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!