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

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).

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.

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 

Chicken Lasagna Florentine

• 1 (10 ¾ oz) cans condensed reduced-fat, reduced sodium cream of chicken soup, undiluted
• 1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (9 oz) package frozen diced cooked chicken
• 1 (8 oz) carton reduced sour cream
• 1 cup 1 % milk
• ½ cup (2 oz) grated parm cheese
• 1/3 cup chopped onion
• ½ tsp salt
• ¼ tsp pepper
• 1/8 tsp ground nutmeg
• 9 uncooked lasagna noodle
• Cooking spray
• 1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl, stirring well.
2. Place 3 uncooked lasagna noodles in the bottom of a 5 quart slow cooker coated with cooking spray.  Break noodles in half as necessary to fit. 
3. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 cup mozz cheese.
4. layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozz cheese
5. Top with remaining noodles and spinach mixture and remaining 1/3 cup mozz cheese
6. Cover with lid and cook on high for 1 hr.  Reduce slow cooker to low heat setting and cook for 5 more hours, or until pasta is down.  

 By Heather Miller

Meat Loaf

1 pound ground beef

2 eggs

1/2 cup bread crumbs

1/4 cup ketchup

2 cloves garlic

2 dashes Worcestershire sauce

2 dashes Soy Sauce

2 pinches ground black pepper

2 tbs Italian season

Mix all together in a large bowl

form in to a loaf

Cook Now -Bake 350  on a broiler sheet for 30 mins 

Freeze- Place uncooked loaf in zip-lock bag press out all the air and rap in plastic rap. Label and place in freezer