Oven Chicken Fingers

1 1/4 cup Italian bread crumbs

1/3 c grated Parmesan cheese

1/2 tsp. garlic powder

2 boneless, skinless chicken breasts, sliced about 1/2 inch or less

2 eggs with 1 tbls water, beaten

Mix dry ingredients. Dip chicken in egg, dip in dry ingredients, place on a sprayed baking sheet.

Bake 350 for 20 minutes. Cool, freeze. Reheat to serve. It's possible that it would be nicer to drizzle these with butter before baking the 2nd time.

Serve with dipping sauce.

Chicken Pot Pie

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

NOTE: I froze the filling in a separate zip loc. This can be put together with a frozen crust when ready to bake.

Source: http://allrecipes.com//Recipe/chicken-pot-pie-ix/Detail.aspx

Wild Rice Soup

¾ c uncooked wild rice
1 tbsp. vegetable oil
4 c. water
½ tsp. salt
1 med. onion, diced
1 stalk celery, diced
1 carrot, chopped
½ c butter
½ c flour
3 c chicken or turkey broth
*2 c milk or half and half
¾ c diced turkey, chicken or ham
½ tsp. dried rosemary
parsley, salt, pepper

Rinse rice, sauté in oil, add water and salt. Simmer rice about 30 minutes, or until cooked. Drain, reserving 1 ½ cups of liquid. In large soup kettle, sauté onions and carrot in butter until onion is transparent, reduce heat. Thoroughly blend in flour and cook five minutes, stirring frequently. Do not brown. Using a whisk, blend in hot chicken stock and reserved rice liquid. Cook, allowing to thicken slightly.
*If you want a creamy soup, add the milk or half-and-half.
Add rice, meat, and seasonings. Simmer 20 minutes. 8-10 servings.

Hamburger Stroganoff

1 1/2 tsp. butter

1/3 c. onion, chopped

3/4 lb. hamburger

2 cloves minced garlic

1 1/2 T flour*

2 tsp. salt*

1/4 tsp. pepper

1/4 lb. mushrooms*

1/2 package dry mushroom soup*

3/4 c. milk*

1 T sherry

3/4 c. sour cream

Sauté onion in butter. Add and brown hamburger and garlic. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes, add soup mix, milk, sherry, and sour cream.

Freeze in ziploc or tupperware container.

To prepare: Thaw and heat, serve over rice or pasta. Garnish with dill, parsley, or chives.

Notes: Starred ingredients may be replaced by one FAMILY-SIZED can of cream of mushroom soup. We accidentally purchased a regular-sized can, and made about 1/3 of the white sauce called for to make up the difference.

Western-style Beef and Beans

1 lb. lean ground beef, browned

1 onion, chopped

1 stalk celery, chopped

1/2 tsp. beef bouillon

1/4 c. boiling water

1 lb baked beans

1/2 c. ketchup

4 tsp. mustard

1 clove minced garlic

1/2 tsp. salt

1/4 tsp. pepper

3 oz bacon, cooked and crumbled

Over medium heat, cook beef, onions, and celery until cooked and tender; drain. Dissolve bouillon in water, stir into beef mixture. Add remaining ingredients, mix well. Cool and freeze.

Reheat in stove or crockpot.

Note: We used a 22 oz can of Bush's Bourbon and Brown Sugar Grillin' Beans.

Chicken a la King

3 pieces of bacon, diced

1/4 c. chopped onions

3 oz. mushrooms

1/4 c. green peppers

1 1/2 T butter

6 T flour

3/4 tsp. salt

1/2 tsp. pepper

1 1/2 c. half & half

1 c. chicken broth

1 1/2 c. diced cooked chicken

1 1/2 T pimentos

Saute the bacon, onions, mushrooms, green pepper, and butter in a saucepan until tender. Blend in the flour, salt, and pepper. Add the half & half and broth and cook until thickened. Stir in the chicken and pimentos. Cool and freeze.

Reheat on the stovetop or in a crockpot, serve over noodles or biscuits.

Meatloaf

1 1/2 lbs. ground beef, pork, and/or turkey

2/3 c. dry oats or cooked brown rice

1/2 c. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 c. ketchup

Mix all ingredients very well. Pack into a loaf pan, wrap and freeze. When ready to cook, thaw and bake at 350 for 1 hour.

For meatballs, brown in the oven at 375 for 15 minutes before freezing. Pack in sauce and freeze (in a tupperware, not a ziploc). When ready to eat, thaw during the day, then heat slowly on the stovetop.

Notes: A double batch of this recipe yielded two loaves, plus 18 good-sized meatballs.