Adapted from StockpilingMoms.com
Ingredients:
3 lbs. boneless, skinless chicken breasts
1 1/2 packet of ranch mix
1 1/2 stick of butter, cut into slices
Assembly:
Place chicken in a gallon ziploc bag, Sprinkle ranch seasoning on top. Place butter slices on and freeze until ready to cook.
Serving Day:
Thaw chicken, Place chicken in bottom of the slow cooker (I used a 4 qt). Cook on low 8 hours. Serve and enjoy!
Friday, August 18, 2017
Saturday, August 12, 2017
Shortcut Chicken Manicotti by Beth
http://www.kraftrecipes.com/recipes/shortcut-chicken-manicotti-recipe-108695.aspx
Ingredients:
1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese
Assembly:
In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently. Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan. Fill the uncooked manicotti noodles with strips of chicken; place in the pan. Layer broccoli on top of noodles. Cover completely with the remaining soup mixture. Sprinkle with parmesan cheese. Cover and freeze.
Serving Day:
Thaw completely in the fridge. Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through. Remove cover and bake an additional 15-20 min, if needed.
Ingredients:
1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese
Assembly:
In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently. Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan. Fill the uncooked manicotti noodles with strips of chicken; place in the pan. Layer broccoli on top of noodles. Cover completely with the remaining soup mixture. Sprinkle with parmesan cheese. Cover and freeze.
Serving Day:
Thaw completely in the fridge. Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through. Remove cover and bake an additional 15-20 min, if needed.
Jake's Backyard Burgers by Jackie
Ingredients:
2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2 tbs Worcestershire sauce
Assembly:
Mix all ingredients in large bowl. Divide mixture into 8 (1/2 c.) portions.
Press into 8 burger patties. Lay flat on a lined baking sheet. Flash freeze.
Place frozen patties into Ziploc freezer bag. Place buns into Ziploc freezer bag.
Serving Day:
Thaw completely or cook from frozen. Grill until done to your liking. Enjoy!
2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2 tbs Worcestershire sauce
Assembly:
Mix all ingredients in large bowl. Divide mixture into 8 (1/2 c.) portions.
Press into 8 burger patties. Lay flat on a lined baking sheet. Flash freeze.
Place frozen patties into Ziploc freezer bag. Place buns into Ziploc freezer bag.
 |
| This pic is from different burgers I made. Forgot to take photo of this recipe, so I thought this would suffice for now. LOL! |
Thaw completely or cook from frozen. Grill until done to your liking. Enjoy!
Tuesday, August 8, 2017
Grilled Citrus and Herb Chicken by Tiffany
Ingredients:
1 pound boneless skinless chicken breasts (thin cut is best)
¼ cup olive oil
2 cloves of garlic, finely minced
the zest and juice from 1 lemon
the zest and juice from 1 orange
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
salt and pepper to taste
2 tablespoons chopped parsley
Optional: lemon wedges for serving
Instructions:
1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.
Serving Day:
1. Thaw completely in fridge
2. Preheat the grill or a grill pan over medium high heat.
3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
4. Grill for 4-5 minutes on each side or until chicken is cooked through.
5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.
Recipe by The Recipe Critic at https://therecipecritic.com/2017/07/grilled-citrus-and-herb-chicken/
1 pound boneless skinless chicken breasts (thin cut is best)
¼ cup olive oil
2 cloves of garlic, finely minced
the zest and juice from 1 lemon
the zest and juice from 1 orange
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
salt and pepper to taste
2 tablespoons chopped parsley
Optional: lemon wedges for serving
Instructions:
1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.
Serving Day:
1. Thaw completely in fridge
2. Preheat the grill or a grill pan over medium high heat.
3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
4. Grill for 4-5 minutes on each side or until chicken is cooked through.
5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.
Recipe by The Recipe Critic at https://therecipecritic.com/2017/07/grilled-citrus-and-herb-chicken/
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