Sweet Potato & Squash Chicken Curry

Ingredients

• 1 can (15 oz.) light coconut milk
• 3 tablespoons curry powder
• 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
• Salt and pepper
• Butternut or Banana squash
• Sweet potatoes, peeled and cubed
• Carrot sticks, peeled and cut into 2″ pieces
• 1 small onion, chopped
• Salt and pepper over the top

Directions

• Whisk together the coconut milk and curry powder in the base of the slow cooker.
• Add the chicken thighs (or chicken breasts if you prefer), the squash, sweet potatoes and carrots. Toss with the coconut milk.
• Sprinkle a little salt and pepper over the top.
• Set the slow cooker on low and cook for 6-8 hours.
• 20 minutes before serving shred chicken
• Serve Slow Cooker Sweet Potato and Chicken Curry.

 From Freezer:

• Empty contents of bag into slow cooker
• Cook 6-8 hours on low
• 20 minutes before serving shred chicken

Chili Chicken and Chip Casserole

1 can cream of ck soup
16 oz sour cream
1 can green chilies
2-3 cups shredded cheese
2 chicken breasts
1/2 bag of tortilla chips

Mix soup, sour cream, and green chilies together.  Shred or cut up cooked chicken.  Crush a layer of tortilla chips on the bottom of a greased pan.  Layer soup mix, layer chicken, layer cheese.  Repeat layers again.

Bake at 350 degrees for 20-30 minutes or until cheese is melted.

Chicken Crunch

1/2 C. chicken broth
3 C. cubed chicken
1/4 C. chopped onion (I used 1 T. dried minced onion)
1/3 C. slivered almonds, optional
2 cans cream of mushroom soup
1 C. diced celery
1 can water chestnuts, drained and sliced thin
1 can (3oz.) chow mein noodles

Blend all ingredients together. Bake in greased (I spray with Pam cooking spray) casserole dish at 325 degrees for 40 minutes or until chicken is cooked through.  **Cook chicken if you are preparing to freeze the meal**

When frozen:  Thaw dish completely, add chow mein noodles and almonds, if desired. Stir well to mix all ingredients then bake as directed.

I have left out the almonds on purpose to let you add to your dish if desired.  My husband is allergic to nuts so I just add them to my dish after baking.

Teriyaki Chicken

INGREDIENTS

• 1/2 cup teriyaki sauce
• 1/2 cup chicken broth
• 1/3 cup brown sugar, packed
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 6 boneless, skinless chicken thighs
• 1 green onion, thinly sliced for garnish
• Sesame seeds, for garnish

INSTRUCTIONS

• In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic and sesame oil.
• Place chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
• Remove chicken breasts from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.

Mongolian Beef

INGREDIENTS:

• 1 1/2 lbs Flank Steak
• 1/4 c Cornstarch
• 2 T Olive Oil
• 1 t minced Garlic
• 3/4 c Soy Sauce
• 3/4 c Water
• 3/4 c Brown Sugar
• 1 c grated Carrots
• Green Onions for garnish

 

INSTRUCTIONS:

 

1. Cut flank steak into thin strips.  In a ziplock bag, add flank steak pieces and cornstarch.  Shake to coat.
2.  Add olive oil, garlic, soy sauce, water, brown sugar and carrots to slow cooker.  Stir ingredients.  Add coated flank steak and stir again until coated in sauce.
3. Cook on high for 2-3 hours or on low 4-5 hours until cooked through and tender.  Serve over rice and garnish with green onions.

Green Chile Chicken Enchilada Casserole

4 cooked chicken breasts, shredded

8 ounces sour cream

2 cups grated and drained zucchini

garlic salt to taste

14 corn tortillas

1 (28 ounce) can green chile enchilada sauce

16 ounces Monterey Jack cheese, shredded

 

Mix chicken, sour cream, garlic, salt and zucchini together.  Layer enchilada sauce tortillas, chicken mixture and cheese.

 

Bake at 350 degrees for 45 minutes covered if thawed, longer if frozen.  Take foil off the last 10 minutes. Should be hot and bubbly.

 

Beef Tacos

1 pound hamburger
1/2 C. water
1 package taco seasoning
tortillas or taco shells
toppings as desired...grated cheese, shredded lettuce, chopped tomatoes, salsa, guacamole, sour cream, etc.

Cook hamburger in skillet until no longer pink.  Drain off fat. Return skillet to heat and stir in taco seasoning packet and water. Bring to a boil and cook for 5 minutes or until sauce has thickened a little.  Spoon into warmed tortillas or taco shells and serve with desired toppings.

For this meal, I will provide the meat, tortillas and grated cheese. Enjoy!

Label:  Thaw, heat and serve.

Crock Pot Pesto Ranch Chicken Thighs

8 boneless skinless chicken thighs
6 oz. jar pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth

Turn crock pot to high setting, Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours. Serve with rice or pasta of your choice.

Indian Sticky Chicken

Indian Sticky Chicken

 

• 8 boneless, skinless chicken thighs
• 2 tablespoons Garam Masala (couldn't find the spice so I found the recipe - below)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ cup runny honey
• juice of 1 lemon

Instructions

1. On a sheet of baking paper, sprinkle the Garam Masala, paprika and salt and rub the chicken in the rub until its well covered.
2. Heat a non-stick pan and add a tablespoon of olive oil. Fry the chicken until golden brown and cooked through.
3. Add the honey and lemon juice and allow to caramelize for a minute.
4. Serve with salad and new potatoes.
5. For freezer meals, combine all ingredients.  Freeze, thaw and either fry or bake until cooked through. 

Garam Masala:
 1 1/2 t ground Cardamon
1 1/2 t ground black pepper
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg

Tater Tot Enchilada Bake

Tater Tot Enchilada Bake

 (I know....2 Tater Tot recipes!? I bought the ingredients last week before I looked on here.  But hey! They're very different recipes :)

 

• 1 pound ground beef
• 1 medium yellow onion, finely chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ pack taco or fajita seasoning (about 2 teaspoons)
• 2 cups tater tots (enough to cover dish)
• 1 can enchilada sauce
• 1 cup Mexican blend cheese (or mozzarella)
• ½ cup sliced black olives
• Scallions or cilantro to garnish
• salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Add the oil to a skillet over medium heat. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add ½ pack of taco seasoning and cook for another 2 minutes. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine. Pour the can of enchilada sauce into the beef and continue cooking for 2-3 minutes.
3. Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Scatter the tater tots on top. sprinkle the cheese and top with black olives.Bake uncovered for 15-20 minutes or until the cheese is bubbly and tater tots are golden brown. Garnish with scallions or cilantro for added color. Serve warm while the cheese is gooey!

Panko Pork Chops

• 6 center loin pork chops (3/4 inch thick cut)
• ½ cup flour
• 1 egg + 1 tbsp water whisked together (eggwash)
• 1 cup Panko crumbs
• ⅓ cup freshly grated Parmesan cheese
• Salt and pepper to season

1. Season the pork chops with salt and pepper. Mix the Parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the panko crumbs.
2. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.
3. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

Slow Cooker Thai Pork with Peanut Sauce

Ingredients

• 2 lbs pork tenderloin, cubed
• 1/2 cup salsa
• 1/4 cup peanut butter
• 3 T lime juice
• 3 T soy sauce
• 3 T water
• 2 T ginger 
• 1/4 cup sugar
• 2 cloves garlic, minced

Instructions

1. Place all ingredients into slow cooker. Cook on low 6 hours.
2. ***If freezing, place all ingredients into gallon-sized freezer bag. Thaw in refrigerator overnight, dump into slow cooker & cook on low 6 hours.***
   

Chicken Tater Bake

2 cans cream of chicken soup, undiluted
1/2 C. milk
1/4 C. butter, melted
6 boneless chicken breasts, cooked and cubed
1 package (16 oz.) frozen peas and carrots
2 C. or 8 oz. package shredded cheddar cheese, divided
1 - 32 oz. bag frozen tater tots

Melt butter and combine with soup and milk in a large bowl.  Mix well. Stir in cooked chicken, peas and carrots and 1 cup of cheese. Mix together.  Split mixture between two (2) - 9" square foil pans sprayed with cooking spray.  Top with tater tots and sprinkle with remaining cheese.  Cover with aluminum foil and freeze.

To bake frozen casserole:  Remove from freezer 30 minutes before baking.  DO NOT THAW.  Bake covered at 350 degrees for 2 hours or until heated through.

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork

1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large reseal-able plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Label: Thaw Take out meat & bring marinade to boil for several minutes. Oil preheated grill. Grill chops for 6-8 min, turning once. Brush cooked marinade over chop during final minutes of cooking

Marinated Lime Chicken

6 chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
4 limes or 4 T. bottled lime juice
4 tsp. white wine vinegar
1/4 C. + 1 T. olive oil
2 tsp. basil

Squeeze limes into a medium sized bowl or pour bottled lime juice into bowl. Stir in vinegar, olive oil, basil, salt and pepper.  Place chicken breasts into labeled freezer bag.  Pour lime sauce over chicken; seal and freeze.

To Serve:
Thaw meal completely. Pour marinade into small saucepan. Heat to boiling. Place chicken into baking dish. Pour boiled marinade over chicken.  Bake in preheated 350 degree oven for 35-40 minutes or until chicken is tender and cooked through.  Serve with rice or potatoes.

Serves 6

Crock Pot Roast

1 Fairly lean pot roast (I used trimmed chuck roast)
1 Package dry onion soup mix
1 Onion, thinly sliced (optional)
1 small can mushrooms, drained (optional)

Rub the roast with the dry soup mix. Place roast in pot. May add onion and/or mushrooms, if desired. Cover and cook on low for at least 10-12 hours. Do not add water. Roast will make own juices.

Label: Thaw, place in crock pot. Do not add water. Cover and cook 10-12 hours on low.

Crockpot Fettuccini Alfredo

Ingredients

·         2 Chicken Breasts (boneless and skinless)

·         2 - 8 oz. Packages of Cream Cheese

·         1 Pouch of Italian Dressing Mix

·         2 - 10 oz Cans Cream of Chicken Soup

·         2 Packages of Fettuccine Noodles

·         Parmesan Cheese (optional)

Instructions
1.    Put the Chicken and Cream Cheese in crockpot 2.    In a separate bowl whisk together cream of chicken soup and 1 and a half cans of water and the Italian dressing pouch.
3.    Then pour that into the crockpot over chicken
4.    Cook on medium heat for 4 hours (or low for longer)
5.    Remove and Shred chicken once it's cooked
6.    You will want to whisk the sauce in the crockpot before adding the chicken back (whisk together until the cream cheese is combined, you will need to whisk for a while so there are no white lumps)
7.    Put shredded chicken back into crockpot and mix with sauce then cook for another 20 minutes while you make the pasta.
8.    Boil water and cook fettuccine noodles
9.    Enjoy!

Pork stir fry

Thaw in refrigerator. Heat 1 Tbsp oil in large skillet until hot. Add pork to skillet and cook until lightly browned, about 3-4 minutes. Add thawed veggies and cook for an additional 2 minutes. Stir in pouch with sauce and cook until sauce thickens and boils. Serve as is, or over rice.

~Snapp Family

Slow Cooker BBQ Cranberry Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup diced onion
• 1 can whole cranberry sauce
• 1 cup BBQ sauce

Instructions

1. Place all ingredients in slow cooker, cook on low 6 hours.
2. ***If freezing, place all ingredients in gallon-sized freezer bag. Thaw in refrigerator overnight, cook on low 6 hours.***

Polynesian Pork Roast

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary

Basting Sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. honey
1/4 tsp. powdered garlic

Sprinkle roast generously with salt, pepper and rosemary.  Combine all ingredients for sauce and mix well.
BBQ pork over medium heat 30-40 min., basting occasionally with sauce mixture.  Or you can roast on a rack at 350 degrees for 1 hour, basting occasionally with sauce mixture.  Let meat sit for about 3-5 minutes prior to cutting.  Slice in 1/2 inch pieces and enjoy!  (We have found that you get a better overall taste when the meat is BBQ'd.)

Label: Thaw, BBQ over medium heat for 30-40 min.

Turkey Chili

Used this recipe, but substituted ground turkey for beef chuck/sausage. http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili

I forgot the tomato paste and will give you a can at the exchange. Put it in a crockpot on low for 6 hours or high 3-4 hours. When thawed, mix in tomato paste and finish cooking. Use fritos as desired (I like to mix them in or sprinkle on top).

~Snapp fam

Mexican Lasagna

1 Can Spaghetti Sauce
1 lb. Ground Turkey
1 tsp. cumin
1 tsp. chili powder
1 T garlic
1 can corn
1 can black beans
1 c salsa
1 can deiced green chilies
2 c. cheese
4 tortillas

Brown turkey, add all ingredients  except tortillas and cheese, until it bubbles on the stove.
Spary bottom of pan
Layer torn tortillas, meat mixture, cheese, repeat.

Bake at 350 degrees or until it is cooked through and cheese is melted

by Aubrie Johnson

White Chicken Taco Chili

Ingredients

• 2 - 3 Chicken breasts (Frozen)
• 1 can of diced tomatoes with green chilis
• 1 Tablespoon of taco seasoning (I used homemade)
• 1/2 onion chopped
• 2 cans of white beans (Mine were from the freezer and they were still frozen)
• 2 -3 cans of water
Optional toppings:
• Sour cream
• Tortilla chips
• cilantro

Instructions

1. Combine all the ingredients (except for the toppings) into the crockpot.
2. Cook on low for 5 to 7 hours (or high 3- 4).
3. Once cooked, remove chicken and shred.
4. Stir chicken back in the crockpot.
5. Stir in Sour Cream for a creamier chili
6. Serve with toppings

Freezer Label

1. Add bag to slow cooker
2. Add 3 cups of water to slow cooker
3. Cook for 5-7 hours on low (3-4 on high)
4. Stir in Sour cream for a creamier chili

Super Yummy Spaghetti

1 box spaghetti noodles
1 pound ground beef
1 jar of spaghetti sauce
8 oz. ricotta cheese
4 oz. sour cream
8 oz. cream cheese, softened
1 t. Garlic Powder
3 T. Italian Seasoning, divided
2 cups shredded cheddar cheese
Parmesan Cheese, if desired

Cook noodles according to directions on box. Brown ground beef, drain fat, add garlic powder and 2 T. Italian seasoning and jar of spaghetti sauce. Simmer on low to allow flavors to mix together.  In a medium bowl, mix ricotta cheese, sour cream and cream cheese together until smooth. Add another 1 T. Italian seasoning and mix in well.

Spray 9x13 baking dish with non-stick spray. Add 1/2 of the noodles and all of the cheese mixture to the dish and mix together. Top with remaining noodles and meat/sauce mixture.  Cover with foil and bake at 350 degrees for 20 minutes.  Remove from oven and top with shredded cheese and Parmesan cheese. Return to oven for 5 minutes or until cheese is melted.

Label: Thaw meal, bake covered in 350 degree oven for 20-30 minutes or until hot and bubbly. Enjoy!

Parmesan Chicken Bake

1 cup butter, melted
1 cup bread crumbs
1 cup grated Parmesan cheese
1 tsp garlic powder
Salt & pepper to taste
6 boneless skinless chicken breasts

Combine bread crumbs, cheese, garlic, salt & pepper.
Dip chicken into melted butter, then into bread crumb mixture.
Place in 9x13 pan. Bake uncovered at 350 for 45-55 minutes.

Label: Thaw. Bake at 350 for 45-55 minutes.