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[quote=Anonymous]I think something freezer friendly or crockpot friendly would work for the number of servings requested.  Here are some thoughts from my files... you are a good neighbor to  help out!

Way Easy Chicken Stir Fry

[Note: This is not a meal that is frozen, but the chicken breasts, could come from the freezer as well as the rice. It would also be easy to create a "freezer kit" from this recipe. The chicken could be frozen in the marinade. In a separate bag, the cut up veggies, and another bag the rice, Put all three bags in a larger freezer bag with cooking instructions.]

1 tablespoon ketchup
Soy sauce, to taste
2 teaspoons ginger 
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, sliced thin
1 tablespoon oil
1 tablespoon sesame oil
6 green onions, sliced thick
1 small green pepper, sliced thin
1 small red pepper, sliced thin
4 cups cooked rice (recommend brown)

Mix soy sauce, ketchup, ginger and garlic in re-sealable heavy-duty plastic bag. Add Chicken; seal bag and turn to coat with marinade. Let stand 15 minutes, while you cut up the veggies. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-frying until crisp-tender. Remove from the skillet. Heat the remaining 1 tablespoon sesame oil in skillet and add the chicken, quickly stir-frying about 5 minutes or less, until chicken is cooked. Stir in bell pepper mixture. Serve on top of brown rice.

******

Spaghetti Casserole

1 1/2 cups ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1/2 pound mushrooms, sliced
2 garlic cloves, minced
1 can (35 oz) tomatoes, undrained & coarsely chopped
1 can (12 oz) tomato sauce
1 teaspoon basil
1 teaspoon oregano
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (3.8 oz) black olives, sliced
1 pound spaghetti
2 cups cheddar, shredded
1 cup fresh bread crumbs

In a 5 - 6 quart Dutch oven, cook, ground beef, onion, bell pepper, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 8 minutes.

Add tomatoes, tomatoes, tomato sauce, Basil, oregano, bay leaf salt, and pepper. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, until slightly thickened, about 20 minutes.

Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

Preheat oven to 350 degrees. Add olives, spaghetti, and 1 cup cheddar to sauce; stir gently to mix. Transfer to a lightly oiled 10x15 inch baking dish. Sprinkle bread crumbs and remaining cheese over top.

Bake until top is lightly browned and casserole is bubbling throughout, about 30 minutes. Let stand 5 minutes before serving with some bagged lettuce for a salad.

****

Crock Pot Beef Burgundy

1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup red wine
1 small onion, chopped
1 package sliced mushrooms
1 package (1 ounce) dry onion soup mix
1 tablespoon minced garlic

Combine all ingredients in 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 6 to 8 hours or until beef is tender.

Serve with butter noodles.

[/quote]

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