Quick and Easy Chicken Noodle Soup

Cook time                   Author: Liz Fourez

30 mins                        Recipe type: Main

Total time                   Serves: 6-8

30 mins       

                                    

 Ingredients

• 2 tablespoons unsalted butter
• 1 cup sliced carrots
• ½ cup sliced celery
• ½ cup diced onion
• 8 cups low-sodium chicken broth
• 2 chicken breasts, cooked and shredded (I use this recipe)
• 3 cups egg noodles
• ½ teaspoon dry basil
• ½ teaspoon dry oregano
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

1. Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until just tender, about 5 minutes. Add the chicken broth, shredded chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.

Slow Cooker Beef & Broccoli Teriyaki

      Ingredients:

 

1 Cup Soy Sauce

  1 Cup Sugar

  1 tsp. Garlic Salt 

  ½ Cup Onion, chopped

1 1/2 lbs. Beef Stew Pieces

1 Bag Frozen Broccoli

 

    Directions:

 

    Combine soy sauce, sugar, garlic salt and chopped onion, Broccoli & Meat in a Freezer Gallon Size Bag. Freeze until Needed Remove from Freezer and thaw overnight in Fridge Place Contents of Bag in Slow Cooker for 8 Hours on Low or 4 hours on High. Serve over rice or Noodles.

Crockpot Bajio Chicken

6 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Chicken Rolls

 

1 LB. Chicken Breast

Season well and bake at 350 for 1 hour

8 oz. Cream cheese softened

8 Oz butter softened

Half  Medium Onion

One to 1 ½ cup bread crumbs

½ cup walnuts chopped

One Package Crescent Rolls

 

Preheat Oven to 350. Chopped up baked chicken and mix with cream cheese. Sautee onions in half of the butter and add to chicken and cream cheese. Season mixture with season all or similar spice.  Roll out crescent rolls in flour into square shape. Drop large spoonful of mixture into rolled crescent dough. Fold crescent roll around chicken mixture making sure all sides are sealed. Mix bread crumbs and chopped walnuts. Melt remaining butter and roll each chicken roll into butter. Move from butter into the crumb/nut mixture. Place on cookie sheet and bake for 35-45 minutes or until golden brown.

 

Label: Defrost chicken rolls, melt butter. Dip each roll into butter and crumb mixture. Bake at 350 for 35-45 minutes or until golden brown.

Butter Chicken

1 tablespoon olive oil 

4 cloves garlic, crushed
1 onion, diced
1 (14-ounce) can light coconut milk
1 (6-ounce) can tomato paste
2 tablespoons flour 

1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
salt and black pepper, to taste
24 chicken tenders


Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato pasta, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve with rice. 

Beef Stroganoff

Recipe on Blog

Mississippi Roast

3 lb Chuck Roast
1 packet dry ranch dressing
1 packet au jus gravy mix
6 T butter
1/4 c water

Put water in crockpot

Add roast

Put seasoning on roast

Put butter on top

Cook on low for 8 hours

Shred and serve with the gravy

Take Out Copycat: Chinese Beef and Broccoli

• 1-2 lb beef, thinly sliced  (flank steak is ideal, but any cut will work)
• 1 can beef broth or consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1 bag frozen broccoli florets or 2 cups fresh broccoli
• 2 cups white or brown rice

Put the sliced beef in the bottom of the crock pot.  Mix together the broth, soy sauce, brown sugar, garlic and sesame oil.  Pour over the beef.  Cook on low 5-6 hours.

Remove 1/4 cup of the sauce from the crock pot and mix with the 2 tablespoons cornstarch.  Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour.

In the meantime, cook the rice.  Serve Chinese Beef and Broccoli over rice.

To make this as a freezer meal, mix the beef and sauce ingredients in a freezer bag.  Then put the broccoli in a separate gallon freezer bag and add the bag with the marinating meat.  Thaw before adding to the Crock Pot, or cook for an additional 2 hours on low.

*Note: This recipe makes 8 servings. You can half this recipe, but it will cook a little faster so keep your eye on the crock pot.

Label:  Thaw meat bag and cook on low for 5-6 hours.  Add broccoli a half hour before serving.  Serve over rice.

Zesty Lasagna

1 can spaghetti sauce
1 box lasagna noodles
1 (24 oz) container cottage cheese
16 oz mozarella/cheddar blend cheese
1 cup parmesan cheese
1/2 pkg pepperoni

Layer ingredients in a baking dish. Spread parmesan cheese on very top.

Label: Zesty lasagna. Thaw. Bake covered in oven at 350 for 45 minutes, the uncover for 15 additional minutes until cheese is melted.

Chicken Enchiladas
Ingredients:
2 cups chicken (cooked and cubed)
3 cups cream of chicken soup (1 large can)
1 cup sour cream
1/2 package cream cheese (4oz. softened)
1 can green chilies (4oz. - peeled & seeded)
1 onion chopped
1 large can red mild enchilada sauce
1 package flour tortilla shells
2 cups cheddar cheese (or other if desired)


Direction:
Cook the chicken & cut into cubes. Combine the chicken, cream of chicken
soup, sour cream, cream cheese, chilies, salt and onions together.
Stir mixture until it is smooth. Pour a layer of enchilada sauce into the bottom
of 9X13" baking dish. Spread a layer of the soup mixture down the middle of
each tortilla shell. Sprinkle a handful of cheese over the soup mixture. Wrap
the shells tightly and roll closed. Set in the enchilada sauce in the baking dish.
Continue until all the shells are filled. Take the remaining soup mixture and
spread evenly over the top. Sprinkle the remaining enchilada sauce over top of
the shells. Sprinkle the remaining cheese over the top.


Label:
Thaw, cook at 350 for 35 minutes or until warm and the cheese is melted.

Stir Fry Teriyaki Meatballs In the Crock Pot

Stir Fry Teriyaki Meatballs in the Crock Pot

Italian Style Meatballs (Costco) 30-35
Stir Fry Vegetables (Costco)
Yoshidas Sweet and Savory Teriyaki Sauce (Costco - do you see a trend here?)

Add all ingredients to a slow cooker, cook on low for a few/couple of hours. All meat is cooked, so you're heating through. Serve over rice.

Label:

Thaw. Add ingredients to slow cooker. Cook on low 2-3 hours. Serve over rice.