Mexican Chicken

Make your crockpot do all the work

Ingredients:
2 or so pounds of Chicken
1 Large can of Enchilada Sauce
2 Table Spoons of Taco Seasoning
2 Cups of Minute Rice

Tortilla's day of serving
Beans day of serving
Cheese
Any other condiments (Lettuce, Salsa, Sour Cream, ETC)

Place chicken, taco seasoning and Enchilada sauce in a gallon sized ziplock. Put the two cups of rice in a quart sized bag. But both bags inside another gallon bag then freeze.

If you are cooking it right away. Place Chicken, Taco Seasoning and Enchilada sauce in the crockpot and cook until done. Now you can either take OUT the chicken and shred it or leave it in. But you need to add the minute rice and recover and cook until Rice is soft (should take 5 minutes)

Serve with beans and tortillas, top with cheese. Yummy!

Baptist Breakfast Casserole

This is called Baptist Breakfast Casserole because what Baptist doesn't like to bring a casserole to a potluck... and for Breakfast... well the Baptists are the only ones UP that early to make it there in time for a breakfast potluck.

No offense to any other denominations or to Baptists ;) If they love Jesus... Casserole or not... they are good in my book!

Ingredients
10 Eggs
1Tbl. Flour
1/4 tsp. Baking Powder
1 stick (1/2 cup) Butter, melted
1 pint regular or low-fat Cottage Cheese
1 pound Monterey Jack Cheese, shredded
1 can (6 ounces) diced Green Chiles

Directions
Heat oven to 350 degrees.
Whisk eggs, flour, baking powder and butter together in a large bowl.
Stir in cheese and chilies.

Pour into a lightly greased 13-by-9-inch baking pan.
Cover; bake until set, cheese is melted and just beginning to brown, about 35 minutes.

You can freeze these up to 4 months and defrost completely before warming again either in the microwave or the oven. Be sure to COVER in the oven.

Sushi Rice

This is NOT a Freezer Friendly recipe... BUT I need to archive it so that I can find it when I need it... wise ;)

Cook Rice.

Rice 1 cup

Water 1 1/5th cups

Mix together:

Vinegar 2 Tbsp

Sugar 1/2 Tbsp

Salt 1 tsp

Prepare a non-metallic mixing tub/bowl, preferable wooden or glass (make sure its not polished since the vinegar will remove the wax polish).

Wash mixing tub/bowl well. Dry with kitchen towel

Put cooked rice into mixing tub/bowl and spread it evenly over bottom of the tub/bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all of the vinegar mixture. Do not add too much liquid.

With a large wooden spoon, mix riice with slicing motion.

While mixing, use an electric fan. This is not to cool the sushi rice but to puff the extra liquid away

Keep sushi rice in the wood tub, covered with a damp cloth.

Recipe compliments of Mikuni University - Sushiology 1A

Left Over Turkey and Broccoli Alfredo

(not tried and true, but it sounds easy & awesome)

6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.

Serves 4.

Note: Substitute 8 ounces of spaghetti for fettuccine.

Meatballs for Spaghetti

2lbs of uncooked meat (can be 3 different kinds mixed together for additional flavors)
1/2 Bread Crumbs
1/3 cup Parmesan Cheese
1 egg
Italian Seasoning
Salt and Pepper
Garlic

Directions: Combine meats. Add garlic, egg, cheese and seasonings. Blend in Bread crumbs. If your meatballs are too dry add a bit of water teaspoon at a time. Meatballs should be moist and hold their shape.

Freezing: Place in Zip Lock bag and freeze for up to 3 months.

Cooking: Place frozen meatballs in a crock pot and cover with spaghetti sauce. Cook on low 7 hours. Or defrost meatballs and place in skillet and cover with spaghetti sauce; Cover and cook on medium until done.OR you can put in a covered dish in the oven and cook in the same manner. OR you can fry in oil in a skillet and add over the top of your sauce when you serve.

Italian Meatloaf

2lbs of uncooked Ground Meat
1/2 cup of Onion (or onion powder)
Garlic to taste
Italian Seasonings
1/2 cup bread crumbs
1 egg
3 cups of Spaghetti sauce (or Italian tomato sauce pureed)
8 oz of your fav Italian cheese

Directions: Combine first 6 ingredients. Form a meatloaf and place it into your 9x9 pan. Slice your Italian cheese and set aside. Then slice your meatloaf long ways and insert cheese into the middle of the meatloaf. Place top back down onto the meat and seal meat around the cheese. Put sauce in a zip lock baggie and place next to the meat.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. OR if you have space issues, wrap in saran wrap and then aluminum foil and freeze. Store in the freezer up to 2 months.

Cooking: Defrost. Pour sauce over defrosted meat and cook covered at 350 for about an hour or until done.

Taco Soup

2 lbs Cooked Ground Beef (or any cubed meat)
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)

Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.