Cooking Ladies - Meals #1

Well, I had ONE request for recipes...so in my mind that is enough to warrant a post!!

Sour-Cream Noodle Bake
{We are having this one tonight with a loaf of homemade bread...which also came from my freezer...which means I have time to write this post!}

Angel Chicken
We didn't add the mushrooms to this because we weren't sure how they would freeze and then fair in the crock pot. What we did was make the sauce, let it cool slightly and then put in a Ziploc with our frozen chicken breasts. This will need to be thawed in the refrigerator and cooked on Low for about 4 hours. Serve over angel hair pasta or rice!

We haven't had this one yet, but it smelled DIVINE when we were making it!

Crock Pot Chicken Teriyaki
-1/2 c. Teriyaki sauce (I like the one with sesame seeds), 1/2 c. soy sauce, 1/2 c. brown sugar, 1/2 c. pineapple juice w/ tidbits (can add as many tidbits as you want), 1/2 - 1 cup chicken broth, 1 T minced garlic, veggies that you wish: carrots, onions, peppers, etc. and  1-2 lbs. cubed raw chicken. I also add 1 tsp. of corn starch to thicken sauce. Serve over cooked rice. Crockpot on low 6-8 hours or high 3-4 hours.

I have to say that I'm not a huge fan of Asian cuisine, but this was delicious!! Even Preston {my pickiest eater} raved about this dish. We had it with buttered rice and it is definitely going on our "regular" list ;)

Chicken Spaghetti {this recipe is NOT for those opposed to processed cheese product!}

Ingredients:
2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
1 cans Cream of Chicken
1 (14.5 oz) can Rotel
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
2-3 Tbsp butter
1 (14.5 oz) can chicken broth
1/2 loaf of Velveeta


Directions:
Break noodles into 2-3" pieces and cook according to package directions. Melt Butter in skillet and brown the onion and green pepper until soft and barely brown. Add cream of chicken soup, rotel, chicken broth and Velveeta and stir to combine. Once the Velveeta is melted add the chicken and cooked noodles. Add more chicken broth if you need to. You don't want this to be too thick or too soupy...if you are going to put it in the freezer, err on the side of soupy!!
Dump your spaghetti mix into a 9x13" pan lightly sprayed with non-stick cooking spray.
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

For Freezer Meal: Once you have placed the spaghetti in the baking dish, let it cool to and then cover with foil and put in the freezer. To bake...thaw in fridge overnight and bake according to directions above!  This also fits nicely in TWO 8x8 or 9x9 baking dishes.

Taco Stuffed Pasta Shells

1 lb ground beef
1 can refried beans
1 pkg taco seasoning mix
1 cup water
About 20 jumbo pasta shells
2 cups shredded cheddar cheese
2 cups salsa

Cook pasta shells according to directions on box.  Brown hamburger, drain.  Add refried beans, taco seasoning mix and water to pan and heat about 5 minutes or until its all combined.  Spoon 1 cup salsa into bottom of a 9x13 baking dish and spread over the bottom.  Spoon beef mixture into cooked pasta shells and place in baking dish.  Once they have all been filled, cover with remaining 1 cup of salsa and cheddar cheese. Cover with foil and bake at 350 for 30 minutes.

To Freeze:  Cover with foil and freezer.  Thaw and bake as directed above or cook for 45-50 from frozen state.

*I've also made this adding 4 oz of cream cheese to the meat mixture and it is really good that way too!