2 chicken breasts, still frozen
1 can Rotelle tomatoes
1 can corn, do not drain
1 can black beans, drained and rinsed
1 package Ranch dressing mix
1 T cumin
1 tsp. chili powder
1 tsp. onion powder
1 8 oz. package cream cheese
Cooked rice
Put the chicken in the crock pot. Top with the tomatoes, corn, drained and rinsed beans, ranch dressing, cumin, chili and onion powders. Stir to combine and top with cream cheese. Cook on low for 6-8 hours, stirring once or twice to mix in the cream cheese. Shred the chicken and serve over rice.
Saturday, December 10, 2011
Friday, December 9, 2011
December Meals
Lion House Chicken Noodle Soup and Whole Wheat Bread - Britta
Creamy Potato & Leek Soup and Peanut Butter Pie - Cheryl
Chicken Rolls and Mint Chocolate Chip Cookies - Elsje
Chicken Enchiladas - Jeana
Slow Cooker Cilantro Lime Chicken - Julianne
Upside Down Pizza - Kim Rogers
Baked Tilapia and Potatoes - Kimberly
Crock Pot Cream Cheese Chicken Chili - Stacey
Creamy Potato & Leek Soup and Peanut Butter Pie - Cheryl
Chicken Rolls and Mint Chocolate Chip Cookies - Elsje
Chicken Enchiladas - Jeana
Slow Cooker Cilantro Lime Chicken - Julianne
Upside Down Pizza - Kim Rogers
Baked Tilapia and Potatoes - Kimberly
Crock Pot Cream Cheese Chicken Chili - Stacey
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Slow Cooker Cilantro Lime Chicken
Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
Baked Tilapia and Potatoes
Tilapia Fillets
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs
Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.
Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs
Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.
Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.
Upside Down Pizza
1 lb lean ground beef
1 onion, chopped
1 tsp minced garlic
16 oz jar spaghetti sauce
1 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided
1 (8 oz) can refrigerated crescent rolls
Preheat over to 350. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella & parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together. Bake in the preheated oven for 20-30 minutes, or until rolls are golden brown.
1 onion, chopped
1 tsp minced garlic
16 oz jar spaghetti sauce
1 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided
1 (8 oz) can refrigerated crescent rolls
Preheat over to 350. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella & parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together. Bake in the preheated oven for 20-30 minutes, or until rolls are golden brown.
Chicken Rolls
1 8oz. Onion and Chives Cream Cheese
1/4 c. melted butter
1/8 t. pepper
1 can Shredded Chicken
handful of mushrooms- minced
4 pkg refrigerator rolls (I buy the 4 pack)
Bread Crumbs
2 cans Cream of Chicken
1 c. milk (opt)
1 t. Worcestershire Sauce (opt)
Combine cream cheese, butter, and pepper and mix well. Mix in chicken and mushrooms. Flatten out the rolls, put a teaspoon of chicken mix inside. Fold roll in half and pinch edges. Dip both sides in bread crumbs. Place on cookie sheet and cook 15-30 minutes. (Time varies on what kind of cookie sheet you are using. Top should be golden brown.) Heat the Cream of Chicken Soup and add milk and Worcestershire Sauce if desired. Serve over rolls as a gravy.
1/4 c. melted butter
1/8 t. pepper
1 can Shredded Chicken
handful of mushrooms- minced
4 pkg refrigerator rolls (I buy the 4 pack)
Bread Crumbs
2 cans Cream of Chicken
1 c. milk (opt)
1 t. Worcestershire Sauce (opt)
Combine cream cheese, butter, and pepper and mix well. Mix in chicken and mushrooms. Flatten out the rolls, put a teaspoon of chicken mix inside. Fold roll in half and pinch edges. Dip both sides in bread crumbs. Place on cookie sheet and cook 15-30 minutes. (Time varies on what kind of cookie sheet you are using. Top should be golden brown.) Heat the Cream of Chicken Soup and add milk and Worcestershire Sauce if desired. Serve over rolls as a gravy.
Creamy Peanut Butter Pie
1 graham cracker pie crust
1 8 oz cream cheese, softened
1 C powdered sugar
½ C peanut butter
1 12-oz. cool whip
Chopped peanuts
Beat cream cheese and sugar; add peanut butter and mix well. Fold in half of the whipped cream. Pour into crust. Top with remaining whipped cream and chopped peanuts; chill.
1 8 oz cream cheese, softened
1 C powdered sugar
½ C peanut butter
1 12-oz. cool whip
Chopped peanuts
Beat cream cheese and sugar; add peanut butter and mix well. Fold in half of the whipped cream. Pour into crust. Top with remaining whipped cream and chopped peanuts; chill.
Creamy Potato & Leek Soup
4 medium leeks, white & green parts halved lengthwise, washed, & sliced thin (about 4 c), dark green parts halved, washed, & cut into 2-inch pieces
2 C Vegetable or chicken broth
2 C Water
4 Tb butter
1 C chopped onion
¼ tsp. salt
1 small russet potato (6 oz.) peeled, chopped
1 bay leaf
1 (4 in.) sprig fresh thyme
1 large slice white bread, lightly toasted & torn into ½ inch slices
Pepper to taste
½ C Half & Half or cream (opt.)
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce to low, cover, and simmer 20 min. Strain broth through fine mesh strainer into a bowl, pressing on solids to extract liquid; set aside. Discard solids in strainer and rinse out saucepan. Melt butter in now empty pan over med-low. When foamy, add sliced leeks, onion, and salt. Cook and stir over low until vegetables are softened. Over high heat, stir in reserved broth, potato, bay leaf, and thyme sprig and boil. Reduce to low, simmer until potatoes are tender. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and thyme sprig. Add cream (opt.) Transfer soup to blender and process until smooth and creamy, 2-3 minutes. Season with salt and pepper.
2 C Vegetable or chicken broth
2 C Water
4 Tb butter
1 C chopped onion
¼ tsp. salt
1 small russet potato (6 oz.) peeled, chopped
1 bay leaf
1 (4 in.) sprig fresh thyme
1 large slice white bread, lightly toasted & torn into ½ inch slices
Pepper to taste
½ C Half & Half or cream (opt.)
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce to low, cover, and simmer 20 min. Strain broth through fine mesh strainer into a bowl, pressing on solids to extract liquid; set aside. Discard solids in strainer and rinse out saucepan. Melt butter in now empty pan over med-low. When foamy, add sliced leeks, onion, and salt. Cook and stir over low until vegetables are softened. Over high heat, stir in reserved broth, potato, bay leaf, and thyme sprig and boil. Reduce to low, simmer until potatoes are tender. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and thyme sprig. Add cream (opt.) Transfer soup to blender and process until smooth and creamy, 2-3 minutes. Season with salt and pepper.
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