Enchilada Casserole

Ingredients:

12 corn tortillas (the soft kind) 2 lbs of hamburger browned 1 can Cream of Chicken Soup 1 small can chopped green chili 1 small can Pet Evaporated Milk 1 1/2 Cans (14oz) Red Enchilada Sauce Monterrey Jack Cheese

Directions: Brown hamburger, and drain. Add soup, chili’s, enchilada sauce and milk; Simmer for 10 minutes. Line bottom of 13×9 pan with 1 layer of tortillas. Add 1/3 meat mixture, top with cheese. Repeat Layers until pan is full. Top with cheese and extra enchilada sauce. Tip: This makes a great freezer meal, simply prepare as directed above but don’t bake it. Cover casserole dish well and freeze. When you’re ready to eat them, thaw overnight in refrigerator, then:

Cover and bake at 350 for 25 to 30 min.

Serve with lettuce, sour cream, guacamole, & diced tomatoes, and Spanish rice!

Serve with Mexican Rice and Refried Beans

Ingredients Total Time 6 hrs. 15min.

3 lbs boneless chicken breasts, cut into strips 1 sweet vidalia onion, cut into thin wedges and separated

4tablespoons lime juice

2 garlic cloves, minced or 1 teaspoon garlic powder

1.5 teaspoon ground cumin

2 teaspoon seasoning salt

3/4 teaspoon chili powder

2 green bell pepper, thinly sliced (optional)

16 flour tortillas, warmed

shredded cheddar cheese

salsa

sour cream

shredded lettuce

Directions 1. Place chicken and onions (and peppers, if using) in crockpot. 2. Sprinkle spices over all. Add the lime juice and stir well. 3. Cook on low for 4-6 hours. 4. If you start with frozen chicken breast, you might need to cook for longer

than 6 hours. 5. Serve in warm tortillas with your favorite fajita toppings.

Crock Pot Chicken Fajitas

Instructions

1. Mix all ingredients, except for the butter and biscuits in your crock pot

2. Cut butter into slices and scatter over the top. 3. Add ½ a cup of water and cook on high 4-5 hours or

low 5-6 4. Place biscuits whole on top of mixture and cook for an

additional 30-45 minutes or until biscuits are cooked through

Crock Pot Chicken and Dumplings

8 boneless/skinless Chicken Breasts, diced 4 cans of condensed cream of chicken soup 2 lb frozen vegetables 8 tablespoons of butter 2 Can of refrigerated buttermilk biscuits

Ingredients

Easy Beef Burritos

Ingredients:

10-12 Flour Tortillas 1lb ground beef 1 Can Black Beans (drained) 1/2 med onion finely diced ( I do this so my kids don’t see them!) Hatch’s Green Enchilada Sauce Monterrey/Colby Cheese (Shredded) Optional: guacamole, sour cream, lettuce, tomato Directions:

Step 1: Preheat oven to 350 degrees. In Skillet, sauté onions and beef until done.

Step 2: Add black beans to meat and stir until warmed just a few minutes.

Step 3: Pour a small amount of the green enchilada sauce on the bottom

of a 9×13 baking dish. Fill tortillas with beef mixture, wrap and line in pan.

Step 4: Once pan is full, top burritos with green enchilada sauce and sprinkle

top with cheese.

Step 5: Bake at 350 degrees for about 45 minutes until warm and bubbly.

Optional: Serve with Spanish Rice, beans, guacamole, sour cream, shredded lettuce, diced tomatoes!

Note: This is a great freezer meal, just prepare the burritos as directed above, but in-stead of baking the finished burritos, freeze them! I use the disposable aluminum pans when freezing these. Then when you’re ready, just pull them out and thaw overnight. Bake as directed above!

Crock Pot Mongolian Beef Serves 8 Prep time: 20 minutes Cook time: 4 hours on low

Ingredients • 3 pound flank steak or ball tip steak • 1/2 cup cornstarch • 1 cup soy sauce (low sodium or gluten-free) • 1 tablespoon white wine vinegar • 2 teaspoon sesame oil • 2 teaspoon molasses • 2 teaspoon ginger • 2 teaspoon dried onion • 1/2 teaspoon black pepper • 1 teaspoon red chili flakes • 6 tablespoons brown sugar • 1 tablespoon peanut butter (I used sunflower butter) • 6 cloves garlic, minced • 8 scallions, chopped

Directions Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.

Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly.

Cover and cook on low for 4 hours. Serve over white rice.

St. Louis Style Ribs:

3-4 lbs Baby Back or Spare Ribs 32 oz Pineapple Juice 1 Cup soy sauce 1 Cup sugar ½ C + (a little more like 1T) of white

vinegar Corn Starch to thicken (Start with 4 Tbsp) Heat sauce in sauce pan until slightly bubbling. Remove from heat once thickened and Cool. Place in Freezer Bag. Sprinkle salt/pepper to taste on ribs and slice in between rib bones and place in freezer bag as well. Freeze until ready to serve.

To Prepare: Thaw overnight in refrigerator. Preheat oven to 375 degrees. Bake ribs covered for approximately 40 minutes, turn over and bake an-other 25 minutes uncovered.

Serve with rice and salad or veggie of your choice.

Mexican Chicken Burritos (Crock Pot)

Total Time

6hrs 30mins

Ingredients

1 cup chicken broth

1⁄2 cup salsa, use your favorite

1⁄3 cup flour

1 onion, chopped fine

1 garlic clove, minced

2 lbs whole chickens, small enough to fit into crock pot

3⁄4 cup sour cream

1 cup cheddar cheese, shredded

2 cups red beans, canned

16 flour tortillas or 16 corn tortillas

Directions 1. Add broth, salsa and flour in crock pot, mixing well. 2. Add onion and garlic, stir together. 3. Place whole chicken in crock pot. 4. Cook on low for 6 hours. 5. Remove chicken and shred meat with 2 forks. 6. Then run juice thru a blender to make a smooth liquid. 7. Return liquid to crock pot. 8. Add sour cream to juice in crock pot stirring well. 9. Add chicken pieces and let heat on low until ready to serve. 10. Heat beans and tortillas serve with cheese to make burritos.

Chicken or Beef Lettuce Wraps:

4-6 Chicken Breast or ground beef (minced) 1/4 c matchstick carrots (In salad section of produce) 2 T fresh minced ginger (I used 1T ground ginger) 1/4 c Soy Sauce 1 T rice vinegar 1/4 t sesame oil 1/8 t crushed red pepper 1/2 c thinly sliced green onion 1/4 c chopped fresh cilantro (I’ve used

dried) ice burg lettuce leaves optional: sliced cucumbers Directions:

Heat large nonstick skillet over medium heat until hot. Add meat, carrots and ginger. Sauté until meat is cooked. Drain if necessary, and return meat mixture to pan. Stir in soy sauce, vinegar, sesame oil and red pepper. Cook about 1 minute, remove from heat and stir in green onions and cilantro.

Serve with lettuce leaves and sliced cucumbers.

Freezing: Make a double batch of this and then freeze portions in Ziploc bags. Thaw when ready to eat and just reheat in skillet until warmed!

Night Before, slice green onions, make scrambled eggs and white rice to make egg fried rice once we get home.

Meatloaf:

3-4lbs ground beef 1/2 cup bread crumbs 1/2 cup Parmesan cheese (either shredded or grated) 2 egg beaten 2 Tablespoon Parsley 2 Tablespoon Basil 2 Tablespoon Oregano 1 Tablespoon Garlic Salt 1 Tablespoon Onion Salt 1/2 cup Ketchup Crushed crackers Optional: Brown sugar (Pat brown sugar on top of pre-cooked meatloaf for a sweet crust)

Mix all ingredients in a bowl, and pat into loaf shape. Place in Gallon Zip-lock baggie to freeze. When ready to serve, thaw overnight in refrigerator. Preheat oven to 350 degrees, and place meatloaf in loaf pan and bake for about 45 minutes.

Assemble the night before, in throw away aluminum meatloaf pans (3) OR (1) glass 9X12 glass cake pan. Have daddy set out 30 min. before cooking.

Cook potatoes night before and slightly heat when we get home to finish making them into mashed potatoes.

Ingredients

2 lb pasta (tricolor) 3 cans chicken 1/2 cup balsamic vinegar 4tsps dijon mustard 1 tsp salt 1 tsp ground black pepper (freshly) 1 cup extra-virgin olive oil 1 cup Sundried Tomatoes 30 oz artichoke hearts (drained and diced) 2 Basil tablespoon dried) 2 tsp oregano 2 Cans black olives, sliced 2 tsps spices equal parts black pepper, salt and garlic powder 6ozs feta cheese (crumbled) 1 cup grated parmesan cheese (freshly)

Mediterranean Pasta Salad

Directions

1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.

2. Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room tempera-ture, tossing now and again to help the cooling process and to prevent sticking.

3. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, sauté spice, and oregano and toss. Add the vinai-grette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Coconut Chicken

Ingredients:

3 lbs. bag of chicken breast strips 1 cup dry plain breadcrumbs 1 cup flaked coconut 1/2 cup butter, melted (can substitute olive oil) Salt & Pepper (to taste) Cooking Spray Optional: tin foil Directions:

STEP 1: Season chicken with salt & pepper to taste.

STEP 2: In plate mix breadcrumbs and coconut together, and roll chicken thighs in breadcrumb mixture 1 at a time to coat well.

STEP 3: Place coated chicken in lightly sprayed baking dish and drizzle lightly with butter or ol-ive oil.

STEP 4: Bake at 350 for 45-55 minutes until chicken is done.

Serve with baked potato and your favorite veggie!

TIP: Place foil over the chicken for the first half of baking just to keep the coconut from browning too much.

Ingredients:

1 pound dry black beans, soaked overnight

4 teaspoons diced jalapeno peppers 6 cups chicken broth 1/2 teaspoon garlic powder 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper

Directions

Prep 5 m

Ready In 6 h 5 m 1. Drain black beans, and rinse. 2.Combine beans, jalapenos, and chicken broth in a slow cooker. 3.Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. 4.Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Spicy Slow Cooker Black Bean Soup

Baked Penne Pasta Casserole

Ingredients

14 ounces dry penne rigate 2 tablespoon olive oil 1⁄2 medium yellow onion, diced

3 minced garlic cloves

1 lb ground beef

3 teaspoons dried basil

1 pinch dried thyme

4 teaspoons dried parsley

4 teaspoons dried oregano

1 dash black pepper

2—24 ounces garden style spaghetti sauce

4-6 cups mozzarella cheese or 4-6 cups cheddar cheese, grated

Directions 1. Cook penne according to package directions until almost cooked. 2. Preheat oven to 350*. 3. In a large skillet over medium heat, heat oil, then add onion, garlic and stir fry until onion is translucent. Remove to a plate. 4. Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain. 5. Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne. 6. Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. 7. Bake for 30-45 minute Let stand 5 minute before serving.

Chicken Tortellini Soup Recipe

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 16 servings

Ingredients

4 cans (14-1/2 ounces each) chicken broth 2 cups water 1.5 pound boneless skinless chicken breasts, cut into 1-inch cubes 2 cans mixed vegetables 2 package (9 ounces) refrigerated cheese tortellini 4 celery ribs, thinly sliced 2 teaspoon dried basil 1 teaspoon garlic salt 1 teaspoon dried oregano 1/2 teaspoon pepper

Directions

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.

2. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Yield: 16 servings (about 4 quarts).

Ingredients 2 pounds cubed beef stew meat or cooked hamburger meat 2 (10.75 ounce) can condensed golden mushroom soup 1 cup chopped onion 2 tablespoon Worcestershire sauce 1/2 cup water 8 ounces cream cheese

Directions 1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce

and water. 2. Cook on Low setting for 8 hours, or on High setting for about 5 hours.

Stir in cream cheese just before serving. Serve with French style Green Beans or your favorite veggie.

Slow Cooker Beef Stroganoff

Easy Chicken Stir-Fry With Rice

Ingredients

2 lbs skinless chicken breast, cut into strips 2 teaspoons minced garlic

2 tbs taste oil, for stir-frying

2 1⁄2 cups water

1⁄2 cup soy sauce

2 tablespoons sugar

1 (32 ounce) package frozen stir fry vegetables

4 cups uncooked Minute rice

Directions 1. Cook and stir chicken and garlic in a small amount of oil

on medium-high heat for 5 minutes or until cooked through. 2. Add 1 1/4 cup water and 1/4 cup soy sauce, sugar,

and vegetables. 3. Bring to a rolling boil. 4. Stir in rice; cover. 5. Remove from heat and let stand for 5 minutes for rice to set.

Ingredients: 60 ounces vegetable or chicken broth

2 cans (15 ounce size) whole kernel

corn, drained

2 leek, chopped

4 cloves garlic, crushed

1/2 cup chopped fresh basil

2 cans (28 ounce size) diced peeled tomatoes

2 red bell pepper, chopped

4 cups chopped zucchini

18 ounces frozen cheese tortellini

1 teaspoon garlic pepper

grated Parmesan cheese

3 lbs. chipped chicken breast

directions

Combine all ingredients in crockpot except for parmesan

cheese. Cover; cook on high for 4 hours or until pasta is

tender. Serve with grated cheese.

Crock Pot Chicken Tortellini Soup

Chicken Parmesan

Ingredients

8 boneless skinless chicken breast halves 2 to taste salt and pepper

1 cup Italian breadcrumbs

2 egg, beaten

8 teaspoons butter

4 cups spaghetti sauce

8 slices mozzarella cheese

2 teaspoons grated parmesan cheese

Directions 1. Pound chicken to flatten. 2. Salt and pepper to taste. 3. Dip chicken in egg; then in bread crumbs. 4. Fry in butter in hot skillet, turning and browning for

10 minutes or until chicken is done. 5. Remove from skillet. 6. To skillet add spaghetti sauce. 7. Heat thoroughly. 8. Add chicken. 9. Place slices of mozzarella on top of chicken. 10. Sprinkle with parmesan. 11. Cover and cook until cheese is melted. 12. Serve with a side of spaghetti.

Slow Cooker Texas Smoked Beef Brisket Prep 10 m

Cook 6 h

Ready In 6 h 40 m

Ingredients Brisket Rub: 3 tablespoons smoked paprika 2 tablespoons ground black pepper 2 tablespoons kosher salt 1 tablespoon brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1 1/2 pounds beef brisket Barbeque Sauce: 3/4 cup barbeque sauce 1/4 cup water (optional) 1 tablespoon Worcestershire sauce 1/4 teaspoon liquid smoke flavoring 1/2 onion, sliced into rings

Directions 1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; 2. rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; 3. refrigerate 30 minutes to overnight. 4. Stir barbeque sauce, water, Worcestershire sauce,

and liquid smoke together in the bottom of a slow cooker. 5. Lay brisket into the sauce mixture. Arrange onions atop the brisket. 6. Cook on Low until brisket is very tender, 6 to 7 hours. 7. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Make Mashed Potatoes and Green Beans to go along with it.