French Chicken by Suzanne

3-4 Chicken Breast
1 can of Cranberry Sauce
8 oz of French Dressing
1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag.  After closing, take your hands and smash all the ingredients to combine.

To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours. Serve over rice.

Spaghizza by Krista

• 8 oz spaghetti noodles
• 3 eggs
• 1/4 c. milk
• 1/2 c. grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 2 1/2 cups spaghetti sauce (one 23.5 oz jar)
• 8-12 oz. (2-3 cups) shredded cheese (mozz or pizza cheese)
• 3.5 oz. package sliced pepperoni or any of your favorite pizza toppings

Cook the spaghetti noodles according to package directions until al dente. Rinse immediately in cold water until cool; drain well.

In a medium size bowl, whisk eggs & milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased pan (one 9x13 or two 8x8).

Pour the spaghetti sauce on top of the noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 degrees for 25-30 minutes, until golden brown.  Let stand 5 minutes before cutting.

If freezing, thaw completely and follow baking instructions.