Thursday, September 6, 2012

Mexican Haystacks

1LB Chicken (uncooked)
1can Cream of Chicken soup
1cup salsa
1 packet taco seasoning
1cup sour cream

Place chicken in slow cooker. Layer with salsa, soup and taco seasoning. Cook on low for 6 hrs. Remove chicken and shred. Place back into slow cooker and add sour cream and allow to warm for another 30 min. Serve over rice and top with your favorite toppings (cheese, avocado, corn, black beans, olives, green onion, ect.) or can be served in a tortilla.

Wednesday, September 5, 2012

Angel Chicken Pasta

6 chicken breasts
1/4 cup butter
1 package dry italian salad dressing mix
1 can of condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives
1 pound angel hair pasta

Meal Preparation Directions:
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts.Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

Label: (24) 
Directions for freezer meal: Angel Chicken Pasta
Thaw bag. Spread over 6 chicken breasts in a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole breasts for your meal. While chicken in cooling down prepare pasta noodles. Serve chicken and sauce over noodles.