Chile Rellenos Chicken

This picture is kinda off color...sorry:( But, still so YUMMY!!!

4 boneless skinless Chicken Breasts
1 Lime, juiced
1 Egg White
1 clove Garlic, pressed
1C Crushed Nacho Cheese Doritos
1can Green Chilies
1/2C Shredded Monterey Jack Cheese
1Tbs. Fresh Cilantro, chopped
Salsa

Flatten Chicken to even thickness. Combine lime juice, garlic, and egg white, whisk together until combined and slightly foamy. Place chips in large ziploc baggie, CRUSH!:)-my kids LOVE to do that part- I use a meat mallet or rolling pin for this. Dump chips out on a plate or shallow dish. Dip chicken in egg mixture and then crushed chips to coat. Transfer to cooking sheet (I use stoneware) Bake at 400 20-22 minutes. Top chicken with chilies, top chilies with cheese. Bake 3 more minutes until cheese is melted. Remove from oven, sprinkle with cilantro, serve with salsa!!! DELISH

BBQ Chicken Pizza

My husband says this beats Iggys BBQ chicken pizza...hands down!!

2 Chicken Breast, cooked and cubed
8oz. Mozzerella Cheese Shredded
8oz. Parmesan, shredded
3/4 of a bottle Famous Daves "Sweet and Zesty" BBQ Sauce
1Tbs. Fresh Cilantro, chopped
1 small Red Onion, chopped or sliced (I omit these)

Roll out 1 "Pizza Crust",spread thin layer of BBQ Sauce on dough, then half of the mozzarella and half of the Parmesan cheeses, layer on the chicken, followed by the onions over chicken, cover with remaining half of cheeses, drizzle the top with more BBQ Sauce, sprinkle with cilantro. Bake at 450 for 15 minutes. Enjoy!!


Recipe adapted from "Jamie Cooks It Up"

FREEZABLE: Make pizza, flash freeze by placing it on the freezer on the pizza pan for about 1 hour. Remove from the freezer when frozen enough to move and wrap. But in a large baggie or wrap in Saran Wrap, freeze. Cook straight from freezer 350 15-30 minutes. Dough doesn't rise as much as when fresh but is still delish!!

Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
.
FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)

Turkey Chili

1lb Ground Turkey

½ C. tomatoes, diced

8oz. Can Whole Kernel Corn

½ Onion, diced

2 cloves Garlic,minced

8oz. Can Black Beans

8oz. Can Chili or Pinto Beans

1 Tbsp. Tomato Paste

1pkg. Chili Seasoning (Lawrys is best)

Saute onions and garlic in a sprinkle of olive oil. In a large deep skillet brown turkey and add chili seasoning. Add sauteed onions and garlic. Add tomatoes, corn, beans, and tomato paste. Cook over medium heat 20 min, or add 1C water and simmer on low for 1 hour. Simmering for one hour is the BEST so if you have time do it that way:)

FREEZABLE: Store leftovers or second batch laying flat in a freezer baggie. Reheat in Crockpot or saucepan until heated through.

Recipe courtesy of Turbo Jam w/ Chalene and Beachbody Fitness

Velveeta Veggie Soup

1½ Qt. Water

4 Chicken Bullion Cubes

1lb. Brick Velveeta Cheese, chopped

1 can Cream of Chicken Soup

16oz bag frozen Broccoli and Cauliflower Mix

1C. Celery, diced

2 large potatoes, diced

1C. Onion, diced (I omit this)

In a large pot bring water and bullion to a boil. Add potatoes, celery, onion and bring back to a boil. Boil about 5 min. Add cream of chicken soup. Stir to combine. Bring back to a boil. Chop velveeta brick into chunks. Add  frozen broccoli and cauliflower. Bring back to a boil. Reduce temperature. Add velveeta chunks. Cook until all the cheese chunks are melted. Best served in a bread bowl:)

FREEZABLE: Pour cooled leftovers into a freezer baggie and freeze for another meal. Reheat in crockpot when ready to use. If soup reheats to thick add extra water or chicken stock to desired consistency.

Stir Fry

 Chopped Veggies

I use:

Broccoli

Cauliflower

Bell Peppers (2 colors)

Snap Peas

Zucchini

Cabbage

Onion

Carrots

1 can sliced Water Chestnuts

Half a bottle Panda Express Orange Sauce

Rice (I use white but brown is fine)

2-3 Chicken Breast, cubed

Cook cubed chicken in skillet over medium heat until no longer pink. Poor a little orange sauce over chicken and saute for a min. or two. Set chicken aside. In same skillet combine all chopped veggies and saute until tender crisp. While veggies are cooking, cook rice according to box directions. Add water chestnuts to veggies. Poor enough orange sauce over veggies and water chestnuts to coat and cook a few minutes longer. Replace chicken and stir to combine. Pile rice on the center of a plate and scoop stir fry on top, drizzle with a little more orange sauce. Enjoy:)

FREEZABLE: Chop double the veggies and put half in a freezer baggie. Chop double the chicken and put half (still raw) in a second freezer baggie. In a smaller third freezer baggie empty the remaining  Orange Sauce.  In one last baggie store entire kit together and freeze for another night:)Once veggies have been frozen they don't cook to tender crisp, so they will be a little softer but still delish:)

Taco Salad

 1lb. Ground Beef (I use Ground turkey)

2-10oz.cans Pork and Beans

1 packet dry Taco Seasoning powder (I like McCormick Cheesy Taco)

1 bag Fritos (I use Chile Cheese Flavor)

Sour Cream

Chedder Cheese, shredded

Tomato, diced

Onion, diced

Lettuce, diced

olives, sliced

Salsa

Hot Sauce (I like Franks Red Hot)

Brown meat. Add seasoning packet. Add both cans pork and beans. Mix well. Dice, shred, and chopped veggies and such. Place a layer of  Fritos on bottom of a plate. Use another plate to smash them. Layer meat on top of chips and than layer on whatever topping you desire. I like to stir mine around and get it all mixed together on my plate but not everyone does:)

Cranberry Chicken

Shown here with "Strawberry Salad"

Chicken tenders (as many as you want to stuff in a 9x13 baking dish)

8oz. Bottle Russian Salad Dressing

16oz. Can Whole Cranberry Sauce

1 Envelope Dry Onion Soup Mix

Lay chicken tenders in 9x13 baking dish. Mix dressing, cranberry sauce, and soup mix together. Pour over chicken. Cover dish with foil. Bake at 350 degrees for 45min-1 hour.

FREEZABLE: Split the recipe into 2 pans and freeze half for another night or double the batch and freeze the 2nd batch, depending on the size of your family. For further instruction on freezer meal preparation please see "Freezer How To" under "Whatcha Lookin' For" on the sidebar.

Cream of Chicken Chicken

It doesn't look pretty but it tastes FABULOUS!!!!

6-8 Chicken Breasts (I use boneless skinless)

about 4 strips Peppered Bacon

Family Size Can Cream of Chicken Soup

24 oz Sour Cream

4 Tbsp. Butter, sliced

Place chicken breast in 9X13 baking dish (I use glass). Lay bacon over top of chicken. Slice 4 Tbsp. Of butter from brick and place on top of bacon. Bake @ 350 degrees until chicken is almost done. Meanwhile mix cream of chicken soup and sour cream together. When chicken is ready remove pan from oven. Remove bacon and discard. Pour soup and sour cream mixture into baking dish and mix together with bacon drippings and butter as best you can. Return to oven and bake until sides are bubbly.

Best served with mashed potatoes...the sauce the chicken is smothered in makes FANTASTIC gravy:)

Turkey Joes

Shown with "Broccoli Slaw"

1lb. Ground Turkey

1 small Onion,chopped

½ C. Celery, chopped

¼ C. Green Bell Pepper, chopped

1 Can (10oz) Tomato Soup

½ C .Ketchup

1 Tbsp. Brown Sugar

1 Tbsp. Mustard

¼ Tsp. Pepper

Buns of choice

Brown Turkey until no longer pink. Add onion, green pepper, and celery and cook over medium heat until veggies are tender. Stir in soup, ketchup, mustard, brown sugar, and pepper. Mix all ingredients together and transfer to crockpot. Cook on low for 4 hours.

This recipe can be mostly made and frozen. Just chop double the veggies and place half in a freezer baggie.  Mix an extra batch of the soup, ketchup, brown sugar, mustard, and pepper and pour it into a separate freezer baggie. In a larger freezer baggie place 1lb. ground turkey, bag of chopped veggies, bag of soup mixture. Freeze!  Next time you want Turkey Joes for dinner pull out the "kit" toss it in a skillet and dump it in the crock pot. You just saved the extra veggies form going bad and a lot of time:)