Crockpot Teriyaki Chicken

Ingredients:
Med-large bag of carrots
Red onion into large chuncks
2 cans pinapple (undrained)
4 garlic cloves
4 chicken breasts
1 1/4 cup teriyaki sauce

Directions: cook low 6-7 hours. serve over hot rice.

Chicken Enchiladas

1lb chicken breast -boiled and shredded
Mix chicken with 1cup shredded cheese
Cook 1 and a half cups of rice
Set aside
In another bowl mix 1 can cream of chicken soup
3/4 can of milk
1cup sour cream
Salt and pepper to taste
Optional: onions and season-all salt
In a tortilla, scoop some rice, meat and cheese mixture, and pour soup mixture over.  Roll up and put in pan.  Spread the remaining soup mixture over the top of the enchiladas and top with shredded cheese.  Cover and bake @350 degrees for 30 minutes

Makes 12 Enchiladas

Freezer instructions: Either thaw in refrigerator or increase baking time to an hour

Sour Cream Noodle Bake

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Freezer Instructions:

Thaw.  Bake at 350 for 20 minutes or until all cheese is melted.

Crockpot Creamy Italian Chicken

1 8 oz pkg cream cheese
1 pkg Italian dressing mix
2 cans cream of chicken soup
6 chicken breasts

(Optional: 8 oz. pkg. mushrooms)

Mix cream cheese, dressing and soup. Be sure the sauce is thoroughly combined before pouring into crockpot (pour over chicken). Cook in crockpot on low for 4-6 hours or on high for 3-4 hours.


Freezer group instructions:

Crockpot Creamy Italian Chicken
Thaw. Pour into crockpot. Cook on low in crockpot for 4-6 hours or on high for 3-4 hours. Serve over cooked pasta.

Vegetable Beef Stew

Ingredients: 1 pound ground beef 1 can vegetable beef soup 1 can tomato soup 2 cans water 1 can green beans 1 can corn 1 can chili Directions: Brown beef Mix all together Heat on Stove until serve ready

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.

Crock Pot Hawaiian Chicken

4 large boneless, skinless chicken breasts ½ cup white sugar ½ cup vinegar 3 garlic cloves, minced 2 Tablespoons soy sauce ½ cup of pineapple juice (use what’s in the can) ½ can of large pineapple chunks Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it. Label: Crock Pot Hawaiian Chicken Cook 4-5 hours on high or 6-7 hours on low. Shred chicken, then put back in juice before serving. Serve over rice.

Chessy 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.

Beef Stroganoff

1 lb. Ground Beef 1 8 oz carton sour cream 2 tbs Flour 1/2 c water 2 tsp Bullion Granules 1/4 t pepper 1 1/2 c mushrooms 1/4 c onion 1/4 t Garlic Powder Label: Combine all ingredients in crock pot and cook until heated through. Serve over pasta.

Slow Cooker Chicken Broccoli Alfredo

Slowcook Chicken Broccoli Alfredo 1 - 2 lbs boneless skinless chicken breasts 2 jars Alfredo sauce (16 oz) 1 pkg. frozen broccoli florets (16 oz) 1 green pepper - diced 1/2 cup real bacon - crumbled Mix all ingredients in gallon sized freezer bag. Thaw in fridge for 24 hours then dump into slow cooker. Cook on Low for6 - 8 hours or Hi for 4 - 6 hours. Can shred chicken. Serve over pasta.

MeatLoaf Minis

Meatloaf Minis 1 cup ketchup 3-4 tbsp brown sugar 1 tsp ground mustard 2 eggs beaten 4 tsp Worcestershire sauce 3 cups Crispix cereal, crushed (can substitute with corn and rice chex) 3 tsp onion powder 1 tsp season salt 1/2 tsp garlic powder 1/2 tsp pepper 3 pounds lean ground beef *This is doubled, should give about 18 muffin size, or 10 lg meatballs. Click to deleteIn a large bowl, combine ketchup, brown sugar and mustard. Remove (3 cups if cooking for 6 families or (1/2 cup if cooking for 1 family) for topping; set aside. Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink. Completely thaw. Bake at 350 for 20 minutes, or until thoroughly heated. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.You can also cook from frozen, just increase the cook time Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer. If you want more sauce, Sweet Baby Ray’s BBQ goes good with this.