|
Originally Posted by Teacup
(Post 5422741)
I just tried this last week and the family approved. I used 98% fat free soup and low-fat sour cream to make it healthier. This was easy.
SALSA CHICKEN 2 pounds frozen chicken breasts 1 cup salsa or picante sauce 1 can reduced fat cream of mushroom or cream of chicken soup 1 package taco seasoning mix 1 can black beans (drained) 1 can corn, or 1 cup or so frozen corn 1/2 C. low-fat sour cream Put chicken in crockpot. Combine salsa, soup, taco seasoning, beans and corn, pour over chicken. Cook on low 8 hours. Remove chicken, shred, and return to crock pot. Just before serving add the sour cream. Serve over rice. We used leftovers on flour tortillas with cheese & lettuce for an additional meal. |
I love the recipes on this site. They are always so good and easy to make. Thanks to all of you for sharing.
|
Originally Posted by Pat75
(Post 5424222)
When I was a working gal I always made enough for 6 people even if there were only 2 and froze the rest.Now that i am retired I still cook that way so there is more time for quilting.I cooked a 20 bd turkey and stuffing and gravy and am enjoying.I cooked meat balls for 8 and have them as needed i.Had husband grill 10 chicken thighs.I make always more and freeze that way I know what is for supper is healthy has no additives.I just go shopping in my freezer.
You cook the same way I do ... I call it "Planned Overs" It may be something that can go direct from freezer to oven or microwave or crockpot. Or the Planned Overs may be something that I have plans on other things to do with it. Eg. cook lots of rice and freeze in single portions OR remake into something different within the next day or two. BeckyBoo ... another good help is to have a menu plan. A friend of mine makes hers ahead a week, based on what is in her freezer and does planned over cooking on the weekend. Also, the menu plan gives her a shopping list for what's missing. The night before, you can prep what needs to be done and get what's needed out of the freezer. |
Hope this one helps. My family loves it and I serve it with a tossed salad and rolls.
Crock pot Cheese Chicken Tettrazini 1 lb. Velveeta, cubed 1 can of mushrooms, drained 1 can cream of mushroom soup 1 can cream of chicken soup 12 1/2 oz. can of cooked chicken breast 1/2 cup onion, chopped 1 lb. spaghetti noodles salt and pepper to taste 1/2 cu water 1/4 - 1/2 cup milk -Combine chicken, mushrooms, soups, onion, cheese and water in crock pot. -Cook spaghetti noodles as directed, then add to chicken mixture. -Cook 2 -3 hours on low setting of crock pot. Stir occasionally. Add milk as needed to keep moist. Season as desired and serve. Enjoy! |
Two Ingredient Crock Pot Meal Starter
1 pork roast, trimmed of fat 1 bottle of barbeque sauce Put in crock pot on low, simmer 8 hours till it falls apart easily. Serve on hamburger buns with quick lettuce and raw veggies salad. Or if desired add canned corn, beans, etc. For dessert ice cream or instant pudding, or fruit. |
Originally Posted by Teacup
(Post 5422741)
I just tried this last week and the family approved. I used 98% fat free soup and low-fat sour cream to make it healthier. This was easy.
SALSA CHICKEN 2 pounds frozen chicken breasts 1 cup salsa or picante sauce 1 can reduced fat cream of mushroom or cream of chicken soup 1 package taco seasoning mix 1 can black beans (drained) 1 can corn, or 1 cup or so frozen corn 1/2 C. low-fat sour cream Put chicken in crockpot. Combine salsa, soup, taco seasoning, beans and corn, pour over chicken. Cook on low 8 hours. Remove chicken, shred, and return to crock pot. Just before serving add the sour cream. Serve over rice. We used leftovers on flour tortillas with cheese & lettuce for an additional meal. |
Just leave the beans out! It will still taste great.
|
Originally Posted by Teacup
(Post 5422741)
I just tried this last week and the family approved. I used 98% fat free soup and low-fat sour cream to make it healthier. This was easy.
SALSA CHICKEN 2 pounds frozen chicken breasts 1 cup salsa or picante sauce 1 can reduced fat cream of mushroom or cream of chicken soup 1 package taco seasoning mix 1 can black beans (drained) 1 can corn, or 1 cup or so frozen corn 1/2 C. low-fat sour cream Put chicken in crockpot. Combine salsa, soup, taco seasoning, beans and corn, pour over chicken. Cook on low 8 hours. Remove chicken, shred, and return to crock pot. Just before serving add the sour cream. Serve over rice. We used leftovers on flour tortillas with cheese & lettuce for an additional meal. |
being I am a single person, I like the slow crock pot recipes I find online, I pick & choose them and use whichever one I chose.
|
Thanks for the recipes. I love to use the crockpot and make enough for weeks of different meals to take to work. I am always looking for tasty satisfying meals. I am going to try the salsa chicken this week.
Lynda |
| All times are GMT -8. The time now is 04:46 AM. |