Heather's Recipes

1 to 1 1/2 lbs ground sausage cooked 12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar 1 cup shredded pepper jack 8 burrito size tortillas TO PREP: Cook sausage, scramble eggs, shred cheeses. TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag. TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.

2 cups unsweetened pineapple juice 1 cup sugar 1 cup vinegar 3/4 cup water 1/2 cup packed brown sugar 1/3 cup cornstarch 1/4 cup ketchup 3 Tbls soy sauce 1 tsp. chicken bouillon granules 1/2 tsp. ground ginger 4 chicken breasts 1 can (8 oz.) pineapple chunks, drained 1 medium green pepper, julienned (optional) TO PREPARE FOR FREEZING:In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag. TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice. OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 ...

Ingredients: 2 lbs ground beef 2 tsp salt 1 tsp pepper 1/2 onion grated 3 eggs 2 potatoes, grated 4 carrots, grated 3/4 cup milk Sauce: 2 cans of cream of chicken 2 cans of cream of mushroom 1 can evaporated milk Combine Meatball ingredients and form into balls. Place on a cookie sheet and bake at 400 for 20 min. Mix sauce; add cooked meatballs. If freezing see directions below. Otherwise, place in a 13×9 dish and bake at 350 for 30-45 minutes or until bubbly. Serve over rice or noodles. Freezing Directions: Pour sauce over cooked meatballs in a freezer bag. You may want to include a package of rice or noodles with this meal.

3 cups chopped chicken (4 breasts) 1 cup of your favorite Salsa 1 ½ t chili powder ¼ t garlic powder 1 C shredded cheddar 1 14 ½ oz can of black beans 8 flour tortillas TO PREPARE FOR FREEZING: Slow cook chicken in crock pot for 5-6 hours or until it reaches shredding consistency. Combine with salsa, chili powder and garlic powder and bag for freezing. Bag cheese and tortillas for freezing and place beans in pantry.TO PREPARE AFTER FREEZING: Thaw. Heat chicken mixture on stove over med heat until heated through, about 3 min. Remove from heat, add drained and washed beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion. Tortillas should be allowed to thaw completely and then can be warmed in microwave or on the stove. Notes: This is extra good with the raw tortilla’s you can buy at Costco

Meat 3 lbs Pork Roast 1 can Dr. Pepper 1 cup brown sugar 1 cup salsa 1 teaspoon garlic powder 1 teaspoon ground mustard salt and pepper Rice 3 c. rice 3 c. water 2 teaspoons chicken bouillon 2 garlic cloves-minced 1 can diced green chili’s 1/2 cup chopped cilantro 1/2 teaspoon salt 1 tablespoon butter 1/4 cup chopped onion Additional Ingredients Needed 1 can black or pinto beans 1 can red enchilada sauce Cilantro 2 c. Mexican style cheese 1 Package Large Tortillas To Freeze All we are preparing beforehand is the meat. Other than fresh cilantro, the rest of the items make sure you have on hand. But the rice and assembly will wait until preparation! To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook. Once done, let cool and place in freezer bags for storage. To Prepare After Freezing Thaw and heat meat. Rice: Once the water boils, add the rice and remaining “rice” ingredients. Prepare as rice packa...

1 lb ground beef, browned and drained 1 pkg taco seasoning 1 loaf frozen bread 1 (15oz) can refried beans 2 c. shredded cheddar cheese 1 greased cookie sheet TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil. TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

In a 1 quart freezer bag combine and mix well: 2 chicken breasts (boneless, skinless) 1 can rotel brand tomatoes Seal the bag and squeeze as much air out as you can without making a mess! In a 1 quart freezer bag combine: 1/3 cup Mexi-blend cheese (shredded) 2/3 cup cilantro (chopped/optional) In a 1 quart freezer bag combine: 1 cup sliced bell pepper ½ cup sliced onions 1 cup sliced mushrooms Insert all 3 bags into a gallon sized plastic freezer bag, and add 6 (8-inch) flour tortillas. Then, label or write the recipe title and date on the bag using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!) Place the bag in the freezer. Day of Cooking Directions: Remove pre-assembled rotel chicken from the freezer and defrost. In a large nonstick skillet, cook chicken/tomato mixture over medium heat for until no longer pink, stirring occasionally. In another skillet, heat some olive oil and saute onions, mushrooms, and peppers until just softened. To Serve: Spoon chicken m...

INGREDIENTS: 1 lb. lean sausage 2 cups grated sharp cheese (at room temperature) 3 cups biscuit mix (like Bisquick) DIRECTIONS: Mix all ingredients together Roll into 1-inch diameter balls Set on tray and freeze until firm Put desired number into freezer bags, label, and date. TO COOK: Preheat oven to 375 F. Put frozen or thawed balls on baking sheet lined with foil or parchment paper Bake thawed balls for 10-15 minutes and frozen balls for 20-25 minutes, depending on your oven. We eat these delicious sausage balls for breakfast.

Makes 20 Enchiladas (3-4 meals) Meat Mixture: 3 T. cooking oil 3 small onions-chopped 2-4oz. cans chopped green chilies 5 c. cooked and shredded chicken or turkey 3 pkg. taco seasoning mix 2 c. water Cottage Cheese Mixture 3 c. cottage cheese 1 c. sour cream salt and pepper to taste Other: 20 8" tortillas 3 c. shredded monterey jack cheese-divided 4 10oz. cans red enchilada sauce Directions: For the meat: In a large skillet, heat oil; saute onions and chilies until onions are cooked (5 min) Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated Set aside For the cheese: In a medium bowl, mix cottage cheese, sour cream, salt an pepper. Set aside Measure out 2 c. of the shredded cheese (you'll use the other 1 c. for a topping) For the Assembly Heat tortillas until soft (wrap in paper towel and nuke for a few seconds) Spoon about 4 T. of the meat on each tortilla Spoon about 3 T. of the cheese on the meat mixture Top with 1 heaping tbsp. of shredde...

1/3 c. dry bread crumbs 2 Tbsp. grated Parmesan cheese 3/4 tsp. Italian Seasoning 1/2 tsp. Garlic powder 1 lb. boneless skinless chicken breasts 1 egg, beaten 1 can (8 oz) tomato sauce 3/4 C. Shredded mozzarella cheese To Freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a greased cookie sheet. Bake in preheated oven 375 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. Freeze in 1 gallon bag with separate bags of sauce and shredded cheese. To Serve: Thaw overnight in the refrigerator. Reheat chicken in 375 oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese and bake add. 3 min. until cheese is melted.

It has been a few years since I made these, but they are soooooo good. I made them as a freezer meal, but I think next time I will double the recipe and freeze half. 1 lb. boneless skinless chicken breasts, cooked and shredded 2 c. water 1 c. mild salsa 1 pkg. Taco seasoning mix 2 cups instant rice, uncooked 8-12 flour tortillas In skillet or saucepan, combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired. To Freeze: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. To Serve: Reheat and eat.

Ingredients: 1 pound bow tie pasta 3/4 cup Pesto (see below) 1/2 pint cherry tomatoes 1 cup crumbled feta cheese kosher salt and freshly ground black pepper Olive oil as needed Pesto 5 big handfuls basil leaves (about 2 hefty bunches) 1/2 cup pine nuts or 3/4 cup walnuts 1/2 cup fresh grated Parmesan or pecorino cheese Juice of 1 lemon 2 cloves garlic, peeled kosher salt About 20 grinds freshly ground black pepper 1/4 cup extra-virgin olive oil Yield:About 1 1/2 cups Directions: 1. Bring a large pot of salted water to boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. 2. Dump the pasta into a large serving bowl. Stir in the Pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Season with salt and black pepper to taste. You can make the salad up to about 1 hour before you serve it....

I think I will add this to next week meals. I found this on Too Many Recipes . Randy will love it. For the meatballs: 1 lb lean ground beef 1/2 cup dry bread crumbs (I also add a small amount of oatmeal.) 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg 1 TBSP grated Parmesean cheese 1 large (approx. 32 oz.) jar of your favorite spaghetti sauce 6-8 sub or hoagie buns Combine all meatball ingredients in a large bowl and mix thoroughly. Shape into walnut-sized balls and place on a cookie sheet. Cook meatballs: either bake at 400 for 20 minutes or so, or, microwave until done-- it takes about 8 minutes in my microwave. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.) Place meatballs in crockpot and cover with sauce. Cook on low for 4-6 hours. To make subs: place meatballs and sauce on buns, top as desired, and enjoy! Optional: I like to toast t...

I found this here . I am adding it because I have started to use Italian dressing mix in almost all my crockpot meat recipes. Pork, chicken, beef. It is so good and adds the best flavor. You can also double this and freeze half for later. 3 cups water or beef broth 1 teaspoon salt (optional if you’re using canned beef broth) 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty) 1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily) Combine broth/water and all seasonings. Add roast to your slow cooker and pour seasoning liquid over roast. Cover and cook on low for 10-12 hours or high 4-5 hours. Remove roast & shred. Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes). To serve: Spoon some liquid over buns (optional). Add meat to your favorite type of sandwich ...