Braised Southwest Chicken

Braised Southwest Chicken

2 lb chicken
3 tbsp olive oil
1/3 cup white wine
2 cans cream of chicken soup
2 16oz cans black beans with liquid
2 16oz cans corn with liquid
6oz can tomato paste
1 cup milk
salt & pepper to taste

Cook chicken in oil. Deglaze pan with wine. Add rest of the ingredients and remove from heat. Cool. Freeze. Serves 6-8.

Taco Soup

Taco Soup

1-1/2 lbs beef
15oz can whole corn with liquid
15oz can cream corn
15oz can hominy with liquid
15oz can kidney beans with liquid
15oz pinto beans with liquid
2 14-1/2oz can diced tomatoes with liquid
1.25oz taco mix
1oz dry ranch dressing mix

Brown and drain meat. Add rest of ingredients and mix well. Freeze in two bags. Cook in crockpot for 4-6 hours, or until hot. Makes about 4 servings per bag. One bag fits nicely into my small crockpot.

White Chili

White Chili

1 lb chicken
1 tbsp olive oil
1 chopped onion
2 cups chicken broth
1 tsp cumin
3 jalapeno peppers, chopped
1 15oz can cannellini beans, rinsed and drained
1 tbsp lime juice
1-1/2 tsp chili powder
sour cream (on cooking day)
shredded monterey jack cheese (on cooking day)

Cook chicken in oil with onions. Add to large saucepan with broth, cumin, chili powder, and peppers. Boil, then simmer 15 minutes. Add beans and lime juice, and cook 5 more minutes. Cool and freeze. Makes 4 servings.

Make-Ahead Lasagna

Make-Ahead Lasagna

1 Chopped Onion
1 Lb. Italian Sausage
1 Lb. Ground Beef

Cook above items in skillet, drain.

In separate bowl, mix:

1 Can Diced Tomatoes
1 Jar Spaghetti Sauce
1 Can Tomato Paste
2 Tbsp. White Sugar
Salt To Taste
Pepper To Taste
Italian Seasoning To Taste
Basil To Taste

In another bowl, mix:

2 Cups Cottage Cheese
Frozen Spinach (as much or as little as you want)
1 Egg
1/2 Tsp Salt

Layer in dish as follows:

Tomato Sauce Mixture (enough to just cover the bottom of the pan)
Oven-Ready Lasagna Noodles
Cottage Cheese Mixture (enough to cover noodles)
Meat Mixture
Tomato Sauce Mixture (enough to cover)
Oven-Ready Lasagna Noodles
Etc ... ending with the Tomato Sauce Mixture

Freeze.

To bake, thaw the lasagna in the refrigerator the evening before.  Bake at 350 degrees for 1 to 1-1/2 hours (depends on the size of the pan) until done and noodles are tender.  Sprinkle with shredded cheese if desired.  Serve with garlic bread or toast.

I got 2 8x8" casserole pans, 1 7x13" pan, and 1 loaf pan out of this recipe, enough for four of DH's suppers and lunches the next day.  Not bad!  :-)

Edit: DH said this recipe is a KEEPER! :-D

Freezer-To-Crock-Pot Barbecue Chicken With Bacon

Barbecue Chicken With Bacon

5-6 Chicken Breasts, cut in half
1 Bottle of BBQ Sauce
1 Chopped Onion
6 Strips of Bacon, Cooked & Crumbled

Divide into two bags.

Credit: My Own Invention

Freezer-To-Crock-Pot Italian Chicken

Italian Chicken

4 Chicken Breasts, cut in half
1 Bottle of Italian Dressing
2 Cups Frozen Broccoli
2 Squash or Zucchini, cubed
Salt to taste

Divide into two bags. Serve over rice or noodles if desired.

Credit: http://www.youtube.com/watch?v=0XTcdPeF_mg&feature=related (I guess-timated the measurements)

Edit:  Fits nicely into my small crockpot. Hubby said this was very filling! :-)

Freezer-To-Crock-Pot Cheesy Chicken & Broccoli

Cheesy Chicken & Broccoli

4 Chicken Breasts, cut in half
3 Cups Frozen Broccoli
2 Cans Cheddar Cheese Soup
2 Cans Cream of Chicken Soup
2 Tsp Garlic Powder or Minced Garlic Clove
1 Tsp Sage

Divide between two gallon bags.  Serve over rice.

Credit: http://www.youtube.com/watch?v=0XTcdPeF_mg&feature=related (I guess-timated the measurements)