Freezer Crockpot Beef Stew
Ingredients
• 2lb, beef chuck roast, fat-trimmed and cut into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• ½ onion, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup barley
• 7 cups beef broth
• 1 gallon-sized plastic freezer bag
Instructions
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it’s the first ingredient poured into the crockpot.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
5. Add to crockpot with beef broth and cook on “low” setting for 8 hours or until carrots are soft.
6. Remove the bay leaf and enjoy!
Lasagna Roll Ups
Ingredients:
• 2 eggs
• 15 oz. container Ricotta
• 1/2 c. Parmesan cheese
• 2 c. Mozzarella cheese
• 1 24oz. pasta sauce jar
• 12 lasagna noodles
• 8 oz. ground beef.
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• salt/pepper to taste
• 1 tbsp basil & oregano (each)
Directions:
1. Brown beef in a skiller and mix in the pasta sauce. Season with salt, pepper, onion powder, and garlic powder.
2. In a bowl, combine eggs with ricotta, parmsean, and half of mozarella and mix well. Season with salt, pepper, oregano, and basil.
3. Cook noodles as directed and lay flat out on wax paper sheets. Place 1 tbsp of meat mix on the noodle and spread evenly.
4. Place 1 tbsp of the cheese mixture and spread evenly.
5. Gently roll up the noodle carefully, top with remaining mozzarella, and freeze.
6. To cook frozen, bake at 350 degrees for 30 minutes.
Pepperjack Chicken Taquitos
Ingredients:
• 8oz. cream cheese
• 3 c. chicken, cooked & shredded
• 1.5 c. shredded pepperjack cheese
• 1 6oz. can green chilies or 1/2 cup salsa verde
• 20 small tortillas
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. lime juice
• 1 tsp. cumin
Instructions:
1. Melt cream cheese in a bowl. Mix in the spices, lime juice, chilies (or salsa), chicken, and cheese.
2. Add 2 tbsp. of mixture to each tortillas and roll.
3. To freeze, place on wax paper on a cookie cheet and stick in the freezer for 30 minutes.
4. Remove from cookie sheet and place in a ziplocked gallon bag.
5. When ready to cook, bake at 425 degrees for 15-20 minutes.
