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.