Chicken Crockpot Soup

Katie- I loved this so much, had to post. Here is what I did with it but please feel free to make additions to this.

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Ingredients:

1 can of rotel

1 can of corn

1 can of black beans

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken

For a thicker consistency, dont add the water from corn and beans. I actually took large lime flavored tortilla chips and placed them in the bottom of my bowl, then topped with the thicker soup. I had three bowls! :)

Parmesan Chicken with Spaghetti Sauce

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Recipe from Jamie Cooks It Up!

Ingredients:

6 Chicken Breasts

2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco) 2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco) Penne Pasta 1 jar Spaghetti Sauce

Directions:

1. Place your chicken breasts in a large gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. If you don't have a meat mallet, never fear. Just use the end of any can from your pantry and you are good to go.

2. Cut the chicken into strips with a pair of kitchen scissors. No kitchen scissors? Round some up, guys and gals...you'll never scoff at a chicken recipe again. Your pair of kitchen scissors will save you a lot of time.

3. Roll your chicken strips around in the parmesan cheese, then in the bread crumbs. Then put them in a sprayed 9 x 13 pan. Cover with foil and bake at 350 degrees for about 25 minutes. Take the foil off and bake for for 10 more minutes.

4. Cook your pasta according to the package directions, heat up your sauce and you are ready to rumble.

Crispy Cheddar Chicken

Recipe from adapted from What's Cookin' Chicago

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 14 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Spaghetti Carbonara alla Amie

My kids LOVE this meal. They beg me to make. They all fight to have as many bacon pieces as they can, so I use more bacon than recipe calls for.

Found this great recipe and tweaked it a bit- it's our new family fav. - well for this week att least!

Ingredients:

8 oz. uncooked spaghetti

2 Eggs plus 2 egg yolks

8 strips of bacon or 4 strips pancetta (the cured kind, not smoked)

2 T Butter

1 Cup Milk

2 Garlic cloves

1 T Italian flat leaf parsley

Pinch of fresh ground nutmeg

1/2 tsp Salt and 1/4 tsp freshly ground pepper

1/2 Cup freshly grated parmigiano reggiano cheese

1/2 Cup Pecorino cheese-you can just use 1 cup all parm if you don't have this

Directions:

Cook Pasta

Beat eggs, parsley, salt, pepper and nutmeg in a bowl, set aside

Cook bacon in skillet over med heat until almost done. Remove bacon leaving the bacon fat in the pan.

Add butter and garlic to pan and let cook for about 30 seconds then place bacon back in pan

When the spaghetti is done lift out of water with tongs and place in the pan with bacon, also adding the milk.

Mix spaghetti around and then turn to low heat.

Add the egg mixture and stir until egg is cooked.

Add the cheeses and as soon as it's melted pull of stove and serve!

Mexican Beans and Rice

I love this one for a meat free night- it's filling but very easy on the budget and the belly! It also makes a decent recipe for building your three month food storage on, considering you will make your own tortillas and substitute frozen corn with canned, fresh cilantro with dried.

Ingredients:

1 lb bag pinto beans

1/4 Medium onion- un-chopped

2 whole garlic cloves

1 1/2 tsp canola oil

1 T finely chopped onion

1 C uncooked long grain rice or calrose rice(available in the Asian section)

1/2 tsp Salt

2/3 C frozen corn, thawed

1/4 C fresh cilantro, chopped

1/2 C tomato sauce

2 C water

12 Corn or taco size tortillas

sour cream

fresh salsa

Directions:

*Rinse beans well and soak over night. Drain and discard water

Put the drained beans in a soup pot ans add fresh water to cover pot about 2 inches. Add the whole 1/4 onion and whole garlic cloves to the pot. Bring to full boil and then reduce, simmer 3 hours. ( I have also put this in my small crock pot half the day when I know I am not going to be home to watch the stove all day long- easier

*Check to make sure beans are always covered with water through.

*Remove onion and garlic after beans are cooked, season generously with salt

*About 40 minutes until serving time, heat oil in saucepan over med heat ans cook the 1T chopped onion until soft. Add rice and stir for a min. Add the alt, corn, cilantro, tomato sauce and water and bring to a boil, decrease heat and sinner 15-20 min. or until rice is fully cooked

warm up tortillas over stove- We love the corn tortillas brushed with olive oil and fried in the pan until a little crunchy.

*Serve beans and rice in separate bowl and pass the tortillas around with the salsa and sour cream.

Hawaiian Hay Stacks

Ingredients:

1/4 lb butter

1 1/2 C Flour

1 1/2 qt Milk

2 t. Salt

2 Cans cream mushroom soup

3 Cooked chicken breasts (2 cans chicken for FS)

Topping suggestions:

Pineapple tidbits

Chopped green onion

Cheddar cheese, shredded

Coconut

Slivered Almonds

Chow mein noodles

Cooked Rice

Celery, copped

Olives

Mandarine Oranges

Peas

Lemon pepper

Directions:

Start cooking your rice

Cook Chicken (if using fresh)

Melt butter in large pan

add flour and stir until blond color

add milk and whisk until smooth

add salt

add 2 cans cream mushroom soup, and shredded chicken

Layer plate with chicken mixture then toppings of choice

Black Bean Soup

Ingredients:

1/2 C Onion, chopped (or 1/3 dehydrated onion)

1 T. Olive oil

1 C. Red bell pepper, chopped

4 Cloves garlic, minced

1-14.5 oz Can diced green chilies

3/4 C Carrots, sliced (or 1/2 c dehydrated carrots)

1- 1/2 t. Ground cumin

3 C Chicken broth

4-15 oz Can black beans, drained and rinsed

1/4 C Red wine vinegar

Directions:

heat oil in large, deep saucepan. Saute onion(if using fresh), bell pepper and garlic until tender. Add remaining ingredients(including dehydrated onion if using) and simmer for 10 minutes.

serve garnished with sour cream and tortilla chips

Vegetable Bean Chili

Ingredients:

2 T Olive Oil

1 Onion

3 Garlic cloves

3 Can diced tomatoes in juice

1 -4oz Can mild green chilies

2-3 T Chili Powder

1 T Cumin

1 T Dried chives

1 Bay leaf

1-15 oz Can red kidney beans drained and rinsed

1-15 oz Can black beans or white beans drained and rinsed

1 lrg Green bell pepper

1 lrg Red bell pepper

2 Ears of fresh corn or 1 C Frozen (1 can for FS)

Salt pepper to taste

1/4 C Chopped fresh cilantro

Directions:

In large heavy pot, heat oil, saute onion and garlic

Then add with all other ingredients except cilantro into crock-pot four hours

Add cilantro in the end

This meal can freeze well

Vegetable Cheese Soup

Ingredients:

2 C Diced Potatoes (canned for food storage)

1 C diced carrots (canned for food storage)

1/4 C Butter

2 Chicken Bouillon cubes

1/2 C Flour

3 C Cheddar cheese, shredded

1 Large onion, sliced

1 C slices celery (dehydrated for food storage)

2 10-oz Can chicken broth

2 C milk (powdered for food storage)

Directions:

In a large saucepan saute onions, potatoes, carrots and celery in the butter. Add the broth and bullion cubes. Simmer 30 min. or until veggies are tender.

In a medium bowl, mi x the milk with flour, blend until smooth- no lumps

Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and spices, simmer until cheese melts.

White Chili

Ingredients:

48 oz Jar great northern beans

16 oz Jar salsa

1/2 C Chicken broth

2t. Cumin

1 lb Chicken- cooked, shredded (canned for food storage)

8 oz monterey Jack Cheese

Directions:

Combine all ingredients in crock pot 4-5 hours

Serve with sour cream, tortilla chips and cheese

Baked macaroni and Cheese

Ingredients:

1/2 lb. Elbow macaroni

3 T Butter

Panko Bread Crumbs (japanese isle)

3 T Flour

1 T Powdered mustard

3 Cups milk (powder milk for food storage)

1/2 C Yellow onion, finely diced

1 Bay leaf

1/2 t. Paprika

1 Large egg

12 ounces sharp cheddar cheese, shredded

1 t. Salt

Fresh black pepper

Topping:

3 T Butter

1 C Panko Bread Crumbs

Directions:

Preheat oven to 350

In a large pot of boiling water cook pasta to al dente

While pasta is cooking, in a separate pot, melt butter. Whisk in the flour and mustard anf keep moving it for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and then pour into a 2-qt casserole dish. Top with remaining cheese.

Topping- melt butter in a sauce pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 min.

* My kids love broccoli so I will add little flowerets to this

Cheesy Italian Pasta Bake

(super blurry pic- sorry, had to get it quick before they ate it all!)

Just grabbed this from Mira's house- trying to take all her good recipes before she leaves!

Ingredients:

3 Cups dry penne pasta

1 T Butter

2 T Flour

1 1/4 Cup Milk

1/2 tsp Dry basil

1/4 tsp Dry Oregano

1/4 tsp Dry Thyme

1-2 Cloves garlic

8oz Tomato sauce

1 Egg

1 Cup Mozzarella Cheese

2 T Parmesan Cheese

3 T Seasoned bread crumbs

Directions:

Cook Pasta in salted water till barely done. Don't overcook. Set aside. Melt Butter in a saucepan. Whisk in the flour, then the milk. Whisk and boil for at least 1 min. It will start to thicken up. Add the spices and garlic, stir in the tomato sauce. Remove from heat.

Add the egg to the pasta and stir around until it coats all the noodles. Stir in the sauce and mozzarella cheese. Pour in to a greased 2 1/2 QT casserole dish. Sprinkle with Parmesan cheese and breadcrumbs. Cover and bake for 20 min. Uncover and bake for additional 5-10 min to crisp up the bread crumbs!

Creamy Chicken Noodle Soup

This is very good version of Chicken Noodle that I got from my friend, yum-o and of course its the best with my homemade rolls!

Ingredients:

6 Chicken bouillon cubes
4 Cups chicken stock

1-2 Bay Leaves
2 Cups chopped carrots
2 Cups chopped celery
3/4 Cup chopped onion
2 Cans cream of chicken soup
1 Cup milk
2 Cups cooked chicken cubed
2 1/2 oz Cooked noodles - thick Amish kind

*For Food storage use 2 cans chicken and dehydrated veggies.

Directions:

* you can add all ingredients and leave it in crock pot all day!

OR:

Boil Noodles and set aside.

Put veggies with stock and boil until soft. Add bouillon. Whisk in soup until creamy.
Add milk and bay leaf. Add chicken and noodles. Simmer at least 30 minutes. Add more broth if
wanted for consistency.
Salt and Pepper to taste

Tortilla Chip Casserole

I got this recipe off Utahdealdiva.com
We loved it! Everything was on hand in our panrty, it was delicious.... its a keeper for us! This recipe comes to about 4 dollars for the whole casserole!

Jessica's Chicken Tortilla Chip Casserole

Ingredients:

1 can diced tomatoes
about 1 cup diced cooked chicken- I used 1 can costco chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste

Directions:

Pour tomatoes in casserole dish, add can green chilies and seasonings. Crush tortilla chips and layer over tomato mixture. Mix together chicken, soup, beans, milk and sour cream. Spread over chip layer. Bake in oven at 350 for 20 minutes. Top with cheese, cilantro, avacado etc. Bake for 5-10 more minutes Enjoy!

Wheat Berry Waldorf Salad

I found this on Superhealthykids.com I have seen many of these types of recipes, but I think this one is the best!

Wheat berries in Waldorf Salad is a match made in heaven; the texture is delightful. You don’t need to mention to your family or guests that it is nourishing; just let them enjoy the texture and flavors.

Ingredients:
1 c. fully cooked wheat berries
1 tbsp. Dijon mustard
1 tsp. sweetener
1 1/2 c. crunchy salad apple; chopped into 1/2 inch pieces
1/4 c. celery (optional)
1/4 c. raisins (optional)
1/3 c. yogurt or mayonnaise
2 tbsp. fresh lemon or lime juice
1/2 c. walnut or pecans pieces
Directions:
Bring wheat berries to boil in 3 ½ cups of water, then simmer for about 60 – 75 minutes. If necessary, add more water. Cool berries and mix with the remaining ingredients.

Lemon Squares

If you havent seen this recipe yet on Everyday food storage, here it is. I wanted to add it to the collection, because these are so easy, and delicious!

Lemon Squares
1 lemon cake mix
2 eggs (2 T. dry egg powder + 1/4 C. water)
1/3 cup vegetable, canola, or olive oil (anyone brave enough to try beans instead of the oil ?
Powdered Sugar

Preheat oven to 350 degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread mixture evenly into a greased 9 x 13-inch pan. Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares

Freezer Jam

Strawberry Freezer Jam!

This is super easy and great to do this time of year with all the fresh fruits coming out. If you can- find local organic strawberries and peaches and other fruits to make the jam with. It really  makes the difference. But, you can totally do this with fruit right from the grocery store. 

You can freeze all your years worth of jam in less than and hour!

This is all you need:

Fresh Fruit- Sugar-no cook fruit jell-mason jars-funnel-potato masher

Follow the directions on the fruit jell packets, you will use one packet per 4 cups of mashed fruit. and 1 1/2 cups of sugar. This will give you three large jars or 5-6 small jars. stick in the freezer and you can have it on your bread in a couple hours!

Mckenna is mashing!

This is a great gift, make homemade bread and wow- someone bring me some:) 

BBQ chicken-3 ways

3 super simple ways to have BBQ chicken always available in your food storage for a quick meal.
This works if you are stocking up on frozen chicken

- Crock pot BBQ Chicken
1 bottle of your favorite BBQ sauce to 4-5 chicken breasts or 10-12 chicken tenders
Cook on low for 4-6 hours. Put chicken breasts in crockpot, top with sliced onions, then bbq sauce. Can shred chicken for sandwhiches, or cut chicken in half and Serve with mashed or baked potatoes and veggies

- Grilled Chicken
Marinade chicken in BBQ sauce for 4-6 hours.Grill chicken on BBQ.
Baste with sauce while cooking on the grill. Serve with grilled veggies or over a green salad

-BBQ ed Chicken Sandwiches
Add BBQ sauce to canned chicken. Heat in Sauce pan and shred. Can also add sauteed onion or green chilies.Toast buns. Add chicken mixture to toasted buns.(you might have to make your own buns, just use this recipe and form dough into a bun shape!)
Top with jack cheese, avacado, or sliced tomatoes. Serve with oven fries

Peanut Butter Rice Krispie Bars

INGREDIENTS:
1 C. karo syrup
1 C. peanut butter
1 C. granulated sugar
5 C. rice krispies
1/2 bag (12 oz.) chocolate chips
1/2 bag (12 oz.) butterscotch chips



DIRECTIONS:
1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in 8x8 glass dish. (greased)
4. Melt chocolate chips and butterscotch chips in microwave on medium heat for 20 sec. incrimates.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.

Five- Cup Salad

1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits
1 cup mandarine oranges
1 cup sour cream

mix, chill, and serve! All food storage!