Chicken Wild Rice Soup

1 Box of Rice-A-Roni Long Grain Wild Rice
1 Envelope of Lipton Chicken Noodle Mix
2 Cream of Chicken Soups
1 Celery Rib chopped
1 Medium Carrot chopped
1/3 cup Onion chopped
1 to 2 cups of cooked cubed chicken
Salt & Pepper
5 & 2/3 cups of water

Label (12): Chicken Wild Rice Soup
Mix all ingredigents in crockpot and add 5 & 2/3 cups of water.
Cook until warm. 1/6/11

Swiss Chicken

8 boneless skinless chicken breasts
4 garlic cloves (crushed)
6 tablespoons olive oil
6 tablespoons red wine vinegar
2 tablespoon Cajun seasoning
1 cup green onion (chopped)
1 (16 ounce) package sliced fresh mushrooms
8 slices Swiss cheese


Step 1: Pre-heat the oven to 350 degrees. In a 9×13” baking dish combine olive oil and garlic. Add the chicken breasts and coat them well on both sides with the oil and garlic. Sprinkle with red wine vinegar and Cajun seasoning.
Step 2: Bake for 30 minutes. Remove chicken from the oven and top with green onions and mushrooms. Sprinkle a tiny bit of oil and vinegar over the chicken breasts again. Bake for 15-20 more minutes.
Step 3: Remove from oven and immediately place 1 slice of Swiss cheese over each chicken breast. Chicken should be hot enough so cheese will melt.


Label (24) Swiss Chicken Thaw and place chicken in baking dish sprinkle w/ seasoning. Bake 30 min at 350 remove and add onion & mushrooms. Bake 15-20 min. Remove and place cheese on top. 10/28/10

Creamy Herb Chicken

6-8 chicken breasts
2 cans Cream of Chicken Soup
2 cups milk
2 envelopes Knorr Garlic Herb Pasta Sauce
2 tsp. thyme
2 tsp. parsley flakes

Place chicken in crock pot. Combine soup, milk, sauce mix, thyme, and parsley and pour over chicken. Cover and cook on low for 4-5 hours. Once chicken is removed, the sauce can be turned into a gravy by adding flour and water.

Label (24) Creamy Herb Chicken Place in crock pot cook low for 4-5 hours. Can make gravy out of sauce by adding flour & water. 10/28/10

Stuffed French Bread Sandwich

Recipie on blog.


Preheat oven to 400 degrees. Bake bread wrapped in foil for 15-20 min.
Unwrap and slice into 2 inch pieces to serve.

Hamburger 'n' fixing sandwiches

1 pound ground beef
Buns
1can french onion soup
1/4 C. Ketchup
2 T. Chopped dill pickle
2 tsp. Spicy brown mustard
1/8 tsp. Pepper

Brown hamburger over medium heat. Spoon
off fat. Meanwhile, toast buns. * Stir soup, ketchup,
pickle, mustard, and pepper into skillet. Heat to boiling,
reduce heat to low, heat through. Serve on toasted buns.
Top with desired toppings.
* Lettuce, chopped onion, tomato and relish.

Biscuits & Gravy

1 LB Sausage
2 TBS Flour
3 Cups Milk
Salt and Pepper to taste

Brown Sausage until done. Whisk flour with one cup of milk until smooth. Add mixture to sausage and cook until flour is browned. Add remaining milk salt and pepper. Cook until mixture thickens. Serve over biscuits.

No label needed

Artichoke Chicken

Already on blog.

Grilled Pork Chops

6 pork loin chops
1/2 cup water
1/2 cup soy sauce
1/4 cup vegetable oil
3 Tbsp lemon pepper seasoning
2 garlic cloves


Mix together in bag and marinate for 12 hours. Grill until done.

Label:(24) Grilled Pork Chops Thaw and grill until done. 10/28/10

Crockpot Roast

3-5 lb rump roast
3 packets Aujus
2 packets Italian Seasoning
3-6 cups of water
1/4 tsp garlic salt

Mix all ingredients in a bag (except water) & add roast.

Label (12): Crockpot Roast Place all ingredients into the crockpot & add 3 to 6 cups of water.
Cook for 18-24 hours on low. 10/28/10