Chicken Tortilla Soup
4 boneless chicken breast
2--14 1/2 oz cans chicken broth
1 tb. cumin
1 -- 14 1/2 can diced tomatoes with jalapenos
1 can drained corn
1 can rinsed black beans
1 jar salsa (I like black beans and corn salsa, newman's own has a good one and so does Walmart)
Cook for 8-10 hours on low or 4-6 hours on high
When done take out chicken and shred, return to pot
Eat with Tortilla chips
to serve: put shredded cheese on bottom of bowl and add soup.YUMMY!! (I did not do this step and it was still awesome)
Spaghetti- (this makes A LOT- you can use some of it to go with calzones, manicotti, chicken parm, etc)
3lb italian sausage
3 small cans tomato paste
3 chopped onions
3 chopped bell peppers
salt, pepper, garlic (or powder)
garlic
brown ground beef, drain fat. add tomato paste, onion, pepper, seasonings, water. cook on low 1 hour, add water to thickness desired.
http://www.kraftrecipes.com/recipes/herbed-tomatoes-chicken-rice-69217.aspx
with this one, the cilantro and tomato to put on top didn't freeze well, but it was good without it
KING RANCH CHICKEN CASSEROLE
1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters
In a large pan, saut� onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.
Serves 6
HOMEMADE SLOPPY JOES
2 pounds Lean Ground turkey
1 medium Onion -- chopped
3/4 cup Brown Sugar
1 tablespoon Prepared Mustard
1/2 cup Barbecue Sauce
2 tablespoons Catsup
Brown ground beef & onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns or over broken bread.
I added more ketchup and mustard than this called for because it tasted too "bbqy" to me, so taste test as you go :)
Chicken Chili
1.5 Lbs chicken
4 (16oz)cans navy beans
4 (4.5oz)cans chopped green chiles
1 C chicken broth
1 envelope white chili seasoning
Toppings: cilantro, cheese, avocado, tomatoes
Cook chicken at med high heat.
Stir in beans, chiles, broth, seasoning. Cover, reduce heat to low. Simmer for 15 min.
http://weight-watchers-points-recipes.blogspot.com/2009/04/broccoli-and-cheese-stuffed-chicken.html this was really good, but next time I'll cook the broccoli a little bit before baking
Taco soup-
2 lbs ground beef
2 cups chopped onion
2 15oz cans pink kidney beans
2 15oz cans corn, drained
1 14oz can Del Monte Mexican tomatoes
1 14oz can diced tomatoes
1 14oz can del monte tomatoes with chilies
2 14oz cans diced green chilies
1 small can sliced black olives, drained
1 pkg taco seasoning mix
1 1oz pkg ranch salad dressing mix
corn chips
sour cream
cheddar cheese
brown ground beef and onions in large skillet, drain fat. transfer to crockpot. add beans, corn, tomatoes, chilies, olives and seasoning. cook on low for 6-8 hours.- serve with corn chips, sour cream, and cheese
Brunswick stew- (don't drain anything)
2 large cans crushed tomatoes
1 can white creamed corn
1 can whole kernel corn
1 container bbq beef
1 container bbq pork
2 large cans chicken- white breast in water
1 medium onion, chopped
all ingredients in crockpot, low heat 1 hour
Porkchop casserole-
3 tablespoons olive oil
8 porkchops
1 1/2 cups rice
1 (10oz) can french onion soup
2 cups beef broth
1/2 cup chopped green onions
salt and pepper to taste
garlic powder to taste
1 tablespoon butter
preheat oven to 350. in skillet, heat oil and brown pork chops on both sides. set aside. layer rice in casserole dish. mix soup, broth, green onions, salt, pepper, and garlic powder. pour mixture over rice. place pork chops over rice and liquid mixture. dab pork chops with butter. cover with foil and bake 50 minutes.
Corn soup- (I wasn't a big fan of this one, but here's the recipe if it sounds like you'd like it!)
1 large onion, chopped
1lb ham
1 link pork sausage
2 cans whole sweet corn
1 can cream corn
1 can stewed tomatoes in rotel
1 small can tomato sauce
1-1 1/2 cans water
2 large potatoes
brown onions with meat, cook 30-45 min. add corns, tomatoes, and cook 20 min. then add potatoes, 1 1/2 can water and cook 30 min. more
Gumbo
2 frozen cajun/creole seasoning mix
2 cartons chicken broth
1 whole chicken- deboned and cut up
1 lb sausage link
serve over rice
Manicotti-
1 8oz pkg manicotti
1 T veg oil
1 15 oz. carton ricotta cheese
1 16oz carton cottage cheese
1 cup mozz. cheese
1/3 grated parm. cheese
1 t salt
1/4 t pepper
1 T fresh parsley
2 eggs
2 1/2 cups spaghetti sauce
boil manicotti, adding oil to water so they don't stick. meanwhile, mix ricotta cheese, cottage cheese, mozz, parm, salt, pepper, parsley and eggs. drain manicotti, run cold water over it. stuff each manicotti with cheese mixture. pour sauce around, cover and freeze. to serve- bake at 350 covered for 45 min. uncover and bake 15 min.
French bread pizza-
1 loaf unsliced french bread pizza (not sour dough)
3 cups spaghetti sauce
1/4 grated parmesan cheese
1 cup grated mozz. cheese
3oz pepperoni slices (1/2 package)
assemble on day it's served- put sauce in container, cheese in container, pepperoni in bag. wrap bread in foil. freeze together. thaw bread, sauce, cheese and pepp. slice bread in 1/2 length wise. layer sauce, parm. cheese, pepp. and mozz. cheese on each 1/2. set over to broil and/or 550. place bread on baking sheet and put in oven. broil until cheese is melted.
Red beans-
6 cans dark red kidney beans
1 onion chopped
1 bell pepper chopped
1/2 lb sliced picnic ham
1 T garlic salt
1lb smoked sausage
white rice
mix well ingredients together in a large boiler. add 3 cups water. cook on low for 2 hours. add water if needed. stir often while cooking. add sausage that has been cut into bite sizes. cook for 30 minutes. stir often. serve over cooked rice.
Chili Hamburgers
1lb ground beef
2 T finely chopped green bell pepper
1 T mincled onion
1 T chili powder
1 T chili sauce
1/4 t black pepper
1/2 t salt
4 hamburger buns
thoroughly mix all ingredients except buns. shape into 4 patties. freeze with wax paper between patties. thaw patties and buns, grill and serve on buns with shredded cheese (monterey jack)
chili verde-
8oz. dry pinto beans (1 1/4 cup)
1 lb boneless, skinless chicken breasts
1 4oz can chopped green chilies
1 tsp. ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken bouillon cubes
1 tsp minced garlic
1 tsp salt
2/3 cup finely chopped onion
1 cup monterey jack cheese
1 dozen corn tortillas
1 11 1/2 oz. jar salsa
rinse pinto beans, soak in cold water overnight, then drain. cut chicken into 1" cubes, cook until no longer pink in small amount of water. combine with chilies and seasoning. refrigerate until needed. at same time, combine beans, water, bouillon cubes, garlic, salt and onion in large pot. bring to boil. reduce heat, simmer until beans are soft, about 1 hour. add more water if needed.
combine chicken and spices w/ beans. simmer 10 minutes. cool and freeze. to serve- thaw chili, simmer 30 minutes, stirring occasionally.
after defrosting/reheating- top w/ salsa and cheese, serve on tortilla w/ sour cream.
Chicken pot pie-
1 rotesserie chicken- deboned
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans veg all
club crackers
combine first 4 together, put crackers on top & butter. bake at 350 for 15 minutes until crackers are brown. (when freezing, add crackers/butter just before reheating)
mexican lasagna-
1 lb ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 pkg taco seasoning
1 15oz can black beans
1 can mexican rotel
6 flour tortillas
1 can refried beans
3 cups mexican cheese blend
cook beef, pepper and onion in skillet, drain. add water & taco seasoning, bring to boil. reduce, simmer (uncovered) 2 minutes. stir in black beans and rotel. simmer uncovered 10 minutes, place 2 tortillas in greased 13x9 dish. spread with 1/2 of refried beans and meat mixture. sprinkle w/. 1 cup cheese. repeat layers. top with remaining tortillas and cheese. cover and bake @350 for 25-30 min.
when freezing, just make the meat mixture- add the tortillas, refried beans and cheese after defrosting
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