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