Pork Chops by Wendy

Ingredients:
6 pork chops
1 med onion
1/2 cup water
1/4 cup catsup
2 tsp. Worcestershire Sauce
2 tsp. Vinegar
Salt & Pepper to taste
1 (10oz.) can Cream of Mushroom

Assembly:
Fry pork chops in skillet until browned on both sides. Let cool and put in gallon size Ziploc.
2. Mix catsup, water, Worcestershire, vinegar, salt and pepper and soup in bowl and pour in Ziploc bag with pork chops.  Add sliced onions and freeze.

Serving Day:
Thaw completely. Pour into covered dish and bake at 350 degrees for 2 hours or until tender. You may also put this in a crock pot on high 4-6 hours.

Yield: 6-8 servings

Spiced Pork Chops by Beth

Ingredients:
1/2 c. flour
1-1/2 t. garlic powder
1-1/2 t. ground mustard
1-1/2 t. paprika
1/2 t. celery salt
1/4 t. ground ginger
1/8 t. dried basil
1/8 t. dried oregano
1/8 t. salt
pinch of pepper
4-6 pork loin chops (about 3/4 inch thick)
1-2 T. cooking oil
1 c. ketchup
1 c. water
1/4 c. packed brown sugar

Assembly:
In a shallow dish, combine the first 10 ingredients; dredge chops on both sides.  Lay in single layer in a gallon freezer bag.  Combine ketchup, water, and brown sugar; stir until combined; pour into sandwich size bag (double bag).  Lay both chops and sauce flat in freezer.

Day of Serving:
Completely thaw chops and sauce bags in refrigerator.  In a skillet, brown chops in oil on both sides (do not fully cook, just brown).  Place pork chops in greased 9x13 pan.  Pour sauce over chops.  Bake, uncovered, at 350 for one hour or until tender.

Chicken Tetrazzini by Amy

Ingredients:
1 package of vermicelli
3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 can cream of mushroom soup
1 jar of Alfredo sauce
8 oz. package of sliced fresh mushrooms
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon ground pepper

Assembly Day:
1.  Prepare pasta according to package directions.
2.  Saute the mushrooms in the sherry.
3.  Stir together the chicken, mushroom mixture, 1/2 cup Parmesan cheese, soup, sauce and broth.  Stir mixture into pasta.
4.  Pour into a 9x13 pan and top with remaining cheese.
5.  Freeze

Serving Day:
1.  Thaw completely.
2.  Preheat oven to 350 degrees.
3.  Bake at 350 degrees for 35 minutes or until bubbly.

Cilantro Lime Chicken by Jackie

*Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Serving Options:
1. Serve as is.
2. Shred and serve over rice.
3. Shred and serve as taco meat.
4. Serve with tortilla chips.

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.