Divine Crock pot Chicken

Divine Crock Pot Chicken

5-6 boneless skinless chicken Breasts
1 Can cream of Celery Soup
1 Can Cream of Mushroom Soup
1 Envelope dry onion soup mix
1 tsp. Dried Parsley

Cook on low for 4-6 hrs. serve over rice

Any Comments? Could it feed a family of 6?

Sloppy Joes-BBQ (whatever they are called in your household :))

Any Comments? Could it feed a family of 6?

Ham and Cheesy Potatoes

Ham and Cheesy Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Colby Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag or pan. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese, if desired. Return to oven until cheese is melted.

Beef and Cheese Quesadillas

1 lb ground beef
1/2 C chopped Onion
3/4 C salsa
2 C shredded colby jack cheese
10-12 Tortillas
Brown ground Beef with onion. Drain. Mix in salsa and cheese. spoon approximately 1/2 C of meat mixture on one half of the tortilla . Fold in half to close. Arrange on a baking sheet and spray with cooking spray. Bake 450 for 8 min. or until lightly browned
Any Comments? Could it feed a family of 6?

Ranch Chicken-Tani

Ranch Chicken
> (From a great recipe book: Remedies for the I Don't Cook Syndrome)
>
> 2/3 C Crushed Cornflakes
> 2/3 C Grated Parmesan Cheese
> 1 Evelope Ranch Dressing Mix
> 6 to 8 Boneless, Skinless Chicken Breasts (I use 7 frozen Costco
> chicken breasts)
> 2/3 C Butter or Margarine, melted
>
> Heat oven to 350.
>
> Mix cornflakes, parmesan cheese, and salad dressing mix in a shallow
> bowl. Dip chicken in butter then roll in ranch dressing mixture.
> [who are we kidding, it's me, Wendy, I pour the butter over the
> chicken in a 9X13 pan and then dump the ranch dressing mixture over
> it]. Place chicken in a 9X13 pan. Bake, uncovered, 45 minutes.
>
> [I serve this with those Lipton Rice and Sauce mixes you can buy with
> some steamed vegetables or corn] Everyone likes this one at our
> house.Any Comments? Could it feed a family of 6?

Ranch Chicken-Brenda

Ranch Chicken

1 stick of butter (melted)
Mix: 1 cup of crushed Corn Flakes
3/4 Cup Parmesan Cheese
1 package of dry Ranch Dressing Mix

I use 1 package of fresh chicken tenders. They have about 15 to 18 pieces in them.

Roll the chicken in the butter and then in the dry ingredients.

Bake @ 350 for 30 to 40 minutes. Until chicken is cooked through.

We have had this with rice, noodles and potatoes and gravy, just a salad with a cook veggie... pretty much anything.

Poppyseed Chicken (Natalie's Recipe for Jan.)

Poppy Seed Chicken

3 C cooked chicken an shredded or cubed
1 1/2 Cans Cream of Mushroom (or Cream of Chicken)
1 C sour Cream
1 1/2 Sleeves Ritz Crackers, crushed
1 Cube butter
1 1/2 T poppyseeds

Place Chicken in the bottom of a greased Casserole Dish. Mix soup and sour cream. Pour over Chicken. Melt butter and stir into crushed crackers. add poppy seeds and mix together. Spread cracker over chicken. Bake 375 for 30 in. If freezing assemble in pan and wrap tightly with foil and freeze. When cooking from frozen bake 400 for 45-1 hr.

Meatballs with cream Sauce (michele O. recipe for Jan.)

Meatballs with Cream Sauce
adapted from Lesli D.’s recipe posting

MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn’t thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles.

Sweet and Sour Meatballs

Meatballs
2 lb. Lean ground beef
1 pkg. (6oz) Stove Top stuffing mix for chicken
1-cup water
2 eggs

Line 2 pans with foil: spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 2-inch meatballs: place in prepared pans.

Bake 16 minutes or until done (160 degrees F)


Sweet and sour Meatballs
1 can (20 oz) pineapple chunks
3 T cornstarch
1/3-cup water
3 T cider vinegar
1 T soy sauce
½ cup packed brown sugar
1 large green pepper, cut into 1-inch pieces
1 batch or meatballs-frozen or thawed

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup. In a skillet, combine cornstarch and 1/3 cup water until smooth. Stir in the pineapple juice mixture, vinegar, soy sauce and brown sugar. Cook over medium heat until thick, stirring constantly.

Add the pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice.