Crispy Garlic Chicken
2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
Slow Cooker Beef Stew
Slow Cooker Beef Stew
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Honey Dijon Chcken Freezer Recipe
Honey Dijon Chicken Freezer Recipe
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Saucy Pork Chops
Saucy Pork Chops
Ingredients:
10 oz. can Cream of Celery soup
10 oz. can Cream of Mushroom soup
1 envelope dry Onion Soup mix
1 t Dried Parsley.
6 Pork chops
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops just melt in your mouth!
Ingredients:
10 oz. can Cream of Celery soup
10 oz. can Cream of Mushroom soup
1 envelope dry Onion Soup mix
1 t Dried Parsley.
6 Pork chops
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops just melt in your mouth!
Italian Hot Beef
Italian Hot Beef
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Divide each family serving into 2 quart size freezer bags so the servings are smaller.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Divide each family serving into 2 quart size freezer bags so the servings are smaller.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Chicken Tortilla Soup
Chicken Tortilla Soup
Submitted by Sara Danzinger
1 small onion, chopped
1 4oz can chopped green chiles, dried
Submitted by Sara Danzinger
1 small onion, chopped
1 4oz can chopped green chiles, dried
2 cloves garlic, crushed
2 tbsp vegetable oil
1 cup peeled and chopped tomatoes
1 10.5 oz can of condensed beef bouillon
1 10.5 oz can of condesed chicken broth
1 1/2 cup water
1 1/2 cup spicy tomato juice
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/8 tsp pepper
2 tsp worcestershire sauce
1 tbsp steak sauce
3 corn tortillas cut in 1/2 inch strips
1/4 cup shredded cheddar cheese
3 chicken breasts
Braise chicken breasts in pan and then shread for use in soup. (Stock can be used for some of the required broth). Combine ingredients and simmer for one hour. Cool the soup and place in freezer bags. Freeze flat. You can include shredded cheese in a small baggie.
Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!
Great with shredded cheese. Also recommended, serve with warm tortillas.
Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!
Great with shredded cheese. Also recommended, serve with warm tortillas.
Italian Lasange
Italian Sausage Lasagna
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
----------------------------------------------------------------
2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
---------------------------------------------------------------
12 cooked lasagna noodles
--------------------------------------------------------------
16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
--------------------------------------------------------------
2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
--------------------------------------------------------------
Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 1 Cup of the sauce mixture. Sprinkle with 2/3 Cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 Cup of the sauce mixture and 2/3 Cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
----------------------------------------------------------------
2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
---------------------------------------------------------------
12 cooked lasagna noodles
--------------------------------------------------------------
16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
--------------------------------------------------------------
2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
--------------------------------------------------------------
Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 1 Cup of the sauce mixture. Sprinkle with 2/3 Cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 Cup of the sauce mixture and 2/3 Cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
15 Minute Beef Stroganoff
15-minute Beef Stroganoff
2 pounds round steak or cube steak
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms –
8 oz egg noodles
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to sauté. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can – approx 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool.
Freeze flat in quart size freezer bags. Bundle with uncooked noodlesServing Instructions:
Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Freeze flat in quart size freezer bags. Bundle with uncooked noodlesServing Instructions:
Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Italian Chcken with Angelhair Pasta
Italian Chicken with Angel Hair Pasta
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Reduced Fat Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)Remove chicken breasts from crock pot and discard Italian Dressing.
Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt.
Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Reduced Fat Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)Remove chicken breasts from crock pot and discard Italian Dressing.
Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt.
Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
Bacon Wrapped Chicken
BACON-WRAPPED CHICKEN
Ingredients:
6 boneless skinless chicken breast halves
1 cartons (8 oz each) whipped cream cheese with onion and chives
1 tablespoons buttersalt to taste
6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Ingredients:
6 boneless skinless chicken breast halves
1 cartons (8 oz each) whipped cream cheese with onion and chives
1 tablespoons buttersalt to taste
6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Chicken Quesadillas
Freezer Quesadillas
Supper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Supper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Pronto Chili
Pronto Chili
½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.)
Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:Thaw chili. Heat and serve. Top with shredded cheese if desired.
½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.)
Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:Thaw chili. Heat and serve. Top with shredded cheese if desired.
Mardy's Meatballs
Mardy’s Meatloaf
1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
Subscribe to:
Posts (Atom)