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.