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).