Chicken Marsala

This is one of my families favorite meals!! So it is probabily appropriate that it is what we had for dinner the day I started the recipe blog! :)

Here is what is needed:
Chicken - I use BL/SL chicken breast. I cut out the fat and cut into thin chunks.
Marsala Cooking Wine - I like Holland House (available at Walmart or Smiths)
Mushrooms - slice them
Salt
Pepper
Parsley
Fresh Rosemary
Heavy Whipping Cream - can use any whipping cream or milk if do not have any
Butter and/or cooking oil

Instructions.
Place Mushrooms, Rosemary, Parsley and Butter in Pan and Saute.
Add chicken and cook until mostly cooked through.
Add Marsala Wine and let cook until reduces down. You can decide how much or how little you like to put in. Depends on how strong you want the marsala taste veres the cream.
After the wine has reduced add cream to taste for s nice creamy sauce.
We like to serve over rice.

Cream Cheese Chicken – Crock Pot Meal

Cream Cheese Chicken – Crock Pot Meal

4-5 Chicken Breasts

1-2 dry Italian Dressing

2-3 Cans Cream of Chicken Soup

8 oz Cream Cheese

Combine all but cream cheese in crock pot. Cook on low 6-7 hours.

Take out about 1 cup of hot sauce and beat in cream cheese. Stir back in and cook for an additional 1 hour.

Can cut chicken into smaller pieces  when serving if desired. 

Enchiladas – Freezer meal

Enchiladas – Freezer meal

Canned Chicken

Tortillas

Cream of Chicken (or mushroom)

Sour Cream

Grated Cheese

Spices:

Chili Powder

Adobo

Pepper and Salt

Minced Onions

Sauce – Cream of Chicken Sauce and some milk (this goes on bottom of pan and on top of tortillas).

Mix Chicken, Rest of Cream of Chicken, Sour Cream, Cheese, and sauces.

Spray bottom of pan.

Put some of the sauce on bottom of pan.

Place mixture inside tortilla and roll up.  Works best if you have mixture all over tortilla and not just in the middle.

Place that in your pan.

Repeat until fill full pan.

Place sauce on top of Enchiladas. Make sure that sauce completely covers edges of tortillas.

Cover with plastic Wrap and then tin foil (make sure to remove plastic wrap before cooking).  Freeze.

To make – Put in fridge night before. If  seems dry can add more cream of chicken to top. Bake 350 for 30-40 minutes.

To make 2 small pans of enchiladas you need. 2 cans chicken, (cannery size). 4 cans of cream of chicken. 

Pesto Chicken – Crock Pot Meal

Pesto Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Pesto Sauce (whole bottle)

Dry Ranch Dressing Packet

½ cup Chicken Broth (maybe try more)

To Make – place Chicken in Crock Pot. Pour Pesto over chicken. Sprinkle on Ranch Dressing. Pour chicken broth over.

Cook  low for 6-8 hours.

Serve with mashed potatoes, vegetable or a salad. 

Hawaiian Chicken – Crock Pot Meal

Hawaiian Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Hawaiian BBQ Sauce (from Target)

1 can Pineapple Chucks

To Make – combine all ingredients in crock pot. Cook on high 2-3. Shred chicken in crock pot to completely cover with sauce. Cook 1 hour more.

Serve with Rice.

Italian Chicken – Freezer Crock Pot Meal

Italian Chicken – Freezer Crock Pot Meal

4 Chicken Breasts

16 oz Italian Dressing

½ cup Parmesan Cheese

Dry Italian Season packet

4-6 potatoes cut up in chunks
Half Onion cut up in chunks

½ bag mini carrots (or 4 carrots peeled and cut into chunks)

To prepare to freeze-

Combine all ingredients but Parmesan cheese in large freezer bag.

Put Parmesan cheese in small freezer bag and keep with rest of meal.

To Make – Dump large freezer bag of ingredients in crock pot. Cook on low for 6-8 hours or high 3-4 hours. Add Parmesan for last ½ hour.

Serve with rice or noodles.

(we doubled the wet Italian dressing and made enough for 2 freezer meals.)

Sweet and Sour Chicken – freezer meal

Sweet and Sour Chicken – freezer meal

Chicken

Cut up chicken into small chunks and dip in flour then egg then fry on stove so that browned on all sides. (does not need to be cooked all the way thru). Set aside (or freeze if using later.

Sauce

¾ cup Sugar

4 TBSP Ketchup

½ cup Distilled Vinegar

1 TBSP Soy Sauce

1 tsp garlic salt/sauce

Preparation: Whisk until smooth. Set aside (or freeze in separate bag if using later).

To Make –

Pull chicken and sauce out of freezer in the morning.

When ready to make. Put chicken in casserole dish and pore sauce over chicken.

Bake 350 degrees for 15 minutes on each side. (Total of 30 minutes).

(we doubled the recipe for the sauce to have extra for rice etc) made enough for two small freezer meals. 

Freezer and Crock Pot Recipes!!!

This week my mom came up to my house and helped me to make some new (to me) recipes that I could freeze to cook later and a few other recipes that I can keep the ingredients on hand and throw in the crockpot! I am very excited to share them all with you. So the next few entrees will be those meals and recipes. I have not tried most of them yet so I will all comments about how we liked them after we try them. I will also note (mostly for myself) the proportions that we made and how many meals it made. That way I can adjust the quantities in later cook days if the amounts were too much or too little. Enjoy!