CROCK-POT CHILI

2 Lbs. Ground Chuck, browned and drained
3 Cans Brooks Mild or Hot Chili Beans
1 Pack of Onion Soup MIx
1 Pack French's Chili Mix
1 Large Can Tomato Juice

Put all the ings. in a crockpot and cook on high for 1 hour. Can eat with crackers or put over hot dogs.

REYNOLDS BAG ITALIAN CHICKEN

1 Large Reynolds Bag
4 Chicken Breasts
2-4 Tablespoons Sweet Basil
2 Tablespons Oregano
1 Large Can Crushed Tomatoes
1/2 Cup Grated Parmesan Cheese
Salt and Pepper
2-4 Tablespoons Crushed Garlice or minced garlic

In a bowl mix the tomatoes and cheese and garlic with the basil and oregano.Add some salt and pepper. Stir good. Wash the chicken and put it in the bag. Pour the tomato mixture over the chicken and let bake for 45 minutes on 350 or until the chicken has reached 180 or until done.

REYNOLDS BAG SALSA CHICKEN

1 Large Reynolds Oven Bag
4-6 Chicken Breasts
1 Tablespoon Crushed Gralic
1 Pack Taco Seasoning
1 Cup Mild Salsa
2 Tablespoon Blue Bonnet
1 Pinch of Salt and Pepper
1 Block of PepperJack Cheese cubed (if you like it hot)
In a bowl mix the taco seasoning with the garlic and salsa. Add a little salt and pepper. Lay the chicken in the bag and put the salsa mixture over it. Put the butter on top and then add the cubed cheese. Or can add the cubed cheese to the salsa mixture and then pour over the chicken. Bake at 375 for 30-45 minutes or until chicken reaches 180 degrees or is done.

CROCKPOT CHICKEN AND RICE

2 Chicken Breasts, cut up or use Chicken Tenders
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3/4 Cups Uncooked Rice(white or brown)
2 Soup Cans of Water

Wash chicken and cut up like tenders. In a bowl mix the soups and water together. Add the rice and then the chicken and put in the crockpot and let cook for 6 to 8 hours on low. Salt and pepper to taste. Can use chow mein noodles on top of each serving or can add some sliced almonds on top of each serving. Taste when done before adding salt as the soups have salt in them. Can just add some pepper if you like. You can also pre-cook the chicken to make sure it is done.

CROCKPOT CREAM CHEESE CHICKEN

4-6 Boneless, Skinless Chicken Breasts

1 Pack Dry Italian Salad Dressing Mix
1/4 Cup Water
1 Can Cream of Mushroom Soup
8 oz. Pack Cream Cheese, softened
1 Small Can Mushrooms, drained

Wash chicken. Put the chicken breast in a crockpot and add the water. Sprinkle with the italian salad dressing. Cover and cook on low for 6 hours. Put remaining ings. in a bowl and stir until smooth. Remove chicken from liquid in crockpot, stir soup cheese mushroom mixture into chicken liquid till smooth. Return chicken to the crockpot and turn on high for around 30 to 45 minutes. Serve over pasta or rice.

CRESENT SAUSAGE ROLLS

1 Lb. Sausage
1 Can Cresent Rolls
1 (8oz.) Pack Cream Cheese
2 Cups Cheddar Cheese


Brown sausage and drain. Mix sausage and cream cheese together. Pat out half of the cresent rolls on a sprayed cookie sheet. Don't divdie it in triangles. Make a bottom crust. Put sausage mixture on top of rolled out cresent roll. Top with 11/2 cups cheddar cheese. Put other layer of cresent roll on top of sausage mixture. Press together all around the sides with a fork. Top with remaining cheese. Bake at 350 for 20-25 minutes or until golden brown. Watch as they will scorch easy on the bottom. Can wait until they are about baked to add the cheese to the top of them. That way the cheese will not get hard.

ROASTED RED PEPPER CHICKEN

2 Chicken Breasts cooked or grilled
1/2 Box Angel Hair Pasta
1 Bottle Kraft Roasted Red Pepper Dressing
2 Medium Tomatoes(cubed or sliced thin)

1(16oz.) Container Mushrooms, sliced or 1 Can of Mushrooms(drained)
1 Medium Onion, chopped

Mix the dressing and all other ings. in a bowl and stir well. Pour into a kettle and heat on low. Cook or grill the chicken and cut into small strips. Cook the pasta and drain. Add the pasta to the veg. mixture. Pour out on a plate into a 1 serving size. Add the chicken over top of each serving or can just add to the pasta mixture.