Stuffed peppers

The basic recipe is here.

To cook, thaw peppers and sauce from frozen. Spoon sauce over peppers and put on cookie sheet or oven-safe tray. Heat oven to 350 degrees and cook for 30-40 minutes.

~Snapp family

Taco Soup

1 lb hamburger
1 can corn, drained
1 can kidney beans, rinsed
1 can black beans, rinsed,
1 can chili beans (no meat)
2 cans stewed tomatoes
1 package taco seasoning
Water as needed to thin mixture.

Brown & drain meat. Add all beans & corn. Add stewed tomatoes (I blend it up first, but that is just our preference). Add taco seasoning. Add water as needed to get the consistency you like. Simmer for 30-60 minutes. Serve hot & add cheese, chips or any toppings you want.

For dinner group: Thaw, heat, simmer for 20-30 min & serve

**This recipe makes at least 8 healthy servings I am making 6 batches of this instead of 12 because it makes so much**

Saucy Stuffed Steak

4-6 pieces thinly cut Flank Steak
1 pkg Instant Stuffing Mix (any flavor)
1 pkg Gravy Mix (I like pork or mushroom)
1 can Cream of Mushroom or Chicken soup
1T Worcestershire Sauce
1T Basil
Salt & Pepper to taste

Prepare stuffing mix. Roll up a serving size of stuffing mix in each steak. Place in pan.

Prepare gravy packet according to directions.  Mix in soup while still hot and add Worcestershire Sauce and Salt and Pepper to taste.

Top steaks with Basil then add gravy.  Bake at 350 for 30 minutes.

For freezer meals:  Thaw completely then bake at 350 for 30 minutes.

Meatballs in Cream Sauce
1 - 12 oz. pkg frozen spinach
1 cup water
2 - 10 oz. cans cream of mushroom soup
1 cup ricotta cheese
1 TB. Balsamic Vinegar
1 tsp. crushed red pepper
1 - 14 oz. can mushroom pieces
1 lb. pasta, cooked
20-24 meatballs
Grated parmesan cheese

Thaw spinach. Pulse in blender with 1 cup water until coarsely chopped.
Add soup, ricotta, vinegar and red pepper. Combine.
Add meatballs and mushrooms. Bring to a simmer for
20 minutes, stirring occasionally. Serve over pasta and
top with parmesan cheese.

Label: Heat and Serve Over Pasta. Top with Parmesan
Cheese.

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts or thighs
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

1tsp salt

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on in slow cooker, LOW for 6 hours (or HIGH for 3 hours).   Take chicken out and shred, then add it back to the crockpot and serve.

Serve with tortillas or chips and toppings such as with sour cream, guacamole, salsa, and cheese.
(My family loves the leftovers in quesadillas)