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 RECIPES
BBQ Meatballs
Form meatballs, approximately 1 1/2" in diameter, from ground beef and brown in skillet. Drain well and set aside. Mix remaining ingredients in a bowl, stirring well to break up any lumps of jelly. Put meatballs in crockpot. Pour sauce over top and stir gently to coat. Cook in crockpot on LOW for 4 hours. Serve as a main dish over rice or noodles, or as an appetizer with toothpicks. Yield: 6 for entree, 12 for appetizer.
FREEZING: Brown meatballs, add to sauce and freeze in a zipper bag. Reheat in microwave or in a crockpot for 6 hours on LOW.
Souper Burgers
Mix beef, water and dry soup mix together in a large bowl. Let stand 10 minutes. Form into burgers, approximately 8-12, depending on the size your family prefers. Place each burger on a piece of plastic wrap and wrap securely. Place wrapped burgers in a zipper bag and freeze flat. Thaw unwrapped burgers on a plate in the fridge. Grill or broil as desired.
Beef and Macaroni
Brown beef and onion in a small skillet. Drain well on paper towels and set aside. Add macaroni to 2 quarts boiling water; cook al dente. Drain pasta and return to pan. Add remaining ingredients, tossing to mix. Bake at 400 degrees for 20 minutes or until cheese is melted and sauce is bubbly. Serve with garlic bread.
FREEZING: Line aluminum pan with zipper bag; spoon mixture into bag. Seal bag and freeze in the pan. When frozen, remove from pan. To serve, remove from bag and insert back into pan (this way you know it fits!) and bake until heated through. Frozen entree will take approximately twice as long. May also be microwaved.
Chili Con Carne
Brown ground beef, onion and pepper; drain well and place in a large stockpot. Add remaining ingredients. Look on low heat for 4-5 hours or until flavors have blended and all ingredients are soft. Serve with cornbread.
Pot Roast
Sear all sides of roast in a large skillet. Place meat in dutch oven. Add vegetables randomly over roast. Pour wine over top. Sprinkle soup mix over all. Cover and bake at 300 degrees for 3.5 hours, or until meat is tender and almost shreds itself. Let cool. Divide into two large plastic freezer containers. Let cool completely then freeze. Reheat in microwave. Serve with biscuits.
Mexican Meat Dishes
Cook beef roast in a large covered roaster overnight in a 300 degree oven. Drain meat and reserve juices. Shred roast when cool, removing any fat or gristle. Set aside. Sauté onions, chili peppers and garlic until tender. Add picante sauce, flour and spices. Heat thoroughly. Add meat and juices and cook until thickened. Cool.
FREEZING: (Use as filling for enchiladas or burritos)
- ENCHILADAS: Place filling in softened tortilla. Roll up, leaving ends open. Place in greased baking pan. When pan is full, cover sparingly with salsa and shredded cheese. Cover pan tightly and freeze. to serve: Place in oven (unheated) and bake at 400 degrees. Cheese should be completely melted and tortillas should be golden brown and crispy. Top with more shredded cheese, lettuce, sour cream and salsa.
- BURRITOS: Place filling in softened tortilla. Add shredded cheese on top. Fold up ends, then roll. Place seam side down on a greased baking sheet. Bake at 400 degrees until hot and crispy. Cool. Bag and freeze. To serve: Remove from bag. Place on ungreased baking sheet. Bake at 400 degrees for 10 minutes.
SHOPPING LIST
PREPARATION
- The night before: Place roast for Mexican Meat Dishes in oven
- In the morning, remove roast, drain juice, let cool.
- Sear roast for pot roast. Place in dutch oven.
- Form meatballs. Brown.
- Mix up burgers. Let stand.
- Onions: chop 3, quarter 2. Pepper: seed and chop.
- Prepare potatoes, carrots and garlic for pot roast. Assemble pot roast and begin baking.
- Form burgers, wrap and freeze.
- Mix sauce for meatballs. Combine with meatballs and put in crockpot on Low.
- Shred Mexican meat. Combine sauce ingredients and cook, add in beef and simmer.
- Brown remaining 2# of ground beef with remaining onions and pepper. Drain and divide into 2 parts, one for Beef and Macaroni, and one for Chili Con Carne.
- Put macaroni on to cook. Drain when al denté.
- Assemble chili in stockpot and let simmer.
- Assemble beef and macaroni, package and freeze.
- Assemble enchiladas and burritos, wrap and freeze.
- Divide finished pot roast into two large freezer containers. Let cool. Label and freeze.
- Divide meatballs into bags. Split any remaining sauce left in the pan evenly between them. Label and freeze.
- Divide chili into meal-size containers, seal, label and freeze.
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