Chicken Jambalaya

Ingredients

• 8 ounces skinless, boneless chicken-breast halves

• 16 ounce package frozen bell peppers and onions

• 8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices

• 2 cups water

• 1 14 1/2 ounce can diced tomatoes with jalapeno peppers, undrained

• 8 ounce package jambalaya rice mix

Directions

1. Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

Chicken Crescent Rolls

6 Families
6 pacakges crescent rolls
18 oz softened cream cheese
6 cup+ cooked chicken breast, chopped small, or shredded
6 green onions finely chopped
salt and pepper
3 tsp seasoning salt
6 Tbsp dried minced onion
6 Tbsp parsley flakes (optional)
1 ½ tsp minced garlic
6 cans cream of chicken soup
3 cups milk
To Freeze
Cook and shred chicken. Mix cream cheese, chicken, onion and all seasonings together.
To Prepare
Thaw out chicken mixture. Roll out crescent rolls. Fill rolls with chicken filling and roll up. Bake as directed on crescent roll package. Usually at 375 for 12-15 min.
Gravy: Mix cream of chicken and milk in a pot and heat over stove on low. Pour on top of cooked chicken rolls.

Chicken Fried Rice

 Chicken Fried Rice

Spectacularly tasty, genuinely simple, and a breeze to freeze. You can serve this sans meat or add in pork, chicken or shrimp for a main dish that's sure to please.

Ingredients:

3 tbs soy sauce
5 tsp rice vinegar
1 tbs sesame oil
1/4 tsp sugar
1/4 cup solid vegetable shortening or cooking oil
3/4 pound cooked pork, chicken or shrimp (optional)
1/2 cup frozen peas, thawed
1 carrot, cut into 1/3-inch dice
4 large eggs, lightly beaten
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt to taste

Make-Ahead Preparation:

In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.

Heat a very large skillet or wok. Add the shortening and let melt or the cooking oil. Add the diced meat (if using chicken, shrimp or pork) and stir-fry over high heat for 1 minute. Add the peas, shiitakes and carrots and stir-fry until tender. Add the eggs and scramble just until set.

Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt.

Spread flat on cookie sheet and allow to cool. Transfer into ziploc bags. Press them flat and make you get all of the excess air out of them before sealing. (By pressing them flat, they will freeze and heat more evenly and will be easier to stack in your freezer.)

Transfer to freezer and freeze for up to one month.

Last Minute Preparation:

Remove rice from freezer. Tap ziploc bags on the counter to begin to break up the rice. Put into microwave-safe baking dish or bowl and microwave 30 to 60 seconds or until heated through.

Italian BBQ Meatloaf

I got the recipe from Our Best Bites.

Here's the Link

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

 

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt  Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine.  Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Chicken Noodle Soup

This chicken noodle soup recipe is one that we use in our family on a regular basis. I love simple food. This recipe is very basic. I don't even have exact measurements for anything... so this is what you do.

Fill a pot with water. Add chicken (however much you want,) and then I add 3-4 chicken bouillon cubes. When chicken is cooked, remove from pot and shred. Place the shredded chicken back in the pot with the same water you cooked it in. (Adds so much yummy flavor.) Chop up red potatoes, carrots, and whatever else you desire. Follow instructions on the Grandma's Noodles package to defrost noodles. When defrosted, place noodles in pot and cook an additional 10-15 minutes.

I wasn't sure how this would work as a freezer meal... but I am thinking you will let it thaw and then put it in a pot. You will need to add water because the noodles soak up a bit of water. So add some water and if you want to add a little more chicken bouillon, that would be good too. Add the noodles and S&P to taste. We always put a little grated cheddar cheese on top. Enjoy!

Does this make any sense? It's been a long day. :)

Stuffed Shells

I took this recipe from 101 Cookbooks Blog 

Here are the things I did differently:

I wanted to make it a meal with meat so I browned hamburger and pork and layered that in the bottom of the pan.

I added Green Bell Peppers and Onion to the sauce (Because I had them and wanted to use them up).

Cooking Instructions:

Thaw out completely, whether its over night in the fridge or sitting out on your counter.

Pre-heat oven to 350 degrees.

Bake covered for 30 minutes.

Remove foil and bake an additional 15 minutes.

When its bubbling and browning on top...It's Done!

Enchilada Casserole - Red Sauce

Enchilada Casserole

**TIP - I would place your pan on a cookie sheet because it will probably bubble over**

Ingredients:

1lb of ground beef

Corn Tortillas

Shredded Cheese

 

Cook a 1lb of ground beef, set aside. Make Sauce, set aside. 

When this is all done then get put a little sauce in the bottom of the pan, layer corn tortillas on top of that, then some meat, then some cheese, then some sauce, then repeat one more time. then top with one layer of tortillas and more sauce and cheese.

Enchilada Sauce

1 Onion diced

½ c. Olive Oil

2 Garlic cloves

¼ c. Chili Powder

½ t. Salt

1 c. Flour

7 c. Water

1 small can Tom Sauce

1 T. Vinegar

Saute the onion with the olive oil. Combine Flour and Chili powder and add to the onions once transparent, cook for a couple minutes. Add all the remaining ingredients and simmer until thick. If it’s not thick enough add a mixture of cornstarch and water until desired thickness.

  Cook in 350 oven for 30 to 45 minutes. Make sure it's bubbling.