2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes (or two containers of rehydrated dehydrated hash browns).
Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.
Recipe courtesy of www.plainchicken.blogspot.com.
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.
4-6 boneless, skinless chicken breasts
2 cups uncooked Minute rice
1 package onion soup mix
2 cans of cream of chicken soup
1 can water