Frito Pie

If you want the ebasuc recipe, go here.
To make one small vegetarian, one small gluten and dairy free and one large regular pan of Frito Pies:

2-3 large bags Frito chips*

3 cans of Chili, 1 Vegetarian**

3+ cups shredded cheese, including 1/2-1 cup Dairy Free cheese

optional: sour cream for topping

Pour Fritos to cover the bottom of two 9 inch square pans and one 9×13.

Pour chili over Fritos, making sure to put the vegetarian chili in one of the small pans.

Sprinkle shredded cheese on top, making sure you put the Dairy Free cheese in the small pan you didn't put the vegetarian chili in 

Bake at 350 for 10-15 minutes until cheese is melted and Chili is heated all the way through.

*You cannot use Chili or Jalapeño spiced Fritos in the Gluten and Dairy Free pan, although you can use them in the other two.
**You can use Chili Beans instead if Chili.

source: Chef in Training

Chicken Teriyaki Freezer Meal

Shopping List:
Here is the quantity of food you’ll need to prepare eight 2 serving meals or four family slow cooker freezer meals.

10 pounds boneless skinless chicken breast
4 cups Soy Sauce
4 cups Brown Sugar
4 tablespoons of Ground Ginger
2 Large Onions
6 Chopped Green Peppers
Corn Starch on cooking day (8 Tablespoons in total)

Each Freezer Bag
Write the Recipe name/date on the front of eight quart or four gallon freezer bags.
Into each quart bag, place the following:

1 1/4 pounds boneless skinless chicken breast
1/2 cup Soy Sauce
1/2 cup Brown Sugar
1/2 tablespoons of Ground Ginger
1/4 Large Onion, cut
3/4 cup chopped Green Peppers

OR, in each gallon bag:
2 1/2 pounds boneless skinless chicken breast
1 cup Soy Sauce
1 cup Brown Sugar
1 Tablespoons of Ground Ginger
1/2 Large Onion, cut
1 1/2 cups chopped Green Peppers

Removed excess air and seal your freezer bags.  Place in your freezer until needed.

The night before you need your slow cooker freezer meal just set one or more freezer bag(s) in the refrigerator to defrost.
The following morning just dump the entire bag contents of the bag(s) into a slow cooker. Cook on high for 4-hours or on low for up to 8-hours. Slow cooker times may vary.

About 30-minutes or so before your meal is done pull out around a half-cup of the Chicken Teriyaki broth. Whisk the broth and 1 Tablespoons of corn starch in separate small bowl then pour back in slow cooker. This will thicken the sauce for your meal.

Serve Teriyaki Mushrooms with this for the vegetarians

Homemade Cream of Chicken Soup for Recipes (including gluten and dairy free options)

1 stick butter
4 cups of chicken broth
1 cup flour
1 tea. each of any of the following Spices: salt, pepper, Poultry seasoning, garlic powder, onion powder

Melt butter over medium heat in sauce pan, stirring constantly.
Quickly add in chicken broth, then flour and desired spices.
Stir constantly for 3-5 minutes
Yield  is approximately 5 cups, or the equivalent of 4 cans of condensed soup.
It may be transfer it to airtight containers and store in the refrigerator for up to 1 week.

Or, the equivalent of 1 can of cream of chicken soup can be made from:

2 Tablespoons butter
1 cup chicken broth
1/4 cup flour
1 tea. each of any of the following Spices: salt, pepper, Poultry seasoning, garlic powder, onion powder

Melt butter over medium heat in sauce pan, stirring constantly.
Quickly add in chicken broth, then flour and desired spices.
Stir constantly for 3-5 minutes

Gluten-Free and Dairy-Free Options:
This can also be made gluten-free and dairy free by using dairy-free margarine and milk and gluten-free flour. Handy for making recipes that require Cream of Chicken soup, that couldn't be made otherwise.

Source: Large Family Table

Chocolate Chip Muffins – Large Family Recipe

Makes @ 5 dozen muffins.

8 cups all-purpose flour
1⅓ cup light brown sugar
1⅓ cup sugar
8 teaspoons baking powder
2 teaspoons salt
2 cups butter, melted
8 eggs
2⅔ cups milk
4 teaspoons vanilla extract
2 12 ounce bags chocolate chips

Preheat over to 400 degrees Fahrenheit.

Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.

In a very large bowl, combine flour, sugars, baking powder, and salt.

In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.

Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.

Fill muffin cups with batter so they are ⅔ full. Makes 4 dozen muffins. Bake for 12-14 minutes or until they start to brown.

Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.

To freeze - Place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

Source: Large Family Table/Hip Homeschool Mom

GFCF Chocolate Chip Muffins
Makes 12-15 muffins

2 cups gfcf flour
1/3 cup light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, melted
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
6 ounces chocolate chips

Preheat over to 400 degrees Fahrenheit. Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.
In a very large bowl, combine flour, sugars, baking powder, and salt.
In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.
Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.
Fill muffin cups with batter so they are ⅔ full. Bake for 12-14 minutes or until they start to brown.
Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.
To freeze - place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

Bagel Pizzas -Large Family Style

Five Bags Bagels
1-16 oz bag of Shredded Mozzarella
4-15 oz cans of Pizza Sauce
1-21 oz bag of Pepperoni

Cut bagels in half.
Top each half with the desired amount of Pizza Sauce and sprinkle shredded mozzarella cheese.
Top with @4 pepperonis.
Individually package in sandwich bag and then layer in gallon size freezer bags.
Makes 80 bagel pizza halves. For a lunch, plan for 2 per person.

To bake, cook from frozen for 15 minutes at 400F.

Barbecue Meatloaf for the Crockpot Freezer Meal, Large Family Style

10 lbs ground beef
10 eggs
10 cups old-fashioned oats
2-4 cups of cut of vegetables (bell pepper of any color, mushrooms, zucchini, carrots)

2 TBSP garlic powder

2 TBSP minced garlic

2 TBSP onion powder

2 TBSP parsley

2 TBSP oregano or Italian Seasoning

4 Tab. Worcestershire sauce)
4 cups barbecue sauce, plus more for topping

Mix all ingredients together by hand. Take your time with this and be sure everything is combined well.

Form into loaves.

Place in freezer bags and freeze until the night before you are ready to use them. Thaw in frig overnight.

Place meatloaf in slow cooker and spread barbecue sauce over the top.

Cook on HIGH for 4 hours or LOW for up to 8 hours.

Source: Large Family Table

Stuffed Peppers, Large Family Style

Shopping List
to make a dozen bean filled and a dozen meat filled peppers.

2 dozen bell peppers, any color (green is usually less expensive)
3 lbs. lean ground beef
Rice, enough to make 6 cup cooked, brown or white, but brown is healthier

2-15 oz can chili beans

5-16 oz tomato sauce

2/3 + 6 Tab. cup onion, finely chopped
1 Tab. salt

5 cups shredded cheese, such as Monterrey Jack or Mozzarella cheese -you need this only when you serve the peppers

chili powder, optional


To Make the Stuffed Peppers

Remove tops, membranes and seeds from peppers. Chop tops and set aside.

Cook rice to make 5 cups cooked.

Label one large plastic bags (2-2 1/2 gallon) "Bean Stuffed Peppers and one " Meat Stuffed Peppers."

Now make the peppers:

Bean Stuffed Peppers

2-16 oz tomato sauce

2/3 cup onion, finely chopped

12 bell peppers, any color

2 cup brown rice cooked

2-15 oz can chili beans

3 clove garlic, finely chopped
1 Tab. salt

2 cup shredded cheese

chili powder, optional

Put 1 can of tomato sauce in a Crock-Pot or baking dish, along with 1/4 of the chopped pepper parts and the chopped onions.

In a medium bowl stir together rice, garlic, salt and undrained beans; spoon into peppers. Place @6 peppers, filled side up in a Crock-Pot for dinner tonight and the rest in an aluminum baking dish or wrap the remaining peppers individually in plastic wrap. Set aside while you make the meat filled peppers.

Meat Stuffed Peppers

12 large bell peppers (any color)

3 lbs. lean ground beef

6 Tablespoons chopped onion

Any type of rice, enough to make 3 cups cooked

1 Tab. salt

3 clove garlic, finely chopped

3 (15 oz.) cans tomato sauce.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain, if necessary. Stir in rice, salt, garlic and 3 cups of the tomato sauce; cook until hot. Stuff peppers with beef mixture. Place peppers, filled side up in an aluminum baking dish or wrap peppers individually in plastic wrap. Usually, I make six peppers for the freezer and 6 to eat at dinner.

Or, For Those you Want to Cook Tonight
Pour half the remaining tomato sauce in the Crock-Pot or a baking dish and half in a baggie. Add 1/4 of the chopped pepper tops into the Crock-Pot and 1/4 in the baggie. At lunchtime, place peppers in a crockpot over the sauce and peppers. Four to six fit comfortably in a crock pot. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. In the last 15 minutes, sprinkle with 1/4 cup shredded mozzarella cheese per pepper. If desired, sprinkle the meat filled peppers with chili powder.

If you are cooking them in the oven, heat oven to 350° F. Cover baking dish tightly with foil. Bake 10 minutes. Uncover, sprinkle with 1/4 cup shredded mozzarella cheese per pepper and bake about 15 minutes longer or until peppers are tender.  If desired, sprinkle the meat filled peppers with chili powder.

To Freeze Them
Put the individually wrapped peppers or baking dish in the labeled plastic bags.

Put the sealed tomato sauce with peppers in with the bags of stuffed peppers.

To Cook Them For Dinner
The night before you want to serve them, take out the amount of peppers you want to eat for dinner and the appropriate amount of tomato sauce mixture and let them defrost overnight in the refrigerator.

At lunchtime, place peppers in a crockpot or a baking dish. Four to six fit comfortably in a crock pot. Pour a bag of the defrosted tomato sauce on top the peppers, one bag for six. 

If you are cooking them in the crockpot, cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours. In the last 15 minutes, sprinkle with 1/4 cup shredded mozzarella cheese per pepper. If desired, sprinkle the meat filled peppers with chili powder.

If you are cooking them in the oven, heat oven to 350° F. Cover baking dish tightly with foil. Bake 10 minutes. Uncover, sprinkle with 1/4 cup shredded mozzarella cheese per pepper and bake about 15 minutes longer or until peppers are tender.  If desired, sprinkle the meat filled peppers with chili powder.

COCONUT LIME CHICKEN | SLOW COOKER LARGE FAMILY FREEZER MEALS

This recipe makes two meals, one for tonight's dinner and one for the freezer.

Shopping List:
6 lbs chicken breasts
4 Tbs minced garlic
12 oz canned coconut milk
1/2 cup lime juice
1 Tbs ground ginger (or ginger paste)
1/2 cup fresh chopped cilantro and/or parsley
Optional: 1 teaspoon red chili flakes and
2 teaspoons turmeric

Stir Fry Asian Vegetables or Broccoli and rice when serving
1 freezer bags

Label the freezer bag and place half the above ingredients into it and the rest into the crockpot.

In each bag/crockpot, you should put:

3 lbs chicken breasts

1 Tbs minced garlic

6 oz canned coconut milk

1/4 cup lime juice

1/2 Tbs ground ginger (or ginger paste)

1/4 cup fresh chopped cilantro and/or parsley

Optional: 1/2 teaspoon red chili flakes

COOKING DIRECTIONS:

Place in slow cooker and cook for up to 4 hours on high and 7-8 hours on low.

COOKING FREEZER MEAL:
Set out your Coconut Lime Chicken bag(s) the night before to defrost in the refrigerator, and then cook as above.


Source: Large Family Table

CILANTRO-LIME CHICKEN WITH CORN AND BLACK BEANS

Shopping List
8 lbs of frozen chicken
2 cups lime juice
4 tbs minced garlic
1 cup of chopped fresh cilantro (parsley may be subbed for half or all of it if you don't like cilantro)
2 cups olive oil
salt/pepper as desired
Optional: 4 cans each corn and black beans, drained and rinsed
2-4 quart freezer bags (depending on whether you are eating one or two for dinner tonight)

Each of four bags holds the following:
2 lbs chicken
1/2 cup lime juice
1 tbs minced garlic
1/4 cup of chopped fresh cilantro and/or parsley
1/2 cup olive oil
salt/pepper as desired
Optional: 1 can each corn and black beans

SLOW COOKER COOKING DIRECTIONS:

For the slow cooker just set out one or two  Cilantro-Lime Chicken bag(s) the night before to defrost in the refrigerator.

The next day pull your Cilantro-Lime Chicken out of the freezer bag(s). Place in slow cooker and cook for up to 4 hours on high and 7-8 hours on low.

Source: Large Family Table

2 lbs chicken, $3.76
1/2 cup lime juice, $1.00
1 tbs minced garlic, .10¢
1/4 cup of chopped fresh cilantro and/or parsley,  .78¢
1/2 cup olive oil, $3.98
salt/pepper as desired
Rice, $1.08

Total Cost: $10.70

Italian Pork Roast Large Family Freezer Meals and ITALIAN PORK SANDWICHES

This recipe makes four freezer meals with 2-5 servings.

Shopping List
Two 3 lb pork roasts
Two packs of Zesty Italian dry dressing
2 cups olive oil
1 cup fresh parsley (you can substitute other herbs such as basil, or rosemary for some of the parsley)
3-4 one-quart freezer bags (depending on whether you are freezing all of them or whether you are cooking one or more tonight and freezing the rest.)

In each labeled freezer bag combined the following:
1 1/2 lbs pork roast (cut each pork roast in half)
1/2 pack of Zesty Italian Dry Dressing
1/2 cup olive oil
1/4 cup fresh chopped parsley

SLOW COOKER COOKING DIRECTIONS:

For the slow cooker just set out 1-2 Zesty Italian Pork Roast bags the night before to defrost in the refrigerator.

The next day pull your Zesty Italian Pork Roast out of the freezer bag(s). Place in slow cooker and cook for 8-10 hours on low until meat can be shredded easily with a fork.

Source: Large Family Table

Use leftovers to make these sandwiches the next day for lunch.
ITALIAN PORK SANDWICHES

Combine in a Large Bowl:
4 tablespoons balsamic vinegar
3  Tablespoons sun-dried tomato oil or Olive oil
2 Tablespoon chopped sun-dried tomatoes
1/2 teaspoon black pepper
2 garlic cloves, minced

Stir in:
4 cups shredded cooked chicken breast
1 cup chopped tomato (about 1 medium) 1/2-1 cup (2 ounces) grated Asiago cheese
1/2 cup thinly sliced fresh basil

Line each of 6 (6-inch) pitas halves with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Source: Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

Greek Chicken Dinner Freezer Meal and VEGETARIAN GREEK BLACK-EYED PEA SALAD

This recipe makes four quart 2-serving freezer meals or two gallon family meals If you are using this for a casein-free meal, omit the Feta cheese

Shopping List
6 lbs boneless chicken (breast or thighs)
2 cups of lemon juice
2 cups olive oil
1/2 cup fresh Rosemary
1 Tbs dried Thyme
1 12 oz jar roasted red peppers
3-4 one-quart freezer bags (depending on whether you are freezing all or cooking one for dinner and freezing the rest.)

2 cups feta cheese (optional, when serving)


In each quart freezer bag place the following:
1 1/2 lbs boneless chicken (breast or thighs)
1/2 cup lemon juice
1/2 cup olive oil
1/8 cup fresh Rosemary
1/4 Tbs dried Thyme
1/4– 12 oz jar roasted red peppers

1/2 cup feta cheese (optional, when serving)

OR, in each gallon bag, place:
3 lbs boneless chicken (breast or thighs)
1 cup lemon juice
1 cup olive oil
1/4 cup fresh Rosemary
1/2 Tbs dried Thyme
1/2– 12 oz jar roasted red peppers

1 cup feta cheese (optional, when serving)

SLOW COOKER COOKING DIRECTIONS:

For the slow cooker just set out your Greek Chicken Dinner the night before to defrost in the refrigerator.

• The next day pull Greek Chicken Dinner out of the freezer bag. Place it in your slow cooker and cook for up to 4 hours on high or 7-8 hours on low.

Sprinkle with Feta cheese when serving, if desired.

Source: Large Family Table

Serve this as a side, and a main dish for vegetarians.
VEGETARIAN GREEK BLACK-EYED PEA SALAD

2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 tsp Italian Seasoning mix
to taste Pepper
4 cups (2 large) Cucumbers, peeled and diced
1 can Black Eyed Peas, rinsed and drained
2/3 cup (1) Green Bell Pepper, diced
2 Tbsp (2 Oz) Black Olives, sliced
1 can Tuna, drained and/or 1/2 cup Feta Cheese, crumbled

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta and olives and tuna; toss to coat. Serve at room temperature or chilled.

HOMEMADE MEATBALLS -LARGE FAMILY FREEZER MEAL And Meatballs, Gravy and Mashed Potatoes Meal Kit

10 pounds ground beef
7 eggs
9 cups oats (you can pulse this in a blender)
2 TBSP Italian seasoning
2 TBSP garlic powder
4 TBSP onion powder
4 TBSP minced garlic
4 TBSP dried parsley
4 TBSP dried oregano
Mix all ingredients together thoroughly. This is going to take you a little while so take your time and do it right. You don’t want all the spices in one place.

Form into meatballs of whatever size you prefer. Flash freeze on parchment-lined cookie sheets or pans. Divide into freezer storage bags into the amounts that you will need for a meal. This should make at least 17 dozen (204) meatballs

To cook meatballs, remove from freezer the day before needed and thaw in refrigerator overnight. Use them in whatever recipe you’d like the next day.

Bake 350F 20-30 minutes.

Source: Large Family Table

Meatballs, Gravy and Mashed Potatoes Meal Kit –Prepare a bulk batch of meatballs, gravy, and mashed potatoes. Store the three components separately in meal-sized portions and freeze.

🍯 Honey Granola

1/2 cup brown sugar
1/2 cup honey
1/4 cup canola oil (or any other oil you want, such as coconut)
4 cups old fashioned oats
1 Tab. cinnamon (or to taste)
1/4 tsp salt
(any additional add-ins you want such as dried fruit or nuts)

Preheat oven to 250 degrees.
Combine brown sugar, honey and canola oil in a small sauce pan over medium heat.
Cook, stirring often until sugar is dissolved.
Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated.
Spread granola mixture over a greased cookie sheet and press mixture down.
Place in oven and bake for 1 hour, stirring every 15-20 minutes.
Remove from oven and allow to cool completely before breaking apart and into pieces.
Store in a ziplock bag or other air tight container.

Source: Like Mother, Like Daughter

White Bean Chicken Chili

This is not a very hot chili, (all my kids eat it) but is is flavorful. I cannot remember where I first found the recipe.

2 Tab. olive oil
1 1/2 lbs. chopped chicken
1/2 cup chopped onion
1/2 bunch cilantro, chopped
2 (4 ounce) cans chopped green chilies
1 Tab. chopped garlic
2 cans (14-19 ounce) white kidney (Cannellini) beans
1/4 tsp. ground red pepper
2 tsp. ground cumin
2 tsp. ground ginger

Put all ingredients in pot, one at a time. Transfer to a slow cooker, if you wish, or simmer on the stove. It can be eaten in a half-hour, but the longer you cook it, the better it gets.

🍯 Honey Garlic Chicken with Carrots and Broccoli

Shopping List for 4 Freezer Meals:
16 lbs chicken breasts $1.88 x 16 = $30.08
2 cups soy sauce $1.32
2 cups honey $4.09
4 onions, chopped $1.28
16 TBSP minced garlic $1.28
16 TBSP ground ginger $1.76
8 tsp cayenne pepper .80¢
Optional: 1 bag frozen Carrot slices and 1 bag frozen broccoli, when serving
4- Freezer bags

Into each freezer bag:
4 lbs chicken breasts
1/2 cup soy sauce
1/2 cup honey
1 whole onion, chopped
4 TBSP minced garlic
1 TBSP ground ginger
2 tsp cayenne pepper

Combined all ingredients in the slow cooker. Cook on high up to 4 hours and low up to 8 hours. Add in frozen carrots and Broccoli the last half hour of cooking. Serve over rice.

Source: Large Family Table

Total Cost: $49.61 ÷ 4 = $10.15 per meal
16 lbs chicken breasts $1.88 x 16 = $30.08
2 cups soy sauce $1.32
2 cups honey $4.09
4 onions, chopped $1.28
16 TBSP minced garlic $1.28
16 TBSP ground ginger $1.76
8 tsp cayenne pepper .80¢

🥦 Beef and Broccoli

Shopping List:
8-10 lbs of beef steak cut thin
2 cups Soy Sauce
2 cup Brown Sugar
4 Tablespoon Sesame Oil
4 cans beef broth
16+ cups frozen broccoli  (@4-25+ oz.bags)
8 Tab. Corn Starch

Each Gallon Freezer Bag Bag Will Include:

2-2 1/2 lbs of beef steak, cut thin
1/2 cup Soy Sauce
1/2 cup Brown Sugar
1 Tab Sesame Oil
1 can beef broth

To Use About 30-minutes or so before your meal is done:
*4+ cups frozen broccoli (Place frozen broccoli in a separate freezer bag or buy 25+ oz.bags.)
2 Tab corn starch

How to Use the Frozen Meals:
The night before you need your freezer slow cooker meal just set one gallon freezer bag in the refrigerator to defrost. The following morning just dump the entire bag contents into your slow cooker. Cook on high for 4-hours or one low for up to 8-hours.
*About 30-minutes or so before your meal is done pull out around a cup of the Broccoli and Beef broth. Whisk the broth and 2 tablespoons of corn starch in separate small bowl then pour back in slow cooker. This will thicken the sauce for your meal. This is also the time where you add the 4 cups of frozen broccoli.

Source: Large Family Table

Taco Bake Freezer Meal

This recipe yields up to four 13x9 inch pans of Meat Cheesy Taco Bake, four 9-inch square pans of Vegetarian cheesy Taco Bake and four 9-inch square pans of GFCF CheesyTaco Bake.

Shopping List:
Tortilla chips, tortillas or use broken taco shells $3.00 (.25¢ per pan)
4 lbs cooked ground beef $2.74 x 4 = $10.96 ($1.37 for each of 8 pans)
1 large onion .42¢ (.04¢ per pan)
1 bell pepper, diced .69¢ (.06¢ per pan)
4 – 15 oz  cans refried beans $5.96 (.50¢ per pan)
6 – 15 oz cans of corn $2.99 (.25¢ per pan)
6 – 15 oz cans black beans $4.86 (.41¢ per pan)
6.– 15 oz  cans diced tomatoes $4.50 (.38¢ per pan)
2 cans back olives $1.25 (.10¢ per pan)
15 cups cooked rice $3.98 (.33¢ per pan)
6 lbs sour cream $8.84 ($1.11 for each of 8 pans)
4 cartons dairy free sour cream or yogurt $13.16 ($3.29 for each of 4 pans)
5 lbs shredded cheese $12.88 ($1.61 for each of 8 pans)
2 bags Gfcf shredded cheddar cheese $9.98 ($2.50 for each of 4 pans)
2 packets of pre-made taco seasoning (or 3 Tbs chili powder, 3 Tbs onion powder, 3 Tab cumin) $1.34 (.11¢ per pan)
8 9-inch square aluminum freezer pans
4 13x9 inch pans


FREEZER MEAL RECIPE DIRECTIONS

Preparation
Taco Meat Mixture: Cook ground beef with onion and green pepper. Drain ground beef as necessary after fully cooked.  Add half the taco seasoning and mix into the cooked ground beef.

Mexican Vegetable Mix: In another bowl, mix canned corn, diced tomatoes, Black olives, black beans and
cooked rice. Add rest of taco seasoning.

Assemble
For the Meat Cheesy Taco Bake
Line each 9×13 pan with:
Broken taco shells
Layer of taco meat mixture
Layer of Mexican Vegetable Mix
Layer of sour cream
Layer of shredded cheese
Layer of broken shells or tortillas
And repeat...
You should be able to repeat layers three times in each pan but this may vary with the depth of your pan. Just continue until  you near the top of your 9×13 baking pan.

For the Vegetarian Cheesy Taco Bake 
Line four 9-inch square pans
with:
Broken taco shells
Layer of Refried Beans
Layer of Mexican Vegetable Mix
Layer of sour cream
Layer of shredded cheese
Layer of broken shells or tortillas
And repeat...
You should be able to repeat layers three times in each pan but this may vary with the depth of your pan. Just continue until  you near the top of your 9_inch squate baking pan.

For the GFCF Cheesy Taco Bake
Line four 9-inch square pans with:
Broken taco shells
Layer of taco meat mixture
Layer of Mexican Vegetable Mix
Layer of dairy-free sour cream or plain yogurt
Layer of Gfcf cheese shredded cheese
Layer of broken shells or tortillas
And repeat...
You should be able to repeat layers three times in each pan but this may vary with the depth of your pan. Just continue until  you near the top of your 9×13 baking pan.



FREEZER MEAL STORAGE DIRECTIONS
Allow your meals to cool completely before placing in the freezer.
Label the top of each 2-2 1/2 gallon freezer bag with recipe name and date.
Wrap each 9×13 pan with a layer of foil.
Slide each 9×13 pan in the labeled plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.


FREEZER COOKING DIRECTIONS
Set the desired pans of Taco Bake out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 400F.
Remove plastic bag. Feel free to add additional cheese.
Add a layer of fresh broken chips to top your Taco Bake.
Place in preheated oven for 1 hour or until heated through and hot and bubbly.

Total Cost: $84.81 ÷ 12 = $12.06 per pan or $21.20 per meal

Meat Taco Bake: $26.08 ÷ 4 = $6.52 per pan
Vegetarian Taco Bake: $20.56 ÷ 4 = $5.14 per pan
Gfcf Taco Bake $38.36 ÷ 4 = $9.59 per pan

Italian Sausage and Peppers Bake | Large Family Freezer Meal Recipe

Shopping List for 1 pan of 10 sausage and peppers and a freezer bag of 10 sausages.

20 Italian Sausages (Mild or Spicy)
4 chopped colored peppers
1 medium purple onions, chopped
4 tbs minced garlic
2 1/2 tbs Olive oil
2 tsp Basil
2 tsp oregano
Dash of salt/pepper per taste

For each pan/bag of 10 sausages:
10 Italian Sausages (Mild or Spicy)
2 chopped colored peppers
1/2 medium purple onions, chopped
2 Tbs minced garlic
@1 1/4 Tbs Olive oil
1 tsp Basil
1 tsp oregano
Dash of salt/pepper per taste

Spread out on a foil lined 9×13 baking pan. Cover pan with foil Bake the meal at 425 for 45-minutes, covered with foil. Then bake uncovered for up to 15-30 more minutes making sure the internal temperature of sausage reaches 165°.

While this dinner cooks, prepare and freeze the other 10 sausages by putting all of the rest of the ingredients into labeled freezer bag. Place in freezer for up to 3 months.

Cooking Directions:
Set this frozen meal out to thaw into the refrigerator the night before you’d like to serve it for dinner. On cooking day, dump contents of bag onto foil lined 9×13 baking pan. Cover pan with foil

Bake the meal at 425 for 45-minutes, covered with foil. Then bake uncovered for up to 15-30 more minutes making sure the internal temperature of sausage reaches 165°.

Serve with  and rice and  salad or steamed  vegetables.

Source: Large Family Table

COST:
20 Italian Sausages (Mild or Spicy) -$15.67
4 chopped colored peppers -$4.65
1 medium purple onions, chopped - .78¢
4 Tbs minced garlic -$1.28
2 1/2 Tbs Olive oil - .40¢
2 tsp Basil - .20¢
2 tsp oregano - .20¢
Dash of salt/pepper per taste @.5¢
Total cost $23.23 ÷ 2 = $11.62 per meal

🍋 Lemon-Pepper Chicken | Large Family Slow Cooker Freezer Meal

9 lbs chicken
1 1/2 cup olive oil
1 1/2 cup lemon juice
3 tsp Pepper
1/2 tsp salt
Optional: Normandy Vegetable Mix, when serving

To Make:
Divide ingredients evenly between three labeled one-gallon freezer bags. Freeze up to 3-months.

To Use:
When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Slow cooker. Cook on high up to 4 hours, low 6-7 hours. Last half hour add the Normandy Vegetables, if desired.


Note: This is  good as leftovers cold on top of garden salads or as a base for a homemade chicken salad.

Source: Large Family Table

Total Cost: $20.26 ÷ 3= $6.76 per meal
9 lbs chicken, $1.88 x 9= $16.92
1 1/2 cup olive oil $1.77
1 1/2 cup lemon juice $1.12
3 tsp Pepper .33¢
1/2 tsp salt .12¢

Easy Overnight Slow Cooker Oatmeal

6 cups  old fashioned oatmeal
12 cups liquid (water, milk, almond milk – your choice)
vanilla
cinnamon
butter
Instructions

Spray slow cooker with cooking spray.
Set heat on low.
Add  old-fashioned oatmeal.
Add liquid of choice, such as milk or  almond milk.
Add vanilla, cinnamon to taste.
Add a few pats of butter or margarine.
Keep it on low for about 7 hrs.
Sweeten as desired.
Serve with fruit, greek yogurt, or other favorite sides.

Source: Large Family Table