Chicken Cacciatore

2 lb. chicken breasts or tenderloins, cut into 1" cubes
1/2 t salt
1/2 t cracked pepper
1 t minced garlic
1 t marjoram leaves
1/2 t oregano
1/2 t crushed rosemary
1/2 t thyme leaves
1 c chopped onion
1 medium green bell pepper, cut into thin strips (about 1 1/2 c)
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
spaghetti

Assembly:
Place raw chicken cubes in freezer bag.  Sprinkle with salt and pepper.  Mix, making sure all pieces are coated.  Add all remaining ingredients, except the spaghetti.  Mix well.  Lay flat to freeze.

Serving day:
Thaw completely.  Place in slow cooker.  Cook on low for 4-6 hours.  Serve over cooked spaghetti.

From www.freezerfriendz.com

Chicken Noodle Soup

2 cups shredded chicken
1 can cream of chicken soup
2 cans chicken broth
2 cups of chicken/turkey broth from stock
2 cups frozen sliced carrots
1 cup Kroger Recipe Beginnings - Mirepoix Style Blend (onions, carrots, and celery) (in freezer section)
2 cups cooked noodles

Assembly: Cook chicken and shred/cube as desired. Cook noodles, of your choice, as directed on the box. Combine all ingredients.

To Serve: Thaw. Pour into pan on stove top and bring to a boil. Reduce heat and let simmer for 20 minutes.

From www.freezerfriendz.com

Pesto Chicken Pasta

This is a repeat. Here is a link to the original recipe. Copied from www.freezerfriendz.com and originally from Taste of Home Simple and Delicious.

http://suppersserved.blogspot.com/2010/11/pesto-chicken-pasta.html

Spaghetti Braid Bread

http://rhodesbread.com/blog/blog/braided-spaghetti-bread

I used homemade pizza dough. Next time, I will probably use a thicker dough. The pizza dough wasn't quite hearty enough to hold the spaghetti well.

Rosemary and Roasted Garlic Pork Chops

1 pkg Kraft Fresh Take Cheese and Breadcrumb Mix, Rosemary and Roasted Garlic Flavor
1 egg, beaten
6 pork chops, 1/2" thick

Dip pork chops in egg. Coat both sides with Fresh Take mix. Place flat in freezer bag, so that no pork chops are stacked. Freeze flat.

Thaw completely. Bake on 375 for 28-30 min. or until cooked through. Do not turn during baking. If pork chops are thinner, cook for less time.


From www.freezerfriendz.com

Cream Cheese Chicken Chili

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

**I modified this by using split chicken breasts (Food Lion had a wonderful sale) and cooking them on the stove in boiling water. Then I shredded the chicken and put all the ingredients on the stove to cook together.

Enjoy!

Greek Meatloaf

1/2 c plain breadcrumbs
1/3 c milk
1.25 lb extra lean ground beef
2 eggs, lightly beaten
1 t Greek seasoning
1/4 t salt
1/2 t pepper
(1) 3.5 oz pkg crumbled reduced fat feta cheese
1/2 c green onion, chopped
1 c shredded carrot

In a large bowl, combine breadcrumbs and milk; let stand 5 min. Add beef, eggs, Greek seasoning, salt, pepper, feta, green onion, and shredded carrots. Form into a loaf. Place into a sprayed dish. Bake at 375 for 1 hour. Let stand 10 min before slicing.

Derived from www.e-mealz.com

Chicken Empanadas

From www.pauladeen.com

1 1/2 t salt
1 T cumin
1 jalapeno, seeded and chopped (I omitted)
1/4 cup chopped red bell pepper
4 oz cream cheese, softened (I used the 1/3 less fat kind)
1 (8 oz) pkg shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken
1/2 t pepper
1 (15 oz) pkg refrigerated pie crusts

Preheat oven to 400 degrees. Lightly grease baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15 inch circle. Cut out rounds, using a 3 inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts. Arrange 1 pie crust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.

Spaghetti Ham Bake

2 packages (7 oz each) thin spaghetti, broken into 2 inch pieces

4 cups cubed fully cooked ham

2 cans (10 3/4 oz) condensed cream of chicken soup, undiluted

2 cups (16 oz) sour cream

1/2 lb sliced fresh mushrooms

1/2 cup chopped onion

1/2 cup sliced ripe olives

1 1/2 teaspoons ground mustard

1 teaspoon seasoned salt

2 teaspoons Worcestershire sauce

Topping:

2 cups bread crumbs

1/4 cup melted butter

2 cups (8 oz) shredded cheddar cheese

** recipe makes 2**

1. Cook spaghetti according to package directions; drain and place in a large bowl. Stir in ham, soup, sour cream, mushrooms, onion, olives, mustard, seasoned salt, and Worcestershire sauce.

2. Transfer to baking dish. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casserole.

3. Bake, uncovered, at 325 degrees for 30 minutes or until heated through.

from "Taste of Home Freezer Pleasers" cookbook

Cheddar Turkey Bake

2 cups chicken broth

2 cups water

4 teaspoons dried minced onion

2 cups uncooked long grain rice

2 cups frozen peas, thawed

4 cups cubed cooked turkey

2 cans (10 3/4 oz) condensed cheddar cheese soup, undiluted

2 cups milk

1 teaspoon salt

2 cups finely crushed butter flavored crackers (about 60 crackers)

6 tablespoons butter, melted

** recipe makes 2**

1. In large saucepan, bring the broth, water, and onion to boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from heat; fluff with a fork.

2. Place in pan. Sprinkle with peas and turkey. In a bowl, combine the soup, milk, and salt until smooth; pour over turkey. Toss cracker crumbs and butter; sprinkle over the top.

3. Bake uncovered at 350 degrees for 35 minutest or until golden brown.

from "Taste of Home Freezer Pleasers" cookbook

Chicken Lasagna Roll-Ups

http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.html

Chicken and Bows

1 package (16 oz) bow tie pasta

2 lbs boneless skinless chicken breasts, cut into strips

1 cup chopped sweet red pepper

1/4 cup butter, cubed

2 cans (10.75 oz each) condensed cream of chicken soup, undiluted

2 cups frozen peas

1.5 cups milk

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

2/3 cup Parmesan cheese

** recipe makes 2**

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.

2. Stir in soup, peas, milk, garlic powder, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

3. Split into 2 portions and place in freezer container.

4. Thaw. Reheat in oven or microwave for 8-10 minutes.

from "Taste of Home Freezer Pleasers" cookbook

Green Bean Chicken Casserole

1 package (6 oz) long grain and wild rice mix

4 cups cubed cooked chicken

1 3/4 cups frozen French-style green beans

1 can (10.75 oz) condensed cream of mushroom soup, undiluted

1 can (10.75 oz) condensed cream of chicken and broccoli soup, undiluted

1 can (4 oz) mushroom stems and pieces, drained

2/3 cup chopped onion

2/3 cup chopped green pepper

1 envelope onion soup mix

3/4 cup shredded Colby cheese

2/3 cup french-fried onions

** recipe makes 2**

1. Prepare wild rice according to package directions. Stir in chicken, beans, soups, mushrooms, onion, green pepper, and soup mix. Place in freezer container and freeze.

2. Completely thaw. Spoon into 1.5 qt baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25 to 30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.

from "Taste of Home Freezer Pleasers" cookbook

Pesto Chicken Pasta

http://freezerfriendz.blogspot.com/2010/03/pesto-chicken-pasta-by-andrea.html

Chicken Enchiladas

2-3 cups chicken, cooked & shredded (I use the leftover chicken pulled off the bones after cooking up a whole chicken, but you can also cook 2-3 chicken thighs and then shred them), or 1 pound ground beef or turkey
1 large onion
3 garlic cloves
1 (29 oz) can of enchilada sauce (homemade is best and free from any preservatives, try this easy recipehere – it works great!)
2 (4-6 oz) cans chilis, optional
1 cup sour cream or cream of mushroom soup substitute
1 (15 oz) can of olives, sliced
1-2 cups kidney or black beans, if desired
cheddar cheese, grated (raw cheddar cheese is the best!)
12 tortillas, homemade or whole wheat

Combine garlic and onions and fry in a little oil until golden brown. Add chicken, enchiladas sauce, chilis, olives and just enough sour cream to make a creamy consistency. It will be runny, but that’s okay. Add kidney beans, if desired to make a complete protein. Allow to simmer for 10-15 minutes. Layer flat in a 13×9 pan, starting with a thin layer of sauce, tortilla, sauce, cheese, tortilla, etc. ending with a layer of cheese. Cover with tin foil, and bake at 350 for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10-15 minutes otherwise it will be on the runny side.

For the Crockpot:

Cook meat, onions and garlic in a large saucepan over medium eat until nicely browned. Add enchilada sauce, chilis, sour cream, olives, and black beans and mix until well combined. Cover the bottom of your crockpot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce, and then cheese, and repeat in that fashion until all your ingredients have been added (probably 3-4 layers). Finish with a layer of sauce and cheese. Turn your crockpot on low heat, cover, and allow to cook for 5-6 hours. Serve with a dollop of sour cream!

Obtained from Passionate Homemaking Blog

Veggie Lasagna

18 uncooked lasagna noodles

2 eggs

2 egg whites

2 cartons (15 oz each) reduced-fat ricotta cheese

4 tsp dried parsley flakes

2 tsp dried basil

2 tsp dried oregano

1 tsp pepper

8 cups spaghetti sauce

4 cups shredded part-skim mozzarella cheese

2 packages (16 oz each) frozen cut green beans or 8 cups fresh green beans

2/3 cup grated parmesan cheese

*recipe makes 2*

1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, and pepper; set aside.

2. In two 13"x9" baking dishes coated with cooking spray, spread 1 cup of spaghetti sauce. Drain noodles; place three noodles over sauce in each dish.

3. Layer each with a quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles, and half of green beans. Top each with the remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce, and mozzarella cheese. Sprinkle parmesan cheese over each.

4. Cover and freeze.

5. Thaw. Bake uncovered at 375 for 45 to 60 minutes or until bubbly and edges are lightly browned. Let stand 10 minutes before serving.

from "Taste of Home Freezer Pleasers" cookbook

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