Turkey Hummus Wraps

I love a healthy, delicious wrap sandwich. These are great for lunch or a quick, no cook dinner. You can use any flavor of wrap that you would like. I love the spinach ones. This is versatile for kids & adults. You can cater to each person's taste. Enjoy!

Ingredients
Sandwich wraps (I used spinach - there are many options at your local store)
Turkey breast
Hummus (use mayo if you don't like hummus)
Lettuce
Tomatoes
Shredded mozzarella or cheddar cheese
Salt & pepper

Directions
Spread hummus all over wrap. Add turkey breast, lettuce, tomatoes, cheese, salt & pepper. Fold two sides in & then roll up. Stick toothpicks on each side then cut wrap sandwich in half.

Crack Burgers

We really like these burgers...we came across them on Pinterest while on a search for new freezer cooking meals.  We thought the name was funny. I like to grill them, but when it is really cold outside an indoor griddle makes us ALMOST think it's warm out.

Ingredients
1 1/2 lbs ground turkey (you can use beef, too, if you prefer)
3 tbsp sour cream
2 tbsp Ranch dressing mix
1 tsp garlic pepper
1/3 c bacon, cooked and crumbled
1 c cheddar cheese, shredded

Directions
Combine all ingredients and form into patties. Put on waxed paper to separate the patties.

To serve, thaw and grill until cooked through.  These burgers are very moist, so be careful when you flip them.  If you use turkey, make sure you spray the griddle or the grill with nonstick spray.

Serve with your favorite bun and condiments.

6 servings

Adapted from Pinterest

Brown Bag Burritos

I am not sure why they are called Brown Bag Burritos other than the fact that they are so easy to throw in your lunch bag and head out to work with them.  When we freezer cook, these are a "staple."  ALL of our children like them- that's saying A LOT when you are cooking for a total of 8 kiddos.

Ingredients
2 lbs ground turkey, browned
2 cans refried beans
2 cans enchilada sauce
1/2 c water
1/3 c onion, diced
1 packet taco seasoning (or make your own)
1 tsp oregano
2 c shredded Cheddar
20 tortilla shells

Directions
Combine all ingredients except tortillas and cheese.
Mix remaining ingredients together.
Spoon 1/4 cup mixture into the center of each tortilla shell and sprinkle with cheese.  Fold sides in and roll up tightly.

Freezer Directions
Wrap each burrito in foil and freeze in freezer Ziploc bags.  These can be stored 2-3 months, but we NEVER have them that long.  They are normally one of the first things to be gone.

To serve, pull out desired number of burritos. Bake in 350 degree oven for 30 minutes or until heated through.  You can also microwave individual burritos with foil removed for 1-2 minutes depending on the power of your microwave.  (That's how we do it since these are a quick dinner or lunch on the go.  Perfect for when everyone needs to be somewhere fast or is eating at all different times.)  Feel free to add  your favorite toppings- sour cream, salsa, lettuce, etc...

Make 20 servings

Adapted from Pinterest

Taco Hot Pockets

This is a recipe Michelle's friend made for her during a Freezer Meal Swap. (Here's how it worked - 3 of them cooked 4 meals, but prepared it for 3 families and then they traded! GENIUS!) This meal was a huge hit at her house! It smelled amazing as it baked (and these can be baked frozen).

Ingredients
1 lb Ground Beef (I used Jenni O's Ground Turkey from Sam’s Club)
1 lg onion, chopped
2 c shredded Cheddar Cheese
1 c salsa
1 can (4oz) chopped green chilies (optional)
1 tsp garlic powder
1/2 tsp hot pepper sauce (optional)
1/4 tsp salt
1/4 tsp ground cumin
3 tubes (8 oz each) refrigerated crescent rolls
Chives, sour cream, and pico de gallo

Directions
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal. Bake at 350 degrees for 20 to 25 minutes. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy duty freezer plastic bag.

To use frozen taco pockets
Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20 to 25 minutes. Serve with garnishes.

Yield 12 servings

From Taste of Home Fall Freezer Meals

Sweet and Sour Meatballs

Sauce Ingredients

2 small cans tomato sauce
1/4 c Worcestershire sauce
1/2 chopped onion
1 tbs dried parsley
1/2 c sugar
Mix all sauce ingredients in bowl; set aside.


Meatball Ingredients
2.5 lb ground turkey or beef
1/2 chopped onion
2 eggs, beaten
1/2 c (or more if needed), quick oatmeal (NOT instant)
1 tsp garlic pepper
1/3 of the sauce mixture above
1 can chicken broth

Directions
In another bowl, add ground beef, 1/2 chopped onion, eggs, oatmeal, garlic pepper, and 1/3 of the sauce mixture. Mix together well. Roll into meatballs. Put in crockpot adding a can of chicken broth on top to cover.  Cook on  high 4-5 hours. Drain and pour sauce on top, cooking for an additional 2 hours on low. Reserve some sauce for adding when served.

(The oatmeal disappears, is healthy, and you can't taste it.)

NOTE:  Serve what you would like to that day and freeze the others in freezer bags for a quick reheat meal another day.  I like these served over egg noodles.

Hamburger Soup

This soup looks so delicious. My friend Michelle sent this to me today. They are currently covered in snow and ice. I love a crock pot full of hot soup on cold days.

Update - I made this soup for the first time in June 2011. It was so good. The family loved it. And keep in mind that you can put in whatever you want to - the soup cannot be messed up.

Ingredients1 lb extra lean ground beef or turkey, browned
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp seasoned salt
1 envelope dry onion soup mix
3 c hot water
8-oz can tomato sauce
1 tbsp soy sauce
1 c carrots, diced
1 c celery, sliced
1 c macaroni, cooked
Parmesan cheese

Combine all ingredients except macaroni & Parmesan cheese in crock pot. Cook on low 6-8 hours. Turn to high. Add macaroni and Parmesan cheese. Cook for another 15-20 minutes.

Freezer Directions
Make as directed, except for the pasta. Freeze in meal sizes or individual portions. To serve, thaw and reheat in microwave or in the crockpot.  Add cooked pasta when ready to serve.

Recipe courtesy: Michelle R of Ohio

Butterball to the Rescue

Need to know how long to cook the turkey? How long to thaw? See the Butterball website for great tips & super easy calculators!

http://www.butterball.com/

Beef & Bean Enchiladas

Yummy & so quick! You could add all kinds of things to these to suit your taste buds. My kids liked them without the enchilada sauce.

Ingredients
1 # ground chuck or ground chicken or turkey
2- 16 oz cans refried beans
1 1/2 tsp dried minced onion
2 tsp chili powder
1/2 tsp salt
10 flour tortillas, warmed
1/4 c onion, chopped
1 1/2 c shredded cheddar or Monterrey jack cheese
10 oz can enchilada sauce, warmed
Sliced black olives

Directions
In a large skillet, cook meat until done. Drain. Stir in the beans, dried minced onion, chili powder & salt. Heat through. Place 1/3 cupful down the center of each tortilla. Sprinkle each with onion & cheese. Fold bottom & sides over the filling. Pour warmed sauce over top & garnish with black olives.

Freezer Directions
Prepare as directed without the warmed enchilada sauce.  Once wrapped in the tortilla, wrap in foil, and place in ziploc bags to freeze.  You can bake as directed or warm in the microwave to serve.

Minute Minestrone Soup

Ingredients
1/2 # turkey sausage, cut into small pieces
2 cloves garlic, crushed
3 cans (14-1/2 ounces each) low-sodium chicken broth
2 cups frozen Italian blend vegetables
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 cup cooked ditalini or small shell pasta (1/2 cup uncooked)
3 tablespoons French's® Worcestershire Sauce

Directions

In medium saucepan, stir-fry sausage and garlic 5 minutes or until sausage is cooked; drain. Add broth, vegetables, beans and tomatoes. Heat to boiling. Simmer, uncovered, 5 minutes or until vegetables are crisp-tender. Stir in pasta and Worcestershire. Cook until heated through. Serve with grated cheese and crusty bread, if desired.

Recipe courtesy of Diabetic Cooking
Nutrients per Serving
(1-3/4 cups soup)
Calories 231
Calories from Fat 23 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 33 mg
Carbohydrate 25 g
Fiber 6 g
Protein 19 g
Sodium 903 mg