This is one of my favorite Pampered Chef recipes from the Casual Cooking Cookbook.  It’s easy to make & everyone in my family loves it! 

Ingredients

6 oz. Bow tie pasta (about 3 cups)
2 Plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 Pepper  (yellow or red) cut into thin strips
4 Chicken breasts cut into 1 in. strips
2 tsp. Olive oil
2 large garlic cloves, pressed
1/2 c. Frozen peas
1 tsp. Italian Seasoning Mix
1 tsp. Salt
1 oz. (1/4 cup) Parmesan cheese, grated

Preparation

1. Cook pasta according to package directions, drain & keep warm.

2. Meanwhile, dice tomatoes, chop onion, slice zucchini, cut bell pepper into thin strips and chicken crosswise into 1-in strips.

3. Heat oil in Stir-Fry skillet over medium-high heat until hot. Press garlic into skillet. Add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.

4. Stir in warm pasta. Grate Parmesan cheese, sprinkle over pasta. Serve immediately.

Makes 6 servings

*When tomatoes are out of season, substitute 1 can (14.5 oz) diced tomatoes, drained, for the fresh tomatoes.
*I typically use left over crock pot chicken instead of chicken strips

14.  Bake for 1 – 1 1/2 hours

I like having burritos in the freezer because they make such a quick and easy meal.  We either eat them for dinner or when the kids want something different for lunch.

Ingredients
Shredded Chicken
Cooked Black Beans (mine were from freezer)
Shredded Cheese (I used cheddar)
Salsa
Burrito Size Tortillas

*I used lots of beans and a little bit of chicken

Combine all ingredients on tortilla shells
Form into burritos
Freeze

You can either thaw before cooking or take them straight from the freezer to the oven or microwave.

I ate one for lunch yesterday and it was yummy!

Froze well just in a gallon Ziploc bag.  If you’re freezing for longer than a month, I’d suggest wrapping in foil

I meant to take a picture once it was cooked, but I forgot.  Doesn’t look very appetizing here.

I thought I’d be able to make 2 meals out of this recipe, but it didn’t make enough.  My plan was to form into 2 loaves and freeze 1 for later.  This recipe yielded 1 dinner with leftovers for my family of 4. 

1 1/2 lbs of ground beef
1 medium onion, chopped
1 egg
1 cup Old Fashion oatmeal
2 Tablespoons parsley
3-4 Tablespoons ketshup
S/P

Combine all ingredients, form into a loaf.  Top with bacon or sliced onion.  Bake at 325 degrees for 1-1 1/2 hours.