Honey BBQ Ribs

3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 c ketchup
1/2 c brown sugar
1/4 tsp onion powder
1/2 c honey
1/4 c spicy brown mustard
2 T Worcestershire sauce
1/2 T liquid smoke

Place all ingredients in a large zippered freezer bag. Remove excess air, seal & freeze.
Serving Day: Thaw completely in fridge. Place pork ribs & sauce in slow cooker. Cover and cook on high for 3 hours, then reduce heat to low and cook for an additional 3 hours. Serve on hoagie rolls or with cornbread.

Oriental Chicken Casserole

2 3/4 cups cooked chicken, cubed
1 small can of mushrooms, drained or 1 cup of fresh mushrooms, sliced
2 - 2 1/2 T soy sauce
1/2 cup cashews
1 can cream of mushroom soup
1/2 cup celery, diced
1/2 t dried onion
1 3/4 cups crunchy chow mein noodles, divided

Place 1 cup of chow mein noodles in the bottom of your baking dish (8x8, sprayed w/ oil). In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done. Cool completely & cover with foil, then freeze.

Serving Day: Thaw completely in fridge. Bake uncovered at 350 for 30 minutes or until warmed through.

Balsamic Tomato Chicken Packets

6 boneless skinless chicken breasts, 1/2" thick
1 tsp garlic salt
1 tsp black pepper
3 c instant rice, uncooked
3c warm water
TOPPING:
2 cans diced tomatoes (14.5), drained
4 T balsamic vinegar
2 tsp EACH oregano, thyme, basil, rosemary

Season chicken with garlic salt & black pepper. In a separate bowl, mix drained tomatoes, balsamic vinegar, & herbs. In another bowl, mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil. Top with chicken & then spoon equal parts tomato/herb mixture on top. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. If freezing, place in freezer bags.

To Cook: (Thaw in fridge before cooking.) Heat oven to 400. Place foil packets on baking sheet. Bake 30-35 minutes or until chicken is done (165*). Remove packets from oven; let stand 5 min.

Orange Frost

My kids and I *love* smoothies! We had breakfast for dinner and made this "orange frost" instead of having the traditional orange juice. It was a big hit! My husband compared it to an orange julius. (I doubled the recipe when I made it.)

3/4 cup milk
3/4 cup water
6-oz frozen orange juice concentrate
8 ice cubes (I used a couple handfuls of ice)
1/4 cup sugar
1 tsp vanilla

Place all ingredients in order in a blender. Blend for about 30 seconds or until mixture is smooth and foamy. Serve immediately.