Creamy Chicken Italiano

1. Add all into crock pot. Cook 4-6 hours, till veggies are soft.

3-5 potatoes, peeled and chopped
3 Carrots, peeled and chopped
1 onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
6-8 cups chicken stock
1tsp. Oregano, dried
1 tsp. basil, dried
1/4 tsp marjoram, dried

2. Add following ingredients last hour and a half....

2-4 Cups Chopped Roastisary chicken (preferably breast)
1 can evaporated milk
salt & pepper to taste
Thicken if desired... with flour mixture or cornstarch.
( I use soy milk for the base because that is what we drink.)

3. Just before Serving add finely chopped spinach and stir.
4. Garnish with fresh diced tomatoes and Parmesan.


We served it with a spring leaf salad and a pau de queso... Brazilian cheese bread. It was soul food and quite delish!

Note: I add more veggies if I am in the mood and I always start with 6 cups stock then add more if needed. Enjoy!

Enchilada De Vicky

1 can Cream Mushroom soup
1 can mild enchilada sauce (red)
1 can chopped green Chile
1 pkg. powdered enchilada mix
1 can Black Beans (don't drain)
3 Cups shredded Beef (canned, bottled, or leftover from roast)
1/2 to 1 cup dried tomatoes

1. Cook all ingredients in crock pot at least 3 hours.
2. Use slotted spoon and load tortillas. Add cheese. (only fold as an enchilada... not a burrito)
3. Pour remaining sauce. Top with cheese.

Bake @ 300Degrees for 35 min.
Let cool 10 minutes then serve with sour cream.
Serve with rice and beans, or corn and always a crispy green salad.


This is so yummy and all from food storage. You can home make the tortillas. I used 1/2 cup fresh diced tomatoes because I didn't have dried. I also used a bottle of beef and a bottle of pork and it tasted fine. It is delish so try it tonight... I have another dinner to add to my food storage list.

Salita Chicken

3 Boneless Skinless Chicken Breasts
1 jar of Salsa (12 oz-16 oz)
1 can cream of mushroom condensed soup ( fat free... if you prefer)
1/2 package of taco seasoning
1 can black beans, drained


1. Combine chicken and salsa in crock pot. Cook about 4 hours.
2. Shred chicken. (while in the crock pot) Add remainder of ingredients and cook for another hour on low.
3. Eat. Serve over rice, in tortillas, or over chips.


Weight watchers... 1/2 cup is 3 pts (and that is with full fat condensed mushroom soup!)... and served over 1/2 Cup rice... makes this a 5 pt main dish! SwEEEEt!




Okay... I love this, and ate it tonight. It was a hit with the whole fam. We ate it over rice and it was DELISH! I was just gonna do the cannery salsa and chicken... but then I was talking to my awesome sister in law and she inspired this number... THANKS JENN!

Note... This is a great food storage meal! If you have bottled chicken... just add all the ingredients and warm. I think next time I will add 1 can great northern beans, drained too. There was a lot left over... Great for freezing half !