Crock-Pot Nacho Chicken Freezer Meal

Crock-Pot Nacho Chicken Freezer Meal 3-4 chicken breast 1 can Rotel 1 package taco seasoning Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours. Wala!! Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Corn Salad

Corn Salad 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips ( I could not find these so I mixed 1/2 regular and 1/2 barbecue corn chips) Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Coconut Cream Pie

Coconut Cream Pie 1 c milk 1 c sweetened, flaked coconut 1 c light cream 1/2 c sugar 2 Tbsp corn starch 2 eggs, separated 1 tsp vanilla 1 pie crust. 8 oz whipped cream pre-made pie crust Bake pie crust according to directions on package and cool completely. Place milk and light cream in a double boiler. Add sugar and bring to a boil. Add 2 Tbsp. cold water to corn starch. Stir well. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set. Remove plastic wrap. Cover with whipped cream.

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles 1 (2-pound) beef chuck roast 1 envelope beefy onion soup mix from a 2.2 ounce box 1 can condensed cream of mushroom soup, undiluted 4 cloves garlic, minced 1 (14-ounce) can beef broth 4-6 cups water 2 (12-ounce) packages frozen egg noodles salt and pepper to taste parsley for garnish, optional Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth. Put lid on crockpot and cook 9 to 10 hours on LOW. Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don't want to water down the flavor. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

Instant Pot Mississippi Roast

Instant Pot Mississippi Roast 3-4 pound chuck roast, cut into 3 or 4 pieces salt and pepper 3 tablespoons vegetable oil 1 medium onion, chopped 3/4 cup beef broth 10 Pepperoncinis 1/3 cup juice from jar of Pepperoncinis 1 packet dry Ranch dressing 1 packet Au Jus 4 tablespoons butter, cut into 4 pieces Gravy 3 tablespoons butter, softened 3 tablespoons flour Season meat with salt and pepper. Turn Intstant Pot on Saute mode. When display says "Hot", add the oil. Place meat in the hot oil. Let cook for 5 minutees without moving. Flip over and cook 5 more minutes. Remove meat to a plate and tent with foil to keep warm. Add onion to pot along with about 1/4 cup of the beef broth. Use a wooden spoon to scrape up the browned bits on the bottom. Add remaining beef broth, pepperoncinis, pepperoncini juice, Ranch seasoning, Au Jus, and butter. Stir to mix. Turn the saute mode off and add meat and any juices back to the pot. Close lid and set knob to "sealing" position. Set to Pressure Cook/Manual for 55 minutes. When the 55 minutes is up, let sit for 15 minutes for Natural Pressure Release. After 15 minutes, turn Instant Pot off and manually release remaining pressure until the pin drops. Once pin drops, remove lid from Instant Pot. To make gravy, remove meat to a plate. In a small bowl, mix the butter and flour to make a paste. Turn the "Saute" mode on. Once it comes to a simmer, add flour mixture. Whisk until thickened. Shred meat and return to pot. I use a 6-quart Instant Pot for this recipe. Sear the meat for a full 5 minutes on each side for maximum flavor. Deglaze the pot by adding a little beef broth and scraping up the browned bits on the bottom before pressure cooking. Let the Instant Pot depressurize naturally instead of using the quick release. This will help keep the meat really juicy. To make the gravy, you will need to fully incorporate the flour into the butter and then whisk it vigorously once you add it to the liquid to get it smooth.

Mexican Chicken Cornbread Casserole

Mexican Chicken Cornbread Casserole 3 cups shredded cooked chicken, I use a rotisserie chicken 1 (11-ounce) can corn, drained 1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT drained 1 packet taco seasoning, I use low sodium 1 cup sour cream 2 cups shredded Cheddar Jack or Cheddar Cheese, divided 1 (6 or 7 ounce) packet cornbread mix 1 egg, lightly beaten Preheat oven to 375 degrees. In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese. Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size. Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture. Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges. Notes You can vary the spice level of this casserole from mild to very spicy through the taco seasoning and the Rotel tomatoes which come in varying spice levels. I use regular Rotel, but you can also find mild and hot.

Sausage and Rice Dressing

Sausage and Rice Dressing 1 (6-ounce) package wild rice mix 1 pound ground pork sausage with sage 1 tablespoon butter 1 medium sweet onion chopped 1 celery stalk finely chopped 1 (8-ounce) package white mushrooms sliced salt and pepper 1 (10.5-ounce) can cream of mushroom soup 1/2 teaspoon Cajun seasoning 1/4 teaspoon dried thyme 1 1/2 cups shredded Cheddar cheese Preheat oven to 350 degrees. Prepare rice according to package directions. In a large pan, brown sausage, breaking it apart with a wooden spoon. Once no longer pink, transfer it with a slotted spoon to a large bowl. To grease in pan, add butter and cook onion, celery, and mushrooms until soft. Season with salt and pepper. Add to bowl with sausage. Add rice, cream of mushroom soup, Cajun seasoning, thyme, and 1 cup of cheddar cheese. Stir to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining cheese on top. Cover with foil and bake 20 minutes.