Sweet Onion Pork Chops Freezer Recipe

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tbsp canola oil
1/2 cup brown sugar, packed
1/2 cup chopped sweet onion (such as Maui onion)
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in a large skillet and brown pork chops on both sides. You will need to do them in batches. Once all are browned, put all pork chops back into the skillet. In a small bowl combine sugar, onion, ketchup, barbecue sauce, dressing and honey, stirring well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. Cool comnpletely and place in freezer container. Split into two if desired, ensuring equal amount of sauce goes in each.

On cooking day:
Thaw pork chops overnight. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer for 5-8 minutes, or until pork chops are thoroughly heated. Serve.

These pork chops are great with rice.

Taco Soup

1 lb. ground sausage or ground beef
1 can diced tomatoes (not drained)
1 can of corn (I don't drain mine)
1 can kidney beans I (I don't rinse or drain mine)
1 package taco seasoning

Brown the meat and drain fat if needed. Add all other ingredients and simmer till heated through. If eating right away, continue below. If freezing, let cool and put into freezer bag or freezer container. Label and freeze!

Serve with Doritos, cheese, and sour cream.

Lasagne Freezer Meal

Simply Lasagna

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

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. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

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.

Chicken Spagetti Casserole

Chicken Spaghetti Casserole

1 – 1.5 lbs chicken, diced and cooked, mixed with noodles in pan

2 tbsp butter

8 oz mushrooms

½ onion

10 oz spaghetti noodles, broken into 2 inch pieces, cooked

1 can Evaporated Milk

1 can Cream of Chicken soup

Cheddar cheese (to taste)

Place noodles in casserole dish. In pan, melt butter, then sauté onions, and mushrooms 2 minutes. Add Evaporated milk and cream of chicken soup, and mix well. Pour mixture over noodle and chicken mixture, and loosely mix. Top with cheese. To freeze, cover well and place in freezer. To reheat, if defrosted, bake at 375 till bubbly, about 45 minutes. From frozen, cook 1 hour covered, remove cover and cook another 30 minutes till bubbly.

Chicken Enchilladas

Chicken Enchiladas Freezer Recipe
1 1/4 lb ground chicken
1 onion, chopped
1 cup frozen corn
1 cup sour cream
2 cups grated Cheddar or Monterey Jack cheese
2 cans/jars mild enchilada sauce (use medium or hot for spicier enchiladas)

6-8" tortillas (you will need approx 10-12 depending on size)
In skillet with small amount of cooking oil over medium heat, cook ground chicken and onion until chicken is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.
Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of chicken mixture and 1 tbsp of cheese and roll rortilla up, then placing in baking dish seam-side down so they don't unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.
On baking day: Remove chicken enchiladas and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.

Low Fat Chicken Fettuccine

Low Fat Chicken Fettuccine Freezer Recipe
You can easily double or quadruple this pasta sauce to feed your freezer even more!
1 lb ground chicken
1 large onion, chopped
2 - 14oz cans crushed tomatoes
2 tsp oregano
1 tsp sugar
1 tsp salt
On cooking day:
8oz whole wheat or vegetable fettuccine noodles, cooked according to directions
2 cups low fat mozzarella cheese
Spray large skillet with non stick cooking spray and brown ground chicken with onion until no pink remains and onion is softened. Add tomatoes, oregano, sugar and salt to frypan and stir to combine. Pour into freezer container, allow to cool, and freeze.
To serve, thaw chicken fettuccine sauce overnight in refrigerator. Preheat oven to 350F while cooking the fettuccine noodles according to instructions on package. Place fettuccine in the baking dish, pour thawed sauce over top and bake, uncovered, 45 minutes (you can reduce cooking time to 30 minutes if you heat the sauce on the stove top while you are cooking the noodles). Sprinkle cheese on top of dish then cook for 5-10 minutes or until cheese melts and is bubbly.