Best Creamy Chicken Enchiladas Recipe

5 chicken breasts shredded
1 can Rotel
1 can cream of chicken soup
1 can cheddar cheese soup
1/8 cup milk
1 tsp cumin
1 tsp taco seasoning
1 tsp garlic powder
1 tsp dried oregano
1/2 pkg cream cheese cubed
2 cups shredded cheese
Pkg tortillas

Combine Rotel, soups, milk, seasonings, shredded chicken, cream cheese in bowl. Spray bottom of 9x13 pan, spread small amount of mixture on bottom of pan. Fill tortillas with mixture, roll, place seam side down. Pour remaining mixture over top of tortillas in pan. Sprinkle shredded cheese on top. Bake 350 35 minutes!

Lasagna Cups Baked In Muffin Pan Recipe

1 lb hamburger
1 lb sausage
Wonton wrappers
Ricotta cheese
Mozzarella, parmesean, cheddar cheese
Jar pasta sauce

Brown meats & drain. (I added minced garlic and italian seasoning to meat). Spray cupcake pan so no sticking. Layers: wonton wrapper, sauce, meat, cheeses. Repeat. Bake 375 20 min. This made 24 cups in regular sized cupcake pan.

Tip: I used a teaspoon of each ingredient for portions! Also, put Parm cheese on top of ricotta.

Timbrook Taco Twists Appetizer

1 lb ground beef
1 pkg taco seasoning
1-2 cups shredded cheese
2 pkg cresent rolls

-prepare beef with taco seasoning, drain.
-unroll cresent rolls and separate into triangles, flatten triangles to make bigger
-place 1 tbsp taco meat in middle of triangle
-place pinch of shredded cheese on top of beef
-fold three corners together in the middle and twist

bake 350 degrees 14 minutes on cookie sheet (I used parchment paper with it)

Breakfast Casserole

10 eggs
1 pkg diced ham (Aldi's)
3/4 cup milk
2 cups shredded mozzarella
2 cups shredded cheddar
1 pkg crescent rolls
2 tsp Italian seasoning
1 tbsp maple syrup
1/2 onion diced
1 tbsp minced garlic
salt & pepper

-9x13 greased baking dish, roll out crescent roll dough to cover bottom of pan, bake for 6 minutes at 350 degrees.
-cover the ham over the crescent roll
-mix together rest of ingredients and pour over the top of the ham
-bake 350 degrees for 35-40 minutes uncovered or until toothpick comes out clean in center

Slow Cooker Pot Roast

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast (Tri-Tip or chuck)
• Salt, pepper, Lawry's seasoning
• baby carrots, sweet onion, small red potatoes and celery (optional)

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Brunch Bacon Quiche

• 8 slices bacon
• 4 ounces shredded Swiss cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Chicken Noodle Casserole

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Chicken and Sour Cream Enchiladas

• 2 cups chopped cooked chicken
• 1 cup Sour Cream
• 1 1/2 cups Shredded Colby & Monterey Jack Cheese, divided
• 1 cup salsa, divided
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 10 flour tortillas
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped

Directions

1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Slow Cooker BBQ Ribs

5 lb pork rib slab

In Ziploc bag combine:
2 cups bbq sauce
2 1/2 tbsp vinegar (I had apple cider vinegar)
1/2 cup brown sugar
2 tsp oregano
2 tsp Worcestershire sauce
1 tbsp garlic
1 tsp liquid smoke

cut ribs into pieces to fit into slow cooker
-pour sauce mixture over first layer
-put another layer of ribs on top of bottom layer
-pour remaining sauce mixture on top

low for 8-10 hours, falls off the bone and is AMAZING!!

Fried Chicken

• 2 cups vegetable oil
• 2 cups all-purpose flour
• Egg yolks for dipping
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (2 to 3 pound) whole chicken, cut into pieces

Directions

1. Heat the oil in a large skillet over medium-high heat. 
2. In a Ziploc bag, combine the flour, salt, and pepper. Dip chicken into egg yolk batter, then back in the Ziploc bag to create a thick outside crust.
3. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
4. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Meatloaf

• 1 1/2 pounds ground beef (or ground turkey)
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1/2 cup Italian (seasoned) bread crumbs
• salt and pepper to taste
• 4 tablespoons brown sugar
• 3 tablespoons prepared mustard
• 2/3 cup ketchup
• 1 tbsp Worcestershire sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, Worcestershire, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Sheperd's Pie

• 5 potatoes, peeled and quartered
• 1 pound lean ground beef
• 1 (4 ounce) can sliced mushrooms
• 1 (15 ounce) can mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• salt and pepper to taste
• 3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Slow Cooker Ham and Potatoes

6 potatoes cubed
1/2 onion chopped
*boil onion and potatoes until tender

1 can cream of chicken soup
8 oz sour cream
1 cup shredded mozzarella
1 cup shredded cheddar
salt & pepper

*optional - diced carrots, peas

Chicken Fried Rice

1 whole chicken roasted (crock pot 6-8 hrs on low) ($4.99)
4 cups rice prepared ($2.00)
1/3 cup sweet n sour sauce ($1.00)
1 cup chicken broth thickened with cornstarch ($.50)
(can add in soy sauce, hoisin, sesame oil)
(optional)
1/2 onion diced
peas & carrots
waterchestnuts

Pulled Pork Sandwiches

3-4 country style ribs
Seasoning salt
1 can coca cola

In baking dish, season meat with seasoning salt, pour can of coke over
Bake 350 2-3 hours covered with foil
Shred with fork

Add BBQ sauce if desired

Slow Cooker Italian Beef

2 lbs sliced roast beef ($8.00)
1 box beef broth (had in pantry)
1 can Progresso French Onion soup (had in pantry)
1 green pepper sliced thin (had in fridge)
1 tbsp minced garlic (already have)
1 bag shredded mozzarella ($2.79)
Hoagie buns ($3.00)

let slow cook for 4-6 hours on low

Chicken Tacos

3 lg cans white chicken breast
1 taco seasoning pkg
3 tbsp water
1/2 cup diced onion
1 pkg tortillas
1 pkg shredded cheese

Slow Cooker Pot Roast

2-4 lb chuck roast
1 can beef broth
4-6 potatoes chunked
4-6 carrots (or 15-20 mini carrots)
1 pkg onion soup mix
1 small onion sliced
1 tsp garlic

Cook on low all day until it falls apart :)
If you want gravy, add 1 tbsp corn starch into juice at the end and whisk

Chicken Pot Pie

1 rotisserie chicken cubed
1 can diced potatoes
1 can peas & carrots mix
2 cans cream of chicken soup
3 boxes refrigerated pie crust
Garlic powder
Onion powder
Thyme

Bake uncovered 400 degrees 1 hour
Egg wash top of crust and cut vent slits

Makes 3 pies

To freeze cover with foil bake 90 min or until done

Fried Chicken Nuggets

Flour
baking powder
salt
pepper
paprika
onion soup mix
Italian breadcrumbs