BBQ Meatballs - Wendy's version

This makes a great appetizer dish too.  Make larger meatballs for a meal.  This is great when served with baked potatoes.

Ingredients:
3 lbs. Ground Beef
3/4 cup Milk
1 stack Saltines
3 eggs
1 cup chopped onion
1 garlic clove, pressed
3/4 teaspoon Paprika
2 teaspoons Salt
1 1/2 cups BBQ Sauce (Sweet Baby Rays)

Assembly:
Combine all ingredients in a large bowl.  I used my hands to mix.  I then use my small cookie scoop to make balls in a 8x11 foil cake pan.  This recipe is enough to make 2 pans, so I split it in half for 2 meals.  Cover with plastic wrap and foil and freeze.

Pour BBQ sauce in Ziploc bag.  Freeze.

To Serve:
Thaw.  Bake at 350 degrees for 18 minutes or until heated through.

Variation:
For larger meatballs, approximately 3 tablespoons per meatball, bake at 350 degrees for 60-70 minutes after allowing them to thaw.  Bake potatoes can cook with these at the same time. 

Yield:  60 or more small meatballs per 2 meals.

Bistro Ham Twist by Wendy

This is delicious served with a salad of mixed greens.

Ingredients:
2 cup chopped cooked ham
1/2 cup diced red bell pepper
1/2 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 oz.) grated Parmesan Cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 pkgs. (11 oz each) refrigerated French Bread dough
1 egg white, lightly beaten
1 teaspoon Italian Seasoning

Assembly:
1.  Chop ham.  Dice bell pepper, snip basil with kitchen shears.  In medium bowl, combine ham, bell pepper, basil, 1/4 cup of the Parmesan Cheese, mozzarella cheese, mayonnaise and garlic.
2.  Place bread dough, seam sides up, on a large cutting board.  Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf;  spread open flat.  Using a roller, roll dough crosswise to a 4 inch width, creating a well down center of each loaf.
3.  Spoon half of the ham mixture down center of each loaf.  Gather up edges over filling, pinching firmly to seal.  Place loaves, seam side down, in an X pattern on a piece of parchment paper.  Crisscross ends of dough to form a large figure 8.
4.  Combine egg white and Italian seasoning mix;  lightly brush over dough.  Cut a 3" slit in each of the top sections of the twist to reveal filling.  Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.

To Serve that Day:
Heat oven to 375 degrees and bake 30-32 minutes or until deep golden brown.  Remove from oven;  cool 10 minutes.

To Freeze:
Cover with plastic wrap and wrap sides of parchment paper over plastic wrap.  Finish with foil over entire twist.

To serve after frozen:
Thaw completely.  Bake in a 375 degree oven 30-32 minutes or until deep golden brown.  Remove from oven;  cool 10 minutes.  Slice with serrated knife and serve.

Yield:  8 servings

Chicken and Stars by Erica

Serves 10

Ingredients:
One whole chicken
2 bags of trio medley frozen veggies corn, celery, onion
1 box of chicken stock
2 tbs oregano
1 1/2 tbs garlic
4 cups water
4 chicken bouillon cubes.
1 1b of star pasta

Assembly:
Place all ingredients except pasta in a pot to cook. Bring water to a boil and cook until chicken can be removed from the bone with a fork.

Take the chicken out of the pot with tongs and place to the side until cooled. Turn off the burner on the soup.

Remove chicken from bone while boiling water for pasta.

Cook the pasta for 5 minutes, rinse.

Place chicken and pasta into the soup.

To freeze:
Put soup into Ziploc bags and freeze.

Serving day:
Thaw soup completely, place in a pot and warm on stove top, or in the microwave.

Jackie's Angel Chicken

Ingredients:
6 skinless, boneless chicken breast halves
1/4 cup butter 

1 (10.75 oz) can condensed golden mushroom soup
1 cup chicken broth
10 oz. Philadelphia Italian Cheese & Herb Cooking Cream
1 box angel hair pasta 

Assembly:
Melt butter over low heat, in small saucepan.   Blend in golden mushroom soup and chicken broth. Mix in cooking cream.  Stir until smooth. Heat through, but do not boil.  Place chicken breasts in gallon size Ziploc freezer bag.  Pour sauce on top of chicken. Freeze upright for ease of fitting in crock pot while still frozen.

Serving Day:
Thaw bag enough to pour chicken and sauce into crock pot. Cook on high for 4 ½ hours.  Shred chicken.   Serve chicken and sauce over cooked noodles.

Party Pasta Bowl (repeat from Mel) by Amy

Ingredients:
1 pkg. uncooked ziti
1 c. chopped onion
1 lb. ground beef
2-3 garlic cloves
2 tsp. Italian seasoning
1 jar (48 oz.) spaghetti sauce
1 can diced tomatoes, undrained
1 egg
1 15 oz. container ricotta cheese
2 c. shredded mozzarella cheese, divided
1/4 c. fresh parsley (I use dried)
1/4 tsp. pepper
1/2 c. Parmesan cheese, divided

Assembly:
Cook pasta according to package. Cook onion, beef and garlic over medium heat 8-10 minutes, then drain. Add seasonings, sauce and tomatoes. In small bowl, mix egg, ricotta, 1 c.mozzarella, 1/4 c. Parmesan, parsley and pepper. To assemble, place pasta in 9x13 baking dish (or slightly larger), add 6 cups of meat sauce and mix well. Spread cheese mixture evenly over pasta. Top with remaining sauce.

Serving Day:
Thaw completely. Preheat oven to 350 degrees. Remove plastic and foil. Bake 1 hour. Top with remaining cheeses. Continue baking 10 minutes or until bubbly. (Yields 12 servings)

Beef Vegetable Soup with Potatoes by Amy (repeat)

Ingredients:

1 lb. ground beef, browned and drained

2 - 15 oz. cans diced tomatoes

2 carrots, sliced or cubed

2 onions, sliced or cubed

2 potatoes, diced

1-2 garlic cloves, minced

12 oz. can V-8 vegetable juice (or more)

1 1/2 - 2 cups sliced celery

2 tsp. beef stock concentrate or 2 beef bouillon cubes

2-3 cups vegetables (frozen)

Assembly:

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 12 hours or High 4-6 hours.

*If you want to freeze, combine all of the ingredients except for the vegetable juice.

Cooking Day:

1. Thaw completely.

2. Pour into slow cooker and add the vegetable juice. Cook on Low 12 hours or High 4-6 hours.

Sweet and Sour Meatballs by Jen

Ingredients:
1 bag of Frozen Homestyle Meatballs
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze
2 cups of frozen seasoning blend (chopped onions and peppers)
1 large bag of egg noodles or Rice

Assembly:
Place frozen meatballs in 9x13 baking dish. Pour seasoning blend, pineapples and juice over the top. Pour glaze on top of that. Freeze until ready to bake. Thaw 24 hours in frig before baking. Bake covered at 350 for 30-45 minutes.

Serve alone, with butter noodles or rice

Freezing Instructions:
In a large Ziploc bag: combine the pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs together. Freeze and store flat until serving day.

Serving Day:
Thaw meatball mixture Ziploc bag, Prepare egg noodles according to the package instructions. Pour meatball mixture into a 9x13 baking dish, Bake covered at 350 for 30-45 mins. Serve over the hot egg noodles.

Chicken with Marsala Sauce by Erica

Ingredients:
8 tbs butter
4 tbs oil
2 cups mushrooms(sliced)
1 cup Marsala wine
1 cup chicken broth
1 clove garlic
4 chicken breasts cut in half about 3 pounds.
Garlic pepper, to taste
1 box of angel hair pasta

Assembly:
Mix butter, garlic and mushrooms in the bottom of a sauce pan. Cook until mushrooms are browned. Add the remaining ingredients, minus the chicken, into the pan and cook until boiled. Because of the wine, be sure to boil for at least 10 minutes to cook out alcohol taste.

In a deep baking dish spray bottom of pan with cooking spray. Place half pieces of chicken breasts in pan. Sprinkle with garlic pepper. Pour sauce over chicken.


To Freeze:
Cover uncooked chicken and sauce with foil. Freeze.

Note: I wanted the chicken to cook after thawing, to keep it moist, so the chicken I used was fresh and had not been previously frozen.

Serving Day:
Thaw in the refrigerator overnight. Cook at 350 degrees for 35-45 minutes. Check thickest portion of chicken to be sure it is done. Prepare angel hair pasta as directed. Serve chicken and sauce over the angel hair pasta.

Chicago Style Italian Shredded Beef Sandwiches by Jackie

I made this recipe before and it was a big hit.  At the request of my kids, I made it again for you.  You can find the recipe and leave comments at this link:  http://freezerfriendz.blogspot.com/2008/11/chicago-style-italian-shredded-beef.html

Enjoy!

Creamy Corn & Chicken Soup by Jen

Ingredients:
1/2 cup chopped onions
1 red pepper, chopped, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups shredded cooked chicken
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper

Assembly:
Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.

Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in chicken, corn, broth and milk.

Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

Freezing Instructions: Spoon cool soup into a large freezer safe gallon Ziploc bag. Freeze flat in freezer.

Serving Day:
Thaw, Heat and Serve. I make this recipe 1 1/2 times for (6) adult servings - makes about 10 cups of soup.

Meatballs, Mashed Potatoes and Cream Sauce by Erica

Ingredients:
MEATBALLS (1 batch)
1 egg, beaten
1/4 cup milk
2 Tbs. Ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. ground beef
3 tbs. flour

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased baking pan. I placed on cookie cooling racks to keep from sticking.

Bake uncovered at 400 degrees for 20 minutes.

Drain Meatballs on paper towels, transfer to a serving dish.

CREAM SAUCE
2 tbs butter
2 tbs flour
1/4 tsp thyme
salt and pepper
1 can chicken broth
2/3 cup heavy whipping cream

Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Brig to a boil; cook and stir for 2 minutes or until thickened.

MASHED POTATOES
2 lbs. of potatoes, peeled and cut
1/4 cup of milk
1/4 cup of butter

Cook potatoes until tender, in a mixing bowl blend potatoes, milk and butter until smooth.

Serve meatballs on top of mashed potatoes with cream sauce on top.

To Freeze: Place potatoes in the bottom of a pan, place meatballs on top. Cover with foil. Put cream sauce in a one quart freezer bag and place flat on top of the foil. Cover entire contents with foil. Freeze

To reheat:
Take off top layer of foil. Remove cream sauce packet. Thaw.
Heat in oven at 350 for about 20-30 minutes.
Warm sauce on stove or in microwave.
Pour sauce over individual servings.

Baked Ham & Cheese Sliders by Jackie

Ingredients
12 slider buns
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion

Assembly
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.

Serving Day
Preheat oven to 350.  Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST).  Bake covered for 40 minutes.  Uncover.  Bake another 5 minutes. 

**Can use Kings Hawaiian rolls in place of slider buns. 
***This makes a great appetizer for parties too!

Easy Chicken Pot Pie by Wendy

Ingredients
1/2 cup Butter (1 Stick) melted
1/2 cup all-purpose flour
3 cups chicken stock
1 tsp dried thyme
2 garlic cloves, pressed
1 tsp. salt
1/2 tsp. ground black pepper
3 cups cooked chicken breasts
1 cup milk
1 medium onion
2 cups frozen mixed peas and carrots or other frozen veg. blend
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp water

To Assemble:
1.  Add butter and flour to 4 qt. pan; whisk until smooth.  Cook over med.-high heat 6-8 min. or until mixture is golden brown, whisk occasionally.  Add stock, whisking constantly until smooth.  Add thyme, pressed garlic, salt and black pepper to pan.  Simmer, uncovered, 6-8 minutes or until sauce is thickened.  Remove from heat.  Stir in chicken and milk.
2.  Finely chop onion.  Add onion, frozen vegetable and chicken mixture to pan.  Mix well.  Pour into casserole dish. Top with frozen puff pastry sheet.  In small bowl whisk together egg and water, lightly brush over pastry.  Cover and freeze.

To Serve that day or from frozen:
Thaw completely.  Bake uncovered, at 375 degrees, for 35-40 minutes or until pastry is golden brown.  Remove from oven;  let stand, uncovered, 10 minutes before serving.

Yield:  8 servings.

No-Fuss Lasagna by Wendy

Ingredients:
1 pound Ground Beef
1 Jar (26-32 oz) Spicy or Zesty Spaghetti Sauce
1 can (14.5-16 oz.) Diced Tomatoes
6 Lasagna Noodles-dry(not cooked)
2 cups (8 oz.) Shredded Mozzarella Cheese, Divided
1 (15 oz.) Part-skim Ricotta Cheese
1 egg
1/4 cup Grated Parmesan Cheese
1 teaspoon Dried Basil Leaves

To Assemble:
Cook Ground Beef in skillet.  Pour off drippings.  Add Sauce and tomatoes with liquid to pan.  Set aside.

Combine Ricotta cheese, egg, Parmesan and Basil in bowl, mixing well.

Assemble layers in a 9x13 Pan.  I use a foil pan when giving away to my "Freezer Friendz".
Start with 2 cups Beef Mixture.  Top with 3 Lasagna noodles.  Pour Ricotta Cheese Mixture on top of noodles and sprinkle with 1 cup Mozzarella.  Then add 2 cups of Beef Mixture and top with 3 Lasagna noodles.  Pour the rest of the beef mixture over the noodles.  Freeze this or put it straight in the oven.

To Cook:
Thaw comepletely.  Bake at 375 degrees for 45 minutes.  Take out of oven and sprinkle 1 cup of mozzerella cheese and tent lightly with foil 5 minutes until cheese is melted.

Lemony Flank Steak by Amy Sauve

Ingredients:

1 1/2 pounds of beef flank steak or boneless beef top sirloin steak

1 teaspoon of grated lemon peel

1/3 cup of lemon juice

2 tablespoons of sugar

2 tablespoons of soy sauce

1/2 teaspoon of oregano

1/8 teaspoon of pepper

Cooking day instructions:

1. Score meat in 1" intervals across steak.

2. Place meat in freezer bags.

3. Stir together lemon peel, lemon juice, sugar, soy sauce, oregano and pepper.

4. Pour marinade over meat and close bag.

5. Freeze flat.

Serving day instructions:

1. Thaw completely.

2. Remove steak and place on uncovered grill over medium coals for 12-14 minutes for medium doneness.

3. Turn once during cooking and brush with marinade halfway through cooking process.

4. Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.

5. To serve, meat can be thinly sliced across the grain or served in larger pieces.

Hawaiian Luau Chicken on a Stick by Jackie

Ingredients:
2lbs. boneless, skinless chicken breasts
McCormick Grill Mates Hawaiian Luau Marinade
1/4 c. oil
1/4 c. apple cider vinegar

Assembly:
Mix marinade packet, oil & cider in gallon Ziploc freezer bag.
Trim all fat and icky stuff off of chicken.  Cut into similar size cubes.
Place chicken in marinade.  Seal and lay flat in freezer.

Serving Day:
Thaw completely.  Soak 6-8 bamboo skewers in water for 20 minutes to prevent scorching.  Thread chicken pieces on skewers.  Discard remaining marinade.  Grill until cooked through. 

Optional:  Add veggies to skewers with meat.

Chicken Lasagna Roll-ups by Jen (Re-run)

This was a repeat from May 2008. Hope you enjoy again!

Here is the link for the recipe: http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.html

Basic instructions:
Thaw, add cheese topping.  Preheat to 375 and bake for 30 minutes or until heated through.

Chicken and Bows by Wendy

This was taken from Taste of Home "Freezer Pleasers cookbook", by Danette Forbes, Overland Park, KS.

Ingredients:
1pkg (16oz.) Bow Tie Pasta
2 lbs. boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10 3/4oz. each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder (I used 1 garlic clove)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Assembly:
1.  Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
2.  Stir in the soup, peas, milk, garlic, salt and pepper.  Bring to a boil.  Reduce heat;  simmer, uncovered, for 1-2 minutes or until heated through.  Stir in Parmesan Cheese.  Drain pasta and add to chicken mixture and toss to coat.
3.  Serve half of the mixture immediately.  Cool remaining mixture;  transfer to a freezer bag.  Freeze for up to 3 months.

Serving Day:
1.  Thaw in refrigerator overnight.  Transfer to an ungreased shallow 3 qt. microwave safe dish.  Cover and microwave on high for 8-10 min. or until heated through, stirring once.

Yield:  2 casseroles (6 servings each).

Pepperoni Bread by Erica.

This recipe will make 2 loaves of pizza bread.

Ingredients:
1 loaf of frozen bread dough
1 packet of 3 oz. pepperoni
3 cups of mozzarella cheese
1 egg
dash garlic salt
Parmesan cheese
pizza sauce for dipping

Assembly:
Allow dough to thaw and rise. Split in half and roll out into a large rectangle. On one half of the dough place half of the pepperoni packet. Put 1 1/2 cups of cheese on top of pepperoni. Fold dough over and cinch shut like a calzone. Brush mixed egg on top of bread, dash garlic salt and Parmesan cheese.

For Freezing:
Wrap individual bread in wax paper and then saran wrap. Place in freezer.

For cooking:
You can either thaw out the bread or place directly in oven from freezer.
From freezer:
Unwrap dough and remove from wrapping. Place on greased cookie sheet or stone.
Cook for one hour on 300 degrees.
or
Thaw bread. Unwrap bread from wrapping and place on greased cookie sheet or stone.
Cook for 40 minutes on 300 degrees.

Use pizza sauce for dipping

Tasty Pork Tenderlion by Amy (repeat from Susan 2009) - Fix-It and Forget-It Lightly

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
Rice

Assembly:
1. Place Pork Tenderloin in freezer bag.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Freeze.

To Freeze:
Place flat in freezer.

Serving Day:1. Thaw pork overnight in fridge.

2. Place pork with sauce in crock pot for 4-5 hours on HIGH.
3. Cook Rice - put rice in 3 cups of boiling water, cover, reduce heat to LOW, and cook for 20 minutes.
4. When serving pour sauce over tenderloin and rice if desired.