Cactus Ward Relief Society Freezer Meal Recipes 2 | Chicken Soup | Salad

Freezer Meal Recipes

Chicken and Wild Rice Soup – Maria
5 2/3 c. water 1 4.3 oz pkg. wild rice 1 pkg. noodle soup mix 1 celery stalk chopped 1/2 c. onion, chopped 1 med carrot, chopped 2 cans cream of chicken soup 1 lb. cooked chicken, chopped

updated 09-07-07SD

X6 31 1/2 c. water 6 4.3 oz pkg. wild rice 6 pkg. noodle soup mix 6 celery stalks chopped 3 c. onion, chopped 6 med carrot, chopped 12 cans cream of chicken soup 6 lb. cooked chicken, chopped

Saute vegetables. Add Water, cream of chicken soup, noodle soup, and rice. Add chicken. Simmer until rice is done. Put soup into Ziploc and freeze. Defrost and heat soup. FM Prep: 12 gallon Ziploc bags. Assign to someone to complete.

Southwest pocket Chicken – Misti 2 lbs chicken breasts Costco Pesto in Deli section 1 cup feta cheese grated or crumbled

X6 12 lbs chicken breasts Costco's Pesto in Deli section 1 cup feta cheese crumbled or grated)

Pat chicken dry. Cut 2" slit on side of breasts. Mix & spoon Pesto & Cheese into chicken pocket close with toothpicks add Southwest rub. Southwest pocket chicken rub (marinade) 1/4 cup paprika 1/4 t cumin 1/4 t oregano 1/4 t thyme 1 1/4 t salt 1 ½ cloves minced garlic 2 ½ T olive oil X6 1 1/3 cup paprika 1 1/3 t cumin 1 1/3 t oregano 1 1/3 t thyme 7 ½ t salt 10 cloves minced garlic 1 cup olive oil

Dredge chicken through rub or rub on by hand. Freeze. Thaw- BBQ or bake in oven. FM Prep: 6 Foil Pans.

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Sunday Brunch Casserole – Maria
1/2 lb. sliced bacon 1/2 c. chopped onion 1/2 c. chopped green pepper 12 eggs 1 c. milk 1 pkg. frozen hash brown’s thawed 1 c. shredded cheddar cheese 1 t. salt 1/2 t. pepper 1/4 t. dill weed

X6 3 lb. sliced bacon 3 c. chopped onion 3 c. chopped green pepper 72 eggs 6 c. milk 6 pkg. frozen hash brown’s thawed 6 c. shredded cheddar cheese 2 T. salt 1 T. pepper 1 1/2 t. dill weed

Cook bacon until crisp. Crumble and set aside. In drippings, saute onion and green pepper until tender. Beat eggs and mild in a large bowl. Stir in hash browns cheese, salt, pepper, dill, green pepper and bacon. Pour into 13x9 baking pan. Bake uncovered at 350 for 35-45 minutes. Freeze in an aluminum pan. Cook covered with foil at 400 for 1 1/2 hours. FM Prep: 6 Foil Pans. 3 quart bags, bacon cooked and crumbled, 3C. Onion Chopped, 3C. Green Peppers Chopped.

Apricot Chicken – Maria
2 lbs chicken breasts 1 c. apricot jam 1 pkg. onion soup mix 1 c. Catalina salad dressing

X6 12 lbs chicken breasts 6 c. apricot jam 6 pkg. onion soup mix 6 c. Catalina salad dressing

Freezer: Freeze ingredients all together in a Ziploc. Bake approx. 30 min at 350. FM Prep: 6 Gallon Ziploc bags.

Chicken Enchiladas w/ red sauce – Louise
1 15 oz tomato sauce 1 10 oz tomato soup 1 can water ½ tablespoon Oregano ½ Tablespoon Parsley 1/4 oz onion flakes 1 ½ Tablespoon Chili Powder ½ teaspoon Garlic Powder 1 lb chicken breast, cooked and chopped 3 cup Mozzarella cheese 1 cup salsa 10 flour tortillas - 10 inch

X6 90 oz tomato sauce 60 oz tomato soup 6 cans water 3 tablespoon Oregano 3 Tablespoon Parsley 1 ½ oz onion flakes 9 Tablespoon Chili Powder 1 Tablespoon Garlic Powder 6 lb chicken breast, cooked and chopped 18 cup Mozzarella cheese 6 cup salsa 60 flour tortillas - 10 inch

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Mix tomato sauce, soup, and spices add 1 can of water. Put ½ mixture on bottom of pan. Mix Chicken and salsa and a little cheese. Using tortillas make enchiladas and place on top of tomato mixture. Pour remaining tomato sauce over enchiladas and top with remaining cheese. If frozen cook 400 degrees for 1 ½ hours FM Prep: 6 foil pans, foil. 6 lbs chicken cooked and shredded. Chicken Fajitas – Pauline ½ lime juiced 2 teaspoons cumin 1 teaspoon chile powder 3 cloves garlic 1 lb raw Chicken Chunks ½ onion & 1 pepper X6 3 limes juiced 1/4 cup cumin 2 tablespoons Chile Powder 12 cloves garlic 6 lbs raw chunk chicken 3 Onion & 6 Peppers sliced

Put chicken and marinade in quart bag. Put Onion & Peppers in gallon bag, put quart bag inside and freeze Thaw and cook chicken and add vegetable to pan serve with tortillas salsa and sour cream. FM Prep: 6 gallon Ziploc bags, 6 quart bags. 6 lbs. Chicken cut into chunks.

Bacon Wrapped Chicken – Maria
2 ½ lbs chicken breasts 1 small containers chive and onion cream cheese 1 T. butter Salt 6 slices uncooked bacon

X6 15 lbs chicken breasts 4 is enough small containers chive and onion cream cheese 12 T. butter (3/4 cup) Salt 36 slices uncooked bacon

Flatten chicken breasts. Spread 3T. cream cheese on each breast. Dot with butter and sprinkle each with salt. Roll up and wrap with a bacon strip. Cook uncovered at 400 degrees for 35 -40 minutes. Broil for the last 5 minutes to crisp the bacon, if desired. Freezer note: Defrost before cooking this recipe. FM Prep: 6 foil pans, foil.

Stir Fry (chicken)
1 package stir fry Vegetables 1 lb Chicken breast raw cubed 1 pkg stir fry mix

X6
6 packages stir fry Vegetables 6 lbs Chicken breast raw cubed 6 pkg stir fry mix

Put chicken in small Ziploc bag. In large bag put vegetables and mix add chicken freeze.

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When thawed fry up chicken in pan with a little oil. Remove chicken and add vegetables. Prepare mix as directed on package add to vegetables and chicken. FM Prep: 6 gallon Ziploc bags, 6quart.

Chicken Enchiladas – Maria
1 pkg. flour tortillas 1 4 oz. can diced green chilies 2 cans cream of chicken soup 2 c. shredded cheddar cheese 2 c. sour cream 3 c. chopped or shredded cooked chicken

X6 6 pkg. flour tortillas 6 4 oz. can diced green chilies 12 cans cream of chicken soup 12 c. shredded cheddar cheese 12 c. sour cream 18 c. chopped or shredded cooked chicken

Mix chilies, sour cream, soup, and 1/2 of cheese together. Divide mixture in half and add chicken to one half. Roll chicken mixture into tortillas and place in pan. Cover tortillas with remaining mixture and cheese. Cook frozen, covered with foil at 400 for 1 1/2 hours FM Prep: 6 foil pans. 18 c. chicken cooked and shredded.

Chicken and Salsa Soup – Maria
1 c. shredded chicken 11/2 c. water 14 oz. chicken broth 1 t. chili powder 1 can corn 8 oz. thick and chunky salsa 1/2 c. shredded cheese

X6 6c. Shredded chicken 9 c. water 84 oz. chicken broth 2T. Chili powder 6 can corn 478 oz. thick and chunky salsa 3 c. shredded cheese

Combine all ingredients in a gallon freezer bag. Heat in the crock-pot or on the stove. FM Prep: 12 gallon Ziploc bags. Assign soup to be made by someone at home.

Chicken Parmesan – Maria
4 chicken breasts 1/2 c. melted butter 2 c. seasoned bread crumbs 1 1/2 c. mozzarella cheese 1 15 oz. can stewed tomatoes 1 c. Parmesan cheese

X6 24 chicken breasts 3 c. melted butter 12 c. seasoned bread crumbs 9 c. mozzarella cheese 90 oz. can stewed tomatoes 6 c. Parmesan cheese

Mix together Parmesan cheese and crumbs in a bowl. Mix eggs and butter in another bowl. Dip breast in egg mixture. Repeat with each breast. Sprinkle mozzarella over breasts and top with tomatoes. Cook frozen and covered with foil at 400 for 1 1/2 hours. FM Prep: 6 foil pans, foil.

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Chicken Stuffing Casserole – Maria
2 c. chicken, shredded 2 cans cream of chicken soup 3 c. egg noodles 1 c. sour cream 2 c. chicken broth 1/2 c. margarine 1 box seasoned stuffing mix

X6 12 c. chicken shredded 12 cans cream of chicken soup 18 c. egg noodles 6 c. sour cream 12 c. chicken broth 3 c. margarine 6 boxes seasoned stuffing mix

Mix together soup, sour cream, chicken and cooked egg noodles. Pour in pan. Mix chicken broth and margarine. Pour on top of pan. Sprinkle 1 box of stuffing mix and half of seasoning on top. Cook frozen at 400 for 1 1/2 hours. FM Prep: 6 foil pans, foil. 12 c. shredded chicken.

Easy Chicken Cordon Bleu – Maria X6 2 lbs chicken breasts 12 lbs chicken breasts 1 can cream of chicken soup 6 cans cream of chicken soup 4 slices Swiss cheese 24 slices Swiss cheese 4 slices ham 24 slices ham Bread crumbs 3 small or 1 large can bread crumbs Lay chicken uncooked in a casserole dish. Pour cream of chicken soup on top. Layer ham, Swiss cheese, and top with breadcrumbs. Cook frozen at 400 for 1 1/2 hours.
FM prep: 6 aluminum pans

Lattice Top Chicken Stew – Maria
2 c. chicken cooked and cubed 1 can cream of chicken soup 1 c. milk 1/2 c. shredded cheddar cheese 1 small can french fried onions 1 t. salt 1 pkg. California veggies 1 tube crescent rolls

X6 12 c. chicken cooked and cubed 6 can cream of chicken soup 6 c. milk 3 c. shredded cheddar cheese 6 sm. or 3 Lg. cans French fried onions 2 T. salt 6 pkg. California veggies 6 tubes crescent rolls

Mix all ingredients together in baking pan. You can put the crescent rolls on top to cook just before it is done, or you can just bake them and eat them separately on the side. Cook, covered with foil at 400 for 1 1/2 hours. FM Prep: 6 gallon Ziploc bags, (if using 3 lg. Cans French fried onions 6 sand. Bags are also needed).

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Rebecca’s Chicken – Maria
2 lbs chicken breasts 1 pkg. Italian salad dressing mix 8 oz cream cheese 1 can cream of chicken soup

X6 12 lbs chicken breasts 6 pkg. Italian salad dressing mix 48 oz cream cheese 6 can cream of chicken soup

Put chicken breasts and salad dressing mix in Large Ziploc bag. In quart size bag put cream cheese and soup. Freeze Put chicken and dressing in slow cooker. Cook on high for 4-5 hours. Shred chicken. Add soup and cream cheese to chicken. Cook for 1 more hour. Serve over rice or pasta. Note – If chicken is cooked before can make a good chicken pot pie. Add mixed vegetables and put in pie dish top with package of crescent dough. Bake 350 degrees for 30 minutes. FM Prep: 6 gallon Ziploc bags. Marinade for Chicken/Turkey – Nanette X6 3 lbs poultry 18 lbs poultry 1 cup seven up 6 cups seven up 3/4 cup soy sauce 4 ½ cups soy sauce 1/4 cup vegetable oil 1 ½ cup veg. Oil 1/4 teaspoon garlic powder 1 ½ teaspoon garlic powder Place ingredients in plastic container. Save 2 cups for basting. Pour over poultry and cover. Marinate in fridge for 24 hours. Grill and baste till done. FM Prep: 6 gallon Ziploc bags. Chicken Manicotti –Stephanie 1 jar 30 oz Spaghetti sauce 1 tsp garlic salt 1 ½ lbs chicken tenders (cut down to size) 14 uncooked manicotti shells 1 can 2.5 oz olives drained 2 cups shredded mozzarella cheese X6 180 oz Spaghetti sauce 6 tsp garlic salt 9 lbs chicken tenders ( cut down to size) 6 - 14 uncooked manicotti shells 5 can 2.5 oz olives drained 12 cups shredded mozzarella cheese

Spread 1/3 of spaghetti sauce on bottom of un-greased pan. Sprinkle garlic salt on chicken and insert into uncooked manicotti shells. Place shells on spaghetti sauce. Pour remaining sauce over shells covering completely. Sprinkle with olives and cheese. Freeze Cook frozen 1 ½ hours at 350 degrees. Thawed 1 hour at 350 degrees. Keep covered with foil and remove for the last 5 minutes. FM Prep: 6 foil pans, Foil.

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Chicken & Broccoli Alfredo – Buffy 8 oz. Fettuccine Noodles (uncooked) 12-16 oz bag Broccoli Florets 1/4 cup Butter or Margarine 1 lb. boneless, skinless, chicken breast cubed 2 btls. Alfredo Sauce (16 oz. each) 1/2 cup Mozzarella Cheese, shredded 1/2 cup Parmesan Cheese 1/2 tsp. Garlic Powder 1/8 tsp. Pepper

X6 3 lbs Fettuccine Noodles (uncooked) 6 bags frozen Broccoli 1 ½ cup butter or Margarine (3.75 lbs) 6 lbs boneless, skinless chicken breast cubed 12 btls (16 oz each) Alfredo Sauce 3 cups Mozzarella cheese shredded 3 cups Parmesan cheese 3 teaspoons Garlic Powder 1/8 tsp Pepper

Cook noodles according to pkg. directions adding broccoli for the last 4 minutes of cooking time. Drain. In a large skillet, over medium heat, heat butter or margarine. Add chicken and cook until chicken is done. Stir in Alfredo Sauce, cheeses, garlic powder, and pepper. Heat sauce on low heat until hot but not boiling. Toss sauce together with cooked noodles and broccoli. Serve. FM Prep: 6 gallon Ziploc bags, 6 quart bags. Chicken Pot Pie – Angela 1 ½ lbs chopped cooked chicken 1 bag frozen California blend 2 cans Cream of Broccoli soup 1 cup milk 1/4 t oregano 1/4 t salt 1/4 t pepper 2 packages croissants rolls X6 9 lbs chopped cooked chicken 6 bag frozen California blend 12 cans Cream of Broccoli soup 6 cup milk 1 1/2 t Oregano 1 1/2 t salt 1 1/2 t pepper 12 packages croissants rolls

Mix all ingredients but the rolls and place in oblong dish. Freeze. Thaw mixture. Bake 350 degrees for 30 minutes. Place rolls on top of bubbling mixture and return to oven for 15 more minutes. FM prep: 6 Gallon Ziploc bags. 9 lbs chopped cooked chicken.

Easy Italian Marinade – Nanette
2.5 lbs chicken breasts (or beef) ½ bottle Italian Dressing

X6 15 lbs chicken breasts 3 bottles Italian dressing

Put chicken and dressing in Ziploc bag. Freeze. Thaw chicken and Grill chicken FM Prep: 6 gallon Ziploc bags.

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Hot Chicken Salad - Nanette 2 lbs chicken cooked and cubed 2 Tablespoons lemon juice 1/4 cup slivered almonds (may be toasted) 1 cup mayonnaise 1 cup grated cheddar cheese 2 cups finely chopped celery 1 cup cream of chicken soup 1 teaspoon minced onion 1-1/2 oz crushed potato chips or corn flakes

X6 12 lbs chicken cooked and cubed 3/4 cup lemon juice 1 1/2 cup slivered almonds (may be toasted) 6 cup mayonnaise 6 cup grated cheddar cheese 12 cups finely chopped celery 6 cup cream of chicken soup 6 teaspoon minced onion 1 bag crushed potato chips or corn flakes

Toast almonds on cookie sheet in a 350-degree oven for 5 to 7 minutes. Mix all the ingredients except cheese and potato chips. Place in baking dish and add cheese, then chips to the top of mixture. Bake at 400 degrees for 20 minutes Serve with croissant rolls.

FM Prep: 6 gallon bags. 12 lbs. chicken cubed- cooked, toast almonds, 12 c. chopped celery, 6 tsp. onion. Pepper Jack Chicken – Wendy 2 lbs chicken breasts pounded out 6 stick pepper jack cheese Taco seasoning X6 12 lbs chicken breasts pounded out 36 sticks pepper jack cheese taco seasoning

Thin chicken breasts. Place one stick of cheese on one side of breast roll breast around cheese. Roll breasts in taco seasoning. Place in pan. Freeze. THAW and lightly brown chicken in frying pan. Bake in original pan for 45 minutes at 350 degrees. FM prep: 6 foil pans, foil. Creamy Baked Chicken Breasts – Pauline 2 lbs chicken breasts 8-12 slices Swiss cheese 1 can cream of chicken soup 2 cups seasoned stuffing mix 1/3 cup melted butter X6 12 lbs chicken breasts 72 slices Swiss cheese 6 can cream of chicken soup 12 cups seasoned stuffing mix 1 2/3 cup melted butter

Arrange chicken in greased baking dish. Top with cheese. In separate bowl mix soup and 1/4 cup water, pour over chicken. Sprinkle stuffing mix on top and drizzle with margarine. Freeze. If thawed bake at 350 for 45-55 minutes.

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Chicken & Rice – Nanette& Kim T. 1 c long cooking rice 1 can chicken soup or mushroom 1 pkg dry onion soup 2 cup milk 1 1/2 lbs chicken

X6 6 c long cooking rice 6 can chicken soup or mushroom 6 pkg dry onion soup 12 cup milk 9 lbs chicken

Mix rice, chicken soup milk together and pour in greased casserole dish. Top with chicken. Sprinkle onion soup over. Bake 350 degrees for 1 hour covered. Uncover and cook for 20 minutes if needed. FM prep: 6 gallon Ziploc bags. Hawaiian Haystacks 1 lb Chicken cooked and shredded 2 cans cream of chicken soup 1 ½ cups chicken broth ½ bag chow mein noodles X6 6 lb Chicken cooked and shredded 12 cans cream of chicken soup 9 cups chicken broth 3 bag chow mein noodle

Mix chicken, soup, broth together and freeze. Thaw and heat through. Serve with hot rice, chow mein noodles, grated cheese, chopped tomatoes, chopped green onions, chopped celery, chopped green onions, grated coconut, pineapple chunks. FM prep: 6-gallon Ziploc bags. 36 sandwich bags. chopped green onions, chopped celery. Artichoke Chicken –Anna 1 14oz. cans artichoke hearts in water. 3/4 cups (6 oz.) grated Parmesan cheese 3/4 (6 oz.) mayonnaise garlic powder pepper 2 lbs chicken breasts X6 84 oz artichoke hearts packed in water. 4.5 cups (36 oz.) grated Parmesan cheese 4.5 cups (36 oz.) mayonnaise garlic powder pepper 12 lbs chicken breasts

1. Drain and chop artichokes. 2. Combine artichokes, cheese, mayonnaise. 3. Place chicken in greased foil pan and sprinkle with garlic powder and pepper according to taste. 4. Spread artichoke mixture over chicken. 5. Defrost and bake uncovered at 375 for 35 minutes. FM prep: 6 foil pans, foil.

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Taco Chicken Rolls – Anna 1 cup finely crushed Doritos 3/4 env taco seasoning (according to taste) 2 lbs chicken breasts 2-3 oz. Monterey Jack cheese (cut into 6, 2 x 1/2 inch sticks) 4 oz chopped green chilies

X6 5-6 cups finely crushed Doritos 4-5 env. taco seasoning (according to taste) 12 lbs chicken breasts 16 oz. Monterey Jack cheese (cut into 36, 2 x 1/2 inch sticks) 24 oz chopped green chilies (or one large can whole green chilies)

Combine crushed Doritos and taco seasoning in shallow dish or zip lock bag. Set aside. Pound chicken to flatten. Place a cheese stick and 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up. Secure with a toothpick. Coat chicken with Dorito mixture. To prepare, defrost and bake uncovered on 350 in a greased baking dish for 35-40 minutes (more time needed if partially frozen). FM Prep: 6 Foil pans, foil. Enchiladas /w white sauce - Pauline 2 lbs cooked shredded chicken 2 cans cream of chicken soup 1 small can chopped green chiles 1 cup sour cream 1 small onion chopped 2 cups shredded cheese (moz or ched.) 1 doz med flour tortillas X6 12 lbs cooked shredded chicken 12 cans cream of chicken soup 6 small can chopped green chiles 6 cup sour cream 6 small onion chopped 12 cups shredded cheese (moz or ched.) 6 doz med flour tortillas

Mix soup, chiles, sour cream, onion. Divide in half. Add chicken to one half. Fill each tortilla with chicken filling and some cheese. Roll and place in casserole dish. Top with remaining sauce and cheese. Bake 350 for 30 minutes. FM Prep: 6 foil pans, foil. 12 lbs. cooked shredded chicken. Honey Baked Chicken II 2 lbs chicken breasts 1/2 cup butter, melted 1/2 cup honey 1/4 cup prepared mustard 1 teaspoon salt 1 teaspoon curry powder X6 12 chicken breast 1/2 cup butter, melted 1/2 cup honey 1/4 cup prepared mustard 1 teaspoon salt 1 teaspoon curry powder

Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75

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minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. FM Prep: 6 Foil Pans Crock Pot Chicken Noodle Soup – Nanette X6 1 ½ lb cut up chicken 9 lb cut up chicken 3 diced potatoes 18 diced potatoes 4 sliced carrots 24 sliced carrots 1 chopped onion 6 chopped onion 3 stalks cut celery 18 stalks cut celery 3 tbsp. soy sauce 1 cup and 2 tbsp. soy sauce 1 tsp salt 6 tsp salt 1 tsp Tabasco sauce 6 tsp Tabasco sauce 1 cup noodles or macaroni 6 cup noodles or macaroni Combine all ingredients but the pasta. Cover all ingredients with water. Cook on high for 2 hours, then low 3 - 4 hours. Add noodles or macaroni the last hour. FM Prep: 12 gallon Ziploc bags. 18 diced potatoes, 24 carrots sliced, 6 onions chopped, 18 stalks celery. Oriental Chicken – Theresa 2 lb boneless skinless chicken breast strips 4 tablespoons butter 2 cup teriyaki sauce 1 cup water 1 cup orange marmalade 1 teaspoon minced garlic X6 12 lb boneless skinless chicken breast strips 8 tablespoons butter 12 cup teriyaki sauce 6 cup water 6 cup orange marmalade 6 teaspoon minced garlic

In a large skillet, brown chicken on both sides in butter. Pour other ingredients over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. FM Prep: 6 gallon freezer bags, 6 quart freezer bags. Cut chicken breasts into strips.

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Crazy Chicken Biscuits - group 6 oz cream cheese 2 Tablespoons butter 1 lb Chicken Breasts shredded 1/4 teaspoon salt 1/8 teaspoon pepper 2 green onions chopped 1/4 cup craisins 18 frozen rolls

X6 36 oz cream cheese 3/4 cup butter 6 lbs chicken breasts shredded 1 ½ teaspoon salt 3/4 teaspoon pepper 12 green onions 1 1/2 cup craisins 108 frozen rolls

Mix softened cream cheese with butter. Add chicken, salt, pepper, and green onions, craisins and mix. Place a heaping tablespoon of mixture in the center of a biscuit. Fold and seal. Quick freeze and store in gallon bag. Cooking: Place on a greased cookie sheet and defrost. Bake 20 to 25 minutes (or until rolls are golden brown on top and bottom) in 350 degree oven. Serve with heated gravy. Tip: Soften cream cheese quickly in the microwave. Unwrap cheese, put on a microwave-safe plate, and heat one minute at 50 percent power. FM Prep: 6 foil pans, foil. 6 lbs chicken breasts shredded. Grilled Marinated Chicken Breasts with Mango Cucumber salsa – Rachel X6 2 lbs boneless Skinless chicken breasts 12 lbs chicken breasts juice of 1 orange (½ cup) juice of 6 orange (3 cup) 1/4 cup olive oil 1 1/2 cup olive oil 2 tablespoons chopped fresh cilantro 12 tablespoons chopped fresh cilantro 1 clove garlic minced 6 clove garlic minced salt & pepper salt & pepper Mix ingredients together and marinate chicken breasts for at least 3 hours. Pre-heat grill. Cook chicken till done. Salsa 1 cup diced fresh mango 1 cup diced cucumber (remove seeds) 2 Tablespoons chopped green onion 2 tablespoons chopped jalapeno 1/4 cup chopped red pepper juice of one orange juice of 2 limes 1 clove garlic - minced 1 cup crushed pineapple mix all together and add salt and pepper to taste. Serve over grilled marinated chicken. 6 cups diced fresh mango 6 cups diced cucumber (remove seeds) 12 T. chopped green onion 12 T. chopped jalapeno 1 ½ cup chopped red pepper Juice of 6 oranges Juice of 12 limes 6 cloves garlic-minced 6 cups crushed pineapple

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FM Prep: 6 gallon Ziploc bags. Decide if you are going to freeze salsa or make fresh at home. (if salsa is to be frozen: 6c. diced mangoes, 6c. diced cucumbers, 12T. green onions, 12 T chopped jalepeno, Red bell pepper chopped, 6 quart freezer bags.) Easy Red Chicken enchiladas (Alotta Enchiladas) X6 12 corn tortillas 72 corn tortillas 1 can cream of chicken soup 6 cans cream of chicken soup ½ a soup can of milk 6 cups milk 2 c cooked shredded chicken 12c cooked shredded chicken ¼ c minced onion 1 ½ cup minced onion 1 (10 oz.) can of enchilada sauce, red 60 oz can enchilada red sauce 1 (4 oz.) can diced green chilies 24 oz can diced green chilies 2 c shredded cheese (1 for filling 1 for 12 cups shredded cheese topping) 6 tsp. garlic salt 1 tsp. garlic salt In a large bowl, combine ingredients except for tortillas, soup and 1 cup of cheese; set aside. Line casserole dish with 6 torillas. Pour mixture on top. Cover with 6 tortillas. Mix soup and milk together and pour over tortillas and top with cheese. Bake 25-30 mins. at 350 degrees. Serve over crisp lettuce. FM Prep: 6 foil pans, foil. 12c. Shredded chicken, 1 ½ c. minced onion. Oven Baked Fried Chicken (Kim T.) 1/3 c vegetable oil 2 tsp. paprika 1/3 c butter 1 tsp. garlic salt 1 c flour 1 tsp. marjoram 1 tsp salt 8-10 chicken pieces (suggest bone/skinless thighs) 12 tsp. pepper X6 2 cups vegetable oil 12 tsp. paprika 2 cups butter 6 tsp. garlic salt 6 cups flour 6 tsp. marjoram 6 tsp. salt 48 – 60 chicken pieces 12 tsp. pepper

Melt margarine with oil in jellyroll pan in 375-degree oven. Set aside. In paper bag combine flour and seasonings. Roll 2 to 3 pieces of chicken at a time in oil and margarine. Drop in bag and shake. Place on wax paper. Do all pieces of chicken, then place back in pan, skin side down. Bake at 375 degrees for 45 minutes. Turn with spatula and bake 10 more minutes. FM Prep: 6 foil pans, foil, wax paper.

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Chicken Parmesan II - Kim T. 4 chicken breasts ½ c melted butter 2 c. seasoned bread crumbs 1 ½ c mozzarella cheese 1 jar of spaghetti sauce 1 c parmesan cheese 2 eggs

X6 24 chicken breasts 3 cups melted butter 12 cups seasoned bread crumbs 9 cups grated mozzarella cheese 6 jars spaghetti sauce 6 cups parmesan cheese 12 eggs

Mix together Parmesan cheese and bread crumbs. Mix eggs and butter in a bowl. Dip breasts in egg mixture then in a breadcrumb mixture. Repeat with each breast. Pour desired amount of spaghetti sauce over chicken in baking dish. Sprinkle with cheese. Bake @ 350 degrees for 30-45 minutes. FM Prep: 6 foil pans, foil. Traditional Chicken Pot Pie- Kim 2 cans cream of chicken soup 1 cup milk ¼ tsp. Thyme ¼ tsp. pepper 16 oz frozen bag of peas and carrots 8 oz frozen cubed hash browns 2 c cooked chicken cubed 2 cans canned biscuits or double piecrust. Prepare with biscuits: X6 12 cans cream of chicken soup 6 cup milk 1 ½ tsp. thyme 1 ½ tsp. pepper 96 oz frozen bag of peas and carrots 48 oz frozen cubed hash browns 12 cups cooked chicken cubed 12 cans biscuits or 12 pie crusts

Mix above ingredients except biscuits and place in greased cake pan. Bake at 400 degrees for 15 min. stir. Add canned biscuits (quartered) bake for 15 more minutes, until biscuits are light brown. Prepare with Piecrust: Mix above ingredients and pour into a prepared pie shell. Cover with remaining pie shell and brush heavily milk (makes a nice golden brown crust). Bake @ 425degrees for 35 minutes or until pie is golden brown. Tips: make sure your veggies are not frozen when baking (especially your potatoes) and before placing in oven cover edges of pie with foil and remove 15-10 minutes before pie is finished baking. FM Prep: foil.

Honey Mustard Chicken - Kim

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1 pkg (4 oz) dry hidden valley ranch ½ cup water 1/3 c. frozen orange juice concentrate 2 TBSP Dijon mustard 2 lbs Chicken Cook on low for 4-6 hours in crock-pot. FM prep: 6-gallon Ziploc bags. Chicken Nuggets – Kim 2 cups bite size shredded Wheat cereal ½ c grated Parmesan cheese ½ tsp seasoned salt ¼ tsp paprika 1/8 tsp garlic powder ½ c low fat mayo 1 tbsp. honey 2 tsp. prepared mustard 1 lb bone/skinless chicken breast, cut into chunks or strips.

6 pks dry hidden valley ranch 3 cups water 2 cups frozen orange juice concentrate 12 tbsp Dijon mustard 12 lbs chicken

X6 12 cups bite size shredded wheat cereal 3 cups grated parmesan cheese 3 tsp. seasoned salt 1 ½ tsp paprika 1 ¼ tsp garlic salt 3 cups low fat mayo 6 tbsp honey 12 tsp. prepared mustard 12 lbs bone/skinless breasts, strips cut into chunks or strips.

Preheat oven to 400. Combine cereal , parm. Cheese, salt, paprika and garlic powder. (I use a ziplock for cereal mixture) Combine mayo, honey and mustard. Stir chicken in mayo mixture and roll in cereal mix. Place on greased cookie sheet and bake 12 to 15 minutes or until chicken in no longer pink in center.- Nice and crispy on the outside and tender on the inside. Chili’s Chicken Enchilada Soup 1 tablespoon vegetable oil 1 lb. skinless chicken breast fillets ½ c diced onions 1 clove garlic, minced 4 cups chicken broth 1 c masa harina (mexican flour found next regular flour or Mexican section) 3 cups water 1 c red enchilada sauce 16 ounces Velveeta 1 tsp. salt 1 tsp. Chili powder ½ tsp. cumin X6 6 tbsp vegetable oil 6 lbs boneless skinless chicken breasts 3 cups diced onions 6 cloves of garlic, minced 24 cups chicken broth 6 cups masa harina flour 18 cups water 6 cups red enchilada sauce 96 oz velveeta 6 tsp. salt 6 tsp chili powder 3 tsp cumin

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1. Add 1 tbsp. of oil to a large pot over med. heat. Add chicken breast to pot and brown for 4 to 5 minutes per side. Set chicken aside. 2. Add onion and garlic to the pot and sauté over med. heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 3. Combine mas harina with 2 cups of water in a medium bowl and whisk until blended. Add mas mixture to pot with onion, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small bite-size pieces and add it to pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick. Serve soup in cups or bowls, with garnish of shredded cheddar cheese, crumbled corn tortillas chips and a spoonful of your favorite salsa or pico de galllo. Chicken Scallops with Lemon and Serrano Ham X6

4 tbsp butter, softened 6 skinless, boneless chicken breasts 6 slices Serrano ham 2 lemons

24 tbsp butter, softened 36 skinless, boneless chicken breasts 36 slices Serrano Ham 12 lemons

Beat the butter with plenty of freshly ground pepper and set aside. Flatten chicken breasts. Place chicken breasts in pan and crumple a slice of ham on top of each. Cut 12 thin slices of lemon and place two lemon slices on each slice of ham. Dot with the pepper butter and bake until chicken is cooked. Transfer to serving plates and spoon over any juices from the dish. Chicken Enchiladas w/Green Sauce X6

1 lb shredded chicken 2 cups shredded cheddar cheese 8 flour tortillas 15oz mild green enchilada sauce 1 sm can of sliced olives

6 lbs shredded chicken 12 cups shredded cheddar cheese 48 flour tortillas 90 oz mild green enchilada sauce 6 sm cans of sliced olives

Mix shredded chicken with half of the shredded cheddar cheese. Spoon mixture into tortillas, roll, and place face down in pan. Repeat process until all tortillas are used and mixture is gone. Pour sauce evenly over tortillas and sprinkle the rest of cheese on top and top off with

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sliced olives.

Jen's Easy Chicken Rice Wraps

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2 tbsp butter 1 (6.8oz)pkg Rice-a-Roni Spanish Rice 16 oz salsa 12 oz bone/skinless chicken breast 1 cup of black beans drained and rinsed 1 cup frozen corn 8 flour tortillas

12 tbsp butter 6 (6.8oz) pkg Rice-a-Roni Spanish Rice 96 oz salsa 72 oz bone/skinless breast , cubed 6 cups of black beans drained and 6 cups frozen corn 8 flour tortillas

In large skillet, over medium heat, melt butter, saute rice-vermicelli mix until vermicelli is golden brown. Slowly stir in 2 cups of water, salsa, chicken and special seasonings. Bring to boil, cover; reduce heat to low simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink. Stir in beans and corn; let stand 5 minutes before serving. Serve with cheese and sour cream.

Jessica's Chicken Taco Soup

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1 1/4 cup green pepper, onion,celery 2 cans cream of chicken soup 3 cups chicken broth 3 cups cooked chicken (shredded) 16 oz salsa 3 tsp. ground cumin 15 oz can black beans drained and rinsed rinsed

7 1/2 cups green peper, onion, celery 6 cans of chicken soup 9 cups chicken broth 9 cups cooked chicken (shredded) 96 oz salsa 9 tsp. ground cumin 90 oz canned black beans drained and

Saute green pepper, onion, celery and cumin. Once soften and fragrant, add the rest of the ingredients to pot and heat through. Optional topping: tomatoes, chopped scallions, avocado, cheese, tortilla chips. Chicken Delicious Casserole X6

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4 chicken breast, cooked, cubed 1 (5 oz) can sliced water chestnuts 1 can cream of mushroom soup 1 ½ cups diced celery 1 cup mayonnaise 1 pkg chicken stuffing mix 1 stick butter

24 chicken breast, cooked, cubed 6 (5 oz) can sliced water chestnuts 6 can cream of mushroom soup 9 cups diced celery 6 cup mayonnaise 6 pkg chicken stuffing mix 6 stick butter

Lightly grease casserole dish. Mix all ingredients, except stuffing. Mix stuffing with melted butter. Spread on top of dish. Bake from frozen. Salsa Chicken X6

16 oz Pace Picante Salsa 4 chicken breasts (2lbs) Tortillas

16 oz Pace Picante Salsa 4 chicken breasts (2lbs) Tortillas

Assemble in ziplock bag, freeze. Put in crockpot on low all day and shred when ready to serve. Ranch Chicken and Rice X6 2 chicken breast, cubed 12 chicken breast, cubed 1 can cream of chicken soup 6 can cream of chicken soup 16 oz sour cream 96 oz sour cream 1pkg ranch mix 6 pkg ranch mix 1 ½ cups rice 9 cups rice Combine chicken, soup, sour cream, and ranch mix in ziplock bag. Store rice in separate bag and cook according to directions. Place in crockpot and cook on low all day and serve over rice. FM Prep: 6 Gallon Ziploc bags.

Farmer’s Casserole – Maria 3 c. frozen shredded hash browns 3/4 c. shredded Monterey jack cheese 1 c. diced fully cooked ham 1/4 c. chopped green onions 4 eggs 1 12 oz. can evaporated milk 1/4 t. pepper 1/8 t. salt

X6 18 c. frozen shredded hash browns 4 1/2 c. shredded Monterey jack cheese 6 c. diced fully cooked ham 1 1/2 c. chopped green onions 24 eggs 6 12 oz. can evaporated milk 1 1/2 t. pepper 1 t. salt

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Place potatoes in an 8 in square baking pan. Sprinkle with cheese, ham, and onions. Beat eggs, milk, pepper and salt. Pour over all. Cover and refrigerate for several hours, or overnight. Bake uncovered at 350 for 1 hour. Freezer: Freeze. Cook covered with foil at 400 for 1

Funeral Potatoes – Maria

X6

1 16 oz bag frozen shredded hash browns 6 16 oz bag frozen shredded hash browns 2 cans cream of chicken soup 12 cans cream of chicken soup 1 c. sour cream 6 c. sour cream 2 c. shredded cheddar cheese 12 c. shredded cheddar cheese 1/2 c. chopped onion 3 c. chopped onion Mix all ingredients together. Reserve 1 c. of cheese for the top. Freezer: Freeze in an aluminum pan. Cook covered with foil at 400 for 1 1/2 hours. FM Prep: 1 Quart Ziploc bag, 6 foil containers, Foil. Chop onion. Pork Enchiladas – Louise 2 - 2 ½ lbs pork 2 cans green chilies 1 teaspoon Chile powder ½ teaspoon cumin 1 can cream of chicken soup Green onions 1 cup sour cream Flour tortillas (8) X6 12-13 lbs pork 12 cans green chilies 2 tablespoons Chile powder 3 teaspoons cumin 6 can cream of chicken soup Green onions 6 cups sour cream Flour tortillas (48)

Put pork, 1 can green chilies, Chile powder, cumin in crock-pot. Cook for 24 hours on low. Remove pork spoon into tortillas and put in pan. Mix soup, onions, and sour cream and 1 can green chilies. Spread over enchiladas. Freeze. FM Prep: 3 gallon Ziploc bags, 6 foil containers, Foil. Cook pork on low for 24 hrs. Herbed Pork Medallions –Anna 1 ½ lbs pork tenderloin, sliced 1/2 inch thick 2 T butter 1/3 t. garlic powder 1/2 t. salt 1/2 t. dried tarragon 1/2 t. dried thyme 1/2 t. paprika 1/41 t. pepper X6 9 lbs pork tenderloin, sliced 1/2 inch thick 12 T butter (1.5 cubes) 2 t. garlic powder 4 t. salt 4 t. dried tarragon 4 t. dried thyme 4 t. paprika 1 t. pepper

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pinch cayenne pepper honey

1/2 - 3/4 t. cayenne pepper honey

1. Combine all the spices. 2. Melt the butter and brush it on on side of the pork medallions. Sprinkle generously with spices. 3. Turn the medallions over and repeat step 2 on this side. 4. Defrost. Broil or grill medallions 4-6 inches from heat for 5 minutes on each side. 5 Brush with honey on both sides the last minute of cooking.

Harvest Pork Chops - Angela 6 Pork Chops

1 Tablespoon Butter ½ cup Apple Juice 8 oz cranberry sauce whole 2 teaspoon cornstarch 1 teaspoon brown sugar ½ teaspoon orange rind grated 6 Tablespoon Butter 3 cup Apple Juice 3 16 oz cans cranberry sauce whole 1/4 cup cornstarch 2 tablespoons brown sugar 1 tablespoon orange rind grated

X6 36 Pork Chops

Brown pork chops in butter over medium high heat for four minutes, turning once. Pour apple juice over pork chops. Bring to boil, cover and reduce heat, simmer 5-6 minutes, or until done. Transfer pork chops to platter saving half of juice from skillet. Sauce. Add cranberry sauce, corn starch, brown sugar, finely shredded orange peel to sauce in skillet. Cook and stir over medium heat, until thick and bubbly. Cook two minutes more serve with pork chops Freezer notes. Freeze pork chops in gallon bag. Thaw and prepare as above. Pork Chops & Stuffing Bake 4 cups stuffing 2 pounds boneless pork chops 3/4 inch thick 1 can cream of celery 1/3 cup milk 1/2 cup shredded cheddar cheese X6 20 cups stuffing 12 pounds boneless pork chops 3/4 inch 6 can cream of celery 2 cup milk 3 cup shredded cheddar cheese

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Prepare stuffing. Spoon stuffing across center of 3 qt shallow baking dish. Place pork chops on each side of stuffing. Mix soup & Milk. Pour over chops. Cover. Bake at 400 for 30 min or until done sprinkle with cheese. BBQ Pork Sandwiches -Heather 1.5 lbs lean boneless pork loin roast ½ cup water 9 oz BBQ sauce 1 tbsp brown sugar ¾ tsp. hot sauce ¼ tsp. salt ¼ tsp. pepper 6 sandwich rolls X6 9 lbs lean boneless pork loin roast 3 cups water 54 oz BBQ sauce 6 tbsp brown sugar 4.5 tsp. hot sauce 1 1/2 tsp. salt 1 1/2 tsp. pepper 36 sandwich rolls

Assemble in ziplock bag freeze. Put in crockpot on high for 7 hours, then shred. Serve on sandwich roll with coleslaw. Paprika Pork 2 red bell peppers, seeded 2 yellow bell pepper, seeded 1 green bell pepper, seeded 1 1/2 lbs lean pork tenderloins 3 1/2 tbsp paprika 15 oz jar or tub of tomato sauce, with herbs and garlic X6 12 red bell peppers, seeded 12 yellow bell peppers, seeded 6 green bell peppers, seeded 9 lbs lean pork tenderloins 21 tbsp paprika 6 (15 oz) jars or tubs of tomato sauce with herbs and garlic

Preheat the broiler. Cut the bell peppers into thick strips and sprinkle in a single layer on a foil-lined broiler rack. Broil for 20-25 minutes, until the edges of the strips are lightly charred. Meanwhile, cut the pork into chunks. Season with salt and pepper and cook in a nonstick skillet for about 5 minutes, until beginning to brown. Transfer the meat to a heavy pan and add the papricka, tomato sauce, 1 1/4 cups (7 1/2 cups) water, and a little seasoning. Bring to a boil, reduce the heat, cover, and simmer gently for 30 minutes. Add the broiled peppers and cook for 10-15 minutes more, until the meat is tender. Serve with rice or buttered broiled potatoes. Mexicali Cornbread Casserole 2 1/2 cups frozen mixed vegetables 1 1/2 cups cubed ham X6 15 cups frozen mixed vegetables 9 cups cubed ham

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1 pkg (10 oz) cornbread stuffing mix 2 cups milk 3 eggs, lightly beaten 1/2 cup shredded cheddar cheese salt and pepper to taste

6 pkgs (10oz) cornbread stuffing mix 12 cups milk 18 eggs, lightly beaten 1 1/2 cup shredded cheddar cheese salt and pepper to taste

Combine mixed vegetables, ham, and stuffing mix in small casserole; set aside. Combine milk, eggs, salt and pepper in medium bowl; pour over ham mixture. Bake covered until almost done and remove cover to brown top. Summer Sausage n' Egg Wedges 4 eggs beaten 1/3 cup milk 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon garlic powder 2 1/2 cups (10oz) shredded cheddar 1 1/2 cups ground sausage 1 cup cottage cheese w/ chives X6 24 eggs beaten 2 cups milk 1 1/2 cup all-purpose flour 3 teaspoons baking powder 3/4 teaspoon garlic powder 15 cups (60oz) shredded cheddar 9 cups ground sausage 6 cups cottage cheese w/ chives

Combine eggs, milk, flour, baking powder and garlic powder in medium bowl; beat until combined. Stir in 2 cups (6 cups) Cheddar cheese, summer sausage, and cottage cheese. Pour into greased 9 in pie plate and sprinkle remaining cheese on top. Bake, uncovered, until golden and knife inserted into center comes out clean.

Beef Stroganoff – Maria
1/2 c. onions 2 garlic cloves, pressed 2 cans cream of mushroom soup 1 16 oz container sour cream 1 1/2 lb ground beef

X6 3 c. onions 12 garlic cloves, pressed 12 cans cream of mushroom soup 6 16 oz container sour cream 9 lb ground beef

Mix all ingredients and serve over rice or egg noodles. Freezer: Pour into freezer bag and freeze. Defrost bag, warm up, and serve over rice or egg noodles.

Cube Steak – Maria

X6

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4 cube steaks 2 T. flour Salt and pepper to taste Gravy mix, from Costco 1 Onion,

24 cube steaks 12 T. flour Salt and pepper to taste Gravy mix, from Costco (1 jar for everyone) 6 onions, sliced

Flour steaks and brown in a pan. Salt and pepper while browning. Remove meat and saute onion in a pan. Follow directions for gravy mix, but leave out 2 c. water. Put steaks and onion in large freezer bag and pour gravy over them. Defrost before cooking and add the 2 c. of water left out of gravy recipe. Cook in oven or crock pot.

Lasagna – Maria
1/2 lb. ground beef 1 26 oz. can spaghetti sauce 1/4 c. Parmesan cheese 8 oz. lasagna noodles 2 c. cottage cheese 1 1/2 c. mozzarella cheese

X6 3 lb. ground beef 156 oz. can spaghetti sauce 1 1/2 c. Parmesan cheese 48 oz. lasagna noodles 12 c. cottage cheese (6 lbs) 9 c. mozzarella cheese

Mix together beef and spaghetti sauce in a bowl. Mix together Parmesan and cottage cheese in another bowl. Layer in the pan spaghetti sauce, cottage cheese mix, and then mozzarella cheese. Repeat until you have 3 layers of noodles. Top with spaghetti sauce and more cheese. Cook frozen, covered with foil at 400 for 11/2 hrs.

Meatballs – Maria
1 lb Ground beef, uncooked 1/2 c. rolled oats 1 egg, beaten 1 oz. onion, chopped 3/4 t. salt Pepper to taste 3/4 t. Worcestershire sauce 1/8 c. milk

X6 6 lb Ground beef, uncooked 3 c. rolled oats 6 eggs, beaten 6 oz. onion, chopped 1 T. salt Pepper to taste 3 3/4 t. Worcestershire sauce 3/4 c. milk

Mix together. Make into meatballs. Bake at 350 for 30 minutes. Freezer: Cook meatballs, cool and place into a freezer bag. Freeze. Warm up when ready to use. Use with spaghetti, for meatball sandwiches, marinate in BBQ sauce or teriyaki sauce and serve with rice. Sweet & Sour Meatballs X6

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1 cup packed brown sugar 2 tablespoon cornstarch 1 can pineapple chunks 20 oz 2/3 cup vinegar 2 tablespoon soy sauce 1 small green pepper coarsely chopped

6 cup packed brown sugar 3/4 cup cornstarch 6 can pineapple chunks 20 oz 4 cups vinegar 3/4 cup soy sauce 6 small green pepper coarsely chopped

Cook or bake Meatballs; remove. Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 min. Stir in green pepper. Cover and simmer for 5 minutes. Serve over rice.

Minestrone Soup – Pauline
½ to 1 lb ground beef ½ cup onion, celery & gr pepper chopped 28 oz can tomatoes or tomato juice 1 quart water 2 large carrots 2 cans 8 oz tomato sauce 2 tsp or 2 cubes beef bullion 1 tablespoon parsley flakes ½ teaspoon ground oregano 1/4 tsp. Pepper ½ tsp garlic salt or 1/4 tsp garlic powder ½ tsp salt 15 oz can EACH Garbanzo, Kidney, white beans, cut green beans – drained 1 cup noodles or pasta

X6 3- 6 lb ground beef 3 cup each onion, celery & gr pepper chopped 6 - 28 oz can tomatoes or tomato juice 6 quart water 12 large carrots 12 cans 8 oz tomato sauce 4 tablespoons or 12 cubes beef bullion 6 tablespoon parsley flakes 3 teaspoon ground oregano 1 1/2 tsp. Pepper 3 tsp garlic salt or 1 ½ tsp garlic powder 3 tsp salt 6 -- 15 oz can EACH Garbanzo, Kidney, white beans, cut green beans – drained 6 cup noodles or pasta

Brown hamburger, onion, celery and peppers. Drain off excess fat. Combine all other ingredients except beans and pasta. Cook together until carrots are tender. Add beans and simmer for about 15 min. and pasta and simmer until pasta is just tender.

Pizza Pasta Casserole – Maria
1 lb. ground beef 1/2 c. onion, chopped 28 oz. spaghetti sauce 8 oz. spiral pasta 16 oz. shredded mozzarella cheese 4 oz. sliced pepperoni

X6 6 lb. ground beef 3 c. onion, chopped 168 oz. spaghetti sauce 48 oz. spiral pasta 96 oz. shredded mozzarella cheese 24 oz. sliced pepperoni

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Cook beef and onion. Stir in spaghetti sauce and pasta. Transfer to baking dishes. Sprinkle with pepperoni and cheese. Cover and freeze. Freezer: Freeze in an aluminum pan. Cook frozen, covered with foil at 400 for 1 1/2 hours. Shepherd’s Pie- Maria 1 lb. Ground beef 1/2 c. onion 2 c. frozen veggies 1 jar beef gravy 2 c. instant mashed potatoes 1/2 c. shredded cheese X6 6 lb. Ground beef 3 c. onion 12 c. Frozen veggies 6 jars beef gravy 12 c. instant mashed potatoes 3 c. shredded cheese

Mix veggies, onion, beef and gravy and put on bottom of pan. Scoop potatoes around edge of pan and sprinkle with cheese. Freezer: Freeze in an aluminum pan. Cook frozen at 400 for 1 1/2 hours with the foil on.

Steak Fajitas – Pauline
1 lb. round, sirloin, or flank steak, sliced 1 pkg. fajita seasoning 1c. bell pepper, sliced 1c. onion, fajita sliced 6 lb. round, sirloin, or flank steak, sliced

X6 6 pkg. fajita seasoning 6 c. bell pepper, sliced 6 c. onion, fajita sliced Preparation: Follow direction on seasoning packet.

Freezer: Put meat, veggies, marinade in a Ziploc, and freeze. Defrost, and cook as usual.

Taco Soup – Pauline
1 lb Hamburger (browned) ½ onion chopped 1 package Taco seasoning Mix 1 can Kidney beans drained & rinsed 15 oz can tomato soup condensed 1 ½ cans water 15 oz can Corn (don’t drain) 1 8z can tomato sauce

X6

6 lb Hamburger (browned) 3 onion chopped 6 package Taco seasoning Mix 1 can Kidney beans (drained & rinsed) 6-15 oz can tomato soup condensed 9 cans water 6-15 oz can Corn

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6- 8z can tomato sauce Mix all ingredients and put in Ziploc bags. Freeze. Thaw - Heat. Serve with Chips, sour cream, and cheese.

Chinese Hamburger Casserole – Maria
1 lb ground beef 2 cans cream of chicken soup 2 c. cooked rice 2 t. sugar 1/2 c. chopped onion 1/8 c. soy sauce 1/2 c. chopped celery 1 c. chow mien noodles

X6 6 lb ground beef 12 cans cream of chicken soup 12 c. cooked rice 4 T. sugar 3 c. chopped onion 3/4 c. soy sauce 3 c. chopped celery 6 c. chow mien noodles

Mix onions, meat and soup. Mix the soy sauce with the sugar. Stir in rice, soy sauce and pepper. Save chow mien noodles for after you cook the casserole and sprinkle on top. Freezer: Freeze casserole in aluminum pan. Cook frozen covered with foil for 1 1/2 hours at 400.

Sweet and Sour Spare Ribs – Maria

X6 3 1/2 lbs. spare ribs 21 lbs. spare ribs 5 T. cornstarch 30 T. cornstarch 1 c. brown sugar 6 c. brown sugar 1 c. vinegar 6 c. vinegar 16 oz. tomato juice 96 oz. tomato juice 2 t. soy sauce 12 t. soy sauce Brown meat well and pour off excess grease. Mix remaining ingredients and pour over spareribs. Cook in crock-pot on high for 3 hours. Serve over rice. French Dip – Jen 2 lbs London Broil 1 pkg dry onion soup 2 Beef bouillon cubes X6 12 lbs London Broil 6 pkg dry onion soup 12 beef bouillon cubes

Put meat in crock pot with 2 cups water and onion soup. Cook on low for 14 hrs or high for 10 hours. Separate meat from juice. Add 2 cups boiling water and 2 bouillon cubes to sauce simmer for 5 min. Serve with hoagie buns. Let each person have their own container of au juice to dip sandwich.

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Tater Tot Casserole – Maria
2 lb. ground beef 1 can mushroom soup Garlic Parsley 1 c. shredded cheddar cheese 1 can cream of chicken soup 1 16 oz. bag of tater tots Dried onion

X6 12 lb. ground beef 6 can mushroom soup Garlic Parsley 6 c. shredded cheddar cheese 6 can cream of chicken soup 6 16 oz. bags of tater tots Dried onion

Mix soup, ground beef, and seasoning together. Put on bottom of pan. Top with tater tots. Top with cheese. Freezer: Freeze in an aluminum pan. Cook frozen, covered with foil for 1 1/2 hours at 400. Chimichangas - X6 Maria 1 #10 can beef 6 small cans green chiles (3 for Angela) Costco size Pace Salsa 9 cups Cheese 4 dozen flour tortillas Mix all but the tortillas. Put meat mixture in bowl. Put some mixture in each tortilla. Close and wrap tortillas. Brown tortillas in oil. Flash freeze on cookie sheet. Put in Ziplock bags and freeze. FM Prep: 6 gallon Ziploc bags. Easy Philly Cheese Steak Sandwich 2 lbs rump roast or london broil 1 bell pepper sliced ½ onion sliced 8 oz Shredded mozzarella cheese X6 12 lbs rump roast or london broil 6 bell pepper sliced 3 onion sliced 48 oz Shredded mozzarella cheese

Slice the beef roast into as thin of slices as possible, then cut the slices into 1” strips. Place bell pepper and onion in small Ziploc bag. Place cheese in 2nd small bag. Place meat in large Ziploc bag and include 2 small bags. Freeze. Thaw mixture in refrigerator. Cook meat slices, bell pepper and onion all at once. Stir the mixture lightly as it cooks. Cook until meat is no longer pink, and onions and peppers are clear. Be careful not to overcook the meat, as that will make it tough. Salt and pepper the mixture to taste. Let the heat from the meat melt the cheese, or put each sandwich in the microwave for 20 seconds on high to melt the cheese.

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Lightly toast hoagie buns. Note: talk to the butcher to see if they can slice the meat thin. You could use provolone or even Muenster cheese in place of the mozzarella if you prefer. FM Prep: 8 gallon Ziploc bags, 12 sandwich bags. Slice Onions and Bell Peppers. Lesa’s Steak Marinade - 30 day gourmet ½ cup soy sauce ½ cup Worcestershire sauce 1 ½ teaspoon Garlic Pepper 2 lbs steaks or London Broil X6 3 cup soy sauce 3 cup Worcestershire sauce 9 teaspoon Garlic Pepper 12 lbs steaks or London Broil

Mix soy sauce, Worcestershire sauce and Garlic Pepper together in a Ziploc bag. If desired, pound the beef on both sides with a meat tenderizer mallet. You can also cut some slits in the meat on both sides, which allows more marinade to be absorbed. Put the meat in the bag with the marinade and squeeze out the excess air. Seal, label and freeze Thaw meat at least overnight in your refrigerator. Turn the bag to move the marinade around the beef as it thaws. Remove the meat from the bag, discarding the bag and the used marinade. Grill the meat on a charcoal or gas grill to the desired doneness. Sunday Swiss Steak – Buffy 1 can cream of Mushroom soup 1 dry onion soup mix 1 rump roast X6 6 can cream of Mushroom soup 6 dry onion soup mix 6 rump roast

Place frozen or thawed roast in crock pot Sunday morning. Combine soups in bowl along with 1 soup can of water. Pour over roast. Cook on low heat while you attend your many many Sunday meetings. Slice the roast and serve over French fries or rice or potatoes. Slow Cooked shredded beef tacos Rachel 1 ½ lbs chuck roast 1 medium onion sliced 1 cup water 1 pkg 1.25 oz Ortega Taco Seasoning mix 1-16 oz. bottle Ortega thick & smooth taco 1 pkg. Hard or soft taco shells

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sauce 1 7 oz can green chiles X6 6 pkg. Hard or soft taco shells 9 lbs chuck roast (or canned cubed beef) 6 medium onion sliced 6 cup water 6 pkg 1.25 oz Ortega Taco Seasoning mix 6-16 oz. bottle Ortega thick & smooth taco sauce 6 7 oz can green chiles Place beef and onion in gallon bag. In a small bowl, combine water and seasoning mix; pour over beef and onion. Cook mixture in slow cooker for 6-8 hours or until very tender. Remove meat to cutting board; shred with 2 forks. Place beef in large bowl, stir in taco sauce and chiles Crockpot Chalupa – Barb 2-3 lb chuck roast 10 c. water 4 c. pinto beans OR 2 c. pinto/ 2 c. black beans Can use raw beans, no need to soak 2 cloves garlic, minced 1 Tbs cumin 1 Tbs oregano 1 sm. Can diced green chilies 1 Tbs salt 1 tsp Mexican seasoning X6 12 lbs chuck roast 60 c. water 24 c. pinto beans OR 12 c. pinto/ 12 c. black beans Can use raw beans, no need to soak 12 cloves garlic, minced 6 Tbs cumin 6 Tbs oregano 6 sm cans diced green chilies 6 Tbs salt 6 tsp Mexican seasoning

Put all ingredients in a slow cooker with the beans on the bottom. Cook on high for 6-8 hours or until beans are tender. Shred the roast. Cook uncovered for 1 hour to thicken, if necessary. Serve this meat mixture over a bed or tortilla chips for a taco salad or use to make burritos, chimichangas, enchiladas or tostada. Serve with any or all of the following toppings: Grated cheese chopped green onions sliced olives Shredded lettuce salsa sour cream Diced avocado diced tomatoes Meatloaf – Sylvia 2 lbs ground beef 1 1/4 c. milk 1/4 teaspoon dried sage ½ teaspoon salt ½ teaspoon dry mustard X6 12 lbs ground beef 7 ½ cup milk 1 ½ teaspoon dried sage 3 teaspoon salt 3 teaspoon dry mustard

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1/4 teaspoon pepper 1 egg 2 tablespoon minced onion 1 tablespoon Worcestershire sauce 3/4 c. oatmeal

1 ½ teaspoon pepper 6 egg 12 tablespoon (3/4 cup) minced onion 6 tablespoon Worcestershire sauce 4 1/2 c. oatmeal

Mix all ingredients together. Put into loaf pan. Bake 350 degrees for 1 - 1 ½ hours or until done Note – add 3/4 cup ketchup on top before baking. Meatball Subs 1 jar Ragu spaghetti sauce 18 slices provolone cheese 24 meatballs 6 sandwich rolls X6 6 jar Ragu spaghetti sauce 108 slices provolone cheese 144 meatballs ( 1 Costco size bag) 36 sandwich rolls

Warm up meatballs, spaghetti sauce and sandwich rolls. Put meatballs in sandwich, top with sauce and place cheese on top and put under broiler to melt cheese. FM Prep: 6 Gallon Freezer bags Souper Meatballs - Kim T 1 ½ lb. ground lean hamburger ½ c diced onion 2 egg 1 ½ cup coarsely crushed croutons 1 can cream of celery soup Milk X6 9 lbs ground lean hamburger 3 c diced onion 2 egg 9 cup coarsely crushed croutons 6 can cream of celery soup Milk

Combine hamburger, onion, egg and croutons. Mix together with hands. Form into balls and place in lightly oiled frying pan. Brown. Mix in bowl soup and 1 soup can of milk. Pour over meatballs and simmer about 10-15 minutes, until it reduces into a gravy. Serve over rice. Sloppy Joes –Kim T. 1 lb. hamburger ½ c finely chopped onions ¼ c finely chopped green peppers ½ c ketchup 2 tsp. chili powder X6 6 lbs hamburger 3 cups finely chopped onions 1 ½ cups finely chopped green peppers 3 cups ketchup 12 tsp. chili powder

Sauté onions and pepper with hamburger. Cook until done. Add Ketchup (may need more or less according to taste) and chili powder. Heat through. Serve on hamburger buns with a sprinkle of cheese. Serves about 6 regular size buns.

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FM Prep: 9 Ziploc bags, 1 quart or sandwich Ziploc bag. Brown hamburger and onions. Finely chop green peppers. Turner Burgers X6

2 lbs hamburger 2 tsp. garlic powder 1 c bread crumbs ½ c ketchup ½ tsp salt 2 tsp Worcestershire sauce 2 tsp. onion powder 2 eggs 1 tsp pepper

12 lbs hamburger 12 tsp. garlic powder 6 cups bread crumbs 3 cups ketchup 3 tsp. salt 12 tsp. Worcestershire sauce 12 tsp. onion powder 12 eggs 1 tsp. pepper

Mush together with clean hands and form into patties. Italian Meat Loaf X6

1 jar spaghetti sauce 1 ½ lbs. ground beef 1 c coarsely crushed croutons ½ c chopped onion ½ c chopped green bell pepper 2 eggs, beaten

6 jars spaghetti sauce 9 lbs ground beef 6 cups coarsely crushed croutons 3 cups chopped onion 3 cups chopped green bell peppers 12 eggs, beaten

Reserve ½ of the spaghetti sauce for topping. Combine remaining ingredients. Press into a bread loaf pan. Bake @ 400 for 45 minutes. Pour remaining spaghetti sauce on top and a continue baking for 15 mins. Let sit 10 mins. Great with mashed potatoes.

Crock Pot Beef Stroganoff 2 cans cream of mushroom soup 1 ½ lbs stew meat cubes 1 cup sour cream 1 pkg. dry onion soup mix 1 can mushrooms (optional)

X6 12 cans cream of mushroom soup 9 lbs stew meat cubes 6 cups sour cream 6 pkg dry onion soup mix 6 cans mushrooms (opt)

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Mix everything, except sour cream, in crockpot. Cook on low 10-11 hours until meat is very tender. Mix in sour cream shortly before serving. Serve over rice or noodles. FM Prep: 12 quart freezer bags, 6 Gallon freezer bags BYU London Broil 1 London Broil 12 oz BBQ sauce 12 oz Italian dressing X6 6 London Broil 72 oz BBQ sauce 72 oz Italian dressing

Score (shallow, crisscross cuts) steaks on both sides and assemble all ingredients in ziplock bags. Thaw and grill or put under broiler for 10-12 minutes on each side. FM Prep: 6 Gallon freezer bags Taco Salad 1 lb ground beef 1 pkg taco seasoning 1 medium onion, chopped 12 oz frozen corn kernels 1 can (15 oz) diced tomatoes 1 regular size bag of thin strip Fritos 1 sm can sliced olives X6 6 lb ground beef 6 pkg taco seasoning 6 medium onion, chopped 72 oz frozen corn kernels 6 can (15 oz) diced tomatoes 6 regular size bag of thin strip Fritos 6 sm can sliced olives

Cook ground beef, taco seasoning and onions. Add corn and tomatoes. Freeze in Ziploc bag. To serve: warm up mixture on stovetop. Serve on top of Fritos and garnish with shredded lettuce, shredded cheddar cheese, chopped tomatoes, sliced olives, chopped tomatoes, and sour cream. Onion French Dip 1 roast 1 large onion 3 beef bouillion cubes 1 pkg Lipton onion soup mix 6-8 rolls X6 6 roast 6 large onion 18 beef bouillion cubes 6 pkg Lipton onion soup mix 36-48 rolls

Place roast in crock pot and other ingredients into crock pot. Cover roast with water. Cook on LOW for at least 24 hours. Remove roast and shred meat. Serve on rolls using the juice as the au jus. Nanette’s Refried beans X6

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2 cups dry pinto beans 1 cup sour cream 1 cup picante sauce 1 cup shredded cheese 4 oz cream cheese salt 1 tsp. Cumin 1 tsp. Chile spices

12 cups dry pinto beans 6 cup sour cream 6 cup picante sauce 6 cup shredded cheese 24 oz cream cheese salt 6 tsp. Cumin 6 tsp. Chile spices

Put dry beans in crock pot. Cover with water -- approx. 1 ½ cups for each cup of beans. Add 1 tablespoon salt. Turn on high for 6-8 hours. Watch beans so water never goes much below the level of the beans. When beans are soft mash with potato masher. Add remaining ingredients. Freeze in Ziploc bags or turn on low for 15 min. Stuffed Potatoes (Louise Rogers) X3 – it is a lot 10 Large Potatoes Baked 30 large Potatoes baked 3 cups sour cream 9 cups sour cream 1 cup butter 3 cup butter 8 oz cream cheese 32 oz cream cheese 4 chopped green onions 12 chopped green onions 1 teaspoon salt 1 tablespoons salt 1 teaspoon pepper 1 tablespoons pepper 2 cups grated cheddar cheese 6 cups grated cheddar cheese Shell out potatoes Keep skins. Mix remaining ingredients with potatoes and place back in skins (freeze in pan). Thaw and bake for 20 minutes at 350 degrees. FM Prep: 6 aluminum pans, Bake 30 large Potatoes, assign 2 electric mixers to be brought. Oven French Toasts sticks - 30 day X6 8 slices Texas toast 42 slices Texas toast 1/4 c. Marg melted 1 ½ c. Marg melted 4 eggs 24 eggs 1/3 c sugar 2 c sugar 1/4 teaspoon cinnamon 1 1/2 teaspoon cinnamon 2/3 c orange juice (drinking strength) 4 c orange juice (drinking strength) Using pizza cutter cut each slice of bread into thirds lengthwise to make “sticks.” In a bowl. Mix marg. Eggs, sugar, cinnamon and orange juice. Dip bread sticks into mixture Place on greased cookie sheet. Pour any remaining dip over the French toast. Bake 25 minutes at 350 degrees. Turn once half way through baking time let cool. To Freeze: fast freeze on cookie sheet until firm. Place sticks in gallon freezer bag. Seal, label and freeze. Heat in Microwave.

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FM Prep: 6 Gallon freezer bags. Complete all 6 meals and bring with you to FM night. Pasta e Fagioli (soup) 3 tsp. olive oil 2 lbs ground beef 12 oz onion chopped 14 oz carrots grated 14 oz celery diced 48 oz tomatoes; canned , diced 2 cups canned red kidney beans Drained and rinsed 2 cups canned white kidney beans drained and rinsed 88 oz beef stock 3 tsp. oregano 2 1/2 tsp pepper 2 tsp. parsley flakes 1 1/2 tsp tabasco sauce 48 oz spahgetti sauce 8 oz sm dry pasta shells X3 (this makes a lot!) 9 tsp. olive oil 6 lbs ground beef 36 oz onion chopped 42 oz carrots grated 42 oz celery diced 144 oz tomatoes; canned, diced 6 cups canned red kidney beans drained and rinsed 6 cups canned white kidney beans drained and rinsed 264 oz beef stock 9 tsp. oregano 7 1/2 tsp. pepper 6 tsp. parsley flakes 4 1/2 tsp. tabasco sauce 144 oz spaghetti sauce 24 oz sm. dry pasta

Saute beef in oil in large pot until starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Add beans to pot along with beef stock, oregano, pepper, tabasco sauce, spaghetti sauce, noodles and parsley flakes. Simmer until celery and carrots are tender, about 45 minutes. Easy Cheesy Vegetable Lasagna 2 tbsp olive oil 3 sm zucchini, quartered and thinly sliced 1 pkg (8oz) mushrooms, thinly sliced 1 med. onion, chopped 5 cloves garlic, minced 30 oz ricotta cheese 1/4 cup grated Parmesan cheese 2 eggs 1/2 teas dried Italian seasoning 1/4 teas garlic salt 1/8 teas black pepper 28 oz crushed tomatoes in puree 26 oz spaghetti sauce 16 oz lasagna noodles, uncooked 16 oz shredded mozzerella cheese X6 12 tbsp olive oil 18 sm zucchini, quartered and thinly 48 oz sliced fresh mushrooms 6 med. onion, chopped 30 cloves garlic, minced 180 oz ricotta cheese 1 1/2 cup grated Parmesan cheese 12 eggs 3 teas dried italian seasoning 1 1/2 teas garlic salt 3/4 teas balck pepper 168 oz crushed tomatoes in puree 156 oz spaghetti sauce 96 oz lasagna noodles, uncooked 96 oz shredded mozzerella cheese

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Heat oil in large skillet over medium heat until hot. Add zucchini, mushrooms, onion and garlic. Cook and stir 5 minutes or until vegetables are tender. Set aside. Combine ricotta, parmesan, eggs, italian seasoning, garlic salt and pepper in medium bowl. Combine tomatoes and spaghetti sauce in another bowl. Spread about 3/4 cup tomato mixture in greased dish. Place layer of noodles over tomato mixture, overlapping noodles. Spread half of vegetable mixture over noodles; top with half of ricotta mixture. Sprinkle 1 cup mozzerella over ricotta mixture. Place second layer of noodles over mozzerella. Spread about 1 cup tomato mixture over noodles. Top with remaining vegetables and ricotta cheese mixtures. Sprinkle 1 cup mozzerella. Spread remaining tomato mixture over noodles. Sprinkle remaining 2 cups mozzerella evenly over top. Cover tightly with foil and bake until noodles in center are soft. Uncover, bake 5 minute more or until cheese is melted and lightly browned. Remove from oven, cover and let stand 15 minutes before serving. Roasted Cod Wrapped in Prociutto 3 thick skinless, boneless cod fillets 5 tbsp extra virgin olive oil 4 oz prociutto, thinly sliced X6 18 thick skinless, boneless cod fillets 30 tbsp extra virgin olive oil 24 oz prociutto, thinly sliced

Pat the fish thoroughly dry on paper towels and remove any stray bones. Season lightly on both sides with slt and pepper. Drizzle each fillet with olive oil and wrap with prociutto. Bake in oven until prociutto is golden brown and fish flakes. Zupa Toscana (Olive Garden soup) 2 3/4 cups chicken stock 1/4 cup heavy cream 1 medium russet potato 2 cups chopped kale 1/2 lb. spicy italian sausage 1/4 teas. salt 1/4 teas. crushed red pepper flakes X6 16 1/2 cups chicken stock 1 1/2 cups heavy cream 6 medium russet potatoes 12 cups chopped kale 3 lbs. spicy italian sausage 1 1/2 teas. salt 1 1/2 teas. crushed red pepper flakes

Saute suasage. When cooked and cooled, cut sausage at an angle into 1/2" slices. Combine the stock and cream and cook over medium heat. Slice the unpeeled potato into 1/4" slices, then quarter the slices and add them to the soup. Add the kale, sausages and spices and let simmer for about 1 hour. Stir Occassionally. Teriyaki Marinade and Glaze –Kim T X6 35

1 c soy sauce 1 c water 2 c sugar 1 tsp ginger ½ tsp of garlic. 2 lbs meat

6 cups soy sauce 6 cups water 12 cups sugar 6 tsp. ginger 3 tsp garlic minced 12 lbs of meat

Mix well. Store in refrigerator for months. Great marinade for Chicken, stir fry etc… To make a glaze bring to boil and add cold water and cornstarch mixture. (the amount depends on how much glaze you are making.) Lisa’s World Famous, to die for, Manicotti recipe X6 1 egg 6 eggs 1pkg. cream cheese (8 oz) 48 oz cream cheese 1 pkg. cottage cheese(16 oz) 96 oz cottage cheese 1 box Manicotti Shells 6 boxes manicotti shells 1 cup grated mozzarella cheese 6 cups grated mozzarella cheese 1 jar spaghetti sauce 6 jars spaghetti sauce Mix together eggs, cream cheese, cottage cheese. Spoon mixture into cooked pasta. (jumbo shells or manicotti shells) Put in a pan and cover with spaghetti sauce and grated cheese. Bake @ 350 for 30 min. FM Prep: 6 foil containers, foil. Chicken Pillows – doctored up 6 oz cream cheese 2 Tablespoons butter 1 lb Chicken Breasts shredded 1/4 teaspoon salt 1/8 teaspoon pepper 2 green onions chopped 18 frozen rolls 1 can water chestnuts, chopped (opt) Curry powder to taste (opt) ½ pkg. Petite frozen Peas (opt) 1 packet chicken gravy X6 36 oz cream cheese 3/4 cup marg 6 lbs chicken breasts shredded 1 ½ teaspoon salt 3/4 teaspoon pepper 12 green onions 108 frozen rolls 6 cans water chestnuts, chopped (opt) Curry powder to taste (opt) 3 pkg. Petite frozen Peas (opt) 6 packets chicken gravy

Mix softened cream cheese with butter. Add chicken, salt, pepper, and green onions and mix. (May also add curry powder and chopped water chestnuts.) Place a heaping tablespoon of

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mixture in the center of a thawed and flattened roll. Fold and seal. Quick freeze and store in gallon bag. Cooking: Place on a greased cookie sheet and defrost. Bake 20 to 25 minutes (or until rolls are golden brown on top and bottom) in 350 degree oven. Serve with heated gravy. Tip: Soften cream cheese quickly in the microwave. Unwrap cheese, put on a microwave-safe plate, and heat one minute at 50 percent power. Spaghetti Sauce – Stephanie D. ½ lb. hamburger ½ lb. sausage 1 c diced onion 4 c canned tomatoes (or fresh) 4 c Tomato Juice 2 2 Tbsp. fresh Garlic 3 Tbsp. Italian Seasonings (aprox) 2 Tbsp. Basil (aprox.) 1 cup mushrooms ½ green bell pepper X6 3 lbs. Hamburger 3 lbs. Sausage 3 c diced Onion 24 c. canned tomatoes (or fresh) 24 c. Tomato Juice 12 Tbsp. fresh Garlic 18 Tbsp. Italian Seasonings (aprox) 12 Tbsp. Basil (aprox.) 6 cups mushrooms 3 green bell peppers

Brown Hamburger and Onions. Add Garlic for 1 min. Add Tomatoes, T. Juice, and seasonings to taste. Cook on med-low heat until thickened. (about 6 hours). Breakfast Sandwiches – Stephanie D. 24 English Muffins, Toasted/buttered 2 dozen Eggs 24 thin slices cheddar cheese 24 slices breakfast meats: bacon, sausage, Ham 24 Paper Towels X3 72 English Muffins 6 dozen eggs 72 slices cheddar cheese 72 slices breakfast meats 72 Paper Towels

Scramble eggs in large skillet or fry eggs individually using greased canning rings to maintain a round shape. Put sandwiches together. Wrap each sandwich individually in a paper towel and place in Ziploc bags. To serve microwave on high for one to two minutes. Or bake at 400 for 15-20 min wrapped in foil.

Vegetable Lasagna – Katie
1 Onion 1 Green Pepper 1Yellow Pepper

X6 6 Onion 6 Green Pepper 6Yellow Pepper

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1 Red Pepper ½ head Broccoli ½ head Cauliflower 2 Tbsp. minced Garlic. 16 oz. Lasagna Noodles 1 Large Jar Alfredo Sauce 16 oz. Shredded Mozzarella Cheese 1 sm. container cottage cheese

6 Red Pepper 3 head Broccoli 3 head Cauliflower 12 Tbsp. minced Garlic. 96oz. Lasagna Noodles 6 Large Jar Alfredo Sauce 96 oz. Shredded Mozzarella Cheese 6 sm. container cottage cheese

Sauté Onions, Peppers, Broccoli, cauliflower, and Garlic. Set aside 1 cup of cheese for top. Mix remaining cheese with cottage cheese. Layer noodles, veggies, cheeses, sauce alternatively. Top with remaining Mozzarella Cheese. Bake at 350 for 30 minutes. Santa Fe Chicken Burritos – Kate Wilkins 3 chicken breasts 1 cup salsa 1 can black beans 1 can corn X6 18 chicken breasts 6 cup salsa 6 can black beans 6 can corn

Cook on high 4 hours. Shred chicken and add back into crock-pot. Wrap mixture in tortilla shells with cheese and sour cream to taste. FM Prep: 6 Gallon freezer bags, [possible 10.5 cups black beans cooked overnight in crockpot]

Swiss Steak – Stephanie Davis

X6 6 cubed steaks, or 2 pounds 12 Pounds round steak ¼ cup flour 1 ½ cups flour 1 Tbsp. Paprika 6 Tbsp. Paprika ¼ tsp Pepper 1 ½ tsp. pepper 1 Tbsp. Cooking oil 6 Tbsp. Cooking oil ½ package onion soup mix 3 packages onion soup mix 8 cups canned tomatoes 48 cups canned tomatoes 1 Med. Onion Sliced 6 med. Onions Sliced *3-4 tbsp cornstarch 36 cheddar cheese slices *¼ cup water 6 cheddar cheese slices Mix flour, Paprika, and pepper in a shallow pan. Dredge meat in flour mixture and brown in hot pan with oil. Add meat and remaining ingredients to crock-pot. Cook on low for 7-8 hours or on high for 4-5 hours. Mix cold water and cornstarch together. Add to crock-pot during last ½ hour of cooking. Serve over rice with cheese slices. FM Prep: 8 gallon Ziploc bags (1 for cheese, 1 for onions). Dredge meat and Brown. Slice Onions. Slice cheese. * Paprika is on the delivery list for shoppers because of the large

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amount used in this recipe. Stuffed Shells – Olivia Gunnerson X3 40 Jumbo Shells 120 Jumbo Shells 32 oz cottage cheese 96 oz cottage cheese 16 oz mozzarella cheese 48 oz mozzarella cheese ¾ cup parmesan cheese 2 ½ cups parmesan cheese 3 eggs 9 Eggs ¾ tsp oregano 2 ¼ tsp oregano ½ tsp salt 1 ½ tsp salt ½ tsp pepper 1 ½ tsp pepper 1 ½ cups frozen broccoli 4 ½ cups frozen broccoli 1 jar spaghetti sauce 3 jars spaghetti sauce 1 gallon freezer bag 2 gallon freezer bags Cook Jumbo shells ½ of recommended time, until just limp. Drain. Cool in single layer on pan or wax paper. Combine cheeses eggs, oregano, salt, pepper, and broccoli. Fill* each shell with cheese mixture. Bake for 30 minutes at 350 degrees. * The easiest way to fill shells is by mixing in a Ziploc bag and cutting tip to form pastry bag. Note: The original recipe for a single family is shown, but it is huge- we cut the recipe in half for a family of 4- with plenty of leftovers… FM Prep: Chop broccoli, cook shells, 6 foil pans Mexican Lasagna - Paula Kent 1 ½ lbs. hamburger 15 oz. can refried beans 1 pkg. taco seasoning 24 oz. mild salsa 2 ½ cups water aprox. 1 pkg. ready to bake lasagna noodles 2 ½ cups shredded Monterey Jack cheese 2 ½ cups shredded Cheddar Cheese 1 small can sliced olives ¾ of an onion, chopped 16 oz. sour cream

9 lbs. hamburger 90 oz. can refried beans 6 pkg. taco seasoning 144 oz. mild salsa 15 cups water aprox. 4 pkg. Ready to bake lasagna noodles 15 cups shredded Monterey Jack cheese 15 cups shredded Cheddar Cheese 6 small cans sliced olives 4 lg. onions chopped 6 - 16 oz. sour cream

Brown and drain hamburger. Mix hamburger, beans, and taco seasoning. Lay down a layer of lasagna noodles. Spread half of meat mixture and a little bit of the cheese on the noodles. Layer again. Pour salsa and water on top. Cover and bake at 350 degrees @ 1 ½ hrs. Take out and put sour cream, the rest of the cheese, onions, and olives on top. Bake an additional 20 minutes.

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Freezer: when put together do not add water on top of salsa. * Before Cooking: pour the water over the top and then bake and top with other ingredients according to directions. FM Prep: 6 foil pans, 1 gal. Ziploc, 1 quart Ziploc. Brown hamburger. Chop onions. Salmon with Lemon Pepper - Paula Kent 6 salmon fillets Lemon juice 2 cubes butter/ margarine Lemon pepper

X6 @ 36 salmon fillets Lemon juice 12 cubes butter/ margarine Lemon pepper

Cut up butter into little pieces. Place butter on salmon. Pour lemon juice on top of salmon. Sprinkle lemon pepper on top. Cover and bake @ 25-30 minutes at 375 degrees, or you can BBQ them- wrap in tin foil and place on BBQ. They are ready when the salmon flakes when you test it with a fork. Freezer: Before cooking pour lemon juice on top and bake according to directions. FM Prep: 6 foil containers, foil. Awfully Easy BBQ Chicken- Whitney S. 1/2 cup water 4-lbs chicken legs and thighs 14 oz bottle barbecue sauce 1 large onion sliced

3 cups water 24 lbs. Chicken legs and thighs 84 oz. Barbecue sauce 6 large Onions sliced

1. Place water and sliced onion in bottom of slow cooker. Add chicken. Pour barbecue sauce over top. 2. Cover cook on low for 8 hours or high for 4 hours. Note serve any additional sauce over mashed potatoes. FM Prep: 7 gallon Ziploc bags (1 for onion prep). Slice Onions. Hawaiian Chicken- Angie Baker 2 lbs. boneless chicken 6 oz. (or small jar) Maraschino Cherries ½ of large onion 10-12 oz. bottle of Sweet & Sour Sauce 10 oz. (1/2 of large can) of pineapple tidbits X6 12 lbs. boneless chicken 36 oz. Maraschino Cherries 3 large onions 60 oz. of Sweet & Sour Sauce 60 oz. of pineapple tidbits

Cube chicken, drain juice from Maraschino Cherries and cut them in half, chop onion, and place in a frying pan or wok. Add bottle of Sweet & Sour Sauce and pineapple tidbits

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including the juice. Simmer until chicken is cooked, approximately 20-30 minutes. Serve over rice. FM Prep: 6 Gallon Ziploc bags, 1 quart bag(Onions), Onions Sliced. Chicken Cheese and Wild Rice Soup- Paula Kent X6 2 cans Cream of Potato Soup 12 cans cream of Potato Soup 1 can Cream of Chicken Soup 6 cans Cream of Chicken Soup 1 can Cream of Onion Soup 6 cans cream of Onion Soup 1- 8 oz. jar of Cheese Wiz 48 oz. Or 6 8 oz. Jar of Cheese Wiz 1-2 cans Chicken Stock 12 cans chicken stock ½ cup Wild Rice 3 cups wild rice 3-4 cans Milk 2 gallon Milk Dash of Garlic Powder Garlic Powder Lawreys Season Salt Season Salt ¾ tsp. pepper 4 ½ tsp. pepper Cook Wild Rice 45 min-1 hr., simmer until rice pops open. After Rice is cooked add first 5 ingredients. Add milk. Add garlic powder and sprinkle enough Season Salt to cover top of pot. Warm up soup until hot. Add ¾ tsp. pepper. Put on low heat and let simmer as long as you want. FM Prep: 12 gallon Ziploc bags. Assign to someone to complete.

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