2 lbs. boneless chicken breasts
¼ cup brown sugar
½ cup soy sauce
2 Tb. apple cider vinegar
½ teaspoon ground ginger
1 clove garlic, minced
⅛ teaspoon pepper
2 tsp. cornstarch
2 tsp. water
Place chicken in the crockpot.
In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on Low 4-5 hours.
Remove chicken from slow cooker, chop into cubes, and set aside.
Strain the cooking liquid into a skillet and bring to a boil.
In a small bowl whisk cornstarch and water until combined.
Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
Coat chicken with sauce and let heat through.
Serve over rice and Enjoy!
14 large eggs, scrambled
Salt & Pepper to taste
1 lb. breakfast sausage, browned and drained
1 cup salsa
1-2 cups shredded cheddar cheese
12 flour tortillas
Mix all ingredients together except tortillas in a large bowl. On each tortilla, spread one heaping serving spoon full of egg mixture down the center. Tuck sides in and roll up. Repeat for remaining tortillas. To freeze, wrap individual burritos in plastic wrap and freeze in gallon size freezer bags. To cook, simply thaw in fridge overnight and place in microwave for 1 minute or until warmed through. Enjoy!
6-8 thin cut chicken breasts
2 cups Panko bread crumbs
2 eggs, beaten
¼ tsp. salt
¼ tsp. pepper
2-3 Tb. vegetable oil
Preheat oven to 350 degrees. Heat oil in skillet (preferably cast iron) to medium-high heat. Mix eggs with salt and pepper and place in bowl large enough for chicken breasts. Place bread crumbs in a separate bowl. Dip one breast into egg mixture and then into bread crumbs making sure to cover completely. Place in heated skillet carefully. Continue with remaining chicken breasts. Cook each side for 2-3 minutes until bread crumbs are golden brown. Place on a greased baking sheet and cook for an additional 10-15 minutes until chicken is cooked through. Enjoy!
*When freezing chicken breasts, cook as directed above then freeze in freezer bags. Thaw in fridge and reheat in oven at 350 degrees until warmed through. Serve as a main dish or over salads and pasta.
1 lb. ground beef
1 medium onion, chopped
2- 14 oz. cans diced tomatoes, with juice
6 oz. can tomato paste
8 oz. can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. salt
2 tsp. dried basil
1 Tb. brown sugar
1 tsp. Italian seasoning
Brown meat and onion in saucepan. Drain well. Transfer to slow cooker. Add remaining ingredients. Cover. Cook on Low 7 hrs. If sauce appears runny, remove lid for last hour of cooking. Enjoy!
*To freeze sauce, cook in slow cooker and let cool. Once cool, portion and place in freezer bags and freeze. To serve, thaw in fridge and heat on stove, microwave, or slow cooker. Serve over your favorite pasta.
1-1/2 lb. ground beef browned, and drained
1 can black beans (optional)
1 packet taco seasoning
2/3 cup water
2 cans enchilada sauce
12 flour tortillas
2 cups shredded cheddar cheese
Brown ground beef in pan and drain grease. Return to skillet and add 2/3 cup water and taco seasoning. Cook over medium heat until most of the liquid is absorbed. Remove from heat and allow meat to cool slightly. Stir in black beans if desired. On each tortilla, spread one heaping serving spoon full of meat mixture down the center. Roll up and place in pan. Repeat for remaining tortillas. Pour enchilada sauce over pan of enchiladas. Top with shredded cheese. Cover pan tightly with foil and freeze. When ready to eat, thaw in fridge. Bake at 350 for 25 minutes or until heated through. Remove foil and bake an additional 5 minutes or until cheese is melted. Serve with sour cream. Enjoy!
2 medium onions, coarsely chopped
1 lb. ground beef, browned and drained
2 garlic cloves, minced
1 green pepper, finely diced
2 14 ½ oz. cans diced tomatoes, or 1 qt. home canned tomatoes
1 can pinto beans, drained
1 can red kidney beans, drained and rinsed
8 oz. can tomato sauce
1 pkg. chili seasoning
Combine all ingredients in slow cooker. Cover and cook on Low 8-12 hours, or High 5-6 hours. Enjoy!
*To freeze Chili, cook in slow cooker and let cool. Once cool, portion and place in freezer bags and freeze. To serve, thaw in fridge and heat on stove, microwave, or slow cooker.
Makes 1- 9x13 pan
4 Chicken breasts cut in half (8) – no skin or bones
4 slices of swiss cheese cut into halves (8)
4 TB. Butter
1 large (22.6 oz.) can of cream of chicken soup diluted with ¼ c. water
2 cups Pepperidge Farm stuffing mix (herb flavored in blue bag)
Place chicken breasts in 9x13 inch pan. Top each breast with a ½ slice of cheese. Pour soup and water mixture over top of chicken. Melt butter and mix with stuffing. Sprinkle over top of chicken. Bake at 375 degrees for 1 hour until chicken is cooked through. Enjoy!
*I like to freeze in a 9x13 aluminum foil pan wrapped first in plastic wrap and then foil. To bake, remove plastic wrap and foil, and thaw in fridge overnight. Bake as directed above.
Makes 1- 9x13 pan
1 lb. Ground Beef cooked
2 (10.5 oz.) cans of cream of chicken soup
4 cups white rice cooked
1 bag of frozen tator tots
1 cup shredded cheddar cheese
Preheat oven to 400 degrees. Combine cooked ground beef, cream of chicken soup, and cooked rice and place in a 9x13 pan. Top with frozen tator tots and bake for 30 minutes or until tator tots are golden brown and crispy. Add shredded cheese and bake until melted. Enjoy!
*When freezing Tator Tot Casserole, I like to freeze in a 9x13 aluminum foil pan wrapped first in plastic wrap and then foil. To bake, remove plastic wrap and foil, and thaw in fridge overnight. Add frozen tator tots and cook as directed above.
Makes 2 large pies
4 Large Chicken Breasts cooked and cubed
1 Large (22.6 oz.) can of Cream of Chicken Soup
1 16 oz. bag of frozen mixed vegetables
4 pie crust (Can use homemade or pre-made)
2 – 9 inch pie pans
Preheat oven to 350 degrees. In each 9 inch pie pan lay out 1 pie crust. Place half of the mixed ingredients in each crust. Top with the remaining crust. Pinch edges together around the sides and make a slit in the center of top crust. Bake for 25-30 minutes until crust is golden brown. Enjoy!
*When freezing Chicken Pot Pie, I like to use Aluminum Foil Pie Pans wrapped first in plastic wrap and then foil. To bake, remove plastic wrap and foil, thaw in fridge overnight and cook as directed above.