French Toast Casserole

12 slices of bread cubed into chunks.
1 1/2 cups milk
1 1/2 heavy cream, half & half, or 1 (15 oz) can of evaporated milk
6 eggs beaten or 1 pint of egg beaters
2 teaspoon cinnamon
2 teaspoon vanilla
Topping (optional)
1 stick butter
1/2 cup brown sugar
2 tablespoons maple syrup
Optional: 1 cup chopped pecans or 1 packet of instant maple/brown sugar or apple cinnamon oatmeal

1. Cube bread and place in a gallon sized freezer bag
2. In a mixing bowl mix together the eggs, milk, cream(or half & half or evaporated milk), cinnamon, vanilla till well blended.
3. Pour egg mixture into freezer bag over the bread cubes. Seal bag and gently shake to mix bread and egg mixture together. Set aside to make the topping.
4. In a quart sized freezer bag place all the ingredients for the topping. Seal bag well. Squish the bag for a few minutes to mix together all the topping ingredients:
5. Place both the Casserole bag and the topping bag together in a 1 gallon freezer bag and seal . Lay flat in freezer to freeze.
6. Place frozen bag into the refrigerator the night before you want to bake it.  In the morning. Butter a 9x13 baking dish.  Fill dish with the egg mixture. Sprinkle the topping in little plops of  crumbles over the egg mixture. (optional).
7. Bake at 350 degree's for 45-50 minutes or until it is golden brown and egg mixture is cooked through.  Serve in bowls with powdered sugar and maple syrup.

By Elisa Hadley

Biscuits and Gravy

Biscuits
3 C flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 C butter, softened
1 C milk

Preheat oven to 450. Mix all ingredients in a medium mixing bowl. Spoon 12 dough balls onto a cookie sheet. Bake 10-14 minutes or until golden brown.

Gravy
1lb breakfast sausage
1/3C butter
1/3 flour
2 cups milk
1tsp black pepper

Brown sausage in a medium skillet. Remove from heat. Melt butter in a medium skillet. Mix in flour and pepper. Slowly add milk. Stir until it starts to get thick. Add sausage to gravy and let simmer for 5 minutes.Cut biscuts in half and pour gravy over biscuits.

By Alyssa Koske

Sausage Breakfast Burritos

1lb breakfast sausage
12 eggs
1 small Jar salsa
2 cups cheese
30 medium tortillas 

Scramble eggs and cook sausage. Combine Sausage, eggs, cheese and salsa in a large bowl. Add 1/2 mix to each tortilla. 

*You can sub any meat or veggies. I usually add spinach or greens.

By Adrea Sosville

Black Bean 'n' Pumpkin Chili

3 med. sweet red bell peppers, chopped

2 med. onion chopped

stalk of celery

half a head of cabbage

3 garlic cloves, pressed or minced
2 T. olive oil8 cups beef broth (sorry I got the wrong one)
2 cans (15 oz each) black beans, drained

3 cups of Mung beans
2lbs of ground pork
1 can (15 oz) solid-pack pumpkin

2 small sugar pie pumpkins (I didn't puree but would recommend it)
1 can (14 oz) diced tomatoeshandful of thyme twig springs
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cuminsalt/pepper

Brown the ground pork in olive oil.  Remove into a bowl.  Saute onion until translucent then add the garlic until fragrant.  Add celery and peppers and garlic. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Cook for 6 hours on low in slow cooker.

By Kelly C

Roasted Broccoli or Califlower

4 C cut broccoli or califlower
3 tbsp olive oil
salt and pepper to taste

1. Preheat oven to 400
2. Bake for 30 minutes

By Alyssa Koske

Pumpkin Soup

2 tsp coconut oil
1 onion diced
2 C vegetable broth
2 C coconut milk
2 C pumpkin puree
1/2 tsp nutmeg
salt and pepper to taste
2 tbsp pumpkin seeds

1. Place coconut oil and onions in a stockpot and cook on medium high until translucent
2. Add broth, coconut milk, pumpkin, nutmeg and salt/pepper
3. simmer on med low for 25 minutes
4. Blend in blender or with emersion blender until smoth
5. Serve hot topped with pumpkin seeds

By Alyssa Koske

Pumpkin Pie Cupcakes

1 box spice cake
1 can pumpkin (I used the Costco organic kind which kind of has its own flavor)
1/2 cup water
Cream Cheese Frosting (optional)

Bake at 350 for 12-18 minutes. Let cool and top with cream cheese frosting
By Amanda Browne

Apple-cranberry chicken

4 chicken breasts
1 whole green apple cored, sliced
1 cup cranberries (I used whole berry cranberry sauce since I couldn't find the cranberries)
1 cup apple juice or cider
1 TBS brown sugar
1 TBS sage

Put in crock pot on low for 5-6 hours.

By Amanda Brownw

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts

By Jonis Parr

Chicken Pot Pie

1 cup cooked cup up chicken 
1 cup cooked sliced celery
1 cup cooked sliced carrots
1 cup cooked potatoes
1 cup frozen peas
1/2 cup cooked chopped onion
3 packs of gravy (2 cups)
1 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
Pillsbury Pie Crust deep dish

Seasoning for the chicken:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp pepper
dash of salt

Boil the vegetables so they are soft but still tender. Bake the chicken at 350F for 15-20 minutes make sure you cut into chicken to double it is done.
Mix the vegetables and chicken together. 

Make gravy as per packet instructions add bouillon cubes and fully dissolve. Stir onion powder and celery salt in. Pour over meat and veggies lifting with fork to let gravy run through. Don’t make gravy too thick.  (I found that it might be easier to mix the gravy and vegetable mix in a separate bowl before putting it in the pie shell.
Cover pie bottom with pie top. Cut slits in pastry top. 
Bake at 400F for 30 minutes or until heated through and light brown. 

By Alyssa Bell

Grilled Cheese Sandwiches

8 pieces of bread
4 tbsp butter
12 slices of cheddar cheese

1. Butter one side of each piece of bread
2. Place four slices of bread, butter side down on a griddle
3. Place 3 pieces of cheese on each slice of bread, opposite the buttered side
4. Place the remaining pieces of bread over the cheese to complete the sandwich
5. Grill on each side until medium brown and well toasted

By Alyssa Koske

Roasted Tomato and Basil Soup

6 C cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 cloves garlic, minced
1 medium onion, chopped
2 (14.5 oz) cans diced tomatoes, with juice
2 (14.5 oz) cans chicken or vegetable broth
1 tbsp sweet dried basil
1/2 tsp red pepper flakes
1 C half and half (optional)

Preheat oven to 400. Combine cherry tomatoes, 2 tbsp olive oil and salt and pepper in a bowl. Stir until tomatoes are well coated. Pour tomatoes onto a baking sheet, spreading out into a single layer and bake for 45 minutes. After tomatoes have baked, in a large pot heat the butter and remaining olive oil. Add garlic and onion and saute until onions are translucent. Add canned tomatoes, chicken broth, basil, red pepper flakes and roasted tomatoes including the liquid from the baking sheet. Bring to a boil, then reduce heat to medium-low and partially cove. Cook for 40 minutes. Blend soup until smooth in a food processor or blender. Return to pot and add half and half. Warm over medium heat, but do not boil. Serve hot.

By Alyssa Koske

Italian Grilled Chicken

4 tablespoons soy sauce

2 tablespoons peanut butter

1 tablespoon molasses or 1 tablespoon honey

2 teaspoons seasoned rice vinegar

1 garlic clove, finely minced

2 teaspoons sesame seed oil

1 teaspoon Chinese hot sauce (more or less to taste)

1/8 teaspoon black pepper

¼ cup of Italian dressing

Marinate for 30 mins before cooking or throw in the freezer.  Grill for 7-8 mins on each side until fully cooked.  Goes well in a salad.

By Jonis Parr

Ribs

Baby back pork ribs 

Seasoning Rub

1.       Preheat oven to 350°. Combine all ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap rack individually and cooking pan.

2.       Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices (if you choose to use with the bbq sauce or discard the extra juice. 

3.       Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

4.       Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

5.       ENJOY!!

By Shauna Harris

Spice Rubbed Pork Chops

4 boneless pork chops
1 tsp ground cumin
1/2 tsp all spice
1 tsp pepper
1 1/2 tsp salt

Sauce:
2 tbsp butter
1 shallot minced
1 tbsp flour
1/2 C pomegranate juice
1/4 C beef stock
1 tbsp red wine vinegar
1 tbsp raspberry preserves


Heat Grill on medium and brush with olive oil. Whisk together salt, pepper, all spice and cumin and rub onto pork chops.  Grill Pork Chops for 7 minutes a side. In a small saucepan melt butter and sautee shallot until tender. Add flour and stir into a paste. Add pomegranate juice, beef stock, red wine vinegar and preserves. Bring to a simmer for 5 minutes or until sauce is thick.

By Elizabeth Dalrymple

Black Bean Brownies

15oz can black beans, rinsed
1/2 C quick oats
2 tbsp cocoa powder
1/2 C hazelnuts or almonds
1/4 tsp salt
2 tbsp vanilla
1/2 tsp baking powder
4 tbsp ground flax seed
11.5oz dark chocolate chips
1/4 C Coconut oil
1/3 C honey

1. Preheat oven to 350
2. Melt coconut oil in a liquid measuring cup and pour into food processor
3. Add honey to liquid measuring cup and pour into food processor
4. Place all other ingredients in the food processor and blend until smooth
5. Pour into a greased 8x8 baking sheet
6. Bake for 16-18 minutes
7. Let cool completely before cutting and serving

By Alyssa Koske

Marinated Flank Steak

1/4 C honey
1/2 C soy sauce
1/4 C oil (vegetable, olive, canola)
1/4 C teriyaki Sauce
4 cloves garlic, minced
1 tsp ginger, minced
1 lb flank steak

Combine all ingredients in a freezable ziploc bag. Massage marinade into meat. Freeze. Defrost and grill for 12-14 min depending on desired doneness. To use marinade as a sauce, bring to a boil on the stove top, reduce heat and let simmer for 5 minutes.


By Jami Ray

Honey-Soy Chicken Drumsticks

8 chicken drumsticks
3 tbsp of honey
5 tbsp of soy sauce
4 cloves of garlic, minced
1 tbsp ginger, minced
1 tsp sesame seeds, for garnish
2 scallions, chopped, for garnish
1 tbsp fresh cilantro, chopped for garnish

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours. Bake 

Grill or preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.

Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.

Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro.

By Adrea Sosville

Pineapple and Coconut Rice

2 C rice

1 ¼ C Chicken Broth

1 C Coconut milk

1 C crushed pineapple

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp brown sugar

¼ C chopped scallions

Optional Toppings: macadamia nuts, almonds, toasted coconut flakes

Rinse the rice several times until the water runs clear. Drain the rice. Place ingredients in rice cooker. If you prefer you can cook it on the stove top:

In a medium pot, over high heat, add the rice, broth and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming. Fluff the rice with a fork and mix in the pineapple, soy sauce, brown sugar and sesame oil. Top with chopped scallions and any of the other recommended toppings. Drizzle a touch more soy sauce, if desired.

By Adrea Sosville

Lemon Basil Grilled Pork Chops

4 thick-cut, boneless pork loin chops

2  tablespoons olive oil

1  cup fresh basil leaves, mince

3 tablespoons minced garlic

4 tablespoons lemon juice

1 teaspoon sea salt

3/4 teaspoon pepper

 Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes. Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.  Let rest for 5 minutes before serving.

By Tanya Davis

Coconut Lime Chicken

1/3 C coconut milk
2 tbsp fresh lime juice
2 tbsp brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp basil
1/2 tsp salt
1 tsp ground pepper
4 lbs chicken breasts or thighs

Combine all ingredients in a freezer bag. Let marinade for 2 hours minimum. Grill or bake at 450 for 30 min.

To Freeze:
Combine all ingredients in a freezer bag. Freeze. Defrost completely and grill or bake at 450 for 30 min.

By Alyssa Koske

Grilled Citrus Chicken

4 chicken breasts

1/2 cup orange juice

1/2 cup of lemon juice

1-2 teaspoons of ground ginger

1 tablespoon soy sauce

3 cloves of garlic, minced

a few drops of Tapatio

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Let marinade for 2+ hours. Grill (preferred) or cook at 350 degrees for 35-40 minutes

To Freeze:

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Freeze. Defrost completely and grill (preferred) or cook at 350 degrees for 35-40 minutes.

By Amanda Browne

Breakfast Sandwiches

12 English muffins

12 Thin sliced cheese

12 Sausage patties or 18 slices of microwave bacon (1.5 per sandwich)

1 carton of liquid eggs

paprika

1. Spray cookie sheet with olive oil spray and pour liquid egg into sheet. Sprinkle with paprika.

2. Bake at 350 for about 15 minutes.

3. Prep muffins: cut, add sausage and cheese.

4. Once done, cut egg sheet into 12 squares and place on muffins.

5. Wrap individually with foil and freeze.

To cook: place in microwave for 2-3 minutes.

by Amanda Browne

Bacon Wrapped Turkey Burgers

1 lb ground turkey
1/2 C teriyaki sauce
8 strips of thick cut bacon
4 pineapple wedges

1. Combine turkey and teriyaki sauce and set aside
2. On a cookie sheet, make 4 X's with your bacon
3. Divide the ground turkey into 4 burgers and place in the middle of the bacon X
4. Place a pineapple wedge on the center of the burger
5. Wrap bacon around the top like a package
6. Grill for 10-15 minutes a side or until juices run clear

by Alyssa Koske

Grilled Shrimp Tacos

36 Shrimp, peeled and deveined

12 corn tortillas

Shrimp Seasoning:

¼ cup Old Bay Seasoning or Cajun Seasoning

1 TBLS chili powder

1 TBLS Celery Salt

Cilantro Cream Sauce

8 oz Sour Cream

4 oz Lime Juice

Handful Cilantro – chopped

4 oz Mayo

2 oz Honey or Agave Syrup

Charred Jalapeno Lime Slaw

½ head cabbage, thinly sliced

½ cup sugar

1 cup  corn (fresh or defrosted from frozen)

½ cup lime juice

2 TBLS Cilantro

3 Jalapenos, grilled or roasted, sliced with or w/o seeds

2 oz Leinenkugel’s Summer Shandy

1.       Mix the Old Bay, chili powder, celery salt in a large metal bowl. Toss in the shrimp (tails removed if you want) , coat well and refridgerate

2.       To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in small bowl and refrigerate

3.       For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and summer Shandy beer in a small bowl and marinate (day in advance if you want or just 30 minutes or so)

4.       Evenly cook shrimp on a hot grill for about 3 to 5 minutes – or saute on the stove

5.       Quickly grill the tortillas to soften them

6.       Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce

7.       Enjoy!

by Tanya Davis

Pasta Salad

2C Uncooked pasta
2C Frozen vegetables
2C Cooked turkey sausage and onion mixture
1C Vinaigrette Dressing

1. Thaw sausage and onion mixture. Boil 2 qts of water and cook pasta until al dente (about 8 minutes)
2. Place colander in sink and empty package of frozen vegetables into colander. Pour water and pasta over vegetablesin colander to drain pasta and thaw vegetables
3. Pour pasta/vegetable mix into serving dish and add sausage mixture and stir.
4. Allow to cool, then pour dressing over and stir.
Chill prior to serving if desired.

by Abby Lake

Asian Lettuce Wraps

1 T Soy Sauce

1 T Rice Vinegar

1 t Asian Sesame Oil

1.25 lbs Ground Turkey or Chicken

3 T Peanut Oil (or any high temp oil like Canola)

2 ½ T Soy Sauce

1 T Rice Vinegar

1 t  Sugar

1 t Asian Sesame Oil

1 t Cornstarch

1 Sweet Bell Pepper (red, yellow or orange) – diced

2 Green Onions – finely chopped

2 t Ginger – finely grated

1 C Water Chestnuts – coarsely shopped

1 head                  Lettuce (green/red leaf, butter, romaine, endive)

1,  In small bowl, make sauce by combining soy sauce through corn starch, mix well, set aside

2. In bowl, combine meat and first 3 ingredients, mix well  

3. Heat oil in pan and cook meat

4. Remove from pan, set aside

5.  Add to hot pan: peppers, onions and ginger

6. Cook a couple of minutes stirring frequently

7. Add meat and water chestnuts to pan, stir well

8. Add reserved sauce, stir well and cook until sauce is slightly thickened

9.  Serve in lettuce

Optional garnish:  peanuts, green onions

by Elizabeth Dalrymple

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

by Alyssa Koske

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

by Alyssa Koske

Honey Garlic Wings

3 lbs chicken wings, separated
1/3 cup Honey
1⁄4 cup Lemon Juice
1⁄4 cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
3⁄4 tsp Ground Ginger

1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool
2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!

by Shauna Harris

Marconi and Cheese

1⁄2 cup butter
1/2 flour
2 cups milk
2 cups heavy cream
2 tsp onion powder
2 tbsp paprika
Juice of one lemon (optional)
6 cups shredded sharp cheddar or cheddar/jack combo
2 - 12oz packages of large elbow macaroni

1. Melt butter and add flour to make thin paste
2. Cook stirring constantly on medium heat for 5 minutes. Heat the milk and cream in a separate pan. Add milk mixture to flour mixture all at once.
3. Cook stirring constantly for 2-5 minutes. Add more milk or cream to thin if needed. Sauce should have consistency of medium thick gravy.
4. Season with onion powder, paprika, lemon juice and salt and pepper to taste
5. Add 4 cups of cheese, reserve 2 cups for topping
6. Cook until cheese is melted. Add to cooked macaroni
7. Pour into 9 x13 " pan. Top with remaining cheese
8. Bake at 350 for 40 minutes until heated through. Or refrigerate overnight and bake at 400 for one hour.

by Shauna Harris

Moist Turkey Burgers

2lbs ground turkey

½ cup shredded carrots

½ red onion shredded

1tbsp minced garlic

2 tsp seasoning salt

½ bread crumbs (increase breadcrumbs for more structure if you like)

½ cup BBQ sauce

1-2 tsp hot sauce

2 eggs

1. Mix together all ingredients

2. Shape patties to preferred size

3. Refrigerate for at least 30 min or freeze before cooking 

4. Do not cook on outdoor grill unless on foil. ENJOY!

Cilantro Lime Shrimp

Ingredients:

24` Jumbo Shrimp, peeled and deveined, tails on
1 1⁄2 Bunches Fresh Cilantro
2 Limes, juiced
6 Cloves Garlic
6 tbsp Olive Oil Salt & Pepper – to taste
2-3 tbsp Sliced Almonds
1/2 tbcp Red Pepper Flakes


1. In a food processor combine all ingredients until processed to your preferred consistency.
2. If you are making ahead of time, place in bowl and drizzle olive oil to coat the top, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate until ready to use.
3. Soak Wooden Skewers in water for 20 minutes to avoid burning on the grill.
4. For the shrimp, coat in pesto and skewer onto wooden skewers, cook on grill at high heat just a few minutes per side. You can also cook them in a sauté pan or on a grill pan (no skewers needed).
5. Save some pesto to mix into cooked rice. Top shrimp on rice, salad or eat as an appetizer.

Sweet & Sour Meatball Skewers

15 meatballs (from Costco)

1/2 green bell pepper

1/4 red bell pepper

1/4 yellow bell pepper

1/2 onion

1/4 can pineapple chunks

1/2 bottle sweet & sour sauce 

5 skewers

1. Cut peppers and onions into large chunks
2. On skewers, alternate meatballs, peppers, onions, and pineapple
3. Coat with sweet and sour sauce
4. Grill or broil until all sides are lightly caramelized
5. Serve with additional sauce, if desired.

Freezing Directions:

1. When threading skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag
2. Place kabobs in freezer bag(s)
3. Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze
4. To serve: thaw in fridge. Remove from sauce and cook as indicated above.

The recipe was modified from http://onceamonthmeals.com/sweet-and-sour-meatball-skewers/. 

by Michelle Doherty

Hobo Foil Dinner

Recipe per individual foil meal.

1/4 lb beef
1 cup potatoes, chopped
1/2 cup chopped carrots
1/2 cup chopped onions
4 dashes of Worcestershire sauce
Salt and pepper

Garnish with cheese and sauce such as BBQ or ketchup.

1. Spray a square of foil with nonstick cooking spray. 
2. Put meat in middle, dash with salt and pepper, Worcestershire sauce and surround with vegetables
3. Tightly fold the foil around the ingredients. 
4. Put on BBQ or campfire for 25-30 minutes.

Tips: definitely pair with a side, the meals seem on the smaller side for those that like a hearty meal.

By Amanda Browne