Wild Rice Chicken

1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup

Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.

To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.

French Bread Pizza

I loaf French Bread
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon

Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze

To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.

Chile Verde

1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas

Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.

Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.

To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.

White Chili

1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained

In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.

To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.

Chicken Broccoli Casserole

1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.

To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.

Sour Cream Enchiladas

1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas

Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.

To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.

**I double the sour cream mixture and put a thin layer in bottom of pan.

Freezer Lasagna

1 lb. ground beef
1 tsp. minced garlic (1 clove)
1 Tb. parsely flakes
1 Tb. dried basil leaves
1-1/2 tsp. salt
1 can (16 oz.) peeled tomatoes
1 can (12 oz.) tomato paste
1 package (8 oz.) lasagna noodles
2 cartons (12 oz.) larg curd, low fat cottage cheese
2 eggs, beaten
1/2 tsp. pepper
2 Tb. parsley flakes
1/2 c. grated Parmesan cheese
12 oz. sliced mozzarella chese

In a large saucepan, miz browned beef, garlic, parsely, basil, salt tomatoes, and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered for 30 min, stirring frequently.

Cook noodles according to package directions until al dete; drain. Combine cottage cheese, eggs, pepper, parsley flakes, and Parmesan cheese. Grease a 13x9x2 inch baking dish. Place a layer of noodles in dish, spread half of cottage cheese mixture over noodles, layer with half the mozzarella, top with half the suace mixture. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freexe.

To prepare for serving, thaw lasagna and preheat oven to 375*. Bake, uncovered, for 30-40 min. Serves 8.