EASY CHILI

2 pounds lean ground beef
2-15 ounce can of chili beans undrained
2-10 ounce Rotel tomatoes with diced chiles
Optional toppings like shredded cheese, diced onions, cilantro or sour cream

Cook ground beef in a 3 quart soup pot until no longer pink. 
Stir the beans and diced tomatoes into the meat in the soup pot. Bring to a boil and then simmer for about 15-30 minutes. You could also combine in a crock pot and cook on low for 4-6 hours.

Divide into bowls, add your favorite toppings and enjoy!

Source: Yellow Bliss Road

Enchilada Casserole

This recipe has directions to make four 9×13 pans. Eat one pan for dinner tonight and save three for the freezer. Also below are directions to do two 9×13 pans if that works better for you.

Large Family Size FOUR 9×13 pans (one for now and 3 for later)

4 pounds ground beef
2 large onion
1/2 cup taco seasoning
2 (7 ounce) cans chopped green chilies
2 (28 ounce) can red enchilada sauce, divided
2 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
2 (15.25 ounce) cans black beans, rinsed and drained
8 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare four 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 2 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casseroles with remaining enchilada sauce and cheese.
Wrap extra casseroles and freeze for upcoming freezer meals.
Bake desired amount of casseroles for 30 minutes or until the cheese has melted and the edges bubble.

TWO 9X13 PANS Enchilada Casserole

2 pounds ground beef
1 large onion
¼ cup taco seasoning
1 (7 ounce) cans chopped green chiles
1 (28 ounce) can red enchilada sauce, divided
1 (25 ounce) package flour or corn tortillas
1 (10 ounce) package frozen corn, thawed
1 (15.25 ounce) cans black beans, rinsed and drained
4 cups fiesta shredded cheese

Preheat oven to 350 degrees. Prepare two 9×13 casserole dishes with nonstick cooking spray.
In a large skillet over medium high heat, brown the ground beef with the onion until the meat is crumbled and no longer pink. Drain well and return to pan.
Add taco seasoning, all chopped green chilies, and 1 cup enchilada sauce to meat. Heat until bubbly, about 10 minutes.
In the bottom of the casserole dishes, layer tortillas, meat sauce, corn, black beans, and cheese. Repeat at least once.
Top the casserole with remaining enchilada sauce and cheese.
Wrap one casserole to freeze for later.
Bake for 30 minutes or until the cheese has melted and the edges bubble.


FREEZER MEAL DIRECTIONS
After the Enchilada Casseroles are assembled you can freeze the extras for later. 
Wrap each 9×13 pan with a double layer of foil. Label the foil with name and date (plus baking directions if you’d like). Followed by a double layer of plastic wrap or a 2 gallon plastic bag.
Place the Enchilada Casseroles in the freezer for 3 to 6 months.

When you’d like to use this easy freezer meal just pull it from your freezer stash the night before and place it in your refrigerator to defrost. At cooking time remove the plastic wrap and foil. Reuse one sheet of foil to lightly tent over your casserole. Place in a preheated oven at 375 for 35 to 40 minutes or until the cheese has melted and the edges bubble. However, your baking time may need to be increased in 15 minute increments until desired doneness is reached based on the defrosted level of your casserole. Always make sure food researched on internal temperature of at least 165F.

Source: Large Family Table

Vegetable Beef Soup

1 lb 8 oz Raw London broil, cut into 1/4 inch cubes OR ground beef  

2 qt Beef broth

3-15 oz. cans tomatoes, diced, undrained 

³⁄4 cup Celery, fresh, chopped 

¹⁄2 cup Onions, fresh, chopped 

2 tsp Salt  

¹⁄2 tsp Black or white pepper, ground  

1 Tbsp Onion powder  

1 Tbsp Seasoned Salt or Salt-free seasoning

3 Tbsp Garlic powder  

¹⁄8 cup Parsley, dried  

3 Tab. Italian Seasoning OR Mexican Seasoning

9 oz OR 1¹⁄2 cups Corn, frozen 

19 oz OR 3³⁄4 cups Peas and carrots, frozen 

7 oz  OR 1¹⁄3 cups Green beans, frozen  

Place beef in a large stock pot. Heat over high heat uncovered for 5–8 minutes. Stir often until meat is well done. Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, seasoning, garlic powder, parsley, and Italian OR Mexican Seasoning. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes Add corn, peas, carrots, and green beans. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.

Makes 25 (1 cup) servings.

Minestrone Soup

1 1b. 8 oz London Broil, cut into 1/4 cubes

1 ¹⁄2 cups Water 

¹⁄4 cup Onions, fresh, diced*

2¹⁄3 cups Carrots, fresh, diced*

1¹⁄4 cups Cabbage, fresh, chopped*

³⁄4 cup  Celery, fresh, chopped*

²⁄3 cup Zucchini, fresh, chopped*

2 quarts beef broth

8 oz Tomato paste, canned

¹⁄2 tsp Pepper, black, ground  

¹⁄4 tsp Oregano, dried 

2 Tbsp Garlic powder  

¹⁄2 tsp Salt  

¹⁄4 tsp Marjoram, dried 

1 Tbsp Onion powder 

1 tea. Basil, dried

¹⁄2 tsp Parsley, dried 

2 Tbsp Italian Seasoning

2 lb Great northern beans, canned, drained OR Great northern beans, dry, cooked

1¹⁄3 cups Macaroni, elbow, whole-grain or regular

In a large stock pot, brown beef. Add water, onions, carrots, cabbage, celery and zucchini. Simmer uncovered over medium–high heat for 15 minutes or until tender.  Add beef broth, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, and parsley. Simmer uncovered over medium–high heat for 30 minutes. 

Add beans and macaroni. Simmer uncovered over medium–high heat for 20 minutes.  

Makes 25 (1 cup) servings.

Source: Child Nutrition Recipe Box

*For a quicker, easier soup, use 1-16 oz. package of frozen mixed vegetables and 1-15 oz. can diced tomatoes with garlic instead of the fresh vegetables.

Beef Tamale Pie

1 Tbsp Garlic powder  

 ³⁄4 tsp Ground black pepper 

1¹⁄2 tsp Salt  

¹⁄8 cup Chili powder 

1¹⁄2 Tbsp Ground cumin  

1¹⁄2 tsp Paprika  

1¹⁄2 tsp Onion powder

Combine all spices in a bowl. Stir well.

For Filling:

2 1/2-3 lbs.Raw ground beef 

1¹⁄3 cups Fresh onions, chopped

³⁄4 cup Fresh green bell peppers

³⁄4 cup Fresh red bell peppers

8 oz OR 1¹⁄4 cups Frozen corn

1³⁄4 cups Fresh cilantro, finely chopped

2¹⁄2 cups Water

14 oz OR 1¹⁄2 cups Canned tomato paste

1 lb 10 oz OR 3 cups Canned diced tomatoes, undrained  

  

Place ground beef and half of spices in a medium stock pot. Heat over medium–high heat uncovered and cook, stirring often until meat is well done. Add onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds. Add water. After 1 minute reduce heat to low. 

Add tomato paste, diced tomatoes, and drained ground beef. Stir well. Simmer uncovered over low heat for 10–15 minutes. Pour mixture into a steam table pan (12" x 20" x 2¹⁄2"). If desired, prepare ground beef mixture ahead and refrigerate overnight.

For Cornbread Topping:

1¹⁄2 cups All-purpose or Whole-wheat flour 

1¹⁄4 cups Cornmeal 

¹⁄3 cup Sugar 

4 tsp Baking powder 

³⁄4 tsp Salt 

4 eggs OR ¹⁄3 cup Frozen whole eggs. thawed 

1³⁄4 cups milk  

¹⁄4 cup Canola oil  

Combine flour, cornmeal, sugar, baking powder, and salt. Using a mixer, mix for 1 minute on low speed. Combine eggs, milk, and oil in a large bowl. Stir well. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened, 1–2 minutes on medium speed. DO NOT OVERMIX. 

Pour batter over cooled meat mixture in each pan and spread into corners of pan.

Bake until lightly browned: 400 °F for 30–35 minutes. Remove from oven. Cool for 10 minutes. 

Makes 25 5 x 5 pieces.

Salisbury Steak

¹⁄2 cup Margarine, trans-fat free

1 cup + 2 Tbsp flour, regular or whole wheat

4 oz 1 cup Mushrooms, fresh, diced

8 oz OR 1 cup Tomatoes, crushed, canned

2 tsp Onion powder

2¹⁄2 tsp Black or white pepper, ground

1 Tbsp Salt

2 qt ¹⁄2 cup Beef or Chicken stock, low-sodium

2 Tbs Dijon mustard

4 lb 12 oz Ground turkey and  3 lb 4 oz Ground beef OR 8 lb Ground beef

1¹⁄3 cups Oats, rolled, dry

8 oz 1 cup Egg whites (or 5 large eggs)

1 cup Beef broth

¹⁄4 cup Instant nonfat dry milk 

2¹⁄4 cups 1 Tbsp Onions, fresh, chopped

¹⁄4 cup Parsley, dried

Make Gravy: Melt margarine in a large stock pot. Add flour. Cook uncovered over medium heat for 8–10 minutes. Stir frequently until golden brown.  Add mushrooms, tomatoes, onion powder, ¹⁄2 tsp pepper, and ¹⁄2 tsp salt. Cook for 2 minutes.   

Slowly add stock, and bring to a boil. Reduce heat to medium. Add Dijon mustard, stirring constantly until thickened. Set aside. 

Pour remaining salt, remaining pepper, ground turkey, ground beef, oats, egg whites, beef broth, dry milk, onions, and parsley into a bowl and mix thoroughly by hand {or mixer (batch as needed). using a paddle attachment and  mix on low speed for 4 minutes DO NOT OVERMIX.} 

Using a ¹⁄4 cup + 3 Tbsp (about 4 oz) meat patties onto a sheet pan (18" x 26" x 1"). Flatten 25 meat patties into oval patties in each pan. You will need to use 2 pans. 

Bake: Conventional oven: 350 °F for 25–30 minutes. 

Transfer steaks to a steam table pan (12" x 20" x 2¹⁄2"). You will need to use 2 pans. Pour 1 qt (about 1 lb 11 oz) gravy over each pan.

Make 25 servings. Each serving: 2 steaks

Spaghetti and Meat Sauce

5 lb 8 oz Raw ground beef 

3 lb Raw ground pork

1 cup  Fresh onions, chopped

1 cup Fresh green bell peppers, diced 

1 Tbsp + 1¹⁄2 tsp Garlic powder

1¹⁄2 tsp Ground black pepper

1 Tbsp Salt

5 lb OR 3 qt (about 1 No. 10 can)  Canned tomato puree

1 qt beef broth

2 cups Water

 ¹⁄4 cup  Dried parsley

2 Tbsp Dried basil

2 Tbsp Dried oregano

1 Tbsp Dried marjoram

1¹⁄2 tsp Dried thyme

1 lb 4 oz Fresh carrots, shredded

3 lb 2 oz spaghetti noodles (whole wheat or regular), dry, broken into thirds

Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.  Drain meat. Return to stock pot.

Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.  

Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally

Set aside beef/pork mixture.

Heat water to a rolling boil. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 

Combine pasta and beef/pork mixture in stock pot. Stir. Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. You will need to use 2 pans. Makes 50- 8 fl oz (1 cup) servings.

Instant Pot Meatloaf and Mashed Potatoes

For the Meatloaf:

2 lb. ground beef, I used a lean ground beef

1 cup breadcrumbs

2 eggs

1/2 cup onion, diced

2 tsp garlic powder

2 tsp dried parsley

1 tsp salt and pepper

1/2 cup honey bbq sauce

For the Meatloaf Topping:

2 tbsp brown sugar

2 tbsp mustard

1/3 cup ketchup

For the potatoes:

3 lbs. yellow potatoes, washed and quartered

1 cup chicken broth

1 cup half and half

4 tbsp butter

3/4 cup sour cream

1 tsp garlic powder

salt and pepper to taste

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.

Source: I Wash, You Dry

5 Minute Marinara Sauce

2 tablespoons extra-virgin olive oil

3 cloves garlic crushed

1/2 teaspoon crushed red pepper flakes

1TB tomato paste (You can leave this out, if you don't have it on hand.)

1 32-ounce can crushed tomatoes

Salt and pepper

1 teaspoon Italian dried seasoning

1 handful flat-leaf parsley leaves, chopped, optional

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

To this basic Marinara sauce you can add cooked ground beef, onions, sweet peppers, mushrooms or whatever you like to make a sauce for spaghetti.

Mini Meatloaves

6 lbs lean ground beef
6 eggs
2 tsp ground mustard
2 tsp garlic powder
2 tsp onion powder
4 cups old-fashioned oats
1 ½ Tbsp Worcestershire Sauce
1 Tbsp minced garlic
Optional: various extra veggies such as shredded carrots, diced mushrooms, colored peppers, etc.

Preheat oven to 375 degrees.
Spray muffin tins with non-stick cooking spray.
Mix all ingredients in large bowl.
Fill each muffin tin up to almost full with mixture.
Bake up to 30 minutes until fully cooked.

Makes @ 3 dozen.
Once mini meatloaves have cooled, place up to 12 loaves in a flat one-gallon freezer bag. Repeat until all loaves are bagged.
Remove all excess air from bags and freeze.

To Serve:
Set the desired amount for your meal in the refrigerator the evening prior to serving.
Warm them in your microwave for 1 to 2 minutes. Cooking time will depend on the microwave and how many you’re heating up at one time.

Ground Beef Stroganoff

1 lb lean ground beef
1 small onion diced
1 clove garlic minced
3/4 lb fresh mushrooms sliced, optional
3 tablespoons flour
2 cups beef broth
1 can cream of mushroom soup
salt & pepper to taste
2 teaspoons Worcestershire sauce
3/4 cup sour cream

2 tablespoons fresh parsley

Brown ground beef, onion and garlic in a pan until no pink remains. Drain fat.
Add sliced mushrooms, if using and cook 2-3 minutes. Stir in flour and cook 1 more minute. Add Cream of Mushroom soup, broth, Worcestershire sauce, salt and pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
Remove beef mixture from the heat, stir in sour cream and parsley.
Serve over egg noodles.

Shepherd’s Pie Freezer Meal | Large Family Style

To make five 9×13 pans (or four 9×13 pans and 6 mini loaf pans)
total-
8 lbs ground beef

2 2/3 cup ketchup

3 Tab. Worcestershire sauce

24 cups mashed potatoes (@48 servings)

12 cups frozen mixed vegetables (@48-72 oz.)
12 cups shredded cheddar cheese for topping

Prepare Meat Mixture:

Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire.

Prepare 24 cups mashed potatoes.

For each 9×13 pan you’ll need the following:

3 cups cooked ground beef mixture (see above)

2 cups frozen mixed veggies

6 cups prepared mashed potatoes

3 cups shredded cheddar cheese

Layer this mixture in bottom of a casserole dish or baking pan.

Spread frozen mixed veggies over meat.  You can mix them together in the pan or leave as layers.

Spread mashed potatoes over the top of the veggies, all the way to the edge of the pan.

Sprinkle cheese over the top.

Cook one now (see directions below) and freeze the other three.

Allow your meals to cool completely before placing in the freezer.
Wrap each 9×13 pan with two layers of foil. Label the top of each pan with recipe name and date. Wrap each 9×13 pan with a layer of plastic wrap. Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

COOKING DIRECTIONS

Set the desired pans of Shepherd’s Pie out in the refrigerator the evening before you’d like to serve them.

Preheat your oven to 375 (oven times may vary).
Remove plastic wrap and one layer of foil.
Place in preheated oven for 1 hour or until heated through.
Remove foil the last few minutes to toast the top if desired.

Source: Modified from the recipe by Jamerrill Stewart at Large Family Table

For the Shopping list:
(To make four 9×13 pans total)

8 lbs ground beef

2 2/3 cup ketchup

3 Tab. Worcestershire sauce
24 cups mashed potatoes (@48 servings)

12 cups frozen mixed vegetables (@48-72 oz.)
12 cups shredded cheddar cheese

Burrito Pie Freezer Meal Recipe - Large Family Style

Five bags of 10 tortillas (50 tortillas total)*
10 lbs of cooked ground beef
2-3 diced green peppers
1 diced onion
1 cup of taco seasoning
Four 16-oz cans of refried beans
Four 7-oz cans of green chilies
12 cups of shredded provolone, cheddar or mixed cheese*
Four 16-oz packs of sliced pepper jack cheese (each pack has 24 slices)*
4 large pans or 8 small or a combination


To Make Meat Mixture
Cook 10 lbs of ground beef along with 2-3 diced green pepper, onion, and taco seasoning. I cook my ground beef in a variety of ways (slow cooker, pressure cooker, roaster oven, conventional oven, or two big pans on the stove).
Once ground beef is fully cooked, crumbled, and drained add in and mix thoroughly four 16-oz cans of refried beans.

To Assemble The Burrito Pie Freezer Meals
Layer the bottom of each deep dish pan with 6 flat tortillas
Add a layer of meat mixture on top of tortillas
On top of meat mixture spread out approximately 15 slices of pepper jack cheese
Top cheese slices with about 1/2 of one 7-oz can of green chilies
Start next layer with 6 flat tortillas
Repeat steps above
End with 6 tortillas topped off with 4 cups of shredded cheese. Use your favorite shredded cheese. In this recipe, I used shredded provolone.

How to Cook and Store
Place one pan in preheated oven at 375 with a tented foil lid for 15 minutes. After 15 minutes remove foil lid and allow Burrito Pie to cook an additional 15 minutes or until hot and bubbly. Serve.

FREEZER MEAL STORAGE DIRECTIONS
For the rest of the pans, wrap each pan with two layers of foil.
Label the top of each pan with recipe name and date.
Wrap each pan with a layer of plastic wrap.
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 pan out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 375 (oven times may vary).
Remove plastic wrap and one layer of foil.
Place in preheated oven for 1 hour or until heated through.

*This recipe can be made gluten and dairy free by using corn tortillas and dairy free cheese

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.

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.

🌮 Taco Meat in the Slow Cooker -Large Family Style

5 lbs. ground beef
2 (15 oz) cans beans (pinto or black or a mix), drained
4 (15 oz) cans corn with liquid
1 1/4 cups Taco Seasoning Mix*
Optional: Green Chilies, Salsa

Put ground beef in slow cooker.
Cook for 4 hours on high.
(If necessary, drain fat off meat. Return meat to slow cooker.)
Add beans, corn and seasoning.
Turn slow cooker to warm.

To serve:
Serve with hard or soft shells, chips, or on salad.
Top with cheese, lettuce, tomato, sour cream, hot sauce, or any other toppings you like.

Freeze in freezer bags. Don't forget to mark the bags.

*You can add the following to substitute for the taco seasoning:
3 TBSP chili powder
1 TBSP Cumin
2 TBSP Oregano
3 TBSP garlic powder
3 TBSP onion powder
2 TBSP Paprika
Salt and pepper to taste

Source: Modified from the recipe at The Family Table

Taco Meal Kit – Individually package cooked taco meat, shredded cheese, and tortillas. Combine in a larger zip-top freezer bag in the freezer.

Wendy's-style Chili

2 1/4 pounds ground beef, browned and drained
1 large yellow (sweet) onions, chopped
3-4 large green bell peppers, chopped
2 celery stalks, chopped
1 heaping tablespoons minced garlic
15 ounce Ranch Style Beans, with liquid
1 can dark red kidney beans, drained (15 ounce cans)
1 can Original Rotel Diced Tomatoes and Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
2 cans plain tomato sauce (15 ounce cans)
1 package McCormick Mild Chili Seasoning (1.25 ounce packages) or 1 1/3 tbsp (1 Tab. +1 tea.) your own spice mix  or tt

Combine all ingredients in a large stock pot or in a large crockpot.
Simmer for at least three hours up to all day long.

Serve with corn bread or French fries.

Makes enough that you can freeze half for a future meal.

Estimated Cost: $16.02/$1.33 per serving
2 1/4 pounds ground beef, $6.93
1 large yellow (sweet) onions, .74¢
3-4 large green bell peppers, $2.76
2 celery stalks, .20¢
1 heaping tablespoons minced garlic, .08¢
15 ounces Ranch Style Beans, .89¢
1-15 ounce can dark red kidney beans, .89¢
1-10 oz. can Original Rotel Diced Tomatoes and Green Chili, .99¢
1-15 oz. can stewed tomatoes, $1.00
2-15 oz. cans plain tomato sauce $1.00
1 package McCormick Mild Chili Seasoning (1.25 ounce packages) or 1 1/3 tbsp (1 Tab. +1 tea.) your own spice mix  or tt, @.54¢

source: Mama Loves Food!

Beef Stroganoff and Mushroom Stroganoff

Beef Stroganoff

Makes four 9×13 baking pans.

4 lbs thinly sliced London Broil (ground beef can be substituted), cooked
4 – 26 oz cans cream of mushroom soup (or make 2 batches of this homemade)
6 cups sour cream
8 cups of shredded Mozzarella
12 cups egg noodles (or Mac noodles)
3-4 9×13 aluminum pans
3-4 2-2 1/2 gallon freezer bags

Combine cooked beef, cream of mushroom soup, sour cream, and cooked noodles in a large container to mix gently.
Fill up to four 9×13 baking pans full of the Beef Stroganoff mixture.
Top each casserole with 2 cups of shredded Mozzarella cheese.

FREEZER MEAL STORAGE DIRECTIONS
Label each of the 3-4 freezer bags you will need with recipe name and date.
Wrap pans in one layer of foil
Slide each wrapped 9×13 pan inside the 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 pan(s) of Beef Stroganoff out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 400 F.
Remove plastic bag.
Place Casserole in preheated oven for 1 hour or until heated through and hot and bubbly.

Mushroom Stroganoff

1 pound wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms
1/2 cup dry white wine
1 1/2 cups vegetable stock
1 tablespoon Worcestershire sauce
3 1/2 tablespoons flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper
optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley

Cook egg noodles al dente in boiling, generously-salted water according to package instructions.

Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender.

Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

Add the vegetable stock, Worcestershire, thyme and flour. Whisk until smooth (3-5 minutes)

Then, stir in the sour cream evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed. Serve immediately over the egg noodles, garnished with your desired toppings

Source: modified slightly from the recipe at Gimme Some Oven.

4 lbs thinly sliced London Broil (ground beef can be substituted), cooked, $16.68
4 – 26 oz cans cream of mushroom soup (or make 2 batches of this homemade), $1.28 x 4 = $5.12
6 cups sour cream, $4.42
8 cups of shredded Mozzarella, $12.53
12 cups egg noodles + 1 lb. (or Mac noodles), $7.98
3 tablespoons butter, .75¢
1 pound baby bella mushrooms, $4.14
1/2 cup dry white wine, $2.18
1 1/2 cups vegetable stock, $2.27
Total Cost @ $57.00 ÷ $11.40

Freezer Baked Beef Macaroni and Cheese AKA Cheeseburger Casserole and Baked Macaroni and Cheese, Large Family Style

This recipe should make five 9x9 aluminum pans of Baked Macaroni and Cheese and five 9 x 13 pans baking pans of Baked Beef Macaroni and Cheese.

2 cup butter (or margarine)
2 cup flour
16 cups milk (one gallon)
2 tsp salt/pepper to taste
16 cups shredded cheese (for cheese sauce)
6 cups of shredded cheese (for topping)
96 oz cooked and drained elbow macaroni
5 lbs of ground beef.

In a separate large stockpot melt butter in the pot. Stir continuously so the butter doesn't burn.
Pour flour into melted butter and stir together until flour is thoroughly moist. This happens quickly so stir, stir, stir!
Whisk in milk. Stir constantly for several minutes until boiling.
Using a metal or wooden spoon, stir in 16 cups of cheese until completely melted. This takes about 2-3 minutes of additional stirring. Remove from heat when thoroughly melted.
Spray five 9x9 aluminum pans and five 9 x 13 pans baking pans with non-stick spray.
Pour in 96 oz of cooked and drained elbow macaroni.
Using 9 x 9 large deep dish pans, fill the five pans about 3/4 of the way full with mac and cheese mixture.
*Note: for a variation, you can add to these five pans:
1/3 cup plain Greek yogurt
3/4 cup freshly grated Mozzarella, Fontina or other similar, melty cheese
2 cups grated Parmesan cheese
2-14oz. cans artichoke hearts

salt, pepper to taste

Pour  the precooked drained, and crumbled ground beef into your large stock pot of homemade cheese. Stir gently, so you don’t mash your noodles.
Fill each of the five 9 x 13 pans baking pans 3/4 of the way full with Baked Beef Mac and Cheese mixture. Top all ten dishes with about one to two additional cups of shredded cheese.

FREEZER MEAL STORAGE DIRECTIONS

Allow your meals to cool completely before placing in the freezer.
Wrap each pan with a  layer of aluminum foil. Label the top of five 1-gallon bags with Baked Macaroni and cheese. Label the top of five 2 or 2 1/2-gallon bags with Baked Beef Macaroni and cheese.
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 in the refrigerator 24 hours before you’d like to serve them.
Preheat your oven to 375F.
Remove pan from the plastic bag. Leave a tented foil layer on top of your pan.
Place the pans on the middle oven rack in preheated oven. The smaller pans should only take an hour, but the large pans may take up to 2 hours. Remove the foil tented layer about 30-minutes before cooking time is complete.

Source: Large Family Table