Beef Barley Stew (Joleen Wiliams) Serves 6-8

1 Pound Ground Beef

1/2 Cup Onion, chopped
6 Cup Beef Broth
2/3 Cup barley
1/2 Teaspoon Oregano, dried
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounce Tomatoes, diced
8 Ounce Water Chestnuts
10 Ounce Mixed Vegetables, frozen
1 Bag *Salad Greens
1 Each *French Bread


Instructions
------------------------------------------------------------
Cooking Day:
Brown ground beef and onion over medium heat; drain. Mix beef mixture and remaining ingredients except frozen vegetables in large pot. Do not drain the tomatoes. Cook over medium heat for 30 minutes. Stir in mixed vegetables. Lower heat, cover, and continue cooking 30-40 minutes longer or until barley is done.

Serving Day:
Thaw overnight. Reheat on stovetop. Serve with green salad and french bread.



Containers
------------------------------------------------------------
1 Freezer Bag - Gallon

Debbie's Chicken in Marinade serves 6

5 Each Chicken Breast, boneless

Marinade Ingredients:
2 Teaspoon Salt
1/4 Cup Worcestershire Sauce
2 Tablespoon Mustard, dry
1 Cup Oil any kind
1/2 Cup Red Wine Vinegar
3/4 Cup Soy Sauce
1 Teaspoon Pepper
1 Teaspoon Garlic, minced
1 1/2 Teaspoon Parsley Flakes


Instructions
------------------------------------------------------------
Assembly Directions:
Combine all marinade ingredients. Place the chicken pieces in 1-gallon freezer bag or rigid container. Pour marinade over the meat.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

Comments:
Great to have on hand for grilling season or anytime! (Nanci makes her husband clean snow off the grill to serve this in the winter!) This is also a wonderful company meal. Just pull out two or three bags instead of one! We usually buy Worcestershire sauce, red wine vinegar, and soy sauce in bulk from a restaurant supply store. It is incredibly cheaper and easier to use than the little bottles.
For Chicken Strips: Cut chicken breasts into strips and marinade to use for stir fry, fajitas, or hot off the grill.

Nutritional Info: Debbie's Chicken in Marinade
Oil has been removed from the nutritional analysis since very little remains on the chicken.
Per Serving: 168 Calories; 2g Fat (11% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2992mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable.


Containers
------------------------------------------------------------
1 Pan 9x13

Chicken Enchiladas (Joleen Williams) 2 9x13 pans - 2 meals

4 Tablespoon Butter

2 Cup Onion, chopped
6 Cup Chicken Br, cooked & cubed
8 Ounce Green Chilies, chopped 2 - 4 oz. cans
6 Tablespoon Butter
1/2 Cup Flour
2 Tablespoon Chili Powder
1 Teaspoon Coriander Seed, ground
1 Teaspoon Cumin Seed, ground
5 Cup Chicken Broth
2 Cup Sour Cream
1 1/2 Pound Monterey Jack Cheese, shredded
24 Each Tortilla, flour, 6 inch


Instructions
------------------------------------------------------------
Cooking Day:

Chicken Filling:
Cook onion in 4 T. butter.
Combine chicken, chilies and onion in bowl.

Enchilada Sauce:
Melt 6 T. butter and blend in flour, chili powder, coriander, and cumin.
Whisk in chicken broth. Stir until boiling.
Stir in sour cream and 1 cup cheese.

To Assemble:
Stir 1 cup sauce into chicken mixture.
Dip tortilla in sauce, spoon chicken filling into center, sprinkle some cheese on top and roll tortilla.
Roll twelve tortillas in a 9x13 pan.
Pour remaining sauce over tortillas.
Sprinkle with remaining cheese.

Cover with plastic wrap and foil. Freeze.


To Serve:
Thaw. Bake uncovered at 350° for 30-40 minutes.


Containers
------------------------------------------------------------
2 Pan 9x13

Stroganoff, Noodle (Joleen Williams) 8-10

1 Pound Turkey, ground (to brown)

1/2 Each Onion, diced
8 Ounce Mushrooms, sliced, canned
15 Ounce Beef Broth
3 Tablespoon Lemon Juice
3 Tablespoon Red Wine
1/2 Teaspoon Garlic, minced
3 Cup *Noodles, Egg
1 Cup *Sour Cream


Instructions
------------------------------------------------------------
Assembly:
Chop Onion.
Brown ground beef wiht garlic & onion. Drain.
Drain mushrooms.
Add remaining ingredients, EXCEPT noodles & Sour cream.
Bag, label and freeze.

Serve:
Thaw overnight.
Place in dutch oven and add noodles.
Cook until noodles are tender.
Stir in sour cream.
Warm slightly and serve.

Serve w/your favorite veggie and biscuits.




Containers
------------------------------------------------------------
1 Freezer Bag - Gallon

Crock Pot Chicken

Serves 4-6

3 Pound Chicken Breast, boneless
Lemon Juice
Paprika
celery salt
Garlic Salt
Pepper
1 Can *Cream of Celery Soup
1 Can *Cream of Mushroom Soup
1/3 Cup *Sherry
1 Bag *Salad Greens
1 Each Bread


Instructions
------------------------------

------------------------------
Cooking Day: Rinse chicken breasts under water and shake off. Drizzle lemon juice on both sides. Sprinkle both sides with paprika, celery salt, garlic salt, and pepper. Freeze in Gallon size freezer bag.

Serving Day: Place defrosted chicken breasts in crock pot. Mix soups and sherry together and pour over the chicken. Cook on low about 8 hours.

Serve chicken and sauce spooned over rice.

This is a great meal to take for new moms !
Serve with green salad and loaf of bread.C

Shepherd's Pie

Can easily double or triple to make multiples for the freezer.

2 tbsp vegetable oil
2 carrots, chopped
2 small onions, chopped
1 tbsp flour
1-1/4 cups beef stock (use chicken stock if using ground turkey instead of beef)
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
salt
pepper
1 lb cooked ground beef or turkey
1 1/2 lbs mashed potatoes
2 tbsp butter, softened
3 tbsp cream
1 egg, slightly beaten (for cooking day)

In medium saucepan, heat oil and fry onions and carrots until soft. Add flour, creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, bringing to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a separate bowl, combine mashed potatoes with butter and cream, then top meat mixture with it. Cool and freeze. If you have a small family, split into two casseroles instead of one.

Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature. Brush top with egg (optional). Preheat oven to 425F and bake for 20-30 minutes (if you split into two casseroles, cooking time may be shorter).

Chicken Enchiladas

1 1/4 lb ground chicken
1 onion, chopped
1 cup frozen corn
1 cup sour cream
2 cups grated Cheddar or Monterey Jack cheese
2 cans/jars mild enchilada sauce (use medium or hot for spicier enchiladas)

6-8" tortillas (you will need approx 10-12 depending on size)

In skillet with small amount of cooking oil over medium heat, cook ground chicken and onion until chicken is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.

Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of chicken mixture and 1 tbsp of cheese and roll rortilla up, then placing in baking dish seam-side down so they don't unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.

On baking day: Remove chicken enchiladas and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.