Monday, December 31, 2012

Cranberry Chicken


·         1 can whole berry cranberry sauce
·         1 packet dried onion soup mix
·         1 cup Catalina or French salad dressing
·         2 teaspoons garlic, minced
·         2 pounds boneless, skinless chicken breast


Freezing Directions:

Thaw. Dump bag contents and 2 pounds boneless, skinless chicken breast in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice

Sunday, November 25, 2012

Breakfast Casserole

1 lb ham
Small onion
48 oz hasbbrowns
1/4 cup milk
12 eggs
1/2 tsp salt
1/2 tsp pepper
Cheese (place on top at end of baking)

Label: Breakfast Casserole  Thaw. Pour egg mixture over contents in pan. Bake at 350 for 50 minutes. Sprinkle cheese on top and bake for an additional 10 minutes.  01/10/13
Indonesian Chicken

4-6 chicken breasts
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 40 minutes. Uncover turn pieces over and inrease heat to 375 and cook for 10-15 minutes longer basting occasionally.  Bake until chicken is 160 degrees.  

 LABELS: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 40 minutes. Uncover turn pieces over and inrease heat to 375 and cook for 10-15 minutes longer basting occasionally. Bake until chicken is 160 degrees.



1 (8 ounce) package manicotti
1 tablespoon vegetable oil
1 (15 ounce) carton part-skim ricotta cheese
1 (16 ounce) carton small curd low fat cottage cheese
1 cup mozzarella cheese , grated
1⁄3 cup parmesan cheese , grated
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh parsley , chopped
2 eggs
2 ½ cups spaghetti sauce

1. Boil manicotti according to package directions, adding oil to water so they won't stick. Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
2. Drain manicotti; run cold water over it.
3. Stuff each manicotti with cheese mixture.
4. Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
5. Cover dish with foil and freeze.

To prepare for serving, thaw and preheat oven to 350F. Cover and bake for 45 minutes. Uncover and bake for 15 minutes more.  11/27/12

Christmas Ham


1/2 bag of brown sugar

Label (12): Place ham in crockpot, and sprinkle brown sugar over ham
Cook in crockpot on low, 6 hours. Shred and enjoy!   11/27/12

Saturday, November 24, 2012

Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste


    Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

    Label (12) Crock Pot Santa Fe Chicken  Put in crockpot & cook low for 10 hrs or high for 6 hrs.  Shred chicken & return to crockpot.  Serve over rice or in tortilla with fav toppings.  11/27/12

    Thursday, November 22, 2012

    BBQ Pork Sandwiches

    3 lb Roast w/ no bone
    3/4 cup vinegar
    Salt & Pepper
    1/2 cup BBQ sauce
    1/8 cup ketchup
    2 Tbsp brown sugar

    Put Pork in Crock pot add vinegar and shake on salt and pepper. Cook over high for 4 hours. Drain pork into bowl and save juice. Shred pork. Put back in crock pot. Mix 3/4 of juice with all other ingredients. Put in crock pot and mix with meat cook until warm. Serve on Buns & with cheese.

    Label need 12: BBQ Pork Sandwich Put roast in crock pot add vinegar & salt & pep on top. Cook high for 4 hrs drain juice & save shred pork. Mix 3/4 juice w/ all other ingred put back in pot until warm. Serve on Buns & add cheese if desired.

    Tuesday, November 20, 2012

    Ham & Cheese Braid

    1 loaf of bread dough

    Ham Slices
    Swiss Cheese Slices
    1 can Cream of Chicken Soup
    1 cup Sour Cream

    Cut 1 inch strips down both sides of the bread. Put filling along center, fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes. Make cream sauce and top it.
    Labels (24): Ham and Cheese Braid

    Thaw completely. Allow to rise for 25 min. Bake at 350 for 20-25 minutes. Add 1 cup sour cream to 1 can of Cream of Chicken soup and warm. Top off braid with sauce. 11/27/12

    Friday, November 9, 2012

    Alice's Chicken

    Wednesday, November 7, 2012

    Buffalo Chicken Taquitos


    • 4 cups chicken, cooked and shredded
    • 12 soft taco, flour tortillas
    • 2 cups mozzarella cheese, grated
    • 4 ounces Philadelphia cream cheese
    • 1/3 cup Frank’s hot sauce
    • 1/3 cup milk
    • 2 tablespoons butter
    • 1 teaspoon Mrs. Dash
    • 1 teaspoon garlic powder
    • 2 tablespoons vegetable oil


    1. Preheat oven to 425 degrees.
    2. In a small sauce pot over medium low heat, melt butter.
    3. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute.
    4. Add cream cheese and stir until melted and completely combined with butter and spices.
    5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
    6. Combine chicken and sauce.
    7. Lay out a tortilla; fill with about ¼ - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
    8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
    9. Brush taquitos with vegetable oil on all sides.
    10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

    Label (24) Buffalo Chicken Taquitos  Defrost Bake at 425 for 15-18 mins.  Rotate every 5 mins until golden brown.  11/27/12

    Tuesday, October 30, 2012

    London Broil

    3/4 c oil
    1/4 c soy sauce
    3T honey
    2T vinegar
    1/2 tsp Ginger
    1 tsp Garlic Powder
    6 green onions

    Tenderize meat and pour over.

    Label (12) London Broil. Thaw and grill until done. 11/27/12

    Thursday, October 25, 2012

    Taco Soup

    Recipe already on the blog.

    Wednesday, October 17, 2012

    Mexican Chicken

    1 pound boneless chicken breasts
    1 teaspoon Seasoning for Tacos
    Salt, to taste
    1/2 cup enchilada sauce
    4 ounces cheddar cheese, shredded
    3 green onions, chopped
    Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

    Label (24) : Mexican Chicken  Thaw and sprinkle seasoning on both sides of chicken then grill until done. Cut into cubes, placed in greased 8x8 pan. Sprinkle cheese & onion on top. Bake 350 for 10-20 mins.  Serve in tortilla.  10/18/12

    Tuesday, October 16, 2012

    One Step Lasagna

    9 pieces of lasagna

    32 oz. spaghetti sauce
    12 oz. or 3 c. mozzarella shredded cheese
    ¾ c. water
    1/3 c. grated Parmesan cheese
    1 tsp. basil
    1 tsp. oregano
    12 oz. cottage cheese
    1 egg beaten
    Combine spaghetti sauce, water, basil, and oregano. In a small bowl, combine cottage cheese and egg. In an ungreased 13x9 pan, layer one third of the noodles, one third of the cottage cheese mixture and one third of the meat sauce. Sprinkle some mozzarella cheese. Repeat the layers twice ending with the mozzarella cheese. Sprinkle with Parmesan cheese. Cover with foil and bake at 350 for 30 minutes. Uncover and bake for another 30 minutes. Let stand 15 minutes before serving.

    Label instructions (12):
    One step Lasagna. Thaw before baking. Cover with foil bake 350 for 30 minutes. Uncover bake for another 30 minutes. Let stand 15 minutes before serving.   10/18/12

    Monday, October 15, 2012

    Cheesy Potato Soup

    1 finely chopped onion

    2 T butter
    3 cans chicken broth
    2 cans cream of chicken soup
    1 can evaporated milk
    1 lb Velveeta cheese cut into cubes
    1 bag cubed hash browns
    1 pkg pre cooked bacon bits (not imitation)

    Saute onion in butter and add chicken broth and bring to a boil. Add soup and milk and bring to a boil. Add cheese and cook until melted. Add hashbrowns and bacon bits and simmer until potatoes are cooked through.

    Labels: Defrost and heat through.    10/18/12

    Saturday, October 13, 2012

    Pot Roast

    3 to 4 large onions (if desired)
    1 (5-10 LB) shoulder or rump roast
    garlic powder to taste
    salt and pepper to taste
    3 (10 1/2 ounce) cans mushroom gravy
    cooking sherry (1 empty gravy can full)
    6-8 carrots, peeled and cut (if desired)

    Preheat oven to 425 degrees. Slice one of the onions into thin rings. Place in the bottom of a large roasting pan. Season roast generously with garlic powder, salt & pepper. Place roast on top of onions, fat-side up. Place uncovered in the oven until browned 15-20 minutes. Meanwhile, quarter the remaining onions. In a bowl, combine the gravy and sherrry. Place onions around roast. Pour gravy mixture over meat. Cover pan with aluminum foil. Reduce heat to 350 degrees and return roast to oven. Cook 2-4 hours or until tender. Thirty minutes before roast is done, add carrots to the pan. Remove roast from oven and let rest 10-15 minutes before slicing. Serve with gravy. Roast can be cooked one day ahead.

    Label: Pot Roast-Thaw. Preheat oven to 425 degrees. Place sliced onions in the bottom of a large roasting pan. Place uncovered int he oven until browned 15-20 minutes. Once roast is browned reduce heat to 350 degrees, pour gravy mixture over roast and place remaining onions around roast. Cover pan with foil. Cook 2-3 hours or until tender. Thirty minutes before roast is done, add carrots to the pan. Remove roast from oven and let rest 10-15 minutes before slicing.

    Thursday, October 11, 2012

    Pesto-Alfredo Cheese Tortellini with Grilled Chicken

    4-6 chicken breasts
    2 T Butter
    1-8 oz Package of mushrooms
    1 t minced garlic
    1 20 oz package cheese-filled tortellini
    1-2 jars of alfredo sauce
    1/8-1/4 cup of pesto
    Grated parmesan cheese for topping
    Pesto-Alfredo Cheese Tortellini with Grilled Chicken-
    Directions: Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter and cook garlic and mushrooms until tender. Cook tortellini until done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.  Optional....add olives, tomoatoes or bell peppers.

    Stuffed French Toast

    Recipe already on blog.
    24 labels
    Bake uncovered at 325 for 45-60 minutes.Let cool slightly and top with Berries and Powder Sugar.

    Crock Pot Hawaiian Chicken

    Crock Pot Hawaiian Chicken



    1. Mix all ingredients together
    2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
    3. Serve over rice.
    Label (24) Crock Pot Hawaiian Chicken Place chicken in crock pot, cover w/ sauce cook for 4-6 hrs on low. Last 20 mins add pineapple w/o juice. Serve over rice.  10/18/12

    Wednesday, October 10, 2012

    Hawaiian Sweet & Sour Meatballs

    1 20 oz. can pineapple tidbits
    1/3 cup vinegar
    1 1/2 TBS soy sauce
    1/2 cup brown sugar
    1 1/2TBS cornstarch
    1/2 cup chopped green pepper (opt.)

    Drain pineapple juice from can into medium pot or skillet.  Add vinegar and soy sauce to juice. Mix brown sugar and cornstarch then add to juice.  Cook over medium heat till thickened and boiling, stirring constantly.  Stir in pineapple, meatballs and green pepper (opt.) Heat through and serve over rice. 

    Labels 24: Sweet & Sour Meatballs.  Add liquids with pineapple into medium pot or skillet.  Cook over medium heat till thickened and boiling, stirring constantly.  Add meatballs and heat through.  Serve over rice.  10/17/12

    Monday, October 8, 2012

    Hambuger Tetrazinni

    1 lb. uncooked spaghetti
    1/2 lb. sliced fresh mushrooms
    1 c chopped onion
    1/2 tsp. minced onion
    2 tbs. olive oil
    3 cans COM soup
    1 lb. hamburger
    1 can chicken broth
    1 tsp. Italian Seasoning
    3/4 tsp. pepper
    2 c grated parmesan cheese, divided

    Label: Cook 1/2 package of Spaghetti according to package directions. In a skillett, add oil and saute the mushrooms, onions, and garlic until tender. Add a can of Cream of Mushroom soup, 1 1 1/4 cup of water and stir in the soup, hamburger, Italian seasoning, and pepper. Drain spaghetti, stir into the hamburger mixture. **Add 1 can cream of mushroom soup **

    Transfer into greased 8 in. square baking dishes. Sprinkle with remaining cheese.
    Bake casserole covered at 350 for 45 min. Uncover and bake for 5-10 more min. or until bubbly. (This was originally Laura's, I will bring mine done).

    Label - 24 - Cook 1/2 spaghetti packet and drain.  In a skillet, add oil and saute the mushroom/onion baggie until tender.  Add Spaghetti, soup baggie and mushroom skillet together with cheese.  Bake in casserole dish at 350 for 45 minutes or until bubbly.  If mixture seems too thick, add up to 2/3 cup water.

    Friday, October 5, 2012

    Three Packet Pot Roast

    Recipe already on blog.

    (12) Labels: 3 Packet Pot Roast  - Place roast in crockpot add 1 cup water cook low for 8 hrs or high for 4-5 hrs.  About 20-30 mins before eating add 2 more cups water & flip to high.  10/18/12

    Thursday, September 6, 2012

    Mexican Haystacks

    1LB Chicken (uncooked)
    1can Cream of Chicken soup
    1cup salsa
    1 packet taco seasoning
    1cup sour cream

    Place chicken in slow cooker. Layer with salsa, soup and taco seasoning. Cook on low for 6 hrs. Remove chicken and shred. Place back into slow cooker and add sour cream and allow to warm for another 30 min. Serve over rice and top with your favorite toppings (cheese, avocado, corn, black beans, olives, green onion, ect.) or can be served in a tortilla.

    Wednesday, September 5, 2012

    Angel Chicken Pasta

    6 chicken breasts
    1/4 cup butter
    1 package dry italian salad dressing mix
    1 can of condensed golden mushroom soup
    1/2 can chicken broth
    4 ounces cream cheese with chives
    1 pound angel hair pasta

    Meal Preparation Directions:
    In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts.Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

    Label: (24) 
    Directions for freezer meal: Angel Chicken Pasta
    Thaw bag. Spread over 6 chicken breasts in a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole breasts for your meal. While chicken in cooling down prepare pasta noodles. Serve chicken and sauce over noodles.


    Friday, August 31, 2012

    Corn, Beef, and Black Bean Empanadas

    Recipe already on blog.

    Label (24): Preheat oven to 425 and place a large baking sheet in the oven.  Place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling.  Seal and crimp the edges using a fork.  Drizzle 2 tablespoons of oil over the large preheated baking sheet and return to the oven for 2 minutes. Then place the empanadas onto the baking sheet and brush the tops of the empanadas with oil. Bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

    Tater Tot Casserole

    1 1/2 lbs ground beef
    Onion Flakes
    2 cans of Cream of Chicken
    2 cans of Nacho Cheese
    1 bag of Tater Tots

    Cook ground beef flavor with salt, pepper & onion flakes.  Add all of the cans of soup to the beef.  Put mixture in pan, line the top with tater tots and sprinkle with cheese if you desire.  Cook at 350 for 30 minutes or until tater tots burst.

    Label (24): Tater Tot Casserole:  Thaw contents in pan, but not tater tots.  When ready to bake, line the tater tots on top and sprinkle with cheese (if you desire). Cook at 350 for 30 minutes or until tater tots burst.  

    Flank Steak

    1 Flank Steak - 1 3/4 lbs to 2 lbs (cut in half)

    1/2 small can of green chiles

    1 large red onion, chopped

    1/4 teaspoon black pepper

    1/2 teaspoon brown sugar

    1 teaspoon of chili powder

    1/4 teaspoon of cumin

    1/2 cup of water

    1 tbsp of olive oil

    1-2 cloves of garlic minced (depending on taste)

    Cook in slow cooker on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.

    Serve shredded over rice, in a tortilla or even plain.

    Label (12) Flank Steak   Cook in slow cooker on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.  09/06/12

    Tuesday, August 28, 2012

    The Best Pork Chop Marinade

    1/2 cup soy sauce
    1/4 cup chili sauce
    1/4 cup honey
    2 T vegetable oil
    2 T green onion
    1 t curry powder

    Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

    Label (20):  Best Pork Chop Marinade Defrost and grill until done.  09/06/12

    Creamy Chicken and Bacon Pastry Pockets

    Creamy Chicken and Bacon Pastry Pockets
    1 box puff pastry (2 sheets)
    1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
    1/2 C shredded mozzarella cheese
    1 1/2 C cooked shredded chicken breast
    1/3 C cooked crumbled bacon
    1/4 t pepper
    1 egg
    1 Tbs water

    Preheat oven to 400 degrees.
    Place softened cream cheese in a mixing bowl with mozzarella cheese, chicken and bacon. Stir to combine and set aside.
    Lightly dust a work surface with flour and roll one sheet at a time of thawed puff pastry into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.
    Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.
    After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
     Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. 
    Label (20) Chicken & Cheese Pastry Pockets Defrost and bake at 400 for 12-15 mins. Cool 10 mins & serve.  9-06-12

    Tortellini Soup

    recipe already on blog.

    Label: 12  Tortelloni Soup.  Defrost.  Empty large tomato/spinach bag into pot, add 2-3 cups water and simmer for 10 minutes.  Add tortelloni's and zucchini.  Simmer 10 minutes.  Serve topped with parmesean.  9/6/12

    Sunday, August 26, 2012

    Honey Mustard Grilled Chicken

    2/3 cup Dijon mustard
    1/2 cup honey
    4 tablespoons mayonnaise
    2 teaspoon steak sauce
    3-4 chicken breasts

    No labels needed.  I will bring mine prepared as a marinade and they can add their chicken later.

    Tuesday, August 21, 2012


    Chicken bacon ranch crockpot meal. In crockpot, mix together 1 c. sour cream, 1 can cream of chicken soup, 1 hidden valley ranch dry seasoning packet, 2 tsp garlic, and 1/4 c. cooked bacon bits. Add 4 chicken breasts. Cook on high for 3-4 hours. Shred chicken. Serve over cooked egg noodles.

    Label: (20) Crockpot Chicken Bacon Ranch  Put chicken in crockpot and cover with sauce Cook high 3-4 hrs.  Shred Chicken serve over egg noodles.  09/06/12

    Wednesday, July 18, 2012

    Black Bean Salsa Soup

    2 cans black beans, drained

    1 1/2 cups of chicken broth
    1 c salsa
    1 t cumin

    Combine all ingredients in a food processor. Heat through and serve topped with tortilla chips, sour cream, cheese and green onion.

    Freezer Label (20): Thaw and heat over low heat. Serve topped with tortilla chips, sour cream, cheese and green onion.  7/19/12

    Sunday, July 15, 2012

    BBQ Cheddar Burger

  • 2 lbs ground beef 85/15
  • sesame seed buns
  • 1/2 cup of grated Monterrey jack cheese
  • 1/4 cup BBQ sauce
  • season salt to taste
  • cracked black pepper
  • onion powder

    1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
    2. Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
    3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
    4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

    Label (20) : BBQ Cheddar Burger  Thaw and Grill until done.  07/19/12

    Pork Tenderloin with Pan Sauce

    1⁄2 cup olive oil
    1⁄3 cup soy sauce
    1⁄4 cup red wine vinegar
    Juice of 1 lemon
    1-2 tbsp Worcestershire sauce
    1-2 tbsp fresh parsley, finely chopped
    2 tsp dry mustard
    Freshly cracked black pepper, to taste
    4 cloves garlic, peeled and minced
    1 1-lb. pork tenderloin (silver skin removed)

    Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
    Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

    Pan Sauce:
    Pan scrapings from pork tenderloin
    1/2 cup of chicken broth
    2-3 tbsp of pork marinade (thoroughly mixed)
    1-2 tsp butter

    Label (20) Pork Tenderloin:Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

    Lion House Sweet & Sour Meatballs

    Recipe already on blog.

    Label (20) Lion House Sweet and Sour Meatballs Cook until heated through. 


    Friday, July 13, 2012

    Sloppy Joes

    Sloppy Joes

    1 lb Hamburger
    1 large onion
    1/2 tsp salt

    Brown and add the remaining ingredients and simmer 30 minutes.

    1 1/2 Tbsp flour
    1 1/2 tsp chili powder
    1 1/2 Tbsp catsup
    2 Tbsp Worchestershire sauce
    1 can tomato soup
    2 bay leaves

    I will do my own labels. Labels: warm to desired temp and serve on buns.

    Thursday, July 12, 2012

    Teriyaki Rosemary Beef Kabobs

    2lbs boneless beef top sirloin (about 1-inch thick)
    1/2 cup Teriyaki Marinade
    2 tbsp. Dijon-style mustard
    2 tbsp. chopped fresh rosemary leaves
    Favorite veggies to put on skewers also
    Cut beef sirloin into 1-inch cubes. Cut desired veggies into chunks. Combine teriyaki sauce, mustard and rosemary. Pour over beef and vegetables in large plastic food storage bag. Coat all pieces. Refrigerate 2 hours turning bag over occasionally. Skewer beef and vegetables onto skewers. Grill 5 inches from hot coals 5 minutes on each side or to desired doneness. (Soak skewers in water to prevent burning). Makes six servings.

    Label (20): Teriyaki Rosemary Beef Kabobs.  Defrost. Chop favorite veggies into chunks.  Skewer meat and veggies, basting veggies with extra marinade, and grill to desired doneness (about 5 minutes for medium-rare). 7/19/12

    Wednesday, July 11, 2012

    Braided Pizza Loaf Recipe

    Braided Pizza Loaf Recipe:

    1 roll refrigerated pizza dough

    1/2 c. marinara/pizza sauce

    1 1/2 c. mozzarella cheese, grated

    Pizza toppings (pepperoni, green peppers, olives, mushrooms)

    2 Tbl. grated Parmesan cheese

    1 Tbl. olive oil or melted butter

    1/2 tsp. garlic powder

    1 tsp. dried Italian seasoning

    Preheat oven to 400 degrees. Unroll pizza dough on a greased baking sheet. Spread marinara sauce down the middle of your dough.

    Add mozzarella cheese and toppings of your choice.

    Cut 1 inch diagonal strips up each side of the dough.

    Fold 1 inch strips up and over pizza filling, alternating sides to get a braided look. Brush the tops of the braided dough with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled on top).

    Label (10) Braided Pizza Loaf Recipe Bake at 400 degrees for 15-20 minutes, or until golden brown. Let sit for a few minutes then cut into slices and serve.  07/19/12

    Saturday, July 7, 2012

    Sprite Marinade Chicken

    Sprite Marinade Chicken

    Already on blog

    Label (20)  Sprite Marinade Chicken  Add chicken, thaw to marinade, grill until done.  7-19-12

    Tuesday, July 3, 2012

    Orange Chicken

    1 ½ C.    Water
    2 T.         Orange Juice
    ¼ C.        Lemon Juice
    1/3 C.    Rice Vinegar
    2 ½ T.     Soy Sauce
    ¼ tsp.    Red Pepper flake
    1 T.         Grated orange zest
    1 C.         Brown Sugar
    ½ tsp.    Minced Ginger Root
    ½ tsp.    Minced garlic
    2 T.         Chopped Green Onion

    Heat above ingredients until boiling


    3 T. Corn starch with 2 T. Water to thicken sauce.

    If you have pre-cooked chicken bring sauce to a boil and pour over chicken.
    Pour sauce over chicken and bake as directed on pre-cooked chicken.

    If you are using raw chicken, cut three chicken breasts in two inch pieces and dip in egg and flour seasoned with pepper. 

    Labvel (20):  Brown Chicken in a little Oil.  Remove and place in a baking pan.  Mix sauce together without heating and Pour sauce over chicken.
    Bake 30 min at 350 or until chicken is done.    7/19/12

    Friday, May 25, 2012

    Slow Cooker Beef Gyros


    2 lb boneless beef chuck steak (we just got steak that was already sliced about 1/4 inch thick or so and probably less than a pound)

    1/4 cup olive oil

    2 Tbsp lemon juice

    1 Tbsp minced garlic

    1 tsp dried oregano

    1/2 tsp salt

    1/4 tsp pepper

    Yogurt-Dill Sauce

    1 cup plain greek yogurt

    1 cup diced seedless cucumber

    1 Tbsp dill

    1/4 tsp salt

    Pita bread

    Toppings: lettuce, tomatoes, onions, etc.

    1. Place beef in slow cooker.

    2. Mix oil, lemon juice, garlic, oregano, salt and pepper in a small bowl.

    3. Pour over beef, turning beef to coat.

    4. Cover and cook on low for 4 to 6 hours (until meat is tender)

    Label (20):  Slow Cooker Beef Gyros  Place meat in crock pot and cover with sauce, turning to coat.  Cook low 4-6 hours until tender. Put on pita & top with your favorite toppings. 07/19/12

    Wednesday, May 23, 2012

    Baked Tacos

    1 pound ground beef or turkey

    1-2 Tablespoons Taco Seasoning Mix
    1/4 cup flour
    2 cups chicken or beef broth
    9 ounces tortilla chips, crushed
    2 cup grated cheese

    For day of serving: shredded lettuce, salsa, sour cream, black olives

    In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine. Stir in broth and bring to a simmer. Simmer until sauce thickens. Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese. If cooking right away, place in 325° oven and bake for about 20 minutes or until bubbly.

    If making as a freezer meal, do not bake. Instead, cover with foil, label, cool, and freeze. On serving day, thaw casserole and follow baking directions, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start.

    Serve with toppings.

    For label (12): Thaw and bake at 325 for about 30 minutes. Serve with taco toppings.  Serve with shredded lettuce, salsa, sour cream, black olives.

    Slow Cooker Beef Tostadas

    2 to 3 lbs of boneless beef roast (use a chuck roast or chuck-eye roast for best results)

    1 1/2 cups green enchilada sauce

    1/2 cup picante sauce

    1 tsp ground cumin

    1 tsp chili powder

    1 tsp garlic powder

    (Optional) Tostada toppings: tortillas, refried beans, sour cream, tomatoes, shredded lettuce, cilantro, shredded cheese

    1. Place roast in slow cooker.

    2. In a bowl, combine the enchilada sauce, picante sauce, cumin, chili powder and garlic powder. Pour over the top of the roast.

    3. Cover and cook on LOW for 6-9 hours (depending on size of roast and size of crockpot). The meat should be easy to shred.

    4. Remove the meat from the liquid and shred with two forks.

    5. Pour liquid from slow cooker into a bowl and let sit. Skim fat from surface with large spoon and discard.

    6. Place shredded meat back into the slow cooker and spoon desired amount of sauce over the top.

    7. Make tostadas by brushing the tortillas with oil and broiling each side until crispy. Place desired toppings and beef on the tortilla and serve.

    Label (10): Slow Cooker Beef Tostadas  Place in slow cooker and cook low for 6-8 hrs, remove meat & shred. Place meat back into sauce. Serve on tortilla with favorite toppings.  05/24/12

    Thursday, May 17, 2012

    Breaded Ranch Chicken

    Recipe already on blog.

    20 labels. Label: Thaw and bake at 375 for 1 hour

    Julie 5/24.

    Dijon Grilled Pork Chops

    6tbs dijon mustard
    6tbs brown sugar
    3tbs apple juice
     3tbs worcestershire sauce
     4 to 6 pork chops

    mix first for ingredients, add pork, let marinade. Grill until done 10 labels

    Label: (10):  Dijon Grilled Pork Chops Thaw and grill until done.  05/24/12

    Ham and Cheese Sliders

    Ham and Cheese Sliders

    adapted slightly from the Recipe Club

    24 good white dinner rolls

    24 pieces good honey ham

    24 small slices Swiss cheese

    1/3 cup mayonnaise

    1/3 cup miracle whip

    Poppy seed sauce (you probably could half this...I had plenty extra)

    1 Tablespoon poppyseeds

    1 1/2 Tablespoons yellow mustard

    1/2 cup butter, melted

    1 Tablespoon minced onion

    1/2 teaspoon Worcestershire sauce

    In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

    In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

    ** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
    Label (20): Ham and Cheese Sliders  Thaw, spread Miracle Whip or Mayo on sandwich and melt & pour sauce over the top.  Cover & bake 350 for 12-15 mins Uncover and cook 2 min longer.  05/24/12

    Tuesday, May 15, 2012

    Mother's Day Chicken Marinade

    6-8 skinless chicken breasts
    4 TBS. Worcestershire sauce
    2 TBS. Dry mustard
    1 cup oil
    1/2 cup red wine vinegar
    3/4 cup soy sauce
    1 tsp. black pepper
    1 tsp. minced garlic
    1/2 TBS. parsley flakes

    Labels 20: Mother's Day Chicken Marinade. Combine all marinade ingredients. Place chicken in ziplock bags and pour marinade over the meat. Freeze. Defrost and grill or broil till done. 5/24/12

    Crescent Pepperoni Roll-Ups

    1 can refrigerated crescent rolls
    40 slices pepperoni
    4 pieces of mozzarella string cheese, cut in half
     garlic powder
    pizza sauce

     Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

     Label (20): Pizza Roll-Ups Thaw place on baking sheet bake at 375 for 12-15 min or until brown. Serve w/ warm pizza sauce. 05/24/12

    Slow Cooker Orange Chicken

     • 1 1/2 lb. boneless chicken breasts, chopped into large bite-sized chunks
    • 1/3 cup flour
    • olive oil
     • 1/2 Tbl. salt
    • 1 teaspoon balsamic vinegar
    • 3 Tbl. ketchup
     • 4 oz. frozen orange juice concentrate (put in mixing bowl first, and let thaw as you add other ingredients)
    • 4 Tbl. brown sugar
     • 1/4 tsp. ginger
     • 1 tsp red pepper flakes (opt. but gives some spice to it)

     In a bowl, combine and mix the orange juice, brown sugar, vinegar, salt, ketchup, ginger and red pepper flakes. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. For freezing you can either prepare completely and bag and freeze. I like to do some of the prep on cooking day so that it is a fresher meal. To do this you bag the floured chicken chunks into a freezer bag. Then place the sauce into a separate freezer bag. Then freeze all in a labeled gallon sized freezer bag with directions below written on label. Cooking Directions: Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot. After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3. Serve over rice and even add veggies if you want a healthier meal.

     Label (10): Orange Chicken Put 1 tbsp oil in skillet & brown chicken. Put chicken in crock pot & cover w/ sauce & stir. Cook low 5-6 or high 2-3 hrs. Serve over rice & w/ veggies. Detail instructions on blog. 05/24/12

    Best Steak Marinade in Existence

    1/3 cup soy sauce
    1/2 cup olive oil
     1/3 cup lemon juice
    1/4 cup Worcestershire sauce
     1 1/2 Tbsp garlic powder
     3 Tbsp dried basil
     1 1/2 Tbsp dried parsley flakes
     1 tsp ground white pepper
     1/8 tsp cayenne pepper
    1 tsp minced garlic

     Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

     Label (10): Best Steak Marinade Thaw and dump marinade in with meat, let sit for up to 8 hours. Grill until done. 05/24/12

    BBQ Chicken Sandwiches

    BBQ Chicken Sandwiches

    4 large chicken breasts
    20 oz. Baby Ray’s BBQ Sauce
     ¾ cup Pace Medium Salsa
     1 Tbsp Kirkland Sweet Mesquite Seasoning
    Salt/Pepper to taste

     Directions: Put 4 large (or 6 small) chicken breasts in the crockpot until cooked thoroughly. (If frozen, cook for approximately 4 hours on high. If thawed, cook approximately 2 hours on high.) Remove chicken breast one at a time and shred with two forks. Empty crockpot of excess juices and fat from chicken. Return shredded chicken to crockpot and add 20 oz. (1/2 a bottle) of Baby Ray’s BBQ Sauce, salsa, and mesquite seasoning. Continue cooking until heated through. Serve on hamburger buns. (Serves 6-8)

     Label (20): BBQ Chicken Sandwiches Place chicken in crock pot 2-4 hrs on high, shred, drain, add bag of sauce and cook until heated through. Serve on roll. 05/24/12

    Wednesday, April 11, 2012

    Corn, Black Beans & Beef Empanadas

    1/2 cup chicken broth
    1 pound 85% lean ground beef
    salt and pepper to taste
    1 tablespoon olive oil
    2 medium onions, finely chopped
    6 garlic cloves, minced
    1/2 cup frozen corn kernels
    1/2 cup canned black beans, rinsed
    1 teaspoon ground cumin
    1/4 teaspoon cayenne
    1/8 teaspoon ground cloves
    1/2 cup packed cilantro leaves, coarsely chopped
    1/2 cup taco shredded cheese blend

    1 package empanada dough rounds

    To make the filling, heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

    Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.

    To assemble the empanadas, preheat the oven to 425 degrees and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling. Press the edges to seal and crimp the edges using a fork.

    To bake, drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

    Lebel (24) - Preheat oven to 425 degrees with a large baking sheet in the oven. Drizzle 2 tbl of oil over preheated sheet & return oven for 2 min. Remove the baking sheet & place the frozen empanadas on sheet. Brush the tops of the empanadas with oil. Bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve. 4/12/12

    Monday, April 9, 2012

    French dip sandwiches

    2 C. Water
    1/2 C. Soy sauce
    3-5 lb. Roast
    1 tsp. dried Rosemary
    1 tsp. dried thyme
    1 tsp. garlic powder
    1 bay leaf
    3/4 tsp. whole peppercorns

    Put all ingredients in crockpot for 5-6 hours
    or until beef is tender. Remove meat from
    broth, shred with fork and keep warm. Strain
    broth and skim off fat. Pour broth into small
    cups for dipping. Serve on rolls with cheese.

    Label (12) French Dip Sandwiches Put in crockpot 5-6 hrs or until beef is tender. Remove & shred.Pour broth into cups for dipping. Serve on rolls with cheese. 04/12/12

    Saturday, April 7, 2012

    Maple Almond Beef

    4lbs Beef Ruond Steak
    4 Tlb Olive Oil
    1 Onion
    1 Green Bell Pepper
    1 Red Bell Pepper
    4 cloves garlic
    2/3 Cup red wine vinegar
    1 Cup maple syrup
    4 Tlb Soy Sauce
    4 Tlb Cornstarch
    1 Cup chopped almonds

    Label (12): Saute veggies in Olive Oil, add meat. When meat is brown add sauce ingredients and cook until it sauce is thick.

    Thursday, April 5, 2012

    Citrus Marinade Chicken (like El Pollo Loco)

    1Tbsp Vinegar
    2 cloves minced garlic
    1/2 tsp salt
    1/2 tsp dried oregano
    1/8 tsp pepper
    1/4 tsp mild chili peppers
    6 oz pineapple juice
    2 Tbsp lime juice
    1Tbsp vegetable oil
    4 Lbs chicken

    Combine marinade ingredients. Reserve 1/4 cup for basting. Place chicken in bag and marinade overnight, turning bag at least once to evenly coat chicken. Grill, basting with reserved marinade. Remove from grill and allow to rest before cutting.

    Label (24) Citrus Marinade Chicken Thaw and flip bag over to coat evenly. Grill until done basting with the reserved marinade. Remove from grill & allow to rest.

    Chicken and Cheese Lasagna

    3 cups chopped cooked chicken
    1/4 cup milk
    1 cup Ricotta cheese
    1/8 teaspoon white pepper
    1/4 cup crumbled feta cheese
    8 lasagna noodles, cooked and drained
    1/4 cup grated Parmesan cheese
    2 cups Prego Spaghetti Sauce

    In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover and bake at 375 degrees F for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

    Label (24): Chicken and Cheese Lasagna- Thaw. Bake covered at 375 for 30 min. or until hot. Serve with additional Parmesan cheese, if desired. 4/12/12

    Lion House Sweet and Sour Meatballs

    Recipe already on blog.

    Label (24) Lion House Sweet and Sour Meatballs Cook until heated through. 04/12/12

    Slow Cooker Chicken Caesar Sandwiches

    2 pounds boneless skinless chicken thighs
    1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
    1/2 cup shredded Parmesan cheese
    1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
    1/2 teaspoon ground pepper
    2 cups shredded romaine lettuce
    12 slider buns or 4-6 regular sized hamburger buns

    1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

    2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

    3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

    4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

    Label: (24)Chicken Caesar Sandwiches Put chicken in crockpot w/ 1-2 c water cook 4-6hrs.Take out,shred,drain water,put back in w/bag of sauce.Cook 30 min.Serve on bun w/lettuce & cheese. 04/12/12

    Wednesday, April 4, 2012

    Ranch Cheddar Burgers

    Ranch Cheddar Burgers
    2 lbs ground beef
    1 cup shredded or cubed cheddar cheese
    3 Tbsp Ranch Dressing Mix

    Freezing Directions:
    Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months. TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

    Label: (24) Ranch Cheddar Burgers Grill until done 04/12/12

    Monday, April 2, 2012

    Angel Chicken Pasta

    Recipe already on blog

    24 Labels: Angel Chicken Pasta. Defrost. Cook in crock pot for 4-6 on low, then served over cooked pasta. 4/12/12

    Indonesian Chicken

    Recipe is already on the blog.

    Label (24) Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered 30 mins. Uncover turn pieces over & increase 375 & cook 30-40 mins longer basting occas. 04/12/12

    Thursday, March 1, 2012

    Chicken Pot Pie

    1 can mixed vegetables or 1 cup frozen mixed vegetables
    1 can cream of chicken soup or cream of celery soup
    1 can creamed corn
    2 cups cooked chicken cut into pieces
    1 can of refrigerator biscuits or crescent rolls

    Combine all ingredients (except the rolls) and place in a casserole dish. Bake at 375 for 30 minutes or until bubbly.
    Flatten and roll out the biscuits or crescent rolls.
    Place on top of chicken dish and cook for 12 more minutes (or until light brown.)

    Label (24):
    Thaw. Bake at 375 for 30 minutes or until bubbly. Flatten and roll biscuits. Cover chicken mixture with biscuit dough and back 12 more minutes. 3/1/12

    Tuesday, February 28, 2012

    Golden Mac & Cheese

    1 (8-ounce) package elbow macaroni
    2 cups milk (I use whole milk)
    1/4 cup all-purpose flour
    1 teaspoon onion salt
    2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
    1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
    1/4 cup butter or margarine, melted (I use butter)

    COOK macaroni according to package directions; drain well. Set aside.

    PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
    STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
    POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
    Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
    BAKE at 350 degrees for 45 minutes or until golden brown.

    Label: (24) Golden Mac & Cheese Thaw, place breadcrumbs on top. Melt butter and pour on top. Bake 350 for 45 mins or until brown.

    Sunday, February 26, 2012

    Beef and Mozzarella Bake

    Beef and Mozzarella Bake

    1 lb. ground beef
    1 tsp dried basil leaves, crushed
    1/4 tsp black pepper
    1/8 tsp garlic powder or 1 clove garlic, minced
    1 can condensed Italian Tomato soup
    1 can condensed Cream of Mushroom soup
    1 1/4 cups water
    1 1/2 cups shredded mozzarella cheese
    4 cups cooked medium shell macaroni) about 3 cups dry

    In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic powder until browned, stirring to separate meat. Spoon off fat.

    Sir in soups, water and 1 cup mozzarella cheese; add macaroni. In 2-quart oblong baking dish, spoon mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake at 400 for 25 minutes or until hot and bubbling.

    Label (24) Beef and Mozzarella Bake Thaw and bake uncovered @ 400 for 25 min 03/01/12

    Thursday, February 23, 2012

    Canadian Bacon Stuffed French Bread

    1 Loaf French Bread, split in half lengthwise
    1 Stick low-fat spread or butter
    1/2 C Low-Fat Cream Cheese
    1/2 C Onion, diced
    1 Tbsp Dried Parsley
    1 Tbsp Poppy Seeds
    1 C Precooked sausage
    20 Slices Cooked Canadian bacon
    9 Slices Swiss Cheese

    In a large bowl, cream together the spread, cream cheese, onion, parsley and poppy seeds. Blend the sausage into the cream cheese mixture. Spread the mixture evenly on the bread halves. Layter the Canadian bacon on the bottomhalf of the loaf and top with the swiss cheese slices. Place the top half of the bread over the toppings and wrap tightly in foil.

    Label(24):Canadian French Bread Preheat oven to 400 or grill to med. Bake the bread in the foil for 15-20 minutes. Unwrap & slice into 2" slices. 3/1/12


    2 1/2 - pound well trimmed pork boneless shoulder roast
    1 can (10oz)diced tomatoes and green chiles, undrained
    3 Tbsp tomato paste
    1 Tbsp honey
    3 cloves garlic, finely chopped
    1 Tbsp chili powder
    1/4 tsp salt
    12 flour tortillas
    Assorted toppings (such as shredded cheese, sour cream, chopped cilantro, lettuce)

    Label(12): Southwestern Pork Burritos Place pork in slow cooker. Pour mixtures over pork. Cover & cook on low heat setting 8-10 hours or until pork is tender.
    Remove pork; place on large plate and shred. Stir shredded pork into sauce in slow cooker. 3/1/12

    Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

    4-6 chicken breasts
    1 T Olive Oil
    1 T Butter
    1-8 oz Package of mushrooms
    1 t minced garlic
    1 small red bell pepper
    1 20 oz package cheese-filled tortellini
    1-2 jars of alfredo sauce
    1/8-1/4 cup of pesto
    1/2 cup olives
    1 tomato chopped
    Grated parmesan cheese for topping

    Label (12): Thaw Pesto Tortellini. In sauté pan,melt butter with oil & cook veggie bag until tender. Cook tortellini til done,drain. Stir in sauces,chicken, tortellini,rest of veggies into mushroom mixture. Heat over low until heated through. Top w/parmesan cheese. 3/1/12

    Slow-Cooker Sweet and Sour Chicken

    Slow-Cooker Sweet and Sour Chicken

    1 onion, sliced
    1 carrot, sliced
    1 stalk celery, sliced
    1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
    1/3 cup packed brown sugar
    1/3 cup KRAFT CATALINA Dressing
    1/4 cup soy sauce
    1 tsp. grated gingerroot
    1 Tbsp. cornstarch
    1 can (8 oz.) pineapple chunks, drained, liquid reserved
    1 each green and red pepper, cut into strips
    3 cups hot cooked long-grain white rice

    PLACE onions, carrots and celery in slow cooker; top with chicken.
    MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
    COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
    STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

    Label (24) Slow-Cooker S&S Chicken Cook low 4-5 hours,increase heat HIGH 4 last 30 min.STIR cornstarch into pineapple juice. Add to slow cooker; stir. Cook, covered, 30min.until sauce is thick.Serve over rice. 3/1/12

    Sunday, February 19, 2012

    Ranch Chicken Tacos

    3-4 Chicken breasts
    1 Package Ranch dressing
    1 Package Taco seasoning
    1 can Chicken broth

    Label(24):Ranch Chicken Tacos Place in crockpot & cook 3hrs high.Shred chicken. Wrap in tortilla.Top w/ fav toppings. (lettuce, cheese, sour cream, olives, avacado, ect.) 3/1/12