Smoked Sausage Chowder by Beth

Ingredients:
1 lb. fully cooked smoked sausage, thinly sliced and halved
1 med. onion, chopped
4 c. potatoes, diced
2 lg. carrots, sliced
1/4 c. butter
3 c. water
2 tsp. parsley
1 1/2 tsp. basil
1/8 tsp. pepper
1 tsp. salt
1 can corn, drained
1 can creamed corn
8 oz. half and half
Assembly:
In large stockpot, brown the sausage and onion with the butter.  Add potatoes, carrots, and water.  Bring to a boil; reduce heat; cover and simmer for 15-20 min or until potatoes are tender.  Remove from heat and add remaining ingredients.  Cool.  Pour into gallon freezer bag.  Lay flat to freeze.
Serving Day:
Thaw in fridge.  Heat on stovetop until heated through. 

Loaded Chicken and Potatoes by Beth

Ingredients:
3-4 large potatoes, diced
1-1 1/2 lb. chicken breast, cubed (raw)
1 Tbsp. paprika
2 Tbsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. hot sauce
2 Tbsp. BBQ sauce
1/2 lb. bacon, diced and cooked
1/2 c. green onions
2 c. cheddar cheese, shredded
sour cream
Assembly:
In large bowl, combine spices, hot, and BBQ sauces.  Toss with raw chicken and potatoes, until pieces are evenly coated.  Pour into greased 9x13 pan.  Bake at 400 for 45-55 min. or until potatoes are soft and chicken is done.  Cool.  Cover and freeze.  Freeze green onions, bacon, and cheese in separate bags.
Serving Day:
Thaw casserole in the fridge.  Bake, covered, at 350 for 45 min, or until heated through.  Cover with bacon, green onion, and cheese.  Return to oven to melt the cheese.

Tuscan Chicken by Jackie

*adapted from original recipe by Once A Month Mom http://onceamonthmom.com/hellmanns-tuscan-glazed-chicken/

Ingredients:

1/3 cup Hellmann’s Real Mayonnaise

3 Tbsp. diced roasted red peppers

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

pinch crushed red pepper flakes

6 boneless, skinless chicken breast halves

Assembly:
Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.
Here is a method I've found successful for flattening chicken.

1. Lay a large piece of Glad Press 'n Seal on the counter.   
2. Place 6 breasts on top. 
3. Cover with another piece of Press 'n Seal.
4. Seal well around the edges.  
5. Pound meat with a meat tenderizer.  Move chicken to a tray lined with parchment paper. 

Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 

Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:

Option 1:  Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through.

Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees.