Gooey Burritos

Gooey Burritos
2-3 large chicken breasts
12 oz jar of salsa
1 can of Cr. of Chicken soup
1 can diced green chilies
1 1/2 c grated cheese
1 small onion
2 T cooking tapioca
flour tortillas

Combine all ingredients, except tortillas, in a greased crock pot. Cook on low 8 hrs. Spoon chicken mixture onto warm tortillas and enjoy. You can also add spanish rice and sour cream.

(Submitted by Kristina)

Zesty Pineapple Chicken Freezer Recipe

2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.

On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown

(submitted by Staci Roylance)

Creamy Peanut Butter Chicken

Here's what I'm making for Wednesday:

6 chicken breasts
1/2 teaspoon pepper
1/3 Cup creamy peanut butter
2 Tablespoons soy sauce
3 Tablespoons orange juice

Add chicken breasts to ziploc baggie. In bowl mix all other ingredients together. Pour into ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crockpot in the morning. Cook on low 6-8 hours.

Russian Chicken

Sally wanted this recipe from the first time we met, so here it is! :)

6 – 8 chicken breasts
1 large bottle Russian dressing
1 envelope Lipton onion soup mix
½ cup apricot jam

Mix dressing, soup mix, and jam. Pour over chicken in a glass baking dish. Bake at 375 until tender – approximately 45 minutes.

Italian Meatloaf

1/2 cup onions, diced
2 T. fat free chicken broth
2 T. garlic, minced
1 1/2 lbs. ground turkey breast
1/2 cup sourdough bread crumbs
1/2 cup + 2 T. low sodium, low fat marinara sauce
2 T. fresh basil, chopped
2 T. italian parsley, chopped

Preheat oven to 350.
Saute the onions in the chicken broth until lightly browned. Add the garlic and cook 5 minutes more. Remove from heat and cool slightly.
In a large mixing bowl, combine the onion mixture with the ground turkey, bread crumbs, 1/2 cup marinara sauce, basil and parsley.
Form the mixture into a loaf. Shape and place in an ungreased loaf pan.
Brush with the remaining 2 T. marinara sauce and bake until cooked through (usually 30 - 45 minutes).
Drain off fat and let cool 20 minutes before cutting into 8 slices.

Crock Pot Chicken Tacos

3 lbs. boneless, skinless chicken breasts
2 10 oz. cans Rotel diced tomatoes and chilies

Place chicken breasts in crock pot. Pour cans of Rotel on top.
Set crock pot on high, let cook for 5 - 6 hours or until chicken shreds easily.

When ready to serve, remove from freezer and heat on stove on medium heat until warm. Serve inside warm tortillas with shredded cheese, sour cream, salsa, shredded lettuce, etc.

Bread Crumb Freezer Meatloaf

Ingredients:
3 lbs. ground beef
1/2 cup dry bread crumbs
3 1/2 cups milk
1 cup minced onion
2 eggs
2 T. salt
2 T. worcestershire sauce
1/4 tsp. ground pepper

Directions:
Combine all ingredients in large bowl. Mix well.

Divide into two pans, either a casserole dish or a bread pan.

On cooking day: Remove from freezer in the morning. Preheat oven to 350. Check if done after 1 hour of cooking.

Apricot Chicken

6 boneless, skinless chicken breast halves
8 oz. bottle russian dressing
9 oz. apricot preserves
1 packet onion soup mix

Place chicken in 9x13 pan. Pour sauce over top. Cover with foil and cook at 350 for 1 hour. Serve over steamed rice.

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves minced garlic
2 T. soy sauce
1 tsp. ground black pepper

Place chicken in slow cooker. Pour sauce over top. Cook on low for 4 - 6 hours.

Beef Burgundy

1 lb. stew meat
1 can French Onion soup
1 can Golden Mushroom soup

Mix together and cook in crock pot on low for 8 - 10 hours. Serve over rice.

Mango Pork

2-3 lb pork roast
1 1/2 cup mango salsa
1 cup brown sugar

Combine brown sugar and salsa in a gallon freezer bag. Put the roast in and mix. Freeze. To serve: Thaw. Please in a greased slow cooker. cook on low 8 - 10 hours, or high 4 - 6. Shred te pork and serve over rice.

Beef and Mushrooms

3 lbs. stew meat
1 can cream of mushroom soup
2 cans (4 oz. each) mushroom pieces with liquid
½ cup apple juice
1 envelope dry onion soup mix

Combine all in greased slow cooker. Cover and cook on low for 10 hours.

Serve over rice and with veggies.

Orange Juice Chicken

• 6-8 boneless, skinless chicken breasts or tenders
• 2 cups orange juice
• ½ cup soy sauce
• 2 tsp. fresh ground ginger

Bake at 350 for 45-60 mins. Serve over rice or noodles.

Sweet and Sour Chicken

Sauce:
3/4 Cup Water
2 Tbsp. Cornstarch
3/4 Cup Ketsup
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
1/4 Cup Soy Sauce
1/2 Cup Sugar
1/2 Cup Juice from Can of Pineapple Tidbits

Other Ingredients:
5 Chicken Breasts or 10 Chicken Tenders
1 Can of Pineapple Tidbits

Directions:
Mix water and cornstarch in a small saucepan. Add remaining ingredients and bring to a boil. Pour over pineapple and chicken in crock pot. Cook 8 hours or until Chicken is cooked through. Serve over rice.

(I usually shred the chicken once it's cooked, and then add it back to the sauce before serving.)

Barbeque Chicken

1 whole chicken, cut up and skinless
1 Cup catsup
1 Tablespoon brown sugar, firmly packed
3 Tablespoons Worcestershire sauce

In a small bowl blend together sugar, catsup and brown sugar. Pour into ziploc baggie and place chicken pieces into baggie. Seal and freeze. Unthaw chicken overnight and place in crockpot in the morning. Cook on low 6-8 hours.