Stuffed Flank Steak

Stuffed Flank Steak

ONE FAMILY

1 flank steak (1 1/2-2 lb.)

1 package frozen chopped spinach, thawed

1/2 c. crumbled bleu cheese

1 jar (7oz) roasted red peppers, drained and chopped

2 Tbsp seasoned dry bread crumbs

1 egg yolk

3/4 tsp garlic salt

3/4 tsp ground black pepper

1 Tbsp olive oil

cotton twine for wrapping steak

To Freeze:

1. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

2. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

3. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.

4. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

5. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

6. Place in gallon-sized bag.

To Eat:

Thaw.  Heat oven to 425 and roast for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once.  Let meat rest 15 minutes.  Remove twine, slice, and serve.

Manicotti

Manicotti

ONE FAMILY

9 Manicotti shells

1 1/2 c. shredded mozzarella cheese

1 c. cottage cheese

1/3 c. parmesan

2 beaten eggs

1 tbsp parsley

1/2 tsp onion powder

1 15 oz jar spaghetti sauce

To Freeze:

Cook Manicotti to al dente.  Combine 3/4 c mozzarella, cottage cheese, parmesan, eggs, parsley and onion powder.  Fill the shells with this mixture.  Pour 2/3 sauce on bottom of dish. Place stuffed shells in dish and cover with rest of mozzarella cheese and sauce. Cover with plastic wrap, pushing down to touch the sauce, make a mark so can be seen and not forgotten, then cover with foil

To Eat:

Thaw.  Cook 350x 35 minutes, uncovered.

Sausage Hash

Sausage Hash

ONE FAMILY

1 lb ground sausage

1 c. shredded carrots (approx 1 large carrot)

1/2 c. finely chopped onion

3 c. frozen potato cubes (1 small bag)

1 c. shredded mozzarella cheese

To Freeze:

Cook ground sausage thoroughly in pan.  Add onion and carrots and cook for 5 minutes.  Place sausage with onion and carrots in gallon-sized bag.  Put cheese in separate bag and place inside gallon-sized bag.  Cubed hash browns to also be placed in bag if needed, otherwise small bag of frozen hash browns can be left in original bag.

To Eat:

Thaw. Cook hash browns per bag instructions.  Add meat mixture and heat thoroughly.  Add salt and pepper to taste.  Sprinkle with cheese, let melt and serve.  May add egg to mixture for more of a breakfast feel.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

ONE FAMILY

6 slices bacon, cut into 1 in. pieces

1 onion, diced

3 carrots, diced

3 stalk celery, diced

6 Potatoes, peeled and diced

8 c. chicken stock (or sub with buillon) 

3 Tbsp Flour

1 c. milk 

1/2 c. heavy cream

1/2 tsp salt

Pepper

1/2 tsp cajun seasoning

1 c. grated cheddar

To Freeze:

Cook bacon in pot and remove. Pour out some of the grease and then add onions, carrots, and celery to bacon grease and cook for 2 minutes.  Dice/cube potatoes and blanch, place in bag with cajun spice, salt and pepper, builloin. 

Small bag - heavy cream

Small bag - bacon

small bag - cheese

Place cream & bacon into cheese bag.

To Eat:

In large pot add onion, carrots, celery, bacon and potatoes, pour broth (or add water) in and bring to a gentle boil.  Cook x 10 min or until potatoes are starting to get tender.  Whisk together flour and milk and pour into soup, cook x 5 min.

Remove 1/2-2/3 and blend until smooth and pour back into soup.  

Pour soup into pot and heat. Stir in cream and then garnish with cheese and bacon.

Pesto Ranch Chicken

Pesto Ranch Chicken

ONE FAMILY

4 chicken breasts

6 oz pesto

1 packet ranch salad mix

4 c. chicken broth

To Freeze:

Large bag - chicken breasts, pesto, broth if bullion

Pantry - ranch, chicken broth

To Eat:

Place bag contents, along with ranch packet and 4 c. chicken broth in crock pot. Cook on low 7-9 hours if frozen, 4-6 if thawed.  Serve over potatoes, rice or pasta.

Turkey and Black Bean Chili

Turkey and Black Bean Chili

ONE FAMILY

1 diced onion

1 Tbsp olive oil

2 c beef broth

1 lb ground turkey

1 (14.5 oz) petite diced tomatoes with juice

2 (14.5 oz) cans black beans, rinsed and drained

1 (14.5 oz) can refried beans

1 c. salsa

1 Tbsp chili powder

1 Tbsp cumin

1/4 c. lime juice

To Freeze:

Heat olive oil in pan, add onion and cook about 4 minutes.  Add ground turkey and brown for about 5 minutes.

Large bag - Turkey and onion, beef broth, salsa, chili powder and cumin.

Cans - tomatoes, black beans, refried beans

Pantry - lime

To Eat:

Place Turkey mixture and canned goods into crock pot and cook on low 5-6 hours. Stir and add lime juice and salt and pepper to taste.

Mexican Quinoa and Black Beans

Mexican Quinoa & Black Beans

ONE FAMILY

1 can (14 oz) black beans, rinsed and drained

3/4 c. uncooked quinoa

1 1/2 c. water

3/4 c. salsa

1 bay leaf

1 tsp cumin

1 tsp salt

1/2 tsp garlic

1 Lime

Avocado slices (on hand)

4 Chicken Breasts

To Freeze:

Large bag - Chicken

Small bag - combine salsa, bay leaf, cumin, & garlic.

Small bag - quinoa

Place quinoa in with the large bag.

Can - black beans

Pantry - lime

To Eat:

Rinse and drain beans, add with contents from large bag, and quinoa into crock pot. Cover and cook on High for 2 hours. Heat chicken over stovetop.

Remove lid and fluff quinoa with a fork and remove bay leaf.  Add fresh lime juice, salt & pepper to taste.  Place chicken on top of quinoa and serve topped with sliced avocado. 

Chili Maple Glazed "Dump" Chicken

Chili Maple Glazed "Dump" Chicken

ONE FAMILY

1 1/2 lbs Chicken 

2 Tbsp water

1 tsp salt

1 1/2 Tbsp maple syrup

1 Tbsp chili powder

To Freeze:

Place all ingredients in a large bag.

To Eat:

Thaw and cook at 350 x 45-60 min or until juices are clear. May also cook in crock pot on low x 5-6 hours, adjusting for frozen chicken of course!

Crock pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

ONE FAMILY

1 1/2 lbs boneless chicken thighs

1/2 c green pepper, chopped

1 can (14.5oz) diced tomatoes

1 can (6 oz) tomato paste

1/2 c onion, chopped

1 1/2 tsp Italian season

3/4 c. chicken broth

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

2 Tbsp arrowroot powder

2 Tbsp water

To Freeze:

Large Bag - chicken

Medium Bag - onion, green pepper, seasonings (not arrowroot powder)

Small Bag - arrowroot powder

Place all in large chicken bag.

Cans for pantry - diced tomatoes, tomato past, chicken broth

To Eat:

Place chicken in greased crock pot. In small bowl combine the tomato paste and chicken broth (3/4c.).  Layer onion, green pepper, tomato paste mixture and seasons over the chicken.  Top with diced tomatoes. Cover and cook on low for 8 hours.  After 7 hours combine the arrowroot and water (2Tbsp), stir into mixture and cover. Good over rice or pasta.

Creamy Italian Chicken & Rice

Creamy Italian Chicken & Rice

ONE FAMILY

2 lbs boneless chicken

4 tsp butter 

4 whole mushrooms, chopped

2 tsp minced garlic

1/2 c whole wheat flour

1 1/2 c. milk (on hand)

1/8 c Italian herbs

1 tsp salt

1 c. rice

1 1/2 c. chicken broth (or bullion)

2 c. fresh veggies (broccoli, carrots, peas)

To Freeze:

Large freezer bag#1 chicken. 

Large Freezer bag #2 Veggies 

Small bag #1 mushrooms and butter. 

Small bag #2 garlic. 

Small bag #3 flour.

Small bag #4 Italian herbs and salt.

Small bag #5 rice - if using bullion place in with rice

Place as many bags in with the veggies, remaining if needed with chicken.

To Eat:

Place chicken in crock pot, turn on low.  In small sauce pan, melt butter and saute mushrooms, until tender.  Add garlic, turning to brown, then add wheat flour, mixing together and making sure that all flour is wet.  Slowly pour and mix milk 1 1/2 c. constantly stirring with fork.  Add Italian herbs and stir.

Pour the thick gravy on top of the chicken and cook on low 7-9 hours.

Approx. 2 hours before dinner time add in rice, broth (1 1/2 c.)

Approx. 1 hour before dinner add veggies and cook until veggies are done. If frozen, then add when add rice.

No Mystery, Marinated Beef, Chicken, or Pork

NO MYSTERY, MARINATED BEEF, CHICKEN, OR PORK

ONE FAMILY

3 Tbsp red wine vinegar

1/3 c. olive oil

2 cloves garlic, chopped

1/4-1/2 tsp crushed red pepper flakes

1 Tbsp thyme

1 Tbsp parsley

4 Chicken Breasts, Flank Steak, or Pork for protein. 

Marinade:

2 Tbsp butter

2 Tbsp shallots, or onion

4 Mushrooms, optional

2 Tbsp flour

6 c. chicken, beef, or veggie stock

To Freeze:

Combine the ingredients for the marinade all together in a bag, add the meat.

To Eat:

Thaw. Pan cook meat with marinade, until done to your liking.  Remove the meat, add butter, then onions, mushrooms and saute for 3 minutes over moderate heat.  Add flour to the pan and cook another 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve.

Crock pot BBQ Beef

CROCK POT BBQ BEEF

ONE FAMILY

8oz tomato sauce

1 Tbsp pepper

1/2 tsp oregano

1/4 tsp garlic powder

1 (16oz) Bottle BBQ sauce

3-4 lbs boneless roast

To Freeze:

Combine in saucepan: tomato sauce, pepper, oregano, garlic powder, and pinch of sugar. 

Boil 2-3 minutes, add BBQ Sauce, then let cool. Place roast in gallon-sized bag and pour sauce over the top.

To Eat:

Thaw, cook on low all day.  

Cheesy Spinach Burgers

CHEESY SPINACH BURGERS

ONE FAMILY

 1/2 envelope Lipton Onion soup mix

1 lb ground beef

1/2 package 10 oz. frozen chopped spinach, thawed and squeezed dry

1/2 c. shredded mozzarella or cheddar cheese

To Freeze:

Combine all ingredients and place in gallon-sized bag, can be made into patties if want.

To Eat:

Thaw and shape into patties. Grill or broil until not pink. Serve on buns with desired toppings.

Italian Chicken Roll-ups

ITALIAN CHICKEN ROLL-UPS

ONE FAMILY

4 boneless chicken breasts

2 slices provolone cheese, halved

4 slices canadian bacon

1/3 c. seasoned bread crumbs

1/4 c. parmesan

1/8 c. parsley

1/4 c. milk-on hand

To Freeze:

Flatten chicken to 1/2" thickness.  Place a slice of cheese and ham on each piece of chicken. Roll up and secure with toothpick.  Place bread crumbs, parmesan, and parsley in a bag and place in large bag with chicken.

To Eat:

Thaw chicken. Pour 1/4. c milk into a bowl. Place breadcrumb mix in a separate bowl.  Dip chicken into milk and then into breadcrumb mix. Place into casserole dish. Bake uncovered at 425 for 30 minutes.

Easy Chicken Pot Pie

EASY CHICKEN POT PIE

ONE FAMILY

1 Small pkg frozen peas & carrots

1/3 c. chopped onions

1 c. frozen cubed potatoes

2 c. cooked & cut-up chicken pieces

2 c. chicken gravy

2 frozen pie crusts

To Freeze:

Combine all ingredients well an pour into one of the crusts.  Cover with the other pie crust, pressing edges into bottom crust.  Freeze as is for one hour, remove, wrap with freezer wrap and label. Then freeze.

To Eat:

Thaw, about 1 1/2 hrs before wanting to cook. Cover edges of crust with foil to prevent bruning. Place on baking dish. Bake for 1 hour and 15 minutes, or until crust is brown and inside is hot. Remove and let sit for ten minutes.

Funeral Potatoes

FUNERAL POTATOES

ONE FAMILY

3 c. frozen, grated potatoes

1/4 c. margarine

1 can cream of chicken soup

3/4 c. grated cheddar cheese

1/8 c. very finely chopped onion

1 c. sour cream

3/4 c. corn flakes

1/4 c. melted butter

To Freeze:

*You can easily make a double batch* Place all ingredients, except last 2, into a gallon-sized bag and mix well. Place corn flakes and butter in separate baggie and place in large, or place corn flakes in bag for pantry and have extra butter on hand.

To Eat:

Thaw and place ingredients into a casserole dish. Mix cornflakes with melted butter and sprinkle over the top.  Bake 350 for 45 min, uncovering last 15 min.

BBQ Chicken Pizza

BBQ CHICKEN PIZZA

ONE FAMILY

1 pizza crust, store bought, or homemade

2 c. mozzarella cheese

1/2 Red onion

1-3 Chicken breasts

2-3 c. BBQ sauce

Cilantro

To Freeze:

Cook chicken and cut into small slices. Spread out BBQ sauce on pizza crust. If making homemade, best to pre-cook slightly. Top with toppings. Wrap with saran wrap, make a mark on the saran with marker so you don't forget to take it off! Then cover in foil. If possible place on circular cardboard and remove before baking.

To Eat:

Thaw, bake at 400 18-20 min. May bake off baking sheet depending on how crispy you like your crust.

Garlic Ranch Chicken

GARLIC RANCH CHICKEN

ONE FAMILY

4 Chicken breasts

1 Package of Hidden Valley Ranch dressing

1 c. milk

1 c. mayonnaise

2 Tbsp garlic, minced

To Freeze:

In gallon-sized baggie, combine all ingredients, but chicken, and mix. You can place about 1/2 c. of mixture into a small baggie, for re-basting when cooking.  Place chicken in remaining mixture and then place small bag inside.

To Eat:

Thaw. Grill or broil chicken. During the last few minutes baste with extra mixture.

Ritzy Poppyseed Chicken

RITZY POPPYSEED CHICKEN

ONE FAMILY

2-3 Chicken breasts

1 c. sour cream

1 can cream of chicken soup

1 Tbsp poppy seeds

1/2 Sleeve Ritz crackers, crushed (if buying for group, buy 1 sleeve/person, just easier)

4-6 Tbsp (1/2 stick) Butter/margarine

To Freeze:

Cook chicken and cube.  Mix with sour cream, cream of chicken soup, and poppy seeds.  Place in gallon-sized bag. 

To Eat:

Thaw and put chicken mix into casserole dish. Melt butter, combine with crackers, and sprinkle over chicken mixture.  Cover with foil and bake at 350 for 25 min, uncover and bake additional 5-10 minutes, or until bubbling.

Good to eat over rice.

Herb Garlic Burgers

HERB GARLIC BURGERS

ONE FAMILY
Herb-garlic butter:
3 Tbs finely chopped, mixed fresh herbs: parsley, bail, oregano, chives, &/or tarragon leaves
1 clove garlic, minced
1/2 c. salted butter, softened

Burgers:
1 1/2 lbs ground beef
coarse salt
black pepper
6 deli hamburger buns

To Freeze:
Butter: Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.  (this can also be done with a food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound with the flavored butter in the center.  Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.  Chill or freeze until firm.  Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
Burgers:
Make patties, but for each one place your thumb in the middle and press an indention almost through to the other side of the meat.  Put a pice of butter in the imprint and wrap meat around it.  If there is left-over butter, save to baste your burgers when cooking.
Place in freezer bag and lay flat to freeze.

To Eat:
Thaw, grill until done.

Chicken and Beef Fajitas

CHIKEN AND BEEF FAJITAS

ONE FAMILY

3 chicken breasts

1 med steak, sliced thin

1/2 red onion, sliced

2 Bell peppers, sliced

Fajita spice packet

1 c. grated cheddar

8 Flour Tortillas

To Freeze:

Put meat into large bag.  Place cheese, onions, and peppers into separate small bags. Place all into a gallon sized bag and add fajita seasoning packet. Place tortillas in a bag.

To Eat:

Thaw, saute meat in oil or grill, seasoning with fajita seasoning packet.  Grill or saute onions, peppers.  Serve up with cheese, sour cream etc.

Balsamic Braised Short Ribs

BALSAMIC BRAISED SHORT RIBS

ONE FAMILY

2 Tbsp extra virgin olive oil

4 meaty beef short ribs

1 large onion, diced

4-5 cloves, minced garlic

4 plum tomatoes

1 1/2 c. cremini mushrooms, sliced

1/2 c balsamic vinegar

2 c. beef broth

1/2 Tbsp cornstarch

1/2 Tbsp cold water

To Freeze:

In a Dutch Oven or cast iron pan, heat over medium high heat, add the oil.  When the oil is hot add the beef ribs and brown on all sides.  Remove from pot and set aside.  Combine onion and garlic in bag.  Place mushrooms in a bag. Place cornstarch in bag. Keep tomatoes for pantry to be fresh.

To Eat:

Defrost and place all contents in slow cooker.  Chop tomatoes and add. Add the beef broth to the slow cooker on low for 6-8 hours.  Create a slurry by combining cornstarch and water in a small bowl.  Pour slurry into pot and stir to thicken sauce.

Sweet Orange Salmon

SWEET ORANGE SALMON

ONE FAMILY

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp grated orange rind

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp salt

1/4 tsp coriander

1/8 tsp black pepper

4 salmon fillets

To Freeze:

Combine ingredients into a bag with salmon.

To Eat:

Thaw, broil x 8 min, or cook on grill.

Million Dollar Spaghetti

MILLION DOLLAR SPAGHETTI

ONE FAMILY

1 lb ground beef

1 can spaghetti sauce

8 oz Cream cheese

1/4 c. sour cream

1/2 lb cottage cheese

1/2 c. butter 

8 oz spaghetti noodles

1 c. cheddar cheese

To Freeze:

Cook beef and place in large bag, or place raw beef in bag.  Combine cream cheese, sour cream, and cottage cheese into a small bag and place in large bag. Place cheddar cheese in bag and place in large bag. Butter can go into freezer bag or kept separate for fridge. Noodles are for pantry.

To Eat:

Thaw meet and heat, or cook, in skillet with spaghetti sauce and let simmer. Heat oven to 350.  Cook noodles, al dente.  Blend together the cream mixture. Place a few slices of butter in bottom of casserole dish. Layer 1/2 noodles, the cream mixture and spread all over.  Add remaining noodles, a few slices of butter and then pour meat sauce over top.  Sprinkle with cheese and cover with foil and bake x 30 min.  Uncover and bake x 15 min.

Navajo Tacos

NAVAJO TACOS

ONE FAMILY

12 Frozen Rhodes Texas rolls

1 lb ground beef

1 (15oz) can pinto beans

1 packet taco seasoning

2 c. shredded cheddar cheese

On Hand:

Vegetable Oil

Lettuce

Tomatoes

Sour cream

Salsa

To Freeze:

Brown ground beef, cool and place in large bag with packet of taco seasoning.  Place cheese in small bag and place in bag with beef.  Separate rolls if needed and place in bag.

To Eat:

Heat beef and seasoning packet, add, pinto beans, without rinsing, and heat completly. Thaw rolls and work into 6 in. circles. Fry each side in vegetable oil until golden brown. Place desired amount of beef onto bread and top with cheese etc.

Meatloaf Minis

MEATLOAF MINIS

ONE FAMILY

1 c. ketchup

3-4 tsp brown sugar

1 tsp ground mustard

2 eggs beaten

4 tsp Worcestershire sauce

3 c. Crispix cereal, crushed

3 tsp onion powder

1 tsp season salt

1/2 tsp garlic powder

1/2 tsp pepper

3 lbs lean ground beef

To Freeze:

In a large bowl combine ketchup, brown sugar, and mustard.  Remove 3 cups for topping; set aside.  Add eggs, worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well.  Let stand 5 minutes. Crumble beef over cereal mixture and mix well.  Make into meatballs, or loafs. If desired to precook some, bake at 375 x 18-20 minutes.  Place into freezer bag.

To Eat:

Thaw. Bake at 350 x 30-45 minutes, or until heated through if previously baked. Top with sauce. Sweet Baby Rays goes well on top. Can put straight into oven from freezer, bake until cooked, about 1 1/2 hours.

Shredded Pork Burritos (Cafe Rio Style)

SHREDDED PORK BURRITOS (CAFE RIO STYLE)

ONE FAMILY
1 1/2 c. brown sugar
1 c. salsa
3-4 lbs pork
1/2 pkg dry Hidden Valley Ranch
1 1/2 tsp Salsa Verde
1-4 drops Tabasco
2 tsp minced garlic
6 Tbsp mayonaise
6 Tbsp sour cream
1 c. rice
1 tsp butter
1 1/2 tsp grated lime peel
2 tsp better than bouillon
3 Tbsp lime juice
2 tsp white sugar
1/3 c fresh chopped cilantro
1 Jar black bean salsa
1 c. shredded Mexican cheese
12 tortillas

Freezer Prep:
Pork-Place pork in bag with brown sugar and salsa
Cilantro Ranch Dressing - Add ranch packet, salsa verde, tabasco, 2 Tbsp chopped cilantro, 1 tsp garlic, mayonaise, sour cream, 1/2 tsp grated lime peel into a small bag and label "dressing"
Cilantro Lime Rice-Put rice in a small bag. In another bag place butter, 2 tsp garlic, 1 tsp garted lime peel, bouillon and labe "rice 1". In another bag place 2 Tbsp lime juice, sugar, and 3 Tbsp chopped cilantro and labe "Rice 2".  Add all into the large bag with Pork.
Tortillas-Place in bag and label

To Eat:
Pork-Defrost. Cook pork, salsa and sugar in a crock pot on high for 8 hours or low. Shred.
Cilantro Ranch Dressing-Blend contents of "dressing" bag on medium speed.  Thin with milk with lemon juice, if neccesary.  Keep in fridge.
Cilantro Lime Rice-Combine 2 1/3 c water, rice, and "rice 1" bag in pot and bring to a boil, reduce heat, cover, cook 15-20 minutes.  Take off heat and add contents of "rice 2" bag to hot rice and stir.
To serve: layer tortillas with pork, rice, salsa, and then cilantro ranch dressing. Top with cheese and lettuce.