1 lb boneless, skinless chicken breast
1 can petite diced tomatoes, undrained
3 cans black beans, undrained
1 envelope or 3 Tbsp ranch dressing mix
1 envelope taco seasoning
Mix together and cook in crock pot for 4hrs on high or 8hrs on low. Shred chicken when done.
Serve with sour cream and cheese.
Wednesday, December 8, 2010
Ericka's October Meal - Navajo Tacos
3 cups cooked chicken
1 15oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 pkg flour tortillas
2 cups shredded cheddar cheese
Shred chicken, set aside. Heat refried beans and mix 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until butter is melted and continue cooking until sauce is thick and bubbly. In greased foil *pan make the following layers: torn tortilla, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heavy foil and freeze.
To serve: Thaw. Bake 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.
*Makes 1 9x13 pan or 2 9x9 pans.
Recipe from Dinner is Ready by Deanna Buxton
1 15oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 pkg flour tortillas
2 cups shredded cheddar cheese
Shred chicken, set aside. Heat refried beans and mix 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until butter is melted and continue cooking until sauce is thick and bubbly. In greased foil *pan make the following layers: torn tortilla, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heavy foil and freeze.
To serve: Thaw. Bake 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.
*Makes 1 9x13 pan or 2 9x9 pans.
Recipe from Dinner is Ready by Deanna Buxton
Tuesday, December 7, 2010
Julie's December Meal: Shephard's Pie
1 lb ground beef
1can tomato soup
1 can of corn, drained
1can of beans, drained
1/4 cup catchup
salt, pepper, garlic powder to taste
5-6 potatoes cooked and mashed
grated cheddar cheese
Brown beef. Drain and add soup, corn, beans, catchup, salt, pepper and garlic powder. Spread out on bottom of 9X13. Spread mashed potatoes over top and top with grated cheddar. Bake 350 covered 20-30 minutes till bubbly.
If Freezing
Assemble but do not bake. Cover with plastic and tinfoil and freeze. Take out of freezer night before and let completely thaw. Remove plastic. Bake at 350 30-40 till bubbly.
1can tomato soup
1 can of corn, drained
1can of beans, drained
1/4 cup catchup
salt, pepper, garlic powder to taste
5-6 potatoes cooked and mashed
grated cheddar cheese
Brown beef. Drain and add soup, corn, beans, catchup, salt, pepper and garlic powder. Spread out on bottom of 9X13. Spread mashed potatoes over top and top with grated cheddar. Bake 350 covered 20-30 minutes till bubbly.
If Freezing
Assemble but do not bake. Cover with plastic and tinfoil and freeze. Take out of freezer night before and let completely thaw. Remove plastic. Bake at 350 30-40 till bubbly.
Julie's November Meal: Beef and Broccoli
1-2 lbs of thin sliced beef cut into bite sized pieces
3 cups of broccoli
1 small onion
1-2 cups of sliced mushrooms
2 pkg of Sunbird brand Beef and Broccoli seasoning mix (found in the oriental section)
soy sauce and water according to seasoning mix directions. (You can use 1pkg, but I like my stir-fry Saucy!)
Cook beef until almost done; remove from pan. In beef drippings cook onion, mushrooms, broccoli (add last) until tender. Return beef to pan. Mix seasoning, water and soy sauce together and add to beef and veggie skillet. Heat on medium until sauce is thickened. Serve over rice.
If Freezing
Assemble stir-fry and sauce together.Put into ziplock freezer bag. Thaw and heat before serving.
3 cups of broccoli
1 small onion
1-2 cups of sliced mushrooms
2 pkg of Sunbird brand Beef and Broccoli seasoning mix (found in the oriental section)
soy sauce and water according to seasoning mix directions. (You can use 1pkg, but I like my stir-fry Saucy!)
Cook beef until almost done; remove from pan. In beef drippings cook onion, mushrooms, broccoli (add last) until tender. Return beef to pan. Mix seasoning, water and soy sauce together and add to beef and veggie skillet. Heat on medium until sauce is thickened. Serve over rice.
If Freezing
Assemble stir-fry and sauce together.Put into ziplock freezer bag. Thaw and heat before serving.
Julie's October Meal: Chicken and Broccoli Casserole
Cover bottom of 9X13 pan with cooked broccoli.
Put a layer of cooked, cubed chicken on top of broccoli (about 4-5 breasts)
Combine 2 cans cream of chic soup with 3/4 cup of mayo, 1 tsp lemon juice and 1/2 tsp curry powder
Pour over chicken. Sprinkle with grated cheddar cheese
Bake covered @ 350 for 35 minutes
Freezing
Assemble, but do not bake. Cover with plastic and tinfoil. When ready to use, remove plastic and thaw completely before serving.
Put a layer of cooked, cubed chicken on top of broccoli (about 4-5 breasts)
Combine 2 cans cream of chic soup with 3/4 cup of mayo, 1 tsp lemon juice and 1/2 tsp curry powder
Pour over chicken. Sprinkle with grated cheddar cheese
Bake covered @ 350 for 35 minutes
Freezing
Assemble, but do not bake. Cover with plastic and tinfoil. When ready to use, remove plastic and thaw completely before serving.
Julie's September Meal: Maui Meatballs
1 1/2 lb lean ground beef
2/3c quick rolled oats
1/3 c finely chopped onion (I use dried food storage kind)
1 egg, lightly beaten (I sometimes use 2 if it is not sticking together)
Salt and pepper to taste
Sauce:
2TBSP cornstarch
1/2c firmly packed Brown Sugar
1 can pineapple chunks, drain and reserve juice
1/3c vinegar
1TBSP soy sauce
1/3 cup chopped green pepper
Mix beef, oats, onion, egg, salt and pepper. Shape into walnut-sized balls. Place on broiler tray and bake at 350 until cooked through (about 15 minutes).
Mix cornstarch and sugar in skillet or pot. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook over medium heat stirring constantly, until sauce thickens. Add green pepper and simmer till tender. If too thick add more pineapple juice or water. Add meatballs, pineapple,and serve over rice or egg noodles.
If Freezing
Assemble meatballs and flash freeze on cookie sheet. When frozen put in freezer bag. Thaw before use and cook as explained above. Freeze sauce in individual bag.
2/3c quick rolled oats
1/3 c finely chopped onion (I use dried food storage kind)
1 egg, lightly beaten (I sometimes use 2 if it is not sticking together)
Salt and pepper to taste
Sauce:
2TBSP cornstarch
1/2c firmly packed Brown Sugar
1 can pineapple chunks, drain and reserve juice
1/3c vinegar
1TBSP soy sauce
1/3 cup chopped green pepper
Mix beef, oats, onion, egg, salt and pepper. Shape into walnut-sized balls. Place on broiler tray and bake at 350 until cooked through (about 15 minutes).
Mix cornstarch and sugar in skillet or pot. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook over medium heat stirring constantly, until sauce thickens. Add green pepper and simmer till tender. If too thick add more pineapple juice or water. Add meatballs, pineapple,and serve over rice or egg noodles.
If Freezing
Assemble meatballs and flash freeze on cookie sheet. When frozen put in freezer bag. Thaw before use and cook as explained above. Freeze sauce in individual bag.
Sarah's December Meal - Cheezy Mostaccioli
1 pkg (16 oz) mostaccioli, cook to package directions
1 1/2 lbs ground beef, browned
1 jar (24 oz) spaghetti sauce
1 can (11oz) condensed cheddar cheese soup
1/2 green pepper, chopped
1 tsp minced garlic
1 tsp pepper
1 tsp italian seasoning
2 cups shredded mozzarella cheese
Cook pasta, drain. Brown ground beef with garlic, pour off drippings, stir in spaghetti sauce, soup, green pepper, pepper and italian seasonings. Combine pasta, sauce and cheese. Ladle into freezer bags to freeze or place in 9x13 pan, sprinkle additional cheese on top, and bake for 40 minutes.
1 1/2 lbs ground beef, browned
1 jar (24 oz) spaghetti sauce
1 can (11oz) condensed cheddar cheese soup
1/2 green pepper, chopped
1 tsp minced garlic
1 tsp pepper
1 tsp italian seasoning
2 cups shredded mozzarella cheese
Cook pasta, drain. Brown ground beef with garlic, pour off drippings, stir in spaghetti sauce, soup, green pepper, pepper and italian seasonings. Combine pasta, sauce and cheese. Ladle into freezer bags to freeze or place in 9x13 pan, sprinkle additional cheese on top, and bake for 40 minutes.
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