Chicken Parmesan

1 package of chicken breasts
1 egg
Italian Bread Crumbs
Your favorite spaghetti sauce
Mozzarella Cheese

Beat egg in bowl and set aside. Pour bread crumbs in another bowl. Dip chicken breasts in egg, then in breadcrumbs and place in baking dish. Pour spaghetti sauce over chicken and top with mozzarella cheese.
Bake at 400 for about 30-45 minutes, till chicken is done.

My very own recipe!

Montreal Chicken

Makes 4 sandwiches

8 chicken breast, boneless, skinless
2 T. dried rosemary, crushed
2 T. garlic powder
2 T. parsley flakes
4 T. Montreal chicken seasoning

Mix spices in shallow bowl. Coat chicken with spices. Chicken can be cooked on the stove or on the grill. Allow to cool and slice on the diagonal.  Place in freezer container and freeze.

Defrost and serve on sandwiches.

Florentine Roll-Ups

16oz Lasagna, uncooked
4 c. ricotta cheese
2 c. mozzarella cheese, shredded
1 c. chopped spinach (recipe calls for fresh but I use frozen, drained)
1/2 c. sliced green onions
1 egg, slightly beaten
1/4 tsp. black pepper
1/4 tsp. salt
3 c. spaghetti sauce
grated Parmesan cheese

Cook pasta. Be sure that water is at a full boil before adding pasta. Add 1 T vegetable oil to keep from sticking. Place noodles in one at a time. Undercook slightly. When time is done, drain and rinse with cold water.  Lay out each noodle on foil to cool. In bowl, stir together ricotta, mozzarella, spinach, green onion, egg, pepper and salt. Spread 1/3 c. cheese mixture on each piece of pasta to with-in 1 inch of the end and roll up. Spread 2/3 c. sauce in a 9x13 dish.  Place roll-ups, seam side down, in dish.  Top with remaining sauce.  Sprinkle with parmesan cheese.  Cover and freeze.

To Serve: Thaw completely. Remove plastic wrap.  Recover with foil and bake at 350° for 45 minutes.

Serving size = 2 roll-ups

I divided into 2 pans with 9 roll ups in each.  This seamed like a lot but to divide 3 ways wasn't quite enough.  The pan is a bit over-crowded so I suggest placing a cookie sheet under it when baking in case of spill over.  It is also heavy so the added support of the cookie sheet would be good.

Bierocks

Bierocks (or Runzas) are an Eastern European (German/Russian) pocket pastry, great for either a meal or a snack.



1 package Frozen Texas Rolls (suggest Rhodes brand)
2 lbs hamburger
1 head of cabbage, shredded or 2 bags shredded cabbage (not slaw)
1 medium to large yellow onion, chopped
1 can of cream of mushroom, or cream of chicken soup (we used both since we 4X recipe)
salt
pepper

Thaw rolls according to package directions.

In an electric skillet or dutch oven, cook hamburger and onion until brown and drain grease.

Add shredded cabbage, salt and pepper to taste.

Reduce heat and cover until cabbage is tender.

Drain, stir in soup, and cool.

Spray cookie sheets (probably take about 4 per batch) with Pam.  (Do not use airbake pans.)

When meat is cool  and dough is thawed; roll rolls flat and fill each with 2 heaping tablespoons of meat/cabbage mixture.  Pinch shut and place on cookie sheets seam side down.  Leave plenty of room between as dough will rise.

Let set to rise, about 1-2 hours, until dough has raised to double in size.

Bake at 350 degrees, approximately 18-20 minutes until golden brown.

Remove from cookie shet to continue cooling.  Wrap individually in foil and store in large freezer bags.

To reheat:  Bake at 350 for 10-15 minutes OR Microwave for 2-3 minutes.

Traditionally served with mustard.

Sweet & Spicy Bacon-Wrapped Chicken

Ingredients:
Boneless, skinless chicken breasts
Bacon
Salt
Pepper
Chili Powder
Garlic Powder
Cayenne Pepper
Brown Sugar

To Prepare:
Cut each chicken breast into 3 pieces.  Season each piece liberally with a mixture of 1 part salt, 1 part pepper, 2 parts garlic powder, 2 parts chili powder, and a dash of cayenne pepper.  Wrap a slice of bacon around each piece of seasoned chicken (I browned the bacon a little first, because I had read reviews of the recipe which indicated that the bacon didn't get crispy enough).  Roll each piece of chicken in brown sugar, then place in the bottom of a 13 x 9" foil pan.  Cover, label & freeze

To Serve:
Thaw completely, then remove from pan & grill.  I'm sure you could prepare these in the oven as well, but the bacon wouldn't be as crispy & delicious.  :)

Source:  Adapted from a recipe found on Diaryofarecipeaddict.blogspot.com, via Pinterest

Smoky Boneless Ribs

2 lbs bonelss country-style ribs
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup chili sauce
2 Tbsp cider vinegar
2 Tbsp liquid smoke
1 Tbsp lemon juice

Assembly:
Place ribs in ziploc bag.  Place garlic bowder, pepper, ketchup, brown sugar, chili sauce, cider vinegar, liquid smoke, and lemon juice in a large saucepan.  Bring to a boil over medium high heat.  Reduce to medium and simmer for 10 minutes.  Remove from heat & allow to cool.  Pour sauce over ribs.  Seal, label & freeze.

To serve:
Thaw overnight in refrigerator.  Ribs can then be baked (covered) in a greased 9 x 13" pan for 1 1/2 - 2 hours.  Or, cover & cook in a slow cooker, 3 hours on high, or 6 hours on low.  Or, oil grill grates & place ribs on the grill.  Cook 10 minutes on each side, then continue cooking 20 more minutes, or until internal temperature reads 165 degrees.