Best Marinated Chicken by Jackie

**Recipe adapted from http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Ingredients:
½ c. extra virgin olive oil

½ c. balsamic vinegar (or other vinegar)

¼ c. soy sauce

¼ c. Worcestershire sauce

⅛ c. lemon juice

¾ c. brown sugar

2 tsp. dried rosemary

2 tbsp. Dijon mustard

2 tsp. salt

1 tsp. ground black pepper

2 tsp. garlic powder

6 boneless, skinless chicken breasts

Assembly:
Trim chicken breasts.  Place in gallon size Ziploc freezer bag.  Mix remaining ingredients in a bowl.  Pour over chicken.  Seal bag.  Lay flat, label and freeze. 

Serving Day:
Thaw completely. Grill or bake until cooked through. 

Re-Run: French Dip by Jen

http://freezerfriendz.blogspot.com/2011/01/french-dip-by-jen.html

White Chicken Chili by Beth

Adapted from Taste of Home Feb/March 2001

Ingredients:
1 lb. chicken breast, cut into bite-size cubes
1 med. onion, chopped
1 T. oil
2 cans (15.5 oz) Bush's white chili beans (with mild chili sauce)
1 3/4 c. chicken stock
7 oz. can green chilies, chopped
1 1/2 t. garlic powder
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. chili powder
1c. sour cream
1/2 c. whipping cream

 Assembly:
In large saucepan, sauté chicken and onion in oil until chicken is no longer pink.  Remove from heat and allow to cool slightly.  Meanwhile, in gallon size freezer bag, dump in the next 9 ingredients (beans though chili powder).  Add chicken and seal.  Gently squish bag to mix ingredients.  Freeze upright (with seal side up).  In quart size freezer bag, dump in sour cream and whipping cream.  Seal and squish bag to mix.  Also, freeze upright.

Serving Day:
Dump frozen soup base into crock-pot (you may need to run warm water on outside of bag to loosen easier from the bag).  Cook on low all day (8-10 hrs).  Place sour cream packet in the fridge while soup base is cooking all day.  If it's not thawed completely, microwave on a low setting just until thawed.  Add sour cream contents to soup.  Turn to high for about 10-15 min, or until heated through. 

**To NOT use a crock-pot:  Thaw both bags completely in the fridge.  Pour soup base into large stockpot.  Bring to boil; reduce heat and simmer, uncovered, for 30 min.  Remove from heat; stir in the sour cream mixture and serve immediately.

COPY CAT STOUFFER’S LASAGNA by Tiffany

• Ingredients:
1 pound cooked Ground Beef
1 pound cooked Ground Sweet Italian Sausage
34 ounces Tomato Sauce
2 tablespoons Italian Seasoning
1 teaspoon Nutmeg
1 teaspoon Red Pepper Flakes
½ teaspoons Black Pepper
½ cups Parmesan Cheese, Grated
15 ounces Ricotta Cheese
9 ounces No-Boil Lasagna
2 cups Mozzarella Cheese, Shredded
• Assembly:
• In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
  Cook for 15 minutes.
  Set aside to cool.
  In a small bowl, stir together grated Parmesan and ricotta cheese.
  Pour 1/2 cup of sauce into the bottom of indicated number of pans.
  Top with enough lasagna noodles to cover the bottom.
  Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
  Cover top of lasagna with mozzarella cheese.
  Cover tightly with foil, label, and freeze.

• Serving Day:
Bake at 375 covered for 45 minutes.
Uncover and bake another 10 minutes.