Bacon and Feta Stuffed Chicken

My sister in law started freezer cooking. Well, I thought about it, and that is really not for me. But freezer crockpot cooking is. Prep, place your ingredients in a gallon zip lock bag. Then the night before, pull out your bags to semi defrost & then place in crockpot the next morning & you are good to go. This was one of the first recipes I tried & really liked it.

Ingredients
4 boneless & skinless chicken breast
1/2 cup bacon (cooked)
1/2 cup feta cheese
2 cans diced tomatoes
1 tablespoon dried basil

Directions:  Mix bacon and feta together in small bowl. Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks. Place stuffed chicken breast in ziplock container & freeze. To serve: thaw contents in bag, place chicken in slow cooker, then add tomatoes and basil. Cook on low for about 4-6 hours or on high 1-3 hours, until chicken is no longer pink. Serve with mashed or baked potatoes.

Mexican Chili

So, one of my friends brought this dip over to one of our parties & we loved it! Not only did we like it, but my 1 1/2 year old loves to pick out the beans & eat them. Now, I am not a big cilantro fan, I actually hate it. But, the dressing masks the flavor of it, making it very tolerable.

Ingredients
2 cans black eyed peas - 14 oz (drain & rinsed)
1 can hominy - 15 oz (drain & rinsed)
2 tomato's (chopped)
4 green onions (chopped)
1 medium green bell pepper (diced)
2 cloves garlic (minced, I double this)
1/2c fresh cilantro (to taste)
1 bottle Kraft Zesty Italian dressing - 18 oz

Directions:  Mix & chill. Drain before serving. We like to serve with tortilla chips or the kettle cooked jalapeno chips.