Cordon Bleu Bake from Stefanie

1 box Stuffing

1 Stick Butter, melted

4-6 Boneless, Skinless Chicken Breasts

¼ Cup Water

1 Can Cream of Chicken Soup

Ham (lunch meat style)

Swiss Cheese, sliced

Mix butter and stuffing in a bowl.  

Mix water and cream of chicken soup.

Place some of the stuffing mix in bottom of 9x13 pan.  Place chicken on top, then cover with soup mixture, then ham and cheese.  Top with remaining stuffing mixture.

Freezer Instructions:  Use heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 325 degrees for an hour, covered.  Uncover and bake an additional 15 minutes.

Crock Pot White Chicken Chili from Mindy

1 ¼ lb Boneless, Skinless Chicken 

(2) 15oz cans Great Northern Beans

15oz can White Corn

1 Package Taco Seasoning

4oz can Chopped Green Chilies

1 Can Cream of Chicken Soup

14oz can Chicken Broth

Mix all ingredients in large zip-lock bag. 

 Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place soup in crock pot.  Cook on low for 6 hours.  Top with sour cream, green onion, and monteray jack cheese when serving.

Kickin’ Chicken and Grilled Veggie Packets from Katie

Kickin’ Chicken:
4 Boneless Chicken Breasts

Webers Kickin’ Chicken Seasoning, to taste

Sprinkle seasoning over chicken and place in ziplock bag.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Grill to liking.

Grilled Veggie Packets:

1 Zucchini, sliced

1 Summer Squash, sliced

Potatoes, sliced

Baby Carrots
Webers Kickin’ Chicken Seasoning

Olive Oil

Place veggies in center of large piece of heavy duty foil.  Sprinkle with seasonings and drizzle generously with olive oil.  Fold the foil over to make a packet.

Freezer Instructions:  Place in freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Grill until veggies are tender.

Grilled Chicken Legs & Potato Packet from Amanda

Grilled Chicken:
2 Cloves Garlic
3 Tablespoons Onion
1 Tablespoon Parsley
½ teaspoon Pepper

1-2 teaspoons Paprika

1 teaspoon Salt

¼ teaspoon Chili Powder

½ teaspoon Cumin

½ Cup Olive Oil

1 ½ Cup Beer
Chicken Legs

Mix all ingredients minus chicken.  Place chicken in a ziplock bag.  Add in spice/beer mixture to bag.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Grill to liking.

Grilled Potatoes:
Butter
Potatoes, cut or diced
Cheddar Cheese, shredded
Spices (Paprika, Salt, Pepper, Garlic, Onion)

Place potatoes in a foil packet, add butter and spices.  Place cheese in a zip-lock bag to add upon cooking.

Freezer Instructions: Place in freezer bag to avoid freezer burn.
Cooking Instructions: Thaw.  Grill for 15-20 minutes.  Last 5 minutes put cheese on top.

Chicken Pesto Stuffed Shells from Mindy

12-16 Jumbo Pasta Shells

4oz Cream Cheese, softened

1 ¼ Cup Parmesan or Asiago Cheese, grated

3 Tablespoons Prepared Pesto

2 Cups Cooked Chicken, shredded

2 Cloves Garlic, minced

Salt and Pepper to taste

Prepare Pasta Shells as directed on package.

In a large bowl, combine the remaining ingredients, setting ¼ Cup Parmesan/Asiago Cheese aside for topping.

Fill the pasta shells with the filling and place in a baking dish.
Sprinkle the remaining ¼ cup cheese over filled shells.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake uncovered at 350 degrees for 30 minutes or until shells are bubbling hot and cheese melts.

Teriyaki Chicken from Amanda

4-6 pieces of chicken (drumsticks were used tonight)

½ Red Pepper, chopped

½ Cup Honey

½ Cup Soy Sauce

¼ Cup Water

2 teaspoons Minced Garlic

1 teaspoon Ginger

Mix all ingredients in Ziploc bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.  

Cooking Instructions:  Thaw.  Put in a 9x13 pan.  Bake at 350 degrees covered, 20-30 minutes, uncovered for an additional 30 minutes or until juices run clear.  Serve with rice and veggies.

Maple Dijon Glazed Chicken from Lisa

1 ½ lbs Chicken (tenders were used tonight)
1 Cup Dijon Mustard
½ Cup Maple Syrup
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

Place all ingredients in a freezer Ziploc bag.  Mix well.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in Crockpot.  Cook on Low for 8 hours or High for 4 hours.  

Artichoke Chicken from Katie

1 (15oz) Can Artichoke Hearts, drained and chopped
¾ Cup Grated Parmesan Cheese
¾ Cup Mayonnaise
1 teaspoon Garlic Salt
4 Boneless Skinless Chicken Breast Halves

In bowl mix Artichoke Hearts, Parmesan Cheese, Mayonnaise, and Garlic Salt.
Place chicken in a greased baking dish, and cover evenly with Artichoke Mixture.

Freezer Instructions:  Cover with Heavy Duty Foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered for 30 minutes, or until chicken is done.

Kabobs from Rochelle

Pork Loin, Diced
Chicken Breast, Diced
Peppers, sliced
Onions, sliced
Potatoes, sliced

Marinate meat if desired (our chicken was done in Italian dressing, Pork in A1 Steak Marinade).  Soak Kabob sticks in water to avoid burning.  Alternate meat and veggies.
Roll Kabobs in foil, place in container or large ziplock bag.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill to desired temp.

Crockpot Chicken Taco Chili from Lydia

1 Onion, chopped
16oz Can Black Beans
16oz Can Kidney Beans
8oz Tomato Sauce
10oz Corn (frozen or canned is fine) (2) 14.5oz Cans Diced Tomatoes w/ Chilies 1 Packet Taco Seasoning (approx 12 tsp)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
3 or 4 Chicken Breasts
Chili Peppers, chopped (optional)

Mix all ingredients in freezer safe container or bag.


Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place all ingredients in crockpot on low for 8-10 hours.  30 minutes before serving remove chicken and shred.  Return chicken to crockpot and stir in.   Optional Suggestion: Serve over rise.  Top with fresh cilantro, cheese, and/or sour cream.  

Foil-Pack Chicken and Broccoli Dinner from Mindy

Foil-Pack Chicken and Broccoli Dinner from Mindy
1 package Stuffing Mix for Chicken 1 ½ Cups Water
6 Chicken Breast Halves, boneless skinless
4 Cups Broccoli Florets
1 ½ Cups Cheddar Cheese, shredded
¼ Cup Bacon Bits
½ Cup Ranch Dressing

Cut 6 large sheets of heavy-duty foil.  If not non-stick, spray foil with cooking spray.  Combine Stuffing Mix and Water; spoon onto centers of each piece of foil.  Top with remaining ingredients.  Fold to make 6 packets.  Double foil to avoid freezer burn – or place in large tinfoil dish and cover with foil.
Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place on rimmed baking sheet.  Bake at 400 degrees for 30-35 minutes.  Remove packets from oven; let stand 5 minutes.  Cut slits in foil to release steam before opening packets.

Stuffed Buffalo Chicken from Katie

¼ Cup Cheese, shredded
4 Wedges Light Laughing Cow Cheese
2-3 Celery Stalks, minced
¼ Cup Green Onion, minced
1-2 Carrot Sticks, minced
Salt and Pepper to taste
4-5 Boneless Chicken Breasts
2 Tablespoons Hot Sauce
Cooking Spray

Lightly spray tin foil or baking dish.
Mix Cheddar Cheese, Laughing Cow Cheese, Celery, Green Onion, Carrot, Salt, Pepper, and Hot Sauce in large bowl.
Lay out Chicken cutlets, placing even amount of mixture in the middle and spread in the center. (You can also just use breasts and partially butterfly them, putting mixture inside and then folding them back together)
Lightly spray top of Chicken with cooking spray.  Drizzle with Hot Sauce.

Freezer Instructions:  Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake at 400 degrees uncovered for 30 minutes.

Chicken Veggie Casserole from Rochelle

1 can Cream of Mushroom Soup
1 ½ Cup Swiss Cheese, shredded (Colby jack or cheddar is fine too) 2/3 Cup Sour Cream
¼ teaspoon Pepper
1 bag frozen Veggies
2 Cups Chicken, shredded
2 Can French Fried Onions

Mix Soup, 1 Cup Cheese, Sour Cream, Pepper, Veggies, Chicken, and 1 can Onions.  Place in foil dish. Place remaining cheese in ziplock bag to freeze with dish.  Set second can of Fried Onions aside until ready to eat.

Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn. Cooking Instructions:  Thaw.  Bake at 400 degrees for 20 minutes or until hot.  Sprinkle remaining Cheese (1/2 Cup) and Onions over mixture.  Bake an additional 5 minutes.

Slow Cooker Cilantro Lime Chicken from Amanda

16oz Salsa
1 White Onion, cut into bite sized pieces (not tiny) 3 Tablespoons Lime Juice 
1 Lime, whole
2 Jalapenos, chopped 3 Tablespoons Taco Seasoning ½ Cup Cilantro, chopped 1 teaspoon Salt
4-6 Chicken Breasts, boneless skinless Mix all ingredients minus whole lime and chicken.  Place chicken in large ziplock bag, then add in salsa mixture.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.  Place remaining lime in second bag and freeze together.
Cooking Instructions:  Place ingredients in slow cooker.  Slice up remaining whole lime and layer on top.  Cook on low for 6-8 hours or high 4-5 hours.  Once the chicken is cooked through, remove from the cooker and serve in a tortilla as a burrito, in enchiladas, quesadillas or just on a plate with cheese and sour cream.

Honey Chicken Marinade from Rochelle

5 teaspoons Honey
1 Lemon, juiced 2-3 teaspoons Soysauce
2 Cloves Garlic, minced
½ teaspoons Paprika
2lbs Poultry

Mix together all ingredients in large ziplock bag. 

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw and let marinate for at least 2 hours.  Grill until desired doneness.

Chicken Florentine Casserole from Lydia

1 teaspoon Oil
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled

Heat oil in large skillet on medium heat.  Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish.  Cover with heavy duty aluminum foil. Place bacon in ziplock bag.


Freezer Instructions:  Place bag of bacon on top of dish.  Cover again with foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake at 375 degrees for 25 minutes covered.  Uncover and sprinkle bacon over.  Cook for an additional 10 minutes or heated through.  

Hawaiian Crock Pot Chicken from Mindy

4-6 Chicken Breasts, Boneless Skinless 16.5oz Crushed Pineapple 16.5oz bottle Archer Farms (Target) Hawaiin Style Barbecue Sauce

Mix all ingredients in large ziplock bag.
Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place Chicken mixture in corckpot, cook on low for 6 hours.

Beer Can Chicken from Amanda

this recipe got a little messy, we had lots of laughs making this one!!

1 4-5lb Whole Chicken

1 teaspoon Paprika

1 Tablespoon Salt

1 teaspoon dry Yellow Mustard

1 teaspoon Brown Sugar

¼ teaspoon Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 can Beer

1 medium size potato

Mix dry ingredients together and run chicken inside and out..

Freezer Instructions:  Wrap chicken in saran wrap and place in freezer bag.  Store potato and beer for later. (NOT IN FREEZER)

Cooking Instructions:  Thaw.  Open can of beer and drink/dispose half of it.  Insert can into the “butt” (largest part) of chicken.  Cut potato to fit into neck (used to keep moisture in).  With the chicken resting on the upright can put in grill, place on the opposite side of on burner.  Grill for 2 hours at 350 degrees.  Carefully remove can, carve and serve. Optional Cooking Method:  With the chicken resting on the upright can place into large roaster.  Bake at 350 degrees in oven for 2 hours.  Carefully remove can, carve and serve.

Chicken Lasagna from Rochelle

Saute Until Tender: 3 Tablespoons Oleo

½ Cup Onion, chopped

½ Cup \ Green Pepper, chopped


Add:

1/3 Cup Milk

¼ Cup Pimento

1 Can Cream of Chicken Soup

½ teaspoon Basil


Combine:

3 Cups Chicken, diced

1 Cup Cheddar Cheese, shredded

1 Cup Mozzarella Cheese, shredded

4oz Mushrooms, sliced

16oz Cottage Cheese


Grease Pan. Layer cooked noodles and the two mixtures.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees, 30 minutes covered and an additional 15 minutes uncovered.

Santé Fe Chicken Casserole from Amanda

2 Cups Chicken, shredded
1 Can Black Beans, drained
1 Can Diced Tomatoes, drained
½ Cup Onion, chopped
1 Tub Santé Fe Blend Cooking Crème
3 Flour Tortillas
1 Cup Shredded Mexican Cheese
Combine Chicken, Black Beans, Tomatoes and Onion. Add in Cooking Crème, mix lightly. Spoon 1/3 chicken mixture in pie plate, cover with one Tortilla shell. Top with more chicken mixture and ¼ Cup Cheese, then Tortilla shell. Repeat layers until you end up with chicken mixture on top with rest of cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 375 degrees for 20 minutes or until cheese is golden brown.