Honey Sesame Chicken {Freezer to Crockpot}

1 lb chicken tenders
3 T olive oil
1 cup honey
2 T sesame seeds
1/2 cup soy sauce
1 tablespoon sesame oil
1 t. pepper
1 package frozen broccoli
1 can pineapple chunks

Place all ingredients except broccoli and pineapple in freezer bag, toss to coat and freeze.
To thaw, move from freezer to fridge overnight. Place in crockpot and cook on low for 3-4 hours. Steam the broccoli for just a few minutes. Remove chicken & cut into chunks, then return to sauce along with drained pineapple and broccoli. Toss to coat, serve over cooked rice.

Peanut Chicken Stir-Fry (TOH)

Ingredients:

• 1/2 cup plus 1 tablespoon water, divided
• 1/4 cup peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 to 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts, cubed
• 3 cups fresh broccoli florets
• 1 tablespoon cornstarch
• Hot cooked rice or noodles

Directions:
In a small bowl combine until smooth and set aside:

• 1/2 cup water
• peanut butter
• soy sauce
• brown sugar

In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes.
Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender.

Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with rice or noodles.

Broccoli Grape Salad

• 1 bunch broccoli, cut bite size
• 3 green onions, chopped
• 1 C. grapes, halved (or raisins)
• 1/3 C. sunflower kernels or chopped pecans

Dressing:

• 1 C. mayo
• 2 Tbsp. white vinegar
• 1/3 C. sugar
• 1/2 tesp. salt

Toss, sprinkle 3 oz. bacon bits on top, refrigerate until serving.

Cream of Broccoli Soup

• 4 cans cream of chicken soup
• 1 can cream of celery soup
• 1 medium onion; chopped
• 2-3 ribs celery; chopped
• 4 T. margarine
• 20 oz. chopped broccoli
• garlic (optional)
• Milk or heavy cream
  

Saute onion and celery in margarine until translucent in a stock pot. Add canned soup, broccoli and garlic. When combined and headed thru, add milk or cream to preferred consistency. Soup will continue to thicken as it cooks. Simmer about 15 minutes. Serve with homemade croûtons.

This is very rich and filling and can be a meal by itself. It's even better with some shredded cheese sprinkled on top. I don't have the exact amount of milk or cream needed because it varies each time depending on how long you let it simmer and how thick you like your soup.

Chicken n' Stuffing Yumm-o-rama

Prep time: 20 minutes
Bake time: 45 minutes
Serves: 6

• 4 chicken breasts; boiled (or other pre-cooked chicken is fine)
• 1 C. sour cream
• 1 can cream of chicken soup
• 1 1/2 C. chopped broccoli; thawed
• 1 tsp curry powder
• 1/2 tsp poultry seasoning
• 1 pkg stuffing mix
• 1/2 stick butter; melted
• 3/4 C. chicken broth (left over from boiling chicken)

Boil chicken breasts in salty water until cooked through, cool slightly, then chop into bite sized pieces. Reserve 3/4 C. broth for later use. Combine chopped chicken, sour cream, can of soup, broccoli, curry, and poultry seasoning in bowl. Place mixture in 9 x 13 baking dish. Combine stuffing mix, melted butter, and broth in bowl. Spread on top of chicken mixture.

Cover and bake 45 minutes at 350. Let stand 10 minutes before serving.

I got this originally from a church cookbook and modified it to suit our tastes. I love to make it for company, especially on a cool day. I always get compliments on it.