Ham, Broccoli & Cheddar Bake - Shelisa Loertscher

2 cans crescent roll dough
2 c. ham, diced
2 c. broccoli, chopped
2 c. cheddar cheese, shredded
1/2 c. ranch dressing
1 tsp. sriracha sauce
Salt and pepper to taste
1 tsp. garlic salt

Unroll one can of dough, place in bottom of foil pan. Layer ham and broccoli; sprinkle with salt and pepper. Add ranch dressing and sriracha. Add cheese. Unroll second can of dough over top, pinch edges together all around. Sprinkle garlic salt on top. Cover and freeze.

Label: Thaw. Bake at 375 for 25-35 minutes or until outside is golden brown. Allow to cool for a few minutes, then slice and serve.

Turkey Stroganoff - Shelisa Loertscher

1 lb. ground turkey
1 can cream of mushroom soup
1 pint sour cream
1 packet dry onion soup mix
1 tsp. garlic powder
1/4 tsp. black pepper
1 c. water

Combine ingredients in freezer bag. Empty bag into crockpot and cook on high for 3 hours or low for 5-6 hours. Serve over rice or noodles.

Chicken Enchiladas - Anne Simmons

INGREDIENTS:

Makes enough for 20-24 enchiladas

Meat Mixture:

• 3 T. cooking oil
• 3 small onions — chopped
• 2 4oz. cans chopped green chilies
• 5 c. cooked & shredded chicken or turkey
• 3 pkg. taco seasoning mix
• 2 c. water

Cottage Cheese Mixture:

• 3 c. cottage cheese
• 1 c. sour cream
• salt and pepper to taste

Other Ingredients:

• 20-24 8″ tortillas
• 3 c. shredded Monterey Jack cheese – divided
• 4  10 oz. cans red enchilada sauce (or you can make your own)

DIRECTIONS:

I make ALL the enchiladas up at one time.

For the Meat:

• In a large skillet, heat oil; saute onions and chilies until onions are cooked. {about 5 minutes}
• Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated.
• Set aside.

For the Cheese:

• In a medium bowl, mix cottage cheese, sour cream, salt and pepper.
• Set aside.
• Measure out 2 c. of the shredded cheese {you’ll use the other 1 c. for a topping}

Assembly:

• Heat tortillas until soft {I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds}
• Spoon about 4 T. of the meat onto each tortilla.
• Spoon about 3 T. of the cottage cheese mixture onto the meat mixture.
• Top with 1 heaping Tablespoon of shredded cheese.
• Roll up the tortilla and place in a covered baking dish.

Directions for Baking Day:

Now comes the easy part!

• Pull out a pan of enchiladas in the morning {it doesn’t matter if they are completely defrosted}
• Preheat your oven to 350 F.
• Pour a can of enchilada sauce over the top of the enchiladas.
• Sprinkle a generous amount of shredded cheese over the sauce.
• Bake, uncovered, for 20-30 minutes {depending on how frozen they still are}
• Enjoy!

Original content from AndreaDekker.com: http://andreadekker.com/chicken-enchiladas/#ixzz3FQOAuIWr
Under Creative Commons License: Attribution Non-Commercial Share Alike

Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole Recipe

Yields: Makes: one 8x8 casserole dish

An easy and delicious way to use up leftover chicken.

Ingredients

• about 4 cups of shredded, cooked chicken
• about 1 jar of marinara sauce
• 1/2 cup Parmesan cheese*
• 1-2 cups shredded mozzarella cheese
• about 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc)
• salt and pepper
• Cooked noodles to bottom of pan

Instructions

1) Preheat oven to 350 degrees.

2) Grease an 8x8 casserole dish with cooking spray.

3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.

4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.

5) Sprinkle the seasoned breadcrumbs on top.

6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

Chicken, Brown Rice, and Veggie Casserole

Chicken, Brown Rice, and Veggie Casserole

Yields: Makes: 6 servings

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup broccoli, chopped
• 1 cup cauliflower, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1/2 large onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground poultry seasoning
• 1 teaspoon Italian seasoning
• salt and fresh ground black pepper, to taste
• 1- 1 1/2 cups cooked chicken, diced
• 2 cups cooked brown rice
• 1 cup sour cream (or sub full-fat Greek yogurt or low fat sour cream)
• 1 1/2 cups chicken stock/broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/2 cup grated Asiago or fresh Parmesan cheese
• 2 cups shredded cheddar cheese (finely shredded melts best)
• 1 cup whole wheat or panko breadcrumbs

Instructions

1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn't brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

Cafe Rio Pork

• 2 pounds pork (we use boneless pork rib meat)
• 3 cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Simple Crock Pot Buffalo Chicken Wings

Simple Crock Pot Buffalo Chicken Wings

3 pounds chicken wings
1 cup buffalo sauce (I used Frank’s)
2 tablespoons unsalted butter
6 tablespoons honey

In a 5 quart slow cooker on low add buffalo sauce, butter and honey.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings.

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

Label- Cook in slow cooker on low for 6-8 hours or high for 3-4 hours. Remove from slow cooker. Place on baking sheet. Broil for 2-3 minutes until sauce carmelizes.

Stuffing Chicken

4 chicken breasts, pounded out flat or use 12 chicken tenders
 3/4 C shredded cheese
1 can cream of mushroom soup
1 c milk
1 Stove Top Stuffing box, chicken flavored
1/4 C butter melted


 Lay the chicken out flat in the bottom of the dish.  Cover with the cheese.  Mix the soup and the milk together and pour over the top of the cheese.  Dump the box of stuffing over the top, and drizzle butter over it. Cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.

Porcupine Meatballs

1 pound ground beef or ground turkey
1/2 t garlic
1/2 t pepper
1 (6.8 ounce) box Beef Rice A Roni
1 egg
1/2 C water
1 small can tomato sauce


Mix beef, rice (do NOT add the seasoning mix), garlic, pepper and eggs.  Form into meatballs.  In a skillet brown tops and bottoms of meatballs.  Mix seasoning mix from rice, tomato sauce and water then pour over meatballs.  Cover and cook for 30 min.  For freezer meals, mix and brown as above then add to a 9x9 pan pour sauce over the top, and cover with foil.  Thaw completely and bake at 350 for 40 min.