Mexican Casserole & Dill Squash

Mexican Casserole
1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream, chilies. In casserole pan, layer tortillas, then meat, then sauce; repeat. Bake at 350 for 20 minutes. Longer if frozen (stick a knife in teh niddle at 45 minutes.

Dill Squash & Peppers
4 cups cubed squash
1/2 green pepper
1/2 red pepper
2 T butter (not included)
3 T water (not included)
Salt & pepper to taste (not included)
Take cubed squash and peppers and add 2 T butter (not included) and put it in a medium sauce pan. Add 3 T water and sprinkle with 1/2 T dill seasoning. Cook on medium heat for about 7-8 minutes. Squash is done as soon as it becomes translucent, but don't overcook (it becomes mushy). This squash I cut could stay in the fridge until SUNDAY (but I wouldn't wait longer than that to eat it). You can freeze it as well, just cook it for less than 7 minutes or it becomes too soggy. Add salt and pepper to taste.

Easy Taco Soup

1 can chili (with meat and beans)

1 can whole kernel corn (with liquid)


1 can diced tomatoes (with liquid)

1 can tomato sauce

1 can black beans (with liquid)

1 1/2 to 3 tablespoons dry taco seasoning mix

This meal is SO easy. All you have to do is open all the cans and combine everything in a crockpot. Cook on low for 6-8 hours in the crockpot or just heat on the stove. When you are ready to serve dish up the soup into bowls then add a spoonful of sour cream and a handful of Fritos chips to your bowl and stir it up.

Sweet Chicken Tacos

1 ½ lbs chicken
1 can Rotel or petite diced tomatoes
1 can red enchilada sauce
1 can green chilies
1/2 cup brown sugar
Garlic salt to taste
8 fresh uncooked tortillas
1 cup Minute rice (optional – I have included)
1 cup cheese (optional – I have included)
Sour cream (optional – I have included)
Lettuce (optional – I have not included)

Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. Cook on medium or high for 4-6 hours.

When chicken is cooked through, shred and add the garlic salt. Allow to soak for several minutes to add flavor.

Cook tortillas on stovetop over medium heat for approx 30 seconds on each side.

Serve sweet chicken on tortillas with your choice of additional toppings. I prefer to include cooked minute rice, cheese, sour cream and lettuce in mine. :) Hope you enjoy!

Chicken Bacon Cesear Pita's

Grill Chicken (you can season if you want with Seasonal All or Lemon Pepper) cut into chunks (whatever size you want.) Mix together Cesear Salad with Dressing, Croutons, Bacon and Cheese, toss in chicken and mix together. Cut Pitas in half and you should be able to make an opening, put salad mixture in pita and enjoy!!

Comes with Pringles Chips and Strawberry Punch.

SUPER EASY!!!

The salad will go soggy if you use everything so if you only want to mix half and serve for dinner and then the other half for lunch or leftovers the next night save some salad and dressing or you can stuff yourself with everything in one night! I've made Pita Sandwiches the next day with lunch meatst which is good too if you have no salad leftover but have Pitas. Be creative!

BBQ Chicken Sandwiches

Ingredients:

3-4 Chicken Breasts

1 c. (approx.) BBQ Sauce

1 c. (approx.) Grape Jelly

Buns (grilled if you want)

Lettuce and Cheese optional

Mix the jelly and bbq sauce together. Put chicken (thawed or frozen, whatever you prefer) in crockpot. Pour mixture on top of chicken (everything is done up until this point... just empty chicken and sauce mixture into crockpot). Cook on high 3-4 hours or on low for 6-8 hours. Shred chicken using two forks. Put the shredded bbq chicken on buns and serve with broccoli and pasta side. Enjoy :)!

Cadi's Marsala Chicken Recipe

2-4 Chicken Breasts 1/4 c flour
1/2 t salt
1/4 t pepper
1/2 t dried basil
1/2 c marsala wine
1/2 c chicken broth

Put chicken in crock pot and sprinkle with flour, salt, pepper, and basil. Pour wined and broth over tip. OPTIONAL: Dot butter over breasts and dump 8 oz mushrooms on top. Cook on Low for 6 hours. Stir sauce and serve over pasta, rice, or potatoes. Enjoy!

Grilled Teriyaki Chicken Sandwiches

Grilled Teriyaki Chicken Sandwiches

Marinate chicken in 1/2 bottle of Lawry's teriyaki sauce for at least 20 minutes.

Grill chicken, when almost finished place pineapples on grill.

Flip them both over and put swiss cheese on chicken and lightly grill buns.

Use remaining Lawry's sauce to drizzle over pineapple and chicken.

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).

Ham and Cheese Sliders

For the sauce:
1½ tbsp. yellow mustard (I like to use Honey Dijon)
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. (If you are a Miracle Whip fan you will like it with Miracle Whip. I tried it this last time and it was super good!) Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. (Sauce is almost all the way mixed, just add the melted butter). Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Chicken Alfredo

2 Cans Cream of Chicken (or 1 Family Size)

2 Cubes Cream Cheese

1 Packet Italian Dressing

2-3 Chicken Breast

Combined frozen chicken, Cream of Chicken, Cream Cheese and Packet of Italian Dressing in crock-pot. Cook on Low 6-7 hrs or high for 3-4 hrs or whatever you decide is best for you. Once chicken is cooked, shred chicken and pour some milk in until the consistency is what you like. This all can be done on the stove too.

Cook Noodles and serve with sauce.

Bake French Bread according to directions on package.

Apricot Chicken

2 lbs. Chicken Breast

1 cup Apricot Jam

1 cup Russian Salad Dressing

1 pkg. Lipton onion soup mix (optional, i didn't make it with the onion soup mix because I think it's just as good or better without it ~ we just add a little salt, to taste, so do that if you'd like)

Rice ( I provided Minute rice)

Mix jam and Russian dressing together. Put chicken in crockpot and pour mixture over chicken (the sauce is already mixed and frozen with the chicken so just put it all in your crockpot). Cook in crock pot on low for 4-5 hours or high for 3-4 hours (or however long you like to cook things in your crockpot). Cut chicken in cubes or shred with a fork (or you can serve the chicken in bigger pieces, whatever you prefer) and serve chicken and sauce over rice with the veggie side I included.

Hope you enjoy :)! This one is super easy and is one of our favorites!

*If you don't have time to cook it in the crockpot you can also just cook in it in the oven. If you do the oven way, be sure to defrost the chicken first, then just pour the chicken and sauce mixture in a baking dish and bake at 350 degrees for 45 minutes or until chicken is done. Serve over rice. Enjoy :)!

Sloppy Joes

Dressed-Up Sloppy Joes

1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
8 hamburger buns

Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

I stole this recipe from 'Our Best Bites' but they really are YUMMY sloppy joes.

Meatloaf Minis

1 lb. Extra Lean Ground Beef
1 Pkg. (6oz) Stove Top Stuffing Mix
1 Cup Water
¾ Cup Shredded Cheddar Cheese
1 tsp. Garlic Powder
¾ Cup Original BBQ Sauce

Preheat oven to 375*. Mix meat, stuffing mix, water, and garlic. Spray muffin tin with cooking spray. Press into muffin tin. Make an indention in center of each meatloaf with spoon; fill with BBQ sauce. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.

Shredded Beef Tacos

I borrowed this recipe from this website. I changed it a little because I couldn't find some of the ingredients.  We really liked them. Enjoy!

Ingredients:

1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika (I had regular paprika, so i just used that)
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (I used cayenne pepper... probably changed the flavor I little)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings (**ideas below**)

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Some topping ideas include:

guacamole or avocado
fresh salsa
Mexican rice
grated cheese
fresh lettuce
tomato
onion
cilantro
squeeze of lime juice

*tip from the website*
If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder!  It’s now available in most grocery stores, and is so fun to have on hand.  For one pepper, I usually substitute in around 1/2 tsp. of the powder.

French Bread French Toast

1 Loaf French Bread, cut into 1 inch slices
1 Cartoon of eggs
Sausage Links
Frozen Strawberries
Frozen Orange Juice

Everyone knows how to make French Toast (you can also add Cinnamon to your egg mixture to make Cinnamon French Toast), use your left over eggs for scrambled egg, over easy or however you like your eggs. Cook Sausage links in a frying pan or skillet until cooked. Orange Juice for a drink or make it special by making Orange Julius--

• 6 ounces frozen orange juice concentrate
• 1 cup milk,
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon vanilla
• 8 ice cubes

Add your Strawberries on top of your French Toast and enjoy Breakfast for dinner!

Opulant Chicken

Defrost Chicken.
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 (not provided)  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.

Ranch Chicken

Ingredients:

1 1/2 - 2 lbs. Boneless Skinless Chicken Breast

1 Ranch dressing packet

3/4 c. Crushed cornflakes

3/4 c. Parmesan cheese

1/2 c. butter

Crush cornflakes and mix with parmesan cheese and ranch packet. Trim fat off chicken (I trimmed most of the fat off already), dip thawed Chicken in melted butter and then in Cornflake mixture. I like to cut the chicken in half or thirds so more of the cornflake mixture gets on the chicken, so do that if you want.

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

30-40 minutes.

Serve with pasta side and corn. Enjoy!

Fajita Quesadilla

Sorry Kami!

So this isn't really a recipe. To make the meat I just cut the chicken into strips and cooked it with a little bit of oil and 1/2 a packet of seasoning. I didn't follow instructions. Then I added the peppers and onions.

To make the quesadillas, cook the one side of 2 tortillas. Then flip over and add cheese, avocados and meat/peppers. Then add the other tortilla so that the cooks sides are together. Then cook the other sides until tortilla is slightly crispy and the cheese is melted. I like to add a little butter to my skillet. Serve with sour cream. Enjoy!

Taco Salad

1 pound ground beef
1 packet taco seasoning
lettuce (however much you prefer)
1 can olives
lots of salsa
1 cup cheddar cheese
sour cream (opt)
salad dressing (opt, I like Thousand Island, my husband likes Ranch, I've used Catalina, all are good)
20 or so tortilla chips

Brown ground beef, add taco seasoning according to package instructions. Layer in bowl with remaining ingredients in the order of your choice.  Top with chips. I usually just mix all the ingredients together, so the order really doesn't matter.

Chicken Pot Pie

Chicken Pot Pie

1 lb chicken breast

1/4 cup Kraft Zesty Italian dressing

4 oz. Philadelphia Cream Cheese

2 tbs Flour

1/2 cup Chicken broth

1 can Mixed Vegetables

2 Pillsbury pie shells

Preheat oven to 375.

Brown chicken in fry pan. Add remaining ingredients (Italian dressing, cream cheese, flour, broth, and vegetables) The mixture should be somewhat thick

Put mixture into the bottom pie shell. Cover with the top pie crust and flute edges of pie, cut slits in the pie crust for vent holes.

Bake for 30 minutes or until golden brown. (you can cover with aluminum foil if the edges brown too quickly)

Spinach Quesadillas & Fruit Smoothies/Salad

1 large bunch spinach, fined diced (I put mine in the food processor)
1/4 - 1/2 c. parmesan cheese
1/2 - 3/4 cup grated cheese (whatever kind you prefer)
1 pound roasted beef (I cook a large roast in the crock pot and then use my leftovers for this meal), shredded
1/2 T. steak seasoning
1 pkg (8 count) tortillas

Mix all ingredients together and spread evenly on a single tortilla. Place another tortilla on top. Warm tortilla on both sides until golden brown in frying pan (medium heat)...if you cook it too fast (too hot) the cheese won't melt and all the stuffing will fall out when you turn it over.

These are best served with either ranch, BBQ sauce, ketchup or whatever you like to 'dip' in. Sorry...forgot to mention this last night. If you have extra filling, you can always use it in lasagna, or get more tortillas. They are best eaten the day of...not reheated.

Fruit Smoothies/Salad
4 c. sliced peaches, in lite syrup
2 1/2 c. strawberries
3 yogurts

Either put in blender with water and ice to make fruit smoothies or serve fruit (slightly thawed) with yogurt drizzled on top.

Sun Dried Tomato Vinaigrette Chicken

This one is super easy and super yummy!

1 - 16 oz. Kraft Sun Dried Tomato Vinaigrette dressing & marinade

2 lbs. Boneless, Skinless Chicken Breasts

All I did is add the 'Kraft's Sun Dried Tomato Vinaigrette' marinade to a bag of chicken. Thaw for a day or two in the refrigerator so the chicken can soak up the marinade really good.

You can cook the chicken on the GRILL (this is what we've done) or cook it in the oven (at 350 degrees for 30 minutes or until it's cooked all the way through) or I'm sure it'd be yummy cooked in the crock pot as well.

*For added flavor I included some extra dressing that you can either pour over the chicken or use to dip the chicken in. Warm extra dressing if desired.

Serve with Pasta Side... and I included some frozen cookies (thaw, and bake as directed on package) too that you can have for dessert! Hope you enjoy :)!

(I just found a recipe for Sun-dried Tomato Chicken where they top the cooked chicken with chopped sun-dried tomatoes and sliced fresh basil ~ I already did my grocery shopping so I'm not including these this time but for the future this sounds really yummy!)

Lisette's Raised Meatballs with Minute Rice

4 slices soft bread, cubed
1/2 c milk
2 eggs
1 lb ground beef
1 tsp salt
2 T chopped onion
2 tsp baking powder
dash of pepper
1 T. steak seasoning

Soak bread in milk and egg mixture for 10 minutes. Then mix in thoroughly with meat and spices. Form into balls. Brown in skillet. Bake for 30-35 minutes at 350.

I already did everything to this point. So, really all you need to do is make the cream of chicken soup by adding 1 can of milk to the soup, and either put in your crock pot (2-3 hours) or bake in oven at 325 for 35-45 minutes (or until hot and bubbly). Serve over minute rice. (2 cups boiling water/2 cups rice)

For corn, just add 2 T water, cover and cook 3 minutes. Stir and cook an additional 2 minutes.

Lisette's Lasagna (May 2011)

Sauce
2 lbs ground beef
1 clove minced garlic
2 T. Italian seasoning
1 1/2 tsp salt
1 can tomatoes drained (12 oz)
2 - 6 oz cans tomato paste
1/2 tsp pepper
2 T parsley flakes

10 oz lasagna noodles (I like Barilla, oven ready)
3 c. cottage cheese (about 1 small container or 1 1/2 containers)
2 beaten eggs

1/2 c. Parmesan
1/2 lb mozzarella cheese, grated
1/2 lb cheese (any other kind that you like), grated

Brown meat slowly and spoon off extra fat. Add remaining ingredients. Stir and heat together.
Grease 9x13 pan. Mix together eggs and cottage cheese until creamy.

Mix mozzarella cheese with other type of grated cheese.

Layer starting with noodles, then sauce, then drizzle cottage cheese egg mixture, then cheese, then repeat until pan is about 1 cm from top. Use 1/2 cup parmesan as the last layer.

Bake 350 to 375 for 30-45 minutes. Let stand 10 minutes before cutting into squares.
 
Serve with crescent rolls (cook as directed on package), can baste with butter and garlic salt if you like garlic flavor.

Homemade Spaghetti

First let me tell you how to cook the garlic bread so I don't forget.
Preheat oven to 420 F. Cook bread 5-6. To brown on both sides turn over after 3 minutes.
(I like to broil for the last minute to make the bread crispy)

Homemade Spaghetti

1lb browned hamburger

1 package McCormick's Thick & Zesty Spaghetti Sauce Mix

 1 28 oz can Hunt's whole tomatoes

1cup water

Combine sauce mix, tomatoes, and water in blender, then add to cooked hamburger.

Simmer for 1 hour until meat is tender. Serve over noodles.

June Freezer Meals

Hope you don't mind I did this. It just makes it easier to find the recipes if we have done them a couple months back. I'm excited for this months. Looks like a bunch of yummy meals!! Thanks everyone!

French Dip Sandwiches
Burritos
Chicken Teriyaki Stir Fry
Stromboli
Sweet Chicken Tacos
Honey Mustard Chicken
BBQ Chicken Pizza
Raised Meatballs
Bagel Pizzas
Homemade Spaghetti
Crock Pot Pork Chops
Broccoli Chicken Casserole

Burritos

1 lb ground beef
1 package taco seasoning
1 can refried beans
1 cup shredded cheddar cheese
1 package tortillas

optional:
sour cream
salsa
lettuce
guacamole

Brown ground beef, cook with taco seasoning according to package instructions. Heat tortillas up on stove top with a little bit of oil. Heat refried beans. Add taco meat, beans, cheese and your choice of other options. Roll up and enjoy!

French Dip Sandwiches

1 (5 lb) rump roast
3 cups water
1/2 onion sliced
4-6 garlic cloves
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 (.7 oz) package onion soup mix

Combine all ingredients except roast. Pour over roast. Cook on low for 10-12 hours. Shred meat with fork in juices.  Serve meat on toasted hoagie style buns with a slice of swiss cheese, melt if desired. Serve with Au Jus, dip and enjoy!

Crock Pot Pork Chops and Hash Browns

Crock Pot Pork Chops

2 cups flour
2 tsp mustard powder
1 tsp garlic powder
2 tsp salt
8 pork chops
2 cans Chicken with Rice soup

Combine dry ingredients in a dish and dip thawed pork chops coating all sides. Fry chops in hot oil until golden. Place on crock pot and pour soup between layers. Cook on Low 9-12 hours. (I did this recipe in half, so cook for 4-6 hours.)

Hash Browns

1 bag frozen hash browns, thawed
2 cans Cream of Mushroom soup
2 cups milk
1/2 stick butter, melted
salt and pepper to taste
grated cheese (optional)
french fried onions to top

Dump thawed hash browns into large bowl and stir in all other ingredients, except onions for top. Place in 9x13 dish and top with french fried onions. Bake at 350 degrees for 30-45 minutes. (If onions get too toasty just cover with foil.)

Broccoli Chicken Casserole & Rolls

Broccoli Chicken Casserole

2-3 cups broccoli (one small bunch)
2-3 cups (1 lb.) diced cooked chicken
2 cups cream of chicken soup
1 cup sour cream
½ tsp. salt
1 cup grated cheese
1 cup bread crumbs
3 Tbsp. butter
1 small onion diced

Cook broccoli in boiling water for 5-10 minutes. Spread broccoli on bottom of baking dish Spread chicken over broccoli. Melt butter, chop onion and sauté in melted butter. Add soup, sour cream and salt. Spread over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350 degrees for 35 minutes or until cheese is melted and it is warm all the way through.

This meal is all put together, just thaw and bake at 350 degrees for 30-40 minutes, until cheese is melted and it's warm all the way through. Serve with Rhodes Rolls.

Rhodes Rolls

Regular Method
3-5 Hours

1. Coat a pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.

2. Let rolls rise for 3-5 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove plastic wrap.

3. Preheat oven to 350 degrees. Bake rolls 15-20 minutes, until golden brown.

4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Method
1 ½ hours

1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200 degrees, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place pan of water on lower rack in oven.

2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.

3. Leave dough in oven and set to 350 degrees. Bake 15-20 minutes, until golden brown.

4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

BBQ Chicken Pizza

BBQ Chicken Pizza

-Shaylee Miller

1 Pizza Crust
2 Boneless, Skinless Chicken Breasts
1 1/3 cups BBQ Sauce
6 Ounces Mozzerella Cheese
1/4 Red Onion, thinly sliced
1/4 cup chopped fresh cilantro

In large Ziplock bag, combine chicken and 2/3 cup of BBQ Sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325*. Let Chicken Cool, then slice into thin pieces.

Sprinkle half of the grated cheese over crust. Spoon 2/3 cup BBQ Sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Use baking instructions on Crust Package!

**Sorry this is a repeat, I told myself I would never do this but I just got back from Vacation last night and this sounded delicious and super easy! I'll do better next month!

Sweet Chicken Tacos

3 chicken breasts
1 can Rotel or petite diced tomatoes
1 can red enchilada sauce
1 can green chilies
1/2 cup dark brown sugar
garlic salt to taste
(this will be mild, for more heat, add crushed red peppers)



Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. cook on high for 4-6 hours. when chicken is cooked through, shred and add the garlic salt. allow to soak for several minutes to add flavor. Serve on tortialls!

Stromboli

Bread dough (homemade or store bought)
6 oz sliced ham
1 1/2 cups shredded swiss cheese
8 pieces crumbled bacon.
Green onions if you like

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.

Slice and serve with Marinara sauce for dipping.

Serve with Veggies

Breaded Ranch Parmesan Chicken

By Stacie

¾ C. crushed frosted flakes
½ C. Italian seasoned bread crumbs
¾ C. Grated parmesan Cheese
1 envelope of ranch salad dressing mix
4-5 boneless skinless chicken breast halves
½ C. butter or Margarine

Combine first 4 ingredients (You’ll need to add the cheese, It should be in your fridge/freezer) roll chicken in butter then roll in batter. Bake in a 13 x 2 inch baking dish uncovered on 350 for 35-40 minutes.

I like to serve it over Angel hair pasta and Marinara. Enjoy!

Navajo Tacos

Here is a link to the Navajo Tacos I did before:

The only thing that is different this time from this link is, I provided 2 cans of chili, frozen corn, and no mexican rice this time.

Enjoy!

BBQ Chicken Sandwiches

Ingredients:

3-4 Chicken Breasts
1 c. (approx.) BBQ Sauce
1 c. (approx.) Grape Jelly
Buns (grilled if you want)

Mix the jelly and bbq sauce together. Put chicken (thawed or frozen, whatever you prefer) in crockpot. Pour mixture on top of chicken. Cook on high 3-4 hours or on low for 6-8 hours. Shred chicken using two forks. If you'd like you can add more bbq sauce and cook an additional hour or so. Put the shredded bbq chicken on buns and serve with chips. Enjoy :)!

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.

Potato Soup with Bread

Potato Soup

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.

Serve with fresh baked Bread.

Thaw bread overnight in the fridge than place in greased bread pan and cover with plastic wrap. Let rise until about 1 inch over bread pan (8.5 x 4.5x 2.5 size)

Or just place frozen dough in pan, cover and let rise. This will take about 6-8 hours.

Bake at 350 for 20-25 minutes until golden brown.

Pork Lo Mein

Pork Lo Mein--Shaylee Milller

2 Packages Oriental Flavor Ramen Noodle Soup

2 tsp Oil

1 large onion

3 cloves garlic, minced

1 bag (1lb) frozen stir-fry vegetables, thawed

12 oz pork cutlets or boneless thin-cut pork chops, cut in strips

1 Tbsp cornstarch

Bring 6 cups water to boil on stovetop. Add ramen noodles (reserve flavoring packets) Let stand 5 minutes or until tender; drain.

Meanwhile heat 1 tsp of oil in a large nonstick skillet. Add onion and cook, stirring often, 5 minus or until tender. Add garlic; cook 1 minutes or until fragrant.

Add vegetables; stir-fry 3 mins or until crisp-tender. Remove to a bowl.

Heat remaining oil in same skillet. Add pork (in 2 batches if necessary). Stir-Fry 2 minutes or until browned and cooked through. Remove to bowl with vegetables.

Stir 1 cup water, the seasoning packets, and the cornstarch in skillet until blended; bring to a simmer, stirring. Cook 1 minute or until slightly thickened.

Add noodles; toss to coat. Add vegetables ad pork; toss to mix and coat. Cook over low heat, tossing until warmed through.

Pizza Benders

Ingredients

8 Rhodes White Dinner Rolls, thawed
pepperonis
olives
pineapple
1 cup mozzarella cheese, grated
1/4 cup butter or margarine, melted (optional)

1 jar pizza sauce

bread sticks

Pan size; large baking sheet
Temperature; 350° F
Baking Time; 20-25 minutes

Instructions

Thaw rolls until soft (about 1.5 hours at room temperature). Knead rolls into a circle. Fill each circle with your choice of toppings and mozzarella cheese. Fold dough over (like a turnover) and seal edges with a fork. Lightly brush with melted butter (optional). Bake immediately on sprayed cookie sheet for 20 to 25 minutes at 350° F. Dip pizza benders in heated pizza sauce. Serve with bread sticks prepared according to package.

Apricot Chicken

2-4 Chicken Breast
Apricot Jam
Russian Salad Dressing
Rice ( I provided Minute rice)
1 pkg. Lipton onion soup mix (optional, not provided)



Mix a little more then half the bottle of Russian Salad dressing with a little more then half the Jar of Jam. Poor over chicken and cook in Crock pot on low for 4-5 hours or High for 3-4 hours. Shred chicken with a fork and serve chicken and sauce over rice.

Ham and Cheese Sliders

For the sauce:
1½ tbsp. yellow mustard (I like to use Honey Dijon)
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. (Sauce is almost all the way mixed, just add the melted butter). Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Serve with Frozen Peas

Honey Balsamic Chicken

HONEY BALSAMIC CHICKEN WITH BROWN RICE AND BROCCOLI--Shaylee Miller

1 1/2 tsp. Dried Thyme

1/2 tsp. Salt

1/4 tsp. Black Pepper

1 tsp. Olive Oil

1 lb. Chicken Breast

2 Tbsp. Balsamic Vinegar

2 Tbsp. Honey

Combine first 3 ingredients, sprinkle over both sides of chicken. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 7 to 8 minutes on each side, or until chicken is done.

Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add balsamic vinegar and honey to pan. simmer 1 minute or until glaze thickens; stir constantly, pour glaze over chicken.

**TIP** Double glaze and serve over rice with chicken and/or add chicken to skewer and serve on a stick. I let my cooked chicken marinate in the glaze for a few minutes!

BROWN RICE

2 cups water, 1 cup rice, 1 tsp. salt. Bring to boil, turn heat down love and cover with lid. Simmer 45-50 minutes, or until all water is absorbed.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet taco seasoning

In Pantry: 1 can kidney beans, 2-8 oz. cans tomato sauce, 1 can corn, 1 bag tortilla chips

In Refrigerator: 16 oz. 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!

March Freezer Meals

White Bean Chicken Chili
Breakfast Casserole
Turkey Pesto Sandwiches
Chicken Alfredo

Everything sounds good! Have a great month!

White Bean Chicken Chili by Kami

White Bean Chicken Chili


(I made 10 batches of this soup and it made 12, 3 lb bags of soup. It makes a ton)
According to my calorie counter each serving of about 1 cup is 182 calories, so it's yummy and low-cal


1 Tbs vegetable oil (I used olive oil)
2 chicken breasts, cut into bite-size pieces
1/4 - 1 full onion chopped depending on taste preference (I used 1/2 cup)
2 cloves garlic, finely chopped
1 tsp oregano
1/4 tsp cayenne pepper (more or less depending on how spicy you like it)
1/2 tsp pepper
1 tsp cumin

2 cans (14 oz each) chicken broth (I used 99% fat free hi-top brand)
2 cans (15 oz each) white beans, drained and rinsed
2 cans (4 oz each) chopped green chiles

1 cup Monterey Jack cheese
Tortilla chips
Chopped fresh cilantro (optional)
Sour cream (optional)

In a 4-quart saucepan heat oil over medium-high heat until hot. Add chicken, onion, garlic and spices; cook and stir until chicken is no longer pink.

Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

To serve, spoon chili into soup bowls. Top each serving with cheese, cilantro, and sour cream and eat with chips if desired.

Enjoy!!

Turkey Pesto Sandwiches by Shaylee

Smoked Turkey
Provolone Cheese or Havarti Cheese
Thinly sliced Tomatoes or Sun Dried Tomatoes
Salt and Pepper
Pesto
Balsamic Vinegar
Red Onion Sliced
2 tsp. Butter

If you use the red onions melt butter in skillet over medium and saute onions for 5-8 minutes.

-Cut Bread in half crosswise, to make top and bottom of sandwich
-Spread Pesto on top of the bread less for the foccacia bread and more for the Ciabatta bread
-On the bottum half of the bread drizzle Balsamic Vinegar (a little goes a long ways)
-Layer Turkey, Onion, Tomatoes, salt, pepper and cheese
-Wrap in foil and bake at 350 for 15-20 minutes until cheese melts
-Serve warm

Foccicia Bread if you want softer sandwiches
Ciabatta Bread if you like cruncher

Breakfast Casserole

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!

Cheedar Broccoli Soup with Bread Bowls

Make Bear Creek Soup as directed.

• Bring 8 cups of water to boil and whisk in soup
• Reduce heat to medium and simmer uncovered 10 minutes, stirring occasionally.

Mix shredded cheese, cooked chicken, and noodles to finished soup.

*Cook noodles and chicken before adding to soup.

You can add 1/2 cup sour cream if desired.

Serve in bread bowl.

White Bean Chicken Chili

 

(I made 10 batches of this soup and it made 12, 3 lb bags of soup. It makes a ton)

According to my calorie counter each serving of about 1 cup is 182 calories, so it's yummy and low-cal

1 Tbs vegetable oil (I used olive oil)

2 chicken breasts, cut into bite-size pieces

1/4 - 1 full onion chopped depending on taste preference (I used 1/2 cup)

2 cloves garlic, finely chopped

1 tsp oregano

1/4 tsp cayenne pepper (more or less depending on how spicy you like it)

1/2 tsp pepper

1 tsp cumin

2 cans (14 oz each) chicken broth (I used 99% fat free hi-top brand)

2 cans (15 oz each) white beans, drained and rinsed

2 cans (4 oz each) chopped green chiles

1 cup Monterey Jack cheese 

Tortilla chips

Chopped fresh cilantro (optional)

Sour cream (optional)

In a 4-quart saucepan heat oil over medium-high heat until hot. Add chicken, onion, garlic and spices; cook and stir until chicken is no longer pink.

Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

To serve, spoon chili into soup bowls. Top each serving with cheese, cilantro, and sour cream and eat with chips if desired.

Enjoy!!

**Time Saver**

This time around I made the whole soup and put it into bags. To save time (and sanity) you can just cook the chicken with onions, garlic and spices and put into baggies and just give everyone a bag of cooked, spiced chicken and all the canned food items to mix and heat up themselves. I highly recommend this option. :D

I  love this recipe. I've eaten a bowl of it almost every day since I made it last Friday. YUM!!!

Meatloaf Mini's

1lb. Extra Lean Ground Beef

1 Pkg. (6oz) Stove Top Stuffing Mix

1 Cup Water

¾ Cup Shredded Cheddar Cheese

1 tsp. Garlic Powder

¾ Cup Original BBQ Sauce

Preheat oven to 375*. Mix meat, stuffing mix, water, and garlic. Spray muffin tin with cooking spray. Press into muffin tin. Make an indention in center of each meatloaf with spoon; fill with BBQ sauce. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.

You can make it 3 different ways:

American Style: 1 tsp garlic powder, ¾ Cup Original BBQ Sauce

Italian Style: 1 tsp Italian Seasoning,3/4 Spaghetti sauce

Mexican Style: 2 tsp Chili Powder, ¾ Cup Chucky Salsa

I chose American Style, this time but I’ve had all 3 and they are all really good!
 
~Shaylee Miller

February Meals

Beef Taquitos
Cheesy Broccoli Soup with Bread Bowls

White Bean Chicken Chili with cheese and chips

Navajo Tacos
Salsa Chicken with Green Beans
Cajun Chicken Pasta
Sun-dried Alfredo Pasta with Biscuits
Biscuits and Gravy
Mini Meat loafs
Caribbean Pork Chops and Yummy Potatoes


Thought this might help. All of the meals listed are linked to their recipes on the blog if there was one.

Had fun tonight!

Beef Taquitos

Shredded Beef (already cooked and mixed with salsa) (I know it doesn't look like much, but I got 15+ Taquitos with it)
1 can corn drained
1 can black beans rinsed and drained

Combine above ingredients

Cook tortillas and place desired amount of mixture and cheese. Roll up and place on a cookie sheet seam side down.

Bake at 400 degrees for 10-15 minutes.

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4-5 pork chops (cut 1 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.

Serve pork chops with Yummy Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)

If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. Lance, my husband, did this a couple weeks ago and the pork chops turned out delic! All he did was place the pork chops on a pan and let them broil on high on the top shelf of our oven for 5-8 minutes on each side. Below are a few links with more details on how to broil pork chops if you care to check them out…

http://www.howtocookmeat.com/howtobroilporkchops.htm

http://www.ehow.com/how_5428980_broil-pork-chops.html

http://www.recipetips.com/kitchen-tips/t--451/grilling-and-broiling-pork.asp


Yummy Potatoes



16 oz frozen hashbrowns
1 can cream of mushroom or cream of chicken soup
1 cup grated cheese
1/2 cube melted butter
1 cup sour cream

Mix all ingredients together and spread in small pan (double recipe for 9x13 pan). Bake 25-30 minutes at 350 degrees. Sprinkle 1-2 cups french fried onions over top of potatoes and bake an additional 5 minutes.

Crock Pot Salsa Chicken

Ingredients:

1 1/2 lb boneless, skinless chicken breasts

1 cup salsa

1 package taco seasoning

1 can cream of chicken (or mushroom) soup

1 cup reduced fat sour cream

2 cups instant rice

1 can black beans

Directions:

Add frozen chicken to crock pot. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6-8 hours or cook on high for 4 hours. Remove from heat and shred chicken with a fork and knife. Stir in sour cream and serve over rice and black beans. Lettuce and tomatoes are optional and are great on there too.

2 cups Instant Rice ~ Stove: In meduim saucepan, bring 2 cups water to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff lightly with fork and serve. Microwave: In a microwave safe dish combine rice with 2 cups water. Microwave for 5 minutes. Let stand for 2-4 minutes until all water is absorbed. Fluff lightly with fork. *Add butter and salt if desired.

 I also included Rhodes rolls and green beans to serve as sides with this meal.

Hope you enjoy :)!

In case you want more detailed instructions than I wrote on the bags that have the rolls in them here they are...

Rhodes Rolls

Regular Method ~ 3-5 hours
1. Coat 8" baking pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2.Let rolls rise for 3-5 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350 degrees. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Mehod ~ 1 1/2 hours
1. Coat 8 " baking pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200 degrees, then TURN OVEN OFF. Boil 1 or 2 quarts of water in a shallow pan and place pan of water on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan on water.
3. Leave dough in the oven and set to 350 degrees. Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired.

Convection Oven ~ Bake rolls 10-15 minutes at 325 degrees.

Cajun Chicken Pasta

3/4 lb Rotini
2Tbl. Butter
2 Skinless Boneless Chicken breast halves
3 cloves of garlic (minced)
1 bunch of green onion chopped
2 Tbl. spoons Cajun Seasoning
1 tsp ground pepper
1 tsp ground red pepper
8 oz heavy cream (was told more is better!)
1 green bell pepper cut up
1 red bell pepper cut up
8 oz fresh mushrooms
1/2 cup grated parmesan cheese

Cook rotini according to package directions.  Drain and set aside.  Melt butter in large skillet over medium heat.  Add chicken cook until brown.  Add garlic, onions, Cajun seasoning, black and red pepper.  Add bell peppers and mushrooms.  Stir to combine.Cover for 5 minutes. Uncover stir in cream and let simmer another 2 minutes. Stir in parmesan cheese.  Remove sauce from heat.  Mix in noodles, serve immediately.

Meatballs

Meatball sauce:
3/4 bottle of grape jelly
1 bottle of homemade chili sauce
1 tablespoon of lime juice
30-60 meatballs

Cook the meatballs in the crockpot for 3-4 hours on high or 5-6 on low. Make sure they are covered with the sauce, continue to stir throughout. Serve with mashed potatoes and a veggie.
* use the left over meatballs for a meatball sandwhich. It's great for an appetizer too!

This is one of my favorites that my mother in law makes, hope you love it too!

-Danielle Davis

BBQ Chicken Pizza

1 Pizza Crust
2 Boneless, Skinless Chicken Breasts
1 1/3 cups BBQ Sauce
6 Ounces Mozzerella Cheese
1/4 Red Onion, thinly sliced
1/4 cup chopped fresh cilantro
In large Ziplock bag, combine chicken and 2/3 cup of BBQ Sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325*. Let Chicken Cool, then slice into thin pieces.
Sprinkle half of the grated cheese over crust. Spoon 2/3 cup BBQ Sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Use baking instructions on Crust Package!

-Shaylee Miller

Bread Stick Tip

I just wanted to say thank you for the meals for this month. I'm sorry I wasn't able to make it last night. We lost our game by the way... ha ha. All the meals look so yummy. I'm very excited to eat them. So thank you all, and thank you Chelsea for bringing my meals and picking the others up. I know that probably was a huge pain.

I also wanted to give you a tip for the bread sticks I included with my meal.  They come as long skinny dough strips.  I have found if you fold them in half so they are fatter and then twist them up to bake they are moist, soft and perfect, instead of crispy, crunchy-ish.  I sprinkle salad supreme on top before baking as well. So Yummy!!!

Hope you all have a great day!

Chicken Fettuccine Alfredo

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

 ½ milk

1 cup cooked shredded chicken

Fettuccine noodles
Frozen corn
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.

Ranch Chicken

Ingredients:

1 1/2 - 2 lbs Chicken
1 Ranch dressing packet
3/4 cup Crushed cornflakes
3/4 cup Parmesan cheese
1/2 cup butter

Crush cornflakes and mix with parmesan cheese and ranch packet (I put these all in a bag together so just mix these in a bowl and move on to the next step). Dip thawed Chicken in melted butter and then in ranch/cheese/cornflake mixture.

Place in greased baking dish. Bake uncovered at 350 degrees for 30-45 minutes.

Serve with rice and corn.

I also made and froze some of Danielle's amazing chocolate chip cookies for you. To bake these, thaw first (if you take them out and let them sit at room temperature they should thaw in less than an hour or you can put them in the refrigerator for a few hours to thaw), then bake at 375 degrees for 6-10 minutes. Below is Danielle's cookie recipe...

Danielle's 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).

Sweet Chicken Tacos

3-4 chicken breasts


1 can Rotel or petite diced tomatoes

1 can red enchilada sauce

1 can green chilies

1/2 cup dark brown sugar

garlic salt to taste

(this will be mild, for more heat, add crushed red peppers)



Place frozen chicken in crockpot. Mix the 1st 4 ingredients and pour over chicken. cook on high for 4-6 hours. when chicken is cooked through, shred and add the garlic salt. allow to soak for several minutes to add flavor.

Chicken Parmesan Bundles

4 oz. Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated


HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

*Everything is already done up to this point*

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella (I like to put it back in the oven to melt the mozzarella)

Serve with veggies and Enjoy. (Remember to take the toothpicks out)

*When I make this, I usually have enough sauce left over that we have spagetti the next day* :)

Easy Taco Soup

1 can chili (with meat and beans) 1 can whole kernel corn (with liquid)
1 can diced tomatoes (with liquid)
1 can tomato sauce
1 can black beans (with liquid)
1 1/2 to 3 tablespoons dry taco seasoning mix
This meal is SO easy. All you have to do is open all the cans and combine everything in a crockpot or a larger pot if you want to cook it on the stove top. I prefer it in the crockpot, but stove top works great too. Cook on low for 6-8 hours in the crockpot or just heat on the stove. When you are ready to serve dish up the soup into bowls then add a spoonful of sour cream and a handful of Fritos chips to your bowl and stir it up. The sour cream and chips just add a little extra to the yummy soup! Enjoy!!!

-Kourtney Adams