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Maternity Meals
Surviving the First Weeks at Home with Baby
By Renee Roberson
Place frozen chicken breasts in slow cooker. In a separate bowl mix soup, sour cream, onion soup mix and mushrooms. Pour over chicken. Cook on high for four hours or on low for eight hours. Prepare egg noodles according to package directions. Serve chicken and soup mixture over hot noodles.
1 to 2 envelopes dry onion soup mix
1 can cream of mushroom soup, undiluted
1/2 cup water
Slice steak into serving-size pieces and place in slow cooker. Combine soup mix, soup and water. Pour mixture over beef. Cover and cook on low for seven to eight hours or until meat is tender. Serve with mashed potatoes if desired.
1/2 cup salsa
1/2 teaspoon chili powder
8 8-inch tortillas
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)
Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about five minutes, stirring occasionally, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas.
1 cup water
1 cup shredded cheddar cheese
3/4 cup uncooked rice
4 skinless boneless chicken breast halves
1 package frozen broccoli florets
Place all ingredients in a one-gallon freezer bag and lay flat in freezer. To bake, thaw in fridge overnight. Place in 2-gallon casserole dish and bake for 45 minutes at 375 degrees F until done.
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