Chili Con Carne

Chili Con Carne

1 lb. beef round, fat trimmed and cut into 1-inch pieces (or substitute ground beef)
1 tsp. minced garlic
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 large yellow bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalepeno pepper, finely chopped
1 14.5-oz can diced tomatoes, undrained
1 15-oz can tomato sauce

1 6-oz can tomato paste
2 15-oz cans kidney beans
1 tsp. chili powder
1 tsp. cumin powder
1 bay leaf

Preheat oven to 350. Combine meat and garlic in a large sauté pan or skillet and cook over medium heat until meat is browned; drain liquid. Add onion, all of the peppers, diced tomatoes, tomato sauce, paste and kidney beans to the meat. Stir until well mixed; add spices. Pour mixture into a 2 ½ quart casserole. Cover and bake for 1 hour and 15 minutes. Let cool, freeze in clean containers (mason jars or plastic freezer containers). Reheat in the microwave when ready to serve.

Savory Apricot Chicken

Savory Apricot Chicken

WHAT YOU'LL NEED:
1 Gallon Ziploc Freezer Bag
2 lbs Chicken Breast
1 cup apricot preserves
1 can chicken or vegetable broth
1 (1 ounce) package dry onion soup mix
FREEZER DIRECTIONS
1. Label bag with cooking directions, recipe name, and date.
2. In a gallon-sized Ziploc freezer bag, combine the jam, broth and soup mix. Mix together.
3. Add chicken breast to bag
4. Squeeze out air and seal bag.
5. Freeze.
COOKING DIRECTIONS:
1. Place bag in refrigerator to thaw 24 hours ahead.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes, or until chicken is cooked through. Serve with rice and vegetables.

Chicken Pot Pie

Gram’s Chicken Pot Pie Updated
www.kraftfoods.com
(Adapted for Freezer by Avalie)

WHAT YOU NEED:
1 Disposable baking tin
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

FREEZER DIRECTIONS:
1. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased disposable 9x9 baking pan.
2. Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in crust to permit steam to escape. Cover with foil and freeze.
3. Place pot pie in refrigerator 24 hours in advance, if possible.
4. Preheat oven to 400ºF. Bake 30 min. or until crust is deep golden brown. Let stand 5 min.
5. If cooking from frozen, bake (covered with foil) until middle is heated through. Let stand 5 minutes.

CONVENTIONAL DIRECTIONS:
HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased 9-inch square baking dish.
UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in crust to permit steam to escape. Place on baking sheet.
BAKE 30 min. or until crust is deep golden brown. Let stand 5 min.