Three-Bean Mexican Chili

1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder

Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.

To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.

Chicken Curry

8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 tbsp. flour
2 tbsp. curry powder
1 1/2 tsp. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed

Cook onion and green pepper in oil until tender. Add chicken; saute briefly. In separate bowl mix flour, curry powder, and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken and vegetables. Mix.

Freeze in Ziploc bag. Freeze rice in separate Ziploc bag.

To Serve:
Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat at 350°F until hot throughout, about 30 minutes. Makes 10 servings.
Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze