Tuesday, January 22, 2013

More easy cheap recipes

I don't know about  you, but I am all for easy meals. Here lately I have started making two batches of food. One that I will serve that night for dinner and the other I put in the freezer. The best thing about crock pot meals is that you put all your ingredients into a ziplock bag and freeze it until you are ready to use it. Then you just drop it in the crock pot. Even though I am home all day, sometimes I just don't have time for slicing and dicing while taking care of a 16 month old and a 2.5 month old. Sometimes I go on ground beef sprees where I will cook all the ground beef in my freezer and place it in baggies then but it back in my freezer. That way whenever it's Hamburger Helper night, I don't have to brown the meat. While browning meat why not brown all of it? Also, when making home made pancakes, why not go ahead and make a few more batches of mix and just place those in baggies so the next time you don't have to mix all the dry ingredients. Simple tricks like this help make my life a little easier. With that being said, here are a few new pinterest recipes I have found and love! 

Crispy Cheddar Chicken

Time: 15 minute prep + 45 minutes baking

Yield: 7 servings

4 large chicken breasts 
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper 
1/2 C milk 
3 C cheddar cheese, grated
1 t dried parsley 

1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks. 
2. In a small food processor grind up the ritz crackers. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. 

Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs
 and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 

Remove the tin foil, bake for an additional 10 minutes,
 or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and 

butter with a whisk. Stir it over medium high heat until the sauce is nice and hot.
 Serve over the chicken. Enjoy

Slow Cooker Cheesy Chicken and Rice

  • 4 boneless skinless chicken breasts
  • 1 large onion, chopped (I use Vidalia)
  • 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
  • 1 cup cheddar cheese
  • 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
  • 1 -15 ounce can whole kernel corn, drained
  1. Place chicken in bottom of slow cooker. 
  2. Scatter chopped onion over top. 
  3. Spoon cream soup over top of that. 
  4. Cover and cook on low 7-8 hours or on high 3-4 hours. 
  5. A few minutes before serving, add in cooked rice, corn, and cheese. 
  6. Stir to combine. Serve hot.

Crockpot Rach Pork Chops (3 ingredients)

  • Pork Chops
  • Ranch Seasoning Dry Mix Packet
  • 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}  This will depend on how fast your crockpot cooks and how long you’ll be cooking it.
Combine all three ingredients in the crockpot and mix well.  

No comments:

Post a Comment