Cook and stir 2/3 cup uncooked rice and 1 medium, chopped onion in 2 tablespoons hot oil until rice is golden brown and onion is tender. Stir in 1 1/2 cups boiling water, 1 tablespoon beef or chicken soup base, 2 tablespoons soy sauce, and 1 1/2 cups cooked pork, chicken, or turkey, diced. Heat to boiling. Lower heat, cover tightly, and simmer for 15 minutes without removing lid. Remove from heat and fluff with fork. Cover and let stand for an additional 10 minutes. Serve or freeze.

I reheat this in the microwave with a little water.

Combine 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 can evaporated milk. Add 3 cups cooked, chopped chicken. Freeze.

Pour defrosted mixture into 9" X 13" casserole dish. Top with 1 package dry stuffing mix. Pour 1 stick melted butter and 1 can chicken broth over the stuffing. Bake at 350 degrees for 30 minutes.

(Note: I can get two meals out of this.)

Combine 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 soup can milk. 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon pepper, and 3 cups diced cooked chicken. Freeze.

Preheat oven to 350 degrees. Spray 9" X 13" baking pan with non-stick spray. Lightly crush 4 ounces tortilla chips in bottom of pan. Spread 1/2 the chicken mixture over the chips, then layer 1 cup shredded cheddar cheese. Repeat a second layer of chips, chicken mixture, and cheese. Bake for 30 minutes. Let stand 5 minutes. before serving.

Lightly brown 1/4 cup minced onion in 2 tablespoons vegetable oil and 3 tablespoons butter. Add 1 1/2 cups uncooked rice and stir until the rice turns white. Add 4 cups chicken stock slowly, stirring frequently. Keep the mixture bubbling as the stock is added. Stir in 1 1/2 cups cooked, chopped chicken with the last of the stock. When the rice is done in 20-30 minutes, stir in 1/2 cup Parmesan cheese. Season with salt and pepper. Serve or freeze.

Toss 1/2 pound sliced, uncooked chicken with 1/2 sliced onion, 3 cloves mashed garlic, 2 tablespoons oil, the juice of 2 lemons, 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Freeze or marinate for at least 1/2 hour.

If frozen, defrost overnight in the refrigerator.

To cook: Add all the vegetables and juices to pan with the meat. Cook until the meat is done. I serve on tortillas with grated cheese.

In a large freezer bag, put 4-6 pieces of chicken, 1-6 ounce can frozen lemonade concentrate, 2 tablespoon brown sugar, 3 tablespoons ketchup, and 1 tablespoon vinegar. Freeze.

To serve: Thaw overnight in the refrigerator. Put ingredients into crock pot. Cook on high for 3-4 hours or low for 6-8 hours.

In a large freezer bag, put 6 chicken drumsticks with thighs, 1/2 cup soy sauce, 1/4 cup packed brown sugar, 1 clove crushed garlic, and 1 small can tomato sauce. Freeze.

To serve: Thaw overnight in the refrigerator. Put ingredients into crock pot. Cover and cook on low about 5 hours. Serve with rice.

How to Prepare Ground Meat

I buy ground beef or turkey when on sale. I usually make my meatballs and hamburger patties, then cook the rest. I cook about 5 pounds at a time with a little garlic and onions. I bag it up in meal-size packages and freeze to use for pizza, spaghetti sauce, stroganoff, burritos, tacos, sloppy joes, etc.

Mix up: 1 pound hamburger, 1/2 cup milk, 1/2 cup bread crumbs, 1 envelope onion soup mix, and some water if necessary. Shape into small balls and brown them in butter. Then cool on cookie sheet and freeze.

Combine 1 pound hamburger, 2 eggs, 9 drops Tabasco, 1 cup cracker crumbs, 2 tablespoons minced onions, 1/4 teaspoon garlic salt, and a dash of salt and pepper. Shape into meatballs and place on baking dish. Bake at 350 degrees for 45 minutes. Freeze separately.

For the sauce, mix 3/4 cup catchup, 1/2 cup water, 1/4 cup vinegar, /12 cup brown sugar, 4 teaspoons Worcestershire sauce, 1/4 teaspoon salt, and 6 drops of Tabasco. Freeze separately.

To serve: Thaw meatballs and sauce. Pour sauce over meatballs. Bake at 350 degrees for 30 minutes.

Note: I have never used the Tabasco in this recipe and the kids love it! I serve it over rice.

Mix 2 cups dry milk, 1 cup corn starch, 1/4 cup bouillon powder, 2 tablespoons onion flakes, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon black pepper, 2 teaspoons dried parsley, and 1 tablespoon garlic powder. Store in airtight container. Use as a base for:

Brown 1 pound ground meat. Drain. Add 2 cups water, 1/2 cup helper mix and 2 cups uncooked egg noodles and stir. Bring to a boil, reduce heat and simmer covered 15-20 minutes. Top with 1/2 cup sour cream.

Brown 1 pound ground meat, drain. Add 2 cups water, 1/2 cup helper mix, 1 taco seasoning packet, 2 cups uncooked egg noodles. Bring to a boil; reduce heat and simmer, covered 15-20 minutes. Top with 1/2 cup sour cream.

NOTE: This recipe uses leftover beef (or other meat), 1 recipe biscuit dough, and left over spaghetti sauce or gravy.

Roll out biscuit dough rather thin (about 3/8" thick) and into as square shape as you can. Cover the dough with the meat and part of the sauce or gravy, leaving 1/2" on each side uncovered. Roll up dough into a cylinder and then slice into 1/4" slices, to make pinwheels. Put these on a cookie sheet or any flat pan and bake at 450 degrees about 12 minutes, until dough is cooked. Serve some of the sauce or gravy over each pinwheel.

In an ice cream bucket or container the same size or smaller than your crock pot, layer:
Spaghetti Sauce (with or without ground meat)
Uncooked Lasagna Noodles
Ricotta or Cottage Cheese
Mozzarella Cheese
Repeat, being careful not to layer too high (check against your crock pot)

To Serve: Run bucket under cold water and pop frozen lasagna in crock pot. Cook on high 1 hour and on low for the rest of the day.

I love to prepare breakfast for dinner. I'm not a morning person and would never think of fixing pancakes for breakfast! I usually make large batches of French toast, pancakes, etc. for dinner then freeze the leftovers in individual portions for my family to heat up for breakfast.

Beat together 6 eggs, 1 can sweetened condensed milk, 1/2 cup sugar, 1 teaspoon cinnamon and 2 teaspoons vanilla. Dip slices of bread in mixture and fry in oiled pan over medium heat until brown. Turn and cut slice of bread into 3 or 4 sticks with spatula.

NOTE: I double the recipe and freeze in meal-sized portions. On the day I want to serve this, I just heat in the microwave. They are sweet enough, the kids don't need syrup.

Mix 3 cups quick-cooking oats with 1 teaspoon salt and flavor you prefer (below). Store in airtight container or individual baggies. I store mine in a Tupperware container with a 1/2 cup measure. The kids put 1/2 cup oatmeal in their bowl with 1 cup water and microwave for 1 1/2 minutes on high.

Sweetened Oatmeal: Add 3/4 cup sugar.

Brown Sugar Oatmeal: Add 3/4 cup brown sugar.

Cinnamon and Spice Oatmeal: Add 3/4 cup sugar, 3 teaspoons cinnamon, and 1 1/2 teaspoon nutmeg.

Fruit and Cream Oatmeal: Add 3/4 cup dry milk and 1 1/2 cup dried fruit or jam after oatmeal is cooked.

In saucepan mix: 3/4 cup brown sugar, 1/3 cup apple juice concentrate, 1/2 cup dry milk, and 1/3 cup honey. Heat until sugar dissolves.

In a large mixing bowl mix: 5 cups quick oats, 2 tablespoons cinnamon, and 1/2 teaspoon salt. Pour sugar mixture slowly over dry mixture and blend well.

Place on cookie sheet and bake at 375 degrees for 20-30 minutes, stirring every 10 minutes. Cool. Mix in 1/2 cup raisins. Store in an airtight container.

Bring 2 cups sugar and 1 cup water to a boil, stirring constantly until it appears to be thickening. The longer you boil it, the thicker it will become. It will also thicken some as it cools. Add flavoring as it is cooling. Store in the refrigerator.

Chop 2 large cabbage heads and 4 carrots. Mix with 2 cups sugar, 1 tablespoon salt, and 3 cups vinegar. Freeze in individual portions.

To Serve: Remove from freezer 1 hour before serving.