Chicken Divine

Ingredients

1 1/2 pounds chicken (cooked--I boiled mine)

1 Can Cream of ___ soup (recipe called for celery or mushroom but I don't like either so I used chicken)

1 Can Milk

1 1/2 Cup Cheese (divided)

2 Cups Frozen Broccoli

3 Cups stuffing or bread crumbs (if using stuffing prepare per directions and if using bread crumbs just mix with butter to help them stick together)

Directions

Mix chicken, soup, milk, 1/2 cup cheese and broccoli together. Put in freezer bag and freeze.

When you are ready to use, thaw mixture.

Prepare stuffing or bread crumbs or stuffing. Spread in the bottom of a casserole dish. Top with the chicken mixture. Top with 1 cup cheese.

Bake 350 degrees for 35-45 minutes (until mixture is heated completely).

*Recipe received from my friend Kelly. I don't remember which cookbook she received it from.

Southwestern Casserole

1 package (7 oz) elbow macaroni, cooked according to package

2 lbs ground beef

1 large onion, chopped

2 garlic cloves, minced

2 cans (14.5 oz) diced tomato, undrained

1 can (16 oz) kidney beans, rinsed and drained

1 can (6 oz) tomato paste

1 can (4 oz) chopped green chilies, drained (I left these out, in case it was too hot for anyone)

1.5 tsp salt

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp pepper

2 cups (8 oz) shredded monterey jack cheese

2 jalapeno peppers, seeded and chopped (I left these out, in case it was too hot for anyone)

*recipe makes 2*

1. Cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, beans, tomato paste, chilies, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in cooked macaroni.

2. Transfer to 2 freezer containers.

3. Thaw. Put in baking dish and top with cheese and jalapenos. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

from "Taste of Home Freezer Pleasers" cookbook

Herbed Pork Chops

1/3 cup dry white wine

2 teaspoons fennel, crushed

1 teaspoon marjoram

1/4 teaspoon salt

1 garlic clove, minced

6 pork chops

2 teaspoons basil

Combine together in small bowl: wine, fennel, marjoram, basil, salt, and garlic. Blend well.

*The original recipe says to set this mixture aside then spray a large skillet with cooking spray (I find that pouring some oil in the bottom of the skillet works better).

Cook the pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. Remove from heat. Cool. Place chops with wine sauce into labeled freezer bags. Freeze.

To Serve: Thaw. Place chops and wine mixture into large skillet; reheat until heated through. Serve with wine sauce poured over the top of the pork chops.

*I prefer not to cook the chops before freezing them so I pour the wine mixture over the pork chops in the ziplock bag, then freeze. To serve: Thaw. Cook in skillet per instructions above except that the wine sauce goes in from the beginning. I have also baked these in the oven on 350 for 30ish minutes with good success. I think I covered the pan for most of the cooking time. 

**The original recipe came from Frozen Assets Lite & Easy.

Peachy Barbeque Chicken

1/2 cup all purpose flour

1 teaspoon salt

1/8 teaspoon pepper

4 chicken breasts

1/4 cup canola oil

2 cups peach preserves

1 cup chopped onion

1 cup barbeque sauce

1/4 cup soy sauce

2 medium green peppers, julienned

2 cans (8 oz each) sliced water chestnuts, drained

1. In a large resealable plastic bag, combine the flour, salt, and pepper. Add chicken, a few pieces at a time, and shake to coat.

2. In a large skillet, brown chicken on both sides in oil. In a large bowl, combine the preserves, onion, barbeque sauce, and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170 degrees. Cool chicken. Transfer to freezer container.

4. After thawing, cover and bake at 350 degrees for 50 or 60 minutes or until bubbly. Serve with rice.

from "Taste of Home Freezer Pleasers" cookbook