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.

chicken club pizza

Chicken Club Pizza

Our Rating: ★★★★★
Ingredients:
1 can (13.8 oz.) refrigerated pizza crust -OR- a pre-made pizza crust
1/4 cup mayo
1/2 cup ranch dressing, divided
1-1/2 cups shredded triple cheddar cheese, divided
1-1/2 cups finely chopped cooked chicken
8 slices bacon, cooked, crumbled
1-1/2 cups finely shredded lettuce
1 tomato, finely chopped
1 ripe avacado - sliced (optional)

Directions:
Heat oven to 400ºF.

Unroll pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min (I did not do this: I used a pre-made pizza crust; see picture below).

Mix mayo and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon.

Bake 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce, tomatoes, and avocado; drizzle with remaining dressing.

Feeds 3 hungry adults or 4 adults with breadsticks and salad or side.

Boboli pizza crust

Kraft Extra Virgin Olive Oil Greek Vinaigrette Dressing

Top pizza photo credit and recipe go to kraft.com. The original recipe can be found HERE.

peach shortcakes

Peach Shortcakes

Our Rating: ★★★★★
Ingredients:

1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. baking powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/3 c. plus 1 tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 T. lemon juice
1 c. thawed cool whip whipped topping

Directions:
Heat oven to 425ºF.

Mix flour, 2 T. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 3/4-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. meanwhile, combine peaches, remaining sugar and lemon juice.

Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.

Makes 8 shortcakes.

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

creamy tomato & chicken spaghetti

Creamy Tomato & Chicken Spaghetti

Our Rating: ★★★½
Ingredients:

1/2 lb. spaghetti, uncooked
2 c. frozen stir-fry vegetables (i used fresh broccoli and cauliflower and carrots)
1 T. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 c. kraft zesty italian dressing
1/2 c. (1/2 of 8-oz. tub/bar) cream cheese spread
1/4 c. grated parmesan cheese

Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry (or fresh) vegetables to the boiling water for the last 3 min.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with parmesan.

4 servings of about 2 cups each.

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

cheesy ham & apple panini

Cheesy Ham & Apple Panini

Our Rating: ★★★★★
Ingredients:

2 tsp. mayo
1 tsp. grey poupon dijon mustard
2 slices sourdough bread (I used regular white bread)
1 thin red onion slice
4 thin slices deli meat ham (I used hillshire honey ham)
6 thin apple slices
1 slice colby jack cheese
1 tsp. olive oil

Directions:
Heat panini grill. I used my George Foreman grill.

Mix mayo and mustard; spread onto bread slices. Fill with onion, ham, apples and cheese.

Brush outside of sandwich with olive oil.

Grill 3 minutes or until golden brown.

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

tangy apricot pork

Tangy Apricot Pork

Our Rating: ★★★★★

Ingredients:

2-pound pork sirloin tip roast
1 c. apricot preserves
3 T. yellow mustard
3 T. worchestershire sauce
2 ¼ cups water (divided)

directions:
Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.

We made this along side THIS cheesy funeral potatoes recipe.

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

cheesy funeral potatoes

Cheesy Funeral Potatoes

Our Rating: ★★★★★

Ingredients: 

1 26-ounce bag of frozen shredded hashbrowns (about 9 cups) 

1 can (10 ¾ oz.) cream of chicken soup 

1 c. milk 

3/4 c. sour cream 

1 c. cheddar cheese, shredded (i used 1 ½ to be extra cheesy!) 

1 tsp. salt 

1/8 tsp. pepper 

3 T. butter, melted (and divided) 

1/4 c. diced onion 

Directions: 

Melt 1 T. butter in small saucepan and saute onions until soft and onions start to carmelize. 

Mix soup, milk, sour cream, 2 tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking uncovered for an additional 20 minutes. 

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

sesame chicken

Sesame Chicken

Our Rating: ★★★★★
Ingredients:
2 lbs. boneless, skinless chicken breast, trimmed of any fat and cut into bite-size pieces
2 T. flour
salt and ground pepper
2 T. olive oil
1/2 c. soy sauce
1/2 c. sugar
2 tsp. sesame seeds
1 stalk green onion, chopped**
2 c. white or brown rice, cooked according to package directions

Directions:
In a bowl, combine soy sauce and sugar and stir well to combine. Set aside.

In a large mixing bowl, combine chicken pieces (make sure they are not wet) and flour. Season with salt and pepper. Stir well to combine.

Heat olive oil in a large skillet over high heat. once hot, add chicken. Cook, stirring often, until cooked through, about 5-10 minutes, depending on how large or small your pieces are.

Transfer chicken pieces onto a plate and put the pan back on the heat. Stir the soy sauce mixture again (some of the sugar will have settled in the bottom) and pour the soy sauce mixture into the pan. With a wooden spoon, scrape the cooked bits on the bottom of the pan while the soy sauce mixture simmer. Let simmer for 2 minutes, until slightly thickened. Add the chicken back into the pan. Sprinkle sesame seeds on top and toss well, coating all the chicken pieces in the soy mixture.

Serve over rice and garnish with green onions*.

Comfortably feeds 4 adults.

*Do try not to leave out the green onions. The tiny bit of Asian flavor that they add is really nice and really helps bring it all together.

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

brushed & baked bbq chicken rolls

Brushed & Baked BBQ Chicken Rolls

Our Rating: ★★★★★

Ingredients:

24 rolls

Mayonnaise

Baked chicken breasts, shredded

BBQ sauce of your choice (I used Kraft Honey BBQ Sauce)

Cheddar or provolone cheese, shredded or sliced

Brush sauce:

1/4 c. melted butter

1 T. mustard

1 T. worcestershire sauce

2 tsp. poppy seeds

Optional toppings:

lettuce

tomatoes

sliced apples

cole slaw

carmelized onions

avocado

Directions:

Mix together shredded chicken with BBQ sauce until well coated. Slice rolls in half. Spread thin layer of mayo on top and bottom of the inside of each roll. Assemble rolls with BBQ chicken and cheese. Place assembled rolls on a cookie sheet or stone. Mix together the melted butter, mustard, worchestershire sauce, and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil. Bake at 350 for 15-20 minutes until heated through. Peel open sandwiches and add additional toppings as desired.

The poppy seeds are not necessary when making this recipe. they don't add a ton of flavor, but they do look good. :)

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

thai chicken pasta

Thai Chicken Pasta

Our Rating: ★★★★

Ingredients:

12 ounces linguine (NOT 16 ounces!)

2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

Sauce:

1 tablespoon sesame oil

1/2 cup green onions, chopped

1 cup finely shredded carrots

3 tablespoons minced garlic (yes, you read that right -- 3 tbs. surprisingly, it's not too much)

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/2 cup honey

just a tiny bit less than 1/2 cup creamy peanut butter

1/2 cup soy sauce

3 tablespoons rice vinegar

1 and 1/2 teaspoon chili-garlic sauce*

Cilantro and additional green onions to garnish (i did not do this)

Directions:

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 T. sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.

*Chili-garlic sauce looks like this: (I found mine at Buy-Low but you can usually find it at Smith's and sometimes at Walmart)

Pasta photo credit and recipe goes to vittlesdivine.blogspot.com. The original recipe can be found HERE.

foil dinners

Foil Dinners

Our Rating: ★★★★★
Ingredients: (Makes 2 dinners)
1 lb. thawed hamburger
2 large russet potatoes
Vegetables of your choice (I use 1/2 onion and 1 red pepper)
Salt and Pepper
Spices of your choice (I use Mrs. Dash and Garlic Salt)
Optional: Can of cream of mushroom soup or velveeta cheese sauce

Directions:
Preheat your oven to 400 degrees.

Put salt, pepper, and spices on your hamburger and knead it into the hamburger. Flatten and spread out your hamburger over the foil. Peel and cut up your potatoes and vegetables and put over hamburger. Put more spices on top of everything.

Optional ingredient: If you want to add cream of mushroom soup you will add a half can to each foil dinner. If you want to leave the soup out and make cheese sauce to put over afterwards or just leave it plain you can do that too.

Fold up your dinners making sure that nothing is going to bubble out. Coat with a Couple sheets of foil if needed. Put on a cookie sheet and bake for 1 hour.

Optional ingredient: For the cheese sauce just cut up cubes of velveeta (about 1/4 of a package) and put about 1/4 cup of milk and microwave. Stir and microwave until liquid.

shoutout: la quatrième gourmande

My friend Meagan has a cooking/etc. blog that I ♥. She is such a great cook and shares her secrets with wannabes like me! Plus I just won her giveaway WOO HOO! :)

Check out/follow her food blog here to get tips and tricks from the master herself:

LA QUATRIÈME GOURMANDE

Someday I'll be a cookin' fool :)

creamy chicken enchiladas

Creamy Chicken Enchiladas

Our Rating: ★★★½

Ingredients:

2-1/2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of chicken soup

1 cup shredded Monterey Jack cheese

1 cup shredded mild cheddar cheese

1/8 cup chopped cilantro

12 flour tortillas (8 inch)

+ whatever veggies you want to throw in (I used yellow and red peppers and onions)

enchilada sauce (I used a package mix that requires a small can of tomato sauce)

Directions:

Heat oven to 350°F.

Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream, veggies and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.

Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with and remaining cheese.

Bake 25 min. or until heated through. Top with remaining cheese/cilantro/sour cream/ whatever!

Photo credit and recipe go to kraft.com. You can find the original recipe HERE.