Cranberry Chicken-Freezer Meal

This is really tasty and sooo easy!

Cranberry Chicken –FREEZER MEAL

1- 8 oz. Fat Free French Dressing
1- 8 Oz. can cranberry sauce
1 package – Dried Onion Soup Mix
4 Boneless Chicken Breasts

To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Defrost in fridge overnight. Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.

Note-I tried cooking this in the crockpot and it still turned out yummy!

White Chicken Chili- crock pot

White Chicken Chili- Crock pot
1 can great northern beans-drained
1-2 chicken breasts
1 small can of diced green chilis
3 cups chicken broth
2 tsp cumin
½ tsp oregano
1 tsp chili power
2-4 garlic cloves chopped
1 cup chopped onion
Add all ingredients and cook all day on low. Serve with shredded cheese and sour cream. Chopped cilantro is good on it, too. Serve alone or over rice.

**Sometimes I add some corn to this and I usually add a couple TBS of instant tapioca to thicken it an hour or so before eating.

Almond Chicken-Crockpot

I can't remember where I got this recipe or if I made any changes to it...but we are making it this week so if I make any changes, I will update this post to let you know. We have made it (a long time ago!) and liked it, though.

Almond Chicken
1 can chicken broth
2 strips bacon-cooked and crumbled
2 TBSP butter (I might leave this out)
Boneless, skinless chicken breasts (or tenders)
1/4 cup chopped onion
2 TBSP soy sauce
1 1/2 cups diced celery
1 cup slivered almonds

Directions: Combine everything but the almonds in the crockpot. Cover and cook on low for 6-8 hours. Serve over rice and sprinkle with almonds.

Bloody Mary Chicken

This is a super easy, healthy and yummy recipe my friend Christine sent to me.

Bloody Mary Chicken
Chicken breasts (up to four)
1 can cream of something soup (I usually use cream of celery or mushroom)
Fresh or canned mushrooms (if desired)
1 cup V-8 juice (I just use a whole can of V8)
3 cloves garlic
dash celery seeds
2 tablespoons Worcestershire sauce
4 dashes Tabasco
Diced celery

Directions:
Combine ingredients in crockpot.
Add chicken and cook on low all day. Serve over rice.

Sticky Chicken

This is so easy and yummy!! This is a recipe from the Scrapshare cookbook that isn't available to buy anymore. This sauce is so good, sometimes I double the amount!!

Sticky Chicken
1/2 cup apricot preserves
1/4 cup teriyaki sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon cider vinegar
1/4 teaspoon salt
4-6 boneless, skinless chicken breasts

Preheat oven to 425°. In large bowl, whisk all ingredients together. Coat chicken pieces in mix. Place in greased baking dish. Spoon remaining sauce over chicken. Bake 20-25 minutes, basting every 5 minutes. Let cool for 10 minutes before serving.

Chicken and Dumplings

This is sooo yummy!! It's a combination of differnet recipes I have found and tried. We all love this!

Chicken and Dumplings
Ingredients:
6 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2-4 boneless skinless chicken breasts
4 chicken bouillon cubes
½ tsp celery seed
1 ½ tsp poultry seasoning
¼ tsp pepper

Directions:
1. Boil water and add the chicken.
2. Simmer until chicken is cooked through (30-40 minutes).
3. Remove chicken from pot.
4. Add bouillon, veggies and seasonings. Bring to a boil.
5. Cut meat into chunks & add to pot.
6. Simmer about 20-30 minutes or until the veggies are tender. Prepare the dough for your dumplings while it simmers.
7. Taste the broth. Add a little salt if it needs it but it probably won’t since bouillon is salty. Turn heat so the broth is simmering slowly.
8. Scoop out small rounded scoops of the dough with a teaspoon and drop them into the soup on top of everything. Just let them rest on top. Don’t push down on them.
9. Put the lid on the pot and let it slowly simmer for a full 20 minutes. DO NOT LIFT THE LID!

Dumplings (this makes a lot of dumplings…feel free to cut it in half. I don't, but we really like the dumplings!LOL))
¼ cup vegetable oil
1 cup milk
2 ½ cups flour
1 TBS baking powder
1 tsp each salt and sugar

Directions for the dumplings:
1. In a big bowl, mix the oil and milk.
2. Add the flour, baking powder, salt and sugar.
3. Mix it up until it forms a stiff batter. Set aside until you need it.

Green Chicken Chili Casserole-Updated!!

Ok, I know I already posted a recipe for this, but here is an updated version with my changes. I tend to make a lot of changes to things while I am cooking and rarely write down what I do so I can't ever seem to remember! LOL Anyway, I wrote down exactly what I did this time and I think it suits our taste buds better than the original (so funny how everyone is so different!). I also modified it to feed our family-using less chicken (but the same amount of sauce). It was enough to stuff us all and have just enough for lunch for hubby tomorrow.

Green Chili Chicken Casserole

1 cup diced onion
1 clove of garlic, minced
1 can mild green enchilada sauce
1 small can of diced green chilis
1 cup sour cream (I used fat free)
1 can cream of chicken soup (I used the lowfat kind)
Optional-1/4 tsp (or more) cumin
Optional-1/2 tsp dried cilantro (or a couple TBSP of fresh cilantro if you have it!)
salt and pepper to taste
4-5 flour tortillas-cut/torn into large pieces (I used 5 of the soft taco size)
2 cups cooked and diced or shredded chicken
2 cups shredded cheese (I used cheddar, but pepper jack would be good, too!)


Directions:
1. Preheat oven to 350.
2. Saute the onions and garlic in a bit of olive oil or cooking spray over medium heat for a couple of minutes.
3. Add the soup, enchilada sauce, green chilis and sour cream and stir over medium/low heat.
4. Add the cumin and cilantro if you want to use it. I think it adds a nice flavor. Fresh cilantro would be wonderful but I didn't have any so I used dried. And the ONLY place to get dried cilantro, in my opinion, is the Spice House. It is the only one that actually adds a real cilantro flavor when added to food. I have tried several and this is the only one I like! I get all of my spices there, by the way.
5. Taste and add salt and pepper as desired. I used a few grinds of fresh pepper and a couple small pinches of kosher salt.
6. Add the cooked chicken and heat through but don't boil.
7. Spray an 8 1/2 x 11 baking dish with cooking spray. Add about a cup of the sauce mixture (or enough to cover the bottom of the dish). I tried to get mostly sauce and not much chicken for this layer...but I don't think it really matters!
8. Place a layer of tortillas over the sauce. They can overlap a bit. It just makes it a lot easier to serve and eat if the tortillas aren't whole.

9. Add a layer of sauce and chicken.
10. Sprinkle on about half of the cheese.
11. Add another layer of tortillas and cover with the rest of the sauce.
12. Top with the rest of the cheese and bake for about 30 minutes or until bubbly.

Let me know if you try it! I'd love to know what you think!!!