Parmesan Chicken

3 chicken breasts, pound til 1/4" thick

2 eggs
1 t salt
1/8 t pepper
3/4 c bread crumbs

Combine eggs, salt, pepper.  Dip chicken in and roll in crumbs.

Heat 1/2 c oil and quickly brown on both sides.

16 oz tomato sauce
1/4 t sweet basil
1/8 t garlic powder
1 T butter/margarine

Simmer tomato sauce, basil, garlic powder 10 min and then stir in butter.

Place chicken in pan.  Pour sauce over chicken.

Sprinkle 1/2 c Parmesan over all.

***Here is where your meal is frozen.  Thaw and then bake as directed below.***

Cover with foil and bake at 350 for 30 minutes.  Top with 1/2 pound mozzarella and bake uncovered 10 minutes longer.  Serve over spaghetti.

Your mozzarella is under your top layer of foil.  You really, really, really need to take that out before baking or you'll have a plastic-y mess.  Don't say I didn't warn you.

Beef Stew

2 lbs. beef stew meat
3 (10.75 oz.) cans cream of mushroom soup
1 (1.25 oz) envelope onion soup mix
3/4 cup water
1 lb. carrots
1 onion, quartered
2-3 potatoes, cubed (these you will add later)

Place stew meat, carrots & onions in baking dish.  Combine soups and water and pour over all.  Cover with aluminum foil and bake 3 hours @ 325.  Remove from oven and allow to cool.  Place in freezer bag.

Thaw. Add cubed potaotes.  Heat on stove until hot and bubbly or in crock-pot until potatoes are done.

Caribbean Pork Roast

1/2 C. pineapple juice
2 Tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. dried thyme leaves
1/8 tsp. ground red pepper
3 garlic cloves, pressed
1 3 lb. pork loin roast

Combine juice, sugar, cumin, cinnamon, thyme, red pepper and garlic. Put roast in storage bag and add juice mixture.

Thaw. Let roast marinate 4 hours or up to 24 hours. Discard marinade. Cook @ 350 degrees covered for 1 hour then uncover and bake 15 - 30 more minutes.

**This is really good if you add peeled and cubed sweet potatoes (2-3), quartered red onions (2), sliced pineapple (8 oz.) and sliced green bell peppers (2-3)and bake with the roast.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 cups cooked and diced chicken
12 corn tortillas
2 small cans red enchilada sauce
2 cans cream of chicken soup (I use 98% fat free)
1 can olives, sliced
2 (4 oz) can diced green chilies (I use mild)
2 cups (approx) grated cheddar cheese

Mix soup, chicken. chilies, and olives in bowl. In 9 X 13 pan (or 2 8X8's) layer as follows:
Enough enchilada sauce to cover bottom, tear half of tortillas and lay across bottom, cover with half of soup/chicken mix, enchilada sauce, cheese, torn tortillas, soup/chicken mix, enchilada sauce and top with remaining cheese. Bake 30-40 min (until bubbly) at 350 degrees. (Or freeze, thaw and then bake!)

Baked Ziti

Baked Ziti
10 10

• 1 lb ziti pasta, cooked al dente
• 1 lb Italian sausage, cooked and chopped
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 2 tablespoons parsley
• 2 cups mozzarella cheese, shredded, divided
• 1/4 cup parmesan cheese
• 1 (28 ounce) jar pasta sauce, divided
•  Preheat oven to 350 degrees fahrenheit.

1.  Cook ziti according to package directions; drain; set aside.
2.  Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
3.  Mix cooked sausage and pasta in with ricotta mixture.
4.  Mix in 3/4 jar of sauce.
5.  Transfer mixture into a 2 quart casserole dish.
6.  Top with the rest of the sauce and mozarella cheese.
7.  Bake for 30 to 35 minutes, or until hot and bubbly.
8.  To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Slow Cooked Chili

1 cup dry pinto beans or 2 15 oz. cans
2 pounds ground beef
1/2  cup chopped onions
4 cans stewed tomatoes
1 cup chopped bell peppers
1/2 cup chopped celery
2 tsp. minced garlic
2 Tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
2 Tbsp. sugar
1 1/2 tsp. salt

Brown ground beef with onions.  Add to slow cooker or large bowl.  Add beans, tomatoes, green pepper, celery, garlic, chili pwder, pepper, cumin, sugar, and salt.  Mix well.  Freeze or cook in crock pot on Low 8-10 hours or on high 4-5 hours.

To serve: Thaw.  Place in crock-pot cook low 8-10 hours or High 4-5 hours.  Top with sour cream and/or shredded cheese.