Can also be frozen and thawed out in the refrigerator. Bring to room temperature before using.

Find lots more Freezer Friendly Recipes in the Ultimate Recipe Swap at Life as Mom.

Ingredients:
  ● 2/3 cup warm water
  ● 1/2 tsp. salt
  ● 2 1/4 cups all-purpose flour
  ● 1 tbsp. cornmeal
  ● 1 tsp. sugar
  ● 2 tsp. yeast

Directions:
Place all of the ingredients in your machines fully assembled pan (withthe exception of those ingredients listed under “add at beep”). Select thedough cycle and press start.

About 10 minutes after your machine has started kneading the dough youneed to open the lid and check the consistency of the dough. The doughshould be starting to form a smooth round ball. When you touch the doughwith your finger it should be slightly tacky to the touch however no doughshould remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing themachine to knead for a minutes or so between additions) until the dough isthe proper consistency. If the dough is too wet add 1 tbsp. of flour at atime (allowing the machine to knead for a minute or so between additions)until the dough is the proper consistency. These types of adjustments arenot unusual and don’t mean there is something wrong with the recipe.

If this recipe has “add at beep” ingredients you need to either turn onthe add ingredients beep function, choose your machines cycle that has anadd ingredients beep or if your machine has neither of these you need toadd these ingredients during the last 10 minutes of your machines finalkneading cycle.

Ingredients:
  ● 1 can cherry pie filling (sugar free or light)
  ● 1 9 oz. cake mix
  ● 1 T. light butter

Directions:
Put cherry pie filling on the bottom of crockpot that has been sprayed with no-stick cooking spray. Cover with cake mix. Cut butter up into small pieces and put on top of cake mix. Cook for 2 hours.

This smells wonderful and tastes good too. I cooked it on high for about an hour and then switched to low. You could use other kinds of pie filling to your liking also.

Ingredients:

  ● 1 lb. Boneless Skinless Chicken Breasts

  ● 2 tsp. Olive oil

  ● 2 cup Mozzarella ; shredded

  ● 1 jar Pasta sauce

  ● 2 tbsp. Parmesan ; grated

  ● 1 tbsp. Fresh parsley

  ● 1 lb. Bread dough ; fresh or frozen

Directions:

Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken.  Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup sauce, parmesan cheese and parsley; set aside. 

On lightly floured surface, press dough to form 10 x 1 2-inch rectangle.  Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal.   Arrange on cookie sheet, seam side down.  Gently press in sides to form 12 x 4-inch loaf.  Bake 35 minutes or until dough is cooked and golden.  Cut stromboli into slices and serve with remaining heated pasta sauce.

Ingredients:

  ● 2 lb. lean ground beef
  ● 1 cup Italian bread crumbs
  ● 8 oz. tomato sauce
  ● 1 cup chopped onion
  ● 1/2 cup chopped green pepper
  ● 2  egg
  ● 1 tsp. basil

Directions:
Combine meat, bread crumbs, ¾ C tomato sauce, onion, green pepper, egg and basil in large bowl. Season with salt and pepper, if desired; mix well.

Press into loaf pan. Bake in preheated 350 degree oven, 45 minutes, drain.

Spoon remaining tomato sauce over meat loaf. Bake 10 minutes longer. Let stand 5 minutes before serving. Sprinkle with parmesan cheese , if desired.

*Janelle’s Notes~After spooning on tomato sauce, sprinkle basil and parmesan cheese on top.

Ingredients:
  ● 6 ounce Tomato sauce
  ● 1 1/2 tsp. Italian seasoning
  ● 1  Egg
  ● 1 small Onion
  ● 1 small Green bell pepper
  ● 1/4 cup Italian bread crumbs
  ● 1 clove Garlic
  ●  Salt
  ●  Pepper
  ● 1 lb. Ground beef
  ● 1/2 cup Mozzarella
  ●  Aluminum foil wrap

Directions:
In a small bowl, combine tomato sauce and italian seasoning. Reserve 1/3 cup sauce and set aside, covered in the refrigerator. In a large mixing bowl, combine remaining tomato sauce mixture with egg, onion, bell pepper, breadcrumbs, garlic and salt and pepper. Mix well, then add ground beef. Blend well. Take 2 strip of aluminum foil and form an X. (15″ long) Place in slow cooker. On a cutter board, form meat mixture into a round and place it on top of the foil, being careful not to let the meatloaf touch the sides of the slow cooker. Cover and cook on low heat setting for 8-10 hours or on high for 4-5 hours. During the last 10 minutes of cooking time pour reserved tomato sauce on top of meatloaf and sprinkle with cheese. Cover and cook for 10 minutes. Using the foil strips, slowly and carefully pull meatloaf from the slow cooker and onto a serving place. Gently pull foil strips out from under the meatloaf. Allow meatloaf to sit for 10 minutes before slicing.

6 oz. light cream cheese
1/2 cup light sour cream
1 tsp. oregano
1/2 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded 
1/4 cup diced red pepper
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated 
whole wheat bread sticks or crackers


Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions. Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.


Posted to link up with Recipe Trader Sunday, Tantalizing Tuesday, Tempt my Tummy Tuesday, and Tuesdays at the Table

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