Crock Pot Freezer Meals

Hi All,

I found this post out in "blog land" & thought it was just too good not to share.

It is a wonderful collection of Slow Cooker Freezer Meals.

I would love it if my freezer looked like this - meals all ready to go, just plop in the crock pot on my way out the door.

Mexican Lasagna

Ingredients:

1 lb ground beef

1 packet taco seasoning

1 can Fiesta Nacho Cheese soup

1 cup salsa

1 cup shredded cheddar cheese

8 8" flour tortillas - cut into 2" x 2" squares

1/2 cup water

Optional Ingredient:  (add one or all)

sauteed onion

1/2 cup frozen corn

1/2 cup drained & rinsed black beans



Cook beef with taco seasoning packet & onion

Add soup, salsa, water, tortillas, beans & corn and 1/2 cup cheese

Mix well

 Spoon mixture into shallow baking dish

Bake at 400 degrees for 30 minutes

Sprinkle with remaining cheese

Easy Chicken Lo Mein

Ingredients:
1/2 lb. spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing (KRAFT)
1 lb. boneless skinless chicken breasts, cut into strips
2 T Minced garlic
1/2 red Pepper - chopped
1/2 green Pepper chopped
1 small onion Chopped
1/2 cup chicken broth
1 Tbsp. creamy peanut butter
1/4 cup soy sauce
2 Tbsp. chopped cilantro - or use the stuff in the tube.
2 Tbsp. chopped P\peanuts


COOK spaghetti in large saucepan as directed on package.

Heat dressing in large nonstick pan on medium-high heat. Add chicken and garlic; cook for 3-5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; cook another 3 to 5 min. or until chicken is done.

Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.

Gourmet Hot Dogs

Yesterday we had a "small" gathering at our house to celebrate Anders 3rd B-day & to have a Summer Kick off Party (the weather did not cooperate, but the party went on). We served Gourmet Hot Dogs with ALL the Fixen's... Below are the concoctions we served.


Thanks, Jorgen

Meat & Cheese Braid Update

Remember this post from a few months ago?

Well, we finally perfected the braid. This is how a finished one should look.

(Thanks Kari for your photo & braiding lessons)

The trick is to twist the bread 2 times & then the "tails" should be

"tucked" under the next braid.

Last weekend we made 8 (YES 8) of these.

Two were to eat right away (dipped them in marinara sauce) YUMM & 6 are in the freezer.

Another tip, we wrapped the braid in freezer paper, then in plastic wrap, then in foil.

We had some trouble with the bread sticking to the plastic wrap

once it was thawed out & hope this will help.

Enjoy!

Zucchini Pasta

1 lb lean ground beef

1/2 medium onion chopped

Garlic, oregano, Italian seasoning

1 can beef broth

1 can diced tomatoes - Italian style

2 cups uncooked pasta

2 cups sliced zucchini (fresh from the garden if available)

1 cup grated Parmesan cheese

1) In large skillet brown the beef & onion with seasonings (to taste), pour off drippings, put beef in separate bowl

2) In same skillet, add broth, tomatoes and pasta, bring to boil, reduce heat

3) cook uncovered for 15 minutes stirring frequently, add zucchini and cook for an additional 5 -10 minutes (until pasta is tender)

4) add beef & still in 1/2 C cheese cook for another 5-10 minutes

5) serve with remaining cheese sprinkled on top.

Enjoy!

Best Ranch Chicken EVER!!!

If you have not tried any of my recipes before - try this one, you will not be disappointed. It is fast, easy & delicious!

Ingredients:
4-6 chicken breasts (I used boneless & skinless)
1/2 cup Ranch salad dressing (Hidden Valley Ranch or Kraft works well)
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon garlic powder

Directions:
Lightly sprinkle the garlic powder on the chicken breasts before marinating.
Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
Preheat the oven to 450 degrees F
Combine the bread crumbs, cheese, and remaining spices - mix well.
Coat the marinated breasts in the breading mixture and place in a 9x13 baking dish. Bake for 20 minutes, then REDUCE HEAT to 350 degrees F and bake for an additional 30 minutes.

Meat & Cheese Braid

*** enough ingredients for 2***
2 loaf Rhodes bread dough
1 stick butter
1 envelope Hidden Valley Ranch dressing mix (do not get generic or store brand)
thinly sliced ham
thinly sliced turkey
pepperoni
1 small onion diced
3 cups shredded cheese
2 teaspoon Italian Seasoning

Directions: Roll bread dough out into a rectangular shape so that it is approximately 1/2" thick. Combine butter and ranch mix. Spread 3 tablespoons of mixture on the dough.

Layer half of your ingredients (ham, turkey, pepperoni, onion and cheese) down the center of the rectangle.
Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist.
Continue braiding your dough it is all braided. Brush a little butter ranch mixture over the top. Sprinkle with 1 tsp. Italian seasoning. Wrap one loaf with plastic wrap and then foil, label & freeze. Make the other for dinner tonight.

Baking (if frozen) Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let ris 20-30 minutes. Bake at 350 for 25-30 minutes.

Baking: let sit on counter to rise for about 20-30 minutes. Bake at 350 for 25-30 minutes.

Obviously, I need to take bread braiding lessions from the Amish, because this is how it came out of the oven. It was still delicious!

Jorgen

Crescent Roll Chicken

This is a easy recipe with delicious results.

The basic recipe is only 5 ingredients:
2 C shreaded cooked chicken
1C cheese (any kind... we used cheddar)
2 tubes of crescent rolls
1 can of soup (you can use cream of chicken, cream of celery or cream of mushroom)
1C milk

I of course doctored it a bit with...
1/2 C pre cooked bacon
Sauted onion, garlic & shreaded carrots

Mix the chicken, cheese, bacon, onion, garlic & carrots well.
Pop open the crescent rolls & roll out each triangle. Place about 1/4 C of the mixture on to each triangle. Pinch the 3 corners of the crescent roll together to form a bundle. Carefully transfer to 9x13 pan. The bundles will fit close together in the pan & it is OK if some mixture falls out.

Wisk the milk & soup together & pour over the bundles.

Bake in oven for 35-40 minutes at 350. You want to make sure the center bundles are not doughy.

7-Up Chicken - my version

7-up Chicken - this is a combination of a few recipes I've found on-line.

In slow cooker place:
4-6 boneless/skinless frozen chicken breasts
1 chopped onion
1/2 lb bacon - fried & crumbled
2 T butter
1 tsp seasoning salt
1 tsp parsely flakes
2 shakes garlic salt
1 can 7-up or sprite.

cook on low for 6-8 hours

About 1/2 way we added:
1 bag carrots
4-5 potatoes - diced into 1" cubes