Cream Cheese Chicken

1- 0.7 oz. Italian dressing envelope mix
1/2 cup butter
2 lbs. bonesless skinkess chicken breasts
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese

Turn slow cooker on high.  Melt butter in botom of slow cooker.  Stir Italian dressing mix into butter until well mixed.  Cut chicken into 1-inch strips.  Place in slow cooker and stir to coat with butter and dressing mix.  Cover and cook on high for 2 hours.  Remove chicken to plate to cool.  Add cream of chicken soup and cream cheese to liquid in slow cooker.  Stir to melt and mix until smooth and creamy.  Remove sauce from slow cooker and allow to cool.  Place chicken and sauce in freezer bag.

To serve: Thaw.  Heat and stir until smooth, hot and bubbly.  Serve over mashed potatoes, rice or noodles.

Tater Tot Casserole

1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste

Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.

FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.

Breaded Ranch Chicken

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.

Label: Thaw and bake at 375 for 1 hour

BBQ Pork

Ladies, my intertnet modum broke. I have not had internet for about two weeks except on my phone. SOOO glad I have that but I will post the recipe when it is working again in the next few days. You at least know what I am making though.

Have my husbands computer before he goes out of town to pay some bills so I am adding the recipe before I don't have another chance.

3 lbs. pork ribs (boneless)
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 - 2 cups BBQ sauce

Place ribs in crock-pot, sprinkle with S&P.  Cook on low 8 hours.  Allow to cool completely.  Place in freezer bag and pour BBQ sauce over ribs.  12 servings.

Thaw.  Heat through.

I have two crock-pots and made the first round.  When I bagged the first ones, it did not look like enough food so I am adding more ribs and if anyone wants to make this again in the future I did 4lbs. per person or 2 lbs. per bag.

Slow Cooked Chili

1 cup dry pinto beans or 2 15 oz. cans
2 pounds ground beef
1/2  cup chopped onions
4 cans stewed tomatoes
1 cup chopped bell peppers
1/2 cup chopped celery
2 tsp. minced garlic
2 Tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
2 Tbsp. sugar
1 1/2 tsp. salt

Brown ground beef with onions.  Add to slow cooker or large bowl.  Add beans, tomatoes, green pepper, celery, garlic, chili pwder, pepper, cumin, sugar, and salt.  Mix well.  Freeze or cook in crock pot on Low 8-10 hours or on high 4-5 hours.

To serve: Thaw.  Place in crock-pot cook low 8-10 hours or High 4-5 hours.  Top with sour cream and/or shredded cheese.