Crock Pot Mexican Noodles

1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small can diced green chilies
1 t. Garlic powder
1 t. Cumin
1/4 t. Pepper
2 cans of cream of mushroom soup
4 frozen chicken breasts
3-4 cups shredded cheese, divided
1 lb. pasta

The beauty of this meal is that it's both a freezer meal and a crockpot meal. If you want to do the freezer version, mix the first 9 ingredients and 1 to 1 1/2 cups cheese to a freezer safe container or bag. Then defrost it the night before and place it in the crock pot for 8-9 hours on low the next morning. Cook the noodles and shred the chicken.  Add in the remaining cheese and mix in the cooked noodles.  Let the cheese melt by letting it continue in the crockpot for 10-15 minutes.  If you want to do the crockpot version mix the first nine ingredients and 1 to 1 1/2 cups cheese and place directly in the crock pot.  Cook on low for 8-9 hours. Shred chicken and cook noodles. Add in the noodles and remaining cheese and continue cooking for 10-15 minutes. Easy Peasy.

Gingered Ground Beef

1 T Sesame Oil
1 lb. Ground Beef

(I usually 1 and a half these ingredients because I like things extra flavorful)
3 Cloves Minced Garlic
1 t. fresh minced Ginger
1/2 cup soy sauce
1/2 cup brown sugar

Brown the beef in a skillet with the sesame oil. Once it's cooked through, add all the remaining ingredients. Stir well while cooking for a few minutes. Then cover and simmer on low for 30 minutes. Serve over rice. Super easy and super flavorful!