RITZY POPPY SEED CHICKEN CASSEROLE - Thaw and put chicken mix into casserole dish. Melt ½ stick butter, combine with ½ sleeve of crushed crackers, and sprinkle over chicken mixture. Cover in foil and bake @ 350 for 25 min, uncover and bake additional 5-10 min, or until bubbling. On hand: butter/margarine Good over: rice or favorite pasta

CHEESY SPINACH BURGERS - Thaw mixture and shape into 4 patties. Grill or broil until no longer pink. Serve on buns with desired fixings. Good to grease grill before putting burgers on. On hand: toppings as desired: tomatoes, lettuce, onion, pickles

MEAT LOAF MINIS- To use frozen meat loaves; completely thaw. Bake at 350 for 20-30 minutes, or until heated thru. Good with: green salad

ITALIAN PORK CHOPS Thaw pork chops as desired. Beat eggs (1-2) in shallow dish. If not already combined, add Parmesan to Italian breadcrumb mix and place in shallow bowl, or plate. Heat skillet, usually on med, with olive oil, use at least enough oil to cover bottom of pan. Once oil is hot dip a pork chop into eggs, coating both sides, then cover in breadcrumbs. Drop into skillet and cook pork thoroughly, turning 2-3 times to ensure breading does not burn. If begins to burn, turn heat down.

**GOOD WITH cooked pasta and pasta sauce of choice. Pantry: breadcrumbs On Hand: 1-2 eggs, olive oil

HAM & CHEESE BRUNCH BRAID- Thaw. Cook at 350 x 25-30 min.

CREAM CHEESE CHICKEN- Place chicken in crock-pot. Melt ¼ cup butter and combine with 1 packet of Italian seasoning and  ½ cup of water. Pour over the chicken and cook on low for 5-6 hours. About 45 minutes before chicken is done combine 1 can cream of chicken soup and 8 oz cream cheese.  Heat on the stove and pour over chicken to heat for remaining 45 minutes. Serve over rice, noodles or potatoes. Note you can add broccoli or a mixed frozen veggie with the chicken. Pantry-cream cheese, cream of chicken

SOUTHWEST CHICKEN WRAPS- Thaw. Heat chicken mixture on stove over med heat until heated through, about 3 min. Remove from heat, add drained and washed beans and 3/4 C cheese. Serve in warm tortillas and top with remaining cheese, lettuce, tomato, onion. Tortillas should be allowed to thaw completely and then can be warmed in microwave or on the stove.

NO MYSTERY MARINATE BEEF- Pan cook, til done. For the gravy, remove the meat, add the butter, then onions and mushrooms sauté for 3 minutes over moderate heat. Add flour to the pan and cook another 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve.

NAVAJO TACOS-Allow rolls to thaw, flatten each out and roll into a 6-inch circle. Fry each side in vegetable oil at 375 until golden brown. Thaw meat and heat completely, then add drained and rinsed beans. Once meat and rolls cooked, place meat and desired toppings on top. On hand-lettuce, tomatoes, onion, sour cream salsa

HERB-GARLIC BURGERS- Thaw burgers, place on hot grill and cook until desired temp (about 5-7 min per side for med-done). Do not serve for about 5 minutes. May baste with extra butter. Pantry-hamburger buns

PINEAPPLE PEPPER CHICKEN- Thaw marinade (add 1 1/2 cup water 3.09.) Bring to a boil; cook and stir for 2 minutes or until thickened.  Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides(optional). Place in two greased 13in x 9in x 2in baking dishes(depending on how much marinade you have.) Pour reserved sauce over chicken. Bake, uncovered at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes or until heated through. Yield: 12 servings. Freezer: 1 bag marinade, 1 bag chicken tenderloins, 1 bag peppers. Pantry: 1 can pineapples. On hand: 3 Tbls. oil. *This is a big meal so you could boil all the marinade and freeze half, only use half of chicken & peppers.

FRENCH DIP- Place roast in slow cooker and cook on med for 3-6 hours until it shreds easily. Halfway through cooking, take roast out, cut off fat, and drain juices. Place back in slow cooker. Prepare au jus according to package directions and pour over roast. Cook for remaining amount of time until it shreds. Serve on rolls and dip in au jus. Pantry: 2 packets au jus. Freezer: 2 bags of rolls, 3 in each.

ZUPPA TOSCANA SOUP-thaw, heat up and serve.

SAUSAGE HASH - Heat skillet, add 1 T vegetable oil. Cook frozen potatoes, add sausage and carrott mix. Top with cheese and let melt over the top.

Cafe Rio Burritos: Thaw and heat meat. Rice: Once the water boils, add the rice and remaining “rice” ingredients.  Prepare as rice package directs.


3 c. rice

3 c. water

2 teaspoons chicken bouillon

2 garlic cloves-minced

1 can diced green chili’s

1/2 cup chopped cilantro

1/2 teaspoon salt

1 tablespoon butter

1/4 cup chopped onion

Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly. Garnish as desired.