Teriyaki Chicken Rolls

6 boneless, skinless chicken breasts
1/3 c. cornstarch
1 c. ketchup
1 c. brown sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 tsp. garlic powder
1/2 c. soy sauce
1/4-1/2 c. teriyaki sauce (to taste)

Place chicken in a crock pot that has been sprayed with non-stick cooking spray. Combine remaining ingredients, except cornstarch, with 1 quart of water and stir well. Pour over chicken. Cook on high 3-4 hours, or on low for 5-6. When chicken is cooked through, remove from crock pot and shred. Add cornstarch and stir well. Cook without lid on until sauce is thickened and bubbly, stirring often. Return shredded chicken to crock pot. Serve on hard rolls.

*Cooking times: I almost always use frozen, straight from the bag chicken breasts. I buy them from Costco and I hate taking the time to defrost them. So, my cooking times are always much longer. For example, with this recipe, I would cook on high for 6-8 hours, or on low for 10-12. Just thought I should share that (finally), in case anyone else cooks with those too. ☺

Ranch Chicken

4 boneless, skinless chicken breasts
1/3 c. plain bread crumbs
1/3 c. sour cream
1 pkg. Buttermilk Ranch Dressing mix

Spray a cooking sheet with non-stick cooking spray. In a shallow dish, mix together the bread crumbs and ranch dressing mix. Place the sour cream in a separate, shallow dish. Dip chicken in sour cream, coating well. Roll chicken in bread crumb mixture, cover evenly. Place chicken on the cookie sheet. Bake at 375 got 30-35 minutes. *In my oven, it usually takes 45 minutes to an hour. Just check the center to make sure it's done. Chicken is done when the juices run clear and it's no longer pink.*

Tortilla Stew

2 chicken breasts
2 c. water
1 tsp. Better Than Bouillon Chicken Base
1/2 tsp. paprika
1 16 oz. can Mexican stewed tomatoes
1 4 oz. can green chiles
1/2 onion, chopped
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. cumin
tortilla chips
shredded cheese
sour cream

In a large pan, place chicken, water and bouillon. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes. Remove chicken from pan and shred. Return to pan and add paprika, tomatoes, chiles, onion, chili powder, garlic powder & cumin. Simmer for an additional 30 minutes. Serve with chips, cheese & sour cream.

Garlic Bread Sticks

1 c. warm water
2 tsp. yeast
1/3 c. oil
1 tbsp. sugar
1 tsp. salt
3 c. flour

Stir water, yeast, oil and sugar together. Let rest for 5 minutes. Stir in salt and flour. Turn onto lightly floured surface and knead for 3-4 minutes. Roll out the dough and place on a large, greased cookie sheet. Spread butter over dough. Sprinkle with garlic powder, salt and sprinkle with Parmesan cheese. Sprinkle with Italian seasoning if desired. Using a pizza cutter, cut the dough into 2 inch strips and then cut the strips in half. Bake at 450 for 15-20 minutes, or until golden brown.

Salsa Chicken

6 boneless, skinless chicken breasts
2 16 oz. bottles salsa
1 c. sour cream (optional)
2 c. cheese, shredded

Place chicken breasts in a crock pot that has been sprayed with a non-stick cooking spray. Cook on high 3 hours or until chicken is tender. Remove the chicken from crock pot and shred. Return to crock pot. If desired, spread sour cream over the top and sprinkle with shredded cheese. Cook an additional 30 minutes. Serve over rice, or in tortillas.

Tater Tot Casserole

1 lb. ground beef
1/2 onion, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 soup can of milk
abt. 1/2 c. sour cream
tater tots
1 c. shredded cheddar cheese

Brown ground beef with the onion. Season with salt, pepper and garlic powder. Drain off the excess fat. Add the soups, milk and sour cream. Pour into a 9 x 13 baking dish that has been sprayed with a non-stick cooking spray. Top with tater tots. About 1 2 lb. bag. Cover with foil and bake at 350 until bubbly. About 30-40 minutes. Remove and top with shredded cheddar cheese. Cover with foil again and allow the cheese to melt.

*Option: You can add 1 can of green beans (drained) to this. They're not really my thing and so I don't like to add them.

Orange Chicken

6 boneless, skinless chicken breasts
2 tsp. Better Than Bouillon Chicken Base
1/3 c. teriyaki sauce
4 garlic cloves, minced
1 c. orange marmalade
2 c. water
6 green onions, chopped
3 tbsp. cornstarch
3/4 c. walnuts, chopped

Place the chicken in a crock pot that has been sprayed with a non-stick cooking spray. Mix all ingredients together, except walnuts, and pour over the chicken. Cook on high 4-5 hours or low for 6-7 hour. Add walnuts during the last 30 minutes of cooking.