Swedish Meatballs

2 lbs ground beef
1 lb ground pork
2 eggs, lightly beaten
1/4 c. ketchup
3/4 c. dry bread crumbs
2 T dried parsley flakes
2 T Worcestershire sauce
1 t garlic powder
1 t onion powder
1/2 t chili powder
1 t pepper
1/2 t salt
(1 pkg. brown gravy mix & sour cream for preparation)

1. In a large bowl, mix all ingredients except meat. Crumble meat over mixture & mix well. Shape into 1" balls.
2. Place meatballs on greased racks in shallow baking pans. Bake @ 400* for 20 minutes till no longer pink, turning often. Drain & cool. Freeze as desired.
3. To prepare, completely thaw. In large skillet, prepare gravy according to package. Add meatballs. Cover & cook for 10 minutes or heated through. Remove from heat; stir in 1/2 c. sour cream. Season with dash of nutmeg & pepper.

Smoky Boneless Ribs

2 lbs bonelss country-style ribs
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup chili sauce
2 Tbsp cider vinegar
2 Tbsp liquid smoke
1 Tbsp lemon juice

Assembly:
Place ribs in ziploc bag.  Place garlic bowder, pepper, ketchup, brown sugar, chili sauce, cider vinegar, liquid smoke, and lemon juice in a large saucepan.  Bring to a boil over medium high heat.  Reduce to medium and simmer for 10 minutes.  Remove from heat & allow to cool.  Pour sauce over ribs.  Seal, label & freeze.

To serve:
Thaw overnight in refrigerator.  Ribs can then be baked (covered) in a greased 9 x 13" pan for 1 1/2 - 2 hours.  Or, cover & cook in a slow cooker, 3 hours on high, or 6 hours on low.  Or, oil grill grates & place ribs on the grill.  Cook 10 minutes on each side, then continue cooking 20 more minutes, or until internal temperature reads 165 degrees.

Corn Relish

1/2 red pepper, finely chopped
1/2 large red onion, finely chopped
1 havana pepper, finely chopped, ribs & seeds removed
1 small can black beans, rinsed & drained
1 small bag frozen shoepeg corn
1 small bag frozen (yellow) sweet corn
2 ears worth of fresh Indiana sweet corn, boiled & cut off of cob
1 clove minced garlic
juice of 1 lime

Mix thorougly in a large bowl (adding frozen corn last).  Divide mixture into fourths & freeze in ziploc bags.  Thaw & use as needed.

King Ranch Chicken

(makes two 8 x 8 pans)
1 cup onions, diced
1 cup green bell peppers, diced
1/4 cup butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb cheddar cheese, shredded
2 cups cooked chicken, diced
1 can tomatoes with green chiles
1 clove garlic (minced)
2 Tbsp chili powder
1 Tbsp chicken broth
12 corn tortillas (torn in quarters)

In a large pan, saute onion & bell pepper in butter.  Add soups, tomatoes & chiles, garlic, chili powder, & chicken broth.  Line bottom of 13 x 9" pan (or two 8 x 8) with pieces of tortialls.  Spread half the chicken over the tortillas & top with half the sauce, then half the cheese.  Cover with another layer of torn tortillas, & repeat the chicken, sauce & cheese layers.  Cover & freeze.

To serve:
Thaw.  Bake at 350 for 30 minutes, or until bubbly.

Spinach Balls

(makes 24 balls, divide between 2 families)

2 - 10 oz boxes frozen spinach (drained)
6 eggs
1 c parmesan cheese
1 box Stove Top stuffing mix
3/4 cup margarine

Combine all ingredients & shape into balls.  Flash freeze on baking sheet.  Bake from frozen at 400 degrees for 15 minutes.

Chicken Florentine Lasagna

(recipe makes 12 servings)

2 Tbsp butter
1 Tbsp minced garlic
1 cup chopped onion
4 cups fat free white sauce
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp black pepper
12 lasagna noodles, uncooked
2 cups lowfat cottage cheese
3 cups cooked chicken, cubed
10 oz frozen chopped spinach, defrosted & drained

Assembly instructions:
Melt butter in a skillet.  Add garlic & onion & cook until onions are translucent.  Add white sauce, mozzarella cheese, 1/2 cup parmesan cheese (per recipe), basil, oregano and black pepper.  Stir to combine.  Spray a 9 x 13" baking pan with cooking spray.  spread 1/4 of cheese sauce in the bottom of the pan.  Layer with:  4 uncooked lasagna noodles, 1 cup cottage cheese, 1/4 of the cheese sauce, 5 oz spinach, 1 1/2 cup chopped chicken.  Repeat layers again.  Finish off with remaining lasagna noodles, cheese sauce, and parmesan cheese.

To serve:  Thaw in refrigerator overnight.  Preheat oven to 350 degrees.  Cover baking dish with aluminum foil.  Bake for 1 hour.  Remove from oven & allow to rest for 15 minutes before cutting.

Notes:
1 medium onion = 1 cup chopped
8 oz cheese = 2 cups shredded
1 large chicken breast = 3/4 cup cooked chicken

Per serving:
349 calories
10g fat
31g protein
32g carbohydrates
2g dietary fiber
48mg cholesterol
608mg sodium

Ham & Cheese Casserole

This is one of the easiest assembly freezer meals that I have made.  I was able to assemble and package 8 meals in less than an hour.  This meal is a great go-to for taking to new moms or those in need.

INGREDIENTS:

1 can cheddar cheese soup
8 oz sour cream
1 stick butter or margarine
2 c cheddar cheese
1 pkg. diced ham
1 can water
2 lb bag hash browns

FOR SERVING DAY:
1 sleeve Ritz crackers
1/4 cup melted butter

Combine first 6 ingredients.  Add hash browns & mix well. Divide evenly between 2 8x8 pans. Cover with aluminum foil and crimp edges well. Slide the 8x8 pan into a gallon-sized Ziploc baggie.  Remove air, seal, label and freeze.

To serve: 
Thaw partially.  Crumble Ritz crackers & mix with melted butter.  Spread on top & bake for 1 hour at 350 degrees.

Freezer Muffin Pizzas

12 English muffin halves
1 lb sausage
1/2 large onion, diced
1/2 tsp salt
1/2 tsp pepper
3 oz Cheese Whiz
7 oz pizza sauce
1/4 cup minced fresh parsley
1/4 cup parmesan cheese

Brown sausage & onion in large skillet.  Drain.  Season with salt & pepper.  Spread 2 tsp. cheese spread & 2 tsp. pizza sauce on each muffin.  Spoon sausage mixture onto pizza sauce.  Sprinkle with parsley & parmesan cheese.  Flash freeze on baking sheet.

To serve: 
Bake from frozen approximately 20 - 30 minutes at 350 degrees, or until bubbly.

  

Broccoli & Cheddar Potato Skins

Serves 4  (2 skins each)
4 Idaho potatoes
EVOO for drizzling
salt & pepper
1 head (2 cupCook bs) broccoli, cut into small chunks
1/2 cup chicken stock
1 1/2 cups shredded cheddar cheese, divided
2 1/2 slices bacon, cooked & cumbled

Preheat oven to 425 degrees.  Scrub the potatoes of any excess dirt & prick them each several times with a fork.  Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.  Bake until tender, about 45 - 60 minutes, depending on the size of the potato.  Remove the baked potatos from the oven & let cool enough to handle.  Once potatoes are cool, prepare broccoli by placing high-sided pan with a lid over high heat with about 1" water (cover with foil if no lid).  Cook broccoli until tender, 3-5 minutes.  Remove broccoli from pan with a slotted spoon and place in medium-sized mixing bowl. 

Cut each potato in half lengthwise.  Scoop insides out into the bowl with the broccoli, leaving a thin layer of flesh still intact.  Be sure not to pierce the skin of the potato.

Add chicken stock & a large handfull of shredded cheese (about 3/4 cup) to broccoli/potato mixture & mash together.  Season filling with salt & freshly ground black pepper.  Scoop filling back into hollowed potato shells, dividing evently. 

Place potato skins back on baking sheet & sprinkle with remaining cheese & bacon.  Place back into oven to melt cheese, 1 to 2 minutes.

Orange Infused Rice Pilaf

1 cup uncooked rice, white or brown
1 cup water
1 cup orange juice
1/2 cup onion, diced
1/2 cup celery, diced
1 Tbsp grated orange zest
1 Tbsp butter or margarine
1 Tbsp olive oil
Salt & pepper to taste

Saute onon & celery in butter & olive oil until it just begins to soften.  Add rice & stir to coat with oil.  Add orange zest, salt/pepper, orange juice & water.  Heat to boiling, then reduce heat to simmer.  Add rice, cover & cook according to package directions.  Allow rice to cool to room temperature, then place in refrigerator to chill.  (Chilling cooked rice before freezing it will prevent it from being mushy when reheated).  Place in ziploc bag & freeze.

To serve:  Thaw in refrigerator & reheat in microwave.

Makes 4 servings.  1 serving = 190 calories

Orange Glazed Crock Pot Chicken

24 ounces boneless, skinless chicken breast, cubed
4 oz frozen orange juice concentrate, thawed
1/4 tsp marjoram
1/2 tsp ground nutmeg
dash white pepper
1/4 tsp ground sage
1 Tbsp cornstarch
1 clove garlic, minced
2 Tbsp white win
1/2 cup chicken broth

Place cubed chicken in ziploc bag.  Mix together all other ingredients & pour over chicken.  Freeze.  To serve:  Thaw, and place all ingredients in a crock pot.  Cook on low for 6 - 8 hours.

Makes 4 servings.  1 serving = 170 calories