Breakfast Burritos

1 dozen eggs
1 dozen medium size tortillas
2 cups shredded cheese
2 cups ground turkey sausage (I bought the precooked turkey type in the "egg" section at HyVee.  I liked it.)
Salsa - optional.

If you didn't buy precooked sausage... then cook the sausage.  Scramble the eggs.  Undercook them just a tiny bit, since you'll be nuking them later.

For each burrito fill with approximately 1/3 cup eggs, 2 TBSP cheese, 2 TBSP sausage, 1 TBSP salsa.  Fill, fold and freeze.  If you freeze on a cookie sheet for a few hours, then you can put in a ziplock to store in the freezer without the hassle of foil wrapping them all.

From frozen -- pop in the microwave 60 seconds... adding 20 seconds until it's heated all the way through.

Shredded Mexican Pork, CILANTRO RANCH SALAD DRESSING & Black Beans

From: http://freezermealsforus.blogspot.com/2012/02/cafe-rio-shredded-pork-meat-and-cafe.html SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 12oz. cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
FOR FREEZING: PLACE PREPARED PORK INTO QUART SIZED BAG AND FREEZE. THAW. REHEAT ON STOVETOP. *******************************************************************
CILANTRO RANCH SALAD DRESSING:
 ***This recipe makes ALOT of dressing. It makes enough for a few families. For a family of 6 people or less cut the recipe in half or thirds.
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic juice of 1 lime
1 jalapeno (did not include)
Mix all ingredients together in the blender. That's it!
RECOMMEND MAKING THIS FROM SCRATCH, BUT IF YOU MUST FREEZE IT, YOU WILL NEED TO WHISK IT WHEN IT THAWS. THE TEXTURE MAY BE A LITTLE OFF
** *******************************************************************
 BLACK BEANS: (FREEZES WELL)
 2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained (**I think this should be large cans, I used 15 oz and it didn't seem like enough so I added more beans & some corn)
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Author recommended adding a can of corn, drained, to the beans with a dash of cumin and chili powder.
 **I added the corn because I had tried to use 15 oz cans of black beans and it didn't seem like enough**

Coconut Curry over noodles

Coconut Curry over noodles
modified from: http://www.scribd.com/doc/60284966/1/Coconut-Curry-over-noodles

2 T vegetable oil
1 red onion, thinly sliced
1-2 lb beef or chicken
2 red bell peppers, thinly sliced
1 T Thai red/green/yellow curry paste (I used green curry paste)
1 can (14 oz) coconut milk
1 T fresh lemon juice (forgot to add)
Angel hair pasta

Saute chicken or beef until cooked through (I cooked all in the crockpot). Remove from skillet. Add onion, bell peppers and 1/4 c water to skillet; season with salt and pepper. Cook until vegetables are crisp-tender, 3-4 minutes (I froze separately in case children did not want veggies). Add curry paste; Cook 1 minute. Return meat to skillet and add coconut milk. Simmer until sauce thickens slightly 4 to 5 minutes. Remove from heat and add lemon juice. Cool and freeze. I added a baggy of stir-fry veggies and an extra 1/2 Tbsp "curry cube" (Each bag is labeled and all is in a larger bag)

Serving Day: I'd recommend letting the chicken mixture defrost overnight/day. Stir-fry veggies and "curry cube" (if you want additional curry flavor). Add coconut chicken mixture to veggies reheat. Cook pasta according to directions. Enjoy!

Crockpot Chicken

So You Forgot to Defrost! by Jackie
Freezer Friendz website:
http://freezerfriendz.blogspot.com/search/label/slow%20cooker

I made some modifications to the recipe

Ingredients:
4 boneless, skinless chicken breast halves (frozen)
1 large (26oz.) can cream of mushroom soup
6 oz. can sliced mushrooms, drained out most of liquid
3/4 tsp. salt
1/4 tsp. pepper

Assembly:
Place chicken in gallon Ziploc bag (inside of round crockpot). Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.

Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.

I included 5-min rice for you. Just follow instructions on label

Beef Fajitas

Modified from "Don't Panic: Dinner's in the Freezer", p. 122

1.5 lbs sirloin

1 onion - diced

1 green pepper - strips

Tortillas and cheese

Marinade

1/2 cup fresh lime juice

1/4 cup tequilla (I skipped this)

3-4 cloves garlic, minced

1 t. salt

1/2 tsp pepper

(I actually used 1/4 packet of the old el paso seasoning for fajitas instead of salt and pepper)

*freeze like a hockey puck in a muffin tin***

Thawing instructions: Morning/Night before you want to eat. Take sirloin out of vacuum sealing and put in a bag. Add the hockey puck of marinade to the bag. Thaw in the fridge for 24 hours or so.

Cooking instructions:

Option 1: Slice beef, then stir fry.

• After thawed and marinated, slice beef into thin strips. (Throw away marinade).
• In a large skillet, add oil. Stir fry onion for 2 or 3 minutes. Add beef and peppers. Stir fry beef until almost desired doneness.
• Serve with tortillas and cheese... and anything else you like with it.

Option 2: Grill beef. Then Slice

• After thawed and marinated. Grill beef. After letting it rest, slice into strips.
• In a large skillet, add oil. Stir fry onion for 2 or 3 minutes. Add peppers. Stir fry 2 more minutes. Add beef into skillet just to warm and mix all together.
• Serve with tortillas and cheese... and anything else you like with it.
• If you didn't want to mess with stir frying veggies, you could probably put in a foil pouch and throw on grill too.

Tortellini Soup

Modified from Skinny Italian. (Amounts are approximate ; ) Sorry I'm always tweaking!

24 oz (3 cups) chicken broth (if this isn't enough use water)

1 jar (large size) marinara/spaghetti sauce

1 TSBP Italian seasoning

1 tsp pepper

1 bag frozen tortellini. I used the cheese or the beef and cheese HyVee brand. I think it was a 19 oz bag. It was the standard size in the freezer section, but a little bigger than what's sold in the refrigerated section. (Refrigerated tortellini would work in this recipe too).

To improve the nutritional value of this recipe add a cup or two of frozen chopped spinach. Just add from frozen when you add the tortellini. (You could use other veggies if your prefer).

To make this a little more tasty, saute a diced onion in olive oil and add to the broth/tomato sauce.

If there MUST be meat at your house, throw in small meatballs.

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To prepare to eat immediately

Heat the chicken broth, marinara and italian seasoning to boiling. Add tortellini (still frozen) (and spinach or meatballs too if you want). Cook tortellini until tender -- about 10 minutes. Serve with parmesean cheese.

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To freeze -- just mix the broth/sauce/seasonings and freeze flat. (No need to cook in advance). Buy frozen tortellini and frozen spinach and keep frozen until ready to use. You might want to rubber band the bags together so you remember!

To prepare from frozen -- thaw the liquid ingredients in the fridge OR submerge plastic bag in warm water for 20 minutes. Remove bag. Heat liquid ingredients to boiling. Add tortellini (still frozen) (and spinach/meatball too if you want). Cook until tortellini until tender -- about 10 minutes.

Lipton Burgers

From Freezer Friendz: http://freezerfriendz.blogspot.com/2009/08/lipton-onion-burgers.html


Ingredients:
2 pounds ground beef
1/2 cup water
1 envelope onion soup mix

Assembly:
Combine all of the above ingredients and mix well. Shape into 8 patties. You may freeze the patties at this point, or cook them.

Serving Day:
Thaw the burgers completely. Grill or broil until done. Enjoy!