A few people have asked me for the recipes that we used last week. So here they are. They can each be adapted to make more or less, depending on how many chicken breasts you are using.
Chicken ParisienneIngredients1/2 cup white wine
1-10oz can cream of mushroom soup
1/2 cup mushrooms, sliced (can be eliminated)
1/4 cup flour
1 cup sour cream
6 boned chicken breasts
Serving daysalt and pepper
paprika
Cooking day instructionsMix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Freeze, using freezer bag method (place in gallon Ziploc).
Serving day instructionsPlace chicken and sauce in Crock-Pot. Sprinkle salt, pepper, and paprika over top. Cover and cook on low for 6-8 hours.
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Orange Teriyaki ChickenIngredients1/4 cup soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T. olive or canola oil
1/2 t. ground pepper
1/2 t. ground ginger
1/2 t. red pepper sauce
1-6oz can orange juice concentrate
8 boneless, skinless chicken breasts
Cooking day instructionsCombine all ingredients except chicken. Place 1 serving chicken breasts in each freezer bag and pour marinade over chicken. Freeze, using freezer bag method.
Serving day instructionsThaw chicken breasts. Grill 4-6 inches from the heat source for 35-40 minutes.
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Pecan Crusted Chicken Strips
Ingredients
10-12 boneless skinless chicken breasts
2 cups honey
1 cup spicy brown mustard
3/4 cup olive oil
1 T. salt
1 T. granulated garlic
1 T. black pepper
3 cups panko (Japanese breadcrumbs) -- we used regular breadcrumbs
1 1/2 cups pecans, finely ground
6 one-gallon freezer bags, label 3
3 one-quart freezer bags
Cooking day instructionsRinse and trim chicken as desired. Cut each half breast lengthwise into three strips. Divide chicken evenly among the three unlabeled 1-gallon freezer bags. Combine honey, mustard, oil, salt, garlic, and pepper in a medium bowl. Divide sauce evenly over the chicken. Seal bags. Into each of the three 1-quart freezer bags, measure 1 cup panko and 1/2 cup pecans; seal. Place one bag of chicken and one bag of pecan/breadcrumb mixture into each labeled 1-gallon bag. Seal and freeze.
Serving day instructionsCompletely thaw one entree in the refrigerator. Preheat the oven to 350 degrees F. Place breadcrumb mixture on a plate. Shake excess sauce off each piece of chicken, roll in crumbs, and place on a greased baking sheet. Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden.
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Stuffed Chicken Breasts with Feta, Spinach, and HamIngredients8 boneless, skinless chicken breasts
salt and pepper to taste
3 oz cream cheese
1/2 cup feta cheese
1/2 cup baby spinach leaves
8 thin slices ham
Cooking day instructionsWith a knife, make a split along one side of the chicken breast to form a pocket. Season chicken breasts with salt and pepper. In a small bowl, mix together the cream cheese and feta with a fork. Stuff each chicken breast with the cheese mixture, spinach, and ham. After chicken breasts are filled, wrap individually, put in Ziploc, label, and freeze.
Serving day instructionsPreheat the oven to 350 degrees F. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray, and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them, covered, for 45 to 50 minutes or until tender.
Barbara and Ben
Barbara and me
The whole family (I'm strategically placing myself in front of Ben's Auburn sweatshirt):
Pecan pie (the sample I had was delicious)
We also enjoyed green bean casserole, collard greens, dressing, mashed potatoes, rolls, cranberry sauce, sweet potato pie, and blueberry pie. Everything was great!
Amanda sampling the dressing:
The only normal sibling in my family pictured with Will:
Okay, maybe none of us are normal:
Amanda - always trying to get in the picture:
The dog passed out after eating too much turkey:
Nick and his dad with matching beards:
I bought:
There are a couple of things you can learn about our family if you look at this picture carefully. One, we are very cheesy - I bought 7 bags of shredded cheese, which will hopefully last us a month, but probably not. Also, I bought lots and lots of Cokes. We go through those pretty quickly as well. And yes, toilet paper too, but really we don't go through that nearly as quickly as I "buy" it. But who can pass up free toilet paper!?? (Just don't tell Nick!)
Then Nick went to go play a computer game so I decided to start a movie that I could watch while falling asleep, but instead, ending up watching the whole thing. There are just some movies that I can watch over and over again.
Nick and I keep a cold house. We've not yet turned on the heat in our house and it has dipped into the 30s several times now. Right now the thermostat reads 64 degrees. Nick isn't home to "enjoy" the frigid temperatures in here, but I am. I'm pretty sure I warmed myself up just by walking outside. I like cold weather and I don't mind being cold, but I do need the use of my fingers to write my paper. So instead of turning on the heat, which I'm determined to put off as long as possible, I pulled the space heater downstairs into the office and have it on full blast right at me. I have a warm sweater and my pink fuzzy slippers on and a hot cup of coffee. 
Another good day at CVS. This is the third week in a row I've made money at CVS, so I'm happy (well, made Extra Care Bucks, anyway!).
