French dip

1 Beef Rump Roast

1 pkg Au Jus seasoning packet (in gravy mix section of store)

1 can French Onion Soup

3 cups water

salt and pepper to taste

4 tablespoons worcestershire sauce

chopped garlic (1 tsp of pre-chopped bottled kind)

Put all ingredients in crock pot and cook on low for about 8 hours.  Shred with a fork.

***  I LOVED adding some carmelized onions after it was done and shredded.  Another tip - put it on a roll, put provolone cheese on top of the meat and bake in the oven for 3-5 minutes at 350 degrees.  DELICIOUS!  ***  We had this from our freezer meal group and was awesome!

Teriyaki Chicken Bowls (Crockpot)

6 boneless skinless chicken thighs or breasts (about 2 ½ pounds)

3/4 cup sugar

3/4 cup low-sodium soy sauce

6 tablespoons cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4 1/2 teaspoons cornstarch

4 1/2 teaspoons cold water

Place chicken into crock pot. Mix together sugar, soy sauce, vinegar, ginger, garlic, pepper. Pour

over chicken and cook on high for 3-4 hours. Low 5-6 hours. Freezes great. Serve with rice and

steamed veggies to make Teriyaki Bowls.

Crazy Good Brownies

As requested by Tami...
These are delicious brownies! Taken from the Bountiful 5th Ward Neighborhood Cookbook...

1 C brown sugar
1 C sugar
1 C oil
2 tsp. vanilla
4 eggs

1 tsp. salt
8 T. cocoa
1 1/2 C flour
1 C shopped, toasted pecans (we haven't ever added the pecans... but I'm sure it is yummy!(

Preheat oven to 350 degrees.

Mix sugars, oil, vanilla and eggs. Add salt, cocoa, flour and nuts. Prepare a cake pan, grease and flour and then pour batter into it. Bake for ~40-45 minutes (printed recipe said 25 minutes but they were too runny but maybe that is because we didn't add nuts?). Just check and take note how long - we bake them in a 9X13 pan and it took 45 minutes.

ENJOY!

Chicken Enchilada Soup

Pretty sure this recipe came from Tiffani. Scrumptious.

CHICKEN ENCHILADA SOUP

½ C Oil (could use ½ as much)
4 Chicken Breasts
3/4 C Diced Onion
1 Clove Garlic
1 Large Can Chicken Broth 49 ½ ounces
1 C Masa (it is like Mexican cornmeal)
3 C Water
1 Small Can Enchilada Sauce
16 Oz. Cheddar Cheese
½ t Salt
1 t Chili Powder
½ t Savor Salt (I just used salt)
½ t Cumin
½ t Cayenne Pepper
½ C Sour Cream
1 Small Can Diced Green Chilies
1 T Worcestershire Sauce
1 small Can Cream of Chicken Soup

Cook chicken breasts, dice and place in large pan with oil and brown. Set aside chicken and place in the large pan the onions and garlic and saute for 2 - 4 minutes. Add chicken broth, 1 cup water, enchilada sauce, salt, chili powder, savor salt, cumin, cayenne pepper, chilies, cream of chicken soup, and sour cream. Cook on low heat until light boil. Thoroughly mix masa with 2 cups water and add to broth while stirring. Add cheese and stir until mixed (add chicken). Cook for 20 to 30 minutes on low heat and serve with broken chips, grated cheese, avocado, salsa, sour cream, cilantro, etc.

Zesty Italian Chicken

Ingredients
4 boneless-skinless chicken breasts
1 8oz package cream cheese (cut into cube sized pieces)
1 can cream of chicken soup
1 package of Zesty Italian Dressing mix
Cooked rice

Preparations
Place all ingredients except rice into crock pot and stir.
Cook on low for about 8 hours.

If freezing
Place chicken mixture in foil pan and cover with two layers of heavy duty foil.
Cook rice, but not completely and place in Ziploc bag.
To serve, thaw chicken completely and warm in oven at 350 degrees for 25-30 minutes.
For rice, thaw, then open Ziploc and reheat in microwave for 2-3 minutes.
It might be a good idea to add a little more soup when making it to freeze. Or you could even add a little more before serving.

Serve chicken over rice.

Poppyseed chicken

Another Hansen family favorite...

Ingredients
5-6 large chicken breasts
1 ½ cans of cream of chicken soup
1 cup sour cream
1 ½ tubes of Ritz crackers
1 stick of butter
2 Tablespoons of poppy seeds

Preparations
Combine in 9X13 dish:
Chicken breasts (cooked and shredded)
Cream of chicken soup
Sour cream

Combine:
Ritz crackers (crushed)
Butter (melted)
Poppy seeds
Sprinkle this mixture over chicken mixture

To cook
Bake at 350 for 30 minutes

Black Bean Salsa Chicken

This recipe is FABULOUS. If you want a tastier (and less healthy) alternative, serve in fried corn tortillas crisp enough to fold, but not too crisp...

Ingredients
2-4 chicken breasts
½ cup chicken broth
1 cup salsa
1 can corn, drained
1 package taco seasoning
1 can black beans, drained
½ cup sour cream
1 cup grated cheddar cheese

Preparations
Place chicken in greased slow cooker.
Pour broth, salsa, corn, beans, and taco seasoning over chicken.
Cover and cook on low 6-8 hours or high 3-4 hours.
Remove chicken and shred then return to sauce.
Stir sour cream and cheese into sauce.
Serve in tortillas or freeze in bags.

To Cook
Thaw in fridge, then heat in pot on stove until hot.
Serve in tortillas

Sour Cream Chili Bake

Ingredients:
1 lb. Hamburger
¼ cup chopped onion
1 can kidney beans (drained)
1 15oz can tomato sauce
1 envelope of taco seasoning mix
1 cup cheese (grated)
3 ½ cups corn chips
1 ¼ cups sour cream

Preparations:
Cook burger and onions until brown and drain
Stir in beans, tomato sauce, seasonings, and 3/4 cup of cheese.

To freeze:
Place this mixture in a Ziploc bag.
To share, include corn chips, remaining cheese, and sour cream.

To serve:
Thaw mixture.
Put 2 ½ cups of chips in bottom of 8X8 dish and cover with mixture.
Bake at 350 for 25 minutes or until hot.
Spread sour cream on top then remaining chips and cheese. Bake 5 minutes more.

Rasberry Glazed Chicken

From Tara's collection of freezer meals.

• 1 ½ lbs chicken
• ¾ cup raspberry jam
• ¾ cup ketchup
• 1/8 cup white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chili powder
• 1/8 teaspoon salt

Preparations
• In a small bowl, combine jam, ketchup, vinegar, Worcestershire, chili powder and salt, stirring well.
• Put chicken in a Ziploc bag or freezer container and pour sauce over top.
• Refrigerate for about 1 hr, turning every 15-20 minutes.
• Place container or bag in freezer.

To cook
• Thaw chicken in refrigerator overnight.
• Remove chicken from container or Ziploc and barbeque on the grill OR cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F. Great over rice.

Chicken Cordon Bleu

This is another recipe from Tara's freezer meal collection.

• 4 boneless, skinless chicken breasts
• 4 slices of ham, thinly sliced
• 4 slices Swiss cheese
• 2 cups seasoned bread crumbs
• ¼ cup grated parmesan
• 2 Tablespoon butter

Sauce Ingredients
• ½ cup canned cream of chicken soup
• ¼ cup sour cream
• ¼ cup milk
• 1 Tablespoon Dijon mustard
• 1 cup mushrooms, sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoons black pepper
• 2 Tablespoons fresh chopped flat leaf parsley (or 2 teaspoons dried)

Preparations
• Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound the chicken breast until it is ½” to ¼” thick.
• Arrange a slice of ham and Swiss cheese on top of each one.
• Roll each chicken breast tightly and secure with a toothpick.
• Coat with melted butter and roll in bread crumbs.
• Place in baking dish.
• In a bowl combine sauce ingredients. Mix thoroughly. Heat in sauce pan and pour over chicken just before serving (or serve in a gravy boat on the side).

To Bake
• Bake uncovered for 45 minutes at 375 degrees.

To Freeze
• Cover with plastic wrap and foil. Freeze for up to three months.
• Thaw in refrigerator before cooking as directed above.
• Combine sauce ingredients and freeze in small container. Heat sauce in microwave or on stovetop and pour over chicken just before serving.

Beef Enchiladas

From Tara's recipe collection of freezer meals.

Ingredients
• 2 pounds hamburger
• 1 package Lipton onion soup
• Corn tortillas
• Cheese – mozzarella & cheddar

Sauce Ingredients
• 1/3 cup shortening
• ½ cup flour
• 1 can Nalley’s Big Chunk Chili (no beans)
• 3 Tablespoons chili powder
• 1 can enchilada sauce
• 2 (8 oz) cans tomato sauce
• 1 can beef broth
• 1 package Lipton onion soup
• 2 Tablespoons sugar
• Salt

Preparation
• Brown hamburger and mix in Lipton onion soup mix. Take off heat and set aside.
In separate pot (on stove), melt shortening and add in flour, chili, and chili powder.
• Off heat add enchilada sauce, tomato sauce, beef broth, Lipton onion soup, sugar and salt (to taste).
• Put sauce back on heat and thicken.

Building the enchiladas
• Warm the tortillas in the microwave until they start to curl
• Pour in sauce in bottom of pan
• Take a tortilla – add meat & cheese. Roll and place in pan
• Continue rolling enchiladas until pan is full
• Pour sauce over top of enchiladas – completely covering all enchiladas
• Add cheese

To Bake
• Bake at 350 for 25-30 minutes
• If frozen, a bit longer
Recipe will make either 2 – 9X13 pans or 4 – 8X8 pans