Pepperoni Pasta by Katie

Ingredients:
1lb ground beef
1 small onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 jar (28 oz) spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained
1 pk. (3 1/2 oz) sliced pepperoni
8 oz rotini, cooked and drained
1 cup shredded mozzarella cheese
4 oz provolone cheese, shredded

Assembly:
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushrooms and pepperoni. In a greased baking dish, layer half of the rotini and beef mixture. Sprinkle with 1/2 cup of each cheese. Repeat layers.
(I added an extra layer of pepperoni before the last cheese layer.)
*Optional: Sprinkle with Parmesan Cheese. Cover and Freeze.

Serving Day:
Thaw completely. Bake, uncovered at 400 degrees for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

Potato and Ham Soup by Tish

Yields 6 Servings

Ingredients:
6 potatoes, diced (I use the small bagged Yukon Gold kind)
2 carrots, peeled and sliced
2 stalks of celery, diced
1/2 cup of onion, diced
6 cups of water
4 t. chicken bouillon granules, regular or low sodium variety
1/2 t. dried thyme
1/2 t. dried parsley flakes
black pepper to taste
1 cup of diced ham
3/4 cup of evaporated skim milk
1/4 cup of flour

Assembly:
Place all ingredients, except evaporated milk and flour, in a large stock pot and bring to a rolling boil. Reduce heat to medium and cook till potatoes are tender. In a separate bowl, whisk together evaporated milk and flour till there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thicken slightly.

Freezing Instructions:
Cool soup completely. Then pour into family sized freezer bags or rigid containers and freeze.

Serving Day:
Thaw soup completely and reheat over low in a saucepan or in the microwave. Add shredded cheese on top if so desired. Serve with a salad and warm bread to round out the meal. Enjoy!

Debbie's Penne Bake

Ingredients:
1 pound ground beef or sausage
1 jar pasta sauce
1 pound penne pasta
8 ounces Italian cheese

Assembly:
Brown the meat on the stove. Drain off fat. Add the jar of pasta sauce to the meat and bring to a boil. Let simmer. Cook pasta according to package directions. When cooked, drain the pasta and add it to the meat sauce. Toss to coat evenly. To freeze, put in 9x13 dish or freezer bag.

Serving Day:
Let pasta thaw completely. Place in a greased 9x13 dish. Bake uncovered at 350 degrees for about 20 minutes. Top with cheese and let cook another 10 minutes, or until the cheese is melted. Enjoy!

Farmer's Casserole from Wendy

Ingredients:
3 cups frozen shredded hash brown potatoes (24 oz. bag)
3/4 cup shredded Monterrey Jack cheese (3-4 oz.)
3/4 cup shredded Cheddar Cheese (3-4 oz.)
1 cup diced ham or Canadian style bacon
1-4.5 oz. can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt

Assembly:
Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.) Freeze.

Serving Day:
Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Recipe from Don't Panic-Dinner's in the Freezer by Martinez, Howell & Gracia.

Lipton Gourmet Burgers by Mags

Ingredients (for 8 hamburger patties):

• 2 lbs fresh ground beef
• 1 packet Lipton Recipe Secrets Onion Soup Mix
• 1/2 water
• 1 tablespoon flour
• 8 hamburger buns
• Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:

1. Combine all ingredients in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out four 6"-wide (approximately) pieces of wax paper (or parchment paper).
4. Scoop two mounds of mixture onto each sheet (about 1/2" apart). Use up all of your ground beef mixture making each mound an even amount.
5. Lay out four more 6"-wide sheets of wax paper over the top and press down to form patties.
6. Slide in each wax layer into a Ziploc freezer bag. You can fit all 8 patties in one gallon-size Zip-loc.

Serving Day:

• Thaw patties completely.
• Grill or Broil. To broil, put on greased broiler pan for about 6-7 minutes on each side.

Add cheese, lettuce, tomato, mayo, or whatever you like on your burger! Enjoy!

:) Mags

Nan's Chicken Spaghetti by Jackie

Ingredients:
4 c. cooked spaghetti
4 c. diced chicken
1 c. chopped onions
½ c. chopped green peppers
2 cans cream of mushroom soup
2 c. chicken broth
1 ½ tsp.salt
1 tsp. pepper
16 oz. shredded cheddar cheese, divided

Assembly:
Mix all ingredients together except 1 1/2c. cheese. Pour into 9x13 in. baking dish. Cover and freeze.

Serving Day:
Thaw completely. Preheat oven to 350. Bake covered for 50 minutes. Top with remaining cheese. Bake uncovered for 10 minutes. Enjoy!!!

**I have made this before with ½ the amount of cheese and it tastes fine. Just not quite as tasty as the full amount. I’ve also made it with only 2 c. chicken. That works fine too.

Debbie's Chili

Ingredients:
1 pound ground beef
1 30 ounce can of kidney beans
1 30 ounce can of crushed tomatoes
1 15 ounce can of tomato sauce
1 small onion, chopped
2 Tblsp chili powder
1 Tblsp sugar
2 Bay leaves
Salt and pepper to taste

Assembly:
Brown the ground beef and onion until meat is cooked. Drain off the fat. Add the kidney beans, tomatoes, tomato sauce, and spices. Bring to a boil and let simmer for about an hour. I serve over spaghetti and top with shredded cheese.

To Freeze:
Let cool and then put in freezer bags. Store flat in freezer. To reheat, thaw completely and reheat on the stove.

Bruschetta Chicken Bake from Wendy

Ingredients:
1 can (14 1/2 oz.) Diced Tomatoes, undrained
1 pkg. (6oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Mozzarella Cheese

Assembly:
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil, 1/2 of the cheese, stuffing mix and the rest of the cheese in 13x9 or 3 qt. baking dish. Cover tightly and freeze.

Serving Day:
Thaw completely. Bake at 400 degrees for 30 minutes or until cooked through.

Makes: 6 servings, 1 cup each.

Serving Suggestion: Serve with a bagged green salad tossed with your favorite dressing.

Pork/Chicken Potato Bake by Tish

Ladies,

I was lazy this time and made one of the recipes I already posted. If you haven't had it before and would like to try it, it is posted already. You just need to look in the older posts section. I hope you enjoy it. It is one of our family's favorites!

Bacon-Wrapped Pork Chops from Mags

Ingredients:

• 6 pork chops (bone-in or out - doesn't really matter)
• 6 strips of uncooked bacon
• garlic salt
• pepper or crushed peppercorns

Assembly:

1. Rinse pork chops and pat dry with paper towel.
2. Wrap bacon strip around chop and tie in loose knot (so it will stay) or fasten with toothpick.
3. Sprinkle with garlic salt on each side.
4. Sprinkle with pepper or crushed peppercorns on each side.

Freeze for later in freezer bag or cook today.

Serving Day:

1. Thaw completely.
2. Lay pork out on cookie sheet or broiler pan. Broil 6-7 minutes on one side.
3. Flip them over. Broil 6-7 minutes on the other side.

Enjoy!
:) Mags

Chicago Style Italian Shredded Beef Sandwiches by Jackie

*This is my variation of CHICAGO STYLE ITALIAN BEEF SANDWICHES from COOKS.COM

Servings: 12

Ingredients:
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
green pepper slices (cooked)(optional)

12 (6" each) crusty Italian or French hoagie buns, split

12 slices provolone cheese

Assembly:
Combine garlic, salt and pepper; rub evenly over roast. Place roast in slow cooker. Combine bouillon granules, Italian seasoning, oregano and red pepper & water in bowl. Pour over meat. Cook on low 10-12 hours until meat is easily shredded with fork. Cool meat. Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 6 buns in each of 2 gallon Ziploc freezer bags. Place 6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.

Serving Day:
Thaw meat, buns & cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven on 350 until cheese is melted.

Italian Chicken by Missy

Ingredients:
Chicken cut into strips
1/2 bottle of Kroger's Zesty Italian Dressing

Assembly:
Mix ingredients in a freezer safe bag and freeze. It doesn't get much easier than that!!

Serving Day:
Thaw and grill, bake, or fry and serve on a salad or as you find most appetizing.

Nacho Mama's Meatloaf by Missy

Ingredients:
2 lbs. hamburger (uncooked)
1 Ortega Hot and Spicy seasoning packet
1 Ortega regular taco seasoning
1 small can diced green chilies
3 eggs
a little milk with the eggs
3/4 sleeve crumbled crackers (saltines)

Assembly:
Mix all ingredients together, place into baking dish, and bake @350 for 2 hours or freeze in Ziploc bag.

Serving Day:
Thaw completely. Bake @350 for 2 hours.

*I like to serve this with a spoonful of salsa, a dollop of sour cream, and shredded cheese sprinkled on top of the slice of meatloaf. You can keep with a Mexican theme and serve with a side of rice or the typical mashed potatoes. Enjoy!!

"More" Casserole by Wendy

Ingredients:
1 lb. ground beef
1 cup chopped onions
1 (8 oz.) package noodles, cooked
1 pint frozen peas
1 (12 oz.) can corn
1 (8 oz.) can sliced mushrooms, drained
3 cups shredded cheddar cheese
1 10 oz. can cream of celery soup.
1 1/4 cups milk
3 tsp. chili powder
2 tsp. salt
1/4 tsp. black pepper
1 garlic clove, pressed

Assembly:
Brown beef and onions in skillet and drain. Mix noodles, peas, corn, mushrooms and cheese with beef mixture. Place in Ziplock bag. Mix soup, milk, chili powder, salt, pepper and garlic in small bowl and pour over mixture in bag. Freeze flat.

Serving Day:
Thaw bag completely. Place mixture in 9 x 13 baking pan, cover lightly with foil and bake at 350 degrees for 40 minutes or until bubbly.

Yield: 6-8 servings.

Baked Potato Soup by Wendy

Ingredients:
1-(2lb) bag hash brown potatoes, or 6 left over baked potatoes with skin peeled off and coarsely mashed.
1/2 cup celery, chopped
1/2 cup chopped onions or green onions with tops thinly sliced
1 1/2 cans chicken broth (14 1/2 oz. each) or make your own
2 cups milk
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light sour cream
1 cup shredded cheddar cheese, divided
1-8 oz. package diced ham

Assembly:
Mix thawed hash brown potatoes with celery, chicken broth, milk, garlic, salt and pepper. Place mixture in a 1 gal. freezer bag, letting all air out of bag. Shred 1 cup cheddar cheese into Sandwich size freezer bag and place in freezer. Have container of sour cream and ham 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 till boiling. Tastes great with bread and a salad.

This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.

Smoky BBQ Chicken by Mags

Still testin' out the marinades at the grocery store...! We've tried the Kroger-brand "Traditional" Barbecue sauce, the "Honey" Barbecue sauce, and now the "Smoky" Barbecue sauce! Amazingly enough, they DO taste different!

Ingredients:
4-6 fresh chicken breasts
1-2 bottles of Kroger Smoky Barbecue sauce

Assembly:
Rinse your chicken. Poke holes through your chicken breasts with a fork. Drop in a good quality Zip-loc Freezer Bag. Pour in 1-2 bottles of Smoky Barbecue sauce. Push out the air from the bag and seal shut. Freeze the bag flat on its side.

Serving Day:
Thaw bag completely - I stick it in a large bowl of hot tap water for a few hours to speed up the process.
Put in a greased 9x13" pan and cook at 350F for 40 minutes or until cooked through.

Enjoy!
:) Mags

Easy Pizza Soup by Katie

Ingredients:
1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
2 cups (8 oz.) shredded cheddar cheese

Assembly:
In soup kettle, cook beef over med heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning. Bring to a boil. Remove from heat. Add cheese, stir until melted. (Yields 4 quarts/16 servings)
Divide into freezer bags. Freeze.

Serving Day:
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired. Complete meal with grilled cheese sandwiches or breadsticks.

Debbie's Chicken Tetrazzini

Ingredients
8 oz. angel hair spaghetti
3 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 Tbsp. flour
1 cup chicken broth
1 can cream of mushroom or chicken soup
1 cup milk
1 cup Velveeta cheese (diced)
2 1/2 to 3 cups chicken (cooked and diced)

Assembly Instructions
Cook spaghetti in salt water. Melt butter and saute onion until tender. Add flour and stir, then add chicken broth and stir until flour lumps disappear. Then add soup, milk, and cheese. Stir until cheese is melted. Add chicken. Pour over spaghetti and mix lightly. Bake at 375 degrees for 45 minutes.

After Freezing
Thaw completely. Bake at 375 degrees for 45 minutes.

French Toast Casserole by Jackie

from the Freezer Cooking Manual from 30 Day Gourmet

Ingredients:
1 Italian bread, 1 lb loaf
1 Cream cheese, 8 oz
1/2 c. Sugar, divided
1/2 tsp. Vanilla or almond extract
1/2 c. Pecans (optional), chopped
4 Eggs
2 c. Milk
1 tsp. Cinnamon
2 Tblsp. Butter, melted

Assembly:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.

Serving Day:
Thaw the casserole completely. Bake uncovered at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting. Serve with warm syrup or purchased or homemade fruit toppings.

Creamy Bow-Tie Pasta with Chicken and Broccoli by Katie

Ingredients:
3 cups (8 oz.) farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese

Assembly:
Boil pasta and broccoli about 4 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.

Serving Day:
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

This recipe is originally from a Kraft Food Magazine.