4-6 pieces boneless skinless chicken breasts (you can use frozen)
1 bottle BBQ sauce (use your favorite…we love Sweet Baby Ray’s!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 – 1 tsp. garlic powder
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours.
Welcome back!
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
INGREDIENTS
1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1 pound of ground beef
1 teaspoon of minced garlic
1tablespoon of fresh basil
1/2 teaspoon of dried thyme
dash of Cayenne pepper
dash of Mrs. Dash Southwest Chipotle seasoning
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
velveeta cheese to taste
1 pound package of frozen tater tots
INSTRUCTIONS
Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
Add olive oil to a large skillet and stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Stir in the basil, thyme, Cayenne pepper, and Mrs. Dash seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese and cut up Velveeta cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
Double this recipe. Or, triple it. (We can EASILY eat this recipe when doubled in our family… 2 normal sized adults and a 2 and 4 year old. Im telling you, this stuff is ADDICTIVE!)
This recipe is one of our all-time favorites! If you like cheesy yumminess and chicken… well, you won’t go wrong with this one!
1/2 c green pepper, chopped
2 T butter
2 c cooked chicken
1 4 oz can green chili peppers, chopped
3 T butter
1/4 c flour
1 t ground coriander
3/4 t. salt
2 1/2 c chicken broth
1 c sour cream
6 oz. Monterey Jack cheese, shredded
12 6-inch tortillas
Cook green pepper in 2 T. butter until tender. Combine green pepper in a bowl with chicken and chili peppers; set aside.
For sauce, melt 3 T. butter and stir in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat. Stir in sour cream and 1/2 cup of cheese. Stir 1/2 c of sauce into chicken mixture.
Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a lined baking dish and pour remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
I’ve been on a search for some “new-to-me” favorite recipes. I think this one has made it onto our family’s list.
A couple of extra tips – Add pecans for an EXTRA delicious cookie (my favorite!) And, we really like to freeze these cookies so we can eat them as we want them. If you’d like to gift them or have cookies in no time, simply use the recipe above but put your cookies on a cookie sheet with parchment paper or aluminum foil and into the freezer until they are hard (so they won’t stick together later). Then, put them in a FREEZER ziploc bag and store in the freezer! When you’re ready to eat them, just put them in the oven at 375 degrees for about 13 minutes or a little more (if they’re coming straight from the freezer). YUMMY!
JUST DO IT:
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
2 cups Mozzarella Cheese
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan and mozz. cheeses on top as desired.
Bake for 30 minutes, until bubbly.
Our family has been trying lots of new recipes lately. Our goal is to compile 50 “favorite” main dish go-to recipes to make a “menu” of sorts which will make meal planning THAT much easier! Just pick and fix!
Here’s another of our favorites:
Easy Crockpot Italian Chicken:
4 chicken breasts, 1 packet Zesty Italian dressing seasoning, 1 8 oz. cream cheese (softened), 2 cans cream of chicken soup; Cook on low for 4 hours. (If sauce is to!o thick, add a little milk.) Serve over pasta.
What are some of your favorite “go-to” recipes? I’d love to hear!
(Also one of our family’s favorites…)
Note: While it technically serves 8 people… you might want to double the recipe. It’s THAT good!
I made these…and seriously…they rock.
LEMON CRINKLE COOKIES
1 1/2 c. all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1/2 tsp vanilla extract
1 large egg
1 tbsp lemon zest (or more)
1 tbsp fresh lemon juice
1/2 c. powdered sugar
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease with a light coat of non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Beat in vanilla, egg, lemon zest, and lemon juice until well combined. In small batches, add in the sifted dry ingredients, mixing just to combine. Cover bowl with plastic wrap or foil and place in refrigerator. Chill for at least an hour.
4. Place powdered sugar in a shallow dish or on a large plate. Roll chilled dough into one-inch balls. Roll each ball through the powdered sugar to coat, and then place on prepared cookie sheet.
5. Bake for 10-12 minutes in preheated oven, or until bottoms have started to brown ever so slightly and cookie takes on a matte (not glossy) appearance. Be careful not to over bake. Recipe yields about two dozen cookies.
YUM!
The first time I ever had this soup was right after my second daughter was born – some friends had prepared it and brought it by with some homemade wheat bread. Our whole family ate it up…except for the baby, of course.
Today, it’s one of my favorites and I really like how EASY it is to prepare!
Ingredients:
Directions:
Cut up your sausage, remove casings. Pour all contents into the crock-pot. Stir. Set crock-pot on high for 5 hours or low for 8 hours. Then, eat.
Note: If your soup gets a little thick, add more water or tomato juice…whichever. Also, when it comes to the veggies, feel free to experiment. Also, feel free to add more or less…it’s just up to your tastes! Same with the basil…
