Serving Size: 6

Ingredients:
2 lbs. cube steak
1 cup milk
1 1/2 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 1/2 cups vegetable oil

Directions:
1. In an iron skillet add oil and allow it to heat.
2. Pound each cube steak between plastic wrap until thin with a cleaver.
3. Take 2 mixing bowls add milk to one and in the other combine the flour, garlic powder, onion powder, salt and black pepper.
4. Dip each cube steak into the milk and dredge through the flour mixture on both sides.
5. Add to skillet in hot oil. Cook until golden brown on both sides, 3-4 minutes per side.

Freezing Directions:
1. Allow to cool.
2. Divide up desired portions and place in freezer safe containers.
3. Good frozen 2-3 months.

Defrosting Directions:
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed.

photo credit: William Woodward (Woody)

Serving Size: 6

Ingredients
2 lbs. ground beef
1 large egg
1/3 cup bread crumbs
1 medium white onion, finely chopped
2 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
salt and pepper, to taste

Directions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine all the ingredients. Make sure everything is mixed well.
3. Place mixture into a baking dish. Form mixture into a loaf.
4. Bake for 30-40 minutes until meat is cooked.

Freezing Directions
1. Let meatloaf cool thoroughly.
2. Divide up desired portions, or freeze the whole loaf. Either way place in freezer safe container.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove from freezer.
2. Place in the refrigerator for approximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed. Or preheat oven to 350 degrees and bake for 10-15 minutes.

- Meatloaf is a great meal to prepare and freeze for later.

Photo by joshbousel

Serving Size: 8

Ingredients
1 1/2 pounds ground beef
1 pound ground pork
1 cup bread crumbs
1/3 cup whole milk
1/2 medium white onion, finely chopped
2 garlic cloves, minced
1 large egg
1 cup ketchup, divided
1 tablespoon fresh parsely, chopped
1 tablespoon sweet basil
salt and freshly ground pepper, to taste

Directions
1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
2. In small mixing bowl combine bread crumbs and milk. Stir and set aside for at least 5 minutes.
3. In a large mixing bowl combine beef, pork, onion, garlic, egg, 1/2 cup ketchup, parsely, basil, salt and pepper. Then add bread crumb mixture, stir gently.
4. Place meat mixture on prepared baking sheet and form it into a loaf.
5. Place in oven and bake for 44-55 minutes or until internal temperature reaches 160 degrees. Brush with ketchup twice while baking. Let meatloaf stand for 5 minutes before seving.

Freezing Directions
1. Let meatloaf cool thoroughly.
2. Divide up desired portions, or freeze the whole loaf. Either way place in freezer safe container.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove from freezer.
2. Place in the refrigerator for approximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed. Or preheat oven to 350 degrees and bake for 10-15 minutes.

Photo by topquark22

Serving Size: 6

Ingredients
1 box jumbo pasta shells
1 10 oz package frozen spinach, thawed
1 24 oz container cottage cheese
1 15 oz container ricotta cheese
1 cup mozzarella cheese, shredded
2 teaspoons oregano
8 slices mozzarella cheese
red pasta sauce

Directions
1. Cook pasta shells according to package directions.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl combine spinach, cottage cheese, ricotta cheese, shredded mozzarella and oregano.
4. Stuff all pasta shells with mixture and place in a large baking dish.
5. Pour red sauce over pasta and place mozzarella slices on top.
6. Bake for 30 minutes.

Freezing Directions
1. Allow to cool.
2. Divide up desired portions and place in freezer safe containers.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed.

- You also have the option of freezing just the spinach mixture and preparing the pasta once mixture is defrosted. The mixture by itself can be frozen up to 4 months.

Photo by DeathByBokeh

Ingredients
1 tablespoon olive oil
2 large garlic cloves, minced
1 28oz can crushed tomatoes
1 teaspoon sugar
6 lage basil leaves, finely chopped

Directions
1. In large skillet pour in olive oil over medium-high heat.
2. Once oil is hot add garlic. Cook for 30 seconds.
3. Stir in crushed tomatoes. Add in sugar and basil.
4. Cook on low for 10 minutes.

Freezing Directions
1. Allow sauce to cool.
2. Divide portions as desired and place in freezer safe container.
3. Good frozen 3-4 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place in microwave safe bowl and defrost until thawed.

- This recipe can easily be doubled or trippled and frozen into smaller portions.