{ Friday’s Favorites – Freezer Meals }

To Serve:  Thaw overnight and add 1 cup water to crock pot and cook on low 6-8 hours.

Beef Enchiladas ( makes 2 batches)

1 lb ground beef browned with Rec Tec’s Big and Bold spice

1 can cream of chicken soup

2 cups shredded cheddar cheese

10 flour tortillas

1 can mild enchilada sauce

1 cup sour cream

Directions: Preheat oven to 350 degrees. Brown the ground beef with Rec Tecs Big and Bold Seasoning. In a large bowl mix together beef, cream of chicken soup, sour cream and 1 1/2 cups cheddar cheese. Fill the center of the tortilla with filling and roll up. Place seam side down in a greased 8×8 foil baking pan. Repeat with remaining shells and filling. Each pan should contain 5 enchiladas. Pour enchilada sauce over top of  the enchiladas and sprinkle with remaining cheese.

Bake covered for 30 mins. Uncover and bake 10 more minutes.

To Freeze: Do not bake. Cover with aluminum foil, label and freeze.

To Serve:  Thaw when wanting to bake and follow cooking instructions of 350 degrees, bake covered for 30 minutes.  Uncover and bake 10 more minutes.

3 chicken breasts

1 cup teriyaki sauce

1 cup water (add to crock pot when cooking)

2/3 cup brown sugar

3 garlic cloves

Directions: Place all in bag except water and freeze flat.

To Serve:   Thaw and add 1 cup of water when putting into the crock pot. Cook on low for 4-6 hours and shred chicken when finished cooking.

1 boneless pork roast

1 bottle apricot preserves

1 envelope onion soup mix

1 cup water

Directions: Place roast, preserves and onion soup mix in freezer bag.

To Serve:  Thaw and when ready to put in the crock pot, add 1 cup of water. Cook on low 6-8 hours.

1 pound ground beef

3/4 cup oatmeal

2 eggs beaten

1 onion diced

1 clove garlic

Rec Tec Big and Bold spice

1 cup canned tomato sauce

Directions: Add all ingredients except tomato sauce to freezer bag and smooth all around together. Form into rectangular loaf pan that has been sprayed with Pam cooking spray.

To Serve: Thaw and bake at 400 degrees for 55 mins and then spread on tomato sauce and cook an additional 10 minutes.

1 lb sweet Italian sausage

24 oz jar of pasta sauce

1 can cannelloni beans drained and rinsed

1 box frozen chopped spinach

1/2 pound of carrots peeled an chopped (4 large carrots)

1 small onion diced (about one cup)

4 cups chicken broth

1 cup uncooked pasta (elbow or ditalini)

Directions: Brown sausage (take out of casing). Add the sausage and the rest of ingredients( except pasta and chicken broth) to freezer bag.

To Serve:  Thaw, then add to the slow cooker with broth and cook on low for 6-8 hours.  Add pasta the last 15 minutes of cooking and turn cooking to high.

4-6 chicken breasts

1 jar apricot preserves

8 oz French or Catalina dressing

1 package onion soup mix

Directions: Put all ingredients in freezer bag.

To Serve:  When ready, thaw and add to crock pot for 4-6 hours on low for thawed chicken breasts.  If your chicken breasts are frozen, cook in the slow cooker for 6-8 hours.

4 chicken breasts

2 packets chicken gravy

2 cans cream of chicken soup

1 envelope onion soup mix

Directions: Add all ingredients to freezer bag.

To Serve:  When ready to cook, place in slow cooker and add 1 cup water. Cook on low 6-8 hours.