Nanette's Refried beans

2 cups dry pinto beans
1 cup sour cream
1 cup picante sauce
1 cup shredded cheese
4 oz cream cheese
1 tb salt
1 tsp cumin
1 tsp chili spices

Put dry beans in crock pot.  Cover by 1-2 inches with water.  Add 1 Tb salt.  Turn on high for 6-8 hours.  Watch beans so water is always about as high as beans.   When beans are soft  drain  some water out and save ( I save just incase i need to put some more in if they are too dry) mash with potato masher.  Add remaining ingred. turn on low for 15 min.
Freeze

Great in burritos, tostadas or nachos

Italian Sausage Soup with Tortellini

1 lb italian sausage links, casing removed
1 cup onion, chopped
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
2 cans chopped tomato
1 cup carrot, sliced
1/2 tbl fresh basil, chopped
1/2 tsp oregano
1 8 oz tomato sauce
8 oz tortellini or noodles
3 tbsps fresh parsley,chopped

Brown sausage, remove and drain, reserving 1 Tbsp of the drippings.  Saute onion and garlic in drippings.  Stir in beef broth, water , wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.  Bring to a boil,  reduce heat; Simmer uncovered for the 30 min.  Skim fat from soup.  Stir in parsley.  Simmer covered for  30 min.  Pour in ziplocs and freeze.

Thaw. Heat. Add tortellini during last 10 min. of cooking.  Sprinkle with Parmesan cheese on top of each serving if desired.

Sizzlin Chicken Skewers

2 lbs boneless skinless chicken breast
2/3 cup water
1/2 cup barbecue sauce
1/2 cup peanut butter
1/2 cup soy sauce
1/ 2 cup cilantro
1/4 cup honey dijon mustard

Cube chicken into small pieces.  Place in ziploc bag.  Add all other ingredients. Mill well Freeze

Thaw. Thread chicken onto skewers.  Discard marinade.  Grill for about 5-7 minutes.  Serve with extra sauce, if desired.  Goes well with rice

Black Bean Tamale Pie

1/2 lb ground beef
12 onion, chopped
1/2 cup green bell pepper, chopped
1 can black beans, drained
1 cup salsa
1 8 1/2 oz pkg corn bread mix
1/4 cup milk
1 egg
2 cups cheddar cheese, divided
2 gallon freezer bags
1 quart freezer bag

In a large skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink.  Drain, stir in beans and salsa ; set aside Put in large bag

Put 2 cups cheese in small bag
Thaw all 2 bags.  Place crust mixture into greased 9 inch pie plate.  Bake at 375 for 5-6 min.  Spoon beef mixture over crust, leaving a 1/2 inch edge.  Bake for  15-18 min. or until crust is golden brown.  Sprinkle with remaining cheese.  Bake 1-2 min. longer or until cheese is melted.  Serve with sour cream and olives.  if desired

Pepper Jack chicken

6 Chicken breasts
1 1/2 pounds of pepper jack cheese
1/2 cup taco seasoning

Pound chicken to flatten
put a stick of cheese in the chicken and then roll up
roll around in the taco seasoning and then put in freezer bag to freeze.

Cook at 350 for 45 min. or until cooked.

Lasagna

2 Pound of Ground beef cooked
1/2 onion
1/4 tsp garlic powder
2 pound cottage cheese
4 cups Spaghetti Sauce
4 cups mozzarella cheese
1/4 cup Parmesan cheese, grated
8 ounces Lasagna noodles

Mix Spaghetti sauce with ground beef, onion and garlic.  Spread 1/2 sauce with meat on bottom of pan.  Layer with dry noodles. Then spread 1/2 cottage cheese, followed by 1/2 cheddar cheese and monterey.  Repeat process Sprinkle with parmesan cheese.  

When thawed bake 1 hour at 400 uncovered first 20 min. cover last 40 min.

Penne Pasta Pizza

1 1/2 lb pork bulk sausage
1 onion, chopped
2 4-oz cans mushrooms, drained
1 26 oz can spaghetti sauce
1 10 3/4 oz. can condensed tomato soup
1 16 oz pkg penne pasta
1 10 oz can golden cream of mushroom soup
1 c cottage cheese
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
1 4 oz pkg sliced pepperoni

1. Cook pork drain and then add in onions, mushrooms,spaghetti sauce and tomato soup. Mix till well blended. Put in freezer bag 1

2. combine cream of mushroom soup and cottage cheese. stir to blend. Put in freezer bag 2

3. Bag 3 has all cheese and pepperoni in it. blend

Bag 4 will have penne pasta

To prepare cook in slow cooker.   Cook pasta half the time it says to then drain it and add it to bag 2 . place half of pork mixture(bag 1), on the bottom of slow cooker, Half of bag 2 next, and then half of the cheese mixture. Repeat layers.

 Cover and cook on low for 4 hours or until pasta is tender and casserole is bubbling.

Let cool for 15 min. before serving.