Baked Mostaccioli by Jen

Adapted from www.food.com
This recipe serves 4 (So I 1-1/2 times the recipe for our freezer group)

Ingredients:

2 cups spaghetti sauce with meat (about 1-1 ½ lb. meat and 1 jar of sauce)
3 cups cooked mostaccioli noodles
3 tablespoons small curd cottage cheese or 3 tablespoons ricotta cheese
1 cup mozzarella cheese, shredded
Assembly:
Preheat oven to 350°F.
Mix all ingredients in a casserole dish, cover with Mozzarella.
Cover and freeze or Bake, covered if your cheese is browning too quickly, until browned and bubbly and heated through.

Serving Day:
Thaw completely. Preheat oven to 350°F  Bake, covered if your cheese is browning too quickly, until browned and bubbly and heated through.

Lipton Onion Burgers by Jackie

*adapted from recipe on box of Lipton Onion Soup Mix

Ingredients:(for 8 hamburger patties)
2 lbs fresh ground beef
1 packet Lipton Recipe Secrets Onion Soup Mix *see recipe below for homemade mix option
1/2 water
8 hamburger buns
Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:
1. Combine beef, water and seasoning packet in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out a pieces of wax paper (or parchment paper) on a cookie sheet.
4. Scoop eight 1/2 cup portions of the beef mixture.  Form into patties and place on lined cookie sheet.
5. Place cookie sheet of burgers into freezer to flash freeze.
6. When frozen solid, remove burgers from cookie sheet and place into a gallon size Ziploc freezer bag.

Serving Day:
Thaw patties completely.
Grill or broil.
To broil, put on greased broiler pan for about 6-7 minutes on each side.
To grill, cook over medium heat for 20 minutes or until cooked to your liking.
Add cheese, lettuce, tomato, mayo, or whatever you like on your burger!
Enjoy!

Dry Onion Soup Mix

★★★★★

Soups

Prep 5 m ∙ Cook 5 m ∙ Makes 4

Ingredients

• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Directions

1. Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Nutritional Info

Calories: 34 kcal 2%
Fat: 1.1 g 2%
Carbs: 4.5g 1%
Protein: 1.6 g 3%
Cholesterol: < 1 mg < 1%
Sodium: 81 mg 3%

Sent from Paprika Recipe Manager

Cheat Chicken and Dumplings by Beth

Ingredients:
1 box Betty Crocker Chicken Helper, Creamy Chicken and Noodles
1 c. wide egg noodles, uncooked
1 lb. raw chicken, cut into cubes
2 T. butter
1 c. water
2 c. milk
1 c. chicken broth
1 can cream of chicken soup
2 c. frozen mixed vegetables
1 pkg. Grands biscuits

Assembly:
Take out bag of noodles from the Chicken Helper and set aside to use on day of serving.  In large skillet, melt butter over medium heat.  Cook chicken until no longer pink.  Remove from heat and add the water, milk, broth, soup, and sauce packet from the Chicken Helper.  Stir until combined (no need to heat this up if freezing).  Add frozen veggies.  Carefully pour into gallon Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw above bag and pour into large skillet.  Add the noodles (from Chicken Helper as well as an extra 1 c. of wide egg noodles).  Bring to boil and simmer for 12 minutes, or until noodles are tender.  Meanwhile, prepare biscuits as instructed on can.  Serve chicken noodles over an open Grand biscuit.

Mexican Chicken with Black Bean Filling by Amy

Ingredients:
1 1/2 pounds of boneless chicken (3-4 chicken breasts)
3 teaspoons of cumin
1 teaspoon of chili powder
1 1/2 teaspoons of salt
1/4 teaspoon pepper
1 can of black beans (rinsed and drained)
1 bag of frozen corn
1 jar (32 oz) of salsa

Optional Ingredients: To be put with meal AFTER IT IS COOKED! 
1 bag of shredded cheese
1 bag of tortilla chips

Assembly:
1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.
2. Add the other ingredients (except chips and cheese) and mix.
3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:
1. Cool chicken mixture.
2. Pour into Ziploc freezer bag.
3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:
1. Thaw overnight.
2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

More ideas for the chicken filling:
1. Mexican pizza topping.
2. Tacos
3. Taco salad
4. Breakfast burrito

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

Prep Time:10 min

Total Time:40 min
Makes: 6-9 servings (I make this recipe 1 1/2 times for our freezer meal group to feed 6 adults)

Ingredients:
6 lasagna noodles, uncooked
1 pkg. (6 oz.) Italian Style Chicken Breast Strips or (12oz.) Canned Chicken
1 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Assembly:
Preheat oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

Note: If freezing place roll-ups in a 9x13 aluminum pan.

Serving Day:
Thaw, Bake uncovered 30 minutes or until heated through.

Cheeseburger and Fries Casserole by Beth

Adapted from Katie Pokopac's recipe

Ingredients:
1 1/2 lb. ground beef
1 can cream of mushroom soup
garlic salt and pepper, to taste
6-8 slices American cheese
26 oz. OreIda frozen fries (I used Seasoned Crinkles)

Assembly:
Brown meat in skillet and drain.  Mix soup and seasonigs with meat.  Transfer to greased 9 x 13 baking dish.  Layer cheese on top of meat mixture, breaking cheese to cover entirely, if needed.  Layer frozen fries on top of cheese.  Cover and freeze.

Day of Serving:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Potato and Ham Casserole by Jackie

Adapted from original recipe: http://www.cooken-casseroles.com/potato-ham-casserole/potato-casseroles/

Ingredients:
2 Tbsps olive oil
2 Tbsps butter
1/2 c. diced onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
2 c. diced ham
1/2 tsp salt
1/2 tsp pepper
1 bag (32oz.) frozen Southern Style Hash Brown diced potatoes (I have also made this casserole out of cut up leftover baked potatoes.)

Assembly:

In a large saucepan heat oil and butter over medium heat; add onion and cook until translucent.  Add soup, milk, ham, salt and pepper and stir well; remove from heat.  Cover bottom of a 9″ x 13″ aluminum foil baking dish with frozen potatoes and pour sauce evenly over the top.  Cover with Press and Seal wrap and then cover with a layer of aluminum foil.  Label and freeze.

Serving Day:
Thaw completely.  Remove all wrap.  Bake uncovered at 350 degrees for 40 minutes.

Root Beer Pulled Pork by Beth

Ingredients:
2-3 lb. pork roast
2 T. brown sugar
1 T. paprika
2 t. kosher salt
1/2 t. pepper
2 liter of Root Beer
Bottle of Sweet Baby Ray's BBQ sauce

Assembly:
Rinse the roast with water and pat dry with paper towel.  Mix seasonings (brown sugar, paprika, salt, and pepper).  Rub the seasoning mixture all over the roast.  Heat a large skillet over medium high heat.  Sear the pork roast on all sides then place in crock pot.  Completely cover roast with root beer (you will not use the entire 2 L).  Cover and cook on low for approximately 8 hours.  Remove roast from crock pot and allow to cool enough until able to handle.  Shred the pork into pieces, removing fat, and place into large bowl as you work.  When done shredding all the meat, add BBQ to your desired level of sauciness.  I also used some of the root beer broth to help moisten.  This part is dependent on your own taste.  Transfer from bowl to gallon size Ziploc bag.  Lay flat in freezer.

Serving Day:
Thaw completely.  Transfer to glass dish and warm up in microwave or in large saucepan on stove top.  Serve on hamburger buns.

*If you use a boneless pork loin roast, the meat will be harder to shred (although healthier).  Fattier cuts will shred much easier.

Three-Cheese Chicken Penne Pasta Bake by Amy

Ingredients:
1 1/2 cups multi-grain penne pasta, uncooked
1 package (9 oz.) fresh spinach leaves
1 pound of boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon of dried basil leaves
1 can (14 1/2 oz.) diced tomatoes, drained
1 jar (14 oz.) spaghetti sauce
2 oz (1/4 of 8 oz. package) cream cheese, cubed
1 cup shredded mozzarella cheese, divided - 1/2 cups
2 tablespoons shredded Parmesan cheese

Assembly Day:
1.  Cook pasta in large pot as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
2.  Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for three minutes.  Stir in tomatoes and spaghetti sauce; bring to boil.  Simmer on low heat for three minutes or until chicken is done.  Stir in cream cheese.
3.  Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 cup mozzarella; pour into 9x13 foil pan sprayed with cooking spray.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Remove plastic wrap and foil before placing pan in a preheated oven - 375 degrees.
3.  Bake for 20 minutes or until heated through; top with remaining cheese.  Bake three minutes or until mozzarella is melted.

Baked Creamy Chicken Taquitos by Jackie

adapted from recipe on  Pennies on a Platter
Yield: 10-12 taquitos

Ingredients:
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp fresh, chopped cilantro
2 Tbsp green onions, sliced
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10-12 small flour tortillas
kosher salt
cooking spray

Assembly:
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in the cilantro and green onions.  Add the chicken and cheese; mix thoroughly. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.  Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Spray the tops lightly with cooking spray and sprinkle with kosher salt. Flash freeze taquitos in a single layer on a baking sheet until hardened. 
Place in Ziploc freezer bag and freeze flat.

Serving Day:
Bake from frozen. Preheat oven to 425˚F and bake for 20 minutes.  Cover loosely with aluminum foil if browning too quickly.

Serve with salsa, sour cream or guacamole, if desired.

Meatloaf by Amy Sauve

This is a rerun.  Find recipe and leave comments at this link:http://freezerfriendz.blogspot.com/2010/08/meatloaf-by-amy-sauve.html

P.J.'s Chicken by Beth

Ingredients:
2-3 lbs. whole chicken, cut up (or use combination of chicken legs & thighs)
Salt and pepper
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. sharp cheddar cheese, shredded

Assembly:
Cut skin and fat off of chicken, rinse with water, and place in single layer in greased 9x13 baking dish.  Salt and pepper chicken.  In small bowl, mix the soups.  Cover chicken with the soups and sprinkle cheese on top.  Cover and freeze.

Serving Day:
Thaw completely.  Bake, uncovered, at 300 for 3 hrs.  Serve over rice.

*For the rice, bring 3 cups water to a boil.  Add 1 T. butter and 3/4 tsp. salt.  Stir in rice.  Reduce hear, cover and simmer for 20 min.  Let stand covered for 5 min or until water is absorbed.  Fluff with fork.

Sweet and Sour Meatballs by Jackie

*This is Jen's original recipe with a few adjustments to assembly and serving instructions.

Ingredients:
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend
1 bag of  rice

Assembly:
Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze flat.

Serving Day:
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 mins. Serve over the cooked rice.

Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Serving Day ~ Rice:
Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan.  Add butter and salt if desired (I use 1 tablespoon butter and 3/4 tsp. salt).  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:
Add rice and 3 1/3 c. water to microwave safe container.  Add butter and salt if desired (I use
1 tablespoon butter and 3/4 tsp. salt).  Stir and cover.  Cook on Meduim (50%) power for 20-25 minutes.  Remove from microwave and let stand covered for 5 minutes.

Baked Ham & Cheese Sliders by Jen

(Re-run from 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 (I cut back a little bit based on comments)
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!

Herb & Garlic Chicken by Jen

Ingredients:
12 oz. bottle of Herb and Garlic 30 min. Marinade
3 lb. bag of boneless skinless chicken breasts (about 6-7 halves)

Assembly:
Mix marinade and chicken breasts in large Ziploc freezer bag.
Place in freezer until ready to grill. Or thaw chicken, then refrigerate 30 min. to marinate.

Serving Day:
When chicken is thawed, heat grill to medium heat.
Grill chicken 7 min.; turn over.
Grill another 6 to 8 min. or until chicken is cooked through (165ºF)

Chicken Cacciatore by Jackie

Ingredients:

2 lb. chicken breasts or tenderloins, cut into 1" cubes
1/2 tsp. salt
1/2 tsp. cracked pepper
1 tsp. minced garlic
1 tsp. marjoram leaves
1/2 tsp. oregano
1/2 tsp. crushed rosemary
1/2 tsp. thyme leaves
1 cup chopped onion
1 medium green bell pepper, cut into thin strips (about 1 1/2 cup)
1 can (14.5 oz.) diced tomatoes
1 can (8oz.) tomato sauce
spaghetti

Assembly: 
Place raw chicken cubes in gallon-sized Ziploc freezer bag.  Sprinkle with the salt and pepper.  Mix, making sure all pieces are coated.   Add all remaining ingredients, except the spaghetti.  Mix well.  Lay flat to freeze. 

Serving Day: 
Thaw completely.  Place in slow cooker.  Cook on low for 4-6 hours.  Serve over cooked spaghetti.

Freezer Cooking for One or Two

I had a great time sharing about freezer cooking with the West Side Joy Belles tonight.  What a great group of women!  Thank you for the invitation to share with you.

One of the things that came up at tonight's talk was about freezer cooking for one or two.  There are lots of recipes that can easily be divided into portions for smaller families. 

• If you make soup, divide it into a few quart size freezer bags or flash freeze it in muffin tins. 
• Sloppy Joes can be flash frozen in muffin tins as well. 
• Shredded meat for sandwiches can be frozen in pint or quart size bags. 
• As you look at the recipes you enjoy making, think about if you could divide it into two smaller casseroles instead of one big one.  Eat one and freeze one for later.  You may need to lessen the baking time if you use more shallow dishes. 

I am so excited about tonight's discussion!  The possibilities are endless.  You could start a freezer swap with other women who have one or two to cook for as well.  A swap could add lots of variety to your meals and allow you to cook some of those favorites that you may have decided are too big for just one or two.  Perhaps a swap is not your thing.  You could share the smaller portions you make with others.  What a great way to provide meals to someone who lives alone and is unable to cook for him/herself!

Let us know if you find ways to include freezer cooking for one or two in your life.

Saucy Beef Tips by Beth

Ingredients:
2 lbs. stew meat, raw
10.75 oz. can cream of mushroom soup
10.75 oz.  can tomato soup
1 envelope Lipton Beefy Onion soup mix

Assembly:
Place all ingredients in gallon size freezer bag.  No need to mix up.  Lay flat in freezer.

Serving Day:
Thaw completely.  Pour in crock pot and stir to combine.  Cook on low for 8-10 hours.  Serve poured over noodles.

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

Slow Cooker Country-Style Pork Ribs by Amy

Ingredients:

• 4 pounds country-style boneless pork or beef ribs (I used pork with a small bone in some of the pieces.)
• 1 (16 ounce) bottle of barbecue sauce (I used 2 cups of Montgomery Inn sauce.)
• 1 large onion - sliced
• 6 garlic cloves - minced
• 1/4 cup of honey or to taste
• Salt and pepper

Assembly:

1. Place ribs in Ziploc bag and sprinkle salt and pepper over ribs.
2. Mix barbeque sauce, honey, onions, and garlic in bowl.
3. Pour over ribs.
4. Freeze bag.

Serving Day:

1. Thaw bag.
2. Place contents in slow cooker.
3. Cook in slow cooker for 7-8 hours or until tender.
4. Serve with mashed potatoes or hash browns - Enjoy!