Hubby and I tried out some new recipes recently, and we LOVED them! I don’t know about you, but as the weather gets warmer, I don’t want to spend time in the kitchen so I’m thinking some easy recipes (a couple freezer meals and one super easy 3-ingredient recipe) are the way to go! Check them out below.
Mac & Cheese
Original recipe found at http://www.shemakesandbakes.com/1/post/2012/05/shells-and-white-cheddar.html (recipe below was altered)
2 c. milk
2 c. pasta (I used spiral pasta)
1 c. cheddar cheese (I used block cheddar)
Add milk and pasta to a medium saucepan on medium-low heat; let it simmer but do NOT let it boil! Cook for about 20 minutes, or until pasta is al dente. Remove from heat (or turn it down really low) and stir in the cheese until melted. Add more milk if you’d like the sauce creamier.
Optional: After cheese is completely melted, place it in a baking dish. Add shredded cheese and breadcrumbs on top, and bake for about 15 minutes, or until cheese is melted slightly brown. Add bacon or cooked chicken pieces to the mac & cheese for taste!
Crock Pot Sweet Garlic Chicken
Original recipe found at http://passtherecipe.wordpress.com/2013/08/10/crock-pot-sweet-garlic-chicken/
1 c. brown sugar
2/3 c. apple cider vinegar
1/4 c. lemon juice or lemon-lime soda
2-3 T. minced garlic
2 T. soy sauce
1 t. ground pepper
Mix all the ingredients together. If freezing, place all into a freezer bag with chicken and freeze – or place all in the crock pot right away for same day use.
Once in the crock pot, cook on low for 6-8 hours or high for 4 hours.
I served chicken over noodles as is.
Another option is to add all crock pot contents into a sauce pan on high heat. Mix together corn starch and water, pour into sauce pan and mix well. Let the sauce boil for a few minutes or until it thickens into a glaze. Remove from heat and let it sit for a minute or two.
Original recipe found at http://elisebakes.wordpress.com/2012/09/16/freezer-chicken-enchiladas/
3 T. cooking oil
2 medium onions – chopped
1 green pepper – chopped
4 c. cooked chicken, shredded
2 packages taco seasoning
2 c. water
2 c. sour cream
1 jar salsa
20 8-in tortillas
3 c. shredded cheese, reserve 1 c. for topping
2 cans red enchilada sauce
Heat oil in a pan and saute the onions and green peppers until cooked. Add chicken, taco seasoning, and water and simmer until most liquid has evaporated. Remove from heat and set aside. In a medium bowl, mix sour cream and salsa. Wrap tortillas in paper towel and microwave until soft.
Spoon 1/4 c. of chicken onto each tortilla. Top with sour cream mixture and sprinkle with shredded cheese (about 1 T, reserving 1 c. for topping). Roll each tortilla and place in a baking dish – I used two metal 9×13 pans. Once the baking dish is full, pour enchilada sauce over the top and sprinkle with shredded cheese. To freeze before baking, wait until the day of baking to top with enchilada sauce & cheese.
Bake at 350 for about 25 minutes.