Salisbury Steak with Gravy

Yields 8 servings:

What you need:

1 cup fat-free milk
28 fat-free saltines, crushed
1/4 cup dried minced onion
4 teaspoons dried parsley flakes
2 pounds lean ground beef (90% lean) or ground turkey
2 jars 912 ozs each) fat-free beef gravy
1/4 cup ketchup
4 teaspoons Worcestershire sauce
1/2 teaspoon pepper


*In large bowl, combine the milk, saltines, onion, and parsley. Crumble meat over mixture and mix well.. Shape into eight patties. Place in a 13-in x 9-in baking dish coated cooking spray.

*Combine the gravy, ketchup, Worcestershire sauce, and pepper; pour over patties. Bake, uncovered, at 350 for 50-55 minutes.

*Serve immediately or before baking cover and freeze steak for up to 3 months.

To use frozen Salisbury Steak: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed above. Add water to thin gravy if necessary.

Thanks to Danelle Weiher for recipe and picture :) found in Ultimate Freezer Cookbook magazine 2012

Chicken Manicotti

Yields 2 casseroles 4 servings each:

What you need:

1 tablespoon garlic powder
1 1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ozs each) spaghetti sauce, divided
1 pound Italian sausage, cooked and drained
1/2 pounds fresh mushrooms, sliced
4 cups (16 oz) shredded mozzarella cheese
2/3 cup of water

*Rub garlic powder over chicken; cut into 1-in strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in x 9in baking dishes.

*Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining sauce over top. Sprinkle with cheese.

*Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze the other casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes. Bake as directed above.

Thanks to Jamie Valocchi from Mesa, Arizona for recipe and picture :) found in Ultimate Freezer Cookbook magazine 2012

Cheesy Chili Tots

Yields 2 casseroles 6 servings each.

What you need:

1 pound lean ground beef (90% lean) or ground turkey
2 cans (15 ozs each) chili with beans
1 can tomato sauce
1 can (2 1/4 ozs) sliced ripe olives, drained
1 can (4 ozs) chopped green chilies
2 cups (8 ozs) shredded cheddar cheese, divided
1 package (32 ozs) frozen Tater Tots

*In large skillet, cook meat over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8-in square baking dishes. Sprinkle with 1 cup of cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.

*Cover and bake the other casserole at 350 for 30-35 minutes or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 minutes longer or until cheese is melted.

To use frozen casserole: Remove from the freezer 30 minutes before baking do not thaw. Cover and bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 minutes longer or until cheese is melted.

Thanks to Linda Baldwin from Long Beach, California for this recipe and picture :) found in Ultimate Freezer Cookbook magazine 2012

Bacon Cheeseburger Spaghetti

What you need:

10 ozs uncooked spaghetti
1 pound lean ground beef (90% lean) or ground turkey
2/3 cup chopped onion
6 slices ready to serve fully cooked bacon, chopped or bacon bits
1 1/2 cup ketchup
1 cup dill pickles
1 cup barbecue sauce
1/2 cup prepared mustard
2 cups (8 ozs) shredded cheddar cheese

*Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground meat and onion over medium heat until meat is done; drain. Stir in the bacon, ketchup, pickles, barbecue sauce, and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain spaghetti; stir into meat mixture.

*Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Serve immediately, or cool before placing in freezer container. Cover and freeze for up to 3 months.

To use frozen spaghetti: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

Thanks to Nichelle Nell from Isle, Minnesota for this recipe and picture :) found in Ultimate Freezer Cookbook 2012

Chicken Enchiladas

Yields 2 casserole dishes 5 servings each. Cook one and freeze one.

What you will need:
2 cans (15 ozs each) tomato sauce, divided
4 cans (10-3/4 ozs each) condensed cream of chicken soup
4 cups (32 ozs) sour cream
1 can (4.5 ozs) green chili peppers
1 teaspoon onion powder
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups (12 ozs) shredded Kraft Mexican style four cheese
20 flour tortillas (8 inches), warmed

*Preheat oven to 350

* In each of two greased 13-in x 9-in baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup sour cream, green chili peppers, onion powder, and pepper. Stir in chicken and 2 cups of cheese.

*Spread about 1/2 cup of chicken mixture down the center of each tortilla. Roll up and and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese.

*Cover and bake one casserole at 350 for 40-45 minutes or until edges are bubbly. Cover and freeze the other casserole for up to one month.

To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 for 40-45 minutes or until edges are bubbly.

Thanks to Kaylin Devries of Magna, Utah for this recipe and picture found in Ultimate Freezer Cookbook magazine 2012 :)