Chicken marsala by Jess

4 boneless skinless chicken breasts
1 large package button mushrooms (sliced)
2 6-ounce cans organic tomato paste
2 Tbs Italian seasoning
4 cloves minced garlic
2 cups chicken broth

Split between 2 bags, seal, mix, lay flat, freeze

Directions for bags: Add in 1 cup chicken broth. Cook low 6-7 hours. Serve over hot noodles with fresh parmesan.

Pork Chop Marinade by Justine

1/4 c Worcestershire sauce

1/2 c oil

3/4 c soy sauce

2 Tbsp dry mustard

2 1/2 tsp salt

1 tsp pepper

1/2 c white wine vinegar

1 1/2 tsp dried parsley

1/8 tsp garlic powder

1/3 c lemon juice

***I added a little sweet and sour sauce and some crushed black pepper...I think it makes it better!

Combine and place in bag to cover pork chops.  Best if mixture marinades no less than 1 day and no more than 4 days.  

From frozen:  THAW!!! and marinade in fridge as directed above...packages were frozen immediately after they were assembled.  

To cook, I recommend crock pot on LOW for 4-6 hours!

ALSO, AMAZING on the grill, if you are a winter griller.

Goulash by Marissa

1 lb ground beef or turkey
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni
2 Tbsp Italian seasoning
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown meat with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 baking dish and top with cheese.
5. If frozen: thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and cheese is melted.

Brown Sugar Meatloaf by Julie

1/2 cup brown sugar
1/2 cup ketchup
1 1/2 lb. ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/2 tsp ginger
3/4 cup saltine cracker crumbs, crushed

1) Preheat to 350 degrees. Grease loaf pan.
2) Press brown sugar in bottom of loaf pan & spread ketchup over the sugar.
3) Thoroughly mix all remaining ingredients and shape into a loaf. Place on top of ketchup.
4) Bake 1 hour or until juices are clear.

Since it's frozen, just thaw completely & cook at 350 for 1 hour.

Crockpot BBQ Chicken Sandwiches by Sarah

Chicken Breast (1-4 whole ones)
1/2 cup Italian dressing
2 T. Wors. Sauce
1/4 cup brown sugar
12 ounce bottle BBQ sauce

Put chicken in crockpot and cover in sauce.  Cook about 6 hours on low.  Be sure not to overcook.  Shred chicken and return to sauce.  Serve as sandwiches. 

Italian crescent casserole by Colette

1 lb ground beef or turkey, cooked and drained

1 cup garlic tomato pasta sauce
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend
¼ teaspoon dried basil leaves

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap.Sprinkle with remaining ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

for Meal Swap: Since I couldn't freeze the refrigerator crescents, you'll have to assemble the dish -- so just lay out the crescent rolls in the pan, spread the (thawed) meat/cheese/sauce mixture into it, and pull the corners of the crescent rolls to the center, and bake!  (I put all of the cheese into the mixture rather than leaving some to sprinkle on the top.)