Spaghetti Pie by Debbie

Ingredients:
1 pound spaghetti
4 eggs, beaten
2/3 cups fresh grated Parmesean cheese
1 cup chopped onion
1/4 cup butter
16 ounce sour cream
2 tsp. Italian seasoning
2 pounds ground beef (or pork sausage)
2 cups water
12 ounce tomato paste
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Assembly:
Cook spaghetti according to package directions; drain and place in large bowl. Add eggs and Parmesan cheese. Transfer to 2 greased 9x13 pans. Press mixture onto the bottom to form a crust. Set aside.

In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage/meat over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. At this point you can cover and freeze or you can bake, covered, at 350 degrees for 35-40 minutes or until heated through.

To Cook From Frozen:
Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Enjoy!

White Chicken Chili and Corn Muffins by Debbie K

Ingredients:
1 onion, chopped
1 1/4 c chicken broth
1 4 oz can of green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1 15 oz can of white beans
1 cup cooked chicken pieces

Assembly:
Cook the onion and add the rest of the ingredients. Leave on the heat until warm.

You can make in a crock pot and cook your own beans with the chicken. If doing so, I'd suggest using bone in chicken, dark meat. I always find that chicken breasts go funny if simmered for a long time, personal preference.

I usually don't freeze this meal. If you freeze cooked, chopped chicken breasts and onions if you desire, ahead of time, this meal can be assembled from items in the pantry in less than 10 minutes. It beats running out for fast food any day.

For Freezing:
I've used Chicken Flavored Better than Bouillon and used only 1 onion for the whole batch...I'm assuming my kids aren't the only ones who will attempt to pick out the pieces of onion.

Serving Day:
Thaw in the fridge or microwave and add 2 cups water. (By using 2 tsp of bouillon per bag instead of broth I could make it a soup concentrate.) Let simmer until warm. Everything is precooked so it can be ready almost instantly, or you can let in simmer to smell up the kitchen.

Since chili wouldn't be a meal without cornbread, I've thrown in some corn muffins.

Corn Muffins

Ingredients:
1 1/4 cup cornmeal
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup butter milk
3/4 cup vegetable oil

Assembly:
Combine dry ingredients in one bowl, the wet in another. Stir together and fill muffin cups 3/4 full. Bake at 425 F for 12-15 minutes, mini muffins around 7 minutes.

Missy's Homemade Chicken Noodle Soup

A.K.A. Turkey Noodle Soup this month!!

Ingredients:
2 Cups Shredded Turkey
1 Can Cream of Chicken Soup
2 Cans Chicken Broth
2 Cups of Chicken/Turkey Broth from stock
2 Cups Frozen Sliced Carrots
1 Cup Kroger Recipe Beginnings-Mirepoix Style Blend (onions,carrots, and celery)
2 Cups Cooked Noodles

Assembly:
Cook poultry and shred/cube as desired. Cook noodles, of your choice, as directed on the box. Combine all ingredients together into a soup pan and bring to a boil. Reduce heat and let simmer for 20 min (or until veggies are to the desired softness). Serve and ENJOY!!! Hope you like it. I made it up and the kids went crazy over it and there were no leftovers that night!!

Freezing Instructions:
If you're preparing this meal to freeze and eat later, you will follow the directions above. I recommend under-cooking the noodles by 2-3 min to avoid mushy and clumpy noodles after thawing. You will then place the soup into a freezer-safe container and place into your freezer.

Serving Day:
When you're ready to eat the meal, let thaw and place into a soup pan on the stove top and bring to a boil. Reduce heat and let simmer for 20 minutes. Serve and ENJOY!!!

Breaded Chicken Breasts by Tish

*** Ladies sorry I was a little late getting these to all of you and then I completely forgot to post the recipe. Just WAY TOOOOO much going on personally that time. Sorry for the delay.***

This was actually a re-run of a recipe I did a very long time ago. Just look in the achives under Tish and it should come up with the Breaded Chicken Recipe. The only difference I made was that I cut the chicken up into smaller strips so it would defrost and cook more quickly. I hope you enjoy them and again so sorry for the delay!

Saucey Mexican Chicken by Wendy

Ingredients:
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese

To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.

To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.

To Cook on day of assembly: Thaw chicken, place in pan with salsa and beans and bake uncovered 40 minutes. Remove from heat. Let stand, covered or until cheese is melted.

Stove top assembly: Cook chicken in nonstick skillet on med-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on med.-low heat 5 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Tastes great served over rice! Makes 6 servings.

Mexicalli Pie by Susan

Ingredients:
16 oz 90% lean Ground Beef
1/2 C Chopped Onion
1/2 C Chopped Green Pepper
1 1/2 C Frozen Whole Kernel Corn
1 C Chunky Salsa
3/4 C Kraft Shredded 2% Cheddar Cheese
1/8 tsp Black Pepper
1 Cup Crushed Fritos

Assembly:
In a large non-stick skillet brown meat, onions, and green pepper. Add corn, salsa, cheese, and pepper to mixture.

To Freeze: Allow to cool and place in freezer bag. Place one cup of Fritos into separate freezer bag and crunch them up.

To Serve: Allow meat mixture to thaw completely. Spray a pie plate with cooking spray. Add meat Mixture and top with crushed Fritos. Bake at 350 degrees for 30-45 minutes or until the center is hot. Allow to sit for 5 minutes before serving.

This was adapted from Fixing Healthy with a Man in Mind by JoAnna M. Lund

Shepherd's Pie by Mel

Ingredients:
1 lb. ground beef
1 onion, chopped
1 can carrots (with juice for more gravy-opt.)
1 can tomatoes (with juice)
1 pkg. brown gravy mix
Mashed potatoes (can be home-made or instant)

Instructions:
Brown ground beef and drain. Add all other ingredients(except potatoes) and place in 9x13 pan. Top with generous amount of mashed potatoes (at least 6-8 servings). Bake at 350 degrees for 30 minutes.

Freezer instructions:
Same as above, but don't put potatoes on until right before baking on serving day!

Italian Pasta Bake by Jen

Ingredients:
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup Grated Parmesan Cheese, divided
1-1/2 cups Shredded Mozzarella Cheese

1.) Heat oven to 375°F. Brown meat in large skillet; drain.
Add pasta, sauce and 1/2 the Parmesan; mix well.

2.) Spoon into 13x9-inch dish; top with remaining cheeses.

3.) Bake 20 min. or until heated through

Freezer Instructions:
Thaw, Preheat oven to 375, Bake 20 minutes or until heated through.

Tuscan Bean Soup by Andrea

Ingredients:
2 lb. Italian Sausage
3 T. garlic olive oil, divided
3 strips thick bacon
1 onion, chopped
1 bag frozen onion, carrots, celery
64 oz. chicken broth
1 (28 oz.) can diced tomatoes
1 c. water
3 T. tomato paste
1 1/2 heads garlic, chopped
3-4 sprigs fresh Thyme
1 bay leaf
3 cans cannellini beans
1/4 c. parsley, chopped
1/4 c. basil chiffonade
fresh kale

Instructions:

In large Dutch oven, break up and brown sausage in 1 T. olive oil (Squeeze sausage out of casing). Drain. In same pan, cook bacon until crisp, chop.

Saute onion with frozen vegetables in 2 T. olive oil until onions are translucent. Add chicken broth, tomatoes (mashed), water, tomato paste, garlic, thyme and, bay leaf. Simmer 30 minutes.

Next add beans, sausage, bacon, parsley and, basil. Simmer 20-30 more minutes, adjust seasoning and add kale, as desired.

Optional: Top with Croutons: thin sliced Crusty Bread, toasted in oven on both sides till lightly browned then topped with a combo of melted butter and Garlic 00, and good grated Parmesan. Return to oven to melt cheese. Can be held at room temp for several hours.

To Freeze: Prepare to assemble to adding bean, sausage, bacon, etc. Put in freezer bags. Blanch and freeze kale in individual bags to be added to soup later.

Serving Day: Simmer 20-30 minutes. Add kale and heat through.

Tater Tot Casserole by Jackie

Ingredients:
2 lb. ground beef
1 cup chopped onion
2 cans cream of mushroom soup
8-10 American Cheese slices
1 bag of tater tots

Assembly Day:
Brown ground beef with onion. Layer beef in bottom of 9x13 foil pan. Spread soup over beef. Layer cheese slices over soup. Top with a layer of tater tots. Cover with plastic wrap and foil. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 450 for about 22 minutes or until casserole is bubbly and tots are a golden brown color.

Easy Pizza Soup by Debbie

My family really enjoyed this soup that Katie originally made. I made a couple changes, so here's my version. I hope you enjoy it!

Ingredients:
1.5 lbs. ground beef
1 cans (26 oz. each) condensed tomato soup, undiluted
3 1/4 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
1 cups (8 oz.) shredded cheddar cheese

Assembly:
In soup kettle, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce, and Italian seasoning. Bring to a boil. Remove from heat. Add cheese and stir until melted.

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.

Manicotti by Mel

Directions:

1.) Cook 1 box manicotti shells
(this recipe usually only fills 9-10 shells--some tear in boiling)

2.) Sauce

2 Tbs. oil
1 medium onion, chopped
1 medium garlic clove
2 15 oz. cans tomato sauce
1 12 oz. can tomato paste
2-3 Tbs. brown sugar (I prefer sweeter sauce)
2 Tbs. chopped parsley
1 tsp. oregano
1/2 tsp. pepper

Cook onion and garlic in oil about 10 minutes over medium heat. Add sauce and other ingredients over high heat to boil. Reduce to low for up to 30 minutes. (be careful--it can splatter a lot)

3.) Prepare Filling

2 c. ricotta cheese
2 Tbs. Parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
2 eggs
1 8 oz. package mozzarella cheese, finely shredded
2 Tbs. parsley

Combine all ingredients

4.) Rinse and cool shells
5.) Pour half sauce in 9x13 pan (I just do enough to coat bottom)
6.) Fill shells and arrange in pan
7.) Pour remaining sauce on top
8.) Bake 30 minutes at 375 degrees uncovered

Freezer Directions:
Under cook pasta by about 3 minutes. Prepare the rest as above. Thaw completely before baking.

Ground Beef Stroganoff Casserole by Wendy

Ingredients:
1 (12 oz) pkg. medium noodles
1/2 cup chopped onion
1 lb. hamburger
2 tbsp. flour
1 tsp salt
1/2 tsp. black pepper
1 garlic clove
1/4 tsp. paprika
1/2 cup diced mushrooms-fresh, or canned-drained
1 (10 oz.) can cream of mushroom soup
1 soup can water
1 cup sour cream
parsley to garnish

Assembly:
Cook noodles until almost done. Place in foil pan. In skillet cook onion and hamburger. Cook until no longer pink. Drain grease. Then add flour, salt, pepper, garlic, paprika, mushrooms, soup and can of water. Simmer for 10 minutes. Remove from heat and stir in sour cream.

To eat that day: Pour sauce over noodles. Garnish with parsley. Bake at 350 degrees for 30-40 minutes until bubbly.

To freeze: Pour sauce over noodles. Garnish with parsley. Cover and freeze.

To eat from frozen: Thaw completely and bake at 350 degrees for 30-40 minutes. I baked it from frozen and it took approximately 2hours covered to cook.

Apple Butter by Katina Peters

Although this was not a Freezer Friendz meal, many people requested this recipe, so I thought I'd post it. It is from a friend from my MOPS group.

Ingredients:
1 1/2 - 2 bags unpeeled apples, cored and sliced (enough to fill slow cooker)
2 1/2 c. sugar
4 tsp. cinnamon

Assembly:
Place all ingredients in slow cooker. Stir. Cook on high for 4-5 hours. Blend in blender. Pour into canning jars. Cool. Freeze. Enjoy!

Hearty Sausage Soup by Katie

Ingredients:
2 Tbsp. butter or margarine
1 (1-lb.) pkg. Hillshire Farm® Smoked Sausage (any variety), diced
1 large onion, chopped
2 cups celery, sliced
2 cups fresh mushrooms, sliced
2 medium carrots, sliced
1/2 medium green bell pepper, chopped
1 clove garlic, minced
3 Tbsp. beef flavor instant bouillon
1 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/8 tsp. pepper
4 cups water
1/2 (1-lb.) pkg. pasta nuggets, uncooked

Assembly:
In large Dutch oven, melt butter. Add Hillshire Farm Smoked Sausage and next six ingredients. Cook until sausage is lightly browned. Stir in bouillon and seasonings. Add water. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta nuggets according to package directions; drain. Stir into soup; heat through. Garnish as desired. Refrigerate leftovers.
(This is a Hillshire Farm recipe.)

Freezing Instructions:
Prepare as above, until directed to add water. Reduce water amount to just one cup. Spoon prepared mixture into a freezer bag, squeeze out all air and freeze. Prepare pasta. (I only cook it about 4 minutes when freezing it.) Drain and run under cold water to stop the cooking process. Allow excess water to drain off. Freeze in a separate freezer bag.

Serving Day:
Thaw. Place soup mixture and 3 cups of water into a Dutch Oven. Bring to a bowl. Reduce heat; simmer 20 minutes. Stir pasta into soup; heat through. Enjoy!
(I actually forgot to add the pepper with the seasonings. So feel free to add it to your bowl of soup, if desired.)

Serving size: 6-8 servings

Rosemary Turkey Meatloaf by Susan

Ingredients:
1 1/2 lbs ground turkey
1 tbsp oil
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp fresh rosemary or 2 tsp dried rosemary
2 tbsp fresh thyme or 2 tsp dried thyme
salt & pepper to taste
1 egg
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs

Assembly:
In a large skillet, heat the oil then stir fry onion, garlic, rosemary, thyme, salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. While stir frying, beat the egg in a large bowl. Then add onion stir fry mixture, ketchup, and Worcestershire sauce. Stir. Add ground turkey and bread crumbs, kneading with your hands until completely combined.

To Eat Now: Bake for 1 hour at 350 degrees or until meat thermometer reads 170 degrees

To Freeze: I didn't have disposable loaf pans on hand, so I lined my loaf pan with foil and shaped the meatloaf in it. Wrapped the loaf in the foil, placed it in a labeled Freezer bag and froze it raw.

Serving Day:
Thaw meatloaf completely. Place in 350 degree oven for 1 hour or until internal temperature reaches 170 degrees.

Adapted from : www.momsbudget.com/freezerrecipes/rosemaryturkey.html

Holladay Chicken by Mags

This is a recipe I got from my friend Michelle (Holladay) - they call it "Special Chicken" - regardless of what it's called, it got rave reviews from my family! :)


INGREDIENTS:

• 6 chicken breasts


• 6 slices Colby-jack cheese


• 6 slices deli ham (I used the thin-sliced Deli Selects Ham)


• 1 can cream-of-broccoli soup


• milk


• toothpicks

PROCEDURE:
1. Pound out chicken breasts flat.
2. Wrap chicken around a slice of Colby jack cheese.
3. Wrap slice of ham around the chicken rolls and secure with toothpicks. (Putting the ham on the outside helps keep it rolled. You could put it inside with the cheese if you want.)

SAME DAY COOKING:
Lay rolled chicken breasts in baking pan (spray with Pam!)
In a small bowl, mix the can of cream-of-broccoli soup with 1 can of milk.
Pour soup/milk mix over chicken.
Bake at 375, uncovered, for 45 minutes (or until cooked through)

TO FREEZE & EAT LATER:
Lay rolled chicken breasts in Ziploc Freezer Bag.
Press out air (watch out for those toothpicks!).
Freeze.
On cooking day, THAW out chicken breasts and follow the cooking instructions above.

This great with steamed broccoli on the side.

Enjoy!
:) Mags

Steele Style Sloppy-Joe Sandwiches by Missy

WHAT YOU NEED
3 cups cooked hamburger
1/3 cup diced onion and green pepper (mixed together)
1 can Manwich Sloppy Joe Sauce

ASSEMBLY DAY
Brown hamburger with onions and green peppers in a skillet. Mix in one can Manwich Sauce and stir together. Serve warm with buns. ENJOY!!

TO FREEZE
Follow assembly day instructions and place cooled mixture into a Ziploc Freezer Bag.
Smooth out to freeze flat.

TO EAT ONCE FROZEN
Thaw, warm on stove ,and serve on buns...pretty easy, eh?

Pizza Mac-N-Cheese by Tish

What You Need!
1 can (8 oz.) pizza sauce, divided ( I just use 1 cup of Ragu spaghetti sauce)
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package (I used Kraft shells and cheese dinner for this recipe)
1 lb. extra lean ground beef, cooked, divided ( I always season my ground beef with a little salt and pepper)
1 egg, lightly beaten
1/2 tsp. dried basil leaves (I used 1 tsp of Italian seasoning)
1/4 tsp. garlic powder (I used same amount of Tastefully Simple Garlic, Garlic)
1/2 cup KRAFT Shredded Mozzarella Cheese

Assemble and Freeze:
Remove and set aside 1/4 cup of the pizza sauce for later use. Combine already prepared mac-n-cheese Dinner, two-thirds of the meat, the remaining pizza sauce, egg and seasonings.

SPOON evenly into baking dish or aluminum pan. Top with the remaining meat and reserved 1/4 cup pizza sauce;(I left the shredded cheese off and put it in a separate bag for folks to add at last 5 minutes of baking.) Wrap tightly with 2 layers of aluminum foil or heavy duty aluminum foil and place inside extra large freezer bag if desired.

Prepare:
Remove from freezer and thaw COMPLETELY! Then preheat oven to 400 degrees F and remove foil from pan. Bake uncovered for 10-15 minutes till hot. Then remove and add shredded cheese to top of dish and return to oven just till melted. Remove and let stand 5 minutes before serving.

Santé Fe Soup by Jen

Ingredients:
1 ½ lbs. Ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel’s chilies & tomatoes
1 pkg. Of Hidden Valley Ranch dressing Mix
1 pkg. of Taco seasoning mix

Assembly:
Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Serving Day:
Freezer Friends – Thaw soup, heat and enjoy!