4 chicken breasts
1 20 oz. jar salsa
1 cup frozen corn
1 15 oz. can black beans (drained)
2 cloves garlic minced
2/3 cup rice (uncooked) use minute rice, unless you want to add more liquid
spray crock pot with nonstick cooking spray. Put chicken in, then the other ingredients in. Cook 5-6 hours on low. Shred chicken when cooked, put back into crockpot and cook 15-20 min. more. Serve on tortillas with lettuce, sour cream, tomatoes, guacomole, and cheese.
For Freezer Meal: Thaw ingredients first then follow above directions.
Tuesday, November 17, 2009
Monday, November 16, 2009
Cheesy Potato and Ham Soup
1 - 2 cups of each vegetable, chopped: carrots, celery, potatoes
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese
Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.
Serve with warm rolls.
Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.
Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.
Enjoy!
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese
Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.
Serve with warm rolls.
Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.
Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.
Enjoy!
Wednesday, October 28, 2009
Mom's Beef Enchiladas
These are my mom's enchiladas and we LOVE them! Hope you like them too.
1-2 lbs ground beef
1 - 14 oz. can of Old El Paso mild Enchilada sauce
1 small can tomato sauce
shredded cheddar cheese or Mexican blend cheese
sour cream
12-15 corn tortillas
Crisco or veg. oil
sliced olive (opt.)
green onions (opt.) add these opt. ingredients in with the cheese if you so choose.
Brown meat in a pan; drain the grease. Then add enchilada sauce and tomato sauce to the meat and simmer for 10-15 minutes. While the meat is simmering place a small amount of Crisco or oil in another pan and heat. Once heated fry each corn tortilla for about 5-10 seconds on each side, just until it starts to bubble. Don't leave them in the oil to long or they will be come hard and will break. I place my tortillas after frying on paper towels to blot and soak up the extra oil. Then in a 9 x 13 inch dish assemble the enchiladas. I put a spoon full of meat in center of tortilla, then a spoon full of sour cream, then some cheese, and roll up tortilla and set seam side down in pan. Repeat for all other tortillas. Then pour the extra meat and sauce over the top of the enchiladas and top with desired amount of cheese. Bake at 350 degrees for about 20-30 minutes or until cheese is bubbly.
Freezer Meal instructions: Assemble in a freezer container as directed above. Top with foil and freeze. Then when ready to eat thaw pan over night in refrigerator or on counter top for several hours the day of. Then bake uncovered in oven at 350 degrees for 20-30 minutes until heated through and cheese is bubbly.
1-2 lbs ground beef
1 - 14 oz. can of Old El Paso mild Enchilada sauce
1 small can tomato sauce
shredded cheddar cheese or Mexican blend cheese
sour cream
12-15 corn tortillas
Crisco or veg. oil
sliced olive (opt.)
green onions (opt.) add these opt. ingredients in with the cheese if you so choose.
Brown meat in a pan; drain the grease. Then add enchilada sauce and tomato sauce to the meat and simmer for 10-15 minutes. While the meat is simmering place a small amount of Crisco or oil in another pan and heat. Once heated fry each corn tortilla for about 5-10 seconds on each side, just until it starts to bubble. Don't leave them in the oil to long or they will be come hard and will break. I place my tortillas after frying on paper towels to blot and soak up the extra oil. Then in a 9 x 13 inch dish assemble the enchiladas. I put a spoon full of meat in center of tortilla, then a spoon full of sour cream, then some cheese, and roll up tortilla and set seam side down in pan. Repeat for all other tortillas. Then pour the extra meat and sauce over the top of the enchiladas and top with desired amount of cheese. Bake at 350 degrees for about 20-30 minutes or until cheese is bubbly.
Freezer Meal instructions: Assemble in a freezer container as directed above. Top with foil and freeze. Then when ready to eat thaw pan over night in refrigerator or on counter top for several hours the day of. Then bake uncovered in oven at 350 degrees for 20-30 minutes until heated through and cheese is bubbly.
Thursday, September 17, 2009
Broccoli Cream Cheese Chicken
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.
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.
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.
Subscribe to:
Posts (Atom)