Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Hawaiian Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing

Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.

To serve: Thaw. Bake uncovered at 350 for 45 minutes.

*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).

Cranberry Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (16 oz) can whole berry cranberry sauce
1 cup creamy French Dressing
1 (1.25 oz) envelope onion soup mix

Cut chicken into strips. Place in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Lave and freeze. 6 servings.*

To serve: Thaw. Heat until hot throughout. Serve with rice.

*we used 3 lbs of chicken and didn't double the sauce...there was plenty, and we ate it all...no leftovers!

For variations: substitute other favorite dressings, such as Catalina, French or Russian, for the creamy French dressing.

This recipe may be frozen prior to baking. Bake chicken 20 mins and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze. To bake - Thaw. Bake uncovered at 350 for 45 minutes.