Crockpot Southwestern Chicken

My wonderful friend Jenny told me about this website. http://sisterscafe.blogspot.com Be sure to check it out or sign up to follow it. Their recipes are amazing and so tasty! My family loved this as tacos and nachos. This also makes enough if you double it, that you can have it for dinner and then freeze a second meal. My favorite way to cook!



Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. (Don't over cook.) Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Italian Crock Pot Chicken

Italian Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta


Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.

Shoyu Crock Pot Chicken

Shoyu Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables

Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.

Easy Chicken Pot Pie

Easy Chicken Pot Pie


2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg


Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.

9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.

Beef Taco Bake

Beef Taco Bake



1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese

Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.

Serves - 4

Stuffed Pasta Shells

Stuffed Pasta Shells


½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce


Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6

Confetti Taco Chili

Confetti Taco Chili



3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin

Mix ingredients in large pot. Stir well. Simmer until heated through out.

Top with shredded cheese and/or corn chips if desired.

Serves - 16

South of the Border Chicken

South of the Border Chicken


4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces


Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.

Chicken Rice Casserole

Chicken Rice Casserole



3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste


Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.

Granny's Tamale Pie

Granny's Tamale Pie - Mamie Fox

(This is a recipe that was my Great Grandmother's and was passed down to me from my mom and grandma.)

Filling:

• 1 1/2 lbs ground beef
• 1 1/2 tbs chili powder
• 1 cup onion, chopped
• 1/4 tsp pepper
• 1 clove garlic, pressed or minced
• 1 can (15 oz) whole kernel corn
• 1/2 cup green pepper, chopped
• 1/2 cup corn meal
• 2 1/2 cups canned tomatoes
• 1 cup sliced olives
• 1 tbs salt
• 1 cup water

Brown Meat. Add onion, garlic, and green pepper. Cook until wilted. Add tomatoes, corn, salt, and chili powder. Simmer 5 min. Mix corn meal and water, then add to meat. Simmer 10 min. Add olives and pepper. Pour into casserole pan and cover with topping.

Topping:

• 1 1/2 cups milk
• 1/2 cup cornmeal
• 1 tsp salt
• 1 cup cheese, grated
• 2 tbs butter
• 2 eggs, beaten

Heat milk, salt and butter. Stir in cornmeal. Cook and stir until thick. Remove from heat. Add cheese and beaten eggs. Pour over the top of meat mixture.

Bake at 375 for 20 minutes or until topping is golden brown. Casserole can be made ahead and frozen. Add topping when you bake.