Taco Casserole

Taco Casserole

2 lbs ground chuck
1 onion, chopped
1 tsp bottled minced garlic
1/2 tsp pepper
1 can ranch style beans
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes and green chilies, undrained

8 (6 inch) corn tortillas, cut into quarters
2 cups shredded cheese

Cook first 4 ingredients in a large skillet. Drain extra fat. stir in beans and next 3 ingredients. Layer half the tortillas in a lightly greased 9x13 pan. Top with half of the meat mixture and half of the cheese. Repeat layers. Cover tightly with foil and freeze.

Preheat oven to 350 degrees. Bake frozen casserole covered for 1 hour. Remove foil and bake 30 minutes.

Cheese and Tamale Pie

Cheese and Tamale Pie

1 lb ground chuck
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup salsa
1 (16 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes, drained
1/2 tsp salt
1/2 cup chopped fresh cilantro
2 cups shredded sharp cheese, divided
1 box cornbread mix

Preheat oven to 400 degrees. Cook first 3 ingredients in skillet. Drain fat, amd add beans, tomatoes, and salt. simmer 5 minutes. Stir in cilantro. Spoon mixture into a 9 x 13 casserole dish. Make cornbread mix according to its directions and spread batter over meat mixture. Bake at 400 degrees for 20 minutes or until cornbread is lightly browned. Cool and then cover tightly with foil and freeze.

Preheat oven to 350 degrees. Remove foil from frozen casserole. Bake for 1 hour or until fully heated.

General Taos Crock Pot Chicken

General Taos Crock Pot Chicken

INGREDIENTS:

• 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
• 4 tsp minced garlic
• 3 Tbsp brown sugar
• 1 tsp ground ginger
• 2 Tbsp soy sauce
• 1/2 tsp crushed red pepper flakes (or more if you like hot)
• 1 16-oz package stir fry veggies

FREEZER MEAL DIRECTIONS:

Place chicken in resealable bag.  Combine remaining ingredients (except veggies), mix well and pour over chicken.  Freeze.  I put quart bag of chicken, with the bag of veggies, into a gallon ziploc so they were both together and handy.

DIRECTIONS FOR BAG:  Thaw.  Place in crock pot.  Cook on low 5-6 hrs.  Then add frozen veggies.  Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness.  Serve over rice. 

TO PREPARE WITHOUT FREEZING:

Place chicken in crock pot. Combine remaining ingredients (except veggies), mix well and pour over chicken.  Cook on low 5-6 hrs.  Then add frozen veggies.  Recover and cook on high for 1 hr or until veggies are hot and chicken has reached desired tenderness.  Serve over rice.

Chicken Parmesan Casserole

Chicken Parmesan Casserole

Ingredients:
2 lbs uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese
2 oz grated parmesan cheese
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:
Lightly spray a 9 x 13 baking dish with cooking spray.
Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil

evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the

Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top

and follow with the rest of the cheese cheese. Cover tightly with tin foil and freeze.

Preheat oven to 350 degrees. 

Bake for 1 hour. Let stand for 5 minutes before serving.
Makes 8 servings. 

BBQ honey pineapple chicken:

BBQ honey pineapple chicken:

1 lb, about 3-4 raw chicken breasts.

2 cups BBQ sauce, I used Sweet baby Rays sweet & spicy!

1 can sliced or chucked pineapples. Reserve 1/2 cup of juice.

(You can use fresh too and then added water for the juice.)

1/4 cup chopped white onion

1 Tb honey

Mix honey, BBQ sauce, juice onions and chicken in freezer bag. Cook in Crock for 5-6 hours on low. Shred chicken and serve with rice!

Moroccan Meatballs in Spicy Tomato Sauce

Ingredients

Meatballs:

• 1/2 cup dry breadcrumbs
• 1/4 cup dried currants
• 1/4 cup finely chopped onion 
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 1/2 pounds lean ground beef 
• 1 large egg white
• Sauce:
• 1/4 cup tomato paste
• 1 teaspoon fennel seeds
• 1 teaspoon grated orange rind
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (28-ounce) can whole tomatoes, coarsely chopped
• Remaining ingredients:
• 3 cups hot cooked couscous
• Chopped fresh parsley (optional)

Preparation

1. 1. To prepare meatballs, combine first 9 ingredients in a bowl; shape meat mixture into 30 meatballs. Heat a large nonstick skillet over medium-high heat. Add half of meatballs to pan; cook 3 minutes or until browned, stirring frequently. Place browned meatballs in an electric slow cooker. Repeat procedure with remaining 15 meatballs.
2. 2. To prepare sauce, combine tomato paste and next 7 ingredients (through tomatoes). Add to slow cooker, stirring gently to coat. Cover and cook on LOW for 6 hours. Serve over couscous. Garnish with parsley, if desired.

Santa Fe Chicken Casserole

Santa Fe Chicken Casserole

serves 4-6
Ingredients

1 cup shredded cooked chicken (or 1-2 raw chicken breasts thinly sliced)
1 cup frozen or canned corn
1/2 cup chopped bell peppers (more or less as desired)
1 can black beans rinsed
1 can GF mushroom soup or cream of chicken soup (I use "no name" low fat)
1 can milk (use empty mushroom soup can to measure)
1/2 cup salsa
3/4 cup dry white rice
1 tsp onion powder 
1 tsp garlic powder
1/2 cup grated cheese (preferably low fat)
2 Tbsp sour cream
1/3 cup chopped cilantro (optional)
1 Tbsp Chili Powder (optional)

Directions


In 9x13 baking dish, stir together shredded chicken (not raw), corn, peppers, beans, soup, milk, salsa, rice, spices, sour cream and cilantro. 
If using raw chicken breast, lay slices on top of the mixture so that they cover most of the surface. 
Sprinkle grated cheese on top. Cover tightly with aluminum foil and freeze. 

Preheat oven to 350.

Remove from freezer and discard foil. Bake for 45 mins to 1 hr (until most of the liquid is absorbed and cheese is bubbly - if cheese gets too dark, cover with aluminium foil)

Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of freezer bag, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Seal and freeze. To prepare, place frozen or thawed meal in Crock pot, cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.