Pineapple Pepper Chicken (Freezer Meal)

FOR ONE FAMILY
2 c unsweetened pineapple juice
1 c sugar
1 c vinegar
3/4 c water
1/2 c packed brown sugar
1/3 c cornstarch
1/4 c ketchup
3 T soy sauce
1 t chicken bouillon granules
1/2 t ground ginger
4 chicken breasts
1 c (8 oz) pineapple chunks, drained
1 medium green pepper, julienned (optional)

FOR 6 FAMILIES
12 c unsweetened pineapple juice
6 c sugar
6 c vinegar
4 1/2 c water
3 c packed brown sugar
2 c cornstarch
1 1/2 c ketchup
18 T soy sauce
6 t chicken bouillon granules
3 t ground ginger
24 chicken breasts
6 cans (8 oz) pineapple chunks, drained
6 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING:
Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minutes before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

Freezer Friendly Friday - Leftover Pot Pie

Turkey Pot Pie with Stuffing Crust

Ingredients

2-3 cups leftover turkey breast or chicken, cubed
2 cans cream of something soup - I used chicken
1/2 onion, chopped up, sauteed
4-5 cups of veggies of your choice. I used the frozen corn, green beans, and peas I grew, plus fresh carrots. Canned veggies work fine too. If you use fresh or frozen, cook or steam them to a crisp-tender first.
splash of milk
dollup of sour cream
salt and pepper
1 T garlic powder
1 t sage

Mix together and put into freezer bags. This will make a full 9 x 13 pan or 2 smaller sized pans - like 8x8.

To prepare: Thaw. Make (or use leftover) stuffing. Nothing fancy, just microwaved from a box works fine. Dump filling into a pan, add stuffing on top. Bake at 350 for 30-45 minutes, or until bubbly hot.

Enjoy!