Chicken Ole’

Chicken Ole’

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 tablespoons grated onion
11/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups cubed, cooked chicken
1 (7-ounce) jar salsa
1/2 cup grated cheddar cheese

Combine soups, sour cream, onion and 11/2 cups cheese. Place one-third of each of the following in layers in slow cooker; torn tortillas, soup mixture, chicken and salsa. Repeat layers 2 more times. Cover. Cook on low 4 to 5 hours. Do not cook on high. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15 to 30 minutes. Serve with tortilla chips and lettuce.

Yields 8 servings.

Menu Plan # 96

It is take it easy on Mom/Kids Rule week, so my menu plan is pretty boring. Just so you have something exciting, you can check out my Top Posts ( on the right hand side of the blog ) and then go visit OrgJunkie for more menu plans.

 

 

Pizza

Tacos

Breakfast for dinner

Trader Joe’s Mandarin Orange Chicken, Rice

Fettucine Alfredo Tuna Helper

Grilled Cheese Sandwiches and Tomato Bisque Soup

Fish sticks and mashed potatoes

Ginger Pineapple Chicken

Ginger Pineapple Chicken 

 

1.5 lbs chicken breast, cut into strips

2 green onions, thinly sliced

1 can pineapple tidbits, with juice

0.25 cup chicken broth

2 tbsp soy sauce

1tbsp brown sugar

0.5 tsp ground ginger

0.25 tsp garlic powder

0.25 tsp salt

0.25 tsp pepper

2tbsp cornstarch

2 tbsp water

 

 

Place the chicken and green onions in the slow cooker

 

Drain pineapple juice into a bowl, reserving tidbits

 

Combine broth, soy sauce, sugar, ginger, garlic, salt, and pepper with the juice and pour over chicken

 

Cook on LOW 4-6 hours or HIGH 2-3 hours

 

Mix together cornstarch and water, stir into slow cooker and add pineapple tidbits. Cook 20 minutes on LOW

 

Number of Servings: 6

 

From ” How to Make Love and Dinner at the Same Time ”  by Rebecca Field Jager

Freezer Food Friday – Better late than never!

Welcome to Freezer Food Friday. Sorry the post is up late, I will blame it on too much food yesterday. If you have a meal that can be prepared ahead and frozen for later use, share it on your blog and add it to Mr. Link below. Thanks for participating!

 

Make-Ahead Sloppy Joes
Quick Cooking

SERVINGS: 14-16
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep/Total Time: 30 min.
 
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano 

In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain.Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet.

Set buns aside. 

Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. 

Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months. 

To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through. Yield: 14-16 servings.

Make A Blessing Box…another Advent celebration

I am re-linking an idea from last year, I hope you find it helpful…..

 

 

Make A Blessing Box…another Advent celebration

Menu Plan # 95 – Thanksgiving Edition!

Steak & Pasta Toss

Here is the plan for this week. The plan is subject to change to fit my whim or need.

 

Go visit  OrgJunkie on Monday for many more menu plans!

 

  

 

 

Coconut Crockpot Chicken

Hash Brown Soup

Bertucci’s Sausage Soup

Breakfast for Dinner if needed

 

For Thanksgiving I am taking : Garlic Mashed Red Potatoes, Broccoli Casserole, Watergate Salad  and Tiramisu , and maybe THIS if needed

 

Corn Bread Turkey Casserole

 

 

 

Welcome to Freezer Food Friday. Please share a recipe that can be prepared in advanced, on your blog and link it via Mr Linky below.

 

With Thanksgiving coming right up, I thought this might be a helpful recipe to deal with the leftover turkey.  

 

 

Corn Bread Turkey Casserole

3 packages (6 ounces each) crushed corn bread stuffing mix
10 to 11 cups cubed cooked turkey
2 cps (8 ounces) shredded cheddar cheese
2 cns (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cns (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13-in. x 9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese.
   

Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
   

To use frozen casseroles: Thaw each in the refrigerator. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 3 casseroles (8-10 servings each).

 

Herbed Thanksgiving Stuffing

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom .

Share a recipe on your blog and go link it at her blog.

 

 

Herbed Thanksgiving Stuffing

From “Ready and Waiting” by Rick Rodgers with adaptations by Julie Kay

Serves 10 to 12. 

8 tbls. unsalted butter
2 large onions, chopped
3 medium celery ribs, chopped
1 chopped Granny Smith apple
1/2 cup chopped fresh parsley
1-1/2 tsps. dried rosemary
1-1/2 tsps. dried thyme
1-1/2 tsps. dried marjoram
1-1/2 tsps. crumbled sage
1-1/2 tsps. salt
1/2 tsp. black pepper
12 packed cups 1-inch cubes of stale Italian or French bread (about 1 lb.) (See note.)
2 cups turkey or chicken stock

1. In large skillet, melt  butter over medium heat. Add  onions, celery and apple. Cook, stirring often, until the onions are soft, about 10 minutes. Take off heat; add parsley, rosemary, thyme, marjoram, sage, salt and pepper.

2. In a large bowl, mix  bread with the onion mixture. Tossing the bread cubes, add  broth to moisten. Pack stuffing lightly into a buttered 3-1/2-quart slow cooker. Cover and slow-cook on High for 1 hour. Reduce heat to Low, cook until heated, about 3 to 4 hours.

Note: Instead of stale French bread, I use 12 cups of Reising’s New Orleans French Bread Seasoned Crumbs.

Menu Plan # 94

Welcome to my Menu Plan Monday post, please come back and join me for Freezer Food Friday.

 

 

 

Here is the plan for this week. The plan is subject to change to fit my whim or need.

 

Go visit  OrgJunkie on Monday for many more menu plans!

 

 

 

 

 

 

Balsamic Chicken

Mango Chutney Chicken

Lemon Turkey Soup with Fresh Spinach and Farfalle

Taco Filled Pasta Shells ( double batch )

Hash Brown Soup

My Apologies…

There will be no Freezer Food Friday post on 11/14.