Crockpot Chicken Teriyaki

Now you guys are going to know how easy my last freezer meal was.... kind of embarrassing.

2 chicken breasts, cubed 
1/2 purple onion, chopped
1 medium bag of carrots
1 can of pineapple, in its juice
1 cup of your favorite teriyaki sauce

Combine all ingredients in a gallon sized bag and shake. Cook on low for 8 hours or high for 4 hours. Serve over hot rice. You may also add steamed green veggies.

Southwestern Egg Rolls with Dipping Sauce

This recipe came from ksl.com and is DELICIOUS!

FOR EGG ROLLS

• 3 chicken breast halves, cooked - either shred or cube
• 2 tablespoons red bell pepper, minced
• 2 tablespoons green onion, minced
• 1/2 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced jalepenos
• 1/2 tablespoon parsley, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash of cayenne
• 3/4 cup Monterey Jack cheese, shredded
• 5 8" flour tortillas

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender

Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and Freeze for at least 4 hours. You may also refrigerate overnight.

Spray rolls with Pam and bake at 375 degrees until dark golden brown. You may want to turn your "egg rolls" partway through baking.


FOR DIPPING SAUCE
Combine ingredients.

• 1/4 cup smashed, fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed
• dash garlic powder
• dash pepper

Chicken Enchiladas I

As found on AllRecipes.com. I only made a couple of alterations. It's a great fail-proof recipe and super duper easy.

INGREDIENTS
4 boneless skinless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1 small can diced green chilies
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
1 can red enchilada sauce
3/4 cup shredded Cheddar cheese

DIRECTIONS
1. Preheat oven to 350 degrees

2. Cook chicken in whatever way you prefer (oven, poach, or pick up a roasted chicken from Smith's). Put shredded chicken in a medium skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green chiles and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and enchilada sauce to your preference (you don't have to use ALL of the sauce.) Top with 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

World's Best Lasagna

As discovered on All Recipes.com. I altered the recipe to only use turkey sausage and ground turkey. I also prefer to use fresh herbs (and a LOT of them).

INGREDIENTS

1 pound sweet turkey Italian sausage
1 1/2 pound ground turkey
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) can tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
(or 2/3 cup fresh basil)
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles*
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

*Soak lasagna noodles in hot water 30 minutes before assembly. Do not cook the noodles. They will fully cook in the lasagna sauce when you bake the lasagna.

DIRECTIONS

1. In a dutch oven (or large pot), cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. In mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees.
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Honey-Lime Chicken Enchiladas

From the Keeping Up Cookbook

1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce
1 cup half & half
flour tortillas
shredded colby jack cheese

Mix enchilada sauce with half & half.  Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25 to 30 minutes.

BBQ Pulled Chicken Sandwiches

*Serves 6

INGREDIENTS:
1 small to medium yellow onion, thinly sliced into half moons
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt

I used this French Bread roll recipe

DIRECTIONS:
Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.

In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).

Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.

Chicken Chili Blanco with Sweet and Sour Salsa

1 pound dried small white navy beans (or about 3 cans Northern white beans)
2 onions, chopped
1 48-oz can chicken broth
1 7-oz can chopped green chiles
6-8 cloves minced garlic
3 T. chopped fresh oregano
4 t. ground cumin
1 1/2 t. cayenne
1 C. sour cream
3 C. shredded Monterey Jack cheese
4-6 cooked chicken breasts, chunked

Sweet & Sour Dressing and Tomato Garnish
1/4 C. cider vinegar
1/2 C. sugar
juice of 1 lemon
1 t. onion powder
1 t. paprika
2 t. celery seeds
1 t. salt
1/3 C. vegetable oil
chopped fresh tomatoes
chopped parsley or cilantro

Rinse and pick the beans and combine with water to cover in a bowl. Soak 8-12 hours;
drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and
reduce the heat. Simmer 1 1/2 hours. Add chicken, chiles, garlic, oregano, cumin and
cayenne. Simmer 30-60 min. or until desired consistency. Remove from heat. Stir in
sour cream.

For the dressing, bring the vinegar and sugar to a boil in a saucepan, stirring to dissolve
the sugar. Combine lemon juice, onion powder, paprika, celery seeds and salt in a jar
with a lid. Add the vinegar mixture and oil and shake to mix well. Store in refrigerator
for up to 1 week. For the garnish, combine the desired amount of the dressing with the
tomatoes and parsley in bowl and mix well.

The recipe says to add the cheese with the sour cream. We topped the soup with the
cheese and tomato garnish just before serving.