Chicken Fajitas

1 lb boneless, skinless, chicken breast sliced into strips.
1 package of Fajita seasoning
2 packages of your favorite Fajita style veggies.


Thaw chicken strips.  Place in pan with a half cup of water to saute.  Remove from pan and set aside when done.  Add your vegetables and saute until you feel they are done (Some may want their vegetables more cooked than others).  When both chicken and vegetables have been prepared, place in tortillas, top with you favorite toppings and serve.  Some of my favorite toppings are, salsa, guacamole, sour cream, and shredded cheese (cheese makes almost everything better). Enjoy!


Label: Thaw chicken strips.  Place in pan with half cup of water to saute. After chicken is done, do the same with vegetables.  Serve on tortillas with your favorite toppings.

Broccoli Cheese Soup

1/2 cup diced onion
3 tblsp butter
1 can cream of mushroom soup
1 can cheddar cheese soup
2 1/4 cup milk
1 lb Velveeta cheese cubed
1 cup cheddar cheese grated
1 (10 oz) package frozen chopped Broccoli

Saute onion in butter.  Combine all other ingredients(except grated cheese) on low in crockpot for 3-4 hours.

Sprinkle grated cheese on top just before you serve.  Can be served with your favorite type of bread.


Label:  Cook on low in crock pot for 3-4 hours.  Sprinkle grated cheese just before serving.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breasts halves
2 Tbs butter
2 (10.5 oz) cans condensed cream of chicken soup
1 can corn (drained)
1 onion finely diced
2 (10 oz.) packages refrigerated biscuit dough, torn into pieces

Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.


Label:   
Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.

Slow Cooker Sweet & Tangy Meatballs

Slow Cooker Sweet & Tangy Meatballs

From Six Sisters' Stuff Blog.

Ingredients:

1 (12oz) jar of chili sauce
1 (16-18 oz) jar of grape jelly
1 (2 lb) package frozen meatballs

Directions:

In a bowl, combine chili sauce & grape jelly until smooth.  Place meatballs in a gallon size freezer bag.  Pour in the chili sauce mix and mix together in the bag until thoroughly combined.

Burrito Pie

2 Lbs of Ground Beef
1 Onion, finely chopped
2 tsp diced Garlic
1 (10 oz) can diced tomatoes, drained
1 (2 oz) can sliced olives, drained
1 (4 oz) can of diced green chiles, drained
1 (16 oz) can of Red Enchilada Sauce
1 (16oz) can of refried beans
6 flour tortillas
12 oz of shredded cheddar cheese

Preheat oven to 350 degrees

Saute ground beef for about 5 min.  Add the onion and garlic and saute about 5 more minutes until onions are translucent.  Drain any excess fat, if desired.  Mix in the olives, green chiles, tomaotes and the enchilada sauce.  Stir mixture thoroughly, reduce heat to low and let simmer for 15 to 20 min.

While meat mixture is simmering, spread a thin layer of refried beans on one side of each tortilla.  Set aside.

In the bottom of the casserole dish, spread a thin layer of the meat mixture.  Cover with a layer of tortillas, followed by a layer of meat mixture, and then a layer of cheese.  Repeat tortilla, meat, and cheese pattern until the tortillas are used up.  Topping off the casserole with a layer of meat mixture and cheese.

Bake for 30-45 minutes in the preheated oven, or until cheese is slightly brown and bubbly.


Label:  Thaw caserole.  Preheat oven to 350.  Bake until cheese is melted and caserole is warm all the way through. 

Easy Chicken Tetrazzini

1 pound cooked and drained thin spaghetti
5 Chicken breast, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups of milk
1/4 cup butter
1 small package of fresh mushrooms
2 cubes chicken bouillon
1 cup shredded cheese

Put cooked spaghetti into the 9x13 baking dish.  Place chicken on top of spaghetti.
In a medium saucepan, melt butter and saute mushrooms.  When mushrooms are done, add soup, milk, and bouillon.  Bring to a boil.  Pour mixture over the pasta and chicken.  Put shredded cheese on top.
Cover with foil and bake at 350 degrees for 25 minuets. Take foil off and bake until cheese is browned (about 5 minutes).

Label: thaw caserole, bake at 350 degrees for 25minutes or until cheese has melted on top.

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.

Pesto

*  1 cup of grated Parmesan or Romano cheese ( a 5oz triangle of Romano is good amount.)
*  1 1/4 cup of a shelled nut.  (Pine nuts are my favorite, but Pistacios, Walnuts, or even Almonds  work well too.)
*  2 to 3 cloves of garlic
*  about 1 1/2 oz of Basil. Picked off the main stem (2 of the fresh packs of basil works well.)
* 3/4 cup of Olive Oil.

Put the shelled nuts, garlic cloves, and basil in a food processor.  Start adding olive oil until large lump forms.  Add the cheese, and finish adding the olive oil until smooth texture forms.  Add salt and pepper to taste.   Serve over hot pasta.

Baked French Toast Casserole (from Paula Deen)

1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1tablespoon vanilla extract, 2 tablespoons sugar, 1 cup of milk, 8 large eggs, 2 cups half-and-half, dash of salt, 1 loaf of french bread, praline topping. Praline Topping: 2 sticks of butter, 1 cup packed light brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, Slice French bread into slices, 1-inch thick each. Arrange Slices in a generously buttered 9x13 casserole dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater or whisk until blended but no too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. Preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden, You may want to let it set for a few minutes to let the custard set. Serve with syrup. Praline Topping: Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Ham and Corn Casserole

*16 oz. cubed ham *1 can of whole kernel corn, drained *1 can cream-style corn *1 8 oz package corn muffin mix *1 cup of sour cream *1/2 stick butter, melted *1 to 1 1/2 cups shredded cheddar cheese. Preheat oven to 350 degrees F. Saute ham in a frying pan until browned (to get most of the moisture out). In a large bowl, stir together the ham, 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.