BBQ Spareribs.

BBQ Spareribs

(Freezable and Crock-Pot)

1-2 pounds of country-style pork ribs

1 1/2 cups ketchup

1 1/2 tablespoons old bay seasoning

1/2 teaspoons liquid smoke

1/2 cups brown sugar

1/2 cup white vinegar

Place pork in resealable gallon-sized freezer bag.  Mix remaining ingredients together in a bowl and pour over pork.  Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on low for 6-7 hours or high 3-4 hours.

Serve with potatoes and a fresh green salad.

Pineapple Glazed Ham.

Pineapple Glazed Ham

(Freezable - Crock Pot)

1 Ham steak (Costco) fully cooked and diced

1/3 cup brown sugar

1 (20 ounce) can crushed pineapple (do not drain)

2 tablespoons Dijon mustard

Mix together brown sugar, pineapple, and mustard in a zip-lock gallon-sized freezer bag.  Place ham slices inside and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge (24 hours in advance if possible), cook on high for 3 hours or low for 5-6 hours.

Serve with cheesy potatoes or do Hawaiian Haystacks.

Sweet and Tangy Meatballs.

Sweet and Tangy Meatballs

(Freezable - Crock Pot)

1 (12 ounce) jar chili sauce

1 (16-18 ounce) jar grape jelly (not jam)

1 (2 pound) bag frozen meatballs (I like the Walmart brand ones, do not get the Costco ones)

In a bowl, combine chili sauce and grape jelly until smooth.  Place meatballs in a resealable gallon-size zip-lock freezer bag.  Pour in the chili sauce mixture and mix together in the bag until combined.  Zip bag closed.

When ready to eat, remove from freezer (thaw in fridge for 24 hours if possible), cook on high for 1-2 hours or low for 3-4 hours.  

Serve with rice and broccoli or use as an appetizer.  A next day meal idea would be to make meatball subs with a slice of swiss cheese melted on top.

Six Sister Stuff Chili.

Six Sister Stuff Chili

(freezable and crock-pot)

1 pound ground beef (or turkey)

1 yellow onion, diced

2 (14 ounce) caned diced tomatoes

1 (8 ounce) can tomato sauce

1/4 cup ketchup or chili sauce

1/4 cup water

1 (15 ounce) can dark red kidney beans

1 packet chili seasoning mix

3 stalks celery, chopped

2 tablespoons Worcestershire sauce

1 tablespoons sugar

Brown the ground beef with the chopped onion.  While they are browning, combine all other ingredients in resealable gallon-size freezer bag. 

When the browned hamburger and inion has cooled down, add it to the rest of the ingredients in the freezer bag and zip closed.

When ready to eat, remove from the freezer (thaw in the fridge for 24 hours if possible), cook on high for 3-4 hours or low for 7-8 hours.

Top with shredded cheese and Frito's corn chips.  Also good with garlic breadsticks.

Sweet Teriyaki Chicken.

Sweet Teriyaki Chicken

(Freezable and Crock-Pot)

1 cup soy sauce

1 cup sugar

1 teaspoon garlic salt

1/2 onion, chopped

1 1/2 pounds chicken

Mix together soy sauce, sugar and garlic salt and chopped onion in a resealable gallon-sized freezer bag.  Place chicken inside the bag and zip closed.

When ready to eat, remove from freezer (thaw in the fridge 24 hours if possible) cook on high for 3-4 hours or low 7-8 hours.

Serve over rice with vegetables.

Italian Been Sandwiches.

Italian Beef Sandwiches

(Freezable and Crock-Pot)

3 pounds rump roast

2 (1 ounce each) packages dry Italian salad dressing mix

1 cup water

1 (16 ounce) jar pepperoncini peppers

Mix together salad dressings mixes, water and peppers in a resealable gallon-sized freezer bag.  Add the roast and zip the bag closed.

When ready to eat, remove from the freezer and thaw in the fridge 24 hours.  Cook on high for 7 hours or low for 10-12 hours.

Serve on your favorite buns (Costco ones!) or with a baked potato.

Creamy Salsa Chicken.

Creamy Salsa Chicken

(Freezable and Crock-Pot)

1 pounds chicken breasts

1 (16 ounce) jar chunky salsa

1 (10 ounce) can of cream of chicken soup

Mix together salsa and chicken soup in a resealable gallon-sized freezer bag.  Add chicken and zip closed.

When ready to eat, removed from freezer (if possible thaw in fridge for 24 hours), cook on high for 3-4 hours or low for 6-7 hours.

When finished cooking, shred the chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells or wrapped in a soft tortilla.

Garnish with cheese, sour cream, avocado, lettuce, tomatoes, and hot sauce.

Use the left over chicken the next day for lunch or dinner in enchiladas, or tortillas.

Creamy Ranch Pork Chops and Potatoes.

Creamy Ranch Pork Chops and Potatoes

(freezable and crock-pot)

1 1/2 pounds pork chops, boneless (about 4-6 chops, thick sliced)

6-8 medium potatoes, chopped in to large pieces

2 (10 ounce) cans cream of chicken soup

1 (1 ounce each) packages dry Ranch dressing mix

1 cup milk

dried parsley to sprinkle on top

In a bow, mix together the soups, milk and dance dressing mixes and pour into a resealable gallon-sized freezer bag.  Combine all other ingredients together and zip closed.

When ready to eat, remove from the freezer and thaw in the fridge for 24 hours.  Cook on high for 3-4 hours or low 6-7 hours.

Use extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley.

Serve with a fresh green salad.

Cilantro Lime Chicken with Corn and Black Beans.

Cilantro Lime Chicken with Corn and Black Beans

(Freezable and Crock-Pot)

1 1/2 pounds chicken breasts

juice from 2 limes

1 punch fresh cilantro, chopped

1 (16 ounce) bag frozen corn

2 mined garlic cloves

1/2 red onion, chopped

1 can black beans, drained and rinsed

1 teaspoon cumin (I use less)

salt and pepper to taste (right before serving)

Place all ingredients in a resealable gallon-sized freezer bag.  Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours or high for 4 hours.  

Serve with tortilla chips and toppings such as sour cream, guacamole, salsa, and cheese. 

Hearty Beef Stew.

Hearty Beef Stew

(freezable and crock-pot)

1 pound beef stew cubes

4 carrots, sliced

4 red potatoes, cut into large cubes

1  package dry onion soup mix

2 cans cream of mushroom soup

1 (8 ounce) can tomato sauce

1 (10 ounce) package frozen green peas

Place all ingredients in a gallon-sized freezer bag.  Mix together and zip bag closed.  When ready to eat, remove from freezer and cook on low for 7-10 hours or high 5-6 hours.

Serve with parmesan rolls and a salad.

Maple Dijon Glazed Chicken.

Maple Dijon Glazed Chicken

(freezable and crock-pot)

1 1/2 pounds chicken

1 cup Dijon mustard

1/2 cup maple syrup (I buy the really expensive stuff for this recipe - it is worth it)

2 tablespoons red wine vinegar

salt and pepper to taste (right before serving)

Place all ingredients in a resalable gallon-sized freezer bag.  Mix together and zip closed.

When ready to eat, remove from freezer (thaw in fridge 24 hours if possible), cook on low for 8 hours or high for 4 hours.

Sprinkle with dry rosemary and serve with roasted vegetables.

Chicken Cacciatore.

Chicken Cacciatore

(freezable and crock-pot)

1 pounds chicken breast

1 (26 ounce) jar of chunky vegetable-style spaghetti sauce

1 zucchini, chopped

1 green pepper, chopped

1 sweet onion (the white kind), chopped

Place all ingredients in a resealable gallon-sized freezer bag and mix together.  When ready to eat, remove from freezer (thaw in fridge 24 hours if possible), cook on low for 6-8 hours.

Garnish with black olives and shredded Parmesan cheese.  Serve with cooked spaghetti noodles.  Also delicious with garlic bread sticks.

Black Bean Taco Soup.

Black Bean Taco Soup

(freezable and crock pot)

1 pound ground beef or turkey

1 medium yellow onion, chopped

1 package mild taco seasoning mix

1 (16 ounce) bag frozen corn

1 (16 ounce) can black beans drained and rinsed

2 (14 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

1 (4 ounce) can diced green chilies

Brown mean and onion, drain.  Let mean cool for a minute, then dump into a resealable gallon-sized freezer bag.  Dump the remaining ingredients into the bag and mix together, and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on high for 1-2 hours or low for 2-4 hours.

Serve with tortilla chips, cheese, and sour cream and guacamole.

Chicken Broccoli Alfredo.

Chicken Broccoli Alfredo

(freezable and crock pot)

1 1/2 pounds chicken breast

1 (16 ounce) bag frozen broccoli florets

2 (16 ounce) jars Alfredo sauce

1 large green pepper, chopped

1 (4 ounce) can sliced mushrooms, drained

frozen asparagus (optional)

Place all ingredients in a resealable- gallon sized freezer bag and mix together.

When ready to eat, remover from freezer (thaw for 24 hours if possible), cook on low for 4-6 hours.

Serve with  cooked fettuccine noodles, green salad and bread sticks.

Black Bean and Corn Salsa Chicken.

Black Bean and Corn Salsa Chicken

(freezable and crock pot)

2 (14 ounce) cans corn, drained

1 (1 ounce) package taco seasoning

1 pound chicken breasts

1 cup salsa

3/4 cup water

Place all ingredients in a resealable gallon-sized freezer bag.  Mix together in bag and zip closed.

When ready to eat, remove from the freezer (thaw in the fridge for 24 hours is possible), cook on high for 3-4 hours or low for 7-8 hours.

When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells or wrapped in a soft tortilla.  Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Also could serve with Mexican Rice as a day after meal.

BBQ Cranberry Chicken.

BBQ Cranberry Chicken

(freezable and crock pot)

2 pounds chicken breast

1/4 cup dried minced onion

1 (16 ounce) can whole cranberry sauce

1 cup barbecue sauce

Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.

When ready to eat, remove from freezer (thaw in the fridge for 24 hours if possible), cook on high for 3-4 hours and on low for 6-7 hours.

Serve with baked potatoes, stuffing and a green salad.

Beef and Mushrooms.

Beef and Mushrooms

(freezable and crock pot)

3 pounds stew meat, cubed

1 (1o ounce) can cream of mushroom soup

2 (4 ounce each) cans mushrooms, with liquid

1/2 cup apple juice

1 (1 ounce) packet dry onion soup mix

Combined all ingredients in a resealable gallon-sized freezer bag.  Zip closed.

When ready to eat, remove from freezer (thaw in the fridge for 24 hours if possible), cook on high for 6 hours or low for 10 hours.

Serve with rice.

Mexican Lasagna.

Mexican Lasagna

Missy Giles

Meat Mixture: Sauté 

3 chicken breast with

1 clove garlic

Add:

1/2 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

garlic salt

Next add:

1 can black beans

1 can red kidney beans

1 cup frozen corn

1 can diced olives

2 (15 ounce) cans mild red enchilada sauce

1 cup Pace salsa

Season with:

chili powder

cumin

garlic salt

Cheese Mixture:

15 ounce Ricotta cheese

1 egg

1 cup cheddar cheese

1/2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic salt

15 corn tortillas, cut up

Cube and sauté chicken breast with fresh garlic.  Set aside.  Sauté onion and peppers until tender.  Add chicken, garlic salt to taste.  Add beans, corn, olives and enchilada sauce.  Add price to taste.  In a separate bowl, mix the different cheese and spices.  In a casserole dish, layer cup up corn tortillas, meat mixture, cheese mixture, then repeat.

Bake 350 degrees for about an hour, or  until warmed all the way threw.

Or, cover tightly and place in the freezer for another night.

Baked Chicken Penne Parmesan.

Baked Chicken Penne Parmesan

Missy Giles

1 pound penne pasta

6 tablespoons butter

6 tablespoons flour

1 (14 ounce) can chicken broth

1 1/2 cup half and half

2 1/2 cup Parmesan cheese

2 cubed chicken breasts (or use rotisserie chicken)

1/4 teaspoon pepper

1 teaspoon dried basil

1 teaspoon crushed garlic

1/2 cup artichoke hearts

Pine nuts

Sun dried tomatoes

Preheat oven to 350 degrees.

Cook Penne pasta according to package.  Drain and pour into a large oven safe dish.  Sauté chicken in olive oil with garlic, salt and pepper.   Mix melted butter, flour and broth.  Cook, stirring over medium heat until thickened.  Add half and half and heat through.  Remove from heat and add 1 1/2 cups Parmesan cheese, pepper, basil and garlic.  Stir until cheese is melted.  Add chicken, artichokes, pine nuts, and sun dried tomatoes to past.  Pour sauce over and toss. Top with remaining 1 cup cheese and bake for 15 minutes.

This meal also freezes very well.

Make, freeze, thaw, and bake on another night!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Truman Simons

12 ounce elbow macaroni (about 3 cups)

1 1/2 cups sharp cheddar cheese, shredded

1 1/2 cups swiss cheese, shredded

1 cup cottage cheese

1 cup sour cream

1/2 cup milk

3 tablespoons butter, melted

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon mustard powder

Kielbasa sausage/ bacon (optional)

Preheat oven to 350 degrees.  Grease a 9x13 pan, set aside.

Cook macaroni according to al dante directions on the package.

Pulse cottage cheese, sour cream and milk in a food processor until smooth.  Combine all ingredients.   Put in 9x13 greased pan.  If you add the optional sausage or bacon make sure you cook it first.

Bake for 40 minutes covered.  Bake uncovered for the last 5 minutes until cheese on top is brown and bubbly. 

* Optional brad crumb topping:

1/3 cup bread cubs

1 tablespoon melded butter

1/4 teaspoon paprika

Sprinkle over noodles before baking

* This meal freezes well.

{Click HERE for recipe link}.