Ingredients
7oz uncooked macaroni
2lb ground beef
1 large onion, chopped
1 T. minced garlic
28oz diced tomatoes in juice
6oz tomato paste
4oz can chopped chilis, drained
1 t. salt
1 T. chili powder
1/2 t. ground cumin
2c. shredded monteray-jack cheese

1. Cooked macaroni according to package directions; drain.

2. Brown beef, drain. Add onions and garlic; saute until onions are tender. Add tomatoes with juice, tomato paste, chilies, salt, chili powder and ground cumin. Bring to a boil and simmer for 10-15 minutes; stir in cooked macaroni.

3. Transfer to a greased 2-1/2qt baking dish (or two smaller dishes). Top with monterey jack cheese.

–If freezing, freeze now. Thaw in refrigerator before baking–

4. Preheat oven to 375°. Cover and bake 35 minutes. Remove cover and bake additional 10 minutes.
(Submitted by Tiffany)

“I bought Italian style ground turkey for the meatballs and left out the green onions. It’s easy to make the meatballs ahead of time and freeze (thaw before using) or even use store-bought. This recipe came with freezing instructions, I’ve included those at the bottom.”

Ingredients
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. grated Parmesan cheese
1 lb ground beef
1 loaf Italian bread, cut into 1″ slices
1 package (8oz) cream cheese, softened
1/2 cup mayo
1 t. Italian seasoning
1/4 t. pepper
2 cups (8oz) shredded mozzarella cheese
1 jar (28oz) spaghetti sauce
1 cup water
2 garlic cloves, minced

1. In a bowl, combine onions, crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-in balls; place on greased rack in a shallow baking pan. Bake at 400°F for 15-20 minutes or until no longer pink.

2. Meanwhile, arrange bread in a single layer in an ungreased 9×13 baking dish (all of the bread might not be used.)

3. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over bread. Sprinkle with 1/2c. mozzarella.

4. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining cheese. Bake, uncovered at 350°F for 30 minutes or until heated through.

* To prepare for freezing, after spreading on cream cheese mixture, top with store-bought meatballs and 1/2c cheese, then freeze. Thaw in fridge before baking. Pour jar of sauce over (leave out water and garlic), sprinkle with 1-1/2c. mozzarella cheese and bake as directed.

(Submitted by Tiffany)

“A great make-ahead freezer meal! When I made this I didn’t have bay leaves, I skipped the celery, I used dry noodles (cooked and drained) and used a can each of chicken and turkey.”

Ingredients
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 teaspoon dried thyme
3 chicken bouillon cubes
1-1/2 cup frozen egg noodles
1-1/2 cup diced chicken breast

1. In a medium pot, melt butter. Added carrots and celery; sauté until cooked but not browned. Add 5 cups water, bay leaf, thyme and chicken bouillon cubes to pot. Bring to a boil and let simmer for about 10 minutes. Add noodles and simmer for an additional 20 minutes. Add chicken and return to a boil.

If freezing: Transfer cooled soup to a freezer bag and lay flat in freezer.
To prepare frozen soup, thaw before heating. Use a double-boiler on stovetop to reheat.

(Submitted by Tiffany)

“I didn’t make this huge recipe, but I did make it for 6-8 servings. I was too lazy to calculate measurements so I just added until it looked and tasted right. This recipe would be a great way to include homemade sloppy joes in your batch cooking though!”

Ingredients
15lbs ground beef
6 medium onions
1 gallon ketchup
3/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup mustard
1/4 cup white vinegar
1 T. chili powder

1. In two soup kettles over medium heat, cook and stir beef and onions until meat is no longer pink; drain.

2. Stir in ketchup, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for one hour to allow flavors to blend.

(Submitted by Tiffany)

Makes 6 servings.

“I absolutely love this recipe! It’s easy, tasty, and great for freezing.”

Ingredients

14-ounce can chicken broth
1/2 lb spicy smoked sausage
26 ounces spaghetti sauce
2 cups cooked chicken, diced
11-ounce can of corn
1 green pepper, diced
1 1/2 cup cooked white rice (I prefer pearl barley)

1. Mix all ingredients, except rice in pot. Bring to boil. Add rice. Cover. Cook 10 minutes.

To freeze: Pour all ingredients in gallon freezer bag(s). Lay flat to freeze.

(Submitted by Webmaster)