Chicken Stuffing Casserole

Stuffing Casserole
Stuffing (2 boxes)


1 can of corn


1 can of green beans


1 can of cream of chicken (optional)


2-4 boneless chicken (cooked, cut in small cubes)


Mozzarella cheese to taste


Pasta/tomato sauce (optional)


Mix stuffing, green beans, corn with some of their juice, and cream of chicken. Add ½ c. of hot water if the stuffing is too dry. Add pasta sauce if desired. Mix it all together. Place the cooked chicken in the bottom of a clear dish. Add the mixture to the top, followed by the cheese. Bake at 350* for 30 min, or until cheese is melted.

Serve with rolls.

Stromboli

Stromboli




Bread dough (homemade or store bought)

6 oz sliced ham

1 1/2 cups shredded swiss cheese

8 pieces crumbled bacon.


Roll out dough into a large rectangle. Layer with ham, cheese and bacon. Roll up jelly-roll style starting with the long side. Seal seams. Place seam side down on baking sheet. Cut several 1/4 inch deep slits on top of loaf. Bake at 350 degrees for 26-30 minutes or until golden brown.

Were your stromboli is frozen, just watch it and make sure that it doesn't rise too much in the fridge. I tested one. With a little heat, mine defrosted and rose for 4 hours just on my stove top. So if you take it out and put it in the fridge in the morning, you might have to let it rise with a little heat before baking.





Slice and serve with Marinara sauce for dipping.





Enjoy!

Easy Chicken Cordon Blue

Ingredients:
Chicken breast halves (as many as serving)
Thin slices of ham (2 slices per chicken)
Sliced Monterey jack cheese
Bread crumbs
¼ c. melted butter
Topping Sauce:
1 can cream of chicken
1/2-1c. Sour Cream
1/4 c. (or less) lemon juice
Cold Milk (if the sauce is too thick)


Pound meat with a mallet to flatten the chicken (the thinner the better). Roll chicken in butter and the breadcrumbs thoroughly.Then place the cheese & ham together in the chicken, roll together and fasten the edges of the chicken with toothpicks.  Bake at 350* for 40-45 minutes until golden brown (watch the edges of the ham).
Mix the ingredients for the topping sauce and heat thoroughly. Then poor the sauce on top of the cooked chicken. Serve with rice and a veggie.

Confetti Chicken Wraps

Ingredients

2 Chicken Breast (Cubed)
Diced peppers
1 cup frozen corn
1 1/2 cups mild Pace Salsa
1 tsp chili powder
1 tsp cumin
2 cans of pinto beans (drained and rinsed)

There are two ways you can cook this-

In a large frying pan or wok cook cubed chicken and peppers then add the other ingedients.

Or you can put it all in your crock pot and cook it on low for 7-8 hours, and then just use a fork and shred your chicken and put mixture on Tortilla!


Its also good to serve with sour cream, guacamole, cheese, and salsa

Pork Riblets

Our Favorite Pork Riblets
1 lb. pork riblets(boneless and lean)

½ bottle of Famous Dave BBQ sauce(or any other kind of BBQ sauce)

½ c. water (less water the better)

Mix liquids first in the crock pot then add the defrosted pork. Try to not add as much water, they will get very juicy and tender as they cook. Cook for 5- 6 hours on low. *Serve with mashed potatoes and corn.

For the loaf of bread:

Defrost bread on sprayed pan and cover with plastic wrap. Let it rise for 4-6 hours. Cook at 350* for 20 minutes.

Potato Soup

From last month

5-6 potatoes, peeled and cubed
2-3 carrots
2-3 celery
1 medium onion
1/2 tsp pepper
1 tsp salt
1 tsp basil
2 cans chicken broth

Combine above ingredients and simmer until all veggies are cooked. You have to stir occasionally otherwise it might end up like mashed potato soup.

After veggies are cooked. Combine 2 Tbsp of butter with 2 Tbsp flour. Add mixture to soup to thicken. Then add 1 pint of half and half.

Heat until warm and serve.

It is good with melted cheese on top.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet taco seasoning
In Pantry: 1 can kidney beans, 15 oz. can of tomato sauce, 1 can corn, tortilla chips
In Refrigerator: sour cream
On hand (if desired): olives

Combine hamburger, taco seasoning, drained beans, corn & tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly. Serve with chips, cheese, and sour cream.
 
This is one of our faves :)... hope you enjoy!

Zesty Italian Chicken

3-4 Chicken Breasts
3 Tablespoons Butter
1 Package Zesty Italian Dressing Mix
1 Can Cream of Chicken or Mushroom Soup
1 Cube (8 oz) Cream Cheese

Put frozen chicken in crock pot. Melt butter and drizzle over chicken. Sprinkle the zesty Italian dressing mix over the top. Cook 3-4 hours on high or 5-7 on low (crock pots vary). A half hour before done add cream cheese and cream of chicken or mushroom soup (I usually cut the cream cheese in half and soften it in the microwave for 20-30 seconds and mix it with the cream of mushroom soup before I add it to the crock pot). Remove from heat and shred chicken with a fork and knife. Serve over rice (I included 2 cups of instant rice so boil 2 cups of water, then add the rice, cover it, and let it sit for 5 minutes).
 
Hope you enjoy :)!

Opulant Chicken

Defrost Chicken. Trim off fat (and cut in bite size pieces if desired).

Place Chicken in casserole dish and cover with sliced swiss cheese.

Mix together 2 cans (or one large can) cream of chicken soup, 1/4 cup water and 1/2 cup sour cream. Pour mixture over chicken and cheese.

Melt one cube of butter and mix with one package crushed ritz crackers. Put on top of chicken.

Bake uncovered at 275 for 2-2.5 hours or covered at 350 for 1 hour. Serve over rice.

BBQ chicken Sandwiches

Ingredients:


3-4 Chicken breasts

1 c. (approx.) BBQ sauce

1 c. (approx.) grape jelly

Buns (grilled if you want)

Cheese (optional)

Mix the jelly and bbq sauce together. Then put the thawed chicken into the crockpot, poor the mixture onto the chicken and make sure it is fully covered. Cook on low for 6-7 hours. Shred chicken using two forks (add more bbq sauce if needed) and cook an additional hour or so.

Garden Vegetable Soup

1-1/5 teaspoons minced garlic
2 TBS olive oil
1/4 cup uncooked long grain rice (I used brown rice)
2 cans chicken broth (14.5oz)
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

1. In a large saucepan, cook garlic in oil for 1 min. Stir in rice. cook and stir for 1 minute. Add the broth, peppers, carrots an dseasonings. Bring to a boil. Rduce heat, cover and simmer for 15-20 min or until rice is tender.

2. Stir in zucchini and tomatoes, cook for 3 minutes

Can be frozen up to 3 months

Served with some sort of bread (salad is recommended.. )

Orange Chicken

Cut chicken into 2 inch cubes (sorry I didn't get a chance to do this)
Dip in Flour mixture (1/2 cup flour, 1 tsp garlic powder, 1/2 tsp pepper)

Melt 2 Tbsp of butter and place in bottom of baking dish.
Spread Chicken cubes in a single layer and bake uncovered for 30 minutes at 350 degrees.

After 30 minutes, turn each piece over and pour Orange sauce all over chicken. Bake an additional 30-40 minutes.

Serve over rice and veggies.

The sauce is already prepared for you, but here is the recipe:

1 1/2 cups water
1/4 cup plus 2 Tbsp fresh orange juice
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 tsp minced garlic
2 Tbsp green onion
3 Tbsp cornstarch
1/4 cup water

In a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest and whisk over medium heat for a few minutes. Stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water till dissolved and add to the sauce to thicken.

Chicken Pockets

Spray casserole dish with non stick spray then place the chicken pockets in the dish. Cook at 350* for 20 minutes. For the sauce pour a can of cream of chicken soup and mix it with half milk.
(recipe to come)

-Kourtney Adams

Opulant Chicken

Defrost Chicken
Place Chicken in casserole dish and cover with sliced swiss cheese.

Mix together 2 cans of cream of chicken soup, 1/4 cup water and 1/2 cup sour cream. Pour mixture over chicken and cheese.

Melt one cube of butter and mix with one package crushed ritz crackers. Put on top of chicken.

Bake uncovered at 275 for 2-2.5 hours or covered at 350 for 1 hour. Serve over rice.

Taco salad/ or Tacos

Taco Salad
1 lb. ground beef (or turkey) 1 bag of tortilla chips
1 (1.5 ounce) pkg. taco seasoning OR 4-6 tortillas
¾ c. water green onions (optional)
½ c. corn (or 1 can) sour cream
½ c. canned black, kidney or pinto beans, drained
tomatoes
Lettuce
Cheese
In a large skillet, brown & crumble the ground beef or turkey; drain off fat & rinse. Stir in taco seasoning & water. Bring to a boil. Reduce heat & simmer for 15 min., stirring occasionally. Add corn & beans. Place in a serving dish. Layer lettuce and remaining toppings.


OR....
Fast Taco’s

1 lb. Ground beef or turkey
4-8 Tortillas (white) can do corn
Lettuce
Cheese
Salsa and/or ketchup
Warm tortillas in a pan with small amount of oil (can warm in microwave for 10 sec.). Layer tortillas with cooked meat then add cheese, lettuce, salsa and any other desired fillers like sour cream, guacamole.

Creamy Garlic Pasta

Creamy Garlic Pasta Sauce
By Shaylee Miller

½ lb. Pasta, BOWTIE or PENNE
2 Tablespoons Butter
2-3 Cloves of Garlic minced
2 Tablespoons Flour
¾ Cup Chicken Broth
¾ Cup Milk
2 Teaspoon Parsley
Salt and Pepper to taste
1/3 Cup grated parmesan cheese

Melt butter, add garlic, cook 1 minute
Add flour- stir constantly, cook 1 minute
Stir in broth and milk, stir frequently until sauce thickens
Add parsley, salt and pepper and cheese.

Serve with Grilled Chicken, cut in diagonal strips. Serve with Garlic Bread or warm French bread!

*What I do is pour sauce over cooked noodles and put chicken on top, sprinkle left over parmesan cheese over top and put into the oven until cheese is melted. Oven is set for 350 degrees*


I hope this works, normally don’t combined and make 7 meals together!

Baked Chicken Taquitos

4 oz. cream cheese softened (can microwave to soften)
1/4 c. salsa verde
1-2 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. garlic salt
3-4 Tbs. chopped cilantro (optional)
3 Tbs. green onion sliced thinly (optional)
2 c. shredded or finely chopped cooked chicken (can use regular or rotisserie chicken)
1 c. cheese (any kind you like)
Cooked tortillas (un-cooked tortillas-I like those best, or can do corn tortillas)
cooking spray
salt

Heat oven to 425 degrees. Line a baking sheet with tin foil and grease with cooking spray.
In a bowl, mix cream cheese, salsa verde, lime juice, cumin, chili powder, and garlic salt. Stir in cilantro and green onion. Add chicken and cheese and mix well.
Cook the tortillas on a griddle, it's the easiest way I've found. If using corn tortillas, place about 3 tortillas between two damp paper towels on a plate. Heat for 45 seconds, until tortillas are soft and don't crack when you roll them. Scoop about 3-5 Tbs. of the chicken mixture onto each tortilla, spread it out a bit, and roll it up tightly.
Repeat with the rest of the tortillas. This recipe makes 10-12 taquitos. Place on baking sheet; Spray the taquitos with cooking spray and then sprinkle with salt. Bake for 7-12 minutes or until crispy and edges become golden brown. Dip in guacamole, sour cream, salsa, hot sauce, etc. If freezing, do everything except bake them. Enjoy!

Pot Roast

1 pkg. McCormick Seasoning
2 1/2-3 lbs. boneless chuck or rump roast
5 cups cut up fresh vegetables (carrots, celery, onions, and potatoes)
1 cup water

Place roast and vegetables in crock pot. Mix seasoning and water until blended. Pour over roast and vegetables. Cook for 8 hours on low or 4 hours on high. *Great Sunday meal!

-Megan Jones

Sweet and Sour meatballs

Sauce

3 Tbs. vinegar
2 Tbs. Soy Sauce
1 cup. Pineapple Juice
1/2 cup water

2 Tbs. Cornstarch
6 Tbs. Sugar

Add first sets of ingredients in a sauce pan. Combine dry ingredients and slowly whisk in. Heat and stir continually until thick and bubbly. (THis is already done, just warm up your sauce) I doubled this recipe.

Meatballs are from Cosco, Cook either in your oven at 375 for 10-15 minutes or microwave for 3 minutes.

Serve Meatballs and sauce over rice with veggies.

Or you can through the sauce and the meatballs in your crockpot for several hours on low.

Upside Down Spaghetti

8 oz. Cream Cheese

8 oz. Sour Cream

16 oz Spaghetti, cooked

1 Bottle of Spaghetti Sauce

Shredded Cheese

Mix together the cream cheese and the sour cream. Spread half of the mixture across the bottom of a square baking dish (8x8 or 9x9). Layer half of the cooked spaghetti noodles on top of that, follow with half of the spaghetti sauce. Begin a new layer with the remaining cheese mixture, noodles, and spaghetti sauce. Sprinkle the top with shredded cheese and bake in the oven at 350 for 30 minutes.

BBQ Chicken Sandwichs

Ingredients:
3-4 Chicken breasts
1 c. (approx.) BBQ sauce
1 c. (approx.) grape jelly
Buns (grilled if you want)
Cheese (optional)
Mix the jelly and bbq sauce together. Then put the thawed chicken into the crockpot, poor the mixture onto the chicken and make sure it is fully covered. Cook on low for 6-7 hours. Shred chicken using two forks (add more bbq sauce if needed) and cook an additional hour or so.
Makes about 6-8 sandwichs.
*Serve with chips and or baked beans.

Breaded Pork Medallions

1 pork tenderloin (I use pork loin, it is a little cheaper)
Garlic and Herb spreadable cheese (usually found in your fancy cheese section)
Italian Bread crumbs

Spray a large sheet pan with nonstick spray; set aside.
Rinse the pork under cold water and pat dry with paper towels.
Cut 1-inch slice medallions; set aside on paper towel.
Lay all of pork out on paper towel or cutting board, cover with plastic wrap and pound each piece with a kitchen mallet until all pieces are 1/4" thin.

Spread a very light coating of the spreadable cheese on each side of the medallions.
Coat each slice in the bread crumbs.

(this is all already done)

Spray the tops of the pork with nonstick spray and bake in a 400° preheated oven for 30 mins.

Serve with mashed Potatoes and Green Beans

Poppy Seed Chicken

Ingredients:
2-3 chicken breasts, cubed
1 8oz. sour cream
1 1/2 T. poppy seed (or however much you like)
1 can cream of chicken soup
1/2 C. milk (on hand)

Topping:
1 roll of Ritz crackers crushed
1 cube melted butter (put in zip lock & crush mixture)

Defrost chicken and cut into cubes. Mix all ingredients and put in casserole dish. Crush the topping and add on top of mix. Bake @ 350* for 30 minutes or until chicken is cooked all the way through.

*Serve over rice, with corn. Hope you enjoy :)!

Preparation Instructions for Instant Rice:
Bring 2 cups water to a boil, in a medium saucepan. Stir in 2 cups Instant Rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve.
*Add margarine and salt, if desired.

Not A Recipe

I just thought for those of you who missed this last month of dinner group.... I am putting a group together to make a quiet book for our little chillin's..... I know some of you are interested, but I cannot remember who told me they were..... It is going to be done just like our dinner group. You will make one page for however many girls there are and they will do the same for their page... Then we can get together and share. I want official numbers by beginning of June! If you have a friend that would like to do it too.. why not, bring them along.... just let me know. I will need all of the email addresses of everyone...... Thanks again! Can't wait to see everyone again.. feels like forever!

Parmesan Chicken

Parmesan Chicken:
3 chicken breasts, thawed if frozen
1 c. bread crumbs
1-2 c. spaghetti/tomato sauce
1/2 c. mozzarella cheese, shredded (optional)

Preheat oven to 375. Cut each chicken into strips or bite size pieces. Wet each piece in water or egg and coat with bread crumbs. Place chicken in casserole dish. Cooke for 30 minutes. Then pour tomato sauce/spaghetti sauce onto chicken, add mozzarella cheese to the top and bake for the remainder of the time, for 15 minutes covered. Serve with mashed potatoes, or pasta with veggies.

BBq Chicken Pizza

5-Minute Pizza Dough Recipe

2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°, use a candy thermometer for accuracy if you're not sure)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil

Preheat oven to 500°. Mix dry ingredients together. Add hot water and olive oil. Mix for five minutes (I use my Kitchen Aid mixer with the dough hook, but you could do this by hand, too). Let rest 10 minutes. Press dough on pizza pan, pizza stone, or jelly-roll pan. Bake at 500° for 3 minutes. Take out of the oven and cover with toppings. BBQ sauce, mozzerella cheese, smoked gouda cheese, grilled seasoned chicken and red onions. Return to the oven and bake 8-10 minutes more. Makes one large pizza (16-18 inches).

THe dough is already made for you so just cook as directed

This is also really good cooked on the grill. Just brush olive oil on your grill and corn meal on the dough so it won't stick. Cook one side for a few minutes, and then flip. Add toppings and finish cooking. I think it is easier to make more smaller pizzas on the grill instead of one big one.

Enjoy!

Chicken Pot Pie

Filling:

1/3 cup Margarine or Butter 1/3 Cup chopped onion

1/3 cup all-purpose flour 1/2 tsp Salt

1/4 tsp Pepper 1/2 cups Chicken Broth

2/3 Cups Milk 2-3 cups veggies and chicken


Pie Crust (either homemade or store bought)


Heat oven to 425. Prepare crusts as pkg. directs. Melt Margarine over med. heat. Add onion and cook 2 min until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk until bubbly and thickened. Add chicken and veggies. Remove from heat and spoon into crust-lined pan. Top with second crust. Seal edges (slightly wet bottum crust, and then place top crust. Cut excess, and press all the away around with fingers or spoon to get a good seal) Flute edges (cover with thin strips of tinfoil to keep edges from burning.) Cut slits in the top of crust. Bake for 30-40 minutes until crust is golden. Let stand 5 minutes and serve.

Sausage Alfredo

2 cups ground sausage
1/2 red onion
1 can of Italian diced tomatoes
clove of garlic
1 pkg of dry Italian dressing mix
1 jar of Alfredo sauce

Cook sausage with onions until onions are clear. Add the rest. Serve over thin spaghetti noodles.

To warm already prepared sausage alfredo, thaw at least partially and place on stovetop or in crockpot at medium heat until bubbly.

Chicken Fettuccine Alfredo

8 oz cream cheese
½ c. Parmesan
½ c. butter

 ½ milk

1 cup cooked shredded chicken (I added garlic powder, lemon and herb seasoning and pepper to the chicken, just a little of each).

Fettuccine noodles
Veggies
Breadsticks

Combine top 3 ingredients over med-high heat until they melt then add ½ c. or more milk depending on how thick you like it.

Stir in the spices which are 1 tsp pepper, 1/4 tsp nutmeg, and 1 1/2 tsp garlic powder. (That is what I did. You can add more or less according to your taste). 

Cook your fettuccine noodles.

Thaw and heat up chicken in the microwave.  Pour Alfredo sauce over cooked fettuccine noodles, top with chicken, and serve with veggie side of your choice and bread sticks.

Bon Appetit!

Honey Lime Chicken

So easy!!!!

1/2 cup honey
1/3 cup soy sauce
1/4 lime juice

Makes enough to marinate 4 halves of chicken breasts (2 whole).... cook how you want. We did ours on the grill... not to bad for how easy it was. Ours also was only marinated for about 30 minutes!

Poppy Seed Chicken

It is much better then it sounds, I promise!

Chicken Poppy Seed Casserole
2-3 cooked chicken breasts, chopped
1 8oz. sour cream
1 1/2 T. poppy seed (or however much you like)
1 can cream of chicken soup
1/2 C. milk
Topping:
1 roll of Ritz crackers crushed
1/3- 1/2 C. melted butter (put in zip lock & crush mixture)

Mix all and put in casserole dish. Cut chicken into cubes and add to mix. Crush the topping and add on top of mix. Bake @ 350* for 30 minutes or until done.
*serve over rice!

-Group: on hand butter & milk
I'm excited for this months meals, they all look so good!

Breakfast Casserole

Frozen Shredded Hashbrowns
10 eggs
1 cup milk (not provided)
3 T sour cream
1 T Lowery's seasoning
cheese
Whatever toppings you would like (I have included sausage, green peppers and onions)

Grease 9x13 casserole dish. Spread frozen hashbrowns along bottum and up the sides. Layer your toppings. Sprinkle with cheese. (as much as you like) Mix together well 10 eggs, 1 cup milk, 3 T sour cream and 1 T lowerys. Pour over cheese. Bake uncovered at 350 degrees for 35-45 minutes. THe oringinal recipe calls for 45 minutes, but my oven will burn by then. Just as long as the eggs are cooked and the top is slightly brown. To make this quicker, you can put it all together the night before. It is yummy leftovers as well. Enjoy!

Creamy Zesty Italian Chicken

3-4 Chicken Breasts
3 Tablespoons Butter
1 Package Zesty Italian Dressing Mix
1 Can Cream of Mushroom Soup
1 Cube (8 oz) Cream Cheese

Put frozen chicken in crock pot. Melt butter and drizzle over chicken. Sprinkle the zesty Italian dressing mix over the top. Cook 3-4 hours on high or 5-7 on low (crock pots vary). A half hour before done add cream cheese and cream of mushroom soup (I usually cut the cream cheese in half and soften it in the microwave for 20-30 seconds and mix it with the cream of mushroom soup before I add it to the crock pot). Remove from heat and shred chicken with a fork and knife. Serve over rice.

Beach Combers Chicken

6-12 chicken tenders
1 cup ketchup
1 1/2 cup sugar
1/2 cup soy sauce
2 tsp ginger powder
1 tsp garlic powder
1 tsp chili powder



Mix ingredients together in a sauce pan then pour over chicken. Cook for 30 minutes with tin foil at 400 degrees. Remove tin foil, stir then cook for another 15-20 minutes uncovered.

Chocolate Chip Cookies!

I know I promised everyone I would post my recipe for chocolate chip cookies, and I am so sorry it took me so long to do it. But here it is, I hope you all enjoy it! I got it from my wonderful sister in law Kristine, and they are now my go to treat!

Amazing Chocolate chip cookies
1 c. Shortening
1/2 c. Sugar
1 c. Brown Sugar
1 tsp vanilla
2 eggs
1 tsp baking soda
1 tsp salt
2 1/4 cups of flour
1 c. Choc. Chips
1/2 c. coconuts - optional
1 c. nuts - optional
Whip after each ingredient,but don't over mix. Also if you want, you can add just a little bit of shortening and sugars :). Bake at 375 degrees for 8-10 min, or for my stove 6 minutes. You want to take them out when they still look a little undercooked. Once they are out, let them sit on the pan for a few minutes (this way they stay soft and the bottom is cooked enough). Good luck, and hope you enjoy! It's one of my favorites! Love you girls!

Navajo Tacos

In freezer

• 10 Rhodes Rolls
• shredded cheese 1 cup

In pantry

• 1 can of chili
• 1 can refried beans
• 1 lg can black olives sliced
• 1 can corn
• Mexican rice

Have on hand

• sour cream
• salsa

Optional Items

• tomatoes
• lettuce
• green onions
• any other topping of your choice

Let Rhodes rolls thaw and rise for 3-5 hours.  Put about 1 inch of oil in the skillet. You want to make sure the scones fry well.  Heat oil to med. high heat. While that's warming up, take 2 balls of and flatten out.

You can place 2-3 scones at a time in the frying oil, and turn them once when one side is toasty brown and cook the other side. Don't overcook them or they will be too tough to eat. Take them out and place on a plate; put a new batch in the oil until all dough is gone. (Layer paper towels on the plate in between each layer of cooked scones to soak up the excess oil.)

Top with warmed chili, refried beans, cheese, black olives, corn, sour cream, salsa etc.  For dessert, you can spread butter on a warm scone and pour honey or cinnamon and sugar over the top.

Serve Navajo Tacos with Mexican rice provided.

Stroganoff

Finally!

1lb Brown Hamburger
1 cup Cream of mushroom soup
1/2 cup water
3 T. Onion soup mix
1/2 cup sour cream

Mix together and warm. Serve over rice or noodles

Thank you!

I just want to write you all and say Thank You! Alex and I really appreciate the meals you gave us after I got out of the hospital. It was so nice not to have to worry about cooking! And so helpful to have 11 awesome meals! We love you all and can't say thank you enough. You are all such wonderful examples to me! I feel so lucky to have such good friends! So thanks again!

Love,

Danielle & Alex Davis

Chicken Stuffing Casserole

1 box Stuffing Mix (prepared)
2 cups Chicken or turkey cooked and shredded
1 can cream of chicken soup
1 cup sour cream


Mix soup and sour cream together then add chicken. Put Chicken mixture on the bottom of the casserole dish, then put the dressing on top. Bake at 350 for 30 minutes or until heated Through.

Crock Pot Apricot Chicken

2-3 Chicken breasts
10 oz apricot jam
8 oz Wishbone Russian dressing
1 pkg. Lipton onion soup mix (optional)

Combine jam, dressing, and soup mix. Mix in Chicken. Cook in crock pot on low 2-3 hours or on high for about 4 hours. Shred chicken and serve with minute rice and tortillas. (also yummy with corn)

Bagel Pizzas

I'm doing Kami's famous bagel pizzas this month! You probably don't really need the recipe since we have these just about every month but here it is anyways :)...

1 package bagels (6 bagels)
1 jar pizza sauce
3 cups shredded mozzarella cheese (I included just a little more than this because I had extra cheese)
60 pepperonis (5 for each bagel half)

Separate bagel halves, spread pizza sauce evenly over bagels (I accidentally forgot the pizza sauce one time and liked it even better without if you want to try it), add mozzarella cheese, pepperonis, and other toppings if you desire. Broil on high for 2-5 minutes until cheese is melted and bread is toasted. Hope you enjoy!

Zesty Italian Crock Pot Chicken

Hey Girls!

I'll be making Zesty Italian Crock Pot Chicken this month. This is definitely a favorite at our house! The chicken will come in a large freezer bag. All you will need to do is put the chicken in the Crock pot, melt 3 tbs. butter and pour over the chicken and then add the Zesty Italian mix. Cook on high for 3-4 hours. I usually let mine cook for 4 hours. 30 minutes before the time is up add 1 package of cream cheese and a can of cream of mushroom soup! Once it is finished cooking just serve over rice and enjoy! Can't wait to try all your yummy meals this month!

Ingredients:

3-4 Frozen Chicken Breasts

3 tbs. Butter

1 Package Zesty Italian Dressing Mix

1 Can Cream of Mushroom Soup

1 8 oz Package Cream Cheese

Chicken Potato Casserole

This casserole will be prepared and put into big ziploc bags.. just rinse under warm water, remove from bag, and place into your casserole dish.. I am including the recipe, and directions in case you want to make this again! Enjoy!
This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
10 oz. can condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
Roslyn

Cool Website

I haven't explored this website yet, but the name was calling to me and I thought it might be useful for our group. www.5dollardinners.com

I am enjoying all of your meals this Month!

Tater Tot Casserole

1 lb. hamburger (cooked)
¾ of a 32oz bag tater tots
1 cup sour cream
1 can cream of chicken
2 cups cheese

Cook and season hamburger as desired. In large bowl mix hamburger, tater tots, sour cream, cream of chicken and 1 cup of cheese. Pour in 9X13 pan and add remaining 1 cup cheese on the top. Cook at 350 for 30ish mins .

Opulant Chicken

Defrost Chicken

Place Chicken in casserole dish and cover with sliced swiss cheese.

Mix together 2 cans of cream of chicken soup, 1/4 cup water and 1/2 cup sour cream. Pour mixture over chicken and cheese.

Melt one cube of butter and mix with one package crushed ritz crackers. Put on top of chicken.

Bake uncovered at 275 for 2-2.5 hours or covered at 350 for 1 hour. Serve over rice.

February Freezer Meals... Mmmm!

Becky- Tator Tot Casserole with Rice & Veggies
Brittany- Bagel Pizzas
Brooke- Mango Salsa Chicken with Rice & Tortillas
Chelsea- Opulant Chickent
Kami- French Dip Sandwiches with Side Salad
Marie- Taco Soup with Chips & Corn Bread Mix
McCall- Sloppy Joes with Buns & Chips
Michelle- Ranch Chicken with Pasta & Veggies
Missy- Chili with Chips & Cookies
Nicole- Chicken Enchiladas
Roz- Cassita Burritos & Chips

Ranch Chicken

Ingredients:

Chicken
1 Ranch dressing packet
3/4 c. Crushed cornflakes
3/4c. Parmesean cheese
1/2c. butter

Crush cornflakes and mix with parmesean cheese and ranch packet. Dip thawed Chicken (I like to cut the chicken in half or thirds so do that if you want) in melted butter and then in Cornflake mixture.

Place in greased baking dish. Bake uncovered at 350 degrees for 45 minutes.

Serve with pasta and veggies. Enjoy!

Quick and Easy Chili

My neighbor gave me this recipe and we really like it.

1 can Stagg chili
1 can corn
1 can kidney or black beans
1 can stewed tomatoes

Put it all together and cook on low in your crock pot for 6-8 hours. Serve with cheese on top.

If frozen you can heat on the stove or in your crock pot.

Mango Salsa Chicken

A yummy crock pot meal... or so I have heard!
Ingredients:

- chicken
-1 can mango salsa
-1 can beans
-1 can corn
- 4 tortillas

Put chicken, salsa, corn and beans into crock pot. Cook on low 4-6 hrs... (my crock pot always cooks really fast.) Shred chicken, put cooked chicken in tortillas. You can make a yummy salad or burritos or what ever you would like. I am providing 4 tortillas to go with it! Enjoy.

Cassita Burritos!

Cassita Burritos made with Taco Time meat, beans and enchilada sauce. YUM! Sent home in the round cafe rio tins. They are complety cooked, so when reheating, just warm until hot and bubbly! Enjoy :)

Creamy Turkey with Wild Rice Soup

3 cans chicken broth
2 cups water
1 1/2 cups uncooked wild rice
1/2 cup green onions finely chopped
bring to boil and simmer 30-35 minutes

seperate pan- melt 1/2 cup butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/8 tsp pepper
gradually stir in 2 cups half & half until slightly thickened (I use fat free)
Mix with broth

1/2 cup cubed turkey or chicken (I like to brown chicken with chicken broth for flavor)
8 slices crumbled bacon

This soup thickens the longer it sits. When reheating leftovers I like to add chicken broth to make it last longer.