French Stew

Ingredients:
3 pounds beef stew meat
1 10-3/4 ounce can beef consomme
3 large carrots, peeled and sliced
1 14.5 ounce can whole green beans, drained (you can use fresh)
8 ounces pearl onions, separated
1 14.5 ounce can small peas, drained
1 14.5 ounce can peeled and diced tomatoes
1 cup white wine
1/4 cup minute tapioca (for thickening)
1 tablespoon brown sugar
1/2 cup fine dry bread crumbs
1 bay leaf
1 tablespoon salt, or to taste
1/4 teaspoon pepper

Mix all ingredients and cook in a slow-cooker on low for 8-10 hours

Allow to cool and put into freezer bags (2 1-gallon freezer bag)

Serves 8


Adopted from Once-A-Month Cooking Family Favorites
Copyright 2009 by Mimi Wilson and Mary Beth Lagerborg

Cookie Dough Cupcakes

Have you ever had guests announce they were coming over last minute and wished you had a quick dessert you could make for them?  Well, now you don't have to open the used container of ice cream.

Make cookie dough balls listed below and freeze them.  Keep a box of cake mix and eggs on hand and you are set.

Ingredients:
Original recipe makes about 2 dozen cupcakes

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg

• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
•  
  3 eggs

Directions

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.  Directions on how to freeze cookie dough below. 
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

5. Freezing Cookie Dough

   Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. Use these tips for freezing: 

   • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
   • Write the type of cookie dough and the date it was frozen on the outside of the package.

http://allrecipes.com/recipe/chocolate-chip-cookie-dough--cupcake--the-best-cupcake-ever/detail.aspx

Recipe from All Recipes.com

Pineapple Marinated Steak

Recipe modified for freezer cooking

Ingredients:

1/2 Cup pineapple juice

1/4 cup soy sauce 

      Kosher salt and pepper

1 1/2 pounds flank steak

Preparation:

In freezer bag, combine pineapple juice, soy sauce, and 1/2 teaspoon pepper and add flank steak,  Move around to coat.  Freeze.  

To cook:Thaw.  Heat grill to medium-high.  Remove steak from the marinade (discard the marinade) and grill 4-6 minutes per side for medium rare.  Let rest for at least 5 minutes before slicing.  Serve with potatoes and green beans. 

**Realsimple.com July 2012 Issue

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Crockpot Orange Pork Roast

Ingredients:

•1 pork shoulder roast, 3 to 4 lbs, trimmed

•1/2 tsp salt

•1/4 tsp pepper

•1 can frozen orange juice concentrate, thawed (6 oz)

•1/4 cup brown sugar

•1/8 tsp ground nutmeg

•1/8 tsp ground allspice

•3 tablespoons flour mixed with 3 tablespoons cold water

Preparation:

Place pork shoulder roast in slow cooker; sprinkle with salt and pepper. In a bowl, combine orange juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 8 hours. Before serving, skim fat from juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve thickened juices with the pork roast. Serve this with rice and a salad for a full meal.

Serves 6 to 8.

**By Abby Harris** Will need to format for freezer cooking

Sante Fe Chicken

Ingredients:
8 Chicken breasts

2 cups salsa

2 cans corn

16 ounces Cream Cheese (added later)

Put all, except cream cheese, in crock pot on high for 3 hours. Add cream cheese. Cook on high for 1 more hour.

Allow to cool. Put into freezer bag. Serve with rice, tortilla chips, or corn bread.

Reheat: put in over at 350 for 30 minutes

Crock Pot Chicken Cacciatore

12 Chicken Breasts

2 Tablespoons minced onion

56 ounces canned tomato puree

2 Tablespoons Tomato paste

2 teaspoons minced garlic

2 tablespoons dried basil

4 teaspoons salt

4 small bay leaves

Put chicken in crock pot. Combine tomato puree, tomato paste, garlic, onion, basil, salt, and bay leaves and pour over chicken. Cook on high for 3 1/2 to 4 hours. Put in freezer bag.

Reheat: Put in oven for 350 degrees for 30 minutes. Serve over spaghetti

Crock Pot Italian Beef

From Apples of Gold

10 lbs Boneless Chuck Roast

2 packages Dry onion Soup Mix

2 packages italian salad dressing mix

2 cans beef broth

Put all ingredients in crock pot on low for 8-10 hours. Shred meat. Put shredded meat back into broth and stir. Allow to cool. Put into freezer bag.

To Cook: Put in oven at 350 for 30 minutes. Serve over noodles or on Italian buns with banana peppers.

Chicken Tortilla Soup

Ingredients:

1 large can chicken

1 can corn (drained0

1 can enchilada sauce (mild or medium)

1 can green chillis

1 can cream of chicken soup

1 nacho cheese soup

1 can water

To Freeze: combine all ingredients together and place into freezer bag

To cook: Thaw, warm on stove. Top with torilla chips and a dollop of sour cream

Makes 4-5 servings, so you may want to plan accordingly

Ranch Crusted Chicken Breasts

Ingredients:

3/4 cup crushed corn flakes

3/4 cup Parmesan cheese

1 envelope Ranch salad dressing mix

Mix all together.

8 boneless/skinless chicken breasts

1/2 cup melted butter

To Freeze: Dip chicken breasts in butter, roll in mixed and put into 2 8X8 Pans
**DO NOT USED PREVIOUSLY FROZEN CHICKEN BREASTS**

To Cook: Bake uncovered for 45 minutes at 350

Cheeseburger 'N' fries casserole

Ingredients:

4 pounds lean ground beef

2 cans cream soup

2 cans cheddar cheese soup

1 package onion soup mix

2 packages (20 ounce each) frozen crinkle-cut fries

In a skillet, brown beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags.

Thaw: Place meat mixture into 9X13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until fries are golden brown.

Sweet and Sour Chicken

Ingredients:

1-8 ounce Fat Free French Dressing

1-8 ounce can jelly (whole) Cranberry sauce

1 package dried onion soup mix

4 boneless chicken breasts, cubed

To freeze:
Add all ingredients into 1 gallon freezer bag. Lay flat in freezer.

To cook: Mix all ingredients in a 13 X 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.

Variation note: Add stir fry veggies in freezer bag.

*This could be divided into two meals, depending the size of families

Turkey Meatballs

Crock Pot: Makes 30

Ingredients:

3 pounds ground turkey

2 1/2 Cup Italian Bread Crumbs

1/2 cup minced onion

2 teaspoons bottled minced garlic, mcCormick

1/2 cup chopped parsley

2 eggs, lightly beaten

salt & Pepper

2 jars marinara sauce (prego)

4 cans (14.5 ounces each) diced tomatoes with basil, garlic, and oregano

4 teaspoons dried basil

1) In bowl combine ground turkey, bread crumbs, onion, garlic, parsley, egg, salt & pepper. Blend with hands and form into 30 1-inch meatballs.

2) Stir together marinara sauce, tomatoes, and dried basil. Pour half of sauce mixture into crock pot. Add meatballs and top with sauce. Cook on low for 8-9 hours or high heat for 3-4 hours.

Allow to cool. Makes 2 meals.

Lasagna Rolls

1 pound ground beef
1 jar of spaghetti sauce
15 oz ricotta cheese
2 cups mozzerella cheese
1/2 cup parmesan cheese
1 egg
oregano, parsley
8 lasagna noodles

Sauce: I use ground beef (1 pound) seasoned with garlic powder and ragu super chunky mushroom spaghetti sauce- COOK MEAT AND ADD SAUCE

Filling: 15 ounces ricotta cheese, 1 cup mozzerella cheese, 1/3 cup parmesan cheese, 1 egg, 1/2 teaspoon italian seasoning (oregano or basil), 1/2 teaspoon parsley flakes-MIX ALL TOGETHER

Cook 8 lasagna noodles al dente.

Lay out lasagna noodles on a sheet of wax paper.

Spoon a little of the filling mixture on to each lasagna noodle.

Grease pan 8X8, put 1/2 of the sauce/meat in the bottom of the pan.

Roll up each lasagna noodle to make a wheel, put side down in the pan on top of the sauce.

Top with remaining sauce, sprinkle with 1 cup mozzerella cheese and 1/4 cup parmesan cheese.

Allow to thaw:
Bake at 350 degrees for 30 minutes.

Beef Stew

1 and a half pounds stew meat, 1 inch pieces
1 small chopped onion
3 carrots, 1/2 inch pieces
2 ribs celery, 1/2 inch pieces
3 medium potatoes, 1/2 inch pieces
1 14.5 can sliced tomatoes
1 10.5 ounce can beef broth
2 teaspoons worcestershire sauce
1 tablespoon parsley flakes
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons cooking tapioca (I used 1/4 cup water, and 2-4 tablespoons of flour)

Put in crock pot and cook. 8 hrs on low.

Allow to cool and put into freeze bags.

**From Qiana Drye**

Apple Bread

Apple Bread

1/2 c. butter
2 eggs
1 c. sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 c. flour
2 cups sliced apples (i use tart ones, usually granny smith, because this recipe is so sweet)

Topping:
2 T. butter
3 T. flour
3 T. brown sugar
1 T. cinnamon

Blend butter, eggs, and sugar together. Add soda, salt, and vanilla-beat
Add flour, mix. Add apples.
Place in a greased bread pan
Mix topping ingredients together until crumbly. Sprinkle on top of bread
Bake at 325 degrees for 55-60 minutes

Freeze.

Chicken Fried Rice

Full Recipe Ingredients: serves 6 2 c. frozen veggies (peas & carrots) ½ c. onion, chopped ½ T. parsley flakes ¼ c. bacon bits 6 c. rice, cooked and cooled About 2 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 4 eggs ½ c. soy sauce 2 dashes pepper

Half Recipe Ingredients: serves 3 1c. frozen veggies (peas & carrots) ¼ c. onion, chopped ¼ T. parsley flakes 2 T. bacon bits 3 c. rice, cooked and cooled About 1 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 2 eggs ¼ c. soy sauce 1 dash pepper

To Freeze:

In a large bowl, combine the frozen veggies, rice, parsley flakes, bacon bits and chicken. Mix well. Pour into labeled freezer bag. Seal and freeze.

To Cook:

Thaw bag of rice mixture. Heat 1 T. oil in large skillet. Dump rice mixture into the skillet. Cook and stir over med. heat, breaking up any chunks of rice, until hot, about 5 min.

Push rice mixture to the side of the skillet. Add 1 T. oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off heat. Stir in soy sauce and pepper. Serve!

**From Laura Glanville**

Creamy Chicken and Wild Rice Soup

Ingredients: makes a full recipie that is easily halfed after cooking

4 c. chicken broth

2 c. water

½ Rotisserie chicken (I got it at Wal-mart), cut into small pieces

1 (6.2 oz.) package quick cooking long grain and wild rice with seasoning packet

½ tsp. salt

½ tsp. pepper

¾ c. all purpose flour

½ c. butter

2 c. half & half

To Freeze:

1. In a large pot over med. high heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In the meantime, melt butter in a med. saucepan. In a small bowl, combine salt, pepper and flour. Stir in content of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened 5 min.
3. Stir cream mixture into broth and rice. Cook over med. heat until heated through, 10-15 min.
4. Let cool and pour into labeled freezer bags (1 bag for full recipes and 2 bags for half recipes). Seal.

To Cook:

To defrost soup, never do so at room temp. Instead, completely thaw it in your refrigerator. Reheat in the microwave or on the stovetop in a sauce pan or pot. *If the cream separates when being reheated, you can whisk vigorously to remix and may want to add a bit of milk

**From Laura Glanville**

Pizza Loves

Full Recipe Ingredients: makes 8 slices 1 lb. cooked ground beef – 2 c. ½ tsp. garlic powder ½ tsp. salt 2 loaves of French bread, split down center and each cut into 4 pieces ½ c. pepperoni 2 c. pizza sauce 4 c. shredded mozzarella cheese ½ c. parmesan cheese

Half Recipe Ingredients: makes 4 slices ½ lb. cooked ground beef – 1 c. ¼ tsp. garlic powder ¼ tsp. salt 1 loaf of French bread, split down center and cut into 4 pieces ¼ c. pepperoni 1 c. pizza sauce 2 c. shredded mozzarella cheese ¼ c. parmesan cheese

To Freeze:

Stir garlic powder, salt, and ground beef. Cut bread approximately 1/3 from the top. Carefully hollow out the bottom of the roll, leaving a 1/4” shell.

Mix beef, pepperoni and pizza sauce together. Spread/fill each loaf of bread with 2 c. meat mixture. Top with parm. and mozz. cheeses. Replace bread top. Cut each loaf into 4 pieces. Place each piece on a piece of tin foil (standard, not heavy duty unless you want to increase the baking time). Wrap, put in labeled freezer bags (2 pieces per bag/everyone gets 4 bags), seal and freeze up to 3 months.

To Cook:

Place loaves still in the tin foil on baking sheet at 350 degrees for 25 min. (You could also thaw these in fridge first and then bake for 18 min.). If you take them out of the foil and bake them, they get crusty on the outside and will stay soft on the inside

**From Laura Glanville**

Bacon Wrapped Stuffed Chicken

Full Recipe Ingredients: serves 6 6 boneless skinless chicken breast halves 1 (8oz.) carton chive & onion cream cheese 1 T. butter Salt 6 slices bacon

Half Recipe Ingredients: serves 3 3 boneless skinless chicken breast halves 1 (8 oz.) carton chive & onion cream cheese ½ T. butter Salt 3 slices bacon

To Freeze:

Flatten chicken to ½” thickness. Spread 1 ½ T. cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a baking pan (9×13 for full or 8×8 for half). Tightly wrap aluminum foil over the top.

To Cook:

Thaw. Bake, uncovered, at 400 degrees for 35-40 min. or until juices run clear. Broil 6 in. from the heat for 5 min. or until bacon is crisp.

**From Laura Glanville**