Recipes for 16 Meals in 2 Hours Flat!

Because the I am not as smart as I think I am and the link I set up for the recipes for 16 Meals in 2 Hours Flat! didn't work, here are the recipes I used.  Sorry about that!

SAUSAGE AND PEPPERS

Ingredients:

6 Italian sausages (or chicken sausage)

2 green peppers

1 red pepper

1 large red onion

4 cloves garlic, minced

2 cans Italian-seasoned diced tomatoes

2 Tb.s Italian seasoning

Add ingredients to bag, seal, mix, freeze

Cooking instructions:  Add drizzle of olive oil, cook on low 6 hours, serve over hot noodles.

TERIYAKI CHICKEN

Ingredients:           

Small bag baby carrots (or 4 large carrots, cut in chunks)

Red onion , cut into large chunks

2 large cans pineapple, undrained

4 garlic cloves

4 Chicken breasts

1 cup teriyaki sauce

Add all ingredients to bag, seal, freeze

Cooking instructions: Add ¼ cup teriyaki sauce to crock pot.  Cook low 6-7 hours. Serve over rice.

SWEET AND TANGY MEATBALLS

Ingredients:

Approx. 36 meatballs

16 oz. grape jelly

20 oz. BBQ sauce

Add  ingredients to bag, seal, mix, freeze

Cooking instructions:  Cook on low 2-4 hours. 

BEEF FAJITAS

Ingredients:

2 lb. Beef round steak cut into strips

2-cans Rotel tomatoes (tomatoes with green chilies)

1 large onion

1 green pepper, cut into strips

1 red pepper, cut into strips

2 tsp. cilantro; 2 cloves garlic, minced; 2 tsp. chili powder, 2 tsp cumin,

salt and pepper to taste

Add ingredients to bag, seal, mix, freeze

Cooking instructions: Cook on low 5-6 hours.  Serve with tortillas and fixings.

BALSAMIC AND ONION POT ROAST

Ingredients:

3-4 lb. boneless chuck roast

1-2 T. steak rub

1-2 T. olive oil

¼ c. water

2-3 large onions, peeled and sliced thick

1 c. beef stock, reduced to ½ c.

½ cup balsamic vinegar

½ cup tomato sauce

Rub meat with steak rub.  Heat oil in heavy skillet. Brown roast on both sides in pan.  Bring 1 c. beef stock to boil in saucepan and cook until reduced to ½ c..  Cool slightly and mix in vinegar and tomato sauce.  Deglaze skillet with ¼ c. water and add to sauce mixture.  Add roast, onions and sauce to freezer bag.  Seal and freeze.

Cooking instructions:  Cook on low for 6-8 hours. 

STEPHANIE’S GOULASH

Ingredients:

2 green bell peppers, chopped

2 onions, chopped

4 carrots, chopped

4 garlic cloves, chopped

3 lb. beef stew meat

2-6 oz. cans tomato paste

4 tsp. paprika

½ tsp. pepper

Add ingredients to bag.  Seal, mix, freeze

Cooling instructions: Cook on High for 4 hours or Low for 8 hours.  Add 1/2 cup sour cream about 10 minutes before serving.  Serve over egg noodles.

VEGETABLE BEEF SOUP

Ingredients:

1 onion, chopped

2 cloves garlic, chopped

2 lb. ground beef

4 celery stalks

6 red potatoes

2 individual can V-8 juice (or 1 ¼ c.)

1 28 oz can diced tomatoes

2 cups frozen green beans

1 T. Worcestershire sauce

1 c. beef broth

2 T. dried parsley flakes

2 tsp. basil, dried

1 tsp. thyme

1 tsp. salt

1 tsp. pepper

2 T. sugar

Brown ground beef, onion and garlic.  Cool slightly, add to bag with rest of ingredients.  Seal, mix, freeze. 

Cooking instructions:  Add 1 ½ c. water and 15 oz. beef broth to crockpot along with frozen ingredients.  Cook on Low for 8 hours

HEALTHY BBQ CHICKEN

Ingredients:

2 green bell peppers, cut into strips

1 red bell pepper, cut into strips

1 zucchini, chopped

2 onions, chopped

6 red potatoes, chopped

4 garlic cloves, chopped

4 chicken breasts

1 T. quick cooking tapioca

1-15 oz. can tomato sauce

2 T. brown sugar

2 T. Worcestershire sauce

2 T. yellow mustard

½ tsp. salt

Add ingredients to bag.  Seal, mix and freeze.

Cooking instructions:  Cook on High for 4 hours or Low for 8 hours.  Serve over rice or noodles.