Easy Freezer-Friendly Breakfast Burritos

We like to make big batches of these so my husband can eat one on his drive to work or my kids can quickly grab one in the morning before school. Recipe and picture from Are We There Yet?

Ingredients:

1 lb. Pork Sausage
1 Pkg. Hash browns (shredded or cubed)
8 to 12 Large eggs
1/4 cup milk
1 pkg. shredded cheese
salt and pepper to taste
1 to 2 pkg. flour tortillas (I used the soft taco size tortillas)

Brown sausage. Drain on a paper towel. Cook hashbrowns in the same skillet. 

While the hash browns are cooking - In a large mixing bowl, whisk eggs, milk, salt and pepper.

Add browned sausage back to the pan with the cooked hash browns.

Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.

After eggs are done - lay a tortilla on counter. Place egg mixture on tortilla. Top with cheese. Roll into a burrito.

Depending on how many eggs you use and how large you make each burrito, will determine how many burritos you will end up with. On the day I fixed these I used ten eggs and made twenty-two burritos.

Wrap the burritos in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags. Place in freezer.

When you are ready to eat - take the number of burritos you want out of the freezer (we usually only do two at a time) - unwrap  (yes, I am making a big deal about this - if you have wrapped the burritos in plastic wrap you MUST unwrap them!) - place in a paper towel and warm ONE of the burritos for 45 seconds - take out - warm the second ONE for 45 seconds.  Then put the first one back in the microwave for another 30 seconds. Repeat for second burrito. 

I know this method of warming sounds strange, but we have found to be able to heat the burrito all the way through, this is the best way.

Serve with salsa, sour cream, or plain. 

Freezing Herbs

Fall is upon us and herbs will not be so readily available for a while. Or if you're like me and get sick of store-bought herbs going bad too fast, here's a great solution! Finely chop your herb (parsley pictured), place in an ice cube tray and then pour olive oil over herbs until cubes in tray are full. Freeze until solid, pop out and put in a labeled ziploc! That's it! Then when you're ready to use, throw it in! I popped one of these into a pot of soup and it thawed within seconds and tasted fresh!

Tator Tot Casserole

This is a great freezer meal from Raining Hot Coupons that I can't wait to eat! I made this for our monthly freezer exchange group! She says: {This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating.  If you freeze this meal for future use, make sure to label appropriately.  If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well.  This meal lasts for up to 4 months in the freezer.  To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.}

Ingredients:

• 1 Large Bag Tater Tots
• 1 Pound Ground Meat (we use turkey but you can use beef if you prefer)
• 2 Cups Shredded Cheddar
• 1 Can Cream of Mushroom Soup
• 1 Onion Chopped
• 1 Bell Pepper Chopped
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teasppon Paprika
• 1 Teaspoon Black Pepper
• 1 Teaspoon Salt (divided)
• 1 Tablespoon Olive Oil

Directions:

1. Pre-heat oven to 350 degrees
2. In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.
3. Add ground meat and cook until browned and no longer pink.
4. Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.
5. Remove from heat.
6. Pour meat mixture into bottom of 9×13 casserole dish. 
7. Sprinkle half of cheese on top of meat mixture.
8. Place tater tots in even layer over meat mixture. (Great for kids to help with)
9. Sprinkle the top with remaining salt and cover with remaining shredded cheese. 
10. Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

Taco Casserole--Freezer Meal

This recipe comes from One Hundred Dollars a Month. Great for freezer meals! This recipe makes one 9x13 dish, so double/triple accordingly.

Ingredients
2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can {15 oz} black beans, drained and rinsed
1 can {8 oz} tomato sauce
1 cup corn
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
1 cup cheese, shredded {cheddar or Monterey jack work best, but use whatever you have on hand}

Preparation
Brown the beef with the onion until beef is cooked through. Add the bell peppers and cook for 2 more minutes. Stir in rice and all remaining ingredients except cheese together in a large roasting pan. Let mixture cool completely and then transfer to a gallon freezer bag. Place cheese in a small sandwich bag and then place in the gallon freezer bag with meat mixture. Freeze flat.

When ready to prepare, thaw in fridge overnight. Preheat oven to 350 F. Grease a 2 quart casserole dish and set aside.Pour mixture into prepared dish. Bake for 25 minutes. Remove from oven and top with cheese. Cook an additional 5 minutes or until cheese is melted. Enjoy.

Crockpot Beef Vegetable Soup

Recipe & photo from New Leaf Wellness. Such a hearty meal, perfect for fall or winter nights!

Ingredients:
8 medium sized carrots (1 lb), peeled and sliced
2 medium sized zucchinis, chopped
1 medium yellow onion, chopped (about 1 cup)
1 can (15 oz) cannelini beans (white kidney beans)
24 oz of your favorite pasta sauce
1 lb. lean ground beef
4 cups chicken broth--needed ON COOKING DAY

*Throw everything into the crockpot (or a gallon ziploc bag if freezing for later). Cook on low 6-8 hours or until carrots are tender and beef is cooked through.

Baked Beef Ravioli

I love how easy this dish is to prepare, but still tastes like I spent all day working on it! Love that! Recipe from Thriving Home Blog.

Ingredients

• 1/2 medium-sized onion, diced
• 2-3 garlic cloves, minced
• 1 lb ground beef (preferably grass-fed, organic)
• 1/2 lb pork sausage (preferably local, organic)
• 2 jars spaghetti sauce (approximately 28 oz. each; I like Newman’s Own Marinara)
• 1 can (15 oz) crushed Italian tomatoes
• 2 cups shredded mozzarella cheese
• 2 cups shredded Italian mix cheese (Romano, Parm, Asiago, etc)
• 2 packages (10 oz.) fresh cheese ravioli, cooked al dente (I use Trader Joe’s)
• grated Parmesan cheese, optional for serving

Instructions

1) Preheat oven to 375 degrees. Spray a 9×13 pan with cooking spray.

2) In large skillet over medium heat saute onions until soft. Add garlic and stir for 1 minute but don’t let it burn. Next, add beef and sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes.

3) Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese and Italian cheese over the ravioli. Repeat layers, ending with the last of the sauce on top.

4) Cover with aluminum foil. Bake for 45 minutes until hot throughout. Take foil off and bake about 15 minutes more or until bubbly at edges.

5) Let rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving.

Freezer Meal Instructions:

Put the whole casserole together and freeze it BEFORE baking. Be sure to wrap the casserole tightly before putting in the freezer. When ready to cook, either thaw in the fridge for at least 24 hours or thaw in the microwave on defrost. If it’s still frozen in the middle when you bake it, it will take a little longer. Cover with foil if it starts to brown on top and is not warm in the middle. It’s ready when the edges are bubbly and the top is golden brown.

Spaghizza

Perfect meal for my family and for our freezer group! Recipe from Money Saving Mom!

INGREDIENTS:

• 8 ounces spaghetti noodles
• 3 eggs
• ¼ cup milk
• ½ cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 2 ½ cups spaghetti sauce (one 23.5 ounce jar)
• 8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
• 3.5 ounce package sliced pepperoni or any of your favorite pizza toppings

DIRECTIONS:

Preheat oven to 375 degrees.

Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.

In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).

Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.

Meatball Sub-Bake

This was delicious! Such a great freezer meal!

Ingredients:

• 0.5 loaf french bread, sliced into 1 inch slices
• 6 ounces cream cheese, softened
• 0.75 teaspoon Italian seasoning
• 0.5 pound frozen meatballs, thawed and halved
• 13 ounces spaghetti sauce
• 1 cup shredded italian cheese

Directions:

Preheat oven to 375.  Place french bread slices on the bottom of a 8×8 baking pan.  In a small bowl, mix together cream cheese and italian seasoning.  Spread cream cheese mixture over the top of each bread slice.  Place meatball halves on top of the cream cheese and bread.  Cover with spaghetti sauce and shredded cheese.  Bake for 25-30 minutes until cheese begins to brown.

Freezing Directions:

Follow assembly directions above but do not top with spaghetti sauce or shredded cheese.  Cover baking pan tightly with foil, label and freeze.  If desired, you can freeze the shredded cheese in a quart freezer bag to keep fresh until serving day.  To serve: thaw in fridge.  Right before baking, add spaghetti sauce and cheese over the top of the meatballs.  Bake at 375 for 25-30 minutes until cheese  begins to brown.

Chicken Chimichangas

Freezer meal brought to our last exchange--they were so yummy!!

Ingredients:

• 2.67 cups boneless chicken breasts, cooked and shredded
• 8 ounces light cream cheese, softened
• 8 ounces light Mexican style shredded cheese
• 2 Tablespoons taco seasoning
• 0.375 cups green onions, chopped
• 8 whole flour tortillas

Directions:

In a large bowl, mix together chicken, cream cheese, shredded cheese, taco seasoning, and green onions. Evenly place mixture in flour tortillas, right in the middle. Fold in each end, then roll to close. Place seam down in baking dish. Bake at 350 for 15 minutes, flip over and bake another 15 minutes.

Freezing Directions:

Prepare as directed above, but do not bake. Cover baking dish, cover, label and freeze. TO SERVE: Thaw. Bake at 350 for 15 minutes, turn, and bake another 15 minutes.

Pizza Quesadillas

These were brought to our last freezer exchange and were perfect for summer lunches!

Ingredients

• 8 flour tortillas
• 8 ounces of shredded mozzarella cheese
• 6 ounces sliced pepperoni
• 1 (16-ounce) jar of pizza sauce
• butter for pan

Instructions

1. Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.
2. Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.
3. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
4. Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.
5. Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
6. Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.

Cheese-Stuffed Meatballs

I saw this great idea online a while ago to cut up string cheese and stuff it in meatballs, so I used my original meatball recipe with small changes to come up with these. They are one of our favorites! They were gone so quick the other night that I snapped this photo of the very last meatball, without even any sauce on it! I'll try and get a better picture soon! I made up a batch of these for each person in our freezer meal exchange for this month, along with some frozen spaghetti sauce (freeze in a quart-sized Ziploc bag) and a box of spaghetti noodles. If you're wanting to freeze these, I form them into meatballs, put them on a pan lined with wax paper, set in freezer 20 minutes, then transfer to a large Ziploc. Sooo yummy!

1 lb. lean ground beef

1 cup oats/bread crumbs

2 eggs, slightly beaten

1/2 cup milk

1/2 tsp. salt

Pepper to taste

1 tsp. Worcestershire sauce

1 tsp. Italian seasoning

String Cheese (about 4 sticks per batch), cut up into small squares

*Combine meatball ingredients, minus the cheese, in a bowl with your hands. Form each meatball around a piece of the cheese and place on a greased baking pan. Bake at 350 degrees for 20 minutes. Serve with spaghetti sauce over noodles!

Mini Deep Dish BBQ Chicken Pizzas

Oh man these are awesome! My kids looove mini things and they thought it was so cute that they got their own "teeny" pizzas! :) I loved them because they taste delicious! Recipe from Lindsay Ann Bakes.

Yields: 12 mini pizzas

10 oz. refrigerated pizza crust dough
1/2 cup BBQ sauce
1 cup cooked, chopped chicken, tossed in BBQ sauce
1/2 cup chopped red onion
1 cup shredded mozzarella cheese

*Preheat oven to 450 degrees. Grease muffin tins. Roll out pizza crust dough and use a biscuit cutter or rim of glass to cut out circles. Press in bottoms and up sides of muffin pan.

*Spoon one tablespoon of BBQ sauce in bottoms of crust, then top with chicken and cheese. Bake for 10 minutes or until cheese is melted. Enjoy! (You can freeze these, too, btw...just cool and place in a Ziploc bag!)

Ryan's Potluck Meatballs

This SUPER EASY recipe comes from my good friend, Lindsay, who is a fantastic cook. I can't wait to add this to our monthly meal rotation!

Ingredients:

5 lbs frozen meatballs

12 oz. chili sauce

12 oz. cocktail sauce

24 oz. grape jelly

*Mix up the chili sauce, cocktail sauce, and grape jelly and pour over meatballs in slow cooker. Heat until warm.

Farmhouse Chicken Bake

This one comes from Goodeness Gracious and was brought to our freezer exchange this month. Looks amazing!

Ingredients

• 8 oz Elbow Macaroni
• 2 T Butter- Divided
• 4 Green Onions Chopped
• 2 T King Arthur All Purpose Flour
• 1 1/2 Cups Milk
• 1/2 Cup Chicken Broth
• Salt
• Pepper
• 1/2 t Dried Thyme
• 4 Cups Cubed Chicken
• 1 Cup Frozen Peas- Thawed
• 8 Slices Bacon or Turkey Bacon- Crisped and Crumbled
• 1 Cup Shredded Cheese
• 1 Cup Bread Crumbs

Make Sausage Alfredo in 15 Min.

 

Instructions

1. Prepare macaroni.
2. Melt 1 T butter in a skillet and sautee chopped green onion.
3. Gradually add flour until smooth.
4. Gradually add milk and broth until sauce forms.
5. Add remaining ingredients except bread crumbs and butter.
6. Stir ingredients and place in a casserole dish.
7. Combine melted butter and bread crumbs.
8. Top dish with bread crumbs.
9. Bake at 350 for 30 minutes

Cream Cheese Chicken Rollups

These were brought to a freezer exchange and they froze so well and tasted delish! Definitely going to make these again because they were great for lunches especially! Recipe from Harmony!

3 chicken breast cooked and chopped
8 oz. cream cheese
1/2 C mozzarella cheese (add more if you like it really cheesy)
Chopped onion to taste
Chopped celery to taste
1 can chopped mushrooms (we do not care for these in this recipe, left them out)
Salt and pepper to taste
Garlic powder to taste
1 8 oz. crescent rolls
Breadcrumbs (I used chicken stove top stuffing crushed)
1/2 cup melted butter

Mix chicken with cream cheese, mozzarella, onion, celery, mushrooms, salt, pepper, garlic powder. Wrap a crescent roll around a spoonful of mixture and dip in melted butter. Roll in breadcrumbs. Place on cookie sheet. Bake 350 for 15-20 mins. Serve with chicken gravy.

Million Dollar Spaghetti

This was brought to our freezer exchange and tastes very similar to my "Husband's Delight" recipe. It was so delicious! Recipe from Bakerette!

Ingredients

• 1 (16 ounce) package spaghetti
• 1 tablespoon oil
• 1 small onion, sliced and finely diced
• 2 cloves garlic, minced or pressed and divided
• 1 pound lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (24 ounce) jar spaghetti sauce
• 1/2 cup butter, sliced and divided
• 1 (8 ounce) container cottage cheese or ricotta cheese
• 1 (8 ounce) container cream cheese softened
• 1/4 cup sour cream
• 1 teaspoon Italian seasoning (optional)
• 1 cup Italian cheese blend or cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted water to a boil and cook spaghetti noodles until al dente (about 10 minutes). Rinse in warm water, drain, and set aside.
3. In a large skillet, warm oil on medium heat and sauté onions until translucent. Add 1/2 of the minced garlic and stir until fragrant. Turn up the heat to medium high and add the ground beef. Stir consistently until browned and crumbly. Drain and discard grease. Reduce heat to simmer and add spaghetti sauce to the ground beef mixture and stir.
4. Mix together cottage cheese (or ricotta), cream cheese, sour cream, remaining half of garlic, and Italian seasoning. Stir until well combined. Set aside.

To Assemble:

1. Place half of the butter to the bottom of a 9 x 13-inch pan. Top with half of the noodles. Spread cream cheese mixture over the noodles and layer remaining noodles over the cream cheese. Add remaining pats of butter.
2. Pour spaghetti sauce mixture over the noodles and spread to cover entire casserole.
3. Cover with foil and bake for 30 minutes. Remove foil and sprinkle desired amount of cheese and Parmesan cheese across the top. Continue baking 10 minutes longer or until cheeses have melted.

Turkey Enchilada Lasagna

This is a Taste of Home recipe that was brought to one of our freezer exchanges. It was really yummy and eaten way too fast to take a picture of it! I'm always a fan of incorporating healthier meats, like turkey, into our everyday meals. Enjoy!

• 1 pound lean ground turkey
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 package (8 ounces) fat-free cream cheese
• 1 teaspoon chili powder
• 1 can (10 ounces) enchilada sauce
• 6 whole wheat flour tortillas (8 inches)
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• Salsa and sour cream, optional

Directions
In a large skillet, cook the turkey, onion and peppers over medium
heat until meat is no longer pink; drain. Stir in cream cheese and
chili powder.

Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to
coat. Place two tortillas in a 13-in. x 9-in. baking dish coated
with cooking spray; spread with half of the turkey mixture. Sprinkle
with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and
cheese.

Bake, uncovered, at 400° for 20-25 minutes or until heated
through and cheese is melted. Let stand for 10 minutes before
serving. Serve with salsa and sour cream if desired. Yield: 8
servings.

Chicken Parmigiana

This recipe from Once a Month Meals is BY FAR the best Chicken Parmesan I've EVER had! I am sooo making this monthly now!

Ingredients:

• 1 1/2    pounds Chicken Breasts (approx 6)
• 2    each Eggs
• 1    teaspoons Salt
• 1/8    teaspoons Pepper
• 3/4    cups Dry Bread Crumbs, fine
• 1/2    cup Oil
• 32    ounces Tomato Sauce, oz
• 1/4    teaspoons Garlic Powder
• 2    Tablespoons Butter (or margarine)
• 1/2    cup Parmesan cheese
• 8    ounces Mozzarella cheese, sliced or shredded

Directions:

Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.

Meatloaf Minis

This comes from Fabulessly Frugal and I made it for our last freezer exchange. It was quick, easy, and tastes delicious! My kinda meal!

Ingredients

1 FAMILY:
• 1 cup ketchup
• 3-4 tbsp brown sugar
• 1 tsp ground mustard
• 2 eggs beaten
• 4 tsp Worcestershire sauce
• 3 cups Crispix cereal, crushed (can substitute with corn and rice chex)
• 3 tsp onion powder
• 1 tsp season salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 3 pounds lean ground beef 

 *This is doubled, should give about 18 muffin size, or 10 lg meatballs.

 6 FAMILIES:

• 6 c. ketchup
• 18-24 tbsp brown sugar
• 6 tsp ground mustard
• 12 eggs, beaten
• 24 tsp Worcestershire sauce
• 18 c. Crispix cereal, crushed (can substitute with corn and rice chex)
• 18 tsp onion powder
• 6 tsp season salt
• 3 tsp garlic powder
• 6 tsp pepper
• 18 lbs lean ground beef
• *This will provide each family with 2 meals.

Instructions

TO FREEZE:
1. In a large bowl, combine ketchup, brown sugar and mustard. Remove (3 cups if cooking for 6 families or (1/2 cup if cooking for 1 family) for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over cereal mixture and mix well.
2. Using a 1/3 measuring cup form meatloaf minis on to a baking sheet or press into a muffin tin. Bake at 375 for 18-20 minutes. Put reserved sauce into a sandwich bag and place in a gallon size freezer bag. When meat has cooled place it in the gallon freezer bag with the sauce. Freeze for up to 3 months.
TO PREPARE:
3. Completely thaw. Place meatloaf minis on a baking sheet. Bake at 350 for 15 minutes, or until thoroughly heated. Drizzle sauce over the meatloaf minis and bake an additional 5 minutes. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.
4. You can also cook from frozen, just increase the cook time.

Ingredients

1 FAMILY:
• 1 cup ketchup
• 3-4 tbsp brown sugar
• 1 tsp ground mustard
• 2 eggs beaten
• 4 tsp Worcestershire sauce
• 3 cups Crispix cereal, crushed (can substitute with corn and rice chex)
• 3 tsp onion powder
• 1 tsp season salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 3 pounds lean ground beef
• *This is doubled, should give about 18 muffin size, or 10 lg meatballs.
6 FAMILIES:
• 6 c. ketchup
• 18-24 tbsp brown sugar
• 6 tsp ground mustard
• 12 eggs, beaten
• 24 tsp Worcestershire sauce
• 18 c. Crispix cereal, crushed (can substitute with corn and rice chex)
• 18 tsp onion powder
• 6 tsp season salt
• 3 tsp garlic powder
• 6 tsp pepper
• 18 lbs lean ground beef
• *This will provide each family with 2 meals.

Instructions

TO FREEZE:
1. In a large bowl, combine ketchup, brown sugar and mustard. Remove (3 cups if cooking for 6 families or (1/2 cup if cooking for 1 family) for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over cereal mixture and mix well.
2. Using a 1/3 measuring cup form meatloaf minis on to a baking sheet or press into a muffin tin. Bake at 375 for 18-20 minutes. Put reserved sauce into a sandwich bag and place in a gallon size freezer bag. When meat has cooled place it in the gallon freezer bag with the sauce. Freeze for up to 3 months.
TO PREPARE:
3. Completely thaw. Place meatloaf minis on a baking sheet. Bake at 350 for 15 minutes, or until thoroughly heated. Drizzle sauce over the meatloaf minis and bake an additional 5 minutes. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.
4. You can also cook from frozen, just increase the cook time.

- See more at: http://fabulesslyfrugal.com/fabuless-freezer-cooking-meatloaf-minis/#sthash.v5TbZ6tt.dpuf

Ingredients

1 FAMILY:
• 1 cup ketchup
• 3-4 tbsp brown sugar
• 1 tsp ground mustard
• 2 eggs beaten
• 4 tsp Worcestershire sauce
• 3 cups Crispix cereal, crushed (can substitute with corn and rice chex)
• 3 tsp onion powder
• 1 tsp season salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 3 pounds lean ground beef
• *This is doubled, should give about 18 muffin size, or 10 lg meatballs.
6 FAMILIES:
• 6 c. ketchup
• 18-24 tbsp brown sugar
• 6 tsp ground mustard
• 12 eggs, beaten
• 24 tsp Worcestershire sauce
• 18 c. Crispix cereal, crushed (can substitute with corn and rice chex)
• 18 tsp onion powder
• 6 tsp season salt
• 3 tsp garlic powder
• 6 tsp pepper
• 18 lbs lean ground beef
• *This will provide each family with 2 meals.

Instructions

TO FREEZE:
1. In a large bowl, combine ketchup, brown sugar and mustard. Remove (3 cups if cooking for 6 families or (1/2 cup if cooking for 1 family) for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over cereal mixture and mix well.
2. Using a 1/3 measuring cup form meatloaf minis on to a baking sheet or press into a muffin tin. Bake at 375 for 18-20 minutes. Put reserved sauce into a sandwich bag and place in a gallon size freezer bag. When meat has cooled place it in the gallon freezer bag with the sauce. Freeze for up to 3 months.
TO PREPARE:
3. Completely thaw. Place meatloaf minis on a baking sheet. Bake at 350 for 15 minutes, or until thoroughly heated. Drizzle sauce over the meatloaf minis and bake an additional 5 minutes. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.
4. You can also cook from frozen, just increase the cook time.

- See more at: http://fabulesslyfrugal.com/fabuless-freezer-cooking-meatloaf-minis/#sthash.v5TbZ6tt.dpuf

Black Bean Chicken Nachos

This was brought to our last freezer exchange...so yummy! Recipe comes from Heavenly Homemakers

1-1/2 pounds boneless, skinless chicken breasts
2 cups salsa
2 cups cooked black beans (or one can of prepared beans, if you’ve – you know - not remembered to soak and cook them ahead of time while you were busy not thawing your chicken…)

 tortilla chips, cheese, sour cream, tomatoes, and other nacho toppings of your choice

Place chicken and salsa in a medium-sized saucepan.  Cover and cook over medium-low heat for 20 minutes (if chicken is thawed) or 45-50 minutes (if chicken is frozen).  Use a fork and knife to shred chicken and stir it back into the salsa.  Stir in black beans, and continue cooking until beans are hot – about five minutes more.  Serve with shredded cheese and other nacho toppings of your choice.

Scoop up Black Bean Chicken nachos with tortilla chips and congratulate yourself for throwing together such a wonderful meal with such minimal effort.