Crock pot BBQ Chicken

Here is another of my favorite meals and it's really easy to make. It's also one that the leftovers are delicious. (It's also gluten-free if you make sure the bbq sauce and Worcestershire sauce don't have gluten in them)

Crockpot BBQ Chicken

Ingredients

• 3 chicken breasts (or 2-4 depending on your preference)
  
• one 12 oz. bottle bbq sauce (that's 1 1/2 cups)
• 1/2 cup Italian dressing (I prefer Kraft Italian)
• 1/4 cup brown sugar
• 2 T Worcestershire sauce

• Rice to put bbq chicken on (unless you'd prefer to have it on a salad or in a white corn tortilla wrap)
  

Directions

1. Put everything in crockpot and cook on low 6-8 hours (or high 3-4).

2. Shred chicken when there's 15-30 minutes left and put back in crockpot.

Our favorite side dishes with this meal are corn and jell-o. It's the perfect combination of flavors.
SOOO GOOD!!!!

Cinnamon Rolls

These are absolutely delicious!!!

* We normally triple the dough recipe for 30 rolls (2 baking sheets of 15)

1 package active dry yeast (1 Tbsp)
¼ cup warm water
1 cup powdered milk (scalded), regular (1%, 2%) milk works great as well
¼ cup sugar
¼ cup margarine (butter)
1 tsp salt
1 egg
3 ½ cups flour
Cinnamon and sugar mixture

Frosting (this is enough for triple the dough recipe)

2 lbs powdered sugar
1 ½ cup margarine (butter)
2 tsp vanilla
¼ cup evaporated milk or regular milk (enough for smooth frosting)


1. Soften yeast in warm water in small bowl
2. After scalding milk – add butter, sugar and salt. Pour into mixing bowl and let this cool to lukewarm.
3. Add 1 ½ cup flour (or 4 ½ cups for triple)
4. Beat egg and add
5. Add yeast
6. Gradually add remaining flour to form soft dough. Place in a greased bowl, turning once to grease entire dough surface. Cover and let rise till double.
7. Take dough out of bowl to floured surface and roll to a rectangular shape. Spread some margarine or butter on surface. Sprinkle cinnamon sugar mixture on buttered surface. Roll dough up.
8. Cut into discs (whatever size you prefer) and place on greased baking sheet.
9. Let rise for about 20 minutes.
10. Bake at 350 degrees for 20 minutes.
11. Let cool a little and frost.

ENJOY!

Definitely worth the time they take to make!

Amazing Chicken Tortilla Soup

This is one of my favorite meals. So good! And though you need more than 20 minutes to make it, it's quite simple (just 15 min. prep, then 45 mins. to simmer) and gluten free. It makes about 10 servings (I always make the full batch because we eat a ton, plus it's a good leftover).

Amazing Chicken Tortilla Soup

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (I leave this out)
  
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup water
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (I never have this and always forget to buy it, so I leave it out)
  
• 4 (14 ounce) cans chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce

Toppings (optional)

• 1 cup gluten free tortilla chips
• sour cream
• shredded cheddar cheese
  

Directions

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!). (I do more of a cut/shred with my chicken depending on my mood)
   
4. Return shredded chicken to the pot and simmer an additional 45 minutes.
5. Serve, topped with crushed chips, sour cream, and cheese if wanted.

I got this recipe from Recipezaar here (and if you don't believe me that it's amazing check out the reviews).

I like mine with all the delicious toppings. This is so good!!!

TIPS to make prep time even faster:

• Anytime I have leftover chopped onions or green peppers I put them in a baggie and freeze them. If you've done this then when you're making this meal you can skip the chopping part and just throw the frozen vegies right in to sauté. (This meal calls for 1/2 a green pepper. Cut up the other half too and freeze it.)
• Buy a container of garlic and it cuts out having to mince the garlic.

Dill Weed Chicken Sandwiches

Four pieces of chicken (breast or strips. If you use strips you will want two pieces for each sandwich).
6 Tbl Butter or margarine
3/4 tsp Dill Weed - divided
8 slices of French bread
4 Tbl Cream cheese
2 tsp Lemon juice
Lettuce
Tomato
1 Clove of garlic. Chopped ( I just use garlic salt)

In a skillet melt 3 Tbl of butter. Add garlic and 1/2 tsp of dill weed. Add chicken. Cook until juices run clear.
Spread butter on bread. Grill bread on both sides ( I just broil the bread). Combine rest of dill weed, lemon juice and cream cheese. Spread on the bread. Add chicken, tomato, and lettuce. Enjoy!

Campbell's Cheesy Chicken & Rice Casserole

Campbell's Cheesy Chicken & Rice Casserole

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1 can Cream of Chicken
1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp onion powder

1/4 tsp ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breasts halves (I used 2)

1/2 cup shredded cheese
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Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish. (I used a 9x13). Top with the chicken. Season the chicken as desired. Cover.

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Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Cinnamon Swirl Bread

2 tsp active dry yeast
¼ cup warm water
2 cups milk, scalded
1/3 cup sugar
2 tsp salt
¼ cup butter (room temp)
5 ¾ to 6 ¼ cups flour
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Soften yeast in warm water. Combine hot milk, sugar, salt and butter. Cool to luke warm. Stir in 2 cups of the flour, beat well. Add the softened yeast, mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until dough is smooth and satiny (5+ minutes). Shape into a ball; place in a lightly greased bowl, turning once to surface. Cover, let rise in warm place, until double (about 1 hr, 15 min).
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After first rising, roll dough into two 15” by 7” rectangles. Combine ½ cup sugar with 1 tsp cinnamon. Spread ½ over each. Sprinkle 1 ½ tsp water over each. Roll into loaves. Place in 2 greased loaf pans. Cover and let rise until double (45-60 min). Bake at 375 for about 30 minutes or until when tapped on top it sounds hollow. If top browns too fast, cover loosely with foil for the last 15 minutes. Makes 2 loaves.
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* I used all of the flour it called for
* Next time I’m going to roll dough into longer strips to make more swirls inside
* Don’t forget to set a timer, my crust turned out a bit too dark :)

Chicken Pot Pie

14 oz. can chicken broth

2 cups potatoes, diced

15 oz pkg frozen mixed vegetables

2 cans Cream of Chicken soup

1/4 tsp pepper

4 chicken breasts, cooked and chopped

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1 cup flour

1/2 tsp salt

1/4 cup butter or margarine, melted

1 tsp baking powder

1 cup milk

.

Cook vegetables and potatoes in chicken broth for 10 minutes. Add cream of chicken soup, pepper and cooked chicken. Put into a 9x13 pan. Mix flour, salt, butter, baking powder and milk to make crust and pour on top. Bake at 350 degrees for 45 minutes.

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* I just used 2 chicken breasts