Cheesy Ham Bake

1 pkg. (13-16 oz.) Rotini, or other small sturdy pasta
2 C. cubed Fully Cooked Ham
1 can (10 3/4oz.) Cream of Chicken Soup
1 C. (8 oz.) Sour Cream
1/2 C. Chopped Onion
1/2 C. Sliced Olives, op.
1 Tbsp. Mustard
1/2 tsp. Seasoned Salt
1 tsp. Worcestershire Sauce

TOPPING:
1 C. soft Breadcrumbs (or crushed crackers)
2 Tbsp Butter or Margarine, melted
1 C. Shredded Cheese

Cook noodles for 10 minutes or until they just start to soften in boiling water; drain and place in a large bowl. Add the ham, soup, sour cream, onion, olives, mustard, seasoned salt, and worcestershire sauce.

Transfer to 2 greased 9x13 inch baking dishes or foil pans. In a bowl, toss breadcrumbs and butter; add cheese. Sprinkle over casseroles. Cover one casserole with several layers of plastic wrap, label and freeze.

Bake the second casserole, uncovered, at 325 degrees for 30 minutes or until heated through.

TO SERVE:
Remove wrapping and bake frozen casserole, uncovered, at 350 degrees for 90 minutes. Or thaw in refrigerator overnight and bake, uncovered, at 325 degrees for 55 minutes or until heated through.

YIELD: two 9x13 inch pans (8 servings each)

By: Jenny Ahlstrom Stanger

Freezing Foods

Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Follow these simple wrapping and container tips to ensure the quality and safety of your food:

•Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.
•Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing.
•Wrap solids foods like meats and baked goods tightly in foil before you bag them.
•Use rigid containers with an air-tight lid and keep the sealing edge free from moisture or food to ensure proper closure.
•Secure wrapped packages and containers with freezer tape, and write the dish and the date on the tape with a marker.
•In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. However, meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home.
•Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e., within four hours). Food that is two inches thick will take about two hours to freeze completely.

By: AllRecipes.Com

Shredded Beef Enchiladas

3 lb. Beef Chuck Roast
1/4 C. Water
1-1/2 C. Beef Broth
3 Tbsp. Red Wine Vinegar
2 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Lrg. Onion, chopped
2 (4oz.) can Chopped Green Chile Peppers
1 Tbsp. All-purpose Flour
2 C. Sour Cream
3 C. Shredded Monterey Jack Cheese, divided
1 C. Oil for frying
20 (6-inch) Corn Tortillas

Place roast in a large saucepan that has a tight fitting lid. Pour water, cover and simmer on low for 30 minutes. Increase heat to med/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let it cool to room temperature.

In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chiles. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups monterey cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Preheat oven to 375 degrees. Spread 4 Tbsp of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one for two 8x11 inch baking dish. Repeat for each tortilla. Continue until your are out of the filling. Sprinkle with remaining monterey jack cheese.

Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.


Frozen:
Only prepare the shredded beef and sauce portion. Freeze and lable in a freezer ziploc bag. Store up to 4 Months.

Serve:
Do the last few steps when preparing to serve the thawed shredded beef.


*This was a recipe from AllRecipes.Com by Christy Campbell

Fettuccine Alfredo

1 C. Butter
5 Tbsp. Cream Cheese
2 Pints Heavy Cream
2 tsp. Garlic Powder
Dashes Salt
Dashes Black Pepper
1-1/3 C. Parmesan Cheese

In a saucepan, melt butter. When butter is melted, add cream cheese. When cream cheese is softened, add heavy cream. Season with garlic powder, salt and pepper.

Allow to simmer for 15-20 minutes over a low heat, stirring often. Remove from heat and stir in parmesan.

Allow all to cool and then freeze or use half for dinner tonight.

Freeze:
Ziploc Freezer Bag
Up to 3 Months

Serve:
Unthaw and reheat in saucepan - slowly.

Remaining Meal:
2 lb. Fettuccine Noodles (divided for two meals)

Prepare fettuccine noodles as directed on package. Serve fettuccine sauce of hot noodles and enjoy. *You can always serve with prepared chicken on the side.

Cream Cheese Chicken

2 (.7oz) envelope Italian Dressing Mix
1 C. Butter
4 lbs. Boneless Skinless Chicken Breasts
2 (10.75oz) can Cream of Chicken Soup
2 (8oz.) pkg. Cream Cheese

Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add envelopes of italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soups and cream cheeses. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.

Recipe by: www.30mealsinoneday.com
*Recipe not originally doubled

Chicken Rice Casserole

3 lrg. Boneless Skinless Chicken Breasts
1 bag Frozen Broccoli, allow to thaw a little
2 lrg. Cream of Chicken
3 C. Uncooked Rice
2 sm. can Chicken Broth
Salt & Pepper (desired)

Divide ingredients into two seperate casserole dishes for two seperate meals.

Prepare rice as directed on package but use all of chicken broth and then remaining water needed to cook rice as directed.

Place chicken in a pot of water and allow to boil for 7-9 minutes. Cube chicken and place in casserole dishes along with rice. Mix in cream of chicken soup, partially thawed broccoli and salt and pepper into casserole dishes. Mix well.

Place in 350 degree oven and cook for 30 minutes. Eat one casserole tonight and save the other in the freezer if you wish. Also, very yummy served in a bread bowl.


Freeze:
Casserole Dish/Tinfoil Dish & Well wrapped to avoid freezer burn
Up to 3 Months

Serve:
Unthaw: 350 degrees for 40-45 minutes. May have to add a little chicken broth or water.
Frozen: 325 degrees for 60-90 minutes. May have to add a little chicken broth or water.

Freezer/Meal Organization

The following image is what I use to help me use my freezer meals more effectively. I especially don't want to buy all the ingredients for the meals and not end up making them because I haven't focused on what is happening that month. This just shows me what I need to prepare/buy and not only when I can serve it but make sure I am making enough to take care of my family that month.

Biscuits & Gravy

1 lb. Sausage
2 pckts. Country Gravy (I prefer McCormmick)

Brown sausage and drain grease. Mix country gravy as directed on package - and as it heats up add in the sausage.

Serve half to your family and freeze the remaining.


Freeze:
Ziploc Bag
Up to 3 months

Serve:
Heat thoroughly in saucepan and serve.

Remaining Meal:
2 Grands Buttered Buscuits

1 Buscuit roll is enough for half the meal. Bake as directed and serve gravy over warm buscuits.

Homestyle Bowls

1-1/2 lb. Hamburger
2 jars Heinz Savory Beef Gravy

Brown hamburger and drain grease. In a saucepan heat hamburger and gravy together.

Serve half the meal to your family and freeze the other half.


Freeze:
Ziploc Bag
Up to 3 Months

Serve:
Reheat in saucepan and enjoy.

Remaining Meal:
Buttered Corn
Baked Potato or Mashed Potatoes

Prepare both and mix together with the homestyle bowl sauce and you've got one incredible country meal.

Chocolate Chip Muffins

2 C. All-purpose Flour
1 C. Semisweet chocolate chips
1/2 C. Light Brown Sugar, packed
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 C. Milk
1/2 stick Butter, melted
1 lrg. Egg

Preheat oven to 400 degrees. Grease 12 muffin cups with shortening or use cupcake fillers.

Mix flour, chocolate chips, brown sugar, baking powder and salt in a large bowl. Mix milk, melted butter and egg in a small bowl. Stir milk mixture into the flour mixture until blended.

Spoon batter into prepared muffin cups, divided equally. Bake until golden brown, 18-22 minutes. Transfer muffins to wire racks to cool.

Yields: 1 dozen


Freeze:
Ziploc Freezer Bags
Up to 6 weeks

Serve:
Defrost in microwave on high for 15-20 seconds, as needed.

Grandma's Meatloaf

4 lrg. Eggs
1-1/2 C. Milk
1-1/4 C. Saltines or Ritz Crackers
2 Tbsp. Minced Onion
1 tsp. Salt
Desired Pepper
3 lbs. Ground Beef
2 C. Ketchup
1 C. Brown Sugar, packed
4 Tbsp. Worcestershire Sauce

In a large bowl, beat the egss. Add milk, crackers, onion, salt and pepper. Mix well. Add beef, ketchup, brown sugar, and worcestershire sauce, mixing well.

Shape into 2 ungreased 9x9 pans.

Bake at 350 degrees for 40 minutes, take out and make 4 slits or stir around. Place back in oven for about 40 minutes more or until top is slightly darkened.


Freeze:
9x9 Pan
Up to 3 Months

Serve:
Unthaw: Bake uncovered for the same amount of time you would as if it were made that day.
Frozen: Bake uncovered @ 325 degrees for 1 hour, take out and stir around. Place back in oven for another 1 hour more or until top is slightly darkened.

Barbecue Pulled Pork

6 lb. Pork
1 C. Coke
1 C. Ketchup
1 C. Barbeque Sauce

Throw in crockpot, cook on low for 8-10 hours. 2 hours before serving shred the pork and place it back in the crockpot.

Freeze:
Ziploc Bag
3-5 Months

Serve:
Unthaw and heat thoroughly.

Grab & Go Option:
Place on preferred roll or bun in serving size and put in baggies then freeze.

Floating Tacos

2 lbs. Hamburger, browned
2 Tbsp. Minced Onion
2 (8oz.) Tomato Sauce
2 (6oz.) Tomato Paste
6 C. Water
4 Tbsp. Granulated Sugar
1/3 tsp. Garlic Salt
2 tsp. Accent
2 tsp. Chili Powder
1-1/2 tsp. Salt

Combine all ingredients in a large pot for 40 minutes.

2 (15oz.) Kidney Beans
2 C. Cooked Rice

Add to the large pot of ingredients and stir well. Heat Thoroughly.

Freeze:
Ziploc Bag
Up to 3 Months

Serve:
Place in pot and heat thoroughly. Use same desired ingredients as directed with remaining meal.


Remaining Meal:
Corn Chips
Cheddar Cheese, grated
Desired Toppings (Lettuce, Olives, Avacados, Tomato, etc.)

Serve on plates; corn chips, sauce, desired toppings & dressing

Dressing:
1pkg. Ranch Dressing; mixed as directed.
Add 1 package (8oz) Cream Cheese, softened
Blend together well with mixer and allow to chill for 30 minutes prior to serving.