Chicken Bacon Sour Cream Bake

Thanks Nat!!

CHICKEN SOUR CREAM BAKE

6 chicken breast halves, skinned, boned, & halved again if too large to be wrapped in beef slice 1 (4 oz.) jar chipped beef, rinsed in boiling water & drained 12 slices of bacon 2 c. sour cream 1 can cream of asparagus or cream of mushroom soup Paprika Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika. Bake uncovered at 325 degrees for 2 hours.

Yummy chicken tacos

Remember when I posted my New Favorite Salad? Well, this super yummy salad mix can also be used as chicken tacos! We just wrap the mix into a tortilla, sprinkle some cheese and ALL the kiddos love it. Here's the recipe again:

* Chicken breasts (However many you want and yes, they can be frozen. I usually do 3 breasts for my family...)
* Bacon (Again, however much is your personal preference)
* Lettuce
* Kraft Cucumber Ranch Dressing
* Kraft Seven Seas Green Goddess Dressing (My new fave!!)

Place the chicken in a skillet on the stove. Top each tender with Cucumber ranch dressing and let cook.
I cook my bacon in the microwave, but you can cook it on the skillet too. Prepare the bacon the way you prefer.
Once the chicken and bacon are done, pat with paper towel. Cut the chicken into cubes and cut the bacon into chunks with kitchen shears. Mix the chicken, lettuce and bacon all together. Then I use the Green Goddess dressing. It is DIVINE with the warm chicken and bacon!! But if you aren't a fan of Green Goddess you can use your preference. The bacon is optional as well.

New Favorite Salad

I made up this salad while I was doing Atkins and then Sei perfected it!

* Chicken Tenders (However many you want and yes, they can be frozen. I usually do 2 tenders for my personal salad...)
* Bacon (Again, however much is your personal preference)
* Lettuce
* Kraft Cucumber Ranch Dressing
* Kraft Seven Seas Green Goddess Dressing (My new fave!!)

Place the tenders in a skillet on the stove. Top each tender with Cucumber ranch dressing and let cook.
I cook my bacon in the microwave, but you can cook it on the skillet too. Prepare the bacon the way you prefer.
Once the chicken and bacon are done, pat with paper towel. Cut the chicken into cubes and cut the bacon into chunks with kitchen shears. Top your lettuce with the bacon and chicken. Then I use the Green Goddess dressing. It is DIVINE with the warm chicken and bacon!! But if you aren't a fan of Green Goddess you can use your preference.

The salad super yummy and filling! I eat it as a meal several times a week!!

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I also wanted to pass on a link to another recipe blog that is awesome. It's written by 2 women from my church and called "Hey Mom! What's for Dinner?" I'm stoked to use some of the recipes I've found on there. :)

Continental Chicken

My good friend, Heidi, gave me this recipe. It's super easy and the sauce can easily be doubled.
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Continental Chicken

3-4 chicken breasts
2 1/4 oz. dried beef bacon (optional)
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. flour

Throw it all in the crock pot and cook on low 6-8 hours. ENJOY!!

Self-Cookin' Breakfast

This was a recipe posted on Sheila's blog. I've not seen a recipe for a crockpot breakfast, so thought, hey, let's give this a try. This is what she wrote:

"Last night we made our version of a crockpot breakfast. We of course needed to feed a herd of menZ, so the amount filled a large crock, but you could downsize it for your family needs or if you have company this is for you.

SELF COOKIN' BREAKFAST

2 pounds Hashed Browns (frozen)
2 pounds sausage / bacon
1 diced onion
2 cans diced green chiles (7 oz.)
1 pound of cheese (your favorite)
2 dozen eggs
1 cup milk
salt & pepper

First spray your crock pot (slow cooker) with PAM® to prevent sticking.
Then place the hashed browns in the bottom.
Next layer the sausage / bacon along with your onion & green chiles.
Top with the cheese.
Whisk together the eggs, milk, and salt & pepper, pour over the crock pot mixture.
Go to BED!
Cook on LOW for 10-12 hours.
Wake UP and voilà!— a delicious breakfast for everyone.
We served with (soft taco size) tortilla's, but you can serve with any bread you like."

Thanks, sheila.

Twice Baked Potatoes

I know a lot of people don't feel like it's a meal unless there is meat... so... I mixed up these yummy twice baked potatoes and added some meat! They are yummy as the main meal and a side of broccoli.

Ingredients:
6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped (don't use if your kids won't eat onion!)
1/2 cup milk
1 egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded cheddar cheese

Directions:

Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375F for 1 hour or until tender.

Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings.

In the drippings, saute onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell.

In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion. Spoon into the potato shells. Place on a baking sheet.

Bake at 375F for 20-25 minutes or until heated through.

**In place of the bacon, you can use ground sausage or hamburger or cubed ham (among other things, I am sure).