London Broil

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

Taco Soup

Recipe already on the blog.

Mexican Chicken

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

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

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

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.

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.
10-18-12

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.
10-18-12

Crock Pot Hawaiian Chicken

Crock Pot Hawaiian Chicken

Ingredients

• 6 boneless, skinless chicken breasts
• 1/2 cup ketchup
• 1/2 tsp. Worcestershire sauce
• 1 tsp. mustard
• 1/2 cup crushed pineapple with juice
• 1/2 cup brown sugar
• 1 can pineapple chunks

Instructions

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

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.)
Meatballs

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

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.

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