Mexican Chicken (Crockpot)
Put 4-6 frozen boneless, skinless chicken breasts in crockpot. Add a jar of salsa, a can of drained black beans, and a bag of frozen corn or 2 cans of corn. Cook on low for 6 to hours- till done. Take a brick of cream cheese (or a pint of sour cream) and put on top, turn the crock pot off, let it sit for about 20 minutes. Serve over rice, in tortillas, or just the way it is.
(you can add more of what you like or add extras like a can of Rotella, a chopped up onion, peppers)
8 oz Sour Cream
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Boil and cube chicken breast, put in a 9x13 pan.
Mix both soups and sour cream and pour over chicken.
Top with:
1 stick butter – sliced into pats
1 sleeve Ritz Crackers – crushed
1-2 TLBS Poppy Seeds
Spread crushed Ritz crackers over soup mixture. Place butter pats sporadically on top of cracker. Sprinkle with poppy seeds.
Bake 45 minutes at 350 degrees
(great served by itself or over steamed rice)
| Mom's Favorite Mac 'n Cheese (Stovetop Version) 3 T butter 3 T flour 2 cups milk 1 1/2 lbs. elbow macaroni, cooked 1 lb. medium cheddar cheese - shredded 1 lb. Monterey jack cheese - shredded Cook pasta thoroughly. Drain. While pasta is in strainer, melt margarine, add flour and whisk. When thoroughly combined, add milk and whisk until smooth and slightly thickened. Add cheese and mix to combine. Add macaroni to cheese mixture, heat through. (If you have 2 large pans, you can cook pasta while you are making cheese sauce.) |
3 large chicken breasts, cut into small cubes
1/4 c brown sugar
1/4 c cornstarch
1 can pineapple tidbits
1 can chicken broth
1/4 c apple cider vinegar
1/4 c soy sauce
Heat skillet. Add olive oil, butter, or margarine, cook chicken through. Remove from skillet.
Combine in skillet, brown sugar and cornstarch.
With the liquid from the pineapple tidbits and the can of chicken broth, add enough water to make a total of 3 cups. Add to skillet. Add vinegar and soy sauce.
Return chicken to skillet. Add pineapple tidbits. Cook until heated through. Serve over Rice.
To cook rice: 1 cup rice to 2 cups water Ingredients you can add to recipe: Sliced celery, peanuts or cashews, Chinese noodles.
1 scoop of cooked minute rice
1 scoop of cooked black beans
ANY of the following toppings: cheese, sour cream, guacamole, salsa, onion, chopped tomato, any leftover cooked meat and vegetables you have on hand.
Melt 1/4 cup margarine in a 9x13 in the oven.
In a separate bowl combine 6 eggs
1 c. flour
1 c. milk.
Pour batter into hot butter and bake for 20 minutes. Serve with syrup or powdered sugar.
Or another version
4 tablespoons butter
1 cup milk
6 eggs
1 cup flour
1 teaspoon of salt
Preparation:
-Preheat oven to 350
-Melt TSB (half stick) of butter in 13 x 9 pan. It helps to cut into 8 pieces to melt more evenly. (Melt this in the oven while it’s preheating)
-Put the milk, eggs, flour and salt into blender. You can mix with beaters but blenders are easier. (Blend until it’s at batter type thing; it will be RUNNY)
-The Butter should be melted by now. Tilt it around the pan a bit to help line the edges.
-Pour batter mixture in the center of the pan
-Cook for 20-25 minutes. Check at around 15-20. The pancake will be puffed over the edges.
-Serves well with syrup, powdered sugar and lemon juice, or fresh fruit
(I made this up as I went, so you are getting guesstimates)
1 lb. meat, chopped or sliced up.
1 package pasta - your choice or whatever is on clearance/sale
1 lb. frozen vegetables - your choice or whatever is on sale, I usually use broccoli or California mix
1 can cream of mushroom soup (or cream of anything soup - again... sale or clearance)
Season salt - a couple of teaspoons
Cheese
milk (1 soup can)
2 eggs
Chopped onions (I use the dehydrated bits)
Cook pasta and drain. The drainage is important.
Preheat oven to 350
In a separate bowl, combine milk, soup, eggs, season salt, meat and cheese. Add warm pasta and combine. Add frozen veggies and mix well. Pour into 9x13 baking pan. Bake, uncovered, for about 40 - 50 minutes until heated through and bubbly.
You can take half of the uncooked mix, bag it and freeze it for later and just bake the other half in an 8x8 pan. Since there's just the two of you, this will make a couple of meals.
2 cups chicken
1 cup onion
1 cup green pepper (chopped big or small)
2 cans cr of chicken soup
1 can (15 oz.) pineapple tidbits
2 tsp. soy sauce
fresh cut tomatoes (optional)
Saute onion and green pepper till mostly soft. Cook chicken and dice. Mix together with the soup, pineapple and soy sauce. Freeze. Let thaw, warm in saucepan over medium heat. Serve with rice and tomatoes.
1 Package Egg Wide Noodles or Rice or Potatoes
1 lb. Ground beef
1 large onion, diced
fresh or canned sliced mushrooms (optional)
1 clove garlic, minced (garlic powder - 1/4 tsp)
1 can cream of mushroom soup
1- 16 oz. Container sour cream
1/4 c. margarine
salt and pepper to taste
In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Sauté the onion until soft, and add the garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste.
Can Serve over rice, potaotes or noodles.
1 - 1 lb. bag hash brown potatoes (can be cubed or shredded)
1 - 16 oz. container sour cream
2 c. cheddar cheese
2 c. diced ham
1 can cream of mushroom soup
Combine everything in a bowl. Pour into 2 qt baking dish and cook 45 - 60 minutes at 350 degrees.
1 ½ lb. ground beef
3 slices bacon, cooked crisp and crumbled (optional)
1 can (10 3/4 oz.) condensed tomato soup, undiluted
1 can (14 1/2 oz.) diced tomatoes, undrained
1 package onion soup mix
1 tsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 ½ c. shredded cheddar cheese
Cooked rice (I use about 3 c.)
Brown and drain beef. While beef is cooking, mix together soup, onion soup mix, bacon pieces and cheese. Add to browned hamburger. Simmer on low until cheese is just melted, and soup is jut to boiling. Mix well with hot cooked rice. You could also freeze this in a reusable casserole dish with the rice for easier thawing/cooking.
Brown Hamburger and drain well. In a medium sauce pan combine hamburger and Spaghetti sauce. Simmer slowly for about 1 hour. Just before sauce is done Boil noodles and drain. Place noodles in large bowl and pour the sauce over it Or you can put noodles back in pan and toss with sauce. Serve with Garlic Bread and Parmesan cheese if desired.
Another version
1 lb ground beef browned, 1 jar spaghetti sauce cooked and poured into bottom of 9x9 or slightly larger pan. Top it with a box of mac'n cheese prepared according to boxes instructions. Top with shredded cheese and bake just until cheese melts. Takes about ten min to make if you cook the sauce and noodles at the same time. Double it and get several meals out of it.
1 can cream of mushroom (or chicken) soup
1/2 c milk (or sour cream)
1 can green beans
1 bag (12 oz) frozen hashbrowns (or tater tots)
Browned Ground Beef
1 Tbs Worcestershire Sauce
1 tsp garlic salt
Mix all together. Pour in casserole dish (cake pans work too). Heat through, about 30 minutes. Sprinkle with cheese. Heat until melted.
1 can chili con carne
Fritos
Cheese
Layer in a pan. Heat through, about 30 minutes.
1 med can enchilada sauce
1 can kidney beans, drained
2 cups shredded cheddar cheese
Add enchilada sauce and kidney beans and simmer on medium heat 5 to 10 minutes. (the longer it simmers, the more it reduces and the thicker the sauce.)
Layer about 3/4 of the package of Fritos in a deep casserole dish. Next layer all of the beef mixture. Sprinkle with about 1 1/2 cups cheese. Add remaining Fritos (I usually use just under the full bag.) and sprinkle with remaining cheese.
Bake, covered, until cheese is melted and bubbly.
Ingredients:
1 lb hamburger
2 cans of beans -pinto or kidney (or one of each), drained
2 cans of Rotel
1 envelope of taco seasoning
1 bg of shredded Mexican blend cheese
1 bag of regular Fritos
2 cups of sour cream (use left over for garnish)
3/4 c. diced onions, optional
1 T. minced garlic, optional
**This recipe does not make for good leftovers. When refrigerated the Fritos get soft and mushy. If you want to make less...use a 8x8 pan and cut the beans, and Rotel down to one can. I would only use about 1/2 of the bags of cheese and Fritos too.
Brown ground beef and onions. Drain, if necessary. Stir in the Rotel, taco seasoning, beans, and 1 cup of cheese.
Line the bottom of a greased 9x13 casserole dish with a 1/2 bag of Fritos.
Cover Fritos with a layer of cheese, and then the meat mix.
Spread a layer of sour cream over the meat mixture. Bake at 350 for 15-20 minutes.
Add another layer of remaining Fritos to casserole and cover with the remaining cheese. Bake until cheese has melted and slightly browned, about 5-10 minutes.
When serving, garnish with diced tomatoes, diced green onions, sliced jalapenos and sour cream.
http://www.theshadyporch.com/2013/09/cheesy-baked-frito-casserole.html#.Ve45hxHBzGc
1 can Pizza or Spaghetti Sauce Ham or Cooked Hamburger Cheese, any type Pineapple or Olives
Top English Muffins with ingredients. Bake in 450 degree oven for 10 minutes.
1 can tuna 1 can cream of mushroom soup 1 1 1/2 c grated cheese 1 c milk 3 cups macaroni, cooked
Too macaroni, add tuna, soup, and milk. Warm through, add cheese. Cook until hot and melted.
2-3 cups flour 1 tablespoon yeast 1 teaspoon salt 1 teaspoon sugar 2 tablespoons oil 1 cup warm water
Cheese of your choice Spaghetti or pizza sauce Toppings of your choice
Mix dry ingredients well (using only 2 cups of flour). Add oil and water and mix well. Knead for five minutes, adding enough flour to mak a soft dough. Roll out on a greased pizza pan (or cookie sheet etc.).
Add sauce, cheese, and desired toppings. Bake at 425 degrees F for 12 - 18 minutes, depending on the thickness of the crust. (Note: the crust puffs up a little in the cooking process, so roll it out to 1/3 inch thickness or less unless you like your crust fluffy and breadlike). You can also make a BBQ chicken pizza by using BBQ sauce in place of Spaghetti sauce, and cooked chicken with onions and mushrooms. Carefully, it's a little messier!
you can download a mini cookbook
Hermanaenespana.blogspot.com
--->>>>>>>> http://hermanaenespana.blogspot.com/p/printable-editions.html?m=1
Hermanaenespana.blogspot.com
--->>>>>>>> http://hermanaenespana.blogspot.com/p/printable-editions.html?m=1
I was looking at your recipes. They look tasty! One concern is that some of them take 45-50 minutes to bake and most (if not all missionaries) have only 1 hr break for lunch/dinner. Adding in the prep time and the eating time, they might not be feasible. Although those would work on prep day, but noting that time is valuable as a missionary. Food for thought. :D
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