Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

 

If you are going to freeze then stop just before baking and freeze.  Then thaw and cook.

Twice Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

1/2 cup shredded sharp cheddar (or any cheese)

salt and pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion,  and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

If freezing then cook potatos and and stuff them and then freeze.  Then thaw and bake for 20 min.

Tamale Casserole

Ingredients:
2 cups of cooked rice
12 tamales
can of chili (heat to pour evenly)
can of enchilada sauce
cheese to top

Layer the above ingredients in that order and then bake at 350 for about 1 hour.

To freeze layer all ingredients and freeze. Then thaw and follow baking instructions.

Taco Stuffed Shells

Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
If freezing then flash freeze shells without sauce.  Then thaw and follow directions for preparing to bake.

Ground Beef Crescent Rolls

1 pound ground beef

1 can (4 ounces) chopped green chilies

1 package (8 ounces) cream cheese, cubed

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

3 tubes (8 ounces each) refrigerated crescent rolls

Directions

• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
• Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
• Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

I have made these an appetizer for bunco.  I don't think they would freeze well but I have never tried.

Chili No Beans

2 pounds lean ground beef
1 onion very finely chopped
1 clove garlic, chopped
1 8 oz can tomato sause
1 cup condensed cream of tomato soup
1 cup of water
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup flour or masa harina flour, mixed with 1/2 cup warm water

Saute the meat in a large skillet, until partially done

Add the onion and garlic, cooking till onion is soft. Stir in remaining ingrediants ( except for flour/water mixture). Cover and simmer 1 hour.

I never add the flour mixuture.  Not sure what it is suppose to do but it seems just fine without it. :)

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

I make this into 2 8x8 dishes.  If freezing then stop before baking and freeze.  Then thaw and bake.