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Beef Taco Soup

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I found this recipe online years and years ago.  I wish I knew who to credit.  This recipe is super easy and so tasty.  It freezes great so I always make a double batch and freeze some.  If you want to make it even simpler, have 1 pound packages of ground beef already browned and in the freezer.  It tastes great served with corn muffins and topped with cheese (which also freeze well by the way).
Beef Taco Soup
(found online)
 
1 lb. ground beef
1 can whole/diced tomatoes
1 can kidney beans w/juice
1 can garbanzo beans w/juice
1 can black beans w/juice
1 can corn
2 small cans tomato sauce
1 pkg. taco seasoning
 
-Brown hamburger in a large pot, then add all the canned ingredients. 
-Cook until boiling, then add the taco seasoning and simmer for 10-15 minutes (or until beans are soft).
-Add the corn during the last 5 minutes of cooking. 
-Serve with grated cheese on top.
To Freeze:   Cook completely, then let cool completely.  Spoon into gallon Ziploc bag.
To Serve:   Thaw overnight in fridge.  Warm in a pot on the stove top or in the microwave.

Butternut Squash Soup

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We started making this soup last fall when we had over 20 butternut squash growing voluntarily in our garden!  I say voluntarily because the butternut squash we threw out the year before in our compost bin starting growing out of the compost bin!  We had only tried this veggie once or twice so we had to figure out what to make with it.  This soup is meatless and full of veggies.  My husband thinks it needs some seasonings/spices, but I’m not an adventurous cook and I’m not sure what would go with the flavors.  We top it with salt and cheddar cheese because the potato flavor in this is strong.  Since we like cheese on potato soup, too, it just seems to go with this!  The soup freezes great and reheats well.

Enjoy!

http://allrecipes.com/recipe/77981/butternut-squash-soup-ii/

 

Chad’s Hamburgers

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My husband has somehow become the hamburger person in our family.  Even my grandparents prefer him to make the burgers when we are there.  His burgers always end up delicious!  I asked him for a recipe, but there are no exact measurements.  🙂  However, here are the ingredients Chad uses.

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Hamburgers

ground beef

canola oil (if the meat is lean…like 90/10)

Worcestershire sauce

salt

pepper

crushed red pepper

garlic powder

Combine all ingredients and form into patties.  When we have a big package of fresh ground beef, we make lots of hamburger patties so that we can freeze some for later (of course!).  We wrap each patty in aluminum foil and then place all the foil patties in a gallon Ziploc freezer bag.  This allows you to be able to just pull out one or four without them being frozen together.  We grill our hamburgers, but you could also cook them in a pan on the stovetop.

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Honey Garlic Chicken

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We’ve been enjoying this new recipe recently.   Usually, I am the only person in my family who eats carrots.  With this recipe, the carrots soak in the marinade and it makes them so flavorful!  My husband and oldest son ENJOY carrots in this recipe!  🙂  And really, what could be easier….freezer to crockpot.  ❤

 

http://www.mommysfabulousfinds.com/2013/06/crock-pot-honey-garlic-chicken.html

Marianne’s Taco Pie

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My friend Marianne introduced me to this simple recipe a few years ago.  I love the flavors, simplicity, and the fact that it makes extra!  🙂  It uses refrigerated crescent roll dough, but if you’ve sworn it off any homemade pizza dough would work.

Hope you enjoy!

 

Taco Pie

(from Marianne)

Ingredients:

1 lb. browned, drained ground beef

1 can drained black beans

1 can drained corn

1 pkg. of taco seasoning (or the equivalent of homemade)

1 can refrigerated crescent rolls (or homemade dough)

sour cream

shredded cheddar or mexican cheese

Doritos (nacho flavor) or Fritos

Instructions:

-Press dough into a pie pan to form a crust.

-Combine the black beans, corn, ground beef, and taco seasoning in a bowl.  Put half of mixture into a freezer bag to freeze for next time.

-Dump the other half of the mixture into the crust you made.  Top with sour cream, cheese, and chips.

-Bake at 350 F until heated through and the crusted is golden brown.

YUM!

Pasta Fagioli Soup

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So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.

PASTA FAGIOLI

(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz.) cans diced tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can white kidney beans, drained

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.

 

Chicken Bruschetta

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This is an easy freezer/skillet meal I acquired from my first freezer swap group.  It makes a great light, summer meal.

Chicken Bruschetta
 
 1 lb chicken (I use tenderloins)

Italian Dressing

1 28 oz can petite diced tomatoes

1 onion, chopped

2 T olive oil

2 cloves garlic

Fresh basil, as much or as little as you like

1 frozen garlic bread (Texas Toast)

To Freeze:  Cube chicken (I just leave the tenderloins whole) and place in freezer bag with ½ cup Italian Dressing (I just poured a bunch in). 

Saute onions in olive oil. Add garlic. Stir in tomatoes. Take off of heat and cool slightly. Add basil. Pour into another freezer bag. Freeze both mixtures.

To Serve: Thaw chicken and tomato mixtures. Prepare garlic bread according to directions on box.  Saute chicken in the dressing until no longer pink. Stir in tomato mixture. Serve chicken and tomato over the garlic bread or on the side.
ENJOY!

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