Chicken pillows

2 pkgs crescent rolls

1 lb cream cheese

1/2 cup butter, melted

2 lbs boneless skinless chicken breast, shredded

2 eggs

2 sleeves ritz crackers, crushed

2 cans cream of chicken soup

1/2 cup milk

1 cup cheddar cheese, shredded

4 tbsps sour cream

In a large bowl, Mix  together the cream cheese and butter until smooth; stir in the shredded chicken.  Place in large ziploc.  For the sauce; mix milk, cheese, sour cream and cream of chicken soup.  Mix well and place in separate ziploc bag.

Preheat oven to 350 F.  Unroll each sheet of crescents, pinch the seams together and cut into 12 squares.  Evenly divide the chicken mixture amongst the center of the crescent squares.  Pinch the sides together to form a pill.

In a shallow bowl, beat the eggs with 1 tsp wear. Place crushed crackers in a separate shallow bowl.  Dip tops of pillows into egg wash and then into cracker crumbs.  Set aside on a baking sheet: continue with remaining pillows.  Bake about 20 min. or until puffed and golden brown.

Heat contents of sauce bag. Set aside to serve as topping for "pillows"

Carne Asada

2 lb flank steak

4 tbsps garlic, minced

1/2 can jalapeno peppers, chopped

1 tsp cumin

1/2 cup cilantro, chopped

2 limes, juiced

2 tbsps white vinegar

1/2 tsp sugar

1/2 cup olive oil

1 pkg flour tortillas

Combine all ingredients and pour the marinade over the steak.  Make sure each piece is well coated.

Preheat your grill over medium-high flame.  Brush the grates with a little oil to prevent the neat from sticking.  Remove the steak from the marinade.  Season both sides of the steak pieces with salt and pepper   Grill the pieces for a few min. only on each side, depending on how thin they are until medium rare to well done, to your preference.  You may need to work in batches.  Remove the steak pieces to a cutting board and let rest for 5 min.  Thinly slice the steak across the grain on a diagonal.  

Serve with tortillas, pico de gallo and chopped avocados

Cafe Rio Beef

3 lb beef roast
1 can green chili sauce
1 cup water
1 cube beef bouillon
8 oz can tomato sauce
1 tbsp cumin
1/2 onion, sliced
1 tbl garlic, minced
Gallon freezer bag

Place chuck roast in ziploc bag.  Pour green chili sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half. Place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded.

Thaw.  Place all in slow cooker.  Cook on low for 8-9 hours, or until meat falls apart easily.  Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. ( removing onion slices).

Cafe Rio Barbacoa Pork

2 lb pork roast
2 cans coke
1/2 cup brown sugar
1/2 tsp garlic salt
1/4 tsp garlic salt
1/4 cup water
1 can diced green chiles
1 10.5 oz can enchilada sauce
1 cup brown sugar
2 gallon freezer bags
1 quart freezer bag

Put the pork in a reclosable bag to marinate, pour in one of the cans of coke and 1/2 cup brown sugar. Place in large bag.  Freeze. In second bag. place the other can of coke can of chilies, can of enchilada sauce and small bag of sugar.

Drain marinade and put port, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.  Remove pork from crock pot,  cover with sauce heat just until warm through

Sweet Hawaiian Chicken

2 lbs boneless skinless chicken breast
1 cup pineapple juice
1/2 cup  brown sugar
1/3  cup soy sauce
1 gallon freezer bag

Add all ingredients to bag.  Freeze

Thaw. Place in crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy.

Jen's Pot Pie

16 oz California Blend frozen vegetables

1 can cream of potato soup

1 cup milk

1 tsp seasoned salt

1 cup cheddar cheese, shredded

1 can french fried onions

1 lb boneless chicken breast, cooked ,chopped

1 tube  crescent rolls

1 gallon freezer bag

1 quart bag

Mix cream of potato soup with milk and salt in large zip bag.  Add mixture to veg. 1/2 cup cheese, 1/2 can onions and chicken.  Put remaining 1/2 cup cheese and onions in small bag

Thaw. Pour bag contents in a 9x13 pan.  Bake covered.  at 375 degreees for 30 min. or until it is bubbling.  Unroll crescent rolls, lay them on top of the vegetable mixture.  Bake uncovered for 15 min. Sprinkle 1/2 cup shredded cheese plus remaining onions over dough.  Bake 5 min more.

Meatballs with grape jelly

1 1/2 lbs meatballs,frozen

1 jar grape jelly

1 jar chili sauce

freezer bag

Place all ingredients in zip bag

thaw and place in crockpot. Cook until warm and bubbly

Korean Beef

4 lbs ground beef
2 cups brown sugar
1 cup soy sauce
4 Tbsps sesame oil
12 Tbsp garlic
1 tsp ground ginger
1 1/2 Tbl crushed red pepper flakes
4 pinches salt
4 pinches pepper
2 bunches green onion
2 gallon freezer bags

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Put in ziploc bag #1. eat on rice  and sprinkle onions on top.

Nichole's Awesome Ribs

1 6 lb boneless pork Ribs
1 bottle Sweet Baby Rays BBQ Sauce
1 1/2 cups miracle whip

Put ribs and bbq sauce in zip bag

Thaw.  Cook in crockpot all day.  Half an hour before serving.spread with 1 1/2 cups miracle whip and continue cooking   High 3-4  Low 6-12

Stacey's Enchiladas

1 1/2 lbs boneless skinless chicken breast, shredded
1 can cream of chicken soup
12 oz cream cheese
25 oz Cheddar cheese, shredded
25 corn tortillas
1 16 oz jar green salsa
9x13 pan
tin foil

Cook and shred chicken and set aide.  Mix cream cheese, soup and salsa together.  Set aside.  Cut tortillas into fourths.  Put a small layer of mix on the bottom of the foil pan.  Lay out the tortillas to make a thin layer.  Layer sauce, chicken , cheese.  Repeat until pan is full, making sure the top layer is sauce and cheese.   Cover and freeze.

Cook for 40 min, if thawed.   1.5-2 hours if frozen 350