CREAMY RANCH AND GARLIC CHICKEN BURRITOS

CREAMY CHICKEN RANCH BURRITOS

INGREDIENTS:

1 PKG. LARGE BURRITO STYLE OR SOFT TACO FLOUR TORTILLAS
2-4 CHICKEN BREASTS (COOKED AND SHREDDED)
1 CUP CHICKEN BROTH
1 (4 OZ.) CAN GREEN CHILIES (OPTIONAL)
4 OZ. CREAM CHEESE (SOFTENED)
1 CUP SHREDDED MONTEREY CHEESE
1 CUP SHREDDED COLBY JACK OR MEXICAN CHEESE
2 TBSP. RANCH POWDER
2 CUPS RICE (UNPREPARED)
CILANTRO (OPTIONAL)
LIME JUICE (OPTIONAL)

SPICES:
2 TSP. GARLIC POWDER
1/2 TSP. CUMIN
1/2 TSP. ONION POWDER

INSTRUCTIONS:

CHICKEN:
IN A CROCKPOT ADD CHICKEN BREAST, 1 CUP WATER, 1 CUP CHICKEN BROTH, 1/2 THE GREEN CHILIES, 1 TSP. GARLIC POWDER, 1/2 TSP. CUMIN, AND 1/2 TSP. ONION POWDER; COOK ON LOW FOR 4-6 HOURS. REMOVE COOKED CHICKEN, ALLOW TO COOL, SHRED.

RICE:
PREPARE RICE ACCORDING TO PACKAGE INSTRUCTIONS, BUT COOK IN CHICKEN BROTH INSTEAD OF WATER. ADD OTHER HALF OF GREEN CHILIES IF DESIRED. ONCE RICE IS DONE AND HAS HAD TIME TO COOL ADD A SPRITZ OF LIME JUICE AND 2 TBSP. CHOPPED CILANTRO.

GARLIC RANCH SAUCE:
TO SOFTENED CREAM CHEESE ADD RANCH POWDER AND 1 TSP. GARLIC POWDER. ADD MIXTURE TO SHREDDED CHICKEN AND STIR WELL.

PLACE THE DESIRED CHICKEN MIX:RICE:CHEESE RATIO IN EACH TORTILLA AND WRAP. SERVE WARM, OR IF FREEZING, ALLOW ALL INGREDIENTS TO COOL COMPLETELY BEFORE PREPARING BURRITOS AND WRAP INDIVIDUAL BURRITOS IN PLASTIC WRAP, THEN PLACE IN A FREEZER BAG MARKED WITH THE CONTENTS AND DATE.

CW CREATION

CROCKPOT BBQ CHICKEN AND RICE

CROCKPOT BBQ CHICKEN AND RICE

INGREDIENTS:
4-6 CHICKEN BREAST (CUT INTO 1" CUBES)
1 (12 OZ.) BOTTLE BARBECUE SAUCE
1/2 CUP BROWN SUGAR
1/4 CUP WHITE VINEGAR
1/8 TSP CAYENNE PEPPER
1 TSP GARLIC POWDER
2 CUPS RICE (UNPREPARED)

INSTRUCTIONS:
CUT CHICKEN INTO ONE INCH CUBES. MIX TOGETHER BARBECUE SAUCE, SUGAR, VINEGAR, AND SPICES. ADD CHICKEN TO MIXTURE AND STIR TOGETHER. COOK IN CROCKPOT ON LOW FOR 4-6 HOURS.

IN A SEPARATE POT, COOK RICE ACCORDING TO PACKAGE INSTRUCTIONS. SERVE FINISHED BBQ CHICKEN OVER RICE.

FROZEN APPLESAUCE DROPS

WHAT YOU'LL NEED:
8 OZ. APPLESAUCE (ANY FLAVOR)
BAKING SHEET
PARCHMENT PAPER
SMALL ZIPLOC BAG OR FROSTING BAG
SCISSORS

HOW TO MAKE IT: LINE BAKING SHEET WITH PARCHMENT PAPER. SPOON APPLESAUCE INTO ZIPLOC BAG OR FROSTING BAG (IF USING ZIPLOC CUT CORNER OF BAG). PIPE OUT SMALL 1/2" DROPS OF YOGURT ONTO LINED BAKING SHEET UNTIL APPLESAUCE IS USED UP. PLACE BAKING SHEET IN FREEZER FOR 2 HOURS. USING A SPATULA REMOVE DROPS FROM TRAY AND PLACE IN A FREEZER SAFE ZIPLOC BAG AND RETURN TO FREEZER.

WHOLE WHEAT PANCAKES

WHAT YOU'LL NEED:
1 1/2 cups Whole Wheat Flour

1 tbsp Baking Soda

1 Large Egg

1 1/2 cups Milk

3 tbsp Coconut Oil

2 tsp Salt

2 tsp Vanilla Extract

Blueberries (Optional)

Chocolate Chips (Optional)

Makes about 80 3" Pancakes

HOW TO MAKE IT:

For plain pancakes cook at 300ºF

For Blueberry or Chocolate Chip pancakes cook between 250ºF and 275ºF

PLAIN

CHOCOLATE CHIP

BLUEBERRY

CW CREATION

FREEZING BANANAS

STEP 1: PEEL RIPE BANANAS.

STEP 2: CUT BANANAS INTO 1/4 INCH SLICES. YOU CAN ALSO FREEZE THEM WHOLE, IN QUARTERS, HALVES, ETC.

STEP 3: PLACE SLICED BANANAS IN ONE LAYER ON A LINED BAKING TRAY WITHOUT THEM TOUCHING.

STEP 4: PLACE TRAY IN FREEZER FOR 1-2 HOURS OR UNTIL BANANA SLICES ARE FROZEN SOLID.

STEP 5: REMOVE TRAY FROM FREEZER AND PLACE FROZEN BANANA SLICES IN A FREEZER BAG MARKED WITH THE DATE AND ITEM. REMEMBER TO REMOVE AS MUCH AIR FROM THE BAG AS POSSIBLE, SEAL BAG AND RETURN TO FREEZER.

FREEZING BLUEBERRIES

STEP 1: WASH FRUIT AND ALLOW TO DRY, ROLL GENTLY WITH FUZZ-FREE TOWEL TO SPEED PROCESS.

STEP 2: PLACE BLUEBERRIES IN ONE LAYER ON A LINED BAKING TRAY, SPREAD THEM OUT AS MUCH AS POSSIBLE.

STEP 4: PLACE TRAY IN FREEZER FOR 1-2 HOURS OR UNTIL BLUEBERRIES ARE FROZEN SOLID.

STEP 5: REMOVE TRAY FROM FREEZER, PLACE FROZEN BLUEBERRIES IN A FREEZER BAG MARKED WITH THE DATE AND ITEM. REMEMEBER TO REMOVE AS MUCH AIR FROM BAG AS POSSIBLE, SEAL AND RETURN TO FREEZER.

FREEZING PEACHES

STEP 1: WASH FRUIT.

STEP 2: TURN EACH PEACH ON ITS HEAD AND CUT A SMALL 'X' ON THE BOTTOM.

STEP 3: BLANCH PEACHES FOR 30-60 SECONDS.

STEP 4: PEEL SKINS OF PEACHES.

STEP 5: SLICE PEACHES, SPRITZ WITH LEMON JUICE IF DESIRED TO PREVENT BROWNING.

STEP 6: ARRANGE PEACHES ON A LINED BAKING TRAY SO THEY ARE NOT TOUCHING.

STEP 7: PLACE TRAY IN FREEZER FOR 2-4 HOURS OR UNTIL PEACHES ARE FROZEN SOLID.

STEP 8: REMOVE TRAY FROM FREEZER AND PLACE FROZEN PEACH SLICES IN A FREEZER BAG MARKED WITH THE DATE AND ITEM. REMOVE AS MUCH AIR FROM THE BAG AS POSSIBLE, SEAL BAG AND RETURN TO FREEZER.

CHICKEN BACON RANCH

CHICKEN BACON RANCH
★★★★

WHAT YOU'LL NEED:
4 BONELESS/SKINLESS CHICKEN BREASTS

ONE YELLOW ONION, CHOPPED

2 CANS CREAM OF CHICKEN OR 1 CAN EACH OF CREAM OF CHICKEN & CREAM OF MUSHROOM

1 CAN ITALIAN SEASONED DICED TOMATOES

1 LARGE POUCH RANCH POWDER, ADD MORE TO TASTE

1 PACKAGE BACON BITS

1 CUP SOUR CREAM

1 BAG EGG NOODLES

CHEDDAR CHEESE (OPTIONAL)

HOW TO MAKE IT:

ADD TO CROCKPOT CHOPPED ONION, CANNED ITEMS, RANCH SEASONING, BACON, AND CHICKEN. COOK ON MEDIUM HEAT FOR 4 HOURS. REMOVE AND SHRED CHICKEN AND RETURN TO POT. ADD SOUR CREAM. COOK EGG NOODLES IN SEPARATE POT AS INSTRUCTED ON PACKET. SERVE CHICKEN SOUP MIX OVER PASTA. TOP WITH CHEDDAR CHEESE.

WHITE CHICKEN CHILI

WHITE CHICKEN CHILI

★★★★★

What you'll need:
1 tbs veg oil or olive oil
1 large yellow onion - chopped
2 tbs JARRED minced garlic (or use less if using fresh garlic cloves) if you like more garlic, add garlic powder
2 cans 10-12 oz. chicken meat (white/breast or white/dark combo) drained OR 3 cups chopped rotisserie chicken
2 cans 15 1/2 oz. great white northern beans or white cannelini beans (rinsed and drained)
1 can sweet yellow corn (drained) 
1 can southwest flavored diced tomatoes 
1 small can green chilis
8 oz. chicken broth - can add more depending on desired consistency of chili
1 tsp salt (add more to taste)
1 tsp pepper (add more to taste)
1 tsp oregano
1/2 cup heavy cream
1 cup sour cream
shredded cheddar cheese
prepared white rice

How to make it: Mix all the ingredients (Except the rice and cheese) in a large pot or cook in a crock pot. Heat to a boil and then let simmer. Pour chili over white rice sprinkle the top with cheese and add a dollop of sour cream. Enjoy!