Preparing the Freezer Part 1

So I have been trying for several months to come up with great meals that will freeze and reheat easily, yet not loose much of the freshly cooked flavor. So far I have 14 meals prepared and frozen for after Baby S's arrival. This way I don't have as much to worry about when it comes to the kitchen and I have more time with my wonderful family of three (or six if you include the kitties)!

So far have Sloppy Joe's, Stuffed Peppers, Swiss Chicken, Poppy Seed Chicken Casserole, Meatloaf, and Honey Barbecue Ham with Roasted Potatoes all packed and in the freezer. I will share some of my recipes with you so you too can make these delicious meals at home either for one night or many.

Sloppy Joe's:

2 pounds of Browned Ground Beef
1/4 medium onion - chopped
1 pound of cooked Bacon - Chopped or crumbled
1 small - medium can of Baked Beans - Liquid Drained
3/4 cup of packed Brown Sugar
1 Tablespoon Mustard

2 Tablespoons Worchestershire Sauce

1 teaspoon Liquid Smoke

1 Cup Barbecue Sauce

1/2 Cup Ketchup

Brown Ground Beef and drain grease. Combine all ingredients and let simmer for 5 minutes. Serve on toasted buns or bread. To freeze just divide into your family size meals and store in a container or in a freezer bag and seal.

Swiss Chicken:

6-8 boneless, skinless chicken breasts
Swiss cheese, sliced

1 can cream of chicken soup

1 box Stove Top Stuffing
Butter, melted (enough to moisten stuffing)

Spray a baking dish with non-stick spray. Place chicken in the dish. On top of chicken place the Swiss Cheese (as much as you'd like). Spread the Cream of Chicken Soup on top of the chicken and Cheese. Mix together the stuffing and butter in a bowl (do not cook stuffing according to stove top directions). Place stuffing over chicken mixture and press down slightly.

Bake at 325* for 1 1/2 hours.

Italian Turkey Meatloaf:
1 package (20.8 ounces) ground turkey
1 medium-size onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 cloves garlic, chopped
1 can (8 ounces) tomato sauce
1/2 cup seasoned bread crumbs
1/3 cup plus 2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.
In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, bread crumbs, 1/3 cup cheese, 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermometer.
About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes
Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Poppy Seed Chicken Casserole:
2 lbs. (4 cups) cooked chicken breasts, cubed

1 cup (8 oz.) sour cream

2 cans cream of chicken soup

1 stick of butter, melted

72 Ritz crackers, crushed

1 tablespoon poppy seeds

I boiled my chicken to cook it, you can cook yours however you like though. As my chicken was cooking I put the Ritz Crackers into a large ziplock bag and crushed them. I then added the stick of melted butter and the poppy seeds and mixed together. Spread half of this mixture in the bottom of a buttered casserole dish.

Combine Soup, Sour Cream, and Cooked Cubed Chicken. Spread on top of Ritz mix.

Sprinkle the remaining Ritz mix on top of Chicken mixture.

Cook at 350* for 1 hour.

Honey Barbecue Ham and Roasted Potatoes:

1/2 cup Ketchup

2 Tablespoons Cider Vinegar

2 Tablespoons Dark-Brown Sugar
1 teaspoon Worchestershire Sauce

1 teaspoon plus 1 Tablespoon Vegetable Oil

1/4 teaspoon Dry Mustard

3-1/2 pounds fully cooked boneless Ham

3 pounds potatoes, cut into 1 inch pieces

1 Tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Combine Ketchup, vinegar, sugar, Worcestershire, 1 teaspoon oil and mustard in a small saucepan. Bring to simmer and let cook for 5 minutes.

Score the surface of the ham and then place in 4 -5 quart slow cooker and brush with barbecue sauce mixture from above.

In a large bowl stir together potatoes and remaining Vegetable Oil. Place in slow cooker around ham.

Cook on low for 5 hours or on high for 2 hours.

Remove ham and set aside. Stir Parsley, salt and pepper into potatoes and serve with ham.