Beef Stroganoff
Cranberry Chicken
Creamy Peanut Dessert
Banana Cream Muffins
Beef Stroganoff
| MEALS x: | 1 | 2 | 3 | 4 | Extra-lean stew meat | 1 pound | 2 pounds | 3 pounds | 4 pounds | Onion soup mix | 1 envelope | 2 envelopes | 3 envelopes | 4 envelopes |
| Cream of mushroom soup | 2 cans | 4 cans | 6 cans | 8cans |
| Water | 3 Tbsp. | 6 Tbsp. | ½ Cup + 1 Tbsp. | ¾ Cup |
| Sour Cream | 8 ounces | 16 ounces | 24 ounces | 32 ounces |
| ON HAND: | ||||
| Wide egg noodles | 1 bag | 2 bags | 3 bags | 4 bags |
Place stew meat, onion soup mix, mushroom soup and water in a crock pot (2 meals will fit in one crock pot). Cook on high 6-8 hours (or until meat is very soft). Stir well during cooking, breaking up the meat chunks. When done, add sour cream. Stir well then divide into freezer bags.
Defrost freezer bag (place in refrigerator the night before you will use it). Place stroganoff in a microwave safe dish or place in a pan on top of stove. Heat to desired warmth. While stroganoff is heating, boil noodles according to package directions. Drain noodles and lightly rinse. Serve the stroganoff over the noodles.
| MEALS x: | 1 | 2 | 3 | 4 | Whole-berry cranberry sauce | 1 can | 2cans | 3 cans | 4 cans |
| Catalina dressing | 8 ounces | 16 ounces | 24 ounces | 32 ounces |
| Dry onion soup mix | 1 envelope | 2 envelopes | 3 envelopes | 4 envelopes |
| Boneless chicken breasts | 4-5 | 8-10 | 12-15 | 16-20 |
Combine the first three ingredients (save cleanup by mixing right in the freezer bag!). Add chicken breasts and freeze.
Thaw in refrigerator overnight. Place chicken and sauce in an 8 x 8 baking dish. Bake at 400 degrees for 45 minutes or until bubbly.
Omit the whole-berry cranberry sauce and add 1/2 cup apricot preserves per recipe. Before cooking, add a can of drained pineapple chunks.
| MEALS x: | 1 | 2 | 3 | 4 |
| Graham cracker crumbs | 1½ cups | 3 cups | 4½ cups | 6 cups |
| Salted peanuts, chopped | ½ cup | 1 cup | 1½ cups | 2 cups |
| Butter or margarine | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Peanut butter | 2 Tablespoons | ¼ cup | ¼ cup + 2 Tbsp. | ½ cup |
| Filling: | ||||
| Cream cheese, softened | 8 ounces | 16 ounces | 24 ounces | 32 ounces |
| Peanut butter | ½2 cup | 1 cup | 1½2 cups | 2 cups |
| Sugar | ½ cup | 1 cup | 1½ cups | 2 cups |
| Vanilla extract | 2 teaspoons | 4 teaspoons | 2 Tablespoons | 2 Tbsp. + 2 tsp. |
| Whipped topping | 16 ounces | 32 ounces | 48 ounces | 64 ounces |
| Chocolate syrup | Drizzle as desired |
In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside ½ cup for topping. Press remaining crumb mixture into a greased 9 x 13 dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture. Cover with tin foil and freeze.
Remove from the freezer 15 minutes before serving. Makes 15-20 servings.
| MEALS x: | 1 | 2 | 3 | 4 |
| Flour | 2 cups | 4 cups | 6 cups | 8 cups |
| Baking soda | ½ teaspoon | 1 teaspoon | 1½ teaspoons | 2 teaspoons |
| Baking powder | ½ teaspoon | 1 teaspoon | 1½ teaspoons | 2 teaspoons |
| Salt | ½ teaspoon | 1 teaspoon | 1½ teaspoons | 2 teaspoons |
| Sugar | 1 cup | 2 cups | 3 cups | 4 cups |
| Applesauce | ½ cup | 1 cup | 1½ cups | 2 cups |
| Eggs | 3 | 6 | 9 | 12 |
| Vanilla | 1 teaspoon | 2 teaspoons | 3 teaspoons | 4 teaspoons |
| Ripe bananas | 3 | 6 | 9 | 12 |
| Cream cheese | 4 ounces | 8 ounces | 12 ounces | 16 ounces |
| Graham crackers | 4 squares | 8 squares | 12 squares | 16 squares |
Mix first 5 ingredients together; set aside. Mix together sugar and applesauce in a separate bowl. Add eggs into applesauce mixture until well mixed. In another bowl mash ripe bananas and add vanilla. Alternately add dry ingredients and bananas into applesauce mixture until thoroughly mixed (it will not be smooth). Spoon mixture into greased or paper-lined muffin cups (about ½ full). Cut cream cheese into small equal cubes and press one cube into the middle of each muffin cup until it disappears. Sprinkle about 1 teaspoon of crushed graham crackers on topof each muffin.
Bake at 350 degrees for 20-25 minutes or until fully cooked.
Cool and bag into freezer ziplock bags. Remove air with a straw.