Hamburger Barley Stew

1 lb extra lean ground beef, browned

5 cups water

3 (14 ounce) cans tomatoes seasoned with basil garlic & oregano, with juice

3 cups sliced carrots

1 cup diced celery

1 cup diced potato

1 cup diced onion

3/4 cup pearl barley, rinsed

3 teaspoons beef bouillon granules or 3 beef bouillon cubes

1 teaspoon salt

1/4 teaspoon pepper

Directions:

Dissolve the bouillon in the water.

Combine all ingredients in the slow cooker.

Cover and cook on low for 9-10 hours or high for 4.5-5 hours.

Honey Lime Chicken

4 boneless, skinless chicken breasts
1/2 C. lime juice
1/2 C. olive oil
1/4 C. honey
1/4 C. fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp. jalapeno pepper, chopped

Cooking Day: Mix together lime juice, olive oil, honey, cilantro, garlic & jalapeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze.

Serving Day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.

Chicken & Wild Rice by Colette

Ingredients:
Chicken 3-5 breasts (Depends on size and how many people you want to feed.  Either works.)
1 can of french onion soup
1 can of beef broth
1 1/2 cup wild rice
1 1/2 cup white rice
3 cup water

Prep Directions:
Put chicken and cans of soup in a bag.  Freeze or let marinate for 24 hours.
Put the chicken-soup mixture into a freezer bag with the rice and water.  Mix thoroughly.

Cooking Directions:
Thaw
Heat in the oven for 1hr and 20 min at 350 degrees or until rice is tender and chicken is done.

Crock Pot Lasagna by Rachel

Ingredients 

1 lb of ground beef 

1box of Bow tie pasta 

1 large jar of spaghetti sauce 

1/2  tub of ricotta cheese

1/2 bag of shredded mozzarella cheese 

1 whole bag of shredded Parmesan cheese

To prepare:

Brown ground beef and noodles.

Place all ingredients in a Freezer bag.

To Cook:

Thaw

Place in Crock Pot.

Cook on LOW for 4 hours.

Southwestern Chicken and Rice Soup by Colette

1 cup cubed cooked chicken
6 medium green onions, chopped (1/3 cup)
1 can (19 oz) Progresso® tomato basil soup
1 3/4cups Progresso® chicken broth (from 32 oz carton)
3/4cup uncooked instant rice
2 teaspoons lime juice


To prepare:
Prepare rice.  Look here:  http://thekrazycouponlady.com/at-home/how-to-freeze-rice/  for how to freeze rice.
In a freezer bag, combine chicken, onions, soup, and broth. 

To Cook:
Thaw.
Place ingredients in slow cooker.  Cook on high for 4 hours. Stir in prepared rice. 
Stir lime juice into soup. 

 Top individual servings with tortilla strips and/or cilantro.

Bowtie Pasta Casserole by Rachel

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
Salt & pepper to taste (I also added in some crushed red pepper to taste)
10 oz. spinach
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded


Thaw and place in crock pot. Cook for 6-7 hours on low.  
Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high:  Add the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix.  
Add the last 1/2 cup of mozzarella to melt on the top.


To Prepare:
Brown ground beef with onion and garlic.  Can be done easily in the oven.  
Prepare noodles.
Place ground beef in a freezer bag with sauce, noodles, tomatoes, and seasonings.

Frozen Pizza x 2 by Jess

Ingredients:

1 package ready to make pizza crust (prepared and slightly cooked)
Pizza sauce
Mozzerella cheese
Lots of toppings

Prep directions:
Prepare crust and precook at 500 for 3 minutes.

Once crusts are cooled, arrange them on a baking sheet that has been lightly dusted with cornmeal. Top with desired toppings. Place pizzas in the freezer, uncovered, until completely frozen, 4-6 hours, then wrap in a double layer of plastic wrap and place inside a large zip-top freezer bag, removing as much air as possible.

To cook:
Preheat oven to 425ºF. Transfer frozen pizza to a pizza pan or baking sheet. Bake for 10 to 12 minutes or until crust is golden and cheese is bubbly and starts to brown.

Maid Rites by Julie

***This recipe makes 3 lbs of meat!  You could double this and split it between us so we each get a little over a pound of ground beef...is that reasonable?  Or do families need more?***

Ingredients
2 T. dried onions
1 T. warm water
3 lbs. lean ground beef
1 beef bouillon cube (low sodium)
1 chicken bouillon cube (also low sodium)
1 1/2 c. water
2 T. Worcestershire sauce
1 T. low sodium soy sauce
2 T. cider vinegar
2 T. brown sugar


To Cook:

1. Start slow cooker on high, add dried onion and 1 T. warm water. (Allow onion to rehydrate a bit.)
2. In crock pot, break up  ground beef, and stir in 1 1/2 cups water and all other ingredients well.
3. Cover. Cook on high 4 hours or until ground beef is cooked, stirring occasionally to prevent beef from clumping. The ingredients should have a smooth texture.

To Freeze:

In a large freezer baggie, place raw beef .  Keep dried onion, bouillon cubes, and brown sugar separate in your pantry.  In a smaller baggie, put worcestershire sauce, soy sauce, vinegar.

Thaw beef and small baggie of ingredients to prepare.

Serve on hamburger buns with tomatoes, onions, pickles, or any topping you desire.

Creamy Italian Crockpot Chicken by Marissa

Creamy Italian Crockpot Chicken

4 chicken breasts
1 packet dry Italian dressing
8 oz. cream cheese (cut into thirds)
2 cans cream of chicken soup
1/2 c. milk
1 box rotini pasta

Crockpot directions:
Place breasts in crockpot. Mix soup and milk-pour over chicken. Sprinkle Italian dressing over top of soup/chicken mixture. Place cubed cream cheese in crockpot as well. Cook on low for 6-8 hours. Shred meat before serving. Cook rotini pasta and serve with meat mixture.

Chicken Tacos by Marissa

1 packet dry ranch dressing
1 packet taco seasoning
2/3 c. chicken broth
4 chicken breasts
1/2 c. black beans (optional)
1/2 c. corn (optional)


Place breasts in crockpot. Mix dry ingredients and sprinkle on chicken. Pour broth and corn/beans over top of chicken.


Crockpot directions:

Thaw recipe and cook on low for 6-8 hours. Shred meat before serving. Serve with taco shells or tortillas.