Root Beer Pulled Pork by Beth

Ingredients:
2-3 lb. pork roast
2 T. brown sugar
1 T. paprika
2 t. kosher salt
1/2 t. pepper
2 liter of Root Beer
Bottle of Sweet Baby Ray's BBQ sauce
Assembly:
Rinse the roast with water and pat dry with paper towel.  Mix seasonings (brown sugar, paprika, salt, and pepper).  Rub the seasoning mixture all over the roast.  Heat a large skillet over medium high heat.  Sear the pork roast on all sides then place in crockpot.  Completely cover roast with root beer (you will not use the entire 2 L).  Cover and cook on low for approximately 8 hours.  Remove roast from crockpot and allow to cool enough until able to handle.  Shred the pork into pieces, removing fat, and place into large bowl as you work.  When done shredding all the meat, add BBQ to your desired level of sauciness.  I also used some of the root beer broth to help moisten.  This part is dependent on your own taste.  Transfer from bowl to gallon size Ziploc bag.  Lay flat in freezer.
Serving Day:
Thaw completely.  Transfer to glass dish and warm up in microwave or in large saucepan on stovetop.  Serve on hamburger buns.

*If you use a boneless pork loin roast, the meat will be harder to shred (although healthier).  Fattier cuts will shred much easier.

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Three-Cheese Chicken Penne Pasta Bake by Amy

Ingredients:
1 1/2 cups multi-grain penne pasta, uncooked
1 package (9 oz.) fresh spinach leaves
1 pound of boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon of dried basil leaves
1 can (14 1/2 oz.) diced tomatoes, drained
1 jar (14 oz.) spaghetti sauce
2 oz (1/4 of 8 oz. package) cream cheese, cubed
1 cup shredded mozzarella cheese, divided - 1/2 cups
2 tablespoons shredded Parmesan cheese

Assembly Day:
1.  Cook pasta in large pot as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
2.  Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for three minutes.  Stir in tomatoes and spaghetti sauce; bring to boil.  Simmer on low heat for three minutes or until chicken is done.  Stir in cream cheese.
3.  Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 cup mozzarella; pour into 9x13 foil pan sprayed with cooking spray.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Remove plastic wrap and foil before placing pan in a preheated oven - 375 degrees.
3.  Bake for 20 minutes or until heated through; top with remaining cheese.  Bake three minutes or until mozzarella is melted.

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Baked Creamy Chicken Taquitos by Jackie

adapted from recipe on  Pennies on a PlatterYield: 10-12 taquitos

Ingredients:
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp fresh, chopped cilantro
2 Tbsp green onions, sliced
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10-12 small flour tortillas
kosher salt
cooking spray

Assembly:
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in the cilantro and green onions.  Add the chicken and cheese; mix thoroughly. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.  Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Spray the tops lightly with cooking spray and sprinkle with kosher salt. Flash freeze taquitos in a single layer on a baking sheet until hardened. 
Place in Ziploc freezer bag and freeze flat.

Serving Day:
Bake from frozen. Preheat oven to 425˚F and bake for 20 minutes.  Cover loosely with aluminum foil if browning too quickly.

Serve with salsa, sour cream or guacamole, if desired.

More about → Baked Creamy Chicken Taquitos by Jackie

Meatloaf by Amy Sauve

This is a rerun.  Find recipe and leave comments at this link:http://discountchestfreezer.blogspot.com/2010/08/meatloaf-by-amy-sauve.html

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P.J.'s Chicken by Beth

Ingredients:
2-3 lbs. whole chicken, cut up (or use combination of chicken legs & thighs)
Salt and pepper
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. sharp cheddar cheese, shredded

Assembly:
Cut skin and fat off of chicken, rinse with water, and place in single layer in greased 9x13 baking dish.  Salt and pepper chicken.  In small bowl, mix the soups.  Cover chicken with the soups and sprinkle cheese on top.  Cover and freeze.

Serving Day:
Thaw completely.  Bake, uncovered, at 300 for 3 hrs.  Serve over rice.

*For the rice, bring 3 cups water to a boil.  Add 1 T. butter and 3/4 tsp. salt.  Stir in rice.  Reduce hear, cover and simmer for 20 min.  Let stand covered for 5 min or until water is absorbed.  Fluff with fork.

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Sweet and Sour Meatballs by Jackie

*This is Jen's original recipe with a few adjustments to assembly and serving instructions.

Ingredients:
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend
1 bag of  rice

Assembly:
Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze flat.

Serving Day:
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 mins. Serve over the cooked rice.

Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Serving Day ~ Rice:
Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan.  Add butter and salt if desired (I use 1 tablespoon butter and 3/4 tsp. salt).  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:
Add rice and 3 1/3 c. water to microwave safe container.  Add butter and salt if desired (I use
1 tablespoon butter and 3/4 tsp. salt).  Stir and cover.  Cook on Meduim (50%) power for 20-25 minutes.  Remove from microwave and let stand covered for 5 minutes.

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Baked Ham & Cheese Sliders by Jen

(Re-run from Jackie)

Ingredients
12 slider buns
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds (I cut back a little bit based on comments)
1 T. dried, minced onion

AssemblyLine baking pan with buns. Remove tops of buns and set aside. Layer ham evenly on all buns. Layer cheese evenly on all buns. Place tops of buns onto the sandwiches. In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion. Pour mustard mixture evenly over buns.

Serving DayPreheat oven to 350. Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST). Bake covered for 40 minutes. Uncover. Bake another 5 minutes.

**Can use Kings Hawaiian rolls in place of slider buns.
***This makes a great appetizer for parties too!

More about → Baked Ham & Cheese Sliders by Jen