My kids are home this week, and last week. I've got so many things going on, but nothing is finished yet. I've sewed one costume, fixed another costume, but haven't started the third. We've got a birthday girl this weekend that needs to be celebrated, and Tom is trying to get our backyard to a stopping point before the cold weather comes in.
BUT. . . . with all that is going on, it's nice to know my freezer is stocked and ready. My
Freezer Meal Swap group has started again, plus I've done a lot extra to stuff that freezer. I spent about an hour baking 10 lbs. of chicken breasts in my oven, chopped them up, measured 2 cups, and stored them in gallon size freezer bags. Last night, we had chicken broccoli calzones, and it was SO easy to have the chicken already cooked. I also keep pizza dough in the freezer - double bonus.
I leave you with some delicious recipes:
Poppy Seed Chicken
6 boneless, skinless, chicken breasts - cut into strips
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
1, 6 oz package Uncle Ben's Long Grain & Wild Rice mix, prepared according to pkg. directions
1/2 cup chicken broth (from boiled chicken)
1 sleeve Ritz crackers, crushed
2 Tablespoons poppy seeds
1 stick butter
Cook the chicken breast strips in a quart of water with thyme, salt, pepper, and bay leaf. When the chicken is done, about 20 minutes, reserve 1/2 cup of the chicken cooking liquid/broth. Cool the cooked chicken and cut into chunks.
Meanwhile prepare rice mix according to package directions.
Mix the cooled chicken with: cream of celery soup, cream of chicken soup, sour cream, prepared rice, and the reserved 1/2 cup chicken broth. Pour into a labeled 1 gallon freezer bag, freeze flat.
Mix together the crushed crackers and poppy seeds and pour into a quart size freezer bag, taping to the chicken mixture bag. Also freeze the sick of butter and store in freezer with the other bags.
Heating Instructions:
Thaw chicken mixture. Pour into a non-stick sprayed 9x13 pan. Melt the butter. Mix the crushed cracker mixture with the melted butter and sprinkle on top of the chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.
Melanie's Chili
Doesn't everyone need a good chili recipe? - my family DOWNED this in one sitting. There are so many ways to eat this - over chips, with cornbread, over baked potatoes . . . Plus, it's gluten free so everyone in my family can eat this!
12 oz ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1, 14.5 oz can Italian stewed tomatoes
2, 15 oz cans pork and beans (pork removed, but do not drain)
1, 8 oz can tomato sauce
3 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon pepper
In a large saucepan cook ground beef, onion, bell pepper, and garlic until meat is browned and onion is tender. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Freezer Meal Instructions:
Cook as directed above. Cool to room temperature and freeze. Defrost and heat.
Crockpot Instructions:
Cook meat, onions, etc. as directed above. Place cooked meat mixture and other ingredients in crockpot and cook on low 8-10 hours or on high for 4-5 hours.

PS - Thanks Jenni - all pictures are from
A Bear in the Kitchen!