Crockpot Grill Tier

Chicken C

Beef 100 A

Chicken 100 C

Pork 134 C

Pork 100 = C

Turkey B

Chicken 101 = C

Chicken 181 = C

Steak 100 C

Chicken 128 A

Fish 100 A

Beef 101 B

Paleo A

Chicken 166 C

Fish 102 C

Beef 130 B

Veggie 100 B

Pork C

Beef C

Fish 103 C

Roast 102 = C

Chicken 103 C

Pork 101 = C

Fish 126 C

Pork 102 = C

Beef 102 B

Steak 101 C

Steak 117 = C

Beef = B

Beef 103 B

Beef 152 C

Beef 104 B

Roast 103 C

Chicken 207 C

Adobo Chicken Legs

Albondigas Soup

Apple BBQ Chicken

Apple Cherry Pork Chops

Apple Glazed Roast Pork

Apple Maple Turkey Burgers w Maple Dijon Sauce

Apricot Glazed Chicken

Asian Barbecue Chicken

Asian Beef Stir Fry

Asian Chicken Slaw

Asian Salmon w/ Pineapple Salsa

Bacon Cheeseburger Quiche

Bacon Meatloaf

Baked Chicken Tomatillo

Baked Salmon

Baked Ziti

Baked Ziti

Balsamic-Garlic Crusted Pork Tenderloin

Barbacoa

Barbecued Salmon

BBQ Beef Sandwiches

BBQ Chicken & Cheesy Biscuits

BBQ Pulled Pork Sandwiches

BBQ Shrimp

BBQ Spare Ribs

Beef & Bean Burritos

Beef & Broccoli

Beef Adobo

Beef Curry

Beef Enchiladas

Beef Fajitas

Beef Stroganoff

Beef Tacos

Beer Can Chicken

Veggie 115 A

Veggie 113 A

Turkey 100 B

Chicken 167 C

Pork 103 C

Pork 145 A

Pork 141 C

Paleo A

Chicken C

Pork C

Fish 127 C

Chicken 224 A

Chicken C

Chicken 176 C

Veggie 112 A

Chicken C

Fish 124 C

Fish 123 A

Veggie 101 C

Chicken 111 C

Steak 102 A

Pork 143 C

Side C

Beef 123 B

Pork C

Beef 105 B

Chicken 105 C

Chicken 104 B

Chicken B

Chicken 106 C

Chicken 107 C

Chicken 216 B

Chicken 141 B

Chicken 108 C

Chicken 183 C

Black Bean Brown Rice Burgers

Black Bean Burgers

Black Bean Soup

Blueberry Chipotle Chicken

Bourbon Spiced Pork Tenderloin

Breakfast Burritos

Breakfast Casserole

Breakfast Meatza

Broccoli Chicken Casserole

Brown Sugar & Balsamic Pork Loin

Brown Sugar Baked Salmon

Buffalo Chicken Pasta

Buffalo Chicken Twice Baked Potato

Buffalo Wings

Butternut Squash Enchilada

Caesar Chicken

Cajun Scallops

Cajun Shrimp Casserole

Calzones

Carmelized Onion Chicken

Carne Asada Beef

Carnitas

Carrot Orzotto

Cheeseburger Calzone

Cheezy Chorizo Chili

Cheezy Pasta

Chicken & Dumplings

Chicken & Green Chili Enchiladas

Chicken & White Bean Stuffed Peppers

Chicken Adobo

Chicken Asada Fajita

Chicken Brocolli Braid

Chicken Burritos

Chicken Cacciatore

Chicken Cacciatore 2

Chicken 230 B

Chicken B

Chicken 206 A

Chicken 109 C

Chicken 110 B

Chicken 175 A

Chicken 156 B

Chicken 112 C

Chicken 182 A

Chicken 113 A

Chicken 174 C

Chicken 171 C

Chicken A

Chicken 136 C

Chicken 219 C

Chicken 115 A

Chicken 173 B

Chicken 116 C

Chicken 117 A

Chicken 177 C

Chicken 118 C

Chicken 215 A

Chicken 119 C

Chicken 170 C

Chicken C

Chicken 120 A

Paleo B

Chicken 121 A

Chicken 122 B

Chicken 123 A

Chicken 124 C

Chicken 125 C

Chicken 225 B

Chicken 229 C

Chicken 126 A

Chicken Cheese Enchiladas

Chicken Chickpea Curry

Chicken Cordon Bleu

Chicken Cordon Bleu Casserole

Chicken Divan

Chicken Enchiladas

Chicken Fajita Salad with Creamy Cilantro-Lime Sauce

Chicken in a Pot

Chicken in Puff Pastry

Chicken Lasagna

Chicken Lo Mein

Chicken Marsala

Chicken Meatballs in Tomato Cream Sauce

Chicken Milano

Chicken Mojito Sandwiches

Chicken Noodle Casserole

Chicken Noodle Soup

Chicken Nuggets

Chicken Packets

Chicken Parisian

Chicken Parmesan

Chicken Parmesan Bundles

Chicken Pesto

Chicken Piccata

Chicken Pizza Burgers

Chicken Pot Pie

Chicken Quinoa Burgers

Chicken Rice Soup

Chicken Salad

Chicken Santa Fe

Chicken Satay

Chicken Spaghetti

Chicken Tamale Cassrole

Chicken Tequila Burgers

Chicken Tetrazzini

Chicken 127 B

Chicken 208 A

Beef 106 B

Beef 107 C

Chicken B

Steak 103 B

Steak 127 C

Chicken C

Chicken 186 C

Fish 104 C

Beef 135 B

Pork B

Roast 111 C

Beef 144 B

Deli 104 B

Roast 104 C

Chicken 178 C

Chicken 129 C

Pork 104 C

Beef 108 B

Fish 122 A

Pork 105 A

Pork 127 C

Pork A

Chicken 214 B

Chicken 197 C

Chicken C

Roast 105 C

Chicken C

Pork C

Pork 128 C

Pork C

Chicken C

Chicken 226 B

Chicken 130 C

Chicken Tortilla Soup

Chicken with Homemade Pesto

Chili Beans ala Charros

Chili in a Bag

Chimichurri Chicken

Chimichurri Steak

Chipotle Rubbed Flank Steak w/ Gorgonzola Sauce

Cilantro Lime Chicken

Citrus Glazed Chicken Thighs

Citrus Grilled Salmon

Classic Beef Chili

Coffee-Marinated Pork Chops

Cola Roast

Colorado Style Beef Enchiladas

Corn Chowder

Corned Beef & Cabbage

Cornish Game Hens

Cornmeal Crusted Chicken

Country Baked Ham

Country Pie

Crab Cakes

Creamy Ham & Broccoli Casserole

Creamy Tex Mex Pork Chops

Creamy Tomato Pasta Sausage

Crockpot Chicken Tortilla Soup

Crockpot Hawaiian Chicken

Crockpot Honey Sesame Chicken

Crockpot Italian Beef

Crockpot Pepperoni Chicken

Crockpot Pulled Pork Tacos

Cuban Pork

Cuban Pork Wraps

Curried Buttermilk Chicken

Curry Broccoli and Chicken Casserole

Curry Chicken

Pork 106 C

Steak 104 C

Chicken C

Chicken 169 A

Chicken 131 C

Beef 109 B

Chicken 132 A

Chicken 114 B

Steak 105 C

Steak 106 C

Veggie 110 A

Roast 108 C

Roast 115 C

Roast 107 C

Fish 125 C

Dietitian 105 C

Fish 105 C

Chicken 133 A

Fish 119 C

Chicken 134 C

Pork 119 C

Pork 133 C

Pork C

Beef/Pork C

Chicken 135 A

Chicken 137 B

Dietitian 103 C

Fish 106 C

Vegetarian 112 C

Pork 107 C

Pork 108 C

Pork 131 C

Fish 107 C

Fish 118 C

Roast 118 C

Darn Good Sweet & Sour Pork

Dijon Pesto Steak

Dorito Chicken Cheese Casserole

Easy Baked Chicken Kiev

Easy Delicious Chicken

Enchilada Pie

Enchiladas de Pollo Y Queso

Fajita Salad with Creamy Cilantro-Lime Sauce

Flank Steak

Flank Steak - Spiced Up

Four-Cheese Stuffed Shells

French Beef Dip

French Dip Roast Beef

French Roast Beef Cheese Dip

Garlic & Herb Oven Fried Tilapia

Garlic & Herb Salmon

Garlic Shrimp

Genovese Cannelloni

Ginger Glazed Salmon

Glazed Herb Chicken

Glazed Pork

Glazed Pork Chops and Stuffing

Golden Mushroom Pork Chops

Gpas Meatloaf

Green Chili Chicken Casserole

Grilled Cajun Chicken

Grilled Curry Burgers

Grilled Fish

Grilled Pizza

Grilled Pork Chops

Grilled Pork Chops w/ Italian Relish

Grilled Pork Tenderloin Sandwiches

Grilled Salmon w/ Hazelnut Butter

Grilled Shrimp - Spice Marinade

Grilled Tri-Tip Roast Lompoc-Style

Roast 106 C

Steak 118 C

Turkey 102 C

Veggie 114 C

Pork 109 A

Pork 125 C

Deli 102 B

Beef 151 B

Chicken 138 C

Dietitian 108 C

Fish 108 C

Roast 109 C

Dietitian 109 C

Chicken 210 C

Chicken 187 C

Chicken 227 C

Roast 117 C

Chicken 186 C

Beef 110 A

Pork 110 C

Dietitian 102 C

Turkey 103 C

Beef 153 A

Paleo = C

Fish 109 B

Chicken 228 B

Chicken A

Chicken 180 C

Pork 136 A

Chicken 102 C

Pork 111 C

Chicken B

Veggie 102 A

Pork 112 C

Paleo C

Grilled Tri-Tip Roast w/Cilantro

G's Steak

Guadalajara Burgers

Gypsy Soup

Ham & Scallop Potatoes

Ham and Scalloped Potatoes

Ham and Spinach Calzones

Hamburger Cornbread Casserole

Hawaiian Chicken

Hawaiian Chicken Skewers

Healthy Fish Tacos

Hearty Beef Stew

Herb Chicken Piccata

Honey BBQ Chicken

Honey Pecan Chicken Thighs

Honey-Sesame Grilled Chicken Thighs

Hot Beef Sandwiches

Italian Chicken Meal

Italian Meatloaf

Italian Sausage

Italian Sirloin Kabobs

Italian Stir-Fry with Turkey Sausage

Italiano Zucchini Meatloafs

Jalapeno Dijon Chicken Thighs

Jalapeno Lime Shrimp Kebabs

Jalapeno, Sausage, Jack & Egg Breakfast Braid

Jalapeno Popper Stuffed Chicken

Jamaican Chicken

Jamaican Jerk Pork Tenderloin

Jamaican Spiced Chicken Thighs

Jambalaya

Jambasta

Jumbo Shells

Kielbasa

Korean Beef Bulgogi

Steak 116 C

Beef 111 B

Pork C

Chicken 139 C

Chicken A

Veggie 107 C

Chicken 140 A

Chicken 220 C

Veggie 103 C

Steak 124 C

Fish 115 C

Pork 113 C

Pork 129 C

Appetizer = C

Beef 112 C

Chicken 142 B

Beef 114 B

Dietitian 107 B

Roast 119 C

Roast 110 B

Chicken 143 B

Beef B

Beef 116 B

Chicken 226 B

Beef 136 B

Chicken 152 C

Steak 122 B

Chicken 144 C

Chicken A

Beef 150 B

Chicken 145 C

Beef 117 A

Chicken 146 C

Veggie 106 C

Beef 118 C

Korean Sesame Beef w/Lettuce Wraps

Lasagna Style Baked Ziti

Lemon - Pepper Roasted Pork

Lemon Chicken

Lindsay's Chicken Salad

Macaroni and Cheese

Mandarin Orange Chicken

Mango-Cranberry Chicken

Manicotti

Marinated Grilled Flank Steak

Marinated Grilled Shrimp

Marinated Pork Loin

Marinated Pork Tenderloin

Marmalade Meatballs

Meatball Sandwiches

Mexican Chicken Soup

Mexican Lasagna

Mexican Pilaf w/ Turkey

Mexican Pot Roast Tacos

Mexican Stroganoff

Mexican Two Bean Chicken Chili

Million Dollar Spaghetti

Minestrone Soup

Mini Buffalo Chicken Balls

Mini-mini Meatloaves

Mojo Chicken

Mongolian Hot Pot

Monterey Chicken

Moroccan Chicken

Mushroom-Feta Ranch Burgers

Mustard Chicken

No Apologies Meatloaf

Oil & Vinegar chicken

On the Counter Pasta

Onion Hamburgers

Pork 114 C

Chicken 222 C

Pork C

Chicken 147 C

Chicken 148 B

Chicken 149 C

Chicken 150 C

Chicken 128 C

Fish 101 C

Chicken 179 C

Dietitian 111 B

Chicken 151 A

Steak 123 B

Steak 113 C

Deli 101 C

Deli 100 A

Veggie 109 B

Fish 110 A

Beef 119 B

Veggie 108 C

Paleo A

Beef 120 A

Pork 147 C

Pork 116 C

Pork 117 C

Dietitian 106 C

Pork 118 C

Pork C

Pork C

Roast 112 C

Pork 132 B

Pork 120 C

Pork 146 B

Beef 113 B

Fish 117 C

Orange Herbed Pork Roast

Orange Teriyaki Chicken

Orange-Ginger Pork Stir-Fry

Oregano Lemon Chicken

Oriental Chicken Salad

Outback Steakhouse Alice Spring Chicken

Oven Barbecued Chicken

Pan-Roasted Chicken and Vegetables

Parmesan Crusted Tilapia

Party Chicken

Pasta w/ Thai Peanut Sauce & Snow Peas

Peanut Chicken Salad

Pepper Steak

Peppercorn Steak

Pepperoni Calzones

Pepperoni Rolls

Pesto Lasagna with Spinach and Mushrooms

Pistachio Crusted Salmon w/Lemon Cream Sauce

Pizza Casserole

Pizza Pasta Salad

Polynesian Chicken

Poor Man Casserole

Pork & Pepperoni Burgers

Pork Chop & Mushrooms

Pork Chop Casserole

Pork Loin Roast w/ Herb Pepper Rub

Pork Tenderloin Diane

Pork Tenderloin w Blackberry Sauce

Pork Tenderloin w Rhubarb Sauce

Pot Roast

Potato & Chorizo Enchiladas

Quiche in a Bag

Quiche Lorraine

Ranch Burger with Zesty Ranch Sauce

Raspberry Chipotle Salmon

Beef 121 C

Veggie 104 C

Steak 112 C

Chicken 153 C

Beef 146 B

Chicken 154 B

Chicken 155 C

Steak 121 C

Beef 148 C

Dietitian 112 B

Fish 116 C

Chicken 217 B

Steak 115 C

Veggie A

Dietitian 110 A

Chicken 157 C

Roast 113 C

Pork 138 C

Beef C

Paleo B

Fish 113 C

Fish C

Dietitian 101 B

Turkey 122 C

Pork 139 C

Pork C

Steak 114 C

Pork 130 C

Steak 107 C

Steak 108 C

Paleo A

Beef 149 B

Chicken 158 C

Fish 111 C

Chicken 172 B

Ravioli Soup

Raviolis

Red Wine Flank Steak

Rice Krispie Chicken

Rio Rancho Tacos

Roasted Herb Chicken

Rosemary Apricot Chicken

Rosemary Tri Tip

Rosemary's Hamburgers

Salmon w/ Cucumber Dill Sauce

Salmon w/Lime Rum-Mustard Glaze

Santa Fe Chicken

Santa Maria Tri-Tip

Sarah's Bean Burritos

Saucy Peach & Honey Pork Chops

Sesame Chicken

Shish Kebabs

Short Sharp Chops

Shredded Beef Tacos

Shredded Hawaiian Chicken

Shrimp Alfredo

Shrimp Pasta Alfredo

Skillet Lasagna

Sloppy Joes - Turkey

Slow Cooker Char Siu Pork Roast

Slow Cooker Pulled Pork

SM Steak Rub

South Sea Island Pork Kabobs

Southwestern Flair

Southwestern Marinade - Steak

Southwestern Quinoa & Black Bean Casserole

Spaghetti Pie

Speedies

Spice-Rubbed Roasted Salmon

Spicy Chicken Corn Chowder

Paleo C

Fish 128 C

Pork 148 C

Turkey B

Veggie 111 B

Veggie 105 C

Steak 125 B

Chicken 159 A

Steak 109 C

Pork 121 C

Pork 135 C

Chicken 160 C

Pork 122 C

Pork 142 C

Chicken 221 A

Beef 126 A

Pork 123 A

Turkey 101 B

Beef 137 B

Turkey 116 B

Pork 124 A

Beef 127 B

Pork C

Chicken Paleo C

Chicken C

Steak 111 C

Chicken B

Turkey A

Chicken 223 C

Beef 128 C

Beef 124 C

Pork 126 C

Chicken 218 C

Chicken 188 C

Beef 131 C

Spicy Coconut Chicken

Spicy Corn and Shrimp Cakes

Spicy Pork Chops

Spinach Artichoke Burgers

Spinach Crescent Rolls

Spinach Raviolis

Sri Lankan Beef Curry

Stacked Tortilla Pie - Chicken

Steak Teriyaki

Stick to Your Ribs Ribs

Sticky Drunk Pig on a Stick

Sticky Roast Chicken

Stir Fry Sausage

Stromboli

Stuffed Herbed Chicken Breasts

Stuffed Peppers & Ground Beef

Stuffed Pork Chops

Sun Dried Tomato Meatloaf

Super Sloppy Joes - Ground Beef

Super Sloppy Joes - Turkey

Supreme Sausage Dish

Sweet & Sour Meatballs

Sweet & Sour Pork Roast

Sweet Garlic Chicken

Sweet Hot Coriander Chicken

Sweet Hot Steak

Sweet Potato Chicken Curry

Sweet Potato Spinach Bacon Burger

Taco Chicken and Rice

Taco Salad

Taco Salad with Doritos

Tender & Tangy Ribs

Tequila Lime Chicken

Teriyaki Chicken

Teriyaki Hamburgers

Steak 110 C

Turkey 117 B

Chicken 168 A

Paleo B

Chicken A

Chicken B

Pork 140 C

Dietitian 104 A

Fish 120 C

Fish 121 A

Turkey C

Turkey 104 C

Turkey 108 C

Chicken 184 C

Paleo C

Chicken 161 C

Chicken 162 B

Turkey 109 B

Chicken 163 C

Beef 115 C

Chicken 164 C

Pork 137 C

Chicken 165 C

Pork C

Teriyaki Steak

Tex-Mex Calzones

Thai Chicken and Sesame Noodles

Thai Chicken Curry

Thai Chicken Pizza

Thai Peanut & Lime Chicken

Thai-Style Pork Stew

Tilapia Fish Tacos w/ Fruit Salsa

Tilapia w/Lime Rum-Mustard Glaze

Tilapia with Spinach Pecan Pesto

Turkey Butter Bean Cassoulet

Turkey Meatball Reuben Subs

Turkey Rice

Ultimate Chicken Fingers

Valencian Paella

Walnut Chicken Stir Fry

White Lasagna

White Turkey Chili

Whole Roasted Chicken

Yam Nuea Yang (Spicy Beef Salad)

Zesty Chicken Marinade

Zesty Marinated Pork Chops

Zesty Roasted Whole Chicken

Zuppa Italiano

Tier

Wouldn't it be great if we made your meals and you

just picked them up? We can!! Just submit your recipe picks with

quantities as normal and we will have them ready when you arrive. Following is the fee per recipe: A = $20.00

B = $17.50C = $15.00

For example:If you pick

Adobo Chicken Legs x 6Asian Chicken Slaw x 7

and Baked Ziti x 6,Your bill would be the cost of groceries

plus $52.50, that's it!We've made it even easier!

Just let us know if you want this option when submitting your meal picks.

Adobo Chicken LegsParticipants: 2

meat8 each skinless chicken legs 16 each Adobo Chicken Legs 2produce1 each jalapeno, diced 2 each Adobo Chicken Legs 2

### 1/3 cup soy sauce 2/3 cups ### Adobo Chicken Legs 2### 1/3 cup apple cider vinegar 2/3 cups ### Adobo Chicken Legs 2

produce1 teaspoon garlic, minced 2 teaspoons Adobo Chicken Legs 2### 1/2 teaspoon black pepper 1 teaspoons Adobo Chicken Legs 2### 4 each bay leaf 8 each Adobo Chicken Legs 2

1/2 cup water 1 cups Adobo Chicken Legs 2

DISH Day:1. Combine all ingredients into a gallon-size bag.2. Freeze flat.

Cooking Day1. Thaw.2. Empty contents of bag into a deep non-stick skillet, cover and cook on medium - low heat for 45 minutes.3. Uncover and cook an additional 15 minutes until sauce reduces.4. Remove bay leaves; serve.

Albondigas Soup (Meatball & Vegetable)Participants: 2

produce8 each carrots, chopped 16 each Albondigas Soup 2produce8 each celery, diced 16 each Albondigas Soup 2produce1 each tomato, diced 2 each Albondigas Soup 2frozen1 each onion, diced 2 each Albondigas Soup 2produce1 bunch cilantro, chopped 2 bunch Albondigas Soup 2meat1 1/2 pound Ground Beef 3 pound Albondigas Soup 2dairy1 each Egg 2 each Albondigas Soup 2

### 1/2 tablespoon minced onion 1 tablespoons Albondigas Soup 2produce1 1/2 teaspoon garlic, minced 3 teaspoons Albondigas Soup 2

### 1/2 cup long grain rice, uncooked 1 cups Albondigas Soup 2### 1 teaspoon Salt 2 teaspoons Albondigas Soup 2### 1/4 teaspoon black pepper 1/2 teaspoons Albondigas Soup 2### 1/2 teaspoon garlic salt 1 teaspoons Albondigas Soup 2### 1 cube Beef Boulion 2 cube Albondigas Soup 2

To prepare for group1. combine the chopped carrots, celery, tomato, onion and cilantro. Bag and Freeze.2. In separate bowl, combine ground beef, egg, minced onion, minced garlic, uncooked rice,

salt and pepper. 3. Mix throughly.4. Roll out 1-2" balls. Bag and Freeze.

Cooking Day1. Thaw.2. Bring 1 Gallon of water to a boil with beef boulion to taste.3. Add Vegetables and Meat Balls.4. Cover and slow boil for approx. 20 minutes or until vegetables are tender and rice is popped.

Outback Steakhouse Alice Spring ChickenParticipants: 9

### 6 tablespoon dijon mustard 54 tablespoons Alice Spring 9### 1/2 cup Honey 4 1/2 cups Alice Spring 9### 1/2 tablespoon vegetable oil 4 1/2 tablespoons Alice Spring 9### 1/2 teaspoon Lemon Juice 4 1/2 teaspoons### Alice Spring 9

meat 4 each Chicken breast 36 each Alice Spring 9meat 8 slices Bacon 72 slices Alice Spring 9meat 1 cup monterey jack, shred 9 cups Alice Spring 9

To Prepare for Group:1. Combine the dijon mustard, honey, oil, and lemon juice.2. Whip the mixture for about 30 seconds.3. Put 2/3 of the marinade and chicken breasts in gallon bag.4. Put the remaining marinade in a separate bag.5. Bag separately: bacon, cheese.6. Combine bags and freeze flat.

Cooking Day:1. Preheat the oven to 375 degrees.

3. Sear chicken in pan with a little oil for 3-4 minutes per side or until golden brown.4. Transfer chicken to a baking dish.5. Brush chicken with a little of the reserved marinade (not the portion the chicken soaked in).6. Stack bacon crisscrossed on each chicken breast and spoon sauteed mushrooms on top.7. Put cheese on top of mushrooms.8. Bake for 7-10 minutes or until cheese is thouroughly melted and starting to bubble.9. Put extra marinade into a small bowl to serve on the side.

2. Cook bacon and sautee 2 cups mushrooms in butter. MUSHROOMS NOT PROVIDED.

Apple BBQ ChickenParticipants: 5

1/4 cup apple juice concentrate 1 1/4 cups Apple BBQ Chicken 54 oz BBQ sauce 20 oz Apple BBQ Chicken 54 each Chicken breast 20 each Apple BBQ Chicken 5

To prepare for group1. Thaw apple juice then combine bbq sauce and apple juice, put in bag.2. Put chicken in separate bag.

Cooking Day1. Thaw, pre-heat oven to 350 degrees.2. Bake chicken for 25 to 35 minutes, turning often.3. Brush with sauce during the last 15 minutes of cooking time.

Apple Cherry Pork ChopsParticipants: 3

meat4 (8 oz) each boneless pork chops 12 (8 oz) each Apple Cherry Pork Chops 3### 1/2 cup beef broth 1 1/2 cup ### Apple Cherry Pork Chops 3### 1/2 cup apple juice 1 1/2 cup ### Apple Cherry Pork Chops 3### 2 tsp cornstarch 6 tsp Apple Cherry Pork Chops 3### 1 tsp Rosemary, dried 3 tsp Apple Cherry Pork Chops 3

frozen1 1/2 cup dark sweet cherries, pitted 4 1/2 cup Apple Cherry Pork Chops 3

To Prepare for Group:1. Place pork chops in a quart size bag or wrap in freezer wrap.2. Pour broth and 1/4 c. of the apple juice into a snack size bag.3. Pour 1/4 c. of apple juice in another snack size bag4. Spoon cornstarch into a snack size bag.5. Place cherries and rosemary into a sandwich size bag.6. Place pork chops (wrapped or in bag), along with all other bags into a gallon size freezer bag & FREEZE.

Cooking Day:1. Thaw.2. Heat 1 Tbsp Olive Oil (not provided) in a large skillet over Med. heat, sprinkle Pork chops with salt and pepper (not provided).3. Brown Pork Chops in skillet (about 6 min per side).4. Pour in broth and apple juice, simmer COVERED on Med Low for 15 min.5. Combine apple juice with cornstarch in a small bowl to form a slurry, add to skillet.6. Add rosemary and cherries, simmer 5 minutes or until sauce has thickened slightly.

Apple Glazed Roast PorkParticipants: 4

2 pound Pork Loin Roast 8 pound Apple Glazed Roast Pork 4 1/4 cups Apple Juice 1 cups ### Apple Glazed Roast Pork 43 tbsp brown sugar 12 tablespoons Apple Glazed Roast Pork 41 tsp ground ginger 4 teaspoons Apple Glazed Roast Pork 4

3 each Apples 12 each Apple Glazed Roast Pork 4

To Prepare for Group:1. Bag all ingredients together and freeze.2. Hand out apples.

Cooking Day:1. Thaw.2. Take roast out of bag and keep the marinade to use for later.3. Rub roast with salt and pepper (not provided).4. Brown pork roast under broiler to remove excess fat; drain well.5. Core and quarter apples. Place apple quarters in bottom of crockpot.4. Place roast on top of apples and pour marinade mixture over it all.5. Cover and cook in crockpot. Cooking time will vary depending on the size of your crockpot.

Apple Maple Turkey Burgers w Maple Dijon SauceParticipants: 10

Sauce:### 1/4 cup mayonnaise 2 1/2 cups Apple Maple Turkey Burger 10### 1 tablespoon dijon mustard 10 tablespoons Apple Maple Turkey Burger 10### 2 tablespoon maple syrup 20 tablespoons### Apple Maple Turkey Burger 10

Burgers:meat1 1/2 pound ground turkey 15 pound Apple Maple Turkey Burger 10

### 1/4 cup bacon bits (real) 2 1/2 cups Apple Maple Turkey Burger 10### 1/2 cup chunky applesauce 5 cups Apple Maple Turkey Burger 10### 1 teaspoon poultry seasoning 10 teaspoons Apple Maple Turkey Burger 10### 2 tablespoon maple syrup 20 tablespoons### Apple Maple Turkey Burger 10### 1/2 teaspoon salt 5 teaspoons Apple Maple Turkey Burger 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Apple Maple Turkey Burger 10

DISH Day:1. Place ingredients for sauce into a snack-size bag.2. Combine ingredients for burgers into a gallon-size bag.

### 3. Freeze flat.

Cooking Day1. Thaw. Shape contents of gallon bag into patties.2. Preheat grill to medium heat. Oil grate when ready to start cooking.3. Place burgers on hot oiled grill for 5 - 6 minutes per side or until done.4. Serve on buns of your choice and a dollop of maple/dijon sauce.

Apricot Glazed ChickenParticipants: 9

4 each chicken breast 36 each Apricot Glazed Chicken 9 1/8 tsp salt 1 1/8 tsp Apricot Glazed Chicken 9 1/8 tsp black pepper 1 1/8 tsp Apricot Glazed Chicken 9 2/3 cup apricot preserves 6 cup Apricot Glazed Chicken 92 tbsp dijon mustard 18 tbsp Apricot Glazed Chicken 9 1/2 tsp garlic powder 4 1/2 tsp Apricot Glazed Chicken 9 1/4 cup ketchup 2 1/4 cup Apricot Glazed Chicken 92 tsp ground ginger 18 tsp Apricot Glazed Chicken 9

To prepare for group:1. Place chicken, salt, pepper, (half of each of these, apricot preserves, mustard, garlic powder, ketchup, and ginger in a gallon bag. 2. Place the remainings of apricot preserves, mustard, garlic powder, ketchup, and ginger in small bag and insert into gallon bag.3. Freeze flat.

Cooking Day1. Thaw.2. Grill.3. Baste chicken with small bag of glaze during last 5 mins.of cooking.

Asian Barbeque ChickenParticipants: 10

### 1/4 cup brown sugar 2 1/2 cup Asian BBQ Chicken 10### 1/4 cup Soy Sauce 2 1/2 cup ### Asian BBQ Chicken 10### 1 tbsp lime juice 10 tbsp ### Asian BBQ Chicken 10### 1/2 tsp cayenne pepper 5 tsp Asian BBQ Chicken 10### 1/4 tsp Curry Powder 2 1/2 tsp Asian BBQ Chicken 10

produce 1/2 tbsp garlic, minced 5 tbsp Asian BBQ Chicken 10meat 4 each chicken breast 40 each Asian BBQ Chicken 10

To Prepare for Group:1. Combine all ingredients in gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Remove chicken from bag, reserving marinade.3. Place marinade in a small saucepan.4. Bring to a boil and cook 1 minute.5. Grill chicken on rack coated with cooking spray.6. Grill 20 minutes or until done, turning and basting frequently with marinade.7. Serving suggestion: garnish with lime wedges and green onion tops.

Asian Beef Stir FryParticipants: 8

### 1/2 cup Soy Sauce 4 cups ### Asian Beef Stir Fry 8### 1/2 cup sugar 4 cups Asian Beef Stir Fry 8

1/4 cup Water 2 cups Asian Beef Stir Fry 8### 1/4 cup cola 2 cups Asian Beef Stir Fry 8

produce2 stalks green onion 16 stalks Asian Beef Stir Fry 8produce 1/2 tablespoon Garlic, minced 4 tablespoons Asian Beef Stir Fry 8

### 1 1/2 teaspoon black pepper 12 teaspoons Asian Beef Stir Fry 8### 1 tablespoon sesame seed oil 8 tablespoons### Asian Beef Stir Fry 8### 1 tablespoon vegetable oil 8 tablespoons### Asian Beef Stir Fry 8

meat1 pound top sirloin cut for stir fry 8 pound Asian Beef Stir Fry 8frozen1 bag Asian stir fry vegetables 8 bag Asian Beef Stir Fry 8

### 1 cup white rice 8 cups Asian Beef Stir Fry 8

To prepare for group1. Cut meat into strips.2. Chop green onion. 3. Combine all ingredients (except vegetables) in gallon bag.4. Bag frozen vegetables separately.5. Bag rice.

6. Combine bags and freeze flat.

Cooking Day1. Thaw 2. Stir fry meat.3. Add stir fry veggies.4. Cook rice.

Asian Chicken SlawParticipants: 8

1 (16 oz) bag cole slaw 8 (16 oz) bag Asian Chicken Slaw 81 pound chicken, cooked & shredded 8 pound Asian Chicken Slaw 82 cups broccoli florets, blanched 16 cups Asian Chicken Slaw 81 cup sugar snap peas 8 cups Asian Chicken Slaw 81 each red bell pepper, thinly sliced 8 each Asian Chicken Slaw 81 cup green onion, sliced 8 cups Asian Chicken Slaw 8 1/2 cup chopped cashews 4 cups Asian Chicken Slaw 8

Dressing: 1/4 cup soy sauce 2 cups ### Asian Chicken Slaw 82 tablespoons white vinegar 16 tablespoons### Asian Chicken Slaw 82 tablespoons smooth peanut butter 16 tablespoons Asian Chicken Slaw 81 tablespoon sugar 8 tablespoons Asian Chicken Slaw 82 teaspoons minced garlic 16 teaspoons Asian Chicken Slaw 81 teaspoon ginger, freshly grated 8 teaspoons Asian Chicken Slaw 8 1/2 cup canola oil 4 cups ### Asian Chicken Slaw 81 tablespoon sesame oil 8 tablespoons### Asian Chicken Slaw 8

Preparation at cooking night:

1. Bag 1 (Lg): Chicken.

ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.4. Bag 4 (Small): Cashews

Preparation at home:

2. Bag 2 (Lg): Veggies. Combine the raw veggies3. Bag 3 (Small): Dressing. stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated

1. Heat chicken (bag 1),               2. Thaw bags 2 & 3, if frozen.           

3. Toss ingredients and serve

Asian Salmon w/ Pineapple salsaParticipants: 8

1/4 cup rice wine vinegar 2 cups ### Asian Salmon w/Pineapple Salsa 8 1/4 cup soy sauce 2 cups ### Asian Salmon w/Pineapple Salsa 81 tablespoon Honey 8 tablespoons Asian Salmon w/Pineapple Salsa 8 1/2 teaspoon ground ginger 4 teaspoons Asian Salmon w/Pineapple Salsa 8 1/4 teaspoon black pepper 2 teaspoons Asian Salmon w/Pineapple Salsa 81 teaspoon Garlic, minced 8 teaspoons Asian Salmon w/Pineapple Salsa 81 each lemon 8 each Asian Salmon w/Pineapple Salsa 81 pound Salmon 8 pound Asian Salmon w/Pineapple Salsa 8

1 1/2 teaspoon Sesame Seeds 12 teaspoons Asian Salmon w/Pineapple Salsa 84 ounces Pineapple, crushed 32 oz Asian Salmon w/Pineapple Salsa 83 stalks green onion 24 stalks Asian Salmon w/Pineapple Salsa 8 1/2 each jalapeno pepper 4 each Asian Salmon w/Pineapple Salsa 8 1/4 each Jicama 2 each Asian Salmon w/Pineapple Salsa 8 1/2 each mango 4 each Asian Salmon w/Pineapple Salsa 8 1/2 tablespoon Lime Juice 4 tablespoons### Asian Salmon w/Pineapple Salsa 8

To prepare for group1. Combine first 9 ingredients in a gallon bag.2. Make salsa by combining last 6 ingredients in list (be sure to wear gloves when handling Jalapenos) and put in quart bag.3. Put both bags into another gallon bag and label.

Cooking Day1. Grill or bake until salmon flakes.2. Serve with salsa on top of salmon.

Bar B Que Beef SandwichesParticipants: 6

meat2 pounds beef roast 12 pounds BBQ Beef Sandwiches 6### 1 (18 oz) bottle BBQ Sauce 6 (18 oz) bottle BBQ Beef Sandwiches 6

dairy2 can french bread loaf 12 can BBQ Beef Sandwiches 6

To Prepare for Group: 1. Bag beef. 2. Label bbq sauce and loaf.

Cooking Day1. Thaw.2. Place beef in crockpot and cook all day.3. Shred beef in skillet and barbeque sauce to taste.4. Warm french roll.

BBQ Chicken & Cheezy BiscuitsParticipants: 5

### 1 1/2 cup BBQ Sauce 7 1/2 cup BBQ Chicken & Cheezy Biscuits 5meat 1/2 cup cheddar, shred 2 1/2 cup BBQ Chicken & Cheezy Biscuits 5meat 4 each Chicken breast 20 each BBQ Chicken & Cheezy Biscuits 5dairy 1 each Biscuits 5 each BBQ Chicken & Cheezy Biscuits 5

To Prepare for Group:1. Put bbq sauce in a small bag and the cheese in another small bag.2. Put the chicken in a quart bag.3. Place smaller bags and the chicken bag into gallon bag.4. Freeze flat & refrigerate biscuits.

Cooking Day:1. Thaw bags.2. Preheat oven to 400 and treat 13 x 9 with nonstick spray.3. Place chicken breasts in pan and top with BBQ sauce.4. Bake until chicken is no longer pink.5. Sprinkle cheese over biscuits then bake as directed on biscuit container (about 8 - 10 minutes).

BBQ Pulled Pork SandwichesParticipants: 7

meat1 pound Pork Loin Roast 7 pound BBQ Pulled Pork Sandwiches 7### 1 1/2 cups BBQ Sauce 10 1/2 cups BBQ Pulled Pork Sandwiches 7### 1/2 teaspoon brown sugar 3 1/2 teaspoons BBQ Pulled Pork Sandwiches 7### 1/2 tablespoon Lemon Juice 3 1/2 tablespoons### BBQ Pulled Pork Sandwiches 7

frozen 1/2 each onion, diced 3 1/2 each BBQ Pulled Pork Sandwiches 7

To prepare for group1. Put all ingredients in gallon bag.2. Freeze.

Cooking Day1. Place roast in crock pot on low until meat falls apart.2. Shred and serve on hamburger buns or rolls (not provided).

1 gallon

Barbacued SalmonParticipants: 5

### 2 tsp Garlic salt 10 tsp BBQ Salmon 5meat1 1/2 pound Salmon 7 1/2 pound BBQ Salmon 5

### 1/2 cup olive oil 2 1/2 cup ### BBQ Salmon 5### 3 tbsp Lemon Juice 15 tbsp ### BBQ Salmon 5### 2 each Bay Leaves 10 each BBQ Salmon 5### 1 tsp Salt 5 tsp BBQ Salmon 5### 1 tsp black pepper 5 tsp BBQ Salmon 5

produce3 tbsp garlic, minced 15 tbsp BBQ Salmon 5

To prepare for group1. Put garlic salt into sandwich bag.2. Place the rest of ingredients including salmon in gallon bag.3. Put sandwich bag inside the gallon bag.4. Freeze flat.

Cooking Day1. Thaw naturally (not in microwave).2. Get grill/barbecue real hot then turn to med.3. Grill salmon 10 min per inch thick or until salmon has a nice crispy crust.

BBQ ShrimpParticipants: 3

meat 2 pounds medium shrimp, P&D 6 pounds BBQ Shrimp 3### 1 each Bay Leaf 3 each BBQ Shrimp 3

dairy 1/4 cup Butter 3/4 cups BBQ Shrimp 3### 1/2 cup Ketchup 1 1/2 cups BBQ Shrimp 3### 1/4 cup Worcestershire Sauce 3/4 cups ### BBQ Shrimp 3

produce 2 teaspoon garlic, minced 6 teaspoons BBQ Shrimp 3### 1 1/2 tablespoons Old Bay Seasoning 4 1/2 tablespoons BBQ Shrimp 3### 1/2 teaspoon Rosemary, dried 1 1/2 teaspoons BBQ Shrimp 3### 1/2 teaspoon Thyme, dried 1 1/2 teaspoons BBQ Shrimp 3

1 each Lemon (not included)

To Prepare for Group:1. Stir together butter and next 6 ingredients. Pour over shrimp.2. Bag the bay leaf separately.3. Freeze.

Cooking Day:1. Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaf.2. Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.

Barbequed Spare RibsParticipants: 2

1 (3#) each pork spareribs, cut into thirds 2 (3#) each BBQ Spare Ribs 214 ounce Ketchup 28 oz BBQ Spare Ribs 2

1 each onion, diced 2 each BBQ Spare Ribs 21 teaspoon Garlic, minced 2 teaspoons BBQ Spare Ribs 22 tablespoon brown sugar 4 tablespoons BBQ Spare Ribs 2 1/8 teaspoon Salt 1/4 teaspoons BBQ Spare Ribs 2 1/8 teaspoon black pepper 1/4 teaspoons BBQ Spare Ribs 2 1/8 teaspoon Tabasco Sauce 1/4 teaspoons### BBQ Spare Ribs 2 1/8 teaspoon Worcestershire Sauce 1/4 teaspoons### BBQ Spare Ribs 2

To Prepare For Group:1. Bag all ingredients together and freeze.

Cooking Day:

2. Place in crock-pot with 12 ounces water and cook on low for 7 to 8 hours.

SuggestionServe these with parsley potatoes. Peel and quarter potatoes. Boil until soft, but not mushy.Drain. Melt margarine or butter and when hot dump in dry parsley flakes. Pour over hot potatoes and serve.

1. Thaw.

Bacon Cheeseburger QuicheParticipants: 10

meat1 pound ground beef, cooked 10 pound Bacon Cheeseburger Quiche 10frozen 1/2 each onion, diced 5 each Bacon Cheeseburger Quiche 10meat4 each bacon, cooked 40 each Bacon Cheeseburger Quiche 10dairy3 each Eggs 30 each Bacon Cheeseburger Quiche 10

### 1/2 cup Mayonnaise 5 cups Bacon Cheeseburger Quiche 10dairy 1/2 cup Half and half 5 cups Bacon Cheeseburger Quiche 10meat2 cup swiss, shred 20 cups Bacon Cheeseburger Quiche 10

### 1/16 teaspoon garlic powder 5/8 teaspoons Bacon Cheeseburger Quiche 10### 1/16 teaspoon white pepper 5/8 teaspoons Bacon Cheeseburger Quiche 10

To prepare for group1. Brown beef with onion. 2. Cook bacon and chop.3. Combine beef, onion and bacon into a quart size bag.

4. Combine the rest of the ingredients into a separate bag.5. Freeze flat.

Cooking Day1. Thaw.(Preheat oven to 350 degrees)2. Drain well of any excess grease.3. Press mixture into the bottom of a deep-dish pie pan, set aside.5. In a mixer bowl, whip the remaining bag of ingredients well.6. Pour mixture over beef "crust" and back 40-45 minutes until top is browned and "set"7. Cool 15-20 minutes before slicing.

Note: this can be packaged in ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days.Does not freeze well.

Bacon MeatloafParticipants: 10

bunny3 slice bacon, nitrate free - cooked, reserve grease 30 slice Bacon Meatloaf 10frozen 1/2 each onion, diced 5 each Bacon Meatloaf 10frozen 1/2 each green bell pepper, diced 5 each Bacon Meatloaf 10produce 1/2 stalk celery, diced 5 stalk Bacon Meatloaf 10

### 1/2 teaspoon thyme 5 teaspoons Bacon Meatloaf 10### 1/2 cup almond flour 5 cups Bacon Meatloaf 10### 1/4 cup ketchup, no sugar added 2 1/2 cups Bacon Meatloaf 10

bunny1 each egg 10 each Bacon Meatloaf 10### 1 teaspoon sea salt 10 teaspoons Bacon Meatloaf 10### 1 teaspoon black pepper 10 teaspoons Bacon Meatloaf 10

meat1 1/2 pounds ground beef 15 pounds Bacon Meatloaf 10

DISH Day: 1. Cook onion, green bell pepper, celery and thyme in reserved bacon grease; cook until veggies are soft. DO NOT DRAIN 2. While veggies cool, mix almond flour, ketchup, egg, sea salt and black pepper together. 3. Add veggies and mix well.

4. Add ground beef and mix just enough to incorporate ingredients into meat. 5. Add to gallon-size bag. Freeze flat.

Cooking Day1. Thaw.2. Preheat oven to 350 degrees3. Form meat into a loaf and place in a shallow baking dish.4. Spread some additional ketchup or BBQ sauce (not included) over the top if desired.5. Bake for 1 hour.6. Let stand 15 minutes before slicing.

Baked Chicken TomatilloParticipants: 7

meat 4 each chicken breast 28 each Baked Chicken Tomatillo 7### 1/8 cup olive oil 7/8 cup ### Baked Chicken Tomatillo 7### 1 tsp Chili Powder 7 tsp Baked Chicken Tomatillo 7### 1 cup salsa verde 7 cup Baked Chicken Tomatillo 7

meat 3 oz queso fresco, crumbled 21 oz Baked Chicken Tomatillo 7

To Prepare for Group:1. Put chicken, olive oil, chili powder, and salsa verde in gallon bag.2. Put queso fresco in sandwich bag and place bag in with chicken.3. Freeze flat.

Cooking Day:1. Heat oven 375 degrees.

2. Place contents of large bag in 8 x 8 baking dish.3. Bake approx. 20 minutes or until chicken is done.4. Sprinkle with crumbled Queso Fresco and serve.

Baked SalmonParticipants: 10

1 cup Cornflakes 10 cup Baked Salmon 10 1/3 cup parmesan, shred 3 1/3 cup Baked Salmon 101 tsp Basil, dried 10 tsp Baked Salmon 101 tsp Dill 10 tsp Baked Salmon 101 tsp paprika 10 tsp Baked Salmon 10 1/8 tsp black pepper 1 1/4 tsp Baked Salmon 101 pound salmon 10 pound Baked Salmon 10

To Prepare for Group:1. Finely crush cornflakes.2. In a quart bag combine cornflakes, parmesan, basil, dill, paprika, and pepper.3. Place salmon in a gallon bag.4. Put quart bag inside gallon bag with fish and freeze.

Cooking Day:1. Thaw (not in microwave).2. Dip fillets in 1/2 cup milk (not provided), then place in season bag and shake to coat.3. Arrange in greased baking pan and bake at 450 for 10-15 min. or until fish flakes.

Serving Suggestion:Serve with tartar sauce and lemon.

Baked ZitiParticipants: 10

meat 1/2 pounds ground beef, cooked 5 pounds Baked Ziti 10### 1/4 teaspoon Salt 2 1/2 teaspoons Baked Ziti 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Baked Ziti 10

produce 1/2 teaspoon Garlic, minced 5 teaspoons Baked Ziti 10frozen 1/3 each onion, diced 3 each Baked Ziti 10frozen 1/3 each green bell pepper, diced 3 each Baked Ziti 10meat 1 cup mozzarella, shred 10 cups Baked Ziti 10meat 1/2 cup parmesan, grated 5 cups Baked Ziti 10

### 1 can (24 oz) Spaghetti sauce 10 can (24 oz) Baked Ziti 10### 1 box penne pasta 10 box Baked Ziti 10

To Prepare for Group:1. Brown ground beef with salt, pepper, and garlic.2. Drain.3. Add onion and green pepper to beef and sauté until vegetables are softened. (add olive oil if needed)4. Add spaghetti sauce.

5. Let beef mixture cool and then place in quart bag.6. Place mozzarella and parmesan cheeses in a small bag.7. Combine beef and cheese bags into a gallon bag.8. Freeze flat.9. Bag pasta and bring to meal exchange.

Cooking Day:1. Thaw.2. Boil water to cook pasta until just barely tender.3. While pasta is cooking heat beef and marinara sauce in a skillet.4. Drain pasta.5. Combine pasta and meat sauce and place in a baking pan.6. Sprinkle cheese evenly over top.7. Cover dish and bake for 30 min at 350 degrees, or until bubbly on the edges and hot in the middle.8. Remove foil and bake five more minutes.

Baked ZitiParticipants: 4

1/3 pound ground beef, cooked 1 1/3 pound Baked Ziti 2 4 2/3 each onion, diced 2 2/3 each Baked Ziti 2 4

1/3 each green bell pepper, diced 1 1/3 each Baked Ziti 2 41 (26 oz) jar Spaghetti Sauce 4 (26 oz) jar Baked Ziti 2 41 pkg penne pasta 4 pkg Baked Ziti 2 41 cup mozzarella, shred 4 cups Baked Ziti 2 4 1/2 cup parmesan, shred 2 cups Baked Ziti 2 4

To Prepare for Group 1. Brown ground beef; drain. 2. Add onion and green pepper to meat and sauté until vegetables are softened

(if needed, add small amount of olive oil during sauté process). Add spaghetti sauce.3. Label pasta.

4. Divide meat mixture into pre-labeled gallon size baggies. 5. Place cheeses in a small bag. 6. Insert into pasta bag. 7. Freeze.

Cooking Day1. Thaw and cook pasta until just barely tender; drain thoroughly and rinse with cold water to stop cooking process. 2. Spread pasta into baking pan. 3. Sprinkle cheese evenly over pasta. 4. Cover dish and bake for 30 min at 350 degrees, or until bubbly on the edges and hot in the middle. 5. Remove foil and bake five more minutes.

Balsamic-Garlic Crusted Pork TenderloinParticipants: 10

produce1 teaspoon garlic, minced 10 teaspoons Balsamic Garlic Pork Tenderloin 10### 1 tablespoon balsamic vinegar 10 tablespoons### Balsamic Garlic Pork Tenderloin 10### 1 teaspoon coarse salt 10 teaspoons Balsamic Garlic Pork Tenderloin 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Balsamic Garlic Pork Tenderloin 10### 1 tablespoon olive oil 10 tablespoons### Balsamic Garlic Pork Tenderloin 10

meat1 each pork tenderloin 10 each Balsamic Garlic Pork Tenderloin 10

DISH Day:1. Stir together garlic, balsamic, salt, pepper and oil in a small bowl. 2. Rub the paste all over the pork and place into a gallon-size bag.3. Freeze.

Cooking Day:1. Thaw.2. Preheat oven to 400 degrees.3. Heat 1 tablespoon oil (not provided) in a heavy saute pan over medium-high heat. 4. Add pork and brown all sides.5. Transfer pan to the oven and roast pork, turning occasionally, for about 20 minutes.6. Allow pork to rest 10 minutes before slicing.

BarbacoaParticipants: 6

meat2 cup mexican cheese, shred 12 cups Barbacoa 6### 1/4 teaspoon black pepper 1 1/2 teaspoons Barbacoa 6### 1/2 tablespoon salt 3 tablespoons Barbacoa 6### 1 teaspoon vinegar, white 6 teaspoons ### Barbacoa 6### 3 each Bay Leaves 18 each Barbacoa 6### 2 packets taco seasoning 12 packets Barbacoa 6

booze1 can Beer 6 can Barbacoa 6meat2 pounds chuck roast 12 pounds Barbacoa 6

### 1 tablespoon garlic powder 6 tablespoons Barbacoa 6produce1 each onion, quartered 6 each Barbacoa 6

To Prepare for Group:1. Place quartered onion, garlic, salt, pepper, and vinegar in gallon bag with beef.2. Place taco seasoning and bay leaves in separate bag and place inside gallon bag.3. Put cheese in sandwich bag and place inside gallon bag4. Freeze

Cooking Day:1. Put bag of beef, seasoning and can of beer into crockpot.2. Crockpot all day on low.3. Shred and make into burritos.

Beef & Bean BurritosParticipants: 4

1 cup cheddar, shred 4 cups Beef & Bean Burritos 41 tablespoon Chili Powder 4 tablespoons Beef & Bean Burritos 41 teaspoons cumin 4 teaspoons Beef & Bean Burritos 4

1 1/2 teaspoons garlic, minced 6 teaspoons Beef & Bean Burritos 41 pounds ground beef, cooked 4 pounds Beef & Bean Burritos 41 tablespoon vegetable oil 4 tablespoons### Beef & Bean Burritos 4 1/2 each onion, diced 2 each Beef & Bean Burritos 4 1/2 teaspoons black pepper 2 teaspoons Beef & Bean Burritos 41 teaspoons salt 4 teaspoons Beef & Bean Burritos 41 cup Tomato Sauce 4 cups ### Beef & Bean Burritos 41 can refried beans 4 can Beef & Bean Burritos 44 each flour tortillas, burrito size 16 each Beef & Bean Burritos 4

To Prepare for Group:1. Cook beef, drain.2. Saute onion in oil until tender.3. Add beef and garlic; simmer for a few minutes.4. Add chili powder, cumin, salt, pepper, and tomato sauce.

5. Let cool and place in gallon bag.6. Put cheese in separate sandwich bag and place in gallon bag. Freeze7. Label tortillas and refrigerate.8. Label cans of beans.

Cooking Day:1. Thaw and simmer in sauce pan for 5 minutes or until heated throughout.2. Heat beans in a separate pan.3. Spread beans on tortilla, spoon meat mixture on top, sprinkle with cheese.4. Fold tortilla burrito style.

Beef and BroccoliParticipants: 5

1 teaspoon garlic, minced 5 teaspoons Beef & Broccoli 5 1/4 teaspoon black pepper 1 1/4 teaspoons Beef & Broccoli 5

1 1/2 tablespoon Soy Sauce 7 1/2 tablespoons### Beef & Broccoli 51 can water chestnuts, sliced - drained 5 cans Beef & Broccoli 53 tablespoon cornstarch, divided 15 tablespoons Beef & Broccoli 51 can baby corn, drained 5 cans Beef & Broccoli 51 bag broccoli florets 5 bag Beef & Broccoli 52 cups beef broth 10 cups ### Beef & Broccoli 5

1 1/2 pounds steak, sliced for stir fry 7 1/2 pounds Beef & Broccoli 52 tablespoon white wine, dry 10 tablespoons Beef & Broccoli 5

To Prepare for Group:1. Slice steak.2. Prepare marinade with remaining ingredients except garlic and 1TBS of cornstarch.3. Bag and freeze.4. Store broccoli in refrigerator.

Cooking Day:1. Thaw2. Saute garlic until browned in 1 tablespoon oil.3. Add meat and marinade and stir fry.4. When meat is tender add broccoli, baby corn and water chestnuts and heat until broccoli is bright green.5. In separate pan thicken 1 can beef broth with 1 tablespoon cornstarch.6. Add cornstarch mixture to the beef and broccoli mixture and heat through.

SuggestionServe with rice.

Beef AdoboParticipants: 10

4 (8 oz) each sirloin steaks 40 (8 oz) each Beef Adobo 108 teaspoon chili powder 80 teaspoons Beef Adobo 102 tablespoons lime juice 20 tablespoons### Beef Adobo 101 tablespoons garlic, minced 10 tablespoons Beef Adobo 101 teaspoon cumin 10 teaspoons Beef Adobo 101 teaspoon Oregano, dried 10 teaspoons Beef Adobo 10

To Prepare for Group:1. Put everything in gallon bag and freeze flat.

Cooking Day:

1. Thaw and grill

Beef CurryParticipants: 5

meat2 1/2 pounds beef stew meat, cubed 12 1/2 pounds Beef Curry 5produce1 pound red skin potatoes (b-size) 5 pound Beef Curry 5

### 2 tablespoons curry powder 10 tablespoons Beef Curry 5### 1 1/4 teaspoon cumin, divided 6 1/4 teaspoons Beef Curry 5

produce2 tablespoons ginger, freshly grated 10 tablespoons Beef Curry 5produce1 teaspoon garlic, minced 5 teaspoons Beef Curry 5

### salt & pepper to taste Beef Curryproduce1 1/4 cup cilantro, fresh 6 1/4 cups Beef Curry 5

### 1/4 cup sliced pickled jalapenos 1 1/4 cups Beef Curry 5### 1 tablespoons brine from pickled jalapenos 5 tablespoons Beef Curry 5

bunny 1 package naan 5 package Beef Curry 5

DISH Day;1. Place beef, curry powder,1 teaspoon cumin, 1 tablespoon ginger, garlic, 1 teaspoon salt and a pinch of pepper into a gallon-size bag. Shake to coat meat.2. Place potatoes into a gallon-size bag. DO NOT FREEZE POTATOES.3. Place cilantro, jalapenos, brine, 1/4 cup water, 1/4 teaspoon cumin, and 1 tablespoon ginger into a NINJA and pulse until well blended. Season with a pinch of salt and pepper. Place

into a quart-size bag.4. Send home package of naan.

Cooking Day:1. Thaw.2. Place stew meat into a slow cooker. Quarter potatoes and add to stew meat; stir to coat potatoes.3. Crumble 1/2 slice of naan into small pieces over the beef and potatoes.4. Pour in the tomatoes and cook on low for 7 hours.5. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes.6. Stir 3 tablespoons of the cilantro puree into the slow cooker. 7. Serve curry with naan; top with remaining cilantro puree.

Beef EnchiladasParticipants: 10

meat1 1/2 pound ground beef, cooked 15 pound Beef Enchiladas 10### 1/4 teaspoon salt 2 1/2 teaspoons Beef Enchiladas 10

produce1 teaspoon Garlic, minced 10 teaspoons Beef Enchiladas 10### 5 ounces Diced tomatoes and green chilis (can) 50 oz Beef Enchiladas 10### 1 (10 oz) can red enchilada sauce 10 (10 oz) can Beef Enchiladas 10

meat2 cups colby jack, shred 20 cups Beef Enchiladas 10### 1 pkg corn tortillas 10 pkg Beef Enchiladas 10

produce1 stalk green onion 10 stalk Beef Enchiladas 10

To Prepare For Group1. Combine meat w/ tomatoes and green chilis, minced garlic and salt into a gallon bag.2. Bag cheese into a quart bag.3. Label enchilada sauce and tortilla package.4. Place green onion into a snack bag. DO NOT FREEZE THIS BAG.

Cooking Day1. Preheat oven to 3502. Thaw and warm meat. 3. Heat red sauce in saucepan until slightly boiling.4. Pour oil in frying pan and heat until very hot. 5. Slightly fry tortillas one by one, setting each on a paper towel afterwards to soak some of the oil. 6. Finally, dip slightly fried tortillas in low-boiling red sauce, until tortillas become soft again.7. Place tortillas on plates and fill with shredded beef and cheese, roll and place in baking pan.8. Pour remaining sauce over top of enchiladas along with reserved cheese.9. Bake at 350 until cheese melts. Garnish with green onion.

Beef FajitasParticipants: 11

meat 1 1/2 pound top sirloin steak, cut for fajitas 16 1/2 pound Beef Fajitas 11### 1/8 cup Lime Juice 1 3/8 cups ### Beef Fajitas 11### 1/8 cup Soy Sauce 1 3/8 cups ### Beef Fajitas 11### 1/8 cup Vegetable Oil 1 3/8 cups ### Beef Fajitas 11### 1/2 teaspoon cumin 5 1/2 teaspoons Beef Fajitas 11### 1/2 teaspoon oregano, dried 5 1/2 teaspoons Beef Fajitas 11### 1/2 teaspoon Chili Powder 5 1/2 teaspoons Beef Fajitas 11### 1/4 teaspoon Black Pepper 2 3/4 teaspoons Beef Fajitas 11

produce 2 teaspoon garlic, minced 22 teaspoons Beef Fajitas 11produce1 each Large Onion, Cut Into Strips 11 each Beef Fajitas 11produce 1 each green bell pepper, cut into strips 11 each Beef Fajitas 11meat 1 cup cheddar, shred 11 cups Beef Fajitas 11

### 1 pkg flour tortillas, fajita size 11 pkg Beef Fajitas 11

To Prepare for Group:1. Place meat, lime juice, soy sauce, oil, cumin, oregano, chili powder, black pepper & garlic into a gallon bag.2. Put onion and green peppers into 1 quart bag. 3. Put cheese in a bag.5. Label tortillas6. Combine all bags and freeze.

Cooking Day:

1. Fresh items to have on hand: Vegetable Oil, Sour Cream, Salsa, Guacamole or other Fajita Toppings.2. Thaw3. Heat oil in large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes.4. Remove vegetables from skillet and add beef. Stir-fry beef until well browned, about 10 minutes.5. Remove pan from heat and return vegetables, stirring to combine.6. Serve with Tortillas and Cheese. Add fajita toppings as desired.

Beef StroganoffParticipants: 9

meat 1 pound ground beef, cooked 9 pound Beef Stroganoff 9frozen 1/4 each onion, diced 2 1/4 each Beef Stroganoff 9

### 1/4 cup Flour 2 1/4 cups Beef Stroganoff 9### 1/8 teaspoon garlic powder 1 1/8 teaspoons Beef Stroganoff 9### 1/4 teaspoon black pepper 2 1/4 teaspoons Beef Stroganoff 9### 1/4 teaspoon salt 2 1/4 teaspoons Beef Stroganoff 9### 1 can Beef Gravy 9 can Beef Stroganoff 9### 1 can cream of mushroom 9 can Beef Stroganoff 9### 1 bag egg noodles 9 bag Beef Stroganoff 9

dairy 1 (8 oz) each light sour cream 9 (8 oz) each Beef Stroganoff 9

To Prepare for Group:1. Brown ground beef and chopped onion. Rinse and drain.2. Stir in flour, garlic powder, salt, pepper, cream of mushroom soup and beef gravy.3. Place mixture in gallon bag and freeze.4. Bag egg noodles and sour cream separately, do not freeze.

Cooking Day:1. Thaw.2. Boil noodles until soft. Rinse.3. Simmer bagged mixture over medium heat stirring often or microwave until hot, remove from heat.4. Stir in sour cream.

Beef TacosParticipants: 7

2 pound chuck roast 14 pound Beef Tacos 7 1/2 each onion, diced 3 1/2 each Beef Tacos 71 packet onion soup mix 7 packet Beef Tacos 72 each green bell pepper, diced 14 each Beef Tacos 71 can (14.5 oz) diced tomatoes 7 can (14.5 oz) Beef Tacos 71 tablespoon Garlic, minced 7 tablespoons Beef Tacos 71 tablespoon cumin 7 tablespoons Beef Tacos 7

1 1/2 tablespoon chicken boullion 10 1/2 tablespoons Beef Tacos 7

To Prepare For Group1. Take extra fat off meat.2. Combine cumin and Lipton soup mix and rub on roast until well coated.3. Place roast into large pre-labeled freezer baggie. 4. Sauté onion and peppers in oil.5. Combine Sautéed onions and peppers with tomatoes and bouillon in quart size baggie. 6. Add smaller bags, and freeze flat.

Cooking Day1. Thaw.2. Place in crock-pot and add tomato mixture.3. Cook in crock-pot all day.4. Shred and use for tacos: flour, corn, or crunchy shells.

Beer Can ChickenParticipants: 9

### 1 tablespoon brown sugar 9 tablespoons Beer Can Chicken 9### 1 tablespoon paprika 9 tablespoons Beer Can Chicken 9### 2 teaspoons black pepper 18 teaspoons Beer Can Chicken 9### 1 teaspoon salt 9 teaspoons Beer Can Chicken 9### 1 teaspoon Chili Powder 9 teaspoons Beer Can Chicken 9### 1/2 teaspoon garlic powder 4 1/2 teaspoons Beer Can Chicken 9### 1/2 teaspoon onion powder 4 1/2 teaspoons Beer Can Chicken 9### 1/4 teaspoon cayenne pepper 2 1/4 teaspoons Beer Can Chicken 9

meat 1 each whole chicken 9 each Beer Can Chicken 9booze1 can Beer 9 can Beer Can Chicken 9

To Prepare for Group:1. Combine the brown sugar and all the spices in a sandwich bag.2. Freeze chicken.

Cooking Day:1. Count on 1 1/2 hours of cooking time.2. Tuck under the wing tips of the chicken. 3. Use your fingers to loosen the skin along the breast and thighs of the chicken.4. Place about 1 tablespoon of the rub under the skin.5. Reserve 1 tablespoon of the rub.6. Sprinkle the remaining rub over the outside and inner cavity of the bird, rubbing it all over.7. Cover with plastic wrap, refrigerate at least 20 minutes, and up to 6 hours ahead.8. Place the oven rack on the lowest setting, preheat the oven to 350 degrees.9. Wash the unopened beer can with hot soapy water.10. Pour out half the beer in the can (drink it, discard it, or reserve it for another use).11. Use a church-key bottle opener to make 2 more holes in the top of the can.12. Pour the reserved rub mixture into the can (it will bubble up).13. Holding the bird upright, with the opening of the body cavity at the bottom, lower the bird onto the can.14. Pull out the legs so that the bird stands upright, with the legs and can forming a tripod.15. Place the propped-up chicken in a foil-lined roasting pan. 16. Use a long strip of aluminum foil and make a tent over the chicken.17. Fifteen minutes before the bird is finished, remove aluminum foil to let the skin brown.18. Turn oven off after time is up and let it stand for 10 minutes.19. Carefully lift the chicken off the can and carve.

Black Bean Brown Rice BurgersParticipants: 5

1/2 Cup Brown Rice 2 1/2 cups Black Bean Brown Rice Burgers 51 can (15 oz) Black Beans 5 can (15 oz) Black Bean Brown Rice Burgers 51 Small onion, diced 5 Small Black Bean Brown Rice Burgers 5

1/2 teaspoon garlic, minced 2 1/2 teaspoons Black Bean Brown Rice Burgers 51 Cup Corn, Frozen 5 cups Black Bean Brown Rice Burgers 51 teaspoon Salt 5 teaspoons Black Bean Brown Rice Burgers 51 teaspoon Cayenne Pepper 5 teaspoons Black Bean Brown Rice Burgers 5

1/3 teaspoon Chili Powder 1 2/3 teaspoons Black Bean Brown Rice Burgers 51 Each Egg 5 Each Black Bean Brown Rice Burgers 5

1/3 Cup Seasoned Breadcrumbs 1 2/3 cups Black Bean Brown Rice Burgers 5

over medium heat and saute the onion & garlic about 5 minutes, until the onion is soft.

because once you put the egg in you could risk salmonella.

1)    In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil

2)    Add the corn and spices and cook until the corn is defrosted, another 5 minutes. 3)    In a medium bowl, mash the drained beans with a fork or your fingers. 4)    Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now,

5)    Add the egg and mix in well. 6)    Add the breadcrumbs. 7)    Form into patties.8)    Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

Black Bean BurgersParticipants: 12

### 1 can black beans, drained 12 can Black Bean Burgers 12produce 1/2 each green or red bell pepper, finely chopped 6 each Black Bean Burgers 12frozen 1/2 each onion, finely chopped 6 each Black Bean Burgers 12produce 1/2 each jalapeno, seeded and finely chopped 6 each Black Bean Burgers 12produce1 1/2 teaspoon garlic, minced 18 teaspoons Black Bean Burgers 12dairy1 each egg 12 each Black Bean Burgers 12

### 1 tablespoon chili powder 12 tablespoons Black Bean Burgers 12### 1 tablespoon cumin 12 tablespoons Black Bean Burgers 12### 1 teaspoon Thai chili sauce or hot sauce 12 teaspoons Black Bean Burgers 12### 1/2 cup PANKO bread crumbs 6 cup Black Bean Burgers 12

Preparation at cooking night:

1. In medium bowl, mash black beans with fork until thick and pasty. Stir in peppers, onions and garlic.2. In a small bowl, mix together egg and spices – then mix that with black bean mixture. 3.Stir in bread crumbs – until mixture holds together. Refrigerate for 1 hour. Make into patties – should make 4 to 5.

Prep at home:

Thaw frozen patties. You may grill or pan fry in a bit of oil for approx. 8 mins. per side or bake at 375 on lightly oiled baking sheet 10 mins. per side.

These patties work very well with pepper jack or cheddar cheese melted on top. You may serve on a bun with standard toppings or without a bun on their own with slices of avocado, sour cream and salsa on top.  

Black Bean SoupParticipants: 6

1 pound ground turkey, cooked 6 pound Black Bean Soup 62 can (15 oz) black beans 12 can (15 oz) Black Bean Soup 6 1/2 cup mild salsa 3 cups ### Black Bean Soup 61 tablespoon chili powder 6 tablespoons Black Bean Soup 6

16 oz chicken broth 96 oz Black Bean Soup 6 1/2 cup cheddar, shred 3 cups Black Bean Soup 65 tablespoon sour cream, light 30 tablespoons Black Bean Soup 6

2 1/2 tablespoon cilantro, fresh 15 tablespoons Black Bean Soup 6

To Prepare for Group:1. Brown turkey then drain.2. Bag the meat, salsa, beans, chili powder, and broth then freeze.3. Bag separately: sour cream, cilantro, cheese. (Refrigerate)

Cooking Day:1. Heat and serve.2. Garnish with sour cream, cheese, and cilantro.

Serving Suggestions:Serve with corn bread or tortilla chips.

Blueberry Chipotle ChickenParticipants: 6

4 each chicken breast 24 each Blueberry Chipotle Chicken 6 3/4 cup Chipotle BBQ Sauce 4 1/2 cups Blueberry Chipotle Chicken 6 3/4 cup Blueberry Preserves 4 1/2 cups Blueberry Chipotle Chicken 6

To Prepare for Group:1. Mix BBQ sauce and preserves together2. Place chicken in bag with 1 cup of sauce.3. Place 1/2 cup sauce in a separate bag.4. Combine bags into a gallon bag and freeze.

Cooking Day:1. Thaw.2. Grill chicken and brush on sauce everytime you turn over chicken.3. Use the small bag of sauce for a dipping sauce.10. Bag pasta and bring with freezer bag to exchange.

Bourbon Spiced Pork TenderloinParticipants: 9

meat 1 each Pork Tenderloin 9 each Bourbon Spice Pork Tenderloin 9booze 1/4 cup Bourbon 2 1/4 cups Bourbon Spice Pork Tenderloin 9

### 1/4 cup Soy Sauce 2 1/4 cups ### Bourbon Spice Pork Tenderloin 9### 1/4 cup dijon mustard 2 1/4 cups Bourbon Spice Pork Tenderloin 9### 1/4 cup brown sugar 2 1/4 cups Bourbon Spice Pork Tenderloin 9### 1/4 cup olive oil 2 1/4 cups ### Bourbon Spice Pork Tenderloin 9### 2 tablespoons ground ginger 18 tablespoons Bourbon Spice Pork Tenderloin 9### 2 teaspoons Worcestershire Sauce 18 teaspoons### Bourbon Spice Pork Tenderloin 9

produce1 1/2 teaspoons garlic, minced 13 1/2 teaspoons Bourbon Spice Pork Tenderloin 9

To Prepare for Group:1. Combine all ingredients except bourbon into a gallon bag.2. Put bourbon in a separate sandwich bag inside the gallon bag.*

*Participants can take home their portion of bourbon in own container at grocery night.

Cooking Day:1. Thaw.2. Empty bourbon into gallon bag and allow to marinade3. Put grill on high and sear tenderloin on all sides and reduce heat to medium.4. Grill for 20 minutes or until cooked through, basting with the marinade frequently.5. Let stand for 10 minutes before slicing.6. Cut into 1/2 inch slices.

Jalapeno, Sausage, Jack & Egg Breakfast BraidParticipants: 11

dairy 1 each pizza dough 11 each Breakfast Braid 111 tablespoon Olive Oil (not included)

frozen 1/4 cup onion, diced 2 3/4 cups Breakfast Braid 11meat 8 oz Chicken Sausage, chopped 88 oz Breakfast Braid 11dairy 3 each eggs 33 each Breakfast Braid 11meat 1/2 cup monterey jack, shred 8 1/2 cups Breakfast Braid 11meat 1/4 cup cheddar, shred 4 1/4 cups Breakfast Braid 11produce 1/4 cup Jalapeno Peppers, chopped & seeded 2 3/4 cups Breakfast Braid 11

1 each Egg White, lightly beaten (not included)

To Prepare for Group:1. Combine and bag the onion and sausage.2. Label and bag eggs, cheese, and jalapenos.3. Label dough.

Cooking Day:1. Preheat oven to 425 degrees.

3. Unroll pizza dough onto a baking sheet coated with cooking spray; pat into a 15x10 inch rectangle.

2. Heat olive oil in a large skillet. Add the sausage/onion mixture. Cook 9 minutes or until lightly browned. Stir in eggs. Cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle half of the cheese down the center of dough, leaving about a 2 1/2 inch border on each side. Spoon egg/sausage mixture evenly over cheese. Sprinkle remaining cheese over the egg/sausage mixture. Top with jalapeno peppers.

5. Make 2" long diagonal cuts about 1" apart on both sides of dough to within 1/2" of filling using a sharp knife. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake for 15 minutes or until golden brown. Let stand 5 minutes.

Breakfast BurritosParticipants: 6

meat1 Pound ground pork, cooked 6 Pound Breakfast Burritos 6meat1 Pound bacon, cooked 6 Pound Breakfast Burritos 6kitchen12 Each Eggs, scrambled 72 Each Breakfast Burritos 6frozen 1/2 Bag onion, diced 3 Bag Breakfast Burritos 6frozen 1/3 Bag hashbrowns 2 Bag Breakfast Burritos 6meat2 Cups cheddar, shred 12 cups Breakfast Burritos 6

### 1 Pkg flour tortillas 6 Pkg Breakfast Burritos 6### 1 Pkg Stick N Seal Wrap 1 Pkg Breakfast Burritos 6

To prepare for group:1. Combine all ingrediants

2. Wrap mixture in flour tortilla3.Freeze Flat.

Cooking Day1. Microwave individually without wrap for 1-2 minutes

Breakfast CasseroleParticipants: 7

1 package sausage crumbles 7 package Breakfast Casserole 76 each Eggs 42 each Breakfast Casserole 7

1 1/2 cups Milk 10 1/2 cups Breakfast Casserole 71 tsp ground mustard 7 teaspoons Breakfast Casserole 7 3/4 tsp Salt 5 1/4 teaspoons Breakfast Casserole 72 slice white bread 14 slice Breakfast Casserole 71 cup cheddar shred 7 cups Breakfast Casserole 7

To Prepare for Group:1. Cube Bread2. Beat eggs with milk, dry mustard and salt3. Bag egg mixture with bread and sausage4. Put cheese in separate small baggie.

Cooking Day:1. Thaw2. Preheat oven to 3253. Put egg mixture in a greased 8 X 8 pan4. Top with cheese5. Bake for 1 hour6. Wait a few minutes before serving

Breakfast MeatzaParticipants: 7

4 slice bacon, nitrate-free 28 slice Breakfast Meatza 71 each sweet potato, peeled & cubed 7 each Breakfast Meatza 7 1/2 cup onion, diced 3 1/2 cups Breakfast Meatza 71 each egg 7 each Breakfast Meatza 7

1 1/2 pounds breakfast sausage, nitrate-free 10 1/2 pounds Breakfast Meatza 71 teaspoon garlic powder 7 teaspoons Breakfast Meatza 71 teaspoon black pepper 7 teaspoons Breakfast Meatza 78 each egg (not included) 56 each

DISH Day:1. Add bacon, potato and onion to skillet. Cook until potatoes are almost soft; set aside to cool.2. Mix egg, sausage, garlic powder and pepper together; place into a gallon-size bag.3. Place bacon mixture into a quart-size bag.4. Freeze flat.

Cooking Day:1. Thaw2. Preheat oven to 350 degrees.3. Form sausage mixture into the bottom of a Pyrex baking dish as the 'crust'; bake for 20 minutes.4. Remove from the oven, drain any excess fat if you wish.5. Top 'crust' with 8 cracked eggs (not included) and then the bacon mixture.6. Bake an additional 15 - 20 minutes until the eggs are cooked and the bacon is crispy.7. Slice into squares for a quick breakfast.

Broccoli Chicken CasseroleParticipants: 12

meat 3 each chicken breast, cut into bite-size pcs - cooked 36 each Broccoli Chicken Casserole 12 frozen1 cup broccoli florets 12 cups Broccoli Chicken Casserole 12

### 1 (10.75 oz) can condensed broccoli cheese soup, undiluted 12 (10.75 oz) can Broccoli Chicken Casserole 12 meat 1 cup cheddar, shred 12 cups Broccoli Chicken Casserole 12

### 1 (6 oz) pkg chicken stuffing mix 12 (6 oz) pkg Broccoli Chicken Casserole 12

DISH Day:1. Place chicken, broccoli and soup into a gallon-size bag.2. Place cheddar into a snack - size bag.3. Label stuffing mix.4. Freeze.

Cooking Day:1. Preheat oven to 350 degrees; prepare stuffing mix using 1 1/2 cups water.2. Place contents of gallon bag into a greased 11" x 7" baking dish.3. Top with prepared stuffing; sprinkle with cheese.4. Bake, covered, 20 minutes.5. Uncover and bake and additional 10 - 15 minutes or until heated through.

Brown Sugar & Balsamic Pork LoinParticipants: 8

### 1 teaspoon ground sage 8 teaspoons Brown Sugar & Balsamic Pork Loin 8 ### 1/2 teaspoon salt 4 teaspoons Brown Sugar & Balsamic Pork Loin 8 ### 1/4 teaspoon black pepper 2 teaspoons Brown Sugar & Balsamic Pork Loin 8 ### 1 teaspoon minced garlic, dehydrated 8 teaspoons Brown Sugar & Balsamic Pork Loin 8 ### 1/2 cup brown sugar 4 cups Brown Sugar & Balsamic Pork Loin 8 ### 1 tablespoon cornstarch 8 tablespoons Brown Sugar & Balsamic Pork Loin 8 ### 1/4 cup balsamic vinegar 2 cups ### Brown Sugar & Balsamic Pork Loin 8 ### 2 tablespoon soy sauce 16 tablespoons### Brown Sugar & Balsamic Pork Loin 8

1/2 cup water 4 cups Brown Sugar & Balsamic Pork Loin 8 meat 1 (2#) each pork loin roast 8 (2#) each Brown Sugar & Balsamic Pork Loin 8

DISH Day:1. Place sage, salt, pepper and garlic into a snack-size bag.2. Place brown sugar, cornstarch, vinegar, soy sauce and water into a quart-size bag.3. Place roast into a gallon-size bag.4. Freeze.

Cooking Day:1. Rub roast with spice mix; place in crockpot with 1/2 cup water. Cook on low 6 - 7 hours.2. Place contents of quart bag in a saucepan; heat and stir until thickened.3. Brush sauce on roast 2 - 3 times during the last hour of cooking.4. Serve roast with remaining sauce.

Brown Sugar Baked SalmonParticipants: 9

meat 1 pound salmon filets, skin on 9 pound Brown Sugar Salmon 9### 1/8 cup Boetje's Mustard 1 1/8 cups Brown Sugar Salmon 9### 1 tsp black pepper 9 teaspoons Brown Sugar Salmon 9### 1/4 cup brown sugar 2 1/4 cups Brown Sugar Salmon 9

To Prepare for Group:1. Place salmon in a freezer bag2. Bag brown sugar and pepper in a snack size bag3. Bag mustard in a snack size bag

Cooking Day:1. Thaw2. Preheat oven to 4003. Place salmon, skin side down in a baking dish lined with foil4. Spread salmon with mustard, then sprinkle with brown sugar/pepper mixture5. Pour 1/2 cup of water into the bottom of the baking dish to help keep salmon moist when baking6. Bake for 15-20 minutes until salmon flakes easily

Buffalo Chicken PastaParticipants: 6

1 package Penne Pasta 6 package Buffalo Chicken Pasta 6 1 tablespoon Paprika 6 tablespoons Buffalo Chicken Pasta 6 1/2 tablespoon Salt 3 tablespoons Buffalo Chicken Pasta 6 1/2 tablespoon Garlic Powder 3 tablespoons Buffalo Chicken Pasta 6 1/2 tablespoon black pepper 3 tablespoons Buffalo Chicken Pasta 6 1 lb Chicken Breast, Cut into Strips 6 lb Buffalo Chicken Pasta 6 1/4 cup Olive Oil 1 1/2 cups ### Buffalo Chicken Pasta 6 1/2 cup Frank's Hot Sauce 3 cups ### Buffalo Chicken Pasta 6 1 cup celery, diced 6 cups Buffalo Chicken Pasta 6 1/2 each red onion, sliced into quarter rings 3 each Buffalo Chicken Pasta 6 1 cup Mayonaise 6 cups Buffalo Chicken Pasta 6 1/2 cup Ranch Dressing 3 cups Buffalo Chicken Pasta 6 3/4 cup milk (not provided) 4 1/2 cups Buffalo Chicken Pasta 6

To Prepare for Group:1. Place Chicken, and spices in gallon bag.2. Bag Celery and Onions3. Bag Franks Hot Sauce4. Bag mayonaise and ranch dressing.5. Label box of pasta.

Cooking Day:1. Cook pasta according to directions2. While pasta is cooking, prepare chicken with spices and cook in olive oil3. When chicken is about half cooked through, add onion and celery and saute until chicken is done.4. Add hot sauce and saute with chicken for about 2 minutes

6. Toss with pasta5. Combine mayonnaise, ranch dressing, and milk in a bowl. Add to skillet and heat through.

Buffalo Chicken Twice Baked PotatoParticipants: 5

meat 1 cup cheddar shred, reduced fat - divided 5 cups Buffalo Twice Baked 5dairy 3/4 cup sour cream, light 3 3/4 cups Buffalo Twice Baked 5

### 1 tablespoon buffalo wing sauce 5 tablespoons### Buffalo Twice Baked 5### 1/4 cup buffalo wing sauce 1 1/4 cups ### Buffalo Twice Baked 5### 3/4 teaspoon chili powder 3 3/4 teaspoons Buffalo Twice Baked 5

dairy 1 tablespoon butter 5 tablespoons Buffalo Twice Baked 5produce4 each baking potatoes 20 each Buffalo Twice Baked 5meat 1 pound chicken breast, cut into strips 5 pound Buffalo Twice Baked 5

DISH Day:1. Combine 3/4 cup cheese, sour cream and 1 T. buffalo sauce into a quart-size bag.2. Combine 1/4 cup buffalo sauce, chili powder and butter into a snack-size bag.3. Bag 1/4 cup cheddar into a snack-size bag.4. Place chicken into a quart-size bag.5. Combine all little bags into one gallon-size bag.6. Send potatoes home in grocery bag. DO NOT FREEZE POTATOES.

Cooking Day:1. Wrap each potato in aluminum foil; place on a baking sheet.2. Bake at 425 degrees for 1 hour or until potatoes are tender.3. Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving the shells intact.4. Add the sour cream mixture and stir well to combine.5. Spoon potato mix evenly into shells; sprinkle tops with cheddar cheese.6. Return potatoes to baking sheet; bake at 425 degrees fo 5 - 10 minutes or until cheese is melted.7. Meanwhile, cook chicken strips in a pan with a scant amount of oil to prevent sticking.8. When chicken is almost done, add contents of remaining snack-size bag; Stir to evenly coat.9. Remove potatoes and spoon chicken mixture evenly over tops.

Optional toppings include chopped green onion, sour cream, hot sauce and more cheese!

Buffalo Wings Participants: 5

1 bag chicken wings & drummettes 5 bag Buffalo Wings 52 teaspoon salt 10 teaspoons Buffalo Wings 52 tablespoons paprika 10 tablespoons Buffalo Wings 51 tablespoons cayenne pepper 5 tablespoons Buffalo Wings 5 1/3 cup Cholula Brand Sauce 1 2/3 cups ### Buffalo Wings 52 tablespoons Butter 10 tablespoons Buffalo Wings 51 cup Franks Red Hot Buffalo Wing Sauce 5 cups ### Buffalo Wings 53 cups peanut oil (not included) 15 cups Buffalo Wings 5

To Prepare for Group:1. Label wing & drummette bag.2. In a separate bag, combine 2 tablespoons salt, paprika and cayenne pepper.3. In another bag, combine Cholula brand sauce and 2 tablespoons butter.4. Combine bags 1, 2 and 3 and freeze flat.5. Put 1 cup Franks Red Hot Buffalo Wing Sauce in a separate bag.

Cooking Day:1. Place the wings and drummettes in a bowl and toss with salt, paprika and cayenne mixture.2. Place the peanut oil in a skillet (there should be about 2" of oil in pan).3. Heat over medium heat until approx. 375 degrees.4. Fry 8-10 wings at a time in the hot oil until brown- about 10 minutes.5. Remove from oil and drain on paper towels.6. Heat the Cholula (orange) sauce and butter over medium low heat until well combined.7. Toss the cooked chicken with the heated sauce in a bowl.8. Serve with your choice of dipping sauce and Franks Red Hot Buffalo Wing Sauce.

Suggestion:You can also serve with celery sticks (not provided).

Butternut Squash EnchiladasParticipants: 6

produce 1 pound butternut squash, cooked 6 pound Butternut Squash Enchiladas 6### 2 teaspoon Olive Oil 12 teaspoons ### Butternut Squash Enchiladas 6

frozen 1 each Onion, diced 6 each Butternut Squash Enchiladas 6### 1 each Chipotle Chili in adobo, diced 6 each Butternut Squash Enchiladas 6### 1 tablespoon Adobo Sauce 6 tablespoons Butternut Squash Enchiladas 6

produce 1 teaspoon Garlic, minced 6 teaspoons Butternut Squash Enchiladas 6meat 3 ounces Cream Cheese, reduced fat 18 oz Butternut Squash Enchiladas 6

### 1 teaspoon Cumin 6 teaspoons Butternut Squash Enchiladas 6### 1/2 teaspoon Nutmeg 3 teaspoons Butternut Squash Enchiladas 6

produce 3 each Green Onions, chopped 18 each Butternut Squash Enchiladas 6### 1 (10 oz) can Enchilada Sauce 6 (10 oz) can Butternut Squash Enchiladas 6### 1 pkg Whole Wheat Tortillas 6 pkg Butternut Squash Enchiladas 6

meat 1 cup Mexican cheese, shred 6 cups Butternut Squash Enchiladas 6

To Prepare for Group:

1. Heat oil over med-high heat. Saute onions until soft. Add garlic, chipotle, and adobo sauce.

2. Scoop squash into large bowl. Add onions, cream cheese, cumin, nutmeg, and green onions. Bag.5. Bag and Label tortillas, cheese, and enchilada sauce

Cooking Day:1. Preheat oven to 3502. Spread 1c enchilada sauce on the bottom of a 13x9 baking dish.3. Place filling in each tortilla, loosely roll, and place in baking dish.4. Top with enchilada sauce and cheese.

5. Bake 30 minutes or until brown and bubbly

Crockpot Chicken Tortilla Soup Participants: 7

meat 3 each chicken breast, cooked & shredded 21 each CP Chicken Tortilla Soup 7 ### 1 can black beans, drained & rinsed 7 can CP Chicken Tortilla Soup 7

frozen 2 cups corn 14 cups CP Chicken Tortilla Soup 7 frozen 1 each onion, diced 7 each CP Chicken Tortilla Soup 7 produce 2 tablespoon Garlic, minced 14 teaspoons CP Chicken Tortilla Soup 7

### 1 box (32 oz) chicken broth 7 box (32 oz) CP Chicken Tortilla Soup 7 ### 1 can (10 oz) tomato puree 7 can (10 oz) CP Chicken Tortilla Soup 7 ### 1 can Rotel 7 can CP Chicken Tortilla Soup 7 ### 1 teaspoon Salt 7 teaspoons CP Chicken Tortilla Soup 7 ### 1 teaspoon Chili Powder 7 teaspoons CP Chicken Tortilla Soup 7 ### 1/4 teaspoon black pepper 1 3/4 teaspoons CP Chicken Tortilla Soup 7 ### 1 pkg corn tortillas 7 pkg CP Chicken Tortilla Soup 7

meat 1 cups monterey jack, shred 7 cups CP Chicken Tortilla Soup 7 produce 1 each avocado 7 each CP Chicken Tortilla Soup 7

To Prepare for Group:1. Place chicken, beans, corn, onion, garlic, tomato puree, Rotel, and seasonings in a gallon bag.2. Label box of broth.3. Slice tortillas into 1/2 x 2 inch strips and place in separate bag. 4. Place cheese in separate bag.5. Freeze flat.

Cooking Day:1. Thaw chicken mixture and place into crock pot along with entire box of broth.2. Cook on low all day or cook soup in a pot on the stove.3. Place tortilla strips on baking sheet. Bake 375 for 5-10 mins until brown and crisp.4. Garnish with tortilla strips, avocado, and cheese.

Crockpot Hawaiian ChickenParticipants: 15

meat 4 each chicken breast 60 each CP Hawaiian Chicken 15### 1 can sliced pineapple, drained 15 can CP Hawaiian Chicken 15### 1 can mandarin oranges, drained 15 can CP Hawaiian Chicken 15### 1/8 cup Cornstarch 1 7/8 cups CP Hawaiian Chicken 15### 1/4 cup brown sugar 3 3/4 cups CP Hawaiian Chicken 15### 1/8 cup Soy Sauce 1 7/8 cups ### CP Hawaiian Chicken 15### 1/8 cup Lemon Juice 1 7/8 cups ### CP Hawaiian Chicken 15### 1/2 teaspoon salt 7 1/2 teaspoons CP Hawaiian Chicken 15### 1/2 teaspoon ground ginger 7 1/2 teaspoons CP Hawaiian Chicken 15### 1/4 teaspoon cayenne pepper 3 3/4 teaspoons CP Hawaiian Chicken 15

To Prepare for Group:1. Place chicken in freezer bag.2. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and cayenne pepper to chicken.3. Freeze flat.4. Label cans of pineapple and mandarin oranges.

Cooking Day:1. Thaw.2. Place in crockpot, cover, and cook on low for 4-5 hours or on high for 2-3 hours.3. Drain cans of pineapples and mandarin oranges then add to crockpot 1 hour before serving.

Suggestion:1. If desired, add green pepper chunks one hour before serving (not included).2. Serve over steamed rice (not included).

Crockpot Honey Sesame ChickenParticipants: 8

meat1 pound chicken breast 8 pound CP Honey Sesame Chicken 8### 1 pinch salt & pepper 8 pinch CP Honey Sesame Chicken 8### 1 cup honey 8 cups CP Honey Sesame Chicken 8### 1/2 cup soy sauce 4 cups ### CP Honey Sesame Chicken 8### 1/4 cup ketchup 2 cups CP Honey Sesame Chicken 8### 2 tablespoon vegetable oil 16 tablespoons### CP Honey Sesame Chicken 8

produce1 teaspoon garlic, minced 8 teaspoons CP Honey Sesame Chicken 8frozen 1/2 cup onion, diced 4 cups CP Honey Sesame Chicken 8

### 1/4 teaspoon red pepper flakes 2 teaspoons CP Honey Sesame Chicken 8cornstarch (not provided)

1 box brown instant rice (not provided)2 teaspoons sesame seeds (not provided)

To Prepare for Group:1. Combine ingredients of chicken through red pepper flakes in a gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Cook on low in crockpot for 3-4 hrs (or 1.5-2.5 hrs on high)

4.Serve hot over a bed of rice and sprinkle some sesame seeds on top.

3. When done, remove chicken from crockpot and cut into chunks. Prior to putting the chicken back in the crockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit (if the sauce doesn't thicken, it's ok - the liquid probably isn't hot enough to thicken it to the right consistency. It's ok if the sauce is more on the liquid side.) Throw the chicken back in and stir around to recoat the chicken in the sauce.

Crock Pot Italian BeefParticipants: 8

2 pounds beef roast 16 pounds CP Italian Beef 8 1 1/4 cup Tomato Sauce 10 cups ### CP Italian Beef 8

1 teaspoon salt 8 teaspoons CP Italian Beef 8 1 teaspoon black pepper 8 teaspoons CP Italian Beef 8 1 teaspoon garlic powder 8 teaspoons CP Italian Beef 8 1 teaspoon Oregano, dried 8 teaspoons CP Italian Beef 8 1 teaspoon basil, dried 8 teaspoons CP Italian Beef 8 1 teaspoon parsley, dried 8 teaspoons CP Italian Beef 8 1/4 cup Worcestershire Sauce 2 cups ### CP Italian Beef 8 1/4 cup Soy Sauce 2 cups ### CP Italian Beef 8 1 packet Italian Salad Dressing Mix 8 packet CP Italian Beef 8

To Prepare for Group:1. Combine all ingredients.2. Freeze.

Cooking Day:1. Thaw.2. Place in crock-pot.3. Add 2 1/2 cups of water.

*Cooking time will vary depending on the size of your crockpot.

Crockpot Pepperoni ChickenParticipants: 7

1/2 cup chicken broth 3 1/2 cups ### CP Pepperoni Chicken 7 1 1/2 teaspoon tomato paste 10 1/2 teaspoons CP Pepperoni Chicken 7

1/2 teaspoon Italian seasoning 3 1/2 teaspoons CP Pepperoni Chicken 7 1/4 cup black olives, sliced 1 3/4 cups CP Pepperoni Chicken 7

1 1/2 ounces turkey pepperoni slices (about 20), cut in half 10 1/2 oz CP Pepperoni Chicken 7 1/2 cup mozzarella, shred 3 1/2 cups CP Pepperoni Chicken 7 4 each chicken breast 28 each CP Pepperoni Chicken 7

DISH Day:1. Place chicken broth, tomato paste and Italian seasoning into a quart-size bag.2. Place olives and pepperonis into a quart-size bag.3. Place cheese into a snack-size bag.4. Place chicken into a gallon-size bag.

Cooking Day:1. Place chicken breast into crockpot and season with salt & pepper (not included)2. Place pepperoni and black olives on top of chicken.3. Cut corner off of sauce bag and squeeze evenly over chicken.

4. Cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. 5. 10 minutes before serving, sprinkle cheese on top of chicken; cover and allow to melt. 6. Using a slotted spoon, transfer chicken to plates and discard remaining liquid.

Crock Pot Pulled Pork TacosParticipants: 3

1 1/2 cup salsa, medium 4 1/2 cups ### CP Pulled Pork Tacos 3 1 1/2 tablespoon chili powder 4 1/2 tablespoons CP Pulled Pork Tacos 3 1 1/2 tablespoon Oregano, dried 4 1/2 tablespoons CP Pulled Pork Tacos 3 1 1/2 tablespoon cocoa powder, unsweetened 4 1/2 tablespoons CP Pulled Pork Tacos 3 1 1/2 pound boneless pork shoulder 4 1/2 pound CP Pulled Pork Tacos 3

1 cup sharp cheddar, shred 3 cups CP Pulled Pork Tacos 3 1 package whole wheat tortillas 3 package CP Pulled Pork Tacos 3

DISH Day:1. Add salsa, chili powder, oregano, cocoa powder and pork into a gallon-size bag.2. Place cheese into a snack-size bag.3. Label tortillas.

Cooking Day:1. Thaw.2. Place contents of gallon bag into a crock pot.3. Cook covered on low for 7 - 8 hours or on high for 4 - 6 hours.

4. Remove pork and shred with forks; reserve liquid for drizzling on taco. 5. Serve in tortillas with cheese.

Caesar ChickenParticipants: 5

meat 5 each chicken breast 25 each Caesar Chicken 5### 1 cup Caesar dressing 5 cups Caesar Chicken 5

meat 1/2 cup parmesan, shredded 2 1/2 cups Caesar Chicken 5produce 1/4 cup parsley, fresh - chopped 1 1/4 cups Caesar Chicken 5

### 1/2 teaspoon black pepper 2 1/2 teaspoons Caesar Chicken 5

DISH Day:1. Place dressing in a quart-size bag. Label Bag 1 of 3.2. Place parmesan, parsley and pepper in a quart-size bag. Label Bag 2 of 3.3. Place chicken into a gallon-size bag. Label Bag 3 of 3.*** Freeze only Bag 3! Bag 1 & 2 go into fridge.***

Cooking Day:1. Thaw.2. Place chicken in slow cooker. Add 1-2 cups water and cook on high 4-6 hours.3. Remove chicken and shred. Discard liquid.4. Place chicken back into slow cooker and add bag 1 and bag 2. Mix.5. Cook on high for 30 minutes.6. Serve on buns with lettuce. (not provided)

Cajun ScallopsParticipants: 7

meat1 1/2 pound large sea scallops 10 1/2 pound Cajun Scallops 7produce2 each red onion, thinly sliced into rings 14 each Cajun Scallops 7

### 2 teaspoon cajun seasoning 14 teaspoons Cajun Scallops 7### 1 teaspoon black pepper 7 teaspoons Cajun Scallops 7

dairy2 teaspoon butter 14 teaspoons Cajun Scallops 7produce2 teaspoon garlic, minced 14 teaspoons Cajun Scallops 7

To prepare for group1. Bag scallops2. Bag onions with cajun seasoning and black pepper.3. Combine butter and garlic. Bag

Cooking Day

3. Heat 1tsp olive oil (not provided) in a large skillet to high heat. Add onions and seasoning mix. Saute 3min. *Seasoning will smoke.4. Add butter and garlic mixture. Saute 30secs.5. Add scallops and brown, approximately 2-3min per side.**Suggestion -serve with rice or with mashed garlic potatoes

1.  Thaw. Pat scallops dry

Cajun Shrimp CasseroleParticipants: 8

meat1 1/2 pounds large shrimp, P&D 12 pounds Cajun Shrimp Casserole 8dairy2 tablespoon Butter 16 tablespoons Cajun Shrimp Casserole 8frozen10 oz onions & peppers 80 oz Cajun Shrimp Casserole 8produce 3 tablespoon Garlic, minced 24 tablespoons Cajun Shrimp Casserole 8frozen1 1/2 cup okra, sliced 12 cups Cajun Shrimp Casserole 8

### 3/4 tablespoon Lemon Juice 6 tablespoons### Cajun Shrimp Casserole 8### 1 teaspoon Salt 8 teaspoons Cajun Shrimp Casserole 8### 3/4 can cream of mushroom soup 6 can Cajun Shrimp Casserole 8

booze 1/3 cup white wine, dry 2 2/3 cups Cajun Shrimp Casserole 8### 3/4 tablespoon Soy Sauce 6 tablespoons### Cajun Shrimp Casserole 8### 1/2 teaspoon cayenne pepper 4 teaspoons Cajun Shrimp Casserole 8### 1 1/4 cup long grain rice, uncooked 10 cups Cajun Shrimp Casserole 8

meat 1/4 cup parmesan, grated 2 cups Cajun Shrimp Casserole 8

To prepare for group1. Prepare rice according to package directions.2. Melt 2 tablespoons butter in large skillet over medium-high heat.3. Add onions & peppers; sauté 7 minutes or until tender. 4. Add garlic, and sauté 1 minute. 5. Stir in okra, lemon juice, and salt; sauté 5 minutes.6. Add shrimp, and cook 3 minutes or until shrimp turn pink. 7. Stir in soup, next 3 ingredients and cooked rice.8. Freeze mixture in a Ziploc bag.9. Freeze parmesan cheese separately.

Cooking Day1. Thaw. 2. Let stand at room temperature 30 minutes before baking. 3. Bake, covered, at 350° for 50 minutes.

4. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

CalzonesParticipants: 8

frozen1 loaf Bread Dough 8 loaf Calzones 8meat1 1/4 cup mozzarella, shred 10 cups Calzones 8meat2 1/2 cup pepperoni slice, cut in half 20 cups Calzones 8

### 1 (24 oz) can Spaghetti Sauce 8 (24 oz) can Calzones 8 1/8 cup flour (not included) 1 cups Calzones 8 1/2 each egg white (not included) 4 each Calzones 8

DISH Day:1. Place bread dough into a gallon bag.2. Place mozzarella into a quart bag.3. Place pepperoni into a quart bag.4. Label can of sauce.5. Place calzones in between wax paper and place gallon bag. 6. Put spaghetti sauce in sandwich bag and put in with calzones.

Cooking Day1. Preheat oven to 350, spray pan w/ nonstick cooking spray.2. Cut dough into 5 sections. Roll flat using a dusting of flour.3. Place 1/4 cup mozzarella and 1/2 cup pepperoni on one side of each dough circle.4. Lightly beat egg white.5. Fold dough over ingredients using egg white along edges to seal.6. Bake for about 30 minutes or until golden brown.

SuggestionBefore baking, microwave butter and garlic and brush on top of calzone.

Carmelized Onion ChickenParticipants: 7

meat 1 pound Chicken Breast Tenders 7 pound Caramelized Onion Chicken 7### 1/2 teaspoon Salt 3 1/2 teaspoons Caramelized Onion Chicken 7### 1/4 teaspoon Black Pepper 1 3/4 teaspoons Caramelized Onion Chicken 7

produce1 each onion, sliced 7 each Caramelized Onion Chicken 7### 1/2 cup Seedless Raspberry Jam 3 1/2 cups Caramelized Onion Chicken 7### 1 tablespoon Red Wine Vinegar 7 tablespoons### Caramelized Onion Chicken 7### 1 tablespoon soy sauce 7 tablespoons### Caramelized Onion Chicken 7### 1 teaspoon ground ginger 7 teaspoons Caramelized Onion Chicken 7### 1/2 teaspoon Rosemary 3 1/2 teaspoons Caramelized Onion Chicken 7

1 teaspoon Olive Oil (not included) 7 teaspoons Caramelized Onion Chicken 7

To prepare for group1. Sprinkle chicken with salt and pepper. Put in Ziploc bag to freeze.2. Slice onion; freeze.3. Combine jam, vinegar, soy sauce, ginger, and rosemary. Freeze.

Cooking Day1. Thaw.3. Heat oil in a large nonstick skillet over medium-high heat.4. Add onion, and saute 2 minutes.5. Add chicken to pan; saute 8 minutes or until chicken is done.6. Remove onion and chicken from pan.7. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk.8. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Carne Asada BeefParticipants: 12

meat1 1/2 pounds steak, skirt 18 pounds Carne Asada 12produce1 teaspoon garlic, minced 12 teaspoons Carne Asada 12produce1 each jalapeno 12 each Carne Asada 12

### 1 teaspoon salt 12 teaspoons Carne Asada 12### 1 teaspoon black pepper 12 teaspoons Carne Asada 12

produce 1/2 bunch cilantro, fresh 6 bunch Carne Asada 12produce3 stalks green onion 36 stalks Carne Asada 12dairy 1/2 cup orange juice 6 cups ### Carne Asada 12

### 1/2 cup lime juice 6 cups ### Carne Asada 12### 2 tablespoons white vinegar 24 tablespoons### Carne Asada 12### 1/2 cup olive oil 6 cups ### Carne Asada 12

meat1 cup mexican cheese, shred 12 cups Carne Asada 12### 1 package corn tortilla 12 package Carne Asada 12

To prepare for group1. In a blender or food processor, blend up the garlic, jalapeno, salt, pepper, cilantro, orange juice, lime

juice, vinegar and olive oil until well blended.2. Put meat, marinade and green onion stalks whole in gallon bag.3. Put tortillas and cheese in separate bags and insert those bags into meat/marinade bag and freeze flat.

Cooking Day1. Thaw, grill or bake (best taste from grill)2. Meat will cook fast so don't overcook or it will be too tough.3. Tear meat into pieces and place into warmed up tortillas garnished with cheese and your favorite hot

sauce.

CarnitasParticipants: 11

meat 3 pounds Pork Butt Roast 33 pounds Carnitas 11produce 4 each Garlic Cloves 44 each Carnitas 11produce 1 each Jalapeno Pepper 11 each Carnitas 11produce 1 bunch cilantro, fresh 11 bunch Carnitas 11booze 1 can Lite Beer 11 can Carnitas 11

### 1 package Corn Tortillas 11 package Carnitas 11

To Prepare for Group:

Cooking Day:

*May be good served with tomatoes, onions, cheese or avocados.

1.  Place garlic in meat and put in gallon sized bag.2.  Place half bunch cilantro and jalapeno pepper in own bag.3.  Put small bag into gallon sized bag with meat.4.  Place other half bunch of cilantro in its own small bag for FRIDGE.

1.  Place roast in crock pot with whole pepper and half bunch of cilantro.  2.  Pour in beer.3.  Cook on high 4 to 6 hours until fork tender.  4.  Remove meat and shred. 5.  Serve in tortillas with cilantro (from fridge).

Carrot OrzottoParticipants: 10

### 2 cups carrot juice 20 cups ### Carrot Orzotto 10### 1 (14.5 oz) can chicken broth 10 (14.5 oz) can Carrot Orzotto 10

dairy2 tablespoon butter 20 tablespoons Carrot Orzotto 10### 1 tablespoon olive oil 10 tablespoons### Carrot Orzotto 10### 10 oz orzo pasta 100 oz Carrot Orzotto 10

produce1 cup shredded carrot 10 cups Carrot Orzotto 10 1/2 cup water 5 cups Carrot Orzotto 10

### 1/4 teaspoon kosher salt 2 1/2 teaspoons Carrot Orzotto 10produce 1/2 each lemon, juiced and zested 5 each Carrot Orzotto 10deli 1/2 cup feta cheese, crumbles 5 cups Carrot Orzotto 10

To prepare for group1. Place carrot juice in a quart-size bag. Label chicken broth can.2. Place butter and olive oil into a snack-size bag.3. Place orzo into a quart-size bag.4. Place carrots into a snack-size bag.5. Place water, kosher salt, lemon juice and lemon zest into a quart-size bag.6. Place feta cheese into a snack-size bag.7. Combine all bags into a gallon-size bag and freeze flat.

Cooking Day1. Heat carrot juice and chicken broth in a medium size pan over medium heat. Cover and keep warm.2. Heat butter and oil in another saucepan.3. Once butter is melted, add orzo; cook and stir 3 - 5 minutes or until orzo is golden.4. Stir in carrots.5. Add 1 cup of carrot juice mixture to orzo. Stir until absorbed.6. Continue adding carrot juice mixture, 1 cup at a time, stirring until absorbed. 7. Cook until orzo is tender. Remove from heat.8. Stir in water/lemon mixture and stir until creamy.9. Serve and top with feta cheese and a little black pepper if desired.

Slow Cooker Char Siu Pork RoastParticipants: 7

### 1/4 cup soy sauce 1 3/4 cups ### Char Siu Roast 7### 1/4 cup Hoisin Sauce 1 3/4 cups Char Siu Roast 7### 3 tablespoon Ketchup 21 tablespoons Char Siu Roast 7### 3 tablespoon Honey 21 tablespoons Char Siu Roast 7

produce2 teaspoon Garlic, minced 14 teaspoons Char Siu Roast 7produce2 teaspoon ginger, fresh - grated 14 teaspoons Char Siu Roast 7

### 1 teaspoon Dark Sesame Oil 7 teaspoons### Char Siu Roast 7### 1/2 teaspoon 5-Spice Powder (Oriental Spice) 3 1/2 teaspoons Char Siu Roast 7

meat1 1/2 pound Boneless Boston butt roast 10 1/2 pound Char Siu Roast 7### 1 (14.5 oz) can chicken broth 7 (14.5 oz) can Char Siu Roast 7

To Prepare for Group:1. Combine first 8 ingredients in a gallon-size bag. Add pork to bag; freeze.2. Label chicken broth.

Cooking Day:1. Thaw.2. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

with aluminum foil; keep warm.

Shred pork; serve with sauce.

3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

4. Add ½ cup broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Cheeseburger CalzoneParticipants: 3

meat 1 pound ground beef, cooked 3 pound Cheeseburger Calzone 3meat1 1/2 ounces pepperoni slices 4 1/2 oz Cheeseburger Calzone 3frozen 1/4 each onion, diced 3/4 each Cheeseburger Calzone 3frozen1 cup green bell pepper, diced 3 cups Cheeseburger Calzone 3

### 1/2 cup ketchup 1 1/2 cups Cheeseburger Calzone 3### 1/4 cup yellow mustard 3/4 cups Cheeseburger Calzone 3

dairy 1 each French loaf 3 each Cheeseburger Calzone 3meat 1 cup cheddar, shred 3 cups Cheeseburger Calzone 3

DISH Day:1. Cook beef, onions and peppers until all beef is brown.2. Add ketchup and mustard to beef mixture and mix completely.3. Cool mixture and bag.4. Bag pepperoni separately.5. Bag cheddar cheese.6. Put everything in large bag and freeze flat.7. Give french bread loaf separately - do not freeze.

Cooking Day:1. Thaw meat mixture completely.2. Open french bread loaf and unroll, laying flat.3. Place meat in center of bread.4. Top with pepperoni and cheese.5. Fold sides of bread up.6. Bake at 350 for 30 minutes or until bread is fully cooked and golden brown.

Cheezy Chorizo ChiliParticipants: 5

meat 1/2 pound chorizo, cooked with onion - fat drained 2 1/2 pound Cheezy Chorizo Chili 5frozen 1/2 cup onion, diced 2 1/2 cups Cheezy Chorizo Chili 5

### 1 tablespoon fajita seasoning 5 tablespoons Cheezy Chorizo Chili 5### 1 teaspoon cumin 5 teaspoons Cheezy Chorizo Chili 5### 2 teaspoon chili powder 10 teaspoons Cheezy Chorizo Chili 5

meat 1 cup Mexican cheese, shred 5 cups Cheezy Chorizo Chili 5### 1 (19 oz) can cannellini beans 5 (19 oz) can Cheezy Chorizo Chili 5### 1 (10.75 oz) ca cheddar cheese soup 5 (10.75 oz) can Cheezy Chorizo Chili 5### 1 can diced tomatoes w/lime and cilantro 5 can Cheezy Chorizo Chili 5### 1 (14.5 oz) can diced tomatoes 5 (14.5 oz) can Cheezy Chorizo Chili 5### 1 (7 oz) can diced green chilies 5 (7 oz) can Cheezy Chorizo Chili 5

DISH Day:1. Combine chorizo, onions, fajita seasoning, cumin and chili powder into a gallon-size bag.2. Place cheese into a snack-size bag.3. Label cans.

Cooking Day:1. Thaw.2. Drain and rinse beans.3. Combine beans and contents of gallon bag into a slow cooker.4. Cook on low until warmed.5. Garnish with included cheese and other desired toppings.

Cheezy PastaParticipants: 4

1 pound ground beef, cooked 4 pound Cheezy Pasta 4 1/4 each onion, diced 1 each Cheezy Pasta 48 oz velveeta, cubed 32 oz Cheezy Pasta 41 cup cheddar, shred 4 cups Cheezy Pasta 41 can (15 oz) Tomato Sauce 4 can (15 oz) Cheezy Pasta 41 package elbow macaroni 4 package Cheezy Pasta 4 1/2 teaspoon salt 2 teaspoons Cheezy Pasta 4 1/4 teaspoon black pepper 1 teaspoons Cheezy Pasta 4

To Prepare for Group:1. Brown ground beef with the onions.2. Drain. Add salt and pepper.3. Add tomato sauce and stir. Simmer for 10 minutes.4. Place ground beef mixture in a gallon bag.5. Place cheddar cheese in a separate bag, place in the gallon bag, and freeze.6. Place velveeta cheese in a separate bag and store in refrigerator until exchange.7. Place macaroni pasta in another bag to bring to exchange.

Cooking Day:1. Thaw.2. Cook macaroni noodles.3. Preheat oven to 375.4. Using a deep casserole dish, layer: pasta, meat sauce, velveeta, cheddar.5. Repeat layers.6. Bake for 35 minutes.

Chicken & DumplingsParticipants: 2

### 1 1/2 cups bread crumbs, seasoned 3 cups Chicken & Dumplings 2### 2 cups bisquick 4 cups Chicken & Dumplings 2

meat4 each Chicken breast 8 each Chicken & Dumplings 2### 2 (14.5 oz) can chicken broth 4 (14.5 oz) can Chicken & Dumplings 2

To Prepare for Group:1. Trim fat and place chicken breasts in quart bag.2. Place bread crumbs in a sandwich bag.3. Place bisquick in a sandwich bag.4. Label can of chicken broth for each family.5. Combine all bags into gallon bag and freeze flat.

Cooking Day:1. You will need to have butter or oil, 1 egg, and milk on hand (not included).2. Preheat oven to 450 degrees.3. Line cookie sheet with foil and spray with cooking spray.4. Dip chicken in egg then coat with bread crumbs.5. Place chicken on cookie sheet and drizzle 3 T of melted butter over it.6. Bake until no longer pink in the center, turning over halfway through.7. Bring chicken broth and 14 oz of water to a boil.8. Stir bisquick with 2/3 cup of milk until soft dough forms.9. Drop spoonfuls of dough into boiling broth and reduce heat.10. Cook uncovered for 10 minutes.11. Cover and cook an additional 10 minutes.14. To serve place chicken in a bowl and ladle hot broth and dumplings over the chicken.

Cooking Day (Alternate):1. Place chicken breasts in a stock pot.2. Cover with can of broth and pour in water until water is at least an inch or two above chicken.3. Bring to a boil and cook chicken thoroughly.4. Stir bisquick with 2/3 cup of milk until soft dough forms.5. Drop spoonfuls of dough on top of the chicken and into boiling broth and reduce heat.6. Cook uncovered for 10 minutes.7. Cover and cook an additional 10 minutes.

Chicken & Green Chili EnchiladasParticipants: 8

meat 3 each chicken breast, cook & shred 24 each Chicken & Green Chili Enchiladas 8frozen 1/2 each onion, diced 4 each Chicken & Green Chili Enchiladas 8dairy 1 cup Sour Cream, Light 8 cups Chicken & Green Chili Enchiladas 8

### 1 (4 oz) can diced green chilies 8 (4 oz) can Chicken & Green Chili Enchiladas 8meat 2 cups cheddar shred 16 cups Chicken & Green Chili Enchiladas 8

### 1 can cream of chicken soup 8 cans Chicken & Green Chili Enchiladas 8### 1 pkg corn tortillas 8 pkg Chicken & Green Chili Enchiladas 8### 1 (10 oz) can red enchilada sauce 8 (10 oz) can Chicken & Green Chili Enchiladas 8### 1 can tomato soup 8 cans Chicken & Green Chili Enchiladas 8### 1 can cream of mushroom soup 8 cans Chicken & Green Chili Enchiladas 8

To Prepare for Group:1. Cook and shred chicken.2. Cook and stir onion until tender.3. Stir together chicken, onion, sour cream, green chilis, cheese, and soup.4. Place mixture into gallon bag.5. Place 1 cup cheddar cheese in a sandwich bag.6. Place tortillas in another bag.9. Label enchilada sauce, tomato soup, and mushroom soup.10. Combine bags and freeze flat.

Cooking Day:1. Thaw.2. Spoon chicken mixture into tortillas and roll up, seam side down in pan.3. Top with sauce: enchilada sauce, tomato soup, and mushroom soup.4. Top with cheddar cheese.5. Bake at 350 for 25 minutes.

Chicken & White Bean Stuffed PeppersParticipants: 10

frozen 1/2 cup onion, diced 5 cups Chicken & White Bean Peppers 10produce2 teaspoon garlic, minced 20 teaspoons Chicken & White Bean Peppers 10meat1 pound chicken breast, cooked/shredded 10 pound Chicken & White Bean Peppers 10

### 2 teaspoon cumin 20 teaspoons Chicken & White Bean Peppers 10### 1 teaspoon adobo seasoning 10 teaspoons Chicken & White Bean Peppers 10### 1 teaspoon crushed red pepper flake 10 teaspoons Chicken & White Bean Peppers 10

meat 1/2 cup chedddar shred 5 cups Chicken & White Bean Peppers 10produce4 each green bell pepper 40 each Chicken & White Bean Peppers 10

### 1 (15.5 oz) can white beans 10 (15.5 oz) can Chicken & White Bean Peppers 10### 1 (14.5 oz) can chicken broth 10 (14.5 oz) can Chicken & White Bean Peppers 10

DISH Day:1. Combine onion and garlic into a snack-size bag.2. Combine chicken, cumin, adobo and pepper flake into a quart-size bag.3. Place cheddar into a snack-size bag.4. Place little bags into a gallon-size bag; freeze flat.5. Label cans; send whole peppers home in grocery bag. DO NOT FREEZE.

Cooking Day 1. Thaw. 2. Saute onion & garlic in a drizzle of olive oil; add contents of chicken bag.

3. Drain & rinse beans; add to chicken mix along with half can of broth. Stir well and cook 5 - 10 minutes, until liquid reduces. 4. Meanwhile, half peppers, remove stem, seeds and membrane; fill with halves with chicken/bean mix. 5. Place peppers into an oven-proof dish; add remaining broth to bottom of dish - cover with foil. 6. Bake at 350 degrees for 30 minutes. 7. Remove foil, sprinkle cheese on peppers and bake for an additional 5 - 10 minutes or until cheese is melted.

Chicken In A PotParticipants: 8

meat1 each chicken, whole roaster 8 each Chicken in a Pot 8### 1 pinch Salt 8 pinch Chicken in a Pot 8### 1 pinch black pepper 8 pinch Chicken in a Pot 8

dairy1 tablespoon Butter 8 tablespoons Chicken in a Pot 8### 1 pinch Basil 8 pinch Chicken in a Pot 8

produce 1/2 each onion, sliced 4 each Chicken in a Pot 8produce1 tablespoon garlic, minced 8 tablespoons Chicken in a Pot 8produce 1/2 each Lemon 4 each Chicken in a Pot 8produce1 stalk celery, diced 8 stalk Chicken in a Pot 8

To prepare for group1. Bag chicken.2. Freeze Chicken.3. Bag remaining ingredients into a bag.

Cooking Day

5. Sprinkle with basil.

Don’t forget to prepare stuffing as a side. You can also throw some fresh potatoes or carrots half way

1. Wash chicken thoroughly.  Pat dry. 2. Sprinkle cavity with salt and pepper.  3. Place in slow cooker.  4. Dot with butter. 

6. Place in slow cooker and cover.  7. Cook on high 1 hour, and then on low 8-10 hours.   

Note - Do not need to add any fluids, will cook in own juices, comes out very tender.  Watch so as to not over cook, will come out dry. 

through into the chicken pot. 

Chicken in Puff PastryParticipants: 5

1 pound chicken breast, cut into bite size pcs 5 pound Chicken/Puff Pastry 51 tablespoon butter 5 tablespoons Chicken/Puff Pastry 51 pkg mushroom, sliced 5 pkg Chicken/Puff Pastry 51 each onion, diced 5 each Chicken/Puff Pastry 52 stalks celery, diced 10 stalks Chicken/Puff Pastry 5 1/2 tablespoon tarragon, dried 2 1/2 tablespoons Chicken/Puff Pastry 5 1/2 teaspoon black pepper 2 1/2 teaspoons Chicken/Puff Pastry 5 1/2 teaspoon salt 2 1/2 teaspoons Chicken/Puff Pastry 5 1/8 cup flour 5/8 cups Chicken/Puff Pastry 5 1/4 cup cream of chicken soup 1 1/4 cups Chicken/Puff Pastry 5 1/4 cup white wine, dry 1 1/4 cups Chicken/Puff Pastry 5 1/2 each red bell pepper, diced 2 1/2 each Chicken/Puff Pastry 5 1/4 cup heavy cream 1 1/4 cups Chicken/Puff Pastry 51 package puff pastry shells 5 package Chicken/Puff Pastry 5

To prepare for group1. Place chicken in gallon bag.2. Melt butter in pan, add mushrooms, cook until they begin to lose their liquid. Bag w/chicken.3. Chop onion and celery, cook in pan until softened. Add tarragon, salt and pepper.4. Sprinkle flour over mixture, cook and stir 1 min.5. Add chicken broth and wine, stir until thickened. Bag with chicken and mushrooms.6. Dice red pepper. Place in separate bag with cream.

Cooking Day1. Thaw.2. Put chicken mixture in slow cooker 4hrs on low, or 6-7hrs on high.3. Add red pepper and cream, cover and cook on high 20-25 min.4. Bake puff pastry according to package directions. Fill with chicken mixture.

Chicken with Homemade PestoParticipants: 6

meat 4 each chicken breast 24 each Chicken w/Pesto 6produce1 tablespoon garlic, minced 6 tablespoons Chicken w/Pesto 6

### 1 tablespoon balsamic vinegar 6 tablespoons### Chicken w/Pesto 6### 1 teaspoons salt 6 teaspoons Chicken w/Pesto 6

produce2 cups Basil, Fresh 12 cups Chicken w/Pesto 6### 1/2 cup olive oil 3 cups ### Chicken w/Pesto 6

produce 1/3 cup pine nuts (may substitute walnuts) 2 cups Chicken w/Pesto 6### 1/4 teaspoon Pepper 1 1/2 teaspoons Chicken w/Pesto 6

meat 1/2 cup parmesan, grated 3 cups Chicken w/Pesto 6meat 1 cup parmesan, shred 6 cups Chicken w/Pesto 6

### 10 oz spaghetti noodles 60 oz Chicken w/Pesto 6

To Prepare for Group:1. Put chicken, 1.5 teaspoons garlic, balsamic vinegar, and 1/2 tsp salt into a bag.2. With a blender or food processor add basil and pine nuts and pulse a few times.3. Add remianing 1.5 teaspoons garlic and pulse a few more times.4. Slowly add the olive oil in a constant stream while the food processor is on.5. Stop to scrape down the sides of the food processor with a rubber spatula.6. Pulse until blended and then add 1/2 teaspoon salt and 1/4 teaspoon pepper.7. Bag pesto sauce, this recipe yields approx 1 cup of pesto sauce.8. Put the two types of parmesan cheeses into separate sandwich bags.9. Combine chicken, pesto, shredded parmesan, and grated parmesan bags into a gallon bag and freeze.10. Bag pasta.

Cooking Day:1. Thaw.2. Grill or skillet the chicken.3. Cook pasta.4. Bring pesto sauce to room temperature and stir in grated parmesan cheese.5. Slice chicken and mix with hot pasta and pesto sauce. Garnish with shredded parmesan.

Chicken AdoboParticipants: 10

meat4 each Chicken breast 40 each Chicken Adobo 10### 1/2 cups soy sauce 5 cups ### Chicken Adobo 10### 1/4 cups vinegar 2 1/2 cups ### Chicken Adobo 10### 1/8 teaspoon salt 1 1/4 teaspoons Chicken Adobo 10### 1 dash black pepper 10 dash Chicken Adobo 10

1 1/2 cups water 15 cups Chicken Adobo 10### 1 each bay leaf 10 each Chicken Adobo 10

produce1 1/2 teaspoon garlic, minced 15 teaspoons Chicken Adobo 10### 1 tablespoon sugar 10 tablespoons Chicken Adobo 10

To prepare for group1. Combine all ingredients into a gallon bag.

Cooking Day1. Thaw.2. Place all ingredients into a skillet and simmer for an hour.

Suggestion:Serve with white rice.

Chicken Asada FajitaParticipants: 8

4 each chicken breast 32 each Chicken Asada Fajita 8 1/8 cups olive oil 1 cups ### Chicken Asada Fajita 81 tablespoon Lemon Juice 8 tablespoons### Chicken Asada Fajita 8 1/2 tablespoon garlic, minced 4 tablespoons Chicken Asada Fajita 8

1 1/2 teaspoons cumin 12 teaspoons Chicken Asada Fajita 8 3/4 teaspoon paprika 6 teaspoons Chicken Asada Fajita 8 1/2 teaspoons Chili Powder 4 teaspoons Chicken Asada Fajita 8 1/2 teaspoons Oregano, dried 4 teaspoons Chicken Asada Fajita 8 1/2 teaspoons cayenne pepper 4 teaspoons Chicken Asada Fajita 8 1/2 teaspoons salt 4 teaspoons Chicken Asada Fajita 8

1 package flour tortillas 8 package Chicken Asada Fajita 8

To Prepare for Group:1. Combine all ingredients into a gallon size bag except the tortillas.2. Freeze flat.

Cooking Day:1. Thaw.2. Grill or Bake.

Chicken Broccoli BraidParticipants: 6

meat2 each Chicken breast, cook & shred 12 each Chicken Broccoli Braid 6frozen1 cup Broccoli, chopped frozen 6 cups Chicken Broccoli Braid 6produce 1/4 cup red bell pepper, diced 1 1/2 cups Chicken Broccoli Braid 6frozen 1/2 each onion 3 each Chicken Broccoli Braid 6produce1 tablespoon Garlic, minced 6 tablespoons Chicken Broccoli Braid 6meat1 cup sharp cheddar shred 6 cups Chicken Broccoli Braid 6

### 1/2 cup Mayonnaise, light 3 cups Chicken Broccoli Braid 6### 2 teaspoons Dill 12 teaspoons Chicken Broccoli Braid 6

dairy2 tubes crescent roll sheets - no perforations 12 tubes Chicken Broccoli Braid 6

To prepare for group1. Cook chicken and chop when cooled.2. Combine all ingredients except for the Crescent Rolls.3. Bag and Freeze.

Cooking Day1. Thaw.2. Add Mayonnaise to the Chicken/Vegetable mixture. Mix well.3. Unroll crescent roll dough and arrange flat on a medium baking sheet.4. Pinch together perforations to form a single sheet of dough. Using a knife or scissors,cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.5. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture,alternating strips from each side. Pinch or twist to seal.6. Brush braided dough with egg white (optional).7. Bake at 375 for 25-28 minutes or until golden brown. tends to not cook as well in middle.

Chicken BurritosParticipants: 6

### 1 cup chicken broth 6 cups ### Chicken Burritos 6meat 1 cup mexican cheese, shred 6 cups Chicken Burritos 6meat 4 each Chicken breast, cooked in broth, spices 24 each Chicken Burritos 6

### 1 pkt Taco Seasoning 6 pkt Chicken Burritos 6### 1 can refried beans 6 can Chicken Burritos 6### 1 pkg flour tortillas, burrito size 6 pkg Chicken Burritos 6

To Prepare for Group:1. Place chicken into gallon bag.3. Bag tortillas and cheese and place those bags into chicken bag and freeze.

Cooking Day:1. Warm up beans and chicken in microwave or skillet.2. Use chicken to make burritos with beans and cheese.

Chicken CacciatoreParticipants: 9

meat4 each Chicken breast 36 each Chicken Cacciatore 9frozen 1/2 each onion, diced 4 1/2 each Chicken Cacciatore 9frozen1 each green bell pepper, diced 9 each Chicken Cacciatore 9

### 1 can italian style diced tomato 9 can Chicken Cacciatore 9### 1 (15 oz) can Tomato Sauce 9 (15 oz) can Chicken Cacciatore 9### 1 dash Salt 9 dash Chicken Cacciatore 9### 1 dash black pepper 9 dash Chicken Cacciatore 9### 1 dash Oregano, dried 9 dash Chicken Cacciatore 9### 1 dash Basil, dried 9 dash Chicken Cacciatore 9

To prepare for group1. Place all ingredients into gallon bag.2.. Freeze flat.

Cooking Day1. Put all ingredients in crock-pot and cook on high for 6 hours or until chicken is done.2. Serve over hot cooked rice or angel hair pasta.

Chicken Cacciatore 2Participants: 10

meat 4 each Chicken breast 40 each Chicken Cacciatore 2 10frozen 1/2 each onion, diced 5 each Chicken Cacciatore 2 10produce1 each Zucchini, chopped 10 each Chicken Cacciatore 2 10

### 1 can (28 oz) Tomatoes, Italian Stewed 10 can (28 oz) Chicken Cacciatore 2 10produce1 teaspoon Garlic, minced 10 teaspoons Chicken Cacciatore 2 10

### 1 each Bay Leaves 10 each Chicken Cacciatore 2 10### 1 teaspoon Salt 10 teaspoons Chicken Cacciatore 2 10### 1 teaspoon black pepper 10 teaspoons Chicken Cacciatore 2 10### 2 teaspoons Italian seasoning 20 teaspoons Chicken Cacciatore 2 10### 1 teaspoon Parsley, dried 10 teaspoons Chicken Cacciatore 2 10### 1 tablespoon sugar 10 tablespoons Chicken Cacciatore 2 10

booze 1/4 cup white wine, dry 2 1/2 cups Chicken Cacciatore 2 10produce3 each Basil, fresh 30 each Chicken Cacciatore 2 10

To Prepare for Group:1. Place all ingredients into a gallon bag.2. Freeze flat.

Cooking Day:1. Put all ingredients in crock-pot and cook on high for 6 hours or until chicken is done.2. Serve over hot cooked rice or angel hair pasta.

Chicken Cheese EnchiladasParticipants: 10

### 1 Package Taco Seasoning 10 Package Chicken Cheese Enchiladas 10### 1 Tablespoon Olive Oil 10 tablespoons### Chicken Cheese Enchiladas 10

1/2 Cup Water 5 cups Chicken Cheese Enchiladas 10

meat1 Pound chicken breast, cook & shred 10 Pound Chicken Cheese Enchiladas 10meat3 Cup monterey jack, shred 30 cups Chicken Cheese Enchiladas 10produce 1/3 Cup cilantro, fresh - chopped 3 1/3 cups Chicken Cheese Enchiladas 10

### 1/2 Teaspoon Salt 5 teaspoons Chicken Cheese Enchiladas 10dairy15 Ounce Ricotta Cheese 150 oz Chicken Cheese Enchiladas 10dairy1 Each Egg 10 Each Chicken Cheese Enchiladas 10

### 8 Ounce salsa, medium 80 oz Chicken Cheese Enchiladas 10### 1 pkg flour tortillas 10 pkg Chicken Cheese Enchiladas 10

DISH Day:

1. Cook and shred the chicken.

4. In separate plastic bag, combine 1/2 cup salsa with 1/4 cup water. Mix well, seal, and freeze.

Cooking Day

2. In ungreased 9x13 pan, empty salsa and water into bottom of pan. Spread evenly.3. Spoon 1/3 cup of cheese mixture down middle of tortilla. Top with chicken mixture and roll up.4. Place stuffed tortillas seam down on top of salsa mixture in the pan.

6. Bake at 350 degrees for 20-25 minutes or until cheese is melted.

2. In plastic bag, combine taco seasoning, 1/4 cup of water, and chicken.  Mix well, seal, and freeze.3. In separate pastic bag, combine 2.5 cups of monterey jack cheese, cilantro, salt, ricotta cheese, and egg. Mix well, seal, and freeze.

1. Thaw 3 bags of ingredients.  Preheat oven to 350 degrees.

5. Sprinkle enchiladas with remaining monterey jack cheese. (extra: drizzle 1/2 cup of your own salsa on top before baking).

Chicken Chickpea CurryParticipants: 5

produce3 each roma tomato 15 each Chicken Chickpea Curry 5produce2 each shallots 10 each Chicken Chickpea Curry 5produce1 2" piece fresh ginger 5 2" piece Chicken Chickpea Curry 5produce 1/2 each jalapeno pepper, seeded 2 1/2 each Chicken Chickpea Curry 5

### 1 teaspoons curry powder 5 teaspoons Chicken Chickpea Curry 5### 1 teaspoons kosher salt 5 teaspoons Chicken Chickpea Curry 5### 2 can (15 oz) chickpeas 10 can (15 oz) Chicken Chickpea Curry 5

meat3 each chicken breast, cook & shred 15 each Chicken Chickpea Curry 5frozen2 cup okra 10 cups Chicken Chickpea Curry 5produce 1/4 cup cilantro, fresh 1 1/4 cups Chicken Chickpea Curry 5

To Prepare for Group:1. Place first 6 ingredients into Ninja and pulse until smooth. Place into a quart-size bag.2. Label chickpea cans.3. Place chicken, okra and cilantro into a gallon-size bag.4. Freeze flat.

Cooking Day:1. Thaw.2. Heat 3 T. vegetable oil (not included) in a large pot over medium - high heat.3. Add tomato mixture and cook, stirring often, until darkened and paste-like, 10 12 minutes.. (Add water if mixture is sticking)4.Add 2.5 cups water to the pot and bring to a simmer. 5. Stir in the chicken, okra and cilantro.6. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes.

Serve in bowls and top with yogurt, cilantro and tomato if desired. Serve with naan.

Chicken Cordon BleuParticipants: 7

meat 4 each chicken breast, tenderized 28 each Chicken Cordon Bleu 7### 1/4 teaspoon Salt 1 3/4 teaspoons Chicken Cordon Bleu 7### 1/8 teaspoon black pepper 7/8 teaspoons Chicken Cordon Bleu 7

meat 6 each swiss slices 42 each Chicken Cordon Bleu 7meat 4 slices precooked ham, sliced 28 slices Chicken Cordon Bleu 7

### 1/2 cup Bread Crumbs, seasoned 3 1/2 cups Chicken Cordon Bleu 7

To Prepare for Group:1. Pound chicken breasts to 1/4 inch thickness.2. Sprinkle each chicken with salt and pepper on both sides.3. Place 1 cheese slice and 1 ham slice on top of each chicken breast.4. Roll up each one and secure with string.5. Bag bread crumbs in a snack bag.6. Place 2 slice cheese in another sandwich bag.7. Combine bags and freeze.

Cooking Day:1. Preheat oven to 350 degrees.2. Coat a 8x8 baking dish with nonstick cooking spray.3. Place chicken in baking dish and sprinkle evenly with breadcrumbs.4. Bake for 30 to 35 minutes, or until chicken is no longer pink.5. Remove from oven, and place 1/2 cheese slice on top of each breast.6. Return to oven for 3 to 5 minutes, or until cheese has melted.7. Remove string, and serve immediately.

Chicken Cordon Bleu CasseroleParticipants: 8

meat 2 pounds chicken breast, cut into bite size p 16 pounds Chicken Cordon Bleu Casserole 8### 1 can Bread Crumbs 8 cans Chicken Cordon Bleu Casserole 8

meat 2 cups swiss, shreds 16 cups Chicken Cordon Bleu Casserole 8meat 1 (8 oz) pkg precooked, diced ham 8 (8 oz) pkg Chicken Cordon Bleu Casserole 8

### 1 (10.5 oz) can Cream of Chicken Soup 8 (10.5 oz) can Chicken Cordon Bleu Casserole 8dairy 1 cups Milk 8 cups Chicken Cordon Bleu Casserole 8

To prepare for group1. Bag chicken.2. Place diced ham and swiss cheese into bag with chicken.3. Place milk and breadcrumbs into separate freezer bags.4. Place three bags into larger gallon bag, and label can of soup.9. Freeze flat.

Cooking Day1. Thaw2. Pre heat oven to 350 degrees.3. Empty bag with chicken, ham and cheese into baking dish4. Combine milk and soup. Pour over chicken, and top with breadcrumbs.5. Bake about 30 minutes or until tender and bubbly.

Chicken DivanParticipants: 4

### 2 cup white rice 8 cups Chicken Divan 4### 21 oz cream of chicken soup 84 oz Chicken Divan 4### 1 cup Mayonnaise 4 cups Chicken Divan 4### 1 teaspoon Lemon Juice 4 teaspoons### Chicken Divan 4### 1/2 teaspoon Curry Powder 2 teaspoons Chicken Divan 4

meat 3/4 cup cheddar, shred 3 cups Chicken Divan 4meat4 each chicken breast, cook & shred 16 each Chicken Divan 4frozen20 oz broccoli, chopped 80 oz Chicken Divan 4

### 1 cup Bread Crumbs 4 cups Chicken Divan 4

To prepare for group1. Cook chicken and dice2. Bag rice seperately3. Mix soup, mayonnaise, seasonings and cheese together.4. Add chicken and cooked broccoli.5. Bag bread crumbs seperately.6 Put mixture in freezer bag.7. Combine all bags & freeze flat.

Cooking Day 1. Cook rice

2. Line 9x13 inch pan with rice.3. Pour soup, chicken, broccoli mix on top of rice.4. Top with bread crumbs.5. Bake 350 degrees for 30-40 minutes.

Chicken EnchiladasParticipants: 12

meat 3 each chicken breast, cook & shred 36 each Chicken Enchiladas 12dairy 2 tablespoons butter 24 tablespoons Chicken Enchiladas 12frozen1 cup onion, diced 12 cups Chicken Enchiladas 12meat 3 oz Cream Cheese 36 oz Chicken Enchiladas 12

### 1/2 cup Picante Sauce 6 cups Chicken Enchiladas 12### 1/2 teaspoon cumin 6 teaspoons Chicken Enchiladas 12

meat 2 cups cheddar, shred 24 cups Chicken Enchiladas 12### 1 (10 oz) can red enchilada sauce 12 can Chicken Enchiladas 12### 1 can tomato soup 12 can Chicken Enchiladas 12### 1 can cream of mushroom soup 12 can Chicken Enchiladas 12### 1 pkg corn tortillas 12 each Chicken Enchiladas 12

To Prepare for Group:1. Place chicken and 1 cup cheese into a gallon bag.2. Cook and stir onion in butter until tender.3. Stir in cream cheese, picante sauce, and cumin.4. Cook until melted.6. Place mixture in with chicken.7. Place 1 cup cheddar cheese in a sandwich bag.8. Label tortillas.9. Label enchilada sauce, tomato soup, and mushroom soup.10. Combine bags and freeze flat.

Cooking Day:1. Thaw.2. Spoon chicken mixture into tortillas and roll up, seam side down in pan.3. Top with sauce: enchilada sauce, tomato soup, and mushroom soup.4. Top with cheddar cheese.5. Bake at 350 for 25 minutes.

Easy Baked Chicken KievParticipants: 10

meat 4 each chicken breast, tenderized 40 each Chicken Kiev 10dairy 7 tablespoon Butter 70 tablespoons Chicken Kiev 10produce1 tablespoon parsley, fresh - chopped 10 tablespoons Chicken Kiev 10

### 1 1/2 teaspoons Oregano, dried 15 teaspoons Chicken Kiev 10meat 1 cups monterey jack, shred 10 cups Chicken Kiev 10

### 1/2 cups Bread crumbs, plain 5 cups Chicken Kiev 10meat 1/2 cups parmesan, grated 5 cups Chicken Kiev 10

### 1/2 teaspoons garlic salt 5 teaspoons Chicken Kiev 10### 1/4 teaspoons black pepper 2 1/2 teaspoons Chicken Kiev 10

To Prepare for Group:1. Place chicken breasts between 2 sheets of wax paper or plastic wrap.2. With flat side of mallet, gently pound breasts until each is about 1/4" thick; set aside.3. Stir together the "Softened" Butter, Chopped Parsley, and 1/2 tsp Oregano.4. Spread about 1/2 tbsp of the herb-butter mixture across each breast about an inch from lower edge.5. Lay a strip of Jack Cheese over butter mixture.6. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.7. Combine bread crumbs, parmesan, 1 tsp of Oregano, Garlic Salt, and Pepper in a sandwich bag.8. Place chicken bundles seam side down, bread crumb bag, and 4 tbsp butter in gallon bag. Freeze.

Cooking Day:1. Thaw naturally in refrigerator. Do not thaw in microwave.2. Dip each chicken bundle in melted butter; then roll in the bread crumb mixture until evenly coated.3. Place bundles seam side down, without touching, in a baking pan. Drizzle with any remaining butter.4. Bake uncovered, in a preheated 425 degree oven for 20 minutes, or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).

Chicken LasagnaParticipants: 8

### 8 oz lasagna noodles 64 oz Chicken Lasagna 8frozen 1/2 cup green bell pepper 4 cups Chicken Lasagna 8

### 1 can cream of chicken soup 8 can Chicken Lasagna 8### 1/2 teaspoon basil 4 teaspoons Chicken Lasagna 8

meat3 each chicken breast, cook & shred 24 each Chicken Lasagna 8meat2 cups American cheese slices 16 cups Chicken Lasagna 8frozen 1/2 cup Onion 4 cups Chicken Lasagna 8dairy 3 tablespoon butter 24 tablespoons Chicken Lasagna 8dairy 1/3 cup Milk 2 2/3 cups Chicken Lasagna 8dairy1 1/2 cup cottage cheese 12 cups Chicken Lasagna 8meat 1/2 cup parmesan, grated 4 cups Chicken Lasagna 8

To prepare for group1. Cook noodles according to package.2. Cook onion and pepper in butter till tender.3. Stir in soup, milk, and basil.4. Layer into a baking pan: 1/2 noodles, sauce, cottage cheese, chicken, American and Parmesan cheeses5. Repeat layers except for last 2 cheeses.6. Bag the last 2 cheeses seperately.

Cooking Day1. Bake in oven at 350 degrees for 45 minutes.2. Top with cheeses and bake for 10 minutes longer.

Chicken Lo MeinParticipants: 3

meat 1 pound chicken breast, cut for stir fry 3 pound Chicken Lo Mein 3### 1/4 cup soy sauce 3/4 cups ### Chicken Lo Mein 3

produce2 tablespoon garlic, minced 6 tablespoons Chicken Lo Mein 3### 1 cup spaghetti noodles 3 cups Chicken Lo Mein 3### 1/4 cup KRAFT Asian Toasted Sesame Dressing 3/4 cups Chicken Lo Mein 3

frozen1 bag Onions and Peppers, frozen 3 bag Chicken Lo Mein 3### 1/2 cup chicken broth 1 1/2 cups ### Chicken Lo Mein 3### 1 tablespoon creamy peanut butter 3 tablespoons Chicken Lo Mein 3### 2 tablespoon peanuts, chopped 6 tablespoons Chicken Lo Mein 3

produce2 tablespoon cilantro, fresh - chopped 6 tablespoons Chicken Lo Mein 3

To Prepare for Group:1. Bag together chicken, garlic and dressing.2. Bag together peppers, onions, broth and peanut butter.3. Bag separately spaghetti, soy sauce, cilantro and peanuts.

Cooking Day:1. Thaw.2. Break spaghetti in half and cook per package directions.3. Stir fry chicken, garlic and dressing for 3 min or until chicken is no longer pink.4. Add peppers, onion, broth and peanut butter. 5. Stir fry an additional 3-4 min until chicken is cooked through.6. Drain spaghetti, return to pan and add chicken mixture and soy sauce. Mix well.7. Garnish with cilantro and peanuts.

Chicken MarsalaParticipants: 7

### 3/4 cup chicken broth 5 1/4 cups ### Chicken Marsala 7meat 4 each chicken breast, tenderized 28 each Chicken Marsala 7booze1 cup marsla wine 7 cups Chicken Marsala 7

To Prepare for Group:1. Bag chicken.2. Bag marsala wine3. Bag chicken broth

Cooking Day:1. Thaw2. In a large skillet over medium-high heat, heat 2 teaspoons of olive oil.3. Cook chicken on each side for 5 minutes.4. Add the wine and cook for about 4 minutes until the wine looks syrupy.5. In a small cup, dissolve 1 tbsp cornstarch in the broth.6. Add to the chicken and cook until sauce is thickened, about 2 minutes. 7. Add pepper and salt to taste.

Chicken Meatballs with Tomato Cream SauceParticipants: 10

Sauce:dairy1 tablespoon butter 10 tablespoons Chicken Meatball/Tomato Cream 10frozen 1/2 cup onion, diced 5 cups Chicken Meatball/Tomato Cream 10

### 1 1/2 tablespoon tomato paste 15 tablespoons Chicken Meatball/Tomato Cream 10produce1 teaspoon garlic, minced 10 teaspoons Chicken Meatball/Tomato Cream 10

### 1/2 teaspoon crushed red pepper flake 5 teaspoons Chicken Meatball/Tomato Cream 10### 1 (28 oz) can whole tomato, liquid reserved 10 (28 oz) can Chicken Meatball/Tomato Cream 10

dairy 1/3 cup heavy cream 3 1/3 cups Chicken Meatball/Tomato Cream 10Meatballs:

### 1/2 cup panko bread crumbs 5 cups Chicken Meatball/Tomato Cream 10### 1/3 cup minced onion 3 1/3 cups Chicken Meatball/Tomato Cream 10### 1 teaspoon parsley 10 teaspoons Chicken Meatball/Tomato Cream 10### 1 teaspoon basil 10 teaspoons Chicken Meatball/Tomato Cream 10

meat 1/2 cup parmesan, shred 5 cups Chicken Meatball/Tomato Cream 10### 3/4 teaspoon salt 7 1/2 teaspoons Chicken Meatball/Tomato Cream 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Chicken Meatball/Tomato Cream 10

produce1 1/2 teaspoon garlic, minced 15 teaspoons Chicken Meatball/Tomato Cream 10dairy1 each egg 10 each Chicken Meatball/Tomato Cream 10meat1 1/2 pounds ground chicken 15 pounds Chicken Meatball/Tomato Cream 10

Topping;meat1 cup mozzarella, shred 10 cups Chicken Meatball/Tomato Cream 10meat2 tablespoon parmesan, shred 20 tablespoons Chicken Meatball/Tomato Cream 10

DISH Day:1. Prepare sauce by melting butter in a large, deep skillet or pan; add onion and cook until it begins to soften.2. Stir in tomato paste, garlic and red pepper flake until fragrant, about 30 seconds.

### 3. Meanwhile, drain tomatoes reserving liquid; add tomatoes to Ninja and blend until smooth, adding a bit of the reserved liquid if necessary. 4. Add pureed tomatoes to pan with onion mix. Lower heat and simmer for about 5 - 8 minutes, until the sauce is slightly thickened. 5. Remove pan from heat and add heavy cream, stir; set aside to cool. 6. Combine the ingredients for meatballs except chicken and mix well. 7. Add chicken and mix lightly until just blended; Place into a gallon-size bag. 8. Place ingredients listed under TOPPING into a quart-size bag.

### 9. Place cooled sauce into a quart-size bag.

Cooking Day1. Thaw. Shape contents of gallon bag into 1 1/2 inch diameter meatballs.2. Preheat oven to 400 degrees.3. Heat 2 Tablespoons oil (not provided) over medium-high heat in a large skillet or Dutch oven.

4. Add the meatballs in a single layer (two batches may be required if pan isn't large enough), let cook turning occasionally until all sides are browned. 5. Get an oven-safe pan that's large enough to hold all the meatballs in a singe layer. 6. Place contents of sauce bag into the baking dish and spread evenly. 7. Add meatballs to baking dish; cover with contents of cheese bag. 8. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. 9. Remove from oven and garnish with fresh basil (not included).

Chicken MilanoParticipants: 4

meat4 each Chicken Breast 16 each Chicken Milano 4 1/4 cup flour, not provided 1 cups Chicken Milano 41 each eggs, not provided 4 each Chicken Milano 4

### 1/2 cup Bread crumbs, Italian seasoned 2 cups Chicken Milano 4dairy4 tablespoon Butter 16 tablespoons Chicken Milano 4

### 1/2 cup Spaghetti sauce 2 cups Chicken Milano 4meat 1/4 cup mozzarella, shred 1 cups Chicken Milano 4meat 1/4 cup swiss, shred 1 cups Chicken Milano 4meat 1/8 cup parmesan, grated 1/2 cups Chicken Milano 4

To prepare for group1. Combine cheeses. Bag chicken, sauce, bread crumbs and cheeses separately.

Cooking Day1. Preheat oven to 350. Roll each chicken breast in flour, dip in beaten egg, then roll in bread crumbs.2. Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sides, about 10 minutes.3. Pour sauce into a baking dish but reserve 2 T. Place chicken in dish and cover with cheese mix. Top with reserved sauce.4. Bake loosely covered until cooked through, about 30 minutes.

Chicken Mojito Sandwiches

Participants: 10

meat4 each chicken breast 40 each Chicken Mojito Sandwiches 10produce1 tablespoons mint, fresh 10 tablespoons Chicken Mojito Sandwiches 10

### 3 tablespoons lime juice 30 tablespoons### Chicken Mojito Sandwiches 10booze2 tablespoons dark rum 20 tablespoons Chicken Mojito Sandwiches 10

### 1 teaspoon cumin 10 teaspoons Chicken Mojito Sandwiches 10produce1 teaspoon garlic, minced 10 teaspoons Chicken Mojito Sandwiches 10produce 1/3 each sweet onion 3 1/3 each Chicken Mojito Sandwiches 10

To prepare for group1. Combine chicken through garlic. Bag2. Thickly slice onions. Bag

Cooking Day1. Remove chicken from bag and discard marinade. Grill.2. Grill onion slices.3. Serve on buns (not provided)

Optional Dressing1/4 cup low-fat mayo1/4 tsp grated lime rind3 tbsp minced, fresh mint1 tbsp lime juice1 tsp sugar1 tsp minced chile

Chicken Noodle CasseroleParticipants: 9

3 each chicken breast, cut into bite-size pcs, cook 27 each Chicken Noodle Casserole 98 ounces egg noodles 72 oz Chicken Noodle Casserole 9

20 ounces cream of mushroom soup 180 oz Chicken Noodle Casserole 91 cups Sour Cream 9 cups Chicken Noodle Casserole 98 ounces Cream Cheese 72 oz Chicken Noodle Casserole 9 1/4 each onion, diced 2 1/4 each Chicken Noodle Casserole 9 1/2 teaspoon salt 4 1/2 teaspoons Chicken Noodle Casserole 9 1/2 teaspoon black pepper 4 1/2 teaspoons Chicken Noodle Casserole 9 1/2 teaspoon Garlic Salt 4 1/2 teaspoons Chicken Noodle Casserole 91 cups Bread crumbs, plain 9 cups Chicken Noodle Casserole 9 1/2 cups Butter 4 1/2 cups Chicken Noodle Casserole 9

To Prepare for Group:

10. Combine bags and freeze flat.

Cooking Day:

4. Melt butter

1.  Boil Chicken retaining broth in the pan.2.    Cut chicken into bite sized pieces.3.    Cook noodles in the chicken broth using package directions.4.    Combine the soup, sour cream, cream cheese, onion, salts and pepper in a large bowl.5.    Mix well.6.    Add chicken and drained noodles.7.    Bag into pre labeled freezer bag.8.    Bag bread crumbs and insert into large bag.9.    Bag butter.

1. Thaw.2. Pre heat oven to 350 degrees.3. Spread in greased 13x9 baking dish.

5. Combine the breadcrumbs with melted butter and sprinkle over noodle mixture

6. Bake 45-50 minutes or until bubbly.

Chicken Noodle SoupParticipants: 11

meat 3 each chicken breast, cut into bite-size pcs 33 each Chicken Noodle Soup 11### 1/2 teaspoon salt 5 1/2 teaspoons Chicken Noodle Soup 11### 1/4 teaspoon black pepper 2 3/4 teaspoons Chicken Noodle Soup 11

produce1 teaspoon garlic, minced 11 teaspoons Chicken Noodle Soup 11produce1 each carrot, sliced 11 each Chicken Noodle Soup 11frozen 1/2 each onion, diced 5 1/2 each Chicken Noodle Soup 11produce2 each celery, diced 5 1/2 each Chicken Noodle Soup 11

### 1 box (32 oz) chicken broth 22 box (32 oz) Chicken Noodle Soup 11### 1 each Bay Leaves 11 each Chicken Noodle Soup 11

frozen1 bag egg noodles 11 bag Chicken Noodle Soup 11

To Prepare for Group:

1. Combine chicken, salt, and pepper into quart bag.2. Peel and chop carrot, chop onion, and chop celery.3. Combine chopped vegetables, garlic, and bay leaf in gallon freezer bag.4. Label chicken broth.5. Combine bags and freeze flat.7. Label egg noodles

Cooking Day:1. Place a large pot over medium heat and add 1 T olive oil.2. Add vegetable bag to pot and season to taste with salt and pepper.3. Add chicken broth and bring to a boil.4. Reduce heat to medium and simmer until carrots are tender about 5 minutes.5. Add chicken return soup to a boil, reduce back to medium.6. Cook chicken 2 minutes then add noodles and 2 cups of water.7. Cook an additional 5 minutes or until noodles are tender.8. Remove bay leaf and serve.

Chicken NuggetsParticipants: 7

meat4 each chicken breast, cut into bite-size pcs 28 each Chicken Nuggets 7dairy3 tablespoon Butter 21 tablespoons Chicken Nuggets 7

### 2 teaspoon Worcestershire Sauce 14 teaspoons### Chicken Nuggets 7### 1/2 cup italian seasoned bread crumbs 3 1/2 cups Chicken Nuggets 7

meat 1/3 cup parmesan, grated 2 1/3 cups Chicken Nuggets 7

1. Combine chicken, butter, and Worcestershire sauce in one bag. 2. Put breadcrumbs and Parmesan cheese in a separate bag.3. Insert both bags into pre labeled freezer bag.4. Freeze flat.

Cooking Day1. Thaw and remove chicken pieces from the marinade.2. Shake the pieces in the breadcrumb bag to coat. 3. Arrange on a greased cookie sheet.4. Bake for 7 to 9 minutes or until no longer pink in the center.

Chicken PacketsParticipants: 6

meat3 each chicken breast, cook & shred 18 each Chicken Packets 6meat6 ounces Cream Cheese 36 oz Chicken Packets 6

### 2 tablespoon Chives 12 tablespoons Chicken Packets 6dairy 1/4 cup Milk 1 1/2 cups Chicken Packets 6

### 1/2 cup italian seasoned bread crumbs 3 cups Chicken Packets 6dairy2 packs crescent rolls 12 packs Chicken Packets 6dairy 1/4 cup butter 1 1/2 cups Chicken Packets 6

### 1 pinch Salt 6 pinch Chicken Packets 6

To prepare for group

2. Drain chicken and shred.

works best) to make filling, and put in a 1-quart freezer bag.

Cooking Day

4. Press dough along each perforation so the rectangle halves will not separate.

Note: These packets are a favorite with children.

1. Cook chicken by boiling in a stock pot.

3.  Mix chicken, softened cream cheese, chopped chives, milk and salt in a medium bowl (mixing with hands

4. Put bread crumbs in a sandwich bag. 5. Put butter in another bag.6. Combine all bag into large freezer bag.7. Freeze Flat.8. Refrigerate crescent rolls.

1. Thaw. 2. Preheated 350 oven.3. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation.

5.  Place about 1/4 cup of chicken mixture into the center of each rectangle.6. Fold dough over the filling, and pinch the edges to seal tightly. 7. Dip each packet in melted margarine, and coat with crouton crumbs. 8. Place packets on a baking sheet. 9.  Bake for 20 minutes or until golden brown. Packets are good either hot or cold. 10.  (Serve early in the month before date expires on crescent rolls.) Makes 8 packets.

Chicken ParisianParticipants: 7

### 2 cubes chicken boullion 14 cubes Chicken Parisian 7dairy 3 tablespoons Butter 21 tablespoons Chicken Parisian 7meat 4 each chicken breast 28 each Chicken Parisian 7

### 1/4 cup Flour 1 3/4 cups Chicken Parisian 7### 1/4 teaspoon paprika 1 3/4 teaspoons Chicken Parisian 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Chicken Parisian 7### 1/4 teaspoon Thyme, dried 1 3/4 teaspoons Chicken Parisian 7

produce2 teaspoon parsley, fresh - chopped 14 teaspoons Chicken Parisian 7booze 1/4 cup dry white wine 1 3/4 cups Chicken Parisian 7

To Prepare for Group:1. Place chicken breasts in gallon bag.2. Combine flour, paprika, and pepper into a separate gallon bag.3. Insert flour bag in chicken bag and freeze.4. Combine wine, bouillon, parsley, and thyme into refrigerator bag. 5. Add 3 T of butter into bag.

Cooking Day:1. Thaw. Remove bags from each other.2. Brush dirt off mushrooms and slice. MUSHROOMS ARE NOT INCLUDED.3. Place butter in skillet and heat.4. Shake chicken in flour bag one at a time and place in skillet with melted butter.5. Brown chicken and remove from pan keeping warm.6. In same skillet, add 1/2 cup water with wine and herb sauce and sliced mushrooms.7. Simmer 3 minutes.

8. Add chicken; simmer covered 20 minutes or until tender.

Chicken Parmesan BundlesParticipants: 10

2 oz Cream Cheese 20 oz Chicken Parm Bundles 105 oz spinach 50 oz Chicken Parm Bundles 101 cup mozzarella, shred 10 cups Chicken Parm Bundles 103 tablespoon parmesan, grated 30 tablespoons Chicken Parm Bundles 104 each chicken breast, tenderized 40 each Chicken Parm Bundles 1010 each butter style crackers, crushed 100 each Chicken Parm Bundles 101 cup Spaghetti sauce 10 cups Chicken Parm Bundles 101 roll string 1 roll Chicken Parm Bundles 10

To prepare for group1. Mix softened cream cheese, spinach (thawed and drained), 3/4 cup of the mozzarella cheese and 1 1/2 tbsp. of the parmesan cheese until

well blended. 2. Spread mixture evenly onto flattened chicken breasts.3. Roll up chicken tightly, secure with string. 4. Bag rolled chicken breasts.5. Crush Crackers and mix with remaining parmesan cheese. Bag in sandwich bag.6 Bag spaghetti sauce.7. Bag 1/4 c. of the mozzarella cheese.8. Combine all bags & freeze flat.

Cooking DayYou will need one egg to make this meal.

1. Thaw chicken overnight in refrigerator.2. Beat one egg in shallow bowl. Dip chicken bundles in egg.3. Roll chicken bundles in cracker mixture.4. Place, seam-sides down, in 13x9 inch baking dish sprayed with cooking spray.5. Bake 375 degrees for 30-40 minutes until chicken is done.

6. Serve topped with heated spaghetti sauce and remining 1/4 c mozzarella cheese.

1. Mix softened cream cheese, spinach (thawed and drained), 3/4 cup of the mozzarella cheese and 1 1/2 tbsp. of the parmesan cheese until

Chicken ParmesanParticipants: 11

meat 4 each Chicken breast 44 each Chicken Parmesan 11### 10 oz Spaghetti sauce 110 oz Chicken Parmesan 11

meat 1 cup mozzarella, shred 11 cups Chicken Parmesan 11### 1 cup Bread Crumbs, italian seasoned 11 cups Chicken Parmesan 11

To Prepare for Group:1. Put four chicken breasts in quart sized bag.2. Bag separately: sauce, cheese, bread crumbs and place all bags into gallon bag.3. Freeze flat.

Cooking Day:1. You will need 2 eggs not provided. Beat eggs.2. Preheat oven to 400 degrees.3. Dip chicken in egg, then bread crumbs, coating well.4. In 13x9 inch glass baking dish, arrange chicken, cover with some of the spaghetti sauce.5. Bake uncovered 30 minutes.6. Pour remaining spaghetti sauce over chicken, then top with cheese.7. Bake an additional 10 minutes or until chicken is no longer pink.

Suggestion Serve with hot cooked pasta, and more sauce.

Chicken PestoParticipants: 7

### 1 (8.1 oz) jar Pesto sauce 7 (8.1 oz) jar Chicken Pesto 7meat 1 cup parmesan, grated 7 cups Chicken Pesto 7meat 4 each Chicken breast 28 each Chicken Pesto 7produce 1/2 tablespoon Garlic, minced 3 1/2 tablespoons Chicken Pesto 7

### 1 tablespoon balsamic vinegar 7 tablespoons### Chicken Pesto 7### 1 teaspoon salt 7 teaspoons Chicken Pesto 7### 1 box spaghetti noodles 7 box Chicken Pesto 7

To Prepare for Group:1. Label pesto jar and put parmesan cheese in sandwich bag.2. Put chicken, garlic, vinegar and salt into gallon bag.3. Combine bags and freeze flat.4. Label noodles.

Cooking Day:1. Thaw & grill or skillet the chicken.2. Cook noodles.3. When chicken is done, slice chicken and mix with hot noodles and pesto sauce.4. Garnish with parmesan cheese.

Chicken PiccataParticipants: 7

meat 4 each chicken breast, tenderized 28 each Chicken Piccata 7### 1/2 cup Flour 3 1/2 cups Chicken Piccata 7### 1 1/2 teaspoon salt 10 1/2 teaspoons Chicken Piccata 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Chicken Piccata 7### 1/2 teaspoon paprika 3 1/2 teaspoons Chicken Piccata 7### 1/4 cup chicken broth 1 3/4 cups ### Chicken Piccata 7### 3 tablespoons Lemon Juice 21 tablespoons### Chicken Piccata 7

dairy 3 tablespoons Butter 21 tablespoons Chicken Piccata 7produce1 each lemon 7 each Chicken Piccata 7

### 3 tablespoons Capers 21 tablespoons Chicken Piccata 7

To Prepare for Group:1. Place chicken into gallon bag.2. Combine flour, salt, pepper, and paprika into another bag.3. Bag chicken broth.4. Bag lemon juice.5. Bag butter.6. Combine bags and freeze flat.7. Bag capers and place in refrigerator bag.

Cooking Day:1. Thaw. Slice lemon.2. Place chicken in flour bag one at a time to coat.3. Skillet cook chicken in butter and 2 T olive oil about 3 min on each side or to preference.4. Drain all but 2 T of fat. Stir in chicken broth into skillet scraping to loosen browned bits.5. Add lemon juice and heat through.6. Return chicken to the skillet with lemon slices.7. Heat until sauce thickens.8. Add capers if using.

9. Serve with favorite pasta and a green vegetable.

Chicken Pizza BurgersParticipants: 7

produce2 teaspoon rosemary, fresh - chopped 14 teaspoons Chicken Pizza Burger 7### 1 teaspoon crushed red pepper flake 7 teaspoons Chicken Pizza Burger 7

produce1 tablespoon garlic, minced 7 tablespoons Chicken Pizza Burger 7### 3/4 cup plain bread crumbs 5 1/4 cups Chicken Pizza Burger 7

dairy 1 each egg 7 each Chicken Pizza Burger 7dairy 1/2 cup ricotta, low-fat 3 1/2 cups Chicken Pizza Burger 7meat 1/2 cup parmesan, shred 3 1/2 cups Chicken Pizza Burger 7

### 1/2 teaspoon black pepper 3 1/2 teaspoons Chicken Pizza Burger 7meat 1 pound ground chicken 7 pound Chicken Pizza Burger 7

### 1/2 cup marinara sauce 3 1/2 cups Chicken Pizza Burger 7meat 4 slice provolone 28 slice Chicken Pizza Burger 7

DISH Day:1. Mix together all ingredients except marinara and provolone; place into a gallon-size bag.2. Place marinara into a snack-size bag.3. Place cheese into a quart-size bag.4. Freeze flat.

Cooking Day:1. Thaw2. Preheat oven to 375 degrees; bake burgers for 20 minutes.3. Remove burgers and switch oven to broil.4. Top each burger with marinara and a slice of cheese.5. Return to oven and broil until cheese is melted.6. Serve on toasted bun (not provided).

Chicken Pot PieParticipants: 7

meat 2 each chicken breast, cook & shred 14 each Chicken Pot Pie 7dairy 1/3 cup butter 2 32/97 cups Chicken Pot Pie 7

### 1/3 cup flour, divided 2 32/97 cups Chicken Pot Pie 7frozen 1/3 cup onion, diced 2 32/97 cups Chicken Pot Pie 7

### 1/2 teaspoon salt, divided 3 1/2 teaspoons Chicken Pot Pie 7### 1/2 teaspoon black pepper 3 1/2 teaspoons Chicken Pot Pie 7### 14 ounces chicken broth 98 oz Chicken Pot Pie 7

dairy 2/3 cup Milk 4 65/97 cups Chicken Pot Pie 7frozen10 oz Peas and Carrots 70 oz Chicken Pot Pie 7frozen2 each pie crust 14 each Chicken Pot Pie 7

To Prepare for Group:1. Cook chicken and place into a gallon-size bag with peas & carrots2. Heat butter over low heat until melted.3. Blend in flour, onion, salt, and pepper.4. Simmer over low heat, stirring until mixture is smooth and bubbly. Remove from heat.5. Stir in chicken broth and milk.6. Bring to boil stirring constantly.7. Boil and stir for 1 minute.8. Allow to cool and place in witth chicken mix; freeze flat.

Cooking Day:1. Thaw both the chicken mixture and pie crust in the refrigerator.2. Preheat oven to 425.3. Lay one crust into pan and fill with chicken mixture.4. Top with the other crust crimping the edges to seal.5. Fork the top for steam outlet.

6. Bake 30 minutes or until crust is golden brown.

Chicken Quinoa BurgersParticipants: 6

meat1 pound ground chicken 6 pound Chicken Quinoa Burger 6bunny 3/4 cup black or red quinoa, cooked 4 1/2 cup Chicken Quinoa Burger 6produce 1/2 each red bell pepper, diced 3 each Chicken Quinoa Burger 6produce1 cup cilantro, chopped 6 cup Chicken Quinoa Burger 6

### 1 teaspoon chili powder 6 teaspoon Chicken Quinoa Burger 6### 1 teaspoon cumin 6 teaspoon Chicken Quinoa Burger 6### 1 teaspoon ground coriander 6 teaspoon Chicken Quinoa Burger 6### 1/2 teaspoon garlic salt 3 teaspoon Chicken Quinoa Burger 6### 1 pinch salt 6 pinch Chicken Quinoa Burger 6### 1 pinch pepper 6 pinch Chicken Quinoa Burger 6

SAUCE: (not included at DISH)2 tablespoon olive oil1 each avocado3 tablespoon plain greek yogurt1 lime just the juice2 tablespoon cilantro 1/4 teaspoon salt

DISH Day:1. Cook quinoa and set aside.2. Combine chicken, quinoa, bell pepper, cilantro, chili powder, cumin, coriander, garlic salt, salt and pepper in a bowl.3. Mix well and place into a gallon-size bag.4. Freeze flat.

Cooking Day1. Thaw.2. Form into patties. Grill until done.

3. Meanwhile, make sauce by blending sauce ingredients in a food processor.

Chicken Rice SoupParticipants: 5

meat 3 each chicken breast, cooked w/ingredients 15 each Chicken Rice Soup 5### 1 teaspoon chicken boullion 5 teaspoons Chicken Rice Soup 5### 1 each Bay Leaves 5 each Chicken Rice Soup 5### 2 tablespoons parsley, dried 10 tablespoons Chicken Rice Soup 5### 1 teaspoon Garlic Powder 5 teaspoons Chicken Rice Soup 5### 1 teaspoon salt 5 teaspoons Chicken Rice Soup 5### 1/2 teaspoon black pepper 2 1/2 teaspoons Chicken Rice Soup 5

frozen2 cup carrot slices 10 cups Chicken Rice Soup 5frozen10 ounces peas 50 oz Chicken Rice Soup 5

### 1 (14.5 oz) can chicken broth 5 (14.5 oz) can Chicken Rice Soup 5### 1 cup white rice 5 cups Chicken Rice Soup 5

Ingredients for Boiling Chicken ### 2 each Bay Leaves 10 each Chicken Rice Soup 5

produce1 each Celery 5 each Chicken Rice Soup 5### 1/2 teaspoon Garlic Powder 2 1/2 teaspoons Chicken Rice Soup 5### 1 teaspoon Salt 5 teaspoons Chicken Rice Soup 5### 1/2 teaspoon black pepper 2 1/2 teaspoons Chicken Rice Soup 5### 1/4 teaspoon Thyme 1 1/4 teaspoons Chicken Rice Soup 5

To Prepare for Group:1. Boil chicken in water with the ingredients listed above under ingredients for boiling chicken.2. Remove chicken, discard water, and shred chicken.3. Combine shredded chicken, bouillon, spices, and frozen veggies in a gallon bag.4. Label chicken broth can.5. Bag rice.6. Combine bags and freeze flat.

Cooking Day:1. Combine all ingredients in crockpot with 4 cups of water.2. Cook on low for 6-8 hours or high for 3-4 hours.3. Alternative cooking option: In large saucepan combine 4 cups of water and broth and bring to boil.4. Add chicken mixture bag and reduce heat to low.5. Cover and simmer 15 minutes.6. Add 1 cup of water if needed, add rice and bring to boil.7. Cover and simmer another 15 minutes or until rice is tender.8. For both options: add salt and pepper to taste.

Chicken SaladParticipants: 10

meat6 each chicken breast, cooked & shredded 60 each Chicken Salad 10### 2/3 cup Mayonnaise 6 2/3 cups Chicken Salad 10### 1 teaspoon Salt 10 teaspoons Chicken Salad 10

produce1 cup Celery 10 cups Chicken Salad 10### 1 teaspoon Onion Powder 10 teaspoons Chicken Salad 10

frozen 1/2 cup peas 5 cups Chicken Salad 10### 2 tablespoons apple cider vinegar 20 tablespoons### Chicken Salad 10

To prepare for group1. Cook chicken

Cooking Day1. Thaw.2. Mix cider vinegar with the mayonnaise package.3. Stir into chicken to desired consistency. If needed, add more mayonnaise.4. Serve over a bed of lettuce leafs or make sandwiches or serve as appetizer with crackers such as Town House Crackers.

Chicken Santa FeParticipants: 4

meat 4 each Chicken breast 16 each Chicken Santa Fe 4frozen1 3/4 cup corn 7 cups Chicken Santa Fe 4

### 1 cup mild salsa 4 cups Chicken Santa Fe 4meat 1 cup cheddar, shred 4 cups Chicken Santa Fe 4

### 1 can black beans 4 can Chicken Santa Fe 4

To Prepare for Group:1. Drain corn.2. Place chicken, corn and salsa into gallon size bag.3. Divide cheese into small baggie4. Combine bags and freeze flat.5. Label 1 can of beans Chicken Santa Fe.

Cooking Day:1. Rinse and drain black beans.2. Dump chicken, salsa, corn, and beans into the crock-pot on High 2-3 hours or on low 5-6.3. Add cheese the last ten minutes before serving.

Chicken SatayParticipants: 5

meat 4 each chicken breast, tenderized 20 each Chicken Satay 5### 1/8 teaspoon cayenne pepper 5/8 teaspoons Chicken Satay 5### 1/8 teaspoon salt 5/8 teaspoons Chicken Satay 5### 1/8 teaspoon black pepper 5/8 teaspoons Chicken Satay 5### 4 1/2 tablespoon soy sauce, divided 22 1/2 tablespoons### Chicken Satay 5### 4 1/2 tablespoons Peanut Butter 22 1/2 tablespoons Chicken Satay 5### 1 teaspoon garlic powder 5 teaspoons Chicken Satay 5### 1 1/2 tablespoons Lemon Juice 7 1/2 tablespoons### Chicken Satay 5### 1/4 teaspoon sugar 1 1/4 teaspoons Chicken Satay 5

To Prepare for Group:1. Pound chicken breasts between pieces of plastic wrap to a uniform thickness.2. Cut chicken into strips and sprinkle with cayenne pepper, salt, and pepper.3. Combine 3 T soy sauce and chicken in gallon bag.4. Bag peanut butter, garlic powder, lemon juice, 1 1/2 T soy sauce, sugar, and 4 1/2 tbsp of water.5. Combine bags and freeze flat.

Cooking Day:1. Put peanut sauce in bowl and microwave for 30 seconds.2. Skewer meat and grill. Dip into peanut sauce and enjoy!

Chicken SpaghettiParticipants: 10

meat3 each chicken breast, cooked, shredded 30 each Chicken Spaghetti 10produce1 cup celery, diced 10 cups Chicken Spaghetti 10frozen1 each onion, diced 10 each Chicken Spaghetti 10frozen 2/3 cup green bell pepper, diced 6 2/3 cups Chicken Spaghetti 10

### 8 oz spaghetti noodles 80 oz Chicken Spaghetti 10### 1 cup chicken broth 10 cups ### Chicken Spaghetti 10### 8 oz Tomato Sauce 80 oz Chicken Spaghetti 10### 1/2 can cream of chicken soup 5 can Chicken Spaghetti 10

meat1 cup cheddar shred 10 cups Chicken Spaghetti 10

To prepare for group1. Cook and shred chicken.2. Cook celery, onion, and green pepper in chicken broth.3. When vegetables are tender, cook spaghetti in same broth (add water if needed to cook spaghetti).4. Drain.5. Combine with tomato sauce, soup and chicken.6. Mix well.7. Add in Cheddar Cheese chunks.8. Freeze flat.

Cooking Day1. Thaw.2. Pour into a greased casserole pan.3. Bake at 350 degrees for 30 minutes or until heated thoroughly.

Chicken Tamale CasseroleParticipants: 10

meat 1 cup mexican cheese, shred 10 cups Chicken Tamale Casserole 10 ### 1 teaspoon Cumin 10 teaspoons Chicken Tamale Casserole 10 ### 1/8 teaspoon cayenne pepper 1 1/4 teaspoons Chicken Tamale Casserole 10 ### 1 can (14.75 oz) Cream-Style Corn 10 can (14.75 oz) Chicken Tamale Casserole 10 ### 1 pkg (8.5 oz) Corn Muffin Mix 10 pkg (8.5 oz) Chicken Tamale Casserole 10 ### 1 can (4 oz) diced green chilies, drained 10 can (4 oz) Chicken Tamale Casserole 10 ### 1 can (10 oz) Red Enchilada Sauce 10 can (10 oz) Chicken Tamale Casserole 10

meat 3 each Chicken Breast, cooked & shredded 30 each Chicken Tamale Casserole 10 1/3 cup Fat-Free Milk (not included)1 each Egg, large (not included)

To Prepare for Group:1. Combine 1/4 cup of cheese with cumin and cayenne. Bag.2. Bag the remaining cheese.3. Bag the chicken.4. Label the corn, corn muffin mix, green chiles, and enchilada sauce.

Cooking Day:1. Thaw.2. Preheat oven to 400.

4. Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over the top.

3. Combine the seasoned cheese, milk, egg, cream-style corn, corn muffin mix, and green chilis, stirring just until moist. Pour mixture into a 13x9 baking dish coated with cooking spray.

5. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream, if desired.

Chicken Tequila BurgersParticipants: 10

produce 1 teaspoon garlic, minced 10 cloves Chicken Tequila Burger 10 produce 3/4 each jalapeno pepper, seeded and chopped 7 1/2 each Chicken Tequila Burger 10 meat 1 lb ground chicken 10 lb Chicken Tequila Burger 10 produce 3 tbsp cilantro 30 tablespoons Chicken Tequila Burger 10 produce 1/2 each Zest of a lime 5 each Chicken Tequila Burger 10 booze 1 oz tequila 10 oz Chicken Tequila Burger 10

### 1 dash soy sauce 10 dash Chicken Tequila Burger 10 ### 1 dash Kosher salt and ground black pepper 10 dash Chicken Tequila Burger 10 ### 1/2 cup panko bread crumbs 5 cups Chicken Tequila Burger 10

Preparation at cooking night:Mix together and form into 4 or 5 patties. Separate with wax paper and freeze

Prep at home:

Broil the burgers for about 12-15 minutes, flipping halfway through cooking to brown both sides. as desired.

1. Preheat the broiler.

Line a baking sheet with foil and brush lightly with olive oil and place patties on the prepared baking sheet.

 Can also be cooked on the grill. Check for doneness before serving.  Serve on buns with sautéed bell pepper and onion, and lettuce

Chicken TetrazziniParticipants: 5

meat3 each chicken breast, bite-size, cooked 15 each Chicken Tetrazzini 5frozen2 each onion 10 each Chicken Tetrazzini 5

### 1/4 teaspoon black pepper 1 1/4 teaspoons Chicken Tetrazzini 5### 16 oz Spaghetti 80 oz Chicken Tetrazzini 5

dairy 1/2 cup butter 2 1/2 cups Chicken Tetrazzini 5### 1 tablespoon Lemon Juice 5 tablespoons### Chicken Tetrazzini 5### 1/2 cup Flour 2 1/2 cups Chicken Tetrazzini 5### 1/4 teaspoon Nutmeg, ground 1 1/4 teaspoons Chicken Tetrazzini 5### 2 teaspoon Salt 10 teaspoons Chicken Tetrazzini 5### 1/2 teaspoon Paprika 2 1/2 teaspoons Chicken Tetrazzini 5

dairy 1 cup Milk 5 cups Chicken Tetrazzini 5meat3 oz parmesan, grated 15 oz Chicken Tetrazzini 5

### 1 box (32 oz) chicken broth 5 box (32 oz) Chicken Tetrazzini 5

DISH Day:1. Cook chicken2. In saucepan over medium heat, combine 3 tablespoons butter, cook onion and lemon juice 5 minutes.3. In separate pan, melt remaining butter and stir in flour, 2 teaspoons salt, nutmeg, and 1/2 teaspoon

paprika until mixture is smooth.4. Gradually stir in reserved chicken broth and cook, stirring until liquid is thickened.5. Add milk, chicken chunks, and cook over low heat until mixture is heated through.6. Bag sauce, parmesan, and spaghetti seperately.

Cooking Day1. Thaw.2. Spoon chicken mixture over cooked spaghetti in greased baking dish.3. Sprinkle with parmesan cheese, and a little paprika.

4. Bake in 350 degree oven for 30 minutes or until surface is golden and bubbly.

Chicken Tortilla SoupParticipants: 8

meat 2 each chicken breast, shredded 16 each Chicken Tortilla Soup 8frozen 1/2 each onion, diced 4 each Chicken Tortilla Soup 8produce2 tablespoon garlic, minced 16 tablespoons Chicken Tortilla Soup 8

### 2 (4 oz) cans diced green chilies 16 (4 oz) cans Chicken Tortilla Soup 8### 2 tablespoons vegetable oil 16 tablespoons### Chicken Tortilla Soup 8### 1 (14.5 oz) can diced tomatoes 8 (14.5 oz) can Chicken Tortilla Soup 8### 1 teaspoon cumin 8 teaspoons Chicken Tortilla Soup 8### 1 teaspoon Chili Powder 8 teaspoons Chicken Tortilla Soup 8### 2 tablespoon paprika 16 tablespoons Chicken Tortilla Soup 8### 1/8 teaspoon cayenne pepper 1 teaspoons Chicken Tortilla Soup 8### 2 teaspoon Worcestershire Sauce 16 teaspoons### Chicken Tortilla Soup 8### 1 can corn, drained 8 can Chicken Tortilla Soup 8### 1 can black beans, drained & rinsed 8 can Chicken Tortilla Soup 8### 4 cubes chicken boullion 32 cubes Chicken Tortilla Soup 8### 1 bag Tortilla Chips 8 bag Chicken Tortilla Soup 8

meat 1 cup mexican cheese, shreds 8 cups Chicken Tortilla Soup 8dairy 1 (8 oz) each Sour Cream 8 (8 oz) each Chicken Tortilla Soup 8produce1 each Avocado, fresh 8 each Chicken Tortilla Soup 8

To Prepare for Group:1. Boil and shred chicken2. Saute onions, garlic and chilies in oil in a large pot until onions are transparent.3. Put chicken and saute mixture in a gallon bag.4. Add tomatoes, cumin, chili powder, paprika, cayenne, worcestershire, corn, and black beans to the bag.5. Freeze flat.6. Put bouillon cubes, cheese, sour cream and tortilla chips into separate sandwich bags.7. Refrigerate cheese and sour cream.8. Place frozen soup, cheese, sour cream, bouillon, chips, and avocado in a grocery bag.

Cooking Day:1. Thaw soup and then place into crock pot.2. Dissolve chicken bouillon cubes in 48 ounces (6 cups) of water and add to crock pot.3. Cook on low all day or cook soup in a pot on the stove.4. Garnish with chips, avocado, cheese and sour cream.

Chili In A BagParticipants: 11

meat1 1/2 pound ground beef, cooked 16 1/2 pound Chili In a Bag 11### 1 can kidney beans, drained & rinsed 11 can Chili In a Bag 11### 1 can pinto beans, drained & rinsed 11 can Chili In a Bag 11

frozen1 each onion, diced 11 each Chili In a Bag 11### 1 (14.5 oz) can diced tomato 11 (14.5 oz) can Chili In a Bag 11### 1 tablespoon Chili Powder 11 tablespoons Chili In a Bag 11

To prepare for group1. Brown ground beef, drain.2. Stir in all ingredients and adding chili powder to taste, make it a little mild as the flavor

may intensify during freezing.4. Bag then freeze flat.

Cooking Day1. Thaw.2. Put in crock pot for 4-6 hours.

Serving IdeasServe with bread bowls or corn bread.

Chili Beans Ala CharrosParticipants: 4

meat 1 pound ground beef, cooked 4 pound Chili Beans ala Charros 4meat 1/2 lb bacon, cooked - reserve grease 2 lb Chili Beans ala Charros 4frozen1 each onion, diced 4 each Chili Beans ala Charros 4produce1 teaspoon garlic, minced 4 teaspoons Chili Beans ala Charros 4

### 1 (14.5 oz) can diced tomato 4 (14.5 oz) can Chili Beans ala Charros 4produce 1/2 cup cilantro, chopped 2 cups Chili Beans ala Charros 4

### 1 (4 oz) can Green Chilies 4 (4 oz) can Chili Beans ala Charros 4### 1 (8 oz) can Tomato Sauce 4 (8 oz) can Chili Beans ala Charros 4### 1 packet Taco Seasoning 4 packet Chili Beans ala Charros 4### 1/4 teaspoon salt 1 teaspoons Chili Beans ala Charros 4### 1/4 teaspoon Pepper 1 teaspoons Chili Beans ala Charros 4### 4 (15 oz) can Pinto Beans, drained & rinsed 16 (15 oz) can Chili Beans ala Charros 4

To Prepare for Group:1. Brown ground beef.2. In a large pot cook bacon until crisp (do not drain).3. Add onion and garlic and sauté for a minute.4. Add tomatoes, cilantro, chilies, tomato sauce, taco seasoning, salt, pepper, beef, and beans.5. Stir together and simmer on low for 30 minutes.6. Bag it up into pre labeled freezer bags7. Bag up cheese and insert to larger bag.8. Freeze flat.

Cooking Day:1. Thaw.2. Heat and add more salt and pepper to taste.

3. Serve with shredded cheddar cheese and sour cream.

Chimichurri Marinade (Steak or Chicken)Participants: 6

produce 1/2 cups parsley, fresh 3 cups Chimichurri Marinade 6### 2/3 cups olive oil 4 cups ### Chimichurri Marinade 6### 1 1/2 tablespoon Red Wine Vinegar 9 tablespoons### Chimichurri Marinade 6### 1 tablespoon Oregano 6 tablespoons Chimichurri Marinade 6### 1 teaspoon Cumin 6 teaspoons Chimichurri Marinade 6### 1 teaspoon Salt 6 teaspoons Chimichurri Marinade 6

produce1 teaspoon garlic, minced 6 teaspoons Chimichurri Marinade 6### 1/2 teaspoon Tabasco 3 teaspoons### Chimichurri Marinade 6

meat4 each steak (8 oz sirloin) or chicken breast 24 each Chimichurri Marinade 6

To prepare for group1. Put all ingredients of chimichurri sauce into blender or food processor.2. Blend for about 10 seconds on medium or until ingredients are evnely blended. Put in gallong bag with

chicken or steak.

Cooking Day1. Grill, skillet or bake.

Chipotle Rubbed Flank Steak w/Gorgonzola SauceParticipants: 20

### 1 1/2 teaspoon chipotle chili powder 30 teaspoons Chipotle Rubbed Flank/Gorgonzola Sauce 20 ### 1 1/2 teaspoon Paprika 30 teaspoons Chipotle Rubbed Flank/Gorgonzola Sauce 20 ### 1/2 teaspoon Salt 10 teaspoons Chipotle Rubbed Flank/Gorgonzola Sauce 20

meat1 1/2 pound Flank Steak 30 pound Chipotle Rubbed Flank/Gorgonzola Sauce 20 produce1 each Green Onion 20 each Chipotle Rubbed Flank/Gorgonzola Sauce 20 produce1 teaspoon Garlic, minced 20 teaspoons Chipotle Rubbed Flank/Gorgonzola Sauce 20 deli 1 oz Gorgonzola cheese, crumbled 20 oz Chipotle Rubbed Flank/Gorgonzola Sauce 20

Not Included1 teaspoon Flour 2/3 cup Milk1 teaspoon Butter

Prep Instructions1. Mince green onion

To Prepare for Group:1. Combine chili powder, paprika, and salt in a snack bag.2. Combine green onion and garlic in a snack bag.3. Bag cheese4. Bag steak

Cooking Day:1. Sprinkle spice mix on steak. Broil or grill steak 5min on each side. Let rest.2. Saute onion and garlic on medium heat for 1min. Add 1tsp flour, stir 30seconds.

3. Add 2/3c milk, boil, cook until reduced by half. Remove from heat, stir in cheese and 1tsp butter

4. Slice steak thinly across the grain. Serve with gorgonzola cream sauce.

Cilantro Lime ChickenParticipants: 10

meat 4 each chicken breast 40 each Cilantro Lime Chicken 10produce2 each limes, juiced 20 each Cilantro Lime Chicken 10produce1 bunch cilantro, chopped 10 bunch Cilantro Lime Chicken 10frozen1 (16 oz) bag corn frozen 10 (16 oz) bag Cilantro Lime Chicken 10produce1 teaspoon garlic, minced 10 teaspoons Cilantro Lime Chicken 10produce 1/2 each red onion, chopped 5 each Cilantro Lime Chicken 10

### 1 can black beans, rinsed 10 can Cilantro Lime Chicken 10### 1 teaspoon cumin 10 teaspoons Cilantro Lime Chicken 10### salt & pepper to taste Cilantro Lime Chicken 10

DISH Day:1. Place all ingredients into a gallon-size bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Place contents of bag into a slow cooker.3. Cook on LOW for 8 hours or HIGH for 4 hours.4. May serve with tortillas and favorite toppings.

Citrus Glazed Chicken ThighsParticipants: 5

1/2 cup orange juice 2 1/2 cups ### Citrus Glazed Chicken Thighs 51 tablespoon Soy Sauce 5 tablespoons### Citrus Glazed Chicken Thighs 51 tablespoon honey 5 tablespoons Citrus Glazed Chicken Thighs 51 teaspoon garlic, minced 5 teaspoons Citrus Glazed Chicken Thighs 51 teaspoon ginger, ground 5 teaspoons Citrus Glazed Chicken Thighs 5 1/4 teaspoon lime zest 1 1/4 teaspoons Citrus Glazed Chicken Thighs 5 1/8 teaspoon cayenne pepper 5/8 teaspoons Citrus Glazed Chicken Thighs 58 each skinless chicken thighs 40 each Citrus Glazed Chicken Thighs 5 1/2 tablespoon Flour 2 1/2 tablespoons Citrus Glazed Chicken Thighs 5 1/4 teaspoon salt 1 1/4 teaspoons Citrus Glazed Chicken Thighs 5

To Prepare for Group:1. Place all ingredients except flour and salt in gallon bag.2. Place flour and salt in a small bag.3. Combine bags and freeze flat.

Cooking Day:1. Thaw.2. Allow chicken to marinate for several hours, at least.3. Place chicken on a foil-lined pan coated with cooking spray, reserve the marinade.4. Broil 8 minutes on each side or until done.5. While chicken cooks, place reserved marinade and flour mixture in a small saucepan.6. Bring to a boil and simmer until thickened.7. Serve sauce over chicken.

Citrus Grilled SalmonParticipants: 8

1/4 cups honey 2 cups Citrus Grilled Salmon 8 1/4 cups orange juice 2 cups ### Citrus Grilled Salmon 81 pound salmon filets 8 pound Citrus Grilled Salmon 81 teaspoon Horseradish 8 teaspoons Citrus Grilled Salmon 8 1/2 teaspoon Orange Peel 4 teaspoons Citrus Grilled Salmon 81 teaspoon teriyaki sauce 8 teaspoons### Citrus Grilled Salmon 8

To Prepare for Group:1. Put all ingredients in gallon bag w/ salmon2. Freeze

Cooking Day:1. Coat grill w/ nonstick cooking spray2. Place salmon on grill; reserve marinade for basting (if desired)3. Grill covered for about 5 minutes, brush w/ marinade4. Grill for about 10 to 15 minutes longer until fish flakes easily with fork.

Classic Beef ChiliParticipants: 11

meat 1 pounds ground beef, cooked 11 pounds Classic Beef Chili 11produce 1 teaspoon garlic, minced 11 teaspoons Classic Beef Chili 11

### 2 tablespoons Chili Powder 22 tablespoons Classic Beef Chili 11### 1 teaspoon Cumin 11 teaspoons Classic Beef Chili 11### 1 can (28 oz) Crushed Tomatoes 11 cans Classic Beef Chili 11### 1 can (15 oz) kidney beans, drained & rinsed 11 can (15 oz) Classic Beef Chili 11

frozen 1 each onion, diced 11 each Classic Beef Chili 11### 2 oz green chilies, canned 22 oz Classic Beef Chili 11### 2 tablespoons Tomato Paste 22 tablespoons Classic Beef Chili 11

To Prepare for Group:1. Cook beef and garlic in skillet.2. Drain.3. Combine beef with remaining ingredients in gallon bag.

4. Freeze flat.

Cooking Day:1. Cook in crockpot for several hours to blend flavors.

Coffee-Marinated Pork ChopsParticipants: 8

kitchen6 cups brewed espresso, cooled, divided 48 cups Coffee Marinated Pork Chops 8### 3 tablespoon molasses, divided 24 tablespoons Coffee Marinated Pork Chops 8### 1 tablespoon brown sugar 8 tablespoons Coffee Marinated Pork Chops 8### 1/2 cup brown sugar 4 cups Coffee Marinated Pork Chops 8

produce1 tablespoon minced garlic 8 tablespoons Coffee Marinated Pork Chops 8### 1 tablespoon salt 8 tablespoons Coffee Marinated Pork Chops 8### 1 tablespoon black pepper 8 tablespoons Coffee Marinated Pork Chops 8

meat 4 (6 oz) bone-in pork chops 32 (6 oz) Coffee Marinated Pork Chops 8

DISH Day1. Combine 2 cups espresso, 1 T. molasses, 1 T. brown sugar, garlic,salt, pepper and pork in a gallon-size bag.2. Combine 4 cups espresso, 1/2 cup brown sugar and 2 T. molasses in a gallon-size bag. Label bag 'GLAZE'.3. Freeze bags flat.

Cooking Day1. Place contents of bag labled 'GLAZE' into a large skillet.2. Bring to boiling; reduce heat and gently boil for 30 -35 minutes or until mixture thickens and reduces to about 1/2 cup.3. While glaze is reducing, remove chops from marinade. Discard marinade.4. Grill chops over medium heat for approximately 10 - 14 minutes, or until internal temperature reaches 145 F. Turn chops once during grilling and brush ocasionally with glaze.5. Remove chops from grill and cover loosely with foil and let rest for 5 minutes.6. Drizzle glaze over chops before serving.

Cola RoastParticipants: 6

2 pound rump roast 12 pound Cola Roast 61 teaspoon salt 6 teaspoons Cola Roast 6 1/2 teaspoon black pepper 3 teaspoons Cola Roast 6 1/2 teaspoon garlic powder 3 teaspoons Cola Roast 61 can (12 oz) cola 6 can (12 oz) Cola Roast 61 bottle (12 oz) chili sauce 6 bottle (12 oz) Cola Roast 62 tablespoon worcestershire sauce 12 tablespoons ### Cola Roast 62 tablespoon hot pepper sauce 12 tablespoons ### Cola Roast 6

To Prepare for Group:1. In small bowl, combine salt, pepper and garlic powder; mix well. 2. Rub mixture over surface of the roast. Bag and freeze.3. Combine in bag: chili sauce, worcestershire sauce and pepper sauce; freeze.

Cooking Day:1. Thaw.2. Place roast in crock pot and cover with sauce.3. Add can of cola.4. Cover and cook on low for 8 hours.5. Slice and serve topped with the sauce.

Colorado Style Beef EnchiladasParticipants: 8

meat 1 pound ground beef, cooked 8 pound Colorado Style Beef Enchiladas 8frozen 1/4 each onion, diced 2 each Colorado Style Beef Enchiladas 8

### 3 tablespoons Taco Seasoning 24 tablespoons Colorado Style Beef Enchiladas 8### 1/2 teaspoon salt 4 teaspoons Colorado Style Beef Enchiladas 8### 1/4 teaspoon black pepper 2 teaspoons Colorado Style Beef Enchiladas 8### 1 can (4 oz) green chilies, diced 8 can (4 oz) Colorado Style Beef Enchiladas 8### 6 oz salsa verde 48 oz Colorado Style Beef Enchiladas 8### 1 pkg corn tortillas 8 pkg Colorado Style Beef Enchiladas 8

meat 4 cups monterey jack, shred 32 cups Colorado Style Beef Enchiladas 8### 1 can (10 oz) red enchilada sauce 8 can (10 oz) Colorado Style Beef Enchiladas 8### 1 can (10 oz) green enchilada sauce 8 can (10 oz) Colorado Style Beef Enchiladas 8

dairy 1/3 cup Sour Cream 2 65/98 cups Colorado Style Beef Enchiladas 8

To Prepare for Group:1. Dice onion.2. Brown meat and diced onion in skillet on medium heat.3. Drain meat and return to pan.4. Add taco seasoning, salt, pepper, green chilies, green chile salsa and 1/4 cup water.5. Mix well, cover and simmer on very low heat for 15 minutes.6. Bag separately cooled meat mixture, tortillas, cheese, sour cream, and mixed enchiladas sauces.7. Refrigerate sour cream bag. Combine other bags and freeze.

Cooking Day:1. Thaw.2. In medium bowl combine red and green enchilada sauces, sour cream and 3 tablespoons of milk (not provided).3. Whisk together until well blended and smooth. More milk may be added for less intense sauce.4. In a small pan add 3-4 tablespoons of oil (not provided) and heat over medium heat until hot.5. Using metal tongs work quickly and dip each side of corn tortilla in hot oil (1-2 seconds per side).6. Promptly place tortilla on plate lined with paper towels to drain excess oil. Repeat for all tortillas.7. In 9x13 baking dish pour 3/4 cup sauce on bottom.8. Place a single layer of corn tortillas on sauce.9. Top with a layer of half the meat mixture, then sprinkle with cheese.10. Repeat tortilla, meat, and cheese layers.11. Pour remaining sauce over layers and top with cheese.12. Bake at 350 for 18-20 minutes or until cheese is bubbly and heated through.

Corn ChowderParticipants: 10

### 1/4 cup Flour 2 1/2 cups Corn Chowder 10frozen 1/2 each onion, diced 5 each Corn Chowder 10

### 1 can corn, drained 10 can Corn Chowder 10meat 1/2 pound bacon, cook - reserve grease 5 pound Corn Chowder 10produce1 each celery, diced 10 each Corn Chowder 10dairy 1 quart Milk 10 quart Corn Chowder 10

### 1 can cream of chicken 10 can Corn Chowder 10produce1 each russet potato 10 each Corn Chowder 10

To Prepare for Group:1. In a large saucepan fry the bacon until crisp and remove the bacon leaving 3 Tbs of the bacon grease.2. Add the onion and celery and cook until tender.3. Remove from heat, blend in the flour. Cook over low heat, stirring until bubbly. Then bag.4. Bag remaining ingredients in another bag and place first bag into second bag and freeze.

Cooking Day:1. Thaw and throw into crockpot on low all day or until done.2. Add salt to taste

Corned Beef & CabbageParticipants: 5

meat 1 bag Corned Beef 5 bag Corned Beef & Cabbage 5produce3 each Potatoes 15 each Corned Beef & Cabbage 5produce 1/2 each Cabbage 2 1/2 each Corned Beef & Cabbage 5produce1 each Onion 5 each Corned Beef & Cabbage 5produce3 each Carrots 15 each Corned Beef & Cabbage 5

To Prepare for Group:1. Freeze bag of corned beef.2. Carrots, cabbage, potatoes and onion to be bagged for fridge only.

Cooking Day:1. Thaw.2. Place corned beef into crockpot and put seasoning packet over meat. Cook on low all day.3. Cut carrots chunky and quarter potatoes, onions and cabbage.4. Place veggies into crockpot midday.5. Characteristic of Corned Beef is meat will appear pink but it will be cooked.

Cornish Game HensParticipants: 10

frozen2 each cornish game hens 20 each Cornish Game Hens 10### 1/4 cup honey 2 1/2 cups Cornish Game Hens 10### 1/3 cup grainy mustard 3 32/97 cups Cornish Game Hens 10### 5 tablespoons vegetable oil 50 tablespoons Cornish Game Hens 10### 1 teaspoon Thyme 10 teaspoons Cornish Game Hens 10### 1 1/2 teaspoon cinnamon 15 teaspoons Cornish Game Hens 10

produce1 each lemon 10 each Cornish Game Hens 10

To Prepare for Group:1. Mix seasonings, bag, and freeze.2. Pass out frozen seasonings and frozen hens.3. Lemon will be distributed by fresh shopper.

Cooking Day:1. Thaw.2. Remove the wing tips from the hens.3. Roll the hens in marinade and marinade overnight.4. Preheat oven to 450 degrees.5. Season the birds inside and out with salt and peper.6. Cut lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird.7. Truss the birds.8. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil.9. Place birds breast side down on the oiled rack. Roast for 30 minutes.10. Turn the birds breast side up, reduce the heat to 350 degrees.11. Roast an additional 15-20 minutes or until cooked through and skin is brown.11. Allow hens to rest 10 minutes before serving.

Cornmeal Crusted ChickenParticipants: 8

meat4 each Chicken breast 32 each Cornmeal Crusted Chicken 8dairy 1/2 cup Buttermilk 4 cups ### Cornmeal Crusted Chicken 8

### 1/2 cup Cornmeal 4 cups Cornmeal Crusted Chicken 8### 1/2 cup Bread Crumbs, italian seasoned 4 cups Cornmeal Crusted Chicken 8

meat 1/2 cup parmesan, grated 4 cups Cornmeal Crusted Chicken 8### 1 teaspoon Salt 8 teaspoons Cornmeal Crusted Chicken 8### 1/2 teaspoon black pepper 4 teaspoons Cornmeal Crusted Chicken 8

dairy 2 each Eggs 16 each Cornmeal Crusted Chicken 8

To prepare for group1. Place buttermilk and chicken into a gallon-size bag. 2. In a small ziplock, combine the cornmeal, bread crumbs, Parmesan Cheese, salt and pepper.

Cooking Day1. Thaw.2. Beat the eggs and dip the chicken into it and coat thoroughly with the cornmeal mixture.3. Place the coated chicken pieces on a rack, set onto a baking sheet.4. Spray the chicken slightly with butter flavored cooking spray.5. Bake at 425 degrees for 35-45 minutes.

Country Baked HamParticipants: 4

meat1 (1 1/2#) each Ham, precooked, individual 4 (1 1/2#) each Country Baked Ham 4### 2/3 cup Pineapple, sliced, canned 2 2/3 cups Country Baked Ham 4### 1/3 cup brown sugar 1 1/3 cups Country Baked Ham 4### 1/2 teaspoon ground mustard 2 tsp Country Baked Ham 4### 1 tablespoons plain bread crumbs 4 tablespoons Country Baked Ham 4### 1 tablespoons apple cider vinegar 4 tablespoons### Country Baked Ham 4

To prepare for group1. Put ham in gallon bag, put pineapple & vinegar in sandwich bag. 2. Put mustard, sugar and bread crumbs into one sandwich bag.

3. Put both sandwich bags into gallon bag and freeze.

Cooking Day1. Thaw.2. Place ham in large pan with a small amount of water on the bottom. 3. Using toothpicks, place pineapple slices across top of ham4. Put dry mix over the top of ham and pineapple slices and cover with foil.5. Bake at 350 degrees for 20 minutes per pound. During the last 10-15 minutes, remove foil and increase

temp to 425.6. When done, meat thermometer should read 160 degrees near the center of ham.

Country PieParticipants: 10

meat1 1/2 pound Ground Beef 15 pound Country Pie 10### 16 oz Bread Crumbs 160 oz Country Pie 10

frozen 1/4 cup onion, diced 2 1/2 cups Country Pie 10### 1 teaspoon Salt 10 teaspoons Country Pie 10### 1 1/3 cup Rice 13 1/3 cups Country Pie 10

1 cup Water 10 cups Country Pie 10meat1 cup cheddar, shred 10 cups Country Pie 10

To prepare for group1. Mix 4oz of tomato sauce, bread curmbs, onion, 1/2 teaspoon salt and ground beef together to form crust.2. Bag and Freeze.

Cooking Day1. Thaw meat mixture.(preheat oven to 350 degrees.)2. Press meat into two 9 inch pie pans.3. Combine the rest of the ingredients, except for 3/4 cups of cheese.4. Pour this mixture into pie shells.5. Cover with aluminum foil and bake for 25 minutes.6. Uncover and sprinkle with remaining cheese.7. Bake and additional 10 - 15 minutes uncovered to melt cheese.

Crab CakesParticipants: 6

meat1 pound imitation crab, chopped 6 pound Crab Cakes 6### 1/2 cup bread crumbs 3 cups Crab Cakes 6

produce3 each green onion, diced 18 each Crab Cakes 6produce 1/2 cup red bell pepper, diced 3 cups Crab Cakes 6

### 1/4 cup Mayonnaise, light 1 1/2 cups Crab Cakes 6dairy1 each Eggs 6 each Crab Cakes 6

### 2 tablespoon Worcestershire Sauce 12 tablespoons### Crab Cakes 6### 1 teaspoon Mustard, dry 6 teaspoons Crab Cakes 6### 1/8 cup lemon juice 3/4 cups ### Crab Cakes 6### 1/4 teaspoon garlic powder 1 1/2 teaspoons Crab Cakes 6### 1 teaspoon Salt 6 teaspoons Crab Cakes 6### 1/8 teaspoon cayenne pepper 3/4 teaspoons Crab Cakes 6### 1/2 cup canola oil 3 cups ### Crab Cakes 6

To prepare for group1. In a large bowl, mix together all ingredients, except for the canola oil and bread crumbs.2. Bag and freeze.3. Bag bread crumbs seperately.

Cooking Day1. Thaw.2. Dust with flour.3. Heat oil in a large skillet over medium heat.4. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. 5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Alternate cooking method:Place bread crumbs in greased muffin tins and place crab cake mix in tins. Sprinkle with bread crumbs.

Creamy Ham & Broccoli CasseroleParticipants: 10

### 1 cup elbow macaroni 10 cups Creamy Ham & Broccoli Casserole 10dairy 2 tablespoons Butter 20 tablespoons Creamy Ham & Broccoli Casserole 10frozen 1/4 each onion, diced 4 cups Creamy Ham & Broccoli Casserole 10

### 2 tablespoons Flour 6 tsp Creamy Ham & Broccoli Casserole 10### 1/2 teaspoon black pepper 5 teaspoons Creamy Ham & Broccoli Casserole 10### 1/2 teaspoon salt 5 teaspoons Creamy Ham & Broccoli Casserole 10

dairy 1/2 cup Milk 5 cups Creamy Ham & Broccoli Casserole 10### 1/2 cup chicken broth 5 cups ### Creamy Ham & Broccoli Casserole 10

deli 1/2 cup gruyere cheese 5 cups Creamy Ham & Broccoli Casserole 10### 1/4 cup Miracle Whip 2 1/2 cups Creamy Ham & Broccoli Casserole 10

meat 1 cup ham, cubed 10 cups Creamy Ham & Broccoli Casserole 10frozen1 cup Broccoli, frozen 10 cups Creamy Ham & Broccoli Casserole 10meat 2 tablespoons parmesan, grated 20 tablespoons Creamy Ham & Broccoli Casserole 10

### 1 1/2 tablespoons italian seasoned bread crumbs 15 tablespoons Creamy Ham & Broccoli Casserole 10

To Prepare for Group:1. Cook pasta until al dente. Set aside.2. Cook broccoli until almost tender. Set aside.3. Melt butter and add onion. Sprinkle with flour, salt, and pepper.4. Cook and stir until bubbly. 5. Add milk and broth. Cook until thick.6. Remove from heat and add gruyere cheese and miracle whip. Cool sauce.7. When cooled, add pasta, ham, and broccoli and then place in a bag.8. Place parmesan and bread crumbs in another bag. 9. Combine bags and freeze.

Cooking Day:1. Thaw. Place mixture in a greased baking dish. 2. Spread parmesan and bread crumb mixture over top.3. Bake 20-30 minutes at 350 or until browned and bubbly.

Creamy Tex Mex Pork ChopsParticipants: 10

### 1/2 teaspoon cayenne pepper 5 teaspoons Creamy Tex Mex Pork Chops 10### 2 teaspoons Oregano, dried 20 teaspoons Creamy Tex Mex Pork Chops 10### 2 teaspoons cumin 20 teaspoons Creamy Tex Mex Pork Chops 10### 1 teaspoon Coriander 10 teaspoons Creamy Tex Mex Pork Chops 10### 1 2/3 teaspoons black pepper, divided 16 2/3 teaspoons Creamy Tex Mex Pork Chops 10### 2/3 teaspoon sea salt 6 65/97 teaspoons Creamy Tex Mex Pork Chops 10

meat 4 each pork chops, tenderized 40 each Creamy Tex Mex Pork Chops 10### 1 teaspoon salt 10 teaspoons Creamy Tex Mex Pork Chops 10

dairy 4 tablespoon Butter, Unsalted 40 tablespoons Creamy Tex Mex Pork Chops 10dairy 1/2 cup Heavy Cream 5 cups Creamy Tex Mex Pork Chops 10produce1 cup Salsa, fresh 10 cups Creamy Tex Mex Pork Chops 10

To Prepare for Group:1. Combine Cayenne Pepper, Oregano, Cumin, Coriander, 1 tsp Pepper and Sea salt.2. Put combined spices in a shaker this is your Tex-Mex seasoning.3. Place pork chops on plastic-covered work surface. Cover with plastic wrap.4. Using a meat tenderizer, pound pork chops until they are 1/2" thick.5. Season each pork chop (both sides) with salt, 2/3 tsp pepper, and Tex-Mex seasoning.6. Put seasoned pork chops in bag with 1/2 stick butter and freeze flat.7. Put Heavy cream in separate small bag.8. Put Salsa in separate small bag, bag close to exchange day.9. Put cream and salsa in refrigerator until exchange day.

Cooking Day:1. Thaw pork chops.2. Heat butter in large skillet over medium heat.3. Add pork chops to pan. Saute for 2 1/2 minutes. 4. Turn pork chops over and cook for an additional 2 minutes.5. Remove from pan and transfer to serving platter/plate. Cover with foil to keep warm.6. Add 1/2 cup Heavy cream and 1 cup Salsa to saute pan. Bring to a boil.7. Reduce heat to low and simmer for 2 minutes stirring constantly.8. Spoon sauce over cooked pork chops.

Creamy Tomato Pasta SausageParticipants: 9

### 2 tablespoon olive oil 18 tablespoons### Creamy Tomato Pasta Sausage 9meat 1 pound Johnsonville Italian sausage links, casing removed - COOK 9 pound Creamy Tomato Pasta Sausage 9

### 1/4 teaspoons crushed red pepper flake 2 1/4 teaspoons Creamy Tomato Pasta Sausage 9frozen 1/2 cup onions, diced 4 1/2 cups Creamy Tomato Pasta Sausage 9produce1 1/2 teaspoons garlic, minced 13 1/2 teaspoons Creamy Tomato Pasta Sausage 9

### 3 (14.5 oz) can diced tomato, drained 27 (14.5 oz) can Creamy Tomato Pasta Sausage 9dairy1 1/2 cup whipping cream 13 1/2 cups ### Creamy Tomato Pasta Sausage 9

### 1/2 teaspoon salt 4 1/2 teaspoons Creamy Tomato Pasta Sausage 9### 3 tablespoon parsley flake 27 tablespoons Creamy Tomato Pasta Sausage 9### 1 box penne pasta 9 box Creamy Tomato Pasta Sausage 9

To Prepare for Group:1. Cook sausage, red pepper flake and onion in olive oil.2. Once cooled, place into a gallon-size bag.3. Add garlic, tomatoes, cream, salt and parsley to sausage mix.4. Label pasta box.5. Freeze flat.

Cooking Day:1. Thaw.2. Place contents of gallon bag into a skillet and allow to simmer until mix thickens slightly.3. Meanwhile, cook pasta according to directions.4. Drain pasta. Return to pan and add sauce. Enjoy!

Cuban PorkParticipants: 9

meat 4 each Pork Chops 36 each Cuban Pork### 1/3 cup Pineapple Juice 3 cups ### Cuban Pork### 1/4 cup Soy Sauce 2 1/4 cups ### Cuban Pork### 1 tablespoon brown sugar 9 tablespoons Cuban Pork### 1 tablespoon vegetable oil 9 tablespoons### Cuban Pork### 1 teaspoon ground ginger 9 teaspoons Cuban Pork### 1/2 teaspoon Allspice, ground 4 1/2 teaspoons Cuban Pork### 1/2 teaspoon crushed red pepper flakes 4 1/2 teaspoons Cuban Pork### 1/2 teaspoon mustard, dry 4 1/2 teaspoons Cuban Pork

To Prepare for Group:1. Combine all ingredients in a gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Grill or crock-pot.

Suggestion: Grill sliced fresh pineapple and red onion and serve with chops.

Althernate Cooking Method:Crockpot.

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Cuban Pork WrapsParticipants: 3

### 1/2 cup lime juice 1 1/2 cups ### Cuban Pork Wraps 3 1/4 cup water 3/4 cups Cuban Pork Wraps 3

### 1/4 cup grapefruit juice 3/4 cups ### Cuban Pork Wraps 3produce1 1/2 teaspoon garlic, minced 4 1/2 teaspoons Cuban Pork Wraps 3

### 1 teaspoons oregano 3 teaspoons Cuban Pork Wraps 3### 1/2 teaspoon cumin 1 1/2 teaspoons Cuban Pork Wraps 3### 1/2 teaspoon black pepper 1 1/2 teaspoons Cuban Pork Wraps 3### 2 each bay leaves 6 each Cuban Pork Wraps 3

meat 1 (3#) each boneless pork shoulder 3 (3#) each Cuban Pork Wraps 3produce1 each onion, sliced 3 each Cuban Pork Wraps 3

### 1 package whole wheat tortillas 3 package Cuban Pork Wraps 3

DISH Day:1. Add lime juice through pork into a gallon-size bag.2. Slice onion and place into a quart-size bag.3. Label tortillas.

Cooking Day:1. Thaw.2. Place onion slices in bottom of crock pot.3. Add contents of gallon bag.4. Cover and cook on low for 10 - 12 hours or high for 5 - 6 hours.5. Shred pork and serve in tortilla and your choice of toppings.

Curried Buttermilk Chicken & PineappleParticipants: 5

meat4 each chicken breast 20 each Curried Buttermilk Chicken/Pineapple 5dairy2 cups buttermilk, low-fat 10 cups Curried Buttermilk Chicken/Pineapple 5

### 2 tablespoon curry powder 10 tablespoons Curried Buttermilk Chicken/Pineapple 5### 2 teaspoons sea salt, fine 10 teaspoons Curried Buttermilk Chicken/Pineapple 5### 1 teaspoons black pepper 5 teaspoons Curried Buttermilk Chicken/Pineapple 5

bunny 1/2 cup unsweetened coconut flake 2 1/2 cups Curried Buttermilk Chicken/Pineapple 5### 1 each pineapple slice, small can 5 each Curried Buttermilk Chicken/Pineapple 5### 1 teaspoons curry powder (optional) 5 teaspoons Curried Buttermilk Chicken/Pineapple 5

DISH Day:1. Place chicken, buttermilk, 2 tablespoon curry powder, salt and black pepper into a gallon bag.2. Place coconut into a snack-size bag.3. Send home can of pineapple.

Cooking Day:1. Thaw.2. Heat grill on medium-high and lightly oil grate.3. Remove chicken from marinade; pat dry with paper towel and grill until cooked through, approximately 3 - 4 minutes per side. Discard remaining marinade.4. Meanwhile, drain pineapple slices and sprinkle with curry powder if desired.5. Grill pineapple until lightly charred, about 2 minutes per side.6. Transfer chicken and pineapple to a platter and loosely cover with foil. Let rest for 5 minutes.7. While chicken is resting, heat a non-stick skillet to medium and brown coconut, stirring occasionally.8. To serve, place pineapple on plate, topped with a chicken breast, then sprinkle with toasted coconut.

Curry Broccoli and Chicken CasseroleParticipants: 3

meat 1 lb chicken breast, cubed - cooked 3 lb Curry Broccoli & Chicken Casserole 3frozen1 each Small Package Frozen Broccoli 3 each Curry Broccoli & Chicken Casserole 3meat 1/2 cup Cheddar shred 1 1/2 cups Curry Broccoli & Chicken Casserole 3

### 1/4 cup Bread Crumbs 3/4 cups Curry Broccoli & Chicken Casserole 3### 1 tablespoon Lemon Juice 3 tablespoons### Curry Broccoli & Chicken Casserole 3

dairy 1 cup Sour Cream 3 cups Curry Broccoli & Chicken Casserole 3### 2 teaspoon Curry Powder 6 teaspoons Curry Broccoli & Chicken Casserole 3### 1 (10 oz) can Cream of Chicken Soup 3 (10 oz) can Curry Broccoli & Chicken Casserole 3

To Prepare for Group:1. Label Gallon Bag 1 of 22. Label Frozen Broccoli 2 of 23. Boil Chicken, Cool and Bag in Quart Sized Bag4. Bag Cheese in Sandwich Bag5. Bag Bread Crumbs in Sandwich Bag6. Mix Sauce (Lemon Juice, Sour Cream, Curry Powder and Cream of Chicken)7. Bag Sauce in Quart Sized Bag8. Put all bags in Gallon Sized Bag

Cooking Day:1. Cook Broccoli per Package Directions2. Heat oven to 350 Degrees3. Put Broccoli in bottom of 8 X 8 Pan.4. Put Chicken on Top 5. Put Sauce on next6. Put Cheese on next7. Top with Bread Crumbs8. Bake for 30 minutes

Curry ChickenParticipants: 10

meat4 each chicken breast, cubed 40 each Curry Chicken 10 ### 3 tablespoon Flour 30 tablespoons Curry Chicken 10

produce1 each yellow onion, cut into strips 10 each Curry Chicken 10 dairy 1/2 cup orange juice 5 cups ### Curry Chicken 10 produce1 each red bell pepper, cut into strips 10 each Curry Chicken 10

### 1 teaspoon salt 10 teaspoons Curry Chicken 10 ### 1 tablespoon Curry Powder 10 tablespoons Curry Chicken 10 ### 1/2 cup evaporated milk 5 cups ### Curry Chicken 10

To Prepare for Group:1. Place chicken into gallon bag along with olive oil.2. Put flour, curry and salt in sandwich bag.3. Put OJ in sandwich bag and put evaporated milk in separate sandwich bag.4. Onion and red pepper provided fresh.5. Put all bags inside of chicken bag and freeze.

Cooking Day:1. Thaw and coat chicken with curry mix.2. Saute veggies in 3 tbsp olive oil, add chicken and stir until almost cooked.3. Add OJ for 10-15 min until chicken is cooked thoroughly.4. Add evaporated milk and stir. Remove from heat and serve.

Darn Good Sweet & Sour PorkParticipants: 4

meat1 pound pork sirloin, cubed 4 pound Darn Good Sweet & Sour Pork 4### 2 tablespoon Oil 8 tablespoons### Darn Good Sweet & Sour Pork 4

1/2 cup Water 2 cups Darn Good Sweet & Sour Pork 4### 2 tablespoon Cornstarch 8 tablespoons Darn Good Sweet & Sour Pork 4### 1/2 teaspoon Salt 2 teaspoons Darn Good Sweet & Sour Pork 4### 1/4 cup brown sugar 1 cups Darn Good Sweet & Sour Pork 4### 1/4 cup Vinegar 1 cups ### Darn Good Sweet & Sour Pork 4### 1 cup Pineapple Juice 4 cups ### Darn Good Sweet & Sour Pork 4

produce 1/4 cup onion, thinly sliced 1 cups Darn Good Sweet & Sour Pork 4produce 1/2 cup green bell pepper, cut into strips 2 cups Darn Good Sweet & Sour Pork 4

### 1 tablespoon Soy Sauce 4 tablespoons### Darn Good Sweet & Sour Pork 4### 1 (20 oz) can pineapple chunks 4 (20 oz) can Darn Good Sweet & Sour Pork 4

Prepare for Group

1. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce, bag.2. Place Onions, Peppers in a separate bag.3. Label can of Pineapple chunks.4. Bag Meat.

Cooking Day

1.Brown meat in hot oil, add water, cover and simmer for 45 minutes.2. Place sauce mixture in sauce pan, cook over medium heat until slightly thick, stirring constantly.3. Pour sauce over hot pork, let stand 10 minutes, add remaining ingredients and cook and additional 3 minutes.

Dijon Pesto SteakParticipants: 6

### 5 teaspoon Basil, dried 30 teaspoons Dijon Pesto Steak 6### 1/4 cup dijon mustard 1 1/2 cups Dijon Pesto Steak 6

produce1 teaspoon Garlic, minced 6 teaspoons Dijon Pesto Steak 6meat2 pound Steak 12 pound Dijon Pesto Steak 6

### 1/3 cup Walnuts 2 cups Dijon Pesto Steak 6

To prepare for group1. Combine all ingredients except walnuts in gallon bag2. Put walnuts in sandwich bag and put into steak bag and freeze

Cooking Day1. Grill on BBQ.

Dorito Chicken Cheese CasseroleParticipants: 6

meat3 each chicken breast, cooked/shredded 18 each Dorito Chicken Cheese Casserole 6dairy1 (8 oz) each sour cream 6 (8 oz) each Dorito Chicken Cheese Casserole 6

### 1 can cheddar cheese soup 6 can Dorito Chicken Cheese Casserole 6### 1 can cream of chicken soup 6 can Dorito Chicken Cheese Casserole 6### 1 can Rotel 6 can Dorito Chicken Cheese Casserole 6### 1 can corn, drained 6 can Dorito Chicken Cheese Casserole 6### 1 packet taco seasoning 6 packet Dorito Chicken Cheese Casserole 6

meat2 cup Mexican cheese, shredded 12 cups Dorito Chicken Cheese Casserole 6### 1 bag nacho cheese Doritos 6 bag Dorito Chicken Cheese Casserole 6

To Prepare for Group:1. Place chicken, rotel, taco seasoning and 1 cup cheese into a gallon bag.2. Place 1 cup of cheese into a quart-size bag.3. Label sour cream, soups, corn and Doritos.4. Freeze

Cooking Day:1. Thaw.2. Preheat oven to 350 degrees.3. Lightly spray a 9" x 13" pan with cooking spray.4. Crush the entire bag of Doritos and cover the bottom of the dish.5. In a bowl, mix contents of chicken bag with sour cream, soups, and corn.6. Pour chicken mixture over Doritos.7. Bake for 20 minutes, remove from oven.8. Sprinkle bag of cheese over the top and bake an additional 5 minutes or until melted.

Easy Delicious ChickenParticipants: 11

### 1/2 cup chicken broth 5 1/2 cups ### Easy Delicious Chicken 11meat4 each Chicken breast 44 each Easy Delicious Chicken 11

### 1/4 teaspoon Thyme, dried 2 3/4 teaspoons Easy Delicious Chicken 11### 1/4 teaspoon Basil, dried 2 3/4 teaspoons Easy Delicious Chicken 11### 1 packet Italian Salad Dressing Mix 11 packet Easy Delicious Chicken 11### 1/2 can cream of chicken soup 5 1/2 can Easy Delicious Chicken 11

meat4 oz Cream Cheese 44 oz Easy Delicious Chicken 11

To Prepare for Group:1. Put all ingredients in gallon bag and freeze flat.

Cooking Day:1. Add salt and pepper to taste.2. Put all ingredients in crockpot and cook all day on low or half day on high.

Enchiladas de Pollo y QuesoParticipants: 11

dairy2 1/2 tablespoon butter 27 1/2 tablespoons Enchiladas de Pollo y Queso 11frozen1 each onion 11 each Enchiladas de Pollo y Queso 11frozen 2/3 each green bell pepper, diced 7 1/3 each Enchiladas de Pollo y Queso 11

### 1 (4 oz) can diced green chilies 11 (4 oz) can Enchiladas de Pollo y Queso 11meat4 each chicken breast, shredded 44 each Enchiladas de Pollo y Queso 11

### 1/4 cup Flour 2 3/4 cups Enchiladas de Pollo y Queso 11### 1 tablespoon Chili Powder 11 tablespoons Enchiladas de Pollo y Queso 11### 1/2 teaspoon Cilantro, Dried 5 1/2 teaspoons Enchiladas de Pollo y Queso 11### 1/2 teaspoon Cumin 5 1/2 teaspoons Enchiladas de Pollo y Queso 11### 2 1/2 cups chicken broth 27 1/2 cups ### Enchiladas de Pollo y Queso 11

dairy 1 cup Sour Cream 11 cups Enchiladas de Pollo y Queso 11meat1 1/2 cups monterey jack, shred 16 1/2 cups Enchiladas de Pollo y Queso 11

### 1 pkg corn tortilla 11 pkg Enchiladas de Pollo y Queso 11

To prepare for group1. Melt 1 tablespoons butter and cook onions and green pepper until softened. Remove to a bowl.2. Stir chopped chicken and green chili into onion pepper mixture3. Melt remaining 1 1/2 tablespoons butter. Blend in flour and seasoning. Whisk in chicken broth.4. Cook, stirring until sauce boils.5. Remove from heat and stir in sour cream and 1/2 cup cheese.6. Stir 1/2 cup sauce into chicken mixture.7. Dip tortilla in sauce and layer in 13x9x2 pan.8. Pour remaining sauce over tortillas and sprinkle with remaining cheese.

Cooking Day1. Bake uncovered 350 degrees for 25 minutes.

Enchilada PieParticipants: 6

meat 1 cup cheddar, shred 6 cups Enchilada Pie 6### 1 tablespoon Chili Powder 6 tablespoons Enchilada Pie 6

meat 1 pound ground beef, cooked 6 pound Enchilada Pie 6### 1/4 cup black olives, sliced 1 1/2 cups Enchilada Pie 6

frozen 1 each onion, diced 6 each Enchilada Pie 6### 1/3 teaspoon black pepper 1 49/50 teaspoons Enchilada Pie 6### 1 teaspoon salt 6 teaspoons Enchilada Pie 6### 8 oz Tomato Sauce 48 oz Enchilada Pie 6### 6 each corn tortilla 36 each Enchilada Pie 6

To Prepare for Group:1. Brown ground beef and onion.2. Add seasonings and tomato sauce.3. Bag separately: beef mixture, tortillas, olives, cheese.4. Combine bags into gallon bag and freeze flat.

Cooking Day:1. Thaw completely.2. Preheat oven to 400 degrees.3. In casserole dish alternate layers of: tortillas (can be cut to fit), meat, olives, and cheese.4. Add 1/2 cup of water to casserole.5. Bake for 20 minutes.

Chicken Fajita Salad with Creamy Cilantro-Lime Sauce

Participants: 11

### 1 1/2 tablespoon olive oil 16 1/2 tablespoons### Chicken Fajita Salad 11### 1 1/2 teaspoon cumin 16 1/2 teaspoons Chicken Fajita Salad 11### 1 1/2 teaspoon Paprika 16 1/2 teaspoons Chicken Fajita Salad 11### 1 1/2 teaspoon Chili powder 16 1/2 teaspoons Chicken Fajita Salad 11### 3/4 teaspoon Salt 8 1/4 teaspoons Chicken Fajita Salad 11### 1/4 teaspoon black pepper 2 3/4 teaspoons Chicken Fajita Salad 11

meat 4 each Chicken breast 44 each Chicken Fajita Salad 11meat 1/2 cup monterey jack, shred 5 1/2 cups Chicken Fajita Salad 11

### 1 can pinto beans 11 cans Chicken Fajita Salad 11### 2 tablespoon black olives, sliced 22 tablespoons Chicken Fajita Salad 11

dairy 1/4 cup Sour cream 2 3/4 cups Chicken Fajita Salad 11### 1/4 cup Mayonnaise 2 3/4 cups Chicken Fajita Salad 11

dairy 1/4 cup Milk 2 3/4 cups Chicken Fajita Salad 11### 1 1/2 tablespoon Lime juice 16 1/2 tablespoons### Chicken Fajita Salad 11

produce1 tablespoon Cilantro, fresh 11 tablespoons Chicken Fajita Salad 11### 1/2 tablespoon balsamic vinegar 5 1/2 tablespoons### Chicken Fajita Salad 11

produce1 teaspoon Garlic, minced 11 teaspoons Chicken Fajita Salad 11

Salad ingredients, not provided, buy on own when you want to eatLettuce, romainePepper, green bellOnion, redTomatoes, fresh

To Prepare for Group:1. Combine olive oil, cumin, paprika, chili powder, salt, and pepper in a medium bowl. Rub on chicken.2. Bag the cheese, olives. 3. Freeze flat. 4. Label can of beans.5. Combine sour cream, mayonnaise, milk, lime juice, fresh cilantro, balsamic vinegar, and garlic. Whisk.6. Bag and refrigerate sour cream mixture.

Cooking Day:1. Thaw.2. Grill chicken then slice into thin strips.

3. Dice tomatoes, red oinion, bell pepper and lettuce.(these you will buy on your own when you are ready to eat salad)3. Place vegetables, cheese, and beans in bowls and top with chicken. 4. Serve with Creamy Cilantro-Lime Sauce.

Alternate Cooking Method:Thaw chicken and cook on skillet. Halfway thru, add sliced onion and bell pepper. (I cooked with a lid on to keep moisture in so

chicken wouldn't dry out). Slice chicken when almost cooked and continued to let it cook until done. Add beans (and also a

can of black beans). Served warm over salad with cheese and dressing.

Flank SteakParticipants: 11

meat1 1/2 pounds flank steak 16 1/2 pounds Flank Steak 11### 1/4 cup Soy Sauce 2 3/4 cups ### Flank Steak 11### 2 tablespoon Honey 22 tablespoons Flank Steak 11### 2 tablespoon Vinegar 22 tablespoons### Flank Steak 11

produce1 1/2 teaspoon Garlic 16 1/2 teaspoons Flank Steak 11### 3/4 cup Oil 8 1/4 cups ### Flank Steak 11

produce1 cup onion, sliced 11 cups Flank Steak 11

To Prepare For Group1. Separate flank steaks one into each pre labeled freezer bag.2. Combine remaining ingredients and divide among the steaks.3. Freeze flat.

Cooking Day1. Thaw.2. Toss on grille until done.

Flank Steak - Spiced UpParticipants: 6

meat1 1/2 pounds flank steak 9 pounds Flank Steak - Spiced Up 6### 1 tablespoons Montreal Steak Seasoning 6 tablespoons Flank Steak - Spiced Up 6### 1/8 teaspoons Creole Seasoning 3/4 teaspoons Flank Steak - Spiced Up 6### 1/4 teaspoons Oregano 1 1/2 teaspoons Flank Steak - Spiced Up 6

produce 1/8 teaspoons Garlic 3/4 teaspoons Flank Steak - Spiced Up 6### 1 cup beef broth 6 cups ### Flank Steak - Spiced Up 6### 1 dash Salt & Pepper, Black 6 dash Flank Steak - Spiced Up 6

To Prepare For Group1. Separate flank steaks one into each pre labeled freezer bag.2. Combine remaining ingredients and divide among the steaks.3. Freeze flat.

Cooking Day1. Thaw2. Place in 350 degree oven and cook for about 45- 60 minutes. (Flip steak over half way through.)3. Also about 10 minutes before it's cooked, remove from the oven and cut into bite size or strips, so juices

can be absored.

SuggestionServe over Jasmine white rice.

Four-Cheese Stuffed ShellsParticipants: 9

1/2 lb Jumbo Shell Pasta (20 shells) 4 1/2 lb 4-Cheese Stuffed Shell 9 6 oz Cottage Cheese, 1% low fat 54 oz 4-Cheese Stuffed Shell 9

7 1/2 oz Ricotta Cheese 67 1/2 oz 4-Cheese Stuffed Shell 9 1/2 cup Asiago Cheese, shredded 4 1/2 cups 4-Cheese Stuffed Shell 9 3/8 cup Parmesan Cheese, shredded 3 3/8 cups 4-Cheese Stuffed Shell 9 1 tablespoon Chives 9 tablespoons 4-Cheese Stuffed Shell 9 1 tablespoon Parsley 9 tablespoons 4-Cheese Stuffed Shell 9 1/8 teaspoon Black Pepper 1 1/8 teaspoons 4-Cheese Stuffed Shell 9 1/8 teaspoon Salt 1 1/8 teaspoons 4-Cheese Stuffed Shell 9 5 oz Spinach, frozen, chopped 45 oz 4-Cheese Stuffed Shell 9 1 jar Marinara Sauce 9 jar 4-Cheese Stuffed Shell 9 1/2 cup mozzarella, shred 4 1/2 cups 4-Cheese Stuffed Shell 9

To Prepare for Group:

1. Thaw and drain the spinach.

Cooking Day:

1. Thaw.

2. Preheat oven to 375 degrees.

3. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

4. Coat a 13 x 9-inch baking dish with cooking spray; set aside.

6. Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

2. Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).3. Place cheese/spinach mixture in a Ziploc bag. Place the Mozzarella in a Ziploc bag. Label the pasta sauce and shells.

5. Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange stuffed shells, seam sides up, in prepared dish. Pour 1 ½ cups Marinara over stuffed shells. Sprinkle with 1/4 cup mozzarella. Repeat procedure with remaining stuffed shells, Marinara, and mozzarella in remaining prepared dish.

French Beef DipParticipants: 14

meat 2 pound beef roast 28 pound French Beef Dip 14### 2 tablespoon yellow mustard 28 tablespoons French Beef Dip 14### 1 packet onion soup mix 14 packet French Beef Dip 14### 1 packet Au Jus Packet 14 packet French Beef Dip 14

To Prepare For Group1. Place meat in gallon bag.2. Place mustard in sandwich bag.3. Place soup and dip mixes in sandwich bag.4. Place 2 sandwich bags in gallon bag with meat.5. Freeze.

Cooking Day1. Thaw.2. Place meat in crock pot.3. Spread mustard on meat, then sprinkle on soup mix.4. If desired, add water to cover meat.5. Hoagie rolls not provided.

French Roast Beef Cheese Dip Participants: 12

meat 2 pound beef roast 24 pound French Roast Beef Cheese Dip 12### 2 tablespoons yellow mustard 24 tablespoons French Roast Beef Cheese Dip 12

meat 1 package provolone, slice 12 package French Roast Beef Cheese Dip 12### 1 each onion soup mix 12 each French Roast Beef Cheese Dip 12### 1 each Au Jus Packet 12 each French Roast Beef Cheese Dip 12

To Prepare for Group:1. Place roast in gallon bag.2. Place mustard in sandwich bag.3. Place 8 slices of cheese in another sandwich bag.4. Place both mix packets in another sandwich bag.5. Place sandwich bags in gallon bag with meat.6. Freeze.

Cooking Day:1. Thaw.2. Place meat in crock pot.3. Spread mustard on meat, then sprinkle on soup mix.4. If desired, add water to cover meat.5. Cook on low for 8 hours.6. Prepare au jus mix as directed on packet.7. Serve on rolls with au jus sauce for dipping.

French Dip Roast BeefParticipants: 13

### 1/8 teaspoons garlic powder 1 5/8 teaspoons French Dip Roast Beef 13### 2 teaspoons Italian seasoning 26 teaspoons French Dip Roast Beef 13### 1 teaspoons Oregano, dried 13 teaspoons French Dip Roast Beef 13### 2 cubes Bouillon, beef 26 cubes French Dip Roast Beef 13### 1 packet Au Jus Packet 13 packet French Dip Roast Beef 13

meat1 1/2 pound beef chuck roast 19 1/2 pound French Dip Roast Beef 13### 1/8 teaspoons onion powder 1 5/8 teaspoons French Dip Roast Beef 13

To Prepare for Group:1. Place roast and seasonings into gallon bag and freeze.2. Place au jus packet and beef bouillon cubes in separate bag.3. Combine bags.

Cooking Day:1. Put roast and seasonings (not french dip mix) and 2 cups of water in crockpot.2. Add 1-2 bouillon cubes (amount based on taste preference).3. Cook on high for 1 hour then reduce to low.4. Cook for 6 hours longer or until roast is very tender and falls apart.5. Follow instructions on french dip mix packet to make sauce.6. Serve roast on French rolls with french dip sauce for dipping.

G's SteakParticipants: 18

meat 4 (8 oz) each Steak, NY Strip 72 (8 oz) each G's 18### 1/2 cup soy sauce 9 cups ### G's 18### 2 tablespoons olive oil 36 tablespoons### G's 18### 2 tablespoons Lemon Juice 36 tablespoons### G's 18### 2 tablespoons brown sugar 36 tablespoons G's 18### 1 tablespoon minced onion 18 tablespoons G's 18

produce1 teaspoon garlic, minced 18 teaspoons G's 18### 1 teaspoon ground ginger 18 teaspoons G's 18### 1/2 teaspoon black pepper 9 teaspoons G's 18

To Prepare for Group:

1. Place all ingredients in a ziploc bag and freeze flat.

Cooking Day:1. Thaw.2. Grill.

Garlic and Herb SalmonParticipants: 10

### 2 tbsp. olive oil 20 tablespoons### Garlic & Herb Salmon 10 ### 2 tbsp. white wine vinegar 20 tablespoons### Garlic & Herb Salmon 10 ### 1 1/2 tsp. lemon pepper 15 teaspoons Garlic & Herb Salmon 10 ### 1 tsp. Salt-Free garlic and herb seasoning 10 teaspoons Garlic & Herb Salmon 10

meat 1 pound salmon fillets 10 pound Garlic & Herb Salmon 10 To Prepare for Group:

1. Combine olive oil, white wine vinegar, lemon pepper, and garlic and herb seasoning in a a resealable bag2. Place salmon in bag with marinade

3. Cover and freeze, lying flatCooking Day:

1. Thaw salmon, remove from bag and discard marinade2. Line a baking sheet with aluminum foil and spray with non-stick cooking spray3. Place salmon on prepared baking sheet and broil on HIGH for 7-10 minutes or until salmon flakes easily

Garlic & Herb Oven-Fried TilapiaParticipants: 5

### 1 cup Panko 5 cups Garlic & Herb Tilapia 5produce1 tablespoons Basil, fresh, chopped 5 tablespoons Garlic & Herb Tilapia 5produce1 tablespoons Flat Leaf Parsley, fresh, chopped 5 tablespoons Garlic & Herb Tilapia 5

### 1/2 teaspoon Onion Powder 2 1/2 teaspoons Garlic & Herb Tilapia 5produce1 teaspoon Garlic, minced 5 teaspoons Garlic & Herb Tilapia 5meat1 1/2 pound Tilapia Fillets, 4-6 oz fillets 7 1/2 pound Garlic & Herb Tilapia 5

2 each Egg Whites, lightly beaten (not included)1 each Egg, large, lightly beaten (not included)2 tablespoons Flour (not included) 3/4 teaspoon Salt (not included) 1/4 teaspoon Black Pepper (not included)2 tablespoons Olive Oil, divided (not included)

DISH Day:1. Combine panko, basil, parsley, onion powder, and garlic. Place in Ziploc bag.2. Place halibut fillets in a gallon Ziploc bag.3. Freeze.

Cooking Day:

1. Place panko mixture in a shallow dish.2. Place egg whites and eggs in a shallow dish.3. Place flour in a shallow dish.4. Sprinkle fillets with salt and pepper.5. Dredge fish in flour, then egg mixture, then in panko mixture.6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray.

7. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Garlic ShrimpParticipants: 5

meat 1 pound Shrimp, medium, P&D 5 pound Garlic Shrimp 5### 1/8 teaspoon cayenne pepper 5/8 teaspoons Garlic Shrimp 5

produce2 tablespoon Garlic, minced 10 tablespoons Garlic Shrimp 5### 1 tablespoon Cornstarch 5 tablespoons Garlic Shrimp 5### 1 1/2 teaspoon chicken boullion 7 1/2 teaspoons Garlic Shrimp 5### 1 tablespoon Lemon Juice 5 tablespoons### Garlic Shrimp 5### 1 tablespoon Parsley, dried 5 tablespoons Garlic Shrimp 5

To Prepare for Group:1. Put shrimp in gallon bag.2. Bag cayenne and garlic in sandwich bag,3. Bag cornstarch and chicken bouillon in separate sandwich bag.4. Bag lemon juice and parsley in a separate sandwich bag.5. Put all sandwich bags in with gallon bag with shrimp and freeze.

Cooking Day:1. In a bowl, combine cornstarch, 1 3/4 cups of water and chicken bouillon until smooth. Set aside.2. In a large skillet, sauté garlic and cayenne in 1 tbsp olive oil for 1 min.3. Stir broth mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened.4. Reduce heat, add shrimp, lemon and parsley. Cook for 2-4 minutes.5. Serve over spaghetti noodles (not included).

Genovese CannelloniParticipants: 7

1 tablespoon Butter 7 tablespoons Genovese Cannelloni 7 1/2 each onion, diced 3 1/2 each Genovese Cannelloni 7 1/2 pound chicken breast, cubed - cooked 3 1/2 pound Genovese Cannelloni 7 1/4 cup Chicken Broth 1 3/4 cups ### Genovese Cannelloni 74 ounces ricotta 28 oz Genovese Cannelloni 7 1/2 cup parmesan, grated 3 1/2 cups Genovese Cannelloni 71 each Egg 7 each Genovese Cannelloni 7 1/4 teaspoon Nutmeg 1 3/4 teaspoons Genovese Cannelloni 7 1/4 teaspoon Salt 1 3/4 teaspoons Genovese Cannelloni 78 each Egg Roll Wrappers, 6" square 56 each Genovese Cannelloni 7 1/4 cup creamy tomato sauce 1 3/4 cups Genovese Cannelloni 7 1/2 pound teleme or 4 cups fontina 3 1/2 pound Genovese Cannelloni 7

1. Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add chicken and broth; cover pan, reduce heat, and simmer gently until chicken is no longer pink in the center (cut to test), about 10 to 12 minutes. With a slotted spoon, transfer chicken to a food processor,

stirring often, until reduced to about 1/4 cup, 8 to 15 minutes

2. Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finelyground.

3. Follow steps 1 through 3 under "Wrapping Tips," below, to cut egg roll wrappers, fill with chicken mixture, and roll up cannelloni.

4. In each of two shallow 9- by 13-inch baking dishes, spread about 1/4 cup of the creamy tomato sauce over to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauceover cannelloni to coat wrappers well.

5. Slice teleme cheese as thinly as possible and lay slices over cannelloni to cover (if the cheese clumps, press between your fingers to flatten), or scatter fontina over cannelloni.

6. Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving.

Wrapping Tips

1. While cannelloni pasta tubes come in basically one length, egg roll wrappers can be cut to fit different-size pans. For 9- by 13-inch baking dishes, stack the wrappers, a few at a time, and trim them into 4- by 6-inch discarding scraps.

2. Lay egg roll wrappers in a single layer on a counter. Spoon about 5 tablespoons chicken filling down the length of a 6-inch edge of each wrapper. With the back of a spoon, a small spatula, or your hands, shape the filling into an even log the length of the wrapper.

3. Roll each wrapper tightly around the filling to enclose, and lay it seam down to hold the roll shut.

leaving broth in pan. Increasꢤ fer chicken to a food processor, leaving broth in pan. Increase heat and boil broth, հ

Ginger Glazed SalmonParticipants: 4

1 pound Salmon 4 pound Ginger Glazed Salmon 4 1/2 cup Pineapple Preserves 2 cups Ginger Glazed Salmon 4

1 1/2 tablespoon Lime Juice 6 tablespoons### Ginger Glazed Salmon 41 tablespoon dijon mustard 4 tablespoons Ginger Glazed Salmon 4 1/2 tablespoon ground ginger 2 tablespoons Ginger Glazed Salmon 41 teaspoon Garlic, minced 4 teaspoons Ginger Glazed Salmon 41 teaspoon Soy Sauce 4 teaspoons### Ginger Glazed Salmon 4 1/4 teaspoon Salt 1 teaspoons Ginger Glazed Salmon 4 1/4 teaspoon black pepper 1 teaspoons Ginger Glazed Salmon 4

To Prepare for Group:1. Combine all ingredients in gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Preheat oven to 425 degrees.3. Place fish and marinade in baking dish coated with cooking spray.4. Bake for 15 minutes or until fish flakes easily when tested with fork.

Glazed Herb ChickenParticipants: 8

6 each chicken breasts 48 each Glazed Herb Chicken 81 (14.5 oz) can Chicken Broth 8 (14.5 oz) can Glazed Herb Chicken 8 3/4 cup Orange Juice Concentrate 6 cups Glazed Herb Chicken 82 tablespoon red wine vinegar 16 tablespoons ### Glazed Herb Chicken 81 teaspoon garlic, minced 8 teaspoons Glazed Herb Chicken 82 teaspoon orange peel, grated 16 teaspoons Glazed Herb Chicken 8 1/2 teaspoon minced onion 4 teaspoons Glazed Herb Chicken 8 1/8 teaspoon Cayenne Pepper 1 teaspoons Glazed Herb Chicken 8 1/8 teaspoon Thyme, dried 1 teaspoons Glazed Herb Chicken 8 1/8 teaspoon Allspice, ground 1 teaspoons Glazed Herb Chicken 81 tablespoon Cornstarch 8 tablespoons Glazed Herb Chicken 8 1/4 cup Honey 2 cups Glazed Herb Chicken 8

To prepare for group1. Combine all ingredients for mainade and chicken in 1 large bag.2. Combine cornstarch and honey in a separate bag.

Cooking Day1. Thaw, reserve 1 cup of marinade.2. Grill chicken and throw out the rest of the marinade.3. In a saucepan, combine reserved marinade, cornstarch, and honey. Bring to a boil and stir for 2 minutes until thickened.4. Serve with orange slices over rice. Spoon sauce over the top.

Glazed PorkParticipants: 11

1 pound pork tenderloin, cut into 16 medallions 11 pound Glazed Pork 112 tablespoon Flour 22 tablespoons Glazed Pork 11 1/4 cup brown sugar 2 3/4 cups Glazed Pork 111 teaspoon Salt 11 teaspoons Glazed Pork 111 teaspoon cumin 11 teaspoons Glazed Pork 11 1/2 teaspoon Cardamom, ground 5 1/2 teaspoons Glazed Pork 11 1/8 teaspoon cayenne pepper 1 3/8 teaspoons Glazed Pork 11 1/4 cup 2 3/4 cups Glazed Pork 11 1/2 cup Orange Juice 5 1/2 cups Glazed Pork 116 tablespoon balsamic vinegar 66 tablespoons### Glazed Pork 11

To prepare for group1. Cut pork crosswise into 16 pieces.

4. Bag raisins separately.5. Combine bags and freeze.

Cooking Day1. Thaw.2. Add raisins to liquid mixture if you plan to eat them. Leave them out if you don't like raisins.3. Heat oil (not included) in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes. Turn pork over; cook 1

minute. Add vinegar mixture; cook 1 minute or until sauce thickens and pork is done.

Suggestion: Serve over rice.

Raisins 

2. Combine flour, 2  tablespoons sugar, salt, cumin, cardamom, and pepper. Dredge pork slices and bag them.3. Combine 2 tablespoons sugar,  juice, and vinegar, stirring until sugar dissolves.  Place in bag.

Glazed Pork Chops and StuffingParticipants: 9

meat4 (8 oz) each Pork Chops 36 (8 oz) each Glazed Pork Chops/Stuffing 9### 1 (6 oz) box Stuffing mix, chicken 9 (6 oz) box Glazed Pork Chops/Stuffing 9### 1 1/2 cups apple juice 13 1/2 cups ### Glazed Pork Chops/Stuffing 9

produce2 each Apples, granny smith 18 each Glazed Pork Chops/Stuffing 9### 1/3 cup Raspberry Vinegrette Dressing 3 cups Glazed Pork Chops/Stuffing 9### 1 tablespoon brown sugar 9 tablespoons Glazed Pork Chops/Stuffing 9### 1 tablespoon dijon mustard 9 tablespoons Glazed Pork Chops/Stuffing 9

To prepare for group1. Prepare stuffing as directed on package, substituting apple juice for water2. Cut one apple into 1/2 in chunks; stir into prepared stuffing. Bag stuffing3. Bag pork chops with 1 tablespoon of raspberry vinaigrette dressing4. Bag remaining vinaigrette, brown sugar, and mustard together

Cooking Day

2. Spoon stuffing into a greased 13x9in baking dish3. Heat skillet on medium high and cook pork chops until browned on each side; approx 2min4. Place pork chops over stuffing. Core remaining apple and cut into rings. Place rings over pork chops5. Bake 20-25min at 375, until chops are cooked through6. Empty remaining bag into skillet used for chops; cook until bubbly and thickened. Spoon over pork chops

1.  Thaw. 

Golden Mushroom Pork ChopsParticipants: 7

1/2 cup onion, diced 3 1/2 cups Golden Mushroom Pork Chops 72 tablespoon brown sugar 14 tablespoons Golden Mushroom Pork Chops 71 teaspoon thyme 7 teaspoons Golden Mushroom Pork Chops 72 cans golden mushroom soup 14 cans Golden Mushroom Pork Chops 7

4 (8 oz) each pork chops 28 (8 oz) each Golden Mushroom Pork Chops 7

DISH Day:1. Add all ingredients into gallon - size bag.2. Freeze flat.

Cooking Day

2. Place contents of bag into a slow cooker and cook on low for 6 - 8 hours.3. Add salt and pepper to taste.

###

1. Thaw. 

Gpas MeatloafParticipants: 10

### 1 teaspoon onion flakes 10 teaspoons Gpas Meatloaf 10### 1 teaspoon parsley flake 10 teaspoons Gpas Meatloaf 10### 1 teaspoon salt 10 teaspoons Gpas Meatloaf 10### 1/8 teaspoon black pepper 1 1/4 teaspoons Gpas Meatloaf 10

meat1 pound ground beef, lean 10 pound Gpas Meatloaf 10meat 1/2 pound ground sausage 5 pound Gpas Meatloaf 10

### 1/2 cup oatmeal, uncooked 5 cups Gpas Meatloaf 10dairy 3/4 cup milk 7 1/2 cups Gpas Meatloaf 10

### 1/4 cup ketchup 2 1/2 cups Gpas Meatloaf 10Topping:

### 3/4 cup ketchup 7 1/2 cups Gpas Meatloaf 10### 2 tablespoon brown sugar 20 tablespoons Gpas Meatloaf 10

DISH Day:1. Mix all ingredients, except topping and place into a gallon-size bag.2. Mix topping and place into a quart-size bag.3. Freeze flat.

Cooking Day1. Thaw.2. Pre-heat oven to 350 degrees.3. Place meat mixture into one large loaf pan or two smaller loaf pans.4. Spread topping over top of meatloaf.

5. Bake at 350 degrees for 1 hour or until done.

Green Chili Chicken CasseroleParticipants: 6

kitchen2 each whole rotisserie, pulled 12 each Green Chili Chicken Casserole 6### 1 dozen corn tortillas 6 dozen Green Chili Chicken Casserole 6

dairy8 ounces Sour Cream 48 oz Green Chili Chicken Casserole 6### 1 can Cream of Chicken 6 can Green Chili Chicken Casserole 6

produce1 bunch green onion, diced 6 bunch Green Chili Chicken Casserole 6### 2 can (4 ozs) diced green chilies 12 can (4 ozs) Green Chili Chicken Casserole 6

meat2 cups cheddar, shred 12 cups Green Chili Chicken Casserole 6

To prepare for group2. Cut tortillas into pieces3. Debone chicken4. Mix together: sour cream, soup, green onions, chicken, and chilies5. Layer in Casserole Dish6. Freeze

Cooking Day1. Bake in 8 x 8 pan2. Bake at 350 for 45 Min.

Grilled Cajun Chicken Participants: 5

meat4 each Chicken breast 20 each Grilled Cajun Chicken 5produce3 each red bell pepper, sliced 15 each Grilled Cajun Chicken 5

### 1 tablespoon Cajun Seasoning 5 tablespoons Grilled Cajun Chicken 5dairy 3/4 cups Half and Half 3 3/4 cups Grilled Cajun Chicken 5produce2 teaspoons Garlic, minced 10 teaspoons Grilled Cajun Chicken 5

### 2 tablespoon Tomato Paste 10 tablespoons Grilled Cajun Chicken 5### 1 teaspoons Basil, dried 5 teaspoons Grilled Cajun Chicken 5### 4 teaspoons olive oil, divided 20 teaspoons### Grilled Cajun Chicken 5

To prepare for group1. Place chicken breasts, Cajun seasoning add 2 tsp oil in gallon bag. 2. Place peppers in quart bag.3. Place 2 tsp oil, garlic, tomato paste, basil, and half and half in quart bag. 4. Put all bags in with chicken.

Cooking Day1. Grill chicken and peppers on bbq until done2. In saucepan heat half and half mixture (do not boil) & pour sauce over chicken.

Grilled Curry BurgerParticipants: 6

meat 1 lb. 95%-lean ground beef 6 lb. Grilled Curry Burger 6frozen 1 cup onion, diced 6 cups Grilled Curry Burger 6frozen 0.25 cup green bell pepper, diced 1 1/2 tsp Grilled Curry Burger 6

### 1 1/3 Tbsp curry powder 8 tsp Grilled Curry Burger 6### 1/2 tsp. cinnamon 3 teaspoons Grilled Curry Burger 6### 1 tsp. ground ginger 6 teaspoons Grilled Curry Burger 6

To Prepare for Group:1. Combine beef, onion, bell pepper, curry, cinnamon, and ginger in a large bowl2. Divide meat into 1/2 inch thick patties3. Freeze

Cooking Day:1. Thaw2. Grill over medium heat until temperature reaches 160 degrees, about 5-6 minutes a side3. Serve patties on hamburger buns

Grilled FishParticipants: 7

1 teaspoon garlic, minced 7 teaspoons Grilled Fish 76 tablespoon olive oil 42 tablespoons### Grilled Fish 71 teaspoon basil, dried 7 teaspoons Grilled Fish 71 teaspoon salt 7 teaspoons Grilled Fish 71 teaspoon black pepper 7 teaspoons Grilled Fish 71 tablespoon lemon juice 7 tablespoons### Grilled Fish 71 teaspoon parsley, dried 7 teaspoons Grilled Fish 71 pound Tilapia 7 pound Grilled Fish 7

To prepare for group1. Put garlic, olive oil, basil, salt, pepper, lemon juice, parsley and fish in gallon bag and freeze.

Cooking Day1. Thaw; preheat outdoor grill for high heat and lightly oil grate.2. Grill fillets 5 minutes per side or until fish done when easily flaked with a fork.

SuggestionServe with any rice and black beans.

Grilled PizzaParticipants: 10

dairy 1 each Refrigerated Pizza Dough 10 each Grilled Pizza 10 dairy 1 can Pizza Sauce 10 cans Grilled Pizza 10 deli 1 (8 oz) ball Fresh Mozzarella 10 (8 oz) ball Grilled Pizza 10 produce8 each Basil Leaves 80 each Grilled Pizza 10

Not ProvidedOlive OilKosher SaltBlack Pepper

To Prepare for Group:1. Place pizza sauce in plastic container and bag basil leaves in a small bag.2. Place sauce, basil, mozzarella, and pizza dough in gallon bag. Label FRIDGE ONLY

Cooking Day:1. Build the fire in one half of the grill. Shred mozzarella and basil.

5. Top with basil leaves, slice, and serve

2. Roll the pizza dough ¼ inch thick. If necessary, divide dough in two so that the diameter isn't too large. Brush the top with olive oil (not provided) and sprinkle with salt (not provided)

3. Lay dough oiled side down on the hotter half of the grill. Brush the top with oil and sprinkle with salt and pepper. Grill dough without moving until grill marks form on the bottom, about 2 minutes.

4. Flip dough with a spatula or tongs to the cooler half of grill. Spread sauce evenly over dough and arrange mozzarella on top. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to

Grilled Pork ChopsParticipants: 9

2 tablespoon Cilantro, Dried 18 tablespoons Grilled Pork Chops 92 teaspoons Garlic, minced 18 teaspoons Grilled Pork Chops 92 tablespoon Lime Juice 18 tablespoons### Grilled Pork Chops 94 each Pork Chops 36 each Grilled Pork Chops 91 teaspoons chili powder 9 teaspoons Grilled Pork Chops 91 cup Mayonnaise 9 cups Grilled Pork Chops 9

To Prepare for Group:1. Put chops in gallon bag and freeze.2. Combine remaining ingredients and put in sandwich bag which goes into the refrigerator.Do not freeze the mayo mixture.

Cooking Day:1. Reserve 1/2 cup of mayo mixture to be used for dipping.2. Grill or broil chops, turning once and brushing frequently with remaining mayo mixture until done.3. Serve with reserved mayo mixture.

Grilled Pork Chops w/RelishParticipants: 6

meat 4 each Pork Chops 24 each Grilled Pork Chops w/Relish 6### 1/2 cups Soy Sauce 3 cups ### Grilled Pork Chops w/Relish 6### 2 tablespoon dijon mustard 12 tablespoons Grilled Pork Chops w/Relish 6

produce2 1/2 teaspoon garlic 15 teaspoons Grilled Pork Chops w/Relish 6### 1 tablespoon honey 6 tablespoons Grilled Pork Chops w/Relish 6### 1 1/2 tablespoon Lemon Juice 9 tablespoons### Grilled Pork Chops w/Relish 6### 1/2 tablespoon Sage 3 tablespoons Grilled Pork Chops w/Relish 6

produce3 each roma tomato 18 each Grilled Pork Chops w/Relish 6produce 1/4 cup red onion, diced 1 1/2 cups Grilled Pork Chops w/Relish 6

### 1/4 cup red wine vinegar 1 1/2 cups ### Grilled Pork Chops w/Relish 6### 1 tablespoon olive oil 6 tablespoons### Grilled Pork Chops w/Relish 6### 1 tablespoon Basil 6 tablespoons Grilled Pork Chops w/Relish 6### 1/2 tablespoon Oregano 3 tablespoons Grilled Pork Chops w/Relish 6

To Prepare for Group:1. Place pork chops in gallon bag.2. Mix soy sauce, dijon mustard, 1 tsp garlic, honey, lemon juice, and sage as marinade and add to bag.3. Mix tomatoes, chopped red onion, vinegar, oil, chopped basil, 1 1/2 tsp garlic, and oregano as relish.4. Pour relish into small bag and place in pork chop bag. 5. Freeze flat.

Cooking Day:1. Thaw.2. Grill pork chops and serve with relish.

Grilled Pork Tenderloin SandwichesParticipants: 11

### 1 1/2 teaspoon Paprika 16 1/2 teaspoons Grilled Pork Tenderloin Sandwiches 11### 3/4 teaspoon Salt 8 1/4 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/2 teaspoon sugar 5 1/2 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/2 teaspoon brown sugar 5 1/2 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/2 teaspoon Chili powder 5 1/2 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/2 teaspoon cumin 5 1/2 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/8 teaspoon cayenne pepper 1 3/8 teaspoons Grilled Pork Tenderloin Sandwiches 11### 1/4 teaspoon black pepper 2 3/4 teaspoons Grilled Pork Tenderloin Sandwiches 11

meat 1 each Pork tenderloin 11 each Grilled Pork Tenderloin Sandwiches 11### 1/4 cup Ranch dressing 2 3/4 cups Grilled Pork Tenderloin Sandwiches 11### 1/4 cup BBQ sauce, hickory-smoke 2 3/4 cups Grilled Pork Tenderloin Sandwiches 11

To Prepare for Group:

1. Combine paprika, salt, sugars, chili powder, cumin and peppers; rub evenly over pork. 2. Bag and freeze.

Cooking Day:1. Thaw.

3. Mix ranch and BBQ sauce and bag. Refrigerate.

2. Grill. Thinly slice pork. Serve pork and ranch sauce on buns. (buns not provided.)

Grilled Shrimp - Spice MarinadeParticipants: 11

meat 1 pound Shrimp, extra large P&D 11 pound Grilled Shrimp - Spice Marinade 11### 1 cup olive oil 11 cups ### Grilled Shrimp - Spice Marinade 11

produce 1/4 cup Parsley, Fresh 2 3/4 cups Grilled Shrimp - Spice Marinade 11### 2 tablespoons Lemon Juice 22 tablespoons### Grilled Shrimp - Spice Marinade 11### 2 tablespoons cayenne pepper sauce 22 tablespoons### Grilled Shrimp - Spice Marinade 11

produce1 1/2 teaspoons garlic, minced 16 1/2 teaspoons Grilled Shrimp - Spice Marinade 11### 1 tablespoon Tomato Paste 11 tablespoons Grilled Shrimp - Spice Marinade 11### 2 teaspoons Oregano, dried 22 teaspoons Grilled Shrimp - Spice Marinade 11### 1 teaspoon salt 11 teaspoons Grilled Shrimp - Spice Marinade 11### 1 teaspoon black pepper 11 teaspoons Grilled Shrimp - Spice Marinade 11

To Prepare for Group:1. Place shrimp in bag.2. In a separate quart bag combine all remaining ingredients.3. Place both bags in a gallon bag and freeze.

Cooking Day:1. Thaw.2. Reserve a small amount of marinade for basting later.3. Pour remaning marinade into a gallon bag with the shrimp.4. Marinate in the refrigerator for 2 hours.5. Preheat grill for medium low heat.

6. Skewer shrimp and discard marinade.

7. Lightly oil grill grate.8. Cook shrimp for 5 minutes per side or until opaque, basting frequently with the reserved marinade.

Grilled Tri-Tip Roast w/CilantroParticipants: 6

meat 2 pounds tri tip roast 12 pounds Grilled Tri w/Cilantro 6### 1/4 cup Soy Sauce 1 1/2 cups ### Grilled Tri w/Cilantro 6

produce 1/4 bunch Cilantro, fresh 1 1/2 bunch Grilled Tri w/Cilantro 6### 2 teaspoon Oregano, dried 12 teaspoons Grilled Tri w/Cilantro 6

produce1 teaspoon Garlic, minced 6 teaspoons Grilled Tri w/Cilantro 6### 1/2 teaspoon black pepper 3 teaspoons Grilled Tri w/Cilantro 6

To Prepare for Group:1. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over

top and bottom of roast.2. Mix soy sauce, chopped cilantro, oregano, garlic, and pepper.

4. Freeze flat.

Cooking Day:

registers 125° for rare, 20 to 25 minutes total for a 1 1/2- to 2-inch-thick piece.2. Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices.

3. Bag meat and marinade, making sure liquid gets into the slits. 

1. Grill over medium-high heat.  Cook roast, turning once, until a thermometer inserted in center of thickest part

Grilled Tri-Tip Lompoc-StyleParticipants: 7

2 pound tri tip roast 14 pound Grilled Tri Lompoc 7 1/2 cup red wine 3 1/2 cups Grilled Tri Lompoc 7 1/2 cup olive oil 3 1/2 cups ### Grilled Tri Lompoc 72 tablespoon Worcestershire Sauce 14 tablespoons### Grilled Tri Lompoc 71 tablespoon soy sauce 7 tablespoons### Grilled Tri Lompoc 71 each lemon, juiced 7 each Grilled Tri Lompoc 71 tablespoon garlic, minced 7 tablespoons Grilled Tri Lompoc 7

1/4 teaspoon mustard, dry 1 3/4 teaspoons Grilled Tri Lompoc 7

To prepare for group1. Combine everything in with meat, bag and freeze.

Cooking Day

2. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.1.  Remove from refrigerator 2 hours before grilling.

Guadalajara BurgersParticipants: 10

meat1 1/2 pounds ground turkey 15 pounds Guadalajara Burger 10bunny 1 teaspoon chipotle chili powder 10 teaspoons Guadalajara Burger 10

### 1/2 teaspoon salt 5 teaspoons Guadalajara Burger 10produce 1/2 cup Salsa, fresh 5 cups Guadalajara Burger 10

To Prepare for Group:1. Combine chili powder, salt and turkey.2. Place in gallon bag and freeze.3. Bag salsa.

Cooking Day:1. Place patties on grill rack coated with cooking spray.2. Grill 5 minutes on each side or until done.3. Place rolls cut sides down, on grill and toast for 1 minute.4. Place patty in roll and top with salsa.

Gypsy SoupParticipants: 5

### 2 tablespoon Olive Oil 10 tablespoons### Gypsy Soup 5frozen1 Large onion, diced 5 Large Gypsy Soup 5produce1 teaspoon garlic, minced 5 teaspoons Gypsy Soup 5produce 1/2 Cup celery, diced 2 1/2 cups Gypsy Soup 5produce2 Cup sweet potato, peeled and chopped 10 cups Gypsy Soup 5

3 Cup Water 15 cups Gypsy Soup 5### 1 Each Bay Leaf 5 Each Gypsy Soup 5### 2 teaspoon Paprika 10 teaspoons Gypsy Soup 5### 1 teaspoon Turmeric 5 teaspoons Gypsy Soup 5### 1 teaspoon Basil 5 teaspoons Gypsy Soup 5### 1 Dash Cinnamon 5 Dash Gypsy Soup 5### 1 Dash Cayenne Pepper 5 Dash Gypsy Soup 5

frozen 3/4 Cup green pepper, diced 3 3/4 cups Gypsy Soup 5### 1 can Chickpeas 5 can Gypsy Soup 5

Ingredients to take home:Bag one: onions, garlic, celery, sweet potatoes, green peppersBag two: bay leaf, paprika, turmeric, dried basil, cinnamon, cayenne1 can chick peas

Cooking night:Sauté bag one in olive oil for about 5 minutes.Add bag 2, plus 3 cups stock or water, bring to a boil, reduce heat, cover the pot and simmer for 15 minutes.Add chickpeas, simmer 10 more minutes

Ham and Scalloped PotatoesParticipants: 13

meat1 pound Ham, precooked 13 pound Ham & Scalloped Potatoes 13produce5 each russet potato 65 each Ham & Scalloped Potatoes 13produce 1/2 each yellow onion 6 1/2 each Ham & Scalloped Potatoes 13

### 1/4 teaspoon Salt 3 1/4 teaspoons Ham & Scalloped Potatoes 13### 1/4 teaspoon black pepper 3 1/4 teaspoons Ham & Scalloped Potatoes 13

meat 1/2 cup cheddar, shred 6 1/2 cups Ham & Scalloped Potatoes 13### 5 oz cream of celery 65 oz Ham & Scalloped Potatoes 13### 1/8 teaspoon paprika 1 5/8 teaspoons Ham & Scalloped Potatoes 13

To Prepare For Group

3. Freeze flat

Cooking Day1. Thaw.2. Put into crockpot.3. Cook on low 4-5 hours or high for 2-3 hours.*Cooking time may vary depending on the size of your crockpot.

1. Slice ham, peel and slice potatoes and onion.2. Put all ingredients in gallon bag.

Ham & Scallop PotatoesParticipants: 13

1 cup turkey ham, cubed 13 cups Ham & Scallop Potatoes 133 each Potatoes 39 each Ham & Scallop Potatoes 13 1/4 cup onion, diced 3 1/4 cups Ham & Scallop Potatoes 13

1 1/2 cup cheddar shred 19 1/2 cups Ham & Scallop Potatoes 13 1/4 cup Butter 3 1/4 cups Ham & Scallop Potatoes 13 1/4 cup Flour 3 1/4 cups Ham & Scallop Potatoes 13

1 1/2 cup Milk 19 1/2 cups Ham & Scallop Potatoes 131 dash Salt and Pepper 13 dash Ham & Scallop Potatoes 13

To Prepare For Group:1. Melt margarine in heavy pan. Add flour, stirring constantly. Heat to boiling point; add milk; mix constantly

with wire whisk. Heat until thickened, stirring constantly. Add spices.

3. Divide potatoes between pre-labeled freezer bags. Divide white sauce and pour over meat and potatoes in freezer bags. Handle gently so not to break up potatoes.4. Divide grated cheese between smaller freezer bags.5. Insert cheese baggie into potato baggie once cool or cheese will melt into one large glob!6. Freeze as flat as possible.

Cooking Day:1. Thaw potato mixture.2. Pour into baking pan. 3. Sprinkle with grated cheese. 4. Bake at 350 degrees for 20 minutes, or until heated through

2. In separate pan, sauté meat with onions. Boil sliced potatoes but remove from heat while still firm.

Ham and Spinach CalzonesParticipants: 10

### 12 oz Spaghetti sauce 120 oz Ham & Spinach Calzone 10meat 1/2 cup mozzarella, shred 5 cups Ham & Spinach Calzone 10dairy 1 cup ricotta cheese 10 cups Ham & Spinach Calzone 10meat 1/2 pound ham, precooked, diced 5 pound Ham & Spinach Calzone 10

### 1/4 teaspoon Italian seasoning 2 1/2 teaspoons Ham & Spinach Calzone 10frozen5 ounces spinach 50 oz Ham & Spinach Calzone 10meat 1/4 cup parmesan, shred 2 1/2 cups Ham & Spinach Calzone 10dairy 3/4 each Pizza Dough 7 1/2 each Ham & Spinach Calzone 10

### 1 roll wax paper 1 roll Ham & Spinach Calzone 10

To Prepare for Group:1. Divide each loaf of dough into pieces. Roll each into ~ 6 inch circle.2.Puree spinach in food processor. Combine with cheeses, cubed ham, italian seasoning.3.Divide evenly and spread on half of each circle, leaving half inch of dough around perimeter.4. Moisten edge. Fold in half and seal. Pierce with fork on top of calzone.5. Wrap in wax paper and place 3 in gallon bag6. Bag 1.5 cups spaghetti sauce and insert into gallon bag.

Cooking Day:1. Preheat oven to 375 degrees. Place frozen calzones on baking sheet.2. Bake for 30 -40 minutes, or until browned.3. Serve with warmed spaghetti sauce for dipping.

Hamburger Corn Bread CasseroleParticipants: 3

meat 1 pound ground beef, cooked 3 pound Hamburger Corn Bread Casserole 3frozen1 cup onion, diced 3 cups Hamburger Corn Bread Casserole 3

### 1 can (15 oz) ranch style beans 3 can (15 oz) Hamburger Corn Bread Casserole 3### 1 can (14.5 oz) diced tomato, undrained 3 can (14.5 oz) Hamburger Corn Bread Casserole 3### 1 teaspoon chili powder 3 teaspoons Hamburger Corn Bread Casserole 3### 1 teaspoon Worcestershire Sauce 3 teaspoons ### Hamburger Corn Bread Casserole 3### 1/2 cup flour 1 1/2 cups Hamburger Corn Bread Casserole 3### 1/2 cup cornmeal 1 1/2 cups Hamburger Corn Bread Casserole 3### 2 tablespoons sugar 6 tablespoons Hamburger Corn Bread Casserole 3### 2 teaspoons baking powder 6 teaspoons Hamburger Corn Bread Casserole 3### 1/4 teaspoon salt 3/4 teaspoons Hamburger Corn Bread Casserole 3

1 each eggs 1/2 cup milk

1 tablespoons oil, canola

NOTE egg, milk, & oil NOT provided

To prepare for group1. Brown hamburger and onion. Drain. Add beans, tomatoes, chili powder & W. sauce.

Bring to boil. Reduce heat & simmer, uncovered for 5 minutes. Cool. 2. Bag cooled hamburger mixture in gallon bag and seal.3. Bag flour, cornmeal, sugar, baking powder & salt.

Cooking Day1. Completely thaw hamburger mixture and place in 11x7 dish, coated with cooking spray2. Combine flour mixture with egg, milk & oil. Stir until moistened. 3. Spoon flour mixture over hamburger and spread evenly to cover top.4. Bake, uncovered, at 425 for 14-18 minutes. Let stand 5 minutes before cutting.

Hawaiian ChickenParticipants: 10

### 1 cup BBQ Sauce 10 cups Hawaiian Chicken 10meat 4 each chicken breast 40 each Hawaiian Chicken 10

### 1 tablespoon honey 10 tablespoons Hawaiian Chicken 10

To Prepare for Group:1. Combine all ingredients in gallon bag and freeze flat.

Cooking Day:1. Grill.

Hawaiian Chicken SkewersParticipants: 8

### 3 Tbsp. brown suguar 24 tablespoons Hawaiian Chicken Skewers 8### 3 Tbsp. soy sauce 24 tablespoons### Hawaiian Chicken Skewers 8### 2 Tbsp. Pineapple Juice 16 tablespoons### Hawaiian Chicken Skewers 8### 4 tsp. lime juice 32 teaspoons ### Hawaiian Chicken Skewers 8### 2 tsp. ginger, grated 16 teaspoons Hawaiian Chicken Skewers 8### 2 tsp. vegetable oil 16 teaspoons ### Hawaiian Chicken Skewers 8### 1 1/2 tsp. curry powder 12 teaspoons Hawaiian Chicken Skewers 8### 1/4 tsp. salt 2 teaspoons Hawaiian Chicken Skewers 8

produce 1 1/2 teaspoon garlic, minced 12 teaspoons Hawaiian Chicken Skewers 8meat 1 pound chicken breast, cut for kebab 8 pound Hawaiian Chicken Skewers 8produce 1 cup red bell pepper, cut for kebab 8 cups Hawaiian Chicken Skewers 8

### 1 1/2 cups pineapple chunks 12 cups Hawaiian Chicken Skewers 8To Prepare for Group:1. Cut each chicken breast into 8 bite sized pieces2. Combine brown sugar, soy sauce, pineapple juice, lime juice, ginger, vegetable oil, curry powder, salt, and garlic cloves in a large bowl3. Add chicken and bell pepper, tossing to coat4. Thread chicken, pineapple, and bell pepper alternately onto 12-inch skewers, discard marinade5. Freeze kabobs in resealable bagsCooking Day:1. Thaw.2. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 10 minutes or until chicken is done, turning occasionally. 3. Slice the bottoms of the peppers if necessary so that they will stand upright.4. Pour tomato sauce from sandwich bag over the stuffed peppers.

Healthy Fish TacosParticipants: 7

### 2 tablespoon Lemon Juice 14 tablespoons### Healthy Fish Tacos 7### 1/2 teaspoon Salt 3 1/2 teaspoons Healthy Fish Tacos 7### 1/8 teaspoon Chili Powder 7/8 teaspoons Healthy Fish Tacos 7### 2 teaspoon Old bay seasoning 14 teaspoons Healthy Fish Tacos 7### 1 (14.5 oz) can chicken broth 7 (14.5 oz) can Healthy Fish Tacos 7

meat 1 lb tilapia filets 7 lb Healthy Fish Tacos 7produce 1/4 each cabbage, shredded 1 3/4 each Healthy Fish Tacos 7produce 1/2 bunch cilantro 3 1/2 bunches Healthy Fish Tacos 7

### 3 1/2 oz Chipotle thousand island dressing 24 1/2 oz Healthy Fish Tacos 7produce2 each roma tomato 14 each Healthy Fish Tacos 7produce1 each lemon 7 each Healthy Fish Tacos 7

### 1 pkg corn tortillas 7 pkg Healthy Fish Tacos 7

To Prepare for Group:1. Combine lemon juice, salt, chili powder, and old bay, place in sandwich bag. 2. Place fish in quart size bag.3. Combine fish bag and seasoning bag and freeze flat.4. Put dressing in sandwich bag, adding 2 tablespoons of water.5. Place tortillas in a bag. 6. Combine tortillas and dressing in a grocery bag and refrigerate.7. Cabbage, cilantro, tomatoes, and lemon garnishes bag separate. Do not FREEZE.

Cooking Day:1. Thaw. Pour spice bag and can of chicken broth in pan and bring to a boil.2. Add fish fillets and simmer for 7-10 min, until fish flakes. Drain.3. Chop tomatoes, cilantro and cabbage.4. Warm tortillas and place fish and garnishes inside making a taco.5. Squeeze lemon over taco and put some dressing on taco. Enjoy.

Suggestion: serve with rice and black beans.

Hearty Beef StewParticipants: 3

1 pound stew meat, bite size 3 pound Hearty Beef Stew 3 1/4 cup Flour 3/4 cups Hearty Beef Stew 3 1/2 teaspoon seasoned salt 1 1/2 teaspoons Hearty Beef Stew 31 each yellow onion 3 each Hearty Beef Stew 31 can (15 oz) beef broth 3 can (15 oz) Hearty Beef Stew 31 can (15 oz) Tomato Sauce 3 can (15 oz) Hearty Beef Stew 32 each potatoes 6 each Hearty Beef Stew 33 stalks celery, cut into 1" pcs 9 stalks Hearty Beef Stew 3

1 1/2 teaspoon salt 4 1/2 teaspoons Hearty Beef Stew 3 1/2 teaspoon italian seasoning 1 1/2 teaspoons Hearty Beef Stew 3 1/2 teaspoon black pepper 1 1/2 teaspoons Hearty Beef Stew 31 tablespoon Cornstarch 3 tablespoons Hearty Beef Stew 3

To Prepare for Group:1. Bag Beef and Onions2. Bag flour with seasoned salt3. Bag celery, salt, italian seasoning, and black pepper together4. Combine bags into one gallon bag. Label. Label cans of broth and tomato sauce.5. Send potatoes home separately.

Cooking Day:1. Toss beef and onions with flour mixture until well coated. Brown in large pot until tender.2. Add remaining ingredients and bring stew to a boil3. Reduce to simmer. Cover and cook for approximately 1hr or until meat is tender4. Combine 1T cornstarch with 1T water5. Whisk cornstarch mixture into stew and cook for an additional 10min, stirring occasionally.

**Alternative cooking option: Place stew in crockpot and cook 8 hours on low or 4 hours on high.If stew needs to be thickened after using crockpot, follow above cornstarch instructions.

Herbed Chicken PiccataParticipants: 8

### 2 tablespoon dry breadcrumbs 16 tablespoons Herbed Chicken Piccata 8### 1 teaspoon dried basil 8 teaspoons Herbed Chicken Piccata 8

produce 1 teaspoon lemon zest 8 teaspoons Herbed Chicken Piccata 8### 1/8 teaspoon black pepper 1 teaspoons Herbed Chicken Piccata 8

produce 1 teaspoon Garlic, minced 8 teaspoons Herbed Chicken Piccata 8meat 1 pound chicken breast, tenderized 8 pound Herbed Chicken Piccata 8dairy 1 teaspoon margarine (not included) 8 teaspoons Herbed Chicken Piccata 8produce 1 each lemon, cut into 8 thin slices 8 each Herbed Chicken Piccata 8

### 1/4 cup low-sodium chicken broth 2 cups ### Herbed Chicken Piccata 8produce 2 tablespoon parsley, fresh - chopped 16 tablespoons Herbed Chicken Piccata 8

### 2 tablespoon lemon juice 16 tablespoons### Herbed Chicken Piccata 8Non-stick cooking spray*

*Cooking spray and margarine not included in ingredientsTo Prepare for Group:

1. Combine breadcrumbs, basil, lemon rind, pepper, and garlic in a shallow dish2. Place breadcrumb mixture into resealable bags3. Place chicken between 2 sheets of heavy duty plastic wrap, flatten to 1/4 inch thickness with a mallet or rolling pin4. Place chicken in resealable bags5. Separate bag: lemon slices6. Separate bag: chicken broth, parsley, lemon juice7. Combine all bags into a gallon bag and freeze flat

Cooking Day:1. Thaw all ingredients2. Coat chicken with cooking spray; dredge in breadcrumb mixture.3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.4. Add chicken; cook 4 minutes on each side or until done. 5. Remove chicken from skillet. Set aside; keep warm.6. Add lemon slices to skillet; sauté 30 seconds.7. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken

Honey BBQ ChickenParticipants: 7

meat 4 each Chicken breast 28 each Honey BBQ Chicken 7### 1 1/2 cup BBQ sauce, honey 10 1/2 cups Honey BBQ Chicken 7

To Prepare for Group:1. Pour 1 cup of sauce in large ziploc with chicken.2. In small Ziploc, add 1/2 cup sauce.3. Combine bags and freeze flat

Cooking Day:1. Thaw.2. Bake at 350 degrees covered with foil for 30 min.3. Uncover and bake additional 15 minutes.4. Use extra sauce for basting.

Honey Pecan Chicken ThighsParticipants: 7

### 1/2 teaspoon black pepper 3 1/2 teaspoons Honey Pecan Chicken Thighs 7### 1/2 teaspoon cayenne pepper 3 1/2 teaspoons Honey Pecan Chicken Thighs 7### 1/2 teaspoon Thyme, dried 3 1/2 teaspoons Honey Pecan Chicken Thighs 7

meat 8 each Chicken Thighs, boneless, skinless 56 each Honey Pecan Chicken Thighs 7### 3/4 cup Honey 5 1/4 cups Honey Pecan Chicken Thighs 7### 3/4 cup Dijon Mustard 5 1/4 cups Honey Pecan Chicken Thighs 7

produce1 teaspoon Garlic, minced 7 teaspoons Honey Pecan Chicken Thighs 7### 1 cup Pecans, finely chopped 7 cups Honey Pecan Chicken Thighs 7### 1/2 teaspoon Curry Powder 3 1/2 teaspoons Honey Pecan Chicken Thighs 7

To prepare for group1. Combine first 4 ingredients; sprinkle evenly over chicken.2. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. 3. Freeze mixture in a Ziploc bag.4. Freeze pecans in a Ziploc bag.5. Stir together 1/4 cup honey, 1/4 cup mustard, and curry powder. Freeze in a Ziploc bag.

Cooking Day1. Thaw. 2. Remove chicken from marinade, discarding marinade. 3. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.4. Bake at 375° for 40 minutes or until chicken is done.

Honey-Sesame Grilled Chicken ThighsParticipants: 7

3/4 cup Soy Sauce 5 1/4 cups ### Honey Sesame Grilled Chicken Thighs 71 1/2 tablespoon Ginger, minced 10 1/2 tablespoons Honey Sesame Grilled Chicken Thighs 71 1/2 tablespoon Garlic, minced 10 1/2 tablespoons Honey Sesame Grilled Chicken Thighs 71 1/2 tablespoon Asian Chili Paste 10 1/2 tablespoons Honey Sesame Grilled Chicken Thighs 7

8 each Chicken Thighs, boneless, skinless 56 each Honey Sesame Grilled Chicken Thighs 7 1/2 cup Honey 3 1/2 cups Honey Sesame Grilled Chicken Thighs 7

1 1/2 teaspoon Hoisin Sauce 10 1/2 teaspoons Honey Sesame Grilled Chicken Thighs 72 tablespoon Sesame Seeds 14 tablespoons Honey Sesame Grilled Chicken Thighs 71 each Green Onion, trimmed and chopped (not included) 7 each Honey Sesame Grilled Chicken Thighs 7

To Prepare for Group:1. Combine soy sauce, ginger, garlic and chili paste in a ziploc bag. Add chicken. Freeze.2. Combine honey and hoisin sauce in a ziploc bag.3. Bag the sesame seeds.

Cooking Day:

3. Remove from grill. Sprinkle with sesame seeds and grilled onion. Serve any remaining honey glaze on the side.

1. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

2. Using a pastry brush, generously baste chicken thighs with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken thighs over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

Hot Beef SandwichesParticipants: 12

2 lbs London Broil or Brisket 24 lbs Hot Beef Sandwiches 121 packet onion soup mix 12 packet Hot Beef Sandwiches 12

To Prepare for Group:1. Combine ingredients in a gallon bag and freeze.

Cooking Day:1. Place in crockpot and cook on low all day until meat falls apart.2. Serve on rolls.

Italian Chicken Meal

Participants: 10

4 each Chicken Breast, Cubed 36 each Italian Chicken Meal 101 each Good Season's Zesty Italian Dressing Mix 9 each Italian Chicken Meal 103 tablespoons Olive Oil 27 tablespoons### Italian Chicken Meal 101 Can Sliced White Potatoes (Drained) 9 Can Italian Chicken Meal 101 Bag Baby Pearl Onions, Frozen 9 Bag Italian Chicken Meal 10

To Prepare for Group:1. Place chicken into a gallon-size bag.2. Label dressing mix, potatoes and onion.

Cooking Day:1. Heat the Olive Oil in a pan or electric skillet2. Add the cubed chicken breasts and pearl onions and stir until brown3. add the drained potatoes and the italian dressing mix and gently stir until potatoes are warmed and entire contents are browned.

Italian MeatloafParticipants: 7

Meatloafmeat 1 pound Ground Beef 7 pound Italian Meatloaf 7frozen8 ounce Spinach, frozen 56 oz Italian Meatloaf 7meat 3 cups mozzarella shred 21 cups Italian Meatloaf 7produce1 teaspoon Garlic, minced 7 teaspoons Italian Meatloaf 7

### 1 teaspoon Basil, dried 7 teaspoons Italian Meatloaf 7dairy 1 each Eggs 7 each Italian Meatloaf 7

### 1 teaspoon Bread Crumbs, italian seasoned 7 teaspoons Italian Meatloaf 7### to taste Salt & Pepper to taste Italian Meatloaf 7

Sauce### 1 can (28 oz) Tomato, crushed 7 can (28 oz) Italian Meatloaf 7### 1 teaspoon Basil, dried 7 teaspoons Italian Meatloaf 7### 2 tablespoon olive oil 14 tablespoons### Italian Meatloaf 7

produce1 teaspoon Garlic, minced 7 teaspoons Italian Meatloaf 7### 1/8 teaspoon Thyme, dried 7/8 teaspoons Italian Meatloaf 7### to taste Salt & Pepper to taste Italian Meatloaf 7### 1/8 teaspoon cayenne pepper 7/8 teaspoons Italian Meatloaf 7

To Prepare For Group1. Allow spinach to thaw on counter.2. Mix all meatloaf ingredients together. 3. Place mixture into gallon bag.4. Sauté garlic in olive oil and remove from heat. 5. Combine garlic & remaining sauce ingredients together.5. Baggie Sauce into quart bag and insert with meat mixture bag into a labeled gallon bag.6. Freeze Flat.

Cooking Day1. Thaw.2. Form into loaf shape and place on foil with slits to allow juices to escape. Put something under to catch juices.3. Put in pan and bake at 350 degrees for about 1.5 hour (until cooked through)4. Simmer Sauce in pan until heated through.5. Let meatloaf rest about 10 minutes. Serve with Marinara sauce.

SuggestionInclude some garlic bread or buttered spaghetti noodles

Italian SausageParticipants: 10

meat1 pkg Johnsonville Italian Sausage links 10 pkg Italian Sausage 10produce 1/2 cup red or green bell pepper, sliced 5 cups Italian Sausage 10produce 1/2 cup onion, sliced 5 cups Italian Sausage 10

### 1 (24 oz) can Spaghetti Sauce 10 (24 oz) can Italian Sausage 10### 2 teaspoon Italian Seasonings 20 teaspoons Italian Sausage 10

To Prepare For Group:1. Separate and bag up three sausages per freezer baggie (will fit in quart size).2. Slice up onions and peppers. 3. Combine half cup of onion and half cup of pepper into same small freezer baggie.

Cooking Day:1. Sauté bell peppers and onions in olive oil until lightly tender.2. Brown sausage on all sides to seal in juices.3. Place in crock-pot with sauce and seasonings.4. Cook on low all day.5. Serve with pasta.6. Or Toss the Sausages on the grill until done7. Serve in bun with sauté pepper and onions

Italian Sirloin KebabsParticipants: 8

meat 1 pound sirloin, cut into 1 inch cubes 8 pound Italian Sirloin Kebabs 8### 2 cups Hy-Vee light italian dressing 16 cups Italian Sirloin Kebabs 8

produce 1 each Pepper, green bell, cut into 1/2 inch pieces 8 each Italian Sirloin Kebabs 8produce 1 pkg whole mushroom 8 pkg Italian Sirloin Kebabs 8produce 2 each white onions, cut into wedges 16 each Italian Sirloin Kebabs 8

To Prepare for Group 1. Cube sirloin into 1 inch pieces 2. Cut vegetables 3. On 6 long skewers, alternately thread meat, peppers, mushrooms, and onion

4. Place skewers and dressing in a resealable bag to marinade. 5. Freeze

Cooking Day1. Thaw. 2. Discard marinade3. Grill directly over heat 10-15 minutes, turning every 2-3 minutes or until meat is cooked

Italian Stir-fry with Turkey sausageParticipants: 4

1 each Turkey Italian sausage rope, sliced in coins 4 each Italian Stir Fry w/Turkey Sausage 4 1/2 each onion, sliced 2 each Italian Stir Fry w/Turkey Sausage 4 1/2 each green pepper, sliced 2 each Italian Stir Fry w/Turkey Sausage 41 each zucchini, sliced in coins 4 each Italian Stir Fry w/Turkey Sausage 4 1/3 cup Zesty Italian Dressing, light 1 1/3 cups Italian Stir Fry w/Turkey Sausage 41 Tbsp Garlic, minced 4 tablespoons Italian Stir Fry w/Turkey Sausage 41 can (14.5 oz) diced tomatoes 4 can (14.5 oz) Italian Stir Fry w/Turkey Sausage 41 box whole wheat spaghetti 4 box Italian Stir Fry w/Turkey Sausage 4 1/2 cup parmesan cheese, grated 2 cups Italian Stir Fry w/Turkey Sausage 4

To Prepare for Group:1. Slice sausage, onions, peppers and zucchini and bag2. Bag parmesan in a snack size bag3. Bag Italian dressing and garlic in a snack size bag

Cooking Day:1. Thaw2. Preheat 1 tsp olive oil (not provided) in a large skillet or wok 3. Stir-fry sausage, onions, peppers, and zucchini until veggies are tender4. Add garlic, Italian dressing and can of diced tomatoes, stir-fry for 5-7 minutes or until turkey is cooked thoroughly5. Serve over whole wheat spaghetti and top with parmesan cheese

Italiano Zucchini MeatloavesParticipants: 12

1 Pound Extra Lean Ground Beef 12 Pound Italiano Zucchini Meatloaves 122 Tablespoons Olive Oil 24 tablespoons### Italiano Zucchini Meatloaves 121 Each roma tomato, finely diced 12 Each Italiano Zucchini Meatloaves 121 1/2 Each zucchini, chopped 18 Each Italiano Zucchini Meatloaves 12 2/3 Each onion, diced 8 Each Italiano Zucchini Meatloaves 121 Teaspoon garlic, minced 12 teaspoons Italiano Zucchini Meatloaves 121 Teaspoon Dried Parsley 12 teaspoons Italiano Zucchini Meatloaves 121 Each Egg 12 Each Italiano Zucchini Meatloaves 12 3/4 Cup parmesan, grated 9 cups Italiano Zucchini Meatloaves 12 1/8 Teaspoon Salt 1 1/2 teaspoons Italiano Zucchini Meatloaves 12 1/8 Teaspoon black pepper 1 1/2 teaspoons Italiano Zucchini Meatloaves 12

DISH Day:

1. Heat 1 Tbsp of oil in skillet. Saute zucchini, onion, and garlic for about 5 minutes. (Let cool a bit before adding to meat).

3. Place mixture in freezer bag and seal.

Cooking Day

1. Thaw. Preheat oven to 350 degrees.2. Place meat mixture in loaf pan or glass dish.3. Bake for 35-40 minutes.

2. In a bowl, combine beef, tomatoes, parlsey, egg, cheese, salt and pepper.  Add zucchini mixture to beef mixture.

Jalapeno Dijon Chicken ThighsParticipants: 6

produce3 each jalapeno, seeded & diced 18 each Jalapeno Dijon Thighs 6produce1 teaspoon Garlic, minced 6 teaspoons Jalapeno Dijon Thighs 6

### 2 tablespoon olive oil 12 tablespoons### Jalapeno Dijon Thighs 6### 1/4 cup dijon mustard 1 1/2 cups Jalapeno Dijon Thighs 6### 2 tablespoon honey 12 cube Jalapeno Dijon Thighs 6### 2 teaspoon Salt 12 teaspoons Jalapeno Dijon Thighs 6### 1 teaspoon black pepper 6 teaspoons Jalapeno Dijon Thighs 6

meat 3 pound chicken thighs, boneless - skinless 18 tabsp Jalapeno Dijon Thighs 6

DISH Day:1. Combine all ingredients into a gallon-size bag; freeze flat.

Cooking Day:1. Thaw.2. Grill.

Jalapeno Lime Shrimp Kebabs Participants: 4

meat1 pound Shrimp, extra large, P&D 4 pound Jalapeno Lime Shrimp Kebab 4frozen1 cup orange juice concentrate, undiluted 4 cups Jalapeno Lime Shrimp Kebab 4

### 1/2 cup Honey 2 cups Jalapeno Lime Shrimp Kebab 4### 4 teaspoon cumin 16 teaspoons Jalapeno Lime Shrimp Kebab 4### 1/2 teaspoon Salt 2 teaspoons Jalapeno Lime Shrimp Kebab 4

produce6 tablespoon Garlic, minced 24 tablespoons Jalapeno Lime Shrimp Kebab 4produce4 each jalapeno, seeded & diced 16 each Jalapeno Lime Shrimp Kebab 4produce2 teaspoon lime zest 8 teaspoons Jalapeno Lime Shrimp Kebab 4

### 1/2 cup Lime Juice 2 cups ### Jalapeno Lime Shrimp Kebab 4produce4 each red bell pepper, cut for kebab 16 each Jalapeno Lime Shrimp Kebab 4

### 12 each Skewers 48 each Jalapeno Lime Shrimp Kebab 4Lime Wedges (optional)

To prepare for group1. Combine first 9 ingredients in a large zip-top plastic bag.2. Freeze Flat.

Cooking Day1. Thaw.2. Remove shrimp from bag, reserving marinade. 3. Thread the shrimp, bell pepper cubes, and lime wedges (if desired) onto 12 skewers.4. Prepare grill or broiler. Place skewers on grill rack or broiler pan coated with cooking 5. Place skewers on grill rack or broiler pan coated with cooking spray, cook 4 minutes on each side or

until shrimp are done, basting frequently with the marinade.

Serving SuggestionYou can substitute 3 pounds of skinned, boned chicken breast or pork tenderloin, cut into 1 inch

cubes for the shrimp if preferred.

Jalapeno Popper Stuffed ChickenParticipants: 9

produce3 each jalapeno peppers, diced 27 each Jalapeno Popper Chicken 9meat 3 ounce cream cheese 27 oz Jalapeno Popper Chicken 9meat 1 cup cheddar jack, shred 9 cups Jalapeno Popper Chicken 9produce2 each green onion, chopped 18 each Jalapeno Popper Chicken 9meat 2 slices bacon, cooked 18 slices Jalapeno Popper Chicken 9

### 2 tablespoons lime juice 18 tablespoons### Jalapeno Popper Chicken 9### 1 1/2 tablespoon olive oil 13 1/2 tablespoons### Jalapeno Popper Chicken 9### 2/3 cup plain bread crumbs 6 cups Jalapeno Popper Chicken 9

meat 4 each chicken breast, tenderized 36 each Jalapeno Popper Chicken 9

DISH Day:1. In a bowl mix jalapenos, cream cheese, cheddar jack, green onion and bacon; set aside.2. Place lime juice and olive oil into a snack - size bag.3. Place bread crumbs into a snack - size bag.4. Spread cheese mixture onto each chicken breast, roll up and secure with cooking twine; place in a gallon- size bag.

Cooking Day:1. Thaw.2. Dip chicken in lime/oil mix, then bread crumbs.3. Place seam side down in a greased baking dish; lightly spray chicken with cooking spray.4. Bake at 450 degrees for 22 - 25 minutes.

Jamaican Chicken Participants: 7

meat 4 each Chicken Breast 28 each Jamaican Chicken 7### 2 teaspoons garlic powder 14 teaspoons Jamaican Chicken 7### 1 teaspoon onion powder 7 teaspoons Jamaican Chicken 7### 1/2 teaspoon ground ginger 3 1/2 teaspoons Jamaican Chicken 7### 1/2 teaspoon Thyme 3 1/2 teaspoons Jamaican Chicken 7### 1/2 teaspoon Allspice, ground 3 1/2 teaspoons Jamaican Chicken 7### 1/4 teaspoon salt 1 3/4 teaspoons Jamaican Chicken 7### 1/4 teaspoon Nutmeg 1 3/4 teaspoons Jamaican Chicken 7### 1/4 teaspoon cayenne pepper 1 3/4 teaspoons Jamaican Chicken 7### 1/8 teaspoon black pepper 7/8 teaspoons Jamaican Chicken 7

To Prepare for Group:1. Combine spices in a bowl.2. Rub spices over chicken.3. Freeze flat in gallon bag.

Cooking Day:1. Thaw.2. Grill or cook in skillet over med high heat.

Jamaican Jerk Pork TenderloinParticipants: 6

produce 2 cup green onion, coursely chopped 12 cups Jamaican Jerk Pork Tenderloin 6produce 1/2 each yellow onion 3 each Jamaican Jerk Pork Tenderloin 6

### 2 tablespoons white vinegar 12 tablespoons### Jamaican Jerk Pork Tenderloin 6### 1 tablespoons soy sauce 6 tablespoons### Jamaican Jerk Pork Tenderloin 6### 1 tablespoons vegetable oil 6 tablespoons### Jamaican Jerk Pork Tenderloin 6### 2 teaspoon Thyme, dried 12 teaspoons Jamaican Jerk Pork Tenderloin 6### 2 teaspoon brown sugar 12 teaspoons Jamaican Jerk Pork Tenderloin 6

produce 2 teaspoon Ginger, fresh 12 teaspoons Jamaican Jerk Pork Tenderloin 6### 1 teaspoon Allspice, ground 6 teaspoons Jamaican Jerk Pork Tenderloin 6### 1/4 teaspoon Nutmeg 1 1/2 teaspoons Jamaican Jerk Pork Tenderloin 6### 1/4 teaspoon black pepper 1 1/2 teaspoons Jamaican Jerk Pork Tenderloin 6### 1/8 teaspoon cinnamon 3/4 teaspoons Jamaican Jerk Pork Tenderloin 6

produce 2 teaspoon Garlic, minced 12 teaspoons Jamaican Jerk Pork Tenderloin 6produce 1 each Habanero Pepper, seeded 6 each Jamaican Jerk Pork Tenderloin 6meat 1 1/2 lbs pork tenderloin, butterflied lengthwise 9 lbs Jamaican Jerk Pork Tenderloin 6

To Prepare for Group:1. Place first 14 ingredients in a blender or food processor, and process until smooth.2. Combine pork and green onion mixture in a large zip-top plastic bag. 3. Freeze.

Cooking Day:1. Remove pork from dish or bag; discard remaining marinade.

2. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink)

Jamaican Spiced Chicken ThighsParticipants: 4

frozen 1/4 each onion, diced 1 each Jamaican Spice Chicken Thighs 4### 1 tablespoon sugar 4 tablespoons Jamaican Spice Chicken Thighs 4

produce1 tablespoon jalapeno, seeded & diced 4 tablespoons Jamaican Spice Chicken Thighs 4### 2 teaspoons apple cider vinegar 8 teaspoons### Jamaican Spice Chicken Thighs 4### 2 teaspoons Soy Sauce 8 teaspoons### Jamaican Spice Chicken Thighs 4### 1/4 teaspoons Salt 1 teaspoons Jamaican Spice Chicken Thighs 4### 1/2 teaspoons Allspice, ground 2 teaspoons Jamaican Spice Chicken Thighs 4### 1/2 teaspoons Thyme, dried 2 teaspoons Jamaican Spice Chicken Thighs 4### 1/2 teaspoons black pepper 2 teaspoons Jamaican Spice Chicken Thighs 4### 1/4 teaspoons cayenne pepper 1 teaspoons Jamaican Spice Chicken Thighs 4

meat1 1/2 pound boneless, skinless chicken thighs 6 pound Jamaican Spice Chicken Thighs 4

To prepare for group1. Combine first 10 ingredients in a large bowl.2. Add chicken, tossing to coat.3. Freeze in a Ziploc bag.

Cooking Day1. Heat a grill pan over medium-high heat.2. Coat pan with cooking spray.3. Add chicken to pan; cook 4 minutes.4. Turn chicken over; cook 6 minutes or until done.

JambalayaParticipants: 6

meat 3 each chicken breast, cubed 18 each Jambalaya 6meat 1 each smoked sausage rope, coined 6 each Jambalaya 6

### 1 1/2 cup diced tomato 9 cups ### Jambalaya 6frozen 1/2 each green bell pepper 3 each Jambalaya 6

### 1 cube chicken boullion 6 cube Jambalaya 6### 1/8 cup Cayenne pepper sauce 3/4 cups ### Jambalaya 6

produce1 teaspoon Garlic, minced 6 teaspoons Jambalaya 6### 1 teaspoon Old bay seasoning 6 tabsp Jambalaya 6### 3/4 teaspoon Oregano, dried 4 1/2 teaspoons Jambalaya 6### 1/4 teaspoon black pepper 1 1/2 teaspoons Jambalaya 6### 1/4 teaspoon Salt 1 1/2 teaspoons Jambalaya 6### 1 can (3 oz) French Fried Onions 6 can (3 oz) Jambalaya 6

To Prepare for Group:1. Cube chicken. 2. Slice sausage.3. Combine all ingredients except fried onions in bag.4. Label bag 1 of 2. Freeze flat.5. Label French Fried Onions

Cooking Day:1. Thaw.2. Put chicken and sausage mixture in crockpot3. 1/2 cup of fried onions to crockpot, cook until chicken is done.4. Serve with remaining fried onions.

Serving Suggestions:1. Add a pound of shrimp with the chicken and sausage.2. Serve over rice.

JambastaParticipants: 8

produce1 each poblano pepper, diced 8 each Jambasta 8produce1 each red bell pepper, diced 8 each Jambasta 8produce2 stalk celery, diced 16 stalk Jambasta 8frozen 1/2 cup onion, diced 4 cups Jambasta 8produce1 tablespoon Garlic, minced 8 tablespoons Jambasta 8

### 1 teaspoon black pepper 8 teaspoons Jambasta 8### 1 (14.5 oz) can diced tomato, drained 8 (14.5 oz) can Jambasta 8### 1 teaspoon chicken boullion 7 1/2 teaspoons Jambasta 8### 2 tablespoon cayenne pepper sauce 16 tablespoons### Jambasta 8### 1 tablespoon thyme 8 tablespoons Jambasta 8

meat 3 ounces cream cheese 24 oz Jambasta 8booze1 (12 oz) can beer 8 (12 oz) can Jambasta 8

### 1 box penne pasta 8 box Jambasta 8meat 1/2 pound andouille sausage, coined 4 pound Jambasta 8meat 1/2 pound chicken breast, cut into bite-size pcs. 4 pound Jambasta 8

2 tablespoon flour (not included)2 tablespoon butter (not included)

DISH Day:1. Add poblano, red pepper, celery, onion, garlic and black pepper to a gallon-size bag.2. Add tomato, boullion, pepper sauce and thyme to a quart-size bag.3. Place cream cheese into a snack - size bag.4. Label beer and box of pasta.5. Place andouille into a quart-size bag.6. Place chicken into a quart-size bag.7. Place quart and snack bags into gallon bag with veggies.

Cooking Day:1. Thaw.2. In a large skillet, brown andouille in olive oil until crisp. Drain off oil and set sausage aside.3. Add butter to the same skillet and veggie mix in gallon bag; cook for 5 minutes.3. Add flour and cook another 2 minutes; add 1 cup of beer and cook until evaporated.4. Add 1 cup of water and contents of sauce mix. Bring to a boil.5. Add chicken; stir and cover until chicken is cooked.6. Meanwhile, cook pasta according to directions; drain.

7. Add cream cheese and cooked pasta and simmer until cream cheese is melted.8. Top with sausage; enjoy!

Jumbo ShellsParticipants: 7

### 6 oz jumbo shell pasta 42 oz Jumbo Shells 7dairy 2 cups ricotta cheese 14 cups Jumbo Shells 7meat 1 cup mozzarella, shred 7 cups Jumbo Shells 7meat 1/2 cup parmesan, grated 3 1/2 cups Jumbo Shells 7dairy 1 each Eggs 7 each Jumbo Shells 7

### 1 teaspoon Parsley, dried 7 teaspoons Jumbo Shells 7### 1/2 teaspoon Salt 3 1/2 teaspoons Jumbo Shells 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Jumbo Shells 7### 1/8 teaspoon Nutmeg 7/8 teaspoons Jumbo Shells 7### 1 jar (28 oz) Spaghetti sauce 7 jar (28 oz) Jumbo Shells 7

To Prepare for Group:1. Mix together 1/2 cup mozzarella, ricotta, parmesan, egg, parsley, salt, pepper, and nutmeg.2. Place spaghetti sauce in quart bag.3. Place remaining 1/2 cup of mozzarella cheese in sandwich bag.4. Combine all bags together and freeze.

Cooking Day:1. Thaw cheese mixture2. Preheat oven to 350.3. Make cut in corner of cheese mixture bag, like a pastry bag.4. Fill uncooked Jumbo Shells with cheese mixture.5. Line 9X13 pan with water, about 1/4" 6. Pour a 1/2 cup of spaghetti sauce on bottom of baking pan.7. Place frozen in baking pan and pour remaining spaghetti sauce over the shells.8. Sprinkle mozzarella cheese over the top.

9. Bake for 30 minutes.

KielbasaParticipants: 10

1 each kielbasa rope, coined 10 each Kielbasa 101 each green bell pepper 10 each Kielbasa 10 1/2 each yellow onion 5 each Kielbasa 10 1/2 cups BBQ Sauce 5 cups Kielbasa 10

To Prepare for Group:1. Slice kielbasa.2. Cut bell peppers and onions into chunky pieces.3. Place kielbasa, bell peppers, and onions into gallon bag.4. Put BBQ sauce in a sandwich bag and place inside kielbasa bag.5. Freeze flat.

Cooking Day:1. Heat skillet and saute kielbasa, onions, and bell pepper.2. When warmed thoroughly, add BBQ sauce to skillet and mix.3. Serve kielbasa mixture on rolls.

Korean Beef BulgogiParticipants: 7

bunny 2/3 cup coconut aminos 4 2/3 cups ### Korean Beef Bulgogi 7### 2 tablespoon sesame seed oil 14 tablespoons### Korean Beef Bulgogi 7

produce5 teaspoon Garlic, minced 35 teaspoons Korean Beef Bulgogi 7### 2 tablespoon honey 14 tablespoons Korean Beef Bulgogi 7

produce4 stalk green onion, chopped 28 stalk Korean Beef Bulgogi 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Korean Beef Bulgogi 7### 1/4 teaspoon sea salt 1 3/4 teaspoons Korean Beef Bulgogi 7

meat2 pounds sirloin, thinly sliced 14 pounds Korean Beef Bulgogi 7

DISH Day:1. Combine all ingredients into a gallon-size bag; freeze flat.

Cooking Day

2. Heat cooking fat in a skillet over medium heat.3. Using tongs, place slices of beef in single layer and cook for 1 minute each side. 4. Transfer out of pan and continue with remaining slices.

1. Thaw. 

Korean Sesame Beef w/Lettuce WrapsParticipants: 7

meat1 pound flank steak cut for stir fry 7 pound Korean Sesame Beef 7produce 1/4 cup green onion 1 3/4 cups Korean Sesame Beef 7

### 1 tablespoon sugar 7 tablespoons Korean Sesame Beef 7### 2 tablespoon soy sauce 14 tablespoons### Korean Sesame Beef 7

produce1 tablespoon Garlic, minced 7 tablespoons Korean Sesame Beef 7### 1 teaspoon sesame seed oil 7 teaspoons### Korean Sesame Beef 7### 2 cups Rice, short-grain 14 cups Korean Sesame Beef 7

produce1 cup Kimchi 7 cups Korean Sesame Beef 7

DISH Day:1. Add steak, green onion, sugar, soy sauce, garlic and sesame oil to a gallon-size bag.2. Bag remaining onions, rice and kimchi separately.

Cooking Day

2. Prepare rice3. Heat wok or large skillet over high heat, add 1T canola oil (not provided). Add half of steak mixture and stir-fry until done4. Repeat with remaining steak mixture, and sprinkle with onions

1.  Thaw. 

5. Spoon 1/4c rice, steak, and 1T of kimchi onto each lettuce leaf, roll up. LETTUCE NOT PROVIDED.

Lasagna Style Baked ZitiParticipants: 6

### 1 (16 oz) box penne pasta 6 (16 oz) box Lasagna Style Ziti 6### 1 tablespoon olive oil 6 tablespoons### Lasagna Style Ziti 6

frozen1 each onion, diced 6 each Lasagna Style Ziti 6### 3/4 teaspoon Salt 4 1/2 teaspoons Lasagna Style Ziti 6### 1/4 teaspoon black pepper 1 1/2 teaspoons Lasagna Style Ziti 6

meat1 pound ground beef, cooked 6 pound Lasagna Style Ziti 6produce1 1/2 teaspoon Garlic, minced 9 teaspoons Lasagna Style Ziti 6produce 1/2 cup Oregano, fresh 3 cups Lasagna Style Ziti 6

### 1 can (24 oz) Spaghetti sauce 6 can (24 oz) Lasagna Style Ziti 6meat 1/2 cup parmesan, grated 3 cups Lasagna Style Ziti 6dairy15 ounce ricotta cheese 90 oz Lasagna Style Ziti 6frozen10 ounce spinach 60 oz Lasagna Style Ziti 6meat1 cup mozzarella, shred 6 cups Lasagna Style Ziti 6

DISH Day:1. Cook beef on stovetop. Rinse and drain the meat.2. In a large pot, over medium-low heat, heat the oil. 3. Add the diced onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes.4. Add the beef.5. Add the garlic and oregano (if using) and cook for 2 minutes. 6. Add the spaghetti sauce and remove from heat. 7. Add the Parmesan, ricotta, and spinach and toss again. 8. Divide into pre labeled gallon size freezer bags.9. Divide mozzarella into smaller freezer bags and insert into gallon bag with bagged meat sauce.10. Freeze flat.11. Bag pasta seperately.

Cooking Day1. Thaw2. Pre heat oven to 4003. Cook pasta and toss with meat mixture.3. Spread the mixture into a 9-by-13-inch baking dish and cook 30 minutes or until heated. 4. Remove and sprinkle with the mozzarella. 5. Bake or broil until the mozzarella melts.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

Lemon ChickenParticipants: 11

### 1 teaspoon Thyme, dried 11 teaspoons Lemon Chicken 11### 1 teaspoon salt 11 teaspoons Lemon Chicken 11### 1/2 teaspoon black pepper 5 1/2 teaspoons Lemon Chicken 11### 1/8 teaspoon garlic powder 1 3/8 teaspoons Lemon Chicken 11### 1/3 cup Lemon Juice 3 2/3 cups ### Lemon Chicken 11

meat4 each Chicken breast 44 each Lemon Chicken 11### 1 cup white rice 11 cups Lemon Chicken 11

To prepare for group1. Mix all the spices and lemon juice in a 1 gallon bag, add chicken and freeze.2. Bag rice for the pantry.

Cooking Day1. Thaw2. Preheat oven to 450.3. Arrange chicken in a greased 8x8 baking dish.4. Pour liquid over chicken.5. Bake 20 minutes.6. Turn chicken over and baste it.7. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink.8. Prepare rice according to package directions.9. Serve chicken over rice.

Lemon-Pepper Roasted Pork TenderloinParticipants: 10

produce2 each lemons, zested 20 each Lemon Pepper Pork Tenderloin 10### 1 1/2 teaspoon kosher salt 15 teaspoons Lemon Pepper Pork Tenderloin 10### 1 teaspoon thyme, dried 10 teaspoons Lemon Pepper Pork Tenderloin 10### 1 teaspoon garlic powder 10 teaspoons Lemon Pepper Pork Tenderloin 10### 1/2 teaspoon black pepper 5 teaspoons Lemon Pepper Pork Tenderloin 10### 1 tablespoon olive oil 10 tablespoons### Lemon Pepper Pork Tenderloin 10

meat1 each pork tenderloin 10 each Lemon Pepper Pork Tenderloin 10

To Prepare For Group1. Place all ingredients into a gallon-size bag.

Cooking Day1. Preheat oven to 425 F2. Line a rimmed baking sheet with foil.3. Set the tenderloin on prepared baking sheet, roast for 15 minutes or until the internal temperature reaches 145 F.4. Transfer to a cutting board and let rest for 5 minutes.5. Slice into 1/2 inch thick medallions.6. Squeeze fresh lemon over pork and serve immediately.

Lindsay's Chicken SaladParticipants: 6

For poaching:meat1 1/2 pounds chicken breast, cooked w/ingredients 9 pounds Lindsay's Chicken Salad 6produce10 sprigs curly parsley 60 sprigs Lindsay's Chicken Salad 6produce2 sprigs thyme, fresh 12 sprigs Lindsay's Chicken Salad 6produce1 each yellow onion, cut in half 6 each Lindsay's Chicken Salad 6produce1 each carrot, peeled & cut in half 6 each Lindsay's Chicken Salad 6produce1 stalk celery, cut in half 6 stalk Lindsay's Chicken Salad 6

### 5 cups chicken broth 30 cups ### Lindsay's Chicken Salad 6

For salad:produce1 stalk celery, diced 6 stalk Lindsay's Chicken Salad 6produce4 each green onion, thinly sliced 24 each Lindsay's Chicken Salad 6produce1 1/2 teaspoon tarragon, fresh - finely chopped 9 teaspoons Lindsay's Chicken Salad 6produce2 tablespoon curly parsley, finely chopped 12 tablespoons Lindsay's Chicken Salad 6

### 1 cup mayonnaise 6 cups Lindsay's Chicken Salad 6### 2 teaspoon lemon juice 12 teaspoons### Lindsay's Chicken Salad 6### 1 teaspoon dijon mustard 6 teaspoons Lindsay's Chicken Salad 6### 2 teaspoon kosher salt 12 teaspoons Lindsay's Chicken Salad 6### black pepper to taste Lindsay's Chicken Salad 6

DISH Day:1. Place ingredients for poaching into a large pan and bring to a boil.2. Lower heat and poach for 20 minutes; remove from heat and let cool in broth for 30 minutes.3. Shred chicken.4. Mix celery, green onion, tarragon and parsley into chicken.5. Add mayonnaise, lemon juice, mustard, salt & pepper to chicken; mix well.6. Freeze flat.

Cooking Day:1. Thaw.2. Serve on a bed of lettuce with sliced tomato and avocado.

Macaroni and CheeseParticipants: 10

dairy2 1/2 cup milk 25 cups Macaroni & Cheese 10### 1 teaspoon salt 10 teaspoons Macaroni & Cheese 10### 1 dash black pepper 10 dash Macaroni & Cheese 10

meat 3 cup cheddar, shred 30 cups Macaroni & Cheese 10### 1 pkg macaroni 10 pkg Macaroni & Cheese 10

To Prepare for Group:1. Put milk, salt, pepper, and cheese in gallon bag.2. Bag macaroni separately.

3. Refrigerate, do NOT freeze.

Cooking Day:1. Put mixture in crockpot.2. Beat one egg (not provided) and add to crockpot.3. Cook for 1 hour on high.4. Cook macaroni al dente and add to crockpot.5. Cook on low for 4 hours.

*Cooking time may vary depending on the size of your crockpot.

Mandarin Orange ChickenParticipants: 10

4 each chicken breast cut for stir fry 40 each Mandarin Orange Chicken 10 1/2 tablespoon olive oil 5 tablespoons### Mandarin Orange Chicken 10

1 cups mushrooms, sliced 10 cups Mandarin Orange Chicken 10 2/3 cups Water 6 2/3 cups Mandarin Orange Chicken 10

1 cups olive oil 10 cups ### Mandarin Orange Chicken 103 oz Orange Juice Concentrate 30 oz Mandarin Orange Chicken 10

1/4 cups green onion, sliced 2 1/2 cups Mandarin Orange Chicken 101 each Chicken Bouillon Cubes 10 each Mandarin Orange Chicken 10

1/2 teaspoon garlic, minced 5 teaspoons Mandarin Orange Chicken 10 3/4 teaspoon Parsley 7 1/2 teaspoons Mandarin Orange Chicken 10 1/2 cups Rice 5 cups Mandarin Orange Chicken 10 1/2 (11 oz) can Mandarin Orange, drained 5 (11 oz) can Mandarin Orange Chicken 10

To prepare for group1. Bag chicken strips separately. 2. Bag rice separately.3. With oil saute mushrooms. 4. Sprinkle flour over mushrooms, stirring to combine.5. Gradually stir in water, orange juice, green onions and bouillon cubes. Stirring constantly, bring to a boil.6. Cool and put in bags.7. Freeze Flat.

Cooking Day1. Thaw chicken and sauce. When thawed: Brown chicken in small amount1. Brown chicken in small amount of oil and set aside.3. Bring sauce to a boil, reduce heat, add chicken. 4. Heat until bubbly, stir in drained mandarin orange sections. Cook rice.5. Cook rice.

Serving SuggestionServe with fresh cut green beans, biscuits.

Mango-Cranberry ChickenParticipants: 9

4 each chicken breast 36 each Mango Cranberry Chicken 91 oz mango, dried, chopped 9 oz Mango Cranberry Chicken 9

1/16 cup cranberries, dried 9/16 cups Mango Cranberry Chicken 9 1/2 cup mango chutney 4 1/2 cups Mango Cranberry Chicken 9 1/8 cup rice wine vinegar 1 1/8 cups ### Mango Cranberry Chicken 9

1 tablespoon minced onion 9 tablespoons Mango Cranberry Chicken 91 teaspoon garlic, minced 9 teaspoons Mango Cranberry Chicken 91 teaspoon sesame seed oil 9 teaspoons### Mango Cranberry Chicken 91 teaspoon curry powder 9 teaspoons Mango Cranberry Chicken 9

To Prepare for Group:1. Bag chicken.2. Place mango and cranberries in bowl and cover with boiling water; stir.3. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir.4. Allow sauce to cool and pour over chicken in bag.

Cooking Day:1. Thaw.2. Simmer chicken and sauce in a large skillet over medium heat until meat isthroughly cooked, 15 to 20 minutes.3. Serve hot over rice or noodles (not included).

ManicottiParticipants: 7

1 box manicotti shells 7 box Manicotti 77 1/2 oz ricotta cheese 52 1/2 oz Manicotti 7

1 cup cottage cheese 7 cups Manicotti 7 1/3 cup parmesan, grated 2 1/3 cups Manicotti 71 cup 7 cups Manicotti 7 1/2 teaspoon Salt 3 1/2 teaspoons Manicotti 7 1/4 teaspoon black pepper 1 3/4 teaspoons Manicotti 7 1/2 tablespoon Parsley, fresh 3 1/2 tablespoons Manicotti 71 each Eggs 7 each Manicotti 7

1 1/2 cup Spaghetti sauce 10 1/2 cups Manicotti 71 roll aluminum foil 1 roll Manicotti 7

To prepare for group1. Mix ricotta cheese, cottage cheese, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper, parsley,

and eggs.2. Bag 1/2 cup mozzarella in a snack size bag.2. Bag up spaghetti sauce.3. Freeze flat.

Cooking Day1. Preheat oven to 350.1. Make cut in corner of cheese mixture bag, like a pastry bag.2. Fill uncooked manicotti shells with mixture.3. In a 9X13 pan and line the pan with water, about 1/4"2. Then a layer (about 1/4") of spaghetti sauce.3. Arrange frozen manicotti on the sauce layer.4. Pour the rest of the spaghetti sauce over the top.5. Cover and bake for 45 minutes.6. Uncover, and sprinkle the cheese from snack-size bag on top.7. Bake uncovered an additional 15 minutes or until cheese is golden brown.

mozzarella shreds - divided

Marinated Grilled Flank SteakParticipants: 5

### 1 cup Pineapple Juice 5 cups ### Marinated Grilled Flank Steak 5### 1/3 cup soy sauce 1 2/3 cups ### Marinated Grilled Flank Steak 5### 1 tsp ground ginger 5 tsp Marinated Grilled Flank Steak 5### 1 tsp sugar 5 tsp Marinated Grilled Flank Steak 5

produce 1 Tbsp Garlic, minced 5 tablespoons Marinated Grilled Flank Steak 5### 1/3 cup canola oil 1 2/3 cups ### Marinated Grilled Flank Steak 5

meat1 1/2 lbs flank steak 7 1/2 lbs Marinated Grilled Flank Steak 5To Prepare for Group:

1. Place Flank Steak in a gallon size freezer bag.2. Combine all ingredients and pour over steak to marinade, Freeze

Cooking Day:1. Thaw2. Heat charcoal grill or gas grill over med. High heat3. Grill Flank Steak 7 minutes per side, do not over grill…it is best with a little pink in the center4. Allow steak to rest before slicing5. Slice on a bias (against the grain)- 1/4" slices

Alternate Cooking Instructions: Cook steak on a Grill pan on your stove- wipe pan with olive oil prior to cooking

Marinated Grilled ShrimpParticipants: 13

meat 1 pound Shrimp, extra large P&D 13 pound Marinated Grilled Shrimp 13### 2 tablespoon Soy Sauce 26 tablespoons### Marinated Grilled Shrimp 13### 2 tablespoon vegetable oil 26 tablespoons### Marinated Grilled Shrimp 13### 1 tablespoon Honey 13 tablespoons Marinated Grilled Shrimp 13### 1/8 teaspoon Salt 1 5/8 teaspoons Marinated Grilled Shrimp 13### 1/8 teaspoon black pepper 1 5/8 teaspoons Marinated Grilled Shrimp 13

To Prepare for Group:1. Place all ingredients in a gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Place on skewers and grill or broil 4 to 5 minutes until cooked through and browned.

Marinated Pork LoinParticipants: 6

4 (8 oz) each Pork Loin slices 24 (8 oz) each Marinated Pork Loin 6 1/2 cup chicken broth 3 cups ### Marinated Pork Loin 6 1/2 cup Ketchup 3 cups Marinated Pork Loin 62 tablespoon apple cider vinegar 12 tablespoons### Marinated Pork Loin 62 tablespoon Worcestershire Sauce 12 tablespoons### Marinated Pork Loin 62 tablespoon brown sugar 12 tablespoons Marinated Pork Loin 6 1/2 tablespoon Garlic, minced 3 tablespoons Marinated Pork Loin 6 1/2 teaspoon Salt 3 teaspoons Marinated Pork Loin 6 1/4 teaspoon black pepper 1 1/2 teaspoons Marinated Pork Loin 6 1/8 teaspoon cayenne pepper 3/4 teaspoons Marinated Pork Loin 6

To Prepare For Group:1. Combine all ingredients in 1 large Ziploc bag.2. Freeze Flat.

Cooking Day:1. Thaw. 2. Broil, grill or bake.

Alternate Cooking Method:Crockpot.

Marinated Pork TenderloinParticipants: 7

meat1 pound Pork Tenderloin 7 pound Marinated Pork Tenderloin 7### 1/2 cup chicken broth 3 1/2 cups ### Marinated Pork Tenderloin 7### 1/2 cup Ketchup 3 1/2 cups Marinated Pork Tenderloin 7### 2 tablespoon apple cider vinegar 14 tablespoons### Marinated Pork Tenderloin 7### 2 tablespoon Worcestershire Sauce 14 tablespoons### Marinated Pork Tenderloin 7### 2 tablespoon brown sugar 14 tablespoons Marinated Pork Tenderloin 7

produce 1/2 tablespoon Garlic, minced 3 1/2 tablespoons Marinated Pork Tenderloin 7### 1/2 teaspoon Salt 3 1/2 teaspoons Marinated Pork Tenderloin 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Marinated Pork Tenderloin 7### 1/8 teaspoon cayenne pepper 7/8 teaspoons Marinated Pork Tenderloin 7

To Prepare For Group:1. Combine all ingredients in 1 large Ziploc bag.2. Freeze Flat.

Cooking Day:1. Thaw. 2. Broil, grill or bake.

Alternate Cooking Method:Crockpot.

Marmalade MeatballsParticipants: 7

### 1 (16 oz) bottle catalina salad dressing 7 (16 oz) bottle Marmalade Meatballs 7### 1 cup orange marmalade 7 cups Marmalade Meatballs 7### 3 tablespoon Worcestershire Sauce 21 tablespoons### Marmalade Meatballs 7### 1/2 teaspoon crushed red pepper flake 3 1/2 teaspoons Marmalade Meatballs 7

frozen1 (32 oz) bag meatballs 7 (32 oz) bag Marmalade Meatballs 7

DISH Day:1. Label dressing bottle.2. Combine marmalade, worcestershire and red pepper flake into a quart-size bag; freeze flat.3. Label meatballs.

Cooking Day:1.Thaw. 2. Pour salad dressing, meatballs and contents of quart bag into a 3-quart slow cooker; stir. 3. Cover and cook on low for 4 - 5 hours, or until heated through.

Meatball SandwichesParticipants: 11

frozen 1 lb meatballs 11 lb Meatball Sandwiches 11 ### 28 oz spaghetti sauce 308 oz Meatball Sandwiches 11

meat 1 cup mozzarella, shred 11 cups Meatball Sandwiches 11

To Prepare for Group:1. Put meatballs in gallon bag.2. Put sauce in quart bag and put cheese in sandwich bag.3. Place all smaller bags inside gallon bag and freeze.

Cooking Day:1. Brown meatballs.2. Pour sauce and meatballs into cooking pot and heat to desired temperature.3. Place meatballs in warmed hoagies and top with cheese.

*Hoagies not provided.

Mexican Chicken SoupParticipants: 5

1 tablespoon garlic, minced 5 tablespoons Mexican Chicken Soup 51 teaspoons oregano 5 teaspoons Mexican Chicken Soup 51 teaspoons garlic salt 5 teaspoons Mexican Chicken Soup 51 tablespoon salt 5 tablespoons Mexican Chicken Soup 51 teaspoons black pepper 5 teaspoons Mexican Chicken Soup 51 tablespoon chicken bouillon 5 tablespoons Mexican Chicken Soup 51 each onion, diced 5 each Mexican Chicken Soup 52 cups diced tomato 10 cups Mexican Chicken Soup 54 stalk celery, diced 20 stalk Mexican Chicken Soup 52 each zucchini, sliced 10 each Mexican Chicken Soup 56 each carrots, sliced 30 each Mexican Chicken Soup 5

24 ounces green beans 120 oz Mexican Chicken Soup 56 each chicken breast 30 each Mexican Chicken Soup 5 1/3 head cabbage 1 2/3 head Mexican Chicken Soup 52 each potatoes 10 each Mexican Chicken Soup 51 fist cilantro (not included)

To prepare for group1. Put first 12 ingredients in gallon bag.2. Put chicken in quart bag.3. Put cabbage and potatoes in gallon bag and keep refrigerated until swap day.

Cooking Day1. In a large pot add all ingredients except cilantro and fill with water just enough to cover everything.2. Cook until chicken is tender3. Add additional salt and/or spices if needed.4. Serve with cilantro, lemon and chile if you like it hot.

Mexican LasagnaParticipants: 7

meat1 pound ground beef, cooked 7 pound Mexican Lasagna 7meat 1/4 pound mexican velveeta 1 3/4 pound Mexican Lasagna 7

### 1 cup mild salsa 7 cups Mexican Lasagna 7### 6 each flour tortilla 42 each Mexican Lasagna 7

meat1 cup mexican cheese, shred 7 cups Mexican Lasagna 7### 1 can refried beans 7 can Mexican Lasagna 7

To prepare for group1. Brown meat in large skillet2. Drain.3. Add 1/4 cup water and Velveeta.4. Stir until Velveeta is melted.5. Remove from heat.6. Stir in Salsa7. Cool, and put in gallon sized bag.8. Put cheese in separate sandwich bag.9. Bag tortillas seperately.10. Combine all bags and freeze flat.

Cooking Day1. Thaw meat mixture.(preheat oven to 400 degrees.)2. spray 8-inch square baking dish with no stick cooking spray.3. Spread 1/4 of the meat mixture into dish.4. Top with 2 tortillas.5. Add layer of beans onto the tortillas.6. Repeat layers 2 times.7. Top with remaining meat mixture.8. Sprinkle with shredded cheese.9. Cover tightly with foil.10. Bake 30 minutes.11. Remove foil.12. Let stand 5 minutes before serving.

Mexican Pilaf with TurkeyParticipants: 9

1 tbsp. olive oil 9 tablespoons### Mexican Pilaf w/Turkey 91 each red onion, diced 9 each Mexican Pilaf w/Turkey 9 1/2 each red bell pepper, diced 4 1/2 each Mexican Pilaf w/Turkey 91 each jalapeno pepper, diced 9 each Mexican Pilaf w/Turkey 91 cup corn 9 cups Mexican Pilaf w/Turkey 92 cups barley 18 cups Mexican Pilaf w/Turkey 91 cup turkey breast, cooked/shredded 9 cups Mexican Pilaf w/Turkey 9 1/2 cup black beans, drained and rinsed 4 1/2 cups Mexican Pilaf w/Turkey 9 1/4 cup cilantro, minced 2 1/4 cups Mexican Pilaf w/Turkey 9

1 each lime, juiced 9 each Mexican Pilaf w/Turkey 9DISH Day:

1. Cook turkey2. Separate bag: onion, bell pepper, jalapeno, and corn3. Separate bag: Barley4. Separate bag: turkey5. Separate bag: beans6. Separate bag: cilantro7: Separate bag: lime juice6. Combine all bags and freeze.

Cooking Day1. Cook barley2. In a large non-stick skillet, heat oil over medium heat3. Add onion, bell pepper, jalapeno, and corn, cook and stir for 3-5 minutes or until tender4. Stir in cooked barley, turkey, and beans, cook 2 minutes5. Stir in cilantro and lime juice, and serve

Mexican Pot Roast TacosParticipants: 10

meat 1 1/2 pound beef shoulder or similar cut 15 pound Mexican Pot Roast Tacos 10Kosher salt (NOT provided)Freshly ground black pepper (NOT provided)

2 tablespoons Extra-virgin olive oil (NOT provided)produce1 teaspoons garlic, minced 10 teaspoons Mexican Pot Roast Tacos 10produce1 each onion, sliced 10 each Mexican Pot Roast Tacos 10

### 1 can (28 oz) crushed tomatoes 10 can (28 oz) Mexican Pot Roast Tacos 10### 1 tablespoons chili powder 10 tablespoons Mexican Pot Roast Tacos 10### 1 tablespoons cayenne pepper 10 tablespoons Mexican Pot Roast Tacos 10### 1 tablespoons cumin 10 tablespoons Mexican Pot Roast Tacos 10### 3 each bay leaves 30 each Mexican Pot Roast Tacos 10### 8 each Tortillas or hard taco shells 80 each Mexican Pot Roast Tacos 10

produce3 cups finely shredded cabbage 30 cups Mexican Pot Roast Tacos 10produce 1/2 cups fresh cilantro leaves 5 cups Mexican Pot Roast Tacos 10

To Prepare for Group:1. Place meat in gallon sized bag.2. Place garlic and onion in own bag.3. Place spices in own bag (chile powder, cayenne, cumin, bay leaves)4. Add smaller bags to the gallon bag5. Label the can of tomatoes 6. Bag cabbage & cilantro for FRIDGE only

Cooking Day:1. Thaw meat completely.

2. Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has , a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the beef to the potbrowning the meat on all sides, taking the time to get a nice crust on the outside.

3. Add the onion and the garlic and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.

4. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.

a. Alternate: After browning meat and simmering other ingredients in a pan, put in crockpot for 3-4 hours on high or 6-7 hours on low.

5. Lay some shredded cabbage as a base. Top with some shredded beef. Serve with Guacamole and salsa (optional recipes below). Garnish with fresh cilantro leaves.

Mexican StroganoffParticipants: 7

1 tablespoon Chili Powder 7 tablespoons Mexican Stroganoff 73 tablespoon Flour 21 tablespoons Mexican Stroganoff 72 teaspoon garlic, minced 14 teaspoons Mexican Stroganoff 71 bag egg noodles 7 bag Mexican Stroganoff 72 tablespoon vegetable oil 14 tablespoons### Mexican Stroganoff 71 each onion, diced 7 each Mexican Stroganoff 71 tablespoon paprika 7 tablespoons Mexican Stroganoff 71 teaspoon Soy Sauce 7 teaspoons### Mexican Stroganoff 7 1/3 cup red wine vinegar 2 1/3 cups ### Mexican Stroganoff 72 teaspoon seasoned salt 14 teaspoons Mexican Stroganoff 7 1/2 cup Chili Sauce 3 1/2 cups ### Mexican Stroganoff 78 ounces Mushroom, stems & pieces 56 oz Mexican Stroganoff 72 pounds Steak, cubed 14 pounds Mexican Stroganoff 78 ounces Sour Cream or Yogurt 56 oz Mexican Stroganoff 7

To Prepare for Group:1. Cut steak into bite-size pieces.2. Cook steak, onion and garlic in oil in a large saucepan over medium heat until brown.3. Drain off oil.4. Stir in vinegar, 1 3/4 cup water, chili sauce, paprika, chili powder, seasoned salt, soy sauce and mushrooms.5. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender.6. Cool and then move to freezer bag and freeze.

Cooking Day:1. Thaw.2. Heat meat mixture in saucepan until bubbly.3. Cook egg noodles according to package directions.4. Stir sour cream or low-fat yogurt and flour together.5. Combine with stroganoff. Heat to a boil, stirring constantly.6. Reduce heat, simmer and stir about 1 minute.7. Serve stroganoff over noodles.

SuggestionServe with Tomotes stuffed with guacamole, corn on the cob.

Mexican Two-Bean Chili ChickenParticipants: 8

2 each chicken breast, cooked 16 each Mexican 2-bean Chili 8 1/2 each zucchini, chopped 4 each Mexican 2-bean Chili 87 oz black beans, drained & rinsed 56 oz Mexican 2-bean Chili 87 oz pinto beans, drained & rinsed 56 oz Mexican 2-bean Chili 84 oz corn, drained 32 oz Mexican 2-bean Chili 82 cubes chicken boullion 16 cups Mexican 2-bean Chili 88 oz salsa 64 oz Mexican 2-bean Chili 84 oz Tomato Sauce 32 oz Mexican 2-bean Chili 81 teaspoon garlic 8 teaspoons Mexican 2-bean Chili 81 tablespoon Chili Powder 8 tablespoons Mexican 2-bean Chili 8 1/2 teaspoon Cumin 4 teaspoons Mexican 2-bean Chili 8

To Prepare for Group:1. Boil and shred chicken.2. Drain and rinse beans.3. Combine all ingredients in a gallon bag.4. Freeze flat.

Cooking Day:1. Add 2 cups of water.2. Bring to a boil; reduce heat and simmer 30 minutes or crockpot on low 4-6 hours.3. Optional toppings (not included): shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions, fresh cilantro.

Million Dollar SpaghettiParticipants: 8

meat1 pound ground beef, cooked 8 pound Million $ Spaghetti 8dairy 1/4 cup sour cream 2 cups Million $ Spaghetti 8dairy1 cup 1% cottage cheese 8 cups Million $ Spaghetti 8meat1 (8 oz) pkg low fat cream cheese 8 (8 oz) pkg Million $ Spaghetti 8dairy1 stick butter 8 stick Million $ Spaghetti 8

### 1 (24 oz) jar spaghetti sauce 8 (24 oz) jar Million $ Spaghetti 8meat1 (2 cup) bag cheddar shred 8 (2 cup) bag Million $ Spaghetti 8

### 1 (16 oz) box spaghetti noodles 8 (16 oz) box Million $ Spaghetti 8

DISH Day:1. Place beef into a quart-size bag.2. Mix sour cream, cottage cheese and cream cheese until well blended; bag in quart-size bag.3. Place beef bag, sour cream bag, butter and cheddar into a gallon-size bag.4. Label spaghetti sauce and noodles.

Cooking Day1. Thaw. Preheat oven to 350 degrees; spray a 9" x "13 baking dish.2. Boil noodles according to package.3. Meanwhile, combine beef and spaghetti sauce in a bowl.4. Place thin slices of butter into the prepared baking dish (use only 1/2 of the stick of butter)5. Place half the spaghetti noodles on top of the butter.6. Spread entire contents of sour cream mix over the noodles.7. Place the remaining noodles on top of sour cream mixture.8. Slice rest of butter and place on top of noodles.9. Pour the meat sauce over the noodles.10. Bake for 30 minutes; remove and put cheddar on top.

11. Return to oven and allow cheddar to melt, approximately 15 minutes.

Minestrone SoupParticipants: 7

meat1 pound ground beef, cooked 7 pound Minestrone Soup 7frozen1 each onion, diced 7 each Minestrone Soup 7produce 1/2 teaspoon garlic, minced 3 1/2 teaspoons Minestrone Soup 7

1 1/4 cup Water 8 3/4 cups Minestrone Soup 7produce1 stalk celery, diced 7 stalk Minestrone Soup 7produce1 each zucchini, sliced 7 each Minestrone Soup 7produce1 cup cabbage, shredded 7 cups Minestrone Soup 7

### 1/2 cup elbow macaroni, uncooked 3 1/2 cups Minestrone Soup 7### 2 teaspoon beef boullion 14 teaspoons Minestrone Soup 7### 1 teaspoon Italian Seasoning 7 teaspoons Minestrone Soup 7### 1/2 teaspoon Salt 3 1/2 teaspoons Minestrone Soup 7### 1 can (28 oz) whole tomato, undrained 7 can (28 oz) Minestrone Soup 7### 8 ounce kidney beans, undrained 56 oz Minestrone Soup 7### 8 ounce corn, undrained 56 oz Minestrone Soup 7

meat 1/2 cup parmesan, grated 3 1/2 cups Minestrone Soup 7

To prepare for group1. cook and stir ground beef, onion and garlic until beef is brown.2. drain.3. Stir in remaining ingredients except cheese.4. break up tomatoes with fork.5. Heat to a boil then reduce heat.6. Cover and simmer, stirring occasionally until macaroni is tender. (about 15 minutes)7. Cool.8. Put into container and Freeze.

Cooking Day1. Thaw soup.2. Put soup into large pot and heat.3. Bring to a boil, then reduce heat.4. Cover, stirring occasionally for about 30 minutes.5. Serve with cheese.

Mini Buffalo Chicken BallsParticipants: 6

dairy 1/4 cup Unsalted Butter 1 1/2 cups Mini Buffalo Chicken Balls 6### 1/3 Cup Franks Red Hot Sauce 2 cups ### Mini Buffalo Chicken Balls 6

meat1 Pound ground chicken 6 Pound Mini Buffalo Chicken Balls 6dairy1 Each Egg 6 Each Mini Buffalo Chicken Balls 6produce 1/2 stalk celery 3 stalk Mini Buffalo Chicken Balls 6

### 3/4 Cups Wheat Bread Crumbs 4 1/2 cups Mini Buffalo Chicken Balls 6### 1 Teaspoon Salt 6 teaspoons Mini Buffalo Chicken Balls 6

DISH Day:

3. Freeze.

Cooking Day

1. Thaw. Preheat oven to 450 degrees. Drizzle a 9x13 baking dish with vegetable/canola oil.

2. Roll the mixture into round, 3/4 inch balls. Making sure to pack the meat firmly.

5. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

1. Combine the butter and hot sauce in a sauce pan. Cook over low heat, whisking until the butter is melted and fully incorprated. Remove from heat and allow to cool for 10 minutes.2. Combine the ground chicken, hot sauce mixture, egg celery, bread crumbs, and salt in a large mixing bowl. Mix by hand until thoroughly incorporated.

3. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

4. Roast for 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees.

*BLUE CHEESE DRESSING: Mix together 3/4 cup sour cream, 1/3 cup crumbled blue cheese, 1/3 cup whole milk, 1 tsp salt, and 1 tbsp red wine vinegar. Refrigerate at least 2 hours before eating for flavors to combine.

Mini-Mini MeatloavesParticipants: 8

meat1 1/2 lbs Ground Beef 12 lbs Mini Mini Mealoaves 8frozen1 each onion, diced 8 each Mini Mini Mealoaves 8produce3 stalks Celery 24 stalks Mini Mini Mealoaves 8dairy 3 each Egg 24 each Mini Mini Mealoaves 8

### 1 1/4 cup Ketchup 10 cups Mini Mini Mealoaves 8produce2 teaspoons Garlic, minced 16 teaspoons Mini Mini Mealoaves 8

### 2 1/4 teaspoon Salt 18 teaspoons Mini Mini Mealoaves 8### 1/2 teaspoon black pepper 4 teaspoons Mini Mini Mealoaves 8### 1 1/2 teaspoon Thyme, dried 12 teaspoons Mini Mini Mealoaves 8### 1/4 cup brown sugar 2 cups Mini Mini Mealoaves 8### 2 teaspoon Worcestershire Sauce 16 teaspoons### Mini Mini Mealoaves 8### 1/2 teaspoon Tabasco Sauce 4 teaspoons### Mini Mini Mealoaves 8

To Prepare for Group:1. In a large bowl, mix together gr beef, finely chopped onions, finely chopped celery, eggs, 1/4 cup ketchup, garlic, salt, pepper and thyme.2. Place mixture in a gallon bag.3. Combine 1 cup ketchup, brown sugar, Worcestershire, and hot sauce in a quart-size bag.

Cooking Day:1. Preheat oven to 350 degrees. Butter or spray w/ non-stick spray a 12-cup muffin tin.2. Spoon mixture into prepared pan, or form 6 mini-meatloaves on a baking pan.3. Top each mini-meatloaf with some of the glaze.4. Bake for 20 minutes, or until meatloaves are cooked through.5. Remove meatloaves from oven.6. Place an inverted baking sheet (w at least 1/2 edge) over the top of the muffin tin.7. Carefully invert muffin tin and baking sheet together.8. Unmold meatloaves onto baking sheet.9. Heat the remaining glaze on stove-top. Use as gravy over cooked meatloaves.

Mojo ChickenParticipants: 3

4 each chicken breast 12 each Mojo Chicken 3 1/2 cup orange juice 1 1/2 cups ### Mojo Chicken 31 tablespoon olive oil 3 tablespoons### Mojo Chicken 31 tablespoon lime juice 3 tablespoons### Mojo Chicken 32 teaspoon garlic, minced 6 teaspoons Mojo Chicken 31 teaspoon paprika 3 teaspoons Mojo Chicken 31 teaspoon oregano, dried 3 teaspoons Mojo Chicken 3 1/2 teaspoon salt 1 1/2 teaspoons Mojo Chicken 3 1/2 teaspoon crushed red pepper flake 1 1/2 teaspoons Mojo Chicken 3

To Prepare for Group:1. Combine juices, oil, garlic, and spices in a quart bag.2. Bag chicken in quart bag and place inside gallon bag with bag of sauce.3. Freeze flat.

Cooking Day:1. Thaw and add chicken to marinade for 1 to 3 hours and refrigerate.2. Grease a 9 x 13 baking dish and bake chicken covered for 20 min at 375.3. Uncover and make an additional 25 minutes or until done.

Mongolian Hot Pot

Participants: 7

1/2 pound flank steak, cut for stir fry 3 1/2 pound Mongolian Hot Pot 72 tablespoons ground ginger 14 tablespoons Mongolian Hot Pot 72 tablespoons soy sauce 14 tablespoons ### Mongolian Hot Pot 7 1/4 teaspoon crushed red pepper flake 1 3/4 teaspoons Mongolian Hot Pot 71 tablespoons garlic, minced 7 tablespoons Mongolian Hot Pot 71 lb bok choy 7 lb Mongolian Hot Pot 73 each carrots 21 each Mongolian Hot Pot 71 cup mushrooms, sliced 7 cups Mongolian Hot Pot 75 each green onion 35 each Mongolian Hot Pot 72 tablespoons hoisin 14 tablespoons Mongolian Hot Pot 72 (14.5 oz) can beef broth 14 (14.5 oz) can Mongolian Hot Pot 74 ounces soba (buckwheat) noodles 28 oz Mongolian Hot Pot 71 tablespoons rice wine vinegar 7 tablespoons ### Mongolian Hot Pot 7

To prepare for group1. Combine first five ingredients and bag2. Slice carrots, green onions, and bok choy. Bag with mushrooms. Refrigerate.3. Bag hoisin and vinegar separately. Label cans of broth and noodles

Cooking Day1. Heat dutch oven over high heat, coat w/cooking spray, cook beef mixture until browned.2. Remove beef from pan, add vegetable mixture. Stir fry until it begins to wilt (approx. 2min).3. Add 2 cups hot water, broth, and hoisin/vinegar mixture. Bring to a boil.4. Stir in noodles; reduce heat and simmer 5 minutes or until noodles are done.5. Stir in beef mixture and vinegar.*Drizzle 1/4 teaspoon of sesame oil (not included) in your bowl if you wish

Monterey ChickenParticipants: 9

### 1 cup BBQ Sauce 9 cups Monterey Chicken 9meat 1 cup cheddar shred 9 cups Monterey Chicken 9meat 4 each Chicken breast 36 each Monterey Chicken 9produce 1 stalks green onion 9 stalks Monterey Chicken 9meat 8 slices Bacon 72 slices Monterey Chicken 9produce 2 each roma tomatoes 18 each Monterey Chicken 9

To Prepare for Group:1. Place bacon in sandwich bag.2. Place chicken and bbq sauce in quart bag.3. Place cheese in gallon bag.4. Put all bags in gallon bag w/ cheese.5. Freeze flat.

Cooking Day:1. Thaw2. Cook chicken in skillet w/ bbq sauce on stove top about 9 min or until cooked through.3. While chicken is cooking, throw bacon in micro for 4-5 min4. Slice fresh ingredients.5. Put cheese on top until it is melted.6. Garnish with fresh ingredients.

Optional Cooking Instructions:Grill.

Moroccan Chicken w/Olives & LemonsParticipants: 5

1/4 teaspoon Paprika 1 1/4 teaspoons Moroccan Chicken 5 1/2 teaspoon Cumin 2 1/2 teaspoons Moroccan Chicken 5 1/2 teaspoon Ginger 2 1/2 teaspoons Moroccan Chicken 5 1/4 teaspoon Cayenne Pepper 1 1/4 teaspoons Moroccan Chicken 5 1/4 teaspoon Coriander 1 1/4 teaspoons Moroccan Chicken 5 1/4 teaspoon Cinnamon 1 1/4 teaspoons Moroccan Chicken 52 tablespoon cilantro, fresh 10 tablespoons Moroccan Chicken 51 Each Lemon 5 Each Moroccan Chicken 52 teaspoon garlic, minced 10 teaspoons Moroccan Chicken 51 Each Onion 5 Each Moroccan Chicken 52 Each Carrots 10 Each Moroccan Chicken 5

1 1/2 Cups Chicken Broth 7 1/2 cups ### Moroccan Chicken 51 tablespoon Honey 5 tablespoons Moroccan Chicken 51 Cups kalamata olive, pitted 5 cups Moroccan Chicken 52 Each Chicken Thighs 10 Each Moroccan Chicken 52 Each Chicken Legs 10 Each Moroccan Chicken 52 Each Chicken Breast 10 Each Moroccan Chicken 5

Group Prep:

Cooking Day:

1)      Combine paprika, cumin, ginger, cayenne, coriander and cinnamon, bag.2)      Mince 1 strip of lemon zest, 1 clove garlic, mix together.3)      Chop onion, slice carrots, bag.4)      Prep. 3 more strips of lemon zest, juice.

1)      Season chicken, add olive oil and chicken to dutch oven; brown 7 min. on each side, set aside.2)      Brown 5 min. in dutch oven: onion, lemon zest3)      Add garlic, spice bag (45 sec)4)      Add broth, honey5)      Add chicken, dark meat first, carrots, then breasts. Cook 20 min. or until done. Place in serving dish.6)      Cook 1 min: cilantro, lemon juice and garlic/lemon paste, pour over chicken and serve.

Mushroom-Feta Ranch BurgersParticipants: 10

### 1 tablespoon olive oil 10 tablespoons### Mushroom Feta Burger 10frozen 1/4 each onion, diced 2 1/2 each Mushroom Feta Burger 10produce 1/4 cup mushrooms, fresh 2 1/2 cups Mushroom Feta Burger 10produce1 tablespoon garlic, minced 10 tablespoons Mushroom Feta Burger 10meat 1 pound ground beef 10 pound Mushroom Feta Burger 10deli 1/4 cup feta cheese 2 1/2 cups Mushroom Feta Burger 10

### 1/4 teaspoon salt 2 1/2 teaspoons Mushroom Feta Burger 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Mushroom Feta Burger 10

1 roll wax paper 1 roll Mushroom Feta Burger 10

To prepare for group1. Finely chop onion and mushrooms2. Heat olive oil over medium heat. Add onion, mushrooms, and garlic; cook 4 to 6 minutes or until tender.

Let cool 10 minutes.3. In a large bowl, combine ground beef, onion mixture, feta cheese, salt, and pepper until well blended.4. Shape into 4 patties, wrap in wax paper and put in gallon bag.

Cooking Day1. Thaw completely.2. Grill until burgers are cooked.3. Place ranch dressing on top of burger and desired toppings. Ranch dressing not provided.

Mustard ChickenParticipants: 8

meat 4 each chicken breast 32 each Mustard Chicken 8produce1 teaspoon garlic, minced 8 teaspoons Mustard Chicken 8

### 1 tablespoons ground mustard 8 tablespoons Mustard Chicken 8### 1 cup olive oil 8 cups ### Mustard Chicken 8### 1 1/2 teaspoon parsley, dried 12 teaspoons Mustard Chicken 8### 1 teaspoon black pepper 8 teaspoons Mustard Chicken 8### 3/4 cup soy sauce 6 cups ### Mustard Chicken 8### 1/2 cup red wine vinegar 4 cups ### Mustard Chicken 8### 1/4 cup Worcestershire Sauce 2 cups ### Mustard Chicken 8

DISH Day;1. Put all ingredients in one large bag.2. Freeze Flat.

Cooking Day:1. Thaw2. Grill chicken, discarding marinade.

No Apologies MeatloafParticipants: 7

meat1 pound Ground Beef 7 pound No Apologies Meatloaf 7dairy1 1/2 tablespoon Butter 10 1/2 tablespoons No Apologies Meatloaf 7frozen 1/2 each onion, diced 3 1/2 each No Apologies Meatloaf 7frozen 1/2 each green bell pepper, diced 3 1/2 each No Apologies Meatloaf 7produce 1/2 each celery, diced 3 1/2 each No Apologies Meatloaf 7

### 1/2 teaspoon Thyme 3 1/2 teaspoons No Apologies Meatloaf 7### 1/2 cup oatmeal, old - fashioned 3 1/2 cups No Apologies Meatloaf 7### 1/3 cup Ketchup 2 1/3 cups No Apologies Meatloaf 7

dairy1 each Egg 7 each No Apologies Meatloaf 7### 1 teaspoon Salt 7 teaspoons No Apologies Meatloaf 7### 1 teaspoon black pepper 7 teaspoons No Apologies Meatloaf 7

meat2 slice Bacon 14 slice No Apologies Meatloaf 7

To Prepare for group1. In large skillet melt butter add onion, green pepper, celery, and thyme.2. Reduce heat to low and cook covered stirring twice.3. Cook about 20 min or until vegetables are soft.4. Remove and cool to room temperature.5. In a large bowl combine vegetables, beef, oats, half of the ketchup, beaten eggs, salt, and pepper

and mix well.6. Put into pre labeled freezer bag.7. Bag 1/3cup ketchup and bacon pieces.8. Insert smaller bag into larger meat bag.9. Freeze flat.

Cooking Day1. Thaw.2. Pre-heat oven to 350 degrees.3. Form meat into a loaf in shallow baking dish.4. Spread ketchup and bacon over top.5. Bake for 1 hour.6. Let stand 15 minutes before slicing.

Oil & Vinegar ChickenParticipants: 10

meat6 each chicken breast 60 each Oil & Vinegar Chicken 10### 1/2 cups Oil 5 cups ### Oil & Vinegar Chicken 10### 1 cups vinegar 10 cups ### Oil & Vinegar Chicken 10### 2 teaspoon Salt 20 teaspoons Oil & Vinegar Chicken 10### 1/2 teaspoon Poultry Seasoning 5 teaspoons Oil & Vinegar Chicken 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Oil & Vinegar Chicken 10

To prepare for group1. Combine marinade ingredients and mix well.2. Add chicken.

Cooking Day1. Thaw.2. Barbeque chicken for 25 to 35 minutes, or until juices run clear, turning often.

On The Counter PastaParticipants: 6

1 tablespoon Garlic, minced 6 tablespoons On the Counter Pasta 6 1/2 cup olive oil 3 cups ### On the Counter Pasta 61 teaspoon black pepper 6 teaspoons On the Counter Pasta 61 teaspoon Salt 6 teaspoons On the Counter Pasta 61 can (14.5 oz) diced tomatoes 6 can (14.5 oz) On the Counter Pasta 6 1/2 cup dry red wine 3 cups On the Counter Pasta 62 tablespoon Basil, dried 12 tablespoons On the Counter Pasta 64 ounces Cream Cheese 24 oz On the Counter Pasta 61 box penne pasta 6 box On the Counter Pasta 6 1/2 cup romano, grated 3 cups On the Counter Pasta 6

To Prepare for Group:1. Put tomatoes, basil, oil, wine, garlic, salt and pepper in gallon bag.2. Put cream cheese in sandwich bag.3. Bag romano cheese separately.4. Combine all bags and freeze flat.5. Label one bag of pasta per family.

Cooking Day:1. Thaw and put all ingredients except pasta in bowl. Break cream cheese into large chunks.2. Put a ceramic plate over bowl and leave on counter all day, stirring occasionally.3. When you are ready to eat, cook pasta.4. Heat sauce in microwave for approx. 5 min. and pour over pasta.5. Sprinkle Romano cheese over pasta and serve with bread.

Onion HamburgersParticipants: 5

meat 1 pounds Ground Beef 5 pounds Onion Burger 5produce1 each Onion 5 each Onion Burger 5

### 1 each onion soup mix 5 each Onion Burger 5produce1 each Tomatoes 5 each Onion Burger 5

### 4 each hamburger buns 20 each Onion Burger 5produce 1/4 each Romaine Lettuce 1 1/4 each Onion Burger 5meat 4 slices Cheese, Slices

To Prepare for Group:1. Mix ground beef and onion soup mix together and form four patties.2. Place patties in a bag and freeze.3. Place onion and cheese slices in bag and put in refrigerator.4. Place tomato, lettuce, and buns in bags.

Cooking Day:1. Thaw and grill hamburgers.2. Garnish with tomato, onion, lettuce and cheese.

Orange-Ginger Pork Stir-FryParticipants: 6

### 1/4 (14 oz) pkg rice noodles 1 1/2 (14 oz) pkg Orange Ginger Pork Stir Fry 6### 3/4 cup sweet-and-sour sauce 4 1/2 cups Orange Ginger Pork Stir Fry 6

1/4 cup water 1 1/2 cups Orange Ginger Pork Stir Fry 6produce1 tablespoon ginger, fresh 6 tablespoons Orange Ginger Pork Stir Fry 6produce1 teaspoon orange zest 6 teaspoons Orange Ginger Pork Stir Fry 6dairy 3 tablespoon orange juice 18 tablespoons### Orange Ginger Pork Stir Fry 6

2 tablespoon vegetable oil (not provided) 12 tablespoons Orange Ginger Pork Stir Fry 6produce1 cup carrot chips 6 cups Orange Ginger Pork Stir Fry 6produce1 1/2 cup sugar snap peas 9 cups Orange Ginger Pork Stir Fry 6produce1 each yellow bell pepper 6 each Orange Ginger Pork Stir Fry 6meat 1 pound top pork loin cut for stir fry 6 pound Orange Ginger Pork Stir Fry 6

DISH Day:1. Place rice noodles in a quart-size bag.2. Place sweet-and-sour sauce, water, ginger, orange zest and orange juice into a quart-size bag.3. Place carrots, peas and yellow pepper into a quart-size bag.4. Place pork into a quart-size bag.5. Place all bags into a gallon-size bag. Freeze flat.

Cooking Day:1. Fill a 3-quart saucepan two-thirds full of water; bring to a boil. Add rice noodles and cook for 3 minutes. Drain and set aside.2. In a large skillet, heat 1 T. oil over medium to medium-high heat. Add vegetable bag; stir-fry for approximately 5 minutes.3. Remove vegetables from skillet.4. Add an additional 1 T. oil to to skillet. Add pork; stir-fry just until no pink remains.5. Stir vegetables and sauce bag into skillet with pork. Cook for 2 to 3 minutes or until heated through. 6. Serve over rice noodles.

Orange-Herbed Pork RoastParticipants: 5

meat2 1/2 pound Pork Loin Roast 12 1/2 pound Orange Herb Pork Roast 5produce 1/2 teaspoon Garlic 2 1/2 teaspoons Orange Herb Pork Roast 5

### 1/2 teaspoon Ginger 2 1/2 teaspoons Orange Herb Pork Roast 5### 1/2 teaspoon Thyme 2 1/2 teaspoons Orange Herb Pork Roast 5### 1/4 teaspoon black pepper 1 1/4 teaspoons Orange Herb Pork Roast 5### 1 tablespoon Oil 5 tablespoons Orange Herb Pork Roast 5### 1 cup Chicken Broth 5 cups ### Orange Herb Pork Roast 5### 2 tablespoon Sugar 10 tablespoons Orange Herb Pork Roast 5### 2 tablespoon Lemon Juice 10 tablespoons### Orange Herb Pork Roast 5### 2 teaspoon Soy Sauce 10 teaspoons### Orange Herb Pork Roast 5### 1 1/2 teaspoon Orange Peel 7 1/2 teaspoons Orange Herb Pork Roast 5### 3 tablespoon Cornstarch 15 tablespoons Orange Herb Pork Roast 5

dairy 1/2 cup Orange Juice 2 1/2 cups Orange Herb Pork Roast 5

To Prepare For Group:

Cooking Day:

Transfer to saucepan.

Pass sauce over roast serve hot.

1.      Trim fat from pork roast. If necessary, cut roast to fit into crockery cooker. 2.      In a small bowl combine garlic powder, ginger, thyme, and pepper. 3.      Rub spice mixture over entire surface of meal with fingers. 4.      In a large skillet brown roast on all sides in hot oil Drain.5.      Insert into pre-label bag.

1.      Thaw.2.      Transfer meat to a 3 1/2-, 4-. or 5-quart crockery cooker. 3.      Combine chicken broth, sugar. lemon juice soy sauce, and orange peel: pour over roast.4.      Cover, cook on on-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.5.      Transfer roast to a serving platter keep warm. 6.      For sauce, pour juices into glass measuring cup Skim Fat. If necessary, add water to equal 2 cups

7.      Combine cornstarch and orange juice; stir into juices in saucepan. 8.      Cook and stir until thickened and bubbly Cook and stir 2 minutes more. If desired, season to taste.

Orange Teriyaki ChickenParticipants: 9

### 1/8 cup soy sauce 1 1/8 cups ### Orange Teriyaki Chicken 9### 1 1/2 tablespoon minced onion 13 1/2 tablespoons Orange Teriyaki Chicken 9

produce 1 tablespoon garlic, minced 9 tablespoons Orange Teriyaki Chicken 9### 1/2 tablespoon olive oil 4 1/2 tablespoons### Orange Teriyaki Chicken 9### 1/4 teaspoon black pepper 2 1/4 teaspoons Orange Teriyaki Chicken 9### 1/4 teaspoon ground ginger 2 1/4 teaspoons Orange Teriyaki Chicken 9### 1/4 teaspoon red pepper sauce 2 1/4 teaspoons### Orange Teriyaki Chicken 9

frozen 3 oz orange juice concentrate 27 oz Orange Teriyaki Chicken 9meat 4 each chicken breast 36 each Orange Teriyaki Chicken 9

To Prepare for Group:1. Combine all ingredients in a gallon-size bag.

Cooking Day:1. Thaw.2. Grill 4-6 inches from the heat source for 35-40 minutes.

Oregano Lemon Chicken Participants: 7

meat 4 each chicken breast 28 each Oregano Lemon Chicken 7### 1/4 cup lemon juice 1 3/4 cups ### Oregano Lemon Chicken 7### 2 tablespoons honey 14 tablespoons Oregano Lemon Chicken 7### 4 1/2 teaspoons olive oil 31 1/2 teaspoons### Oregano Lemon Chicken 7### 2 1/2 teaspoon Oregano, dried 17 1/2 teaspoons Oregano Lemon Chicken 7

produce1 teaspoon Garlic, minced 7 teaspoons Oregano Lemon Chicken 7### 1 teaspoon Salt 7 teaspoons Oregano Lemon Chicken 7

To Prepare for Group:1. Combine all ingredients in gallon bag; freeze.

Cooking Day:1. Grill or bake in baking dish on 375 for 45 minutes basting occasionally.

Alternate Cooking Method:

Crockpot

Cut up the chicken and cooked it in the pan with the liquid from the bag. Then throw in fresh spinach and cuttomatoes. Cook spaghetti noodles and added them at the last minute and topped it off with parmesan cheese.

Oriental Chicken SaladParticipants: 5

3 each chicken breast, cut into bite size pcs 15 each Oriental Chicken Salad 51 tablespoon Garlic, minced 5 tablespoons Oriental Chicken Salad 51 teaspoon Szechwan Seasoning 5 teaspoons Oriental Chicken Salad 5 1/4 teaspoon Salt 1 1/4 teaspoons Oriental Chicken Salad 5 1/2 teaspoon black pepper 2 1/2 teaspoons Oriental Chicken Salad 53 tablespoon olive oil 15 tablespoons### Oriental Chicken Salad 52 heads Cabbage, Napa 10 heads Oriental Chicken Salad 5 1/2 cup almonds, slivered 2 1/2 cups Oriental Chicken Salad 52 tablespoon Sesame Seeds 10 tablespoons Oriental Chicken Salad 52 packages Ramen, Chicken 10 packages Oriental Chicken Salad 5

Dressing: 3/4 cup olive oil 3 3/4 cups ### Oriental Chicken Salad 53 tablespoon white vinegar 15 tablespoons### Oriental Chicken Salad 53 tablespoon sugar 15 tablespoons Oriental Chicken Salad 5

To prepare for group1. Cut chicken into 1/2 pieces2. Heat oil in frying pan, add chicken and spices, fry until done.3. Drain, set aside and freeze.4. Bag cabbage heads in refrigerator bag.5. Toast almonds and sesame seeds. Bag.6. Make dressing by combining oil, vinegar, sugar, and the seasoning packets from the top ramen. Bag.7. Put Top ramen noodles in ziploc bag and put in refigerator bag with cabbage heads.

Cooking Day1. Thaw. 2. Warm chicken slightly.3. Mix together chicken, shredded cabbage, almonds, sesame seeds, and dressing.4. Just before serving, crush Top Ramen noodles and add to other ingredients.

Oven Barbecued ChickenParticipants: 11

4 each chicken breast 44 each Oven BBQ Chicken 11 1/2 cups Ketchup 5 1/2 cups Oven BBQ Chicken 11 1/4 cups white vinegar 2 3/4 cups ### Oven BBQ Chicken 111 tablespoon Lemon Juice 11 tablespoons### Oven BBQ Chicken 112 tablespoon Worcestershire Sauce 22 tablespoons### Oven BBQ Chicken 113 tablespoon brown sugar 33 tablespoons Oven BBQ Chicken 111 teaspoon Salt 11 teaspoons Oven BBQ Chicken 11

1 1/2 teaspoon ground mustard 16 1/2 teaspoons Oven BBQ Chicken 111 teaspoon Paprika 11 teaspoons Oven BBQ Chicken 11

To prepare for group1. Place chicken breast into a quart-size bag.2. Combine remaining ingredients into a quart-size bag.3. Place quart bags into a gallon-size bag and freeze flat.

Cooking Day1. Thaw.2. Sprinkle chicken with a little salt and pepper, and put in a shallow casserole dish.3. Heat sauce separately and pour heated sauce over chicken.4. Cover and bake at 350 degrees for 1 1/2 to 2 hours, basting occasionally.

Pan-Roasted Chicken and VegetablesParticipants: 8

meat4 each Chicken breast 32 each Pan Roasted Chicken 8produce2 each white potatoes 16 each Pan Roasted Chicken 8produce1 each zucchini 8 each Pan Roasted Chicken 8produce1 each yellow squash 8 each Pan Roasted Chicken 8produce1 each red bell pepper 8 each Pan Roasted Chicken 8produce1 each red onion 8 each Pan Roasted Chicken 8

### 1/4 cup olive oil 2 cups ### Pan Roasted Chicken 8produce1 teaspoon garlic, minced 8 teaspoons Pan Roasted Chicken 8

### 1 teaspoon rosemary, divided 8 teaspoons Pan Roasted Chicken 8### 1 teaspoon salt, divided 8 teaspoons Pan Roasted Chicken 8### 1 teaspoon black pepper, divided 8 teaspoons Pan Roasted Chicken 8### 1/2 cup seasoned bread crumbs 4 cups Pan Roasted Chicken 8

To prepare for group1. Cut zucchini, yellow squash, bell pepper and onion into chunks.2. Mix with olive oil, garlic, 1/2 tsp rosemary and 1/2 tsp each salt and pepper. Bag.3. Bag chicken separately.4. Bag bread crumbs and remaining rosemary, salt and pepper.5. Place everything in large bag and freeze flat.6. Give 2 potatoes to each person separately - do not freeze potatoes.

Cooking Day1. Thaw.2. Cut potatoes into chunks and mix with other veggies.3. Arrange veggies around sides of large pan, leaving center open.4. Lightly beat one egg (not provided) in a bowl. 5. Dip chicken into egg and then into bread crumb mixture, coating completely.6. Place chicken in center of pan.7. Bake at 425 for 22-25 minutes or until chicken is no longer pink in center.

Parmesan Crusted Tilapia Participants: 8

1 1/2 pound Tilapia 12 pound Parm Crusted Tilapia 84 teaspoon parmesan, grated 32 teaspoons Parm Crusted Tilapia 83 tablespoon Butter 24 tablespoons Parm Crusted Tilapia 8

1/2 cup Lemon juice 4 cups ### Parm Crusted Tilapia 8 1/8 teaspoon Salt 1 teaspoons Parm Crusted Tilapia 8 1/8 teaspoon black pepper 1 teaspoons Parm Crusted Tilapia 8

DISH Day:

1. Salt and pepper both sides of fish, bag.

2. Bag cheese.

3. Bag butter.

4. Bag lemon juice.5. Combine all bags in gallon bag. Freeze flat.

Cooking Day:1. Thaw.

3. Place fish on cooking sheet and coat with cooking spray.4. Top each fillet with cheese mixture and broil until golden brown.

2. Soften  butter in microwave then combine with cheese and lemon juice.

Party ChickenParticipants: 10

meat 4 each Chicken breast 40 each Party Chicken 10### 1 bag egg noodles 10 bag Party Chicken 10### 1/2 packet onion soup mix 5 packet Party Chicken 10### 12 oz French Dressing 120 oz Party Chicken 10### 8 oz Whole Cranberry Sauce 80 oz Party Chicken 10

To Prepare for Group:1. Put soup mix, french dressing, cranberry sauce and chicken together in a gallon-size bag.2. Freeze3. Label noodles

Cooking Day:1. Thaw2. Put in chicken & sauce in baking pan.3. Bake at 350 for one hour uncovered.4. Serve over noodles.

Pasta with Thai Peanut Sauce and Snow PeasParticipants: 9

### 8 ounces Fettuccine 72 oz Pasta w/Thai Peanut Sauce 9### 1/2 cups creamy peanut butter 4 1/2 cups Pasta w/Thai Peanut Sauce 9

dairy 3/4 cup skim milk 6 3/4 cups Pasta w/Thai Peanut Sauce 9### 1 tablespoon soy sauce 9 tablespoons### Pasta w/Thai Peanut Sauce 9

produce 1/2 teaspoon garlic, minced 4 1/2 teaspoons Pasta w/Thai Peanut Sauce 9### 1/4 teaspoon cayenne pepper 2 1/4 teaspoons Pasta w/Thai Peanut Sauce 9

produce 8 ounces snow peas, trimmed & sliced 72 oz Pasta w/Thai Peanut Sauce 9To Prepare for Group:

1. Combine peanut butter, milk, soy sauce, garlic, and cayenne in a large saucepan over medium-low heat. 2. When sauce is smooth, add 1/4 cup water and snow peas

3. Freeze peanut sauceCooking Day:

1. Thaw peanut sauce2. Prepare fettucine according to package directions3. Reheat peanut sauce in small sauce pan4. Add warmed sauce to cook pasta, stir well before serving.

Peanut Chicken SaladParticipants: 4

### 1/6 cup Soy Sauce 2/3 cups ### Peanut Chicken Salad 4produce1 1/2 tablespoons Garlic, minced 6 tablespoons Peanut Chicken Salad 4

### 4 1/2 teaspoons Peanut Butter 18 teaspoons Peanut Chicken Salad 4produce2 tablespoons Cilantro, fresh 8 tablespoons Peanut Chicken Salad 4

### 1/4 teaspoons hot pepper sauce 1 teaspoons### Peanut Chicken Salad 4meat2 each Chicken breast 8 each Peanut Chicken Salad 4

### 1/2 cup honey roasted peanuts 2 cups Peanut Chicken Salad 4produce2 cup Mixed Salad Greens 8 cups Peanut Chicken Salad 4produce2 each Tomatoes, fresh 8 each Peanut Chicken Salad 4produce2 stalks green onion, chopped 8 stalks Peanut Chicken Salad 4produce 1/2 cup cabbage, shredded 2 cups Peanut Chicken Salad 4produce 1/2 cup cucumber, sliced 2 cups Peanut Chicken Salad 4

### 1/2 cup Ranch dressing 2 cups Peanut Chicken Salad 4

To prepare for group1. In a saucepan, combine soy sauce, garlic, peanut butter, cilantro and hot pepper sauce and cook until

heated through.2. Cool and pour into gallon bag with chicken.3. Put nuts in sandwich bag and place in with chicken and freeze.4. Fresh ingredients go into a bag for the refrigerator.

Cooking Day1. Thaw and grill chicken until done.2. Slice chicken and put on top of salad.3. Garnish with nuts and dressing.

Pepper SteakParticipants: 11

1 cup beef broth 11 cups ### Pepper Steak 11 1/4 cup Hoisin 2 3/4 cups Pepper Steak 111 tablespoon Cornstarch 11 tablespoons Pepper Steak 11 1/4 teaspoon black pepper 2 3/4 teaspoons Pepper Steak 113 tablespoon Ketchup 33 tablespoons Pepper Steak 111 tablespoon rice wine vinegar 11 tablespoons### Pepper Steak 11 1/2 teaspoon Worcestershire Sauce 5 1/2 teaspoons### Pepper Steak 111 pound top sirloin cut for stir fry 11 pound Pepper Steak 111 each yellow onion, cut into 8 pcs 11 each Pepper Steak 111 each green bell pepper, cut into strips 11 each Pepper Steak 111 each red bell pepper, cut into strips 11 each Pepper Steak 111 each yellow bell pepper, cut into strips 11 each Pepper Steak 11

To Prepare for Group:1. Mix the Beef Broth through the Worcestershire Sauce and Bag.2. Bag Steak and Onions3. Bag Peppers4. Put all 3 Bags in One Gallon Bag

Cooking Day:1. Thaw all bags2. Heat oil in large skiller or wok over medium-high heat until hot.3. Add beef and onions; cook and stir 2 to 3 minues or until beef is no longer pink.4. Add bell peppers and cornstarch mixture.5. Cook and stir 2 to 3 minues or until vegetables are crisp-tender and sauce is bubbly and thickened.6. Server over rice.

Note: You Will Need Rice and 1 Tablespoon of Oil for this meal that is NOT PROVIDED

Peppercorn SteakParticipants: 4

meat 2 pound Steak 8 pound Peppercorn Steak 4### 2 tablespoons Roasted garlic peppercorn Char Crust Rub 8 tablespoons Peppercorn Steak 4

To Prepare for Group:1. Put rub in sandwich bag2. Put steak and rub bag in gallon bag and freeze

Cooking Day:1. Rub roasted garlic peppercorn Char Crust Rub on both sides of steak.

2. Pan fry in 1 TBSP olive oil or grill.

Pepperoni CalzonesParticipants: 9

dairy 1 each Pizza dough 9 each Pepperoni Calzone 9### 1 tablespoon Flour 9 tablespoons Pepperoni Calzone 9

meat 1 cups mozzarella, shred 9 cups Pepperoni Calzone 9meat 2 cups Pepperoni 18 cups Pepperoni Calzone 9

### 16 ounces Spaghetti sauce 144 oz Pepperoni Calzone 9wax paper

To Prepare for Group:1. Divide dough into 4 rectangles.2. Put 1/4 c cheese and 1/2 c pepperoni on half of the dough.3. Moisten dough with water on the edges, fold over and pinch to seal.4. Place calzones in between wax paper and place 4 in gallon bag.5. Put spaghetti sauce in sandwich bag and put in with calzones.6. Freeze flat.

Cooking Day:1. Preheat oven to 350, spray pan w/ nonstick cooking spray.2. Put FROZEN calzones on baking sheet and bake for 45 min to an hour or until golden brown.3. Heat sauce in microwave or on stovetop and use for dipping.

Suggestion: before baking, microwave butter and garlic and brush on top of calzone.

Pepperoni RollsParticipants: 6

1 each Pizza Dough 6 each Pepperoni Rolls 64 slices provolone cheese 24 slices Pepperoni Rolls 6

48 each Pepperoni 288 each Pepperoni Rolls 64 1/3 ounces whole tomato, canned 26 oz Pepperoni Rolls 62 1/2 ounces Tomato Sauce 15 oz Pepperoni Rolls 6

1 ounces Tomato Paste 6 oz Pepperoni Rolls 6 1/6 teaspoon Oregano, dried 1 teaspoons Pepperoni Rolls 6 1/6 teaspoon Basil, dried 1 teaspoons Pepperoni Rolls 6 1/6 teaspoon garlic powder 1 teaspoons Pepperoni Rolls 6 1/6 each Bay Leaves 1 each Pepperoni Rolls 6 1/6 tablespoon Onion, minced 1 tablespoons Pepperoni Rolls 6 1/2 cup Ranch Dressing 3 cups Pepperoni Rolls 6

To Prepare for Group:1. Roll pizza dough out to > 24". Cut it into 8 slices.2. Place 1/2 slice (moon shape) of provolone on each slice.3. Place 6 pepperonis on each slice on top of the provolone.4. Take each slice by the outside edge. Pinch it, pull it, and fold it over.5. Roll each slice into the middle, give one good squeeze to get most of the air out and shape.6. Dust with flour and place on wax paper separate from each other.7. Bag and freeze 8 for each family.8. Place tomato, tomato sauce, tomato paste, oregano, basil, garlic, bay leaves, and minced onion in a pot.9. Bring to a boil then reduce heat to simmer for 2 hours.10. Cool and place in the refrigerator.11. Leave it in the refrigerator for 1 day.12. Pour 1/2 cup into each bag.13. Seal, flatten, and freeze.14. Bag ranch dressing (or label a packet mix) for each family

Cooking Day:1. Thaw.2. Preheat oven to 500 degrees.3. Place rolls on a cookie sheet.4. Cook for 8-10 minutes or until they are golden brown and the cheese is bubbling out.5. Use olive oil or shortening on top to help brown if needed.

Pesto Lasagna with Spinach and MushroomsParticipants: 7

frozen20 ounces Spinach, frozen 140 oz Pesto Lasagna w/Spinach Mushroom 7produce1 package Mushrooms, sliced 7 package Pesto Lasagna w/Spinach Mushroom 7

### 1/2 cup Pesto sauce 3 1/2 cups Pesto Lasagna w/Spinach Mushroom 7meat 1/2 cup mozzarella, shred 3 1/2 cups Pesto Lasagna w/Spinach Mushroom 7meat 1/2 cup provolone cheese 3 1/2 cups Pesto Lasagna w/Spinach Mushroom 7dairy15 ounces ricotta cheese 105 oz Pesto Lasagna w/Spinach Mushroom 7dairy 1 each Egg 7 each Pesto Lasagna w/Spinach Mushroom 7meat 1/4 cup parmesan, shred 1 3/4 cups Pesto Lasagna w/Spinach Mushroom 7

### 1 jar Pasta sauce, tomato-basil 7 jar Pesto Lasagna w/Spinach Mushroom 7### 1 cup Tomato sauce 7 cups ### Pesto Lasagna w/Spinach Mushroom 7### 1 box lasagna noodle 7 box Pesto Lasagna w/Spinach Mushroom 7

To Prepare for Group:

2. Shred provolone.

3. Combine the Tomato-Basil pasta sauce and the tomato sauce in a bag.5. Combine all bags and freeze.

Cooking Day:1. Thaw.2. If desired, slice mushrooms and mix with spinach/pesto bag.3. Layer 1 cup tomato sauce mix, noodles, 1 cup cheese mix, and 1 cup spinach/pesto mix. Repeat layers.4. Can be baked in 13x9 pan in 350 degree oven for 40 mins. covered and an additional 15 mins. Uncovered

1. Combine spinach, and pesto sauce in a bag.

2. Combine mozzarella, provolone, ricotta, Parmesan, and beaten egg in a bag.

or can be baked in crock pot on low for five hours.  

Pistachio Crusted Salmon w/Lemon Cream Sauce

Participants: 4

### 1/2 cup pistachios 2 cups Pistachio Crusted Salmon 4produce2 teaspoon garlic, minced 8 teaspoons Pistachio Crusted Salmon 4

### 1 teaspoon salt 4 teaspoons Pistachio Crusted Salmon 4### 1 teaspoon black pepper 4 teaspoons Pistachio Crusted Salmon 4

meat 1 pound salmon 4 pound Pistachio Crusted Salmon 4Sauce

dairy 1/2 tablespoon butter 2 tablespoons Pistachio Crusted Salmon 4### 1/2 tablespoon flour 2 tablespoons Pistachio Crusted Salmon 4### 1/2 cup chicken broth 2 cups ### Pistachio Crusted Salmon 4

dairy 1/4 cup whipping cream 1 cups Pistachio Crusted Salmon 4produce2 teaspoon lemon zest 8 teaspoons Pistachio Crusted Salmon 4produce2 tablespoon lemon Juice 8 tablespoons### Pistachio Crusted Salmon 4

### 1/2 teaspoon salt 2 teaspoons Pistachio Crusted Salmon 4### 1/8 teaspoon white pepper 1/2 teaspoons Pistachio Crusted Salmon 4

produce 1 each lemon, fresh 4 each Pistachio Crusted Salmon 4

Cooking DaySalmon1. Crush pistachios2. Combine pistachios, garlic, salt, and pepper. Place in sandwich bag.3. Bag salmon.4. Combine bags and freeze flat.Sauce (please note that sauce doesn't get very thick)1. Melt butter.2. Add flour, whisking to combine; cook for 2 minutes.3. Reduce heat to medium; stir in broth and cream, and simmer 3 minutes, whisking frequently.4. Add lemon zest, juice, salt and pepper, whisking to combine.5. Cook 2 minutes, whisking constantly.6. Cool and bag. Refrigerate.

Cooking DaySalmon1. Thaw completely.2. Dredge salmon in pistachio mixture, pressing gently to coat.3. Bake at 400 for 15 min or until flaky

Sauce1. Warm Lemon Cream Sauce in saucepan.

2. Serve on top of salmon.

Pizza CasseroleParticipants: 3

1 pound ground beef, cooked 3 pound Pizza Casserole 3 1/4 each onion, diced 3/4 each Pizza Casserole 3 1/8 teaspoon salt 3/8 teaspoons Pizza Casserole 3 1/8 teaspoon black pepper 3/8 teaspoons Pizza Casserole 32 cups elbow macaroni, uncooked 6 cups Pizza Casserole 31 each eggs 3 each Pizza Casserole 3 3/4 cups milk 2 1/4 cups Pizza Casserole 32 can tomato soup 6 can Pizza Casserole 3 1/8 teaspoon oregano, dried 3/8 teaspoons Pizza Casserole 32 cups mozzarella, shred 6 cups Pizza Casserole 3

To prepare for group1. Brown ground beef with onion, salt and pepper.2. Drain3. Add tomato soup.4. Bag.5. Separate bag: cheese and oregano.6. Separate bag: noodles, do not freeze!7. Bag egg and milk.

Cooking Day1. Preheat oven to 3502. Layer into an 13 x 9 into casserole in this order:

macaroni, mixed with milk & eggsaucecheese and oregano

3. Bake uncovered for 35-40 minutes or until heated through and cheese is bubbly.

Pizza Pasta SaladParticipants: 8

### 1 package penne pasta 8 package Pizza Pasta Salad 8### 1 (14.5 oz) can diced tomatoes 8 (14.5 oz) can Pizza Pasta Salad 8

meat 3 ounces pepperoni 24 oz Pizza Pasta Salad 8meat 1 cup mozzarella shred 8 cups Pizza Pasta Salad 8produce 1/2 cup basil, fresh - chopped 4 cups Pizza Pasta Salad 8meat 1/2 cup parmesan, grated 4 cups Pizza Pasta Salad 8

### 1/2 cup Italian roasted red pepper w/parm dressing 4 cups Pizza Pasta Salad 8

DISH Day: 1. Label box of pasta and can of tomatoes.

2. Place the rest of ingredients into a gallon-size bag. Mix well.3. Freeze flat.

Cooking Day: 1. Thaw. 2. Cook pasta according to directions.

3. Mix all ingredients together.

Polynesian ChickenParticipants: 10

meat3 pound chicken breasts 30 pound Polynesian Chicken 10produce1 1/2 each red bell pepper, sliced into 1" strips 15 each Polynesian Chicken 10produce1 each pineapple, cut into chunks 10 each Polynesian Chicken 10produce1 1/2 teaspoons garlic, minced 15 teaspoons Polynesian Chicken 10produce2 tablespoon ginger, fresh 20 tablespoons Polynesian Chicken 10

### 1/2 cup honey 5 cups Polynesian Chicken 10bunny2 tablespoon coconut aminos 20 tablespoons### Polynesian Chicken 10bunny2 tablespoon arrowroot powder 20 tablespoons Polynesian Chicken 10

### 1/2 teaspoons salt 5 teaspoons Polynesian Chicken 10### 1/2 teaspoons black pepper 5 teaspoons Polynesian Chicken 10

DISH Day:1. Place all ingredients into a gallon-size bag.2. Freeze.

Cooking Day1. Thaw.2. Place ingredients into a crockpot and cook on high heat for about 4 hours or on low for 6 - 8.

Poor Man CassaroleParticipants: 10

5 pound ground beef, cooked 50 pound Poor Man Casserole 102 cup celery, diced 20 cups Poor Man Casserole 10 1/2 teaspoon garlic, minced 5 teaspoons Poor Man Casserole 102 cup Onion 20 cups Poor Man Casserole 101 cup Green Pepper 10 cups Poor Man Casserole 10

1/2 teaspoon black pepper 5 teaspoons Poor Man Casserole 101 teaspoon Salt 10 teaspoons Poor Man Casserole 101 bag mixed vegetables 10 bag Poor Man Casserole 10

spices, whatever you like Poor Man Casserole 106 each Mashed Potatoes 60 each Poor Man Casserole 102 can cheddar cheese soup 20 can Poor Man Casserole 10

To prepare for group

1. In large pot, brown ground beef. Drain. 2. Stir in celery, garlic, onion, green pepper, salt and pepper; cover. 3. Simmer about 10 minutes, until vegetables are tender but not soft.4. Mix ground meat mix with vegetables and place in casserole dish. 5. Add spices. 6. Spread mashed potatoes over top of meat and vegetable mixture.7. Sprinkle grated cheese over top of potatoes. 8. Wrap in foil; label and freeze.

Cooking Day1. Thaw.2. Heat uncovered in 350 degree oven for 20-30 minutes, or until heated through.

Pork & Pepperoni Pizza Burgers

Participants: 7

meat1 pound ground pork 7 pound Pork & Pepperoni Burger 7meat 1/2 cup pepperoni, chopped 3 1/2 cups Pork & Pepperoni Burger 7

### 1/2 cup italian seasoned bread crumbs 3 1/2 cups Pork & Pepperoni Burger 7### 1/2 cup pizza sauce 3 1/2 cups ### Pork & Pepperoni Burger 7### 1/2 tsp dried oregano 3 1/2 teaspoons Pork & Pepperoni Burger 7

meat1 cup mozzerella, shred 7 cups Pork & Pepperoni Burger 7

Preparation at cooking night:

Mix all ingredients, except cheesePatty into 6 patties and layer between wax paperBag shredded cheese into individual portions

Prep at home:

Thaw and grill or pan fry.Top with cheese and serve on buns with toppings of your choice.

Pork Chop CasseroleParticipants: 10

4 each Pork Chops 40 each Pork Chop Casserole 10 1/2 cup white rice 5 cups Pork Chop Casserole 101 can cream of mushroom 10 can Pork Chop Casserole 10 1/2 teaspoon Salt 5 teaspoons Pork Chop Casserole 10 1/2 teaspoon Parsley, dried 5 teaspoons Pork Chop Casserole 10 1/8 teaspoon black pepper 1 1/4 teaspoons Pork Chop Casserole 10

To Prepare For Group:1. Bag up chops2. Bag up rest of ingredients into quart size freezer bag.3. Combine bags & freeze flat.

Cooking Day:1. Sauté pork chops in skillet until brown. 2. Transfer to slow cooker3. Pour remaining ingredients over chops4. Add 1 1/2 cups water.5. Cook on low 6-8 hours or high 3-4 hours

Tip: Add cooked rice towards end to avoid it from being mushy.

Pork Chops & MushroomsParticipants: 8

4 each Pork Chops 32 each Pork Chops & Mushrooms 81 each yellow onion, sliced 8 each Pork Chops & Mushrooms 82 can mushrooms, stems & pcs, drained 16 can Pork Chops & Mushrooms 81 packet Onion Soup Mix 8 packet Pork Chops & Mushrooms 81 can cream of mushroom 8 can Pork Chops & Mushrooms 8

To Prepare for Group:1. Place all ingredients into a gallon-size bag.2. Freeze Flat.

Cooking Day:

2. Empty contents into greased slow cooker with 1/4 cup of water.3. Cover and cook on low 6-8 hours.

1. Thaw.

Pork Loin Roast with Herbed Pepper RubParticipants: 6

meat 3 lb boneless pork loin roast 18 lb Pork Loin w/Herb Pepper Rub 6### 2 tbsp. black pepper 12 tablespoons Pork Loin w/Herb Pepper Rub 6

meat 2 tbsp. parmesan, grated 12 tablespoons Pork Loin w/Herb Pepper Rub 6### 2 tsp. basil 12 teaspoons Pork Loin w/Herb Pepper Rub 6### 2 tsp. rosemary 12 teaspoons Pork Loin w/Herb Pepper Rub 6### 2 tsp. thyme 12 teaspoons Pork Loin w/Herb Pepper Rub 6### 1/4 tsp. garlic powder 1 1/2 teaspoons Pork Loin w/Herb Pepper Rub 6### 1/4 tsp. salt 1 1/2 teaspoons Pork Loin w/Herb Pepper Rub 6

To Prepare for Group:1. Pat pork roast dry with paper towel2. in a small bowl, combine remaining ingredients well3. Apply Herbed-Pepper rub to all surfaces of the pork roast4. Freeze pork roastCooking Day:1. Thaw.2. Place roast in a shallow pan and roast in a 350-degree oven for 1 to 1 1/4 hours (20 minutes per pound) until internal temperature reaches 145 degrees.3. Remove roast from oven, let rest about 10 minutes before slicing to serve

Pork Tenderloin DianeParticipants: 7

meat 1 lbs pork tenderloin cut into 8 medallions 7 lbs Pork Tenderloin Diane 7### 2 teaspoons Lemon Pepper 14 teaspoons Pork Tenderloin Diane 7### 1/4 cup Lemon Juice 1 3/4 cups ### Pork Tenderloin Diane 7### 1/4 cup Worcestershire Sauce 1 3/4 cups ### Pork Tenderloin Diane 7### 4 teaspoon dijon mustard 28 teaspoons Pork Tenderloin Diane 7### 1 tablespoon Parsley, dried 7 tablespoons Pork Tenderloin Diane 7

dairy 4 tablespoon Butter 28 tablespoons Pork Tenderloin Diane 7

To Prepare for Group:1. Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand.2. Sprinkle surfaces of medallions with lemon pepper and place in quart bag.3. Place lemon juice, worcestershire sauce, and mustard in sandwich bag.4. Put parsley in separate sandwich bag.5. Combine bags and freeze flat.

Cooking Day:1. Heat butter in skillet and cook tenderloin medallions 3-4 minutes on each side.2. Remove to serving platter and keep warm.3. Add spice bag to skillet and stir with pan juices until heated through to make sauce.4. Pour sauce over pork and sprinkle with parsley.

Pork Tenderloin with Blackberry SauceParticipants: 10

meat 1 (1#) each pork tenderloin 10 (1#) each Pork Tenderloin w Blackberry 10### 2 teaspoons cumin 20 teaspoons Pork Tenderloin w Blackberry 10### 1 teaspoons salt 10 teaspoons Pork Tenderloin w Blackberry 10### 1 teaspoons black pepper 10 teaspoons Pork Tenderloin w Blackberry 10### 1/3 cup blackberry preserves 3 1/3 cups Pork Tenderloin w Blackberry 10### 2 tablespoon balsamic vinegar 20 tablespoons### Pork Tenderloin w Blackberry 10### 1 tablespoon worcestershire 10 tablespoons### Pork Tenderloin w Blackberry 10### 1 pinch crushed red pepper flake 10 pinch Pork Tenderloin w Blackberry 10

2 tablespoon green onion, diced (not provided) 20 tablespoons Pork Tenderloin w Blackberry 10

DISH Day:1. Place cumin, salt and pepper into a snack size bag.2. Place preserves, vinegar, worcestershire and crushed red pepper into a snack size bag.3. Place pork (still wrapped) and snack bags into a gallon-size bag.4. Freeze

Cooking Day:1. Remove pork from wrapping and sprinkle with contents of spice bag; let rest 15 minutes.2. Grill on a greased rack of a covered grill about 25 minutes or until internal temperature reaches 145; turn occasionally.3. Remove to a cutting board and let rest 3 minutes before slicing.4. While pork is on grill, add contents of preserve bag to a small skillet and bring to boiling; boil gently, uncovered for a couple of minutes or until slightly thickened.5. Serve sauce over pork and sprinkle with green onion if desired.

Pork Tenderloin w Rhubarb BBQ SauceParticipants: 5

frozen1 cup onion, diced 5 cups Pork Tenderloin w Rhubarb 5produce1 teaspoon garlic, minced 5 teaspoons Pork Tenderloin w Rhubarb 5frozen2 cup sliced rhubarb, fresh or frozen 10 cups Pork Tenderloin w Rhubarb 5

### 1/4 cup ketchup 1 1/4 cups Pork Tenderloin w Rhubarb 5### 1/4 cup light brown sugar, packed 1 1/4 cups Pork Tenderloin w Rhubarb 5### 1 tablespoon cider vinegar 5 tablespoons### Pork Tenderloin w Rhubarb 5### 2 teaspoon worcestershire sauce 10 teaspoons 2 Pork Tenderloin w Rhubarb 5### 1/4 teaspoon black pepper 1 1/4 teaspoons Pork Tenderloin w Rhubarb 5

meat 1 (1#) pork tenderloin 5 (1#) Pork Tenderloin w Rhubarb 5

DISH Day:1. Place all ingredients except the pork into a gallon-size bag. 2. Freeze sauce flat; freeze pork.

Cooking Day:1. Thaw.2. Preheat oven to 425 degrees.3. Add contents of sauce bag into a large saucepan over medium heat. 4. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes5. Cover and remove from heat.6. While sauce is simmering, heat 1 tablespoon oil (not included) in a large ovenproof skillet over med-high heat.7. Sprinkle salt & pepper over tenderloin and sear on all sides in skillet, about 4 minutes.8. Transfer the pan to the oven. Roast the pork until internal temperature reaches 145 degrees, 12 - 15 minutes.9. Transfer the pork to a cutting board and let rest for 5 minutes. Slice and serve with sauce.

Pot RoastParticipants: 6

meat2 lbs beef, roast 12 lbs Pot Roast 6### 1 packet onion soup mix 6 packet Pot Roast 6

produce3 each red potatoes, (b-size) 18 each Pot Roast 6produce3 each carrots 18 each Pot Roast 6produce2 stalk celery 12 stalk Pot Roast 6produce 1/2 each onions 3 each Pot Roast 6

To prepare for group1. Cut celery stalks, carrots and onions in half so they can fit in gallon bag.2. Put roast, celery, carrots, onion halves and soup mix in gallon size bag.3. Leave potatoes whole; DO NOT FREEZE

Cooking Day1. Quarter potatoes and place all ingredients in crockpot.2. Cook all day on low.

Potato & Chorizo EnchiladasParticipants: 6

meat 1 pound chorizo, cooked 6 pound Potato & Chorizo Enchilada 6frozen 1/2 each onion, diced 3 each Potato & Chorizo Enchilada 6frozen2 cups diced potatoes 12 cups Potato & Chorizo Enchilada 6

### 1 pkg flour tortilla 6 pkg Potato & Chorizo Enchilada 6meat1 cup monterey jack shred 6 cups Potato & Chorizo Enchilada 6

### 1 can (10 oz) red enchilada sauce 6 can (10 oz) Potato & Chorizo Enchilada 6

To prepare for group

2. Stir in the potatoes and remove from the heat. 3. Put mixture in bag. Freeze.4. Bag cheese and tortillas. Freeze.

Cooking Day1. Thaw.2. Preheat Oven to 350F.3. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.

5. Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.

1. Saute chorizo and onion in a skillet over high heat, breaking up the meat, until the meat is thoroughly cooked, about 10 minutes.

4. Spread about 1/2 cup of the enchilada sauce in the bottom of a 8x8 baking dish and place the enchiladas seam-side down in the dish. Cover with about 1 cup of the sauce and sprinkle with the shredded cheese.

Quiche In A BagParticipants: 10

meat1 cups cheddar shred 10 cups Quiche In A Bag 10### 1 1/2 cups Flour 15 cups Quiche In A Bag 10

meat1 cups Ham, precooked, cubed 10 cups Quiche In A Bag 10frozen 1/4 each onion, diced 2 1/2 each Quiche In A Bag 10

### 2 teaspoons Baking Powder 20 teaspoons Quiche In A Bag 10dairy6 each Eggs 60 each Quiche In A Bag 10

### 1/8 cups Tabasco Sauce 1 1/4 cups ### Quiche In A Bag 10dairy1 cups Milk 10 cups Quiche In A Bag 10frozen1 cups shredded potatoes 10 cups Quiche In A Bag 10frozen1 cups chopped broccoli 10 cups Quiche In A Bag 10

To Prepare for Group:1. Saute and cube ham.2. Steam broccoli and chop onion.3. In mixer blend milk, eggs, Tabasco sauce, flour and baking powder.4. Pour into the bag with the ham and vegetables.

Cooking Day:1. Thaw.2. Pre heat oven to 350 degrees.3. Shake sealed container or bag well and pour into a greased deep dish pie plate or quiche pan.3. Sprinkle with paprika if desired.4. Bake 35-45 minutes, until lightly browned on top and well set in the center.5. Cool for 5 minutes before serving.

Quiche LorrianeParticipants: 7

frozen1 (9") each pie crust 7 (9") each Quiche Lorraine 7meat6 each bacon slices, crisply cooked 42 each Quiche Lorraine 7meat1 1/2 cup swiss cheese, shredded 10 1/2 cups Quiche Lorraine 7dairy1 1/2 cups half and half 10 1/2 cups Quiche Lorraine 7

### 1/2 tsp salt 3 1/2 teaspoons Quiche Lorraine 7### 1/4 tsp nutmeg 1 3/4 teaspoons Quiche Lorraine 7

meat 1/2 cup ham cubes 3 1/2 cups Quiche Lorraine 7dairy4 each eggs 28 each Quiche Lorraine 7

Preparation at cooking night:

Bag cheese and bacon separately.Mix remaining ingredients and put in a gallon size bag.

Prep at home:

thaw quiche completely.Place cheese and bacon in bottom of crust.Pour egg mixture into pie crust over bacon and cheese.Bake in preheated oven at 350-degrees for 30 minutes,until top is golden brown and mixture is set. Serve warm.

Ranch Burger with Zesty Ranch SauceParticipants: 4

### 1 tablespoon olive oil 4 tablespoons### Ranch Burger w/Zesty Sauce 4frozen 1/2 each onion, diced 2 each Ranch Burger w/Zesty Sauce 4produce1 cup mushrooms, fresh 4 cups Ranch Burger w/Zesty Sauce 4produce1 tablespoon garlic, minced 4 tablespoons Ranch Burger w/Zesty Sauce 4meat 1 pound ground beef 4 pound Ranch Burger w/Zesty Sauce 4deli 1/4 cup feta cheese crumbles 1 cups Ranch Burger w/Zesty Sauce 4

### 1/2 teaspoon salt 2 teaspoons Ranch Burger w/Zesty Sauce 4### 1/4 teaspoon black pepper 1 teaspoons Ranch Burger w/Zesty Sauce 4### 1 roll wax paper 1 roll Ranch Burger w/Zesty Sauce 4### 1/2 cup Ranch dressing 2 cups Ranch Burger w/Zesty Sauce 4

To prepare for group1. Finely chop onion and mushrooms2. Heat olive oil over medium heat. Add onion, mushrooms, and garlic; cook 4 to 6 minutes or until tender.

Let cool 10 minutes.3. In a large bowl, combine ground beef, onion mixture, blue cheese, salt, and pepper until well blended.4. Shape into 4 patties, wrap in wax paper and put in gallon bag.

Cooking Day1. Thaw completely.2. Grill until burgers are cooked.3. Place ranch dressing on top of burger and desired toppings.

Raspberry Chipotle SalmonParticipants: 8

meat1 pound Salmon 8 pound Raspberry Chipotle Salmon 8### 1 1/2 cups Roasted Raspberry Chipotle Sauce 12 cups Raspberry Chipotle Salmon 8

To Prepare for Group:1. Pour 1 cup of sauce in large ziploc with salmon.2. In small Ziploc, add 1/2 cup sauce.3. Combine bags and freeze flat

Cooking Day:1. Grill on foil for approx. 20 minutes.2. Use extra sauce for dipping or topping.

RaviolisParticipants: 5

frozen1 bag cheese raviolis 5 bag Raviolis 5### 1 (24 oz) can Spaghetti sauce 5 (24 oz) can Raviolis 5

frozen1 each garlic bread 5 each Raviolis 5

To Prepare for Group:1. Label and send everything home.

Cooking Day:1. Cook garlic bread using package directions.2. Add raviolis to boiling water.3. Cook 5-10 minutes, until ravioli is floating.4. Heat sauce and serve over ravioli.

Ravioli SoupParticipants: 8

meat 1 pound ground beef, cooked 8 pound Ravioli Soup 8frozen 1/2 each onion, diced 4 each Ravioli Soup 8

produce2 teaspoon Garlic, minced 16 teaspoons Ravioli Soup 8### 1 can (28 oz) italian diced tomatoes 8 can (28 oz) Ravioli Soup 8### 1 can (12 oz) Tomato Paste 8 can (12 oz) Ravioli Soup 8### 1 box (32 oz) beef broth 8 box (32 oz) Ravioli Soup 8### 1 tablespoon sugar 8 tablespoons Ravioli Soup 8### 1 teaspoon Italian seasoning 8 teaspoons Ravioli Soup 8### 1/4 cup Bread Crumbs, plain 2 cups Ravioli Soup 8

meat 1/2 cup parmesan, grated 4 cups Ravioli Soup 8frozen12 oz cheese raviolis 96 oz Ravioli Soup 8frozen1 each garlic bread 8 each Ravioli Soup 8

To Prepare for Group:1. Bag raviolis.2. Brown beef with chopped onion. Drain excess fat.3. Place cooled meat mixture and all remaining ingredients in a gallon bag.3. Bag parmesan in a sandwich bag.4. Combine bags and freeze flat.

Cooking Day:1. Thaw.2. Bring beef and tomato mixture to a boil.3. Reduce heat and simmer 30 minutes.4. Cook ravioli in water until almost done. 5. Drain ravioli and add to soup.6. Serve with sprinkled parmeasan on top.7. Bake bread.

Red Wine Flank SteakParticipants: 10

1 pound flank steak 10 pound Red Wine Flank Steak 101 cup dry red wine 10 cups Red Wine Flank Steak 10 1/2 each onion, diced 5 each Red Wine Flank Steak 103 tablespoons olive oil 30 tablespoons### Red Wine Flank Steak 101 tablespoons ground ginger 10 tablespoons Red Wine Flank Steak 101 tablespoons red wine vinegar 10 tablespoons### Red Wine Flank Steak 10 1/8 teaspoons Garlic, minced 1 1/4 teaspoons Red Wine Flank Steak 10 1/4 teaspoons Salt 2 1/2 teaspoons Red Wine Flank Steak 10 1/8 teaspoons black pepper 1 1/4 teaspoons Red Wine Flank Steak 10

To prepare for group:1. Chop onions.2. Place all ingredients in a ziploc bag and freeze flat.

Cooking Day1. Thaw.

2. Grill.

Rice Crispie ChickenParticipants: 5

1 tablespoon butter 5 tablespoons Rice Crispie Chicken 51 teaspoons butter 5 teaspoons Rice Crispie Chicken 5

1 1/2 oz corn flakes 7 1/2 oz Rice Crispie Chicken 51 tablespoon parmesan, grated 5 tablespoons Rice Crispie Chicken 51 teaspoons garlic powder 5 teaspoons Rice Crispie Chicken 5 1/4 teaspoons salt 1 1/4 teaspoons Rice Crispie Chicken 5 1/8 teaspoons cayenne pepper 5/8 teaspoons Rice Crispie Chicken 5

4 each chicken breast 20 each Rice Crispie Chicken 5

To Prepare for Group:1. In food processor, combine corn flakes, cheese, garlic powder, salt and pepper; process until corn flakes

are coarsely chopped. Place crumb mixture in plastic bag.2. Bag chicken breast.

Cooking Day:1. Thaw.2. Preheat oven to 400 degrees. Place 1tsp butter in 13"x9" baking pan. Place pan in oven for 3 -5 min until

until butter melts. Remove pan from oven.3. Coat chicken, 1 piece at a time in 1Tbl melted butter. Place chicken in bag with crumbs and shake to coat.

Place chicken in prepared pan.4. Bake for 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.

Rio Rancho TacosParticipants: 10

frozen 3/4 cup onion, diced 7 1/2 cups Rio Rancho Tacos 10meat 1 1/2 lbs ground beef, cooked 15 lbs Rio Rancho Tacos 10produce1 cup Salsa, fresh 10 cups Rio Rancho Tacos 10

### 1 pkt Taco Seasoning 10 pkt Rio Rancho Tacos 10### 1 1/2 teaspoon brown sugar 15 teaspoons Rio Rancho Tacos 10### 1 can (4 oz) green chilies, diced 10 can (4 oz) Rio Rancho Tacos 10### 1 teaspoon Garlic Powder 10 teaspoons Rio Rancho Tacos 10### 1/2 teaspoon salt 5 teaspoons Rio Rancho Tacos 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Rio Rancho Tacos 10### 1/4 teaspoon cayenne pepper 2 1/2 teaspoons Rio Rancho Tacos 10### 1 pkg flour tortilla 10 pkg Rio Rancho Tacos 10

meat 1 cup cheddar shred 10 cups Rio Rancho Tacos 10

To Prepare for Group:1. Brown onion and ground beef until no longer pink.2. Drain any excess grease.3. Add salsa, taco seasoning, brown sugar, green chilies, garlic, salt, pepper, and red pepper.4. Stir until well mixed.

5. Add 3/4 cup water.6. Simmer on low for 30-45 min until mixture has thickened and spices have had time to blend.6. Cool and then place in freezer bag.7. Bag tortillas and bag cheese.8. Combine bags and freeze flat.

Cooking Day:1. Thaw meat mixture or defrost in microwave.2. Heat through and serve in warm tortillas topped with cheese.

Roasted Herb ChickenParticipants: 10

meat1 each whole roaster 10 each Roasted Herb Chicken 10dairy2 tablespoon Butter 20 tablespoons Roasted Herb Chicken 10

### 3 tablespoon Lemon Juice 30 tablespoons### Roasted Herb Chicken 10### 1 teaspoon Tarragon 10 teaspoons Roasted Herb Chicken 10### 1 teaspoon Oregano 10 teaspoons Roasted Herb Chicken 10### 1 teaspoon Basil 10 teaspoons Roasted Herb Chicken 10### 1 teaspoon Thyme 10 teaspoons Roasted Herb Chicken 10### 1 teaspoon savory or sage 10 teaspoons Roasted Herb Chicken 10

produce1 1/2 teaspoon garlic, minced 15 teaspoons Roasted Herb Chicken 10

Bread Stuffingproduce1 cup celery, diced 10 cups Roasted Herb Chicken 10frozen 1/2 cup Onion 5 cups Roasted Herb Chicken 10dairy 1/2 cup Butter 5 cups Roasted Herb Chicken 10

### 1 teaspoon Poultry Seasoning 10 teaspoons Roasted Herb Chicken 10bakery8 cup bread cubes, dry 80 cups Roasted Herb Chicken 10

### 1 cup Chicken Broth 10 cups ### Roasted Herb Chicken 10

To prepare for group1. Freeze chickens.2. Combine remaining ingredients in a pre labeled freezer bag.

Cooking Day1. Thaw chicken completely2. Open package and rinse thoroughly, until water runs clear.3. REMOVE organs and or neck from cavity of bird.4. Place chicken on a rack in shallow roasting pan breast side up.5. Melt margarine or butter and combined ingredients6. Brush over chicken7. Roast, uncovered in a 375 degree oven for 1¼ to 1½ hours until no longer pink and the drum sticks move easily in their sockets.8. Brush occasionally with the drippings. 9. Season to taste with salt and pepper

Bread Stuffing1. In a small saucepan cook celery and onion in butter till tender but not brown; remove from heat. 2. Stir in poultry seasoning, ¼ teaspoon pepper and ½ teaspoon salt. 3. Place dry bread cubes in a bowl. 4. Add onion mixture. 5. Drizzle with enough broth or water to moisten, tossing lightly. 6. Stuff bird before cooking or bake stuffing mixture separately in a casserole, covered in a 325

degree oven for 40-45 minutes or in a 375 degree oven for 20-30 minutes.

Rosemary Apricot ChickenParticipants: 10

### 1/3 cup apricot preserves 3 1/3 cups Rosemary Apricot Chicken 10meat 4 each chicken breast 40 each Rosemary Apricot Chicken 10produce2 teaspoon garlic 20 teaspoons Rosemary Apricot Chicken 10

### 1/2 tablespoon Lemon Juice 5 tablespoons### Rosemary Apricot Chicken 10### 1 tablespoon dijon mustard 10 tablespoons Rosemary Apricot Chicken 10### 1/8 cup olive oil 1 1/4 cups ### Rosemary Apricot Chicken 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Rosemary Apricot Chicken 10### 1 teaspoon salt 10 teaspoons Rosemary Apricot Chicken 10### 1 teaspoon Rosemary 10 teaspoons Rosemary Apricot Chicken 10

To Prepare for Group:1. In a gallon-size bage combine rosemary, garlic, salt, and olive oil. Add chicken.4. In separate bag combine apricot jam, lemon and mustard.5. Insert small bag into large chicken bag.6. Freeze flat.

Cooking Day:1. Thaw.2. Grill until chicken is half way done.3. Brush apricot mixture over the chicken and continue cooking.4. Baste often with glaze.5. Can also bake at 350 degrees for 45 minutes then glaze and barbeque or broil to finish.

Rosemary Tri TipParticipants: 8

1.5 pound Tri tip roast 12 pound Rosemary Tri Tip 82 tablespoons olive oil 16 tablespoons### Rosemary Tri Tip 82 tablespoons Steak Sauce 16 tablespoons### Rosemary Tri Tip 82 tablespoons whole grain mustard 16 tablespoons Rosemary Tri Tip 81 tablespoons balsamic vinegar 8 tablespoons### Rosemary Tri Tip 81 tablespoons Rosemary, dried 8 tablespoons Rosemary Tri Tip 8

To Prepare for Group:

1. Whisk marinade together and pour over meat in freezer bag, freeze.

Cooking Day:1. Thaw.2. Allow meat to come to room temperature.3. Sear meat on grill to desired temperature.4. Allow meat to rest for 5 minutes, slice thin with the grain of the meat.

Rosemary's BurgersParticipants: 5

meat 1 1/2 pound Ground Beef 7 1/2 pound Rosemary's Burgers 5### 1/2 teaspoon Rosemary, dried 2 1/2 teaspoons Rosemary's Burgers 5### 1 pinch salt 5 pinch Rosemary's Burgers 5### 1 pinch black pepper 5 pinch Rosemary's Burgers 5### 1/4 teaspoon garlic powder 1 1/4 teaspoons Rosemary's Burgers 5

dairy 1 tablespoon Butter 5 tablespoons Rosemary's Burgers 5

To Prepare for Group:1. Mix first 5 ingredients together and form four patties.2. Make an indention in the center of each patty and place 1/4 tablespoon of butter in the hole. Mold the meat around the butter and flatten into a patty.3. Place patties in gallon bag and freeze flat.

Cooking Day:1. Thaw and grill hamburgers.

South Sea Island Pork KebabsParticipants: 4

meat1 1/2 pound pork tenderloin cut for kebab 6 pound S Sea Island Pork Kebabs 4frozen2 tablespoon Pineapple Juice, Concentrate 8 tablespoons S Sea Island Pork Kebabs 4produce1 tablespoon Ginger, fresh 4 tablespoons S Sea Island Pork Kebabs 4

### 2 tablespoon Lime Juice 8 tablespoons### S Sea Island Pork Kebabs 4booze2 teaspoon Rum, Dark 8 teaspoons S Sea Island Pork Kebabs 4

1/3 cup water

To prepare for group:1. Combine all ingredients into a gallon-size bag.2. Freeze flat.

Cooking day:1. Thaw.2. Thread pork cubes on skewers.3. Grill 6 inches from heat for 10-15 minutes, rotating the skewers.

SM Steak RubParticipants: 9

### 1 teaspoon ground ginger 9 teaspoons SM Steak Rub 9### 1 teaspoon seasoned salt 9 teaspoons SM Steak Rub 9### 1/2 teaspoon Salt 4 1/2 teaspoons SM Steak Rub 9### 1/2 teaspoon black pepper 4 1/2 teaspoons SM Steak Rub 9### 1/2 teaspoon garlic powder 4 1/2 teaspoons SM Steak Rub 9### 2 tablespoon Worcestershire Sauce 18 tablespoons### SM Steak Rub 9

meat 2 each ribeye steaks 18 each SM Steak Rub 9

To Prepare for Group:1. Combine all dry spices and bag.2. Put steak in gallon bag.3. Bag Worcestershire sauce.4. Combine all bags and freeze.

Cooking Day:1. Thaw.

2. Lightly sprinkle first side of steaks with spice mixture.

3. Sprinkle Worcestershire sauce over steaks and lightly rub in with finger tips.

4. Flip steak and repeat. Let marinade for 10-15 minutes.

5. Grill.

Southwestern FlairParticipants: 10

meat3 pound chuck roast 30 pound SW Flair 10### 1 envelope Taco Seasoning 10 envelope SW Flair 10

frozen 1/2 each onion, diced 5 each SW Flair 10### 1 tablespoon white vinegar 10 tablespoons### SW Flair 10### 3 (4 oz) can green chilies, diced 30 (4 oz) can SW Flair 10### 1 pkg flour tortillas 10 pkg SW Flair 10

meat1 cup mexican cheese, shred 10 cups SW Flair 10### 1 can refried beans 10 cans SW Flair 10

To Prepare For Group1. Bag Chuck Roast2. Bag remaining ingredients separate.3. Freeze flat.

Cooking Day1. Thaw2. Combine meat, taco seasoning, onions, vinegar, and chilies in slow cooker.3. Cover. Cook on low 9 hours.4. Shred meat with fork.5. Serve with tortillas and your choice of the remaining ingredients.

Southwest MarinadeParticipants: 11

1 1/2 pounds flank steak 16 1/2 pounds SW Marinade 11 1/2 each onion, diced 5 1/2 each SW Marinade 111 teaspoons Garlic, minced 11 teaspoons SW Marinade 11 1/2 cups olive oil 5 1/2 cups ### SW Marinade 11 1/4 cups Lime Juice 2 3/4 cups ### SW Marinade 112 tablespoon Worcestershire Sauce 22 tablespoons### SW Marinade 112 teaspoons sugar 22 teaspoons SW Marinade 111 teaspoons Salt 11 teaspoons SW Marinade 111 teaspoons black pepper 11 teaspoons SW Marinade 111 tablespoon Cilantro, fresh 11 tablespoons SW Marinade 111 teaspoons cumin 11 teaspoons SW Marinade 11

To prepare for group1. Bag steak.2. Stir together all remaining ingredients.3. Freeze Flat.

Cooking Day1. Thaw.2. Grill the steak on the barbeque.

Serving SuggestionServe with Apple-Bourbon Sauce and Roasted Vegetables.

Southwest Quinoa & Black Bean CasseroleParticipants: 4

produce1 1/2 teaspoons Garlic, minced 6 teaspoons SW Quinoa & Black Bean Casserole 4frozen1 each onion, diced 4 each SW Quinoa & Black Bean Casserole 4produce2 each jalapeno, diced 8 each SW Quinoa & Black Bean Casserole 4

### 1 tablespoon olive oil 4 tablespoons### SW Quinoa & Black Bean Casserole 4### 3 (15 oz) can black beans, rinsed 12 (15 oz) can SW Quinoa & Black Bean Casserole 4

bunny2 cups quinoa, cooked 8 cups SW Quinoa & Black Bean Casserole 4### 1/2 teaspoons cayenne pepper 2 teaspoons SW Quinoa & Black Bean Casserole 4### 1 teaspoons chili powder 4 teaspoons SW Quinoa & Black Bean Casserole 4### 1 teaspoons cumin 4 teaspoons SW Quinoa & Black Bean Casserole 4

frozen2 each green bell pepper, diced 8 each SW Quinoa & Black Bean Casserole 4produce1 each red bell pepper, diced 4 each SW Quinoa & Black Bean Casserole 4produce1 each yellow bell pepper, diced 4 each SW Quinoa & Black Bean Casserole 4produce1 bunch green onion, diced 4 bunch SW Quinoa & Black Bean Casserole 4

DISH Day:1. Heat oil in a large skillet; add garlic, onion and jalapeno. Saute for about 4 minutes, stirring occasionally.2. Stir in black beans; mash beans to desired consistency. (like refried beans)3. In a separate dry, non-stick skillet heat and toss the cooked quinoa with cayenne, chili powder, cumin and salt for 1 - 2 minutes.4. In a different skillet, place the diced peppers over medium high heat; do not stir. Roast peppers for 2 - 3 minutes before stirring. Roast for another 2 minutes and remove.5. Mix all together and place into a gallon-size bag.6. Bag green onions into a quart-size bag.

Cooking Day1. Thaw.2. Preheat oven to 375 degrees3. Spread mixture into an 8x8 or 9x13 pan. 4. Cover with foil and bake for 20 minutes.5. Remove foil and bake another 10 minutes.6. Sprinkle with green onions and let cool for 10 minutes or it will be watery.

Salmon with Cucumber-Dill SauceParticipants: 9

meat 1 pound salmon fillets 9 pound Salmon w Cucumber Dill 9produce 1/2 cup shredded cucumber 4 1/2 cups Salmon w Cucumber Dill 9dairy 1/4 cup fat-free sour cream 2 1/4 cups Salmon w Cucumber Dill 9dairy 1/4 cup fat-free plain Greek yogurt 2 1/4 cups Salmon w Cucumber Dill 9

### 1/2 teaspoon dry dill weed 4 1/2 teaspoons Salmon w Cucumber Dill 9### 1/2 teaspoon lemon juice 4 1/2 teaspoons### Salmon w Cucumber Dill 9### salt and pepper, to taste

To Prepare for Group:1. Place salmon in bag and freeze.2. Combine cucmber, sour cream, yogurt, dill weed, and lemon juice in a small dish.3. Place in bag with salmon. Freeze flat.Cooking Day:1. Thaw salmon and sauce2. Preheat oven to 450 degrees3. Place salmon fillets skin-side down on a well greased baking sheet. Bake until flakes easily with a fork, about 15 minutes.4. When salmon is finished, season with salt and pepper and top with cucumber-dill sauce

Salmon with Lime-Mustard GlazeParticipants: 8

1 1/2 pound Salmon 12 pound Salmon w/Lime Mustard 81 tablespoon brown sugar 8 tablespoons Salmon w/Lime Mustard 81 tablespoon Honey 8 tablespoons Salmon w/Lime Mustard 81 tablespoon Butter 8 tablespoons Salmon w/Lime Mustard 81 tablespoon spicy brown mustard 8 tablespoons Salmon w/Lime Mustard 81 teaspoon Ginger, fresh 8 teaspoons Salmon w/Lime Mustard 8 1/2 teaspoon Lime zest 4 teaspoons Salmon w/Lime Mustard 81 tablespoon Malibu rum 8 tablespoons Salmon w/Lime Mustard 81 pinch Salt 8 pinch Salmon w/Lime Mustard 81 pinch black pepper 8 pinch Salmon w/Lime Mustard 8 1/2 each lime 4 each Salmon w/Lime Mustard 8

To prepare for group1. In quart ziploc, add brown sugar, honey and butter. 2. In separate quart bag add mustard, grated ginger, lime zest, rum, oil and salt and pepper.3. Place fish fillets in another quart bag.4. Place all 3 bags in large ziploc and freeze.

Cooking day1. Thaw and warm the brown sugar, honey and butter until melted.2. Remove from heat and stir in remaining ingredients, except fish.3. Place fish on 4 individual sheets of foil, pouring marinade over the top. Fold over and seal4. Grill over medium heat for about 20 minutes.5. Remove from heat and serve.

Grilled Salmon w/Hazelnut ButterParticipants: 9

meat 4 each Salmon - 4 oz portions 36 each Salmon w/hazelnut Butter 9### 1/2 teaspoon Salt 4 1/2 teaspoons Salmon w/hazelnut Butter 9### 1/8 teaspoon black pepper 1 1/8 teaspoons Salmon w/hazelnut Butter 9

produce2 tablespoons Hazelnuts 18 tablespoons Salmon w/hazelnut Butter 9dairy 3 tablespoons Butter 27 tablespoons Salmon w/hazelnut Butter 9

### 1 teaspoon Parsley, dried 9 teaspoons Salmon w/hazelnut Butter 9### 1 teaspoon Lemon Juice 9 teaspoons### Salmon w/hazelnut Butter 9

To Prepare for Group:1. Place salmon, salt, and pepper in gallon bag.2. Place hazelnuts in sandwich bag.3. Place butter, parsley, and lemon juice in separate sandwich bag.4. Combine bags and freeze flat.

Cooking Day:1. Spread nuts in shallow bowl.2. Microwave on high for 30 seconds - 1 1/2 min, stirring once or twice until light brown.3. Allow hazelnuts to cool and then combine with butter mixture.4. Spread about 1 T of hazelnut butter over salmon and grill 4-8 minutes.5. When salmon is done, spread remaining hazelnut butter over it.

Santa Fe ChickenParticipants: 8

meat 2 each chicken breast, cooked 16 each Santa Fe Chicken 8### 7 1/2 oz whole kernal corn, drained 60 oz Santa Fe Chicken 8### 7 1/2 oz black beans, drained & rinsed 60 oz Santa Fe Chicken 8### 7 1/2 oz Black-eyed peas, drained & rinsed 60 oz Santa Fe Chicken 8### 7 1/2 oz pinto beans, drained & rinsed 60 oz Santa Fe Chicken 8### 6 oz RoTel 48 oz Santa Fe Chicken 8### 7 1/2 oz Picante Sauce 60 oz Santa Fe Chicken 8### 1/2 tablespoons Chili powder 4 tablespoons Santa Fe Chicken 8### 1 teaspoon cumin 8 teaspoons Santa Fe Chicken 8

meat 1/2 cup cheddar shred 4 cups Santa Fe Chicken 8

To Prepare for Group:1. In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce.2. Add the chili powder and cumin, stirring until evenly mixed.3. Put mixture in one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Cooking Day:1. Thaw both bags2. Pour the bag of chicken mixture into a spray treated 9" X 13" pan.3. Cover with foil and bake for 30 minutes at 350 degrees or unti heated through.4. Remove foil5. Top with shredded cheese. Bake an additonal 10 minutes or until the cheese is melted

Note: This dish is very healthy with lots of fiber and lower in fats that many other casseroles.It tastes great served over brown rice.

Santa Maria Tri-TipParticipants: 3

meat1 1/2 pound Tri tip roast 4 1/2 pound Santa Maria Tri-Tip 3### 2 teaspoon Garlic, granulated 6 teaspoons Santa Maria Tri-Tip 3### 1 teaspoon Salt 3 teaspoons Santa Maria Tri-Tip 3### 1 teaspoon black pepper 3 teaspoons Santa Maria Tri-Tip 3### 1/2 teaspoon Celery seed 1 1/2 teaspoons Santa Maria Tri-Tip 3### 1/4 teaspoon cayenne pepper 3/4 teaspoons Santa Maria Tri-Tip 3

Fresh Salsa produce2 each tomatoes, diced 6 each Santa Maria Tri-Tip 3produce8 each green onion, diced 24 each Santa Maria Tri-Tip 3produce2 tablespoon cilantro, fresh - chopped 6 tablespoons Santa Maria Tri-Tip 3

### 4 (7 oz) can Green chilies, diced 12 (7 oz) can Santa Maria Tri-Tip 3produce2 teaspoon Garlic, minced 6 teaspoons Santa Maria Tri-Tip 3

### 2 teaspoon red wine vinegar 6 teaspoons### Santa Maria Tri-Tip 3meat 1/2 teaspoon Horseradish 1 1/2 teaspoons Santa Maria Tri-Tip 3

### 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons### Santa Maria Tri-Tip 3### 1/2 teaspoon Salt 1 1/2 teaspoons Santa Maria Tri-Tip 3### 1/4 teaspoon Tabasco sauce 3/4 teaspoons### Santa Maria Tri-Tip 3

To prepare for group1. Bag roast.

Cooking Day

2.  Mix all rub ingredients together and place in a separate bag.3.  Mix tabasco sauce, salt, worcestershire, horseradish, red wine vinegar, green chilies together and bag.

1.  Thaw. 2.  Press the rub into the roast and allow to stand at room temperature 30 minutes before grilling.3.  Mix diced tomato, diced green onion, and diced cilantro in with the prepared salsa ingredients,

and set aside until time to serve. 4.  Lightly brush or spray the roast with olive oil and season with salt (ingredients not provided).5.  Sear roast over direct medium heat on grill for about 10 minutes, turning once halfway through.6.  Continue grilling over indirect medium heat about 20 - 30 minutes more.7.  Remove from grill and allow to rest 5 minutes before slicing across the grain into very thin slices.8.  Serve with salsa.

Sarah's Bean BurritosParticipants: 8

produce1 each red onion, diced 8 each Sarah's Bean Burritos 8### 2 tablespoons olive oil 16 tablespoons### Sarah's Bean Burritos 8

produce2 teaspoon garlic, minced 16 teaspoons Sarah's Bean Burritos 8produce1 each jalapeno, diced 8 each Sarah's Bean Burritos 8

### 1 teaspoon cumin 8 teaspoons Sarah's Bean Burritos 8### 1 teaspoon smoked paprika 8 teaspoons Sarah's Bean Burritos 8### 1 tablespoons Chili powder 8 tablespoons Sarah's Bean Burritos 8### 1/4 teaspoon cayenne pepper 2 teaspoons Sarah's Bean Burritos 8### 1/2 teaspoon oregano 4 teaspoons Sarah's Bean Burritos 8### 1/2 teaspoon salt 4 teaspoons Sarah's Bean Burritos 8### 1/2 teaspoon black pepper 4 teaspoons Sarah's Bean Burritos 8

produce 1/4 bunch cilantro, fresh - chopped 2 bunch Sarah's Bean Burritos 8### 3 can black beans, drained & rinsed 24 can Sarah's Bean Burritos 8### 3/4 cups rice, cooked 6 cups Sarah's Bean Burritos 8

frozen1 bag corn 8 bag Sarah's Bean Burritos 8meat 2 cups mexican, shred 16 cups Sarah's Bean Burritos 8

### 1 pkg flour tortilla, burrito size 8 pkg Sarah's Bean Burritos 8

DISH Day:1. Saute red onion in olive oil until translucent; add garlic and jalapeno, cook an additional minute, remove from heat.2. Stir in seasonings, cilantro, beans, corn, rice and cheese.3. Fill tortillas and wrap individually.4. Freeze.

Cooking Day:1. Cook burritos individually in microwave without wrapper for approximately 1 -2 minutes. (Cooking time may vary depending on microwave.)

Saucy Peach-and-Honey Pork ChopsParticipants: 6

3 each peaches, pitted & diced 18 each Saucy Peach Pork Chops 63 tablespoons honey 18 tablespoons Saucy Peach Pork Chops 61 teaspoon dijon mustard 6 teaspoons Saucy Peach Pork Chops 6 1/4 teaspoon cinnamon 1 1/2 teaspoons Saucy Peach Pork Chops 64 (4 oz) each boneless pork chops 24 (4 oz) each Saucy Peach Pork Chops 6

To Prepare for Group:1. In a small pan, combine peaches, honey, mustard, and cinnamon. 2, Bring to a boil, boil for 3 minutes. Decrease heat and simmer for 10 minutes3. As peaches soften, smash them with a potato masher or a fork4. Freeze sauce in resealable bag5. Freeze pork chops in a separate bag

Cooking Day:1. Thaw sauce and pork chops2. Heat sauce in a small pan until warm3. Meanwhile, heat oil in a large skillet over medium heat. Cook pork chops in skillet 4-5 minutes on each side or until internal temperature reaches 145 degrees.4. Let chops stand for 3 minutes before serving. Top with peach sauce.

Sesame ChickenParticipants: 11

.4 each Chicken breast 44 each Sesame Chicken 11 1/4 cups brown sugar 2 3/4 cups Sesame Chicken 111 tablespoon Sesame Seeds 11 tablespoons Sesame Chicken 11 1/2 teaspoon garlic powder 5 1/2 teaspoons Sesame Chicken 11

To Prepare for Group:1. Combine all ingredients with 1/8 cup of water in one large Ziploc bag.2. Freeze flat.

Cooking Day:1. Thaw2. Grill or crockpot.

Shish KebabsParticipants: 10

meat1 pound top sirloin cut for kebab 10 pound Shish Kebabs 10produce2 each green bell pepper 20 each Shish Kebabs 10produce1 pkg cherry tomatoes 10 pkg Shish Kebabs 10produce1 pkg whole mushroom 10 pkg Shish Kebabs 10

### 1 can Pineapple Chunks 10 can Shish Kebabs 10produce1 each yellow onion 10 each Shish Kebabs 10

### 6 each Skewers 60 each Shish Kebabs 10### 1/4 teaspoon Salt 2 1/2 teaspoons Shish Kebabs 10### 1/4 teaspoon black pepper 2 1/2 teaspoons Shish Kebabs 10

To prepare for group:1. Cube meat, add salt and pepper, and put in gallon bag.2. Freeze flat.3. Label a can of pineapple for each family.

Cooking day:1. Quarter onion and cut bellpeppers chunky.2. Soak skewers in water for 30 minutes prior to cooking to prevent burning.3. Skewer all ingredients.4. Grill.

Short Sharp ChopsParticipants: 10

meat 8 (2 oz) each boneless pork chops 80 (2 oz) each Short Sharp Chops 10### 1/4 cup soy sauce 2 1/2 cups ### Short Sharp Chops 10

frozen 1/4 cup orange juice concentrate, undiluted 2 1/2 cups Short Sharp Chops 10produce 1/4 cup green onions, diced 2 1/2 cups Short Sharp Chops 10produce2 teaspoon ginger, fresh - minced 20 teaspoons Short Sharp Chops 10

### 1/2 teaspoon black pepper 5 teaspoons Short Sharp Chops 10produce1 teaspoon garlic, minced 10 teaspoons Short Sharp Chops 10

### 1 teaspoon olive oil 10 teaspoons### Short Sharp Chops 10

To Prepare for Group:1. Combine all ingredients in gallon-size bag.

Cooking Day:

1. Thaw.2. Remove pork from marinade; discard marinade.3. Heat oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side.

Shredded Beef TacosParticipants: 9

### 1 tablespoon chili powder 9 tablespoons Shredded Beef Tacos 9### 1/2 teaspoon cumin 4 1/2 teaspoons Shredded Beef Tacos 9

meat 1 cup cheddar, shred 9 cups Shredded Beef Tacos 9meat 2 pounds chuck roast, cut for stew 18 pounds Shredded Beef Tacos 9

### 1 (10.5 oz) can condensed French onion soup 9 (10.5 oz) can Shredded Beef Tacos 9### 1 (18 ct) box taco shells 9 (18 ct) box Shredded Beef Tacos 9

produce2 tablespoon cilantro, fresh - finely chopped 18 teaspoons Shredded Beef Tacos 9

DISH Day:1. Place chili powder and cumin in a snack-size bag.2. Place cheddar in a snack-size bag.3. Place roast into a gallon-size bag.4. Label can of soup and box of taco shells.5. Put cilantro into a snack-size bag. DO NOT FREEZE this bag.

Cooking Day:1. Thaw.2. Stir the soup and contents of spice bag in a 4-quart slow cooker.3. Add the beef and turn to coat.4. Cover and cook on low for 6 - 7 hours or until the beef is fork-tender.5. Transfer beef to a cutting board and let rest 10 minutes.6. Using two forks, shred the beef; return to slow cooker.7. Stir in the cilantro.8. Serve with cheese and other desired toppings.

Shredded Hawaiian ChickenParticipants: 8

meat 5 each chicken breast 40 each Shredded Hawaiian Chicken 8### 1 cup bbq sauce 8 cups Shredded Hawaiian Chicken 8

produce1 each pineapple, cubed 8 each Shredded Hawaiian Chicken 8frozen 1/2 cup onion, diced 4 cups Shredded Hawaiian Chicken 8produce2 teaspoon garlic, minced 16 teaspoons Shredded Hawaiian Chicken 8

### 1 teaspoon salt 8 teaspoons Shredded Hawaiian Chicken 8### 1 teaspoon black pepper 8 teaspoons Shredded Hawaiian Chicken 8

DISH Day:1. Place all ingredients into a gallon-size bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Place contents of bag into a slow cooker for 6 - 8 hours.3. Remove chicken and shred; return chicken to slow cooker.4. Serve.

Shrimp Alfredo Participants: 7

meat 1 pound Shrimp, medium P&D 7 pound Shrimp Alfredo 7dairy 1 stick Butter 7 stick Shrimp Alfredo 7dairy 2 cups Heavy Cream 14 cups Shrimp Alfredo 7

### 1/8 teaspoon garlic powder 7/8 teaspoons Shrimp Alfredo 7### 1/8 teaspoon black pepper 7/8 teaspoons Shrimp Alfredo 7

meat 1/2 cups parmesan, grated 3 1/2 cups Shrimp Alfredo 7### 12 ounces fettucine pasta 84 oz Shrimp Alfredo 7

frozen1 each garlic bread 7 each Shrimp Alfredo 7

To Prepare for Group:1. Freeze shrimp. 2. The remainder of this meal should be prepared close to meal exchange day and eaten right away.3. Place stick of butter into sandwich bag.4. Divide cream, garlic powder, and pepper into quart bag.5. Place parmesan cheese into sandwich bag.6. Combine bags and place in refrigerator, do not freeze.7. Bag pasta.8. Bring refrigerator bag, pasta, and shrimp to meal exchange.

Cooking Day:1. Meal should be eaten close to food exchange day.2. Bring 4-6 quarts of water to a boil and add the pasta.3. Cook garlic bread using package instructions.4. Melt butter in a medium saucepan over medium heat.5. Saute shrimp briefly (should be slightly undercooked, will cook with heat of other ingredients).6. Add the cream mixture and simmer for 10-12 minutes or until done.7. When alfredo sauce has reached your desired consistency (add cornstarch if needed), stir in parmesan.8. When the pasta is cooked, drain and serve with sauce over it.9. Serve with garlic bread.

Shrimp Pasta AlfredoParticipants: 7

### 1 box bowtie pasta 7 box Shrimp Pasta Alfredo 7### 1 (15 oz) jar alfredo sauce 7 (15 oz) jar Shrimp Pasta Alfredo 7

frozen2 cups peas 14 cups Shrimp Pasta Alfredo 7meat 1/4 cups parmesan, shred 1 3/4 cups Shrimp Pasta Alfredo 7meat 1 pound P&D cooked medium shrimp, tails removed 7 pound Shrimp Pasta Alfredo 7

DISH Day:1. Label pasta and alfredo sauce.2. Place peas into a quart-size bag.3. Place parmesan into a snack-size bag.4. Place shrimp into a gallon-size bag; put pea & parmesan bag in with the shrimp.

Cooking Day:1. Cook pasta according to package directions in a large Dutch oven; add peas during the last 3 minutes of cooking.2. Drain pasta and peas; return to pan.3. Stir in shrimp and sauce, heat through over medium heat, stirring occasionally.4. Sprinkle with cheese before serving.

Skillet LasagnaParticipants: 10

### 1 box bowtie noodles 10 box Skillet Lasagna 10meat 1 lb. ground beef, cooked 10 lb. Skillet Lasagna 10

### 1 jar pasta sauce 10 jar Skillet Lasagna 10### 1 tsp. Italian Seasoning 10 teaspoons Skillet Lasagna 10

meat 1/2 cup 2% mozzarella shred 5 cups Skillet Lasagna 10dairy 1 each (6 oz) nonfat PLAIN greek yogurt 10 each (6 oz) Skillet Lasagna 10

### to taste salt & pepper to taste Skillet Lasagna 10

To Prepare for Group:1. Brown ground beef2. Combine cooked beef with pasta sauce, seasoning, shredded mozzarella, and greek yogurt3. Freeze until cooking day

Cooking Day:1. Thaw beef mixture2. Cook pasta according to package directions3. Drain pasta and add back to hot pan4. Add beef mixture and warm until cheese is melted, about 5 minutes

Sloppy JoesParticipants: 10

### 1 can Sloppy Joe Sauce 10 cans Sloppy Joes 10meat1 pound ground turkey, cooked 10 pound Sloppy Joes 10

### 3 each Hamburger Buns 30 each Sloppy Joes 10### 1 teaspoon Garlic Salt 10 teaspoons Sloppy Joes 10

To Prepare For Group1. Brown ground meat with garlic salt.2. Drain grease from meat in strainer.3. Divide into quart size pre labeled freezer bags4. Empty 1 can of sloppy Joe sauce into meat baggie.5. In Gallon pre labeled freezer bag add meat mixture bag and three hamburger buns per bag. Freeze Flat.

Cooking Day1. Thaw meat mixture2. Heat in skillet or microwave3. Serve on buns with French fries or tater tots

Slow Cooker Pulled PorkParticipants: 5

meat1 (4 - 6)# pork shoulder roast 5 (4 - 6)# Slow Cooker Pulled Pork 5### 1 can cola 5 can Slow Cooker Pulled Pork 5### 1 tablespoon hickory liquid smoke 5 tablespoons### Slow Cooker Pulled Pork 5### 1 bottle bbq sauce 5 bottle Slow Cooker Pulled Pork 5

RUB: Slow Cooker Pulled Pork### 1 teaspoon garlic powder 5 teaspoons Slow Cooker Pulled Pork 5### 1/2 teaspoon crushed red pepper flake 2 1/2 teaspoons Slow Cooker Pulled Pork 5### 1/2 teaspoon paprika 2 1/2 teaspoons Slow Cooker Pulled Pork 5### 1 teaspoon black pepper 5 teaspoons Slow Cooker Pulled Pork 5### 1 teaspoon mustard powder 5 teaspoons Slow Cooker Pulled Pork 5### 2 teaspoon Salt 10 teaspoons Slow Cooker Pulled Pork 5### 1 tablespoon brown sugar 5 tablespoons Slow Cooker Pulled Pork 5

To prepare for group1. Combine ingredients for rub; set aside.2. Pat dry the pork shoulder. Rub pork rub all over pork shoulder. Place into a gallon-size bag.3. Add liquid smoke to bag.4. Label can of cola and bbq sauce.

Cooking Day1. Thaw.2. Place contents of gallon bag into a slow cooker.3. Pour in the can of cola around the sides of pork.4. Cook on low setting for 8 to 10 hours, until the pork is very tender.

5. Remove the pork from the slow cooker and discard the remaining liquid. 6. Shred the pork using two forks, removing any excess fat. 7. Place on hamburger buns or return to slow cooker and add BBQ sauce. Heat until warmed.

Spaghetti PieParticipants: 8

### 6 ounce spaghetti pasta 48 oz Spaghetti Pie 8dairy2 tablespoon Butter 16 tablespoons Spaghetti Pie 8meat 1/4 cup Parmesan, grated 2 cups Spaghetti Pie 8meat1 pound ground beef, cooked 8 pound Spaghetti Pie 8frozen 1/2 each onion, diced 4 each Spaghetti Pie 8

### 1 can (14.5 oz) Italian stewed tomatoes, do not drain 8 can (14.5 oz) Spaghetti Pie 8### 1 can (6 oz) Tomato Paste 8 can (6 oz) Spaghetti Pie 8### 1 teaspoon sugar 8 teaspoons Spaghetti Pie 8### 1 teaspoon Oregano, dried 8 teaspoons Spaghetti Pie 8

produce1 tablespoon Garlic, minced 8 tablespoons Spaghetti Pie 8dairy1 cup cottage cheese 8 cups Spaghetti Pie 8meat 1/2 cup mozzarella shred 4 cups Spaghetti Pie 8

To prepare for group1. Bag the three cheeses separately.2. Bag butter.3. In skillet, cook ground beef and onions until meat is browned. Drain.4. Add tomatoes, tomato paste, sugar, oregano and garlic.5. Bag meat mixture.6. Combine all bags into gallon bag.7. Put pasta inside main bag.8. Freeze flat.

Cooking Day1. Thaw.2. Pre heat oven to 350 degrees.3. Cook spaghetti noodles. Drain.4. Stir butter into hot noodles until melted.

6. Spread cottage cheese over bottom of spaghetti crust in a buttered 9-inch pie plate.7. Form pasta mixture into a crust-shape on top of cottage cheese.8. Top with meat mixture. 9. Sprinkle grated mozzarella cheese over all.10. Cover pie pan with foil.11. Bake for 25 minutes covered with foil.12. Remove foil and bake for five more minutes or until cheese is lightly browned.

5. Stir in Parmesan cheese and 2 eggs (eggs not provided).

SpeediesParticipants: 6

meat4 each chicken breast cut for kebab 24 each Speedies 6### 1 teaspoon Salt 6 teaspoons Speedies 6### 1 teaspoon black pepper 6 teaspoons Speedies 6### 2 teaspoon Parsley 12 teaspoons Speedies 6### 1/2 teaspoon Oregano 3 teaspoons Speedies 6

produce2 teaspoon garlic, minced 12 teaspoons Speedies 6frozen1 each onion, diced 6 each Speedies 6

### 2/3 cups olive oil 4 cups ### Speedies 6### 1/3 cups Vinegar 2 cups ### Speedies 6### 1 tablespoon Lemon Juice 6 tablespoons### Speedies 6

produce2 teaspoon mint, dried 12 teaspoons Speedies 6

To Pre pare for group1. Cut chicken into chunks.2. Divide remaining ingredients into bag. 3. Combine chicken and ingredients into pre-labeled freezer bags.4. Freeze flat.

Cooking Day1. Thaw.2. Skewer meat and barbeque.

Suggestion: Serve on French rolls with mayo.

Spice-Rubbed Roasted SalmonParticipants: 5

meat1 1/2 pound salmon 7 1/2 pound Spice Rubbed Salmon 5### 1/2 teaspoon salt 2 1/2 teaspoons Spice Rubbed Salmon 5### 1/2 teaspoon cumin 2 1/2 teaspoons Spice Rubbed Salmon 5### 1/2 teaspoon coriander 2 1/2 teaspoons Spice Rubbed Salmon 5### 1/4 teaspoon cinnamon 1 1/4 teaspoons Spice Rubbed Salmon 5### 1/8 teaspoon black pepper 5/8 teaspoons Spice Rubbed Salmon 5### 1/4 teaspoon paprika 1 1/4 teaspoons Spice Rubbed Salmon 5

produce1 1/2 each onion, sliced 7 1/2 each Spice Rubbed Salmon 5

To prepare for group1. Combine spices and bag with salmon.2. Thinly slice onion and bag.

Cooking Day

2. Preheat oven to 400.3. Place sliced onion in a baking dish coated with cooking spray.4. Place salmon on top of onion and bake for 20 min or until done.

1.  Thaw. 

Spicy Chicken Corn ChowderParticipants: 6

3 each chicken breast - cook 18 each Spicy Chicken Corn Chowder 61 can (14.5 oz) chicken broth 6 can (14.5 oz) Spicy Chicken Corn Chowder 61 can creamed corn 6 cans Spicy Chicken Corn Chowder 6

1/2 each onion, diced 3 each Spicy Chicken Corn Chowder 61 tablespoon Garlic, minced 6 tablespoons Spicy Chicken Corn Chowder 62 stalk Celery 12 stalk Spicy Chicken Corn Chowder 61 can Rotel 6 cans Spicy Chicken Corn Chowder 62 can cream of mushroom soup 12 cans Spicy Chicken Corn Chowder 68 oz Velveeta 48 oz Spicy Chicken Corn Chowder 6

1/2 teaspoon black pepper 3 teaspoons Spicy Chicken Corn Chowder 61 cup colby jack, shred 6 cups Spicy Chicken Corn Chowder 6

DISH Day:1. Chop onion and celery.2. Boil chicken with onion, pepper, garlic and celery. Shred chicken.3. Bag chicken with onion and celery pieces. (Discard liquid).4. Place cheese in bag with chicken, etc5. Freeze flat.6. Hand out with can of broth, can of corn, can of rotel, 3 cans of soup, package of velveeta.

Cooking Day:1. Thaw chicken and cheese.2. Mix cream of mushroom soup with chicken broth, and cook on medium heat.3. Add chicken and all other ingredients. (Do not drain any cans)4. Bring to boil, then reduce to simmer for 30 mins.

Spicy Coconut ChickenParticipants: 4

### 1 can coconut milk, light 4 cans Spicy Coconut Chicken 4### 2 tablespoon sriracha 8 tablespoons Spicy Coconut Chicken 4### 1 tablespoon garlic thai curry paste (red) 4 tablespoons Spicy Coconut Chicken 4

produce 1/4 cup green onions, chopped 1 cups Spicy Coconut Chicken 4### 1 tablespoon soy sauce or coconut aminos 4 tablespoons### Spicy Coconut Chicken 4

frozen 1/4 cup onions, diced 1 cups Spicy Coconut Chicken 4### 1 teaspoon basil 4 teaspoons Spicy Coconut Chicken 4

produce 1/4 bunch cilantro 1 bunch Spicy Coconut Chicken 4meat 4 each chicken breast 16 each Spicy Coconut Chicken 4

### 1 can (14.5 oz) diced tomato 4 can (14.5 oz) Spicy Coconut Chicken 4

DISH Day:1. Place all ingredients into a gallon-size bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Place contents of bag into a slow cooker and cook on low for 6 - 8 hours.

Spicy Corn and Shrimp CakesParticipants: 10

meat 1 pound Salad shrimp, cooked 10 pound Spicy Corn & Shrimp Cakes 10frozen 2/3 cup Frozen corn kernels 6 2/3 cups Spicy Corn & Shrimp Cakes 10meat 1/2 cup Light cream cheese 5 cups Spicy Corn & Shrimp Cakes 10

### 1/2 teaspoon Cajun seasoning 5 teaspoons Spicy Corn & Shrimp Cakes 10### 1 teaspoon Oregano 10 teaspoons Spicy Corn & Shrimp Cakes 10### 1 teaspoon Hot sauce 10 teaspoons ### Spicy Corn & Shrimp Cakes 10### 3/4 cup Bread Crumbs 7 1/2 cups Spicy Corn & Shrimp Cakes 10

To Prepare for Group:1.Combine shrimp through hot sauce. Bag2. Bag bread crumbs

Cooking Day:1. Preheat oven to 4002. Combine shrimp/corn mixture w/breadcrumbs. Shape into cakes, approximately 1in thick3. Place on greased baking sheet, cover w/plastic wrap, refrigerate for 20min4. Place cakes in oven and bake for 20-25min, until golden brown5. Serve w/lime juice and salsa if desired

Spicy Pork ChopsParticipants: 10

meat4 Each Boneless Pork Chops 40 Each Spicy Pork Chops 10### 2 Tablespoons olive oil 20 tablespoons### Spicy Pork Chops 10

produce 1/2 Teaspoon garlic, minced 5 teaspoons Spicy Pork Chops 10### 1/2 Teaspoon Chili Powder 5 teaspoons Spicy Pork Chops 10### 1/2 Teaspoon Ground Coriander 5 teaspoons Spicy Pork Chops 10### 1/2 Teaspoon crushed red pepper flake 5 teaspoons Spicy Pork Chops 10### 1 pinch Salt 10 pinch Spicy Pork Chops 10### 1 pinch Black Pepper 10 pinch Spicy Pork Chops 10

DISH Day:

2. Place pork chops in marinade bag.

Cooking Day

1. Thaw.

1. In a Gallon bag, combine EVOO, garlic, chili powder, coriander, red pepper flakes, salt and pepper. Mix

2. Cook in a large skillet over MEDIUM-HIGH heat about 5 minutes per side (or until no longer pink in center).

Spinach Artichoke BurgersParticipants: 9

meat 1 pound ground turkey 9 pound Spinach Artichoke Burger 9### 1 dash salt/pepper 9 dash Spinach Artichoke Burger 9

produce1 each lemon for zesting 9 each Spinach Artichoke Burger 9meat 1 cup parmesan, grated 9 cups Spinach Artichoke Burger 9produce2 tsp garlic, minced 18 teaspoons Spinach Artichoke Burger 9frozen10 oz chopped spinach, frozen 90 oz Spinach Artichoke Burger 9

### 1 Tablespoon Extra Virgin Olive Oil 9 tablespoons### Spinach Artichoke Burger 9produce1 Tablespoon fresh thyme 9 tablespoons Spinach Artichoke Burger 9

### 1 (16 oz) can artichoke hearts, drained and thinly sliced 9 (16 oz) can Spinach Artichoke Burger 9meat 8 slices provolone cheese 72 slices Spinach Artichoke Burger 9

Combine all ingredients, except artichokes and cheese. Form into patties. Bag cheese andprovide can of artichokes.

Cooking day:

Thaw and grill/broil/fry burgers. In the last two minutes of cooking time, divide (drained)artichokes evenly over burgers and top with cheese (2 slices per burger is best). Serve ontoasted buns/thick sliced bread with tomato slices. Mayo would go well, too.

Spinach Crescent Rolls

Participants: 3

frozen 1 each box chopped spinach 3 each Spinach Crescent Rolls 3### 1/4 teaspoon onion salt 3/4 teaspoons Spinach Crescent Rolls 3### 1/8 teaspoon garlic salt 3/8 teaspoons Spinach Crescent Rolls 3### 1/8 teaspoon black pepper 3/8 teaspoons Spinach Crescent Rolls 3### 1/4 cup rice, cooked 3/4 cups Spinach Crescent Rolls 3

meat 1 1/2 cup mozzarella shred 4 1/2 cups Spinach Crescent Rolls 3meat 3 tablespoon parmesan, grated 9 tablespoons Spinach Crescent Rolls 3dairy 2 each eggs, beaten 6 each Spinach Crescent Rolls 3dairy 2 tablespoon milk 6 tablespoons Spinach Crescent Rolls 3dairy 2 each cans crescent rolls 6 each Spinach Crescent Rolls 3

To prepare for group:Cook and drain spinachCook riceMix all ingredients except crescent rolls and bagLabel crescent rolls

Cooking instructions:Thaw mixture

Bake at 350 degrees for about 10 minutesPlace about 1/4 c. (or spoonful) of filling on each crescent roll and roll up.  Pinch sides to close.

Spinach RavioliParticipants: 7

frozen1 bag Pasta, Raviolis, spinach 7 bag Spinach Ravioli 7### 2 cups Spaghetti Sauce 24 cups Spinach Ravioli 7

frozen1 each Bread, garlic, frozen 7 each Spinach Ravioli 7

To prepare for group1. Put raviolis in gallon bag.

2. Bag sauce3. Combine bags and freeze flat.

Cooking Day1. Bring water to a boil. Add ravioli, they are done when they rise to the top.2. Warm sauce and cook bread.

Sri Lankan Beef Curry

Participants: 7

meat1 1/2 pounds sirloin, cubed 10 1/2 pounds Sri Lankan Beef Curry 7### 2 tablespoons curry powder 14 tablespoons Sri Lankan Beef Curry 7

frozen1 each onion, diced 7 each Sri Lankan Beef Curry 7### 1 teaspoon ground ginger 7 teaspoons Sri Lankan Beef Curry 7

produce2 teaspoon garlic, minced 14 teaspoons Sri Lankan Beef Curry 7produce 1/4 cans jalapeno, minced 1 3/4 cans Sri Lankan Beef Curry 7

### 1 cans coconut milk, light 7 cans Sri Lankan Beef Curry 7### 1 tablespoons white wine vinegar 7 tablespoons### Sri Lankan Beef Curry 7

produce 1/4 each lemon, fresh 1 3/4 each Sri Lankan Beef Curry 7

To prepare for group1. Combine sirloin and curry powder. Bag.2. Chop onions, and bag with ginger, garlic, and jalapenos.3. Cut one 1x3in strips of lemon rind, bag with vinegar and coconut milk.

Cooking Day1. Heat large saucepan over medium-high heat, coat w/cooking spray, and add onion mixture. Cook until soft, approx 3min2. Remove onions from pan, and add beef (half at a time) browning on all sides3. Return onion mixture, and all beef to the pan. Add coconut milk mixture, cover, and simmer for approx 1hr, until beef is very tender.

**Remove lemon rind before eating. Serve over rice (not included)

Stacked Tortilla PieParticipants: 9

meat2 each chicken breast, cooked 18 each Stacked Tortilla Pie 9### 2 tablespoons olive oil 18 tablespoons### Stacked Tortilla Pie 9

frozen1 each Onion 9 each Stacked Tortilla Pie 9produce1 tablespoons Garlic 9 tablespoons Stacked Tortilla Pie 9produce1 each red bell pepper, diced 9 each Stacked Tortilla Pie 9frozen1 cup corn kernals 9 cups Stacked Tortilla Pie 9

### 1/2 teaspoon cumin 4 1/2 teaspoons Stacked Tortilla Pie 9produce 1/4 teaspoon cilantro, fresh - chopped 2 1/4 teaspoons Stacked Tortilla Pie 9

### 1 pkg flour tortilla 9 pkg Stacked Tortilla Pie 9### 1 cup Enchilada Sauce, Red 9 cups ### Stacked Tortilla Pie 9

meat2 cups colby jack shred 18 cups Stacked Tortilla Pie 9

To prepare for group1. Cook and shred chicken.2. Heat oil, saute onion, add garlic, bell pepper, and cook.3. Add corn, chicken, and cumin. Mix. Stir in cilantro.4. Dip tortilla in enchilada sauce and assemble in 9x13" pan, put enchilada sauce on top.

Cooking Day1. In an 8x8 casserole, alternate layers of chicken, tortilla dipped in ench. sauce, cheese, chicken,..2. Pour remaining ench. sauce on top.3. Bake at 350 for 30 minutes.

Suggesstion:Add Green Chile Enchilada Sauce in Medium and some "hot" hot sauce to it as well to give it extra spice.

Steak TeriyakiParticipants: 8

1 each flank steak 8 each Steak Teriyaki 8 1/2 cup Soy Sauce 4 cups ### Steak Teriyaki 8 1/2 teaspoon ground ginger 4 teaspoons Steak Teriyaki 8 1/2 teaspoon garlic, minced 4 teaspoons Steak Teriyaki 8 1/4 cup dry red wine 2 cups Steak Teriyaki 8

To Prepare For Group1. Separate flank steaks one into each pre labeled freezer bag.2. Combine remaining ingredients and divide among the steaks.3. Freeze flat.

Cooking Day1. Thaw2. Thread strips of meat onto skewers and barbeque or broil for 10 minutes or until done.

Serve with fried rice.

Stick To Your Ribs RibsParticipants: 12

meat 4 pounds Pork Ribs 48 pounds Stick to your Ribs 12### 2 1/4 cups BBQ Sauce 27 cups Stick to your Ribs 12

To Prepare for Group:1. Put 2 cups BBQ sauce in sandwich bag.2. Place ribs in gallon bag.3. Put BBQ sauce bag in gallon bag with ribs and freeze.

Cooking Day:1. Thaw.2. Boil ribs.3. Cook on grill, coating with sauce.4. Or Place in crockpot. Cooking time will depend on the size of your crockpot.

Suggestion:Put them under the broiler for 20 minutes, then in the crock-pot.

Sticky Drunk Pig on a StickParticipants: 7

meat 2 1/3 pound pork loin, cut for kebab 16 1/3 pound Sticky Pig 7booze 1/3 cup bourbon 2 1/3 cups Sticky Pig 7

### 1/3 cup soy sauce 2 1/3 cups ### Sticky Pig 7### 1/3 cup lemon juice 2 1/3 cups ### Sticky Pig 7### 1/3 cup honey 2 1/3 cups Sticky Pig 7### 2 teaspoon olive oil 14 teaspoons### Sticky Pig 7

frozen 1/4 each onion, diced 1 3/4 each Sticky Pig 7### 2 teaspoon ground ginger 14 teaspoons Sticky Pig 7

produce 2/3 teaspoon garlic, minced 4 2/3 teaspoons Sticky Pig 7### 1/4 teaspoon black pepper 1 3/4 teaspoons Sticky Pig 7### 4 each skewers 28 each Sticky Pig 7

To Prepare for Group:1. Rinse and trim loin as desired. Cut into 1-inch cubes and bag.2. Whisk bourbon, soy sauce, lemon juice, honey and oil in bowl. Pour over pork.3. Chop onion finely.4. Add onion, ginger, garlic and pepper into bag.5. Seal and freeze.

Cooking Day:1. Thaw.2. Soak wooden skewers in water while meat is thawing.3. Thread pork pieces onto skewers. Cook over grill 15 to 18 minutes, turning occasionally and basting.4. Do not baste during final 5 minutes of cooking. Discard remaining marinade.

Sticky Roast ChickenParticipants: 9

meat 4 each chicken breast 36 each Sticky Roast Chicken 9### 1/4 cup honey 2 1/4 cups Sticky Roast Chicken 9### 1 1/2 tablespoon balsamic vinegar 13 1/2 tablespoons### Sticky Roast Chicken 9### 1 tablespoon olive oil 9 tablespoons### Sticky Roast Chicken 9

produce 1/2 tablespoon garlic, minced 4 1/2 tablespoons Sticky Roast Chicken 9### 1/2 teaspoon paprika 4 1/2 teaspoons Sticky Roast Chicken 9### 1/2 teaspoon salt 4 1/2 teaspoons Sticky Roast Chicken 9### 1/4 teaspoon black pepper 2 1/4 teaspoons Sticky Roast Chicken 9### 1/4 teaspoon cayenne pepper 2 1/4 teaspoons Sticky Roast Chicken 9

To Prepare for Group:1. Add all ingredients except chicken and mix sauce in gallon bag

2.Once mixed, add chicken to gallon bag and freeze flat.

Cooking Day:1. Thaw and place into crockpot on low all day or on high for 4 hours.

Stir Fry SausageParticipants: 10

meat1 pack Sausage link, smoked 10 pack Stir Fry Sausage 10frozen1 bag Asian stir fry vegetables 10 bag Stir Fry Sausage 10

To Prepare for group1. Place veggies in freezer bags2. Insert a pack of sauce into each bag from the veggie bag3. Insert package of sausage4. Freeze

Cooking Day1. Thaw2. Slice sausage and fry up3. Add Veggies and stir fry up until heated through4. Coat with included sauce

StromboliParticipants: 13

frozen 1 loaf bread dough - whole wheat 13 loaf Stromboli 13### 1 tsp canola oil 13 teaspoons### Stromboli 13

meat 1 Tbsp parmesan, grated 13 tablespoons Stromboli 13### 1 Tbsp olive oil 13 tablespoons### Stromboli 13### 1 tsp dried parsley 13 teaspoons Stromboli 13### 1 tsp dried oregano 13 teaspoons Stromboli 13### 1/2 tsp garlic powder 6 1/2 teaspoons Stromboli 13### 1/4 tsp black pepper 3 1/4 teaspoons Stromboli 13

meat 8 oz sliced pepperoni 104 oz Stromboli 13meat 2 cups mozzarella shred 26 cups Stromboli 13

### 1 (4 oz) can sliced mushrooms- canned 13 (4 oz) can Stromboli 13frozen6 oz green pepper, diced 78 oz Stromboli 13

### 1 (4 oz) can black olives, sliced 13 (4 oz) can Stromboli 13### 1 can pizza sauce 13 can Stromboli 13

2 each eggs (not included) Stromboli 13

To Prepare for Group:1. Place frozen bread dough loaf in quart size bag with a drizzle of canola oil (so bag doesn't stick when the loaf thaws out)2. Bag Parm, olive oil, parsley, oregano, garlic, and black pepper in snack size bag3. Bag pepperoni and green peppers in separate sandwich size bags4. Label bag of cheese, mushroom can, black olive can and pizza sauce can5. Bag all smaller bags into gallon size bag and Freeze

Cooking Day:1. Thaw- Only overnight thaw is needed- you don't want bread dough to rise2. Preheat oven to 3503. On a greased baking sheet, roll out thawed dough into a 15X10in rectangle4. In a small bowl, combine spice bag with 2 egg yolks-not provided (SAVE THE WHITES for later)5. Spread the egg/spice mixture all over the dough rectangle6. top with pepperoni, black olives, green peppers, mushrooms and cheese7. Roll up, jelly-roll style, starting with long side. Pinch seam to seal and tuck ends under8. Place seam side down and brush with reserved beaten egg whites. DO NOT LET RISE9. Bake for 35-40 minutes or until golden brown10. Serve sliced loaf with warmed pizza sauce for dipping

Stuffed Herbed Chicken BreastsParticipants: 3

deli 6 Tbsp Boursin Light Garlic and Herb Spread 18 tablespoons Stuffed Herb Chicken Breast 3produce 1/2 cup spinach, fresh 1 1/2 cups Stuffed Herb Chicken Breast 3

### 3 Tbsp Walnuts, finely chopped 9 tablespoons Stuffed Herb Chicken Breast 3meat 3 Tbsp parmesan, grated 9 tablespoons Stuffed Herb Chicken Breast 3

### 1/2 cup Bread Crumbs, plain 1 1/2 cups Stuffed Herb Chicken Breast 3meat 4 each chicken breat w/pocket for stuffing 12 each Stuffed Herb Chicken Breast 3

### 1/4 tsp salt 3/4 teaspoons Stuffed Herb Chicken Breast 3### 1/8 tsp black pepper 3/8 teaspoons Stuffed Herb Chicken Breast 3

Ingredients Not Provided:1 each egg, beaten 1/2 cup flour

To Prepare for Group:1. Toast walnuts on a cookie sheet for 3-5 minutes at 350 F (your nose will tell you when they're done)2. Bag parm & bread crumbs in a snack size bag3. Mix together cheese and toasted walnuts4. Sprinkle chicken with salt and pepper, then spread 2 Tbsp of cheese mixture on each breast5. Layer spinach leaves on top, and roll up tightly. Secure with string6. Bag in Quart size freezer bag and freeze

Cooking Day:1. Thaw2. Preheat oven to 350 degrees.3. Coat a 8x8 baking dish with nonstick cooking spray.4. Dredge chicken in flour (not provided), then in a beaten egg (not provided), then in breadcrumb/parm5. Bake for 30 to 35 minutes, or until chicken is no longer pink.6. Remove string, and serve immediately.

Alternate Cooking Instructions: Can omit dredging chicken in flour, egg and breadcrumb mixture if you're watching carbs

Stuffed Peppers & Ground BeefParticipants: 10

meat 3/4 pound ground beef, cooked 7 1/2 pound Stuffed Peppers - Ground Beef 10### 1/3 cup white rice, cooked 3 32/97 cups Stuffed Peppers - Ground Beef 10

produce4 each green bell pepper 40 each Stuffed Peppers - Ground Beef 10### 1 1/3 cups Tomato Sauce 13 1/3 cups ### Stuffed Peppers - Ground Beef 10### 2 teaspoon Worcestershire Sauce 20 teaspoons### Stuffed Peppers - Ground Beef 10### 1/4 teaspoon garlic powder 2 1/2 teaspoons Stuffed Peppers - Ground Beef 10### 1/4 teaspoon onion powder 2 1/2 teaspoons Stuffed Peppers - Ground Beef 10### 1/2 teaspoon salt 5 teaspoons Stuffed Peppers - Ground Beef 10### 1/2 teaspoon black pepper 5 teaspoons Stuffed Peppers - Ground Beef 10### 1 teaspoon Italian seasoning 10 teaspoons Stuffed Peppers - Ground Beef 10

meat 1/2 cup cheddar shred 5 cups Stuffed Peppers - Ground Beef 10

To Prepare for Group:1. In large pot, brown ground beef. Rinse and drain.2. Remove and discard the tops and seeds of the green peppers.3. In a bowl, mix the browned beef, cooked rice, 12 cups tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.4. Spoon an equal amount of the mixture into each hollowed pepper.5. Put 1/3 cup tomato sauce and Italian seasoning in a sandwich bag.6. Put the cheddar cheese in another sandwich bag.7. Wrap peppers individually in foil or plastic wrap and place in gallon bag with the 2 sandwich bags.8. Freeze.

Cooking Day:1. Thaw.2. Remove peppers from wrapping and arrange in a baking dish with the hollowed side facing up.3. Slice the bottoms of the peppers if necessary so that they will stand upright.4. Pour tomato sauce from sandwich bag over the stuffed peppers.5. Bake covered at 350 degrees for 1 hour or until peppers are tender.6. Remove cover, sprinkle peppers with cheese, and bake 5 more minutes or until cheese is melted.

Stuffed Pork ChopsParticipants: 11

1/8 cups olive oil 1 3/8 cups ### Stuffed Pork Chops 11 1/4 tablespoons Garlic, minced 2 3/4 tablespoons Stuffed Pork Chops 116 ounces baby spinach, fresh 66 oz Stuffed Pork Chops 11 1/2 teaspoon Salt 5 1/2 teaspoons Stuffed Pork Chops 11 1/4 teaspoon black pepper 2 3/4 teaspoons Stuffed Pork Chops 11 1/2 teaspoon Italian Salad Dressing Mix (dried) 5 1/2 teaspoons Stuffed Pork Chops 11 1/4 pound Capocollo (spicy italian ham) 2 3/4 pound Stuffed Pork Chops 11 1/4 pound provolone, diced 2 3/4 pound Stuffed Pork Chops 111 each eggs, lightly beaten 11 each Stuffed Pork Chops 114 each pork chops, thick, cut to stuff 44 each Stuffed Pork Chops 11

To prepare for group1. Saute garlic with 1 T oil.2. Add spinach, 1/4 t salt, 1/8 pepper and the italian seasoning and cook until spinach is wilted.3. Put spinach mix in bowl and let cool completely.4. When cool, add the capocollo, provolone cheese and egg, gentlely stir.5.Cut slit horizontally to the bone so chop can be opened like a book.6. Stuff each chop with 1/4 stuffing and wrap each chop tightly with plastic wrap.7. Place chops in gallon bag and freeze.

Cooking Day1. Thaw in refrigerator overnight.2. Preheat oven to 375.3. Heat remaining 1 T oil in large skillet and add chops, cook 2 min. per side or until browned. 4. Place chops in baking dish just large enough to hold them and spirnkle remaining 1/4 t salt, 1/8 t pepper.5. Bake the chops for 15 min. or until internal temp is 155.

6. Remove chops and let stand 5 to 10 min. before serving.

Sun-Dried Tomato MeatloafParticipants: 10

1 1/2 oz Bread Crumbs, plain 15 oz Sun-Dried Tomato Meatloaf 10 1/2 cup onion, diced 5 cups Sun-Dried Tomato Meatloaf 10 1/2 cup parmesan, grated 5 cups Sun-Dried Tomato Meatloaf 10 1/4 cup basil, fresh - thinly sliced 2 1/2 cups Sun-Dried Tomato Meatloaf 10

2 2/3 tablespoons sun-dried tomatoes, chopped 26 2/3 tablespoons Sun-Dried Tomato Meatloaf 10 1/8 cup parsley, fresh - chopped 1 1/4 cups Sun-Dried Tomato Meatloaf 101 teaspoon Garlic, minced 10 teaspoon Sun-Dried Tomato Meatloaf 10

1 1/4 pounds ground turkey 12 1/2 pounds Sun-Dried Tomato Meatloaf 101 each Eggs 10 each Sun-Dried Tomato Meatloaf 10 1/4 cup Lingonberries 2 1/2 cups Sun-Dried Tomato Meatloaf 10 1/8 cup dry red wine 1 1/4 cups Sun-Dried Tomato Meatloaf 10 1/2 teaspoon Flour (not provided)

To Prepare for Group:1. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).2. Put mixture in one-gallon freezer bag.3. Bag Jelly and Wine separately.

Cooking Day:1. Thaw meatloaf.2. Press the meatloaf into a spray treated 8" X 4" pan.3. Cover meat loaf with reserved foil; bake at 400º for 45 minutes. 4. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180º.5. Top with optional Red Currant Wine Sauce, recipe is below.

Optional Red Currant Wine Sauce:1/4 cup lingonberries1/8 cup Dry Red Wine1/2 teaspoon Flour

1. To prepare sauce, combine jelly, wine, and flour in a small saucepan.2. Bring to a boil; cook 5 minutes or until jelly melts.

Super Sloppy Joes - Ground BeefParticipants: 10

### 1 tablespoon olive oil 10 tablespoons### Super Sloppy Joe - Ground Beef 10meat1 1/4 pounds ground beef, cooked 12 1/2 pounds Super Sloppy Joe - Ground Beef 10

### 1/4 cup brown sugar 2 1/2 cups Super Sloppy Joe - Ground Beef 10### 1 tablespoon Montreal Steak Seasoning 10 tablespoons Super Sloppy Joe - Ground Beef 10

frozen 1/4 each onion, diced 2 1/2 each Super Sloppy Joe - Ground Beef 10produce 1/2 each red bell pepper, diced 5 each Super Sloppy Joe - Ground Beef 10

### 1 tablespoon red wine vinegar 10 tablespoons### Super Sloppy Joe - Ground Beef 10### 1 tablespoon Worcestershire Sauce 10 tablespoons### Super Sloppy Joe - Ground Beef 10### 2 cups Tomato Sauce 20 cups ### Super Sloppy Joe - Ground Beef 10### 2 tablespoons Tomato Paste 20 tablespoons Super Sloppy Joe - Ground Beef 10

DISH Day:1. Heat a large skillet over medium high heat.2. Add oil and meat to the pan.3. Spread meat around the pan and begin to break it up.

4. Combine brown sugar and steak seasoning.5. Add brown sugar and seasoning mixture to the skillet and combine.6. When the meat has browned, add onion and peppers to the skillet.7. Reduce heat to medium and add red wine vinegar and worcestshire sauce, cook for 5 minutes.8. Add tomato sauce and paste to pan, stir to combine.9. Reduce heat to simmer for 5 minutes longer.10. Let sauce cool and place in gallon bag. Freeze flat.

Cooking Day:1. Warm sloppy joe mixture in skillet until heated through.

2. Serve on toasted, buttered buns. Buns not provided.

Super Sloppy Joes - TurkeyParticipants: 11

meat 1 lb ground turkey, cooked 11 lb Super Sloppy Joe -Turkey 11### 1/4 cup brown sugar 2 3/4 cups Super Sloppy Joe -Turkey 11### 1 tablespoon Montreal Steak Seasoning 11 tablespoons Super Sloppy Joe -Turkey 11

frozen 1/4 each onion, diced 2 3/4 each Super Sloppy Joe -Turkey 11produce 1/2 each red bell pepper, diced 5 1/2 each Super Sloppy Joe -Turkey 11

### 1 tablespoon red wine vinegar 11 tablespoons### Super Sloppy Joe -Turkey 11### 1 tablespoon Worcestershire Sauce 11 tablespoons### Super Sloppy Joe -Turkey 11### 2 cups Tomato Sauce 22 cups ### Super Sloppy Joe -Turkey 11### 2 tablespoons Tomato Paste 22 tablespoons Super Sloppy Joe -Turkey 11### 4 each hamburger buns 44 each Super Sloppy Joe -Turkey 11

To Prepare for Group:1. Heat a large skillet over medium high heat.2. Add oil and meat to the pan.3. Spread meat around the pan and begin to break it up. Drain excess fat.4. Combine brown sugar and steak seasoning.5. Add brown sugar and seasoning mixture to the skillet and combine.6. When the meat has browned, drain, then add onion and peppers to the skillet.7. Reduce heat to medium and add red wine vinegar and worcestshire sauce, cook for 5 minutes.8. Add tomato sauce and paste to pan, stir to combine.9. Reduce heat to simmer for 1 hour.10. Let sauce cool and place in gallon bag. Freeze flat.

Cooking Day:1. Warm sloppy joe mixture in skillet until heated through.2. Serve on toasted, buttered buns.

Supreme Sausage DishParticipants: 10

1 lb smokey wieners, 1" pcs 10 lb Supreme Sausage Dish 102 cup macaroni, cooked 20 cups Supreme Sausage Dish 101 cup Corn 10 cups Supreme Sausage Dish 10 1/2 cup onion, diced 5 cups Supreme Sausage Dish 101 teaspoon Parsley 10 teaspoons Supreme Sausage Dish 103 tablespoon pimentos, chopped 30 tablespoons Supreme Sausage Dish 10 3/4 cup american, shred 7 1/2 cups Supreme Sausage Dish 103 tablespoon Flour 30 tablespoons Supreme Sausage Dish 10 1/4 teaspoon Salt 2 1/2 teaspoons Supreme Sausage Dish 10 3/4 teaspoon black pepper 7 1/2 teaspoons Supreme Sausage Dish 101 cup Milk 10 cups Supreme Sausage Dish 101 cup Water 10 cups Supreme Sausage Dish 10 1/2 tablespoon white vinegar 5 tablespoons### Supreme Sausage Dish 10

To prepare for group1. Combine wieners, macaroni, peas, onions, parsley, and pimentos in bag.2. In saucepan, combine cheese, flour, sslt, pepper, milk, water, and vinegar.3. Cook until smooth and thickened.

Cooking Day1. Thaw2. Put wiener mix in a greased slow cooker.3. Pour cheese mixture over wiener mix.4. Cover. Cook on high for 1 hour and then Low for 3-4 hours.

Sweet & Sour MeatballsParticipants: 9

### 1/2 cup Bread crumbs, plain 4 1/2 cups Sweet & Sour Meatballs 9meat1 lbs Ground Beef 9 lbs Sweet & Sour Meatballs 9

### 1 teaspoon salt 9 teaspoons Sweet & Sour Meatballs 9### 1 tablespoon Soy Sauce 9 tablespoons### Sweet & Sour Meatballs 9### 1/2 cup brown sugar 4 1/2 cups Sweet & Sour Meatballs 9### 1/3 cup white vinegar 3 cups ### Sweet & Sour Meatballs 9### 1/2 teaspoon Worcestershire Sauce 4 1/2 teaspoons### Sweet & Sour Meatballs 9### 1 tablespoon Cornstarch 9 tablespoons Sweet & Sour Meatballs 9

dairy1 each Eggs 9 each Sweet & Sour Meatballs 9dairy 1/4 cup Milk 2 1/4 cups Sweet & Sour Meatballs 9

### 1 1/2 tablespoon minced onion 13 1/2 tablespoons Sweet & Sour Meatballs 9### 13 1/2 ounce Pineapple, crushed 121 1/2 oz Sweet & Sour Meatballs 9

To Prepare for Group:*Keep pineapple juice1. Mix ground beef, bread crumbs, milk, minced onion, salt, Worcestershire, and egg for meatballs.2. Brown meatballs. Remove from skillet and set aside, bag.3. Mix brown sugar and cornstarch, pineapple with juice, vinegar, soy sauce into separate bag.4. Combine bags and freeze flat.

Cooking Day:1. Thaw.2. Combine both bags and simmer until heated through.

Suggestions:1. Cook in the crockpot.

Sweet & Sour Pork RoastParticipants: 6

### 1/4 cup ketchup 1 1/2 cups Sweet & Sour Pork Roast 6### 1/4 cup Soy Sauce 1 1/2 cups ### Sweet & Sour Pork Roast 6### 1/2 cup white vinegar 3 cups ### Sweet & Sour Pork Roast 6### 1 cup sugar 6 cups Sweet & Sour Pork Roast 6

meat1 (3#) each pork roast, lean 6 (3#) each Sweet & Sour Pork Roast 6### 1 (20 oz) can crushed pineapple 6 (20 oz) can Sweet & Sour Pork Roast 6

DISH Day:1. Combine ketchup, soy sauce and vinegar into a quart-size bag.2. Place roast into a gallon-size bag.3. Label pineapple can.

Cooking Day:1. Thaw.2. In a skillet, brown pork roast on all sides.3. While pork is browing, drain pineapple and place into a sauce pan along with contents of quart bag; bring to a boil.4. Place pork into a slow cooker and pour sauce over the meat.5. Cook on low for 4 hours or until very tender. (Spoon the sauce over the roast every once in a while.)6. To serve, slice the roast and spoon sauce on top.

********* At the end of cooking in the slow cooker, you may want to thicken the sauce. This can be done by adding a slurryof cornstarch and water right into the slow cooker.This dish pairs well with rice.

Sweet Garlic ChickenParticipants: 5

4 each chicken breast 20 each Sweet Garlic Chicken 54 teaspoon Garlic, minced 20 teaspoons Sweet Garlic Chicken 51 cup olive oil 5 cups ### Sweet Garlic Chicken 5 1/2 cup honey 2 1/2 cups Sweet Garlic Chicken 51 tablespoon parsley, fresh - chopped 5 tablespoons Sweet Garlic Chicken 5

salt & pepper to taste Sweet Garlic Chicken 5

DISH Day:1. Place all ingredients in a gallon-size bag.2. Freeze flat.

Cooking Day1. Defrost.2. Remove chicken from marinade; discard marinade.3. Grill.

Sweet Hot Coriander ChickenParticipants: 11

### 1 tablespoon olive oil 11 tablespoons### Sweet Hot Coriander Chicken 11### 2 teaspoon brown sugar 22 teaspoons Sweet Hot Coriander Chicken 11### 2 teaspoon sriracha sauce 22 teaspoons Sweet Hot Coriander Chicken 11### 1 teaspoon ground coriander 11 teaspoons Sweet Hot Coriander Chicken 11### 1 teaspoon chili powder 11 teaspoons Sweet Hot Coriander Chicken 11

meat4 each chicken breast 44 each Sweet Hot Coriander Chicken 11dairy 1/3 cup orange juice 3 2/3 cups ### Sweet Hot Coriander Chicken 11

DISH Day:1. Place olive oil, sugar, sriracha, coriander, chili powder and chicken into a gallon-size bag.2. Place orange juice into a snack-size bag.3. Freeze flat.

Cooking Day1. Heat a very large skillet over medium - high heat. Add chicken, cook for 5 minutes, turn chicken over and cook an

additional 5 minutes or until internal temperature reaches 165 degrees. 2. Transfer chicken to a plate and cover with foil to keep warm. 3. Add orange juice to pan and cook for approximately 2 minutes, making sure to scrape the brown bits from bottom of pan. 4. Spoon sauce over chicken and serve.*

* Top with freshly chopped cilantro if desired.

Sweet Hot SteakParticipants: 11

meat1 1/2 pounds Steak 16 1/2 pounds Sweet Hot Steak 11produce1 teaspoon Garlic, minced 11 teaspoons Sweet Hot Steak 11

1 teaspoon water 11 teaspoons Sweet Hot Steak 11### 1 tablespoon sweet hot mustard 11 tablespoons Sweet Hot Steak 11### 1/2 teaspoon Rosemary, dried 5 1/2 teaspoons Sweet Hot Steak 11### 1/4 teaspoon Thyme, dried 2 3/4 teaspoons Sweet Hot Steak 11

To prepare for group1. Put all ingredients in gallon bag and freeze flat.

Cooking Day1. Grill, skillet or bake.

Sweet Potato Chicken CurryParticipants: 9

### 2 teaspoon curry powder 18 teaspoons Sweet Potato Chicken Curry 9### 1 teaspoon ground coriander 9 teaspoons Sweet Potato Chicken Curry 9### 1 teaspoon turmeric 9 teaspoons Sweet Potato Chicken Curry 9### 2 teaspoon chicken boullion 18 teaspoons Sweet Potato Chicken Curry 9### 1/2 teaspoon salt 4 1/2 teaspoons Sweet Potato Chicken Curry 9### 1/2 teaspoon black pepper 4 1/2 teaspoons Sweet Potato Chicken Curry 9### 1/4 teaspoon cayenne pepper 2 1/4 teaspoons Sweet Potato Chicken Curry 9### 1 each bay leaf 9 each Sweet Potato Chicken Curry 9

produce1 1/2 teaspoon ginger root, minced 13 1/2 teaspoons Sweet Potato Chicken Curry 9produce2 teaspoon garlic, minced 18 teaspoons Sweet Potato Chicken Curry 9

frozen 1/2 cup green peas 4 1/2 cups Sweet Potato Chicken Curry 9### 1 (14.5 oz) can diced tomato 9 (14.5 oz) can Sweet Potato Chicken Curry 9### 1 can chickpeas 9 can Sweet Potato Chicken Curry 9

meat1 1/2 pound chicken breast, cut into bite-size pcs 13 1/2 pound Sweet Potato Chicken Curry 9produce1 each onion, large 9 each Sweet Potato Chicken Curry 9produce2 each sweet potato 18 each Sweet Potato Chicken Curry 9

1 tablespoon lemon juice (not provided) 9 tablespoons Sweet Potato Chicken Curry 9

DISH Day:1. Place curry, coriander, turmeric, boullion, salt, pepper, cayenne and bay leaf into a snack-size bag.2. Place ginger and garlic into a snack-size bag.3. Place peas into a snack-size bag.4. Label diced tomato and chickpea cans.5. Place chicken into a quart-size bag.6. Place all little bags into a gallon-size bag; freeze flat.7. Send home onion & sweet potato whole.

Cooking Day1. Thaw.2. Slice onion and peel and cube sweet potato.3. Heat 1 1/2 teaspoon of olive oil (not provided) in a large Dutch oven over medium heat.4. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally; remove chicken from pan.5. Add onion to pan and cook 10 minutes or until tender, stirring frequently.6. Increase heat to medium - high and return chicken to pan with onions; cook 1 minute, stirring constantly.7. Add ginger and garlic, cook 1 minute, stir constantly.

8. Add contents of spice bag and cook 2 minutes, stirring constantly. 9. Add 2 cups of water and tomatoes; bring to a boil. Cover, reduce heat and simmer 1 hour. 10. Stir in potato & chickpeas; cook uncovered for 30 minutes. 11. Add peas, cook 5 minutes or until thoroughly heated. 12. Remove from heat and stir in lemon juice (not provided); Discard bay leaf. 13. Serve over your choice of rice.

Sweet Potato Spinach Bacon BurgerParticipants: 6

6 ounce bacon, cooked 36 oz Sweet Potato Spinach Bacon Burger 61 each sweet potato, peeled 6 each Sweet Potato Spinach Bacon Burger 6 1/4 each Onion 1 1/2 each Sweet Potato Spinach Bacon Burger 61 cup spinach, baby 6 cups Sweet Potato Spinach Bacon Burger 6 1/2 teaspoon salt 3 teaspoons Sweet Potato Spinach Bacon Burger 6 1/2 teaspoon Garlic, minced 3 teaspoons Sweet Potato Spinach Bacon Burger 6 1/2 teaspoon paprika 3 teaspoons Sweet Potato Spinach Bacon Burger 61 teaspoon spicy brown mustard 6 teaspoons Sweet Potato Spinach Bacon Burger 62 teaspoon rosemary, dried 12 teaspoons Sweet Potato Spinach Bacon Burger 61 each egg 6 each Sweet Potato Spinach Bacon Burger 6

2 tablespoons coconut flour 12 tablespoons Sweet Potato Spinach Bacon Burger 61 pound ground turkey 6 pound Sweet Potato Spinach Bacon Burger 6

To Prepare For Group1. Cook bacon until crispy. Chop finely in the Ninja.2. Use Ninja to finely chop sweet potato, onion and spinach. You want tiny pieces.3. Combine all the ingredients in a large bowl and mix well.4. Freeze flat.

Cooking Day1. Thaw2. Form into patties3. Grill on a hot pan that has been sprayed with cooking spray on the stove top 4. Cook approx. 5 minutes and flip.5. Allow patties to cook until there is no pink or internal temperature reaches 165 degrees.

Taco Chicken and RiceParticipants: 8

### 1 package Taco Seasoning Mix 8 package Taco Chicken & Rice 8meat 1 pound chicken breast, cut for stir fry 8 pound Taco Chicken & Rice 8

### 1 (14.5 oz) can Diced Tomatoes 8 (14.5 oz) can Taco Chicken & Rice 8### 1/8 teaspoon cayenne pepper 1 teaspoons Taco Chicken & Rice 8

dairy 1 cup Lowfat Sour Cream 8 cups Taco Chicken & Rice 8

To Prepare for Group:1. In bag mix Taco Seasoning Mix, Chicken and Red Pepper2. Put Sourcream in Small Ziploc3. Label Can of Diced Tomatoes

Cooking Day:1. Thaw all bags2. In large nonstick skilled, combine bag with chicken with can of tomatoes (do not drain).3. Bring to a boil.4. Reduce heat to medium-low; cover tighly and simmer 8 to 10 minues or until chicken is no longer pink, stirring once.5. Serve over rice.6. Top with sour cream and fresh chopped cilantro (not provided) if desired.

Note: You Will Need Rice for this meal that is NOT PROVIDED. Cilantro if desired

Taco SaladParticipants: 10

1 lbs ground beef, cooked 10 lbs Taco Salad 10 1/2 each onion, diced 5 each Taco Salad 10 1/4 cup Lime Juice 2 1/2 cups ### Taco Salad 10 1/3 cup Taco Seasoning 3 32/97 cups Taco Salad 101 cup monterey jack, shred 10 cups Taco Salad 101 cup Salsa, mild 10 cups Taco Salad 101 can black beans 10 can Taco Salad 108 oz Tortilla Chips 80 oz Taco Salad 101 bunch Lettuce, romaine ME 10 bunch Taco Salad 10

To Prepare for Group:1. Saute diced onion until clear and then add ground beef to pan.2. Cook beef until crumbly, rinse, drain, then add lime juice and taco seasoning.3. Let meat mixture cool and bag in gallon bag.4. Bag cheese and salsa in separate sandwich bags and place inside gallon bag and freeze.5. Label a can of black beans for each family.5. Bag tortilla chips.6. Bag lettuce.

Cooking Day:1. Warm up meat mix and chop up lettuce.2. Put meat mix on top of bed of lettuce followed by cheese, black beans, salsa and crumbled chips.

Taco Salad with DoritosParticipants: 5

meat 1 pound ground beef, cooked 5 pound Taco Salad w Doritos 5### 1 1/2 cup Catalina Dressing 7 1/2 cups Taco Salad w Doritos 5### 1 pkt Taco Seasoning 5 cups Taco Salad w Doritos 5

meat 1 cup monterey jack, shred 5 cups Taco Salad w Doritos 5### 1 small bag Doritos 5 small bags Taco Salad w Doritos 5

frozen1 small onion, diced 5 small Taco Salad w Doritos 5Salad ingredients, not provided, buy when ready to eat

lettucebell peppertomato

To Prepare for Group:1. Cook beef until crumbly, rinse, drain, then add taco seasoning, 1/4 cup of water, and diced onion. Simmer until water evaporates.2. Let meat mixture cool then bag.3. Bag cheese and dressing in separate bags and place inside gallon bag and freeze.4. Bag Doritos.

Cooking Day:1. Thaw.2. Chop tomato and green pepper.3. Mix lettuce, meat, vegetables, cheese and dressing. Top with crushed Doritos.

Tender & Tangy RibsParticipants: 9

### 3/4 cup white vinegar 6 3/4 cups ### Tender Tangy Ribs 9### 1/2 cup Ketchup 4 1/2 cups Tender Tangy Ribs 9### 2 tablespoon sugar 18 tablespoons Tender Tangy Ribs 9### 2 tablespoon Worcestershire Sauce 18 tablespoons### Tender Tangy Ribs 9

produce1 teaspoon Garlic, minced 9 teaspoons Tender Tangy Ribs 9### 1 teaspoon Mustard, dry 9 teaspoons Tender Tangy Ribs 9### 1 teaspoon Paprika 9 teaspoons Tender Tangy Ribs 9### 1/2 teaspoon Salt 4 1/2 teaspoons Tender Tangy Ribs 9### 1/8 teaspoon black pepper 1 1/8 teaspoons Tender Tangy Ribs 9

meat3 pound Pork Spareribs 27 pound Tender Tangy Ribs 9

To Prepare For Group1. Bag spareribs.2. Combine all remaining ingredients. 3. Combine bags and freeze.

Cooking Day1. Thaw.2. Broil ribs for 10 minutes on each side.3. Place ribs in crockpot. Cover with sauce.4. Cook on low 4-6 hours.

Tequila-Lime ChickenParticipants: 4

meat 4 each chicken breast 16 each Tequila Lime Chicken 4### 1/4 cup soy sauce 1 cups ### Tequila Lime Chicken 4

booze3 tablespoon margarita mix, bottled 12 tablespoons### Tequila Lime Chicken 4booze1 tablespoon tequila 4 tablespoons Tequila Lime Chicken 4

### 1 tablespoon lime juice 4 tablespoons### Tequila Lime Chicken 4### 1 teaspoon mustard, dry 4 teaspoons Tequila Lime Chicken 4

produce1 teaspoon garlic, minced 4 teaspoons Tequila Lime Chicken 4

To prepare for group1. Add chicken to gallon-size freezer bag.2. Add soy sauce, margarita mix, tequila, lime juice, and mustard in with chicken. 3. Freeze flat.

Cooking DayThis entree can be prepared outdoors on a grill or in the kitchen using your broiler.1. Completely thaw one entree in the refrigerator.

FOR OUTDOOR COOKING1. Prepare a medium-low fire in a gas or charcoal grill.2. Cook chicken, turning every 5 minutes and basting frequently with the marinade for 30 minutesor until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F.Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.

FOR INDOOR COOKING1. Slice each breast in half horizontally, so that no piece is more than 1 inch thick.2. Arrange the chicken slices on a greased broiler pan.3. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes,or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F.Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.

Teriyaki HamburgersParticipants: 9

1 pound Ground Beef 9 pound Teriyaki Burgers 92 1/2 tablespoon sugar 22 1/2 tablespoons Teriyaki Burgers 9

8 teaspoons Soy Sauce 72 teaspoons### Teriyaki Burgers 91 1/2 teaspoons red wine vinegar 13 1/2 teaspoons### Teriyaki Burgers 9

2 teaspoon olive oil 18 teaspoons### Teriyaki Burgers 9 1/3 teaspoon garlic powder 3 teaspoons Teriyaki Burgers 9 1/4 teaspoon ground ginger 2 1/4 teaspoons Teriyaki Burgers 94 each hamburger buns 36 each Teriyaki Burgers 9

To Prepare for Group:1. Mix all ingredients together and form four patties.2. Place patties in gallon bag and freeze flat.3. Place buns in a separate bag.

Cooking Day:1. Thaw and grill hamburgers.

Teriyaki Chicken Participants: 17

4 each chicken breast 68 each Teriyaki Chicken 17 1/2 cup Soy Sauce 8 1/2 cups ### Teriyaki Chicken 17 1/2 cup sugar 8 1/2 cups Teriyaki Chicken 17

1 1/2 tablespoons red wine vinegar 25 1/2 tablespoons### Teriyaki Chicken 172 teaspoons vegetable oil 34 teaspoons### Teriyaki Chicken 17 1/2 teaspoon garlic, minced 8 1/2 teaspoons Teriyaki Chicken 17 3/4 teaspoon ground ginger 12 3/4 teaspoons Teriyaki Chicken 17

To Prepare for Group:1. Combine all ingredients in a 1 gallon bag.2. Freeze flat.

Cooking Day:1. Thaw.2. Preheat oven to 350.3. Pour chicken and marinade into a baking dish that has been coated with nonstick spray.4. Bake for 35 minutes.5. Serve over rice (not included).

Teriyaki SteakParticipants: 11

2 (12 oz) each top sirloin 22 (12 oz) each Teriyaki Steak 112 tablespoons garlic, minced 22 tablespoons Teriyaki Steak 112 tablespoons ground ginger 22 tablespoons Teriyaki Steak 11 1/2 cups brown sugar 5 1/2 cups Teriyaki Steak 111 cup Soy Sauce 11 cups ### Teriyaki Steak 111 cup Pineapple Juice 11 cups ### Teriyaki Steak 11

To Prepare for Group:1. In a bowl combine garlic, ginger, brown sugar, soy sauce, and pineapple juice.2. Pour half the mixture into a quart bag and the other half into a gallon bag with the steak.3. Combine the bags into a gallon bag and freeze flat.

Cooking Day:1. Thaw.2. Let steak marinate at least 45 minutes.3. Grill.4. In saucepan heat the marinade mixture from the quart bag to a boil.5. In a small bowl mix 1 tsp cornstarch with 1 tsp of water.6. Add cornstarch mixture to sauce to thicken.7. Remove sauce from heat and strain.8. Top steak with the thickened sauce.

Serving suggestion: Serve over white rice and garnish with pineapple and sliced green onions.

Tex-Mex CalzonesParticipants: 8

meat 1/2 pound ground turkey, cooked 4 pound Tex Mex Calzones 8frozen 1/2 c onion, diced 4 cups Tex Mex Calzones 8frozen 1/2 c green pepper, diced 4 cups Tex Mex Calzones 8produce 1/2 c red pepper, diced 4 cups Tex Mex Calzones 8

### 1/2 teaspoon chili powder 4 teaspoons Tex Mex Calzones 8### 1 teaspoon cumin 8 teaspoons Tex Mex Calzones 8

produce1 teaspoon garlic, minced 8 teaspoons Tex Mex Calzones 8### 1/2 cup salsa verde 4 cups Tex Mex Calzones 8

dairy 1 tube (11 oz) refrigerated pizza dough 8 tube (11 oz) Tex Mex Calzones 8meat 3/4 c mexican shred 6 cups Tex Mex Calzones 8

To prepare for group1. Chop onion, green pepper and red pepper2. Brown turkey for 3 minutes. Add onion, green and red peppers, cumin, chili powder, and garlic.

Cook 4 minutes, stirring occassionally. Remove from heat and stir in salsa. Cool completely.3. Bag cooled meat mixture

4. Bag cheese.

Cooking Day1. Completely thaw turkey mixture.2. Unroll dough; divide into 4 equal portions. Roll each into a 6x4 in rectangle. Spoon 1/2 cup turkey mixture

on one side of dough. Top with 3 T of cheese. Fold over dough and firmly press edges together to seal.3. Bake, on baking sheet covered with cooking spray, at 425 for 12 minutes or browned.

4. Serve with sour cream, gaucamole, and more salsa verde.

Thai Chicken CurryParticipants: 10

meat3 pound chicken thighs, bone in, skinless 30 pound Thai Chicken Curry 10### 1 (13 oz) can full fat coconut milk 10 (13 oz) can Thai Chicken Curry 10

bunny1 tablespoon coconut palm sugar 10 tablespoons Thai Chicken Curry 10bunny1 tablespoon coconut aminos 10 tablespoons### Thai Chicken Curry 10frozen1 each onion, diced 10 each Thai Chicken Curry 10produce1 1/2 teaspoons garlic, minced 15 teaspoons Thai Chicken Curry 10produce1 inch knob ginger, fresh 10 inch knob Thai Chicken Curry 10produce1 each red bell pepper, diced 10 each Thai Chicken Curry 10frozen1 each green bell pepper, diced 10 each Thai Chicken Curry 10produce1 each eggplant, bite size pcs 10 each Thai Chicken Curry 10produce2 each sweet potato, diced 20 each Thai Chicken Curry 10

### 1 tablespoon curry powder 10 tablespoons Thai Chicken Curry 10

DISH Day:1. Place all ingredients into a gallon-size bag.2. Freeze.

Cooking Day1. Thaw.2. Place ingredients into a crockpot and cook on high heat for about 4 hours or on low for 6 - 8.

Thai Chicken PizzaParticipants: 10

### 1/2 cup creamy peanut butter, low fat 5 cups Thai Chicken Pizza 10### 1/4 cup teriyaki sauce 2 1/2 cups ### Thai Chicken Pizza 10### 1/4 cup hoisin 2 1/2 cups Thai Chicken Pizza 10

produce2 teaspoons garlic, minced 20 teaspoons ### Thai Chicken Pizza 10### 1 teaspoon crushed red pepper flake 10 teaspoons Thai Chicken Pizza 10### 2 tablespoon sugar 20 tablespoons Thai Chicken Pizza 10### 2 tablespoon brown sugar 20 tablespoons Thai Chicken Pizza 10

1/4 cup water 2 1/2 cups Thai Chicken Pizza 10### 4 teaspoon sesame oil 40 teaspoons ### Thai Chicken Pizza 10### 1 tablespoon minced onion 10 tablespoons Thai Chicken Pizza 10

produce2 teaspoon ginger root, minced 20 teaspoons Thai Chicken Pizza 10### 2 tablespoon peanuts, chopped 20 tablespoons Thai Chicken Pizza 10

meat1 (3 cup) bag mozzarella, shred 10 (3 cup) bag Thai Chicken Pizza 10frozen1 bag Asian vegetables 10 bag Thai Chicken Pizza 10dairy2 each pizza crust 20 each Thai Chicken Pizza 10meat 1/2 pound chicken breast, cut into bite-size pcs 5 pound Thai Chicken Pizza 10

DISH Day:1.Place peanut butter through ginger root into the small size Ninja; blend.2. Place 1/3 of the mixture into a quart-size bag and set aside; place the remaining mixture into another quart-size bag and seal.3. Place the peanuts into a snack-size bag.4. Label cheese, vegetables and pizza crust. DO NOT FREEZE CRUST.5. Place chicken into sauce bag that was set aside. (the one with only 1/3 of mix)6. Place sauce bag, peanut bag and chicken bag into a gallon-size bag; freeze flat.

Cooking Day1. Thaw; drain vegetables.2. Preheat oven to 475 degrees.3. Heat 2 teaspoons of oil (not included) in a small pan over medium-high heat; cook the marinated chicken.4. Meanwhile, cook pizza crust for 3 - 5 minutes before adding toppings.5. Spread the peanut sauce on each crust.6. Spread the remaining ingredients on each crust in the following order: 1 cup mozzarella, 1/2 of chicken, 1/2 of veggies, 1/2 cup mozzarella, 1/2 of the peanuts.7. Bake the pizza for 10 - 12 minutes or until the crust turns light brown.

Thai Chicken with Sesame NoodlesParticipants: 4

### 1 bottle Toasted Asian Sesame Dressing 4 bottle Thai Chicken w Sesame Noodle 4meat4 each chicken breast 16 each Thai Chicken w Sesame Noodle 4

### 2 tablespoon peanut butter, crunchy 8 tablespoons Thai Chicken w Sesame Noodle 4### 2 tablespoon honey 8 tablespoons Thai Chicken w Sesame Noodle 4### 1/2 teaspoon crushed red pepper flake 2 teaspoons Thai Chicken w Sesame Noodle 4### 1 pound thin spaghetti 4 pound Thai Chicken w Sesame Noodle 4

produce2 each carrots, shredded 8 each Thai Chicken w Sesame Noodle 4produce4 each green onion 16 each Thai Chicken w Sesame Noodle 4produce 1/2 cup cilantro, fresh - chopped 2 cups Thai Chicken w Sesame Noodle 4

To prepare for group1. Pour 1/3 cup dressing over chicken. Bag and freeze chicken.2. Add peanut butter, honey and crushed red pepper to remaining dressing. Bag and freeze.3. Bag remaining ingredients and freeze.

Cooking Day1. Thaw.2. Cook chicken on skillet, medium-high heat for 8 minutes or until cooked through.3. Cook pasta.4. Place chicken, mixture and remaining ingredients in bowl and mix lightly.

Thai Peanut & Lime ChickenParticipants: 10

### 1 cup chicken broth 10 cups Thai Peanut/Lime Chicken 10### 3 tablespoon Thai sweet red chili dipping sauce 30 tablespoons Thai Peanut/Lime Chicken 10### 2 teaspoons fish sauce 20 teaspoons Thai Peanut/Lime Chicken 10### 1/4 cup lime juice 2 1/2 cups ### Thai Peanut/Lime Chicken 10### 1 teaspoons creamy peanut butter 10 teaspoons Thai Peanut/Lime Chicken 10### 2 tablespoon roasted peanuts, chopped 20 tablespoons Thai Peanut/Lime Chicken 10

meat4 each chicken breast, tenderized 40 each Thai Peanut/Lime Chicken 10

DISH Day:1. Place broth, dipping sauce and fish sauce into a quart-size bag.2. Place lime juice and peanut butter into a snack-size bag.3. Place peanuts into a snack-size bag.4. Place chicken into a quart-size bag.5. Place all bags into a gallon-size bag; freeze flat.

Cooking Day1. Thaw.2. Heat 1 tablespoon of oil, your choice, into a large nonstick skillet over medium heat.3. Add chicken and cook on each side for 6 minutes or until done; remove chicken to plate and cover with foil.4. Add broth mix to the same pan and bring to a boil; scrap pan to loosen browned bits; cook until mixture has reduced to 2/3 cup, approximately 4 minutes.5. Remove pan from heat and add lime juice and peanut butter, stirring until smooth and well blended.6. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges if desired.

Thai-Style Pork StewParticipants: 7

meat 3 (8 oz) each pork loin slices 21 (8 oz) each Thai Style Pork Stew 7 produce2 cup Red Bell Pepper, julienne cut 14 cups Thai Style Pork Stew 7

### 1/4 cup Teriyaki Sauce 1 3/4 cups ### Thai Style Pork Stew 7 ### 2 tablespoon rice wine vinegar 14 tablespoons### Thai Style Pork Stew 7 ### 1 teaspoon crushed red pepper flake 7 teaspoons Thai Style Pork Stew 7

produce2 teaspoon Garlic, minced 14 teaspoons Thai Style Pork Stew 7 ### 1 cup Chicken Broth 7 cups ### Thai Style Pork Stew 7 ### 1/4 cup Creamy Peanut Butter 1 3/4 cups Thai Style Pork Stew 7 ### 3 cup 21 cups Thai Style Pork Stew 7 ### 2 tablespoon Dry-Roasted Peanuts, chopped 14 tablespoons Thai Style Pork Stew 7

produce1 each Lime 7 each Thai Style Pork Stew 7 produce 1/2 cup Green Onions, chopped (not included)

To Prepare for Group:1. Combine first 7 ingredients (through chicken broth) in a large zip-top plastic bag.2. Bag the peanut butter, peanuts, and lime separately.3. Label rice.

Cooking Day:1. Thaw.2. Place the pork mixture in an electric slow cooker. Cover and cook on low for 4 hours.

3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Coarsely chop.4. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

5. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Basmati Rice (not included)

Tilapia with Lime-Mustard GlazeParticipants: 12

meat2 lb tilapia 24 lb Tilapia w Lime Mustard Glaze 12### 1 tablespoon brown sugar 12 tablespoons Tilapia w Lime Mustard Glaze 12### 1 tablespoon Honey 12 tablespoons Tilapia w Lime Mustard Glaze 12

dairy1 tablespoon Butter 12 tablespoons Tilapia w Lime Mustard Glaze 12### 1 tablespoon spicy brown mustard 12 tablespoons Tilapia w Lime Mustard Glaze 12

produce1 teaspoon Ginger, fresh 12 teaspoons Tilapia w Lime Mustard Glaze 12produce 1/2 teaspoon Lime zest 6 teaspoons Tilapia w Lime Mustard Glaze 12booze1 tablespoon Rum, Malibu 12 tablespoons Tilapia w Lime Mustard Glaze 12

### 1 pinch Salt 12 pinch Tilapia w Lime Mustard Glaze 12### 1 pinch black pepper 12 pinch Tilapia w Lime Mustard Glaze 12

To prepare for group1. In quart ziploc, add brown sugar, honey and butter. 2. In separate quart bag add mustard, grated ginger, lime zest, rum, oil and salt and pepper.3. Place fish fillets in another quart bag.4. Place all 3 bags in large ziploc and freeze.

Cooking day1. Thaw and warm the brown sugar, honey and butter until melted.2. Remove from heat and stir in remaining ingredients, except fish.3. Place fish on 4 individual sheets of foil, pouring marinade over the top. Fold over and seal4. Grill over medium heat for about 20 minutes.5. Remove from heat and serve.

Tilapia with Spinach Pecan PestoParticipants: 7

meat1 pound Tilapia 7 pound Tilapia w Spinach Pecan Pesto 7frozen6 oz Spinach, frozen 42 oz Tilapia w Spinach Pecan Pesto 7

### 1/4 cup olive oil 1 3/4 cups ### Tilapia w Spinach Pecan Pesto 7### 1/2 cup pecan, halves 3 1/2 cups Tilapia w Spinach Pecan Pesto 7

meat 1/3 cup parmesan, grated 2 1/3 cups Tilapia w Spinach Pecan Pesto 7produce1 teaspoon Garlic, minced 7 teaspoons Tilapia w Spinach Pecan Pesto 7

### 1/4 teaspoon Salt 1 3/4 teaspoons Tilapia w Spinach Pecan Pesto 7

To prepare for group1. Bag tilapia.2. In food processor, combine spinach, oil, pecans, parmesan, garlic and salt until mixture is a fine consistency, then bag.3. Place all bags in large ziploc and freeze.

Cooking day1. Thaw.2. Preheat to 400.3. Lightly butter a 9x13 baking dish. 4. Place filets in pan and top with pesto. 5. Remove from heat and serve.

Tilapia Fish Tacos with Fruit Salsa

Participants: 6

produce 1/4 cup red onion, diced 1 1/2 cups Tilapia Tacos w Fruit Salsa 6produce 1 each mango, peeled, pitted, and diced 6 each Tilapia Tacos w Fruit Salsa 6produce 1 each orange, peeled, sectioned, and diced 6 each Tilapia Tacos w Fruit Salsa 6produce 1/4 cup cilantro, coarsley chopped 1 1/2 cups Tilapia Tacos w Fruit Salsa 6

### 1/4 cup lime juice 1 1/2 cups ### Tilapia Tacos w Fruit Salsa 6### 1 tbsp. canola oil 6 tablespoons### Tilapia Tacos w Fruit Salsa 6

meat 1 lb. tilapia 6 lb. Tilapia Tacos w Fruit Salsa 6### 1 pkg 6-inch Hy-Vee corn tortillas 6 pkg Tilapia Tacos w Fruit Salsa 6

To prepare for group:1. Prepare salsa by mixing red onion, mango, orange, cilantro, and lime juice2. Place tilapia in individual freezer bags (1 lb. per participant)3. Divide tortillas among participants, place in freezer bags (6 per participant)

Cooking instructions:1. Thaw tilapia2. Heat oil ina large skillet over medium heat, add the tilapia and cook until the flesh is opaque, about 3-4 minutes per side3. Meanwhile, heat the tortillas in the microwave for 90 seconds4. Shred the cooked tilapia into bite sized pieces5. Divide tilapia over warmed tortillas, serve with fruit salsa

Turkey Butter Bean CassouletParticipants: 8

2 tablespoon olive oil 16 tablespoons### Turkey Butter Bean Cassoulet 84 (6 oz) skinless turkey legs 32 (6 oz) Turkey Butter Bean Cassoulet 8

1 pinch paprika 8 pinch Turkey Butter Bean Cassoulet 81 pinch black pepper 8 pinch Turkey Butter Bean Cassoulet 8 1/4 teaspoon salt 2 teaspoons Turkey Butter Bean Cassoulet 81 (32 oz) box chicken broth 8 (32 oz) box Turkey Butter Bean Cassoulet 81 (14.5 oz) can chicken broth 8 (14.5 oz) can Turkey Butter Bean Cassoulet 8

3 1/2 cups crushed tomato - divided 28 cups ### Turkey Butter Bean Cassoulet 82 tablespoon pure maple syrup 16 tablespoons Turkey Butter Bean Cassoulet 82 cups onion, diced 16 cups Turkey Butter Bean Cassoulet 81 teaspoon garlic, minced 8 teaspoons Turkey Butter Bean Cassoulet 81 sprig thyme, fresh 8 sprig Turkey Butter Bean Cassoulet 8 1/4 cups flat-leaf parsley, chopped 2 cups Turkey Butter Bean Cassoulet 81 each bay leaf 8 each Turkey Butter Bean Cassoulet 8 1/2 cups butter beans 4 cups Turkey Butter Bean Cassoulet 8

DISH Day:1. Place turkey legs, olive oil, paprika and pepper into a gallon-size bag.2. In a different gallon-size bag, place 2 cups tomatoes, syrup, onions, garlic, thyme, parsley, bay leaf and beans.3. Place 1 1/2 cups tomatoes into a quart-size bag.4. Label chicken broths.

Cooking Day1. Thaw 2. Preheat oven to 325 degrees3. Heat a large nonstick pan over medium-high heat. Add turkey legs and sear for 2 - 3 minutes per side.4. In a 4-quart roasting pan, combine box of chicken broth and contents of gallon-size tomato bag.5. Add turkey legs, cover with foil and cook in oven on middle rack for two hours. Every 30 minutes

add 1/3 can of chicken broth and 1/3 of quart-size tomato bag. 6. Remove bay leaf and discard. Serve right from the pan.

Turkey Meatball Reuben SubsParticipants: 10

meat 1 pound ground turkey 10 pound Turkey Meatball Reuben Subs 10 ### 1 1/2 teaspoon Paprika 15 teaspoons Turkey Meatball Reuben Subs 10 ### 1 1/2 teaspoon Coriander, ground 15 teaspoons Turkey Meatball Reuben Subs 10

produce1 teaspoon garlic, minced 10 teaspoons Turkey Meatball Reuben Subs 10 ### 3/4 teaspoon Black Pepper 7 1/2 teaspoons Turkey Meatball Reuben Subs 10 ### 1/4 teaspoon Salt 2 1/2 teaspoons Turkey Meatball Reuben Subs 10 ### 1/4 teaspoon cayenne pepper 2 1/2 teaspoons Turkey Meatball Reuben Subs 10

produce1 1/2 cups Packaged Coleslaw 15 cups Turkey Meatball Reuben Subs 10 ### 1/4 cups Reduced Fat 1000 Island Dressing 2 1/2 cups Turkey Meatball Reuben Subs 10

meat 4 slices Swiss Cheese 40 slices Turkey Meatball Reuben Subs 10 ### 1 package sandwich rolls 10 package Turkey Meatball Reuben Subs 10

To Prepare for Group:1. Combine first seven ingredients, through cayenne pepper. Bag & mix.2. Separately bag coleslaw, dressing, and swiss cheese. Refrigerate.

Cooking Day:1. Thoroughly mix ground turkey mixture. Shape into 16 meatballs.2. Place meatballs on broiler pan, and broil approx 6-8min. Flip meatballs and broil other side3. Place meatballs on sandwich rolls, top with swiss cheese. Broil until cheese melts4. Combine coleslaw and 1000 Island dressing. Top sandwiches with slaw and serve.

Turkey RiceParticipants: 10

2 cup white rice 20 cups Turkey Rice 10 2 cup Turkey, cubed 20 cups Turkey Rice 10 1/2 each onion, diced 5 each Turkey Rice 10 3 stalks celery, diced 30 stalks Turkey Rice 10 1 cup cheddar shreds 10 cups Turkey Rice 10 1 can cream of mushroom 10 can Turkey Rice 10 1 pinch Salt 10 pinch Turkey Rice 10 1 pinch black pepper 10 pinch Turkey Rice 10

To prepare for group1. Bag rice.2. Chop onion and celery.3. Cube turkey.4. Combine turkey, onion, celery, salt, pepper, and cheese in gallon bag.5. Freeze flat.

Cooking Day1. Cook rice.2. Combine rice, soup, 1 cup of milk (not provided), and turkey mixture.3. Place in a 9x13 baking dish.4. Bake at 350 for 30 minutes or until bubby and hot in the center.

Ultimate Chicken FingersParticipants: 8

4 each chicken breast, cut into 1/2" strips 32 each Ultimate Chicken Fingers 8 2/3 cup Bisquick 5 33/98 cups Ultimate Chicken Fingers 8 1/2 cup parmesan, grated 4 cups Ultimate Chicken Fingers 8 1/2 teaspoon garlic salt 4 teaspoons Ultimate Chicken Fingers 8 1/2 teaspoon Paprika 4 teaspoons Ultimate Chicken Fingers 83 tablespoons Butter 24 tablespoons Ultimate Chicken Fingers 8

To Prepare for Group:1. Cut chicken crosswise into 1/2" strips and put in quart sized bag.2. In a quart bag mix bisquick, parmesan cheese, garlic salt, and paprika.3. Place butter in sandwich bag.4. Combine bags into gallon bag and freeze.

Cooking Day:

2. Thaw.3. Preheat oven to 450 degrees.4. Line cookie sheet with foil and spray with cooking spray.5. Dip half the chicken strips into slightly beaten egg or buttermilk.6. Place chicken in bag of bisquick mixture. Seal and shake to coat.7. Place chicken on cookie sheet.8. Repeat.9. Drizzle melted butter over chicken.10. Bake 12-14 minutes, turning halfway through baking time.

1. You will need to have 1 egg or buttermilk on hand (not included).

Valencian PaellaParticipants: 10

meat1 pound chicken breast, bite size pieces 10 pound Valencian Paella 10meat1 pound andouille sausage - coined 10 pound Valencian Paella 10

### 1 (14.5 oz) can diced tomato 10 (14.5 oz) can Valencian Paella 10frozen1 cups green beans, frozen 10 cups Valencian Paella 10produce1 each green pepper, big chunks 10 each Valencian Paella 10

### 1 1/2 teaspoons salt 15 teaspoons Valencian Paella 10### 1/2 teaspoons black pepper 5 teaspoons Valencian Paella 10### 1 1/2 teaspoons paprika 15 teaspoons Valencian Paella 10

bunny1 packet gumbo spices, organic 10 packet Valencian Paella 10meat 1/2 pound shrimp, medium P&D 5 pound Valencian Paella 10

### 2 cups chicken broth, divided 20 cups ### Valencian Paella 10### 1 cups rice (optional) 10 cups Valencian Paella 10

DISH Day:1. Place chicken, sausage, tomatoes, green beans and green pepper into a gallon-size bag.2. Add in salt, pepper, paprika and gumbo spice and 1 cup of chicken broth.3. Place shrimp into a quart-size bag.4. Place 1 cup of chicken broth into a quart-size bag.5. Place rice into a quart-size bag.

Cooking Day1. Thaw.2. Place contents of gallon-size bag into a crockpot.3. Cook on low for 6 - 8 hours.4. After 3 hours of cooking, add remaining broth and rice. Stir well so rice cooks evenly.5. Cook another 3 hours or so, depending on your crockpot.6. Add shrimp in the last 30 minutes of cooking.

Walnut Chicken Stir FryParticipants: 6

meat 1 pound Chicken breast - 1 inch cubes 6 pound Walnut Chicken Stir Fry 6### 6 tablespoon Soy Sauce 36 tablespoons### Walnut Chicken Stir Fry 6

produce2 tablespoon Ginger, fresh 12 tablespoons Walnut Chicken Stir Fry 6### 2 tablespoon Cornstarch 12 tablespoons Walnut Chicken Stir Fry 6### 2 tablespoon rice wine vinegar 12 tablespoons### Walnut Chicken Stir Fry 6

produce1 teaspoon Garlic, minced 6 teaspoons Walnut Chicken Stir Fry 6### 1/2 teaspoon crushed red pepper flake 3 teaspoons Walnut Chicken Stir Fry 6### 1 cups Walnuts 6 cups Walnut Chicken Stir Fry 6

frozen2 cups Green Beans, Frozen 12 cups Walnut Chicken Stir Fry 6produce2 tbsp green onion 12 tablespoons Walnut Chicken Stir Fry 6

### 1 can Water Chestnuts 6 can Walnut Chicken Stir Fry 6### 1 cup white rice 6 cups Walnut Chicken Stir Fry 6

To Prepare for Group:1. Cut chicken into 1-inch cubes.2. Combine soy sauce, minced ginger, cornstarch, wine, garlic and red pepper in gallon bag.3. Add chicken and freeze.4. Baggie remaining ingredients in separate bags: walnuts; green beans & green onions and rice5. Label can of water chestnuts.6. Combine all bags into a gallon bag.7. Freeze flat.

Cooking Day:1. Prepare rice.2. While that is cooking heat wok or large skillet over high heat about one minute or until hot.3. Drizzle 6T oil into wok and heat 30 seconds.4. Add walnuts; stir-fry about 1 minute or until lightly browned.5. Remove to small bowl.6. Add thawed chicken mixture to wok; stir fry about 5-7 minute or until chicken is no longer pink in center.7. Add beans, water chestnuts, onions and water; stir-fry until heated through.8. Serve over cooked rice.9. Sprinkle with walnuts.

White Chicken LasagnaParticipants: 6

meat 4 each chicken breast, cooked 24 each White Chicken Lasagna 6frozen 1/2 each onion, diced 3 each White Chicken Lasagna 6

### 1 jar Alfredo Sauce 6 jar White Chicken Lasagna 6dairy 1 cup cottage cheese 6 cups White Chicken Lasagna 6meat 1/3 cup parmesan, grated 1 49/50 cups White Chicken Lasagna 6

### 1/4 teaspoon Basil, dried 1 1/2 teaspoons White Chicken Lasagna 6meat 3 cup mozzarella shred 18 cups White Chicken Lasagna 6

### 1/2 package lasagna noodle 3 package White Chicken Lasagna 6

To Prepare for Group:1. Cook and shred chicken2. Saute onion in oil.3. Mix chicken, alfredo sauce, cottage cheese, onion, parmesan cheese and basil.4. Place mix in gallon bag.5. Put mozzarella cheese in sandwich bag and place inside gallon bag and freeze.6. Put lasagna noodles in separate bag for pantry.

Cooking Day:1. Cook noodles until they are not quite done.2. Microwave chicken mixture until onions are cooked.3. Layer in 8 x 8 pan, noodles, chicken mix and cheese. Repeat.4. Bake at 350 for 35 min.

White Turkey ChiliParticipants: 6

1 tablespoon butter 6 tablespoons White Turkey Chili 61 1/2 cup onion, diced 9 cups White Turkey Chili 6

1/2 cup celery, diced 3 cups White Turkey Chili 6 1/2 cup red bell pepper, diced 3 cups White Turkey Chili 61 tablespoon jalapeno, seeded & minced 6 tablespoons White Turkey Chili 6 1/2 teaspoon garlic, minced 3 teaspoons White Turkey Chili 61 pound turkey, cooked 6 pound White Turkey Chili 62 can Cannellini Beans 12 can White Turkey Chili 62 can Chicken Broth 12 can White Turkey Chili 61 can (4 oz) diced green chilies 6 can (4 oz) White Turkey Chili 61 cup Corn 6 cups White Turkey Chili 6

1 1/2 teaspoon Cumin 9 teaspoons White Turkey Chili 61 teaspoon Chili Powder 6 teaspoons White Turkey Chili 6 1/2 teaspoon Salt 3 teaspoons White Turkey Chili 6 1/4 teaspoon black pepper 1 1/2 teaspoons White Turkey Chili 61 cup Milk 6 cups White Turkey Chili 6 1/2 cup cilantro, fresh - chopped 3 cups White Turkey Chili 6

To prepare for group1. Cook ground turkey and divide all ingredients and bag2. Freeze flat.

Cooking Day1. Melt the margarine in a large Dutch oven over medium-high heat. 2. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes.3. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. 4. Cover, reduce heat, and simmer 15 minutes. 5. Mash remaining beans. 6. Add mashed beans and milk to the turkey mixture. 7. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. 8. Stir in chopped cilantro.

Whole Roasted ChickenParticipants: 3

2 tablespoon chili powder 6 tablespoons Whole Roasted Chicken 31 tablespoon oregano 3 tablespoons Whole Roasted Chicken 32 teaspoon garlic, minced 6 teaspoons Whole Roasted Chicken 32 tablespoon oil 6 tablespoons### Whole Roasted Chicken 31 tablespoon lemon juice 3 tablespoons### Whole Roasted Chicken 3 1/2 teaspoon salt 1 1/2 teaspoons Whole Roasted Chicken 3 1/2 teaspoon black pepper 1 1/2 teaspoons Whole Roasted Chicken 31 whole chicken 3 whole Whole Roasted Chicken 3

To prepare for group1. Combine chili powder, oregano, garlic, oil, lemon juice, salt and pepper in sandwich bag. 2. Put chicken in gallon bag.3. Put spice bag in with chicken.4. Freeze flat.

Cooking Day1. Remove giblets (if any) 2. Lift up the skin of the chicken at the neck and slide your fingers between the breasts and skin all the

way up to the legs.3. Pat the chili mixture on the breast and on the outer skin.4. Tuck the wings under, tie the legs and place chicken in roasting pan.5. Roast 15 min at 500 degrees then lower to 450 degrees for 30 min or until juices run clear when pierced.6. Let sit 10 min after cooking.

Yam Nuea Yang (Spicy Beef Salad)Participants: 8

1 pound Steak, Flank 8 pound Yam Nuea Yang 81 stalk green onion, sliced 8 stalk Yam Nuea Yang 8 1/4 cup cilantro, fresh - chopped 2 cups Yam Nuea Yang 83 tablespoon lime juice 24 tablespoons### Yam Nuea Yang 81 tablespoon fish sauce 8 tablespoons### Yam Nuea Yang 82 teaspoons crushed red pepper flake 16 teaspoons Yam Nuea Yang 83 each tomatoes, fresh 24 each Yam Nuea Yang 81 packages noodles, glass/cellophane 8 packages Yam Nuea Yang 8

To prepare for group1. Cut tomatoes into 1/4in thick wedges, slice onions, and chop cilantro2. Combine and bag sliced onions, cilantro, lime juice, fish sauce, chilis, and tomatoes.3. Bag flank steak4. Place bagged ingredients, and package of noodles into gallon bag and label

Cooking Day1. Thaw. 2. Follow cooking directions on package of noodles3. Place steak on grill or broiler greased with cooking spray. Cook approx 6 minutes per side.4. Heat skillet and add contents of the remaining bag. Cook until hot5. Remove steak from heat and let rest for 5min. Slice diagonally across the grain into thin slices6. Serve steak over rice noodles and pour tomatoes and sauce over the top

Zesty Chicken MarinadeParticipants: 10

meat 4 each chicken breast, cut for kebab 40 each Zesty Chicken Marinade 10produce2 teaspoons garlic, minced 20 teaspoons Zesty Chicken Marinade 10produce 1/4 cup cilantro, chopped 2 1/2 cups Zesty Chicken Marinade 10

### 1/4 cup olive oil 2 1/2 cups ### Zesty Chicken Marinade 10### 1 1/2 teaspoon paprika 15 teaspoons Zesty Chicken Marinade 10### 1 teaspoon cumin 10 teaspoons Zesty Chicken Marinade 10### 1 teaspoon parsley, dried 10 teaspoons Zesty Chicken Marinade 10### 1/2 teaspoon salt 5 teaspoons Zesty Chicken Marinade 10### 1/2 teaspoon cayenne pepper 5 teaspoons Zesty Chicken Marinade 10

frozen 1/3 each onion, diced 3 1/3 each Zesty Chicken Marinade 10

To Prepare for Group:1. Place all ingredients into a gallon-size bag.2. Freeze flat.

Cooking Day:1. Thaw. Put chicken on skewers.2. Grill

Serving suggestion: serve on pita bread with lettuce, tomatoes, and hot sauce.

Zesty Marinated Pork ChopsParticipants: 7

1/4 cup balsamic vinegar 1 3/4 cups ### Zesty Marinated Pork Chops 72 tablespoon white wine, dry 14 tablespoons Zesty Marinated Pork Chops 71 teaspoon olive oil 7 teaspoons ### Zesty Marinated Pork Chops 71 teaspoon chili powder 7 teaspoons Zesty Marinated Pork Chops 7 1/2 teaspoon horseradish 3 1/2 teaspoons Zesty Marinated Pork Chops 7 1/4 teaspoon dill weed 1 3/4 teaspoons Zesty Marinated Pork Chops 7 1/4 teaspoon garlic powder 1 3/4 teaspoons Zesty Marinated Pork Chops 7 1/4 teaspoon salt 1 3/4 teaspoons Zesty Marinated Pork Chops 74 each pork chops, boneless 28 each Zesty Marinated Pork Chops 7

To prepare for group1. Combine all ingredients into gallon bag and seal.

Cooking Day1. Completely thaw, drain, and discard marinade.2. In large non-stick skillet over medium heat, cook pork chops in oil 4-5 min on each side

or until done.

Zesty Roasted ChickenParticipants: 8

meat2 lb Chicken, cut for kebab 16 lb Zesty Roasted Chicken 8produce2 teaspoon garlic, minced 16 teaspoons Zesty Roasted Chicken 8frozen1 each onion, diced 8 each Zesty Roasted Chicken 8produce 1/3 cup Cilantro, fresh - chopped 2 2/3 cups Zesty Roasted Chicken 8

### 1/4 cup olive oil 2 cups ### Zesty Roasted Chicken 8### 1 1/2 teaspoon Paprika 12 teaspoons Zesty Roasted Chicken 8### 1 teaspoon cumin 8 teaspoons Zesty Roasted Chicken 8### 1 teaspoon Parsley, dried 8 teaspoons Zesty Roasted Chicken 8### 1/2 teaspoon Salt 4 teaspoons Zesty Roasted Chicken 8### 1/2 teaspoon crushed red pepper flake 4 teaspoons Zesty Roasted Chicken 8### 8 each Skewers, 8-inch Wooden 64 each Zesty Roasted Chicken 8

To prepare for group1. Place chicken pieces and marinade in large freezer bag.2. Freeze.

Cooking Day1. Thaw2. Soak 8 (8-inch) wooden skewers 30 minutes to prevent burning.3. Remove chicken from marinade, discarding marinade.4. Thread chicken pieces onto skewers, leaving 1/4 inch space between pieces.5. Grill, covered with grill lid, over medium-high heat (350-400 degrees) 6 to 8 minutes on each side or

until done.6. Serve on pita bread with lettuce, tomatoes, and hot sauce.

Zuppa ItalianoParticipants: 8

meat4 slices bacon, cooked - reserve grease 32 slices Zuppa Italiano 8meat1 pound ground Italian sausage - cooked in bacon grease 8 pound Zuppa Italiano 8frozen1 cup onion, diced 8 cups Zuppa Italiano 8produce2 teaspoon garlic, minced 16 teaspoons Zuppa Italiano 8

### 1/2 teaspoon crushed red pepper flake 4 teaspoons Zuppa Italiano 8### 1/2 teaspoon salt 4 teaspoons Zuppa Italiano 8

dairy1 (1/2 pint) carton heavy whipping cream 8 (1/2 pint) carton Zuppa Italiano 8produce2 each russet potatoes 16 each Zuppa Italiano 8

### 1 (48 oz) box chicken broth 8 (48 oz) box Zuppa Italiano 8produce4 ounces kale - rinsed, trimmed, chopped 32 oz Zuppa Italiano 8

DISH Day:1. Place bacon into a snack-size bag.2. Place sausage, onion, garlic, red pepper flake and salt into a quart-size bag.3. Label whipping cream and chicken broth. DO NOT FREEZE.4. Place kale into a quart-size bag. DO NOT FREEZE.5. Send potatoes home whole. DO NOT FREEZE.

Cooking Day1. Thaw2. Place chicken broth and sausage mix into a large Dutch oven.3. Peel and slice potatoes; add to Dutch oven.4. Bring contents to boiling. Reduce heat, cover and simmer for 20 minutes.5. Add cream and bacon; heat through.6. Just before serving add kale.