Scalloped Potatoes

Ingredients:

12 large potatoes, cut into 1/4 inch round slices OR a large bag of frozen potatoes

2 cans of cream of something soup (cream of celery, mushroom, etc)

2 cans water

2 ham steaks, cubed

8 ounces cheddar cheese, grated

4 cups of frozen broccoli

salt and pepper, to taste once cooked

Directions:

Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours. 

To Freeze:

Label freezer bags with a name, date, and directions. Be sure to include a direction to add soup and water to the recipe when cooking. Divide all ingredients except soup, water, and salt and pepper into gallon sized bags. Freeze bags in the freezer. I froze the potatoes and broccoli in one quart sized bag and the ham and cheese in another and then taped the bags together.

Time to Make: 4 - 8 hours depending on your crock pot temperature

Difficulty: Easy

Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html

Number of Servings: I got 3 freezer meals from these ingredients. Each meal included 2 quart sized bags of ingredients or enough to serve 4.

Creamy Potato Soup

Ingredients:

4 cups chicken broth
4 cups peeled and cubed potatoes
1 cup minced onion
1 cup celery, diced
1 cup ham, cubed
1/2 tsp. seasoning salt
1/4 tsp. white pepper (black is okay too)
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese

Directions:
In a large pot, combine the chicken broth, potatoes, onion, celery, and spices. Bring to a boil and boil until the potatoes are tender, stirring occasionally. Combine the cream cheese with some of the soup broth and blend till smooth. Reduce the heat and add the cream cheese mixture to the soup. (You could also chunk up the cream cheese to small cubes and stir them in the soup until they are melted - just be sure the heat is reduced so you don't curdle the cheese.) If desired, thicken the soup a little with cornstarch. Serve warm.

To Freeze:
Prepare soup as directed above. Chill until cool in the refrigerator and then divide into labeled freezer bags. If you double this recipe you will get 4-5 quart sized freezer bags of 4 cups of soup in each. To reheat, thaw over night in the fridge or thaw under warm water. Then reheat over low-medium heat until hot.

Time to Make: about 45 minutes
Difficulty: Easy
Recipe Origin: adapted from the recipe posted here.

Roasted Potato Wedges

Ingredients:
potatoes (number and variety of your choosing: Russets work well)
1/4 cup (approximately) olive oil
salt, to taste
fresh herbs, to taste


Optional Ingredients:
2 T. butter, melted
garlic, minced
2 - 3 T. balsamic vinegar
cayenne pepper
paprika


Directions:
Preheat oven to 450 degrees. Wash potatoes.  Cut potatoes into wedges.  Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc.  Roast for 15 minutes.  Shake around. Stir.  Roast for another 20 minutes. Check them and if they aren't done keep them cooking till they are tender and soft. Add more seasoning if necessary.  Sprinkle with herbs.  Serve immediately.


Difficulty: Easy
Time to Make: about 35 minutes
Recipe Origin: The Pioneer Woman
   found here at http://thepioneerwoman.com/cooking/2009/04/roasted-potato-wedges/

Funeral Potatoes

Ingredients:
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Directions:
Preheat oven to 350 degrees. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Makes 6-8 main dish or 10-12 side dish servings.

Time to Make: about 15 minutes prep time plus 1 hour for baking
Difficulty: Easy
Recipe Origin: ourbestbites.com

Scalloped Potatoes

Ingredients:
3 Tbsp. margarine
3 cups milk
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
7 medium potatoes, cooked and sliced
2 Tbsp. onion, diced

Directions:
Preheat the oven to 350 degrees. In a medium saucepan, combine the margarine, milk, flour, salt, and pepper. Stir over medium heat until melted and smooth. Meanwhile prepare your cooked potatoes by slicing them into thin slices. Add the onions to the potatoes and mix together. Layer half of the potatoes in a greased 9x13 pan and top with half of the sauce. Repeat again with the other half of potatoes and sauce. Cover the pan with tinfoil and bake at 350 degrees for 1 hour. After the hour is up, remove the tinfoil and continue baking until the top is browned.

Difficulty: Easy
Time to Make: about 90 minutes
Recipe Origin: Mom

Navajo Potatoes

Ingredients:
6-8 medium potatoes, cooked and grated
1 can cream of chicken soup
1/2 cup butter
8 ounces sour cream
1 + 1/2 cups cheddar cheese, grated
salt and pepper, to taste
5 stalks green onions, diced
corn flakes, slightly crushed (for the topping)

Directions:
Preheat the oven to 350 degrees. In a large bowl, combine the cooked potatoes, cream of chicken soup, butter, sour cream, cheddar cheese, salt and pepper, and green onions. Stir till well blended. Spread into a 9x13 pan and top with the corn flakes. Bake at 350 degrees for 30 minutes.

Difficulty: Easy
Time to Make: about an hour
Recipe Origin: Mom

Potato Salad

Ingredients:
6 medium potatoes
3 hard boiled eggs
6 green onion stalks, diced
4 celery stalks, diced
1 cup mayonnaise
2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:
Peel and boil the potatoes until they are tender. Chop the potatoes and put them in a large bowl. Combine all the other ingredients with the potatoes and stir till well blended. Chill salad in the refrigerator until serving.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Wallace Manning (Grandpa)