Thursday, November 13, 2008


By Laurie Willis

3 chicken breasts
2/3 to 1 cup pace picante sauce
minced onion
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp salt

Shred chicken & add all ingredients. Let sit for awhile. Take a tortilla-butter both sides. Fill with you filling & top generously with grated cheese. Wrap up neatly.

475 degrees for 13 minutes

If cooking from frozen bake @ 350 for about 30 minutes, then turn up to 475 for remaining 13 minutes.

Sweet & Sour Chicken

By Laurie Willis

4 boneless chicken breasts
1 egg, beaten

3/4 c. sugar 1 Tbsp. soy sauce
4 Tbsp. catsup 1/2 tsp. garlic powder
1/2 c. vinegar

Mix all together.

Cut chicken into serving size pieces. Dip Chicken pieces into egg, then roll in cornstarch. In small amount of oil, fry until just browned. Place chicken in a shallow baking pan. Bring sauce to a boil & pour sauce over top. Bake @ 325 degrees for 1 hour, turning chicken pieces over once during baking.

Sunday, November 9, 2008

Potato Cheese Soup

By Lynsie Smith

On medium low heat in a 3 quart sauce pan sauté:
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery

2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 1/2C. ish cubed red potatoes
Place on medium low heat and cook until potatoes are very soft and tender.

When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.

Reduce heat and add:
2 C. Half and Half
3 (rounded)TB cornstarch (more if still runny)

Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese (or more if you like cheese like me!)
Stir until cheese is completely melted and dissolved into mixture.

Carrots, sliced (as many as you want) I steamed them before I added them.
Bacon, cooked and torn up (again as much as you want)

Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve, garnish with shredded cheese and maybe a some parsley.

Can be doubled and frozen.
(I got the original recipe from the Food and Garden Dailies blog, but modified it a bit)

Cream Tacos

By Steph Winger

*we haven't done this in our freezer group, but it is one of my favorites! I think it would be just as easy to do as a casserole and freeze it instead of making it in a crock pot, but here it is in crock pot format anyway:

This recipe is converted from the original recipe to use in a crock pot!
12 corn tortillas
2 T. oil
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chiles
Salt and pepper to taste
Taco Sauce (1/3-1/2 cup)
3 cups cubed chicken, cut and boned OR 1½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften.
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside.
Saute onion in remaining oil; add half-and-half then chiles, salt, pepper and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce.
Cook on low 4-6 hours. Serves 6.
Tip: a rotisserie chicken works great for the amount of chicken breast you need.

Chicken Spaghetti Bake

By Steph Winger

10 oz. cooked spaghetti noodles
1 onion, chopped
1 can Italian Diced Tomatoes
2 Tbs. sugar
1/2 cup grated cheese
2 Tbs. butter (for onions)
2 cups diced cooked chicken
Dash of Italian or favorite seasoning

Pre-heat oven to 375o. Sautee onion in butter. Add tomatoes, sugar & seasonings. Heat to boil, stir in diced/cooked chicken and cooked spaghetti. Toss gently with fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375 o for 20 minutes.

Chicken Chili Verde

By Steph Winger

This is actually supposed to be pork, but since I have no time for pork, we always use chicken and love it just as here is the pork recipe and I've added a variation for chicken at the end.

Cook pork loin roast with 1 cup of water in crock pot 4-5 hours on high, take out and remove fat, pull meat apart, don't flavor at all

Put pulled pork back in crockpot
Add 2 large cans of green enchilada sauce-20 oz. cans
2 cans of diced green chilies, bigger size
2 jars of salsa verde, one mild one medium

Heat for another hour on high
Serve on rice or tortillas with Monterey Jack Cheese

*I cook 3 or more chicken breasts in the mixture in a crock pot for about 3-4 hours and then I take all the chicken out and shred it, then put it back in for another 20 or so minutes. I love to eat this on tortillas with cheese and avacado. We also love it over white rice with cheese and avacado on top!

Sweet & Sour Meat Balls

By Keri Christensen

1-1 1/2 lean ground beef

¾ cup rolled oats

2 eggs slightly beaten

½ cup milk

1 tsp. salt


1 tsp. Worcestershire sauce

combine all ingredients, form into 2 inch diameter balls. Put in casserole dish cover with sauce. Bake @ 350 for 30 min.


½ cup brown sugar

¼ cup vinegar

1 tsp. mustard

½ cup bbQ sauce

1 tsp. Worcestershire sauce

heat all ingredients and pour over meat balls.