Chicken and Veggie Fold Over by Debbie K

This is a variation of a standby at my house.

1 loaf bread dough rolled out onto a cookie sheet.

Spread 1/2 a can of Mushroom soup across 3/4 of the length of bread.

Top with cooked chicken and veggies ( I used corn, peas and carrots).

Fold over and pinch edges. Sprinkle top with Parmesan cheese and garlic powder.

Cook for 25 minutes in a 375 oven.

To reheat- leave in foil. Thaw and cook at 375 for about 35 minutes to heat through. Remove foil and cook an additional 10 minutes to crisp the crust.

I made the bread dough from scratch- but store bought from the freezer section will work.

Roast Beef Stroganoff by Debbie K

This is a variation of a standby at my house. I often use it to use up leftover meat...anything goes.

For this meal I took 7+ pounds of roast beef in my large crockpot, added 7 cloves of garlic and 2 cups beef broth and cooked them on high all day. (This pot is notorious for cooking slow and it was full of meat- use your own judgment.)

I pulled out the roasts and divided them into the pans, pulling the meat apart.

Into the meat dripping I added 6 cans mushroom soup and 48 oz sour cream.

I cooked the egg noodles for three minutes and added everything into the pans with the meat. I sprinkled a bit more garlic powder and fresh ground pepper before stirring the pans and covering with foil.
I stuck them in the fridge overnight before adding them to the freezer.

To cook- thaw and cook at 350 for 35-40 minutes with the foil cover.

If the noodles seem dry after cooking, just add milk and stir - I've never tried freezing this meal, but the noodles tend to soak up the sauce if the meal sits out for long.

I used whole wheat noodles, that's all I've bought for over a year. My family didn't notice when I switched and it seemed like a good way to make our pasta meals spiked with a bit of fiber.

White Chicken Chili and Corn Muffins by Debbie K

Ingredients:
1 onion, chopped
1 1/4 c chicken broth
1 4 oz can of green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1 15 oz can of white beans
1 cup cooked chicken pieces

Assembly:
Cook the onion and add the rest of the ingredients. Leave on the heat until warm.

You can make in a crock pot and cook your own beans with the chicken. If doing so, I'd suggest using bone in chicken, dark meat. I always find that chicken breasts go funny if simmered for a long time, personal preference.

I usually don't freeze this meal. If you freeze cooked, chopped chicken breasts and onions if you desire, ahead of time, this meal can be assembled from items in the pantry in less than 10 minutes. It beats running out for fast food any day.

For Freezing:
I've used Chicken Flavored Better than Bouillon and used only 1 onion for the whole batch...I'm assuming my kids aren't the only ones who will attempt to pick out the pieces of onion.

Serving Day:
Thaw in the fridge or microwave and add 2 cups water. (By using 2 tsp of bouillon per bag instead of broth I could make it a soup concentrate.) Let simmer until warm. Everything is precooked so it can be ready almost instantly, or you can let in simmer to smell up the kitchen.

Since chili wouldn't be a meal without cornbread, I've thrown in some corn muffins.

Corn Muffins

Ingredients:
1 1/4 cup cornmeal
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup butter milk
3/4 cup vegetable oil

Assembly:
Combine dry ingredients in one bowl, the wet in another. Stir together and fill muffin cups 3/4 full. Bake at 425 F for 12-15 minutes, mini muffins around 7 minutes.