Cheddar Broccoli Soup

1 16 oz pkg frozen broccoli
3 cups carrots
4 stalks celery, sliced
1 onion, chopped
1 1/2 cups butter
1 1/2 cups flour
10 cups water
10 cubes chicken bouillon
16 oz velveeta cheese

Steam vegetables until almost tender.  In a separate bowl, microwave butter until melted.  Stir in flour and mix until smooth.  In a large saucepan, dissolve bouillon cubes in 10 cups boiling water.  Add a cup of the bouillon water to the butter and flour and whisk together.  Then add back into the boiling water and stir.  Add the drained vegetables to the soup.  Add cheese and stir until melted.  Let cool.  Pour into gallon ziplock and freeze.

Thaw and reheat on stove or crockpot.

6 servings

Rosemary Chicken with White Beans

3 lbs boneless skinless chicken breast
2 15 oz cans great northern beans
1 cup carrots, sliced
1/2 cup celery, sliced
2/3 cup Italian dressing
2 tsp rosemary
1/2 tsp salt
1 tsp pepper

Put all ingredients in gallon ziploc.  Freeze

Thaw. Place contents in crock pot.  Cover and cook on high for 3-4 hours or until the chicken is cooked through.

*I like to add extra carrots
* This is a whole meal you have your meat, beans and vegetables

Meatballs with Grape Jelly Sauce

1 1/2 lbs frozen meatballs
1 jar grape jelly
1 jar chili sauce

Place all ingredients in bag.

Thaw. Place all contents in crock pot. Simmer until warm and bubbly.

6 servings

Tex Mex Egg Rolls

1 box spanish rice
1 tsp salt
1 lb pork sausage
1 can black beans
1 can tomato with green chilies
2 cups monterey jack cheese, shredded
6 green onions chopped
1 envelope taco seasoning
1 package egg roll wrap
2 cans tomatoes with lime and cilantro
4 oz cream cheese
2 cups cilantro, chopped
1 cup sour cream
1 tbl garlic cloves, minced

Filling-
Cook rice according to directions, using 1 tsp salt.  Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink,  Drain well and let cool.  Stir together rice, sausage , beans, tomatoes with chilies, cheese, green onion and taco seasoning.  Spoon about 1/3 cup in center of egg roll wrapper,Fold up around the mix.  Fry in oil.

Sauce-
In blender or food processor, combine tomatoes with lime and cilantro, cream cheese, cilantro, sour cream and garlic.  Blend until smooth.

To make as freezer meal freeze mix in bag and sauce in bag and roll  when ready to eat.

**We have also put this these in tortillas

Beef French loaf

1 lb ground beef, cooked
8 oz. cream cheese
1/2 cup onion, chopped
1 can cream of mushroom soup
1 cup cheddar cheese, grated
1 cup milk
1 french bread

Brown hamburger and onion.  Add soup and milk.  Put in large ziploc. Put cheddar cheese in small bag.  Place cream cheese and cheddar cheese in another 2 bags. Freeze until ready to eat.

Thaw meat mix.  Slice bread in half long way.  ( cut more towards the top.  Hollow out bottom of bread and mix the bread pieces into the meat mixture.  Spread cream cheese over the bottom of the hollow bread.  Spoon hamburger mixture over cream cheese.  Top with grated cheese.  Put bread top over the whole thing.  Heat in 350 oven until hot ( about 15-20 mins)

*****I prefer to not put the bread pieces in the mix. I like just the meat mixture over the cream cheese.  I am the only one in our freezer meal group  that doesn't mix it in though,  so try it both ways and see how you like it best.

Taco Soup

1 lb ground beef, cooked
1 envelope taco seasoning
1 can corn
1 can black beans
1 can chopped tomato
1/2 tbl minced dried onion
2 Tbl cilantro
1 tsp salt
1 tsp pepper
1 gallon ziplock

Cook beef until done. Drain off fat. Put meat into large bag. Add taco seasoning mix. Pour in all canned ingredients do not drain except beans. Add spices.

Thaw. Heat on stove top or in crock pot . Top with tortilla chips. Cheese and sour cream.

6 servings

Creamy White Chili

1 lb boneless skinless chicken breast, cubed
1 tsp salt
1 onion, chopped
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 15 oz cans great northern beans, drained
1/4 tsp cayenne pepper
1 cup sour cream
1 tbl oil
1 14 1/2 oz can chicken broth
1/2 cup cream
2 4 oz cans diced green chiles
1/2 tbl garlic powder
1 freezer bag (gallon)
1 freezer bag (quart)

In large pan saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 min. Put in large freezer bag. In small freezer bag, put sour cream and whipping cream. You can freeze both bags, but the small bag will have a weird texture so I don't freeze that one and eat it in that week.