These are things I put in the freezer the week my husband was away, and now I want to use all of them in a recipe!

3 different meals! I can't think of a single recipe which in corporates all three of those meats.

either put them in a food grinder or a processor chop the meat make a meat loaf save some the chuck roast make a hash -2 meal deal

Make a gravy with the chop meat. Broil, bake, fry or BBQ the two meats. Serve with gravy over rice or pasta. Cook an onion in olive oil until soft. Add the meat and chopped garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add 1 cup or more of chicken broth and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add more chicken stock or broth if too thick. Let it bubble to a rich sauce, add flavorings to taste. Seasonings etc. Serve over pasta and enjoy.

I worked in several very nice restaurants, and when the chefs wanted to use up a handful of items like you have, they'd call it 'mixed grill' and customers went crazy for it! prepare each seperately. It will taste better than trying to make a stew of some sort. So however you love each of these, prepare them.. Maybe grilled chicken, pork cooked with cider and slices of apple (or have some applesauce on the side) and maybe slice against the grain the chuck roast, into thin strips, like they do in chinese restaurantsand marinate in soysauce, cidervinegar, brown sugar (or pineapple juice instead of the vinegar) they can all cook in the oven at same time, just slightly different cook times, or grill it all.

Anytime I have a variety of meats, I make a Jambalaya- you can use whatever you have, and the more variety the better! Basic jambalaya recipe: saute 1onion, 1green pepper, 1 stalk celery and 1 clove garlic- in a large pan with enough oil to soften. Remove from heat and add your meat- cut into bite size pieces, until browned and close to cooked through. Add 1 can diced tomatoes with chilies ( rotel is good) 1 cup rice, and 1 tsp cajun seasoning and stirr often until rice is cooked through. The above measurements are approximate, and you can use whatever you have- smoked sausage, ham, shrimp, etc.

dinner.

I would suggest a version of a mixed grill with a bit of a twist. For the beef - cut into two, and take a meat mallet and pount them into some nice escalopes. Salt and pepper them, and all you need to do is quickly fry them. For the chicken, I would cut it into strips and marinade in lemon juice, garlic, rosemary and olive oil for an hour or two before cooking. in another pan. The pork chop could be glazed with honey and chilli under a hot grill - you'll have to fight over who gets what bit as you only have one. Up to you what you serve with it.....