Monster Cookies by Kristin

*This recipe yields about 10-12 dozen cookies.

1/2 lb butter (two sticks)

6 eggs

2 1/2 cups brown sugar

2 cups sugar

1 tsp vanilla

9 cups oatmeal

1 tsp white corn syrup

4 tsp baking soda

1 1/2 lb peanut butter

1 lb chocolate chips

1/2 lb M&Ms

Mix ingredients. Bake at 350 degrees for 10-12 minutes depending on size. Watch very carefully. Do not overbake.

*These are the best eaten right out of the freezer - yummy!

Beef Enchiladas by Kristin

1 can tomato soup
1 can red enchilada sauce
1 lb ground beef
1 2/3 cup cheese, divided
6 tortillas

Brown beef and drain excess fat. Mix tomato soup and enchilada sauce together. Combine ground beef, 1/2 sauce mixture (about 1 cup), and 2/3 cup cheese. Spoon into tortillas and roll. Place in greased 9x13 dish seam side down. Pour remaining sauce over top and sprinkle with remaining cup of cheese. Bake for 30 minutes at 350 degrees.

For Freezer meal: Flash freeze rolled tortillas and place in freezer bag. Put sauce for topping and cheese in separate freezer bags. To eat - thaw completely and follow directions above. Note: May need to bake for additional 10 minutes or so until heated thoroughly.

Whole Wheat Chocolate Chip Oatmeal Pancakes by Dawn

• 5 1/4 cups whole wheat flour
• 1 cup oatmeal
• 3 Tablespoons baking powder
• 3/4 - 1 Tablespoon salt
• 5 1/4 cups milk (I've also used almond non-dairy before, didn't notice a difference in taste)
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar (I usually use a less)
• 1 bag chocolate chips (I've used 1/2 bag before, so whatever you like)

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together. Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips. Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter. Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes. (For swap, I gave each family half a batch.)

Freezer Instructions: Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. (If microwaving, we always defrost for couple minutes, and sometimes just eat them cold.) Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.

Chicken & Broccoli Casserole by Krista

1 pkg medium wide egg noodles
2 cans cream of chicken soup
1 pkg frozen chopped broccoli
1 inch thick chunk of Velveeta cheese, cubed
2 cans of chicken breast
1/2 cup of milk
salt & pepper to taste

• Cook noodles according to directions; drain


• Mix soup, chicken & milk in saucepan; cook until warmed through


• Add Velveeta in chunks; cook until cheese is melted


• In a large bowl, combine noodles, soup mixture & broccoli


• Pour into a lightly greased 9x13 baking dish, or freezer bags

Serving Day

• Thaw dish completely


• Bake at 375 degrees for 20-30 minutes
  

Chicken Spaghetti by Colette

2 c. cooked, shredded chicken breast
2 c. uncooked spaghetti noodles, broken into 2" pieces (about 1/2 box)
1 c. chopped red bell pepper
1 c. chopped onion (substitute: 1 T. onion powder)
1 c. cheddar cheese, shredded
1 c. chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 can cream of mushroom soup
1 can cream of chicken soup

Combine first 5 ingredients in a large bowl. Whisk together broth, salt, pepper and soup in a medium bowl. Add soup mixture to chicken mixture; toss. Spread into 9x13 baking dish, coated with cooking spray. (Optional: Sprinkle additional 1/2 cup cheese over casserole.) Cover with foil, coated with cooking spray. Bake in 350 degree oven for 35 minutes. Uncover and bake for an additional 10 minutes.

FREEZER OPTION: Bake a frozen casserole covered with foil in 350 degree oven for 55 minutes; uncover and bake an additional 10 minutes, or until hot and bubbly.

Deep-Dish Chicken Pot Pie by Suzanne

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F.

COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.

POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

BAKE 30 min. or until golden brown.

From Frozen: Thaw completely. Bake at 375°F for 30 min.

Chicken Bruschetta by Shawna

THE CHICKEN IS RAW! Make sure you get it cooked all the way! Thaw completely before cooking.

1 can Italian-style diced tomatoes, undrained

1 1/2 cups shredded mozzarella cheese

1 pkg (6oz) Stove Top stuffing mix for chicken (may not need quite a whole box) reserve some to put on the top to make crunchy.

2-4 tsp of dried basil (I went with 2 tsp recipe calls for more like 4 tsp)

1 1/2 lbs boneless skinless chicken breast halved, filled, tenderized (whatever it takes to get them thin)

1 bottle of Kraft Zesty Italian Dressing (will likely have dressing left over)

Marinate the chicken in Italian dressing for a little while. In big bowl mix tomatoes, about 1/2 the cheese, stuffing mix, and basil. Place small amount of mixture in the middle of the chicken and roll up. Pour dressing over chicken in your desired amount. ( I tried to just coat the chicken so it wouldn't be swimming in Italian dressing) You will likely have extra stuffing tomato mix that you can put in the pan as well to eat with the chicken.

Place in 9x13 cover and bake at 350 about 45 minutes total or until chicken is done. Add mozzarella and additional stuffing midway through baking and uncover to get the stuffing crunchy.