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.