Baked Potato Soup by Jackie

Ingredients:
1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Assembly:
Mix celery, onion, chicken broth, milk, garlic, sour cream, ham, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Simmer for 15 minutes.  Sprinkle cheese on top of each serving. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.

Meatball Sliders by Jen

Recipe adapted from: http://www.homemadeinterest.com/easy-meatball-sliders/

Ingredients:

• 12 -15 Slider buns
• 12 -24 Meatballs, cooked
• 2 -3 c Spaghetti Sauce
• 2 -3 c Mozzarella cheese, shredded
• 3 tbsp Parmesan cheese
• 1 tbsp Italian seasoning
• 2 tbsp Olive oil
  

Assembly:

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a casserole dish.
3. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
4. Cover the meatballs in mozzarella cheese.
5. Place the top buns over the meatballs and brush them with a little oil.
6. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
7. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
8. Enjoy!

Serving Day:
Thaw, Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

Grilled Asian Chicken by Beth

Ingredients:
1 1/2 c. lime juice
3/4 c. soy sauce
6 Tbsp. brown sugar
6 cloves garlic
3 Tbsp. grated ginger
6 bone-in chicken thighs
6 chicken legs
Assembly:
Wash chicken and place in gallon size freezer bag.  In bowl, combine first five ingredients; mix well.  Remove about 3/4 cup of marinade and seal in small bag to freeze.  Pour remaining marinade over chicken.  Seal and freeze.
Serving Day:
Thaw both bags in the refrigerator.  Remove chicken from bag and grill, skin side down, for 10 min over direct heat.  Then, turn and grill on the other side over indirect heat, close grill lid.  Heat until chicken reaches 165.  While grilling, pour reserved marinade into small saucepan.  Bring to boil, reduce to simmer and cook until sauce thickens.  Remove chicken from grill onto serving platter.  Drizzle with glaze. 

Chicken Tortilla Rollups by Jackie

Ingredients: 
2 cups chicken, cooked and shredded
1 can cream of chicken soup
1 small can chopped green chilies
2 cups shredded cheddar, divided
6-8 burrito size tortillas

Assembly: 
Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
Divide mixture evenly among 6-8 burrito tortillas.
Spread mixture down the center of the tortilla.
Roll up burritos and place seam side down in aluminum freezer pan.
Sprinkle remaining cheese over top.
Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

Serving Day:
From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

**Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.

Chicken Pot Pie by Jackie

 Ingredients:

1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth

Assembly: 

Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

Serving Day:
Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

**Both methods: If edges start to brown early, cover them until inside is cooked through. 

Italian Subs by Beth

Ingredients:
6 sub buns, split horizontally
12 slices provolone cheese
red onion, thinly sliced
tomato, sliced (I used Roma because they are
       smaller and fit better on the buns)
6 slice salami, cut in half
18 slices deli ham
1 T. olive oil
2 t. apple cider vinegar
2 1/2 t. dried basil
1/8 t. pepper
Assembly:
Open the buns and on the bottom bun layer one slice of cheese (cut in half to fit), onion, tomato, 1 slice of salami (cut in half to fit), 3 slices of ham, and another slice of cheese (cut in half to fit).  Combine remaining ingredients and drizzle over top layer of cheese.  Cover with top bun and place 3 subs in gallon size freezer bag (you will need 2 bags).  Freeze.
Serving Day:
Thaw subs in fridge.  Place subs on cookie sheet, removing top bun.  Broil for 3-5 min. or until cheese is melted (this may take longer as the entire sub is cold).  Replace top bun and return to oven just until top bun gets lightly toasted.  **This meal can probably be cooked from frozen, I'm just not sure how long to tell you to bake it.  If you decide to do it this way, please comment with instructions**