Tuesday, June 2, 2009

Sweet BBQ Meat Balls or Mozzarella & Spagetti Sauce

Lindsay’s Meatballs ( I double this ...and sometimes freeze in 8x8 pans with sauce)

3 lbs ground beef (lean)
1 12 oz can Evaporated milk
1 cup Oatmeal
1 cup smashed up Saltine crackers (one white stack)
2 Eggs
½ cup onions
2 teaspoons garlic Salt
2 teaspoons Chili Powder

Combine Ingredients, First stirring with a wooden spoon, and then continue to knead ingredients until well combined with oiled hands.
Once mixed well, begin rolling into walnut sized balls and place on wax paper covered cookie sheet. I do two layers and then deep freeze them for about five hours.
Makes about 75. When frozen solid I pop them off the wax paper and
Split them into 3 freezer bags and restore in the freezer.

When ready to cook spray a 9x12 glass pan with Pam and place 25 meat balls inside.
Mix sauce and pour over meat balls.

Bake uncovered at 350 for 1 hour.

2 cups ketchup
1 cup brown sugar
Garlic salt to taste

Or for Spaghetti and Meatballs….
I bake them in Spaghetti Sauce Covered with Mozzarella.
Once baked, I cook the noodles and dish the Sauce and Meatballs on top.

*NOTE* Toss em in the Crck-pot for 3 hours on high...or 5 on low for an EASY PEASY dinner!

Simple Lasanga Freezer meal~ Makes 2 or 3 pans!!!

I am so sorry if my recipe's are hard to follow...so many are my very own and I am one of those horrible people that just throws this and that together until it tastes good (at least by my preference). I am funny because I like to make A LOT of my stuff from scratch ...but then will buy my Spaghetti Sauce or Enchilada sauces and Dr. them up a bit. I buy so much in bulk, it seems to be faster and more lucrative (and I use less dishes which is ALWAYS good).....

I build my Lasagnas in the FOIL disposable pans...that way...if I ever feel prompted to take someone in my neighborhood, a friend or any one in need a Meal...they won't feel responsible to wash & bring it back to me.


2 or three Tin foil Lasagna baking Pans
Up to five pounds a half and half browned sausage and hamburger together
2 boxes Lasagna noodles (I use the whole wheat fiber fortified ones and my kids don’t know the difference)
Huge Container Cottage cheese
Parmesan cheese
2-3 Slightly beaten eggs
Parsley to tasted
5 pound Bag Mozzarella cheese, shredded
4-6 Jars Spaghetti sauce Emptied into giant bowl with added sugar, garlic salt, & Italian Seasonings to taste
Fresh Spinach ( if you want)

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce.I use a Cooking cup to measure my sauce. Layer noodles (do not cook them, break them to fit if needs be)then Meat and Sausage,Cottage cheese mixture,(spinach if you want) Mozzarella and sauce. Top with another layer of noodles,then Meat and Sausage,Cottage cheese mixture,(spinach if you want) Mozzarella and sauce Top with another layer of noodles, then cover with a thick layer of spaghetti sauce, and sprinkle Mozzarella over the top. Cover with extra heavy foil. Label and freeze. Makes 2-3 9x13

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Apple BBQ Roast Pork Sandwiches

Great leave it and forget about it (I love meals like this during the summer and we have baseball or Football games) ...or FREEZER MEAL!

1 4 lb pork roast
1/2 bottle Sweet Baby Rays BBQ Sauce (Costco)
1/3 cup Worcestershire sauce
3/4 cup brown sugar, packed
1 cup apple juice
1/2 tsp salt


Place roast in Pam coated crockpot. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice and BBQ sauce into the crock pot but not over roast.. Slow cook on low for 6-8 hours….once it shreds easily off the roast with a fork….turn off Crockpot & allow cooling enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and sauce in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Spoon onto warm onion rolls, bagels or buns

Naughty Creamy Italian Chicken

I call this *Naughty Chicken* since a good deal of the recipe calls for Cream Cheese and butter. ~ THIS IS NOT DIET FRIENDLY~
MY KIDS and Hubbie LOVE this it is a fix it and forget about it...or Freeze it and eat it later ...AWESOME for FREEZER meal grouping!!!

Cream Cheese Chicken
4 .7-ounce envelope Italian dressing mix
2 cubes butter
8-10 pounds boneless skinless chicken breast
4 10.75-ounce can cream of chicken soup
4 8-ounce package cream cheese

Turn slow cooker on High. (I ALWAYS PAM my crockpot for easier clean up) Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2-4 hours. Until chicken is mostly cooked.
In a sauce pan on medium heat Put cream of chicken soup and cream cheese. Stir to melt, add other package of Italian dressing and mix well until smooth and creamy. Pour sauce into slow cooker over chicken and turn crock pot on low. Allow to cook one more hour, serve or after an hour turn on warm until dinner time.

For Freezer meals: let Chicken cool in the crock pot:

Then place chicken and sauce into a gallon resealable freezer bags.I use Cup sized portions to measure (so for a Family of Five, five Cups) Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly.

*Serve over mashed potatoes, rice, or hot buttered noodles.

5 Layer Mexican Dip

5 Layer Mexican Dip

Great to bring to parties ...or eat with the Nacho's....
The Guacamole I use is from my recipe below....

1 package cream cheese, softened
1 container sour cream
1 can re fried beans
1 package taco seasoning mix
2 Avocado Guacamole
2 cups shredded Mexican Cheese
2 cups Salsa

In a medium bowl mix re fried beans and taco seasoning mix. Spread into the bottom of a large serving dish.
Next add Salsa spreading over beans.
Mix cream cheese with sour cream, and spread over the salsa.
Then top the cream cheese layer with guacamole
Finally sprinkle cheese over Guacamole.
Refrigerate for at least an hour and serve.