Cheesy Ham & Potatoes

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Ingredients:

1 pkg (26oz) of hash brown
1 can of cream of chicken
1 cup of sour cream
2 cups of shredded sharp cheddar cheese
1 medium size of onion- chopped into small cubes (I used my dry food onion or onion powder for people that does not like whole onion. You can also use green onions- gives more color)
1 tsp of salt
1/2 tsp of black pepper
1 cup of chopped ham (I used my leftover honey ham from Thanksgiving)

Directions:
* Thaw the package of hash brown, once it is mostly defrosted then...
* In a separate large mixing bowl, mix the cream of chicken, sour cream, cheddar cheese, onion, salt, and black pepper.
* Once all mixed, add the defrosted hash brown.
* Put in a 9 x 9 pan or gallon freezer bag. Even out the meal and pat it down for freezing and baking purposes.

Cooking instruction:
* Thaw out your meal. Place in a 9 x 9 pan and even out the meal. Pat it down for baking.
* Bake at 325 degrees for 1 hour. Add the ham into the meal the last 15 minutes of baking. (Mix the ham into the meal)

How you enjoy!

Oven Stew

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source:
http://www.30mealsinoneday.com/page/426451598

Oven Stew

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw. Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes. See recipe in On the Side, Sample Recipes.

Cream Cheese Chicken

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Cream Cheese Chicken

1.5 lbs Uncooked frozen boneless skinless chicken breasts
15 oz Can black beans, drained
15 oz Can of diced tomatoes, drained
16 oz Jar salsa
8 oz Cream cheese
Prepared rice

Preparation

Put frozen chicken breasts in crock pot, cover with black beans, tomatoes and salsa. Cook on high 4-5 hours or until chicken is cooked.

Place block of cream cheese on top. Cook for an additional 30 minutes. Stir to incorporate cream cheese into sauce. The stirring should cause the chicken to shred.

Serve with rice.

Shepherd's Pie

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Shepherd's pie

Ingredients

• 3 large potatoes, peeled and cubed
• 3/4 tablespoon butter
• salt to taste
• 5oz carrots and peas frozen veggies
• 5oz carrots, white and green been veggies
• 3/4 pound lean ground beef
• 2/3 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1/4 cup shredded Cheddar cheese

1.Cook potatoes in the salted boiled water until tender and drain and mash them. Add butter and season with salt and pepper.

2.Brown beef in the frying pan and pour off excess fat. Add broth and frozen veggies and season them with ketchup and Worcestershire sauce. Reduce heat and simmer for 5 minutes. Add flour to thicken for 1 minute.

3.Spread meat mixture in a casserole dish and top with mashed potato mixture and sprinkle cheese.

4.Bake in the 375 degree oven for about 25 minutes.

**freezer meal bake instruction

Thaw in refrigerator overnight and bake at 375 for 30-40 minutes.

Chicken Noodle Soup

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Chicken Noodle Soup

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions:

thaw frozen soup in fridge

bring to a boil.

add egg noodles until tender.

enjoy!

Italian Beef Stew

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1 1/2 lbs of beef cubes

2-3 carrots

3-4 ribs celery

1-1 1/2 cubs of chopped onions

14 1/2 oz can stewed dices tomatoes

1 1/2 tsp salt

1/4 tsp pepper

1/4 tsp worcestershire

1/2 tsp italian seasoning

Thickening the sauce: 2-3 Tbsp of corn starch

The serving size is 5-6 adults. So I've reduces the amount of meet that goes into the stew to feed 4 adults.

Try sauce, if too salty add some water until its just right for you and your family. When almost done, take some liquid out of stew (maybe 1/4cup) ...let it cool down to room temp then mix the corn starch with it. Add this mixture to the stew. If you don't want to use the stew sauce, you can use water. Once the sauce thickens, you can eat.

Bird's Nest Pie

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Bird's Nest Pie

1 (8-ounce) package spaghetti noodles
2 eggs, beaten
1/3 cup Parmesan cheese
3 tablespoons melted butter
1 tablespoon dried parsley flakes
1 cup sour cream
1 (3-ounce) package cream cheese
1 cup shredded Mozzarella cheese
1 pound Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a round greased foil pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.

To serve: Thaw. Bake covered for 45 minutes at 350. Uncover and top with Mozzarella cheese. Bake 5 minutes.

Burrito

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Burritos

1 pound ground beef, cooked and drained

2 cans (16 oz each) refried beans

1 envelope taco seasoning

1 can (8 oz) tomato sauce

1 can corn (drained)

1 can diced tomatoes (drained)

1/2 cup water

flour tortillas

shredded cheese

combine all the ingredients except tortillas and cheese in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low head 6-10 hours. Spread hot bean mixture on flour tortillas. Top with cheese and any other favorite burrito toppings. Fold and enjoy.

Chicken Pot Pie

We did this in the past, so the recipe is on our last year's post.

Please answer these: did it feed 4 adults? How did it taste and would you like it again

Fried Rice

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Fried Rice: I didn't have any exact measurements. Sorry but here are the ingredients that I used:

* Ground beef

* Garlic

* Soy Sauce

* Frozen veggies

* Green onions

* Ground Pepper

* Rice (Of course)

* Yu Choy (chinese veggie)

To Serve: Thaw. Reheat over the stove or microwave. Everything is already cooked. I hope you enjoy it.

Cheese Manicotti

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Comes with extra cheese and rolls on the side.

Cheese Manicotti

1 8-ounce package manicotti
1½ cups Ricotta cheese
1 cup cottage cheese
4 ounces softened cream cheese
½ cup shredded fresh Parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
º teaspoon pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzarella cheese, parsley, salt and pepper. Mix well. Cover bottom of a greased disposable foil pan with spaghetti sauce. Place filling in a quart freezer bag. Zip closed. Snip off corner. Squeeze filling into each uncooked manicotti. Arrange on sauce in pan. Spoon spaghetti sauce over all. Cover with pan lid or extra heavy foil. Label and freeze. Makes 8 servings.
To serve: Thaw. Bake covered for 45 minutes at 350 degrees. Uncover and top with more mozzarella cheese and bake for five additional minutes or until cheese melts.


Read more: http://www.heraldextra.com/momclick/recipes/article_02d7c003-5718-5e6c-a3a7-08d901c8ad5e.html#ixzz1ZH55rGDpj

Taco Soup

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1 pound lean ground beef
1 (10 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans,
1 (10 ounce) can black beans
1 (10 ounce) can whole kernel corn
1/2 (1.25 ounce) package taco seasoning mix
1 to 1 1/2 cups water- depends on taste

Preparation:
Put everything in the pot including all the juices from the cans and let it boil. Make sure to stir once in a while. Once it boils, turn off heat. Ready to serve. Don't over cook, because the beans won't taste as good.

Serve with shredded cheese and corn chips.

3 Cheese Chicken

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3 cups Chopped cooked chicken
1 1/2 cups Cottage cheese
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) wide egg noodles, cooked and drained
1 cup Grated Monterey Jack cheese
1/2 cup Diced celery
1/2 cup Diced onion
1/2 cup Diced green bell pepper
1/2 cup Diced red bell pepper
1/2 cup Grated Parmesan cheese
1/2 cup Chicken broth
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons Butter, melted
1/2 teaspoon Dried thyme leaves

Preparation
Combine all ingredients in crock-pot. Stir to combine. Cook on low 6-10 hours or on high 3-4 hours.


i ended up using only green peppers, and left out the onions. oh, and the noodles, you'll need to cook on the side. the reviews i read said the noodles got mushy if you left them in the slow cooker. yuck. hope you don't mind cooking them on the side.

White Chicken Chili Soup

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2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 t ground cumin
2 t dried oregano, crumbled
.25 t cayenne or crushed red pepper
3 16 oz cans great northern beans
6 cups chicken broth
3 cups grated monterey jack cheese
salt
pepper

I do not do this in a slow cooker but i guess you could.

add all the ingredients but cheese
bring to a boil.
simmer for 2 hours or more
add 1 cup grated cheese until thick and melted.
stir until thick and melted
season with salt and pepper. serve with remaining cheese.

enjoy!