Easy-Does-It Spaghetti

Easy-Does-It Spaghetti

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2 lb. ground beef, cooked and drained
1 can (46 oz.) tomato juice
1 can (15 oz.) tomato sauce
1 can (8 oz.) mushroom stems and pieces, drained
2 T. dried minced onion or use 1/2 cup fresh, chopped
2 tsp. salt
1 tsp. garlic powder
1 tsp. ground mustard
1 pkg dry spaghetti sauce mix
1 pkg (7 oz.) spaghetti, broken in half

In a 5-quart slow cooker, combine cooked beef, tomato juice, tomato sauce, mushrooms, and seasonings. cover and cook on HIGH for 4 hours. Stir in spaghetti. Cover and cook on HIGH 1 hour longer, or until the spaghetti is tender. Makes 8-10 serivings.

Come Home to Meatloaf

Come Home to Meatloaf

Eileen B.

1 lb ground beef or turkey
2 carrots chopped
1 small onion chopped
1 stalk celery chopped
1 cup white, brown, or wild rice
fresh chopped herbs or dried (basil, oregano, or rosemary)
dash of salt and pepper

Mix all together and form a ball. Place in crockpot with 1/2 cup water. Cook on LOW for 8 hours. Easy to make and great to come home to!

Smore

Smore

Lora S.

3 lbs. beef
2 cup soy sauce
2 cup sugar
3 cloves garlic
1 onion
1/4 tsp. nutmeg
pinch cloves

Brown 2-3 lbs of cubed stew meat with a chopped onion and garlic. Transfer to crockpot. Add your soy sauce, sugar, nutmeg and cloves. The meat should be completely submerged. Add water or more soy sauce if needed (equal parts sugar and soy sauce). Cook on LOW for 3-4 hours until tender. Serve over rice.

Creamy Crockpot Chicken

Creamy Crockpot Chicken

Marlene P.

6 boneless chicken breasts
1 pkg. dry Italian dressing mix
1 (10 3/4 oz.) can cream of chicken soup
1/4 cup butter
1 (8 oz.) pkg cream cheese
1 (14 oz.) can chicken broth

Place chicken, seasoning mix, soup, butter, and broth into crockpot. Cook 6 hours on LOW if chicken is frozen, 3 hours if chicken is thawed. Take chicken out and cut up. Return to crockpot and add cream cheese. Heat through. Serve over rice or noodles.

For Freezer Meal:
put all ingredients except cream cheese in large freezer bag. Have cream cheese on hand in freezer. Thaw and prepare as directed.

Pumpkin Soup

Pumpkin Soup

Karen J.

Sautee:

1 medium white onion - diced

3 cloves garlic - minced

3 T. butter

Lower heat and add:
8 oz. cream cheese

Melt and mix in well before proceeding. You may add some of the coconut milk or broth to accomplish this.

Next add:
1 (13 oz.) can coconut milk (unsweetened)
2 cups broth (white miso-reconstituted)
1 lb. pumpkin puree
2 T. cajun seasoning with cayenne
1 tsp. real salt
2 T. honey

Serve in a cleaned umpkin - you can serve any creamy soup in this manner.

Meatball and Sweet Onion Subs

Meatball and Sweet Onion Subs

Liz C.

3/4 cup water

1/4 cup packed brown sugar

1 can (6 oz.) Italian-style tomato paste

2 large sweet onions cut in half and sliced

24 frozen Italian-style meatballs, 1 inch in diameter

6 submarine or hoagie buns, split

3/4 cup shredded mozzarella cheese

Mix water, brown sugar, and tomato paste in 3-4 quart slow cooker. Stir in onions and frozen meatballs.
Cover and cook on LOW for 6-8 hours.
Spoon meatball mixture into buns. Sprinkle with cheese.
Makes 6 sandwiches.

Crockpot Lasagne

Crockpot Lasagne

Anna K.

8 uncooked lasagne noodles

1 lb. ground beef

1 tsp Italian seasoning

1 jar (28 oz) spaghetti sauce

1/2 cup water

1 (15 oz) container cottage cheese

2 cups shredded mozzarella cheese

Spray crockpot. Brown ground beef, add Italian seasoning. Break up 4 noodles in the bottom of crockpot. Add 1/2 of the hamburger, 1/2 sauce, 1/2 water, 1/2 cheeses. Repeat layers ending with mozzarella. Cook on LOW for 3-3 1/2 hours.

For freezer meal: Combine all ingredients except hanmburger in gallon freezer bag. Put hamburger in separate quart size freezer bag. Put both bags in third gallon bag. Label and freeze. When ready to make, brown hamburger and all ingredients to crock-pot. Cook as directed above.

Sweet Salsa Chicken

Sweet Salsa Chicken

Kelly M.

1 pkg taco seasoning mix

8 oz. apricot jam

12 oz. salsa

4-6 pieces of chicken

For immediate cooking: Preheat oven to 350. Place all ingredients into large baking dish, turn chicken to coat. Bake until chicken juices run clear. 23-30 minutes for chicken breasts.

For freezer meal: Place all ingredients into a gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before. Thaw in refrigerator. Follow instructions from above or can be cooked in crockpot.

Serve over rice or along side mashed potatoes.

Pineapple Marinated Pork Chops

Pineapple Marinated Pork Chops

Jeri J.

6 pork chops

1 can (20 oz) pineapple chunks with juice

1/4 cup brown sugar

2 tsp soy sauce

Put pork chops in a plastic storage bag. Mix remaining ingredients. Pour over pork chops in bag. Seal bag and freeze. Pun in crockpot on low for 6-8 hours or until done. OR grill them OR broil them.

Serve with rice.

Ritzy Chicken

Ritzy Chicken

Tami R.

6 boneless, skinless chicken breasts

2 cups Ritz crackers, crushed (about 45 crackers)

3/4 cup shredded mozzarella cheese

1/4 tsp parsley

1/4 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 cup melted butter or margarine

1/3 cup apple juice

Mix crackers, cheese and seasonings together. In a separate bowl, mix together margarine and apple juice. Dip chicken in margarine mixture and then coat with cracker mixture. If freezing, place in foil pan and freeze. Otherwise, place in greased baking dish. Bake at 350 for 1 hour.

Stove Top Chicken Casserole

Stove Top Chicken Casserole

Sue L.

1 box stuffing mix (chicken flavored)

1/2 cube butter or margarine

2 cups chicken, cooked and diced

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

2 large stalks of celery, washed and sliced

Melt butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/3 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing. Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. If freezing, cover with foil and freeze. Otherwise, cover and bake at 350 for 30 minutes or until bubbly. Uncover the last 10 minutes of baking.

Sour Cream Enchilada Casserole

Sour Cream Enchilada Casserole

Marlene P.

1 pint sour cream

1 pint cottage cheese

2 cups grated cheddar cheese

2 cups grated monterey jack cheese

1 (7 oz.) can diced green chiles

2 cans cream of chicken soup

12 corn tortillas

black olives (optional)

Mix first 6 ingredients. Spread some in bottom of 9x13 pan. Alternate with layers of tortillas and filling, ending with filling. Dot the top with black olives, if desired. Bake at 350 for 30 minutes. Let stand for 5 minutes before serving.

Black Bean Casserole

Black Bean Casserole

Anna K.

3/4 c. chopped onion

1 c. green onion

1 (14 oz.) can diced tomatoes

3/4 c. picante sauce

2 cloves garlic

2 tsp. cumin

2 (15 oz.) cans black beans

12 6" corn tortillas

2 c. shredded cheese

Mix first seven ingredients and simmer for 10 minutes. Layer according to this:

1/3 sauce

1/2 tortillas

1/2 cheese

1/3 sauce

1/2 tortillas

1/3 sauce

Bake for 25 minutes at 350 degrees. Immediately after removing from the over, layer the remaining cheese and allow to melt.

Texas Two-Step Pork Chops

Texas Two-Step Pork Chops

Julie H.

6 boneless pork chops

4 1/2 Tbs. brown sugar

1 1/2 Tbs. Dijon mustard

2 1/4 c. salsa

Brown pork chops in skillet. Spray 9x13 pan and layer pork chops. Combine sugar, mustard, and salsa and pour over pork. Bake at 400 degrees for 35-40 minutes or until done. Serve over rice.

Can also be done in a crockpot. Cook on high for 3-4 hours, on lov 6-8 hours.

For Freezer Meal: Put chops in gallon-size freezer bag. Make sauce and put in a second bag. Put both bags in a third bag and seal. When ready to make, thaw at room temperatur. Brown pork chops and proceed as above.

Teriyaki Chicken

Teriyaki Chicken

Marlene P.

1/2 c. soy sauce

1/2 c. water

1 Tbs. brown sugar

2 Tbs. oil

1 Tbs. lemon juice

6-8 crushed garlic cloves

6 chicken breasts

Mix together first six ingredients. Add chicken and marinate overnight. Grill on barbeque.

Crispy French Onion Chicken

Crispy French Onion Chicken

Kelly M.

Sauce:

1 tsp. ground mustard

1 tsp. garlic

1 Tbsp. butter

3 Tbsp. worcestershire sauce

1/4 c. olive oil

large can of French's French Fried Onions/Crushed

Wisk together first 5 ingredients. Warm sauce just until butter is melted. Dip each piece of chicken into the sauc and then roll in crushed French fried onion until coated. Place in a baking dish. Bake at 350 until juices run clear and chicken looks crispy. If chicken pieces are large cut length wise to use.

For Freezer Meal: Place all the sauce ingredients in one small baggie. Place chicken in another bag and add small sauce bag. Freeze. Keep onions in pantry.

Serve with mashed potatoes and veggie or salad.

Smothered Steak

Smothered Steak

Julie H.

1 1/2 lbs. stew meat

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 small chopped onion

1 (lb.) can tomatoes

3 Tbs. soy sauce

1 (4 oz.) can sliced mushrooms

1-2 Tbs. brown sugar

1 can French style green beans

Put steak, flour, salt, and pepper in crockpot and stir well to coat meat. Add rest of ingredients. Mix together. Cover and cook 6-8 hours on low. Serve over rice.

For Freezer Meal: Place flour, salt pepper, and stew meat in large Ziploc freezer bag. Shake to coat meat. Mix all remaining ingredients except green beans and pour over meat. Double bag and freeze. When ready to prepare, thaw and cook as direted above, adding the green beans with the other ingredients.

Creamy Black Bean Chicken

Creamy Black Bean Chicken

Marlene P.

4 chicken breasts

1 can black beans, drained

1 can corn

1 (16 oz.) jar of salsa

1 pkg. cream cheese

Put chicen, black beans, corn, and salsa in bag and freeze. Cook in crockpot for 7 hours if frozen, and 3 hours if thawed. Take out chicken and shred. Put chicken and cream cheese back in crockpot. Let the cream cheese melt. Serve over rice or as taco filling. Add lettuce, cheese, and tomatoes.

Curry Chicken

Curry Chicken

Anna K.

12 chicken tenderloins

1/2 c. honey

1/3 c. mustard

1/2 tsp. salt

2 tsp. curry powder

Mix the sauce and pour it over the chicken. Bake at 350 degrees for about 30 minutes, or until done.

For Freezer Meal: Mix all the sauce ingredients in a sandwich sized freezer bag. Put chicken in a gallon-sized freezer bag and but both bags in a third bag. Freeze. When ready to cook, thaw in fridge and cook as directed.

Apricot Chicken

Apricot Chicken

Rachel L.

1 (18 oz.) jar Apricot Preserves

1/2 bottle (8 oz.) Russian salad dressing

1 pkg. Lipton onion soup mix

1 lb. chicken

Dice uncooked chken (or you can leave it in whole breasts), mix ingredients and pour over chicen in baking dish. Bake at 350 for 45 minutes. Serve over rice. This can also be done in the crockpot and makes an easy, yummy chicken dish.

For Freezer Meal: Put everything in a large freezer bag and freeze. When ready to use, thaw in the fridge and prepare as directed above.