Pulled pork for sandwiches by Colette

2 pounds pork loin

1/2 bottle Italian dressing

BBQ sauce

Put pork loin into crock pot with 1/2 cup water and 1/2 bottle Italian dressing.  Cook on Low for 6 hours.  Skim extra (fat) off the top of the pork loin. Pull meat apart. *I just found this tip on Pinterest: Put cooked meat directly into Kitchen Aid mixer with paddle attachment - and a bit of the juice - mix on low for 30 seconds and meat is pulled apart perfectly!  Add BBQ sauce to your taste!  

We eat this in sandwiches, salads, on baked potatoes, as topping for BBQ pizza ... whatever!

Asian Chicken and Rice by Suzanne

1 can mushroom soup
3/4 cup water
3/4 cup rice (not instant)
2 T honey
2 T apple cider vinegar
2 T soy sauce
chicken

1. In a mixing bowl, mix together the following: 1 can golden mushroom soup, 3/4 cup water, 3/4 cup rice (not instant), 2 T honey, 2 T apple cider vinegar,and 2 T soy sauce.
2. Pour the sauce/rice mixture into a freezer bag.
3. Add in your chicken.

To serve, defrost, and bake at 400 for 45 minutes.

Lazy Girl's Ravioli Lasagna by Krista

• 1 lb. ground beef (I also mixed in some sausage)
• garlic salt
• pepper
• 24 oz marinara sauce
• 1 1/2 lbs frozen mini cheese ravioli (do NOT thaw - can use regular size too)
• 6 oz. shredded mozzarella cheese

1. Brown ground beef (& sausage) in a skillet over medium-high heat, seasoning with garlic salt & pepper, until no longer pink. Drain then return to the skillet and set aside.
2. Spread 1/4 c. marinara sauce in the bottom of an 8x8 baking dish.  Add 1/3 the frozen ravioli, ground beef, sauce & cheese. Repeat layers two more times. 
3. Cover with foil and freeze.  To bake - do NOT thaw!  Preheat oven to 400 degrees. Bake (covered with foil) for 1 hour, then remove foil and bake 10 minutes longer or until cheese is golden brown and bubbly.

**I doubled the recipe for the swap. 

Mom's Casserole by Suzanne

Ingredients:

12-16 ounces wide egg noodles

1 pound lean ground beef

1 onion, chopped

1 clove garlic, chopped

24 ounces tomato sauce

8 ounces cream cheese, softened

12 ounces sour cream

1 cup shredded Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook hamburger, onion and garlic; add tomato sauce and simmer for a few minutes.
3. In a small bowl, combine cream cheese, sour cream and green onions; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. In a lightly greased 9x13 inch baking dish, spread 1/4 cup of meat mixture on bottom. Layer with some egg noodles, cream cheese mixture and meat sauce. Repeat layers ending with meat sauce; top with Cheddar cheese.
6. Bake in preheated oven for 30 to 45 minutes or until bubbly; serve.

Souperior meat loaf by Colette

1 envelope Lipton onion soup mix
1 1/2 pounds ground beef
1 1/2 c. cracker crumbs
2 eggs
3/4 c. water
1/3 c. ketchup

Preheat oven to 350 degrees. In a large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour, or until done. Yield: 6-8 servings. 

It works great to use your cookie dipper and make into meat balls on a cookie sheet; freeze, then place in freezer bags to bake later!

FROM FROZEN:  Thaw the meat loaf; put into a loaf pan or 8x8 baking pan; seal with aluminum foil and bake for 1 hour in 350 degree oven.  You can also bake this frozen; just be sure to add a little water to the bottom of your pan before sealing with aluminum foil; you will also need to double the baking time if you bake without thawing. 

French Chicken by Suzanne

3-4 Chicken Breast
1 can of Cranberry Sauce
8 oz of French Dressing
1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag.  After closing, take your hands and smash all the ingredients to combine.

To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours. Serve over rice.

Spaghizza by Krista

• 8 oz spaghetti noodles
• 3 eggs
• 1/4 c. milk
• 1/2 c. grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 2 1/2 cups spaghetti sauce (one 23.5 oz jar)
• 8-12 oz. (2-3 cups) shredded cheese (mozz or pizza cheese)
• 3.5 oz. package sliced pepperoni or any of your favorite pizza toppings

Cook the spaghetti noodles according to package directions until al dente. Rinse immediately in cold water until cool; drain well.

In a medium size bowl, whisk eggs & milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased pan (one 9x13 or two 8x8).

Pour the spaghetti sauce on top of the noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 degrees for 25-30 minutes, until golden brown.  Let stand 5 minutes before cutting.

If freezing, thaw completely and follow baking instructions.

Stuffed Chicken Shells by Krista

• 1 box jumbo pasta shells
• 1 box Stove Top stuffing
• 1 stalk celery, chopped
• 2 cups cooked chicken
• 1 cup mayonnaise
• 2 cans cream of chicken soup
• 1 soup can water
• 1 cup parmesan cheese

Cook shells according to package directions. Prepare stuffing mix according to directions on box. Add celery, chicken and mayo to prepared stuffing mix. Mix well. Fill shells with the stuffing mix. Put stuffed shells into a 9x13 pan.

To make soup mixture, pour soup & water (or milk) into a bowl and mix with a whisk. Pour soup mix over stuffed shells. Top with parmesan cheese. Cover with foil and freeze.

To serve: Thaw completely. Bake covered at 350 degrees for 40-45 minutes.

Chicken Broccoli Casserole by Colette

1 can cream of chicken soup
1 cup chicken or turkey broth
1 8-oz package Velveeta cheese
1 package frozen broccoli (or 1 head broccoli)
2 cups cooked chicken or turkey (I used chicken for meal swap)
1 package stuffing mix

Combine soup, broth and Velveeta in saucepan, stirring occasionally, until cheese melts. Set aside.

Steam fresh broccoli or cook frozen broccoli until almost tender. Set aside.

Dice your cooked chicken (or turkey) into small pieces.  Set aside.

In saucepan, prepare stuffing as directed on the box.

Place in greased casserole dish as follows:  diced chicken, broccoli, cheese sauce. Top with stuffing. Bake in 350 degree oven for 20-30 minutes, until cheese bubbles and stuffing is lightly browned on top.

*For meal swap, I combined the chicken/broccoli/cheese into one bag and put the stuffing in another bag; you'll want to thaw them and then put the chicken mixture down first in your casserole dish, and then stuffing on top of the rest.

Low Fat Baked Pasta with Spinach by Dawn

Ingredients: 

• 12 oz uncooked pasta such as Ziti (I used Penne for swap)
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta (OR fat-free/low fat cottage cheese, which I used for swap 12 oz)
• 1/4 cup grated Parmesan cheese
• 2 cups (8 oz) shredded part skim mozzarella
• olive oil cooking spray

Directions:

Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and crushed tomatoes. Season with basil, oregano, salt and pepper. 
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta OR cottage cheese. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into 8 equal portions.