I love to have freezer meals on hand! This one is often Sunday dinner at my house because I can pull it out of the freezer, throw it in the slow cooker, go to church and come home to deliciousness. If you have a giant box of Zaycon chicken still hanging out in your freezer, this is a GREAT recipe for you! By the way, it is DELICIOUS!
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Southern BBQ Crockpot Chicken

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Ingredients:

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4 large boneless, skinless chicken breasts (these can be frozen, just don’t thaw before putting the sauce on)
3 cups ketchup
6 tablespoons brown sugar
2 tablespoon Worcestershire sauce
2 tablespoon soy sauce
2 tablespoon cider vinegar
2 teaspoon ground red hot pepper flakes, or to taste (I do MORE)
1 teaspoon garlic powder (or fresh garlic to taste)

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Preparation:

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Combine all ingredients for the sauce and mix well. Divide and put into two freezer bags. Add 2 large chicken breasts to each bag and coat well with the sauce.

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Spread the bag out and press it flat to freeze. These will stack well even in your refrigerator freezer.

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Cooking:

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You can thaw ahead of time or just press it out from the bag (frozen) into your slow cooker (did you SEE this deal on a slow cooker??). Cook on high for 3 hours.
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We eat ours on sticky rice, but it is also delicious shredded and eaten on hard rolls! Remember to make multiple batches of this recipe at one time. It doesn’t take that much longer and you will have freezer chicken every Sunday for months!

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If you like this, you may also be interested in my freezer meatloaf.

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There are some great new ConAgra Printable Coupons on Group A this morning.  Like these Hunt’s Snack Pack Pudding 4-pack $1/3 and Banquet Fruit Pies 7 oz $1/4 coupoons.  Go to Group A to see all the new coupons and print them, before they disappear!  Remember, you can print each coupon twice.

I am sharing a favorite recipe with you today. A good friend of mine shared this with me a few years ago and it has been a favorite ever since. This is a delicious pasta salad, perfect for any barbeque or potluck!

12-16 oz pkg colored spiral noodles
1 diced red pepper
1 diced green pepper
1 diced cucumber
sliced olives (I usually do 3/4 of a can)
diced mozzarella cheese (optional)
Bernstein’s Cheese Fantastico Light Italian Dressing

Boil noodles according to package directions. Do not overboil! Want them a tad chewy. Rinse with cold water and drain well. Add in all other ingredients and toss in a large bowl. Dump a bunch of the dressing over the salad, about 3/4 of the bottle. Sprinkle with lots of Parmesan cheese. Stir and refrigerate.

Best made the night before or the morning before you plan on serving it. Very good when all the flavors meld together overnight. When you take the salad out to serve, freshen it up by shaking in a little more Parmesan cheese and another good amount of salad dressing. I usually end up using the whole bottle. You could also use any other Italian dressing your family likes.

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