Wild Rice Chicken

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

• 2 packages (16 ounces each) frozen French-style green beans, thawed

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

• 2 cans (8 ounces each) sliced water chestnuts, drained

• 2/3 cup chopped onion

• 2 jars (4 ounces each) sliced pimientos, drained

• 1 cup mayonnaise

• 1/2 cup 2% milk

• 1 teaspoon pepper

• 6 cups cubed cooked chicken

• 1 cup slivered almonds, divided

Directions

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.Yield: 2 casseroles (6-8 servings each).

Curry Chicken Thighs

Ingredients

6 chicken thighs or more 
4 T. butter 
1/2 c. honey 
1/4 c. mustard
1 tsp salt 
1 tsp curry powder

Directions

 Remove skin and excess fat from chicken.Place chicken in zip lock bag. Melt butter then add the rest of the ingredients. Pour remaining sauce over chicken. 

Wrap tight and freeze

 

To cook-

Bake uncovered @ 375 for an hour.  This is great with rice and broccoli. Makes 6 servings. I just make 6 for my family but this is plenty or sauce to make more thighs. 

Number of Servings: 6

Spaghetti Pie Casserole

Ingredients

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3 green onions, chopped
• 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

by Carrie Harris 

Chicken Spaghetti

INGREDIENTS

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

INSTRUCTIONS

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

by http://thepioneerwoman.com/cooking/chicken_spaghet/

Cajun Chicken Pasta Bake Recipe

• 2 packages (12 ounces each) bow tie pasta

• 2 pounds boneless skinless chicken breasts, cut into 1-inch strips

• 2 tablespoons olive oil, divided

• 2 bunches green onions, chopped

• 2 medium green peppers, chopped

• 2 medium sweet red peppers, chopped

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 3/4 cup 2% milk

• 2-1/2 teaspoons Cajun seasoning

• 1-1/2 teaspoons garlic powder

• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350°. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
   Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°. Yield: 2 casseroles (6 servings each).

Pesto Hamburgers Freezer Recipe

Makes 12 burgers.
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.

http://www.momsbudget.com/freezerrecipes/pestoburgers.html

Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.

from http://joyfulmommaskitchen.com/quesadilla-casserole-freezer-meal/

BBQ Chicken

• Boneless, Skinless Chicken Breast, I used 6
• 1  Green Pepper
• 1  Onion
• 1/2  jar  BBQ Sauce

Chop Onions and Peppers 

Combine all ingredients in a Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into baking dish and bake it 350

Honey Garlic Chicken

• Boneless, Skinless Chicken Breats, I used 4
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into baking dish and bake it 350

Pineapple Pork

Ingredients
4 center cut pork chops
1/4 Cup soy sauce
1/4 Cup maple syrup
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
Coarse sea salt and pepper to taste

Freezer Instructions: Prop open a one gallon freezer bag.  Add soy sauce, maple syrup, sesame seeds, and sesame oil to the freezer bag.  Mix the marinade together by working the outside of the freezer bag with your hand. Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat. Squeeze excess air out of the bag, seal, and label the bag with a Sharpie.  Lie bag flat in freezer. Freeze.
Cooking Instructions: Thaw. Heat grill to Medium Hot. Place the marinated pork chops on the grill once it has preheated.  You can discard the rest of the marinade. Grill the pork chops until  done, around 6 minutes per side.  While the pork chops are grilling, add maple syrup, balsamic vinegar, and fresh pineapple to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.

Chicken and Broccoli Quiche - Dinner Pie

•  by Stacie Hemmings Haynes
  

  
  

  
  2 cups cooked chicken chopped 
• 8 oz moz cheese
• 8 oz sharp cheddar cheese 
• 4 eggs beaten 
• 4 T corn starch 
• 3/4 cup milk
• 1 can cream of mushroom soup (or cream of chicken) 
• 1 box frozen chopped broccoli cooked and drained 
• 2 frozen deep dish pie crusts
• Mix soup and milk Add eggs, cornstarch and beat with a whisk until smooth Add chicken, Broccoli and cheeses. Add salt and pepper to taste Bake at 350 for 45 min to 1 hour
  We usually eat one and freeze one for later 
  I set my timer for 30 minutes and then check the crust. It cooks faster than the middle of the quiche so I take a piece of tinfoil and put a small hole in the middle and cover the crust so it won't burn.
• makes 2 pies.

Buffalo Chicken Sweet Potato Skins Casserole

		Ingredient
20.00	oz	boneless, skinless chicken breasts, cut into small pieces
1	medium	onions, chopped
3	teaspoons	garlic, minced
1 1/2	cups	red bell pepper, diced
0.75	cup	buffalo wing sauce
2.	tbsp	Worcestershire sauce
1 1/3	cups	sweet potatoes, sliced into 1/4" rounds
4	oz	crumbled gorgonzola cheese
1/2	cup	green onions, thinly sliced
		salt and pepper to taste
Directions:
Combine the chicken, yellow onion, garlic, red bell pepper, buffalo wing sauce, and Worcestershire sauce in a slow cooker. Cook on low 6 hours or until tender. Or 30 minutes in a Paper chef Deep Covered Baker (that is what I do)Remove chicken from cooker and shred with a fork in the sauce. Preheat oven to 425°F. Line a baking sheet with parchment paper, and arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray, and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Cook for about 25-30 minutes or until nicely caramelized. Remove from oven and cool. Spoon buffalo chicken filling onto the potato slices, then top with crumbled gorgonzola and sliced green onions.  To freeze: Cool, and place on a freezer-safe dish. Flash freeze 2 hours, then remove from freezer and wrap each potato skin in plastic wrap. Place all potato skins in indicated number of gallon-size freezer bag(s). Label and freeze. To serve: bake at 350 for until warm

Bow Tie Ham Bake Recipe

Ingredients

• 4 cups uncooked bow tie pasta

• 6 cups frozen broccoli florets

• 4 cups cubed fully cooked ham

• 2 cartons (10 ounces each) refrigerated Alfredo sauce

• 2 cups (8 ounces) shredded Swiss cheese

• 1 can (8 ounces) mushroom stems and pieces, drained

Directions

1. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat.
2. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Bleu Chicken freezer Recipe

8 chicken breast
salt pepper
oil
2 pints sour cream
1lb crumbled bleu cheese
4 cloves garlic

season chicken with salt and pepper brown in skillet with oil over medium
in bowl combine remaining ingredients.
divide chicken in two freezer containers
pour 1/2 over each.
Cool and Freeze

To Cook
defrost and pack in oven bake 350. 45 minutes.

Mustard chops

4 Pork Chops

1/3 cup Mustard
2/3 cup Worcestershire sauce

Bread crumbs

mix mustard and Worcestershire sauce together
dip pork chops in mix
then in bread crumbs

Freeze on cookie sheet and place in bag when frozen

Bake 350 

Oh So Easy Pork Chops

Ingredients:

• 6 bone in pork chops
• 1.5 cups fruit preserve (I used apricot)
• 1/2 cup teriyaki sauce
• 1/4 cup Dijon mustard

Preparing: Split pork up between two freezer bags. Combine ingredients and split between the two freezer bags. Toss and knead into the meat. Flatten down so there is little to no air. Freeze.

grill or bake 

Cheesy Chicken Enchiladas (S)

Low carb tortillas (I used LaTortilla Factory) 3 net carbs!!

1/4 to 1/2 cup of onion, diced

4 chicken breast or a can of shredded chicken

1 can of green chillies

1 stick of butter

1 cup of sour cream

1 cup of Colby jack cheese + 1/2 cup more for the top

1 tsp of cumin

1 tsp of chili powder

1 tsp of minced garlic

salt and pepper

Cook your chicken in the skillet with some butter or you can use canned chicken like I did. The canned chicken made it one step easier.  Shred it if you cooked your chicken breast.  I mixed 1 cup of cheese in with the chicken.  I used 6 tortillas. I put this filling into the tortillas, evenly.  I wrapped each one up nicely and put them face down so they would stay shut. In a saucepan, place the butter, sour cream, cumin, chili powder, salt, pepper, green chilies, minced garlic and half an onion.  Heat until the butter is melted and the mix is smooth.  I poured this mixture over the tortillas.  I topped the tortillas with extra cheese.(about 1/2 cup)

I used a 9 by 12 glass baking dish.  350 for

Skinny Chicken n’ Spinach Lasagna Rolls

Yield: 2 8×8 lasagna pans

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
*1-2 cooked chicken breast chopped up

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken, and 1 cup Parmesan cheese.
Spread a thin layer of sauce on bottom of two 8×8 casserole. C. pans.
Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle
Roll the noodle up, and place seam side down in a pre-sprayed (with cooking spray) pan. Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
FREEZE.

Sticky Chicken dump

chicken
2 Tbsp. vegetable oil
1 Tbsp. soya sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. *