Makes 5 servings

¾ c.         lentils, uncooked
3 ½ c.      water
½ c.         brown rice, uncooked
¼ c.         onion, chopped
¼ c.         white wine
½ tsp.      basil
½ tsp.      salt
¼ tsp.      oregano
¼ tsp.      thyme
¼ tsp.      garlic, minced

Preheat oven to 350 degrees.  Combine in an ungreased 1 1/2-quart casserole, cover and bake for 1 ½ to 2 hours.  It should be moist, but not runny.

3 TB         mozzarella cheese, grated

Spread over top of lentils and bake for an additional 5 minutes.
Makes 6 servings


1 lb. Boneless, skinless chicken breasts (2 cups cooked)
1 Tbsp. Vegetable oil
1 medium Onion, sliced
½ Green bell pepper, sliced
2 c. Fresh mushrooms, sliced
1 tsp. Minced garlic
(1) 28-oz. can Italian-style or plain crushed tomatoes in puree
2 Tbsp. Parsley, fresh, chopped
1 tsp. Salt
¼ tsp. Pepper
2 tsp. Italian seasoning
1 tsp. Basil leaves, dried
Parmesan cheese
(1) 16-oz. package Spinach or wide egg noodles

Cut chicken into 1-inch cubes.  In a large skillet, sauté chicken in vegetable oil until no longer pink in the center, about 15 minutes.  Remove chicken from skillet and sauté onion, green bell pepper, mushrooms, and garlic until onion is transparent, about 10 minutes.  Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet.  Simmer 15 minutes.  Allow sauce to cool, put in an 8-cup container, cover with foil and freeze.

To serve, thaw dish, and bake chicken in a preheated overn at 350-degrees F for 35 minutes.  Cook half package spinach or egg noodles according to directions.  Serve chicken over noodles and sprinkle on Parmesan cheese.
Serves 4-6

1 cup cooked diced chicken
1 cup frozen broccoli (or vegetable of your choice)
1 - 15 oz. can cream of mushroom soup
1 - 9" pie shell, frozen
1 cup sharp cheddar cheese, shredded

Preheat oven to 375 degrees.  Gently combine chicken, vegetables, and soup in medium bowl.  Pour mixture into pie shell.  Sprinkle cheese on top.  Bake 45 to 60 minutes, until cheese is melted and mixture is bubbly.

Freezer Method:  After putting together pie, place in gallon freezer bag and freeze.  On serving day, thaw and cook per directions above.
Makes 4-6 servings

2 c. Cooked, chopped chicken
(1) 3-oz. pkg. Cream cheese, softened
1 Tbsp. Chives, chopped
2 Tbsp Milk

Serving Day
½ c. Bread crumbs
2 pkgs. Refrigerated crescent rolls
¼ c. Butter, melted

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in 1-quart freezer bag.  Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling, and freeze them.  Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.  Preheat oven to 350 F.  Unroll crescent rolls.  Each tube will contain 4 rectangles of dough with diagonal perforations.  Press dough along each perforation so the rectangle halves will not separate.  Place about ¼ cup of the chicken mixture into the center of each rectangle.  Fold dough over the filling and pinch the edges to seal tightly.  Dip each packet in melted butter and coat with bread crumbs.  Place packets on a baking sheet.  Bake for 20 minutes or until golden brown.  Packets are good either hot or cold.  (Serve early in the month before date expires on crescent rolls.)  Makes 8 packets.
I can't believe I haven't posted this one yet!

Serves 4

4 boneless, skinless chicken breasts
3 Tbsp butter, melted
1 cup dried coconut, shredded
2 tsp curry powder
salt, to taste

Preheat oven to 350 degrees.  Rinse chicken and pat dry (I usually skip this step).  Pour butter into a 9" x 13" baking dish.  In a pie plate, combine cocnut and curry powder.  Dip chicken in butter to coat, then roll in coconut.  Place chicken pieces slightly apart in the baking dish.  Pat any remaining coconut mixture on top.  Sprinkle with salt.  Bake 20 to 25 minutes, until chicken is no longer pink in center of thickest part (cut to test).

Freezer Method Alternative:  Make sure you use fresh chicken breasts if you plan to freeze the chicken.  Follow instructions above, but place raw chicken breasts in gallon freezer bag after coating in coconut mixture.  On serving day, place thawed chicken in 9x13 dish and bake per above.