Pork chops, gravy, and carrots

1lb pork chops
1 cup onion
2 can. Cream of chicken soup
2 cups water
1 tbsp Worcester sauce
1/2 tsp garlic salt
1 tbsp sugar
2 cups baby carrots
Brown pork chops and onions in oil.Remove from pan. Add water, cream of chicken soup, Worcester sauce , sugar, and garlic salt. Mix until smooth add pork chops, carrots, and onions. Cover and cook on low heat for hour.

Warm up in pan and serve over mashed potatoes.

September - Broccoli Calzones

Broccoli Calzones (For the sausage and pepperoni version I kept everything, but added sausage and pepperoni instead of broccoli)

From Martha Stewart Living

Serves: 8
Total Time: 1 hr 30 min

Prep Time: 1 hr

Ingredients

• 1 tablespoon(s) olive oil
• 2 package(s) (10 ounces each) frozen chopped broccoli, thawed
• 4 clove(s) garlic, chopped
• 1/4 teaspoon(s) red-pepper flakes
• Flour, for rolling dough
• 2 package(s) (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
• 1 cup(s) part-skim ricotta cheese
• 1/2 cup(s) grated Parmesan cheese
• 1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese
• Coarse salt and ground pepper
• Prepared tomato sauce (optional)
• 1 medium red onion, finely chopped

---

Directions

1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
2. Preheat oven to 400 degrees F. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
6. To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

November - Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake - Taste of Homes

“I got this recipe from a friend, years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I don’t have much time myself.” Rea Newell - Decatur, Illinois

 

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 2 packages (6 ounces each) reduced-sodium stuffing mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 pound sliced deli ham, cut into 1-inch strips
• 1 cup (4 ounces) shredded Swiss cheese
• 3 cups (12 ounces) shredded cheddar cheese

Directions

Prepare stuffing mixes according to package directions. Meanwhile, in
a large bowl, combine soup and milk; set aside.

Divide chicken between two greased 13-in. x 9-in. baking dishes.
Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar
cheese, soup mixture and stuffing. Sprinkle with remaining cheddar
cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 30 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
350° for 45 minutes. Uncover; bake 10-15 minutes longer or until
heated through and cheese is melted. Yield: 2 casseroles (6 servings
each). 

 

Nutrition Facts: 1 cup equals 555 calories, 29 g fat (15 g saturated fat), 158 mg cholesterol, 1,055 mg sodium, 26 g carbohydrate, 1 g fiber, 46 g protein.

© Taste of Home 2012

White Chili with Chicken

1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced uncooked chicken
1 can of corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)

Instructions

 

Put all the ingredients in your crock-pot and cook on high for 5 hours or low for 8 hours. You can add cream and serve with cheese if desired. 

 

** For the freezer meal I already added cream so all you have to do is thaw the meal and heat it up! 

Chicken A La King

Directions for Chicken A La King Freezer Meal- Made by Amanda Riggs

Completely thaw entree in the refrigerator.  Simmer the chicken and sauce in a large skillet over medium heat until warmed through.  Do not boil.  Serve over mashed potatoes, rice, noodles, or biscuits.  Frozen Biscuits provided.

Each packet contains: 1 tsp celery flakes; 1 (4 oz) can sliced mushrooms, drained; 2 TBSP butter; 1/2 cup cold water mixed with 3 TBSP cornstarch for thickening; 2 cups chicken broth; 1 cup milk; 1 tsp chicken bullion granules;  3 cups diced cooked chicken; 1 (12 oz) pkg. frozen peas and carrots;1/2 chopped green pepper; salt & pepper to taste.

When cooking chicken, remove fat from chicken broth.  Save 2 cups broth for sauce.

Saute mushrooms and green pepper in butter. To make thickening, mix 1/2 cup cold water with 3 TBSP cornstarch. Add thickening to mushrooms, green pepper and butter.  Slowly add  milk and seasonings.Cook 5 minutes stirring constantly until thick. Add chicken and vegetables.  Simmer for 10 minutes.  Serve over mashed potatoes, rice, noodles, or biscuits.  Frozen Biscuits provided.

Note: The original recipe was very fattening.  It called for 1/2 cup butter and 2 cups half and half.  It was very good but it gave my husband a stomach ache.  So, I trimmed down the fat in this recipe.  However, the new version is still very good.  It is a meal you can feel good about eating! Enjoy!

Thai Chicken Satay & Peanut Sauce

Chicken Marinade:
2 T. vegetable oil
2 T. soy sauce
2 t. tamarind paste (I substituted Worcestershire sauce.)
1 stalk lemon grass, chopped (I used 1 tsp. dried lemon peel.)
2 cloves garlic, crushed
1 t. ground cumin
1 t. ground coriander
1 T. lime juice
1 t. muscovado sugar (I repaced it with brown sugar.)
1/2 t. chili powder

2 lbs. chicken breasts, cut into strips
wooden skewers

Peanut Sauce:
2 T. crunchy peanut butter
2 T. chopped peanuts (I used 3.)
1 (14 oz.) can coconut milk
2 t. red Thai curry paste
1 T. fish sauce
1 t. tomato paste
1 T. brown sugar

Directions: 
1)  Place all of the marinade ingredients into a blender and processs to a smooth paste.  In a large, resealable bag, or bowl, toss chicken stripss with marinade.  Refrigerate 1 hour or longer.
2)  In a saucepan, combine all of the peanut sauce ingredients.  Stir over med-low heat until smooth.  Keep warm.
3)  Skewer chicken.  (Remember to soak your skewers for 20 min. prior)
4)  Grill on med-high, or high heat, for 3-5 minutes/side over a lightly oiled grate.  Serve with sauce.

If you don't have a grill, reviewers on allrecipes.com mentioned they just cooked the chicken in the over at 375 in their oven until it was cooked.  Sorry, but they didn't leave a time.

(I know we said "no nuts," but peanuts are really a legume, like a bean, right??  Sorry if you have any peanut allergies in your family.  At least that person can enjoy some Thai chicken!  My husband has nut allergies, but I know that the rest of us appreciate having a meal every once in a while that indulges our nutty side.)

Beef and Broccoli Stir Fry-September

2 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
2 cloves garlic
1 1/2 lb boneless round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
6 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
2 teaspoons black pepper
hot cooked rice

1
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2
Add beef and toss.
3
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5
Return beef to pan.
6
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7
Cook and stir for 2 minutes.
8
Serve over rice.

September's Chicken Enchiladas

1 T. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can diced green chiles
1 (10.75) can condensed mushroom soup
1/2 c. sour cream
1 1/2 c. cubed, cooked chicken breast
1 c. cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 c. milk

1.  Preheat to 350 C.  Lightly grease large baking dish.
2.  In a medium saucepan over medium heat, melt butter and saute green onion until tender (3-4 min.).  Add garlic powder, green chiles, soup, and sour cream.  Save 3/4 of this sauce.  With the other 1/4 in the pan, add chicken and 1/2 c. cheese.  Stir.
3.  Fill each tortilla with chicken mix and roll up.  Seam-side down.
4.  In small bowl, combine the 3/4 sauce with milk.  Spoon this mix over tortillas and top with 1/2 c. cheese. Bake 30-35 min. or until cheese is bubbly.

*  I found the filling to be yummy but a little wimpy, so as I prepared them I reserve more sauce for the inside and less for the top.  Next time I make these, I'd also add more chicken to them. *

These enchiladas are entirely cooked, so just thaw them out and cook or try cooking them from frozen.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.  

Directions for frozen soup: Thaw, heat, and serve!

Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

The World's Best Chicken September

The World’s Best Chicken
Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.

Spaghetti and Meatballs

Kittencal's Italian Melt-In-Your-Mouth MeatballsMixture of 1 pound ground beef and 1/2 pound ground pork 
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together 
1 -2 tablespoon fresh minced garlic 
1 -2 teaspoon salt 
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions: 1 Mix all ingredients together in a large bowl. 2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. 4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). 5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired. 6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through

Read more at: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173?oc=linkback

Chicken and Cheese Chimichangas

2 1/2 c. shredded or chopped cooked chicken
2/3 c. Pace picante sauce
1/2 c. green onions chopped
3/4 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp salt
8 flour tortillas
1/4 c. melted butter or margarine
1 c. shredded cheddar cheese

Combine chicken, picane' sauce, onion, cumin, oregano and salt in a saucepan; simmer 5 minutes or until most liquid has evaporated. Brush one side of the tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 T cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 9x13 baking dish. Bake 475 degrees about 13 minutes or until golden brown. Top wit guacamole, picante' sauce, sour cream, shredded lettuce, chopped tomatoes or olives as desired!

June Navajo Tacos

June 2012
Jill
Navajo Tacos

Meat & Bean Mixture:
1 lb ground beef – cooked and crumbled
1 packet taco seasoning (follow instructions on packet and add to the beef)
2 cups pinto beans (you can use 1 (15 oz) can pinto beans, or cook raw beans in a crock pot like I did. 1 cup of raw beans will make about 3 cups of cooked beans.)
Stir the beans and hamburger together

Also provided with your meal:
2 c. shredded cheddar cheese
1 container of sour cream
16 frozen Rhodes rolls
¾ cup powdered sugar

You will need vegetable oil for frying rolls
Suggested toppings:
Shredded lettuce
Diced tomatoes
Chopped onions
Salsa

TO PREPARE: Thaw and heat the beef and beans. Thaw rolls and work into flat circles. Fry each side in vegetable oil at 375° until golden brown. Place desired amount of beef and beans on the scone and top with cheese, sour cream, and other desired toppings. If you have left over scones, you may shake the warm scones in a baggie with powdered sugar for dessert.

Read more at http://fabulesslyfrugal.com/2010/04/fabuless-freezer-cooking-navajo-tacos.html#jV7wt5476UfmcDBJ.99

August Turkey Burgers with Rosemary Garlic Mayonnaise

I made the Mayonnaise mixture, separated it into two parts, mixed one part with the ground turkey and set the other half aside. I added all additional ingredients to turkey mixture and froze it. 

 To complete the meal, just divide the ground turkey mixture into 8 patties and finish the recipe as directed.

Ingredients

Mayonnaise:

• 2 cup mayonnaise
• 1/6 cup dried rosemary leaves
• 1 clove garlic, minced

Burgers:

• 2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Buns:

• 8 sandwich rolls or burger buns
• 1/2 cup olive oil
• 2 cups arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill panover medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

May Chicken Crescent Bundles

May 22
Caley Shannon



Yup, I think the serving sizes were for 6-8 people.

Chicken Crescent Bundles

1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
 4 T. butter
 2 t. Italian seasoning (or 2 T. chives)
 2 T. milk
 1/2 t. salt
 3/4 t. pepper
 4 c. cubed cooked chicken
 1/2 c. crushed seasoned stuffing

Directions:
 1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.

May Chicken Tacos

May 21

Ashley Bracken



4 small boneless skinless chicken breast halves (1 lb.)
 1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
 1can (15 oz.) black beans, undrained
 1cup KRAFT 2% Milk Shredded Cheddar Cheese
 1 cup rice
 I made one and a half of the recipe for each meal.

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May Pulled Pork

May 21
Charity Blau Moore

I cooked the pork roasts in garlic salt and coke all day, and then shredded them and cooked them in the barbeque sauce recipe I found online on foodnetwork.com:

Ingredients

2 cups ketchup
 1 cup water
 1/2 cup apple cider vinegar
 5 tablespoons light brown sugar
 5 tablespoons sugar
 1/2 tablespoon fresh ground black pepper
 1/2 tablespoon onion powder
 1/2 tablespoon ground mustard
 1 tablespoon lemon juice
 1 tablespoon Worcestershire sauce

Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

May Spaghetti and Meatballs Hoagies

May 20
Jaclyn Heugly Becker

spaghetti and meatballs hoagies. 

The spaghetti sauce and meatballs will be in a ziploc bag, you will just have to heat those up in a crock pot or whatever you want, cook the spaghetti and then put the spaghetti on the hoagie, top with warm sauce and meatballs and cheese slices, then put in oven and broil for 1-2 minutes or until the cheese is melted how you want. Or you can just do meatball hoagies, or whatever makes you happy!

May Turkey Meatloaf

May 20
Mindy Langford



I am excited to see you all on Tuesday! Are you all still good with Dino Mine at 8pm?

Here is my Turkey Meatloaf recipe. TAKE IT OUT THE DAY BEFORE YOU WANT TO EAT IT SO THAT IT IS ALL THE WAY THAWED.

2 tablespoons butter
 1/4 cup chopped onion
 1/2 cup chopped celery
 1 apple - peeled, cored and chopped
 3/4 cup dry bread crumbs
 1/2 cup shredded cheese
 2 eggs
 1/4 cup milk
 1 teaspoon poultry seasoning
 1 1/2 pounds ground turkey

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan.

Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool.

In a bowl, mix the cooked apple mixture with the bread crumbs, cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough.

Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.

May Slow Cooker Chicken Taco Soup

May 18
Erica Lowry Lewis

Slow Cooker Chicken Taco Soup:

1 onion, chopped
 1 can chili beans
 1 can black beans
 1 can whole kernel corn
 1 can tomato sauce
 1 can chicken broth
 2 cans diced tomatoes with green chilies
 1 package taco seasoning
 3 whole skinless, boneless chicken breasts
 shredded Cheddar cheese (optional)
 sour cream (optional)
 crushed tortilla chips (optional)

Set slow cooker for low heat, cover, and cook for 5 hours.
 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

May Cheesy Sausage Potato Bake

May 16
Jill Edwards Ison

Cheesy Sausage Potato Bake

 2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

I will assemble the sausage, hashbrowns and cheese to freeze. I will cook the peppers and onions and put them in a seperate bag (for the picky eaters like my husband) to freeze as well. I will give you the dry Bisquick because I don't think it will freeze well after it's cooked. You will mix the milk, eggs, black pepper, and Bisquick and pour it in a pie tin. Then you pour the other ingredients on top and bake it at 400 for 30-35 min.

April Tomato Bacon Pasta

April 13
Joy Turnbow Frandsen

Tomato Bacon Pasta

1 pkg. of bacon
 A sliver of garlic
 28 oz. can of diced tomatoes
 1 Tbsp. of olive oil
 1 box of pasta

Cook bacon with garlic, drain most of the grease, add the diced tomatoes and olive oil and simmer.
I was told by several people that this meal didn't freeze well with the noodles in it, so I am bringing the mixture frozen and the box of pasta separate.

April Taco Soup

April 13
Caley Shannon

Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???

Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!

• 1 pound ground beef
 • 1 onion, chopped
 • 1 (16 ounce) can chili beans, with liquid
 • 1 (15 ounce) can black beans with liquid
 • 1 (15 ounce) can whole kernel corn, with liquid
 • 1 (8 ounce) can tomato sauce
 • 2 cups water
 • 2 (14.5 ounce) cans peeled and diced tomatoes
 • 1 (4 ounce) can diced green chile peppers
 • 1 (1.25 ounce) package taco seasoning mix

April Sloppy Joes

April 12
Erica Lowry Lewis

Instead of Beef Stew I was thinking Sloppy Joes:

Sloppy Joes
 1 pound lean ground beef
 1/4 cup chopped onion
 1/4 cup chopped green bell pepper
 1/2 teaspoon garlic powder
 1 teaspoon prepared yellow mustard
 3/4 cup ketchup
 3 teaspoons brown sugar
 salt to taste
 ground black pepper to taste

April Easy Italian Sausage Lasagna

April 11
Ashley Bracken

Easy Italian Sausage Lasagna

1/2 pound Sausage
 1/2 pound ground beef
 1 (26 ounce) jar chunky pasta sauce
 1 (15 ounce) can tomato spaghetti sauce
 1 (8 ounce) package lasagna noodles
 1 (15 ounce) container ricotta cheese/ cottage cheese
 1/4 cup basil
 4 cups shredded mozzarella cheese
 1 clove garlic

.

April Crockpot Chicken

April 10
Mindy Langford



Here is my recipe for this exchange:

Italian Crockpot Chicken

4 to 6 boneless, skinless chicken breasts
 1 can cream of chicken soup
 1 pkg (8oz) cream cheese, softened
 1 packet Good Seasons Italian Dressing Mix

Combine soup, cream cheese, and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over rice or noodles.

April Tatertot Casserole

April 2
Sarah Whitehead Sidwell

For my beef dish...a classic

TaterTot Casserole

1lb ground beef
 1/2 small onion chopped
 1 can cream of mushroom soup
 1/4 cup milk
 1 cup cheddar cheese
 1 bag mixed veggies
 1 pkg TaterTots

I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!

.

April Ham and Potato Soup

April 15
Jill Edwards Ison

Chef John's Ham and Potato Soup

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and diced
 1 medium onion, diced
 1 medium carrot, diced
 1 rib celery, diced
 8 ounces smoked ham, diced
 3 cloves garlic, sliced
 3 tablespoons butter
 1/4 cup flour
 4 cups chicken broth
 2 cups water
 1/2 cup heavy cream
 salt and pepper to taste
 cayenne pepper (optional)
 chopped fresh chives for garnish (optional)

April Taco Soup

March 29
Jaclyn Heugly Becker

I am doing a taco soup, here is the recipe

To Freeze:
 Place into each gallon bag (Fills TWO gallon ziplock freezer bags):
 1lb browned meat mixture
 ½ packet taco seasoning (approx. 1 Tbsp)
 ½ packet ranch dip (approx. 1 Tbsp)
 1 can corn (undrained)
 2 cans stewed tomatoes (undrained)
 ½ can pinto beans (undrained)
 ½ can kidney beans (undrained).
 Mix with hands well and then seal making sure to get all air out of bag. Place in freezer.

To Cook:
 Thaw in fridge over night or well enough to get out of bag.
 Cook over low heat until warmed through (about 30–40 mins).
 OR you could place in your crockpot on low all day (be sure to stir a few times)

Serving Suggestions:
 - serve with tortilla chips or Doritos and favorite taco fixings (grated Monterey jack or cheddar cheese, sour cream, black olives, cilantro, etc.)

Tip: This recipe can be used several different ways when using up leftovers… the first serving will be soup like, but after that it begins to thicken up a little more every time you re-heat. Eat as soup with sour cream & taco chips, or Cincinnatti style over spaghetti noodles. You can also put it on hamburger buns like sloppy joes or use it to top a green salad with some sour cream and taco chips – like a taco salad.

Italian Chicken (August Meal)

Italian Slow Cooker Chicken

4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing (I used Zesty Italian)
1 cup chopped green bell pepper
1 cup chopped onion
1 1/2 teaspoon chopped garlic
fresh ground pepper to your liking
*2 potatoes, peeled and cut into wedges to use on cooking day.

Combine all ingredients in Ziploc bag, label and freeze.

Thaw and place content of bag in slow cooker on low for 6 hours.  Add potatoes wedges for last two hours of cooking.  Cooking times can change due to your own slow cooker.

SIDE NOTE, I FORGOT TO GIVE YOU POTATOES, SO I HAVE 10 POUNDS OF POTATOES IF ANYONE NEEDS THEM FOR NEXT MONTH, AND I ALSO HAVE AN EXTRA LARGE BOTTLE OF ZESTY ITALIAN DRESSING.  IF ANYONE CAN USE THEM PLEASE LET ME KNOW I FIGURED THEM INTO THE PRICE OF THE MEAL AND IT IS SUPPOSED TO GO TO THE GROUP SO I WOULD PREFER IF THEY COULD BE USED FOR EVERYONE.

Beef Stew

Ingredients:
1 1/2 pounds of beef stew meat
6 carrots peeled and sliced
5 potatoes
one half bag of frozen petite peas
1/2 onion
2 stalks of celery
2 garlic cloves
1/2 tsp, paprika
4 beef boullion cubes
1 T. Worcestershire sauce
1 tsp. black pepper
4 cups of water

I cooked the meat in a crock pot all day.  Then cooked the veggies and mixed them with the meat, water and boullion cubes.  It is totally cooked!   All you have to is to defrost, warm and serve!!   Enjoy!!!  

ground beef stroganoff

2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 can cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
1 cup sour cream

to serve: thaw. Heat and stir until smooth and hot throughout. Thin with a little milk, if necessary. Serve over noodles. Serves 6

Pizza Casserole

Ingredients
1 bag of pasta
1 can of pasta sauce
1 small can chopped olives
pepperoni cut and diced
2 cups mozerella cheese

1.  Cook pasta acording to package directions.
2.  When pasta is done, mix in pasta sauce, olives, pepperoni, and 1/2 cup cheese.
3.  Put in casserole pan and top with remaining cheese.
4.  Bake 350 for 20-30 min. until warm and cheese is melted.
5.  Enjoy!

Mini WonTon Tacos (August meal)

Ingredients

• 20 wonton wrappers
• 1 pound lean ground beef
• 1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
• 1/2 cup Pace® Chunky Salsa
• 1 cup shredded Mexican blend cheese
• sour cream 

Directions

1. Preheat oven to 425 degrees F.
2. Press wonton wrappers into muffin cups.
3. Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.  (I put the salsa seperate incase some don't like it, so the meat is just flavored with the taco seasoning)
4. Spoon beef mixture into wonton cups. Top with salsa and cheese.
5. Bake about 8 minutes or until wontons are golden brown.
6. Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. 

When I made them we had 4 adults and one kid and only ate about 12 total.  They seem to go a long way, so you may want to make less then the 20 that you have wrappers for.