Taco Soup by Malinda

1 lb of hamburger browned
1 onion chopped
1 pkg taco mix
1 lg can kidney beans (rinsed off)
1 can corn
1 can black beans (rinsed off)
1 can diced green chilis
1 lg can stewed tomato's
1 lg can tomato juice

Top with the chips, cheese and sour cream that I provided.

*If your in a hurry defrost in microwave until warm then serve, or put in a crock pot and heat until warm.

Sweet Pepper Chicken

3 chicken breasts

1 TB oil

1-2 cups sliced mushrooms

1 onion, sliced

1 green pepper, sliced

1 red pepper, sliced

1 can cream of chicken soup

1 can cream of mushroom soup

Hot cooked rice

Put chicken in crock pot and top with mushrooms, onions, and peppers. Combine the soups and pour over vegtables. Cover and cook on low for about 4 hours or until chicken is done. Serve with rice.

Hey guys!!

So I really love my thick taco soup and I love to dip chips in it, but you can use everything I gave you to do Taco Salad. :)

Taco Salad

In the freezer: beef, taco seasoning, cheese
In the Pantry: olives, kidney beans, chips
U-NEED: sour cream, and lettuce(salad)
Directions: Thaw completely and serve over lettuce and tortilla chips. Top with sour cream, salsa, and guacamole, if desired.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet Taco seasoning
In Pantry: 1 can kidney beans, 16 oz. or (2- 8 oz) cans of tomato sauce, 1 can corn, tortilla chips
On Hand: sour cream, and olives if desired

Combine hamburger, taco seasoning, drained beans, corn & tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly.(Watch and see if it's bubbly it's done, might be less time) Serve with chips and sour cream.

Navajo Tacos

Navajo Tacos
In freezer

• 10 Rhodes Rolls
• shredded cheese 1 cup
In pantry

• 1 can of chili
• 1 can refried beans
• 1 lg can black olives sliced
• 1 can corn
• Mexican rice
Have on hand

• sour cream
• salsa
Optional Items

• tomatoes
• lettuce
• green onions
• any other topping of your choice
Let Rhodes rolls thaw and rise for 3-5 hours. Put about 1 inch of oil in the skillet. You want to make sure the scones fry well. Heat oil to med. high heat. While that's warming up, take 2 balls of and flatten out.

You can place 2-3 scones at a time in the frying oil, and turn them once when one side is toasty brown and cook the other side. Don't overcook them or they will be too tough to eat. Take them out and place on a plate; put a new batch in the oil until all dough is gone. (Layer paper towels on the plate in between each layer of cooked scones to soak up the excess oil.)

Top with warmed chili, refried beans, cheese, black olives, corn, sour cream, salsa etc. For dessert, you can spread butter on a warm scone and pour honey or cinnamon and sugar over the top.

Serve Navajo Tacos with Mexican rice provided.

June Freezer Meals

Taco Soup/ Taco Salad with chips and sour cream- Becky
Navajo Tacos and Scones- Michelle/Becky
Grilled Marinated Chicken Strips and Rice-a-roni- Kristen
Tater-tot Casserole and suddenly salad- Melanie
Chicken Broccoli Casserole- Shannon
Teriyaki Chicken, green beans, and cookies-Nichol
Chicken Cordon Bleu Casserole- Michelle
Chicken Enchiladas- Susan
Taco Soup- Malinda
Sweet Peppered Chicken- Tiffani
Hawaiian Haystacks- Luisa

Teriyaki Chicken

The sauce is Yoshidas Original Gourmet Sauce.

Southwestern Eggrolls

1 chicken breast, cooked and diced

1/2 red pepper, minced

2 TB green onion, minced

1 can corn, drained

1 can black beans, rinsed and drained

1 small can green chiles

1/2 TB parsley

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

dash cayenne pepper

1 cup shredded cheddar cheese

6 flour tortillas

Avocado Ranch

1 cup ranch (the best to use is Hidden Valley made from the powder)

1 avocado

Cook chicken and dice. Mix all ingredients except cheese and tortillas. Saute until warm. Remove and add cheese. Mix well. Place 1/2 cup or so inside tortilla. Fold completely together and place inside panini grill or in a pan.

Stuffed Manicotti

1 20 oz package manicotti shells

1 TB oil

1 (15 oz.) container ricotta cheese

1 (8 oz.) container cottage cheese

1 cup grated mozzarella cheese

3/4 cup grated Parmesan cheese

1/4 tsp pepper

1 TB parsley

1 tsp salt

1 egg

3 1/2 cups spaghetti sauce

1 cup water

*cheese to sprinkle on top

Mix together all ingredients except spaghetti sauce and water. Stuff uncooked manicotti shells with cheese mixture. *Put in large freezer baggie and cut off a corner in the bottom and squeeze in. Mix spaghetti sauce and water together and pour half of the sauce in baking dish. Place filled shells on sauce. Pour remaining sauce over shells. Freeze.

To serve: Thaw, bake covered for 1 hour at 350. Then bake uncovered for an additional 15 minutes. Sprinkle some cheese on top.