Grandmas Elly's Caramel Corn

2 cups brown sugar
1/2 cup corn syrup
2 cubes margarine
24 cups popped popcorn (buttered from store works best)
1 tsp. vanilla
1 tsp. soda

Boil brown sugar, butter, and corn syrup for 1 minute.  Take off stove, add vanilla and soda.  Stir over measured popcorn.  Put popcorn onto two greased cookie sheets and bake 1 hour at 200 degrees stirring every 15 minutes.

Kid Fave Crockpot Pasta

Kid Fave Crockpot Pasta
2 cups cubed ham
1/4 cup grated parmesan
1 cup grated mozarella
1/2 cup onion finely chopped
1/2 cup green pepper
10 oz. can chopped mushroom
28 oz. can tomato sauce
2 tsp. Italian Seasoning
1/2 tsp red pepper flakes
2 cups small pasta

For Freezer Meal:
Mix all ingredients together (except pasta) in large resealable freezer bag.
To Cook:
Thaw, Crockpot 4 hours low.  Cook pasta and add to mixture at end.

Honey Dijon Chicken

emailed to me from Susan Fletcher

Honey Dijon Chicken

Ingredients:

1 pound boneless skinless chicken breasts, fat trimmed

¼ cup honey

2 tablespoons Dijon mustard or whole grain mustard

2 teaspoons black pepper

½ teaspoon salt

½ teaspoon ground thyme

½ cup water *NOT NEEDED UNTIL DAY OF COOKING Yield:  3 servings Materials:  1 gallon-sized freezer bag BEFORE FREEZING:  1.  Label your freezer bag with instructions and date.  2.  To your gallon-sized freezer bag, add all ingredients, except water.  3.  Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.  COOK:  1. The night before cooking, move the freezer bag to your refrigerator to thaw.  2.  The morning of cooking, pour contents of freezer bag into your crockpot and add water.  3.  Cook on low setting for 3-6 hours or until chicken is cooked through and tender.  4.  Serve with rice and steamed broccoli or salad.

Garden Veggie Soup with Meatballs

emailed to me from Susan Fletcher

Garden Veggie Soup with Meatballs

Ingredients:

1 pound small meatballs

24 ounce jar pasta sauce

1 pound carrots, peeled and chopped

½ pound green beans, trimmed and cut into bite-sized pieces

1 medium zucchini, ends cut off and trimmed into bite-sized pieces.

1 medium yellow onion, diced (about 1 cup)

4 cups low sodium chicken broth (NOT NEEDED UNTIL DAY OF COOKING) Yield:  6 servings Materials:  one gallon-sized plastic freezer bag BEFORE COOKING:  1.  Label freezer bag with instructions and date. 2.  To freezer bag, add all ingredients except chicken broth.  3.  Remove as much air from freezer bag as possible, seal, and lay flat in your freezer.  COOK:  1. The night before cooking, move the frozen bag to your refrigerator to thaw.   2.  The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth.  3.  Cook on LOW setting for 6-8 hours, or until veggies are cook through and tender.  4.  Top with parmesan cheese and serve with fresh Italian bread or baked garlic bread.

Turkey and Black Bean Chili

emailed to me from Susan Fletcher

Turkey and Black Bean Chili

Ingredients:

1 pound ground turkey

24 ounce can tomato sauce

2 cans black beans, drained and rinsed

1 can petite diced tomatoes, undrained

1 2/3 cup frozen corn

2 large potatoes, peeled and cut into 1 inch chunks

2 large cloves garlic, minced

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons ground cumin

1 ½ teaspoon ground oregano

¼ teaspoon crushed red pepper flakes Yield :  4 servings Materials needed:  1 gallon sized freezer bag BEFORE FREEZING:  1. Label your freezer bag with instructions and date 2.  Add all ingredients to the freezer bag; add turkey last so it is the first ingredient dumped into the crock pot.  3.  Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.  COOK:  1.  The night before cooking, move bag from freezer to refrigerator to thaw.  2.  The morning of cooking, pour contents of freezer bag into your slow cooker and cook on LOW setting For 6-8 hours or until turkey is cooked through.  3.  Break apart turkey.  Serve with shredded cheese.