Ingredients:
1lb of Boneless Skinless Chicken Breasts (about 2-3)
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
Refrigerator Biscuits (half a can)
Directions:
Place uncooked chicken in 1 gallon freezer bag.Top with cream of chicken soup, chicken broth and diced onions.
Thaw 24 hours in refrigerator. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking. Cut each uncooked biscuit into small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.
Saturday, February 16, 2013
February Meals - Jewell's Sloppy Joes
4 lbs ground beef
1 onion diced
1 green pepper diced
1 cup celery diced
1cup plus of catsup
few squirts yellow mustard
brown sugar to taste (up to 1/2 cup, start with 1/4)
vinegar to taste to cut sweetness if to sweet (tablespoon or two)
Brown meat and veggies and put in crock pot.
Add 1 cup of catsup and stir real well
Begin to add other ingredients to taste- add mustard and brown sugar, after an hour or so check and see if sweet enough, if not add more brown sugar, if to sweet add a bit of vinegar or more mustard depending on how you want it to taste
4 -6 hours in crockpot on low - adjust flavor as needed
Serve on a bun and enjoy!
1 onion diced
1 green pepper diced
1 cup celery diced
1cup plus of catsup
few squirts yellow mustard
brown sugar to taste (up to 1/2 cup, start with 1/4)
vinegar to taste to cut sweetness if to sweet (tablespoon or two)
Brown meat and veggies and put in crock pot.
Add 1 cup of catsup and stir real well
Begin to add other ingredients to taste- add mustard and brown sugar, after an hour or so check and see if sweet enough, if not add more brown sugar, if to sweet add a bit of vinegar or more mustard depending on how you want it to taste
4 -6 hours in crockpot on low - adjust flavor as needed
Serve on a bun and enjoy!
February Meals - White Chili
Serve with: cheddar cheese, scallions, cilantro, jalapenos, tortilla chips.
NOTE – if it appears too thick once you defrost and heat this up on the stove over low heat – add a little bit of chicken broth at a time until it gets to a consistency that you prefer (thin like soup or thicker like chili).
Prep time: 30 minutes
Cook time: 1.5 hours
Makes 8 servings
2 pounds ground turkey – or chicken (use rotisserie chicken pulled off the carcass)
¾ tsp black pepper
2 TBSP olive oil
2 large white onions, chopped
3 garlic cloves chopped (I just put them through the garlic press)
1 TBSP ground cumin
1 tsp dried oregano
2 (4 oz) chopped green chilies, rinsed
4 (15 oz) cans white beans, rinsed (I used an assortment)
4 cups low sodium chicken brother (I ended up using more like 5 cups – and you potentially want more on hand if you want a thinner consistency)
½ cup 2% milk
1 TBSP fine corn meal
Heat a 5.5 – 6 quart pot over medium heat. Add turkey & pepper – cook until brown. Transfer to a bowl.
Heat oil in the same pot over medium heat. Add onion & garlic – cook until soft (approx 10 min). Stir in chilies, cumin, oregano & cook 1 minute. Add turkey, beans, and broth. Cook (covered) 1 hour on low.
Whisk cornmeal into the milk (I did this in the measure cup). Add to the chili.
Serve immediately.
NOTE – if it appears too thick once you defrost and heat this up on the stove over low heat – add a little bit of chicken broth at a time until it gets to a consistency that you prefer (thin like soup or thicker like chili).
Prep time: 30 minutes
Cook time: 1.5 hours
Makes 8 servings
2 pounds ground turkey – or chicken (use rotisserie chicken pulled off the carcass)
¾ tsp black pepper
2 TBSP olive oil
2 large white onions, chopped
3 garlic cloves chopped (I just put them through the garlic press)
1 TBSP ground cumin
1 tsp dried oregano
2 (4 oz) chopped green chilies, rinsed
4 (15 oz) cans white beans, rinsed (I used an assortment)
4 cups low sodium chicken brother (I ended up using more like 5 cups – and you potentially want more on hand if you want a thinner consistency)
½ cup 2% milk
1 TBSP fine corn meal
Heat a 5.5 – 6 quart pot over medium heat. Add turkey & pepper – cook until brown. Transfer to a bowl.
Heat oil in the same pot over medium heat. Add onion & garlic – cook until soft (approx 10 min). Stir in chilies, cumin, oregano & cook 1 minute. Add turkey, beans, and broth. Cook (covered) 1 hour on low.
Whisk cornmeal into the milk (I did this in the measure cup). Add to the chili.
Serve immediately.
February Meals - Kassie's Recipe
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.
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