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.

Savory Chicken

2 chicken breasts

2 lg. tomatoes or 1 can chopped tomatoes

1/2 c. chicken broth

2 cloves garlic

2 c. broccoli

To freeze: Add all ingredients to freezer bag.

To cook: Thaw bag and pour contents into crockpot. Cook low heat 6 to 8 hours.

To serve: Serve with rice or potatoes if desired.

Pancake Bites

Ingredients:

1 cup Bisquick Heart Smart Pancake & Baking Mix

2/3 cup skim milk

½ cup reduced calorie breakfast syrup

1 large ripe banana, chopped into small pieces

Directions:

1.    Pre-heat the oven to 350. Lightly mist a 24 count mini muffin tin with cooking spray.

2.    In a large bowl, stir together Bisquick mix, milk and syrup until thoroughly combined.

3.    Divide the batter evenly amongst the prepared mini muffin tin cups. Sprinkle the chopped banana pieces over the tops of each muffin cup. Bake in the oven for 12-14 minutes until golden and cooked through. 

Yields 24 pancake bites. Could also add blue berries, bacon, sausage, walnuts, your choice :)

Cilantro Lime Black Beans

2 c. black beans, soaked

1-1/2 tsp. olive oil

1 lime

1/2 c. cilantro

1/2 bag corn

2 clove garlic

1 tsp. cumin

1/2 onion

To freeze: Chop lime and vegetables and put in freezer bag.

To cook: Thaw bag and pour contents into crockpot. Cook low heat 6 to 8 hours.

To serve: Remove cilantro and serve over brown rice, if desired.

Always Yummy Beef by Jess

3 to 7 pounds beef roast, any type

1 dry onion soup mix package

1 can cream of mushroom soup

3 to 7 potatoes, cut into cubes

2 to 4 carrots, cut, optional

Thaw completely.

Cook on low in the crock-pot for 6-8 hours. I have found that I need to season a little extra with salt and pepper once the beef is almost done cooking.  

Divine Chicken by Marissa

2 chicken breasts

2 carrots
2 c. broccoli
1 onion

To freeze: Chop vegetables and add ingredients to freezer bag.
To cook: Thaw bag and pour contents into crockpot. Add 1 cup cream of chicken soup and 1/2 cup milk. Cook low heat 6 to 8 hours.
To serve: Serve with rice if desired.

Egg Muffins by Julie

Servings Make 6 muffins, approx 300 calories each. 

Directions 

1. Preheat oven: 350

2. Mix in a bowl - 3 tbsp butter - 6 oz. shredded cheese - 4 eggs - Meat - 1 cup Vegetable 

3. Season to taste (Salt, pepper) 

4. Pour into 6 muffin pan. (Silicone or nonstick-sprayed) 

5. Bake at 350 for 25-30 min. or until risen, slightly brown Can be refrigerated or frozen and reheated. - 

Options for fillers:  ground beef, bacon, sausage

broccoli, zucchini, spinach, mushrooms, onion, green peppers

Red Bean Chili by Colette

4 c. red beans, soaked or canned2 can tomatoes

1 can tomato paste 

2 onion 

1 green pepper

2 clove garlic 

2 Tbsp. chili powder

To freeze: Chop vegetables and add all ingredients to freezer bag.To cook: Thaw bag and pour contents into crockpot. Cook on low 6 to 8 hours.To serve: Serve over noodles or rice and top with cheddar cheese if desired.

Taco roast by Jess

1 (2.5 lb) chuck roast

1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Thaw completely.

Serve in tortillas or as a sandwich or on a salad.   Cook on low 6-8 hours. It might need some extra seasoning with salt and pepper once the beef is mostly cooked. 

Slow Cooker Potato Soup by colette

3 1/2 cups peeled and diced potatoes (used frozen potoatoes for freezer meal!)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
2 cups milk
1 cup Cheddar Cheese

Directions:  Chop potatoes, celery, onion and ham.  Toss it all into the slow cooker with water, chicken bouillon granules, salt, pepper, milk and cheese.  Cook it on low for 6-8 hours or high for 4 hours.

For meal swap/freezing this soup:  The night before cooking, remove from freezer and put in refrigerator to begin thawing.  Can also sprinkle bacon on top!

Amish Five Layer Dinner

Cooking Time: 2 hr 
Ingredients 2 cups raw hamburger 
2 cups raw potatoes, 
sliced 2 cups celery, 
diced 2 teaspoons salt or less 
1/4 teaspoon pepper 
1 cup green pepper, 
diced 2 cups canned tomatoes 
1 medium onion, thinly sliced (optional..I didn't add this, but you can when you make it if you want!)


Instructions 
Grease a casserole dish. 
Sprinkle each layer with salt and pepper before adding the next layer.   Place potatoes in the bottom of the casserole Add the layer of celery. Add the layer of hamburger.  Add the green pepper. Pour the tomatoes over the mixture.   

Bake for 2 hours at 350 degrees F.


Since yours is already put together, just thaw and bake for 2 hours and 350!

Manicotti by colette

1 box manicotti noodles
1 lb. ground beef
1/2 tsp. garlic salt
1 1/2 tsp. parsley
1/4 tsp. basil
1/4 tsp. oregano
1 egg (slightly beaten)
2 cups cottage cheese
1/3 c parmesan cheese
1 jar red pasta sauce
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese (divided)

Boil manicotti as directed on box. Brown beef with spices; drain. Mix egg, cottage cheese, parmesan cheese, 3/4 c. cheddar cheese, and ground beef mixture. Fill each manicotti with cheese and meat mixture. Arrange shells in a 9x13 pan. Pour sauce over shells. Cover with plastic wrap and microwave 12-15 minutes on high. Top with mozzarella cheese and remaining 1/4 c. cheddar cheese. Let stand covered until cheese melts.

**For freezer meal, quick freeze stuffed manicotti noodles on greased foil covered cookie sheet before putting in freezer bags. Thaw completely before cooking. If noodles are thawed but still pretty cold, extend cooking time until thoroughly heated.

Sloppy Joe Pizza

1 lb ground turkey
1 6 oz. can tomato paste
1 pizza dough
2 cups shredded cheese
1 McCormick seasonings-Sloppy Joe Mix
1 cup water

Directions:
Cook turkey and drain/rinse grease. Mix paste, water, seasoning packet, and cooked turkey. Spread on pizza dough. Top with cheese. Bake at 400 degrees for 7-10 minutes.

*thaw meat before making pizza

Asian chicken and rice by Colette

1 can mushroom soup
3/4 cup water
3/4 cup rice (not instant)
2 T honey
2 T apple cider vinegar
2 T soy sauce
chicken (uncooked) 

1. In a mixing bowl, mix together the following: 1 can golden mushroom soup, 3/4 cup water, 3/4 cup rice (not instant), 2 T honey, 2 T apple cider vinegar,and 2 T soy sauce.
2. Pour the sauce/rice mixture into a freezer bag.
3. Add in your chicken.

To serve, defrost, and bake at 400 for 45 minutes.

Easiest Chicken and Biscuits by Sarah

2 cups cooked chicken, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans of water
2 teaspoons checken bouillon granules
salt/pepper to taste
1 container (8-pack) refrigerated buttermilk biscuits

Combine chicken, soups, water, bouillon and seasoning in crockpot.  Cut biscuits into quarters and gently stir into mixture.  Cover and cook on low for 4-6 hours, stirring every hour. 

Flank Steak

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup cooking sherry
2 tsp. worcestershire sauce
1/2 tsp ginger
1 clove garlic, minced
steak

1) combine ingredients except steak. Pour over steak in freezer bag and freeze all.
2) Thaw. Remove steak from marinade & BBQ or broil 8-12 minutes per side.

Souperior meat loaf by Colette

1 envelope Lipton onion soup mix
1 1/2 pounds ground beef
1 1/2 c. cracker crumbs
2 eggs
3/4 c. water
1/3 c. ketchup

Preheat oven to 350 degrees. In a large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour, or until done. Yield: 6-8 servings. 

It works great to use your cookie dipper and make into meat balls on a cookie sheet; freeze, then place in freezer bags to bake later!

FROM FROZEN:  Thaw the meat loaf; put into a loaf pan or 8x8 baking pan; seal with aluminum foil and bake for 1 hour in 350 degree oven.  You can also bake this frozen; just be sure to add a little water to the bottom of your pan before sealing with aluminum foil; you will also need to double the baking time if you bake without thawing.

Twice Baked Taco Potatoes by Colette

4 potatoes

1/2 cup sour cream
2-4 tablespoons milk
1 1/4 cup grated cheddar cheese, or use colby jack (divided)
1/2 lb ground beef, cooked and seasoned with taco seasoning (I used ground turkey for our swap.)

1. Preheat oven to 375.
2. Scrub potatoes and pierce a few times with a fork or knife. Bake for 1 – 1 1/4 hours or until tender.
3. Let cool for about 10 minutes or until they are cool enough to handle.
4. Cut baked potatoes in half and remove potato from the skin. Be sure not to get to close to the skin or your potato skin will not be sturdy enough to hold the filling.
5. Mash the potato filling with the sour cream and milk ( add more milk if needed).
6. Stir in 1 cup cheese and seasoned taco meat.
7. Spoon filling into potato skins and sprinkle with remaining cheese.
8. Return to oven and bake for 20-25 minutes.
9. Serve and enjoy!

For meal swap:  Thaw. Bake at in 375 degree oven for 20-25 minutes.  

Sloppy Joes Casserole

1 1/2 pounds ground beef

salt, pepper to taste
dried onion
1 T. worschurshire (SP?) sauce
1 T. apple cider vinegar
1 T. brown sugar
1 T. mustard
1/2-3/4 cup ketchup
1/4 cup BBQ sauce

1 1/2 cups cheddar cheese
2 cans crescent rolls

Brown ground beef; drain and rinse fat. 
Add next 8 ingredients to ground beef and cook for 5-10 minutes on stove.
Lightly grease 9x13 pan.  Layer bottom with one can of crescent roll. 
Spread meat mixture on top.
Sprinkle with cheese.
Top with other can of crescent rolls.
Bake at 350 degrees for 25-30 minutes (until crescents are done). 

*For freezer meal, meat mixture and cheese are in the bag.  Thaw and spread as stated above (cheese and meat maybe mixed a bit, but that's okay). 

Cilantro Lime Chicken by Jess

Cilantro Lime Chicken
Cook Low for 8 hrs 

Ingredients
1 1/2 pounds of chicken breast 
juice from 2 limes
1 bunch fresh cilantro, chopped 
1 (16 oz) bag frozen corn
2 minced garlic cloves 
1/2 red onion, chopped (none for Lettie)
1 can black beans, drained and rinsed (none for Julie)
1 tsp cumin
salt and pepper to taste (I didn't do this:)

Chicken Broccoli Casserole by Colette

1 can cream of chicken soup
1 cup chicken or turkey broth
1 8-oz package Velveeta cheese
1 package frozen broccoli (or 1 head broccoli)
2 cups cooked chicken or turkey (I used chicken for meal swap)
1 package stuffing mix

Combine soup, broth and Velveeta in saucepan, stirring occasionally, until cheese melts. Set aside.

Steam fresh broccoli or cook frozen broccoli until almost tender. Set aside.

Dice your cooked chicken (or turkey) into small pieces.  Set aside.

In saucepan, prepare stuffing as directed on the box.

Place in greased casserole dish as follows:  diced chicken, broccoli, cheese sauce. Top with stuffing. Bake in 350 degree oven for 20-30 minutes, until cheese bubbles and stuffing is lightly browned on top.

*For meal swap, I combined the chicken/broccoli/cheese into one bag and put the stuffing in another bag; you'll want to thaw them and then put the chicken mixture down first in your casserole dish, and then stuffing on top of the rest.

Creamy Chicken Casserole by Julie

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 pkg (16 oz) frozen peas and carrots
2 cups milk
2 cans condensed cream of celery soup, undiluted
2 cans condensed cream of chicken soup, undiluted
1 cup chopped onion (I did not use that full amount!)
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper (I did not use this full amount either)

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use a frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes in microwave-safe dish, or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

Wild Rice Soup

1 box wild rice
1 large chicken breast, cooked and shredded
1 can cream potato soup
1 can cream chicken soup
1 lb. Velveeta cheese
1 pt. half and half cream
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
1 T. butter

Cook vegetables in butter until tender. Cook and shred chicken breast. Prepare wild rice according to box directions. Mix cooked rice, cooked vegetables,and chicken into stock pot. Add other ingredients and cook over medium heat, stirring frequently.

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.)