Brown Sugar and Soy Salmon

1 1/2 pound salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt. In a small bowl, stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Label: Thaw in fridge. Grill salmon for 6 to 8 minutes per side. Discard remaining marinade.

Chicken Pot Pie

• 2 cups shredded chicken 
• 2 jars chicken gravy 
• 2 top and bottom pie crusts 
• 16 oz frozen hash browns 
• 16 oz frozen peas and carrots 
• Salt and pepper to taste 

Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

Label: Chicken Pot Pie. Thaw completely. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.