April 8 Menu

Heidi
Spinach Stuffed Flank Steak
Pork Satay
Pork Tenderloin Polynesian

Kathleen
Chicken Gyros
French Dip
Chicken Honey Mustard Biscuits
Reuben Casserole

Misti
Marlboro Man Sandwiches
Cashew Chicken
Shepherd's Pie

Jenn
Bruschetta Chicken Bake
Beef Tips
Jambalaya

Janet
Ravioli Soup
French Toast Casserole
Sausage Rice
White Trash Chicken

Teressa
Cherry Skillet Chicken
Raging Garlic Pork Stir-fry
Hot Colby Ham Sandwiches

Barbecue Joe Casserole

2 cups low-fat biscuit mix (I use bisquick)
2/3 cup low-fat buttermilk
1/2 cup nonfat egg substitute (I use 2 eggs)
1 pound ground beef, cooked and drained of excess fat
1 1-ounce package of dry onion soup mix
1 cup marinara sauce (spaghetti sauce)
1 cup barbecue sauce
1 cup grated chess blend (Cheddar, Monterey Jack and mozzarella)

Spray 9x13 pan with non-stick cooking spray.

Combine biscuit mix, milk and eggs, stir together until a soft ball forms. Press the dough into the bottom and up the sides of the pan.

Combine the ground beef, onion soup mix, marinara and barbecue sauce, stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with the cheese.

FREEZER CHICKS COOKING INSTRUCTIONS: Thaw. Bake at 375 degrees for approximately 45 minutes, until the cheese is melted and bubbly.

Feb. 24 Meal Preps

Misti
Italian Mac & Cheese (2 8x8 pans)
Bacon-Wrapped Pork Tenderloin (1 bag cooked tenderloin, cut in half) Thaw and reheat.
Chili-Maple Chicken (1 bag, 5-6 breasts) Thaw and bake at 350 or grill.

Janet
Baked Monte Cristo (10 pre-baked sandwiches in bag) Reheat in skillet, oven or microwave. Sprinkle with powdered sugar and serve with raspberry or strawberry jelly.
Almost White Castle Burgers (24 in bag) Reheat as desired. Suggestions: wrap in paper towel and microwave.
Peking Pork Bites (1 bag cooked meatballs, 1 bag sauce) Thawing not necessary. Put contents of both bags in crockpot and reheat, or reheat in oven.

Jen
Sweet & Sour Kielbasa (1 bag) Thaw and heat in crockpot on low 2 hours, or on stovetop or microwave. Serves with potatoes or rice. Suggestion: add pineapple.
Beef Fajitas (1 bag meat, 1 bag onions/peppers, 12 tortillas) Saute meat and veggies.
Beef Stew (1 container) Thaw and reheat.

Heidi
Rosemary Chicken with Zucchini (2 bags w/3 breasts each or 1 bag w/6) Place in baking dish and thaw. Bake uncovered at 400 degrees for 20 min. Stir, flip chicken and bake another 25 min.
Sesame Pork Ribs (1 container+bag sesame seeds and scallions) Fully cooked. Thaw and reheat on stove. Top with seeds and onions and serve over rice or noodles.
Sweet & Sour Chicken (1-2 bags chicken. 1-2 bags sauce) Thaw and reheat in skillet. Serve with rice. Suggestion: add pineapple onion and green pepper in skillet.

Kathleen
Cheesy Manicotti with Meat Sauce (2 9x13 pans, 14 manicotti each) Thaw and bake covered at 350 degrees for 40 min. Sprinkle with mozzarella and bake until melted.
Chicken Parmesan Bundles (7-8 rolls+bag marinara) Thaw and place, seam-sides down in greased dish. BAKE at 375ºF. 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Barbecue Joe Casserole (1 9x13 pan) Thaw and bake at 375 degrees for 45 min. or until bubbly.

Teressa
Mozzarella Meatballs (1 bag) Pour meatballs and sauce into ungreased baking dish. Bake uncoveredat 350 degrees for 30 minutes or until meatballs are heated through. Serve over rice or noodles.
Chicken Broccoli Spaghetti (1 9x13 pan) Thaw, cover and bake at 350° for 45-50 minutes or until heated through.
Chicken with Cider and Bacon Sauce (1 bag, 6 cooked breast pieces) Thaw and reheat.
Blackberry BBQ Chicken (1 bag, 5-6 breasts in marinade) Thaw, pour into baking dish and bake at 350 degrees until juices run clear (about 30 min.)

Parmesan Chicken Bundles

From Kraft

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Feb. 24 Menu

Misti
Italian Mac & Cheese
Bacon-Wrapped Pork Tenderloin
Chili-Maple Chicken

Janet
Baked Monte Cristo
Almost White Castle Burgers (new name?)
Peking Pork Bites

Jen
Sweet & Sour Kielbasa
Beef Fajitas
Beef Stew

Heidi
Rosemary Chicken with Zucchini
Sesame Pork Ribs
Sweet & Sour Chicken

Kathleen
Cheesy Manicotti (with Meat Sauce?)
Chicken Parmesan Bundles
Barbecue Joe Casserole

Teressa
Mozzarella Meatballs
Chicken Broccoli Spaghetti
Bacon-Cider Chicken???

January Meal Preps

Jen
Steak Soup (2 containers) Thaw and reheat. Add water or beef stock as needed. Contains MSG.

Chicken w Butter and Cream (2 bags, 3 breasts, 4 thighs total) Thaw in baking dish, separate pieces. Put a pat of butter on each piece. Bake 45 min. at 350 degrees. Mix 1/2 cup powdered milk in 1 cup hot water, and pour around chicken. Add more butter if desired. Bake another 75 min.

Ham and Beans (2 containers) Thaw and reheat. Check for bones.

Farmer's Casserole (1 pan) THAW!!! Bake at 350 degrees until center sets up, about 45-60 min.

Misti
Bacon Wrapped Chicken (1 bag) Bake at 350 degrees until juices run clear.

Parsley Parmesan Chicken (2 8x8s) Bake at 350 until juices run clear.

Italian Sub Stoup (2 containers, 1 box pasta) Thaw and heat on stove. Bring to boil, add 1/2 lb. pasta per container. Good topped with garlic cheese bread cut into croutons.

Janet
Tater Tot Casserole (1 pan) Bake from frozen at 350 degrees about 90 min.

Lewis & Clark White Chicken Chili (1 container, 1 bag) Thaw and reheat. Add cayenne pepper and chopped green chilies as desired.

Honey Sesame Chicken (1 bag, 3 lb. tenders) Thaw and bake 30 min. at 350 degrees.

Teressa
Beef-Stuffed Potatoes (1 pan, 6 large bakers) Thaw and bake 15-20 minutes, until warm/cheese melted.

Pretzel-Crusted Chicken (1 bag, 6 breasts) Thaw and bake at 350 until juices run clear.

Bourbon Chicken (1 bag) Thaw and reheat. Stir in vegetables and serve over rice if desired.

Mexican Meatloaf (1 bag) Remove frozen meatloaf from bag and place in baking dish to thaw. Reheat (fully cooked).

Blue Cheese Pasta Sauce (1 small container) Thaw and reheat gently. Serve over 1 lb. pasta. Add chicken and veggies as desired. Peas and chicken would be delicious.

Kathleen
Slow-Cooker Pork Roast (with Apricots and Cranberries) (1 bag, 3.5 lb. roast) Thaw and reheat. Serve over rice.

Sharon Dougherty's Lasagna (1 pan) Thaw and bake at 350 degrees for 30 min. Let stand for 15 min.

Marinated Steak with Blue Cheese Butter Thaw and GRILL. Top with a pat of blue cheese butter.

Lewis and Clark White Chicken Chili

Lewis and Clark's White Chili Recipe By :
Serving Size : 8-12

3 pounds Great Northern beans -- canned
2 pounds Chicken breast; skinless/boneless
1 tablespoon Olive oil
Garlic -- minced
2 medium Onions -- chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth
20 ounces Monterey Jack -- grated
Sour cream
Canned jalapenos; chopped

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2″ cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

Slow-Cooker Pork Roast (with Apricots and Cranberries)

16 oz can whole-berry cranberry sauce
5.5 oz can apricot nectar
2 tsp cider or distilled white vinegar
1 tsp dry mustard
1/4 tsp crushed red pepper
1 medium onion, chopped
1/2 cup sugar
1/2 cup dried apricots, coarsely chopped (I increased to 1 cup.)
1 tsp salt
2-1/2 pound boneless pork loin roast

Mix all ingredients except pork in 3 qt or larger slow cooker. Trim fat off pork. Add meat to slow-cooker and spoon some of mixture over it. Cover and cook on low for 6-8 hours or until pork in done and tender. Remove pork, slice. Spoon fat, if any, off sauce and serve with pork. (My friend who passed along this recipe said to add extra onions and apricots.)

Sharon Dougherty's Lasagna

Brown 1-1/2 lb ground beef. Add 1 tbsp parsley, 1/2 tsp salt, 12 oz tomato paste, 1 clove garlic, minced, 1 tsp basil, 2 cups tomatoes. Simmer 30 minutes. Refrigerate overnight. (Not sure this is important when freezing, but definitely a must when making to eat right away).

Cook and drain 6-8 lasagna noodles. Combine 3 cups cottage cheese (24oz container), 2 beaten eggs, 1/2 tsp black pepper, 1/2 cup parmesan cheese, and 2 Tbsp parsley flakes. Shred 1 pound mozzarella cheese.

In a 9x13 greased pan, layer 1/2 noodles, 1/2 cheese mixture, 1/2 mozzarella, 1/2 meat sauce. Repeat layers and save some mozzarella for the top of the lasagna.

Bake at 375 degrees for 30 minutes. Let stand 15-30 minutes before serving.

Rachael Ray's Italian Sub Stoup

From Rachael Ray/Food Network

SERVES 4

2 tablespoons olive oil
3/4 lb sweet Italian sausage
1/4 lb pepperoni, dixed
1/2 lb ham, diced
1 green pepper, sliced
1 medium onion, diced
28 ounces diced tomatoes
6 cups chicken stock or broth
1 cup gemilli pasta
4 cups arugula

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.

Bourbon Chicken

From Recipezaar #45809

SERVES 4

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Party Time Mini Cheeseburgers

From Simple & Delicious
Kids and adults alike will love the taste of these moist and mouth-watering mini burgers from our Test Kitchen. Juiced up with pickle relish and topped with cheese slices in pumpkin shapes, these “sliders” will disappear in no time flat! Be sure to make plenty.
SERVINGS 10

INGREDIENTS
1 egg, beaten
2 tablespoons dill pickle relish
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/4 cup quick-cooking oats
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
3 slices process American cheese
10 dinner rolls, split

DIRECTIONS
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 10 patties. Broil 3-4 in. from the heat for 4-6 minutes on each side or until meat is no longer pink.
Meanwhile, using a 1-in. pumpkin-shaped cookie cutter, cut out 10 pumpkin shapes from cheese slices. Immediately place on burgers; serve on rolls. Yield: 10 servings.

Pineapple-Ginger Chicken Bake

From "Make-Ahead Meals Foodsaver Cookbook" by Jyl Steinback
Serves 12

Ingredients
3 cups sugar
1/2 cup + 1 tbsp. cornstarch
1 1/2 cups apple cider vinegar
3-8 oz. cans pineapple chunks, undrained
3/4 cup lite soy sauce
1 1/2 tsp. minced garlic.
1 1/2 tsp. ground ginger
2 1/2 lbs. boneless, skinless chicken breasts, cooked and cubed
3 cups sliced mushrooms
3- 8 oz. cans sliced water chestnuts, drained
6 cups frozen diced celery and onions

Directions
Combine sugar, cornstarch,vinegar, reserved pineapple juice, soy sauce, garlic and ginger in a large pot. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring frequently, until thickened. Combine chicken, mushrooms, waterchestnuts, celery and onions in large bowl and mix well. Pour sauce over chicken mixture and toss. Cool to room temperature and freeze.

To serve: Thaw overnight in refrigerator. Preheat oven to 350 degrees. Spray 2 baking dishes with cooking spray. Divide chicken mixture and bake, uncovered, 35-45 minutes until bubbly hot. Serve over cooked rice.

Beef-Stuffed Potatoes

From Taste of Home

INGREDIENTS
6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 can (4 ounces) chopped green chilies
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese

DIRECTIONS
1. Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.
2. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
3. Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through. Yield: 6 servings.

January 20 Meal Plan

Jen
Steak Soup
Chicken w Butter and Cream
Ham and Beans

Misti
Bacon Wrapped Chicken
Parsley Parmesan Chicken
Italian Sub Stoup

Janet
Tater Tot Casserole
Lewis & Clark White Chicken Chili
Pineapple-Ginger Chicken Bake

Teressa
Beef-Stuffed Potatoes
Pretzel-Crusted Chicken
Bourbon Chicken

Kathleen
Slow-Cooker Pork Roast (with Apricots and Cranberries)
Sharon Dougherty's Lasagna
Marinated Steak with Blue Cheese Butter

Basic Red Sauce: Large Batch

From "Fix, Freeze Feast" by Kati Neville and Lindsay Tkacsik

Makes about 40 cups, or 10 quarts, or 2 1/2 gallons

1 (111-ounce) can tomato paste, halved, or 4 (12-ounce) cans
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic (about 36 cloves)
1/4 cup sugar
2 tablespoons salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 (106-ounce) can tomato sauce, or 4 (28-ounce) cans
1 (102-ounce) can diced tomatoes, or 4 (28-ounce) cans [NOTE: I used crushed tomatoes instead.]
several 1-gallon freezer bags

1. Mix tomato paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
2. Add tomato sauce and diced tomatoes; mix well. Do not cook.
3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-gallon freezer bags for later use.
4. Seal and label each bag with the amount of sauce inside. Freeze.

TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
3. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.

December Meal Preps

Janet
Chicken Cheese Soup(1 large, 1 small container) Thaw and reheat. May need to simmer if barley isn't tender enough. Top with shredded cheddar.
Beef and Broccoli Calzone (2 bags) Already baked. Reheat as desired.
Chicken Cacciatore

Misti
Pulled Pork Chili (2 containers) Thaw and reheat.
Chicken and Dumplings (2 containers) Thaw and reheat.
Steak Stroganoff Pasta (1 container) Thaw, reheat and serve over noodles.
Lemon Butter Glazed Chicken (from last month). (1 pan, 4 large pieces) Thaw, reheat chicken. Already precooked.

Kathleen
Chicken Lasagna Alfredo (1 pan) Thaw and bake at 350 degrees for 30-40 min. (not pre-baked)
Tex-Mex Chicken Fingers (2 bags)
Taco Soup (1 large, 1 small container) Thaw and reheat. May be spicy, so add v-8 or can of tomatoes if desired. Top with cheese, tortilla chips and/or sour cream.

Jen
Meatloaf (1 pan) Thaw then warm in oven until center reads 155 degrees.
Rouladen (1 pan, about 5 meat rolls, 3-6 oz. each) Thaw and warm covered until you are certain that the center is warm. May need to add a little broth since the gravy is thickened and might scorch.
Rosemary Roasted Chicken and Potatoes (1 pan w/ 4.5 lb. chicken and 2.5 lbs. roasted red potatoes. It is completely cooked and you may want to watch it as it warms, but keep it covered. There was very little juice in the bottom of the pan so you might want to add chicken broth to the bottom while it warms.

Teressa
Chicken Parmigiana (1 bag--about 7 breasts, 3-cup bag of red sauce and package of sliced mozzarella) Thaw and place in greased baking dish. Bake uncovered at 375 degrees for 20 minutes. Pour red sauce evenly over each piece and continue baking for 10 minutes. Place a slice of mozzarella on top of each piece and bake until melted.
Feta and Spinach Lasagna Rolls (1 bag, 10 rolls each) Place lasagna rolls in a greased baking dish (8 rolls fit in 9-inch square dish), cover with foil and thaw in refrigerator. Pour marinara over rolls and top with mozzarella. For every four lasagna rolls, use 1 cup marinara sauce and 1/2 cup mozzarella. Replace foil and bake for 35-40 minutes.
Red Sauce (1 bag, 2 cups)
Beef Barley Soup (1 bag) Put frozen soup into slow cooker (don't thaw). Add 4 cups of water and the bag of barley (included). Cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Tex-Mex Chicken Fingers

From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik

Makes 3 entrees, 12 fingers each

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
4 eggs, lihtly beaten
6 cups plain dry bread crumbs
3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
3 (1-gallon) freezer bags, labeled

1. Rinse and trim chicken and cut each half-breast lengthwise into three strips. Set aside.
2. Place eggs in a shallow dish.
3. Combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne in a large bowl.
4. Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto one or more baking sheets. Cover with plastic wrap and freeze until solid.
5. Once the chicken fingers are frozen, remove from baking sheets and divide evenly among the 1-gallon freezer bags. Seal and return to the freezer.

TO COOK ONE ENTREE
1. Completely thaw one entree in the refrigerator.
2. Preheat the oven to 350.
3. Bake chicken fingers on a greased baking sheet for 30 minutes, or until chicken pulls apart easily and is no longer pink in the center of the thickest portion.

December Menu Plan (meeting date to be determined)

Janet
Chicken Cheese Soup
Beef and Broccoli Calzone
Chicken Cacciatore

Misti
Pulled Pork Chili
Chicken and Dumplings
Steak Stroganoff Pasta
Waffles, Pecan Sticky Buns (optional)

Kathleen
Chicken Lasagna Alfredo
Tex-Mex Chicken Fingers
Taco Soup

Jen
Meatloaf
Rouladen
Rosemary Roasted Chicken and Potatoes

Teressa
Chicken Parmigiana
Feta and Spinach Lasagna Rolls
Beef Barley Soup
Basic Red Sauce

October Meal Preps

Janet
Stromboli (4 halves) Bake from frozen like a pizza.
Four-Cheese Mac & Cheese (1 bag+bag of parmesan) Thaw and reheat.
Magic Meat (3 bags, 2 cups meat each) You have options--see the recipe link.

Misti
Autumn Bean Soup (1 container) Thaw and reheat. You may want to add additional spice or a can of diced tomatoes.
Spaghetti Pie (1-9x13 or 2-8x8) Bake at 350 until bubbly, about 35-40 minutes from thawed. Add an hour to baking time if you don't thaw.
Loaded Baked Potato Soup (1 container) Thaw and reheat. Stir and may need to add milk. Top with additional cheddar, bacon, green onions and sour cream if desired.
Lemon-Glazed Chicken See recipe. Saute chicken breasts in butter, add sauce and simmer.
Black Bean Burritos (1 pan+1 bag cheese) Top with cheese. Bake at 350 (covered?) until bubbly. Can bake from frozen.

Michele
Barbecue Beef & Beer Chili (1 container) Thaw and reheat.
Savory Beef & Mushroom Pie (1 pie) Thaw, cover with foil and bake at 375 for 35 min.
Chicken Cakes with Creole Sauce (1 bag+1 bag sauce) Saute cakes in butter until done. To the contents of the sauce bag, add 1/2 cup mayo and 1/2 cup sour cream.

Kathleen
BBQ Pulled Pork (1 container) Thaw and reheat.
Split Pea Soup (1 container+1 small container) Thaw and reheat.
Mango-Cranberry Chicken (2 bags) Thaw, simmer in skillet. Serve over rice or noodles (Asian flavors).

Jen
Hot Ham & Colby Sandwiches (1 bag, 12 sandwiches) Thaw and bake in foil 6-10 min. at 350. From frozen, bake 30 min.
Red Beans & Rice (2 containers) Thaw and reheat. Serve over brown rice.
Big O Beef (1 bag) Thaw and reheat. Serving suggestions: on toasted hoagie with provolone and sauteed onions; over mashed potatoes.

Teressa
Pumpkin Sausage Pasta (1 bag) Thaw and reheat. Cook 1 lb. penne and toss in sauce.
Creamy Garlic Shrimp (1 bag) Thaw and reheat. Cook 1 lb. penne and toss in sauce. Add milk if it separates.
Crockpot Maple Chicken Breasts Thaw and dump in crockpot. Cook on low for 8 hours.
Twice-Baked Sweet Potatoes (1 bag, six halves) Bake at 425 until potatoes are heated through and nuts are toasted, 8 min. from thawed.