Sweet and Sour Oriental Pork Crock pot Freezer Meal Gluten Free

400 grams diced lean boneless pork                  

1 kg frozen oriental style vegetables
1 19 oz. can pineapple chunks, including juice
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch - see notes
2 teaspoons oil

Method:
Place raw diced pork into bottom of crock pot.  Place frozen vegetables on top.  In 2 cup measurer mix together the remaining ingredients.  Pour over vegetables.  Cover crockpot and cook on Low for 10 hours or on high for 4-5.  Serve over rice.  This makes 6 generous servings.  .
Notes:

• For 6 adults cook 2 cups brown rice in 4 cups water.  There is enough topping and rice for 6-7 adults.
• I used raw pork loin from Costco.  The kids thought it was chicken :).
• My sauce was not quite thick enough so I stirred in one tablespoon mixed with a little cold water into the crock pot about 15 minutes before supper.  You could keep out a little juice and the cornstarch and add it at the end if you prefer.  I have increased the cornstarch in the recipe to reflect this.
• I used peanut oil as that is my oil of choice with stir frys - I find it gives a nice flavour. 
• To make freezer meals have large zippered freezer bags on counter and add all ingredients to the bag doubling or tripling recipe as desired.  I would leave bag in fridge overnight before placing in crock pot in the morning so it is frozen but not a solid brick.  

Chicken Florentine Freezer Meal

Makes 2 Casseroles - Servings 2 x 6 servings
600 grams raw boneless chicken breasts diced or leftover cooked chopped chicken
2 - 300-400 grams frozen chopped spinach thawed and drained ** see notes
200 - 300 grams mushrooms - sliced
1/2 cup butter - divided
1 tablespoon minced garlic
1 tablespoon lemon juice
2 cans (284ml/10 fl oz) cream of Mushroom Soup
2 tablespoons Italian Seasoning
1 cup half and half cream
1 cup grated Parmesan Cheese
2/3 cups bacon bits divided ( I used Costco Hormel real crumbled bacon)
2 cups shredded Mozzarella, divided

Lightly oil 2 casserole dishes 9" or 10"
Put 1/4 of diced chicken on bottom of each casserole dish.
In saucepan over medium heat melt 1/4 cup butter.  Saute mushrooms, add spinach and saute a bit more.
Cool Spinach mixture.  Place half of mixture into each casserole dish.
Add remaining 1/4 cup butter to saucepan.  Melt over medium heat - stirring contantly.  Stir in the garlic lemon juice, cream of mushroom soup, Italian Seasoning, half and half and Parmesan.  Pour 1/4 of the sauce mixture over each casserole.  Divide remaining chicken over each casserole. Cover with remaining sauce.  Sprinkle crumbled bacon over each casserole.  Top each casserole with shredded cheese.  Wrap and freeze immediately.  Or - bake one at 350 for 25 minutes and freeze the remaining one.  Thaw frozen casserole before baking.  Serve over hot cooked pasta.  I cooked the pasta while the casserole was heating up.  I do not like freezing pasta so I keep them separate until serving.

Notes:

• Instead of spinach I used fresh swiss chard from the garden - steamed and chopped.
• I used reduced fat Cream of Mushroom Soup - it was gluten free - always read ingredient list
• I made one with frozen raw chicken breasts and one with leftover diced chicken - both were equally good