Oven Stew

12 medium potatoes
8 large carrots
2 can cream of mushroom soup
2 small cans tomato sauce
2 can cream of celery soup
2 packages Lipton onion soup mix
3 pounds stew meat. 

Put ingredients together, pour mixture into a roasting pan.  From a thawed state, bake at 325 degrees for about 2 hours.  Stir occasionally.  
*I think you could also put this into a crock pot and have good results. 

Sweet & Savory Apple Butter Pork Chops

Recipe by Our Best Bites. (I increased the recipe to serve six, but this is the original)
4 boneless pork chops (either buy chops or get a sirloin and cut your own)
¼ c. all-purpose flour
½ tsp. kosher salt
½ tsp. black pepper
½ tsp. garlic powder
1 c. high-quality apple cider (cloudy rather than clear)
¼ c. apple butter
1 tbsp. water
1 ½ tbsp Creole or coarsely ground mustard
1 tsp. pressed garlic
1 onion (sliced thin and caramelized)

Combine the flour, salt, pepper, and garlic powder together in a small bowl. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Dredge the pork chops in the flour mixture and then brown the pork chops for 2-3 minutes on each side or until they’re brown and crispy. While the pork chops are browning, combine the apple cider, apple butter, water, garlic, and mustard. Add the cider mixture to the pan and cook for 1-2 minutes or until the sauce begins to evaporate and thicken. Transfer the pork chops and sauce to a 9×13″ disposable aluminum pan. Evenly distribute the caramelized onions over the pork chops. Cover the pan tightly with heavy-duty aluminum foil and freeze. When ready to cook, preheat oven to 350. Bake, covered, for 1 hour or until the pork chops are tender. Serve with rice and a green salad or veggies.

3 Packet Pot Roast

1 3lb. pot roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water


Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.
Label: Thaw in fridge. Place pot roast in slow cooker and cook on low for 8 hours. 20 to 30 minutes before eating add 2 more cups of water and flip to high.

Pesto

*  1 cup of grated Parmesan or Romano cheese ( a 5oz triangle of Romano is good amount.)
*  1 1/4 cup of a shelled nut.  (Pine nuts are my favorite, but Pistacios, Walnuts, or even Almonds  work well too.)
*  2 to 3 cloves of garlic
*  about 1 1/2 oz of Basil. Picked off the main stem (2 of the fresh packs of basil works well.)
* 3/4 cup of Olive Oil.

Put the shelled nuts, garlic cloves, and basil in a food processor.  Start adding olive oil until large lump forms.  Add the cheese, and finish adding the olive oil until smooth texture forms.  Add salt and pepper to taste.   Serve over hot pasta.

Ham and Hash Brown Casserole

8 eggs
4 C. hash brown potatoes
12 oz. evaporated milk
2 C. shredded cheddar cheese
1 tsp. salt
½ t pepper
1/8 tsp. cayenne pepper
1 C. diced ham
1 C. diced Onion (optional)
1 ½ C. diced green Pepper (or red and green) (optional)
Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. Put cheese in separate bag and freeze. Thaw both bags completely in refrigerator and put into a greased 9 x 13 dish. Just before you are ready to put the egg mixture into the dish, dump the cheese in and mix it up in the zip lock, then put it all into the dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Lasagna Casserole

1 Box Penne Noodles
1 lb ground beef (or sausage)
8 oz sour cream
8 oz cottage cheese
1 14 oz can tomato sauce
1 cup cheese

Boil noodles. Brown meat. Combine tomato sauce, cottage cheese, sour cream into bowl. Add cooked meat, stir until all ingredients are blended together. Pour noodles in 13x9 pan. Add meat sauce on top of the noodles. Mix together in the 13x9 pan until all noodles are covered with the sauce. Add cheese to top of the combined dish. Cook for 30 minutes at 350 degrees.

Christmas Sausage

Christmas Sausage: 1 can pineapple 4 green/red peppers sliced 1 kielbasa 1 bottle BBQ sauce sliced Place all ingredients in crock pot. Serve over rice. Optional: Peanuts on top

Jessica's Green Chile Chicken Enchiladas

In a large bowl: Chicken-cooked and cubed Onion & Garlic sauteed Cayenne, Salt and Pepper, a little coriander, cummin and chile powder at your own discretion Corn -frozen Black and/or Pinto Beans Green Chiles (Mild-medium) Green Enchilada Sauce Fresh serano or jalapeno Tomatillos if youre feeling crazy Chicken Stock Creme Fraiche or Sour Cream Cream Cheese Mexican Blend Shredded Cheese Corn and/or Flour Tortillas Butter Pour Enchilada sauce in the bottom of your 8'' X 12'' dish. Put everything but the tortillas and the butter in a bowl (including some more of the enchilada sauce and cheese) and stir. Roll mixture into tortillas. Pour more enchilada sauce over top the enchiladas cover with cheese and small cubes of butter for browning.. Bake at 350 for 1 hour covered in foil, take off foil continue to bake until cheese is melted. Serve with Mexican rice or fideo soup or maybe a side salad since this recipe is not nice to your waistline. After baking, top with cilantro & lime, salsa or just tomatoes, avocado and more sour cream if desired.

White Chicken Chili

2 Tbsp olive oil, 1 Tbsp cornstarch, 1 medium onion chopped, 1 can chopped green chiles, drained 2 cans white beans (drained), 2 tsp cumin, 2 tsp chili powder, 1 lb. chicken tenders, 2 cups chicken broth, 1 tsp salt, 1 tsp pepper. Place all ingredients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crockpot. Label: Place ingredients in crock pot. Add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot.

Creamy Ranch Pork Chops and Potatoes

Creamy Ranch Pork Chops and Potatoes Ingredients: 1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced) 6-8 medium potatoes, chopped into large pieces 2 (10.75 oz each) cans cream of chicken soup 2 (1 oz each) packages dry Ranch dressing mix 1 cup milk Directions: Remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Nacho Bake 1 lb ground beef 1 onion sliced 1 small can (4 oz) green chilies 1 can black beans 1 package taco seasoning 2 cans refried beans 1 small can (2.25 oz) sliced olives 1 can diced tomatoes 2 C shredded cheese Sour Cream Guacamole 1 Bag Tortilla Chips Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside. 2. Heat a large skillet over medium-high heat and stir in the ground beef, onion, and green chilies. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside. 3. Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked beef mix evenly over the refried beans. Layer tomatoes and olives. Top with cheese. Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings. Here is what you are going to have to do- Lightly grease a 9X13. Spread beans on bottom. Spread meat mixture over beans. Add cheese, olives, and tomatoes. Bake @ 375 degrees until cheese is bubbling and ingredients are heated throughout. Top with sour cream and guacamole if desired.

Sausage and Bean Casserole

Sausage and Bean Casserole • 12 slice(s) white sandwich bread • Coarse salt • Ground pepper • 2 package(s) (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces • 8 clove(s) garlic, chopped • 1/2 cup(s) tomato paste • 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth • 1 teaspoon(s) dried thyme • 4 can(s) (14 1/2 ounces each) Great Northern or cannelloni beans, rinsed and drained Thaw. Preheat oven to 375 degrees. Bake, on a baking sheet, until topping is golden, 30 minutes.

Pot Roast with Gravy

3 lb Pot Roast
1 can Golden Mushroom Soup
1 package dry onion soup mix

Slow cook 6-8 hours low.

Label:
Pot Roast
Slow cook 6-8 hours on low.

Chicken Divan

1 bag broccoli
3 chicken breasts
1 cup rice
2 cans Cream Of Chicken soup
1 can evaporated milk
1 c Miracle Whip
1 tsp. Lemon juice
1/2 t curry powder
parmesan cheese to taste.

Bake & shred chicken. Bake 1 hour 350 degrees.

LABEL: (24) Chicken Divan Thaw. Bake covered 1 hour at 350 degrees or until rice is soft.

Glazed Pork Chops

6 Thick Pork Chops
2/3 cup brown sugar
1/2 tsp pepper
2 tsp salt
2 tsp dry mustard
2 tsp paprika
2 tsp sage

Mix all dry ingredients together and place in sandwich bag. When ready to bake, add 2 TBSP water to dry ingredients. Place pork chops in baking dish and pour glaze over. Bake 350 for 45 minutes.

Chicken and Mashed Potato Bowls

Chicken and Mashed Potato Bowls

2 LBS Chicken Breast 14.5 Oz Chicken Broth 2 Chicken Gravy Packets Place chicken in slow cooker and cover with broth. Cook on low for 4-6 hrs or on high for 3-4 hrs. or until chicken is cooked and shreds easily. Remove chicken and shred. Measure out 2 cups of remaining broth into a saucepan and add the 2 packets of gravy.Bring to a boil and then reduce heat and simmer until thick. Prepare Mashed Potatoes. In a bowl or on a plate layer potatoes, chicken, gravy and corn. Sprinkle with cheese and enjoy!

BBQ Meatballs

BBQ Meatballs

1 can (28 oz) crushed tomatoes

1 can (14 oz) crushed pineapple

1/2 cup Hickory Smoke BBQ sauce (or whatever you have)

1/2 cup catsup

1/4 cup brown sugar

1 Tbs onion flakes

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Mix together in a large pot and bring to boil.  Add:

1 or 2 bags Stouffer's frozen meatballs

*optional* 1 can pineapple chunks (drained) 

Simmer on low heat until meatballs are heated thoroughly.  Serve over rice.

Cafe Rio Chicken

Cafe Rio Chicken

4-6 chicken breasts
1/2 small bottle of zest Italian dressing
1-packet of dry ranch dressing (3 TB)
1/2 cup water
1/2 TB of minced garlic
1/2 TB chili powder
1/2 TB ground cumin

Mix all together
To cook: take out of freezer 1hour befor starting or run it under room temperature water  about 30 sec. Dump meal in crockpot and cook on low for 4-6 hours

Baked Ziti

Baked Ziti

Ingredients:

1 pound package tube-shaped pasta, cooked

1 pound ground beef

1 medium onion, chopped

optional: additional seasonings to taste (italian seasoning, garlic, salt pepper, etc.)

1 (28 ounce) jar pasta sauce

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions:

1.      In large saucepan over medium-high heat, brown ground beef, pour off fat and return to pan. Add in onions and cook, then add seasonings to meat as desired

2.      Stir in pasta sauce, 1½ cup mozzarella cheese and cooked pasta. Pour into a 9x13 pan. Sprinkle with remaining ½ cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.

To freeze: prepare ziti but do not bake. Cover tightly with foil and freeze. Bake frozen ziti covered at 350 degrees F for 1 hour or until hot. Bake thawed ziti covered at 350 degrees F for 45 minutes or until hot. 

Cranberry Meatballs

1 1/2 Lbs Meatballs

9 oz Chili sauce
1 can whole cranberries
1/4 cup brown sugar

Combine ingredients together. Place in pan or crockpot and heat until warm. Serve over rice.

Crockpot Teriyaki Chicken

Ingredients:
Med-large bag of carrots
Red onion into large chuncks
2 cans pinapple (undrained)
4 garlic cloves
4 chicken breasts
1 1/4 cup teriyaki sauce

Directions: cook low 6-7 hours. serve over hot rice.

Chicken Enchiladas

1lb chicken breast -boiled and shredded
Mix chicken with 1cup shredded cheese
Cook 1 and a half cups of rice
Set aside
In another bowl mix 1 can cream of chicken soup
3/4 can of milk
1cup sour cream
Salt and pepper to taste
Optional: onions and season-all salt
In a tortilla, scoop some rice, meat and cheese mixture, and pour soup mixture over.  Roll up and put in pan.  Spread the remaining soup mixture over the top of the enchiladas and top with shredded cheese.  Cover and bake @350 degrees for 30 minutes

Makes 12 Enchiladas

Freezer instructions: Either thaw in refrigerator or increase baking time to an hour

Sour Cream Noodle Bake

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Freezer Instructions:

Thaw.  Bake at 350 for 20 minutes or until all cheese is melted.

Crockpot Creamy Italian Chicken

1 8 oz pkg cream cheese
1 pkg Italian dressing mix
2 cans cream of chicken soup
6 chicken breasts

(Optional: 8 oz. pkg. mushrooms)

Mix cream cheese, dressing and soup. Be sure the sauce is thoroughly combined before pouring into crockpot (pour over chicken). Cook in crockpot on low for 4-6 hours or on high for 3-4 hours.


Freezer group instructions:

Crockpot Creamy Italian Chicken
Thaw. Pour into crockpot. Cook on low in crockpot for 4-6 hours or on high for 3-4 hours. Serve over cooked pasta.

Vegetable Beef Stew

Ingredients: 1 pound ground beef 1 can vegetable beef soup 1 can tomato soup 2 cans water 1 can green beans 1 can corn 1 can chili Directions: Brown beef Mix all together Heat on Stove until serve ready

Baked French Toast Casserole (from Paula Deen)

1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1tablespoon vanilla extract, 2 tablespoons sugar, 1 cup of milk, 8 large eggs, 2 cups half-and-half, dash of salt, 1 loaf of french bread, praline topping. Praline Topping: 2 sticks of butter, 1 cup packed light brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, Slice French bread into slices, 1-inch thick each. Arrange Slices in a generously buttered 9x13 casserole dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater or whisk until blended but no too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. Preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden, You may want to let it set for a few minutes to let the custard set. Serve with syrup. Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Crock Pot Hawaiian Chicken

4 large boneless, skinless chicken breasts ½ cup white sugar ½ cup vinegar 3 garlic cloves, minced 2 Tablespoons soy sauce ½ cup of pineapple juice (use what’s in the can) ½ can of large pineapple chunks Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it. Label: Crock Pot Hawaiian Chicken Cook 4-5 hours on high or 6-7 hours on low. Shred chicken, then put back in juice before serving. Serve over rice.

Chessy Potato Soup

Cheesy potato soup: 1 package cubed frozen hashbrowns 2 cans cream of chicken 1 can cream of celery 1 pint half&half 1&1/2 cups grated cheese 1/2 cup butter (If you are doubling the recipe, don't increase the butter!) salt and pepper to taste ( I add canned or frozen corn as well cuz I LOVE corn in potato soup!)Melt the butter in crockpot first. Add all ingredients to crock pot except cheese and salt and pepper. Cook on high for about 4 hours. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

Beef Stroganoff

1 lb. Ground Beef 1 8 oz carton sour cream 2 tbs Flour 1/2 c water 2 tsp Bullion Granules 1/4 t pepper 1 1/2 c mushrooms 1/4 c onion 1/4 t Garlic Powder Label: Combine all ingredients in crock pot and cook until heated through. Serve over pasta.

Slow Cooker Chicken Broccoli Alfredo

Slowcook Chicken Broccoli Alfredo 1 - 2 lbs boneless skinless chicken breasts 2 jars Alfredo sauce (16 oz) 1 pkg. frozen broccoli florets (16 oz) 1 green pepper - diced 1/2 cup real bacon - crumbled Mix all ingredients in gallon sized freezer bag. Thaw in fridge for 24 hours then dump into slow cooker. Cook on Low for6 - 8 hours or Hi for 4 - 6 hours. Can shred chicken. Serve over pasta.

MeatLoaf Minis

Meatloaf Minis 1 cup ketchup 3-4 tbsp brown sugar 1 tsp ground mustard 2 eggs beaten 4 tsp Worcestershire sauce 3 cups Crispix cereal, crushed (can substitute with corn and rice chex) 3 tsp onion powder 1 tsp season salt 1/2 tsp garlic powder 1/2 tsp pepper 3 pounds lean ground beef *This is doubled, should give about 18 muffin size, or 10 lg meatballs. Click to deleteIn a large bowl, combine ketchup, brown sugar and mustard. Remove (3 cups if cooking for 6 families or (1/2 cup if cooking for 1 family) for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink. Completely thaw. Bake at 350 for 20 minutes, or until thoroughly heated. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.You can also cook from frozen, just increase the cook time Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.

Barbecued Pork Chops

Barbecued Pork Chops 2 tablespoons oil 6 loin pork chops, trimmed of excess fat 1 medium onion, chopped 3 cloves garlic, minced 1 can (6 ounces) no-salt-added tomato paste 1/2 cup cider vinegar 1/4 cup plus 2 tablespoons firmly packed brown sugar 1/4 cup water 3 tablespoons Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon chili powder 1/4 teaspoon pepper 1/4 teaspoon salt 1. Heat oven to 350 degrees. 2. Heat oil in large skillet over medium high heat. Saute pork chops until lightly browned. Remove chops from skillet. Place in 11x7 inch baking dish in single layer. Set aside. 3. Add onion and garlic to skillet. Cook over medium heat until soft. Stir in remaining ingredients. Simmer 5 minutes. 4. Pour sauce over chops. Turn to coat. Cover. Bake at 350 degrees for 45 to 60 minutes or until chops are tender.

Ham and Corn Casserole

*16 oz. cubed ham *1 can of whole kernel corn, drained *1 can cream-style corn *1 8 oz package corn muffin mix *1 cup of sour cream *1/2 stick butter, melted *1 to 1 1/2 cups shredded cheddar cheese. Preheat oven to 350 degrees F. Saute ham in a frying pan until browned (to get most of the moisture out). In a large bowl, stir together the ham, 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Easy Homemade Lasagna

Easy Homemade Lasagna Recipe Ingredients •1 lb. Ground beef •1 medium Onion, chopped •½ tsp. Salt •⅛ tsp. Garlic powder •1 Jar 15 ½ oz. Spaghetti Sauce (I use traditional Ragu) •1 pint Cottage Cheese •¼ cup grated Parmesan cheese •2 Tbsp. dried Parsley •4 oz. Lasagna Noodles, cooked to al dente and cooled in cold water •12 oz. shredded Mozzarella Cheese ( about 1 ½ cups) With these foil pans this Lasagna can be quite heavy so make sure and put a cookie sheet underneath of it before you bake. You can bake at 350 degrees oven for 40-45 minutes right away thawed. Or if you pull one out of the freezer un-thawed you can cook it at 350 degrees for around 1.5-2 hours. Let stand 10 minutes before cutting into it.

Taco Soup

Taco Soup 1 lb. ground Beef 1 can stewed Tomatoes with juice 1 can whole kernel corn with liquid 1 can kidney beans with liquid 1 small can tomato sauce 1 small can chopped green chilies 1 pkg. taco seasoning Brown ground beef and drain. Add all remaining ingredients. Simmer together until sightly thickened. Optional: Serve over corn chips or chili cheese fritos. Top with grated cheese and sour cream. Dinner Group: Thaw, Warm up in crockpot.

3 Packet Pot Roast

3 Pound Pot Roast 1 Packet Dry Ranch Dressing 1 Packet Dry Italian Dressing 1 Packet of Beef Gravy or Au Jus 3 cups of water Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Pizza Calzones

36 rhodes rolls 1 cup pizza sauce Any of your favorite pizza toppings Let rolls thaw & slightly rise. Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best. Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together. Repeat 6 times. To Serve: Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.

Sweet and Sour Meatballs

1 lb ground beef 1/2 cup dry bread crumbs 1/4 cup milk 3/4 tsp. salt 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper 1/4 cup onion, minced 1 egg Mix all together and form balls. Bake on a cookie sheet at 400 degrees for 20 minutes. Sauce: 1/2 cup brown sugar 2 tsp. dry mustard 1/2 tsp. nutmeg 1 cup ketchup Mix sauce ingredients together. Place meatballs in a bag and pour sauce over them and freeze. Thaw, and cook on low for 2-3 hours in a slow cooker. Serve over rice.

Reames Classic Chicken Noodle Soup

Makes 20 servings (a REALLY big pot) 1 lb cooked boneless skinless chicken 12 cups chicken broth 1 pkg (24 oz) Reames Egg Noodles 2 tsp parsley, dried 2 bay leaves 1/2 tsp thyme 1 tsp black pepper 2 cups chopped onion 2 cups chopped celery 2 cups shredded carrots 2 cups heavy cream or half and half 8 Tbsp butter 1/2 cup flour 1/2 cup sherry 1. Bring chicken broth to a boil with bay leaves. Add noodles and simmer for 20 minutes. Stir often 2. Add the parsley, thyme, black pepper, onions, celery, and carrots. Simmer for 10 min. or until done 3. Melt butter in a skillet, add flour and cook 1-2 min. 4. Add cream to noodle mixture, bring to simmer. Add the flour mixture, cook and stir until thickened, about 2 min. 5. Add the chicken and sherry (if using) Heat through.

Chicken Pot Pie

2 cups shredded chicken 2 jars chicken gravy 2 top and bottom pie crusts frozen hash browns (16 oz) frozen peas and carrots salt and pepper to taste Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

French Dip Sandwiches

1 Beef Chuck Roast (about 3 lbs) 4.5 cups water 1/2 c soy sauce 1 tsp rosemary 1 tsp dried thyme 1 tsp garlic powder 1 bay leaf black pepper to taste 8 french rolls Place all ingredients in crockpot. Cover and cook on high for 5-6 hours. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on Rolls. DINNER GROUP INSTRUCTIONS: THAW, place in crockpot 5-6 hours. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on Rolls.

Tater Tot Casserole

1 1/2 lbs ground beef Salt Pepper Onion Flakes 2 cans of Cream of Chicken 2 cans of Nacho Cheese 1 bag of Tater Tots Cook ground beef flavor with salt, pepper & onion flakes. Add all of the cans of soup to the beef. Put mixture in pan, line the top with tater tots and sprinkle with cheese if you desire. Cook at 350 for 30 minutes or until tater tots burst. Label (24): Tater Tot Casserole: Thaw contents in pan, but not tater tots. When ready to bake, line the tater tots on top and sprinkle with cheese (if you desire). Cook at 350 for 30 minutes or until tater tots burst.

Chicken Enchilada Casserole

4 chicken breasts, 1 small onion chopped fine, 1 10.75 oz can cream of mushroom soup, 1 10.75 oz can cream of chicken soup, 1 soup can milk, 1 4oz can dices green chiles, salt and pepper, 1 1/2 cup shredded cheese, and 1 dozen corn tortillas torn in quarters Directions: Cook chicken with onion in a small amount of water. Cool and break into small pieces. Mix in remaining ingredients except cheese and tortillas adding salt and pepper to taste. In a large casserole dish, form layers of tortilla pieces, chicken mix, and cheese. Bake at 350 degrees for 30-45 minutes. Makes 6-8 servings.

Pesto Ravioli

2 lbs. Ravioli 1 jar Alfredo Sauce ¼ c Pesto 1 c Parmesan Cheese 1 lb. cooked cubed chicken Combine ingredients, cook at 350 for an hour if frozen, 30 min. if thawed.

Mexican Lasagna

1lb ground beef 1 can black beans (drained) 1 can diced tomatoes with chilies (drained) 1 can corn (drained) 1 packet taco seasoning 2 c. shredded taco cheese 1 10 pack tortillas (flour) 1 medium chopped onion Brown ground beef and onion. Mix in beans, tomatoes, corn and taco seasoning. Simmer to mix flavors. Layer in a 9x13 pan. Bake at 350 degrees until warmed thoroughly and cheese has melted. 4 chicken breasts, 1 small onion chopped fine, 1 10.75 oz can cream of mushroom soup, 1 10.75 oz can cream of chicken soup, 1 soup can milk, 1 4oz can dices green chiles, salt and pepper, 1 1/2 cup shredded cheese, and 1 dozen corn tortillas torn in quarters Directions: Cook chicken with onion in a small amount of water. Cool and break into small pieces. Mix in remaining ingredients except cheese and tortillas adding salt and pepper to taste. In a large casserole dish, form layers of tortilla pieces, chicken mix, and cheese. Bake at 350 degrees for 30-45 minutes. Makes 6-8 servings.

Tortellini Bake

Ingredients: -1 bag of frozen cheese filled tortellini (19 or 20 oz) -1 jar of alfredo sauce (15 oz) -1/2 jar of marinara sauce -1/2 cup shredded mozzarella -1/2 cup (grated or shredded) Parmesan cheese Preheat the oven to 350. Cook the tortellini according to package directions. Mix with the alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and parmesean. Bake for fifteen minutes Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately. Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces. Place in 8x8 dish. Top with cheese. Bake 15 mins & broil 5 mins. 07/09/13

Ritzy Chicken

6 boneless, skinless chicken breasts

2 cups Ritz crackers, crushed (about 45 crackers)

3/4 cup shredded mozzarella cheese

1/4 tsp parsley

1/4 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 cup melted margarine or butter

1/3 cup apple juice

Mix crackers, cheese and seasonings together. In a separate bowl, mix together margarine and apple juice. Dip chicken in margarine mixture and then coat with cracker mixture. Cover with foil and freeze. Bake at 350 degrees for one hour. 

EASY CHEESY CHICKEN

6 boneless, skinless, chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 c sour cream
2 c cheddar cheese
dash paprika

Place chicken breasts in greased 9 x 13 pan. Mix all other ingredients and pour over chicken. Cover with foil and freeze.

Bake uncovered at 350 degrees for 1 1/2 - 2 hours or until chicken is tender.