Navajo Tacos Freezer Meal Recipe

Navajo Tacos Freezer Meal

Ingredients:
1 lb ground beef
1 can kidney beans, drained & rinsed
1 can diced tomatoes
1/2 - 1 packet taco seasoning
can of biscuits
1 cup sour cream
1 tsp fresh lemon juice
2 tsp dry ranch dressing mix
shredded cheese
lettuce
other toppings, if desired (salsa, guacamole, sliced olives, etc)

Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.

Freezer Meal Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Let cool. Spoon into a freezer-safe baggie. Include a can of biscuits (can these be frozen?? I put mine in the fridge), separate baggies of shredded cheese, and ranch dressing mix.

Freezer Meal Label:
NOT included: lettuce, sour cream, fresh lemon juice, other toppings
Thaw. Reheat meat mixture in a skillet. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.

Frozen Apple Pie Filling

This recipe makes enough for 1 pie or 1 pan of crisp or whatever you want to do with it.

Frozen Apple Pie Filling
Melanie

Ingredients:
8-10 apples
½ c sugar
3 T flour
½ t cinnamon
pinch of allspice

Directions:
Measure ingredients into a gallon-size freezer bag. Seal, then mix with fingers. Freeze.

Chicken Pot Pie Freezer Meal Recipe

Chicken Pot Pie
Amie

Ingredients:
1 recipe pastry for a (10 inch) double pie crust
2 Tbsp butter
1 small onion, minced
2 ribs celery, chopped
2 carrots, diced
2 small potatoes, peeled and cubed
1 1/2 cups cooked chicken (or turkey), cubed
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dried oregano
salt & pepper, to taste
1 (14.5 oz) can chicken broth
1 1/2 Tbsp cornstarch
1/2 cup milk

Directions:
Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, poke holes in it and bake according to pie crust recipe directions (approx. 10-12 minutes). Set aside. Melt butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, rosemary, salt and pepper. Cook and stir until vegetables are soft. Stir in broth and bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Stir in chicken and heat through. In a separate bowl, combine cornstarch with milk and add to the vegetable mixture. Cook until thickened. Cool slightly, then pour mixture into the baked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in top crust to let out steam. Brush with egg wash, and cover the edges with aluminum foil (so edges don't darken to much). Bake in oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 more minutes, or until crust is golden brown and heated through.

***FREEZER INSTRUCTIONS***: After applying egg wash to top crust, allow to dry and cool. Cover tightly with aluminum foil and place in freezer.

***TO COOK FROM FROZEN***: Thaw (completely!). Bake in preheated (425 degree) oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 30 more minutes, or until crust is golden brown and heated through.