Recipe Book AWS
Freezer Meal Recipe Book Mea ls: BBQ Meatballs
Beefy Lasagna
Black Bean Taco Soup
Cheesy Ham & Potatoes
Chicken Pot Pie
Crock Pot Chili
Crock Pot Orange Chicken
Ham & Roast Beef Sandwiches
King Ranch Chicken Mac & Cheese
Ricotta Stuffed Shells
The Freezer Meal Cooking Classes are sponsored by the Council Grove High School Family & Consumer Sciences class (Nutrition & Wellness) & FCCLA Chapter.
BBQ Meatballs Ingredients: 1 can evaporated milk 3 pounds hamburger 2 cups quick oats 2 eggs ½ teaspoon garlic powder 2 teaspoons salt ½ teaspoon pepper 2 teaspoons chili powder Sauce: 2 cups ketchup 1 cup brown sugar 2 Tablespoons liquid smoke ½ teaspoon garlic powder
Directions: Combine all meatball ingredients. Form meatballs and place in casserole pan. In a separate bowl, mix together all of the sauce ingredients. Place in a quart-sized plastic bag. Cover meatball pan with foil, and tape sauce bag on top. Freeze. When ready to serve, thaw overnight and bake for 45 minutes to one hour at 350 degrees.
Beefy Lasagna Ingredients: 1 pound ground beef 1 teaspoon onion salt ½ teaspoon salt ¼ teaspoon garlic powder 1 jar spaghetti sauce 1 (16 oz.) container cottage cheese ¼ cup grated parmesan cheese 2 Tablespoons dried parsley 8 ounces lasagna noodles (half of a box) 1 ½ cups shredded mozzarella cheese
Directions: Combine ground beef, onion salt, salt, and garlic powder. Cook over medium-high heat until browned and tender. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally. In a separate bowl, combine cottage cheese, parmesan cheese, and dried parsley. Mix well. Layering Lasagna: First, add a small amount of sauce to the bottom of your pan. Layer a single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the mozzarella cheese Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the mozzarella cheese Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer 1/3 of the mozzarella cheese (do this last, so it bakes really nicely!) Cover with foil and freeze. When ready to serve, thaw overnight. Bake for 40-45 minutes at 350 degrees or until bubbly all over. Enjoy!
Black Bean Taco Soup Ingredients: 1 pound ground beef 1 ½ teaspoons onion salt 1 package taco seasoning 1 (16 oz.) can corn, undrained 1 (16 oz.) can black beans, drained and rinsed (you can also substitute kidney or pinto beans) 1 (14 oz.) can stewed tomatoes 1 (14 oz.) can diced tomatoes 1 (8 oz.) can tomato sauce 1 (4 oz.) can diced green chile peppers Topping Options: Tortilla chips, cheese, sour cream, avocado, etc.
Directions: Brown meat and season with onion salt. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chile peppers. Pour into a gallon freezer bag and seal well before freezing. To serve, thaw overnight and add to a double-handled pot. Simmer on low for 30-40 minutes. Serve with your favorite tortilla chips and toppings. Enjoy!
**Optional: Instead of cooking on the stovetop, put the thawed soup into a crock pot on low for 2-3 hours.
Cheesy Ham & Potatoes Ingredients: 1 teaspoon onion salt 1 (16 oz.) container sour cream 1 can cream of chicken soup 2 cups shredded cheddar cheese 1 (2-pound) package frozen hash browns, thawed) 2 cups of chopped ham salt and pepper, to taste
Directions: Mix thawed hashbrowns in with other ingredients and mix well. Pour into a casserole pan and cover with foil to freeze. To serve, thaw overnight and bake at 350 degrees for 45 minutes to one hour.
Chicken Pot Pie Ingredients: 1 cup cooked chicken, chopped or shredded 1 can cream of chicken soup ½ cup milk 1 package (12 ounces) frozen mixed vegetables ½ teaspoon onion salt ½ teaspoon pepper 2 pre-made pie crusts
Directions: Combine cooked chicken, cream of chicken soup, milk, mixed vegetables, and seasonings. Mix well and pour into a foil pie pan, lined with one pie crust. Top with second crust and pleat. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45 minutes to one hour.
Crock Pot Chili Ingredients: 1 pound ground beef 1 teaspoon onion salt 2 (14 oz.) cans diced tomatoes 1 (8 oz.) can tomato sauce ¼ cup ketchup ¼ cup water 1 (15 oz.) can dark red kidney beans 1 packet chili seasoning mix 2 Tablespoons worcestershire sauce 1 Tablespoon sugar
Directions: Combine browned ground beef with onion salt, and then add all other ingredients. Stir together and freeze in a gallon bag. To serve, thaw overnight then cook all day on low in crock pot, OR on stove-top in a large pot for 30-45 minutes.
Crock Pot Orange Chicken Ingredients: 4 boneless skinless chicken breasts, trimmed 1 cup orange marmalade 1 cup BBQ sauce 3 Tablespoons soy sauce
Directions: Mix marmalade, BBQ sauce, and soy sauce together and pour into a quart-sized plastic bag. Place in a gallon bag with the chicken breasts and freeze. To serve, thaw overnight then place chicken in the crock pot, pour the sauce mixture over the chicken and cook on low for 6-8 hours or on high for 4-5 hours. When it’s done cooking, shred the chicken. Serve over cooked rice, if desired. **Optional – add red pepper flakes for a hot kick.
Ham & Roast Beef Sandwiches Ingredients: 6 Hawaiian Dinner Rolls (or buns) ¼ pound thinly shaved deli roast beef ¼ pound thinly shaved deli ham 6 slices swiss cheese ¼ cup cheez whiz
Directions: Divide the meat up evenly among six sandwiches. Top each with a slice of swiss cheese and smear a little bit of cheez whiz on the top bun. Wrap in foil and freeze. To serve, thaw overnight. Bake at 350 for 15-20 minutes.
King Ranch Chicken Mac & Cheese Ingredients: 8 ounces cellentani pasta (or other spiral pasta) 2 Tablespoons butter ½ teaspoon onion salt 1 green bell pepper, diced 1 (10 oz.) can rotel 1 (8 oz.) package cream cheese, cubed 1 ½ cups chopped cooked chicken 1 can cream of chicken soup ½ cup sour cream 1 teaspoon chili powder ½ teaspoon ground cumin 1 ½ cups shredded cheddar cheese
Directions: Boil pasta until cooked through. Drain. Meanwhile, in a large pot, melt butter. Add onion salt, bell pepper and sauté until tender, about 5 minutes. Stir in rotel and cream cheese, stirring constantly, approximately two minutes, or until cheese melts. Stir in chicken, cream of chicken soup, sour cream, chili powder, and cumin, and cooked pasta. Stir until blended. Spoon mixture into a greased foil pan. Top with shredded cheddar cheese and cover with foil. Freeze. To serve, thaw overnight. Bake at 350 for 30-45 minutes, or until bubbly.
Ricotta Stuffed Shells Ingredients: 1 (12 oz.) package jumbo pasta shells 2 eggs, beaten 1 (15 oz.) container ricotta cheese 1 (16 oz.) container cottage cheese 2 cups shredded mozzarella cheese, divided* ¼ cup grated parmesan cheese 1 Tablespoon Italian seasoning 2 teaspoons salt 1 teaspoon black pepper 1 (28 oz.) jar pasta sauce
Directions: Bring water to a boil and cook pasta shells for 8 minutes; drain. In a large bowl, mix eggs, ricotta cheese, one cup of the mozzarella cheese, parmesan cheese, Italian seasoning, salt and pepper until well combined. Stuff cooked shells with cheese mixture and place in a foil baking pan. Stir together pasta sauce and remaining mozzarella cheese. Spread over the top of shells. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45-60 minutes, until edges are bubbly.
Ingredients
Ingredients
BBQ Sauce
1 cup
kidney beans
black beans
1 can
Lasagna noodles
Boneless Skinless Chicken Breast brown sugar Butter/ Margarine Cellentani Pasta (or other spiral)
8 breasts 1 cup 2 Tablespoons
liquid smoke Milk onion salt
1 can 8 ounces (half a box) 2 Tablespoons 1/2 cup 4 1/2 teaspoons
8 ounces
Orange Marmalade
1 cup
cheez whiz
1/4 cup
Parmesan Cheese
1/2 cup
chili powder
3 teaspoons
chili seaoning mix Corn
1 packet 1 can
cottage cheese
2 (16 oz.) containers
Cream Cheese
1 (8 oz.) block
Cream of Chicken Soup Cumin diced green chiles diced tomatoes Eggs Evaporated Milk frozen hash browns frozen mixed veggies garlic powder Green Bell Pepper
3 cans 1/2 teaspoons 1 (4 oz.) can 3 cans 4 1 can 1 (2 lb.) package
quick oats Ricotta Cheese Rotel salt
2 2 cups 1 (15 oz.) container 1 can 4 1/2 teaspoons
shaved ham
1/4 pound
shaved roast beef
1/4 pound
shredded cheddar cheese
3 1/2 cups
Shredded Mozzarella Chees
3 1/2 cups
1 1/4 teaspoons
Soy Sauce
3 Tablespoons
1 6 pounds
ketchup
pre-made pie crusts
2 teaspoons
1 (24 ounce) container
hamburger
Jumbo Pasta Shells
pepper
2 jars
sour cream
2 cups
Italian Seasoning
Pasta Sauce
2 Tablespoons
1 (12 oz.) package
ham cubes Hawaiian Dinner Rolls
parsley
6 1 Tablespoon 1 (12 oz.) package 2 1/4 cups
stewed tomatoes sugar swiss cheese Taco Seasoning tomato sauce Worcestershire sauce
1 can 1 Tablespoon 6 slices 1 package 2 (8 oz) cans 2 Tablespoons
Beefy Lasagna
Black Bean Taco Soup
Cheesy Ham & Potatoes
Chicken Pot Pie
Crock Pot Chili
Crock Pot Orange Chicken
Ham & Roast Beef Sandwiches
King Ranch Chicken Mac & Cheese
Ricotta Stuffed Shells
The Freezer Meal Cooking Classes are sponsored by the Council Grove High School Family & Consumer Sciences class (Nutrition & Wellness) & FCCLA Chapter.
BBQ Meatballs Ingredients: 1 can evaporated milk 3 pounds hamburger 2 cups quick oats 2 eggs ½ teaspoon garlic powder 2 teaspoons salt ½ teaspoon pepper 2 teaspoons chili powder Sauce: 2 cups ketchup 1 cup brown sugar 2 Tablespoons liquid smoke ½ teaspoon garlic powder
Directions: Combine all meatball ingredients. Form meatballs and place in casserole pan. In a separate bowl, mix together all of the sauce ingredients. Place in a quart-sized plastic bag. Cover meatball pan with foil, and tape sauce bag on top. Freeze. When ready to serve, thaw overnight and bake for 45 minutes to one hour at 350 degrees.
Beefy Lasagna Ingredients: 1 pound ground beef 1 teaspoon onion salt ½ teaspoon salt ¼ teaspoon garlic powder 1 jar spaghetti sauce 1 (16 oz.) container cottage cheese ¼ cup grated parmesan cheese 2 Tablespoons dried parsley 8 ounces lasagna noodles (half of a box) 1 ½ cups shredded mozzarella cheese
Directions: Combine ground beef, onion salt, salt, and garlic powder. Cook over medium-high heat until browned and tender. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally. In a separate bowl, combine cottage cheese, parmesan cheese, and dried parsley. Mix well. Layering Lasagna: First, add a small amount of sauce to the bottom of your pan. Layer a single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the mozzarella cheese Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the mozzarella cheese Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer single row of noodles. Layer 1/3 of the sauce Layer 1/3 of the cottage cheese mixture (dotting it all over) Layer 1/3 of the mozzarella cheese (do this last, so it bakes really nicely!) Cover with foil and freeze. When ready to serve, thaw overnight. Bake for 40-45 minutes at 350 degrees or until bubbly all over. Enjoy!
Black Bean Taco Soup Ingredients: 1 pound ground beef 1 ½ teaspoons onion salt 1 package taco seasoning 1 (16 oz.) can corn, undrained 1 (16 oz.) can black beans, drained and rinsed (you can also substitute kidney or pinto beans) 1 (14 oz.) can stewed tomatoes 1 (14 oz.) can diced tomatoes 1 (8 oz.) can tomato sauce 1 (4 oz.) can diced green chile peppers Topping Options: Tortilla chips, cheese, sour cream, avocado, etc.
Directions: Brown meat and season with onion salt. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chile peppers. Pour into a gallon freezer bag and seal well before freezing. To serve, thaw overnight and add to a double-handled pot. Simmer on low for 30-40 minutes. Serve with your favorite tortilla chips and toppings. Enjoy!
**Optional: Instead of cooking on the stovetop, put the thawed soup into a crock pot on low for 2-3 hours.
Cheesy Ham & Potatoes Ingredients: 1 teaspoon onion salt 1 (16 oz.) container sour cream 1 can cream of chicken soup 2 cups shredded cheddar cheese 1 (2-pound) package frozen hash browns, thawed) 2 cups of chopped ham salt and pepper, to taste
Directions: Mix thawed hashbrowns in with other ingredients and mix well. Pour into a casserole pan and cover with foil to freeze. To serve, thaw overnight and bake at 350 degrees for 45 minutes to one hour.
Chicken Pot Pie Ingredients: 1 cup cooked chicken, chopped or shredded 1 can cream of chicken soup ½ cup milk 1 package (12 ounces) frozen mixed vegetables ½ teaspoon onion salt ½ teaspoon pepper 2 pre-made pie crusts
Directions: Combine cooked chicken, cream of chicken soup, milk, mixed vegetables, and seasonings. Mix well and pour into a foil pie pan, lined with one pie crust. Top with second crust and pleat. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45 minutes to one hour.
Crock Pot Chili Ingredients: 1 pound ground beef 1 teaspoon onion salt 2 (14 oz.) cans diced tomatoes 1 (8 oz.) can tomato sauce ¼ cup ketchup ¼ cup water 1 (15 oz.) can dark red kidney beans 1 packet chili seasoning mix 2 Tablespoons worcestershire sauce 1 Tablespoon sugar
Directions: Combine browned ground beef with onion salt, and then add all other ingredients. Stir together and freeze in a gallon bag. To serve, thaw overnight then cook all day on low in crock pot, OR on stove-top in a large pot for 30-45 minutes.
Crock Pot Orange Chicken Ingredients: 4 boneless skinless chicken breasts, trimmed 1 cup orange marmalade 1 cup BBQ sauce 3 Tablespoons soy sauce
Directions: Mix marmalade, BBQ sauce, and soy sauce together and pour into a quart-sized plastic bag. Place in a gallon bag with the chicken breasts and freeze. To serve, thaw overnight then place chicken in the crock pot, pour the sauce mixture over the chicken and cook on low for 6-8 hours or on high for 4-5 hours. When it’s done cooking, shred the chicken. Serve over cooked rice, if desired. **Optional – add red pepper flakes for a hot kick.
Ham & Roast Beef Sandwiches Ingredients: 6 Hawaiian Dinner Rolls (or buns) ¼ pound thinly shaved deli roast beef ¼ pound thinly shaved deli ham 6 slices swiss cheese ¼ cup cheez whiz
Directions: Divide the meat up evenly among six sandwiches. Top each with a slice of swiss cheese and smear a little bit of cheez whiz on the top bun. Wrap in foil and freeze. To serve, thaw overnight. Bake at 350 for 15-20 minutes.
King Ranch Chicken Mac & Cheese Ingredients: 8 ounces cellentani pasta (or other spiral pasta) 2 Tablespoons butter ½ teaspoon onion salt 1 green bell pepper, diced 1 (10 oz.) can rotel 1 (8 oz.) package cream cheese, cubed 1 ½ cups chopped cooked chicken 1 can cream of chicken soup ½ cup sour cream 1 teaspoon chili powder ½ teaspoon ground cumin 1 ½ cups shredded cheddar cheese
Directions: Boil pasta until cooked through. Drain. Meanwhile, in a large pot, melt butter. Add onion salt, bell pepper and sauté until tender, about 5 minutes. Stir in rotel and cream cheese, stirring constantly, approximately two minutes, or until cheese melts. Stir in chicken, cream of chicken soup, sour cream, chili powder, and cumin, and cooked pasta. Stir until blended. Spoon mixture into a greased foil pan. Top with shredded cheddar cheese and cover with foil. Freeze. To serve, thaw overnight. Bake at 350 for 30-45 minutes, or until bubbly.
Ricotta Stuffed Shells Ingredients: 1 (12 oz.) package jumbo pasta shells 2 eggs, beaten 1 (15 oz.) container ricotta cheese 1 (16 oz.) container cottage cheese 2 cups shredded mozzarella cheese, divided* ¼ cup grated parmesan cheese 1 Tablespoon Italian seasoning 2 teaspoons salt 1 teaspoon black pepper 1 (28 oz.) jar pasta sauce
Directions: Bring water to a boil and cook pasta shells for 8 minutes; drain. In a large bowl, mix eggs, ricotta cheese, one cup of the mozzarella cheese, parmesan cheese, Italian seasoning, salt and pepper until well combined. Stuff cooked shells with cheese mixture and place in a foil baking pan. Stir together pasta sauce and remaining mozzarella cheese. Spread over the top of shells. Cover with foil and freeze. To serve, thaw overnight and bake at 350 degrees for 45-60 minutes, until edges are bubbly.
Ingredients
Ingredients
BBQ Sauce
1 cup
kidney beans
black beans
1 can
Lasagna noodles
Boneless Skinless Chicken Breast brown sugar Butter/ Margarine Cellentani Pasta (or other spiral)
8 breasts 1 cup 2 Tablespoons
liquid smoke Milk onion salt
1 can 8 ounces (half a box) 2 Tablespoons 1/2 cup 4 1/2 teaspoons
8 ounces
Orange Marmalade
1 cup
cheez whiz
1/4 cup
Parmesan Cheese
1/2 cup
chili powder
3 teaspoons
chili seaoning mix Corn
1 packet 1 can
cottage cheese
2 (16 oz.) containers
Cream Cheese
1 (8 oz.) block
Cream of Chicken Soup Cumin diced green chiles diced tomatoes Eggs Evaporated Milk frozen hash browns frozen mixed veggies garlic powder Green Bell Pepper
3 cans 1/2 teaspoons 1 (4 oz.) can 3 cans 4 1 can 1 (2 lb.) package
quick oats Ricotta Cheese Rotel salt
2 2 cups 1 (15 oz.) container 1 can 4 1/2 teaspoons
shaved ham
1/4 pound
shaved roast beef
1/4 pound
shredded cheddar cheese
3 1/2 cups
Shredded Mozzarella Chees
3 1/2 cups
1 1/4 teaspoons
Soy Sauce
3 Tablespoons
1 6 pounds
ketchup
pre-made pie crusts
2 teaspoons
1 (24 ounce) container
hamburger
Jumbo Pasta Shells
pepper
2 jars
sour cream
2 cups
Italian Seasoning
Pasta Sauce
2 Tablespoons
1 (12 oz.) package
ham cubes Hawaiian Dinner Rolls
parsley
6 1 Tablespoon 1 (12 oz.) package 2 1/4 cups
stewed tomatoes sugar swiss cheese Taco Seasoning tomato sauce Worcestershire sauce
1 can 1 Tablespoon 6 slices 1 package 2 (8 oz) cans 2 Tablespoons
