Freezer Meal Chicken Fajitas

4 large chicken breasts
4 green peppers
2 c. chicken broth
4 taco seasoning packets
4 tsp. chili powder
2 tsp paprika
2 tsp salt

This makes one meal for our family of four. I double it and whala two meals!
Lay flat to freeze.
On cooking day, pour all contents into crockpot and cook on high for 3-4 hours or low for 6-8 hours. We serve it with tortillas, shredded cheese, sour cream and beans (black or refried are yummy).

Note: This makes PLENTY and so one time I tried it on pizza and BAM! delish! So I made the dough....you know the one we love, and then I put diced tomatoes from a can, this leftover chicken, and topped it with mozzarella - that was it, and we loved it.

A week's worth of Crockpot meals

So this week I was trying to get some simple meals put together so I can begin planning for our little #3. This is what we are having and so far, they've been pretty yummy. It also helps that when I make things in the crockpot they usually include a can of Cream of Something which I pretty much have on hand. Gotta love that! So here they are:

Quilters Chicken

Chicken Delicious

Chicken Cordon Bleu

Whole-Dinner Roast Beef

Freezer Meal Chicken Fajitas

Freezer Scalloped Potatoes and Ham

(I don't have the recipes for these last two on me, but I'll link them when I do.)

Whole-Dinner Roast Beef

This gets dry quickly, so I like to only cook it for 6 hours and then pull it out. It will continue to cook if you leave it in the pot. Also, the more expensive the beef, the better it tastes...I know it's a bummer but that's life. If you want yours to be tender and yummy like GG's you have to pay for it. It still turns out with a less expensive cut of beef - that's what we always use.

3-5 lb. beef roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
4 c. baby carrots
4-5 potatoes, quartered
(sometimes I add half a diced onion or half a diced cabbage just for variety flavor and veggies. Also, if you want more gravy, add 1-2 cans of water over top too)

Place veggies in slow cooker first then place the roast on top. Pour soup over top and then sprinkle the soup mix over top of that. Cover and cook on Low 6-8 hours.

Quilters' Chicken

This was good but a little dry, next time I'll make sure to check it before the time is up. We had ours over rice with steamed broccoli on the side.

6 boneless, skinless chicken breast halves
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
1/4- 1/2 cup sour cream
4 oz. can mushrooms, drained optional

Place chicken in slow cooker. Blend mushroom soup and onion soup mix together in a small bowl then pour over chicken. Cover and cook on Low 4-8 hours, or until chicken is tender but not dry. Fifteen minutes before serving, stir in sour cream and mushrooms. Cover and let it heat together.

Chicken Delicious

We haven't had this one yet, but I plan to as soon as I get back to the store for lemon juice - we're all out.

10 boneless, skinless chicken breast halves
1 tsp. lemon juice
salt and pepper to taste
2 10 3/4 cans cream of celery soup
1/4 c. grated Parmesan cheese

Rinse chicken breasts and pat dry. Place chicken in slow cooker in layers. Season each layer iwth a sprinkling of lemon juice, salt and pepper. Pour soup over top and sprinkle with Parmesan cheese. Cover and cook on Low 8-10 hours or High for 4-5 hours, or until chicken is tender, but not dry or mushy.

Chicken Cordon Bleu

If you say it with a Julie Childs accent, it sounds fancier! I may or may not have seen Julie and Julia recently :)

4 boneless, skinless chicken breast halves (I did 3 regular breasts for our family)
1/2 lb. deli-sliced cooked ham (I bought the 2 lb ham from the meat dept. and cubed half of it - a later recipe calls for ham so it works out)
1/2 lb. baby swiss cheese, sliced
10 3/4 oz. can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions (which I forgot to do but it still turned out - luckily)

Layer all ingredients in the order they are listed into your slow cooker. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry. My chicken was mostly thawed when I started so ours was done after 5 hours.

Served with a steamed veggie!

Spanish Style Stuffed Peppers

I got this recipe from Marci @marcicooks on Instagram so you know it's a good'n. We tried it yesterday, and we all loved it. The kids even had some of their pepper! It's clean and healthy too which is an added plus besides the fact that it includes things from the pantry!

4 boneless skinless chicken breasts

1 can RoTel (or I used a can of diced tomatoes and diced green chilies)

salt & pepper

olive oil

2 red peppers (can do up to 4)

1/4 onion, chopped

1-2 c. cooked rice (seasoned if desired, but not necessary - the Costco packets of quinoa and brown rice are really good in this she says)

1/2 can black beans

juice of a lime (I forgot this, but next time I won't)

garlic powder

chili powder

paprika

cumin

grated cheese to top each pepper

Cook 4 chicken breasts with a can of mild RoTel, salt, pepper and a little bit of olive oil in the crock pot on high for 3-4 hours - until chicken pulls apart easily. Shred chicken and keep it in the crock pot on warm.

Cut the red peppers in half. Hallow them out and remove the seeds and veins. Set the halves in a greased baking dish. Preheat the oven to 350. In a frying pan, warm a little bit of olive oil and add the chopped onion. Sautee until they are translucent/ barely starting to brown. Add the rice and warm it all together. Add about 1/2 the chicken, including tomatoes and the black beans. Sqeeze the lime juice and add garlic powder, chili powder, paprika, and cumin about 2-3 shakes of each. Mix it all together until warm. 

Scoop the mixture into the peppers - stuff them really full. Put grated cheese on the top of each. 

Bake in the over for about 30 min. Can be topped with diced avocado, hot sauce, more lime juice, and fresh cilantro - we had ours plain because I was gone when everyone ate dinner, but they still loved it so imagine how yummier (yeah, it can be a word) it could be!