This recipe comes from Cheri Logan , mother of 10. So for your family this may make 3- 4 freezer meals.

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
½ cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta.

EDITOR'S NOTE: I often boil chicken legs and debone them. This is cheaper than chicken breasts.

Cherie Logan

The Noble Child Experience

"For mothers raising noble children"

http://noblechild.com

Article provided by everydaycheapskate.com

If I were to name my best friend in the kitchen it would undoubtedly be my slow cooker. And I will admit to being quite handy with turning out slow cooked stew, pot roast and a variety of chicken dishes. But lasagna, enchiladas or an awesome dessert? That was my reaction, too, until I did a little research and experimenting.

The results are in and the news is all good!

Slow Cooker Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 15-ounce cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
8 ounces mozzarella cheese, shredded (2 cups)
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in a skillet over medium heat stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining five noodles and remaining sausage mixture.

Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Slow Cooker Enchiladas

1 19-ounce can enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 4-ounce can chopped mild chilies
16 to 20 corn tortillas
16 ounces sharp Cheddar cheese, shredded

Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on Low for 5 to 7 hours.

Servings: 8 to 10.

Slow Cooker Bananas Foster

4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut

Layer sliced bananas in the bottom of a slow cooker. In a small bowl, combine butter, brown sugar, rum, vanilla and cinnamon. Pour over bananas. Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking. Servings: 4.

Make the ravioli (frozen), then layer the sauce (spaghetti), 1/2 of the ravioli, cottage cheese and mozzarella. Use all the cottage cheese in the middle (I do to taste, but it calls for 2 cups for a 9x13 pan). Top with the rest of the ravioli and sauce and top with the mozzarella. Back at 350 for 30 minutes until bubbly. It also works great to freeze (I made if for my freezer meals group and it was awesome!).

Prepare pkg of egg noodles according to directions. Grill two steaks to preferred doneness. Slice warm steaks into thin slices. Add steak pieces to noodles. Add beef gravy, either from a jar or pkg. mix prepared. Toss gently to coat. Heat through and serve.

• Monday: Whole Baked Chicken In A Crock
• Tuesday: Tuna Casserole
  
• Wednesday: Leftovers
  
• Thursday: Chicken mozzarella
• Friday: Baked Potatos & Salad
  
• Saturday: RITZ® Parmesan Chicken
• Sunday: Breakfast for Dinner