I always cook my chicken/turkey bones a second time after removing the meat and storing it away. I keep the first broth in the fridge in quart-sized freezer containers, but I only fill each half way because I want to mix the second stock into the first before I pack it for the freezer. People are always surprised to see what nice broth you can get from just the bones, skin and gristle. Sometimes I will add water to the bones again after draining them, and stir this around. If the water starts looking like chicken stock, I'll cook the bones again. When I'm finished with the bones, they are soft and will collapse to a sort of a paste when you pinch them between your fingertips. I smush this stuff and bury it in my garden. I have to do it when the dog isn't watching though, and set something on top of it for a few days. I love my crockpot, too! I've never looked into what it costs to run it. I also have one of those big electric roasters that I always cook my Thanksgiving turkey in (and later use it to simmer the bones for broth) and Dawn, if you want something that cooks up a huge amount, you need that! But it would be hard to carry to a fire, now that I think about it. And I do save bits and tads of things. I don't like mixing my meats together so I will usually put them in wide-mouthed tapered pint canning jars and label them as to whether they are poultry, beef or pork. Sometimes I will make up a "tv dinner" if we have maybe one serving left of something, and put it in the freezer for later. I collect the liquids from canned vegetables and bits and pieces of veggies like tomatoes, celery, asparagus and outer cabbage leaves, in a plastic coffee jug in the freezer. When it's full I thaw it out, add add whatever I think it needs more of. Usually this is chicken or beef, some broth, and maybe a jar of canned tomatoes. A chopped onion. Add a can of mixed veggies from the store or a part of a bag of frozen. Actually I prefer the canned as it has potatoes in it. Heat all this up, add enough cornstarch to give it a nice smooth consistency. DH has a sensitive stomach so I don't spice it up. Just salt and pepper. If I'm feeding kids I add a little sugar, unless there's lots of liquid from canned corn in that batch. Yum.

Here are some of the ones I've used in the past: Teriyaki Chicken Ingredients for Cooking Day: * Chicken- you can use any chicken parts that you like for this recipe: breast, legs, thighs, wings or a mixture! * 1/4 cup water * 1 small piece of fresh ginger, crushed * 1 tsp. garlic salt * 1 cup soy sauce * 1/4 cup brown sugar * 1/4 cup white wine Directions for Cooking Day: Put raw chicken in a freezer bag. Combine rest of ingredients and pour over chicken. Freeze. Ingredients for Serving Day: * Sesame seeds to taste Directions for Serving Day: Defrost chicken mixture. Cook this any way that works best for you. Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. Sprinkle with sesame seeds before cooking. I usually do about 30 minutes at 425. Cook until chicken is completely cooked through. Wine and Herb Chicken Marinade Ingredients for Cooking Day: * 2/3 cup white wine * 1 tsp. tarragon * 1/4 tsp. rosemary * 1/4 tsp. thyme * 2 Tbsp. vegetable oil * 1 Tbsp. minced garlic * Chicken (this will marinade 2 1/2 - 3 lbs.) Directions for Cooking Day: Combine all ingredients. Put chicken pieces in a freezer bag. Pour Marinade over the pieces. Put in freezer. Directions for Serving Day: Completely thaw chicken and marinade. Cook on grill. Chicken Paprikash Ingredients for Cooking Day: * 3 lbs. chicken, cut up * 2 cups sour cream * 2 cups chicken broth * 3 cloves garlic, minced * 2 Tbsp. flour * 3 cans tomato soup * 1 Tbsp. parsley flakes * 1 large onion coasely chopped * 2 Tbsp. olive oil Ingredients for Serving Day: * Noodles Directions for Cooking Day: Fry chicken until lightly browned. Add the onions and garlic and cook until onions are tender. Add tomato soup and sour cream. Heat chicken broth and add the flour. Combine to chicken mixture and add parsley. Cool completely and freeze using freezer bag. Directions for Serving Day: Defrost completely. Cook on med. low heat for approximately 1 hour or until chicken is completely cooked. Serve over noodles. Pull Apart Cinnamon Apple Rolls Ingredients: * 4 packages cans refrigerated biscuit dough (7.5 oz) * 3 cups white sugar * .25 cup ground cinnamon * .5 cup melted butter * .5 cups chopped pecans * .5 cups applesauce * 1 cups apples, peeled and diced Directions: Lightly grease an 8×8 deep dish pan. In a large zippered bag, mix together 2 cups sugar, cinnamon and apples. Open biscuits and cut each biscuit into 4 pieces. Put the biscuit pieces into the mixture, and shake/mix, until they are all completely coated. Add in the applesauce and shake until covered again. Arrange in pans. Stir pecans and 1 cup sugar into the melted butter. Pour butter mixture evenly over the pan. Bake at 375F for 45 minutes, until top is golden brown. Freezing Directions: Cover with foil and freeze BEFORE baking (ie do not bake). To serve: Thaw. Bake at 375F for 45 minutes, until top is golden brown. Orange Chicken * 2 boneless skinless chicken breasts; cut into bite size chunks * Orange Sauce: * 1 1/2 c. water * 2 Tbsp orange juice * 1/4 c. lemon juice * 1/3 c. rice vinegar * 2 1/2 Tbsp soy sauce * 1 Tbsp grated orange zest * 1 c. packed brown sugar * 1/2 tsp minced ginger * 1/2 tsp minced garlic * 2 Tbsp green onion; chopped * 3 dried pepper pods/ dried red chili peppers * 1/4 tsp red pepper flakes * (added later) * 3 Tbsp cornstarch * 2 Tbsp water * Sesame seeds for garnish (optional) Pour water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium- high heat. Stir in orange zest, brown sugar, ginger, garlic, pepper pods, green onions and red pepper flakes. When mix comes to a boil remove from head and let cool for about 10 to 15 minutes. Place chicken in a zip lock bag and pour 1 cup of the sauce in with the chicken. Try to get out as much air as possible so that the chicken is fully submerged in the sauce. Let the chicken marinate at least 2 hours or freeze at this point. If you can do it over night then that is even better. Store the rest of the sauce in the frigerator as well. Thaw frozen packet overnight. Pour about 2 Tbsp of oil on the bottom of a skillet over medium heat, just enough so that the chicken won't stick to the bottom of the pan. Place the chicken in the skillet and cook until brown on both sides. It is ok if the chicken isn't fully cooked. Once the chicken is browned take it out of the skillet. Wipe out the skillet to get the chicken residue off of it. Add the sauce into the skillet and bring it to a boil over medium- high heat. Mix together the cornstarch and water and stir the mix into the sauce. Reduce the heat to medium low and add the chicken into the skillet. Simmer for about 5 minutes stirring occassionally. Taco Soup Recipe Ingredients: * 2 pounds ground beef * 1.25 cups onion, diced * 15.5 ounces kidney beans (undrained) * 15.5 ounces black beans (undrained) * 15.5 ounces pinto beans (undrained) * 15.5 ounces canned corn, drained * 10 ounces canned green tomatoes with chilies (Ro-Tel) * 1 packages Hidden Valley Ranch seasoning * 1 packages taco seasoning * 16 ounces tomato sauce Directions: Brown hamburger and onion; drain. Place ingredients in a slow cooker. Cook for 3-5 hours on high or until heated through. Top with sour cream, cheese, and/or jalapenos, if desired. Freezing Directions: Let cool; divide among 2 gallon freezer bags. Freeze. To serve: Reheat on stove top or in microwave for 2-3 minutes or until heated through. Top with sour cream, cheese, and/or jalapenos, if desired. Mustard Marinated Chicken Breasts Ingredients: 1/4 c. Dijon Mustard 1/4 c. Soy Sauce (lower sodium) 1/4 c. Lemon Juice 1/2 tsp. Thyme 3/4 tsp. Basil 1/2 tsp. Parsley 1/8 tsp. Sage 6 Chicken Breasts Assembly: Mix mustard, soy sauce & lemon juice and pour over chicken. Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge. Serving Day: Thaw. Grill or bake @ 350 for 25 minutes or until chicken is done.

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb