Meatball Stuffed Biscuits

1 can Pillsbury golden layers biscuits - each pulled into 2 layers 10 frozen fully cooked 1/2 ounce italian style meatballs - thawed and cut in half 5 sticks string cheese - cut each into 4 pieces grated Parmesan cheese dried basil dried oregano garlic powder cracked black pepper marinara sauce Heat oven to 375 degrees F. Bake uncovered until golden brown aprox 12 -15 min Label: (24) Meatball Stuffed Biscuits MUST BE THAWED Bake at 375 degrees for 12-15 mins or until golden brown. Serve with warmed marinara sauce to dip in. 10/29/13

White Chicken Chili

2 Tbsp olive oil 1 Tbsp cornstarch 1 medium onion chopped 1 can chopped green chilis, drained 2 cans white beans (drained) 2 tsp cumin 2 tsp chili powder 1 lb. chicken tenders 2 cups chicken broth 1 tsp salt 1 tsp pepper Place all ingreadients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crockpot. Label(24): Place ingredients in crock pot. Add chicken broth and cook on low for 4-5 hours. Remove chicken, shredd and return to crock pot.

Alice's Chicken

6 skinless-boneless chicken breasts 3/4 cup and 3 tablespoons Worcestershire sauce 12 slices bacon 1-1/2 (8 ounce) packages Monterey Jack cheese, shredded 1/2 c honey 1/2 c dijon mustard 1/4 c mayo 1T dried onion flakes 1. Place Chicken in a bag with Worcestershire sauce, let marinade for 1 hour. 2. In a bowl, combine honey, mustard, mayo and onion flakes. 3. Preheat oven to Broil. 4. Cook bacon until browned. 5. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 1/2 honey mustard sauce, 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with remaining honey mustard for topping. Label:24 Alice's Chicken 10/13 Thaw chicken. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 1/2 honey mustard sauce, 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with remaining honey mustard.

Crispy Coconut Chicken Fingers

1 cup sweetened coconut flakes 1 cup panko bread crumbs 1 1/2 tsp garlic powder 3/4 tsp salt 3/4 tsp curry powder 1/4 tsp onion powder 1/8 tsp cayenne pepper 1/2 cup flour 2 eggs 12 chicken tenders Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Chop coconut so it's roughly the same size as the bread crumbs. Combine the coconut, bread crumbs and spices in a shallow dish. Stir well. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them. For the label: Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Dredge the chicken in flour, one at a time, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them.

Chicken and Mashed Potato Bowls

2 LBS Chicken Breast 14.5 Oz Chicken Broth 2 Chicken Gravy Packets Place chicken in slow cooker and cover with broth. Cook on low for 4-6 hrs or on high for 3-4 hrs. or until chicken is cooked and shreds easily. Remove chicken and shred. Measure out 2 cups of remaining broth into a saucepan and add the 2 packets of gravy.Bring to a boil and then reduce heat and simmer until thick. Prepare Mashed Potatoes. In a bowl or on a plate layer potatoes, chicken, gravy and corn. Sprinkle with cheese and enjoy!

Four Cheese Stuffed Shells

12 jumbo pasta shells 1 15 oz. container low fat ricotta cheese 1 c. shredded provolone cheese ¼ c. grated Parmesan 1 egg ¼ c. chopped fresh parsley 1 t. dried basil leaves ¼ t. minced dried garlic Dash of salt and pepper 1 ½ c. spaghetti sauce, divided ½ c. shredded mozzarella cheese To Freeze Cook shells and set aside. Combine ricotta cheese, provolone cheese, parmesan cheese, egg, parsley, basil, garlic, salt and pepper in bowl. Stir until well mixed. Fill shells with cheese mixture and then place in freezer bag for storage. Put sauce and cheese each in their own separate freezer bags to store. To Prepare (Label) Thaw filled shells, sauce, and shredded mozzarella cheese. Spread ½ c. sauce on bottom of 8” square baking pan and place shells inside. Spread remaining sauce over shells. Bake, covered, for 30 min. Uncover and continue baking 15-20 min. Add cheese to melt.

Lemon and Rosemary Chicken Marinade

• 3 large lemons • 1/4 cup fresh rosemary (2 tablespoons dried rosemary) • 1/4 cup of olive or salad oil • 4 cloves garlic, minced • 1 teaspoon salt • 1/4 teaspoon white pepper Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Add in remaining ingredients, mix well. Label(24): Add chicken and thaw. Marinate for 2 hours. Grill until done. 9/5/13