Porcupine Meatballs $6 per family (easy)

Meatballs:

1/2 cup long grain rice

1/2 cup water

1/3 cup finely chopped onion

1 tsp salt

1/8 tsp pepper

1/4 tsp granulated garlic

1 lb. ground beef

Mix together and form into 1 1/2 inch balls.

Sauce:

2 cans tomato sauce (15 0z cans)

2 cups water

5 tsp worcestershire sauce

2 TBS lemon juice

Directions --- Thaw

Brown meatballs in 2 TBS oil.

Remove meatballs and drain oil from pan.

Pour red sauce into hot empty meatball pan.

Scrape bits off bottom of skillet.

Whisk in 4TBS of brown sugar and stir until dissolved.

Add meatballs and simmer covered for 1 hour stirring gently occaionally.

Serve with rice or noodles

Angel-Hair Pasta With Roasted Red Peppers, Feta, and Herb Dressing

9 per family Level Easy

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped basil
• 1-1/2 teaspoons chopped oregano
• 1-1/2 teaspoons chopped thyme
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 package (16 oz.) angel-hair pasta or spaghettini
• 1/4 medium red onion, thinly sliced and soaked in cold water for 20 minutes
• 1 jar (12 oz.) roasted red peppers, drained and patted dry, coarsely chopped
• 1 cup crumbled feta cheese
• 1/2 cup sliced pitted kalamata olives

Directions

1. Place oil, herbs, juice, salt, black pepper, and 2 tablespoons water in a jar. Close lid and shake until blended.
2. Cook pasta according to package directions. Drain and transfer to a large bowl. Add dressing to warm pasta and toss to combine. Drain onion and pat dry; add to pasta with remaining ingredients and gently toss to combine. Salt and pepper to taste. Serve warm or at room temperature. Makes 8 servings.

Chicken & Pepper Jack Taquitos $5 per family

 Ingredients:

2 tsp olive oil
1 lb boneless, skinless chicken
1/2 c chopped, drained roasted red peppers (from jar)
1 tsp liquid smoke (I substituted smoked paprika)
8 (6 inch) corn tortillas
1 1/3 c shredded pepper jack cheese

Directions:

Preheat oven to 350 degrees. *Place chicken in roast pan and season (salt, pepper, paprika, garlic powder). Bake for 30 minutes or until juices run clear. Shred chicken and toss with drained, jarred red peppers. Lay out tortillas on cookie sheet and warm before rolling. This will prevent the tortillas from tearing. Top each tortilla with chicken mixture and sprinkle with shredded cheese. Roll into taquito and place on greased freezer container/baking sheet.

Thaw in refrigerator overnight. Spray with cooking spray and bake at 400 degrees for 10 minutes or until cheese melts.

*Note: If cooking for one family, saute chicken over medium heat in olive oil. Then add red peppers and liquid smoke and cook 1 minute to heat through.

Freezer Club Portions

6 lbs chicken
2 16 oz jars of chopped roasted red peppers
2 packages of 30 corn tortillas
1 24 oz block of Pepper Jack cheese
liquid smoke or smoked paprika

Honey Nut Chicken $5 per family

http://www.foodnetwork.com/recipes/rachael-ray/honey-nut-chicken-recipe/index.html

Multiplying everything by 6 proved to be too much so I was able to make 7 meals out of this.  If this meal is made again, I would multiply by 5.

Thawing instructions:  Thaw until no longer frozen (however you choose).  The breasts have already been floured, egged and breaded.  You will need to fry them before putting in the oven.  See recipe for directions.