Root Beer Pulled Pork by Beth

Ingredients:
2-3 lb. pork roast
2 T. brown sugar
1 T. paprika
2 t. kosher salt
1/2 t. pepper
2 liter of Root Beer
Bottle of Sweet Baby Ray's BBQ sauce

Assembly:
Rinse the roast with water and pat dry with paper towel.  Mix seasonings (brown sugar, paprika, salt, and pepper).  Rub the seasoning mixture all over the roast.  Heat a large skillet over medium high heat.  Sear the pork roast on all sides then place in crock pot.  Completely cover roast with root beer (you will not use the entire 2 L).  Cover and cook on low for approximately 8 hours.  Remove roast from crock pot and allow to cool enough until able to handle.  Shred the pork into pieces, removing fat, and place into large bowl as you work.  When done shredding all the meat, add BBQ to your desired level of sauciness.  I also used some of the root beer broth to help moisten.  This part is dependent on your own taste.  Transfer from bowl to gallon size Ziploc bag.  Lay flat in freezer.

Serving Day:
Thaw completely.  Transfer to glass dish and warm up in microwave or in large saucepan on stove top.  Serve on hamburger buns.

*If you use a boneless pork loin roast, the meat will be harder to shred (although healthier).  Fattier cuts will shred much easier.

Three-Cheese Chicken Penne Pasta Bake by Amy

Ingredients:
1 1/2 cups multi-grain penne pasta, uncooked
1 package (9 oz.) fresh spinach leaves
1 pound of boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon of dried basil leaves
1 can (14 1/2 oz.) diced tomatoes, drained
1 jar (14 oz.) spaghetti sauce
2 oz (1/4 of 8 oz. package) cream cheese, cubed
1 cup shredded mozzarella cheese, divided - 1/2 cups
2 tablespoons shredded Parmesan cheese

Assembly Day:
1.  Cook pasta in large pot as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
2.  Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for three minutes.  Stir in tomatoes and spaghetti sauce; bring to boil.  Simmer on low heat for three minutes or until chicken is done.  Stir in cream cheese.
3.  Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 cup mozzarella; pour into 9x13 foil pan sprayed with cooking spray.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Remove plastic wrap and foil before placing pan in a preheated oven - 375 degrees.
3.  Bake for 20 minutes or until heated through; top with remaining cheese.  Bake three minutes or until mozzarella is melted.

Baked Creamy Chicken Taquitos by Jackie

adapted from recipe on  Pennies on a Platter
Yield: 10-12 taquitos

Ingredients:
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp fresh, chopped cilantro
2 Tbsp green onions, sliced
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10-12 small flour tortillas
kosher salt
cooking spray

Assembly:
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in the cilantro and green onions.  Add the chicken and cheese; mix thoroughly. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.  Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Spray the tops lightly with cooking spray and sprinkle with kosher salt. Flash freeze taquitos in a single layer on a baking sheet until hardened. 
Place in Ziploc freezer bag and freeze flat.

Serving Day:
Bake from frozen. Preheat oven to 425˚F and bake for 20 minutes.  Cover loosely with aluminum foil if browning too quickly.

Serve with salsa, sour cream or guacamole, if desired.