Easy Indonesian Chicken

3-4 lbs boneless skinless chicken thighs
2/3 c water
2 tsp sugar
1 c balsamic vinegar
2/3 c kecap manis (sweet Indonesian soy sauce)
6 large garlic cloves, chopped and crushed
1 tsp Tabasco sauce
1 T dried diced onion
rice or noodles

In large pot, mix water, sugar, balsamic vinegar, kecap manis, garlic, onion, and Tabasco. Cut thighs into 2-3 slices and add to sauce. Bring to boil, simmer for 25 minutes. Serve over rice or noodles.

LABEL: Thaw overnight then cook in crock pot on low for 6-8 hours, or cook on stovetop in large pot, simmering 25-30 minutes or until chicken is cooked through. Serve over rice.

Posted by Shelisa

Cheese Potato Soup

Cheesy potato soup: 1 package cubed frozen hashbrowns 2 cans cream of chicken 1 can cream of celery 1 pint half&half 1&1/2 cups grated cheese 1/2 cup butter (If you are doubling the recipe, don't increase the butter!) salt and pepper to taste ( I add canned or frozen corn as well cuz I LOVE corn in potato soup!)Melt the butter in crockpot first. Add all ingredients to crock pot except cheese and salt and pepper. Cook on high for about 4 hours. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

Hawaiian Haystacks

Label: Cook Rice according to package directions.  Pour sauce over rice.  Place toppings on top of sauce. 

Italian Tortellini & Sausage Soup

1 lb sausage
1 c diced onions
3/4 T minced garlic
1 3/4 T Beef Stock
1 29oz can Italian diced tomatoes
1 can tomato sauce
2 c sliced zucchini
1/2 c sliced carrots
1 1/2 c diced bell peppers
1/2 c beef stock
1 T dried basil
1 T dried oregano
1 pkg cheese tortellini
Top with shredded parmesan (1/4 c)

Cook and crumble sausage. Saute onion and garlic in sausage grease. Put all ingredients except tortellini and parmesan in stock pot and mix well.

Label: Italian Tortellini & Sausage Soup Thaw in a bucket or sink (it will leak!). Add 5 C water and tortellini. Boil 8-10 minutes in soup. Top with parmesan.

Crockpot Ranch Porkchops

6 Boneless Porkchops
1 Ranch Dry Season Packet 
1 Can of Cream of Mushroom or Cream of Chicken Soup 
1 Can of water or milk 

Mix well, combine in crockpot and cook on low for 4-6 hours. 

Label: Add contents of bag to crockpot. Add 1.5 cups water or milk and mix well. Cook on low for 4-6 hours. Serve with brown rice.

Chicken Permesan Casserole

Freezer instructions: Thaw in refrigerator over night, cover with foil and bake.
 
6 cups shredded, cooked chicken,
A jar of Marinara Sauce
1-2 cups of shredded Mozzarella cheese
1 cup of bread crumbs
1-2 tablespoons olive oil
Fresh Chopped Herbs (parsley, basil,oregano, etc)
salt & pepper

Grease your casserole dish or use cooking spray.  Stir together the marinara sauce and chicken and pour in the casserole dish.  Layer the cheese over the chicken until all the chicken is covered.

In another bowl, mix the bread crumbs, olive oil, fresh herbs and a dash of salt and pepper together.

Sprinkle the seasoned breadcrumbs on top of the cheese.

Bake for about 20-25 min or until golden brown on top and bubbling on the sides. Serve as is for a nice main dish or over a bed of pasta for a more traditional Parmesan dish.

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients

• 2 cups cooked shredded chicken
• (2) Campbells chicken/turkey gravy in jar
• (2) Top & Bottom piece Pie Crust
• Frozen Hashbrowns (diced) 16 oz. bag
• Frozen Peas & Carrots combination 12 oz. bag
• Onion, ¼ cup diced small (optional )
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
3. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
4. Add salt & pepper to taste.
5. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
6. Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
7. Poke a few holes with a knife or fork on top of pie.
8. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.                                  Label: Thaw pie crust in fridge for 24 hours. Do not thaw veg/chicken mixture. Add gravy to frozen ingredients. Place one pie shell in 9 inch pie pan, pour in gravy/veg/chicken mixture,add salt and pepper to your liking,  add top pie crust. Bake in 350 degree oven for 35 to 45 minutes until top is golden brown and inside is bubbling. Jan 2014

Crock Pot BBQ Cranberry Chicken

Ingredients:
2 lbs chicken breast
1/4 cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup BBQ sauce (I use Sweet Baby Rays)

Instructions:
Combine all ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 3-4 hours or low 6-7 hours.

Slow Cooker Mexican Pulled Pork

Slow Cooker Mexican Pulled Pork • 2 (8 oz) cans tomato sauce • 1 Tbsp chili powder • 1 Tbsp ground cumin • 2 Tbsp brown sugar, divided • 1/2 tsp cayenne pepper • ½ tsp salt • 3 cloves garlic, minced • 1 lb pork tenderloin 1. In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar, cayenne pepper, salt, and garlic. Stir until well combined. 2. Carefully place the pork into the sauce in the slow cooker. Make sure it is all covered with the sauce. Cook on low for 8 hours. 3. Remove the pork from the slow cooker and shred the pork using two forks, pulling against the grain of the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.