Porcupine Meatballs

2 pounds lean ground beef
2/3 cup uncooked long-grain rice
1 egg
1/2 cup chopped onion (or Onion Powder for those picky eaters)
1/2 cup water
salt and pepper
1-2 Cups Prepared Spaghetti Sauce
(For cooking you will need an extra jar of spaghetti sauce and extra cooked rice- enough for meal)

Combine the ground beef, uncooked rice, onion, egg with salt and pepper. Mix well then add in slowly some spaghetti sauce. Only add enough spaghetti sauce so that you can still shape the meat into balls and they won't fall apart. Save any remaining sauce.

Put in Freezer safe container side by side or Flash freeze and place in Freezer Bag. Store in the freezer up to 2 months.

Two Options for sauce: First option is to put the sauce in with the frozen meatballs and freeze together. Then just defrost together and add to pan and continue with Cooking Directions. Option 2 is to freeze the meatballs separately from the sauce and add in the sauce when you are ready to cook.

Defrost. Place meatballs in a skillet and cover with spaghetti sauce. Cover and simmer for 20-30 minutes or until meatballs are cooked thoroughly. Serve over white rice and garnish with green beans.

Chicken Packets

Makes 1 chicken packet

1 Chicken Breast
2 Tablespoons Honey
2 Tablespoons Worcestershire Sauce
2 Tablespoons butter
Thinly Sliced onion
Thinly Sliced zucchini and Squash
Thinly Sliced Potatoes
Thinly Sliced Carrots
Salt and Pepper

Place the chicken first on a long 2 foot piece of foil. Top with veggies then fold foil up-ish to make a bowl shape so the Worcestershire doesn’t run away. Poor Worcestershire, honey and butter on top. Seal by folding the foil into a packet. Cover again with another piece of foil and Write on the top of the foil a T for top (So you will know when you cook it not to leave it on its top for long or at all). Put in freezer Zip Locks and store in freezer until you are ready.

To cook while camping… make a bed of coals and place defrosted chicken packets (TOP FACING UP) on the hot coals. Depending on how hot your coals are your dinner will be done in 25-45 minutes. Have extra foil on hand if you open the packet to check done ness and need to rewrap (Or you can use a meat thermometer and stick it right thru the top into the chicken careful not to poke all the way thru!). The best part of this camping meal is that when done you can slit the top and eat right out of the foil. You can turn the packets over a couple times if you prefer but they should cook just fine just being placed on the coals (carefully move them around when there are hot/cold spots so that one doesn’t get over done or underdone.


Tater Tot Casserole

2lbs ground beef
2 Tbsp Garlic
2 Tbsp of Onion powder
2 cups of Salsa
2 cans Cream of Mushroom
Tater Tots

Directions: Brown ground beef with Garlic and Onion Powder. Drain well then combine soup and salsa in the pan with the browned/drained meat. Mix well and press into a 9x13 pan. Top with frozen tater tots.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake uncovered for 20 minutes on 450 or until the meat mixture is warm and the tater tots are crispy.

Variation: For a more hardy meal... add Diced tomatoes, broccolli, califlower and carrots.


Spicey and Savory Tilapia

4 Frozen Tilapia Fillets
1 bottle of Zesty Italian
1/3-1/2 cup of Cooking Sherry (or chicken broth)
2 cans of Rotel Tomatoes
6-8 pieces of crumbled bacon (don't do bacon bits)

Directions: Pour the Zesty Italian, Sherry and Rotel Tomatoes into a small bowl and mix well. Place frozen Tilapia into a 9x13 pan and top with Sauce. Garnish the top of each fish with bacon.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Bake from frozen, uncovered, for 40-60 minutes or defrost and bake uncovered for 20 minutes on 400 or until fish flakes with a fork. Use defrosted fish within 24 hours.

Variation: Use canned diced tomatoes and capers instead of Rotel.

Recipe by Heather Neff
Serves 4