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.

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.
9-6-12 

Corn, Beef, and Black Bean Empanadas

Recipe already on blog.

Label (24): Preheat oven to 425 and place a large baking sheet in the oven.  Place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling.  Seal and crimp the edges using a fork.  Drizzle 2 tablespoons of oil over the large preheated baking sheet and return to the oven for 2 minutes. Then place the empanadas onto the baking sheet and brush the tops of the empanadas with oil. Bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Tater Tot Casserole

1 1/2 lbs ground beef
Salt
Pepper
Onion Flakes
2 cans of Cream of Chicken
2 cans of Nacho Cheese
1 bag of Tater Tots

Cook ground beef flavor with salt, pepper & onion flakes.  Add all of the cans of soup to the beef.  Put mixture in pan, line the top with tater tots and sprinkle with cheese if you desire.  Cook at 350 for 30 minutes or until tater tots burst.

Label (24): Tater Tot Casserole:  Thaw contents in pan, but not tater tots.  When ready to bake, line the tater tots on top and sprinkle with cheese (if you desire). Cook at 350 for 30 minutes or until tater tots burst.  
9/6/12

Flank Steak

1 Flank Steak - 1 3/4 lbs to 2 lbs (cut in half)




1/2 small can of green chiles

1 large red onion, chopped

1/4 teaspoon black pepper

1/2 teaspoon brown sugar

1 teaspoon of chili powder

1/4 teaspoon of cumin

1/2 cup of water

1 tbsp of olive oil

1-2 cloves of garlic minced (depending on taste)

Cook in slow cooker on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.

Serve shredded over rice, in a tortilla or even plain.


Label (12) Flank Steak   Cook in slow cooker on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.  09/06/12

The Best Pork Chop Marinade

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Label (20):  Best Pork Chop Marinade Defrost and grill until done.  09/06/12

Creamy Chicken and Bacon Pastry Pockets

Creamy Chicken and Bacon Pastry Pockets

1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
1/4 t pepper
1 egg
1 Tbs water

Preheat oven to 400 degrees.
Place softened cream cheese in a mixing bowl with mozzarella cheese, chicken and bacon. Stir to combine and set aside.
Lightly dust a work surface with flour and roll one sheet at a time of thawed puff pastry into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.
Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
 Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. 
Label (20) Chicken & Cheese Pastry Pockets Defrost and bake at 400 for 12-15 mins. Cool 10 mins & serve.  9-06-12