Crockpot Orange BBQ Chicken by Jen

adapted from: http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

Ingredients: 

3 lbs. Boneless Chicken Breasts

1 ½ cup Sweet Baby Ray’s BBQ Sauce

1 ½ cup Sweet Orange Marmalade

4 T Soy Sauce

Assembly: 
Mix together BBQ sauce, orange marmalade, and soy sauce in a large ziploc freezer bag.  Add Chicken and mix well.  Freeze until ready to place in crockpot.   

Serving Day:
Thaw, cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
Cut up chicken into pieces and serve.   

Slow Cooker Taco Pasta by Jen

Adapted from: https://kristineskitchenblog.com/easy-slow-cooker-taco-pasta/

Ingredients: 

• 1 pound lean ground beef
• 1 bell pepper, chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa (I used mild)
• 15 ounce can corn, drained
• 3 tablespoons taco seasoning 
• 2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
• 12 ounces shell pasta shapes 
• 1 cup shredded cheddar cheese

Assembly: 
Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Serving Day: 
From freezer, adjust crockpot settings. 
Bag 1 - Meat Mixture -- Thaw and Cook bag of meat on low for 5-6 hours or high for 2-3 hours.

Bag 2 -  Pasta -- Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Bag 3 - Cheese -- Stir in the cheddar cheese and serve.

Chicken, Broccoli, and Rice Casserole by Jen

adapted from: TheSeasonedMom.com
Ingredients: 

1 lb. uncooked chicken

1 cup uncooked rice

1 (12.6 oz) small broccoli florets

1 can condensed cream of chicken soup

3/4 cup water

Assembly: 

1. Preheat oven to 375 degrees F.
2. Spray a 9x13 casserole dish with cooking spray and set aside.
3. In a large bowl, combine and whisk together cream of chicken soup and water to the prepared dish.
4. Stir in uncooked rice, uncooked chicken and frozen broccoli. 
5. Season with 1/2 t salt and 1/4 t pepper.
6. Stir again
7. Bake, covered, for 1 hour or until liquid is absorbed, the rice is tender, and the chicken is cooked through. 

Serving Day:

Remove from freezer, thaw completely and bake covered for at LEAST 1 hour. 

Taco Bake by Jen

Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls
2 cups corn chips 
1 ½ pound lean ground beef
1 taco seasoning mix packet (from 1-oz package)
15 oz. tomato sauce
8 oz. sour cream
4 oz shredded cheese

Assembly:
Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

Sprinkle with 1 cup corn chips.
In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in pan over chips.  Sprinkle with sour cream, cheese and remaining chips.

Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Serving Day:
Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Turkey/Pork Tenderlion by Jen

Ingredients: 
1 whole turkey or pork tenderloin (both halves)
1 1/2 t Garlic powder
3 t Onion powder
1 t Rosemary
3 t Thyme
1 1/2 t black pepper
1 1/2 t cayenne pepper
2 T Kosher salt
2 T Paprika
2 T sugar 

Assembly: 
Mix all the seasonings.  Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.

Serving Day:
Cook until internal temperature reaches 165 degrees.
GRILL: Grill for approximately 20-30 mins, turning every 5 mins.
or   
BAKE: Preheat oven to 325.  Bake in pan for approximately 50-60 mins. 
or
BROIL: Place in a pan 4 inches from heat.  Broil for approximately 20-30 min. turning every 5 mins.  

Crockpot Butter Ranch Chicken by Jen

Adapted from StockpilingMoms.com

Ingredients: 
3 lbs. boneless, skinless chicken breasts
1 1/2  packet of ranch mix
1 1/2  stick of butter, cut into slices

Assembly:
Place chicken in a gallon ziploc bag, Sprinkle ranch seasoning on top.  Place butter slices on and freeze until ready to cook.  

Serving Day:
Thaw chicken, Place chicken in bottom of the slow cooker (I used a 4 qt).  Cook on low 8 hours.  Serve and enjoy!

Re-run: Baked Ziti with Chicken in Queso Sauce by Jen

http://freezerfriendz.blogspot.com/2013/01/baked-ziti-with-chicken-in-queso-sauce.html

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.

Stromboli by Jen

*adapted and changed from kraftfoods.com

Ingredients:
1 can (13.8 oz.) refrigerated pizza crust
9 Mozzarella Cheese Slices

6-8 oz. thinly sliced honey ham
6-8 oz. thinly sliced oven roasted turkey
6 green onions, chopped fine
1/4 teaspoon dried Italian seasoning


Assembly:
1. Unroll dough on parchment paper. Place ham & turkey on dough leaving 1/2 inch to the edge; sprinkle with chopped onions, & cheese.

2. Roll up jelly roll fashion, starting with the long side. Pinch seams to seal & tuck ends under. Place seam side down on baking pan.

3. Wrap in aluminum foil before freezing. 

Serving Day:
Thaw Stromboli, unwrap from aluminum foil and discard foil. Leave parchment paper on cookie sheet, then Bake at 350 for 26-30 mins. or until golden brown.  Cool slightly before slicing; slice into 2 to 3 inch pieces.  Serve warm.

NOTE: I doubled this recipe to feed 6 adults.  

Tahani Goddess Chicken by Jen

Ingredients: 
3 lbs. of chicken breasts
3/4 c water
1 cube chicken bouillon
1/4 c tahini (sesame paste)
2 T soy sauce
1 T honey
2 t minced fresh ginger
2 t butter 
Assembly: 
Place chicken in a gallon-sized freezer bag.  Mix all other ingredients together.  Pour sauce over meat. 

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees. 

Crockpot - Cook low from frozen on low 6-8 hours. 

Re-Run: French Dip by Jen

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

Rerun: Sante Fe Soup by Jen

http://freezerfriendz.blogspot.com/2014/12/rerun-sante-fe-soup-by-jen.html

Dump & Bake Meatball Casserole by Jen

Ingredients:

* 1 (16 ounce) package uncooked rotini pasta
* 1 (25 ounce) jar marinara sauce
* 3 cups water
* 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
* 2 cups shredded mozzarella (or Italian blend) cheese
* Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Assembly:
Combine first 4 ingredients in a baking dish and freeze.

Serving Day:
1. Thaw bag completely
Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

No-Guilt Chicken Pot Pie by Jen

Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs

Assembly:
Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.

Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes.  Enjoy!

Asian Toasted Sesame Chicken by Jen

Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Assembly:
Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

Re-Run Meatball Subs by Jen

http://freezerfriendz.blogspot.com/2015/10/italian-meatball-subs-by-jen.html

Wildtree Hickory Grilled Rodeo Chicken by Jen

adapted from: Wildtree Get your Grill On Meal Prep Class.

  

Ingredients:
3 lbs. boneless, skinless chicken breasts 

3 tablespoon Wildtree Hickory Smoked Grapeseed Oil

3 tablespoons Wildtree Rodeo Rub
**Needed at Cooking Time: 1 lime juiced.  Assembly:

In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

Serving Day:
Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  

Roasted Red Pepper Chicken by Jen

Ingredients
1 bottle of Roasted Red Pepper Italian Dressing
3lbs chicken breasts

Assembly
Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour entire bottle of dressing over meat.  

Serving Day
Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

Creamy Italian Chicken by Jen

Adapted from: http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html#Usbc41b8LBh95Tg2.99

Ingredients:
6 Chicken breasts
1 1/2 envelope Italian salad dressing mix
1 1/2  package (8 ounces) cream cheese, softened
2 cans (10-3/4 ounces) condensed cream of chicken soup
Hot cooked pasta or rice

Assembly: 
Place the chicken in a crock pot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
Pour over chicken in the Ziploc freezer bag. 

Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.  Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.  Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!

Re-Run Sante Fe Soup by Jen

http://freezerfriendz.blogspot.com/2013/04/re-run-sante-fe-soup-by-jen.html