Bruschetta Chicken Bake

This is a Kraft Foods recipe.

http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake.html

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 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

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

TOP with stuffing. Bake 30 min. or until chicken is done.

*For freezing, I did the first step then combined all ingredients and put into freezer bag.

Deluxe Cheeseburger Melt

1 1/3 C. Original Bisquick(r)

1/4 C. Water

2 Eggs

1 1/2 Cups Shredded Cheddar Cheese

1 lb Ground Beef

1 can (10 3/4 oz) condensed cream of mushroom soup

1 C frozen mixed veggies (I chose to combine green beans, corn and broccoli instead of mixed veggies)

Heat oven to 400 degrees. Spray 13 X 9 pan. Stir Bisquick(r) mix, water, eggs and 1 cup of the cheese. Spread in pan. Brown beef; drain. Stir in soup and vegetables; heat until hot. Spread over batter in pan. Bake 23-25 minutes* or until edges are light golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts.

8 servings

*if you will be freezing, bake 14 minutes. Remove from oven and place in freezer bag. When you are ready to serve, thaw, and then bake for 11 minutes, sprinkle cheese and bake for 3-5 more minutes.

Modified from Bisquick(r) recipe.

Dump Honey Sesame Pork Chops

1/2 cup beer
3 T sesame seeds
3 T honey
2 T dijon mustard
1/2 t pepper
2 cloves crushed garlic
3 lbs pork chops or pork loin

Preparing: Mix all ingredients in a freezer bag.  Freeze.

Cooking: Dump into the crockpot and cook on low for 6 hours.

Chicken Parmesan

1 jar spaghetti sauce
6 TBS grated parmesan cheese, divided
6 small boneless skinless chicken breast halves (I usually use 3 split chicken breasts and debone them)
1 1/2 cups Mozzarella cheese

1. Preheat oven to 375. Pour Sauce into 13 x 9 in. baking dish
2. Carefully stir in 4 TBS of the Parmesan cheese
3. Add chicken; turn over to evenly coat both sides with sauce.
4. Cover with foil.
5. Bake 30 min. Uncover
6. Top with mozzarella cheese and remaining 2 TBS Parmesan; continue baking for 5 min. or until chicken is cooked through and cheese is melted.
7. Serve over hot cooked pasta, if desired.

To freeze, I simple mix the spaghetti sauce and parmesan in a ziplock bag and add chicken.
To serve, thaw the chicken and sauce, then place it in the baking dish and proceed from step 4.

Turkey (or Chicken) Pie

2 c. cooked, chopped chicken
1 (13 oz.) can Veg-All, drained (I used frozen mixed veggies).
1 (10 oz.) can cream of chicken soup*
1/4 c. water (or chicken broth)
1 pkg. refrigerated pie crusts (or make your own)

*This time I tripled the recipe and used 1 large can of cream of chicken and one small can of cr. of mushroom.

Place 1 pie crust in the bottom of 10" pie plate or baking dish. Mix chicken, veggies, soup and liquid. Pour mixture into pie crust. Top with remaining pie crust, making sure to seal the edges. Cut slits in middle of top crust.

At this point you can bake the pie to eat immediately or freeze for later.

Bake at 400* for 20-25 minutes, or until browned on top.