4 chicken breasts
1 can broccoli cheddar soup
1/2 cube butter
1 pkg. Zesty Italian Dressing mix
1 brick cream cheese
Put all ingredients in crock pot and cook on low for 6-8 hours, or high for 4-6 hours. Serve with rice or noodles and broccoli.
Freezer instructions: Place all ingredients in a freezer bag and freeze. When ready to use, thaw and place in crock pot and cook as directed.
Thursday, September 17, 2009
Simple Southern Pulled Pork Sandwiches
3-4 lb. Pork Roast
2 medium onions, chopped
16 oz bottle BBQ sauce
1/3 cup honey
sandwich roll or buns
Place pork in crock pot and cover with onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. Use 2 forks to shred meat and mix shredded meat thoroughly into the sauce. Serve on rolls or buns.
Freezer instructions: Place all ingredients in a freezer bag (except for buns) and freeze. When ready to use remove from freezer and let thaw. Then place contents of bag into crock pot and follow cooking instructions.
2 medium onions, chopped
16 oz bottle BBQ sauce
1/3 cup honey
sandwich roll or buns
Place pork in crock pot and cover with onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. Use 2 forks to shred meat and mix shredded meat thoroughly into the sauce. Serve on rolls or buns.
Freezer instructions: Place all ingredients in a freezer bag (except for buns) and freeze. When ready to use remove from freezer and let thaw. Then place contents of bag into crock pot and follow cooking instructions.
Stromboli
1 egg
1 tsp parsley
2 Tbsp. oil
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp pepper
1 Tbsp grated Parmesan
Mix all ingredients in bowl and set aside
1 loaf bread dough (bread machine or frozen, thawed)
Cut dough in half and roll out into a rectangular shape and spread with half of the egg mixture.
8 oz. shredded mozzarella cheese
your favorite pizza toppings
pizza or spaghetti sauce
Sprinkle with half the toppings and cheese. Roll from long side to completely enclose filling (like a cinnamon roll). Place seam side down on a greased baking sheet.
Repeat with second half of dough and ingredients.
Bake for 30-40 minutes at 350 degrees until golden brown. Slice and serve with warmed pizza or spaghetti sauce.
Freezer instructions: Make roll according to instructions then freeze in freezer container before baking. When ready to use, remove from freezer, thaw then bake at 350 degrees for 30-40 minutes.
1 tsp parsley
2 Tbsp. oil
1/2 tsp garlic powder
1 tsp oregano
1/4 tsp pepper
1 Tbsp grated Parmesan
Mix all ingredients in bowl and set aside
1 loaf bread dough (bread machine or frozen, thawed)
Cut dough in half and roll out into a rectangular shape and spread with half of the egg mixture.
8 oz. shredded mozzarella cheese
your favorite pizza toppings
pizza or spaghetti sauce
Sprinkle with half the toppings and cheese. Roll from long side to completely enclose filling (like a cinnamon roll). Place seam side down on a greased baking sheet.
Repeat with second half of dough and ingredients.
Bake for 30-40 minutes at 350 degrees until golden brown. Slice and serve with warmed pizza or spaghetti sauce.
Freezer instructions: Make roll according to instructions then freeze in freezer container before baking. When ready to use, remove from freezer, thaw then bake at 350 degrees for 30-40 minutes.
Taco Soup
1 can black beans
1 can kidney beans
1 can Mexican stewed tomatoes
1 can corn
1 can diced green chilies
1 lb. cooked ground beef
taco seasoning to taste (I use Costco taco seasoning - about 1/4-1/2 cup. We like more flavor so I add more if it's to bland)
1-2 cups water (add water to desired thickness. I add less water because we like ours thick)
Place all ingredients in a soup pan and simmer for 20 minutes, until heated through. Serve with shredded cheese, sour cream, and chips.
Freezer instructions: Place all ingredients into a freezer bag and freeze. When ready to use, thaw then reheat on stove top.
1 can kidney beans
1 can Mexican stewed tomatoes
1 can corn
1 can diced green chilies
1 lb. cooked ground beef
taco seasoning to taste (I use Costco taco seasoning - about 1/4-1/2 cup. We like more flavor so I add more if it's to bland)
1-2 cups water (add water to desired thickness. I add less water because we like ours thick)
Place all ingredients in a soup pan and simmer for 20 minutes, until heated through. Serve with shredded cheese, sour cream, and chips.
Freezer instructions: Place all ingredients into a freezer bag and freeze. When ready to use, thaw then reheat on stove top.
Chicken Pot Pie
1 package (10 oz) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
2 Pastries for a 9 inch pie plate (I use the already made pie crusts in the refrigerated section)
Rinse frozen peas and carrots in cold water to separate; drain. Melt butter in a sauce pan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots; remove from heat.
Place one pie crust in pie plate. Pour chicken mixture into pastry lined pie plate. Top chicken mixture with remaining pie crust and make slits in pie crust for breathing. Turn edges of pastry under and flute. Wrap with heavy duty foil and freeze.
When ready to use, thaw, remove foil and bake in oven at 425 degrees for 35 minutes or until golden brown. I place the pie on a cookie sheet to catch any dripping during baking.
Enjoy!
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
2 Pastries for a 9 inch pie plate (I use the already made pie crusts in the refrigerated section)
Rinse frozen peas and carrots in cold water to separate; drain. Melt butter in a sauce pan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots; remove from heat.
Place one pie crust in pie plate. Pour chicken mixture into pastry lined pie plate. Top chicken mixture with remaining pie crust and make slits in pie crust for breathing. Turn edges of pastry under and flute. Wrap with heavy duty foil and freeze.
When ready to use, thaw, remove foil and bake in oven at 425 degrees for 35 minutes or until golden brown. I place the pie on a cookie sheet to catch any dripping during baking.
Enjoy!
White Chicken Chili
Melt 1/2 stick butter in soup pan and add 1/4 cup flour. Stir together then add 1 tsp chopped garlic. Gradually add 2 cups half & half (can use milk). Add 1 can chicken broth. Stir constantly and simmer until thickened. (soup will thicken as you add ingredients)
Add:
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Then add:
2 chicken breasts, cooked and cubed
1-2 cans diced green chilies (can puree them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans)
1 1/2 cup Monterey Jack cheese
Bring all ingredients to a boil then simmer 10 minutes.
Freezer instructions: Make chili as directed then place in freezer container and place in freezer. When ready to use, thaw and reheat on stove top.
Add:
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Then add:
2 chicken breasts, cooked and cubed
1-2 cans diced green chilies (can puree them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans)
1 1/2 cup Monterey Jack cheese
Bring all ingredients to a boil then simmer 10 minutes.
Freezer instructions: Make chili as directed then place in freezer container and place in freezer. When ready to use, thaw and reheat on stove top.
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