Grieving Cowboy Casserole by Marissa

1 Pound Ground Beef
1/2 diced onion
1 tbs cumin
Salt and Pepper to taste
1 can of cream of mushroom soup
1 can of diced tomatoes
1 bag of frito chips
8 oz cheddar cheese

Prep:
Brown the ground beef with the onion, cumin, and salt and pepper (You can brown the beef in the oven in a cake pan with these ingredients for 1 hour at 350 in bulk.)

Freezer Prep:
In a freezer bag, place beef, cream of mushroom, and diced tomatoes.

Cooking Directions:
Thaw
Grease the bottom of the crock pot.  Layer 1/2 of the meat mixture on the bottom.  Add a layer of half of the cheddar cheese.  Layer the rest of the meat and the rest of the cheese on top of that.
Cook on low for 4-5 hours.

Crock Pot Cheeseburger Soup by Colette

1 pound ground beef, browned
½ cup chopped onion
½ cup chopped pepper
1 can diced tomatoes (14.5 ounce)
1 teaspoon salt
1 teaspoon oregano
½ teaspoon pepper
3 cups beef broth
4 cups diced potatoes (skip for Paleo)
8 ounces cheddar cheese, shredded

Prep:
brown ground beef (You can do this in your oven in bulk at 350 for 1 hour.  You can but the onion and pepper in with it, too...just a little trick:)
Dice the potatoes

Directions:
Combine the beef, onion, pepper, spices, tomatoes, broth and potatoes in bag.

Write on bag: ¼ cup flour (almond flour=Paleo), 1 cup milk (almond milk for Paleo)
   1. Cover and cook on low for 8 hours.
   2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no   
       lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is 
       thickened…about 30 minutes.

Baked Ham, Mac, & Cheese by Julie

8 oz. macaroni, cooked and drained
2 cups diced ham
1/2 tsp. salt
3 cups sharp cheddar cheese, shredded
2 Tblsp. oil
1/4 c. butter, melted
13 oz. evaporated milk, canned
2 Tblsp. Onion, diced
1 1/2 cups milk

ASSEMBLY DIRECTIONS
Toss cooked macaroni in oil. Add all remaining ingredients. Place in freezer bag.

COOKING DIRECTIONS
Thaw overnight. 

CROCKPOT: Pour into greased slow cooker. Stir well. Cover and cook on low 3-4 hours. Stir occasionally.

OVEN: Bake at in 350 degree oven for 45 minutes, covered; bake an additional 15 minutes, uncovered.  Stir the cheese about every 15 minutes.

Crock Pot Cheesy Ravioli Casserole Recipe by Julie

(Makes 10 1 1/2 cup servings)

Ingredients: 

1 tablespoon olive oil

1 garlic clove, minced

2 (26 ounce) jars four cheese pasta sauce

1 teaspoon Italian seasoning

2 cups mozzarella cheese, shredded

1/2 cup onion, chopped

1 (15 ounce) can tomato sauce

2 (25 ounce) packages frozen beef ravioli

Prep:

In a large skillet, heat oil over medium heat.  Add onion and garlic and cook for 4 minutes stirring occasionally. 

Freezing Directions:

In a freezer bag, add onion and garlic mixture, pasta sauce, tomato sauce, Italian Seasoning, cheese, and ravioli.   

Cooking Directions:

Thaw and place in crock pot.

Cover and cook on low for 5-6 hours.

White Chicken Chili by Colette

2 T. olive oil

1 T corn starch

1 medium onion chopped

1 can chopped green chilis, drained

2 cans white beans (drained)

2 t. cumin

2 t. chili powder

1 lb chicken tenders

1 t. salt

1 t. pepper

Directions:

Place all ingredients except chicken stock in large freezer bag, toss to coat and freeze. 

Write on bag: 2 cups chicken stock

   1. When ready, place ingredients in slow cooker, add chicken stock and cook on low for 4

       5 hours. 

   2. Remove chicken, shred & return to crock pot. 

   3. Serve with warm cornbread

Salsa Sloppy Joes

16 oz. package (1 pound) extra lean ground beef 

1 tbsp. taco seasoning

3/4 cup tomato sauce

1 jar salsa

4 slices reduced fat cheddar/jack cheese

4 Hamburger Buns

Prep:

Brown ground beef (same as above) Drain.

Freezer Prep:
In a freezer bag, place cooked beef, and add in taco seasoning, tomato sauce, and salsa. 


Cooking instructions:
Thaw. Let mixture simmer for 10-15 minutes on the stove or you can transfer your mixture to a crock pot and let simmer on low until you are ready to eat.


Spoon mixture onto buns and top with a slice of cheddar jack cheese and a dollop of sour cream. (optional) Enjoy! 

Spinach and Salsa Chicken by Rachel

Ingredients:

3-4 boneless skinless chicken breast

2 cups of salsa (or Pico de Gallo)

Frozen bag of spinach (I usually use 1/2 the bag, but you could use more or less)

1 to 2 tablespoons of Mrs. Dash Garlic and Herb seasoning

Directions: Place all items in freezer bag, you can add or wait for the spinach

Write on bag:

   1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4.

   2. Shred the chicken and mix together with the spinach.

   3. Serve on whole-wheat tortillas, over rice, or even over a salad for a healthy Paleo meal!

Hodgepodge Chicken

Chicken Breast
1 red pepper, sliced
2 stalks celery, chopped
½ onion, sliced
½ cup – ¾ cup baby carrots
2 cloves garlic
¼ tsp. sea salt
¼ tsp. ground cumin
¼ tsp. oregano
Pepper to taste

Prep:
Cut veggies

Freezer Directions:
Place all veggies in one freezer bag.  Place Chicken and seasoning in second freezer bag.

Cooking Directions:
Thaw.
Place thawed veggies in a layer on bottom of your crock pot.  Place chicken on top of veggies.  Add 1 cup filtered water.  Cover and cook in crock pot on high for 4-5 hours or until chicken is cooked.