Favorite Freezer-Friendly Meals Book

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Favorite Freezer Meals! From FunCheapOrFree.com, recipes ℅ DealsToMeals.com

Table of Contents: Pg. 2: BEEF RECIPES

2. Sweet & Spicy Sloppy Joes 3. Easy Beef & Bean Enchiladas 4. Southwestern Pot Roast 5. Hard Shell Beef Tacos 6. Shredded Beef Enchiladas 7. Mexican Shredded Beef Tacos 8. Homemade Spaghetti Sauce 9. Spaghetti & Italian Meatballs 10. Lasagna 11. Old Fashioned Meatloaf 12. Easy French Dip Sandwiches

Pg. 13: CHICKEN RECIPES

13. Sweet and Spicy Slow Cooker Chicken 14. Baked Chicken Taquitos 15. Green Chile Chicken Enchiladas 16. Southwestern Burritos 17. Asian Grilled Chicken 18. Hawaiian Haystacks 19. Slow Cooker Cream Cheese Chicken 20. Smothered Chipotle BBQ Chicken Sandwiches

Pg. 21: PORK RECIPES

21. Pork Street Tacos 22. BBQ Pork (or Beef) Sandwiches 23. Teriyaki Shredded Pork

Pg. 24: VEGETARIAN RECIPES

24. Black Bean Enchiladas 25. Baked Ziti Pasta

Pg. 26: SOUP RECIPES

26. Creamy Vegetable Tomato Soup 27. Quick & Easy Homemade Chili 28. Pasta e' Fagioli Soup 29. Summer Chicken Chili 30. Tortilla White Bean Chicken Soup

©FunCheapOrFree.com, recipes c/o DealsToMeals.com

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BEEF RECIPES

Sweet & Spicy Sloppy Joes

1 onion, diced 2 lbs. lean ground beef (or 1 lb. beef and 1 lb. ground turkey) 1/4 head green cabbage, shredded thin 1 package hamburger buns 1 cup ketchup 1/4 cup yellow mustard 1/4 cup apple cider vinegar 1/4 cup brown sugar 1/2 tsp. crushed red pepper flakes 1 Tbls. Molasses 1 Tbls. Worcestershire sauce 3 garlic cloves, minced 1/2 tsp paprika 1 tsp. black pepper 2 Tbls. Tomato paste 1 tsp. salt

Dice the onions and slice the cabbage and set aside. In a large sauce pan place the ground beef and begin to saute on medium-high heat, breaking up the beef into crumbles. Add the onions and brown the meat until cooked through. Turn the meat to low while you make the sloppy joe sauce. For the sauce, pour the remaining ingredients into a bowl and whisk together. Pour the sauce over the meat and stir. Add the sliced cabbage and continue to stir. Let the meat simmer on low heat until the cabbage softens and wilts. Place a good portion of the meat mixture onto the hamburger buns and serve. FREEZER MEAL: Cook the meat mixture as indicated above. Let the meat cool and then put into a gallon size ziploc bag. You can also freeze hamburger buns to have on hand when you are ready to serve this meal.


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Easy Beef & Bean Enchiladas

2 lbs. lean ground beef or turkey 1 onion, minced 1 can tomato sauce Salt & pepper to taste Cumin, oregano, chili powder, garlic powder (about 1/2 t. each) 2 cans refried beans (15 oz.) 1 can red enchilada sauce 2 c. cheddar cheese, shredded 12 flour tortillas Cilantro leaves, garnish/optional Garnishings: sour cream, guacamole, green chilies, etc.

Brown ground beef with onion and season to taste. Pour in tomato sauce and simmer over low heat. Add water if mixture gets too dry. Heat tortillas in microwave for one minute. Spread a small amount of beans on each tortilla. Add meat. Sprinkle a small amount of cheese on top of meat. Roll up the burrito and place in a 9x13 pan that has a small layer of enchilada sauce on the bottom. Continue to roll each of the tortillas up and place in the dish in a row. Drizzle enchilada sauce over the top of the enchilada and sprinkle with more grated cheddar. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and enchiladas are very hot. Serve immediately. FREEZER MEAL: Prepare the enchilada as directed above. However, do NOT add the enchilada sauce on top of the enchilada before freezing--it will get too soggy. Pour the extra enchilada sauce into a small ziploc bag and freeze with the enchilada to be poured on right before baking to ensure your enchilada can get golden brown and crispy and not soggy.


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Southwestern Pot Roast

2-3 lb. boneless beef roast 1 t. chili powder 1/2 t. paprika 1 t. cumin 1/2 t. oregano 1 t. garlic powder 1/2 t. onion powder 1 t. salt & pepper (or Montreal Steak Seasoning) 2 (4oz.) cans diced green chilies 1 (15 oz.) can diced tomatoes 1 1/2 c. beef broth (or 1 1/2 c. water + 1 T. beef base or bouillon) 3 garlic cloves, minced 1/2 bunch cilantro, minced

Place the beef roast into a large crock pot. Sprinkle seasonings on top of the meat (add more or less of certain spices to fit your liking). Pour the beef broth, canned chilies and tomatoes on the bottom of the crock pot. Sprinkle top of meat with several tablespoons of cilantro. Cook on low heat for 4-6 hours, or until roast is tender and falls apart. Serve shredded roast with the extra juices. (Optional: shredded roast is good over potatoes or in a flour tortilla as a burrito) FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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Hard Shell Beef Tacos

Taco Meat: ● 2lbs. Lean ground beef (or turkey) ● 2 (8 oz.) cans tomato sauce ● 1 pkg. Taco Seasoning ● 3 T. brown sugar ● 3 T. sour cream

Homemade Taco Seasoning (optional-can use store bought): ● 4-6 t. minced onion ● 2 t. salt ● 1 t. chili powder ● 1 t. cornstarch ● 1/2 t. red pepper flakes ● 1/2 t. garlic powder ● 1/4 t. oregano ● 1 t. cumin ● 1/2 t. pepper

Taco Sides: ● Cheese, shredded ● Lettuce, shredded ● Sour cream ● Salsa

Brown the ground beef (or turkey) in a large skillet with taco seasoning ingredients. Add the tomato sauce and brown sugar and simmer until combined. Right before serving tacos, add the sour cream to the meat mixture. Serve the taco meat mixture in hard or soft shelled tacos with lettuce, cheese, sour cream, tomatoes, salsa, etc. *Taco meat makes a great freezer meal! Brown extra taco meat and then place in a Tupperware or Ziploc bag for a later meal in the freezer. Leftover taco meat is great for Taco Salad later in the week. FREEZER MEAL: Cook and season the taco meat s indicated above (you can use store bought taco seasoning is fine). Place the cooked meat into a ziploc bag for a later meal.


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Shredded Beef Enchiladas

1-1 1/2 lbs. shredded beef (use leftovers from earlier meal) 1 can diced chilis 1 can diced tomatoes 1 t. cumin 1 t. chili powder

Enchiladas:

2-3 c. shredded cheese 10 flour tortillas 1 can refried beans 1 can red enchilada sauce Cilantro, garnish Sour cream, garnish

If you do not have leftover shredded beef, cook a beef roast in a slow cooker with a little water until meat is tender enough to shred. Shred the roast when cooked thoroughly. To the shredded roast, add one can of green diced chilies and one can of diced tomatoes. Season the meat with cumin, chili powder and salt & pepper. Set aside. In a 9x13 pan, cover the bottom of the dish with a little red enchilada sauce. In each flour tortilla add a thin layer of refried beans to the bottom of the tortilla along with 1/4-1/3 c. of the shredded beef mixture. Add a few tablespoons of shredded cheese to the tortilla and roll up tightly, leaving the ends open. Place the rolled tortilla in the 9x13 pan. Continue to roll all ten tortillas and place in the baking dish. Drizzle the rest of the enchilada sauce all over the top of the enchilada. Add the remaining cheese over the top of the enchilada and bake at 350 for 20-30 minutes, or until cheese is golden brown and enchilada is heated through. Serve with fresh cilantro and sour cream for garnish. FREEZER MEAL: This recipe freezes wonderfully! Prepare this recipe until the final step of smothering the top of the enchilada with red enchilada sauce and cheese. Don't add the sauce and freeze the enchilada or it will become too soggy. Pour the extra sauce in a ziploc bag with a bag of shredded cheese and store in the freezer with these enchiladas. Cover the enchilada and freeze. When you are ready to cook the meal, pour the enchilada sauce on top of the enchilada and sprinkle with the cheese. Bake as normal uncovered.


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Mexican Shredded Beef Tacos

2.5 lb. boneless beef roast 1 3/4 c. beef broth Juice of 1 lime 1 1/2 T. chili powder 1/2 T. cumin 1/2 t. onion powder 1 t. garlic powder 1 t. salt 1/2 t. black pepper

Garnish with: 2 c. chopped lettuce 2 diced tomatoes Shredded cheese Sour cream Flour tortillas

Place roast in a slow cooker along with beef broth. Squeeze lime juice over roast. In a bowl, combine the remaining ingredients. Sprinkle spice mixture over roast. Cover and cook on low for 8-10 hours. Remove roast from slow cooker and shred removing any fat. Return meat to crock pot and cook for 30 minutes more. Using a slotted spoon or tongs, remove beef from slow cooker and serve in a tortilla with lettuce, tomatoes, cheese and sour cream. FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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Homemade Spaghetti Sauce 3 T. olive oil 2 c. onions, chopped 1 red bell pepper, diced 1 1/2 lbs. pork sausage 5 cloves garlic, minced 2 cans (6 oz.) tomato paste 1 t. salt 1 t. black pepper 3 t. dried oregano 3 t. dried basil 1 1/2 t. dried thyme 4 cans diced tomatoes 8 oz. mushrooms (optional), sliced 1 1/2 c. beef stock or beef broth (can use water and bouillon) 2 T. brown sugar 2 T. balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and sauté until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar. FREEZER MEAL: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.


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Spaghetti & Italian Meatballs

Meatballs:

1 slice bread 1 lb. lean ground beef 1 lb. ground pork sausage (or more beef or ground turkey) 3 eggs 2 T. parmesan cheese, grated 1/2 t. oregano 3 T. fresh parsley (or 2 t. dried parsley) 1 1/4 t. salt (or Montreal Steak Seasoning) 1/2 t. paprika 1/4 c. dried or diced onion 1 clove garlic, minced 1 jar spaghetti sauce (or homemade sauce) 1 lb. pasta of your choice, cooked, rinsed & drained

Preheat oven to 350F. Soak one slice of bread in water, milk, or stock to cover.Take ground beef and sausage and put them in a bowl. Add eggs, Parmesan cheese, oregano, parsley, salt and paprika. In a small skillet, brown onion in butter or olive oil. Add garlic and sauté. Add onions and garlic to meat mixture. Wring the liquid from the bread and add it to the meat mixture. Mix everything together and form into 1 inch balls. Place balls in a casserole dish and place in preheated oven. Cook for about 30 minutes, or until done. I turned mine over half way through. I made a full batch and got about 30 meatballs. These can be frozen for later. Cook pasta until done, rinse and drain. Serve noodles with the meatballs and warmed spaghetti sauce. Garnish with extra parmesan cheese. FREEZER MEAL: Make the meatballs, roll into golf sized balls, and place on a greased cookie sheet (raw). Put in the freezer and once they are frozen, place them in a Ziploc bag for later meals.


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Lasagna

Cheese Mixture:

2 (16 oz.) cottage cheese, pureed until smooth 2 eggs 2 T. chopped parsley 1/2 c. parmesan cheese 1/2 t. garlic powder 1/2 t. pepper

Layers:

1 lb. lasagna noodles, uncooked kind 4-5 c. mozzarella cheese, shredded 4-5 c. spaghetti/marinara sauce (homemade or store bought) In a food processor, puree the cottage cheese, eggs, parsley, parmesan cheese, garlic powder and pepper together until smooth. In a 9x13 pan, spread a thin layer of the spaghetti sauce in the bottom of the pan. Lay 4-6 lasagna noodles on top of the sauce layer. Spread a layer of the cottage cheese mixture on top of the noodles. Sprinkle with a layer of mozzarella cheese and more sauce. Add another layer of noodles and repeat the steps until you run out of noodles and cottage cheese mixture. Top the last layer with extra sauce and more mozzarella cheese. Cover the lasagna with tinfoil and bake at 350 for 45-60 minutes. The last few minutes, remove the foil and bake uncovered until it is slightly golden brown. FREEZER MEAL: Layer and put together the lasagna as indicated above. Cover the top with a large piece of aluminum foil that has been sprayed with a little cooking spray so the underside doesn't stick to the lasagna. Thaw when ready to serve and bake at 350.


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Old Fashioned Meatloaf

2 lb. lean ground beef or ground turkey 1 onion, chopped 1/2 c. carrots, diced or shredded 2 garlic cloves, minced 2 eggs, beaten 1 t. salt & pepper 1 t. parsley & thyme 1 T. Worcestershire sauce 1/2 c. green bell peppers, chopped 1/2 c. breadcrumbs or crushed crackers

Meatloaf Sauce:

1 c. ketchup 1 T. mustard 5 T. brown sugar *QUICK TIP: Use leftover meatloaf for sandwiches for a later meal.

Combine the ground beef, onion, carrots, garlic, eggs, seasonings, bell peppers and breadcrumbs together. Mix until mixture is smooth. Place meat mixture into 2 bread pans. Bake at 350 for 40-60 minutes, or until center of meatloaf is cooked thoroughly. To ensure a moist meatloaf, cover with tinfoil. Once meatloaf is cooked through, drain excess juices and grease from bread pan. For the glaze, mix the ingredients together until smooth. Pour over the top of the meatloaf and bake for another 5-10 minutes or until warmed and bubbling on top. FREEZER MEAL: Prepare the meatloafs as indicated above. Put the meatloaf mixture into a disposable (or metal) bread loaf pan. Keep the sauce separate in a smaller ziploc bag to be poured on the meatloaf when it is ready to bake. Cover the meatloaf with a layer of tinfoil and then freeze until ready to serve.


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Easy French Dip Sandwiches

1 3-4lb. Boneless beef roast 1 large white onion, sliced Montreal Steak Seasoning 1 T. McCormick Beef Base (or 2 beef bouillon cubes) 1 package deli or hoagie buns 1 pkg. Au Ju Sauce (or make your own with Beef Base and water) 1 c. water Place the roast into a crock pot and season with Montreal Steak Seasoning. Spread 1 T. of Beef Base all over the top of the roast (optional--can just add a couple of beef bouillon cubes to the roast instead). Place the sliced onions on top of the roast. Add 1 c. of water to the bottom of the crock pot. Let cook for 4-6 hours, or until fork tender. Strain beef broth and reserve for dipping sandwiches in it. If you need more sauce for dipping, you can add an AuJu Sauce packet and extra water. Shred roast and serve on hoagie buns. FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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CHICKEN RECIPES Sweet and Spicy Slow Cooker Chicken

2lbs. Boneless skinless chicken breasts, kept whole 2-14oz. Cans petite diced tomatoes, undrained 2/3 c. brown sugar 1/2-1/3 t. crushed red pepper flakes Salt and pepper to taste 1 c. salsa (hot or medium heat) 1 t. cumin Taco Toppings: Shredded cheese Sour cream Flour Tortillas Cilantro

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot, except for taco toppings. Cook on in the crock pot on high for 4-6 hours or on low for 6-8 hours, or until chicken shreds very easily with a fork. Shred chicken and season to taste with salt and pepper and other seasonings if desired (cayenne for more spice). *Don't drain juices. Once chicken is served it will absorbed the juices. Serve chicken in tortillas with taco toppings. FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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Baked Chicken Taquitos

1 8oz. Cream cheese, softened 1/2 c. salsa (green or red) 1 T. fresh lime juice 1 t. cumin 1 t. chili powder 1/2 t. onion powder 1/2 t. garlic powder 3 T. cilantro, chopped 1 green onion, sliced finely 1 c. cheddar or monterey jack cheese, shredded 10 flour tortillas 2 c. chicken, cooked and shredded Cooking spray

Heat oven to 425 degrees. Line a baking sheet with fill and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place filled taquitos seam side down on the baking sheet. Spray the tops lightly with cooking spray. Place pan in oven and bake for 15-20 minutes or until golden brown. Serve with sour cream, salsa, and guacamole. FREEZER MEAL: These taquitos can be rolled and placed on a cookie sheet and frozen until firm. Once the taquitos are frozen through, you can place them in a Ziploc bag or Tupperware for a later meal. When ready to cook the taquitos place on a greased cookie sheet and bake at 425 until they are golden brown.


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Green Chile Chicken Enchiladas

3 c. cooked and chopped boneless chicken breast 2 (4oz.) cans green chiles 1 (8oz.) package cream cheese, cubed 1 can white or black beans, rinsed and drained

Sauce:

2 T. butter 1/2 c. onion, chopped 2 T. flour 1/3 c. chicken broth 1/4 c. milk 1/4 t. salt & pepper 1 can (10 oz.) enchilada sauce 1/2 c. sour cream 8 oz. (about 2 c.) monterey jack cheese, shredded 8 flour tortillas Cilantro (garnish) Preheat oven to 375 degrees. In a medium bowl, combine the cream cheese and green chiles. Add the chicken and black beans. Mix to combine. In a large skillet, melt the butter over medium heat. Add the onion and cook until the onions soften. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk until smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream. Grease a 9X13-inch dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place in the prepared baking dish until the dish is full. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until bubbling, hot and lightly browned. Garnish with cilantro. FREEZER MEAL: Prepare this recipe until the final step of smothering the top of the enchilada with red enchilada sauce and cheese. Don't add the sauce and freeze the enchilada or it will become too soggy. Pour the extra sauce in a ziploc bag with a bag of shredded cheese and store in the freezer with these enchiladas. Cover the enchilada and freeze. When you are ready to cook the meal, pour the enchilada sauce on top of the enchilada and sprinkle with the cheese. Bake as normal uncovered.


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Southwestern Burritos

2 boneless skinless chicken breasts, cooked & cubed 1/2 red bell pepper, diced 2 T. green onion, sliced 1 can or 1 c. frozen or canned corn 1 can black beans, rinsed and drained 1 can diced green chilies 1 t. cumin 1/2 t. chili powder 1/2 t. salt Dash of cayenne pepper 2 c. shredded cheddar cheese Flour tortillas

Avocado Dipping Sauce: 1 c. ranch dressing 1 avocado, seeded and mashed Juice of 1 lime Salt, pepper and cayenne to taste Cook chicken breasts until it is no longer pink (grill, crock pot, sauté, etc.). Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. If you prefer you can deep fat fry them or cook them in a panini maker as well for more texture and color. Dip the rolls in the dipping sauce that has been pureed until smooth. FREEZER MEAL: The cooked and seasoned chicken and bean mixture can be frozen for later. You can also roll up several rolls and then freeze them on a cookie sheet. When they are frozen you can freeze them all in a Ziploc bag for a later meal. (Note: Recently I just wrapped them individually in foil and froze them in gallon ziplock bags without putting them on a tray first, and it worked just fine!)


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Asian Grilled Chicken

Marinade (1/2 for chicken & 1/2 for noodles):

2 t. garlic 1/2 c. rice vinegar 1/2 c. soy sauce 2 t. hoisin sauce 3/4 c. brown sugar 2 t. sesame oil 1 T. sesame seeds 1/2 t. ginger root (or powder) Pinch of red pepper flakes 1 T. peanut butter 2 T. hot water 5 chicken breasts, cut into long strips 12 shish kabob skewers

Sesame Noodles (use 1/2 of marinade from above

for noodles) 12 oz. thin spaghetti noodles or angel hair pasta Green onions, sliced Carrots, sliced thinly

Combine the marinade ingredients together in a bowl (you may need to heat up in the microwave the peanut butter until it is soft enough to stir). Pour half of the marinade mixture into a Ziploc bag or tupperware and add chicken to it to marinate for 2-8 hours. Once ready to grill chicken, you can skewer them or just grill them whole over a gril1. For the sesame noodles, cook the noodles until al dente, drain and pour into a bowl. Slice the green onions and carrots and add to the pasta. Pour the remaining marinade over the noodles and toss. Serve the noodles with the grilled chicken. FREEZER MEAL: Prepare the marinade in a bowl. Add half of the marinade into a ziploc gallon size bag with the chicken breasts. Pour the remaining marinade sauce into a smaller ziploc bag or tupperware to be served over rice or with sesame noodles when ready to serve.


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Hawaiian Haystacks

Chicken Gravy: 3 chicken breasts 1 c. diced carrots 1 t. salt 1/2 t. pepper 1 T. dried parsley 1/2 t. basil 1 quart water 3 cans cream of chicken soup 2 chicken bouillon cubes 2-3 c. cooked rice Toppings: raisins, cheese, pineapple, tomatoes, Chinese noodles coconut, green pepper, green onions

Cut chicken into chunks. Add chicken to water and other ingredients. Boil until chicken and carrots are tender. Pour all but 1 ½ c. water out. Add 2 chicken bouillon cubes and mix in 3 cans of cream of chicken soup. Let simmer until warm. Add additional seasonings if desired. Put chicken gravy over rice and add toppings as desired. FREEZER MEAL: The chicken gravy freezes very well in gallon bags for a later meal. Makes lots!


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Slow Cooker Cream Cheese Chicken

8 oz. cream cheese 3 T. butter 1 can cream of chicken soup 1 packet dried Italian seasoning dressing mix 4-5 boneless skinless chicken breasts

Place all of the ingredients in a slow cooker and bake on low for 5-6 hours or high for 3-4 hours. When chicken can be easily shredded, the chicken is cooked through. Shred chicken into large chunks and serve with sauce over rice. FREEZER MEAL: The cooked chicken freezes well in a ziploc bag until ready to reheat and serve over rice.


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Smothered Chipotle BBQ Chicken Sandwiches

2 lbs. boneless skinless chicken breasts 1 jar bbq sauce 1-2 T. canned chipotle peppers 6 hamburger or hoagie buns Dill hamburger pickles

Southern White Sauce: 1 c. mayonnaise 1/4 c. apple cider vinegar 1 T. lemon juice Salt & pepper to taste

Pickled Red Onions 3/4 c. red wine vinegar 2 T. sugar Red pepper flakes 1 large red onion, sliced and peeled 1 T. fresh parsley Preheat the oven to 325 degrees. Combine in a bowl the bbq sauce with the chipotle peppers that have been finely chopped. Set aside until ready to cook the chicken. For the red onions, slice the red onions and place in a bowl. Add the vinegar, sugar, red pepper flakes and parsley. Stir and then put in the microwave for 2 minutes. Place in the fridge until ready to serve. For the Southwestern sauce, just combine and set aside. For the chicken, heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken with salt and pepper. Add a tablespoon of oil to the skillet, and then the chicken. Sear both sides of the chicken until golden in color, about 3 minutes per side. Lower the heat and add in a little of the BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve. Add extra sauce if needed. If there was too much chicken juices, feel free to drain some before you add more bbq sauce. Lay down the buns and put a nice amount of the shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious. FREEZER MEAL: Cook the chicken as indicated. Add the bbq sauce to the chicken and shred. Place the bbq chicken mixture into a ziploc bag to use for a later meal. You can also freeze the rolls or buns if you wish. When ready to serve, make the red onions and white sauce.


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PORK RECIPES Pork Street Tacos

3-5 lbs. boneless pork chops or roast (or boneless ribs) 1 onion, sliced thin 2 T. Alpine Touch Spice (equal parts onion, garlic powder & pepper)

Pico: 4 tomatoes, diced 2 limes, juiced 1/2 c. cilantro, chopped 1 red or white onion, chopped 1 jalapeno pepper, diced small (seeds removed if you would like)

Creamy Taco Sauce: 1 c. mayonnaise 1/2 c. sour cream 1 T. taco seasoning Juice of 1 lime 1 t. cumin 1 avocado, seed removed and sliced Corn or flour tortillas 2-3 c. cheddar cheese, shredded

In a crock pot place the pork and sliced onion. Sprinkle the Alpine Touch (or onion powder, garlic powder, pepper combination) on top of the pork. Set on medium or low heat for 6-8 hours, or until pork is completely tender and shredable. Shred pork. While pork is cooking, prepare the pico and cream sauce. For the pico, dice all of the vegetables together, add juice of lime and let sit until pork is ready. For the cream sauce add the mayonnaise, sour cream, taco seasoning, lime juice and cumin. Combine and set aside. When pork is shredded, place several corn tortillas on a griddle and heat until warm. Turn tortillas over and sprinkle 2-3 Tbls. of shredded cheese on each tortilla. Let the cheese begin to melt and then add a couple tablespoons of meat on each tortilla. Grill until crispy. When tacos are ready, top with pico, slice of avocado and cream sauce. FREEZER MEAL: Cook and shred the pork roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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BBQ Pork (or Beef) Sandwiches 2-3 lb. boneless pork loin or boneless beef roast 2 onions, sliced Montreal Steak Seasoning Favorite BBQ Sauce Hoagie or Hamburger Buns Place pork (or beef) into a crock pot and season with Montreal Steak Seasoning. Crock pot roast or pork until fork tender (3-4 hours on high). When meat is cooked and tender, drain most (but not all) of the meat juices out of the crock pot. Take any fat remains off of pork and discard. Shred meat into small shreds. Put a generous amount of your favorite BBQ sauce on meat. Serve on hoagie or hamburger buns with coleslaw. FREEZER MEAL: The cooked and shredded pork/beef freezes very well for a later meal. Tip: use half of the shredded pork for bbq sandwiches and the other half for the Wallaby Wraps later in the week..


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Teriyaki Shredded Pork

1 1/2 c. soy sauce 4 c. water 2 c. white sugar 1 T. cornstarch 2 cloves garlic 1 T. ginger (fresh or powdered) 5 lbs. pork loin/roast

Bring the soy sauce, water, sugar, cornstarch, garlic, and ginger to a boil in a sauce pan. Take ½ of the sauce and put in with the pork in a crock pot for 4-5 hours on high heat. Set the other ½ of the sauce aside for later. Cook the pork until fork tender. Drain the sauce from the crock pot, take any excess fat off the pork loin and shred. Add remaining sauce back into the crock pot until ready to serve. Serve over rice. FREEZER MEAL: Cook and shred the pork roast. Let the meat cool slightly and then place the meat into one (or more) gallon ziploc bags.


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Black Bean Enchiladas

2 cans refried beans 1 can black beans, drained 4 oz. cream cheese, softened 1 c. sour cream 2/3 c. salsa 3 c. cheddar cheese, shredded 4 oz. can diced green chilies Flour tortillas (8-10) 1 can green enchilada sauce Lettuce, shredded 2 tomatoes, diced Sour cream In a microwave safe bowl, add the refried beans, black beans, cream cheese, sour cream, salsa and green chilies. Microwave for 3-5 minutes or until beans are soft and mixture is combined. In a 9x13 pan, spread a thin layer of green enchilada sauce on the bottom of the dish. Once the mixture is smooth and combined, place several spoonfuls into the middle of a flour tortilla and roll up. Place all of the rolled tortillas into the 9x13 pan and then cover the tops with enchilada sauce and LOTS of cheese. If you like even more cheese, add a few tablespoons of cheese into the tortilla before you roll them up. Bake enchilada at 350 for 25-30 minutes or until the cheese is golden brown on top. Serve with chopped lettuce, diced tomatoes, sour cream and guacamole. FREEZER MEAL: This meal works awesome as a freezer meal! Double the bean mixture and make up an extra pan for later. When freezing enchiladas though, DON'T cover the tortillas with the enchilada sauce and cheese until you are about to bake them, or they will get too soggy in the freezer.


25

Baked Ziti Pasta

16 oz. cottage cheese 2 eggs, lightly beaten 1 1/2 c. parmesan cheese, grated 1 lb. ziti or penne pasta 2 T. olive oil 3 garlic cloves, minced 1 (26 oz.) spaghetti sauce (or homemade) 1 (14.5 oz.) can diced tomatoes 1 t. oregano 1 T. basil (or 1/2 c. fresh basil) 1 t. sugar Black pepper & salt to taste 2 t. cornstarch 1 c. whole milk 8 oz. mozzarella cheese, cut into 1/4 inch cubes or shredded Preheat oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the parmesan cheese together in a medium bowl; set aside. Cook pasta until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot you cooked the pasta in. While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste. Stir cornstarch into milk and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 4 to 5 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. FREEZER MEAL: Put together the pasta dish as indicated above. Cover with aluminum foil and put in the freezer until ready to cook.


26

SOUP RECIPES Creamy Vegetable Tomato Soup

2 yellow onions, chopped 4 c. tomatoes, chopped (or 4 cans diced tomatoes) 1/2 c. carrots, chopped 1/2 c. zucchini or yellow squash, chopped fine 2 garlic cloves, minced 1 t. garlic powder 1/2 t. thyme 1 t. dried parsley 1 t. basil 3/4 c. butter, divided 2 T. olive oil 1 can tomato paste 4 c. chicken broth (or 4 c. water + 4 T. chicken base or bouillon) 1/4 c. flour 1 c. heavy whipping cream or whole milk 1 T. sugar Salt and pepper to taste

If you have a food processor, puree all of the vegetables until smooth-if you don't, just chop them as fine as possible. In a large pot, sauté the vegetables (not the tomatoes) and seasonings in 1/2 c. butter and olive oil until they soften and are tender. Add tomatoes and paste, simmer for 10-15 minutes. In a separate bowl, mix 5 T. broth to flour until smooth. Stir in flour mixture to soup. Add remaining broth and simmer for 30 minutes. Put soup through the blender until smooth, or puree the soup with a stick wand/blender. Just before serving, add the sugar, cream and the extra butter. Season the soup with salt and pepper as needed. If the soup has a slight bitter taste to it (because of the fresh vegetables), add a little more sugar to off balance that flavor. Serve the soup warm with a warm sandwich or fresh breadsticks. FREEZER MEAL: Prepare the soup as indicated in the recipe. Let the soup cool and then pour into ziploc bags or tupperware to freeze for a later meal.


27

Quick & Easy Homemade Chili

1 lb. sausage (hot or regular) 1 lb. ground beef or turkey 1 large onion, chopped 1 can diced green chilies 1 green bell pepper, diced 1 can black beans, drained 1 can kidney beans, drained 3-4 cans pinto or chili beans, drained 3-4 cans diced or stewed tomatoes (or fresh pureed in processor) 2 T. chili powder 2 t. cumin 1 T. garlic (from a jar or 3-4 cloves minced) 3 T. brown sugar 1 T. salt (or more if needed) 1 t. pepper 1 T. Montreal Steak Seasoning 1 jalapeno, chopped (or use cayenne pepper or red pepper flakes)

Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and sauté for a few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. Add extra salt or spices if needed. Serve with shredded cheese, sour cream and garnish with cilantro. This batch makes a lot, freeze the extras for later in Ziploc bags. FREEZER MEAL: Prepare the chili as indicated in the recipe. Let the soup cool and then pour into ziploc bags or tupperware to freeze for a later meal. Makes a lot!


28

Pasta e' Fagioli Soup

2 t. olive oil 1 lb. Italian or hot sausage 1 onion, diced 4 garlic cloves, minced 2 (15 oz.) cans diced tomatoes 4 c. chicken broth 2 (15 oz.) cans white beans, drained 1 t. dried basil 1 t. dried oregano 1/2 t. red pepper flakes Salt & pepper to taste 1 c. small pasta (tube, macaroni, etc.) 1-2 c. fresh baby spinach, chopped into large pieces 2 T. fresh parsley (or 1 t. dried) Parmesan cheese (garnish) *Recipe and picture from For the Love of Cooking

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into the pot. Add the drained beans and seasonings to the soup and simmer partially covered for 1-2 hours. When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of Parmesan cheese on top. *Note: Be careful not to add too much pasta because it will thicken up the soup too much. FREEZER MEAL: Prepare the soup as indicated in the recipe. Let the soup cool and then pour into ziploc bags or tupperware to freeze for a later meal.


29

Summer Chicken Chili 1 zucchini, chopped 1 onion, chopped 1 can pinto beans, drained 1 can black beans, drained 1 can red kidney beans, drained 1 can corn, drained 1 jar (16oz. ) salsa 1 can diced tomatoes 3 c. chicken, cooked and shredded 1 1/2 T. chili powder 1 (14oz.) can chicken broth 1 (8oz.) can tomato sauce 1 clove garlic, pressed 1 t. cumin Shredded cheddar cheese Sour cream Tortilla chips

Sauté onions, zucchini, garlic and chicken chunks until tender and chicken is cooked through. Add seasonings to the chicken and vegetables and cook for another 2-3 minutes. Add the remaining ingredients and simmer for 30 minutes. Top with tortilla chips, cheese, and sour cream. FREEZER MEAL: Prepare the chili as indicated in the recipe. Let the soup cool and then pour into ziploc bags or tupperware to freeze for a later meal.


30

Tortilla White Bean Chicken Soup

3 chicken breasts 3 cans white beans, drained 1 jar salsa 2 c. shredded cheddar cheese 1 T. cumin 2 cans chicken broth (or water with chicken base) 1/4 c. cilantro 2 T. lime juice Garnish with: Tortilla chips Sour cream Avocados, sliced

Place the chicken breasts into a large pot with the chicken broth and salsa. You may also need to add extra water if the soup is too thick. Let the chicken simmer until it is nearly cooked through. Add the canned beans, cilantro, lime and cheese to the soup. Remove the chicken pieces and shred or cut into chunks. Place back into soup. Season the soup with cumin, salt and pepper as desired. Serve soup with your desired garnishings. FREEZER MEAL: Prepare the chili as indicated in the recipe. Let the soup cool and then pour into ziploc bags or tupperware to freeze for a later meal.


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