Mexican Pizza by Beth

Ingredients:
1 loaf frozen bread dough
1 lb. ground beef
1 packet taco seasoning
16 oz. can refried beans
1 tomato, chopped
3 green onion, sliced
8 oz. cheddar cheese, grated
1 c. crushed tortilla chips
Assembly:
Thaw bread dough as directed on package; let rise; punch down.  Roll out to fit into well greased jelly roll pan (15x11) and up on sides.  Prick entire crust with fork.  Bake at 375 for 10 min.  (This is just partially baking the crust).  Cool 5 minutes and transfer crust to cooling rack.  Meanwhile, brown beef and drain.  Add taco seasoning and water as directed on the package and cook as directed.  Set aside.  Spread refried beans over cooled crust.  Spread beef mixture over beans.  Top with onion, tomatoes, and cheese.  Wrap in plastic wrap and finally in aluminum foil. 
Serving Day:
Remove frozen pizza from wrapping and set inside 15x11 baking pan.  Bake at 375 until heated through (I'm guessing 18-20 min like most frozen pizzas...keep an eye on it.  I have never done this from frozen, but should work nicely).  When pizza has about 5 min of baking left, sprinkle with tortilla chips and return to oven for 5 min. 

Ranch Burgers by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2013/08/cheesy-ranch-quarter-pounders-by-jackie.html

Ingredients:
2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4-1 c. shredded cheddar cheese
8 hamburger buns

Assembly:
Mix all ingredients in large bowl. 
Divide mixture into 8 (1/2 c.) portions.  
Press into 8 burger patties.

Lay flat on a lined baking sheet. 
Flash freeze.  
Place frozen patties into Ziploc freezer bag. 
Place buns into Ziploc freezer bag.

Serving Day:
Thaw completely or cook from frozen. 
Grill until done to your liking.  Enjoy! 

Pirate Pork Chops by Beth

Ingredients :
6-8 pork chops, boneless
1 medium onion, chopped
2 T. chopped garlic
1/2 c. soy sauce
1/4 c. oil
1/4 c. red-wine vinegar
1/4 c. orange juice
1/2 t. grated orange zest
3 T. packed brown sugar
2 t. ground allspice
3/4 t. ground pepper
1/2 ground thyme
1/2 t. ground cloves
1/2 t. ground cinnamon
5 dashes hot sauce
Assembly:
Trim fat off pork chop; pierce entire chop surface on both sides with fork; pound slightly with meat tenderizer.  In gallon size freezer bag, combine the remaining ingredients.  Seal and squeeze bag until ingredients are well incorporated.  Put chops in bag; seal.  Lay flat to freeze.
Serving Day:
Thaw in fridge several days before grilling to allow the thawed marinade to permeate the meat.  Grill on medium heat until there is no pink in the center.

Zesty Italian Chicken by Jackie

Ingredients
Kraft Zesty Italian Dressing
6 chicken breasts

Assembly
Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour half a bottle of dressing over meat. 

Serving Day
Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

Swiss Chicken Casserole by Amy

Ingredients
6 chicken breasts
6 slices of Swiss cheese
1/4 cup milk
1 can cream of chicken soup
2 cups herb seasoned stuffing mix
1/4 cup butter, melted

Assembly Day
Arrange chicken in lightly greased 9x13 dish.  Top with cheese slices. Combine soup and milk. Spoon sauce over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and freeze.

Serving Day
Thaw completely. Bake at 350 degrees for 30 minutes.

Creamy Chicken and Rice by Beth

Ingredients
4 c. cooked rice
4-5 c. cooked, cubed chicken
1/4 c. butter
1/4 c. flour
2 t. chicken bouillon granules
1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
2 c. milk
12 oz. American cheese, sliced
2 c. sour cream
1/2 sleeve Ritz crackers, crushed

Assembly
Spread rice into a greased 9x13 dish; cover evenly with chicken; set aside.  In a saucepan, melt butter; stir in flour and seasonings until smooth and bubbly.  Gradually whisk in milk and bring to a boil, stirring constantly.  Cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese (one slice at a time) and stir until cheese melts.  Stir in sour cream.  Pour sauce of rice/chicken.  Cover and freeze.

Serving Day
Thaw completely in fridge.  Bake, uncovered at 375 for 45 min, until heated through.  Cover with cracker crumbs and return to oven to lightly brown cracker crumbs.

French Toast Casserole from Jen (Re-Run)

Re-run from Jackie:
http://freezerfriendz.blogspot.com/2008/10/french-toast-casserole-from-jackie.html

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 Tbsp. 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.

Coke Pot Roast by Amy

Ingredients:
3 pound roast
1 pkg. dry onion soup mix
1-10 oz. can cream of mushroom soup
1-12 oz. can of Coke

 Assembly:
1. Place all ingredients into a gallon-sized Ziploc bag
2. Freeze

 Serving Day:
1. Thaw completely
2. Place in crock pot and cook on low for 6 hours
3. Serve with a potato dish - We prefer mashed potatoes!

Crock Pot Pulled BBQ by Amy

Ingredients:

2-3 lb. boneless pork roast or tenderloin, cubed

1 large onion, chopped

16 oz. bottle barbecue sauce

1/3 cup brown sugar

salt and pepper

Assembly:

1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.

2. Cover. Cook on LOW 6-8 hours.

3. Use 2 forks to shred meat.

4. Serve on sandwich rolls with sauce.
 

Freezing:

1. Allow barbeque to cool completely.

2. Place barbeque in a freezer container (Ziploc bag).
 

Freezer to Eating:

1. Thaw barbecue completely.

2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.

3. Serve on sandwich rolls with sauce


***For this freezer meal, I froze the meal RAW. You will need to THAW the meal and start at Step 2 under the Assembly section. 

Lil' Cheddar Meat Loaves from Jen

Ingredients:
3 eggs
1/2 cup Milk
1 cup Cheese
1/2 cup saltines (crushed)
1/2 cup onion-chopped
1/2 teaspoon Salt
1-1/2 lb. ground beef

Sauce:
2/3 cup Ketchup
1/2 cup packed Brown Sugar
1-1/2 teaspoon prepared mustard

Assembly:
Mix together in a mixing bowl the eggs, milk, cheese, saltines, onion, salt and ground beef. Divide the mixture into a sections to create 8 mini loaves. I put my loaves on freezer paper and had a long enough piece of paper to go over the top of the loaves. Then I put the loaves in a gallon size Ziploc bag. I had to use 2 bags as I could only fit 6 loaves in one bag without smushing them. Thee second bag has 2 loaves and the sauce mixture.

Prepare sauce mixture in sandwich Ziploc bag and enclose in second gallon size Ziploc bag.

Serving Day:
Thaw the loaves, then remove the loaves from the paper and place loaves in a baking dish. Add sauce topping and bake uncovered at 350 degrees for 45 minutes.

Marinated Chicken and Rice Bake by Jackie

Ingredients:
6 boneless, skinless chicken breasts
1/4 c. low sodium soy sauce
1/4 c. Worcestershire sauce
1 can cream of chicken or mushroom soup
1 1/3 c. water or reserved marinade *
1 c. rice, uncooked
1 tsp. paprika
1/2 tsp. pepper (use 1 tsp. if you like more spicy food)

Assembly:
Mix soy sauce and Worcestershire in Ziploc freezer bag.  Add chicken to mixture.  Add enough water to cover chicken.  In pint size Ziploc bag, mix soup with spices.  Place rice in separate bag. 

Serving Day:
Thaw completely.  Add water or reserved marinade and rice to soup mixture.  Pour into an 11"x8" baking dish.  Lay chicken on top.  Cover.  Bake on 375 for 45 minutes.

*I use marinade because I like the extra flavor.
**If not freezing, be sure to marinade the chicken overnight for best flavor.

Italian Beef Tortellini Soup by Beth

Ingredients
1 lb. ground beef
1 med. onion, chopped
2 t. garlic, minced
4 oz. fresh mushrooms, sliced
1 T. Italian seasonings
3/4 t. salt
1/8 t. pepper
2 cans (15 oz) Italian style diced tomatoes
3 1/2 c. beef broth
10 oz. frozen chopped spinach, thawed and squeezed
Package frozen cheese tortellini

Assembly
In skillet, cook ground beef, onion, and garlic over med/high heat.  When the meat is about halfway cooked, add the mushrooms and continue to cook mixture until the meat is browned; drain.  Place the meat mixture and remaining 6 ingredients in a gallon sized freezer bag.  Seal and lay flat in freezer.

Serving Day
Thaw bag in fridge.  Pour contents in large stockpot.  Heat up soup until hot.  Meanwhile, boil tortellini as directed on the package.  Once the soup is hot, add the drained tortellini.  You may need to add more water if the soup is too thick.  Add additional salt/pepper to your taste.

Pesto Chicken by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2010/08/pesto-chicken-by-jen.html

Ingredients:
6 Frozen chicken breasts
2 jars of prepared Pesto
1 box whole wheat pasta

Assembly:
Place frozen chicken breasts in dish.
Next spoon pesto over the top of each breast.
Freeze until ready to bake.

Serving Day:
Thaw 24 hours in refrigerator
Place entire bag of chicken with marinade in 9x13 dish.
Bake at 350 for 45 minutes covered.
Serve with whole wheat pasta.

Baked Ham & Cheese Sliders by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2012/06/baked-ham-cheese-sliders-by-jen.html

Ingredients :
12 slider buns
1 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.  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!

Make-Ahead Unstuffed Shells by Jen

Recipe From: Kraftfoods.com

Ingredients:
4 cups pasta shells, uncooked
1 lb. extra-lean ground beef - I used my grass-fed beef ;-)
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Crème OR 8 oz Cream cheese and added herbs
1/3 cup chopped fresh basil
1/4 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese

Assembly:
Cook pasta as directed on package, omitting salt.
Meanwhile, brown meat in large skillet; drain.
Stir in marinara sauce; simmer on medium heat 2 min.
Remove from heat. Drain pasta.
Mix cooking crème, basil and Parmesan in large bowl; stir in pasta.
Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce.
Sprinkle with mozzarella; cover with foil.
Refrigerate up to 24 hours or freeze for later.

Serving Day:
Thaw, Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Shredded Salsa Beef over Rice by Jackie

**Recipe adapted from Don't Panic, Dinner's in the Freezer

Ingredients:
1 1/2-2 lbs. beef chuck roast
1 Tblsp. oil
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 c. chunky salsa
2 Tblsp. brown sugar
1 Tblsp. soy sauce
1 garlic clove, minced
1/2-1 c. water

Assembly:
Place oil in skillet and brown beef on all sides. Place beef in crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 10-12 hours until beef is tender. Remove and shred, using 2 forks to pull apart.  Discard fatty pieces.  Return meat to crockpot and stir to combine meat and liquid. Cool completely. Skim solid grease off the top and discard.  Pour into Ziploc quart-size freezer bag. Freeze enough rice for 6 servings in Ziploc sandwich bag. Place both small bags in a gallon-size Ziploc bag.  Freeze flat.

Serving Day:
Thaw completely. Reheat slowly in pan. Serve over cooked rice (see directions below).

Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes.

Optional:
Serve as a filling for tacos, burritos, chalupas. Serve with your favorite taco toppings.

Mexican Chicken 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.

Chicken Casserole by Beth

Ingredients:
8 oz. macaroni noodles, uncooked
3 c. chicken, cooked and cubed
2 cans cream of chicken soup
2 c. milk
1 can water chestnuts, sliced and drained
1 jar pimento strips, drained
1 tsp. seasoned salt
1/2 t. pepper
8 oz. cheddar cheese, shredded

Assembly:
In gallon freezer bag, dump in all of the ingredients EXCEPT macaroni noodles.  Freeze.

Day BEFORE Serving:
Thaw freezer bag in fridge.  Pour into greased 9x13: stir in uncooked macaroni noodles and stir until all ingredients combined.  Cover and return to fridge for 9-13 hours. 

Serving Day:
Bake, uncovered, at 350 for 1 hour. 

Garlic Beef Enchiladas by Beth

Ingredients
Filling:
1 lb. ground beef
1 medium onion, chopped
2 T. flour
2-1/2 t. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
14.5 oz can stewed tomatoes

Sauce:
4-6 garlic cloves, minced
3 T. butter
1/2 c. flour
14.5 oz can beef broth
15 oz. can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1 t. salt
10 flour tortillas (7 in)
8 oz. shredded Mexican blend cheese

Assembly
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 min.  Meanwhile, in another saucepan, saute garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 min. or until bubbly.  Stir in tomato sauce and seasonings; mix well.  Pour about 1-1/2 c. sauce in greased 9x13 foil pan.  Spread about 1/4 c. beef mixture down the center of each tortilla; top with 2 T. cheese.  Roll up tightly; place seam side down over sauce.  (You will probably have to lay a couple on top as they do not all fit side by side).  Top with the remaining sauce.  Cover with foil lid and freeze.

Serving Day
Thaw completely.  Cover and bake at 375 for about 60 min.  Uncover; sprinkle with remaining cheese.  Return to oven, uncovered, and bake an additional 10 min longer or until the cheese is melted.

White Chicken Chili from Jackie

*Adapted from original recipe by Vanessa Moorman

Ingredients:

1 lb. chicken breast

1 can or 2 cups chicken broth
2 cans pinto beans (with jalapeno optional for extra spicy!)
2 can northern beans (or any other white bean)
1 can diced green chilies
1 packet McCormick's White Chicken Chili Seasoning

Assembly: 

Place chicken breast, chicken broth, and seasoning packet in crock pot and cook oh high 2-3 hours until chicken looks cooked through.  Shred chicken.  Cool completely.  Place in gallon size Ziploc freezer bag.  Add cans of beans and green chilies- but do not drain off the juices.  

 

Serving Day:

Thaw completely.  Cook in crock pot on high for 2-3 hours.  Ladle into bowls and top with desired toppings (Sour Cream, Shredded Cheese, Sliced Jalapenos, Sliced Green Onions, Tortilla Strips, Crushed Tortilla or Corn Chips).