Pepperoni Bread by Kristin

1 loaf frozen bread dough, thawed

1/2 lb pepperoni

1 egg yolk

2 T. Oil

1 T. Parmesan cheese

1 T. parsley flakes

8 oz. mozzarella cheese

Roll out bread dough into 9x11 rectangle. Mix egg yolk, oil, Parmesan cheese, and parsley. Spread mixture on dough. Cover with pepperoni and cheese. Roll like jelly roll and seal edges. Brush with egg whites. Bake at 350 degrees for 30minutes. Slice and serve with pizza sauce.

For freezer meal - thaw overnight in fridge. Pull out of fridge 30 minutes before baking and put bread on greased cookie sheet and cover with plastic wrap sprayed with PAM to prevent sticking. Remove plastic wrap before putting in oven and bake as directed.

Pork Chops with Apples and Stuffing by Suzanne

Ingredients

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1 can (21 oz.) apple pie filling
• Boneless pork chops (1-1/2 lb.)

Directions

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.

BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

From frozen: thaw completely, cook as directed.

Frozen Fruit Cups by Krista

20 oz. frozen strawberries, thawed & sliced
12 oz. frozen orange juice concentrate, slightly thawed
2 - 20 oz. cans crushed pineapple
16 oz. can mandarin oranges
1/3 C. lemon juice
6 bananas, sliced

Combine all ingredients, including juices from fruit. Spoon into lined muffin cups and freeze. I used foil muffin liners and lined them up on a cookie sheet. Once fruit is frozen, place fruit cups in freezer bags.
Serving: Remove from freezer about 30 minutes before serving.

Honey Lime Chicken by Krista

4 boneless, skinless chicken breasts
1/2 C. lime juice
1/2 C. olive oil
1/4 C. honey
1/4 C. fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp. jalapeno pepper, chopped

Cooking Day: Mix together lime juice, olive oil, honey, cilantro, garlic & jalepeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze.
Serving Day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.

Ham and hashbrown casserole by Colette

1 bag frozen shredded hashbrowns

1 bag (8 oz.) shredded cheddar cheese

1 can cream of chicken soup

1 pint sour cream

1 stick of butter, melted

2 C cubed ham

Mix all ingredients. Scoop into greased 9x13 pan. Bake in 350 degree oven for 1 hour.

Lasagna Casserole by Dawn

1 pound ground beef or sausage
1 onion chopped (optional)
8 ounces of uncooked noodles (spiral or rotini)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes (or 1 tomato)
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.

Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.

Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.

Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.

Serves 6

Chicken Bacon Sub Sandwiches by Shawna

Chicken Bacon Sub Sandwiches

1 large French loaf, sliced lengthwise
1/2 cup garlic butter (we just melted butter and added garlic like I was making garlic bread and brushed on)
2 cups shredded chicken (We just put ground pepper, italian seasoning and garlic salt on chicken breast and grilled and sliced.)
1/4 cup chopped bacon, cooked crisp (we used approx. half a package)
5 ounces sliced mozzarella or jack cheese (we used shredded co-jack)

WE FOUND THAT DIPPING THIS SANDWICH IN RANCH DRESSING IS VERY GOOD!

Place French loaf on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across garlic butter. Sprinkle with bacon. Layer cheese over top. Place top half of bread over cheese. Wrap in foil.

If serving right away, bake in 350 oven for about 25 minutes.

If preparing to serve later, freeze. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.