The Process

1. Decide on the meals you want to make. I usually choose 14 and split the recipes in half and freeze separately. This is enough to feed our family. This all depends on how big you family is. This makes 28 meals for my family, but you may need to pick 28 recipes to make or you can double each recipe and split in half. Just depending on how many times that month you want to eat that particular meal. 2. Get a blank calendar and plan out the meals so that you have a variety. For example, you might not want to eat a chicken dish five days in a row. 3. Make your grocery list. Look and see what you have in your pantry and what you dont have. 4. Make sure you have enough spices. When youre cooking in bulk, youd be surprised on how much of one spice you might need. *Sprouts sells spices in bulk. You can go and get exactly how much you need of that spice. Its usually cheaper too. On your shopping day this is all you do is shop. Dont start preparing meals, its way too much for one day. Try shopping Costco, and sales for your meats, this usually saves a ton of money. Canned items are also good things to find on sale.
5. The day after shopping is usually my cooking day. Its best to do this as

quickly as you can after you shop. I chop all my vegetables first, then my meats if they need to be cubed etc. Always do your vegetable first so that youre not touching them after your meats. Separate your vegetables and meats into bowls. 6. After cutting vegetables and meats, do any browning you may need to do. For example, ground beef, etc. 7. Get out the amount of storage containers, bags you need and label. Write with permanent marker on the bag the name of the dish, the date you made it and the temp and length of time you cook it. Its much easier to label before you put the food in the containers. 8. Start assembling the meals. I usually just try to do one meal at a time unless it has to be cooked for a while first, then I work on another while that one is processing. 9. Go through all meals until you are finished.

10. Dont stack all meals on top of each other in bags before they are all frozen if you can prevent that. When you stack them all it takes way longer for the centers to freeze. 11. Cleaning time! This is the not so fun part of the process. By this time your kitchen is totally in disarray. Clean up and go out to dinner! Thats what we usually do on this day. By this point you arent even going to want to look at food.

Good Freezer Meal Books

Girlfriends on the Go by Suzie Roberts Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg

Tips
Always remove as much air out of bags as possible If you are making a meal that uses flour tortillas such as enchiladas, freeze enchiladas separate from sauce. Put sauce in quart sized freezer bag and freeze along with meal. Otherwise, tortillas will get too mushy. If meals call for cooked rice or pasta, always undercook it or it will get mushy from freezing and thawing and reheating. Raw potatoes or squashed do not freeze well. If you are using potatoes or vegetables that need to be cooked before freezing, undercook them so they dont get mushy. Potatoes tend to get mushy anyway. If possible replace potatoes with frozen hash browns, which have been commercially prepared for freezing. Make sure you use FREEZER BAGS not just gallon sized zip locks. They really do make the meals last longer in the freezer. You can purchase disposable aluminum pans in bulk at wholesale stores. They end up being about 25 cents a piece.

How does this save you money?

1. You go to the grocery store less often. You dont go for milk and bread and come out with ten other items you werent planning on buying. The less you go to the store, the less money you spend. 2. You can plan your meals around whats on sale. Always watch ads. If meat is on sale, buy it then and save it for when youre ready to make your meals. 3. Youll eat out less. Fridays and Saturdays are great times for MakeAhead meals because those are usually the days that you dont feel like cooking. Know your family and pull a meal out of the freezer on days you know you wont have time to cook. You can just make a few freezer meals and use them on the days you dont have time. For example, the days your kids have soccer practice, piano lessons, and you have meetings at church! 4. You have less waste. You usually finish the meals you make. Especially if you divide them for smaller families. 5. You can purchase items in bulk. Its cheaper and you have less Starches packaging to throw away. Youll have a meal to pull out of the freezer 1 small bag shell pasta when someone at church needs a meal for their family. 2 small packages egg noodles 6 cups rice Grocery List- Recipe Group #1 1 sleeve saltine crackers Freezer Bags (Quantity depending on if youre dividing your meals or not) Potatoes Aluminum Pans (Quantity depending on if youre dividing your meals or not) Manicotti Shells (10) Aluminum Foil Plastic Wrap Lasagna Noodles (12) 2 Packages deli rolls (12-16 Meats total) 7 Lbs. Ground Beef 1.1 Lbs Lean stew meat 27 boneless skinless chicken breasts Dairy 12 slices deli ham 4 cubes butter or margarine 2 cups cubed ham 1 16 oz. package Velveeta 1 rump roast Cheese

Vegetables
3-16 oz. Packages frozen broccoli 12 carrots 1 bunch celery 3 medium onions

4 cups milk 3 cups sour cream 7 eggs 2 cups Monterey Jack Cheese 6 Slices provolone cheese 1 cup mayo 1 cup shredded cheddar cheese 2 cups swiss cheese 6 cups mozzarella cheese 3 cups cottage cheese

1 bunch fresh parsley 2 potatoes Green pepper (optional) Vegetable (Side for meatloaf)

Canned goods/jars
1-15 oz. can diced tomatoes 2-15 oz. can kidney beans 2-15 oz. cans beef broth 2 jars spaghetti sauce 2-15 oz. can stewed tomatoes 1-10 oz. can tomato soup 1-10 oz. can vegetable soup 1.15 oz. can corn 1 jar salsa of choice 2 small cans sliced mushrooms 2 cans cream of mushroom soup 3 cans cream of chicken soup 3-6 oz. cans tomato paste 1-8 oz. can tomato sauce

Staples and Spices

2 cups flour 10-12 chicken bouillon cubes 1 tsp oregano Pepper Salt Hot Sauce (Tabasco-opt in all recipes) 2 Tbsp taco seasoning 2 Tbsp chili powder 2 tsp. beef bouillon granules Packet dry onion soup mix 1 bay leaf 1 envelope beefy mushroom soup mix 1 1/3 cup ketchup
Seasoned salt Garlic Salt 1 cup vinegar cup molasses cup honey 1 tsp liquid smoke Garlic powder Onion Powder 1 cups Italian bread crumbs 1 tsp curry powder (optional) cup dry bread crumbs 2 Tbsp. Olive Oil 1 tsp. Basil

Cheddar Broccoli Soup

(This is a large recipe. I would split in half even for a large family) 1 pkg. frozen broccoli 6 carrots, sliced 4 stalks celery, sliced 1 medium onion, chopped 3 cubes butter or margarine 1 cups flour 10 cups water 10-12 chicken bouillon cubes (to taste) 1 16 oz. container Velveeta cheese *Steam vegetables until almost tender. In a separate bowl, microwave butter or margarine until melted. Stir in flour and mix until smooth. In a large saucepan, Dissolve bouillon cubes in boiling water. Add a cup of bouillon water to the butter and flour and whisk together. Then add to boiling water and stir. Add drained vegetables to soup. Add cheese. Stir until melted. Cool, then put in freezer bags. Lay flat in freezer. Reheat in pan when ready to eat.

Beef Stroganoff

1/3 cup flour 2 cups milk 2 tsp. beef bouillon granules 1.1 Lbs. lean stew meat packet dry onion soup mix 1 bay leaf 1 small can sliced mushrooms cup water 2 cups sour cream 1 small pkg. egg noodles *To make a white sauce with the first three ingredients, warm about 1 cups of the milk in a saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add to warm milk in saucepan. Stirring constantly over medium heat, bring sauce to a gently boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the rest of the ingredients to the sauce except for the sour cream. Cool and place in freezer bags. Keep a pint of sour cream in refrigerator and a package of noodles for when you eat this recipe. When ready to cook, thaw and place in crockpot for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.

Chicken Manicotti
2 Tbsp. Olive Oil 1 Tbsp. garlic powder 1 pounds boneless, skinless chicken breasts 10 uncooked manicotti shells 1 jar spaghetti sauce 1 can mushrooms 2 cups shredded mozzarella cheese 2/3 cup water *Cut chicken into 1 inch strips and brown in olive oil and garlic powder. Spread 1 cup of spaghetti sauce in aluminum 9x13 pan (smaller if dividing). Stuff chicken into uncooked manicotti shells and place on top of spaghetti sauce. Top shells with mushrooms and pour remaining sauce over top. Sprinkle with cheese. Pour water around edges of the dish. Cover with plastic wrap, then foil. Freeze. Remove plastic wrap under foil before baking, recover with foil. Thaw and bake at 375 for 50-60 minutes or until pasta is tender.

Pasta Fagioli Soup

1 Lb. ground beef, browned and drained 1 small onion, chopped 1 cup grated carrots 1 cup diced celery 1-15 oz. can diced tomatoes 1-15 oz. can kidney beans, drained and rinsed 2.15 oz. cans beef broth 1 tsp oregano tsp pepper 2 tsp. fresh parsley, chopped tsp hot sauce-optional 1 jar spaghetti sauce 1 small bag shell pasta

*Place all ingredients in a large bowl and mix. Dont cook yet. Freeze in bag. Thaw before cooking. Transfer to large sauce pan and simmer 30-45 minutes until vegetables and pasta is tender.

Barbecue Chicken Sandwiches

1 cup ketchup 1 cup vinegar cup molasses cup honey 1 tsp. Liquid smoke tsp. salt tsp garlic powder tsp. onion powder tsp hot sauce-optional 2-3 lbs. boneless, skinless chicken breasts Buns *Combine all ingredients except chicken in a saucepan over high heat. Blend with a whisk until smooth. When mixture comes to a boil, add chicken. Turn the heat down and simmer for 45-60 minutes. Once the chicken is tender enough to shred and the sauce is thickened, remove from heat and shred the chicken with two forks. After shredding

chicken, allow to cool. Pour into freezer bags. You can reheat in crockpot. Include a bag of buns for your sandwiches.

Ham and Swiss Casserole

1 8 oz. package wide egg noodles, cooked and drained, undercook if freezing 2 cups ham, cubed 2 cups Swiss cheese, shredded 1 can cream of mushroom soup 1 cup sour cream *In 9x13 pan, or smaller if dividing, layer noodles, ham and cheese; mix lightly. In separate bowl mix the soup and sour cream together. Pour soup mixture over the other ingredients in pan. Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 45 minutes.

Creamy Meatballs
2 lbs. ground beef 2 tsp salt 1 tsp pepper onion, grated 3 eggs 2 potatoes, grated 4 carrots, grated cup milk Sauce: 2 cans cream of chicken soup 2 cans cream of mushroom soup 1 can evaporated milk *Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400 for 20 minutes. Mix sauce; add cooked meatballs. Freeze in bag.

When ready to eat, thaw and bake in pan at 350 for 30-45 minutes or until bubbly. Serve over rice or pasta.

Cheesy Italian Chicken

4-6 boneless, skinless chicken breasts, cut into pieces 2 cans cream of chicken soup cup milk cups Italian bread crumbs 2 cups Monterey Jack Cheese *Mix soup, milk, bread crumbs, and cheese together. Place chicken pieces in freezer bag. Pour soup mixture over chicken in bag. When ready to eat, thaw and place in crockpot on low for six to eight hours. Stir often so cheese doesnt stick to bottom. Serve over rice or noodles.

Lasagna
1 Lbs. Ground beef, browned and drained 1 tsp. parsley 1 tsp. salt 3-6 oz. cans tomato paste tsp. garlic powder 1 tsp. basil 1-15 oz. can Italian stewed tomatoes 1-8 oz. can tomato sauce Cheese Filling 3 cups cottage cheese 2 tsp parsley 1 tsp. salt 2 eggs, beaten 1 cup shredded parmesan cheese tsp. pepper

4 cups shredded mozzarella cheese 12 lasagna noodles, not boiled *Combine sauce ingredients together in a large saucepan. Simmer 15 minutes. Mix together all cheese filling ingredients. Place noodles to cover bottom of 9x13 pan (smaller if dividing). Spread cheese filling over noodles to cover and sprinkle 2 cups cheese on top. Spread sauce over that and repeat layers one more time. Top with cheese. Freeze in pan with plastic wrap and foil covering. Thaw and recover with aluminum when ready to eat. Bake at 375 for 45 minutes until bubbly. Let stand 15 minutes before serving

Taco Soup
1 Lb. ground beef, browned and drained 1-15 oz. can stewed tomatoes 1-10 oz. can tomato soup 1-10 oz. can vegetable soup 1 can corn, drained 1-15 oz. can kidney beans, drained and rinsed cup salsa 1 cup water 2 tbsp. chili powder 2 tbsp. taco seasoning
*Mix all ingredients together. Pour into freezer bag and freeze. Have on hand a bag of tortilla chips, sour cream, and shredded cheese. Thaw when ready to eat. Cook in crock pot on low for 3 hours.

Meatloaf
2 lbs. ground beef 1 envelope beefy mushroom soup mix cup saltine crackers 2 eggs cup water 1/3 cup ketchup tsp. seasoned salt 1/8 tsp. garlic salt cup chopped green pepper (opt) cup chopped onion (opt) *Combine all ingredients, shape in loaf pan then transfer to plastic wrap and wrap. Freeze in bag, should make two loaves. Thaw then bake at 350 for one

hour when ready to eat. Serve with vegetables and mashed potatoes if desired.

Chicken Divan
6 boneless skinless chicken breasts, cooked and diced 2-10 oz. packages of chopped broccoli 1 cup mayo 2 cans cream of chicken soup 1 tsp lemon juice 1 tsp. curry powder (opt) 1 cup shredded cheddar cheese cup dry bread crumbs 2 tbsp. melted butter *Cook broccoli slightly less than directed on package. Drain. Mix all ingredients except cheese and bread crumbs. Freeze in disposable aluminum pan(s) and cover with foil. Freeze in smaller baggies the cheese and bread crumbs. When ready to eat, thaw, sprinkle with cheese, mix bread crumbs and butter, sprinkle on top. Bake at 350 for 25 min. Serve over rice.

Chicken Cordon Bleu

6 chicken breasts 6 slices provolone cheese 12 slices deli ham cup butter or margarine, melted 2/3 cup Italian bread crumbs cup parmesan cheese *Pound chicken breasts until they are inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on chicken. Roll up a slice of cheese and place in center of meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. You can wrap plastic wrap individually then put in freezer bag. Take out as many as you want when youre ready to eat. Thaw, unwrap and place seam side down

on cookie sheet. Cover with foil and bake at 350 for 30 minutes or until chicken is no longer pink.

Shredded Beef French Dip Sandwiches

1 rump roast 2 envelopes au jus mix 1 pkg. rolls (6-8 deli rolls) *Place roast beef in slow cooker and cook on medium for 3-6 hours until easily shredded. Halfway through cooking, take out roast, cut off fat, and drain juice. Place back in slow cooker. Prepare au jus according to directions and pour over roast. Cook for remaining time until it shreds. Place cooled meat and au jus in freezer bag(s). Include bag of rolls with this meal. When ready to eat, thaw, warm and serve.

Starches
1 bag tortilla chips 1 package egg noodles 5 cups rice 1 package stuffing mix 1 package hamburger buns Hoagie buns (8) 1 box Ritz Crackers 1 package spaghetti noodles Chow mein noodles Group #2

Grocery List- Recipe

Freezer Bags (Quantity depending on if youre dividing your meals or not) Aluminum Pans (Quantity depending on if youre dividing your meals or not) Dairy Aluminum Foil and plastic wrap 5 cubes butter or margarine 2 cups Half and Half Meats 3 cups shredded Monterey Jack 4 Lbs. Ground Beef 3 cups sour cream 1 Lbs Lean stew meat 1 cups cubed cheddar cheese 31 boneless skinless chicken breasts 3 cups shredded cheddar cheese 2 cups cubed ham 2 cups shredded parmesan 2 lbs. beef round tip steak 1 cups milk 12 lb. beef roast 4 eggs 2 cups shredded mozzarella cheese 2 cups ricotta cheese

Vegetables
1 1 1 4 6 1 1 8 bag frozen stir-fry vegetables bunch celery bunch green onions garlic cloves medium onions bag frozen hash brown cubes cup sliced fresh mushrooms new potatoes

Canned goods/jars
1-15 oz. can creamed corn 1-4 oz. can chopped green chilies 5-15 oz. cans tomato sauce 3-8 oz. cans tomato sauce 1 can French style green beans 4 cans cream of mushroom soup 1-29 oz. can crushed Italian tomatoes 1-15 oz. can corn 1 small can olives 1-15 oz. can beans (white or pinto) 1 jar spaghetti sauce 1 cans cream of chicken soup 1-12 oz. jar chili sauce 1 small can tomato paste

Staples and Spices

Garlic powder 2 chicken bouillon cubes 2 beef bouillon cubes 1 tsp. ground cumin (opt) tsp Tabasco (opt) cup flour 1 cup Italian bread crumbs Salt Pepper cup soy sauce 3 tbsp. dried parsley 2 envelopes spaghetti sauce seasoning
2 tbsp. sugar 1 tbsp. chili powder 1/3 cup apple juice Wooden skewers cup brown sugar 2 Tbsp. vinegar 2 tbsp. mustard tsp. dill weed 2 tbsp. Worcestershire sauce 2 tbsp steak sauce 1 cup ketchup 1 tbsp. pure horseradish (opt) 1 cup cornmeal

1 tsp ginger 2 tsp dry mustard cup oil (veg. or Canola) 6 tbsp. olive oil 6 tbsp. lemon juice 1 tsp. oregano 2 tbsp molasses tsp Italian seasoning

Mexican Chicken Corn Chowder

1 pounds boneless skinless chicken breasts cup chopped onion tsp. garlic powder 3 tbsp. butter 2 chicken bouillon cubes 1 cup hot water 1 tsp ground cumin (opt) 2 cups half and half 2 cups shredded Monterey Jack Cheese 1-15 oz. can creamed corn 1-4 oz. can chopped green chilies tsp. Tabasco (opt)

*In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 min. Add remaining ingredients. Cook until cheese melts. Cool. Pour into freezer bag(s). Include a bag of tortilla chips with this meal. When ready to eat, thaw and reheat in saucepan.

Smothered Steak
1 lbs. stew meat 1/3 cup flour tsp. salt tsp. pepper 1 small chopped onion 3-8 oz. cans tomato sauce 3 tbsp soy sauce 1 can French style green beans *Place flour, salt, and pepper in freezer bag(s). Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze flat in freezer. Include the can of green beans with the meal. When ready to eat, thaw and mix the green beans in the slow cooker with other ingredients to cook. Serve over rice.

Companys Coming Chicken

2 cups chicken, cooked and cubed 2 cups sour cream 1 can cream of mushroom soup 1 cups Monterey Jack cheese, shredded cup green onions cup chopped celery 1 pkg. stuffing mix, prepared *Place chicken in aluminum 9x13 pan, smaller if dividing. Combine sour cream, soup, cheese, green onions, and celery. Spoon mixture over chicken. Prepare stuffing and sprinkle over mixture. Cover tightly with foil and freeze. When ready to eat, thaw and bake at 375 for 35 to 40 minutes.

Italian Meatball Subs

Meatball ingredients: 1 lb. lean ground beef 1 cup Italian bread crumbs cup shredded parmesan cheese 1 tsp. dried parsley 1 garlic clove, minced cup milk 1 egg Sauce ingredients: 2-15 oz. cans tomato sauce 1-29 oz. can crushed Italian tomatoes cup shredded parmesan cheese 2 envelopes spaghetti sauce seasoning To Serve: Hoagie buns Shredded mozzarella *Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of large slow cooker. Form meatballs from the meat mixture and put them in a single layer in the sauce in the low cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours, high for 4 hours. Cool. Pour into freezer bags. When ready to eat, thaw and heat in large sauce pan. Serve on buns with shredded cheese on top. You can freeze buns also, just make sure to put in a freezer bag.

Poppy Seed Chicken

3 cups cooked, cubed chicken 1 cans cream of chicken soup 1 cup sour cream 1 sleeves Ritz crackers, crushed cube butter 1 tbsp. poppy seeds *Mix all ingredients except the butter and crackers pour into greased 9x13 pan (smaller if dividing) Melt butter and stir into crushed crackers. Spread crackers over the chicken mixture. Cover with foil and freeze. When ready to eat, thaw and bake at 375 for 30 min.

Ham and Potato Casserole

1 bag frozen hash brown cubes 2 cups cooked ham 1 cups cubed cheddar cheese 1 tbsp. dried minced onions 2 cans cream of mushroom soup cup milk Salt and pepper to taste 1 cups shredded cheese *Mix all ingredients except shredded cheese together and place in a 9x13 aluminum pan (smaller if dividing). Cover with foil and freeze. Attach bag of shredded cheese to pan before freezing. When ready to eat, thaw, and bake at 375 for 1-1 hours or until potatoes are done. Sprinkle with cheese and put back in oven until melted.

Teriyaki Chicken Stir-Fry

1 lbs. boneless, skinless chicken breasts, sliced into strips, marinated in: Teriyaki sauce (see recipe below) 1 bag frozen stir-fry vegetables Cooked rice Chow Mein noodles Teriyaki Marinade: tsp. ginger 2 tsp dry mustard cup oil (any kind) cup soy sauce

1 tsp garlic 2 tbsp. molasses *Combine all marinade ingredients. Put chicken strips and marinade in freezer bag(s) When ready to eat, thaw and pour meat and marinade in large skillet. Cook until meat is cooked through and marinade boils for at least five minutes. Add in vegetable and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Tamale Pie
1 lb. ground beef, browned 1-15 oz. can corn, drained 1 small can olives 1 clove minced garlic 1 tbsp sugar 1 tsp salt 1 tbsp chili powder 1-15 oz. can beans (white or pinto) drained 1 cups shredded cheese 2-8 oz. cans tomato sauce *Combine all ingredients and place in aluminum 9x13 pan (smaller if dividing). To make crust combine 1 cup cornmeal, 2 cups cold water, 1 tsp salt in a sauce pan on medium to high heat. Stir frequently until thick. Add 1 tbsp butter and stir until melted. Spread crust mixture on top of meat mixture. Cover tightly and freeze. When ready to eat, that and bake at 375 for 40 minutes.

Ritzy Chicken
6 boneless, skinless chicken breasts 2 cups Ritz crackers crushed cup shredded mozzarella cheese tsp parsley tsp. salt 1/8 tsp pepper 1/8 tsp garlic powder 1 cup melted butter

1/3 cup apple juice

*Mix crackers, cheese, and seasonings together. In a separate bowl, mix together butter and apple juice. Dip chicken into butter mixture and then coat with cracker mixture. Place in aluminum pan(s). Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 1 hour.

Savory Beef
2 lbs. beef round tip steak Pepper to taste 1 cup sliced fresh mushrooms 1 sliced onion 3 tbsp veg. oil 3 tbsp flour 2 cups water 2 beef bouillon cubes 2 tbsp tomato paste 1 tsp dry mustard tsp dried oregano leaves tsp dill weed 2 tbsp Worcestershire sauce 8 oz. package egg noodles.

*Cut beef into thin strips about two inches long. Sprinkle with pepper and set aside in a cool place. In a heavy skillet, saut mushrooms and onions in oil until golden, about 10 to 15 min. Remove them from skillet. Put meat in same skillet; cook and stir steak quickly on all sides until its brown but still rare in center about 7 minutes. Remove meat and set aside. Blend flour into drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed, and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cook meat mixture and freeze in bag(s). When ready to eat, thaw meat. Prepare noodles according to package. Heat beef in saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.

Spaghetti Pie
Crust: 2 cups prepared spaghetti noodles (cook slightly less than package directions) cup shredded parmesan cheese 3 beaten eggs 3 tbsp melted butter

1 tbsp parsley flakes tsp. salt Filling: 2 cups ricotta cheese cup shredded parmesan cheese 12 tsp Italian seasoning Dash of black pepper Top Layer: 1 lb. ground beef, browned 2 cups spaghetti sauce 1 cup mozzarella cheese, shredded *Combine all ingredients for crust. Spread mixture around sides and bottom of an aluminum 9x13 pan to form a crust (smaller if dividing). For filling, mix all ingredients together and spread over noodles. Mix beef and spaghetti sauce and pour over the filling. Cover with plastic wrap and foil and freeze. Freeze mozzarella in separate bag(s) and attach to pan. When ready to eat, thaw and recover with foil. Bake 375 for 40 min. Sprinkling with cheese for last ten minutes.

Winter Pot Roast

12 pound beef roast 2 tbsp. steak sauce 2 medium onions, thinly sliced 1-15 oz. can tomato sauce 1 cup ketchup 1 tsp. salt 2 tsp sugar tsp. pepper 1 tbsp. pure horseradish 8 new potatoes

*Combine all ingredients except roast and potatoes. Pour over roast in freezer bag(s). Roast can be divided. Seal and freeze. When ready to eat, thaw and place contents into a crock pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes

Souvlaki Marinated Chicken Skewers

1 tsp minced onion 2 cloves garlic 6 tbsp olive oil 6 tbsp lemon juice 2 tsp. salt

 tsp. pepper 1 tsp. oregano 2-3 lbs. of chicken cut into 1-2 inch pieces *Combine the onion, garlic, olive oil, lemon juice, salt, pepper and oregano in a glass bowl or casserole dish. Place meat in bag(s). Pour marinade over top. Freeze. When ready to eat, thaw and place chicken on skewers. Cook on countertop grill or barbeque grill. If barbequing, soak sticks in water first so they dont catch fire. You can also broil if youd like.

Sloppy Joes
1 lbs. ground beef, browned 1 chopped onion tsp. garlic powder 1-12 oz. jar chili sauce cup brown sugar 2 tbsp vinegar 2 tbsp prepared mustard 1-16 oz. can tomato sauce 1 pkg. hamburger buns *Mix all ingredients together. Simmer for 15-20 minutes. Freeze in bag(s). You can also freeze buns in freezer bag. When ready to eat, thaw and reheat.