Friday, December 7, 2012

Cheddar-Broccoli Chicken Bake

Cheddar-Broccoli Chicken Bake
3 cups shredded chicken
1 can cream of chicken soup
2 tablespoons sour cream
1 cup dry stuffing mix
1 package frozen broccoli florets, cooked
2 cups shredded cheddar cheese
In a 9×13 pan (or split the dish into two smaller pans) layer the chicken broccoli, soup mixture and cheddar cheese. Then sprinkle dry stuffing mix over the top.
To freeze:
Cover dish in  aluminum foil and cover with lid. When you’re ready to cook just cook on 350 degrees for about 45 minutes or until bubbly.
Review: This was simple and delicious

Easy Chicken Pot Pie

Easy Chicken Pot Pie
3 cups shredded chicken
2 cans cream of chicken soup
1/4 c milk
1 package frozen, mixed vegtables
1 c diced potatoes
2 refrigerated   Pillsbury pie crusts
2 deep dish pie crust
Mix all ingredients together and divide into two 9 inch pie crust. Place the pie shell over the top of the mixture. Cook on 350 degrees for 30-40 minutes or until crust has browned.

To Freeze:
Do not cook  pie instead wrap pie pan in aluminum foil and place in a ziploc bag. Once ready to  eat deforst in fridge for 24-48 hours. Adjust cooking time as  needed

Review: This took 60-70 minutes to cook as my potatoes  were  raw, but once it did it tasted  great. I had my pot pie in the fridge so that it could deforost. 

Saturday, November 24, 2012

Cake Batter Pancakes

Cake Batter Pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
Add 1 cup of milk (Start with 1 cup of milk and add more if needed), egg and vanilla extract and stir until smooth. (You want the batter to look like regular pancake batter; not too thin, not too thick.)

Preheat a skillet on medium heat.
Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Review: Everyone in my family loved them. My son was very  excited to have pancakes with sprinkles for breakfast on his birthday! These will be a family tradition from now on!

Freezer Chicken Enchiladas

Freezer Chicken Enchiladas

4 chicken breasts, cooked and shredded

2 (8 oz.) packages cream cheese, softened

16 oz. cheddar or jack cheese, shredded

2 (4 oz.) cans Ortega diced chilis

5 (10 oz.) cans enchilada sauce

2 packages of flour tortillas

With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl. And stir to combine.
In the bottom of 2 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce - 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil.
To bake - Preheat oven to 350° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.

Frozen enchiladas will hold in freezer for 4-6 month.

Have yet to make these as they were prepared as a freezer meal. I will update once we have baked these.Iwill say the filling was yummy!!

Cheesy Italian Chicken

Cheesy Italian Chicken

 4-6 boneless, skinless chicken breasts
2 cans of cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs
2 cups Monterey Jack Cheese

Mix all ingredients together in freezer bag. Seal well and freeze. As always please make sure you use a good quality freezer bag to insure quality freezing.

To Cook:
Thaw completely in the fridge before putting in your slow cooker.
Cook in slow cooker for 6-8 hours. Stir often so the cheese doesn't stick to the bottom/sides.
Serve over rice or noodles.
You may want to add a dash of milk to thin the sauce, after it has been cooked some and you see how thick it is.

Review: I have yet to make this as I prepared it as a freezer meal. Update will be posted once I have completed the recipe.

Wednesday, November 7, 2012

Italian Beef Sandwiches

 Italian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice or half of large jar.

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, on high and cook it for 5-6 hours

Review: This recipe is a family favorite!! We love the way it tastes. My husband even takes this to work and shares with the guys :)

Freezer Meal: Divide into 2 equal  size containers and freeze. When ready to eat  thaw meat and reheat. Top French rolls with Italian beef and a slice of Provolone cheese. Place under broiler until cheese melts. Serve.

Saturday, November 3, 2012


recipe from:

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup

1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry  bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.


Review:  Made this today. It was oh so good.  Watch the cook time as I have previously made something similar and it burnt.