chicken tortilla soup

Chicken Tortilla Soup
(great freezer meal option!)

Our Rating: ★★★★★

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced (spicy! - if you want to cut down the spice factor use 1/2 serrano)
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Toppings: Monterey Jack cheese - shredded, seasoned tortilla chips

Directions:
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts and shred. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Top off with a generous helping of shredded cheese and seasoned tortilla strips.

6 servings of approx. 1.5 cups

Freezing:

If making this for a freezer meal just put all raw ingredients (minus toppings) in a gallon freezer bag and freeze flat. Label the bag with cooking instructions. Once ready to use let thaw in fridge for 24 hours. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe given to pincookie.com. The original recipe can be found HERE.

crock pot chicken fajitas

Chicken Fajitas
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
2 peppers (your favorite) - cut into strips
1/2 onion - diced
1 1/2 pound chicken breast
1/2 cup chicken broth
taco seasoning packet
1 tsp. chili powder
1/2 tsp. paprika
1 tsp. salt
You will also need tortillas, and toppings of your choice: cheese, sour cream, shredded lettuce or cabbage, avocado, etc.

Directions:
Cook all ingredients (minus tortillas and toppings) in a slow cooker on high for 3-4 hours or low for 5-6 hours. When it's cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas with your favorite toppings.

Freezing:
If making into a freezer meal, put all raw ingredients (minus tortillas and toppings) into a gallon sized freezer bag. Label the bag with the instructions. Freeze so that the frozen contents of the bag can be placed directly into the crock pot without thawing. Once ready to eat just put frozen contents of bag in crock pot and cook as directed. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Comfortably feeds 4 adults

Photo credit and recipe goes to savingyoudinero.com. The original recipe can be found HERE.

crock pot hawaiian chicken

Crock Pot Hawaiian Chicken
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
2-3 large boneless, skinless chicken breasts
½ cup white sugar
½ cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½ cup of pineapple juice (use what’s in the can)
½ can of large pineapple chunks

½ tsp. salt

Directions:
Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before serving. 

If making into a freezer meal, put all raw ingredients (including chicken) into a gallon sized freezer bag. Freeze so that the frozen contents of the bag can be placed directly into the crock pot without thawing. Once ready to eat just put frozen contents of bag directly in crock pot and cook as directed. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe go to savingyoudinero.com. The original recipe can be found HERE.

white chicken chili

White Chicken Chili

(great freezer meal option!)

Our rating: ★★★★★

Ingredients:

1.25 lbs boneless chicken thighs (or breasts)

2 cans (15.8 oz) great northern beans - rinsed and drained

1 can (15.5 oz) white hominy - rinsed and drained

1 envelope (1.25 oz) taco seasoning mix

1 can (4.5 oz) chopped green chilies

2 can (10.75 oz) cream of mushroom

optional toppings: green onions, cheese

Directions:

1. Cover and cook on low 6-8 hrs or high 4-5 hrs.

2. Before serving, stir gently to break up chicken pieces.

3. Garnish with desired toppings

6 servings 1.3 cups each

This recipe took 2nd place in the ward chili cook off out of about 20 chilis! :)

Freezing:
If you want to make this a freezer meal just put everything raw (minus the toppings) into a gallon sized freezer bag and lay flat in freezer. Label the bag with cooking instructions. Let thaw in fridge for 24 hours before putting it into your crock pot once you're ready to use. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe given to Betty Crocker and the original recipe can be found HERE. 

baked creamy chicken taquitos

Baked Creamy Chicken Taquitos
(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
1/2 c. (4 oz) cream cheese (light works fine in this recipe)
1/3 c. green salsa
1 T. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. dried cilantro
2 T. sliced green onions
2 c. shredded cooked chicken (I use canned chicken and it works great)
1 c. grated Pepperjack cheese
about 20 (6 inch) flour tortillas
salt
cooking spray

Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.

Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. 

Cook:

Place seam side down on the baking sheet. Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a "salsa ranch" dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it's also great with cilantro ranch dressing, guacamole, sour cream or salsa.

Freeze:

If making these into freezer meals I recommend only using small flour tortillas as opposed to corn. Use better quality flour tortillas to avoid tortillas splitting or breaking (I learned that the hard way!). Load the tortillas with the prepared mixture following the same instructions above and put directly into gallon sized freezer bag instead of cooking. Label the bag with cooking instructions. I personally like to make a couple batches of these so they last us a while. Whenever we're hungry and don't want to make anything we just take a couple out and throw them in the oven using the same cooking instructions. Great for lunch or dinner!   

Photo credit and recipe goes to sixsistersstuff.com. The original recipe can be found HERE.

crock pot teriyaki chicken

Crock Pot Teriyaki Chicken

(great freezer meal option)

Our Rating: ★★★★½

Ingredients:

1 lb chicken 

1 c chicken broth

1/2 c soy sauce

1/3 c brown sugar

3 minced garlic cloves

cornstarch

sesame seeds

Directions:

Place all ingredients in the crock pot and cook on low for 5-6 hours or low for 3-4 hours. Remove chicken. Dissolve 4 teaspoons of cornstarch in 5 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice and steamed vegetables.

Freezing:

If you want to make this a freezer meal just put everything raw (minus the cornstarch and sesame seeds) into a gallon sized freezer bag and lay flat in freezer. Label the bag with cooking instructions. Let thaw in fridge for 24 hours before putting it into your crock pot once you're ready to use. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :) You will still need to cook as directed and then add the cornstarch mixture following the same directions.

crock pot pulled pork bbq sandwiches

Crock Pot Pulled Pork BBQ Sandwiches

(great freezer meal option!)

Ingredients:

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
9 oz. (1/2 bottle) favorite barbecue sauce (I like Sweet Baby Ray's)
Barbecue sauce, for serving

Directions:
Slice the onion and place 1/2 in crock pot. Put in the roast and cover with the other half of the onion. Pour the ginger ale over the contents of the crockpot. Cover and cook on low for about 6-8 hours. Turn roast over after 3-4 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 2-3 hours on low.

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

Serves 5.

Freezing:

Cook as directed. Freeze ready-made sandwiches - a scoop of meat on a bun, individually well-wrapped with plastic wrap. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minutes in the microwave or in the oven tightly wrapped in foil at 400 degrees for approx.15-20 min or until cooked through.

Photo credit and recipe to food.com. The original recipe can be found HERE.

broccoli cheese soup

Broccoli Cheese Soup

(great freezer meal option!)

Our Rating: ★★★★½

Ingredients:
1 c. carrot, finely chopped
1/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1/2 c. fresh broccoli, cut in small pieces
1 3/4 c. chicken broth
2 c. milk
1/4 c. flour
1/2 t. paprika
1/2 t. salt
4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese

Directions:
In stockpot, heat first 6 ingredients to boiling. Reduce heat and simmer for 15 minutes or until vegetables are tender.

Combine milk, flour, paprika and salt in a bowl. Add to broth mixture. Cook until thick and bubbly.
Add cheese and stir until melted. 

Freezing:

Cook as directed. Once sufficiently cooled pour into gallon or quart sized freezer bags. Freeze flat in the freezer. Thaw in the refrigerator once you are ready to use. Warm up in a saucepan until hot. Do not boil. Serve with your favorite bread.

Recipe came from the book "Don't Panic, Dinner's in the Freezer" and the original recipe is also posted online HERE.