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Jennifer Hedrick's life is busy enough with three children, ages 1, 2 and 4.

And her schedule is about to get even busier. When classes resume at UNCG, she adds "college student" to her mom and wife duties. That means exams, reading and writing assignments.

So, when it comes to feeding her family, she looks for recipes that are quick and easy. She turns to dishes that can be prepared in a crock pot or assembled ahead of time and then frozen. Hedrick often spends Sundays preparing family meals for the coming week.

Her original recipe for Stuffed Clucker -- chicken breasts stuffed with veggies and cheese -- can be frozen, then baked when needed.

It was awarded second place in the "Best Freezer Treasure" category of the "What's for Dinner" recipe contest. The contest, sponsored last semester by UNCG's office of Adult Student Resources, also included the categories "Best Slow Cooker or Crock Pot Meal," "Best Meal on the Run" and "Best Nutritious Snack."

The contest was judged by a panel of campus staffers that included a chef and nutritionist. They selected recipes that were tasty, inexpensive, nutritious and easy to make.

Catherine Kahn's enchilada casserole is a hit at many family gatherings.

Like Hedrick, Kahn tries to stock her freezer regularly. Her husband is in medical school, so there are many nights when no one feels like cooking, Kahn says. This Greenville mom of a 2-year-old and a 5-year-old says enchilada casserole is a dish everyone in her family will eat.

And Vanessa Maliski, a single mother and full-time student, tries to think of different ways to serve a staple, such as an already prepared rotisserie chicken from the grocery store. She might serve it with vegetables one night, and the next, she might whip up a salad using the leftover chicken, walnuts, cottage cheese and veggies.

Check out their recipes and others below.

Contact Tina Firesheets at 373-3498 or tina.firesheets@news-record.com

GRAND PRIZE WINNER WHITE CHILI

1 tablespoon vegetable oil

1 can green chili peppers

2 teaspoon ground cumin

1 teaspoon ground cayenne pepper

2 cans chicken broth

3 cups cubed cooked chicken

3 cans white beans (northern or butter, etc.)

1 to 2 cups Monterey Jack cheese

1 can white or yellow corn

Optional :

1 teaspoon oregano

Sour cream, jalapenos, salsa, or onion

Heat vegetable oil in skillet on medium heat, and cook chicken until done (can cook onion at the same time). In a crock pot on low heat, combine ingredients from green chili peppers to white beans and cook slowly. Add cheese 1 hour before serving. You may top chili with sour cream, jalapenos, or salsa for extra flavor.

Makes about 4 to 6 servings.

Submitted by Renee Parker, Winston-Salem

FIRST PLACE, BEST SLOW-COOKER, CROCK POT MEAL: THAI CHICKEN

8 boneless skinless chicken thighs or boneless skinless chicken breasts

¾ cup of hot salsa

¼ cup peanut butter -- chunky or smooth

2 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon ginger

Cook in the crock pot for 8 hours on low. Garnish with chopped peanuts (suggestion) and serve over rice or noodles.

A couple of variations: add peas, green pepper, or onions.

Serves 4.

Submitted by Amanda Stone-Gines, Raleigh

FIRST PLACE, BEST FREEZER TREASURE -- ENCHILADA CASSEROLE

2 tablespoons butter

3 tablespoons dried minced onion (or ¹⁄₃ cup fresh minced onion)

8 ounce can tomato sauce

1 teaspoon Italian seasoning

½ teaspoon celery salt

¼ teaspoon pepper

1 can Rotel tomatoes

2 eggs

1 cup whipping cream

8 ounces shredded Mexican-style cheese

1 cup sour cream

1 cup shredded cheddar cheese

6 taco size tortillas (torn into approximately 2-inch pieces)

Paprika (optional)

Melt butter in a sauce pan over medium heat. Add onion and saute for a minute or so to release flavor. Add tomato sauce, seasonings and Rotel tomatoes. Simmer for about 5 minutes. While the sauce is simmering, lightly beat the two eggs, add the cream and mix well.

Remove the tomato mixture from heat, and add the egg/cream mixture while stirring constantly. Place a small amount of sauce in the bottom of an 8-by-8-inch or 9-by-9-inch pan. Add ¹⁄₃ of the tortilla pieces in a layer, about ¹⁄₃ of the sauce, then ²⁄₃ cup of the Mexican cheese.

Repeat the layering two more times. Spread the sour cream on top. Sprinkle with the cheddar and paprika (if desired). At this point the dish can be frozen for another time or baked immediately.

If frozen, bake in a preheated 325 degree oven for approximately 45 to 60 minutes. If freshly made, bake at 350 for approximately 25 to 30 minutes. It should be heated thoroughly in the center.

Serves 12.

Submitted by Catherine Kahn, Greenville.

SECOND PLACE, BEST FREEZER TREASURE: STUFFED CLUCKER

5 or 6 boneless, skinless chicken breast halves

1 14.6-ounce can of Italian-style diced tomatoes

Stuffing ingredients:

¼ cup yellow, sweet onion (chopped fine)

¼ cup red bell pepper (chopped fine)

¹⁄₈ cup of olives (any olives, chopped)

1 tablespoon garlic (chopped)

2 tablespoons fresh rosemary (may substitute for 1 tablespoon dried rosemary)

¼ cup Parmesan cheese (grated)

¼ cup mozzarella cheese (grated)

Salt and pepper to taste

Combine all stuffing ingredients in large mixing bowl. Create a pocket within the chicken breast by slicing midway through each breast. Stuff each pocket with the mixture. Place breasts in baking or casserole dish. Cover with diced, canned tomatoes. Freeze or bake.

Fresh baking: 350 degrees for 45 minutes

Frozen preparation: 350 degrees for 70 minutes

We serve over Barilla's piccollini pasta (miniature pasta) for added fun for the kids.

Serves 5 or 6 people.

Submitted by Jennifer Hedrick, Greensboro

FIRST PLACE, BEST MEAL ON THE RUN: CHICKEN AND WALNUT SALAD

Precooked rotisserie chicken

Bagged salad

Grapes (washed when brought home from the grocer)

Bagged chopped walnuts (or substitute whatever nuts you have in stock)

Cherry tomatoes (also washed when brought home)

Shredded cheese

Low-fat cottage cheese

Combine ingredients over a bed of salad, and top with a spoonful of cottage cheese and sprinkle with nuts.

Recipe can be made for individual servings.

Submitted by Vanessa Maliski, Mebane

FIRST PLACE, BEST NUTRITIOUS SNACK: ORANGE BRAN FLAX MUFFINS

1½ cups oat bran

1 cup all-purpose flour

1 cup flaxseed, ground

1 cup wheat bran

1 tablespoon baking powder

½ teaspoon salt

2 oranges, quartered and seeded

1 cup brown sugar

1 cup buttermilk

½ cup canola oil

2 eggs

1 teaspoon baking soda

1½ cups golden raisins

Preheat the oven to 375. Line two 12-cup muffin pans with paper liners, or coat the pans with cooking spray. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. Set aside.

In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.

Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Divide batter evenly among muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to a cooling rack. Makes 24 muffins.

Submitted by Linda Stoll, High Point.

Source: USA Swimming magazine