cream cheese/chicken bacon by Shawna

approx. 1.5-2 lbs of boneless skinless chicken breast

6-12 slices of bacon

a 8 oz tub of chives and onion cream cheese

pound chicken breast out with a meat tenderizer. Place a dollop of cream cheese in the middle of the chicken breast. Roll up chicken and put 1-2 pieces of bacon around it.

Bake on broiler pan if possible to allow the chicken grease to drain, if not possible a 9x13 will work great too. Cook until chicken is no longer pink. I am thinking approx 45 min at 350 degrees.

FOR MEAL SWAP REMOVE FOIL BEFORE BAKING!

Loose Meat (Maid-Rite) Sandwiches - Joni

Ingredients

• 2 pounds lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups water
• 1 Tablespoon onion powder

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Directions

1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.
2. Serve meat on buns topped with dill pickle slices and mustard.

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Post-Freeze Preparation

Heat meat on stove or in crock-pot

Make them Sloppy Joe's!

Add 1/2 cup ketchup and 1/2 cup BBQ sause

Beef Stroganoff by Krista

• 2 lbs hamburger


• 1 small onion


• 1 tsp salt


• 1/4 c. ketchup


• 1/2 c. sour cream


• 1 can cream of mushroom soup


• 1/4 c. milk


• 1/4 c. parmesan cheese

Brown hamburger & onions, drain. Add other ingredients and simmer.

Serve over cooked noodles.

From Frozen: Cook noodles. Heat meat mixture in the microwave or on the stove top.

Swiss Vegetable Chicken Bake by Suzanne

Ingredients
1 can (26 ounces) Campbell's® Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 teaspoon ground black pepper
2 bags (16 ounces each) frozen vegetable combination
2 cups shredded Swiss cheese
1 cup French's® French Fried Onions
4 cups cooked chicken breasts, cubed

Directions

Heat the oven to 350°F.

Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, chicken, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.

Bake for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle with the remaining cheese and onions.

Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.

Tuna-Biscuit Casserole by Colette

2 cans tuna, drained
2 c. shredded cheddar cheese
1 small package frozen veggies
1 can cream of mushroom soup
1 1/2 c. milk
2 tsp onion powder
1 tube of biscuits (in the refrigerator section)
1 Tbsp butter, melted
3/4 c. potato chips, crushed

Mix together tuna, cheese, veggies - set aside. Whisk together soup, milk and onion powder.  Combine tuna mixture with soup mixture.  Spread into a greased 9x13 pan. Cut biscuits into fourths - drop pieces evenly on top of tuna/soup mixture. Drizzle 1 Tbsp melted butter across biscuits. Sprinkle crushed chips on top.  Bake 30-40 minutes in a 375 degree oven.