Pineapple Salsa Chicken

6-8 chicken thighs or 4-6 breasts (boneless/skinless)
1- 20 oz. can pineapple, juice drained
16 oz. salsa

Place chicken in freezer bag, cover with salsa and pineapple. Freeze. Defrost overnight in the fridge. Cook in slow cooker on low for 6-8 hours. Serve with rice.

Crock Pot Cream Cheese Chicken Chili

4 Chicken Breasts, still frozen
1 can Rotel Tomatoes
1 can corn, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch Dressing Mix
1 tsp. Cumin
1 tsp. Chili Powder ( I do a 1/4 tsp., I don't like it spicy)
1 tsp. Onion Powder
1 8oz pkg. cream cheese

Put Chicken in Crock Pot.
Top with everything but cream cheese and stir.
Top with cream cheese.
Cook on low for 6-8 hrs, stir once or twice to blend cheese.
Shred chicken into pieces.
Serve over rice, tortillas or taco shells

Label: Label: Remove from freezer, thaw overnight in fridge. Cook on low for 6-8 hours.

Chicken & Rice

4 chicken breasts
2 cups rice
1 cup water
1 packet onion soup mix
1 can cream of chicken soup
1 can cream of mushroom

Cooking instructions:  Thaw & bake for two hours covered. 

Slow Cooker Ham & Pineapple Sandwich

2 lbs. ham fully cooked and cut into small cubes
1 20 oz. can crushed pineapple
3/4 c. brown sugar
1/4 c onion, minced
1 med green pepper, diced
1/4 c. Dijon mustard
Hamburger Buns

Place all ingredients into a Ziploc gallon-sized freezer bag. Mix together in bag and zip closed.

When ready to eat, remove from freezer and place in a non-stick, sprayed slow cooker. Cook on High for 4 hours or Low for 5 to 6 hours.

Serve on hamburger buns with your favorite cheese.

Slow Cooker Sweet Teriyaki Chicken

Ingredients:
1 c soy sauce
1 c sugar
1 t garlic salt
1/2 onion chopped
1 1/2 chicken breasts
Serves 3-4
( I will double recipe)

Place all ingredients in bag. Mix all ingredients in bag then freeze.

Label: Remove from freezer and thaw in fridge for 24 hours. Cook on high for 3-4 hours or low for
7-8. Then serve over rice.

Slow Cooker Easy French Dip Sandwiches

Ingredients:
2-3 pound roast
2 cans (14 1/2 ounces each) beef consomme
6-8 buns (we love hoagie buns, but any kind will work)

Directions:
Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours or on high for 5-7 hours. Remove roast and save extra juice for dipping! With 2 forks, pull apart roast (when it is done, it should pull apart easily . . . almost fall apart). Serve meat on buns and use extra juice to dip sandwiches in.

Label:
French Dip Sandwiches. Cook on low 8-11 hours or on high for 5-7 hours. Remove roast and save extra juice for dipping. With 2 forks, pull apart roast (when it is done, it should pull apart easily- almost fall apart). Serve meat on buns and use extra juice to dip sandwiches in.

Cheese and Bacon-Stuffed Hamburgers

Ground hamburger
Cooked bacon, cut into pieces
Small chunks of the cheese of your choice
Worcestershire Sauce

Put hamburger, bacon and cheese in hand, close into a bowl shape, form into a hamburger patty, soak in worcestershire sauce. Label: Thaw. Grill to desired doneness.

Slow cooker teriyaki chicken

Ingredients: 
1 c soy sauce
1 c sugar
1 t garlic salt
1/2 onion chopped 
1 1/2 chicken breasts 
Serves 3-4
( I will double recipe)

Place all ingredient in bag. Mix all ingredients in bag then freeze.

Label: Remove from freezer and thaw in fridge for 24 hours. Cook on high for 3-4 hours or low for
7-8. Then serve over rice. 

Tator Tot Casserole

1 lg. pkg tater tots, thawed
1 lb. ground turkey, cooked
2 1/2 c. frozen corn kernels
2 cans cream of mushroom soup
1 1/2 soup cans milk
2 c. shredded cheddar cheese

Cover bottom of 9x13 inch casserole dish with tater tots. In a bowl, mix together cooked ground turkey, corn, soup and milk. Pour over tater tots and cover evenly. Cook, uncovered, at 350 for 30-40 minutes. The last five minutes of cooking, sprinkle cheddar cheese over the top and cook until melted.

Label:  Thaw. Cook uncovered at 350 for 30-40 minutes.

One Pot Tortellini and Sausage in Tomato Cream Sauce

Ingredients

• 1 lb package of Turkey Kielbasa
• 1/2 cup diced onion
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup chicken broth or water
• Pinch of salt & pepper
• 2 Tbsp cream cheese
• 2 cups shredded jack and cheddar cheeses

Instructions

Thaw meat sauce and cheese. Bring sauce to slow boil on stove top. Add pasta. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Serve hot.