Taco Soup from Katie

1lb Ground Beef

Taco Seasoning

1 Tablespoon Sugar

1 Can Kidney Beans, drained

1 Can Corn, drained

1 Can Diced Tomatoes w/ Green Chilies

1qt Tomato Juice

Brown hamburger and mix in taco seasoning and sugar.  Let cool and place in ziplock bag.  Mix in all other ingredients.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place in crockpot.  Cook on low for several hours.  Top with cheese, sour cream, etc or serve with tortilla chips.

Kickin’ Chicken and Grilled Veggie Packets from Katie

Kickin’ Chicken:
4 Boneless Chicken Breasts

Webers Kickin’ Chicken Seasoning, to taste

Sprinkle seasoning over chicken and place in ziplock bag.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Grill to liking.

Grilled Veggie Packets:

1 Zucchini, sliced

1 Summer Squash, sliced

Potatoes, sliced

Baby Carrots
Webers Kickin’ Chicken Seasoning

Olive Oil

Place veggies in center of large piece of heavy duty foil.  Sprinkle with seasonings and drizzle generously with olive oil.  Fold the foil over to make a packet.

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

Cooking Instructions:  Thaw.  Grill until veggies are tender.

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.

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.

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.

Ham and Pineapple Kabobs from Katie

Ham cubes or Slices (thick)
Canned Pineapple Chunks (save ¼ Cup juice)
Skewers
2 Tablespoons Soy Sauce 2 Tablespoons Brown Sugar
Ginger, to taste

Put Ham and Pineapple on skewers.  Place skewers in 9x13 foil pan. Mix Juice with Soy Sauce, Brown Sugar, and Ginger.  Pour Marinate over skewers.

Freezer Instructions:  Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill until heated through.

Grilled Summer Pork Chops from Katie

4 Pork Loins, boneless
4 teaspoons Fresh Minced Onion
1 teaspoon Chili Powder
1 Clove Minced Garlic
½ teaspoon dried Oregano
½ teaspoon Paprika
1/8 teaspoon Cayenne Pepper
½ Cup BBQ Sauce
2 Tablespoons Lemon Juice

In bowl combine Onion, Chili Powder, Garlic, Oregano, Paprika, and Cayenne Pepper.  Rub on both sides of Pork.  Place Pork mixture in ziplock bag. Mix together Lemon Juice and BBQ Sauce.  Place in separate ziplock bag.