K-Dog's Chicken chili
Sweet and Spicy Chicken breasts
Taco ‘n Tater Casserole
Ham and cheese hoagies
Burritos that are sure to please
Pam's Roundsteak and Gravy
Slow Cooker Chicken Taco Soup 1 onion chopped 1 -16 oz. can chili beans 1 -15 oz. can black beans 1 -15 oz. can while kernel corn, drained 1 -8 oz. can tomato sauce 1 can or bottle beer (12 oz.) 2- 10 oz. cans diced tomatoes with green chilies, undrained **I altered and used 1 can with green chilies and 1 can without 1 -1.25 oz. package taco seasoning 3 whole skinless boneless chicken breasts
4-6 boneless skinless chicken breasts (or more) 1 package of dry italian dressing mix 1 cup brown sugar
Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes. Optional: turn on top broil and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to carmelize and glazes the chicken.
------- Note: Deanne did the carmelization by turning my oven to broil. Everyone really liked the meal. Served with seasoned potato wedges and cream peas.
1 pound ground beef, cooked, drained 1 packet taco seasoning 1 can cream of mushroom soup 8 ounces shredded Cheddar cheese 24 ounces frozen tater tots
Brown ground beef, drain. Combine with taco seasoning mix and cream of mushroom soup. Cool and place in freezer bag. Seal, label and freeze flat. Bundle with frozen tater tots and cheese.
Serving day instructions: Preheat oven to 350 F. Layer tater tots in bottom of greased 13x9 dish. Spread meat mixture over tater tots. Sprinkle with cheese. Cover and cook for 50 minutes.
*6 – 6-inch Hoagie Rolls – order these from the Wal-Mart bakery
Mix the following in a small bowl: 1/4 cup softened butter 1 T mustard ½ T dried minced onion ½ T poppy seeds 1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day: Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals: 36 Rolls 6 lbs Ham 3 sticks of butter 1.5 lb Colby 1.5 lb Swiss
What You Need: 3 boneless chicken breasts 1/2 jar (16 oz size) salsa 1 tsp cumin 1 (14.5 oz) can refried beans 1 (8 oz) pkg shredded taco cheese 1 (8 count) pkg burrito size tortillas Wax paper Freezer bags
How to Make It: Place the chicken breasts in a large sauce pan. Cover with the salsa. Add just enough water to cover the chicken. Place over medium high heat. Bring to a boil. Reduce heat to low and simmer 15 minutes. Chicken should be white all the way through when done. Remove the chicken from the pot and cool until easily touched. Shred the chicken. Return the shredded chicken to the pot and add cumin. Bring back to a boil to reduce the liquid of the mixture looks to watery. When mixture becomes as thick as you like, remove it from the heat. Lay to tortilla flat. Place 3 T of refried beans down the middle of the tortilla. Place 4 T of the chicken mixture on top of the beans. Sprinkle with cheese. Fold in the sides of the tortilla and roll until completely closed. Continue until you used all the tortillas. Wrap each burrito in the wax paper. Place the burritos in a freezer bag. Freeze for up to 3 months.
To cook Unwrap the burritos. Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw. Preheat the oven to 350 degrees. Lightly spray a cookie sheet with a non stick cooking spray. Lay the burritos on the cookie sheet. Bake 12 minutes or until the burrito just begins to brown.
2 ½ lbs round steak (venison or beef) 1 can of sprite or 7 -up 1 can cream of mushroom soup 1 packet dry onion soup mix 12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions: Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
Slow Cooker Chicken Taco Soup
ReplyDelete1 onion chopped
1 -16 oz. can chili beans
1 -15 oz. can black beans
1 -15 oz. can while kernel corn, drained
1 -8 oz. can tomato sauce
1 can or bottle beer (12 oz.)
2- 10 oz. cans diced tomatoes with green chilies, undrained
**I altered and used 1 can with green chilies and 1 can without
1 -1.25 oz. package taco seasoning
3 whole skinless boneless chicken breasts
Fixings: shredded cheddar cheese, sour cream, tortilla chips
Cube raw chicken. Combine raw chicken with the rest of the ingredients in a freezer bag. Seal, label and freeze flat.
Serving Day:
Completely thaw mixture and place in a crock pot.
Cook on low heat for 5 hours.
This comment has been removed by the author.
ReplyDeleteSweet and Spicy Chicken Breasts
ReplyDelete4-6 boneless skinless chicken breasts (or more)
1 package of dry italian dressing mix
1 cup brown sugar
Line a 9×13″ baking dish with foil. Place chicken breasts in baking dish. Top with italian dressing mix and brown sugar. Bake at 350* for about 35-45 minutes. Optional: turn on top broil and broil the chicken until the juices in the bottom of the pan start to bubble. This allows the sugars to carmelize and glazes the chicken.
-------
Note: Deanne did the carmelization by turning my oven to broil. Everyone really liked the meal. Served with seasoned potato wedges and cream peas.
1 pound ground beef, cooked, drained
ReplyDelete1 packet taco seasoning
1 can cream of mushroom soup
8 ounces shredded Cheddar cheese
24 ounces frozen tater tots
Brown ground beef, drain. Combine with taco seasoning mix and cream of mushroom soup. Cool and place in freezer bag. Seal, label and freeze flat. Bundle with frozen tater tots and cheese.
Serving day instructions:
Preheat oven to 350 F. Layer tater tots in bottom of greased 13x9 dish. Spread meat mixture over tater tots. Sprinkle with cheese. Cover and cook for 50 minutes.
Hot Ham & Cheese Sandwiches
ReplyDelete*6 – 6-inch Hoagie Rolls – order these from the Wal-Mart bakery
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Burritos That Are Sure To Please
ReplyDeleteWhat You Need:
3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 tsp cumin
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas
Wax paper
Freezer bags
How to Make It:
Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched.
Shred the chicken.
Return the shredded chicken to the pot and add cumin.
Bring back to a boil to reduce the liquid of the mixture looks to watery.
When mixture becomes as thick as you like, remove it from the heat.
Lay to tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook
Unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to
thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
Pam’s Round Steak and Gravy
ReplyDelete2 ½ lbs round steak (venison or beef)
1 can of sprite or 7 -up
1 can cream of mushroom soup
1 packet dry onion soup mix
12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions:
Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.