Wednesday, June 16, 2010

Crockpot Barbecued Ribs

4 Lbs Country Style Pork Ribs
1 Can Condensed Tomato Soup
1/2 Cup Cider Vinegar
3/4 Cup Packed Brown Sugar
1 T Soy Sauce
1 tsp Celery Seed
1 tsp Chili Powder

Place ribs in a crockpot. Pour Sauce and seasonings over the meat. Cover and cook at low setting for 7-8 hours, or high setting for 3-4 hours.

Monday, June 14, 2010

Santa Fe Chicken

Juice from 6 limes
1/2 cup soy sauce
3 teaspoons olive oil
3 teaspoons chili powder
3 teaspoons cumin seed
12 cloves garlic, minced
3 teaspoon honey
4-6 chicken breasts
6 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bag stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour or the longer the better.

After an hour, when the ckicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 min, or until chicken is no longer pink in the middle. Serve over rice with sour cream, lime wedges, and salsa.

Label (24) : Santa Fe Chicken Defrost and let sit over night. Grill until done. Serve over rice with sour cream, lime wedges, and salsa. 6/17/10

Sunday, June 13, 2010

Tortellini-vegetable toss

1 jar chunky garden combination italian sauce
1 bag frozen vegetable combination
1 pkg frozen cheese filled tortellini
grated parmesan cheese

heat pasta sauce over medium heat to a boil. stir in vegetables. cover and cook for about 10 min or until veggies are tender-crisp. cook and drain pasta. pour veggie mixture over tortellini. sprinkle parmesan cheese over

Mini Meatloaves

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Label (12) Mini Meatloaves Thaw and bake at 350 for 45 minutes. 6/17/10

Asian Grilled Chicken

1/4 cup Brown Sugar
1/4 cup Soy Sauce
2 Tbsp Lime Juice
1/4 tsp Cayenne Pepper
1/4 tsp Curry Powder
3-4 Cloves Garlic, minced
1 tsp grated fresh Ginger

Gill for 8-10 min on each side depending on how thick your chicken is. May use breast, thighs or chicken tenders. For great ideas on using lefts overs check out

Saturday, June 12, 2010

Chicken Lasagne

10 lasagne noodles
1 1/2 jars alfredo sauce (recipe calls for 1, but I would rather it saucey), dont use the cheap stuff
1/4 cup milk
1 1/2 tps oregano leaves

3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts, drained and chopped
1/2 red bell pepper, chopped
1/4 cup chopped onion (or dry)
2 garlic clove
3 cups mozzerella cheese
4 oz feta cheese

1 cups fresh baby spinich

Start with a little sauce on bottom, then half noodles, half spinch (I tear them before layering, then my kids don't know what it is), half filling, half sauce, repeat.

Label: Thaw and Bake 375 for 45 minutes covered, 15 uncovered. Let stand about 15 before serving. 24 labels. 6/17/10.

Pork Shish-Kabobs

12 Labels: Pork Shish Kabobs-Thaw. Skewer pork along with desired veggies or fruit. Grill until done.

Friday, June 11, 2010

Stuffed Pasta Shells

4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package jumbo pasta shells, cooked and drained
1 (28 ounce) jar sausage spaghetti sauce
2 cloves of garlic (1 tsp minced garlic)
1 t basil
1 egg beaten
salt and pepper to taste
*Optional* Alfredo Sauce to add on top of shells

24 labels ~Stuffed Pasta Shells: Bake at 350 degrees F for 30 minutes. Remove tin foil and bake additional 5 minutes or until heated through.

Thursday, June 10, 2010

Cream Cheese & Broccoli Chicken

3-4 Chicken Breasts
1 cans cream of Chicken Soup
8 oz of cream cheese
1 pkg Italian Dressing Mix

Label (12): Cook on high for 4 hours or low for 6 hours. Shred with fork.
The last hour of cooking, add 1 16oz bag of broccoli cutlets.
Serve over rice.

Wingers Sticky Finger Salad

6-7 Breaded Chicken Fingers

1 cup Franks red hot sauce
1 cup brown sugar
1 tbsp butter

Mix all ingredients in sauce pan on low hear. Stir slowly until suagar is dissolved into the sauce. If it needs to be thickers add more brown sugar or let it stand. Coat chicken fingers well with sauce.

Label: (12) Wingers Sticky Finger Salad Bake for 12 min. on each side. For crispier chicken put under the broiler for 3 min. on each side. Let cool for a few minutes and serve over salad with Ranch Dressing. 6/17/2010