Fajita Chicken Bake by Amy

Ingredients:

• 3-4 boneless skinless chicken breasts
• 1-2 tsp taco seasoning
• 2 bell peppers in assorted colors, de-seeded and thinly sliced
• 1 red onion, peeled and thinly sliced
• 1-2 Tbsp olive oil
• 1/2 cup shredded cheddar or Mexican blend cheese

Assembly:

1. Trim the chicken breasts then lay them in a single layer in a foil pan.
2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
4. Drizzle the olive oil over the peppers and onions. 
5. Freeze.

Serving Day:

1. Thaw completely.
2. Sprinkle cheese over the top of the dish.
3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Maple Sausage Breakfast Casserole by Beth

Ingredients:
12 slices of bread (or 8 pack of hamburger/hot dog buns)
1 lb. maple flavored pork sausage
1 lb. shredded cheddar cheese
9 eggs, divided
milk
1 tsp. salt
dash pepper

Assembly:
Spray 9x13 pan with non-stick cooking spray.
Brown sausage, drain well.
Place 6 slices of bread (or 1/2 the package of buns torn into pieces) on bottom of pan.
Sprinkle 1/2 of the sausage and 1/2 of the cheese on top. Repeat the layers of bread, sausage, and cheese.
In measuring bowl, add 3 eggs.
Pour enough milk into measuring bowl (with eggs) to equal 3c. Add remaining 6 eggs and seasonings.
Whisk together until smooth.
Pour egg mixture evenly over top of casserole.
Cover and freeze.

Serving Day:
Thaw completely in refrigerator.  Place in casserole in COLD
oven; turn oven to 350.  Bake 45-60 minutes or until golden brown.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.

Rosemary Citrus Chicken by Jackie

Adapted from http://www.recapo.com/today-show/kathie-lee-hoda/kathie-lee-hoda-recipes/kathie-lee-hoda-erin-chase-citrus-rosemary-roasted-chicken-recipe/

Ingredients:

6 chicken breasts, trimmed and rinsed

1 orange, peeled and sliced

1 tsp. garlic powder

2 rosemary sprigs

1 lemon, zested, peeled and sliced

1 lemon, peeled and sliced

olive oil

seasoning salt

fresh ground pepper

 

Assembly:

Arrange chicken pieces in a 9x13" freezer safe baking dish. Drizzle chicken with olive oil.

Sprinkle with seasoning salt, garlic powder, and pepper. Place sprigs of rosemary around the chicken. Sprinkle fresh grated lemon zest over chicken. Arrange citrus slices on top of the chicken and rosemary.

 

Serving Day:
Thaw completely.  Preheat oven to 400.  Roast chicken for 30-40 minutes or until chicken is fully cooked (internal temperature = 165F).  Let rest before serving.