Herb & Garlic Chicken by Jen

Ingredients:
12 oz. bottle of Herb and Garlic 30 min. Marinade
3 lb. bag of boneless skinless chicken breasts (about 6-7 halves)

Assembly:
Mix marinade and chicken breasts in large Ziploc freezer bag.
Place in freezer until ready to grill. Or thaw chicken, then refrigerate 30 min. to marinate.

Serving Day:
When chicken is thawed, heat grill to medium heat.
Grill chicken 7 min.; turn over.
Grill another 6 to 8 min. or until chicken is cooked through (165ºF)

Chicken Cacciatore by Jackie

Ingredients:

2 lb. chicken breasts or tenderloins, cut into 1" cubes
1/2 tsp. salt
1/2 tsp. cracked pepper
1 tsp. minced garlic
1 tsp. marjoram leaves
1/2 tsp. oregano
1/2 tsp. crushed rosemary
1/2 tsp. thyme leaves
1 cup chopped onion
1 medium green bell pepper, cut into thin strips (about 1 1/2 cup)
1 can (14.5 oz.) diced tomatoes
1 can (8oz.) tomato sauce
spaghetti

Assembly: 
Place raw chicken cubes in gallon-sized Ziploc freezer bag.  Sprinkle with the salt and pepper.  Mix, making sure all pieces are coated.   Add all remaining ingredients, except the spaghetti.  Mix well.  Lay flat to freeze. 

Serving Day: 
Thaw completely.  Place in slow cooker.  Cook on low for 4-6 hours.  Serve over cooked spaghetti.

Freezer Cooking for One or Two

I had a great time sharing about freezer cooking with the West Side Joy Belles tonight.  What a great group of women!  Thank you for the invitation to share with you.

One of the things that came up at tonight's talk was about freezer cooking for one or two.  There are lots of recipes that can easily be divided into portions for smaller families. 

• If you make soup, divide it into a few quart size freezer bags or flash freeze it in muffin tins. 
• Sloppy Joes can be flash frozen in muffin tins as well. 
• Shredded meat for sandwiches can be frozen in pint or quart size bags. 
• As you look at the recipes you enjoy making, think about if you could divide it into two smaller casseroles instead of one big one.  Eat one and freeze one for later.  You may need to lessen the baking time if you use more shallow dishes. 

I am so excited about tonight's discussion!  The possibilities are endless.  You could start a freezer swap with other women who have one or two to cook for as well.  A swap could add lots of variety to your meals and allow you to cook some of those favorites that you may have decided are too big for just one or two.  Perhaps a swap is not your thing.  You could share the smaller portions you make with others.  What a great way to provide meals to someone who lives alone and is unable to cook for him/herself!

Let us know if you find ways to include freezer cooking for one or two in your life.

Saucy Beef Tips by Beth

Ingredients:
2 lbs. stew meat, raw
10.75 oz. can cream of mushroom soup
10.75 oz.  can tomato soup
1 envelope Lipton Beefy Onion soup mix

Assembly:
Place all ingredients in gallon size freezer bag.  No need to mix up.  Lay flat in freezer.

Serving Day:
Thaw completely.  Pour in crock pot and stir to combine.  Cook on low for 8-10 hours.  Serve poured over noodles.

Pork Noodle Casserole by Wendy

This came from Taste of Home, Freezer Pleasers Cookbook.  The recipe is by Barbara Beyer of Two Rivers, Wisconsin.  This is great served with warm rolls.

Ingredients:
3 cups cubed cooked pork
1 can (14 3/4 oz) cream-style corn
1 cup chicken broth
4 oz. process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4 1/2 oz) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. uncooked egg noodles

Assembly:
In a large bowl, combine the pork, corn, broth, cheese, pepper, onion, mushrooms, pimientos, salt and pepper.  Add noodles;  gently toss to coat.  Pour into Gallon Freezer Bag and freeze.

Serving Day:
Thaw completely.  Transfer to a greased 2 1/2 qt. baking dish.  Cover and bake at 325 degrees for 1 hour or until noodles are tender, stirring every 20 minutes. 

Yield:  6 servings

Slow Cooker Country-Style Pork Ribs by Amy

Ingredients:

• 4 pounds country-style boneless pork or beef ribs (I used pork with a small bone in some of the pieces.)
• 1 (16 ounce) bottle of barbecue sauce (I used 2 cups of Montgomery Inn sauce.)
• 1 large onion - sliced
• 6 garlic cloves - minced
• 1/4 cup of honey or to taste
• Salt and pepper

Assembly:

1. Place ribs in Ziploc bag and sprinkle salt and pepper over ribs.
2. Mix barbeque sauce, honey, onions, and garlic in bowl.
3. Pour over ribs.
4. Freeze bag.

Serving Day:

1. Thaw bag.
2. Place contents in slow cooker.
3. Cook in slow cooker for 7-8 hours or until tender.
4. Serve with mashed potatoes or hash browns - Enjoy!