White Chicken Chili by Jake

Ingredients:
3-4 Chicken Breast
1.5-2 tsp chili powder
1.5 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 can of chicken broth
4.5 ounce can of chopped green chilies
1 can of drained corn  (I prefer white corn)
2 cans of Northern beans drained
2 tbs butter
2 tbs flour
1 cup milk
1/2 cup sour cream
1 tsp Better than Bouillon chicken base
1/2 tsp seasoning salt

Assembly:
Put chicken and spices in the crock pot. Add chicken broth, corn and beans. In a small sauce pan melt butter on medium heat and whisk in the flour, allowing it to bubble and brown a little bit. Gradually whisk in the milk and chicken base. Let the sauce thicken for about 2-3 minutes and add to the crockpot. Add sour cream and let mix it all together.

Serving Day:
Cook on low 6-8 hours and then serve and enjoy! 

Stromboli by Jen

*adapted from kraftfoods.com

Ingredients:
1 1/2 can (13.8 oz.) refrigerated pizza crust
1/2 cup Grated Parmesan Cheese
12 Mozzarella Cheese Slices
1/2 cup chopped red peppers
20 slices Oven Roasted Turkey Breast
20 slices Smoked Ham

Assembly: 
Heat oven to 425°F.  Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan cheese. Layer remaining ingredients lengthwise down center of dough.  Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent. 

Serving Day:
Thaw, Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.  

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef (about 1/3c.).  Spread 1 Tbsp. of enchilada sauce on each tortilla.

 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla. Fold in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Creamy Pot Roast for the Crock Pot by Amy

Ingredients:
3 pound roast
1 can of cream of mushroom soup
1 package of dry onion soup mix
1 can of Coke
Kosher salt and pepper to taste

Assembly:
1.  Place roast in gallon size Ziploc bag.
2.  Sprinkle roars with Kosher salt and pepper.
3.  Pour onion soup mix, cream of mushroom soup and Coke over roast.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Place contents of the bag on a crock pot.
3.  Cook on low for 8 hours occasionally spoon sauce over roast.

Taco Chicken Foil Pack by Beth

adapted from:  http://www.kraftrecipes.com/recipes/foil-pack-taco-chicken-75567.aspx

Ingredients:
6 boneless, skinless chicken breasts
6 tsp. taco seasoning mix (I made Jackie's recipe previously posted)
3 medium sized potatoes, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1-1/2 c. salsa
1-1/2 c. Mexican blend shredded cheese
sour cream (not included with our swap)
Assembly:
On counter, lay out six 12 inch squares of heavy duty aluminum foil; spray with nonstick cooking spray.  In center of each foil square, place potatoes (each packet will have 1/2 of a potato).  Next, layer zucchini (about 1/3 of a zucchini per packet) and then red onion.  Sprinkle 1/2 tsp. taco seasoning over veggies on each square.  Top each with raw chicken breast.  Sprinkle the top of each breast with another 1/2 tsp. taco seasoning (each packet will have total of 1 tsp. taco seasoning).  Top each square with 1/4 c. salsa and 1/4 c. cheese.  Fold each foil square to make a packet. Place packets in freezer bag; freeze.
Serving Day:
Place frozen foil packets on rimmed baking sheet.  Bake at 400 for 1 hour and 20 min.  Once done, carefully puncture a hole in the side of each packet to drain all the juice.  Carefully open and slide onto plate. Serve with sour cream, if desired.