Crockpot Chicken Ranch Tacos

Recipe courtesy of : http://www.dessertnowdinnerlater.com/2014/04/crockpot-chicken-ranch-tacos/

Ingredients:
1 -14 oz can of Chicken Broth
1-Package of taco seasoning
1-Package of ranch dressing seasoning
4 Chicken Breast
2 cups of Cheese
Tortillas or Taco Shells

Assembly: Put chicken breast, chicken broth, taco seasoning, and ranch seasoning into a freezer bag.

Serving Day: Thaw then place in crockpot for 3-5 hours on low. Serve with taco shells and cheese. Add sour cream, salsa, or guacamole to garnish your tacos.

Cheesy Beef Spirals by Jen

Ingredients:
2 cups uncooked spiral pasta
1.5 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process cheese (Velveeta), cubed2 cups (8 ounces) shredded mozzarella cheese

Assembly:
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. 

Serving Day:
Thaw completely, Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. 

Slow Cooker Beef Stroganoff by Amy (adapted from Once a Month Meals)

Ingredients 

• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion

• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese
    
  Directions
• In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
• Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.   Serve over pasta or rice.
• Assembly Day:  Dump all ingredients into a gallon-sized freezer bag and Freeze!
• Serving Day:  Thaw completely and cook in slow cooker on Low for 8 hours or on High for 5 hours. Serve over pasta or rice.

Sweet Mustard Chicken by Amy (adapted from Good Dinner Mom)

Ingredients:

• 4-6 boneless, skinless chicken breasts
• ¾ cup good quality spicy brown mustard with whole mustard seeds
• ¼ cup pure maple syrup
• 2 Tablespoons brown sugar
• 1 tablespoon plus 2 teaspoons red wine vinegar
• Salt & pepper

Instructions:

1. Preheat oven to 425 degrees F. Grease 9 x 13 pan.
2. In small bowl, whisk together mustard, maple syrup, brown sugar and red wine vinegar.
3. Arrange chicken in baking dish, leaving space between pieces.
4. Liberally salt and pepper each chicken breast.
5. Pour sauce mixture over chicken, making sure to coat all chicken pieces with some of the sauce.
6. Bake 15 minutes, then open oven and with a ladle, gather some of the sauce from the pan and pour on chicken again.
7. Reduce heat to 400 degrees and cook 15 minute more until sauce is bubbly and golden brown.                                                                                                                                                   This can be prepared in a crock pot. Cooking time is 3-4 hours on low.                    

 

 

Assembly for Freezing:   Do steps 2-5.  Then, place chicken mixture in a gallon-sized freezer bag.  Freeze.                                                                          

 

Serving Day:  Thaw completely.  Do steps 1, 6 and 7.

Cream of Wild Rice Chicken Soup by Beth

Adapted from Light & Tasty magazine, Oct/Nov 2001

Ingredients:
1 large onion, chopped
1-2 carrots, shredded
1-2 celery ribs, chopped
1/4 c. butter
1/2 c. flour
1/4 t. seasoned salt
1/4 t. pepper
8 c. chicken broth
3 c. cooked wild rice (I used entire 6.2 oz. box of Uncle Ben's instant wild rice)
2 c. cubed, cooked chicken
1 c. evaporated milk
Chives, for garnish

Assembly:
In large stockpot, sauté onion, carrots, and celery in butter until tender.  Stir in flour, salt, and pepper until blended.  Gradually add broth.  Bring to boil, stirring frequently, over med-hi heat.  Boil for 2 min or until thickened.  Remove from heat, add rice and chicken.  Cool until warm.  Pour into gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw in refrigerator.  Heat and serve.

Parmesan Chicken Olivia by Jackie

Ingredients:

6 boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
3/4 cup fresh shredded parmesan cheese
just under ½ cup real mayonnaise

Assembly:
Brush each piece of chicken with mayonnaise.  I use a pastry brush.  Combine bread crumbs and parmesan in a bowl. Coat each chicken breast with the crumb mixture.  It is helpful to give a gentle pat to help the shredded cheese adhere.  Lay pieces of chicken flat in a gallon size Ziploc freezer bag. This will help to keep pieces from sticking to each other, which would allow smaller families to take fewer pieces at a time to cook, if desired.  Seal and label bag.  Freeze flat.

Serving Day:
Thaw completely. Transfer to baking dish & bake at 350F for 45 minutes or until chicken is done (165F).  Serve with cooked spaghetti noodles and red pasta sauce.