Freezer Meals Recipes

Maple Dijon Glazed Chicken
 
1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste
Sprinkle with rosemary
 
Chicken Broccoli Alfredo
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained
 
Pulled Pork
Ingredients

  • 3 tablespoons paprika • 2 tablespoons salt (if desired, you can cut back on the salt by only using 1 tablespoon)• 2 teaspoons black pepper • 1 teaspoon cayenne pepper (if desired, you can cut back on the pepper by only using ½ teaspoon of cayenne)• 1 teaspoon garlic powder• ½ teaspoon dried thyme• ½ cup honey• ¼ cup red wine vinegar• 3 tablespoons olive oil• 1 onion, peeled and cut in half• 3 to 3 ½ pounds pork shoulder, cut in half

serve with buns and coleslaw
 
Chicken & Spinach – prep/no cook, freeze (split recipe in half between two bags)
4-6 boneless, skinless chicken breasts
1 jar Classico Pasta Sauce (or any marinara– 3 cheese, mushroom, etc.)
Onions, bellpeppers, etc.
Cajun seasoning to taste
Sliced zucchini & squash (the yellow ones that look like cucumbers) (optional)
mushrooms sliced (fresh or can)
Bag or container of fresh spinach, or can use frozen
Serve with pasta cook on low 8 hours
 
Spicy Buffalo Ranch Chicken
Ingredients
3 pounds chicken (We use Zaycon Chicken and love it)
1 package Hidden Valley Ranch mix (dry mix)
1 12oz bottle Franks Red Hot Buffalo Sauce – Hot Buffalo
3 T. butter
 
Pineapple glazed ham
– 4 thick slices of boneless ham, fully cooked
– 1/3 c brown sugar
– 1 (20oz) can crushed pineapple (do not drain)
– 2 T Dijon mustard
 
Sweet Teriyaki Chicken
– 1 c soy sauce
– 1 c sugar
– 1 t garlic salt
– 1⁄2 onion, chopped
– 11⁄2 lbs. chicken breast
 
Creamy Ranch Pork Chops and Potatoes
– 11⁄2 lbs pork chops, boneless
– 2 (10.75 oz each) cans cream of chicken soup
– 2 (1 oz each) packages dry Ranch dressing mix
– 1 cup milk
– Dried parsley to sprinkle ontop (optional)
ADD potatoes cook on low 8 hours
  
Newlywed Beeftips
– 2lb beef stew meat
– 23oz French onion soup
– 1 large pkg frozen broccoli (add at end)
ADD 1.5 cups water cook on low 8 hours Serve with rice and parmesan chz.
 
Chicken Tortilla Soup
– 2lb ground turkey
– 2 cans crushed tomatoes
– 1 16oz pkg frozen corn
– 2 cans black beans
-2cans pinto beans
– 1 onion, chopped
Add seasoning to taste:
– taco seasoning or cumin- chili powder- s/p- garlic
ADD 1cup of water serve with chips sour crm avo chz cook on low 8hr
 
 
Sweet Orange Ginger Chicken

  • 1/4 cup orange marmalade
  • 1 tbls. honey-mustard
  • 3/4 tsp ground ginger
  • 1/4 tsp. dried thyme
  • 1/8 tsp red pepper (optional)

 
Cranberry Chicken

  • 1/4 cup orange juice
  • 1/2 cup cranberry sauce
  • 2 tbls. melted butter
  • 1 tbls. soy sauce
  • 1/8 tsp. cinnamon

 
Garlic Dijon Chicken

  • 2 cloves minced garlic
  • 4 tbls. Dijon mustard
  • 2 tbls. lime juice

Herb-wine Chicken

  • 1 cup red wine
  • 2/3 cup vegetable oil
  • 2 cloves crushed garlic
  • 1/2 lemon sliced thinly
  • 2 tbls. minced parsley
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Russian Chicken

  • 16 oz Russian salad dressing
  • 2 pkgs. dry onion soup mix
  • 2/3 cup apricot preserves

Chili Maple Glazed Chicken

  • 2 Tbls. water
  • 1 Tsp. salt
  • 1 1/2 Tblsp. Maple Syrup
  • 1 Tblsp. Chili Powder

 
 
 
 
Lemon Marinade Chicken

  • 2/3 cup Lemon Juice
  • 1/4 cup Cider Vinegar
  • 1/4 cup Vegetable Oil
  • 2 Tablespoons Minced Onion

2. Ginger Peach Chicken

2 pounds boneless, skinless chicken thighs, 12-ounce bag of frozen peach slices, 1 sliced red onion, 2 tablespoons brown sugar, 2 tablespoons Tamari or soy sauce, 1 tablespoon freshly grated ginger, 2 teaspoons ground coriander

. Vegetable Beef Stew

2 pounds stew meat, 1 diced onion, 2 sliced carrots, 1 sliced parsnip, 1 large rutabaga (peeled and cut into cubes), 1/2 cup red wine, 2 tablespoons beef stock base or 3 bouillon cubes. Extra instructions: add 1 1/2 cups water to slow cooker

5. Pork Country Ribs + BBQ Sauce

2 pounds boneless country ribs, one bottle BBQ sauce (your favorite kind

Salsa Chicken Tacos

2 1/2 to 3 pounds boneless, skinless chicken (breast or thighs), 16-ounce jar of your favorite salsa

9. Sausage Lentil Soup

12 to 14 ounces sliced kielbasa sausage, 2 cups brown lentils, 2 carrots (diced), 1 celery rib (diced), 1 diced onion, 3 minced garlic cloves, 15-ounce can diced tomatoes, 1/2 teaspoon Italian seasoning
Extra instructions: For best flavor, brown kielbasa and diced onion, let cool completely before adding to bag (optional, but results in a better flavor and texture), add 2 quarts of water or stock to the slow cooker before cooking

11. Cranberry-Mustard Pork

One (3-4 pound) pork roast (loin, shoulder, butt), 2 cups fresh or frozen cranberries, 1/2 cup brown sugar, 1 tablespoon brown or Dijon mustard, 1 diced onion, 1/2 teaspoon pumpkin pie spice, zest and juice of 1 orange

12. Beef Stroganoff

2 pounds stew meat, 1 pound sliced mushrooms, 1 diced onion, 1/2 cup red wine, 1 tablespoon beef stock paste (or 2 bouillon cubes)
Extra directions: Add 1 cup water to slow cooker before cooking. Stir in 1/2 cup sour cream before serving (do not add freeze with other ingredients or add at beginning of cooking time or it will curdle)

Rosemary Pot Roast

  • 2 pounds boneless beef chuck roast, cubed
  • 3 small baking potatoes, cut into 1.5 inch pieces
  • 1 large onion, cut into 1.5 inch pieces
  • 14.5 ounces Hunt’s Diced Tomatoes with Rosemary & Oregano, undrained
  • 10.75 ounces condensed reduced fat and sodium cream of mushroom soup
  • 0.5 cups water
  • 2 Tablespoons Hunt’s Tomato Paste
  • 2 teaspoons dried rosemary
  • 0.5 teaspoons salt

Crockpot Mongolian Beef

  • 1.5 pounds beef flank steak, cut into stir fry sized strips
  • 2 Tablespoons olive oil
  • 0.5 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 0.75 cup soy sauce
  • 0.75 cup water
  • 0.75 cup brown sugar
  • 0.25 cup cornstarch
  • 0.5 cup shredded carrots
  • 3 medium green onions, chopped

cilantro lime chicken tacos
3 chicken breasts
juice from 2 limes
1 bunch cilantro, chopped
1 (16 oz) bag corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper
 
 
hawaiian chicken
in the bag: 
2-3 chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 tbs soy sauce
1/2 can of large pineapple chunks
1/2 cup of pineapple juice (from can)
 
creamy italian chicken
in the bag: 
4 chicken breasts
1 (8 oz) cream cheese, softened
1 can cream of chicken
1 dry packet of italian seasoning
 
honey rosemary chicken
in the bag: 
4 chicken breasts, cut into bite size pieces
1/3 cup balsamic vinegar
1/3 cup honey 
1/3 cup olive oil 
3 tbs rosemary, chopped
1 tsp salt
 
bbq chicken
in the bag: 
4-6 chicken breasts, cut into bite size pieces
1 (12 oz) bottle of bbq sauce 
1/2 cup brown sugar
1/4 cup vinegar 
1/8 tsp cayenne pepper
1 tsp garlic powder
 
 
chicken fajitas
in the bag: 
2 green peppers 
1 onion
3 chicken breasts
1/2 cup chicken broth
taco seasoning packet
1 tsp chili powder
1/2 tsp paprika
1 tsp salt
 
 
 Sausage and Peppers
Ingredients:
6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
2 Tbs Italian seasoning
 
Hot and Spicy Braised Peanut Chicken with Chopped Veggies
IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 cup red pepper, 1/2 tsp grated lime peel, 2 Tbsp lime juice, 2 Tbsp soy sauce, 2 Tbsp flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breasts/thighs.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept ours not-spicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.
Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 tsp salt, 1/2 tsp pepper, 8 oz. orange juice concentrate (orange pineapple juice will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours.
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.
 
 
 
 
Pineapple Pepper Pork
IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin, 1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tbsp brown sugar, 1 tsp italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 3 Tbsp corn starch.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Lemon Chicken
IN THE BAG- Add 6 boneless skinless chicken breasts, 3 Tbsp lemon pepper seasoning, 2 Tbsp melted butter, 1 sliced lemon, 1 tsp parsley to a gallon sized freezer bag.
TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hour
Beef Broccoli
IN THE BAG- Whisk together 1/4 cups beef broth, 1 Tbsp cornstarch, 2 Tbsp white wine, 2 Tbsp apple cider vinegar, 2 Tbsp soy sauce, 2 tsp olive oil, 2 tsp minced garlic, 1/2 tsp crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag.
Thai Peanut Chicken
IN THE BAG: 4 boneless, skinless chicken breasts, 1 red pepper, diced, 1 white onion, chopped, 1/2 cup creamy peanut butter, 1 lime, juiced, 1/4 cup soy sauce, 1/2 tablespoon cumin. 
TO SERVE: Serve over brown or white rice or thai noodles. Serve with crushed peanuts  and fresh cilantro
Mexican Chicken

  • 24 oz salsa jar
  • 1 taco seasoning packet
  • Juice from one lime
  • ¼ cup fresh cilantro, chopped
  • 4-6 chicken breasts, frozen or thawed
  • tortillas (optional)
  • sour cream (optional)

Easy Crockpot Meatloaf
 
2 eggs, beaten
½ cup milk
⅔ cup bread crumbs
½ chopped onion
1 tsp salt
¼ tsp pepper
½ tsp sage
1½ lbs lean ground beef
ketchup or BBQ sauce
Instructions
Label freezer bags with cooking directions and date.
Mix together place into freezer safe bags.
Place in freezer.
On Cooking day, put frozen meatloaf in crockpot, cover with ketchup or BBQ sauce (use as little or as much as you want).
Cook on low for 8-10 hours (Our frozen meatloaf was ready in 8 hours)
 
Crockpot Chicken with Apple and Sweet Potato

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 pound boneless, skinless chicken breasts cut into 1 inch cubes
  • Sea salt + cracked black pepper
  • 2 cloves garlic, finely minced
  • ½ cup chopped red onion
  • 1 cup unsweetened apple sauce
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon curry powder (you can also use cumin if you don’t have curry)
  • ½ teaspoon ground ginger

Tex-Mex Chicken

  • 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
  • 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
  • 2 Tbsp. flour
  • 1 each green and red pepper, cut into 1-inch-wide strips
  • 1 cup frozen corn
  • 1-1/2 cups TACO BELL® Thick & Chunky Salsa
  • 2 cups hot cooked long-grain white rice
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 2 green onions, sliced

 
Chicken Bolognese

  • 3 carrots, peeled, sliced
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • 2 lb. (900 g) boneless skinless chicken thighs
  • 1 jar (645 mL) pasta sauce
  • 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
  • 6 cups whole wheat penne pasta, uncooked
  • 1/4 cup chopped fresh basil
  • 1/2 cup Kraft 100% Parmesan Shredded Cheese

Italian Chicken

  • 4 chicken breasts
  • 1 Italian dressing seasoning packet 
  • 1/2 cup water
  • 1 (8 oz) block of cream cheese
  • 1 can cream of chicken soup
  • 2/3 cup water
  • Enough rice to feed whoever is eating

 

Chicken and Noodle Soup: 5 cups of chicken broth (boxed or can is fine). One 10.75 oz can cream of chicken soup. 1/2 cup onions, chopped fine. 1/2 cup celery, chopped fine. 1/2 cup carrots, chopped fine. 1/2 cup green onions, sliced. One 15 oz can of whole kernel corn, drained. 1 1/2 cup Egg noodles. 2 cups cooked chicken chopped

Very Greek Chicken
1/2 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
1 tsp. Greek Seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste

Pesto Chicken and Green Beans (Or Asparagus)

  • 2 Chicken breasts
  • Green beans or asparagus
  • Small jar of Pesto

Mexican Chicken Taco Stuffing

  • 2 Chicken breasts
  • 1 Can of tomatoes and peppers drained
  • 1 can of black beans drained (or beans you’ve already cooked)
  • 1 brick of cream cheese
  • 1 can of corn drained or frozen corn

 

Pineapple Chicken Stir-fry

  • 1 bag of frozen of frozen stir-fry vegetables
  • 1 can of pineapple drained
  • ½ a bottle of Sweet and Sour sauce (or homemade sweet and sour sauce)
  • 2 Chicken breasts

Ranch Chicken and Potatoes

  • 2 Chicken breasts
  • ½-1 bottle of reduced calorie ranch dressing (we use this recipe for homemade dressing ~Stacy)
  • 1 small box of au gratin potatoes (we don’t use the mix because it contains flour, but you could if you wanted to.

Italian Chicken Stir-Fry

  • 2 Chicken breasts
  • 1 Bag of frozen stir-fry vegetables.
  • 1 bottle of reduced calorie or fat free Italian dressing (You can make your own homemade Italian dressing! ~Stacy)

Italian Chicken, Potatoes and Green Beans

  • 2 Chicken Breasts
  • 1 Box of au gratin potatoes (just the potatoes not the mix)
  • 1 Bag of frozen green beans
  • 1 bottle of reduced calorie or fat free Italian dressing (You can make your own homemade Italian dressing! ~Stacy)

POT ROAST– 1 chuck roast (2.5-3 pounds), carrots, onion, potatoes (red, or sweet for paleo) garlic, thyme, salt and pepper. 16 oz beef broth. 
 
FRENCH SHREDDED BEEF– 1 chuck roast (2.5-3 pounds), 4 tsp homemade ranch seasoning, 1 tsp homemade italian seasoning, onion, garlic,  16 oz beef broth. Serve on bread, or serve alone for paleo as shredded beef. 
 
GREEN CHILI BEEF– 1 chuck roast (2.5-3 pounds), 1 jar green salsa, garlic, onions
 
CHICKEN FAJITAS– 4-6 breasts. Onion, red pepp, green pepp, tons of Mexican seasonings, 8 oz chicken broth. 
 
ITALIAN CHICKEN– 4-6 breasts.  6 tablespoons Italian seasoning.  8 oz chicken broth. 
 
CHICKEN & DUMPLINGS 4-6 breasts, 1 cream mushroom, 1 cream chicken, 1 cup coconut milk last 45 minutes, in last hour- add one can of cut up biscuits (uncooked) (cut them to about 1″ pieces before adding into the crock pot)
 
CHEESY CHICKEN – 4-6 breasts, 1 can of mushrooms,  8 oz chicken broth,  Last hour add: 1/4 cup coconut milk, 1 cup shredded cheddar cheese,  bag of frozen broccoli. 
 
 HAWAIIAN CHICKEN– 4-6 breasts, 1 can pineapple, 1 jar of Hawaiian BBQ sauce. Add 1/2 cup water when it goes into crock pot. 
 
RANCH CHICKEN 4-6 breasts. 1/4 cup homemade ranch seasoning. 16 oz chicken broth. 4-6 potatoes (red or sweet for paleo) . 
 
GREEN CHILI CHICKEN – 4-6 breasts, 1 jar green salsa, garlic, onions.
 
PORK TENDERLOIN single pork tenderloin. Onion, sweet potatoes,  2 tablespoons homemade ranch seasoning, 1 tablespoon italian seasoning, 6 oz red wine.  Last hour: add a bag of frozen mixed veggies. 
 
RANCH PORK CHOPS– 4-6 chops. 6 tablespoons homemade ranch seasoning. 4-6 potatoes (red or sweet for paleo). Carrots. 8 oz chicken broth. 
 
ITALIAN PORK CHOPS– 4-6 chops. 6 tablespoons Italian seasonings.  Last hour add: bag of frozen peas or veggies, 1/4 cup coconut milk.
 
CHILI 1 pound cooked ground beef or turkey, 2 cans BBQ beans, 2 cans tomatoes, 1 can black beans, 2 cans white beans, garlic , Diced onion, tons of seasonings (add red chili pepper flakes if you want it spicy, or even sub out tomatoes for ro-tel). 
 
PHILLY -cube steak, raw cut into strips. Red bel pepp, green bel pepp, onion. 8oz beef broth, seasonings. . Last 30 min top with provolone cheese (or leave plain for paleo). Serve in bread or alone. 

Ginger Peach Chicken

2 pounds boneless, skinless chicken thighs, 12-ounce bag of frozen peach slices, 1 sliced red onion, 2 tablespoons brown sugar, 2 tablespoons Tamari or soy sauce, 1 tablespoon freshly grated ginger, 2 teaspoons ground coriander
Beef Burritos (6 servings)
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
Teriyaki Pork Chops ( 4 servings)
4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced
2 tablespoons brown sugar
¼ cup soy sauce
⅓ cup chicken broth
Rotisserie Crock Pot Chicken And Potatoes
(serves 4-5)

  •         1 whole chicken (4-5 pounds)
  •         2 tsp  salt
  •         1 tsp paprika
  •         1 tsp onion powder
  •         1/2 tsp dried thyme
  •         1/2 tsp chili powder
  •         1/2 tsp black pepper
  •         4 whole garlic cloves
  • 3-4 potatoes, quartered (Don’t put in the freezer bag)

 
Chicken Tinga Tostadas
(Serves at least 6)

  •         3 boneless/skinless chicken breasts
  •         3-4 tomatoes
  •         ½  cup water*
  •         piece small onion (just a small wedge)
  •         1 garlic clove
  •         chipotle peppers (1-2 from a can – freeze the leftovers)
  •         1 teaspoon chicken bouillon
  • Salt to taste (at least a teaspoon)
  1.     Carolina Pork Sandwiches
  •         3-pound boneless pork shoulder blade roast
  •         1 Tablespoon paprika
  •         1 Tablespoon pepper
  •         1 Tablespoon  salt
  •         1 Tablespoon  brown sugar
  •         1 cup cider vinegar
  •         ¾  cup ketchup
  •         2 Tablespoons Worcestershire sauce
  •         12 rolls* 

 
Delicious Pot Roast

  •         1 (2 ½  pound) boneless beef chuck roast
  •         1 packet of Ranch dressing mix (dry seasoning mix)
  •         1 packet brown gravy mix
  •         4 Tablespoon dried onion flakes
  •         1 cup of water
  • baby carrots (do not add to bag)

Peppered Steak 

  •         1 ½ lb boneless beef round steak
  •         2 medium onions, sliced
  •         1 clove garlic, finely chopped
  •         ½ teaspoon finely chopped ginger  (or  ¼  teaspoon ground ginger)
  •         2 medium green bell peppers, cut into ¾ -inch strips
  •         1 cup water
  •         2 Tablespoon beef bouillon
  •         3 Tablespoon soy sauce
  •         2 Tablespoon cornstarch (do not put in the bag)
  • ¼ cup cold water

 
Salsa Verde Pork
 

  •                     
2 lbs boneless pork loin roast, lean, all fat trimmed off
  •                     salt and pepper to taste
  •                     
3/4 cup diced onion
  •                     2 cans (4.25 oz each) diced green chiles
  •                     2 tbsp chopped jalapeño, or more to taste

  •                     10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

  •                     1/2 cup fat-free low-sodium chicken broth
  •                     
1 tbsp cumin
  •                     1/2 tsp garlic powder

  •                     salt and fresh ground black pepper, to taste

Crock Pot Ribs
 

  •         About 2 lbs of ribs
  •         1/2 cup brown sugar
  •         1 teaspoon pepper
  •         1 Tablespoon garlic powder
  •         ¾ cup Coke (I saved a 2 liter with flat soda to use)
  •         1 Tablespoons honey
  • Extra BBQ sauce, optional

 
 

Slow Cooker White Wine and Garlic Chicken

  •         1 ½ – 2 pound of boneless, skinless chicken breasts
  •         ¾  cups white wine
  •         ¼ cups lemon juice
  •         ¾ cup water
  •         2 teaspoons chicken bouillon
  •         3 large garlic cloves minced
  •         2 teaspoons Italian seasoning
  •         ½ of a white onion, sliced
  •         1 large red bell pepper, diced
  •         salt and pepper to taste
  • 12 ounces pasta

Lemon Chicken

  •         2 lemon – 1 juiced other sliced
  •         ½ white  onion, quartered
  •         2 tablespoons butter, melted
  •         1 .7 oz Italian Salad dressing (powdered mix only)
  • 1 whole chicken

 
Unstuffed Peppers

  •         2 lbs. boneless, skinless chicken breasts (see note below to use ground beef)
  •         1-14oz. can diced tomatoes
  •         1-15oz. can tomato sauce
  •         3-4 peppers chopped (use any color)
  •         ½ white onion, diced
  •         3 cups water
  •         1 Tablespoon chicken Bouillon
  •         1 cup rice (5 minute rice)*
  • 1 cup cheddar cheese*

Creamy Chicken and Broccoli
Ingredients

  •         1 -½ lbs boneless, skinless chicken breasts
  •         1 – .6 oz package Italian dressing, dry mix
  •         ½ cup water
  •         1 10.75 oz can cream of mushroom soup (or prepare a homemade version)*
  •         8 oz cream cheese*
  • 1 – 12 oz package frozen broccoli*

 
Chicken & Dumplings

  •         2 pounds boneless, skinless chicken breasts
  •         3 cups of water
  •         2 Tablespoons chicken bouillon
  •         4 carrots peeled and chopped
  •         2 stalks of celery diced
  •         4 potatoes peeled and diced (don’t add to the bag)*

Dumplings (Write instructions on the bag)

  •         2 Cups Bisquick*
  •         2/3 cup of milk*
  •         2 TBSP dried parsley*

Instructions:

  1.     In a small bowl mix the Dumpling ingredients.
  2.     Drop tablespoons of the dough on top of the chicken mixture.
  3.     Set a timer for 10 minutes and let them cook for 10 minutes.
  1. Then cover the crock pot and cook for another 10 minutes. DO NOT remove the lid before the 10 minutes are over or you may ruin the dumplings.

 
The Loaf:
2 1/2 pounds ground beef
1 1/2 onion, chopped
2 sleeves saltine crackers, crushed into tiny pieces
4 eggs
salt and pepper
3 T honey mustard
1/2 C ketchup
1 t Worcestershire
 The Sauce:
1 C brown sugar
1 C ketchup
 
Chicken and sausage jambalaya
2pounds boneless, skinless chicken thighs, roughly chopped
1 (16-ounce) package smoked sausage or kielbasa, roughly chopped
2medium yellow onions, diced
1/2bunch green onions, chopped (white and green parts)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 (28-ounce) can diced tomatoes
2cups reduced-sodium chicken broth
1tablespoon Toney Chachere’s Original Creole Seasoning
 
 
Beef burghandy
1/2 cup flour
3 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
1/4 cup olive oil
2 onions, sliced
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons garlic, minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth
 
 
Honey chicken
6 chicken breasts
1tsp salt
1tsp pepper
1.5cups honey
1/3 cup ketchup
1cup soy sauce
1/4 cup oil
2tbsp minced garlic
 
Herbed turkey breast
1/4 cup softened butter
1/2cup fresh sage
1/2cup fresh terragon
4tsp minced garlic
2tsp cracked pepper
1tsp salt
6lbs turkey breasts
Taco roast
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
Chicken enchilada caserole

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 (10-oz) can red enchilada sauce
  • 1 (8-oz) can tomato sauce
  • salt and pepper, to taste
  • 8 corn tortillas
  • 3-4 boneless chicken breasts, cooked & shredded or cubed (or 1 large can chicken, drained)
  • 1 (15-oz) can Ranch-Style beans, drained
  • 1 (11-oz) can Mexicorn, drained
  • 1 cup grated Mexican cheese blend
  • 1 (2-1/4 oz) can sliced black olives
  • sour cream and chopped cilantro, for serving

 
4 Ingredient Chicken Ranch Tacos
Ingredients

  1. 1 lb boneless skinless chicken breast
  2. 1 packet taco seasoning)
  3. 1 packet ranch seasoning
  4. 1 cup chicken broth

 
 

Leave a Comment

Your email address will not be published. Required fields are marked *

/* add by OCEANUS */