Salsa Chicken

4 chicken breasts
1   24oz jar salsa
1   8oz pkg cream cheese
1 pkg. tortillas

Freezing: Cook chicken and salsa in crockpot on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Let cool. Place in freezer bag and freeze. Include a bag of tortillas with each meal.
To cook: Place shredded chicken in crockpot for 1-2 hrs on low or in a skillet until heated through.
As a WRAP: In a frying pan, fry tortillas. The put chicken mixture on tortilla and roll up. You can add additional toppings like lettuce, tomato, olives, etc.
As a QUESADILLA: spoon mixture onto half of tortilla, fry in pan on both sides. Serve with Sour cream.

Chicken Salsa Skillet

1 lb. chicken breasts, cubed
1-1/4 cups Salsa
1 cup frozen corn,
1 large green pepper, sliced
pasta
cheese


Freezing: Cook chicken in skillet. Let cool. Combine all ingredients into gallon size freezer bag. Include package of pasta and cheese with each meal.
To Cook: Pour contents into skillet. Cover. Simmer on medium heat for 15 min (or until heated through). Stir occasionally. Cook Pasta as directed on package. Pour pasta into skillet. Mix and top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Crystal Howarth