Asian Pork Loin

Ingredients:

1 pork loin

1 tsp ginger

1/4 c. ketchup

1/4 c brown sugar

1/2 c. soy sauce

2 cloves garlic

salt and pepper to taste

Mix all ingredients in ziplock bag and freeze. When ready to prepare, put contents into crock pot and cook on low for 6-8 hours.

Chicken Cacciatore

Chicken Cacciatore
Recipe by OurBestBites.com

1 lb. chicken breasts or chicken breasts and thighs, trimmed of fat and cut into bite-sized pieces

1/4 c. white flour

1 tsp. Kosher salt

1 tsp. freshly ground black pepper

1/2 c. olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. white wine, white cooking wine, or apple or white grape juice. I'll be honest with y'all, it tastes a whole lot better with wine. Just sayin'.

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don't have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here... ;)

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.
Serves 6-8.

FREEZER MEAL INSTRUCTIONS:

Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you're ready to make this.

Honey Lime Chicken

(recipe came from 30mealsinoneday.com)

2 lbs chicken tenders
1/2 T garlic salt
1T peanut oil
1 20oz can of pineapple rings or tidbits
1/4 c. honey
3 T lime juice
2 T soy sauce
1 T constarch

1. Sprinkle chicken with garlic salt
2. brown chicken in oil
3. drain pineapple and add 1/4 of the pineapple juice to the skillet.
4. cover and simmer 6-8 minutes until chicken in golden
5. remove chicken from skillet
6. add honey, lime juice, soy sauce, cornstarch, and the remainder of the pineapple juice to skillet.
7. bring to a boil
8.. cook and stir until thick and clean, baout 1 minute.
9. Remove from heat andf allow to cool.
10. Place rings over chicken and then pour sauce over the chicken and pinapple rings
(I would suggest eating it with rice, but you can eat it plain as well)

To freeze: Once sauce is cooked, let cool then add chicken, sauce and pinapple rings to a freezer bag and freeze
To thaw: Put in fridge to thaw, once thawed, pour ingredients into a skillet and at medium heat, stir until all ingredients are warm. Then serve.

Pizza Bread

2 c. warm water
2 TBSP yeast
6 oz. pepperoni (or whatever meat you desire)
4 cups of mozzerella, shredded
1/2 c. sugar
1/4 c. oil
1 egg
1 tsp salt
3 cups flour

1. Combine water, yeast, sugar
2. add oil, egg, salt, flour
3. mix until sticky
4. while kneading add flour until dough is soft but not stiff
5. let rise (keep an eye on it, it will keep rising until it bursts....that is bad)
6. divide into 12 balls
7. roll out balls until flat
8. add cheese and meat to your liking
9. roll up and seal
10.place on greased cookie cheet
11. let rise
12. backe at 350 for 25-30 minutes
13. remove and brush butter on top

To freeze: Bake pizza bread until dough is set, but not browning, about 10 minutes. Then take it out of the oven. Let cool. Wrap in plastic wrap and freeze.
To thaw: Let thaw in fridge and then bake at 350 until golden brown and delicious

Chicken Spaghetti

Here is the complete recipe from The Pioneer Woman:
http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/ 
I omitted the cayenne pepper.

To heat from frozen:  Thaw in the refrigerator overnight.  Bake in 350 degree oven for 45 minutes or until bubbly.  Cover with foil if cheese starts to get too cooked.

Jambalaya

You can get the recipe from "Our Best Bites" blog:
http://www.ourbestbites.com/2009/06/jambalaya.html

To heat from frozen:  I've frozen it in vacuum sealed bags.  Simmer the package in water until it is heated through.  (I don't have an exact time because I haven't frozen it in this quantity before.)  I would guess maybe 20 minutes.

Parmesan Garlic Chicken

6 boneless chicken breasts
1 cup Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
1/2 cup olive oil

Mix together cheese, garlic and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually.

From frozen: Thaw completely. Unwrap desired number of chicken breasts and place on greased baking dish. Bake at 400 for 45-60 minutes until chicken is tender and no longer pink.

Enjoy!