Cream Cheese Chicken

Warning, this one is definately not going to work with any sort of diet, but it is Ohhhh so good!

1. 7 oz envelope of Italian Dressing Mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1. 10.75 oz can of cream of chicken soup
1. 8 oz package cream cheese

Turn slow cooker on high. Add all ingredients except for cream cheese. Cook on high 4 hrs or low 6 hrs. (Every slow cooker is different, so pretty much just cook as long as you need to cook the chicken well) The slower the better. It will be more tender and easier to pull apart.

Pull apart chicken and add cream cheese. Stir until it's a creamy creation. Put it on Rice, Baked Potato, Mashed Potato, noodles. Any of these are really good =D

To make this from Freezer just thaw and heat until hot.

Are we really meeting Tuesday the 9th? If you would like to do it at my house we can. Just let me know.

Macaroni and Cheese

If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and

bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick meals.

INGREDIENTS:

1	POUND SHORT PASTA, SUCH AS CAVATAPPI OR MACARONI
6	TABLESPOONS BUTTER
¼	CUP ALL-PURPOSE FLOUR
4	CUPS MILK
1/8	TEASPOON CAYENNE PEPPER
1/8	TEASPOON GROUND NUTMEG
3	CUPS SHREDDED (12 OUNCES) SHARP CHEDDAR CHEESE
1	CUP FINELY GRATED (2 OUNCES) PARMESAN CHEESE
3	CUPS VERY COARSE FRESH BREADCRUMBS

Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.

Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.

Preheat oven to 375 degrees. Place frozen dish on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

Chicken Pot Pie

Bake at 425 for 25-35 minutes.

1\4 C. Butter

1\3 c. flour

1 Tbsp. Minced Onion

1\4 tsp. pepper

1 1\3 C. water

2\3 C. milk

3 chicken boullion cubes

a bag of frozen veggies

2 c. cubed chicken {or a can of chicken}

Directions:

Melt butter in pan. Stir in flour, onion & pepper. {It will be pasty} Add water, milk, & boullion. Stir w\whisk. Cook until thick. Add veggies & chicken

Pour into crust

For the crust, you can either make one or buy the pre-made stuff at the store. Here is my Mom's AMAZING crust recipe incase anyone wants it.

Pie Crust Recipe

5 c. flour

2 c. shortening

2 tsp. salt

1 egg

1 Tbsp. vinegar

water

Mix shortening, flour & salt- cut & mix until it breaks into balls the size of peas.

Next, get out a 1 C. measuring cup. Put the egg & vinegar into the measuring cup. Stir together. FIll the cup the rest of the way up with water.

Blend with flour mixture.

Roll Out & enjoy!! :)

I can usually get about 4 crusts out of this. {so two whole pies}

Sloppy Joes

1 1/2 lbs. ground beef, browned
1 chopped onion
1/4 tsp. garlic powder
1 (12 oz.) jar chili sauce
1/2 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. prepared mustard
1 (16 oz.) can tomato sauce
1 pkg. hamburger buns

Mix all ingredients together. Simmer for 15-20 minutes.

Serve with tater tots or chips and a fruit salad.

Hawaiian Teriyaki Chicken

You can use this recipe as a marinade for any meat or vegetable. It is salty and sweet and is fantastic served over a mound of hot cooked rice and steamed veggies.

Hawaiian Teriyaki Chicken
Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and
then cook together in a hot skillet until chicken is cooked through (5 minutes on each
side.) Serve with rice. To turn marinade into a
sauce, bring it to a boil on the stove and add 3
tablespoons cornstarch mixed with ½ cup cold
water. (Mix the cornstarch with water before
pouring it into the sauce or it will be lumpy.)
Stir until sauce thickens, and then pour on
rice. Garnish with sesame seeds.

*Another option to make this recipe is to place all ingredients in a
slow cooker and cook on low for 3 hours.
Serve with rice and freeze
leftovers.