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Crockpot Enchiladas

Posted on 10 March 2011 by noelskitchen

This meal will be on our family menu quite often. The whole family enjoyed it. I absolutely love the fact that you can throw a meal together in the crockpot, come home from work and dinner is ready.

Recipe: Crockpot Enchiladas

Summary: A delicious Enchilada dish made in the crockpot.




  • 1 packet Enchilada sauce mix
  • 8-12 flour tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups Mozzarella cheese
  • 2 cups Cheddar cheese
  • 1 1/2 cups Tomatillo salsa
  • Sour Cream (optional)
  • Jalapenos, chopped (optional)
  • Olives, chopped (optional)


  1. Make Enchilada sauce mix according to package instructions.
  2. Lightly coat crockpot with non-stick baking spray.
  3. Spread 1/4 cup sauce on the bottom of crockpot.
  4. Place flour tortilla on top of sauce.
  5. Spread a handful of chicken and cheese, alternating cheese over the top of tortilla.
  6. Repeat layers of sauce, chicken and cheese until all but 1/4 cup Cheddar cheese is used.
  7. On top layer add salsa then top with remainder of cheddar cheese.
  8. Place crockpot on low setting and cook for 4 hours.

 Noel’s Quick Notes: 

To freeze:Place 2 cups in freezable container. To thaw: Remove from freezer and place in refrigerator until ready to heat. Heat in microwave for 3-5 minutes per serving. Makes for great leftovers.


Can use shredded beef or pork in place of chicken. Corn tortillas can be substituted for flour. Any of your favorite salsas would work with this recipe. The Tomatillo salsa I used, was in the cold case section of the grocery store.

Cooking Time: 4 hours

Prep Time: 15 minutes

Total Time Duration: 4 hours 15 minutes

Meal Type: Lunch or Dinner

My Rating: 5 stars

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Freezer Cooking:Chicken and Noodles

Posted on 21 February 2011 by noelskitchen

If you were to cook in quantity and freeze your meals as you go, you will be stocking your freezer with dinners that are either completely prepared or need only finishing touches. I try and choose entrees that my family will like and that can be prepared in quantity. Tonight’s dinner is made from the whole chicken I’ve had cooking in the slow cooker while I was at work.

Chicken and Noodles


1 Tablespoon butter
1/4 cup onion, chopped
1/2 cup sliced mushrooms
2 Tablespoons flour
1 1/2 to 2 cups chicken stock, plus 2 cups to cook noodles
1/4 cup sour cream
1 cup water
2 cups shredded chicken
2 cups noodles, cooked
1/4 teaspoon Italian seasoning
Salt and pepper to


Remove the chicken from slow cooker and place on cutting board or plate to cool a little. While the chicken is cooling down, in a medium stock pot, use 2 cups stock plus 1 cup water. Bring the broth to a boil and add noodles. Cook, stirring occasionally, until barely tender.

While the noodles cook, in another pan, melt butter and add onion and mushrooms. Cook until onions are translucent. Add flour and stir until incorporated. Add sour cream, Italian seasoning along with chicken broth 1/2 cup at a time, stirring occasionally. Bring to a boil and reduce heat to a simmer.

Remove the chicken from the bones, leaving it in large chuncks. When the noodles are just tender, drain and add noodles along with the chicken to sauce. Stir together. Add salt and pepper to taste. Serve immediately.

4-6 servings

Cook’s Note: Cream of Mushroom soup can be substituted in this dish. A vegetable such as frozen peas or carrots could also be added to this dish.

Freezer Cooking

Freeze any leftovers for another night in the month or as leftovers for lunch. I never have to worry about having half a package, half a cup, or a few pieces of anything leftover. If it is perishable, I just simply figure out a different way to use it within the next day or so, or I freeze it in a zip-loc freezer bag. Sometimes the extra portion left over from dinner makes an excellent lunch later on in the week.

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Baking On A Saturday Afternoon

Posted on 19 February 2011 by noelskitchen

The comfort of casseroles with their multiple layers, perfectly flaky pastry, bubbly cheeses, and crispy coatings make for impressive family meal times and are very easy to pull off. This weekend, I’m creating some more easy make ahead freezer meals you can have any night of the week.

Chicken Pot Pie


Recipe Pastry for Single-Crust  Pie or a 15-ounce package rolled refrigerated unbaked piecrust (2 crust)
2 cups cooked seasoned chicken breast, chopped
1 15-ounce can mixed vegetables, drained
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 cup cream cheese
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon pepper


Combine cooked chicken breast, mixed vegetables in a bowl; set aside. In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth, milk and cream cheese. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings.

Pour over chicken-vegetable mixture and stir to combine.

Cool completely if preparing for freezer. Line pie plate with bottom crust. Pour in filling.

Position top crust, crimp edges,* and bake at 375° for one hour or until crust is brown and filling bubbles. 

If you want to make this ahead and freeze. Simply wrap with foil at the asterisk*, label, and freeze. To serve: Vent top and brush with a little milk or egg wash. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.

Frozen peas, corn, carrots and potatoes can be used in place of the canned vegetables.

This is also yummy with beef or turkey. If you cook it the same night as you make it, you can cut the top crust into strips for a criss cross design as shown in the picture above. (I also omitted the milk and cream cheese for that one.)

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Super Bowl Red Hot Buffalo Chicken Dip

Posted on 06 February 2011 by noelskitchen

If you’re still scrambling for Game Day quick appetizers, this one is sure to get you a touchdown! Thanks to Raley’s for scoring the ingredients and recipe to this delicious recipe with a kick!

 Super Bowl Red Hot Buffalo Chicken Dip

Bake Time: 20 minutes  Prep Time: 5 minutes

Servings: 4 cups

  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 cups shredded cooked chicken
  • 1/2 cup any flavor FRANK’S(R) REDHOT(R) Sauce
  • 1/2 cup blue cheese salad dressing
  • 1/2 cup crumbled blue cheese
  • Assorted fresh vegetables and/or crackers for dipping


  1. Mix ingredients in deep baking dish until smooth.
  2. Bake at 350 degrees F for 20 minutes until hot and bubbling.



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Make Family Mealtimes A New Year’s Resolution

Posted on 29 December 2010 by noelskitchen

   It’s a New Year!  Is your family making any New Year Resolutions? Resolutions often include eating healthy, saving money and getting fit, but how about spending more quality time with your family? For many families, New Year’s Resolutions are made only to be easily broken. Make your family mealtimes a top priority this New Year’s. Make a resolution to eat dinner as a family a few times a week. And don’t stress about putting a gourmet meal on the table – simple choose quick, easy and affordable recipes like these delicious and comforting recipes:

Apple Chicken


2 Tablespoons vegetable oil

1/2 cup sliced onion

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 apples, cored and sliced

2 Tablespoons brown sugar

1/2 teaspoon spicy brown mustard

1/8 teaspoon ground cloves

1/8 teaspoon cinnamon

3/4 cup sparkling cider


Preheat oven to 350 degrees.

Heat oil in a large skillet. Saute onion and apples together until tender, approximately 4 minutes. Remove onion and apples with a slotted spoon and set aside. In the same skillet, brown both sides of chicken breasts.

Place chicken breasts in a 9×13 inch baking dish and sprinkle with salt and pepper. Cover chicken with the onions and apples.

In a small mixing bowl, combine brown sugar, mustard, cloves, cinnamon and sparkling cider. Pour over chicken. Cover and bake for 30 minutes. Serve with Candied Carrots (recipe below) and Herbed Nutty Risotto. Top off with a Golden Butterscotch Rum Cake.

Candied Carrots


2 1/4 cups (16 ounces) mini peeled carrots

2 Tablespoons butter or margarine cut into pieces

1/4 cup packed brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon pepper


Place carrots in a pot of salted water. Cover and bring water to a boil, reduce heat, and simmer 20-25 minutes. Do not over cook carrots.

Drain carrots and return to pot. Reduce heat to a simmer and stir in butter or margarine, brown sugar, cinnamon, salt and pepper. Serve warm.


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