December Favorites

Here are the favorites for December. These are the ones the group wants repeated.

Western Corn Chowder
Italian Chicken
Pasta Fagolio Soup
Mexican Pork

Crockpot Apricot Chicken

4 skinless/boneless chicken breasts
1 jar Apricot jam
1 Onion soup mix packet

*Cook in crockpot 5-6 hours on low, 3-4 hours on high.
Shred and pour mixture over cooked rice

Crock Pot Ham and Potatoes

1 package( 32 oz.) frozen hash browns
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup condensed
1 can evaporated milk
1 1/2 cups cooked ham chopped
2 cups grated cheese,
Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.

Broccoli Chicken and Rice

1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/3 cup chopped onion
1 (10.75 oz.) can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monterey Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions

Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan. Label and freeze.

To serve: Thaw. Bake covered for 1 hour at 350 degrees. Uncover and top with French fried onions. Bake additional 10 minutes.

Monteray Chicken

Bonless skinless chicken breasts
Swiss cheese sliced
package precooked bacon
1 bottle Barbecue sauce


Put chicken breasts in the bottom of pan salt, pepper, and season salt the chicken. Pour barbecue sauce on top. Layer with cheese. Then add bacon. Cover and bake on 350 for 1 to 1 1/2 hours or until done.

Nacho Meat Loaf

Nacho Meat Loaf

1 cup tomato salsa
3/4 cup finely crushed nacho tortilla chips
1 egg
1 cup finely chopped onions
1 teaspoon mined garlic
1 4 oz. can diced green chilies
1 1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 1/2 pounds lean ground beef
1/2 cup shredded cheese

Combine salsa, crushed tortilla chips, egg, onion, garlic, green chilies, chili powder, salt and cumin. Mix well. Add ground beef and mix until well combined. Place in freezer bag. Label and freeze 6 servings.

To serve: Thaw/ Place in greased loaf pan or shape into a loaf and place on shallow greased baking pan. Bake for 1 hour at 375 degrees. Remove form oven and top with shredded cheese. Return to oven until cheese is melted.

Easy Pizza Pasta Casserole

2 lbs ground beef or ground venison
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni

Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 3 cups cheese. Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans. Sprinkle with remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.

To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.