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.