Freezer Meal Recipes updated 09-07-07SD

Chicken and Wild Rice Soup – Maria X6

5 2/3 c. water 31 1/2 c. water
1 4.3 oz pkg. wild rice 6 4.3 oz pkg. wild rice
1 pkg. noodle soup mix 6 pkg. noodle soup mix
1 celery stalk chopped 6 celery stalks chopped
1/2 c. onion, chopped 3 c. onion, chopped
1 med carrot, chopped 6 med carrot, chopped
2 cans cream of chicken soup 12 cans cream of chicken soup
1 lb. cooked chicken, chopped 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 X6

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

1/4 cup paprika 1 1/3 cup paprika
1/4 t cumin 1 1/3 t cumin
1/4 t oregano 1 1/3 t oregano
1/4 t thyme 1 1/3 t thyme
1 1/4 t salt 7 ½ t salt
1 ½ cloves minced garlic 10 cloves minced garlic
2 ½ T olive oil 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 X6
1/2 lb. sliced bacon 3 lb. sliced bacon
1/2 c. chopped onion 3 c. chopped onion
1/2 c. chopped green pepper 3 c. chopped green pepper
12 eggs 72 eggs
1 c. milk 6 c. milk
1 pkg. frozen hash brown’s thawed 6 pkg. frozen hash brown’s thawed
1 c. shredded cheddar cheese 6 c. shredded cheddar cheese
1 t. salt 2 T. salt
1/2 t. pepper 1 T. pepper
1/4 t. dill weed 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 X6

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

1 15 oz tomato sauce 90 oz tomato sauce

1 10 oz tomato soup 60 oz tomato soup
1 can water 6 cans water
½ tablespoon Oregano 3 tablespoon Oregano
½ Tablespoon Parsley 3 Tablespoon Parsley
1/4 oz onion flakes 1 ½ oz onion flakes
1 ½ Tablespoon Chili Powder 9 Tablespoon Chili Powder
½ teaspoon Garlic Powder 1 Tablespoon Garlic Powder
1 lb chicken breast, cooked and chopped 6 lb chicken breast, cooked and chopped
3 cup Mozzarella cheese 18 cup Mozzarella cheese
1 cup salsa 6 cup salsa
10 flour tortillas - 10 inch 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 X6

½ lime juiced 3 limes juiced

2 teaspoons cumin 1/4 cup cumin
1 teaspoon chile powder 2 tablespoons Chile Powder
3 cloves garlic 12 cloves garlic
1 lb raw Chicken Chunks 6 lbs raw chunk chicken
½ onion & 1 pepper 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 X6

2 ½ lbs chicken breasts 15 lbs chicken breasts

1 small containers chive and onion cream 4 is enough small containers chive and onion
cheese cream cheese
1 T. butter 12 T. butter (3/4 cup)
Salt Salt
6 slices uncooked bacon 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) X6

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

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
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 X6

1 c. shredded chicken 6c. Shredded chicken
11/2 c. water 9 c. water
14 oz. chicken broth 84 oz. chicken broth
1 t. chili powder 2T. Chili powder
1 can corn 6 can corn
8 oz. thick and chunky salsa 478 oz. thick and chunky salsa
1/2 c. shredded cheese 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 X6

4 chicken breasts 24 chicken breasts
1/2 c. melted butter 3 c. melted butter
2 c. seasoned bread crumbs 12 c. seasoned bread crumbs
1 1/2 c. mozzarella cheese 9 c. mozzarella cheese
1 15 oz. can stewed tomatoes 90 oz. can stewed tomatoes
1 c. Parmesan cheese 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 X6
2 c. chicken, shredded 12 c. chicken shredded
2 cans cream of chicken soup 12 cans cream of chicken soup
3 c. egg noodles 18 c. egg noodles
1 c. sour cream 6 c. sour cream
2 c. chicken broth 12 c. chicken broth
1/2 c. margarine 3 c. margarine
1 box seasoned stuffing mix 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 X6

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

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
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 X6

1 ½ lbs chopped cooked chicken 9 lbs chopped cooked chicken
1 bag frozen California blend 6 bag frozen California blend
2 cans Cream of Broccoli soup 12 cans Cream of Broccoli soup
1 cup milk 6 cup milk
1/4 t oregano 1 1/2 t Oregano
1/4 t salt 1 1/2 t salt
1/4 t pepper 1 1/2 t pepper
2 packages croissants rolls 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 X6

2.5 lbs chicken breasts (or beef) 15 lbs chicken breasts
½ bottle Italian Dressing 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 X6

2 lbs chicken breasts pounded out 12 lbs chicken breasts pounded out
6 stick pepper jack cheese 36 sticks pepper jack cheese
Taco seasoning 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 X6

2 lbs chicken breasts 12 lbs chicken breasts
8-12 slices Swiss cheese 72 slices Swiss cheese
1 can cream of chicken soup 6 can cream of chicken soup
2 cups seasoned stuffing mix 12 cups seasoned stuffing mix
1/3 cup melted butter 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. X6
1 c long cooking rice 6 c long cooking rice
1 can chicken soup or mushroom 6 can chicken soup or mushroom
1 pkg dry onion soup 6 pkg dry onion soup
2 cup milk 12 cup milk
1 1/2 lbs chicken 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 X6
1 lb Chicken cooked and shredded 6 lb Chicken cooked and shredded
2 cans cream of chicken soup 12 cans cream of chicken soup
1 ½ cups chicken broth 9 cups chicken broth
½ bag chow mein noodles 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 X6

1 14oz. cans artichoke hearts in water. 84 oz artichoke hearts packed in water.
3/4 cups (6 oz.) grated Parmesan cheese 4.5 cups (36 oz.) grated Parmesan cheese
3/4 (6 oz.) mayonnaise 4.5 cups (36 oz.) mayonnaise
garlic powder garlic powder
pepper pepper
2 lbs chicken breasts 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 X6

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
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 X6

2 lbs chicken breasts 12 chicken breast
1/2 cup butter, melted 1/2 cup butter, melted
1/2 cup honey 1/2 cup honey
1/4 cup prepared mustard 1/4 cup prepared mustard
1 teaspoon salt 1 teaspoon salt
1 teaspoon curry powder 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 X6

2 lb boneless skinless chicken breast strips 12 lb boneless skinless chicken breast strips
4 tablespoons butter 8 tablespoons butter
2 cup teriyaki sauce 12 cup teriyaki sauce
1 cup water 6 cup water
1 cup orange marmalade 6 cup orange marmalade
1 teaspoon minced garlic 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 X6
6 oz cream cheese 36 oz cream cheese
2 Tablespoons butter 3/4 cup butter
1 lb Chicken Breasts shredded 6 lbs chicken breasts shredded
1/4 teaspoon salt 1 ½ teaspoon salt
1/8 teaspoon pepper 3/4 teaspoon pepper
2 green onions chopped 12 green onions
1/4 cup craisins 1 1/2 cup craisins
18 frozen rolls 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 6 cups diced fresh mango
1 cup diced cucumber (remove seeds) 6 cups diced cucumber (remove seeds)
2 Tablespoons chopped green onion 12 T. chopped green onion
2 tablespoons chopped jalapeno 12 T. chopped jalapeno
1/4 cup chopped red pepper 1 ½ cup chopped red pepper
juice of one orange Juice of 6 oranges
juice of 2 limes Juice of 12 limes
1 clove garlic - minced 6 cloves garlic-minced
1 cup crushed pineapple 6 cups crushed pineapple

mix all together and add salt and pepper to taste.

Serve over grilled marinated chicken.

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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
1 can cream of chicken soup
½ a soup can of milk
2 c cooked shredded chicken
¼ c minced onion
1 (10 oz.) can of enchilada sauce, red
1 (4 oz.) can diced green chilies
2 c shredded cheese (1 for filling 1 for
topping)
1 tsp. garlic salt
72 corn tortillas
6 cans cream of chicken soup
6 cups milk
12c cooked shredded chicken
1 ½ cup minced onion
60 oz can enchilada red sauce
24 oz can diced green chilies
12 cups shredded cheese
6 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.) X6

1/3 c vegetable oil 2 cups vegetable oil
2 tsp. paprika 12 tsp. paprika
1/3 c butter 2 cups butter
1 tsp. garlic salt 6 tsp. garlic salt
1 c flour 6 cups flour
1 tsp. marjoram 6 tsp. marjoram
1 tsp salt 6 tsp. salt
8-10 chicken pieces (suggest bone/skinless 48 – 60 chicken pieces
thighs) 12 tsp. pepper
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. X6
4 chicken breasts 24 chicken breasts
½ c melted butter 3 cups melted butter
2 c. seasoned bread crumbs 12 cups seasoned bread crumbs
1 ½ c mozzarella cheese 9 cups grated mozzarella cheese
1 jar of spaghetti sauce 6 jars spaghetti sauce
1 c parmesan cheese 6 cups parmesan cheese
2 eggs 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 X6

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:
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 X6

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1 pkg (4 oz) dry hidden valley ranch 6 pks dry hidden valley ranch
½ cup water 3 cups water
1/3 c. frozen orange juice concentrate 2 cups frozen orange juice concentrate
2 TBSP Dijon mustard
2 lbs Chicken
12 tbsp Dijon mustard
12 lbs chicken
Cook on low for 4-6 hours in crock-pot.

FM prep: 6-gallon Ziploc bags.

Chicken Nuggets – Kim X6

2 cups bite size shredded Wheat cereal 12 cups bite size shredded wheat cereal
½ c grated Parmesan cheese 3 cups grated parmesan cheese
½ tsp seasoned salt 3 tsp. seasoned salt
¼ tsp paprika 1 ½ tsp paprika
1/8 tsp garlic powder 1 ¼ tsp garlic salt
½ c low fat mayo 3 cups low fat mayo
1 tbsp. honey 6 tbsp honey
2 tsp. prepared mustard 12 tsp. prepared mustard
1 lb bone/skinless chicken breast, cut into 12 lbs bone/skinless breasts, strips cut into
chunks or strips. 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 X6

1 tablespoon vegetable oil 6 tbsp vegetable oil
1 lb. skinless chicken breast fillets 6 lbs boneless skinless chicken breasts
½ c diced onions 3 cups diced onions
1 clove garlic, minced 6 cloves of garlic, minced
4 cups chicken broth 24 cups chicken broth
1 c masa harina 6 cups masa harina flour
(mexican flour found next regular flour or 18 cups water
Mexican section) 6 cups red enchilada sauce
3 cups water 96 oz velveeta
1 c red enchilada sauce 6 tsp. salt
16 ounces Velveeta 6 tsp chili powder
1 tsp. salt 3 tsp cumin
1 tsp. Chili powder
½ 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 24 tbsp butter, softened

6 skinless, boneless chicken breasts 36 skinless, boneless chicken breasts
6 slices Serrano ham 36 slices Serrano Ham
2 lemons 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 6 lbs shredded chicken

2 cups shredded cheddar cheese 12 cups shredded cheddar cheese
8 flour tortillas 48 flour tortillas
15oz mild green enchilada sauce 90 oz mild green enchilada sauce
1 sm can of sliced olives 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

16
sliced olives.

Jen's Easy Chicken Rice Wraps X6

2 tbsp butter 12 tbsp butter

1 (6.8oz)pkg Rice-a-Roni Spanish Rice 6 (6.8oz) pkg Rice-a-Roni Spanish Rice
16 oz salsa 96 oz salsa
12 oz bone/skinless chicken breast 72 oz bone/skinless breast , cubed
1 cup of black beans drained and rinsed 6 cups of black beans drained and
1 cup frozen corn 6 cups frozen corn
8 flour tortillas 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 X6

1 1/4 cup green pepper, onion,celery 7 1/2 cups green peper, onion, celery
2 cans cream of chicken soup 6 cans of chicken soup
3 cups chicken broth 9 cups chicken broth
3 cups cooked chicken (shredded) 9 cups cooked chicken (shredded)
16 oz salsa 96 oz salsa
3 tsp. ground cumin 9 tsp. ground cumin
15 oz can black beans drained and rinsed 90 oz canned black beans drained and
rinsed

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

17
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 16 oz Pace Picante Salsa

4 chicken breasts (2lbs) 4 chicken breasts (2lbs)
Tortillas 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 X6

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
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

18
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 X6

2 - 2 ½ lbs pork 12-13 lbs pork
2 cans green chilies 12 cans green chilies
1 teaspoon Chile powder 2 tablespoons Chile powder
½ teaspoon cumin 3 teaspoons cumin
1 can cream of chicken soup 6 can cream of chicken soup
Green onions Green onions
1 cup sour cream 6 cups sour cream
Flour tortillas (8) 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 X6

1 ½ lbs pork tenderloin, sliced 1/2 inch thick 9 lbs pork tenderloin, sliced 1/2 inch thick
2 T butter 12 T butter (1.5 cubes)
1/3 t. garlic powder 2 t. garlic powder
1/2 t. salt 4 t. salt
1/2 t. dried tarragon 4 t. dried tarragon
1/2 t. dried thyme 4 t. dried thyme
1/2 t. paprika 4 t. paprika
1/41 t. pepper 1 t. pepper

19
pinch cayenne pepper 1/2 - 3/4 t. cayenne pepper
honey 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 1 Tablespoon Butter

½ cup Apple Juice
6 Pork Chops 8 oz cranberry sauce whole
2 teaspoon cornstarch
1 teaspoon brown sugar
½ teaspoon orange rind grated
X6
6 Tablespoon Butter
36 Pork Chops 3 cup Apple Juice
3 16 oz cans cranberry sauce whole
1/4 cup cornstarch
2 tablespoons brown sugar
1 tablespoon orange rind grated

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 X6

4 cups stuffing 20 cups stuffing

2 pounds boneless pork chops 3/4 inch 12 pounds boneless pork chops 3/4 inch
thick 6 can cream of celery
1 can cream of celery 2 cup milk
1/3 cup milk 3 cup shredded cheddar cheese
1/2 cup shredded cheddar cheese

20
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 X6

1.5 lbs lean boneless pork loin roast 9 lbs lean boneless pork loin roast
½ cup water 3 cups water
9 oz BBQ sauce 54 oz BBQ sauce
1 tbsp brown sugar 6 tbsp brown sugar
¾ tsp. hot sauce 4.5 tsp. hot sauce
¼ tsp. salt 1 1/2 tsp. salt
¼ tsp. pepper 1 1/2 tsp. pepper
6 sandwich rolls 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 X6

2 red bell peppers, seeded 12 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
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 X6

2 1/2 cups frozen mixed vegetables 15 cups frozen mixed vegetables

1 1/2 cups cubed ham 9 cups cubed ham

21
1 pkg (10 oz) cornbread stuffing mix 6 pkgs (10oz) cornbread stuffing mix
2 cups milk 12 cups milk
3 eggs, lightly beaten 18 eggs, lightly beaten
1/2 cup shredded cheddar cheese 1 1/2 cup shredded cheddar cheese
salt and pepper to taste 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 X6

4 eggs beaten 24 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
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 X6

1/2 c. onions 3 c. onions

2 garlic cloves, pressed 12 garlic cloves, pressed
2 cans cream of mushroom soup 12 cans cream of mushroom soup
1 16 oz container sour cream 6 16 oz container sour cream
1 1/2 lb ground beef 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

22
4 cube steaks 24 cube steaks
2 T. flour 12 T. flour
Salt and pepper to taste Salt and pepper to taste
Gravy mix, from Costco Gravy mix, from Costco (1 jar for
1 Onion, 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 X6
1/2 lb. ground beef 3 lb. ground beef
1 26 oz. can spaghetti sauce 156 oz. can spaghetti sauce
1/4 c. Parmesan cheese 1 1/2 c. Parmesan cheese
8 oz. lasagna noodles 48 oz. lasagna noodles
2 c. cottage cheese 12 c. cottage cheese (6 lbs)
1 1/2 c. mozzarella cheese 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 X6

1 lb Ground beef, uncooked 6 lb Ground beef, uncooked

1/2 c. rolled oats 3 c. rolled oats
1 egg, beaten 6 eggs, beaten
1 oz. onion, chopped 6 oz. onion, chopped
3/4 t. salt 1 T. salt
Pepper to taste Pepper to taste
3/4 t. Worcestershire sauce 3 3/4 t. Worcestershire sauce
1/8 c. milk 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

23
1 cup packed brown sugar 6 cup packed brown sugar
2 tablespoon cornstarch 3/4 cup cornstarch
1 can pineapple chunks 20 oz 6 can pineapple chunks 20 oz
2/3 cup vinegar 4 cups vinegar
2 tablespoon soy sauce 3/4 cup soy sauce
1 small green pepper coarsely chopped 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 X6

½ to 1 lb ground beef 3- 6 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
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 X6

1 lb. ground beef 6 lb. ground beef

1/2 c. onion, chopped 3 c. onion, chopped
28 oz. spaghetti sauce 168 oz. spaghetti sauce
8 oz. spiral pasta 48 oz. spiral pasta
16 oz. shredded mozzarella cheese 96 oz. shredded mozzarella cheese
4 oz. sliced pepperoni 24 oz. sliced pepperoni

24
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 X6

1 lb. Ground beef 6 lb. Ground beef

1/2 c. onion 3 c. onion
2 c. frozen veggies 12 c. Frozen veggies
1 jar beef gravy 6 jars beef gravy
2 c. instant mashed potatoes 12 c. instant mashed potatoes
1/2 c. shredded cheese 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 X6

1 lb. round, sirloin, or flank steak, sliced 6 pkg. fajita seasoning

1 pkg. fajita seasoning 6 c. bell pepper, sliced
1c. bell pepper, sliced 6 c. onion, fajita sliced
1c. onion, fajita sliced Preparation: Follow direction on
seasoning packet.
6 lb. round, sirloin, or flank steak, sliced

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

Taco Soup – Pauline X6

1 lb Hamburger (browned)
½ onion chopped 6 lb Hamburger (browned)
1 package Taco seasoning Mix 3 onion chopped
1 can Kidney beans drained & rinsed 6 package Taco seasoning Mix
15 oz can tomato soup condensed 1 can Kidney beans (drained & rinsed)
1 ½ cans water 6-15 oz can tomato soup condensed
15 oz can Corn (don’t drain) 9 cans water
1 8z can tomato sauce 6-15 oz can Corn

25
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 X6

1 lb ground beef 6 lb ground beef
2 cans cream of chicken soup 12 cans cream of chicken soup
2 c. cooked rice 12 c. cooked rice
2 t. sugar 4 T. sugar
1/2 c. chopped onion 3 c. chopped onion
1/8 c. soy sauce 3/4 c. soy sauce
1/2 c. chopped celery 3 c. chopped celery
1 c. chow mien noodles 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 X6

2 lbs London Broil 12 lbs London Broil

1 pkg dry onion soup 6 pkg dry onion soup
2 Beef bouillon cubes 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.

26
Tater Tot Casserole – Maria X6

2 lb. ground beef 12 lb. ground beef

1 can mushroom soup 6 can mushroom soup
Garlic Garlic
Parsley Parsley
1 c. shredded cheddar cheese 6 c. shredded cheddar cheese
1 can cream of chicken soup 6 can cream of chicken soup
1 16 oz. bag of tater tots 6 16 oz. bags of tater tots
Dried onion 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 X6

2 lbs rump roast or london broil 12 lbs rump roast or london broil
1 bell pepper sliced 6 bell pepper sliced
½ onion sliced 3 onion sliced
8 oz Shredded mozzarella cheese 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.

27
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 X6

½ cup soy sauce 3 cup soy sauce

½ cup Worcestershire sauce 3 cup Worcestershire sauce
1 ½ teaspoon Garlic Pepper 9 teaspoon Garlic Pepper
2 lbs steaks or London Broil 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 X6

1 can cream of Mushroom soup 6 can cream of Mushroom soup

1 dry onion soup mix 6 dry onion soup mix
1 rump roast 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 - 1 pkg. Hard or soft taco shells
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

28
 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 X6

2-3 lb chuck roast 12 lbs chuck roast
10 c. water 60 c. water
4 c. pinto beans OR 24 c. pinto beans OR
2 c. pinto/ 2 c. black beans 12 c. pinto/ 12 c. black beans
Can use raw beans, no need to soak Can use raw beans, no need to soak
2 cloves garlic, minced 12 cloves garlic, minced
1 Tbs cumin 6 Tbs cumin
1 Tbs oregano 6 Tbs oregano
1 sm. Can diced green chilies 6 sm cans diced green chilies
1 Tbs salt 6 Tbs salt
1 tsp Mexican seasoning 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 X6
2 lbs ground beef 12 lbs ground beef
1 1/4 c. milk 7 ½ cup milk
1/4 teaspoon dried sage 1 ½ teaspoon dried sage
½ teaspoon salt 3 teaspoon salt
½ teaspoon dry mustard 3 teaspoon dry mustard

29
1/4 teaspoon pepper 1 ½ teaspoon pepper
1 egg 6 egg
2 tablespoon minced onion 12 tablespoon (3/4 cup) minced onion
1 tablespoon Worcestershire sauce 6 tablespoon Worcestershire sauce
3/4 c. oatmeal 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 X6
1 jar Ragu spaghetti sauce 6 jar Ragu spaghetti sauce
18 slices provolone cheese 108 slices provolone cheese
24 meatballs 144 meatballs ( 1 Costco size bag)
6 sandwich rolls 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 X6

1 ½ lb. ground lean hamburger 9 lbs ground lean hamburger
½ c diced onion 3 c diced onion
2 egg 2 egg
1 ½ cup coarsely crushed croutons 9 cup coarsely crushed croutons
1 can cream of celery soup 6 can cream of celery soup
Milk 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. X6

1 lb. hamburger 6 lbs hamburger
½ c finely chopped onions 3 cups finely chopped onions
¼ c finely chopped green peppers 1 ½ cups finely chopped green peppers
½ c ketchup 3 cups ketchup
2 tsp. chili powder 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.

30
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 12 lbs hamburger

2 tsp. garlic powder 12 tsp. garlic powder
1 c bread crumbs 6 cups bread crumbs
½ c ketchup 3 cups ketchup
½ tsp salt 3 tsp. salt
2 tsp Worcestershire sauce 12 tsp. Worcestershire sauce
2 tsp. onion powder 12 tsp. onion powder
2 eggs 12 eggs
1 tsp pepper 1 tsp. pepper

Mush together with clean hands and form into patties.

Italian Meat Loaf X6

1 jar spaghetti sauce 6 jars spaghetti sauce

1 ½ lbs. ground beef 9 lbs ground beef
1 c coarsely crushed croutons 6 cups coarsely crushed croutons
½ c chopped onion 3 cups chopped onion
½ c chopped green bell pepper 3 cups chopped green bell peppers
2 eggs, beaten 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 X6

2 cans cream of mushroom soup 12 cans cream of mushroom soup
1 ½ lbs stew meat cubes 9 lbs stew meat cubes
1 cup sour cream 6 cups sour cream
1 pkg. dry onion soup mix 6 pkg dry onion soup mix
1 can mushrooms (optional) 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 X6

1 London Broil 6 London Broil
12 oz BBQ sauce 72 oz BBQ sauce
12 oz Italian dressing 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 X6
1 lb ground beef 6 lb ground beef
1 pkg taco seasoning 6 pkg taco seasoning
1 medium onion, chopped 6 medium onion, chopped
12 oz frozen corn kernels 72 oz frozen corn kernels
1 can (15 oz) diced tomatoes 6 can (15 oz) diced tomatoes
1 regular size bag of thin strip Fritos 6 regular size bag of thin strip Fritos
1 sm can sliced olives 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 X6

1 roast 6 roast
1 large onion 6 large onion
3 beef bouillion cubes 18 beef bouillion cubes
1 pkg Lipton onion soup mix 6 pkg Lipton onion soup mix
6-8 rolls 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 12 cups dry pinto beans
1 cup sour cream 6 cup sour cream
1 cup picante sauce 6 cup picante sauce
1 cup shredded cheese 6 cup shredded cheese
4 oz cream cheese 24 oz cream cheese
salt salt
1 tsp. Cumin 6 tsp. Cumin
1 tsp. Chile spices 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) X3 (this makes a lot!)

3 tsp. olive oil 9 tsp. olive oil

2 lbs ground beef 6 lbs ground beef
12 oz onion chopped 36 oz onion chopped
14 oz carrots grated 42 oz carrots grated
14 oz celery diced 42 oz celery diced
48 oz tomatoes; canned , diced 144 oz tomatoes; canned, diced
2 cups canned red kidney beans 6 cups canned red kidney beans
Drained and rinsed drained and rinsed
2 cups canned white kidney beans 6 cups canned white kidney beans
drained and rinsed drained and rinsed
88 oz beef stock 264 oz beef stock
3 tsp. oregano 9 tsp. oregano
2 1/2 tsp pepper 7 1/2 tsp. pepper
2 tsp. parsley flakes 6 tsp. parsley flakes
1 1/2 tsp tabasco sauce 4 1/2 tsp. tabasco sauce
48 oz spahgetti sauce 144 oz spaghetti sauce
8 oz sm dry pasta shells 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 X6

2 tbsp olive oil 12 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
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 X6

3 thick skinless, boneless cod fillets 18 thick skinless, boneless cod fillets
5 tbsp extra virgin olive oil 30 tbsp extra virgin olive oil
4 oz prociutto, thinly sliced 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) X6

2 3/4 cups chicken stock 16 1/2 cups chicken stock

1/4 cup heavy cream 1 1/2 cups heavy cream
1 medium russet potato 6 medium russet potatoes
2 cups chopped kale 12 cups chopped kale
1/2 lb. spicy italian sausage 3 lbs. spicy italian sausage
1/4 teas. salt 1 1/2 teas. salt
1/4 teas. crushed red pepper flakes 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

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1 c soy sauce 6 cups soy sauce
1 c water 6 cups water
2 c sugar 12 cups sugar
1 tsp ginger 6 tsp. ginger
½ tsp of garlic. 3 tsp garlic minced
2 lbs meat 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 X6

6 oz cream cheese 36 oz cream cheese
2 Tablespoons butter 3/4 cup marg
1 lb Chicken Breasts shredded 6 lbs chicken breasts shredded
1/4 teaspoon salt 1 ½ teaspoon salt
1/8 teaspoon pepper 3/4 teaspoon pepper
2 green onions chopped 12 green onions
18 frozen rolls 108 frozen rolls
1 can water chestnuts, chopped (opt) 6 cans water chestnuts, chopped (opt)
Curry powder to taste (opt) Curry powder to taste (opt)
½ pkg. Petite frozen Peas (opt) 3 pkg. Petite frozen Peas (opt)
1 packet chicken gravy 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. X6

½ lb. hamburger 3 lbs. Hamburger
½ lb. sausage 3 lbs. Sausage
1 c diced onion 3 c diced Onion
4 c canned tomatoes (or fresh) 24 c. canned tomatoes (or fresh)
4 c Tomato Juice 24 c. Tomato Juice
2 2 Tbsp. fresh Garlic 12 Tbsp. fresh Garlic
3 Tbsp. Italian Seasonings (aprox) 18 Tbsp. Italian Seasonings (aprox)
2 Tbsp. Basil (aprox.) 12 Tbsp. Basil (aprox.)
1 cup mushrooms 6 cups mushrooms
½ green bell pepper 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. X3

24 English Muffins, Toasted/buttered 72 English Muffins
2 dozen Eggs 6 dozen eggs
24 thin slices cheddar cheese 72 slices cheddar cheese
24 slices breakfast meats: bacon, sausage, 72 slices breakfast meats
Ham 72 Paper Towels
24 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 X6

1 Onion 6 Onion
1 Green Pepper 6 Green Pepper
1Yellow Pepper 6Yellow Pepper

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1 Red Pepper 6 Red Pepper
½ head Broccoli 3 head Broccoli
½ head Cauliflower 3 head Cauliflower
2 Tbsp. minced Garlic. 12 Tbsp. minced Garlic.
16 oz. Lasagna Noodles 96oz. Lasagna Noodles
1 Large Jar Alfredo Sauce 6 Large Jar Alfredo Sauce
16 oz. Shredded Mozzarella Cheese 96 oz. Shredded Mozzarella Cheese
1 sm. container cottage 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 X6

3 chicken breasts 18 chicken breasts
1 cup salsa 6 cup salsa
1 can black beans 6 can black beans
1 can corn 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 9 lbs. hamburger
15 oz. can refried beans 90 oz. can refried beans
1 pkg. taco seasoning 6 pkg. taco seasoning
24 oz. mild salsa 144 oz. mild salsa
2 ½ cups water 15 cups water
aprox. 1 pkg. ready to bake lasagna noodles aprox. 4 pkg. Ready to bake lasagna noodles
2 ½ cups shredded Monterey Jack cheese 15 cups shredded Monterey Jack cheese
2 ½ cups shredded Cheddar Cheese 15 cups shredded Cheddar Cheese
1 small can sliced olives 6 small cans sliced olives
¾ of an onion, chopped 4 lg. onions chopped
16 oz. sour cream 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 X6

6 salmon fillets @ 36 salmon fillets
Lemon juice Lemon juice
2 cubes butter/ margarine 12 cubes butter/ margarine
Lemon pepper 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 3 cups water
4-lbs chicken legs and thighs 24 lbs. Chicken legs and thighs
14 oz bottle barbecue sauce 84 oz. Barbecue sauce
1 large onion sliced 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 X6

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
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

40
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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