Saturday, November 19, 2016

Creamy Ranch Chicken


  • 2 pounds boneless skinless chicken breasts
  • 2 cans cream of chicken soup
  • 2 packets ranch dressing
  • 1 16oz container sour cream
  • 2 tsp dried parsley
  • salt & pepper
  • baby carrots (optional; cooking day only)
  • 1 box rice pilaf (optional: for cooking day only)


  1. Whisk together soup, ranch packets, sour cream, parsley, & salt & pepper to taste.
  2. Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Then divide soup mixture into bags over chicken; freeze until needed.
  3. On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.
  4. Optional: If desired, add carrots to crockpot with about 2-3 hours of cooking time left and serve over rice.
Recipe from the kitchen of Ruth Soukup.

Monday, November 14, 2016

Open-Faced Patty Melts


  • 1-1/2 pounds ground pork
  • 2.8 oz can French fried onions
  • 1 packet Shallot Tarragon Compound Butter Mix (Tastefully Simple)
  • 1 tablespoon Green Tea Peppercorn Seasoning (Tastefully Simple)
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 6 slices Swiss cheese
  • 6 slices marble rye bread, grilled or toasted

  1. Preheat grill to medium. In large bowl, combine first 4 ingredients. Form into 6 oval patties. Drizzle oil on onion.
  2. Place patties and onions on grill. Grill, turning once, until internal temperature of burgers reaches 165 degrees, about 10-12 minutes, and onions reach desired doneness. Salt and pepper to taste. Top burgers with Swiss cheese and divide onions evenly over burgers. Serve on slices of grilled marble rye bread.
  3. Serve with fresh vegetable sticks and dip. 
  4. Freeze for later: Combine first 4 ingredients. Form into 6 oval patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Grill as directed above.
Recipe from the kitchen of Tastefully Simple.

Saturday, November 12, 2016

Taco Soup


  • 1 Pound Ground Beef
  • 2 Cans Rotel
  • 1 Large Can Tomato Sauce
  • 1 Can Black Beans
  • 1 Can Corn
  • 1 Can Red Kidney Beans
  • 1 Can White Northern Beans
  • 1 Package Dry Taco Seasoning Mix
  • 1 Package Dry Ranch Dressing Seasoning


  1. Brown ground beef and drain.
  2. Add the rest of the ingredients to the pot.
  3. Heat and simmer for 15-20 minutes.
  4. Serve over tortilla chips.
  5. Garnish with shredded cheese, sour cream, and sliced avocado.
Recipe from the kitchen of Candace Payne.