Crockpot Honey Chicken (Freezer Meal)

4 Chicken Breasts

3 Garlic Cloves

1 tsp. basil

1/2 Cup Soy Sauce

1/2 Cup Ketchup

1/3 Cup Honey

Add ingredients to a gallon size freezer bag. Freeze. Throw ingredients in crockpot and cook on high for 3-4 hours.

Crockpot BBQ Chicken

Add 3 Ingredients in Crockpot

4 Frozen Chicken Breasts

1 Jar Hawaiian Style BBQ Sauce ( recommended Archer Brand from Target)

1 Can Pineapple Chunks with Juice

Cook on high for 3-4 hours or low for 4-6.

Teriyaki Chicken (Freezer Meal)

4 Chicken Breasts

1 20 oz. can Pineapple juice

2 Garlic Cloves

1/2 Cup Teriyaki Sauce

1/4 Cup Teriyaki Sauce ( to be added when frozen mixture is put in crockpot)

Put all ingredients in gallon size freezer bag, except for the 1/4 cup of teriyaki sauce. Freeze.

When ready to cook, add 1/4 cup of teriyaki sauce to frozen mixture in crockpot and cook on high for 4 hours or low for 8 hours.

Marinated Pork Chops (Freezer Meal)

4-6 Pork Chops

1 Tbs. Soy Sauce

2 Tbs. Vegetable Oil

1 Tbs. Worchershire Sauce

1 tsp. lemon juice

2 Tbs. Brown Sugar

2 Tbs. Ketchup

Add all ingredients to a gallon size freezer bag. Freeze. Thaw. Bake on 350 for 25 mins. Flip chops and bake another 25 mins or until fully cooked.

Brown Sugar Chicken (Freezer Meal)

4 Chicken Breasts

1 Cup Brown Sugar

2/3 Cup Vinegar

3 Garlic Cloves

2 TBS. Soy Sauce

1 tsp. Pepper

1/4 Cup Sprite ***This is to be added when you put ingredients in the crockpot.

Mix all ingredients together in a freezer safe gallon bag. (except for the sprite).

Freeze

Dump in crockpot and add 1/4 cup sprite. Cook on high for 3-4 hours.

Yummy if served over rice.

Chicken Pot Pie

2 TBS. butter

2 boneless skinless chicken breasts (if I’m in a hurry I have even used the canned chicken)

¼ C. flour

1 ½ C. chicken stock

½ C. half-n-half

1 tbs. fresh parsley (I have used dried before)

1 package frozen vegetable mix

1 egg yolk, beaten

1 9-inch pie dough round

Preheat oven to 400. In large frying pan melt butter over medium-high heat. Add chicken, and cook uncovered for about 6 minutes, stirring occasionally until browned on all sides. Sprinkle in flour and stir well. Stir in chicken stock, half-n-half and parsley. Bring to a simmer. Cover and reduce heat to low. Simmer for 6-7 minutes. Stir in veggies. Season with salt & pepper. Transfer to a 9 inch pie dish. Brush egg along border edge of dough. Place dough egg side down over the filling and press dough to rim of dish. Brush surface lightly with remaining egg. Cut a slit in center of pie. Place dish on a baking sheet. Bake about 30 minutes.

I usually let mine sit for 5 or so minutes so the mixture can cool and thicken up a little more.

Stuffed Mushrooms

Mushrooms

1 lb. Sausage

8 oz. Cream Cheese

Wash mushrooms and remove stems. Brown sausage and mix with softened cream cheese. Stuff mushrooms with cream cheese mixture and put in baking dish. Bake at 350 degrees for 30 minutes.

Rotel Dip

Natalee's Version:

2 cans rotel
4 blocks cream cheese
1 lb. sausage-not links

Brown sausage. Cut cream cheese into small pieces and put in crockpot with rotel and browned sausage. Heat until cream cheese is soft and mix all together. Serve with chips.

Hash Brown Omelette Breakfast Casserole

1 lb. bacon
4 cups (24 oz.) bag shredded frozen hash browns-thawed
1/2 large onion-chopped
1/2 cup chopped green pepper
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese


Cook bacon and crumble. Set aside. Brown hash browns, onion and pepper until golden and underside is crisp. Put in buttered 9x13 glass baking dish. Blend eggs, milk and seasonings and pour over top. Top with cheese and bacon. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand a few minutes before serving.

Veggie Dip

1 cup mayo

1 cup sour cream

2 tsp. dill weed

2 tsp. dried onion

2 tsp. bon appetite

Mix well and serve with favorite veggies.