Crock Pot Creamy Italian Chicken

I am going to do Creamy Italian Chicken for December!!

Paula Deen's Taco Soup

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.  This recipe serves 12-16.

I made Oatmeal Chocalate Chip Cookies.

Sanpete County Turkey Marinade

Sanpete County Turkey (Chicken) Marinade

 
2 parts lemon-lime soda
1 part soy sauce
1 part oil

Marinate meat for 24 hours, then barbeque.
I baked mine (that had been frozen) and it still worked great, but a barbeque grill gives it that extra great flavor.

Serve with rice or potatoes.

I am making snicker doodles.

Change!

So with the Musical and then being sick or having sick kids I finally - today - have a house germ/sick free.  So I did my freezer meals before heading out of town in the morning. UGH!

Roast sandwiches just did not sound good - so we are doing chicken - sorry for the change.  It is a Sweet Mexican Chicken or Sweet Salsa Chicken. It can be baked in a 13x9 pan or thrown in the crockpot.  Serve with tortilla chips like nachos or in corn or flour tortillas with shredded lettuce, sour cream and cheese.  Original recipe called for Apricot Preserves - but I used Pineapple Apricot Preserve which gives it just a little extra yumminess. ;)

Here is the recipe:

Sweet Salsa Chicken

2-3 lbs boneless chicken
1 Cup Salsa
1 Cup Apricot Preserves (or Pineapple Apricot)
1 packet Taco Seasoning (I like McCormick's that is all natural and no MSG)

Mix last 3 ingredients, place chicken in freezer bag pour sauce over and freeze.  Thaw in fridge and either bake in oven *350 for 45 minutes until juices run clear --- or in crockpot low for 6-8 hours.  Shredded or slice before serving.

Creamy White Chicken Chili

Creamy White Chili Recipe

I got this wonderful recipe from one of the issues of taste-of-home magazines. It was that month's contest winner.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

 Cooking directions: Reheat on stove or microwave.  Also, I did add the cayenne, so it might be a bit spicy.  HOWEVER, you can add some extra milk and sourcream to it and it will be less spicy.  This will also make the soup go further as well.

Side dishes: Salad, breadsticks

I am making Gingersnap cookies!
Directions for the Gingersnaps:

Cook at 350 for 8 to 10 minutes.  The trick is to not overcook these. As soon as they start to have cracks in them, you can take them out.  Leave them on the pan to cool. They continue to cook out of the oven, but if you take them out earlier they stay very moist.
 

Chicken Noodle Soup November

I'm doing chicken noodle soup this month.

3 chicken breasts
6 - 8 cups of chicken broth
4 stalks of celery chopped
1-2 cups carrots chopped
1 onion diced

Combine all ingredients and cook on stove for 30 minutes. Take chicken out and cut up then add noodles and cook until tender. Enjoy.

Hot Ham Hoagies

1 1/2 to 2 pounds thinly sliced ham
2 cups apple juice
2/3 cup brown sugar
1/2 cup sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
8 hoagie rolls

Separate ham slices and place all ingredients in a crock pot.  Cover and cook on low for 3-4 hours or until heated through.  Place 3-4 slices of ham on each toasted roll.

Serve with additional relish and sliced cheese if desired.

Freezer instructions:
Thaw and place in crock pot for 3-4 hours or place completely frozen and cook on low for 4-5 hours or until completely heated through.

Cookies:
I will be making Sugar Cookies!

Italian Chicken with Angel Hair Pasta

4 chicken breasts, (butterfly cut)
1 pkg. dry Good Seasons Italian Dressing Mix
1 Tbsp. Lemon Juice
1 tsp. Rosemary
1 Tbsp. Olive Oil

10 oz. Angel Hair Pasta

After you butterfly cut the chicken breasts, sprinkle on the Italian Dressing Mix.  Add Lemon Juice, Rosemary, and Olive Oil.  Grill or cook in large frying pan.
Cook pasta according to package directions.  Serve chicken and angel hair with a fresh green salad.

The freezer meal of Italian Chicken will be ready to thaw and grill.  Alternatively, you can cook this in the crock pot. 

Enjoy!