4 boneless, skinless chicken breast halves

1/2 C Italian salad dressing

1 C chopped green bell peppers

1 C chopped onions

1 1/2 tsp chopped garlic

2 potatoes*, Peeled and cut in wedges

Combine all ingredients except the potatoes in a 1 gallon Ziploc Freezer bag.  Label and freeze.

1 pound lean ground beef
1 pound beef chuck stew meat, cut into bite-size pieces
3 cans (15 ounces each) pinto beans, rinsed and drained
1 jar (16-ounce) hot chunky salsa
1 bag (14-ounce) frozen Southwest vegetable mix
1 can (4-ounce) diced roasted green chile peppers
1 packet (1.25-ounce) Tex-Mex chili seasoning

 2 pounds Stew Meat

1 bottle of your favorite BBQ Sauce ( or make your own)

2 cups diced celery

1 pkg Beef Onion Soup Mix

Mix all ingredients together and put into a freezer bag. Squeeze out air and lay bags flat in the freezer.  

To cook, Put BBQ Beef into the crock pot cook on  low 5-6 hours, high 3-4 hours.

INGREDIENTS

INGREDIENTS

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 (11-oz.) cans Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (14.75-oz.) can Green Giant® Cream Style Sweet Corn
1 (6.5-oz.) pkg. corn muffin and bread mix
3/4 cup water
1/4 cup butter or margarine, melted
1 teaspoon salt

Ingredients

Ingredients

Ingredients

Ingredients