BBQ Pulled Pork

2.5-3 lb Pork Roast
1 bottle of favorite BBQ sauce
1 Tbsp brown sugar

Put Pork Roast in crock pot covered with water for 6-8 hours on Low.
Then drain water and fat. Shred Pork and put back in Crock pot.
Add BBQ Sauce and brown sugar. I would start with just 1/2 the bottle and add til you like it - if you add too much it is more BBQ than pork.
Cook on Low for an additional 1-2 hr

Freeze or Serve on Rolls.

Southfork Chili

2 1/2 cups ground beef
2 cups onions, chopped
1 green pepper, chopped
3 cloves garlic, pressed
1/2 tsp crushed red pepper
3 Tbsp chili powder
2 tsp cumin
1/2 tsp oregano
2 1/2 tsp salt
2 (16 oz) cans chili beans
1 (16 oz) can red kidney beans
2-3 (16 oz) cans diced (or stewed) tomatoes
1 (16 oz) can whole kernel corn
1 (8 oz) can tomato sauce

In large skillet, saute beef; drain fat. Add onions, green pepper, garlic, red pepper, spices and salt.
Cook til Tender.
Add ingredients. Simmer 45 minutes (or put in crockpot for 3 hours - low)

Freeze when cool.
Or Serve with Cheese, sour cream, and chips

*This recipe is huge - When I do it for my family - I make the whole batch, and then freeze the rest for another meal another time.

Italian Grilled Chicken with Creamy Red Sauce

By: COOKING A'LA MODE

16 oz. pasta noodles
1/2 bottle of Italian salad dressing
2-3 chicken breasts, thawed
1 recipe of Alfredo Sauce
8 oz. marinara sauce (I used tomato basil sauce)
Parmesan cheese, grated

Alfredo Sauce:

1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

1. Marinate in a ziplock bag with bottled Italian dressing over night.

2. Preheat grill, boil salted water for pasta, and begin making alfredo sauce.

3. Alfredo: In a small saucepan, combine cream cheese and butter until melted. Don't be alarmed if the fat separates and makes the mixture look like curdled milk! Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.) You really can't go wrong! Season again, as needed.

4. Boil pasta and cook until al dente.

5. Heat marinara until warm and combine alfredo with as much marinara as desired.

6. Slice chicken into thin strips and serve over pasta and sauce. Top with fresh Parmesan.
Kara

Cheesy Barbecue Beef Casserole

350 degrees for 40 min.(thawed) double frozen

3 cups uncooked ziti pasta
1 lb. lean ground beef
1 medium onion, chopped
2 slices of bacon, cut up small
1 1/2 C. barbecue sauce
1 c. Mozzarella cheese
½ TBS parsley flakes
1 C. Milk
1 C. shredded cheese

1- Start cooking pasta as directed on pkg. and then drain when done.
2-Cook beef, onion, and bacon in a pan, until beef is all brown; drain.
3-Return drained pasta to saucepan. Stir in beef mixture and remaining ingredients except 1 c. shredded Cheddar cheese. Spoon into casserole dish. Sprinkle with remaining cheese.

4-Bake uncovered 30 to 40 minutes or until hot in the center.


By: KayCee Tanner

Shannon's Sweet Chili

1 lb ground beef
1 large onion chopped
2 cloves garlic, minced
2 tsp chili powder
2 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 can (28 ounces) chopped tomatoes
1 can (28 ounces) tomato sauce
1 cans (16 ounces) red kidney beans, drained and rinsed
½ cup packed light-brown sugar
1 lb elbow macaroni, cooked following package instructions

Shredded cheese & sour cream

Brown beef, onion and garlic for about 10 minutes. Add chili powder, salt, cumin, pepper, and oregano. Cook for 2 minutes until fragrant. Add tomatoes, tomato sauce, beans and brown sugar. Add water to tomato can and add to pot. Bring to a boil. Lower heat and simmer, uncovered, for 30-35 minutes. Let stand for 10 minutes. Serve over elbow macaroni. Garnish with cheese and sour cream.

Makes 8 servings.

Jen Rich

Chicken Spaghetti

4 chicken breast, cooked and shredded

1 can rotel
1 can cream of chicken
1 can cream of mushroom
1 cup chicken broth (from cooked chicken)
1 lb velveeta
12 ounces spaghetti



Cook chicken (save a cup of broth) and cook spaghetti in broth. In pan on low heat mix soups, rotel, broth and cheese until cheese is melted. Add chicken and spaghetti. Pour into dish and bake for 30 minutes at 350. YUMMY!!
 
Stephanie Roades

Cheesey Chicken & Noodle Casserole

1 can Campbells cream of mushroom soup
1/2 c. Milk
1 c. frozen mixed vegetables
2 c. cooked chicken
2 c. medium egg noodles, cooked and drained
1/4 c. grated parmesan cheese
1/4 tsp. black pepper
1 c. shredded cheddar cheese

1. Stir soup, milk, veggies, chicken, noodles, parmesan cheese, 1/2 c. cheddar cheese, and black pepper in a 1 1/2 qt caserole.
2. Bake at 400 degrees for 25 min. or until ht. Stir.
3. Top with rest of Cheddar cheese.

KayCee Tanner

Baked Ziti

16 oz (or 6 cups uncooked) penne pasta, cooked and cooled
3 jars pasta sauce of choice
15 oz ricotta
16 oz shredded mozzarella
5 oz shredded parmesan

Mix all ingredients together, saving 1/2 of the mozzarella and parmesan to sprinkle on top. Makes two 9x13 pans.

Bake at 350` for 40 minutes covered in foil. Remove foil and cook an additional 10 minutes.

Serve with salad and/or cooked vegetables; and garlic bread.

By. Jen Rich

Noodles with Creamy Red Sauce

16 oz. pasta noodles
8 oz. marinara sauce

Alfredo Sauce:
1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

Alfredo: In a small saucepan, combine cream cheese and butter until melted.Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.)

Heat marinara until warm and combine alfredo with as much marinara as desired.

Recipe can be found here at Cooking A'la Mode

Mango Salsa Chicken

4 Chicken breasts
2 C mango peach salsa (I got mine from Costco)
1 can chili beans
1 can corn

Place ingredients in crockpot. Cook on low for approx. 5 hours if the breasts are frozen. Shred chicken. Place in freezer bags. Freeze.

When ready to eat, thaw. Heat in crockpot or on stove. Serve with cottage cheese, and cheddar cheese on top. Eat with tortilla chips.

Jennifer hadfield

Salsa Chicken

4 chicken breasts
1   24oz jar salsa
1   8oz pkg cream cheese
1 pkg. tortillas

Freezing: Cook chicken and salsa in crockpot on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Let cool. Place in freezer bag and freeze. Include a bag of tortillas with each meal.
To cook: Place shredded chicken in crockpot for 1-2 hrs on low or in a skillet until heated through.
As a WRAP: In a frying pan, fry tortillas. The put chicken mixture on tortilla and roll up. You can add additional toppings like lettuce, tomato, olives, etc.
As a QUESADILLA: spoon mixture onto half of tortilla, fry in pan on both sides. Serve with Sour cream.

Meatball Marinara

Meatballs (I bought mine from costco)- sauté them in a pan with onion and a little olive oil and salt and pepper until they are nicely browned.

Any sauce- I used a combination of Classico tomato and basil and Hunts chunky vegetable- simmer- add 1 tsp brown sugar if it's too strong of a tomato taste. Then combine the sauce and desired amount of meatballs.

Boil and cook pasta- drain water. Pour desired amount of sauce/meatballs over pasta and enjoy.
 

Amy James

Chicken Pot Pie

2-3 cooked chicken breasts shredded
1 can veg-all
1 can cream of chicken
half cup milk
1 pkg frozen pie crusts (two are in pkg)


Place chicken in frozen pie crust. Mix together veg-all, cream and milk. Pour over chicken. Place second pie crust on top, remove top tin, and seal edges. Put 4 slits in top pie crust and place on cookie sheet. Bake at 350 for one hour.
 

Stephanie Roades

Sweet and Sour Chicken

Flour and brown chicken. Place in a covered baking pan or crock pots.

3/4 C water
1 Tblsp Soy Sauce
1/4 C onion
1 Tblsp Worcestershire Sauce
1/4 C mustard
1/2 C ketchup
1 1/2 C brown sugar

Bring to a boil. Pour over chicken and bake at 350 degrees for 1 hour - or in the crockpot for 4-5 hours.

Cranberry Chicken

6-8 chicken breasts
1 can whole berry cranberry sauce
1 pkg lipton onion soup mix
1 C catalina dressing (I use fat free)

Place chicken in ziploc. Mix cranberry sauce, soup, and dressing. Pour over chicken. Freeze. When your ready to eat it, thaw. Place in baking dish. Bake 350 degrees for 45min-1 hr.

Serving suggestion: Cut up red potatoes. Place in separate baking dish. Drizzle with olive oil, and sprinkle with lipton onion soup mix. Cover. Bake 350 for 1 hr. Stir occasionally.

Jenn

Creamy Swiss Chicken

4-6 chicken breasts
2 cans cream of chicken soup
1/4 cup water
10-12 slices of swiss cheese (or shredded works too!)
1 box Stove Top Stuffing (made as directed on pkg)

Preheat oven to 350. Lay chicken breasts in a 9x13 pan, top with swiss cheese. Mix soup and water, pour over chicken and cheese. Make Stuffing and spread on top of chicken.
Bake for 50-55 min.

Freezing: Assemble in a foil pan. Put stuffing on top and then cover with foil and freeze.

Baked Ziti

1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce

To Freeze: Lightly grease a 9x13 inch baking dish and spoon in ziti mixture.  Include spaghetti sauce and Parmesan cheese (freeze separetely in freezer bag).
To Cook: Thaw. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Michelle

Garlic Parmesan Chicken

1/2 cup Grated Parmesan Cheese

1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
5 or 6 boneless skinless chicken {you can half breast if you want}

Freezing: Mix and pour over chicken in a gallon size Freezer bag. Freeze.
Cook: Thaw, place in dish, 400 for 20-25 min.

Kara

Polenta Lasagna

1 polenta log (sliced into 1/4 inch discs) found at Trader Joes or Fresh n Easy 1 package sliced mozzarella
1-2 cups grated mozzarella
1/4 fresh grated parmeasan cheese
1/4 cup ricotta cheese(optional-I left it out)
1 jar Puntenesca sauce, or your favorite marinara

Place 1/4 cup sauce in the bottom of a 9X9 baking dish. Place 9 polenta disks down and cover with 4 slices mozzerella and 1/4 cup parm followed by 1 cup sauce. Place 9 more polenta disks down and layer remaining sauce and top with grated mozz.
Freeze - or
Bake at 400 for 35-40 min

Roxanne

Sloppy Joes

1 lb extra lean ground beef
1 small onion chopped (or 1 Tbsp dry onion)
1 can tomato soup
1 Tbsp vinegar
2 Tbsp ketchup
1 Tbsp mustard
1 tsp sugar
1 tsp chili powder

Brown hamburger with onion (drain grease).
Add other ingredients - Simmer 10 min.
Serve on Buns or freeze.
Freezing - let cool, put in Freezer bag, then defrost and simmer for 15-20 min. or until hot
*you could also put it in a crockpot for 3-5 hours on low, but crockpots retain moisture so the meat mixture will be more runny.

Crystal

Easy Parmesan Chicken

1 jar (26 oz.) spaghetti sauce
1/2 Grated Parmesan Cheese,
6 boneless skinless chicken breast
1 cup  Shredded Mozzarella Cheese


Freezing: Pour 1/3 of sauce into 9x13 disposable pan. Stir in Parmesan cheese. Lay chicken breasts on top. Coat both sides with sauce. Cover with plastic wrap and then foil. Freeze. Include Mozzarella cheese.
To Cook: Remove plastic wrap but replace foil. Bake 375°F for 30 min (425 for 60 min if frozen). Top with cheese; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

Crystal Howarth

Chicken Salsa Skillet

1 lb. chicken breasts, cubed
1-1/4 cups Salsa
1 cup frozen corn,
1 large green pepper, sliced
pasta
cheese


Freezing: Cook chicken in skillet. Let cool. Combine all ingredients into gallon size freezer bag. Include package of pasta and cheese with each meal.
To Cook: Pour contents into skillet. Cover. Simmer on medium heat for 15 min (or until heated through). Stir occasionally. Cook Pasta as directed on package. Pour pasta into skillet. Mix and top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Crystal Howarth

Cheesy Manicotti

10 uncooked manicotti shells
1 (15 ounce) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggs, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 (26 ounce) jars spaghetti sauce

Freezing: Slightly undercook manicotti. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in a disposable 13x9 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce and cheese. Cover with plastic wrap and then foil.
 
To Cook: Remove plastic wrap and re-cover with foil bake at 375 degrees F for 35-40 minutes (if frozen 425 for 75-90 min.  Uncover and bake 10 minutes longer or until cheese is melted and manicotti is heated through.

Crystal Howarth

Apricot Chicken

 4-6 chicken breasts
1 cup apricot jam
1 cup Russian dressing
1 envelope Lipton Onion Soup

Freezing: Place the chicken breasts in disposable pan. Mix the remaining ingredients together and pour over chicken. Cover tightly and freeze.
To Cook: Bake at 350 for 30 min. (425 for 60 min if frozen)

Crystal Howarth

Chicken Broccoli Rice Bake

4 chicken breasts -cooked and cubed
1 pkg. Rice-Roni chicken-flavored rice mix (prepared according to pkg. directions)
1 16oz package of frozen broccoli
2-3 cups shredded cheddar cheese
1 sleeve crushed saltine crackers
2 Tbsp butter

Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
2 tsp lemon juice
1 Tbsp curry powder (optional)
1/4 cup milk


Freezing: Spread prepared rice (slightly undercooked) in the bottom of a 9x13 disposable pan. Mix sauce ingredients together. Spread 1/3 of the sauce over rice. Layer the broccoli and spread 1/3 of the sauce on top. Spread chicken on top of the sauce and add remaining sauce on top. Top with cheese. Freeze. Include crackers with meal.
To Cook: Top with crushed crackers and dabs of butter. Bake at 350 for 45 min (if frozen cook at 425 for 90 min).

Suzie Roberts

French Dip Sandwiches

1 rump roast
1 envelopes dry onion soup mix
1  1/2 cup water
1 pkg rolls

Freezing: Place roast, water, and onion soup mix in slow cooker and cook on low for 3-6 hours. Shred meat and put meat and au jus in freezer bag. Include a bag of rolls with this meal.
To Cook: Put in crockpot 3 hours on low or until hot or on the stove until meat is hot. Serve on rolls and dip in au jus.

Beef Stroganoff

1/3 cup flour
2 cups milk
2 tsp beef bouillon granules
1-1 1/2 lbs lean stew meat
1/2 packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
1/2 cup water
2 cups sour cream
1 pkg egg noodles (6-8 oz)

Freezing: Warm about 1 1/2 cups of the milk in saucepan. In separate bowl whisk flour, beef granules, and 1/2 cup milk until no lumps remain. Add it to the warm milk in the saucepan. Stirring constantly over medium heat, bring the sauce to a gentle boil for 1 min. Remove from heat. Add the rest of the ingredients except for sour cream and noodle. Cool and place in a freezer bag. Include a pint of sour cream and noodles with meal.
To Cook: Pour sauce in slow cooker and cook for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.

Suzie Roberts

Beef and Bean Burritos

1- 1 1/2 lbs ground beef - browned
1/4  cup onion - chopped
1 garlic clove - minced
1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp salt
1/2 tsp pepper
1  8oz can tomato sauce
8 large flour tortillas
1  16oz can refried beans
1 jar spaghetti sauce
1 cup shredded cheese

Freezing: In a saucepan cook ground beef, onion and garlic. Add seasonings, Stir in tomato sauce and simmer for 10 min. Add refried beans; cook and stir until well blended. Cool completely.
Warm tortillas in microwave for 30 seconds, place 1/2-3/4 cup of meat mixture on each tortilla. Fold sides in and roll up tortilla. Flash Freeze the burritos and then wrap individually and freeze.
To Cook: You can just heat burritos in the microwave and eat separately with salsa and sour cream or put in a casserole dish with spaghetti sauce and cheese - bake 350 for 25 min covered, then uncovered for 5 min -or until bubbly.
*Do not freeze with the sauce on them because the tortillas will get mushy. Include spaghetti sauce and cheese on the side for this meal.

Suzie Roberts

Taco Soup

1 lb ground beef - browned
1/2 cup onions - chopped
1  15oz can stewed tomatoes
1  15oz can chili
1  15oz can corn - drained
1  15oz can tomato sauce
1/2 pkg taco seasoning
2 cups water
salt and pepper to taste

Freezing: Brown beef with onions, Add remaining ingredients. Pour into a gallon size freezer bag and freeze.
To Cook: Simmer 20 min (or until hot) or put in Crock Pot on low for 3 hours.
Serve with corn chips, sour cream, and grated cheese.

Teri Cook

Minestrone Soup

1 lb pork sausage (or hamburger) - browned
4 cups water
2 stalks celery - sliced
2-3 large carrots
1   10oz can beef broth
1   quart stewed tomatoes (2- 15oz cans)
2  cloves garlic - minced
1/2 tsp basil
1 tsp oregano
1 Tbsp parsley
1 Tbsp sugar
1 cup Macaroni
1  15oz can garbanzo beans (drained)
1  15oz can French green beans

Freezing: Combine all ingredients, simmer 10 min, let cool, put in gallon size freezer bag. Seal and freeze.
To cook: Crockpot - 3-4 hours on low or Simmer 30-60 min.

Julie McKay

Freezing Tips

Compiled by Crystal Howarth, Some ideas taken from Girlfriends on the Go Cookbook by Suzie Roberts.

What to freeze your meals in:

• Freezer Bags: when possible i.e. for Soups, Sauces, and non-layered casseroles. Squeeze as much air out, label it, then lay the bag flat in the freezer to provide quick freezing and take up less room.
• Disposable Pans: Make sure to cover dish tightly with foil (if there's tomato sauce, cover in plastic wrap and then foil). These can be bought for about 25 cents each at dollar stores or in bulk.

Cooking Meat in Bulk

• Ground Beef: Crumble 3-4 lbs on large cookie sheet with sides. Preheat oven to 425 and bake for 20 min or no longer pink. Put meat in colander under hot water to rinse of extra grease. Another way is to place ground beef in boiling water and boil until no longer pink, then rinse in a colander as well.
• Chicken: A large slow cooker will do 10-12 breasts at a time. Put them in with 1 cup of water and cook on medium for 2-3 hours.
• Roasts: Use a large slowcooker for 1-2 roasts. Cook on medium overnight.

Flash Freezing:

Sometimes you need to flash freeze items such as meatballs or chicken - anything where you don't want the individual items to stick together. To Flash freese - place items spread out on a cookie sheet, put in  freezer. As soon as they are no longer soft, they can be placed in a bag together to go into the freezer.

Foods that May Not Freeze Well:

• If making enchiladas, freeze them seperate from the top sauce or else they will get mushy. Put the sauce that tops the enchiladas in a small freezer bag and freeze along with the meal.
• Need cooked rice or pasta for your recipe? undercook it or else it will get mushy from freezing then thawing.
• Use frozen hashbrowns instead of fresh potatoes.
• Sauces with sour cream, cream cheese, and cream will freeze fine but you will need to whisk sauce when it is thawed because it might separate.

Frequently Asked Questions

For more information, see Girlfriends on the Go Cookbook by Suzie Roberts, some of the following are from that book, along with my own ideas.

How long does it take to prepare 10 meals?
Anywhere from 1-2 hours, it really depends on the meal! If you don't have that time in a run, do it in shifts! For example, one day cook all the meat, the next, assemble all the rest. It sounds like alot of time - but really you have 6 days off of cooking and the mess of preparing!

How does it save you money?
1) Plan your meals around sales (check out Grocery Smarts for sales).
2)Your shopping list is simple, you don't need a bunch of stuff for 6 different meals, instead you buy 6 of the same thing.
3) You'll eat out less. It's hard for me to cook on Fridays and Saturdays, so we usually end up grabbing take out, this way I can have a Make-Ahead Meal.
4) You have less waste. I always end up buying something, using a little bit for a meal, and then wasting the rest (like cilantro, green onions, basil, etc).
5)You can get ingredients in bulk.

What are the benefits besides saving time and money?
Add variety. It's someone else's cooking - which sometimes tastes better when you don't have to prepare it. when sick days come - we don't get the day off, we still have to get dinner ready. Also it can help serve others by taking a meal to them  like sickness, just had a baby, etc.

What is the best way to thaw the Make-Ahead Meals since the directions are for when it's thawed?
For best results, let frozen meals thaw in the fridge for 24 hours, but I never think that far ahead! According to Suzie Roberts, "If [you're] cooking directly from frozen, bump up the temperature 50 degrees higher than the recipe states, and double the time. Check it periodically to make sure you are on target." Also you can use a crock-pot for some meals to let it cook all day.

What about picky eaters?
Let us know if there are any allergies so we can let the rest of the group know. Also if you have any preferences (ex: boneless chicken) we'll let everyone know. Sometimes kids like other's cooking because it's different (sometimes they don't!) This will introduce your kids to new foods you may not have cooked otherwise. It's important for people to try new things, an acceptance for food comes from having a variety of meals at a young age.

Freezer Meal Rules

To make this a successful group and a rewarding experience (ie. to make all our lives easier), there are some rules:

* You will be required to make and freeze 6 (this number will depend on who signs up) meals to exchange with the group.

* Each meal should feed about four-six adults (ex. Casserole would be 9x13 pan) I know some of us have smaller families, but this will provide leftovers.


* Try to spend around $30-40 for all costs. It sounds like a lot but that would make each meal you get $5-6 to feed your whole family – not bad, especially since you can just throw it in the oven! It is possible to spend less if you watch the sales but please don’t go over this amount.

* Your meal is designed to be the main dish. You do not need to provide any other sides, but please provide any uncooked rice, pasta, or buns that are needed to complete the main dish.

* Only make meals that you and your family have tried and enjoy. Please don’t experiment on the group!

* Package the meal in a disposable container, such as a Frozen Ziploc Bag or Aluminum Casserole Pan covered with Aluminum Foil.

* Write on the packaging the Meal Title, Directions to cook from thawed, and the Month/Year.
* Because these meals should arrive FROZEN, please prepare the meal accordingly, See Freezing Tips.

* Bring Frozen Meals in a basket, cooler, or large box to exchange then leave with 6 DIFFERENT Frozen Meals to serve throughout the month

* If you cannot meet on the specified meeting date, you can make arrangement beforehand to hand-deliver the meals or provide you own substitute. Your substitute needs to be fully aware of all the directions and rules. (please notify Kara of any problems/concerns/changes).

* E-mail the recipe the day we exchange. Include all ingredients and directions, any sides that will go well with the meal, and your name and phone number. The recipe will also be included on the blog.