Chicken Soup

Defrost, then heat up in pan or microwave. Vegetables are already cooked through. Add cooked noodles of your choice.

I don't use an actual recipe but here are the ingredients:  diced cooked chicken with broth, carrots, celery, onion, cream of chicken soup, chicken soup base, parsley, pepper.

Rigatoni Meat Sauce with Olives & Cheese

1 lb. ground beef
chopped onion
half can olives, sliced
1 jar pasta or spaghetti sauce
1-1 1/2 c. shredded mazzarella cheese

In large skillet, combine ground beef and chopped onion. Brown meat. Drain. Stir in pasta sauce and olives. Heat through. Add cooked rigatoni. 

Frozen directions: Defrost meat sauce. Cook until warm. Cook rigatoni according to directions on box. Combine cooked pasta with sauce. (Add pasta TO the sauce gradually...depending on how saucy you like it you might not want to add all the pasta, or you might have picky kids like me that just want plain pasta)

Chicken Cordon Bleu

This was a meal I did back in October...I think everyone should post their recipes from the beginning.

Chicken Cordon Bleu Casserole
6 chicken breasts cut up
1 1/2 c diced ham
1 1/2 c grated cheddar cheese
1 1/2 c grated or sliced swiss cheese
1 pkg stuffing cooked
salt and pepper

Sauce
1 can cr of chicken
1 pint sour cream
1/2 c milk

Salt and pepper the bottom of a greased 9x13 foil pan. Cover bottom of pan with raw diced chicken and salt and pepper again. Sprinkle cheddar cheese on top of chicken, then add ham, then swiss cheese. Put cooked stuffing on next. Mix up the sauce ingredients together and pour on top of stuffing. Cover, label and freeze. To cook from frozen, thaw overnight in the refrigerator and cook covered on 350 for 45-1 hr.

This is my kids favorite meal! :)

Taco Junk

Taco Junk
1 lb ground turkey or beef, browned
1 onion chopped
1 can of corn
1 can great northern beans, drained and rinsed
1 can of black beans, drained and rinsed
2 pkgs dry ranch dressing mix
1 can Rotel diced tomatoes and green chilies
1 (16 oz) jar of salsa
1 t. chili powder
1 t. cumin
1 t. garlic powder


Brown meat and onion together. Mix all remaining ingredients together. Place in a crock pot and cook on high for 4 hrs. Serve with chips , taco salad style, burrito style, or on tostados. Can also add brown rice or barley.

Submitted by Kristina

Gooey Burritos

Gooey Burritos
2-3 large chicken breasts
12 oz jar of salsa
1 can of Cr. of Chicken soup
1 can diced green chilies
1 1/2 c grated cheese
1 small onion
2 T cooking tapioca
flour tortillas

Combine all ingredients, except tortillas, in a greased crock pot. Cook on low 8 hrs. Spoon chicken mixture onto warm tortillas and enjoy. You can also add spanish rice and sour cream.

(Submitted by Kristina)

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

3-4 chicken breasts
1 T canola oil
1/2 t poultry seasoning
4 c chopped broccoli
1 1/2 c Alfredo sauce
12 oz fettuccine

Assembly Directions:
Cut chicken breasts into bite size pieces. Heat oil in a large skillet over medium heat. When skillet is hot add the chicken, broccoli, and poultry seasoning. Cook and stir until the meat is no longer pink (8-10 min). Remove from heat and allow to cool. Add Alfredo sauce and mix until combined. Cook fettuccine for 1/2 the time on box. Drain. Add to chicken mixture.
Freezing directions:
Place in freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Preheat oven to 350. Put in a greased 9x13 pan. Cover and cook for 25-30 min until heated through.

Meatball Penne Pasta

Meatball Penne Pasta

40 frozen meatballs (I buy the bag from Costco)
8oz penne pasta
1 c chopped onion
1 c chopped green pepper
2 t canola oil
1 can diced tomatoes
1 16oz can tomato sauce
1 t italian seasoning
1 t minced garlic
1 c mozzarella cheese

2 T apple cider vinegar

3 T sugar

Assembly Directions:
Boil pasta for 1/2 the time on box, the pasta should be firm. Drain and allow to cool. Saute onion and pepper in oil until onions are translucent. Add tomatoes, tomato sauce, Italian seasoning, vinegar, sugar, and garlic. Bring to a boil and cook for 10 minutes. Remove from heat and add meatballs and pasta.
Freezing Directions:
When the meatball mixture is cool, put in freezer bag. Seal, label, and freeze.
Serving Directions:
Thaw. Preheat oven to 350. Spray a 9x13 pan with cooking spray. Add meatball mixture and cheese. Stir to combine. Cover with foil and bake for 25-30 min or until bubbly.

Vegetable Beef Soup

2 lb. roast cut into bit-sized pieces, or 2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas (I like a little bit less)

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.

2. Add water to fill slow cooker to within 3 inches of top.

3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

Frozen directions:

Defrost soup until you can break into big chunks. Place in crockpot and add 4 cups water. Cook on low 8-10 hours.

Chicken Enchiladas

1 lb. chicken, cubed and cooked

1 or 2 cans cream of chicken soup (depends on how creamy you want it)

8 oz. sour cream

10 tortillas

3-4 c. cheese

Mix cream of chicken soup and sour cream. Make a line of sauce down the tortilla, then add chicken and cheese. Roll into an enchilada and place in greased 9x13 pan. Repeat for all 10 tortillas. Spread sauce on top of the pan of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes.

Frozen Directions:

Uncover frozen enchiladas and place in oven. Cook at 350 degrees for 30-45 minutes or until cheese is bubbly.

Bowtie Pasta

1 (12 oz.) package bow tie pasta

2 Tbls. olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 tsp. red pepper flakes

1/2 c. diced onion

3 cloves garlic, minced

1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 c. heavy cream

1/2 tsp. salt

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

3. Stir cooked pasta into sauce, and heat through.

Frozen Directions:

Keep covered and cook at 350 degrees for about 30 minutes or until heated through. Season with garlic salt or salt to taste.

Zesty Pineapple Chicken Freezer Recipe

2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.

On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown

(submitted by Staci Roylance)

Pasta Fagioli

1 lb Ground Beef
1 sm onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic
2 14.5 ounce cans diced tomatoes
1 15 ounce can red kidney beans
1 15 ounce can great northern beans
1 15 ounce can tomatoes sauce
1 12 ounce can tomatoes juice (v8)
1 TBSP Worcestershire
1 cup water
1 1/2 tps salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 thyme
dash of cayenne pepper
1 cup pasta

Brown ground beef in large saucepan over med heat.
Drain. Add onion, carrot, celery and garlic. Sauté for 10 mins. Add remaining ingredients except pasta. Simmer 1 hour. Add pasta.
Simmer additional 10 mins before serving.
Makes 6-8 servings.

(Submitted by Staci Roylance)

White Chicken Chili

White Chicken Chili
1 t canola oil
1 c chopped onion
1/2 c chopped celery
1 t minced garlic
1 1/2 lbs chicken- cubed
1 (4oz) can green chilies
1 T chili powder
1 t dried oregano
1 t ground cumin
1/2 t salt
1/4 t cayenne pepper
30 oz can Great Northern beans, drained
1 T dried cilantro
4 c chicken broth


Assembly Directions:
In a large stockpot over medium high heat, combine oil, onion, celery, garlic, and chicken. Cook, stirring constantly for 5 minutes. Add green chilies, chili powder, oregano, cumin, salt, and cayenne pepper. Cook, stirring 2 minutes. Add chicken broth, beans, and cilantro, bring to a boil, reduce heat to medium and simmer for 15 minutes. Remove from heat and allow to cool.
Freezing Directions:
Put in gallon size ziplock. Double bag soups! Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Heat the soup in the microwave or on low on the stovetop until heated through. Garnish with cheese and sour cream and serve with tortilla chips.

Creamy Peanut Butter Chicken

Here's what I'm making for Wednesday:

6 chicken breasts
1/2 teaspoon pepper
1/3 Cup creamy peanut butter
2 Tablespoons soy sauce
3 Tablespoons orange juice

Add chicken breasts to ziploc baggie. In bowl mix all other ingredients together. Pour into ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crockpot in the morning. Cook on low 6-8 hours.

Russian Chicken

Sally wanted this recipe from the first time we met, so here it is! :)

6 – 8 chicken breasts
1 large bottle Russian dressing
1 envelope Lipton onion soup mix
½ cup apricot jam

Mix dressing, soup mix, and jam. Pour over chicken in a glass baking dish. Bake at 375 until tender – approximately 45 minutes.

February

Most of the ladies who did it last month weren't able to do it this month. It took a little bit of work for me to get another group together but I did it! Some people will be splitting the meals so even though there are more names it is still the same number of meals that you need to make. The people who will be participating this month are:

Me (Jodi Archer :)
Sally Cannon
Tarin Smallwood & Kassi Hardman (my little sister)
Kathi Elison
Jillyn Whitehead
Kim Russell & Christina Hough
Staci Roylance (my dear friend from school :)
Kristina Stewart (Sally's good friend)

Ultimately I would like to have a regular group who plans to do it every month or has a rotating schedule with someone else so I don't have to scramble every month to get a group together. I am not sure how everyone else does it but for the most part we cook and eat one of the meals pretty much every day so after about 4 weeks I am ready for another set!

I would also like to have a set day each month so people can plan around it, since a few of the ladies couldn't do it this month because they were busy this week and I feel bad they had to miss out. I think the second or third Weds each month would be good and I am happy to host it every time. Hopefully we can talk about it on Weds. And for those of you who aren't coming this Weds. please e-mail me and let me know if you would like to rotate with someone so we can get some sort of a schedule set up.

Kathi's meals

Okay girls. I'm new to this process, so tell me if this is a problem. I am thinking I will do chicken enchiladas, a sausage/tomato/cream pasta, and a vegetable beef soup. I will post individual recipes later

Italian Meatloaf

1/2 cup onions, diced
2 T. fat free chicken broth
2 T. garlic, minced
1 1/2 lbs. ground turkey breast
1/2 cup sourdough bread crumbs
1/2 cup + 2 T. low sodium, low fat marinara sauce
2 T. fresh basil, chopped
2 T. italian parsley, chopped

Preheat oven to 350.
Saute the onions in the chicken broth until lightly browned. Add the garlic and cook 5 minutes more. Remove from heat and cool slightly.
In a large mixing bowl, combine the onion mixture with the ground turkey, bread crumbs, 1/2 cup marinara sauce, basil and parsley.
Form the mixture into a loaf. Shape and place in an ungreased loaf pan.
Brush with the remaining 2 T. marinara sauce and bake until cooked through (usually 30 - 45 minutes).
Drain off fat and let cool 20 minutes before cutting into 8 slices.

Crock Pot Chicken Tacos

3 lbs. boneless, skinless chicken breasts
2 10 oz. cans Rotel diced tomatoes and chilies

Place chicken breasts in crock pot. Pour cans of Rotel on top.
Set crock pot on high, let cook for 5 - 6 hours or until chicken shreds easily.

When ready to serve, remove from freezer and heat on stove on medium heat until warm. Serve inside warm tortillas with shredded cheese, sour cream, salsa, shredded lettuce, etc.

Bread Crumb Freezer Meatloaf

Ingredients:
3 lbs. ground beef
1/2 cup dry bread crumbs
3 1/2 cups milk
1 cup minced onion
2 eggs
2 T. salt
2 T. worcestershire sauce
1/4 tsp. ground pepper

Directions:
Combine all ingredients in large bowl. Mix well.

Divide into two pans, either a casserole dish or a bread pan.

On cooking day: Remove from freezer in the morning. Preheat oven to 350. Check if done after 1 hour of cooking.

Chicketti

2 cups spaghetti, broken into 2" pieces, then partially cooked
1 1/2 cups chicken, cooked and cut up
1 can cream of mushroom soup
1/2 tsp. salt and pepper
1/2 cup chicken broth
1/2 cup chopped green bell pepper
1 3/4 cup grated cheese (1/2 lb.)

Mix all ingredients, except cheese. Top with cheese. Bake at 375 degrees for 30 - 40 minutes.

Apricot Chicken

6 boneless, skinless chicken breast halves
8 oz. bottle russian dressing
9 oz. apricot preserves
1 packet onion soup mix

Place chicken in 9x13 pan. Pour sauce over top. Cover with foil and cook at 350 for 1 hour. Serve over steamed rice.

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves minced garlic
2 T. soy sauce
1 tsp. ground black pepper

Place chicken in slow cooker. Pour sauce over top. Cook on low for 4 - 6 hours.

Beef Burgundy

1 lb. stew meat
1 can French Onion soup
1 can Golden Mushroom soup

Mix together and cook in crock pot on low for 8 - 10 hours. Serve over rice.

Mango Pork

2-3 lb pork roast
1 1/2 cup mango salsa
1 cup brown sugar

Combine brown sugar and salsa in a gallon freezer bag. Put the roast in and mix. Freeze. To serve: Thaw. Please in a greased slow cooker. cook on low 8 - 10 hours, or high 4 - 6. Shred te pork and serve over rice.

Almost Ravioli

1 lb ground beef
1 onion, chopped
1 clove garlic, minced
8 oz. bowtie pasta
4 cups spaghetti sauce
1 cup tomato sauce
1/4 tsp. pepper
2 T. sugar
10 oz. pkg. frozen chopped spinach
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup grated parmesan cheese

Brown ground beef with onion and garlic. Cook bowtie pasta in salted water for half the time recommended on package. Combine ground beef, pasta, and all remaining ingredients. Place in a gallon freezer bag. Label and freeze. To serve: Thaw. Place in greased baking dish. Stir. Place dish on a baking sheet. Bake uncovered for 45 min at 350. Top with more parmesan cheese.

Easy Spaghetti Pie

Grease a 9x13 pan and layer (in order):

2 1/2 cups cooked spaghetti noodles
2 well beaten eggs
Parmesan cheese to taste
1 pint cottage cheese
1 jar spaghetti sauce
1 lb. cooked and drained hamburger (or turkey) with 1 diced onion
1 cup (at least) grated cheese

Cover with foil and bake at 350 for approx. 30 minutes.

Cheese-Filled Jumbo Shells

Ingredients:
30 - 35 Jumbo pasta shells (a 12 oz. box has about 35 - 40 shells)
24 - 26 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup parmesan cheese
2 eggs
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
28 oz. spaghetti sauce

Directions:
Cook shells in boiling salted water about half of recommended time. Drain and let cool on wax paper. Meanwhile, combine rest of ingredients except spaghetti sauce. Fill each shell with about 2 T. filling. Pour half a cup of sauce in bottom of 9x13 baking dish. Arrange shells on top, then pour remaining sauce over. Bake at 350 until cheese has melted. (If frozen, about an hour)

Beef and Mushrooms

3 lbs. stew meat
1 can cream of mushroom soup
2 cans (4 oz. each) mushroom pieces with liquid
½ cup apple juice
1 envelope dry onion soup mix

Combine all in greased slow cooker. Cover and cook on low for 10 hours.

Serve over rice and with veggies.

Turkey Pumpkin Chili

1 pound ground turkey
1 T minced garlic
Garlic powder to taste
2 (14.5oz) cans Chili Beans
2 (14.5oz) cans Pinto Beans
2 (14.5oz) cans Black Beans
1 large can pure pumpkin (not pumpkin pie mix)
1 packet chili seasoning (or more to taste)
Chopped fresh onions to taste
Brown the ground turkey with minced garlic and garlic powder.

Put all ingredients in crock pot and let simmer at least an hour, but longer is better. Top with cheddar cheese and sour cream- enjoy!
*The recipe I was given also included 1 tube of soyrizo (which I didn’t do because I don’t even know what it is) But if you would like to add it, incorporate it as you are browning your turkey.
　

Bruschetta Chicken

1 can (14.5 oz) diced tomatoes, undrained
1 pkg. Stuffing Mix for Chicken
3/4 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened, set aside.
Place chicken in bottom of 13x9-inch baking dish, sprinkle with basil and cheese. TOP with stuffing. Bake 30 min. or until chicken is done.
　

Chicken Potato Casserole

Ingredients:
• 10 oz. can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1 cup frozen peppers and onions, thawed
• 1-1/2 cups crushed potato chips

Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator.
Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Orange Juice Chicken

• 6-8 boneless, skinless chicken breasts or tenders
• 2 cups orange juice
• ½ cup soy sauce
• 2 tsp. fresh ground ginger

Bake at 350 for 45-60 mins. Serve over rice or noodles.

Freezer Vegetable Soup

Ingredients

• SOUP BASE:
• 1 quart chopped fresh tomatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 2 cups diced cooked potatoes

Directions: Combine soup base ingredients in pot; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. May be frozen for up to 3 months.

• To prepare soup: Thaw soup base in the refrigerator. Transfer to pot, add 1-2 cups water; simmer for 30-40 minutes.

It has been my experience that potatoes don’t freeze well, however this recipe calls for potatoes. If you make the soup and it is nasty, give me a call and I will order you a pizza. :)

Sweet and Sour Chicken

Sauce:
3/4 Cup Water
2 Tbsp. Cornstarch
3/4 Cup Ketsup
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
1/4 Cup Soy Sauce
1/2 Cup Sugar
1/2 Cup Juice from Can of Pineapple Tidbits

Other Ingredients:
5 Chicken Breasts or 10 Chicken Tenders
1 Can of Pineapple Tidbits

Directions:
Mix water and cornstarch in a small saucepan. Add remaining ingredients and bring to a boil. Pour over pineapple and chicken in crock pot. Cook 8 hours or until Chicken is cooked through. Serve over rice.

(I usually shred the chicken once it's cooked, and then add it back to the sauce before serving.)

Taco Soup

1 1/2 lbs. Hamburger
1 can Pork and Beans
1 pkg. Taco Seasoning
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 can Beef Broth
1 1/2 cans Water

Brown meat and add seasoning. In a separate pot heat cream of mushroom soup, tomato soup, beef broth and water, mix well. Add meat and pork and beans, and let simmer for 15 minutes. Top with cheese and fritos.

Swiss Chicken

10-12 Chicken Tenders
2 cans Cream of Chicken Soup
1 can Milk
8 slices of Swiss Cheese
1/2 box of Stuffing

Place chicken in bottom of 9x13 pan. Place swiss cheese on top. Spoon sauce on top of chicken and cheese. Sprinkle stuffing on top. Bake at 350 for 1 1/2 hours, or until chicken is cooked through.

Cheesy Ham and Potatoes

1 24oz. bag frozen shredded hash browns
1/2 C. minced onion
2 cans cream of celery soup
1 8oz. package cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/4 t. pepper


Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.


To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Simply Lasagna

12 lasagna noodles
2 c. cottage cheese
1 egg, slightly beaten
1 T. dried chopped parsley
2 T. Parmesan cheese
1 C. Mozzarella cheese, shredded
1 1/2 C. Monterey Jack cheese, shredded
3-4 C. Spaghetti sauce


Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan. Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Level and freeze.


To Serve: Thaw. Bake covered for 45-60 min. @ 375 degrees. Uncover, top with more Mozzarella cheese and bake an additional 5 min. or until cheese is melted.

Cream Cheese Chicken

1- .7oz. envelope Italian dressing mix
1/2 C. butter
2 lbs. boneless skinless chicken breast
1 can cream of chicken soup
1- 8 oz. package cream cheese


Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.


To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

Barbeque Chicken

1 whole chicken, cut up and skinless
1 Cup catsup
1 Tablespoon brown sugar, firmly packed
3 Tablespoons Worcestershire sauce

In a small bowl blend together sugar, catsup and brown sugar. Pour into ziploc baggie and place chicken pieces into baggie. Seal and freeze. Unthaw chicken overnight and place in crockpot in the morning. Cook on low 6-8 hours.

Ziti Pepperoni Casserole

1 (16 ounce) box ziti pasta, cooked and drained
1 (32 ounce) jar spaghetti sauce
1/2 lb mozzarella cheese, grated (or more)
1/2 lb cheddar cheese, grated (or more)
1/2 lb pepperoni, chopped
1 lb cottage cheese


Set aside some of the cheeses for topping the casserole.

Mix remaining ingredients in a large bowl. Spoon into a 13x9 baking dish. Top with remaining cheese.

Bake at 375º for 40 minutes or until lightly browned on top.

To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

New England Chili

Brown:
1 ½ lbs. lean ground beef

Add:
1 large chopped onion
1 cup diced celery
4 cups shredded cabbage

Brown slightly. Add ½ cup water and simmer for ½ hour.

Add:
3 cans pinto beans
1 large can tomatoes
1 tsp. salt
1 pkg. chili seasoning

Simmer 1 – 2 hours. Stir often to prevent scorching.

From frozen - reheat in crock pot or stovetop.

Shepherd's Pie

3 extra large peeled potatoes cooked, mash with sour cream, butter, salt & pepper
1 lb. ground beef (cooked with chopped onions and minced garlic) drain
2 cups corn
2 cups green beans
1 can diced tomatoes
1 15 oz can tomato sauce
2 Tbsp. Worcestershire sauce
2 cups grated cheese
salt & pepper to taste

In a large bowl combine cooked ground beef, tomatoes, tomato sauce, corn, green beans, Worcestershire sauce. Sprinkle salt and pepper over the mixture. Put mixture in a 9x13 pan. Spoon mashed potatoes evenly over the top. Next top with grated cheese. Cover with foil and freeze. To serve; thaw and bake covered 350 degrees for 45 min. Uncover the last 5 minutes.

Meatball Stroganoff

36 frozen meatballs
1/2 cup minced onion
2 cans cream of mushroom soup
1 can mushrooms, drained
1/2 tsp. garlic salt
1 8 oz pkg cream cheese

Combine all ingredients in a freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on low 6-8 hrs. Spoon over hot noodles.

Santa Fe Cheese Soup

1 lb. Velveeta cubed
1 lb. ground beef (browned with onions and minced garlic) drained
1 can (or 2 cups) corn
1 can black beans with liquid
1 can diced tomatoes with green chilies with liquid
1 can stewed tomatoes with liquid
1 envelope taco seasoning

Combine all ingredients. Put in freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on high 3 hrs or on low for 4-5 hrs. If you want to put it in the crock pot frozen that's fine just increase cooking time. Can serve with corn chips and garnish with sour cream.