Baked Chicken Pasta

Here is the link to the recipe I made from "Our Best Bites":
http://www.ourbestbites.com/2010/02/baked-chicken-penne-freezer-meal.html
I used rigatoni instead of penne.  I used shredded rotisserie chicken instead of pan cooking chicken breasts.

Homemade Spaghetti and Meatballs

• Meatballs:

  
  

  2 lb. ground beef

  1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

  1-1/4 cups water

  2 eggs

  Heat oven to 400ºF.

  LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls. Bake 16 to 18 min. or until done (160ºF).

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• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 small can tomato paste
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Heat a large saucepan and add 1 T. olive oil. Saute onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and tomato paste. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

From Frozen: Cook frozen sauce with meatballs in a saucepan on the stove until meatballs are heated through (about 20 minutes).

Chili Mac

Thaw in the fridge overnight.
Cook at 350 degrees until heated through.
Add cooked macaroni (al dente) to chili and some extra cheese if you like it super cheesy.  (I do!)

Monica's Sweet Baby Ray's Ribs

Pork Baby Back Ribs
1 Jar of Sweet Baby Ray's sauce

Marinate overnight in bag. When you are ready to cook them, lay out ribs on a foil covered cookie sheet. Poor extra sauce over ribs and then close up the foil. Cook at 325 for 2 1/2 hours. Goes great with potatoes!

From freezer:

Thaw overnight in fridge or lay out on counter that morning. Then follow directions above. Enjoy!

Bacon Wrapped Chicken

Ingredients:

• 12 boneless skinless chicken breast halves
• 2 cartons (8 oz each) whipped cream cheese with onion and chives2 tablespoons butter
  salt to taste
• 12 bacon strips
  
  Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  

From Frozen: Thaw and bake as above, or cook from frozen at 375 for about an hour. Broil until bacon is crisp.

Kristen's Country Style Ribs

l pkg country style ribs, pork or beef (from 1-5 lbs)
24 oz ketchup
1 cup water
1/2 cup brown sugar
1 Tbs soy sauce
2 Tbs worcestershire sauce
2 Tbs lemon juice

Combine all ingredients in crock-pot and cook on low all day (8 hours makes it best). Ribs should fall apart as you pull it from the pot. Serve over rice.

FREEZER: Pull from freezer in the morning and put into crock-pot. Cook on high for 3 hours and low for the rest or until meat is tender and falls apart. Serve over rice.

Indian Casserole by Angie Toler

1 can black beans, drained and rinsed

1 small bag of frozen sweet corn (or 1 can, drained)

1 large can tomatoes, crushed or diced with juice

1/3 cup ketchup

1 lb. ground beef

1 chopped onion

2 cups elbow macaroni, uncooked

1/2 lb. (8 oz) Velveeta Pasteurized prepared Cheese product, cut into 1/2-inch cubes

In a large pan, brown the hamburger and cook onion until translucent; drain. Cook the macaroni and drain. Add all the ingredients and macaroni to the ground beef/onion pan and gently stir to mix. Place in casserole dish and bake at preheated 350 degrees for 45 minutes. (If desired, about 15 minutes before the casserole is done sprinkle cheese on top to melt.)

Thaw overnight. Put in casserole dish and bake at 350 degrees for 45 minutes. (If you want, about 15 minutes before casserole is done sprinkle cheese on top to melt.)

Serves 5 to 7