Honey Lime Chicken

2 pounds chicken tenders
1 1/2 teaspoons garlic salt
1 tablespoon oil
1 (20-ounce) can pineapple rings
1/4 cup honey
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add 1/4 cup reserved pineapple juice to skillet. Cover and simmer 6 to 8 minutes, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to a boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges. 

Honey Lime Chicken is especially good with Lemon Rice. See recipe in On the Side, Sample Recipes.

Bird's Nest Pie

1 (8-ounce) package spaghetti noodles
2 eggs, beaten
1/3 cup Parmesan cheese
3 tablespoons melted butter
1 tablespoon dried parsley flakes
1 cup sour cream
1 (3-ounce) package cream cheese
1 cup shredded Mozzarella cheese
1 pound Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a round greased foil pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.

To serve: Thaw. Bake covered for 45 minutes at 350. Uncover and top with Mozzarella cheese. Bake 5 minutes.

See Freezer Pans and choose from 3 sizes of round pans, perfect for this recipe.

Honey Barbequed Ribs 

3 pounds boneless pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke

Place pork ribs in the bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze.  8 servings.

To serve: Thaw. Heat until hot throughout.

Oven Stew

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw.  Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes. See recipe in On the Side, Sample Recipes.

Dinner is Ready recipes are all freezer recipes and are intended for family dinner time. Each recipe generally serves 6 to 8 people, although there are some recipes that are larger. Each recipe can be frozen in any family size or in individual serving size. Our foil freezer pans come in 9 sizes to accommodate whatever size suits your needs. These pans are microwaveable containers which makes your freezer meals even more convenient.