Fast Fancy Chicken by Amy Sauve

Ingredients:

6 boneless, skinless chicken breasts

1 can (10 3/4 oz.) cream of chicken soup

1 stick melted butter

6 slices Swiss cheese (or 1 pkg. of shredded)

1/4 lb. sliced mushrooms

1/2 cup white whine

2 cups Pepperidge Farm Herb stuffing mix

Preparation:

1. Place chicken in greased 9x13 baking dish

2. Top each piece with a slice of cheese or cover with shredded cheese.

3. Lay mushrooms on top of cheese.

4. Mix soup and wine - pour on chicken.

5. Spread stuffing mix on top and drizzle with melted butter.

6. Bake 45 minutes at 350 degrees. Watch for browning of stuffing - cover with foil.

Serving Day:

1. Thaw dish completely.

2. Bake 45 minutes at 350 degrees. Watch for browning of stuffing - cover with foil.

French Dip Sandwiches by Andrea

Ingredients:

1 1/2- 2 lb. chuck roast

1 can French onion soup

1 can beef consomme

1/2 can beer (can substitute beef broth)

Slices Provolone cheese

Sub rolls or French bread, cut to sandwich size

Cooking day Directions: Pour all liquid ingredients over meat in a crock pot. Cook on low 6-8 hours. Remove and let cool if freezing.

Eating day Directions: Defrost and shred meat. Open French bread and top with meat and cheese. Reheat juices to use as au jus. Broil open face sandwiches on cookie sheet until cheese is melted and sandwich is heated.

Mexican Two Bean Chicken Chili by Wendy

Another delicious Pampered Chef Recipe
Ingredients:
1 Medium Zucchini, coarsely chopped (about 1 1/4 cups)
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (8 3/4 oz.) whole kernel corn, drained
2 cans (14 1/2 oz. each) chicken broth
1 jar (16 oz.) thick and chunky mild salsa
1 can (8 oz.) tomato sauce
3 cups shredded cooked chicken
1 garlic clove, pressed
1 1/2-2 Tablespoons chili powder
1 teaspoon ground cumin
Optional toppings: shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions and fresh cilantro leaves.

To Assemble to freeze: Chop zucchini. Drain and rinse beans. Drain corn. Add all to a gallon size Ziploc bag. Add chicken broth, salsa, tomato sauce, garlic, chili powder and cumin. Freeze flat in freezer. I gave everyone a 2 cup bag of cheese, an 8oz. container sour cream and a 1 cup Ziploc bag of crushed tortilla chips. So there were 4 pcs. total for this recipe.

To Serve: Thaw bag completely. Pour into 4 Qt. Pan. Bring to boil; reduce heat and simmer 30 minutes.
Ladle chili into soup bowls. Top with desired toppings.

Yield: 6 servings (10 cups)

Freshly baked cornbread, cornbread sticks and soft flour tortillas are also nice accompaniments.

Pesto Chicken by Jen

Ingredients:
6 Frozen chicken breasts
1 jar of Classico Pesto
1 box whole wheat pasta

Place frozen chicken breasts in dish. Next spoon pesto over the top of each breast. Freeze until ready to bake. Thaw 24 hours in refrigerator and then bake at 350 for 45 minutes covered. Serve with pasta, risotto or garlic mashed potatoes.

Freezer Friendz:
Thaw 24 hours in refrigerator
Place entire bag of marinaded frozen chicken in 9x13 dish.
Bake at 350 for 45 minutes covered.
Serve with whole wheat pasta.

Note: When I made this for our family, I cooked pasta then removed the chicken breasts on to another plate and mixed the pasta with the pesto sauce and served the chicken on top of pasta.

Grilled Honey Lime Chicken-submitted by Tish

**This is one of my favorite easy grilling dishes that I got from my cookbook entitled, "Don't Panic MORE Dinner's in the Freezer"-by Susie Martinez, Vanda Howell, and Bonnie Garcia.**

(original recipe yields 4 servings, so I followed the instructions for 24 servings and then just divided it up into 4 portions for each of our families)

I am giving you the directions for 8 servings, since most of you need at least 6 servings. I used dried cilantro this time since I forgot to buy fresh at the store. It works just fine, but I do like fresh cilantro the best if given the option.

Ingredients:
8 boneless, skinless chicken breasts
1 cup of lime juice
1 cup of olive oil
1/2 cup of honey
1/2 cup of fresh cilantro, finely chopped or 1 T. dried cilantro
4 garlic cloves, minced
4 tsp. chopped jalapeno peppers

Assembly and Freezing Directions:
Mix all ingredients except chicken in a large bowl. Place chicken breasts in a large zip top bag and pour marinade over top. Seal bag, removing as much air as possible. Label and lay flat to freeze.

Serving Directions:
Thaw completely.Discard marinade. Grill over medium heat till chicken is tender and juices run clear.

**Delicious served as a whole chicken breast, but also is awesome when cut into strips and made into fajitas or a southwestern wrap with your favorite toppings!!**

Breakfast Sandwiches by Andrea

Ingredients:
Whole Wheat English Muffins
sausage patties, bacon slices, Canadian bacon slices
scrambled eggs
cheese slices

Preparation:

Open, butter and toast English muffin halves. Cook meat and cool. Mix eggs, season to taste and ladle 1/4c. into greased plastic snack cups. Microwave @ 2 min. each until cooked through. (I did 5 at a time because I had 5 cups.)

Assembly:
Layer breakfast meat, egg, and cheese on English muffin. (You each have 5 of each type of meat. The bag is labeled with which type it contains.) Top with remaining English muffin half. Wrap in foil. Freeze inside freezer bag.

Serving Day:
These can be cooked from frozen.
Option 1: Keep in foil and bake at 350 for about 20 min.
Option 2: Remove foil and wrap in a paper towel to heat in microwave for 1-2 minutes. (Maggie tried the defrost setting for 5 min, also.

Meatloaf by Amy Sauve

Ingredients:

2 pounds of ground beef (or other ground meat - could be a meatloaf mix)

1/2 cup of onion (minced)

3/4 cup of oats

2/3 cup of milk

1/4 cup of ketchup

1 egg

1 minced garlic clove

1 Tablespoon of Worcestershire sauce

1 1/2 teaspoons of salt

1 teaspoon of pepper

1/2 of a bottle of chili sauce (approx. 6 ounces)

Preparation:

1. Mix the above ingredients in a large bowl.

2. Shape into a loaf and place in lightly greased loaf pan.

3. Wrap with saran wrap and then heavy duty foil.

4. Freeze.

Serving Day:

1. Thaw completely.

2. Pre-heat oven to 325 degrees F.

3. Bake for 40 minutes at 325 degrees F., and remove from oven.

4. Spread chili sauce on top of loaf.

5. Bake for an additional 15-20 minutes, or until an internal temperature of 160 degrees F.

6. Let rest for at least 20 minutes before slicing and serving.

Taco Mac by Jackie

*adapted from recipe from Cooking During Stolen Moments

Ingredients:
• 1 lb. ground beef (= 2 c. cooked meat, if cooking meat in bulk)
• 1/2 onion, diced
• 1 T. chili powder
• 1 T. cumin
• 2 t. garlic powder
• 1 t. salt
• 2 c. elbow macaroni
• 1 1/2 c. beef stock or broth
• 1 8 oz. can tomato sauce
• 1 14.5 oz. can crushed tomatoes (= 2 c. if using Sam's size can)
• 2 c. frozen corn
• 1 c. shredded cheese

Assembly:
1. Brown ground beef and onion. Drain. Stir in seasonings.
2. Place in gallon Ziploc freezer bag.
3. Place broth, tomato sauce, crushed tomatoes in bag with meat mixture.
4. Place corn in Ziploc sandwich bag.
5. Place uncooked noodles in Ziploc sandwich bag.
6. Place cheese in Ziploc sandwich bag.
7. Place corn, noodle and cheese bags into a 2nd gallon Ziploc freezer bag.
8. Lay both gallon bags flat in freezer.

Serving Day:
1. Thaw all bags, except corn completely.
2. Bring noodle and meat mixture bag contents to a boil in a skillet. Reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are cooked, about 15 – 20 minutes.
3. Stir in corn until heated through.
4. Top with cheese and serve.

Hearty Hamburger Stew by Mel

Ingredients:

1 lb. ground beef

1 1/4 c. chopped onions

2 c. carrots, sliced (uncooked)

1 c. chopped green pepper

3 stalks celery, diced

1 can green beans with juice

1 can corn with juice

1 c. sliced mushrooms (canned is fine)

1 46oz. can tomato juice

1 tsp. sugar

1 tsp. celery seed

salt and pepper to taste

Directions:

Brown ground beef and drain. Mix beef and remaining ingredients in large pot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Serve or cool and freeze.

Freezer instructions:

Thaw and reheat.

Marinated Pork Chops by Jackie

*This recipe is adapted from The Freezer Cooking Manual from the 30 Day Gourmet

Ingredients:
8 pork chops
2 c. pineapple juice
1/2 c. soy sauce
1 tsp. ginger
1/2 tsp. garlic, minced
1/3 c. Italian dressing

Assembly Day:
Place pork chops in gallon size Ziploc freezer bag. Mix remaining ingredients in bowl. Pour over pork chops. Seal and lay flat on cookie sheet to freeze.

Serving Day:
Thaw completely. Grill pork chops until no longer pink inside. Discard marinade.

Grilled Bacon Wrapped Chicken by Andrea

Ingredients:
chicken tenderloins
Bacon slices


Instructions:
Lay out tenderloins on 1/2 a slice of bacon. Roll up and skewer or use toothpicks to hold together. Freeze for later or grill to desired doneness.


Note: This was hard to determine servings for. I used @ 2 lbs of chicken per entree, which by serving size should feed @ 8. Please let me know if there was enough food so I can adjust if I make it again.

Coke-a-Cola Pot Roast (aka.Pepsi Pot Roast)

***This recipe was originally submitted by Susan Lape. I used Coke a Cola instead of Pepsi simply due to personal preference. Any regular or diet Coke/Pepsi/or generic Coke/Pepsi-type soda will work just fine.***

Ingredients:
(1) 2-3 lb. pot roast (I used 2.5 pound chuck roasts for each recipe)
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent

Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.

Serving Directions:
Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.
Enjoy.

Inside-Out Cheeseburgers by Jen

Ingredients:
1 lb. ground beef
3 Tbsp. ranch Dressing, divided
4 slices bacon, cooked, crumbled
2 American cheese Singles, cut into quarters
4 hamburger buns

Heat grill to medium heat.

Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.

GRILL 7 to 9 min. on each side or until burgers are done (160°F).

Freezer Friendz:
I usually thaw then grill burgers 7 to 9 min. on each side or until burgers are done (160°F). If you do not defrost burgers, then adjust the cook time accordingly.

Note: I grilled our burgers and was very careful when I flipped them so the burger would not fall apart. Very good flavor!

Serve with buns, lettuce, tomato, etc.

Chicken Enchiladas by Amy (variation of Stephanie Cooksey's recipe)

Ingredients:

12-20 flour tortillas (fajita size)

1 1/2 cups shredded Monterrey Jack Cheese

1 small can of green chilies, chopped

1 can cream of chicken soup

3-4 cups cooked chicken

1 small onion, chopped

1 teaspoon chili powder

1/2 cup picante or salsa

2 cups shredded Cheddar cheese

Assembly:

Warm tortillas if necessary to be pliable. Blend shredded chicken, Monterrey Jack, chilies, onion, and chili powder. Fill tortillas and place seam side down in a lightly greased shallow glass casserole dish.

Mix together soup, salsa, and Cheddar cheese. Spoon over enchiladas. Cover with plastic wrap and foil. Freeze.

Freezer to Oven:

Thaw completely. Remove plastic wrap and foil. Bake for 30 minutes at 350 degrees (preheated). Cover with foil if top is getting too brown.

Italian Chicken Pasta Toss

Stir-fry cooking is the speedy method used to make this fresh Italian pasta dish. Bow tie pasta adds a kid-friendly touch, but feel free to substitute any favorite pasta shape.
- The Pampered Chef

Ingredients:
6 oz. uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced (or 1 can (14.5 oz.) diced tomatoes, drained)
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1" strips
2 teaspoons olive oil
2 large garlic cloves, pressed
1/2 cup frozen peas
1 teaspoon Italian Seasoning
1 teaspoon Salt
1 ounce (1/4 cup) grated Parmesan cheese (optional)

Assembly:
Cook pasta, drain and keep warm. Meanwhile dice tomatoes and chop onion. Slice zucchini. Cut bell pepper into thin strips and chicken crosswise into 1" strips.
Heat oil in skillet over medium-high heat until hot. Press garlic into skillet. Add chicken, stir fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
Stir in warm pasta. Sprinkle Parmesan cheese over pasta. Serve immediately.

To assemble to freeze:
Bag #1: Sandwich Bag - 3 cups pasta.
Bag #2: Sandwich Bag - Chicken, oil and garlic.
Bag #3: Quart Bag - Onion, zucchini, bell pepper, peas, seasoning mix, salt
Bag #4: Sandwich Bag - Tomatoes
Bag #5: Snack Bag - Parmesan Cheese
Place all bags in Gallon Size Ziploc Bag and freeze.

To Cook from Frozen:
Thaw all bags completely. Cook pasta in Bag #1, drain and keep warm. In skillet over Medium-High heat, cook contents of Bag #2 for 5 minutes or until chicken is no longer pink. Add contents of Bag #3 to skillet and cook for 2 minutes on Medium heat. Add Bag #4 to skillet. Heat 1-2 minutes stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan Cheese.

Calories: 190 per serving

Yield: 6 servings

Pizza Pasta Casserole by Mags

Original Recipe HERE.
*This recipe makes TWO 9x13" pans serving 12; cut recipe in half if you only want to serve 6.

INGREDIENTS:

• 2 lb. ground beef (or ground chicken or turkey)
• 1 large onion, chopped
• 2 jars (28 oz) spaghetti sauce16 oz. whole wheat spiral pasta, cooked and drained
• 4 c. shredded mozzarella cheese
• 6 oz. sliced pepperoni

DIRECTIONS:

1. In a large skillet cook meat and onion until the meat is thoroughly browned. Drain fat. Add spaghetti sauce and noodles, stirring well.

2. Divide mixture in half and put one half in each 9x13 pan. Top each with 2 cups cheese, then top with pepperoni.

3. To bake one immediately, preheat oven at 350 degrees and bake for 25-30 minutes or heated through. Serve.

4. To freeze, cover and place in freezer.

5. To thaw and cook, thaw overnight in refrigerator. Preheat oven to 350 and bake 35-40 minutes, or until heated through. Serve!

Enjoy!
:) Mags

Mostaccioli by Amy

Ingredients:

1 pound of ground beef

1 cup of chopped onion

2 cloves of minced garlic

Salt and pepper for flavor

4 cups of meatless spaghetti sauce (I use 2 jars of Three Cheese Prego.)

1 cup of water

16 oz. of Mostaccioli pasta

1 - 8 0z. package of shredded mozzarella cheese

1 cup of shredded Parmesan cheese

Steps:

1. Cook the pasta (2 minutes less than the directions on the box).

2. While pasta is cooking, brown beef, onion, salt, pepper, and garlic. Drain the mixture.

3. Return the beef mixture to the pot. Add the sauce and water. Simmer for 10 minutes.

4. Combine cheeses in a separate bowl.

Assemble:

1. In a 9x13 dish, layer noodles, sauce mixture, and cheese mixture. Repeat layers.

2. Bake at 350 degrees for 30 minutes.

Freeze:

1. Assemble dish in a foil pan.

2. Cover with saran wrap and then heavy duty foil.

3. Freeze for up to 1 month.

From the Freezer to the Table:

1. Completely thaw dish.

2. Remove saran wrap and foil.

3. Bake at 350 degrees for 30 minutes. Cover for the last 5 minutes if dish is getting too brown.

Creamy Pasta with Chicken and Broccoli by Jackie

*This is my version of Kraft Foods Creamy Bow-Tie Pasta with Chicken and Broccoli

Ingredients:
3 cups bite-size pasta, uncooked
4 cups frozen broccoli florets
3 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan dressing
1 1/2 lb. boneless, skinless chicken breasts
2 cloves garlic, minced
2 cups Ragu Tomato-Basil spaghetti sauce
4 oz. Philadelphia Cream Cheese, cubed
1/4 cup grated Parmesan cheese

Assembly:

• Cube chicken and place in slow cooker with dressing and garlic. Cook on high for 3 hours or until done. Do not overcook. When finished, cool in juices in refrigerator.
• Place chicken and 1/2 c. juice in gallon Ziploc freezer bag.
• Discard remaining juice.
• Add spaghetti sauce and cream cheese to bag. Seal and lay flat in freezer.
• Place broccoli in quart-size Ziploc freezer bag. Place Parmesan cheese in pint size Ziploc freezer bag. Place uncooked pasta in gallon size Ziploc bag. Add broccoli and cheese bags to the pasta bag. Seal.

Serving Day:

• Thaw completely.
• Cook pasta for 7 minutes.
• Add broccoli to pasta water with pasta and boil for 4 minutes.
• Meanwhile, in a large skillet, heat chicken and sauce until cream cheese has melted completely and chicken is warmed through.
• Add pasta and broccoli to sauce and mix well.
• Sprinkle each portion evenly with cheese.

Beef Noodle Casserole by Andrea

Ingredients:
1 lb. ground beef
1 bag frozen Mirapoix (onions, peppers)
1 1/2-2 c. ketchup
1/2 stick butter
1 12oz. bag egg noodles
1 pkg cream cheese
2 t. Worcestershire sauce
1 can cream of mushroom
garlic powder & salt to taste
3 c. shredded cheddar

Instructions: Brown ground beef and salt to taste, drain. Saute green pepper and onion in small amount of butter or oil @ 10 min. Combine with beef and add ketchup. Simmer in large pot for 15 min.
In a separate pot, cook noodles according to pkg. directions and drain. Return to pot and add 1/2 stick of butter, cream cheese, Worcestershire sauce, soup, and seasonings.

Grease 9x13 pan and place noodle mixture in pan. Layer the ground beef mixture over noodles. Cover with foil and bake or freeze.
To bake on assembly day, cook covered at 350 for 20 min. Add cheese and cook uncovered until cheese melts.
To cook later, defrost and cook same as above. (May take longer if straight from refrigerator.)

Creamy Chicken and Spaghetti by Mel

Ingredients:

4 c. chopped chicken

8 oz. spaghetti cooked

3 stalks celery chopped

1 can cr. of mushroom soup

1 can cr. of celery soup

1 can chicken broth

1 lb. Velveeta cut up

Directions:

Mix all together and add cut up cheese. Put in 9x13 pan. Bake at 325 degrees for 45 min.

Freezer Directions:

Thaw completely. Bake at 325 degrees for 45 minutes.