Cooking Day Instructions: On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions: Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Place all the below in a crockpot. However, I would double or even triple the recipe so you have plenty to freeze.
3-4 uncooked chicken breasts, if they are frozen it will take a little longer to cook. . see that handout I gave you in my Deals to Meals class. 1 can corn 1 jar of salsa 1-2 cans of black beans 1 packet of taco or fajita seasoning 1 package tortillas peppers?
Cook 6-8 hours on low or 4 hours on high. Shred chicken. . it will just fall apart. I take out breasts and shred with a knife and fork on cutting board and then pour back in to crockpot.
Serve chicken fajita mixture in soft or hard tacos or over nachos.
To freeze: you would let mixture cool and then place in gallon ziploc bags. You flatten the ziploc bags like I show you in my Deals to Meals: Meal Planning & Freezer Cooking class. To use this frozen mixture, I let bag defrost and then poured mixture into a pot on the stove top to heat up.
1# Maple Flavored Sausage 6 medium fresh mushrooms, sliced ½ onion, chopped 2 cups shredded hash browns 1 dozen eggs, beaten 1 cup milk ½ tsp. salt ½ tsp. pepper 2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely. Grease 9 x 13 glass pan. Pour egg mixture into bottom of pan. Sprinkle with potatoes, then top with cheese. Cover with foil. Bake at 350°F for approximately 50 minutes or until center is set.
Ingredients • 1 pound ground beef • Chopped onion • 1 can (8 ounces) tomato sauce • 1 tsp Italian seasoning • 3/4 cup water • 1/4 teaspoon pepper • 1 package (10 ounces) frozen mixed vegetables • 2 cups (8 ounces) shredded cheddar cheese, divided • 1 tube (12 ounces) refrigerated buttermilk biscuits • 1 tablespoon butter, melted • 1/2 teaspoon dried oregano • Prep/Cooking Day Instructions:In a large skillet, cook beef and chopped onion over medium heat until no longer pink; drain. Stir in the tomato sauce, Italian seasoning, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Cool completely, stir in vegetables and 1-1/2 cups cheese. Put in freezer bag, label, bundle with separately bagged cheese, and freeze.
Serving Day Instructions: Thaw completely. Pour in a greased 13-in. x 9-in. baking dish. Split each biscuit in half, horizontally. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Note: Dana makes biscuits separately
4 boneless chicken breasts 1 pkg fajita seasoning mix 2 can chicken broth 48 oz great northern beans – drained and rinsed 1 jar salsa 1 cup mozzarella cheese
1.5 lbs ground beef ½ chopped onion 1 can mild enchilada sauce 2 cans cream of chicken soup 1 lb grated Colby cheese 8 yellow corn tortillas
Brown 1.5 lbs hamburger with chopped onion. Add enchilada sauce. Cool and place in a plastic bag. Melt in microwave together:2 cans cream of chicken soup and 1 lb grated Colby cheese. Cool and place in a separate plastic bag. Bundle together bags of meat mixture, cheese mixture, tortillas and Fritos. Seal, label and freeze flat.
Serving Day: Thaw contents of bag completely. Heat cheese sauce and stir to mix well. Layer in a 9x13 pan: 1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture. Bake at 350 for 30-40 minutes. Serve with toppings of your choice: Fritos, tomatoes, onions, peppers, salsa, sour cream, etc.
Grilled Huli Huli Chicken Ingredients • 1 cup packed brown sugar • ¾ cup ketchup • ¾ cup reduced-sodium soy sauce • 1/3 cup sherry or chicken broth • 2-1/2 teaspoons minced fresh gingerroot • 1-1/2 teaspoons minced garlic • 5 pounds boneless skinless chicken thighs Cooking/Prep Day Instructions: In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; place in separate bag.. Divide remaining marinade between two large resalable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Bundle, label and freeze flat.
Serving Day Instructions: Thaw in refrigerator. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
Broiled Roll-Ups
ReplyDeleteSupper Swap
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning
Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Chicken Fajitas
ReplyDeletePlace all the below in a crockpot. However, I would double or even triple the recipe so you have plenty to freeze.
3-4 uncooked chicken breasts, if they are frozen it will take a little longer to cook. . see that
handout I gave you in my Deals to Meals class.
1 can corn
1 jar of salsa
1-2 cans of black beans
1 packet of taco or fajita seasoning
1 package tortillas
peppers?
Cook 6-8 hours on low or 4 hours on high. Shred chicken. . it will just fall apart. I take out breasts and shred with a knife and fork on cutting board and then pour back in to crockpot.
Serve chicken fajita mixture in soft or hard tacos or over nachos.
To freeze: you would let mixture cool and then place in gallon ziploc bags. You flatten the ziploc bags like I show you in my Deals to Meals: Meal Planning & Freezer Cooking class. To use this frozen mixture, I let bag defrost and then poured mixture into a pot on the stove top to heat up.
Egg & Sausage Bake
ReplyDelete1# Maple Flavored Sausage
6 medium fresh mushrooms, sliced
½ onion, chopped
2 cups shredded hash browns
1 dozen eggs, beaten
1 cup milk
½ tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain.
Mix together eggs and milk. Add sausage mixture, salt, and pepper.
Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely.
Grease 9 x 13 glass pan.
Pour egg mixture into bottom of pan.
Sprinkle with potatoes, then top with cheese.
Cover with foil.
Bake at 350°F for approximately 50 minutes or until center is set.
Italian Casserole w/Biscuit Frame (Dana)
ReplyDeleteIngredients
• 1 pound ground beef
• Chopped onion
• 1 can (8 ounces) tomato sauce
• 1 tsp Italian seasoning
• 3/4 cup water
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen mixed vegetables
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 tablespoon butter, melted
• 1/2 teaspoon dried oregano
•
Prep/Cooking Day Instructions:In a large skillet, cook beef and chopped onion over medium heat until no longer pink; drain. Stir in the tomato sauce, Italian seasoning, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Cool completely, stir in vegetables and 1-1/2 cups cheese. Put in freezer bag, label, bundle with separately bagged cheese, and freeze.
Bring to swap day: 1 tube (12 oz) refrigerated buttermilk biscuits
Serving Day Instructions: Thaw completely. Pour in a greased 13-in. x 9-in. baking dish. Split each biscuit in half, horizontally. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.
Note: Dana makes biscuits separately
White Chicken Chili
ReplyDeleteCindy Brueggeman
4 boneless chicken breasts
1 pkg fajita seasoning mix
2 can chicken broth
48 oz great northern beans – drained and rinsed
1 jar salsa
1 cup mozzarella cheese
Sauté chicken with fajita mix. Add other ingredients and simmer for 1 hour.
Enchilada casserole
ReplyDelete1.5 lbs ground beef
½ chopped onion
1 can mild enchilada sauce
2 cans cream of chicken soup
1 lb grated Colby cheese
8 yellow corn tortillas
Brown 1.5 lbs hamburger with chopped onion. Add enchilada sauce. Cool and place in a plastic bag.
Melt in microwave together:2 cans cream of chicken soup and 1 lb grated Colby cheese. Cool and place in a separate plastic bag.
Bundle together bags of meat mixture, cheese mixture, tortillas and Fritos. Seal, label and freeze flat.
Serving Day:
Thaw contents of bag completely.
Heat cheese sauce and stir to mix well.
Layer in a 9x13 pan:
1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture. Bake at 350 for 30-40 minutes.
Serve with toppings of your choice: Fritos, tomatoes, onions, peppers, salsa, sour cream, etc.
Grilled Huli Huli Chicken
ReplyDeleteIngredients
• 1 cup packed brown sugar
• ¾ cup ketchup
• ¾ cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 5 pounds boneless skinless chicken thighs
Cooking/Prep Day Instructions:
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; place in separate bag.. Divide remaining marinade between two large resalable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Bundle, label and freeze flat.
Serving Day Instructions:
Thaw in refrigerator. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.