Chocolate Chip Cookies

These are not my words, but the words of the recipe author:

This is the best recipe I’ve ever found for these. And they can be used just like the ones from the store where you break them apart and slap them on the baking sheet.
3 cups plus 6 tbsp flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cup butter
1 cup plus 2 tbsp brown sugar
1 cup plus 2 tbsp white sugar
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cup nuts (optional)
Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later.
Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags (we did four). I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough is that these little squares bake automatically into little round cookie shapes.
Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.

Ham Potato Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cubed potatoes -- hash brown style
1/4 cup melted butter
1 can cream of chicken soup
1 cup sour cream
1/2 cup green onions -- chopped
1 cup grated cheddar cheese
1 cup chopped Ham

2 cups crushed cornflakes
1/2 cup melted butter

Mix your cubed potatoes with the melted butter, soup, sour cream, green onions, cheese and ham.

Pour into a greased 9X13 pan.

Freeze.

When ready to bake, melt butter and mix with cornflakes and pour over potato mixture.

Bake at 350 for 35-45 minutes.

Lasagna

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound lasagna noodle
3/4 pound ground beef, browned and drained
3/4 cup onion, diced
20 1/4 fluid ounces spaghetti sauce
12 fluid ounces cottage cheese
12 ounces mozzarella cheese, shredded
6 ounces parmesan cheese, shredded
1 1/2 tablespoons parsley

Mix pasta sauce with onion and beef

Mix cottage cheese and mozzarella and parsley

Put a small amount of sauce on the bottom of pan

Layer first with noodles, then sauce, then cheese mixture, then parmesan

Layer again, Noodles, sauce, and cheese on the top

Freeze

Thaw

Bake at 350 for 45 minutes

Order for November

Hello, Ladies! I'm really excited about this activity on November 14 and fully expect it to be our biggest freezer meal activity yet! Don't miss this one as it will be the best time to start if you've never been. Please submit your order by post or email by November 9th at midnight. Thanks everyone!

1. Lasagna: noodles, beef, onion, spaghetti sauce, cottage cheese, mozzarella cheese, Parmesan cheese, and parsley - Baked in oven

What you need to bring:
• ¾ lb cooked ground beef with chopped onion (1 small)
• A 9 x 12 pan (with lid is best, but not necessary)

2. Goulash: beef, onion, chili powder, garlic, pepper, beans, bay leaf, tomatoes, Worcestershire sauce, and macaroni - Cooked on stovetop, or possibly done in crockpot - Can be split into two meals

What you need to bring:
• 1 lb cooked ground beef with chopped onion (1 small)
• 2 gallon Ziploc bags

3. Ham and Potato Casserole: potatoes, butter, cream of chicken soup, sour cream, green onions, cheddar cheese, ham, corn flakes - Baked in oven, or possibly in crockpot - Can be split into two meals

What you need to bring:
• 2 one-gallon freezer Ziploc bags

4. Chocolate Chip Cookies: flour, baking soda, salt, butter, brown sugar, white sugar, vanilla, eggs, chocolate chips, nuts - Baked in oven

What you need to bring:
• Nothing

November 14 date for next cooking party!

Next event will be November 14, 12:30pm - 2:30pm at the Stake Center. We will be doing four recipes including Lasagna and Chocolate Chip Cookies. Stay posted for the order to come out in the next 72 hours, and please plan to come. We would love to have you all there!

Pasta Fagoli Soup

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, browned and drained
1 small onion chopped
1 cup grated carrot
1 cup diced celery
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2 cans beef broth
1 teaspoon oregano
1/2 teaspoon pepper
2 teaspoons fresh parsley
1/2 teaspoon hot sauce
1 jar spaghetti sauce
1 small bag shell pasta

Place all ingredients in a large saucepan and add 4 cups of water (add water to our version because we used beef buollion or however you spell it instead of beef broth). Simmer until vegetables are tender. (30-40 min)

(if freezing, place all ingredients in a gallon-size ziploc bag) PS, we left the pasta out until cooking so they didn't get too soggy.

King Ranch Casserole

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package corn tortilla
3 chicken breast, cooked and cubed
1 bell pepper
1 onion
1 1/2 teaspoons chili powder
1 clove garlic
Salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 1/2 cups cheddar cheese, shredded

Layer half of the tortillas and half of the chicken

Mix all other ingredients and pour half over chicken.


Repeat with second layer.

Top with shredded cheese as desired.

Freeze

Thaw

Bake 375 for 30 minutes

Kabobs Marinade

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic -- minced
1 teaspoon meat tenderizer (optional)
1/2 onion
1/2 can pineapple chunks
1/2 red bell pepper
1/2 green bell pepper
1 1/2 cups rice

The rice: Bring 3 cups water to boil, add rice, reduce heat and simmer for 20 min.

September Activity

Hello everyone!
The September activity is on the 19th at the church from 2-4pm. Because there is a home football game that night at 5pm, we will only be doing three different recipes to hopefully finish quickly so you can all enjoy your evenings, (although you can do more than one of any of them). Just reply by email or post with your order. Thanks everyone!


1. Kababs Marinade: meat, vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, black pepper, garlic, onion, pineapple, red bell pepper, green bell pepper, rice

What you need to bring:
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
• This recipe doesn’t actually say anything about the meat. Random. You could probably use whatever meat you would grill on a kabob, and by the measurements of the recipe, I’m guessing you would want 1-2 pounds of meat cut into kabob sized chunks. You can bring the meat or add it afterwards. Whichever.

2. Pasta Fagoli Soup: ground beef, onion, carrot, celery, tomatoes, kidney beans, beef broth, oregano, pepper, parsley, hot sauce, spaghetti sauce, shell pasta

What you need to bring:
• 1 lb ground beef, browned and drained
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)

3. King Ranch Casserole: chicken breast, corn tortilla, bell pepper, onion, chili powder, garlic, salt, cream of mushroom, cream of chicken, tomatoes, cheddar cheese

What you need to bring:
• 3 chicken breasts, cooked and cubed
• 9x13 dish

July Date

Alright! We have a date and time set! It is Thursday, July 30, 7:30pm-9:30pm. I hope that's not too late, but hopefully it gives some of you a chance to get your kids ready to bed or to bed even. So remember to either post your order here as a comment or email it to me. Orders will be due on the Monday before, which is the 27th that way I can do some shopping on Tuesday. The order post is on July 5 called July Activity. To sisters who are coming for the first time: Check out the listing for April 29 called Information for Newcomers. That will help you be prepared. Thanks everyone for helping make this group a success!

I need a partner in crime... or two!

Ok, I'm thinking that no matter when we're able to schedule this next freezer meal activity, there's a good chance I won't be able to be there. I can do all the preparation beforehand, I just won't be able to go that exact day. Or I'll miss half of it or something. Anyway, I'm looking for probably two interested sisters who could be completely committed to coming, helping, and being in charge the actual day of. Sorry that I don't know when that exact day is yet, but I'm thinking either Thursday July 30 evening, or Saturday August 1 either in morning or afternoon. I'm waiting for feedback right now. If anyone thinks they can be there for sure please let me know asap. You'll have to go about an hour beforehand, set up, then stay until the end and clean up. It's work, but it's worth it. Let me know if anyone can do this and I'll let you know more details! Thanks everyone! If there's three who can do this, that's even better! :D

July Activity

I have the next set of recipes ready. However, I'm still unsure on the date. Forewarning on this month's date. I have just started a new job and a new schedule as a temple worker on Saturday mornings. For this month, we will either have the group on some Saturday from 1-3pm, or on a Thursday night from 7-9pm. If it's on the Thursday, then we have to compete with the basketball guys again and I won't be able to make it so I will need a very committed person or two or three to help with the actual event. As soon as I know I will post it up. For now, you can check out the recipes and be ready to order as soon as I can get the date up here. Thanks for everyone's help and patience.

1. Pineapple Freeze (slushie drink): pineapple juice, orange juice, lemonade, bananas, sugar, water, lemon-lime cool-aid, lemon jello

What you need to bring:
• 1 5-quart ice cream bucket

2. Kababs Marinade: meat, vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, black pepper, garlic, onion, pineapple, red bell pepper, green bell pepper, rice

What you need to bring:
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)
• This recipe doesn’t actually say anything about the meat. Random. You could probably use whatever meat you would grill on a kabob, and by the measurements of the recipe, I’m guessing you would want 1-2 pounds of meat cut into kabob sized chunks. You can bring the meat or add it afterwards. Whichever.

3. Oregano Chicken: chicken breasts, onion, garlic, balsamic vinegar, chicken bouillon, crushed red pepper, served on sliced tomatoes and rice

What you need to bring:
• 6 Chicken Breasts raw –whole or halves for more manageable servings
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)

4. Pasta Fagoli Soup: ground beef, onion, carrot, celery, tomatoes, kidney beans, beef broth, oregano, pepper, parsley, hot sauce, spaghetti sauce, shell pasta

What you need to bring:
• 1 lb ground beef, browned and drained
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)

5. King Ranch Casserole: chicken breast, corn tortilla, bell pepper, onion, chili powder, garlic, salt, cream of mushroom, cream of chicken, tomatoes, cheddar cheese

What you need to bring:
• 3 chicken breasts, cooked and cubed
• 9x13 dish

Moving and Starting Your Own Group

I know we're all hoping to move out of Wymount eventually and some of you have already succeeded! Congrats! If anyone who has moved would like to start up their own freezer meal group, just email me. I can send the recipes I have gathered, as well the excel sheets that are already formatted to create orders, record orders, and create shopping lists, etc. Or you could buy one of the many recipe organizing software programs and that would do it all for you. :) Just let me know!

New Recipes

If any of you find or have recipes that you think would be good freezer meal recipes, please email them to me and we can try them! There are a few things to keep in mind when choosing them for these enrichments:
1) The most important requirement is that it has to be assembly only with no cooking required at the church. We aren't actually supposed to cook anything there. We can only assemble food. So, if cooking is required, then we have to be able to bring it cooked - i.e. meat precooked, etc.
2) How runny is it, and how is it stored until it hits the freezer? Example: the chicken and rice pilaf spilled a bit in my car on the way home. Also, my first time, the breakfast casserole spilled all over my cooler. I'm sorry if any of you have had this experience.
3) General price and assembly. Is it going to take forever to make - too detailed? Or, does it use really costly ingredients?
4) Make sure it can be frozen. If you're not sure, try it! If it works, then great!
If you can find or have recipes that fit these, or can be adapted to fit these requirements, then please share them! I'm especially low on desserts and crock pot recipes. Thanks!

Frozen Strawberry Margarita Dessert

Serving Size: 8-10

Ingredients:

1 cup finely crushed pretzels
1/4 cup brown sugar
1/2 cup finely chopped nuts
1/2 cup melted butter
1/4 cup lime juice
2 Tbsp. orange juice
2 Tbsp. lemon juice
14 oz. can sweetened condensed milk
10 oz. pkg. frozen strawberries in syrup, thawed
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla

Preparation:

Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of ungreased 10" springform pan and chill until firm.

Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

Let stand at room temperature for 10-15 minutes before slicing and serving.

Steak Fajitas

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sirloin steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon oregano
2 cloves garlic
6 flour tortilla
10 ounces frozen veggies fajita style
1/2 cup salsa

Place meat and marinade ingredients in freezer bag

bag tortillas separately

Freeze

Thaw meat and pan sear it

add veggies and bring to high heat

While veggies continue to cook, pull out meat and cut it across the grain
in thin slices

Return to pan and cook until heated

Serve with tortillas and salsa

You can add avacado, tomatoes and cilantro if you wish!

Salmon Bake with Pecan Crunch Coating

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Dijon mustard
3 Tablespoons melted butter
2 Tablespoons Honey
1/2 cup bread crumbs
1/2 cup pecans or walnuts
1 Tablespoon parsley
6 salmon fillet -- 4 oz each
salt and pepper
lemon wedges

Mix together mustard, butter and honey in a small bowl, set aside

Mix together bread crumbs, pecans and parsley in a small bowl, place in
ziploc sandwich bag

Season each fillet with salt and pepper

Place on a lightly greased baking pan ( or in glad ware bake pan)

Brush each fillet with mustard honey mixture

Freeze

Thaw

Pat top of each fillet with bread crumb mixture

Bake at 450 for 10 minutes per inch of thickness until salmon just flakes
when tested with a fork

Chicken and Rice Pilaf

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breasts
10 fluid ounces cream of mushroom soup
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
2 tablespoons pimientos
1 ¼ cups chicken broth
¼ cup water
1 cup white rice
½ envelope dry onion soup mix

Season the chicken breasts.

Combine remaining ingredients and place in the bottom of a sprayed baking dish.

Put the chicken on top and freeze.

When thawed, bake, uncovered at 375 degrees for 1 ¼ hours, or until chicken and rice are tender.

That's the original recipe. I would recommend putting ingredients in a ziploc bag until you're ready to bake (to avoid a sloshing mess) and adding the rice right before cooking. When I made this, my rice dissolved in the freezer somehow(?), so it was more like chicken soup.

Tuna Bow Ties

Serving Size : 6-8

Ingredients
-------- ------------ --------------------------------
8 oz. bow tie pasta
1 can cream of chicken soup
1 can evaporated milk
¼ cup chopped onion
½ cup shredded Monterrey Jack cheese
6 slices American cheese
1 can tuna
1 cup frozen peas

Cook pasta in salted water for 2 minutes less than the shortest time recommended on the package. Mix together soup, milk and onion.

Break American cheese into small pieces. Stir in cheeses, tuna, peas, and bowties.

Place in gallon freezer bag. Label and freeze.

Thaw.

Place in greased baking dish. Stir. Top with buttered bread or cracker crumbs.

Bake uncovered for 45 minutes at 350 degrees.

Cost of Meals for June 11

Wonderful news! The cost of meals tonight will be $3.50/each. That's really terrific since some of us ordered salmon and that seems expensive. Hopefully this cheap cost helps offset the price of the salmon. By the way, anyone who still hasn't bought their salmon, they have some frozen salmon fillets on sale at Smith's. It's 2.5 lbs for 10 something dollars. I know that's almost double what we need but maybe you can make it again in the next couple weeks. You'll need to have your fresh values card though. Alright, well, see you tonight at 7pm! Please be just a bit early if you can so you can put your dishes and ingredients at the right spot and label your items if needed.

Welcome to new sisters!

I know we have a lot of new sisters to the ward and several who are new to the freezer meal group. If you're confused about what this group is all about, which I completely understand, and think you want to come this month, then check out the posts called: Information for Newcomers on April 29, and the one called Next Date is June 6 on May 17. Don't let it confuse you; it's not June 6, it's June 11. Then, sign up for whichever recipes and the amount you want either by comment on the post or emailing me. Hope to see you all there!

Final Date June 11

The final date is June 11 at 7 pm. The new order deadline is Monday, June 8. Hopefully that doesn't create problems for any of you who are planning to come. We should plan to be there right at 7 and plan to work quickly so we can be done by 9 and get home to our families. If there is anybody that would like to help set up before hand so that we can get an immediate start, I would greatly appreciate it. Just let me know. I apologize for the weird scheduling of this activity. Hopefully we can avoid scheduling conflicts like this in the future. I hope many of you will still be able to come. I really enjoy getting to know you all better.

Next Date is June 6

I've scheduled the Stake Center for June 6 at 9 a.m. for the next freezer meal activity. I hope that date works for most people. I've tried to avoid doing them on Fast Sunday weekend, but the next weekend is right before finals for those who are in class during Spring term. So, hopefully many of you can and will come! Please submit your orders by Monday June 1 either by comment or by email.

Here are the meals we will do:

1. Frozen Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
Servings: 8-10

What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection

2. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
Servings: 4

What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)

3. Chicken and Rice Pilaf: chicken breasts, cream of mushroom soup, salt, pepper, paprika, pimientos, chicken broth, white rice, dry onion soup mix
Servings: 4

What you need to bring:
• 4 Chicken Breasts raw – you can do whole or 8 halves for more manageable servings
• 1 baking dish – 9x13 might be too big, but it would work ok

4. Salmon Bake with Pecan Crunch Coating: Dijon mustard, butter, honey, bread crumbs, pecans, parsley, salmon
Servings: 6

What you need to bring:
• 6 raw Salmon fillets – 4 oz each (you could do 2 12 oz steaks or whatever you can find – just enough to fill a 9x13)
• 9x13 pan

5. Tuna Bow Ties: bow tie pasta, cream of chicken, evaporated milk, onion, Monterrey Jack cheese, American cheese, tuna, frozen peas
Servings: 6-8

What you need to bring:
• 2 gallon Ziploc bags

Fruit Dip

This isn't a freezer meal. It's actually the dip I brought today with the strawberries for a breakfast surprise.

Ingredients:
16 oz cool whip slightly softened
8 oz cream cheese softened
1 can (15oz) cream of coconut (It's kind of hard to find in the store. I found it with the alcoholic drink mixes.)

Just whip it all together for a few minutes until it's thick. Refrigerate leftovers.

Maple Dijon Marinated Pork Chops

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops
¼ cup cider vinegar
2 tablespoons honey
2/3 cup maple syrup
½ cup dijon mustard
¼ cup hoisin sauce

Blend Marinade

Add to pork chops in freezer bag

Freeze

Thaw

Grill, saute, or cook in crock pot

Italian Cheese-Stuffed Meatloaf

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds extra lean ground beef
2 eggs
1 cup dry Italian bread crumbs
½ cup grated parmesan cheese
1 ½ teaspoons basil
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
4 cloves minced garlic
8 ounces pizza sauce
2 cups grated provolone cheese
4 ounces sliced olives -- canned
4 ounces sliced mushroom -- canned
4 ounces pimiento -- jar

Spray bottom of 9X13 pan.

Mix beef, bread crumbs, eggs, parmesan, seasonings, garlic and ½ of the
jar of pizza sauce together until well combined.

Place ½ the meat into a dish and level out. Smoosh the center down and
build up the sides so you have a lip on the meat.

Put a little shredded cheese along the trough, then top with mushrooms ,
more cheese, olives, more cheese, then pimentos and remaining cheese.

With the remaining meat, make it thin, like three big burgers and put them
on top so you cover the cheese.
Pinch the sides well so the filling will not escape.

Rub the sides down with cold water on your hands until you see it is
smooth. (The water sets the meat so it doesn't break as easily).

Place remaining ½ of the pizza sauce in a sandwich bag and freeze separate
from meat.

Freeze.

Thaw, bake for 45 minutes at 375 degrees. Remove from the oven and spread
the rest of the pizza sauce on top and give it a sprinkle of parsley or
oregano. Bake another 20 minutes. (absolutely delightful).

Easy Chicken Pot Pie

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups frozen peas and carrots
2 cups cooked chicken breast halves -- chopped
1 can cream of chicken soup
1 cup Bisquick® baking mix
½ cup milk
1 egg

Stir together vegetable, chicken and soup.

In a bowl, stir remaining ingredients until blended.

Pour vegetable mixture into 9" pie tin or 8X8 pan.

Pour Bisquick mixture on top.

Freeze.

Thaw.

Bake at 400 for 30 minutes or until golden brown.
 

Minestrone Soup

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can kidney beans, drained
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 teaspoon parsley
1 pound sweet Italian Sausage
2 stalks chopped celery
2 chopped carrots
1 small chopped onion
28 ounces diced tomatoes
8 cups water
1 cup grated parmesan cheese
4 cubes beef bouillon -- crushed
1 cup macaroni -- uncooked

Cook and cut up sausage into bite-size pieces. Prepare vegetables. Place
everything except water, macaroni and parmesan into a freezer bag.

Freeze.

When thaw, put everything into a 6 quart crock pot and add 8 c. water.

Cook on low for 6-8 hours. Add macaroni ½ hour before serving. Serve
with parmesan cheese sprinkled on top.

Fantastic News!

This time, the cost of the meals is only $4 each. That's amazing! I have really been trying to bring costs down and this week had exactly the sales we needed. I feel like the Lord is blessing us poor college families.

I'm excited to see you all at the church tomorrow at 9am. Hopefully you all remembered and you have your ingredients ready. If you've forgotten and you have little time left, the raw pork chops and cooked minestrone can be added to the recipes after the activity later in the day. But you really need to have the cooked chicken and raw hamburger for the other two recipes.

Don't forget to come early enough to label your dishes! We have 10 sisters planning on coming and I foresee confusion if everything is not properly labeled. I will bring a sharpie marker and masking tape for the pans.

I am planning to be there at 8:30am to set up. We have enough sisters that we may flood into the gym and set up one station in there and two in the kitchen. If anyone happens to wake up early on a Saturday morning and have nothing better to do, then feel free to come early and join me! :)

See you all soon!

Testimonials

I know many of you have wanted to come and just haven't quite made it for whatever reason. So, I thought I'd give some of you who had participated the opportunity to leave testimonials that just might be the encouragement you need to come this time! If we don't get any testimonials, then that means one of two things: either they didn't like it, or they are busy people and don't have time to comment which is a testimonial in itself to how nice it is to save some time by having meals already prepared.

Here's mine: I love that we do at least half as many dishes as we would if we all made these meals on our own. That's a huge plus for me!

Information for Newcomers

Bringing children may cause problems since we will have knives and other kitchen utensils all over, not to mention raw meat. If it is possible to leave your children home, that would be fantastic! If not, let me know, so we can accommodate somehow and maybe arrange babysitting.

Each month I will post the list of recipes on the blog – feedyourfreezer.blogspot.com. Right now the plan is: 4 entrees, 1 dessert dish. I will provide all the ingredients other than the meat, which you will bring. I will tell you how much you will need and what to do with it. Also, feel free to substitute chicken, ground turkey, etc. on any recipes you want. Just because a recipe calls for a certain meat you don't necessarily have to use that particular meat.

You will need to email me back or post a comment on the blog your order of how many of each recipe you want by the Monday before we meet. Once you place your order, you are obligated to show up and pay for the meals. If you cannot make it suddenly, please let me know as soon as possible. I generally do the shopping Thursday or Friday night.

I will be dividing the total food bill by the number of meals ordered. All the meals will be the same price. After we make the meals on Saturday, you will pay me before you leave. If you do not pay, you do not take meals home, so please remember your money/checkbook. The meals usually feed 4-8 people and usually cost between $4-6 each.

We will meet at the church in the kitchen and begin at exactly 9am. Please be on time as the whole process is dependent on having your ingredients there in order to make your meal. Basically, there will be five stations – one for each recipe – and we will split up so everyone works at one station and makes all the meals for that recipe. There should end up being about 2 or 3 people at each station. Then, when all the meals are made and the gym is cleaned – hopefully about two hours later – we go home with several different recipes! Hooray!

Remember to bring the meat for the recipes you ordered and the dishes/bags required.

If a recipe calls for 2 gallon bags that means two 1 gallon bags. They need to be labeled correctly so that your meat doesn’t get switched and you get each recipe you ordered. Example: you will put your meat in one bag with your name, the recipe name, and any ingredients you want left out clearly written right on the bag. The other bag should also have your name, the recipe name, and the date written on it. This second bag will be used to double bag the food in order to prevent freezer burn. I will have sharpie markers there for you to use, but remember, we have to start right at 9am. So, come a few minutes early to get organized.

The 9x13 pans work best if they have a lid. I’m sure many of you got Pyrex dishes for your wedding that came with lids and those will work. I bought some pans at Wal-Mart for five dollars each two years ago that have lids and they work perfectly. If you don’t use lids on the pans it still works, but they are hard to stack in the freezer, and may also get freezer burn. However, if you only order one recipe that requires a 9x13 pan and you don’t have a lid, you can always eat that recipe in the first couple days and you don’t have to worry about that.

The pans also need to be labeled. I will have some tape and markers there for you if you need.

If you have a rectangular cooler, that will be a huge help to you! I will have everyone’s name on the stage and when a recipe is finished, it should be taken immediately to that spot where your name is. If you have a cooler, your meals can be put right into your cooler and carried easily to your car and into your house. If you don’t have a cooler, a laundry basket could also work - whatever eases the trip home!

Please come a few minutes before 9am so that you can get your bags/dishes labeled and put at the right station as well as your cooler/box. Also, please plan to stay until everything is cleaned up. It will be much easier with more help. I’m pretty sure we should all be done by 11am or 11:30am at latest.

Once you get your meals home, make sure most of the air is out of the bags of food. Extra air will allow freezer burn.

May 9, 2009 Orders

The next freezer meal group will be on Saturday, May 9, 2009 at 9 a.m. at the Stake Center. Hopefully you can all attend! Here are the meals you can order, their ingredients, and what you need to bring. Please post as a commment or email your orders to me by midnight, Monday, May 4, 2009.

1. Peanut Butter Pie: Graham Cracker pie crust, cream cheese, peanut butter, milk, powdered sugar, whipped topping

What you need to bring:
• 2 one-gallon freezer Ziploc bags

2. Minestrone Soup: kidney beans, basil, pepper, oregano, parsley, sausage, celery, carrots, onion, tomatoes, water, parmesan cheese, beef bouillon, and macaroni

What you need to bring:
• 1 pound sweet Italian sausage cooked and cut into bite-size pieces (you can also make this soup with no meat)
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)

3. Italian Cheese Stuffed Meat Loaf: ground beef, eggs, dry Italian bread crumbs, parmesan cheese, basil, oregano, salt, pepper, garlic, pizza sauce, provolone cheese, olives, mushroom, pimiento

What you need to bring:
• 2 lbs ground beef raw
• 9x13 pan

4. Easy Chicken Pot Pie: peas and carrots, chicken breast halves, cream of chicken soup, Bisquick® baking mix, milk, egg

What you need to bring:
• 6 chicken breasts – cooked and cubed
• 9x9 pan or round 9 inch pan

5. Maple Dijon Marinated Pork Chops: pork chops, vinegar, honey, maple syrup, Dijon mustard, and hoisin sauce

What you need to bring:
• 4-6 raw pork chops
• 2 gallon Ziploc bags (put meat in one bag and bring the extra bag)