Hawaiin Chicken

6 lbs. boneless, skinless chicken breast halves
2 16 oz. cans pineapple slices, drained
2 15 oz. cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1 tsp ground ginger
1/2 tsp ground red pepper

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.

Serving Day: Thaw chicken mixture. Place in Crock-Pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

Beef Stoganoff

1 lb. round steak
2/3 cup water
3 oz. canned mushrooms
1 env. onion soup mix
1 c. sour ceam
2 T. flour
egg noodles, cooked and drained

Cut meat int othin strips; brown in shortening. Add water and mushrooms. Stir in onion soup mix; heat to boiling. Blend sour cream and flour, and add to hot mixture. Let thicken. Serve over noodles.

Label: Thaw. Heat all ingredients to desired heat. Shake 2/3 water with 2 T. flour to thicken gravey mixture. Serve over cooked noodles.

Chili

Chili In 30 Minutes

1 lb. ground beef
1 10oz. Campbell's French Onion Soup
1 6oz. tomato paste
1 8oz. tomato sauce
1 27oz. kidney beans
1 tsp. chili powder
2 tsps. cumin
1/2 tsp. pepper

Place in crockpot and cook on low 4-6 hours, or on stovetop until hot.

Taco Braid

1 lb. ground beef, browned and drained
1 pkg. taco seasoning
12 Rhodes rolls, thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
onions
sliced olives

Follow directions on taco seasoning packet to season ground beef. Roll out rolls together into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then spinkle with the shredded cheese. Use pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, wrap braid with plastic wrap and then aluminum foil. Freeze.

Bake 350 for 25-30 minutes until bread is golden brown.

Meatball Subs

20 Meatballs
1 jar spaghetti sauce
1 can olives
2 cups mozzarella cheese
4 Hoagie buns

Thaw Hoagie Buns. Cook meatballs at 375 for 10-15 min. Pour spaghetti sauce in sauce pan, add cooked meatballs and simmer until warm. (Add any additional spices for flavor if desired). Pour 5 meatballs with sauce on each hoagie bun and top with mozzarella cheese and sliced/chopped olives.

Taco Soup

2 cans of chicken
2 cans of corn
2 cans of black beans
2 cans of diced tomatoes
2 cans of water
1 packet of dry ranch dressing
1 packet of taco seasoning

Thaw. Cook in crock pot all day on low or cook on stovetop til boiling and let it simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, etc.

Tater Tot Casserole

1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste

Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.

FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.

Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Homemade Chicken Lasagna

1 small package of Chicken Tenders
1 large can Tomato Sauce
1 8oz can Tomato Paste
1 16oz Cottage Cheese
2 eggs
Mozzerella Cheese shredded
Parmessan Cheese

Brown Chicken until cooked. Shred with a chopper while in the pan. Add Tomato Sauce and Tomato paste with 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp Oregano, Salt and Pepper to taste. Let simmer for 30- 45 minutes. Boil Lasagna noodles and set aside till sauce is ready. Mix cottage cheese with 2 eggs and salt and pepper set aside. In 9X13 pan layer little sauce in bottom of pan then a layer of noodles with more sauce and half of cottage cheese mixture then mozzarella cheese and parmessan, then noodles, sauce, rest of cottage cheese mixture, mozzarella, and parmesan, then noodles sauce and cheese then cover with foil bake in oven for 30-45 minutes or until bubbly and cheese is melted.

Apricot Chicken

1 pkg onion soup mix
1 bottle Apricot preserves
About 20 chicken tenders

Mix the onion soup and the apricot preserves together. Put chicken in pan and pour mixture over the top of the chicken. Cook at 350 degrees for 1 hour, or until chicken is cooked all the way through.


If frozen in may take longer on the cooking time.