Shepherd's Pie Stuffed Potatoes by Beth

adapted from https://www.facebook.com/buzzfeedtasty

Ingredients:
6 large baking potatoes
1/2 large onion, chopped
1 lb. ground beef
1/4 c. flour
1 tsp. thyme
3/4 tsp. salt
1/2 tsp. pepper
1 T. Worcestershire sauce
1 can beef broth
12 oz. pkg. frozen peas and carrots (cooked as directed on the package)
milk
butter
additional salt and pepper

Assembly:
Scrub and rinse potatoes thoroughly.  Place in 9x13, cover with foil, and bake at 400 for 1-1 1/2 hrs until soft (the time depends on the size of the potato).  Uncover and allow to cool.  In large skillet, cook onion and beef until beef is done; drain.  Return beef to skillet and add flour, seasonings, and Worcestershire sauce.  Mix until combined; add broth.  Cook until mixture is bubbly.  Add veggies; stir until combined; remove from heat.  Lay potato on cutting board, slice the top off (lengthwise) and scoop out the potato pulp leaving enough around the edges to make a boat. 

Fill each boat with beef mixture to the top (you may have leftover beef mixture based on the size of your potatoes).  In a large mixing bowl, make mashed potatoes by beating the potato pulp, milk, butter, and salt/pepper.  (Amounts of milk, butter, and seasonings is based on how much potato pulp you have and to your taste).  Pour mashed potato in gallon size plastic bag.  Cut a small hole in the corner and pipe mashed potatoes onto top of beefy boats.

Place boats in 9x13, cover, and freeze.

Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 375 for 45-60 min.  These are thick and take awhile to get the inside hot.  Once hot throughout, broil the last 5 min. to get a slightly crispy potato top.  Enjoy!

Breaded Pork Chops by Beth

Adapted for freezer from http://www.tasteofhome.com/recipes/flavorful-breaded-pork-chops

Ingredients:
2 T. flour
4 egg whites
1/2 tsp. Worcestershire sauce
1/2 tsp. balsamic vinegar
1/8 tsp. hot pepper sauce
3/4 c. bread crumbs
3 T. Parmesan cheese
1/2 tsp. ground thyme
1/4 tsp. salt
1/4 tsp. paprika
6 boneless pork loin chops (1/2 in. thick)

Assembly:
Place flour in shallow dish.  In another shallow dish, beat egg whites, Worcestershire sauce, vinegar, and hot sauce.  In a third dish, combine bread crumbs, cheese, and seasonings.  Coat pork chops with flour.  Dip into egg mixture, then coat with bread crumb mixture.  Place on wax paper lined cookie sheet in a single layer.  Place in freezer until frozen solid.  Once completely frozen, place in gallon size freezer bag and return to freezer.

Serving Day:
Thaw in fridge.  Place chops in greased baking dish.  Bake, uncovered, at 350 for 25-28 min. or until juices run clear.  If you bake these from freezer (which I'm sure you can do), please comment how long they took.

BBQ Chicken Pizza by Jackie

Ingredients: 
1 frozen pizza crust (I buy mine in bulk from Sam's Club at the cafe counter.)
2 c. cooked, shredded chicken
2 c. shredded cheddar and Monterrey jack cheese
14 oz. your favorite barbecue sauce (I use Montgomery Inn.)  

Assembly: 
Place pizza crust on cardboard pizza round. Cover with plastic wrap.  Cover with heavy duty aluminum foil.  Label and freeze.  Place chicken in quart size Ziploc bag.  Place cheese in sandwich size Ziploc bag.  Place both bags into gallon size Ziploc freezer bag. Label.  Freeze.

Serving Day:
Thaw all ingredients, except crust.  Preheat oven to 400 degrees.  Unwrap crust.  Top pizza crust with sauce.  Spread evenly over crust.  Sprinkle chicken in an even layer over sauce. Sprinkle cheese evenly over pizza.  Slide off of cardboard and onto oven rack.  Bake 10 minutes or until the underside of the crust is cooked to your liking. Enjoy!

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

Re-Run Sante Fe Soup by Jen

http://freezerfriendz.blogspot.com/2013/04/re-run-sante-fe-soup-by-jen.html

Homemade Sloppy Joes by Jackie

Adapted from Best Loved Slow Cooker Recipes

*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.

One recipe makes 16 servings.

Ingredients:
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper (I used orange peppers too.)
1/2 c. water
4T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder

Assembly:
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs. Allow mixture to cool.  Divide meat between two gallon-size Ziploc freezer bags.

Serving Day:Place in microwave-safe bowl. Microwave until heated through. Serve on toasted buns
.

Teriyaki Chicken Tacos by Beth

Ingredients:
2 1/2 T. cornstarch
3/4 c. brown sugar
1 3/4 c. chicken broth
1/2 c. soy sauce
1/4 c. pineapple juice
1/2 t. garlic powder
2 t. fresh ground ginger
1 bunch green onion, thinly sliced
2 1/2-3 lbs. boneless, skinless chicken thighs
instant rice
soft corn tortillas

Assembly:
In saucepan, combine brown sugar and cornstarch.  Gradually pour in chicken broth and stir to combine.  Add soy sauce, pineapple juice, garlic powder, and ginger.  Bring to boil, stirring occasionally.  Boil for 2 min.  Remove from heat and allow to cool.  While this cools, cut chicken thighs into small, bite size pieces.  Reserve 1 1/2 c. of cooled teriyaki sauce, place in fridge.  Add remaining sauce to chicken pieces and the white part of the green onion and marinate overnight in the fridge.  The next day, pour chicken with marinade into skillet and cook over med/high until chicken is done.  Allow to cool and place in gallon size freezer bag.  Pour in the reserved marinade over the chicken.  Seal and freeze.  Flash freeze the green part of the onion.  (Flash freezing means to spread out the green onion in a single layer on cookie sheet and freeze until firm).  Place green onion in small bag and freeze also.

Serving Day:
Thaw chicken in fridge.  Warm up saucy chicken in microwave or in skillet.  Prepare rice according to directions on box (I wrote the instructions on your bag of rice).  Add the thawed green onion to the rice.  To serve, put a spoonful of rice topped with a spoonful of teriyaki chicken on tortilla.  Enjoy!

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.

Balsamic Chicken by Jen

Ingredients:

• 1 teaspoon sea salt 

• 1 teaspoon pepper 

• 28 oz diced tomatoes 

• 4 garlic cloves, minced 

• 2 Tablespoon extra virgin olive oil 

• 3/4 cup balsamic vinegar 

• 6 boneless, skinless chicken breasts

Assembly:

Combine all ingredients together in a ziploc bag.  Freezer ready. 

Serving Day:

Slightly thaw chicken and place in crockpot low 4-6 hours. 

Chicken Pot Pie by Jackie

 Ingredients:

1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth

Assembly: 

Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

Serving Day:
Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

**Both methods: If edges start to brown early, cover them until inside is cooked through. 

Spaghetti and Meatballs by Beth

adapted from http://www.kraftrecipes.com/recipes/the-best-meatballs-114119.aspx

Ingredients:
2 lb. ground beef
1 pkg. (6 oz.) stuffing mix for chicken
1 c. water
2 eggs
16 oz. spaghetti noodles
Jar of spaghetti sauce
Assembly:
Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 


Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
Serving Day:
Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.

Rerun: Sweet & Sour Meatballs by: Jen

http://freezerfriendz.blogspot.com/2012/06/sweet-and-sour-meatballs-by-jackie.html


Enjoy!

Rerun: Chicken Tortellini Casserole by Beth

http://freezerfriendz.blogspot.com/2012/03/chicken-tortellini-casserole-by-beth.html

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 on broil. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven until cheese is melted.

Sun-dried Tomato/Pesto Chicken & Pasta by Jen

Ingredients:
3 lb chicken (frozen)
2 jars of Alfredo sauce
1 small jar of sun-dried tomato & pesto
Box of Pasta of choice.  

Assembly:
Place chicken in large Ziploc bag and cover with sauces.

Serving Day:
Place bag of chicken with sauces in the bottom of the slow cooker.  Sprinkle with salt and pepper.
Cook high for 4-6 hours or low for 6-8 hours.

Meanwhile cook pasta as directed on package.  Serve chicken over hot pasta with sauce.

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

Taco Soup by Jackie

Ingredients:
1lb. ground beef (browned with minced onion and drained)
1 pkg. taco seasoning (or 3Tblsp. Homemade Taco seasoning)
1 (16oz.) can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 empty diced tomato cans of water

Tortilla Chips, crushed
Shredded cheddar cheese

Assembly:Add taco seasoning to browned meat. Pour all ingredients in gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

**I used the homemade taco seasoning found at this link:  http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html 

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.

Mom's Meatloaf by Beth

Ingredients:
2 lbs. ground beef
1-10.5 oz. can condensed tomato soup, divided
1/4 c. chopped onion
2 eggs, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper
1/2 sleeve Ritz crackers, crushed

Assembly:
Mix ingredients (only mix 1/2 can of soup) together and shape firmly into loaf.  Place into foil loaf pan.  Cover with foil and freeze.  Place remaining 1/2 can soup in small plastic bag and freeze.

Serving Day:
Thaw completely in fridge.  Remove foil, pour 1/4 c. water around the edges of the loaf.  Bake at 350, uncovered, for 1 hr and 15 min.  Blend tomato soup in bag with 1/4 c. water and 2-3 Tbsp of drippings from meatloaf.  Heat in small saucepan and pour over meatloaf.