October Freezer Dinners

Lyndy’s Easy Meat Ball Supper
1jar (12oz) Chili Sauce - pour in gallon size bag
½ jar (32oz) grape jelly - pour in gallon size bag
Knead to blend
Drop in 30 or so meatballs Knead to blend

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Freeze.
Defrost in fridge 4+ hours
Dump in crock pot 3-4 hours

Double bag w/directions between bags
Serve w/rice or noodles




STUFFED FRENCH BREAD SANDWICH

1 LOAF FRENCH BREAD - cut open, but not through
SMEAR WITH ½ CONTAINER HERBED CREAM CHEESE
LOAD WITH COOKED SAUSAGE (about 1 lb)
TOP WITH MOZZARELLA

Seal in a double wrap of heavy duty foil.
Freeze.
Defrost in fridge 24hrs.
Bake wrapped in foil - 350 until hot all the way through. (about 25min?)
Serve with spaghetti sauce



Cheesy Chicken Ravioli
1- cook bags of pre chopped onion
2- measure sauted onion, garlic, olive oil, Alfredo sauce, tortellini, , milk, water, and basil into ziplock bag.
3- Knead to mix add cooked chicken (split evenly).
4- Knead to mix.
5- Bag Parmesan separately split evenly.
6- Double bag and label

½ c finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz) white alfredo pasta sauce
1 pkg. (20 oz) cheese filled or spinach tortellini
1 ½ C cooked chicken
1 C Milk
1 C water
1 t. dried basil leaves
Grated parmesan cheese

Heat oil and cook onion and garlic until tender. Mix onion with remaining ingredients, put in foil pan and top with parmesan cheese.

Defrost in refrigerator for at least 24 hrs. and bake, covered, at 375 for 25-35 min.




STICKY CHICKEN

INGREDIENTS
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onions, quartered
1 (4 pound) whole chickens

In a ziplock, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Freeze. Take out and refrigerate 24-36hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 4-5 hours, to a minimum internal temperature of 175 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.





Schelle’s Favorite Pot Roast
Mix 1 packet au jus and one packet Italian Dressing mix smear on browned (if you have the time) roast. Put in crockpot & pour in 2 C water. Bake on low (crockpot or in covered pan at 250 degree in oven) four about 8-12 hours. (you can add cut up potatoes and carrots and what ever you like for the last 2+ hours to complete the meal)
Shred and enjoy!
The sauce makes great gravy!!





Left over Pot Roast Sloppy Joes aka Shredded Beef Sloppy Joes

1 can tomato soup
1 Tblsp lemon juice
1 ½ - 2 Tblsp Worcestershire sauce
¼ C onion (sauted)
1/8 C green pepper (sauted)
½ tsp. salt
2 Tblsp vinegar
¼ - ½ tsp garlic powder
1 tsp. chili powder
6-10 drops Tabasco sauce

Heat sauce over med. Add shreded meat into sauced and cook over low heat - stirring. Best w/at least 20 min of simmering. Serve on yummy toasted