Friday, October 9, 2015

Shepherd's Pie



Shepherd’s Pie
(picture coming soon)

Ingredients:
1 lb. ground beef (cooked and drained)
2 cans condensed tomato soup
3 cups frozen mixed veggies
1 cup milk
1 tsp. onion powder
2 cups cheddar cheese
4 cups mashed potatoes (prepared according to box directions or from scratch)
Salt and pepper to taste

Instructions:
In a large bowl combine cooked beef, tomato soup, mixed veggies, milk and onion powder.  Place mixture in the bottom of a 9x13 pan.  Cover with shredded cheddar.  Top with mashed potatoes and sprinkle with salt and pepper (to taste).  Freeze.

Cooking Instructions:
Let thaw in refrigerator overnight.  Bake at 375 degrees for 45-55 minutes or until heated through and bubbly!

Cheesesteaks



Cheesesteaks

Ingredients:
3-4 lb. chuck roast
2 T. canola oil
1 tsp. salt
1 tsp. pepper
1 cup beef broth (1 tsp. beef bouillon + 1 cup water)
1 can condensed onion soup
1 T. Worcestershire sauce
½ cup apple juice
½ sweet onion (sliced)
1 cup sliced mushrooms
1 green bell pepper (seeded and sliced)

Freezer Meal Prep Instructions:
Rub chuck roast with oil, salt and pepper.  Place in a gallon sized freezer bag. Add beef broth, condensed soup, Worcestershire sauce, and apple juice.  Seal bag.

In a second gallon sized freezer bag combine all sliced vegetables.  Seal.

Place both bags inside of a third gallon sized freezer bag.  Label and freeze.

Cooking Instructions:
Place meat/sauce bag in crock pot and cook on low for 5-6 hours.  Add vegetables and continue to cook on low for another 4-5 hours or until roast is cooked through and veggies are tender. 

Shred meat. If desired, place meat on a baking sheet and broil on high for 5-10 minutes or until slightly crispy.
Serve on hoagie rolls topped with provolone or chipotle mayo.  Or try it in full Philly style with cheese whiz.

Chicken Cacciatore



Chicken Cacciatore
From the kitchen of Annah Wyss

Ingredients:
3 chicken breasts
½ sweet onion (sliced)
1 green bell pepper (seeded and sliced)
1 tsp. garlic salt
½ tsp. pepper
2 cans Italian style diced tomatoes
1 (8oz.) can tomato sauce
1 tsp. sugar
2-3 tsp. Italian seasoning blend
1/2 cup shredded mozzarella
¼ cup shredded parmesan

Freezer Meal Prep Instructions:
Combine all ingredients (other than cheeses) together in a gallon sized freezer bag. Massage gently to combine all ingredients.  Place shredded cheeses together inside a small freezer bag.  Place chicken bag and cheese bag inside of another gallon sized freezer bag.  Label and freeze.

Cooking Instructions:
When ready to serve- place contents of chicken/sauce bag in a large crock pot and cook on low for 8-10 hours if frozen or 6-8 hours if thawed. Top with cheese and allow to melt for 10 minutes.  Serve over noodles or rice.