Chicken Tortilla Roll-ups by Jackie

Ingredients:
2 c. cooked chicken (shredding or diced)
1 can cream of chicken soup
4 oz. chopped green chilies
8 oz. shredded cheddar cheese (divided)
1 pkg. small soft tortillas (10ct.) or large soft tortillas (8ct.) I use whole wheat.

Assembly:
Mix soup, green chilies, chicken and 1 cup cheese in bowl. Divide mixture evenly between tortillas. Spread mixture on each tortilla. Roll up tortillas. Place roll ups in a gallon-size Ziploc freezer bag. Place 1 cup cheese in pint-size Ziploc freezer bag.

Serving Day:
Option 1 - Thaw completely. Place seam side down in baking dish. Sprinkle tops cheese. Bake on 350° for 20 minutes.

Option 2 - To cook from frozen: Place seam side down in baking dish. Sprinkle tops cheese. Bake on 300° for 40 minutes.

Cheese Sausage Strata by Erica

Ingredients:
1 1/2 pounds of bulk pork sausage
9 eggs lightly beaten
3 cups of milk
9 slices of bread, cubed
1 1/2 cups of shredded cheddar cheese
1/2 pound of sliced bacon, crumbled
1 1/2 teaspoon of ground mustard

Assembly:
In a large skillet, cook sausage over medium heat until no longer pink, drain.
Add the eggs, milk, bread, cheese bacon and mustard. Transfer to a greased shallow 3 qt. baking dish. Cover and freeze.

Serving Day:
Allow to thaw, Cover and bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean.

(for making five meals at a time, I cooked sausage in my largest pot and mixed only eggs, milk and mustard together in a very large bowl. I put the rest of the ingredients in the greased pan and poured the egg mixture over it and mixed in the pan.)

Chicken and Broccoli Casserole by Amy

Ingredients:

1 package of medium-wide egg noodles

2 cans of cream of chicken soup

1 package of frozen chopped broccoli, thawed

1" thick chunk of Velveeta cheese

2 cans of all white chicken (in water) or cooked shredded chicken breasts (4)

1/2" thick slices of Velveeta

1/2 cup of milk

*Salt and pepper to taste (put in soup mixture)

Steps:

1. Cook noodles according to directions - drain.

2. Mix soup, chicken and milk in saucepan - cook until warmed through.

3. Add Velveeta in chunks - cook until cheese is melted.

4. In a large bowl, combine noodles, soup mixture and broccoli.

5. Pour into a lightly, greased 9x13 baking dish - top with sliced cheese.

6. Place plastic wrap and heavy duty foil on top of dish and freeze.

Serving Day:

1. Thaw dish completely.

2. Uncover dish and bake at 375 degrees for 20 - 30 minutes.

Two Mustard Chicken by Erica

Ingredients:
6 breasts of chicken
1/2 cup of Dijon mustard
2 Tbs. of sweet and hot mustard
2 Tbs. of honey

Assembly:
Mix ingredients together and spread on chicken

Serving Day:
Thaw completely. Cook at 350 degrees for 25 min or until chicken is done.

Sloppy Joes and Pot-Luck Potato Casserole by Amy

Sloppy Joes:

Ingredients:

1 pound of ground beef

1 small onion (diced)

1 bell pepper (I used 1/2 of a green and 1/2 of a yellow for this recipe.) - diced

1 can of Sloppy Joe mix (name brand in a can)

Steps:

1. Saute onion and bell pepper. Remove.

2. Brown ground beef.

3. Drain beef and return to pan.

4. Return sauteed vegetables to beef.

5. Add Sloppy Joe mix and simmer for 20 minutes.

6. Serve on hamburger buns.

Serving Day:

1. Thaw Sloppy Joel mix.

2. Heat in pan and serve on buns.

Pot-Luck Potato Casserole:

Ingredients:

2 pounds of frozen hash browns (I used the shredded kind.)

1/4 cup of melted butter

1 teaspoon of salt

1/4 teaspoon of black pepper

1/2 cup of chopped onion

1 can of cream of chicken soup

16 ounce container of sour cream

2 cups of shredded cheddar cheese

Steps:

1. Defrost potatoes.

2. Combine potatoes and melted butter in large bowl.

3. Add the rest of the ingredients and mix carefully.

4. Pour into greased 9x13 inch pan. (I split this recipe and place the mixture into two 8x8 pans. I freeze one pan.)

5. Bake at 350 degrees for 45 minutes.

Serving Day:

1. Thaw completely.

2. Remove covering.

3. Bake at 350 degrees for 45 minutes.