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Back To School Freezer Meal Making Party
Author: Jackie
Ingredients
Hot Roast Beef Sandwiches
  • 32 whole wheat dinner rolls
  • 2 pounds sliced roast beef or ham
  • 32 pieces of Provolone or Cheddar Cheese
  • 3 cups mayonnaise
  • 1/2 cup horseradish sauce
  • ¾ cup mustard
  • 1 teaspoon salt
  • 1 tablespoon pepper
  • 1 tablespoon onion and garlic powder
  • 3 tablespoons Worcestershire sauce
  • 1 stick of butter
  • ½ ranch powder dip
Turkey Chili
  • 2 tablespoons olive oil
  • 3 pounds ground turkey
  • 3 onions , chopped
  • 1 head of garlic , minced
  • 3 (28 ounce) cans canned crushed tomatoes
  • 3 (16 ounce) cans canned kidney beans – drained and rinsed
  • 8 tablespoons chili powder
  • 3 teaspoons paprika
  • 3 teaspoons dried oregano
  • 3 teaspoons ground cayenne pepper
  • 3 teaspoons ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
Instructions
Hot Roast Beef Sandwiches
  1. In a large bowl combine mayonnaise, horseradish sauce, mustard, spices and Worcestershire sauce.
  2. Cut rolls in half and spread mayonnaise combination on each slice.
  3. Layer with a slice of roast beef and cheese.
  4. Freeze sandwiches in Ziploc® brand Storage bags for a short amount of time or Ziploc® brand Freezer bag with Easy Open Tabs for up to one month.
  5. When ready to eat, preheat oven to 350 degrees. Place frozen sandwiches on a cookie sheet lined with foil.
  6. Melt butter and baste the tops of the sandwiches; sprinkle with ranch powder.
  7. Cover rolls with foil and bake covered for 10 minutes and uncovered for 10 minutes.
  8. This recipe makes 32 sandwiches, enough for four meals if served with a side salad.
Turkey Chili
  1. In a large stockpot, heat oil.
  2. Add onions and sauté until they are translucent, about four minutes.
  3. Add ground turkey and cook until brown.
  4. Pour in tomatoes, spices and kidney beans.
  5. Reduce heat to medium and allow chili to simmer for one hour.
  6. Once chili is finished cooking remove from heat and allow to cool for at least 30 minutes.
  7. Once cool, divide into large Ziploc® brand Freezer bags with Easy Open Tabs for up to two months.
  8. This recipe makes 24 servings.