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. *