Party #19

We had our 19th cooking party the first part of November! Again, we had no theme this time, but we did all try to ensure that here was a nice variety of meals as we each donated an additional meal for a fundraiser auction.
Our family has already eaten them all, and they are all delicious!

Chicken Pesto Stuffed Shells from Mindy

12-16 Jumbo Pasta Shells

4oz Cream Cheese, softened

1 ¼ Cup Parmesan or Asiago Cheese, grated

3 Tablespoons Prepared Pesto

2 Cups Cooked Chicken, shredded

2 Cloves Garlic, minced

Salt and Pepper to taste

Prepare Pasta Shells as directed on package.

In a large bowl, combine the remaining ingredients, setting ¼ Cup Parmesan/Asiago Cheese aside for topping.

Fill the pasta shells with the filling and place in a baking dish.
Sprinkle the remaining ¼ cup cheese over filled shells.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake uncovered at 350 degrees for 30 minutes or until shells are bubbling hot and cheese melts.

Burrito Casserole from Katie

1 lb Ground Beef
½ Cup Onion, chopped
1 teaspoon Minced Garlic
1 (2 oz) Can Sliced Black Olives, drained
1 (4 oz) Can of Diced Green Chilies, drained
1 (10 oz) Can Diced Tomatoes, drained
1 (16 oz) Jar of Red Enchilada Sauce
1 (16 oz) Can Refried Beans
6 Tortilla Shells
6 oz Cheddar Cheese, shredded

Sauté Ground Beef in large skillet over medium heat for 5 minutes.   Add the Onion and Garlic and sauté until onions are translucent.  Drain excess fat, mix in the Olives, Green Chilies, Tomatoes, and Enchilada Sauce.  Stir, reduce heat to low and simmer for an additional 20 minutes.
 Spread a thin layer of Refried Beans on one side of each Tortilla Shell, set aside.
 In the bottom of a casserole dish, spread a thin layer of meat mixture, cover with layer of tortilla that have been smeared with refried beans, followed by layer of Cheddar Cheese.  Repeat until all tortillas are used.  Top with cheese.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.   Bake covered at 350 degrees for 20-30 minutes.

Ham Balls from Rochelle

1 Ham Loaf, thawed

1 Cup Bread Crumbs

2 Eggs

½ Cup Milk

Make into balls.  Place in 8x10 dish.

Sauce:

¼ Cup Water

¼ Cup Vinegar

¾ Cup Brown Sugar

½ teaspoon Dry Mustard

Mix and pour over meat.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 350 degrees for 1 hour. 

Three Meat Pizza Casserole from Susanne

**We split the below mixture which made one very heaping 8x8 dish**

1lb Box Bow Tie Pasta

1lb Mild Pork Sausage

1 Large Onion, chopped

2 - 26oz Jars Spaghetti Sauce (Tomato Basil Flavor used)

1lb Cubed Cooked Ham (half this amount was used)

½ - 1lb Pepperoni (or enough to cover)

3 – 8oz Bags Mozzarella Cheese

6 Tablespoons Parmesan Cheese, grated

2 Tablespoons Garlic, Chopped or 1 tsp Garlic Powder

1 teaspoon Dried Oregano

Cook Pasta in boiling water.

Cook Sausage, Garlic, and Oregano with Onions until juices run clear.
Mix Pasta, Meat Mixture, Spaghetti Sauce, Ham, Parmesan Cheese, and (2) bags of Mozzarella Cheese together.  Place in 9x11 dish.
Add remaining bag Mozzarella Cheese.  Place Pepperoni on top.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake uncovered at 375 degrees for 40 minutes.  Let stand for 5 minutes before serving.

Teriyaki Chicken from Amanda

4-6 pieces of chicken (drumsticks were used tonight)

½ Red Pepper, chopped

½ Cup Honey

½ Cup Soy Sauce

¼ Cup Water

2 teaspoons Minced Garlic

1 teaspoon Ginger

Mix all ingredients in Ziploc bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.  

Cooking Instructions:  Thaw.  Put in a 9x13 pan.  Bake at 350 degrees covered, 20-30 minutes, uncovered for an additional 30 minutes or until juices run clear.  Serve with rice and veggies.

Party #18

Our latest party was a small one, we were missing some ladies due to illness, busy farming husbands and one who was super pregnant! We also had a couple repeat meals that are already listed here.
This party had no theme and all meals looked delicious!
Enjoy!

**Freezing Tip:

**Freezing Tip:  If using frozen meat, do not thaw it all the way .  Uncooked meat should not be completely thawed, mixed with other ingredients, and then frozen again without being cooked first.

Cheesy Meatloaf from Stefanie

Beat together:
1 Egg

¾ Cup Milk
Add and Mix In:
1 Cup (4oz) Cheddar Cheese, shredded
½ Cup Quick Oatmeal
Onion and Salt to taste
Stir In:
1lb Ground Beef

Shape into desired size.  Makes about 6-8 individual loaves.  Place mixture in greased pan and cover with the following sauce:

Stir together:
2/3 Cup Ketchup
½ Cup Brown Sugar, packed

1 teaspoon Mustard 

Once meat is covered with sauce, bake @350 for 45-1hour. Meat thermometer should read 165.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 350 degrees uncovered for 45-60 minutes covered. 

Slow Cooker Apricot Glazed Pork Loin from Katie

1lb Pork Tenderloin
½ lb Carrots

Red Onion, thinly sliced
½ Cup Chicken Stock
Half 18oz jar Apricot Preserves
1 Tablespoon Dijon Mustard
Salt and Pepper to taste

Place all ingredients in a freezer Ziploc bag. 

Freezer Instructions:  Double bag  to avoid freezer burn.

Cooking Instructions:  Thaw.   Place mixture in Crockpot.  Cook on low for 6 hours.

Maple Dijon Glazed Chicken from Lisa

1 ½ lbs Chicken (tenders were used tonight)
1 Cup Dijon Mustard
½ Cup Maple Syrup
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

Place all ingredients in a freezer Ziploc bag.  Mix well.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in Crockpot.  Cook on Low for 8 hours or High for 4 hours.  

Party #17

Last week we attended our #17 freezer meal cooking party! We decided to free up our options and forgo a theme this time. We had a new cook join us, we are happy to have you Stefanie!
We're missing a couple pictures, our photographer, Susanne, was kept busy with all the hosting duties but trust me, all the meals look wonderful!
Our next party will be in June and we'll be doing things a little differently due to busy schedules during the Summer weekends. Instead of getting together to assemble the meals, we'll be preparing our own meals at home and just doing an exchange on a week day. We'll still be sharing recipes but in the meantime, I hope you enjoy the ones from our last party!

Pineapple Grilled Pork Chops from Stefanie

1 (8oz) Can Pineapple rings, juice drained and reserved
¼ Cup Brown Sugar
¼ Cup Soy Sauce
¼ teaspoon Garlic Powder
4 Pork Chops
1 pinch Ground Black Pepper

Mix together the drained Pineapple Juice, Brown Sugar, Soy Sauce, and Garlic Powder together in ziplock bag.  Mush the bag a few times with your hands to mix the marinade and dissolve the sugar.  Place the pork chops into the marinade.  Reserve the Pineapple Rings.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill Pork Chops until browned; 5-8 minutes per side.  Brush several times with marinade and let the marinade cook onto the surface of the meat.  While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
**Alternate:  Put in Crockpot on Low for 4-6 hours (marinate mixture, meat, and pineapple rings).***

Slow Cooker Pineapple Glazed Ham from Mindy

4 Thick Slices of Boneless Ham, fully cooked (3/4” thick or so)
1/3 Cup Brown Sugar
1 (20oz) Can Crushed Pineapple (do not drain)
2 Tablespoons Dijon Mustard (optional)

Place Ham in large freezer bag.  Combine Brown Sugar, Pineapple (and juice), and Mustard.  Mix well.
Brown Ground Beef and place in large ziplock bag or freezer container.  Add remaining ingredients and mix.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place mixture in crockpot.  Cook on low for 5-6 hours or on high or on high for 3 hours.

Artichoke Chicken from Katie

1 (15oz) Can Artichoke Hearts, drained and chopped
¾ Cup Grated Parmesan Cheese
¾ Cup Mayonnaise
1 teaspoon Garlic Salt
4 Boneless Skinless Chicken Breast Halves

In bowl mix Artichoke Hearts, Parmesan Cheese, Mayonnaise, and Garlic Salt.
Place chicken in a greased baking dish, and cover evenly with Artichoke Mixture.

Freezer Instructions:  Cover with Heavy Duty Foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered for 30 minutes, or until chicken is done.

Kabobs from Rochelle

Pork Loin, Diced
Chicken Breast, Diced
Peppers, sliced
Onions, sliced
Potatoes, sliced

Marinate meat if desired (our chicken was done in Italian dressing, Pork in A1 Steak Marinade).  Soak Kabob sticks in water to avoid burning.  Alternate meat and veggies.
Roll Kabobs in foil, place in container or large ziplock bag.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill to desired temp.

Bacon Ranch Burgers from Susanne

1 lb Hamburger
1lb Bacon, cooked and crumbled
1 packet (1oz) Dry Ranch Hidden Valley Mix

Mix all ingredients together and form into hamburger patties.  Makes about 4-6 depending on size.
Layer in wax paper and place in freezer bag.

Freezer Instructions:  Double bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill to desired temp.
Suggestion: Top with Provolone or Swiss Cheese

Hash Brown Pork Chop Casserole from Amanda

4-5 Pork Chops

1 Tablespoons Oil

1 Cup Sour Cream

1 Can Cream of Mushroom (or Celery) Soup

½ Cup Milk

Frozen Shredded Hash browns

½ Cup Onion, chopped

1 Cup Cheese, shredded

Brown Pork Chops (in oil) on both sides, don’t cook

Combine Sour Cream, Soup, Milk.  Mix in with Hashbrowns.

Spread in ungreased 9x13 dish.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered 45-50 minutes or until Pork Chops are cooked thru.  (suggestion: cook covered for ½ the time)

Sweet Potato Turkey Meatloaf from Lisa

1lb Lean Ground Turkey

1 Large Sweet Potato

1 Egg

¼ Cup Old Fashioned Oats

1 Small Sweet Onion

2 Tablespoons Low Sugar Maple Syrup

¼ Cup Low Sugar Ketchup

1 teaspoon Mustard

¼ Cup Grated Parmesan Cheese

¼ teaspoon Pepper

½ teaspoon Salt

2 Packets Stevia (or ½ teaspoon sweetener)

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Poultry Seasoning

Topping:

2 Tablespoons Low Sugar Maple Syrup

2 Tablespoons Low Sugar Ketchup

½ teaspoons Mustard

Cook Sweet Potato (microwave for 5-6 minutes or until tender).  Cut potato in half and scoop the flesh out and place in a large bowl.  Mash.
Combine the rest of the ingredients in bowl with Sweet Potato (except for “Topping” ingredients).    Stir until well combined.
Spray 8 mini meatloaf pans with cooking spray or loaf pan if making one large dish.
Measure out ½ Cup mix for each mini meatloaf pan or place into one large bread pan.
Stir topping ingredients in a small bowl.  Brush mixture over each individual meatloaf.

Freezer Instructions:  Use heavy duty foil and cover twice to avoid freezer burn.
Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered for 35-45 minutes.  If the tops get too dark, cover with foil and continue baking until fully cooked.

Party #16

Last weekend we had our 16th! freezer meal cooking party. We did a crock pot theme, perfect for this time of year!
We had a little smaller crowd this time but still came home with 5 new meals for our freezers, can't wait to try them!
Our next party is in April and will be a free-for-all, no theme.

Bobbi’s Chili from Mindy

1 ½ lbs Ground Beef

2 Cans Chili Beans

1 Can Tomato Sauce (15oz)

1 Can Tomato Soup

¼ Cup Ketchup

¼ Cup Mustard

Salt & Pepper to taste

1 teaspoon Garlic Salt

1 teaspoon Onion Salt

2 Tablespoons Chili Powder

1-2 Cups Water

Brown Ground Beef and place in large ziplock bag or freezer container.  Add remaining ingredients and mix.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in crockpot.  Heat on low for 4 hours.

Spaghetti and Meatballs from Katie

1pkg (6oz) Stuffing Mix for Turkey

1lb Ground Beef

1 Egg, beaten

½ Cup Water

2 Cups Fresh Mushrooms, sliced

2 Green Peppers, cut into strips

4 Cups Spaghetti Sauce

1lb Spaghetti, uncooked

1/3 Cup Grated Parmesan Cheese

Mix Mushrooms, Peppers, and Sauce.  Place in ziplock bag.

In separate bowl combine first four ingredients, shape into 1-inch balls.  Place in same bag.

Store Pasta and Cheese.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put mixture in crockpot.  Cook on Low for 6-8 hours (or high for 3-4 hours).  Cook Spaghetti as directed on package, omitting salt.  Drain spaghetti; serve topped with sauce and cheese.

Slow Cooker BBQ Spareribs from Rochelle

1-2 lbs Country-Style Pork Ribs

1 ½ Cups Ketchup

1 ½ Tablespoons Seasoned Salt

½ teaspoon Liquid Smoke

½ Cup Brown Sugar

½ Cup White Vinegar

Place pork in resealable gallon-sized freezer bag.  Mix remaining ingredients together in a bowl and pour over pork.  Mix together in bag.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Cook on High for 3-4 hour or low for 6-7 hours.

Dr. Pepper Roast from Susanne

1 Can Cream of Mushroom

2 Cans Cream of Potato

1 package Onion Soup Mix

2 Cups Dr. Pepper (or 1 can)
Roast

Mix all ingredients together and place in large ziplock bag or frozen container. 

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place roast mixture in crockpot and cook on low for about 6 hours.  If frozen closer to 8 hours.

Optional: Add about a tablespoon of Cornstarch to thicken; mixing with sauce over stove

Crock Pot Tomato Basil Soup from Amanda

3 – 15oz Cans Petit Diced Tomatoes, with juice

1 Cup Celery, finely diced

1 Cup Carrots, finely chopped

1 Cup Onions, finely diced

1 teaspoons Diced Oregano

¼ Cup Basil, minced

4 Cup Chicken Broth

1/3 Cup Flour

½ Cup Butter

2 Cups Half & Half

1 teaspoon Salt

¼ teaspoon Black Pepper

Mix Tomatoes, Celery, Carrots, Onions, Oregano, Basil, Chicken Broth, Salt, and Pepper in large ziplock bag.  

Store in separate bags Flour, Butter, Half & Half, and Parmesan Cheese.

Freezer Instructions:  Double bag in freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put in crock pot and cook covered on low for 5-7 hours.  Thirty minutes before serving make the roux: Melt butter over low heat in a skillet and add in flour.  Stir constantly for about 5 minutes.  Slowly add in 1 cup of hot soup.  Add in 3 more cups of soup and stir until smooth.  Put all back into crockpot.  Stir and add Parmesan Cheese, warmed half and half.  Cover and let cook on low for another 30 minutes or until ready to serve.