
2 cans (6oz. ea.) water-packed white tuna, drained
1/3 c. finely chopped celery
1/4 c. green onions with tops, sliced
1/4 c. unseasoned dry bread crumbs
2 T. light mayonnaise
2 T. sweet pickle relish, drained
1 egg white
1 tsp. prepared mustard
4 English muffins, split
4 slices (3/4 oz. ea.) reduced-fat American cheese
Additional mayo and mustard (optional)

Assembly
Flake drained tuna.  Add celery, onions, bread crumbs, relish, egg white and mustard to tuna.  Mix well.  Form into 4 round patties, 1/2" thick.  Place in gallon-size Ziploc freezer bags.  Freeze flat.

Serving Day
Thaw completely.  Heat griddle.  Place muffins cut side down on pan and toast 1-2 minutes.  Remove from pan.  Set aside.  Lightly spray patties with vegetable oil.  Cook patties over medium heat for 6 minutes, carefully turning after 3 minutes.  Top with cheese.  Continue cooking 1-2 minutes, or until cheese is melted.  Spread muffins with additional mayo or mustard, if desired.  Top with lettuce and tomato and tuna patty. 

Pork Chops by Wendy

Ingredients:
6 pork chops
1 med onion
1/2 cup water
1/4 cup catsup
2 tsp. Worcestershire Sauce
2 tsp. Vinegar
Salt & Pepper to taste
1 (10oz.) can Cream of Mushroom

Assembly:
Fry pork chops in skillet until browned on both sides. Let cool and put in gallon size Ziploc.
2. Mix catsup, water, Worcestershire, vinegar, salt and pepper and soup in bowl and pour in Ziploc bag with pork chops.  Add sliced onions and freeze.

Serving Day:
Thaw completely. Pour into covered dish and bake at 350 degrees for 2 hours or until tender. You may also put this in a crock pot on high 4-6 hours.

Yield: 6-8 servings

Monterey Burgers by Wendy

Ingredients:
1 med onion
2 lbs. ground round
4 Tbsp. (or 1/4 cup) barbecue sauce
1 tsp. salt
1/2 tsp. pepper
1/2 lb. (or 2 cups) shredded Monterrey Jack cheese
8 hamburger buns

Assembly:
Finely chop onion. Combine onion, ground round, barbecue sauce, cheese, salt and pepper in bowl; mix well. Divide mixture into 8 equal portions. Form each portion into a flat patty.
Place 2 levels of 4 patties each on freezer paper or wax paper. Place in gallon size plastic resealable freezer bag. Lay flat in freezer to freeze.

Serving Day:
Heat in pan or on grill over medium-high heat, turning once, until done: 5 minutes per side for well done. Serve on hamburger buns.

Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1. Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes. Cover; microwave on high 4-5 minutes. Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.

2. Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese. I then put all 3 bags in another gallon size Ziploc bag. Freeze.

Serving Day:
Thaw completely. Two options to cook, microwave OR stove top:

Microwave: Put broth mixture in covered dish with pasta. Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes. Remove baking dish and add Parmesan cheese and basil mixture to dish. Mix and serve.

Stove top: Put broth mixture in pot and heat till boiling. Add pasta, cook until pasta is tender. Add Parmesan cheese and basil mixture to pan and serve.

Pepsi Pot Roast from Wendy

I had made this great re-run again as it is a big hit in my family.  I have attached the most recently made version of this by our friend Amy. Please click the link below to leave a comment.  Thanks!
 http://freezerfriendz.blogspot.com/2012/03/pepsi-pot-roast-by-amy-sauve.html

Cooking Tip:  If using a crock-pot instead of the oven, place vegetables in the bottom then top with the roast.  Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours 

Veggie Calzones by Wendy

Ingredients:
1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water

Assembly:
1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.  Add tomatoes; cook and stir for 3 minutes.  Stir in tomato paste; set aside.  Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces.  Toll each piece into a 7 in. circle.  Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle.  Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.  Place calzones 3 in. apart on greased baking sheets.  Cover and let rise in a warm place for 20 minutes.
3.  Whisk egg and water; brush over calzones.  Bake at 375 degrees for 15 minutes.  Remove desired number of calzones from baking sheet and cool.  Bake the remaining calzones 18-22 minutes longer or until golden brown.  Serve immediately.  Place cooled calzones in freezer bags.  May be frozen for up to 3 months.

To serve frozen calzones: 
Place 2 inch apart on a greased baking sheet.  Bake at 350 degrees for 30-35 minutes or until golden brown. 

Yield:  8 servings

Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1.  Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes.  Cover; microwave on high 4-5 minutes.  Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.
2.  Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese.  I then put all 3 bags in another gallon size Ziploc bag.  Freeze.

Serving Day:
Thaw completely.  Two options to cook, microwave OR stove top:
Microwave:  Put broth mixture in covered dish with pasta.  Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes.  Remove baking dish and add Parmesan cheese and basil mixture to dish.  Mix and serve. 
Stove top:  Put broth mixture in pot and heat till boiling.  Add pasta, cook until pasta is tender.  Add Parmesan cheese and basil mixture to pan and serve.

Lil' Cheddar Meat Loaves by Wendy

(This is a re-do of Jen's Lil Cheddar Meat Loaves)
Ingredients:
2 eggs
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup saltines, crushed
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

Assembly:
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; Pour into sandwich size Ziploc bag.

Serving Day:
Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160°.

Pork Noodle Casserole by Wendy

This came from Taste of Home, Freezer Pleasers Cookbook.  The recipe is by Barbara Beyer of Two Rivers, Wisconsin.  This is great served with warm rolls.

Ingredients:
3 cups cubed cooked pork
1 can (14 3/4 oz) cream-style corn
1 cup chicken broth
4 oz. process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4 1/2 oz) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. uncooked egg noodles

Assembly:
In a large bowl, combine the pork, corn, broth, cheese, pepper, onion, mushrooms, pimientos, salt and pepper.  Add noodles;  gently toss to coat.  Pour into Gallon Freezer Bag and freeze.

Serving Day:
Thaw completely.  Transfer to a greased 2 1/2 qt. baking dish.  Cover and bake at 325 degrees for 1 hour or until noodles are tender, stirring every 20 minutes. 

Yield:  6 servings