From Jessica Christensen

Ingredients:

1 Boneless Beef Roast 3-5lbs
1 Pkg (3 Tbs) Onion Soup Mix
1 C of your favorite BBQ Sauce (I like Bull’s Eye Old West Hickory)
1 7.5 oz Can Tomato Sauce
1/2 C Brown Sugar

Directions:

Mix last four ingredients together for sauce mixture. Place roast in crockpot; pour mixture over the roast and cook on low 12 hours. Pull beef apart with two forks and let simmer for 1 hour longer.
Serve with kaiser buns or large rolls, Enjoy!

Recipe by Janae Smith

Ingredients:

2lbs Chicken breasts
1 pkg Onion soup mix or 3 Tbsp
1 tsp Paprika
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/4 cup Sugar
1 Tbsp Lemon juice
1/4 cup Oil (vegetable)
1/4 cup Onion (minced)
1/2 cup Apricot Jam

Directions:

Place Chicken into Large zipper bag. Combine remaining ingresients and pour into bag of chicken. Remove excess air, seal bag and freeze.

To Serve:
BAKEcovered at 350 F for 1 hr.
SLOW COOKER High for 4-6 hrs or Low 6-8 hrs
BBQ thaw -Med- high until meat is white throughout. Cook remaining sauce in pot on stove. Bring to boil, stirring constantly then simmer until serving time. Top Chicken with sauce for serving.

Recipe by Janae Smith

Ingredients:

1 Chicken (whole roasting)
¼ cup onion
1 Tbsp Oil
2 Tbsp Lemon Juice
½ tsp salt
½ Tbsp Parsley (dried)
½ tsp Thyme (dried)
½ tsp Paprika

Directions:

Place Chicken into bag. Combine remainder of ingredients. Pour over Chicken. Remove excess air, seal bags and freeze.

To Serve:
Bake at 350 F covered for 2 hrs
Slow cooker 4-6 hrs on high, 6-8 hrs on low. Brown in oven before serving
BBQ – Rotisserie over med heat for 1 ½ hrs.

Ingredients:

1 T cornstarch
2 T cold water
1/2 C white sugar
1/2 C soy sauce
1/4 C cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
6 Pork Chops

Directions:

Mix cornstarch and water and set aside. Combine all other ingredients in a small saucepan. Bring to a boil and stir in cornstarch. Boil for one minute. Place pork chops in bag and cover in marinade. Marinate over night. You can make the teriyaki into sauce by adding 2T of cornstarch (instead of 1T) to the mixture and serve over rice. It is very flavorful, so a little bit goes a long way.

Recipe from Janae Smith

Ingredients:

3-4lb Roast
2 cups Carrots (frozen,baby)
1 cup Onion (chunks)
2 Bay leaf
1/2 can Tomatoes (diced 28oz)
1 can Tomato Paste (5.5 oz)
1 1/2 Tbsp Brown Sugar
3/4 tsp Salt
3/4 tsp Pepper (black)
2 Tbsp Tapioca

1 Large Freezer bag

Directions:

Place Roast in bag Add carrots onion, bay leaf. Combine remaining ingredients in large bowl, stir well and put in bag. Remove excess air, seal bag and freeze.

To eat: Slow cook 4-5 hrs high, 6-8 hrs low. Oven 2 hrs covered at 350 F.

Ingredients:

3/4lb beef strips
1/2 medium onion
3 cloves garlic
2 stalks celery
1/2 can water chestnuts
1/2 can mushrooms
1lb mixed broccoli and other frozen vegetables
3/4 C unsalted cashews
1/4 C parsley leaves, chopped

1/2 C orange juice
1/2 C hoisin sauce
1/4 C chicken broth
1/2 t corn starch

Directions:

Add olive oil to a large skillet. Add beef strips, sprinkle on salt and pepper and little garlic powder. Cook until browned and set aside. Add more olive oil to the same pan and cook onion, garlic, celery, and mushrooms until onion is transparent. Add water chestnuts and frozen veggies. Cook in the pan, turning every few minutes, until veggies are crisp-tender. Drain any excess liquid. In a small bowl, combine the orange juice, hoisin sauce, chicken broth, and 1/2 tsp corn starch. Add the mixture to the skillet with the veggies and stir to combine. Cook together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the parsley and remove from heat. Serve over rice.

To freeze: Cook beef and let cool. Cook onions, garlic, celery, and mushrooms, let cool. Make sauce and let cool. Label large and small freezer bags. Divide meat and cooked veggies into large freezer bags. Add frozen veggies to large freezer bags and sprinkle with cashews. Divide sauce into small freezer bags and place in large freezer bag. Seal freezer bag and freeze immediately.

To eat: Let thaw in fridge. Stir-fry veggies and meat. Add sauce when veggies are hot and cook 2 minutes.

2C short pasta
salt and freshly ground black pepper
3/4 lb mild Italian sausage (or other sausage)
1/4-1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
3 T butter
3 T flour
3 C milk
3 C (12 ounces) sharp cheddar, grated
1 C Parmesan and garlic croutons

Boil pasta in salted water, and cook just shy of al dente, according to package directions. Drain and set aside.

Cook sausage until browned, breaking apart large pieces. Drain and set aside.

Put croutons in a food processor until they resemble medium bread crumbs. Set aside.

Heat olive oil in a skillet over medium heat and add the onions and garlic. Cook until onions are transparent. Add the butter. When the butter melts, whisk in the flour and cook about a minute. Whisk in the milk gradually, and season with salt and ground black pepper, then bring up to a bubble. Turn the burner off and stir in the cheese until it’s all melted.

Combine pasta and sausage in the sauce and mix. Put in baking dish and cook for 30min at 350 degrees. Top with crouton crumbs and bake another 15min until hot and bubbly. It is also good with ham and peas added instead of sausage.

To freeze: Place mixture in 9×13 tin foil casserole dish. Let casserole cool. Put crouton crumbs on top, label and freeze.

To eat: Let thaw in fridge. Bake covered at 350 for 30 min. Bake uncovered for another 10 min. Serve with peas or salad.

Ingredients:

1 lb ground beef
3-4 C mashed potatoes
1 can cream of mushroom soup
3/4 C milk
2/3 C onion, chopped
2 C mixed vegetables
1 C cheese, grated
S & P to taste

Directions:

Cook hamburger with 1/3 C onions until browned. Drain fat. Prepare mashed potatoes or used left over mashed potatoes or use instant potatoes. (I generally used instant potatoes.) Combine Cr of Mushroom soup, remaining 1/3 C onions, milk, mixed veggies, and salt and pepper. Grate cheese. Place in casserole dish in this order; potatoes on the bottom, soup mixture next, hamburger next, and then top with the cheese. Bake at 350 for 40 min until hot and bubbly.

To freeze: prepare casserole in tin foil casserole dishes and let cool completely. Freeze immediately.

To eat: Let thaw in fridge. Bake covered at 350 for 30 min. Remove cover and bake 10 min more.

Ingredients:

6 chicken thighs
1/2 medium onion
1 T paprika
1 C chicken broth
1 1/2 C sour cream
1-2 T flour

Directions:

Salt and pepper chicken and brown on the stove with a little oil. Add onion until transparent. Add paprika and chicken broth and bring to a boil. Simmer covered on low for 30 min. Add flour to sour cream and stir into sauce. Cook for another 5 min. Serve over dumplings. (It really should be made with authentic Hungarian paprika, but it can be hard to find so don’t tell my dad I make it with regular paprika or he would have a fit. ha ha)

Dumplings

Ingredients:

2 C flour
1/4 t Salt
4 eggs
1/3 C water

Directions

Place a large pot of water on the stove to boil. Measure flour and salt into a mixing bowl. Combine water and eggs and stir. Add water and eggs to flour mixture and stir until well mixed. Dough will be fairly stiff but quite sticky. Using two spoons pinch and drop 1/2″ balls of dough into the boiling water. Dumplings will expand as they cook. They usually sink, and when they float to the surface they are done cooking. They don’t always sink; a dumpling needs approximately 3-5 minutes to cook depending on size. I think. Sorry this is so hard to explain, you all probably know how to make dumplings.

To freeze: There are two ways to freeze this. (1) Make paprikash sauce (minus sour cream) and let cool. Make dumplings and let cool. Label large and small freezer bags. Place chicken thighs in large freezer bag. Divide sauce into small freezer bags and place inside large freezer bag with chicken. Divide dumplings into small freezer bag and place inside large freezer bag. Seal large freezer bag and freezer immediately. (2) Cook chicken, make paprikash sauce (minus sour cream), make dumplings and let cool. Place in large freezer bag and freeze immediately.

To eat: (1) let thaw in fridge. Cook chicken and add paprikash sauce. Heat through and stir in sour cream. Heat dumplings on the stove. Serve over dumplings with a veggie. (2) Let thaw in fridge overnight. Heat in a large pot over medium heat. Stir in sour cream and serve with a veggie.

Ingredients:

1 lb lean ground beef
1/4 C Parmesan cheese
1/2 C fine bread crumbs
1 egg
salt and pepper
garlic powder

1/4 C brown sugar
1/2 C white sugar
1/3 C white vinegar
1/4 C soy sauce
1/4 C ketchup
2/3 C pineapple juice
1/3 C water
2 tbsp corn starch

Combine meat mixture together thoroughly, and roll into 30 1″ balls. Place on a broiler tray or foil lined cookie sheet and bake 25-30 minutes.
Combine first six ingredients of sauce in a sauce pan and heat over medium high heat. Mix water and cornstarch together. Pour cornstarch and water into sauce just before boiling while stirring constantly. Boil sauce for one minute and combine with meatballs. Serve over rice with peas or stir fry veggies.

To freeze: Let meatballs cool completely. Let sauce cool completely. Label large freezer bags. Divide meatballs & sauce into bags. Squeeze out air and freeze immediately.

To eat: Let thaw in fridge. Place in pot and heat on medium. Serve over rice with stir fry veggies.