Slow Cooker Game Bird Breasts

Slow Cooker Game Bird Breasts
from Sparky via PE

2-3 lbs game bird breasts
2 cans cream of chicken soup or homemade equivalent
2 packets Italian salad dressing mix
1-2 cans lemon-lime soda

Place breasts in zip top bag; add remaining ingredients. Freeze.

To serve: Thaw in refrigerator. Pour into slow cooker. Cook for 4-6 hours on low or until breasts are tender. Serve with mashed potatoes, rice, or pasta.

Slow Cooker Country Style Pork Ribs

Slow Cooker Country Style Pork Ribs
from Freezer Friendz

4 pounds country-style boneless pork or beef ribs
1 (16 ounce) bottle of barbecue sauce
1 large onion, sliced
6 garlic cloves, minced
1/4 cup of honey or to taste
salt and pepper

Place ribs in zip top bag and sprinkle salt and pepper over ribs. Mix barbecue sauce, honey, onions, and garlic in bowl. Pour over ribs. Freeze.

To serve: Thaw in refrigerator. Place contents in slow cooker. Cook for 7-8 hours or until tender. Serve with mashed potatoes or hash browns.

Slow Cooker Cheesy Potato Soup

Slow Cooker Cheesy Potato Soup
from Once a Month Mom

3 cups chicken broth
2 lbs frozen 0'brien hashbrowns
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups cheddar cheese, shredded
1/2 cup onions, chopped
2/3 cup celery, chopped

Place all ingredients into slow cooker and cook on low 4-6 hours.  Garnish with additional cheese and sour cream if desired.

Freezing Directions:
Do not cook before freezing.  Place all ingredients into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag.  Label and freeze.  To serve, thaw.  Place contents into slow cooker and cook on low 4-6 hours.

Spicy Lime & Honey Wings

Spicy Lime & Honey Wings
from What’s Cookin’ Chicago

Chicken:
3 lbs chicken wings/chicken drumettes
kosher salt and freshly ground pepper
3 cloves minced garlic
2 Tbsp olive oil

Sauce:
1 tsp grated lime zest
1 cup fresh lime juice
1/4 cup honey
1 tsp ground cumin
1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
Kosher salt and freshly ground pepper
chopped fresh cilantro, for garnish (optional)

To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes.

To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through.

Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

* To make ahead/freezer meal - Place raw uncooked chicken wings and sauce in a gallon sized freezer bag, freeze. When ready to prepare, defrost and bake or grill as outlined above.

Roasted Chicken with Citrus Glaze

Roasted Chicken with Citrus Glaze
from Julia’s Healthy Italian

1 1/2 lbs chicken breast cut into 1" strips (or boneless, skinless thighs)
1/3 cup orange marmalade
8-10 garlic cloves minced
1 tsp salt
pepper to taste
1 tsp Rosemary
1/4 cup olive oil
juice of 1/2 small lemon plus it's zest
1/4 cup honey

Combine all ingredients in a pan and bake in a preheated oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

To freeze: Combine all ingredients in freezer zip top bag; freeze.

To serve: Thaw in refrigerator. Bake in a preheated oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

Baked Potato Casserole

Baked Potato Casserole
from FabuLESS Freezer Recipes

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 min at 325.

Chicken with Dijon Glaze

Chicken with Dijon Glaze
from Julia’s Healthy Italian

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1 Tbsp salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a ziplock gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 degrees for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 degrees for 30 minutes and the center is no longer pink.