January, 2013 - Thanks Kandice and Chris

BBQ CHICKEN PIZZA

1 pizza crust (store bought or homemade)

2 c. mozzarella cheese

½ Red onion

2 Chicken breasts

2-3 c. BBQ Sauce

Cilantro

TO FREEZE

Cook chicken and cut into small slices or shred. When pizza dough is room temp, roll, or hand press onto foil pizza pan (I love my stone too – so hang on here with me), spread out BBQ sauce, top with chicken and onion; finish with sprinkling cheese and cilantro. Wrap with foil.

TO PREPARE AFTER FREEZING

It was super easy to take my pizza of the disposable foil pan and put it on my pizza stone. Bake @ 400 for 20 min (from frozen).

Slow Cooker French Dip

4 lb Rump Roast
1 Can beef broth
1 Can French onion Soup
1 (12 ounce) Beer
6 French Rolls
Provolone Cheese
Mix Beef broth, French onion soup, and Beer in large Ziploc. Add meat and
Freeze.

From Freezer- Place in crockpot - cook on low for 7 hours.
Preheat oven to 350, place rolls and bake for 10 minutes. Place
meat in roll with cheese and serve with dipping sauce

COFFEE CAKE FOR THE FREEZER

1/2 c. butter 1 c. sugar 2 eggs 1 tsp. vanilla 1 c. sour cream 2 c. flour 1 tsp. soda 1/2 tsp. salt 1 tsp. baking powder 2 c. raw apples or blueberries, peeled and chopped or sliced Cream butter and sugar. Add eggs and vanilla and mix well. Add sour cream. Mix flour, soda, salt and baking powder. Mix gently. Stir in apples and pour into two 8" cake pans which are greased and floured. Put on topping. TOPPING: 2 tbsp. butter, melted 1 tsp. cinnamon 3/4 c. brown sugar 3/4 c. nuts, chopped Sprinkle over top. Cover with foil and freeze. Bake right from freezer for 40 to 45 minutes at 350 degrees.

Slow-Cooker Chicken Tortilla Soup

1 lb. shredded, cooked chicken
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt

Optional toppings: tortilla chips, sour cream, shredded lettuce

Directions:
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
2. Top with your favorite tops individually in bowls and serve!
3. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. (Label bag BEFORE filling). Thaw overnight then follow step one to cook.

Cornflake Chicken Tenders

4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips carefully in Ziploc or into 9x13 pan.

Bake the coated chicken pieces in the preheated 400 oven and bake frozen for 35-40 minutes, until chicken is no longer pink. Serve with your favorite sauce.

 Ravioli & Cheese Bake

1 (16 oz.) jar spaghetti sauce

1 (14 oz.) can diced tomatoes, undrained

1 (10 oz.) can beef broth

¼ C. Zesty Italian dressing

18 oz. frozen cheese-filled ravioli

1 C. shredded mozzarella cheese

Combine spaghetti sauce, tomatoes, broth and dressing in 9 X 13 pan. Add ravioli. Cover with foil and freeze.

Serving day: Thaw. Bake @ 375 with foil on for 50 minutes or until ravioli are tender. Remove foil and stir. Sprinkle with cheese and let stand 5 minutes before serving.