• September C&F Recipes

    Beef Recipes

    Taco Meat
    Yield: 1 lb.Taco Meat
    Ingredients:
    1 Pound Hamburger Meat
    1 Small Onion
    1 Envelope Taco Seasoning

    Directions:
    Chop onions into a small dice. Brown meat and onion together. Drain fat and add taco seasoning.

    To freeze: Put into ziplock bag and label with cooking instructions and put into the freezer. Frozen: Defrost meat and put into a pan with water. Heat thoroughly.

    French Dip
    Yield: 4 servings

    Ingredients:
    1 Chuck Roast
    1 Envelope French Onion Soup Mix
    32 ounces Beef Broth
    1 Small/Medium Sliced Onion

    Directions:
    Salt and pepper the roast. In a labeled freezer bag combine roast, soup mix, broth and onion. Close bag (Make sure to get out as much air as possible) Freeze.
    Frozen: Defrost roast the night before. Dump contents of bag into a crock pot and cook 8 hours.

    Click  to See Beef & Cheese Quesadillas Recipe 

    Italian Meatballs
    Yield: 4-5 servings

    Ingredients:
    15-20 Frozen Meatballs
    1 Jar Marinara Sauce

    Directions:
    Dump meatballs in labeled freezer bag along with jar of sauce and freeze.

    Frozen: Dump frozen contents of bag in crock pot and cook on high 2-3 hours or dump content onto stove and heat.
    (I use these to make meatball subs using a hot dog bun and top with cheese. These also make great meatball sliders. I use rolls and top with cheese.) Assemble the slider/sandwich and then put under the broiler a minute or two to melt the cheese.

    Sweet and Sour Meatballs
    Yield: 4-5 Servings

    Ingredients:
    15-20 Frozen Meatballs (I love the ones from Sams)

    Sauce:
    1/2 Cup Brown Sugar
    2 tsp Mustard
    1 Cup Ketchup

    Directions:
    Dump meatballs in labeled freezer bag. Mix sauce ingredients together and dump over meatballs and freeze.

    Frozen: Dump frozen contents of bag in crock pot and cook on high 2-3 hours or dump content onto stove and heat. I serve these with rice and steamed vegetable.

    Taco Soup

    Ingredients:
    Taco Meat (see above recipe)
    1 Can Kidney Beans (not drained)
    1 Can Black Beans (not drained)
    I Can Corn (Not drained)
    1 32 ounce Chicken Broth
    2 small Cans Green Chilis
    1 -2 Cans Diced Tomatoes

    Directions:
    Combine all ingredients into a labeled freezer bag and freeze.

    Frozen: Dump ingredients into a crock pot and cook on low for 6-8 hours.

    Chicken Recipes

    Chicken Enchiladas
    Yield: 8 servings

    Ingredients:
    2 Chicken Breast (Cooked and Shredded)
    8 Flour Tortillas
    1 Can Green Chili Enchiladas Sauce
    3 Cups Shredded Cheese (I use Colby Jack)

    Directions:
    Pour a small amount of green sauce in the bottom of your pan. You want just enough to coat the bottom of the pan so the tortillas don’t stick.
    Next mix the shredded chicken with a small amount of green sauce. (1/4 – 1/2 cup … just enough to get the meat wet with sauce)
    Spoon the meat mixture into a tortilla and sprinkle with cheese. Repeat this process until all tortillas are filled and in the pan.
    Pour the remainder of the green sauce over the tortillas and sprinkle with remaining cheese.
    Place the lid on the dish, label with name of the dish along with cooking instructions and freeze.

    Frozen: Bake 350 for 1 hour remove lid and bake 15 minutes more until hot and bubbly.

    Click to See White Chicken Chili Recipe 

    BBQ Chicken Sliders
    Yield: 4-5 Servings

    Ingredients:
    2 – 3 Chicken Breast
    1 Bottle BBQ Sauce

    Directions:
    Using a freezer bag dump chicken and sauce into a labeled bag and freeze.

    Frozen: Dump frozen contents into a crock pot and cook on low 6-8 hours. Once cooked use two forks to shred the chicken meat. Assemble sliders by adding cooked meat to a roll and top with coleslaw. Yum! This is a family favorite! 

    Chicken Cordon Bleu
    Yield: 4-6 servings

    Ingredients:
    4- 6 Chicken Breast
    4- 6 Slices Provolone Cheese
    8 – 12 Slices of Deli Ham
    1/2 Cup Butter Melted
    2/3 Cup Panko/Bread Crumb
    1/2 Cup Parmesan Cheese

    Directions:
    Pound the chicken until 1/2 inch thick.
    In a separate bowl mix the panko and parmesan cheese.
    Put 2 ham slices and a slice of cheese in in the center of the meat and roll up. You can secure the roll up by using a tooth pick.
    Dip the chicken in melted butter and then roll into the panko and cheese mixture.
    Place chicken into a freezer friendly dish. Label with cooking instructions and freeze.

    Frozen: Cook defrosted dish at 350 for 30 minutes or until chicken is no longer pink.

    Chicken Taco Meat

    Ingredients:
    2-3 Chicken Breasts
    1 Envelope Taco Seasoning
    1/2 Cup Salsa

    Directions:
    Combine all ingredients into a labeled freezer bag and freeze.

    Frozen: Dump frozen ingredients into crock pot and cook on low 6-8 hours.

    Hawaiian Chicken
    Yield: 4-5 servings

    Ingredients:
    4-6 Chicken Breasts
    1/2 Cup Ketchup
    1/2 tsp. Worcestershire Sauce
    1 tsp. Mustard
    1/2 Cup Pineapple Pieces/crushed with juice
    1/2 Cup Brown Sugar

    Place all ingredients into a labeled freezer bag and freeze.

    Frozen: Bake at 350 for 45 minutes to an hour OR dump all ingredients into crock pot and cook 4-6 hours. (I serve this dish with rice and a steamed vegetable.)

    Chicken Fajitas
    Yield: 4-5 servings

    Ingredients:
    2-3 Chicken Breasts
    1 Envelope Taco Seasoning
    1 Large Onion Sliced
    2 Large Bell Peppers Sliced

    Directions:
    Combine all ingredients in a labeled freezer bag and freeze.

    Frozen: Dump into a crock pot and cook 4-6 hours.

    Vegetarian Recipes

    Spinach Lasagna
    Yield: 4-6 Servings

    Ingredients:
    1 Box Oven Ready Lasagna Noodles
    1 Jar Garlic Alfredo Sauce
    1 12 oz Cottage Cheese
    1 12 oz Ricotta Cheese
    1 Egg
    1 Tbsp. Parsley Flakes
    1 Tsp. Garlic Powder
    1/8 Tsp. Pepper
    1 box Frozen Spinach (Drained)
    3 Cups Mozzarella Cheese

    Directions:
    Mix together all the ingredients for the filling other than 1 cup of cheese.
    Put a small amount of white sauce on the bottom of the pan. Place an even layer of noodles onto the pan and spread filling over them. Sprinkle a small amount of cheese. Repeat the process of layering noodles, sauce, filling and finish by topping it with the remaining 1 cup of cheese.

    Cover the dish and label with cooking instructions and freeze.

    Frozen: Cook on 350 1 hour and remove lid cook an additional 15 minutes until it’s hot and bubbly.

    White Bean Kale Soup

    Ingredients:
    6 Cans of White Beans (Undrained)
    2 32 oz Chicken Broth
    A handful of Bacon Bits (not the crunchy ones)
    Carrots, Onions, Celery TT (to taste)
    Kale TT
    Cumin TT
    Oregano TT

    Directions:
    In a dutch oven add a little olive oil (1 Tbsp) to the pan and cook on medium until the carrot, celery,  and onions are translucent. Add the bacon in. Cook for 1-2 minutes. Add cumin and oregano  (TT which it “to taste.” I use a good palmful of each) , mix and cook 1 -2 minutes. Add in the broth and beans and let simmer 30 minutes until flavors are combined. Add several handfuls of kale.

    Remove from stove and cool. You don’t want the soup to cook too long or it will get mushy when you cook it again later.

    Put into labeled freezer containers and freeze.

    Frozen: Defrost and cook on stove top or 4-6 hours in crock pot.

    Click to See Cheddar Brocoli Soup Recipe

4 Responsesso far.

  1. Shirlene Weber says:

    sweet thanks for sharing!!!

  2. Becky Woods says:

    I am going to try some of these recipes this next week!!

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