Breakfast Burrito, Easy, $4/family

Ingredients:

2 - 16 oz packages of Hot Pork Sausage
1 - 8 oz finely shredded Cheddar Cheese
2 packages of 6 inch tortillas
1 dozen eggs
A little bit of milk to Eggs (optional)
Salsa (optional)

1)  Brown Sausage
2)  Cook scrambled eggs.  I added a little bit of milk, shredded cheese and salt and pepper to my scrambled eggs.
3)  Once sausage and eggs are cooked, create your burrito by adding a small amount of meat, eggs and shredded cheese to each tortilla and roll it up. 
4)  We like to dip our breakfast burritos in salsa!  This, of course, is completely optional.

This recipe made 30 breakfast burritos.  To cook for freezer club, pull out of freezer and reheat in microwave for 45 seconds to 1 minute per burrito depending on microwave.

Sausage Kale Tortellini / Easy, $10/family, 1.5 hours prep

Ingredients
1 lb ground sausage
1 (19 oz) bag of frozen cheese tortellini
1 large handful of kale
2 cans diced tomatoes, drained
3 1/2 cups chicken broth
2 teaspoons pepper
2 teaspoons salt
1 (8 oz) block cream cheese
1 cup mozzarella cheese, shredded

Directions
Brown ground sausage over medium heat while breaking into small pieces. Grab crockpot and turn on high. Place tortellini in the bottom, then the cooked sausage, until all ingredients (except mozzarella cheese) in crockpot. Place cream cheese on top so that it doesn't curdle. Cook for 3-4 hours on high. Stir ingredients all together as many times as possible. Turn crockpot to "warm" or off then take off lid for about 30 minutes to let set up and add the cup of mozzarella cheese. Stir and serve the goodness!

Freezer Club Note
I prepped this as a fresh meal because of the kale. Place frozen tortellini in the bottom of the crockpot, dump in Ziploc contents, add cream cheese block and turn to high for 3-4 hours.

*slightly adapted from http://madeitateitlovedit.blogspot.com/2013/07/crockpot-sausage-spinach-tortellini.html

Golden Mushroom Pork & Apples - Easy, $10/family, 1.5 hours

Ingredients
2 cans Golden Mushroom Soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
8 boneless pork chops, 3/4-inch thick (season with salt/pepper)
2 large Granny Smith apples, sliced  
1 large onion, sliced (about 1 cup)

Seasonings
Onion Powder
2 cloves of garlic, minced

Italian Seasoning
Kosher Salt
Cracked Pepper

Directions
In a large bowl, combine mushroom soup, brown sugar, Worcestershire, and Seasonings. Add to a slow-cooker, sprayed with cooking spray.
Add seasoned pork chops, apples, and onions.
Cover and cook on low for 8-9 hours.

From Frozen
Allow to thaw and then add all ingredients from Ziploc to slow cooker and heat on low for 8 hours.

Prep for Freezer
Place all ingredients in a large Ziploc baggie, seal, and freeze. So Easy!

Chicken Milano: Easy Prep; $8

Freezer Club instructions: thaw; bake at 350 degrees for 30 min. or until heated through and bubbly. Serve over pasta, if desired.

This recipe is for each family

Ingredients
4 chicken breast
1/4 C flour
1 egg
2 C seasoned bread crumbs
4 T butter
3 C spaghetti sauce
1/4 C mozzarella cheese, shredded
1/4 C Swiss cheese, shredded
1/8 C Parmesan Cheese, shredded

Directions
Roll each chicken breast in flour, dip in beaten egg, then roll in bread crumbs. Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sides, about 10 minutes. Pour sauce in baking dish, but reserve 2 T. Place chicken in dish and cover with cheeses. Top with reserved sauce. Bake loosely covered until cooked through, about 30 min.