Sloppy Joes
2lbs ground beef
1 tsp salt
4Tbls Sugar
1/2 cup chopped onion
2-3 Tbls. Vinegar
1 Tbls. Worcestershire sauce
small jar chili sauce
*Cook meat with onions and Salt and bring it prepared to Freezer
Friends!
Add chili sauce, stir in vinegar, sugar and Worcestershire sauce. Place
in zip loc bag to freeze!
Four Cheese Stuffed Shells
1 tsp salt
4Tbls Sugar
1/2 cup chopped onion
2-3 Tbls. Vinegar
1 Tbls. Worcestershire sauce
small jar chili sauce
*Cook meat with onions and Salt and bring it prepared to Freezer
Friends!
Add chili sauce, stir in vinegar, sugar and Worcestershire sauce. Place
in zip loc bag to freeze!
Four Cheese Stuffed Shells
12 Jumbo Pasta Shells-al dente
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)
To Freeze:
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.
To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside. Spread remaining sauce over
shells. Bake, covered for 30 minutes. Uncover and continue baking
15-20 minutes, until sauce bubbles. Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside. Spread remaining sauce over
shells. Bake, covered for 30 minutes. Uncover and continue baking
15-20 minutes, until sauce bubbles. Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.
2 lbs ground sirloin or chuck browned
1 small onion, chopped
3 carrots chopped
4 stalks celery, chopped
2 cans diced tomatoes, undrained
1 can red kidney beans, drained
1 can white kidney beans, drained
*2 (14oz) cans beef broth (on day of preparing)
3 tsp oregano
2tsp pepper
5 tsp parsley
1 tsp Tabasco sauce
1 jar spaghetti sauce
8 ounces elbow macaroni (or pasta of your choice uncooked)
To freeze: place all of the ingredients EXCEPT for beef broth into
gallon-size Ziploc bag. Freeze Flat.
1 small onion, chopped
3 carrots chopped
4 stalks celery, chopped
2 cans diced tomatoes, undrained
1 can red kidney beans, drained
1 can white kidney beans, drained
*2 (14oz) cans beef broth (on day of preparing)
3 tsp oregano
2tsp pepper
5 tsp parsley
1 tsp Tabasco sauce
1 jar spaghetti sauce
8 ounces elbow macaroni (or pasta of your choice uncooked)
To freeze: place all of the ingredients EXCEPT for beef broth into
gallon-size Ziploc bag. Freeze Flat.
Serving Day: Thaw and put in crock put with 2 (14 oz) cans of beef
broth and cook on low for 7-8 hours or high 4-5 hours!
Parmesan Garlic Chicken
6 Boneless chicken breasts (pound thin)
1 cup freshly grated parmesan cheese
1 envelope Italian salad dressing mix packet
2 cloves garlic, minced
1/2 cup olive oil
To Freeze: mix together cheese, garlic and Italian dressing mix. Dip
chicken breasts in olive oil then coat with cheese mixture. Wrap each
coated chicken breast individually in plastic wrap then place in a
freezer bag.
1 cup freshly grated parmesan cheese
1 envelope Italian salad dressing mix packet
2 cloves garlic, minced
1/2 cup olive oil
To Freeze: mix together cheese, garlic and Italian dressing mix. Dip
chicken breasts in olive oil then coat with cheese mixture. Wrap each
coated chicken breast individually in plastic wrap then place in a
freezer bag.
On serving day: Thaw completely, pre-heat oven to 350 degrees. Unwrap
desired number of chicken breasts and place in greased baking dish.
Bake at 350 degrees for 35-45 minutes until chicken is tender and no
longer pink. (Check after 35 minutes so it doesn't dry out).
Chicken Cacciatore
2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can of diced tomatoes
1 (8oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1/4 cup white wine
6 chicken breasts.
2 cloves garlic, minced
1 (15 oz) can of diced tomatoes
1 (8oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1/4 cup white wine
6 chicken breasts.
*Pasta of your choice on serving day
To Freeze: Place all ingredients in a bag with chicken breasts.
On serving day: Place in crock pot on low 6-8 hours and serve with your
choice of pasta.
Hash Brown Potato Pie
On serving day: Place in crock pot on low 6-8 hours and serve with your
choice of pasta.
Hash Brown Potato Pie
3 cups Ore Ida country style hash browns
5 eggs
1/2 cups milk
1/3 cup green onions thinly sliced
1/2 tsp salt
1/4 tsp hot sauce
1 1/2 cups sharp cheddar cheese shredded, divided
4 bacon slices cooked crisp and crumbled
To freeze: beat together eggs and milk in medium bowl. Stir in potatoes, green onions, salt and hot sauce. Stir in one cup of the cheese and half of the bacon. Pour into a greased 9 inch pie plate or quiche dish. Sprinkle remaining cheese and bacon on top and freeze.
To serve: Thaw and bake at 350 degrees for 25-30 minutes or until center is set.5 eggs
1/2 cups milk
1/3 cup green onions thinly sliced
1/2 tsp salt
1/4 tsp hot sauce
1 1/2 cups sharp cheddar cheese shredded, divided
4 bacon slices cooked crisp and crumbled
To freeze: beat together eggs and milk in medium bowl. Stir in potatoes, green onions, salt and hot sauce. Stir in one cup of the cheese and half of the bacon. Pour into a greased 9 inch pie plate or quiche dish. Sprinkle remaining cheese and bacon on top and freeze.
