Christmas Ham

Ham
1/2 bag of brown sugar

Place ham in crockpot, and sprinkle brown sugar over ham.
Cook in crockpot on low, 6 hours. Shred and enjoy!
12/5/13

Tamale Casserole

Slice a family size package of tamales into thick circles. Place in the bottom of a 9 X 11 pan. Cover with 1 can of tomato soup and 1 can of drained corn. Top with a 1/4 c of parmesan cheese. LABELS: Tamale Casserole Thaw and bake at 350 for 30 minutes or until heated through. 12/5/13

Crockpot Quesadillas

Crockpot Quesadillas Ingredients: 6 boneless, skinless chicken Breasts frozen 2 cans of dice tomatoes with green chilis (Rotel) 1 packet of taco seasoning (4 Tablespoons of seasoning) 1/4 cup minced onion Flour Tortillas (24) Monterrey Jack Cheese (4 cups) Directions: Place chicken, tomatoes, taco seasoning and onions in the crockpot. Cook on low for 6 to 8 hours, or high 3 to 4 hours. Shred the chicken and stir. Heat up a skillet or a griddle. Place down one flour tortilla. Top with the cheese and the chicken mixture. Place another flour tortilla on top. Cook for about 2 minutes on each side until they are brown. Continue doing this. Label (24) Crockpot Quesadillas Put 3 piece chicken & bag of sauce in crockpot. Cook low 6-8 hrs or high 3-4. Shred Chick & stir. Heat skillet & make quesadillas. 12/5/13

Crockpot Garlic Alfredo Chicken

4-5 boneless chicken breasts 1/4 tsp garlic salt 1 1/2 jars of Alfredo sauce 1/8 cup minced onion 1 Tbsp Fresh Minced Garlic 1 package favorite pasta Label (24) Garlic Alfredo Chicken Put chicken in crockpot sprinkle with garlic salt,cook high 3 hrs drain juice add sauce.Cook 30 mins more, cook pasta while waiting. 12/05/13

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

1 18oz. bottle original BBQ sauce 1 boneless pork shoulder (3 lbs.) 1 1/2 cup orange juice Label: Slow-Cooker Orange-BBQ Pulled Pork Sandwiches Pour BBQ sauce and orange juice over meat in slow cooker; cover with lid. Cook on LOW 8-10 hours or on HIGH 4-6 hours. Remove meat from slow cooker; cut into small pieces or shred with fork. Make sure to remove any fat. Return to slow cooker; stir to evenly coat meat with sauce. Serve on sandwich rolls. 12-5-13

Mississippi Roast

Recipe already on blog. Label (12) Mississippi Roast Place meat in crockpot, sprinkle with powder, place butter & peppers on top. Cook on low for 8-10 hours. 12/05/13

Crockpot Ranch Porkchops

6 Boneless Porkchops 1 Ranch Dry Season Packet 1 Can of Cream of Mushroom or Cream of Chicken Soup 1 Can of water or milk Mix well combine in crockpot and cook on low for 4-6 hours. Label (24) Crockpot Ranch Porkchops Place in crockpot and cook on low for 4-6 hours. 12/05/13

Calzones

24 rhodes rolls 1 cup pizza sauce any of your favortie pizza toppings Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone.Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times. Need 24 labels: Calzones: Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce. 12-5-13

Cranberry Meatballs

Label(24) Cranberry Meatballs. Place in pan or crockpot & heat until warm. Serve over rice. 12/5/13

Beef Stew

2 pounds cubed beef stew meat 

3 tablespoons vegetable oil

4 cubes beef bouillon, crumbled 

4 cups water

1 teaspoon dried rosemary 

1 teaspoon dried parsley

1/2 teaspoon ground black pepper 

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces 

4 stalks celery, cut into 1 inch pieces 

1 large onion, chopped

1 Tablespoon Ketchup

1 Tablespoon A1 sauce                                                                     

2 teaspoons cornstarch                                                                     

2 teaspoons cold water

1/4 cup flour

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 teaspoon of pepper

Label (12): Place cubed meat in bag with  last four ingredients shake it up. Cook until brown.  Add 4 cups water and 4 cubes bullion.  Simmer about an hour on low.  Add the rest of the ingredients and cook until warm (vegies are cooked so don't overcook them). 

Creamy Tomato and

Ingredients 2 large Cloves Of Garlic Minced 2 Tbsp Olive Oil 2 10¾ oz Cans of Condensed Tomato Soup ¼ cup Sun Dried Tomatoes, chopped or 2 Tbsp Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbsp Italian Seasoning ½ tsp Salt ½ tsp Pepper 1 9 Oz Package Of Cheese Filled Tortellini ½ cup Shredded Parmesan Cheese, for garnish Directions Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it does not get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese Label: Heat soup to a simmer. Add tortellini and cook until done,about 2-3 minutes. serve in bowls and top with fresh Parmesan Cheese.

Salisbury Steak

Ingredients Meat Mixture: 1 1/2 pounds lean ground beef 1/2 cup seasoned breadcrumbs 1 tablespoon ketchup 4 dashes Worcestershire sauce 1 cube beef bouillon, crumbled (or powdered beef base) Salt and pepper 1 tablespoon butter 1 tablespoon olive oil Gravy: 1 whole onion, halved and thinly sliced (or diced if you prefer) 2 cups beef broth, more if needed for thinning 1 tablespoon ketchup 4 dashes Worcestershire 1 teaspoon cornstarch Salt and pepper Directions For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease. Dissolve 2 bullion and corn starch in 2 cups warm water. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add dissolved mixture, ketchup, and the Worcestershire. Stir and cook to reduce, about 5 - 10 minutes. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Mediterranean Pork with Couscous {Slow Cooker}

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops) • 2 tablespoons olive oil • 3/4 cup chicken broth • 1/2 tablespoons paprika • 1/2 tablespoons garlic powder • 2 1/4 teaspoon dried sage • 1/4 teaspoon dried rosemary • 1/4 teaspoon dried marjoram • 1/4 teaspoon dried thyme • 1 teaspoon oregano • 1 teaspoon basil • 1-2 cups couscous, prepared according to package directions Directions 1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender. 2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous. Label: (12) Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous (prepared according to package directions). 10/29/13

Gnocchi and Basil Marinara Sauce

Fresh Basil Marinara Sauce makes about 4 cups 2 tablespoons olive oil 1 small onion, diced 2 garlic cloves, minced 1 (28 ounce) can peeled whole plum tomatoes, chopped 1 teaspoon salt red pepper flakes to taste 1 tablespoon sugar 2 stalks fresh basil leaves or 1 heaping teaspoon dried basil In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes. Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy. FOR LABELS: Prepare gnocchi according to package directions. Defrost and heat sauce. Top with cheese.

Pepperoni Pizza Braid Freezer Meal Recipe

Pepperoni Pizza Braid Freezer Meal Recipe Ingredients • 1 loaf Rhodes frozen bread dough • ¼ C tomato paste • 1 tsp crushed oregano • ¼ tsp garlic powder • 1 C Chopped pepperoni • 1 C Shredded mozzarella cheese • *For a ham & cheese braid variation use the following ingredients INSTEAD of the ingredients listed above (which are for the pepperoni version) • 1 stick butter • ½ envelope of hidden valley ranch dry dressing mix • ¾ lb thinly sliced ham • 1½ C shredded cheddar cheese • Combine melted butter and ranch mix together to create a spread and use that instead of tomato paste. Top with your ham and cheese. Follow full directions below Instructions 1. Let bread dough thaw overnight in fridge or follow package directions for thawing. 2. Roll bread dough into rectangle shape so it is ½” thick. 3. Spread tomato paste on center leaving edges clean. 4. Top with herbs, pepperoni and cheese. 5. Use pizza cutter to cut even number of strips down each side. 6. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end. 7. Wrap with plastic wrap and then foil. 8. Cooking Day: 9. Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. 10. A couple hours before baking let rise on counter until double in size. 11. Bake at 350 degrees for 25-30 minuntes.

Angel Chicken

Label: 24 Angel Chicken. Defrost. Spread over 3 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 is cooling down prepare 1/2 bag pasta noodles. Serve chicken and sauce over noodles. 10/29/13

Breakfast Casserole

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)

Mix and bake at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.

Label (I will do my own): Thaw and place contents into a pan. Place in oven at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.

Meatball Stuffed Biscuits

1 can Pillsbury golden layers biscuits - each pulled into 2 layers 10 frozen fully cooked 1/2 ounce italian style meatballs - thawed and cut in half 5 sticks string cheese - cut each into 4 pieces grated Parmesan cheese dried basil dried oregano garlic powder cracked black pepper marinara sauce Heat oven to 375 degrees F. Bake uncovered until golden brown aprox 12 -15 min Label: (24) Meatball Stuffed Biscuits MUST BE THAWED Bake at 375 degrees for 12-15 mins or until golden brown. Serve with warmed marinara sauce to dip in. 10/29/13

White Chicken Chili

2 Tbsp olive oil 1 Tbsp cornstarch 1 medium onion chopped 1 can chopped green chilis, drained 2 cans white beans (drained) 2 tsp cumin 2 tsp chili powder 1 lb. chicken tenders 2 cups chicken broth 1 tsp salt 1 tsp pepper Place all ingreadients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crockpot. Label(24): Place ingredients in crock pot. Add chicken broth and cook on low for 4-5 hours. Remove chicken, shredd and return to crock pot.

Alice's Chicken

6 skinless-boneless chicken breasts 3/4 cup and 3 tablespoons Worcestershire sauce 12 slices bacon 1-1/2 (8 ounce) packages Monterey Jack cheese, shredded 1/2 c honey 1/2 c dijon mustard 1/4 c mayo 1T dried onion flakes 1. Place Chicken in a bag with Worcestershire sauce, let marinade for 1 hour. 2. In a bowl, combine honey, mustard, mayo and onion flakes. 3. Preheat oven to Broil. 4. Cook bacon until browned. 5. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 1/2 honey mustard sauce, 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with remaining honey mustard for topping. Label:24 Alice's Chicken 10/13 Thaw chicken. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 1/2 honey mustard sauce, 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with remaining honey mustard.

Crispy Coconut Chicken Fingers

1 cup sweetened coconut flakes 1 cup panko bread crumbs 1 1/2 tsp garlic powder 3/4 tsp salt 3/4 tsp curry powder 1/4 tsp onion powder 1/8 tsp cayenne pepper 1/2 cup flour 2 eggs 12 chicken tenders Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Chop coconut so it's roughly the same size as the bread crumbs. Combine the coconut, bread crumbs and spices in a shallow dish. Stir well. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them. For the label: Preheat over to 450. Spray a foil-lined baking sheet for the chicken. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. Dredge the chicken in flour, one at a time, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing he mixture onto the chicken. Place on the prepared baking sheet. Bake for about 15-25 minutes (depending on the size of the tenders) or until juices run clear, being careful not to overcook them.

Chicken and Mashed Potato Bowls

2 LBS Chicken Breast 14.5 Oz Chicken Broth 2 Chicken Gravy Packets Place chicken in slow cooker and cover with broth. Cook on low for 4-6 hrs or on high for 3-4 hrs. or until chicken is cooked and shreds easily. Remove chicken and shred. Measure out 2 cups of remaining broth into a saucepan and add the 2 packets of gravy.Bring to a boil and then reduce heat and simmer until thick. Prepare Mashed Potatoes. In a bowl or on a plate layer potatoes, chicken, gravy and corn. Sprinkle with cheese and enjoy!

Four Cheese Stuffed Shells

12 jumbo pasta shells 1 15 oz. container low fat ricotta cheese 1 c. shredded provolone cheese ¼ c. grated Parmesan 1 egg ¼ c. chopped fresh parsley 1 t. dried basil leaves ¼ t. minced dried garlic Dash of salt and pepper 1 ½ c. spaghetti sauce, divided ½ c. shredded mozzarella cheese To Freeze Cook shells and set aside. Combine ricotta cheese, provolone cheese, parmesan cheese, egg, parsley, basil, garlic, salt and pepper in bowl. Stir until well mixed. Fill shells with cheese mixture and then place in freezer bag for storage. Put sauce and cheese each in their own separate freezer bags to store. To Prepare (Label) Thaw filled shells, sauce, and shredded mozzarella cheese. Spread ½ c. sauce on bottom of 8” square baking pan and place shells inside. Spread remaining sauce over shells. Bake, covered, for 30 min. Uncover and continue baking 15-20 min. Add cheese to melt.

Lemon and Rosemary Chicken Marinade

• 3 large lemons • 1/4 cup fresh rosemary (2 tablespoons dried rosemary) • 1/4 cup of olive or salad oil • 4 cloves garlic, minced • 1 teaspoon salt • 1/4 teaspoon white pepper Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Add in remaining ingredients, mix well. Label(24): Add chicken and thaw. Marinate for 2 hours. Grill until done. 9/5/13

Crock Pot Sweet Garlic Chicken

Ingredients:
4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles.

I will do my own labels and bring it done.

Lion House Meatballs

Recipe already on blog.

Italian Meatball Soup

recipe already on blog

12 labels: Italian Meatball Soup. Defrost. In a large pot add 5 cups water and all ingredients, except pasta, simmer 10-15 minutes. Separately cook pasta al dente and add to other ingredients. Simmer for another 5 minutes. Serve topped with cheese.  9/5/13

Cafe rio chicken

4-6 chicken breasts
1/2 small bottle of zest Italian dressing
1-packet of dry ranch dressing (3 TB)
1/2 cup water
1/2 TB of minced garlic
1/2 TB chili powder
1/2 TB ground cumin

Mix all together
To cook: take out of freezer 1hour befor starting or run it under room temperature water  about 30 sec. Dump meal in crockpot and cook on low for 4-6 hours
Posted by : Liz Burkman

Crockpot Mongolian Beef

2 pounds beef flank steak, cut into stir fry sized strips
2 Tbsp olive oil
3/4 tsp minced ginger
3 cloves garlic, minced
1 cup soy sauce
1 cup water
1 cup brown sugar
2/3 cup cornstarch
2/3 cup shredded carrots
3 medium onions, chopped

Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low 4-5 hours. Serve over rice or noodles, if desired.

Labels (24): Crockpot Mongolian Beef. Coat flank steak in cornstarch. Combine remaining ingredients and place in freeger bag. To serve: Thaw. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours. 9-5-13

Famous French Dip Sandwiches

Famous French Dip Sandwiches 4 tablespoons dry onion soup mix (Liptons) 3 cups water 2 teaspoons instant beef bouillon 1 lb finely sliced deli roast beef 4 large hoagie rolls 4 slices favorite white cheese salt and pepper Thaw and place sauce in pan. Bring to boil and place meat in sauce until warm. Remove from heat & serve on roll with cheese on top. Use sauce to dip sandwich in. 09/05/13

Mississippi Pot Roast

3 lb Chuck Roast 3 Tbs Ranch Powder 3 Tbs Au Jus Mix (McCormick) 1 Stick of Butter 5 Pepperoncini Peppers Label (12) Mississippi Roast: Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water. Cook on low for 7-8 hours. 09/05/2013

Ranch Burgers

Recipe already on blog

Label (24) Ranch Burger  Thaw and Grill until done.  07/09/13

Navajo Tacos

1 LB Ground Beef
3/4 tsp Chili powder
3/4 tsp Cumin
1Tbs flour
1-2tsp dried onion flakes
salt and pepper to tase
1/4-1/2 cup beef broth
2 cans Nally's Chili
Rhodes frozen rolls (thawed)

Cook ground beef in fry pan. season with salt and pepper to taste. Add Cumin, Chili powder, dried onion, and flour. combine with meat. Stir in Beef broth. Add Chili. Cook until heated thru.
While meat mixture is simmering, roll out thawed roll dougt into a 6-8 in circle. Heat oil in fry pan. Cook dought for a couple minutes on each side until lightly browned. Top fry bread with meat mixture and any other favorite toppings (shreeded letuce, tomatoes, avacado, cheese, olives, sour cream, salsa, corn, ect)
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Label: Thaw meat and rolls. Heat meat in sauce pan, Roll dough into 6-8 in circles. Fry in oil until lightly browned. serve with favortie toppings.  July 9,2013

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. 07/7/13

Balsamic Roast Beef

3-4 pound boneless chuck or round roast
1 cup beef broth or (1 beef boullion cube & 1 cup water)
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped

Label (12):  Balsamic Roast Beef- Place thawed roast beef in crockpot and add 1 cup water . Top with remaining ingredients.  Cook 4 hours on high or 6-8 hours on low.  Once cooked, lighty break apart with 2 forks and add 1/2 cup of sauce on top.
*If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.  7-9-13

Crescent Pepperoni Roll-Ups

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 (24): Pizza Roll-Ups Thaw place on baking sheet bake at 375 for 12-15 min or until brown. Serve w/ warm pizza sauce. 07/09/13

Creamy Italian Chicken

6 chicken breasts
1/4 cup melted butter
8 oz. cream cheese (room temperature cubed)
1 tsp. dried chives
1 can French Onion soup
1 pkg. Italian Salad dressing mix
1/4 cup water
1 tsp. dry Italian Seasoning
1/8 tsp. pepper

Cut chicken into strips and place in crock pot. In a medium bowl combine melted butter, softened cream cheese, soup, Italian dressing mix, water, Italian seasoning and pepper. Stir till blended. Pour over chicken in crock pot. Cook on high 1 hour, low for 3-4 hours. Stir well and serve over pasta or rice.

24 Labels: Creamy Italian Chicken

Defrost. Place in crock pot with 3-4 chicken breasts.  Cook on high for 1 hour then reduce to low for 3-4 hours.  Cut chicken into strips or shred.  Serve over rice or pasta. 7/9/13

Taco Soup

1 lb. ground Beef
1 can stewed Tomatoes with juice
1 can whole kernel corn with liquid
1 can kidney beans with liquid
1 small can tomato sauce
1 small can chopped green chilies
1 pkg. taco seasoning

Brown ground beef and drain. Add all remaining ingredients. Simmer together until sightly thickened. Serve over corn chips. Top with grated cheese and sour cream.

Label (24): Warm. Serve with corn chips, grated cheese and sour cream. 7-9-13

Wingers Sticky Finger Salad

Wingers Sticky Finger Salad

6-7 Breaded Chicken Fingers

Sauce
1 cup Franks red hot sauce
1 cup brown sugar
1 Tbsp butter

Mix all ingredients in sauce pan on low heat. Stir slowly until sugar is dissolved into the sauce. If it need to be thicker add more brown sugar or let it stand.

Coat chicken fingers well with sauce and 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 min and serve over salad with Ranch Dressing.

Label:(24) Wingers Sticky Finger Salad - Toss chicken w/ sauce & bake 12 mins each side. For crispier chicken put under broiler 3 min each side. Let cool serve over salad w/ ranch dressing.  07/09/13

Chicken Marinade

1 C beef bullion or broth
1/2 c soy sauce
1 T lime juice or lemon
1 clove garlic - 1/8 t powder
3 T brown Sugar
3 or 4 green onions or dried onions

about 10 chicken breasts
Marinate 8 hours, no longer

Grill 5 minutes on each side

Labels (24) Chicken Marinade:  Marinate 8 hours, Grill 5 minutes each side. 7/9/13

Tortellini Bake

Ingredients:


-1 bag of frozen cheese filled tortellini (19 or 20 oz)

-1 jar of alfredo sauce (15 oz)

-1/2 jar of marinara sauce

-1/2 cup shredded mozzarella

-1/2 cup grated Parmesan cheese



Preheat the oven to 350.
Cook the tortellini according to package directions.

Mix with the alfredo and marinara sauce in an 8x8 baking dish.
Top with mozzarella and parmesean.

Bake for fifteen minutes
Then broil for five minutes to get a nice bubbly and golden topping.
Serve immediately.
  Label (24) Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces.  Place in 8x8 dish. Top with cheese. Bake 15 mins & broil 5 mins.  07/09/13

Dinner Diva Pizzas

Label: Top crust one with tomato sauce, pepperoni, pineapple and seasoned cheese.  Top crust two with bbq sauce, diced chicken, mushrooms and feta cheese. Bake at 425 according package directions.

Miranda's meatloaf

2lbs ground beef
1lb ground breakfast sausage
1/2 sleeve of finely crushed ritz or saltine
2 eggs
1 dash of Worcestershire
1 ts prepared mustard
1/2 cup brown sugar
1/4 ketchup
1/2 cup finely chopped bell pepper
1/2 cup chopped onion

Topping 1cup ketchup
1/4 cup brown sugar

Bake 350* for 1 hour . Take out drain grease and top w/ brown sugar and ketchup mix over and bake another 15 min.
By. Liz burkman

Beyond Easy Pulled Pork

4-5 lb pork butt roast
2 yellow onions, sliced

Dry Rub
3 tbsps chili powder
1 tsp coriander
2 tsps cumin
2 tsps onion powder
1 tablespoon dried parsley
¼ teaspoon chipotle powder
2 tsps sea salt

Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all.) Place a layer of onions on the bottom of your slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the slow cooker. NO LIQUID NECESSARY! Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.   Label (12) Beyond Easy Pulled Pork- Place layer of onions on the bottom of slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the slow cooker. Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred. 5/21/13.

BBQ Cheddar Burger

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

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

1. 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.
2. 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.
3. 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 (12) : BBQ Cheddar Burger Thaw and Grill until done.  5/14/13

Ham and Cheese Sliders

Recipe already on blog.

Label (24): 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.  05/21/13

Italian Tortellini

1 Bag Tortellini
1 Small Bag of Fresh Spinach
2 Cans Italian Diced Tomatoes
4 cups Vegetable Broth (1 Box)
8 Oz Cream Cheese (Cubed)
Olives
Parmesan Cheese

Label (24). Italian Tortellini:  Put all ingredients in the crockpot.  Cook on low for 4-6 Hours.  Top with Parmesan Cheese. 
Optional: artichokes, mushrooms or fresh basil.
5-21-13

Ranch Chicken Tacos

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.) 5/21/13

Hawaiian Sweet & Sour Meatballs

Recipe already on blog.

Labels 24: Hawaiian 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.  5/21/13

Indonesian Chicken

Already on blog.

I will do my own labels and bring prepared.

Curried Honey Mustard Chicken

 

Original recipe makes 4 servings                    

Makes servings USMetricAdjust Recipe (Help)

•                    
  1/3 cup butter, melted
• 1/3 cup honey                                                                     
• 1/4 cup Dijon-style prepared mustard                                                                    

• 4 teaspoons curry powder                                                                     
• 1 pinch ground cayenne pepper                                                                     
• 4 skinless, boneless chicken breasts                                                                     

    

Directions

1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Label (24):  Curried Honey Mustard Chicken  Place chicken in 9x13 baking dish and pour mixture over chicken. Cover and place in refrigerator. Marinate for 4 hours or overnight. Bake at 375 covered for 10 mins, remove cover & cook 10 mins more or until done.  05/21/13

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2-3 Lb pork tenderloin                              
        Spice Rub                            Glaze
1 Tbsp chili powder               1 1/4 cups apricot preserves  
1 Tbsp garlic powder             1/2 cup BBQ sauce                
1/2 tsp brown sugar               1 tsp grated fresh ginger
1 tsp salt                                1/2 tsp garlic powder
1/2 tsp black pepper              1/2 tsp hot sauce
                                              1 lime, juiced
                                              1 Tbsp cilantro chopped

Combine Spice rub ingredients together and blend well. Rinse and completely dry tenderloin. Rub spice mixture all over tenderloin. Cover and refrigerate tenderloin for 2-24 hours. (the longer it marinates the more flavor will incorporate into the meat). When ready to cook, preheat grill. Melt Apricot preserves in sauce pan on stove. Remove from heat and add remaining glaze ingredients. Set aside 1/2 the glaze mixture for basting the meat while it cooks, reserve the other 1/2 for serving when meat is done.  Grill meat for 15-20 minutes or until internal temperature of meat reaches 145 degrees.  with the last 5 minutes of cooking time. baste meat with glaze, cook 2 1/2 minutes, turn meat and glaze other side and cook an additional 2 1/2 minutes. When done, let meat rest 5-10 minutes before slicing, top with remaining reserved glaze.

Label: Defrost meat. Rinse and dry completely. Rub with spice mixture, cover and refridgerate for 2-24 hrs. (you can also place meat in large ziplock bag and dump spice mix in and shake, covering the meat completely. Close bag and place in fridge.) When ready to cook, heat grill to med-high heat and cook for 15-20 min or until internal temp reaches 145 degrees. while meat is cooking heat up glaze mixture. Set aside 1/2 of mixture for basting. With five minutes left in cooking time, baste the meat with reserved glaze mixture   cook 2 1/2 mins. Turn and baste other side ofmeat and cook another 2 1/2 minutes. Remove meat from grill and let rest for 5-10 minutes before slicing. Serve with remaining 1/2 of glaze mix.         4/11/13                                                                

Mississippi Roast

3 lb Chuck Roast
3 Tbs Ranch Powder
3 Tbs Au Jus Mix (McCormick)
1 Stick of Butter
5 Pepperoncini Peppers


Label (12) Mississippi Roast:  Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water.  Cook on low for 7-8 hours.  4/11/13

White beans, spinach and tomatoes over linguine

2 tsp olive oil
1 Tbsp minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can white beans
1 package fresh spinach
6 cups cooked linguine
6 Tbsp mozzarella or Parmesan cheese

Saute garlic in olive oil. Add tomatoes and beans and bring to a boil. Cover with spinach and simmer for 10 minutes. Spoon mixtures over cooked linguine and top with grated cheese.

For labels:
Defrost and bring to a boil in a skillet pan. Add 1 package of fresh spinach and simmer for 10 minutes. Serve over linguine and top with grated cheese.

Italian Chicken Marinade

Ingredients


•1½ teaspoons garlic powder

•1 tablespoon onion powder

•2 tablespoons oregano, ground or leaves

•1 tablespoon dried parsley

•1 tablespoon granulated sugar

•2 tablespoons salt or substitute

•1 teaspoon black pepper

•1 teaspoon ground basil or leaves

•¼ teaspoon ground thyme or leaves

•½ teaspoon dried celery leaves or flakes



Instructions

1.Mix all ingredients together and store in air-tight container.

ITALIAN SALAD DRESSING:

1.Mix 2 tbs of this mix with ¼ cup vinegar, 2 tbs water, and ½ to ⅔ cup olive oil or canola oil.

2.Shake before using.

Label (24) Italian Chicken Marinade Thaw and let sit for 8 hours.  Grill until done.  04/11/13

Zupa Tuscana

Recipe already on blog.

I will bring mine already done and I will do my own labels.

Pesto Ranch Chicken

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth
• 
  
• Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Label (24): Pour into crockpot and cook on high for 3-4 hours or on low for 6-8 hours. 

Ranch Cheddar Burgers

Ranch Cheddar Burgers

Ranch Cheddar Burgers
Ingredients:
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 04/11/13

White Chicken Chili

 

3 - 15 oz cans chicken broth

3 cans great northern white beans, left undrained

4 frozen chicken breasts

1 - 16 oz jar of salsa

1 - 8 oz block pepper jack cheese (grated)

2 tsp ground cumin

2 gloves garlic, minced

black or white pepper to taste

 

Optional:  Serve with sour cream and tortilla chips

 

Label: Place all ingredients, including the frozen chicken breasts in a crockpot.  Cook for 6-7 hours or until the chicken in cooked through.  Pull out the chicken breasts and shred.  Put them back in the crock pot and let cook for an additional hour.  (4/11/13)

French dip sandwiches

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 4/11/13

Breaded Pork Chops

•1 cup seasoned bread crumbs & 1/2 tsp garlic salt

•2 tablespoons grated Parmesan cheese

•1/3 cup prepared ranch salad dressing

•6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)

Directions

•In a shallow bowl, combine bread crumbs and cheese. Place dressing in another shallow dish. Dip pork chops in dressing, then roll in crumb mixture.

•Place in an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 375° for 25 minutes or until a meat thermometer reads 160°. Yield: 4-6 servings.

Label (24) Breaded Pork Chops  **NEEDS 1/3 CUP PREPARED RANCH DRESSING**  Dip pork chops in ranch & then coat in breadcrumb mixture.  Bake uncovered 375 for 25 mins or until done.

Honey Sesame Chicken

1 LB Chicken
1/2 Cup Honey
1/4 Cup Soy Sauce
1/4 Cup Diced Onions
1/8 Cup Ketchup
1 T Vegetable Oil
1 Clove Minced Garlic
1/8 t Red Pepper Flakes
2 t Cornstarch
3 T water
Sesame Seeds

Label 24 Sesame Chicken: Thaw and place in crockpot on low for 3-4 hours or high for 2- 21/2 hours, or until chicken is cooked.  Remove chicken from crockpot, leave sauce.  Dissolve cornstarch in 3 Tablespoons of water and pour into crockpot.  Stir to combine sauce.  Replace lid and cook on high for 10 more mins. or until slightly thickened.  Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.   2/26/13

Sloppy Joes

Recipe already on blog.  I'll make my own labels

Cheesy Ravioli Bake

Ingredients:


2 - 9 oz. packages of Refrigerator Ravioli - filled with meat

2 Tbsp Minced Garlic

1 Jar Prego Spagetti Sauce

2 cups shredded cheese



Directions:

Layer some sauce in the bottom of a 9x13 baking pan. Spread 1 package of ravioli on bottom, cover with a layer of sauce, 1 Tbsp garlic and cheese. Layer next package of ravioli, top with remaining sauce, garlic and shredded cheese. Bake at 350 degrees for 30 minutes. Serve with tossed salad and warm garlic bread.

Label: Cheesy Ravioli Bake  Thaw and bake at 350 degrees for 30 mins or until warm in middle.  02/26/13

Honey Garlic Pork Chops

1/4 C honey
3 T soy sauce
6 cloves garlic minced
6 pork chops
 
Label (12): Honey Garlic Pork Chops 
Bake 350 for 30 minutes
2-26-13

Crock Pot Teriyaki Chicken

5 chicken breasts
1 1/2 C water
1 C brown sugar
1/2 C soy sauce
1 t granulated garlic
1 t sesame oil (optional)
3 T cornstarch plus 4 T cold water


Label (12): Crock Pot Teriyaki Chicken  Cook in crock pot on high for 4 hours or low for 7 hours.
When chicken is done remove the ckicken and add cornstarch and water to sauce
put chicken back in crock pot for 30 min. shred and serve over rice  
2-26-13

Taco Pasta

1 1/2 pounds ground beef 

12 ounce dry pasta shapes (med. sized shells or salad macaroni)

1 small onion, chopped (or 1 Tbsp minced onion flakes)

1 clove garlic, minced 

1 cup salsa

1 packet taco seasoning 

6 ounce cream cheese 

1/2 cup sour cream 

Salt and pepper

Shredded Cheese for topping

In a large skillet, cook the ground beef and onion over medium-high heat until no longer pink. While ground beef is cooking, boil pasta 1 minute less than package directions. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook for another minute then mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.  Add the cream cheese and sour cream to mixture and simmer till the cream cheese is thoroughly melted and blends well. Add salt and pepper if desired. Let cool to a little warmer than room temperature, then place in labeled bag.

Labels (12): Taco Pasta: Thaw and bake in 350 degree oven for 30 minutes or until warm. Top with grated cheese.  2/26/13

Honey-Orange Pork Tenderloin

2/3 Cup orange marmalade
3/8 Cup cider vinegar
3/8 Cup soy sauce
3 Tablespoons minced garlic
1 Tablespoon honey
1/4 Cup vegetable or olive oil
2-3 Pound pork tenderloin
Kosher salt and black pepper

Label 12: Honey-Orange Pork Tenderloin  
Thaw. Preheat oven to 400.  Heat the oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the pork and cook for 1-2 minutes on each side, or until a golden brown crust starts to form. Pour about 1/2 of the sauce over the pork (reserve the remainder). Bake in the oven for 10 minutes and flip over.  Add the remaining sauce (reserve 1/4 cup) and cook for an additional 10-15 mins or until a thermometer reads 155 degrees.  Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.             2-26-13

Angel Chicken

This recipe is already on blog. 

Label: (24)
Directions for half freezer meal: Angel Chicken Pasta
Thaw bag. Spread over 3 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 is cooling down prepare 1/2 bag pasta noodles. Serve chicken and sauce over noodles.  2-26-13

Cheesesteak Subs

Cheesesteak Subs


2 Tbsp butter

1 Tbsp mined onion

2 garlic cloves, finely minced

1/4 tsp dried oregano

3 Tbsp A-1 steak sauce

1 1/2 pds deli roast beef

Salt and Pepper

6 sub rolls, split partially open lengthwise

6 slices provolone cheese





Preheat broiler. In large skillet melt butter & add onion cook until soft. Stir in other mixture and cook for a few minutes until meat is heated through. Season w/ salt and pepper.



Place rolls on baking sheet, add meat and top w/ cheese. Broil until cheese is melted about 2 minutes. (do not leave the oven so they will not burn.



Label 12: Cheesesteak Subs Preheat Broiler. In a pot cook meat mixture for 2 minutes. Place meat on rolls on baking sheet, add cheese and broil for 2 minutes. KEEP WATCH SO THEY DO NOT BURN.  02/26/13

Meatball Stuffed Biscuits

Ingredients:



1 can Pillsbury golden layers biscuits - each pulled into 2 layers

10 frozen fully cooked 1/2 ounce italian style meatballs - thawed and cut in half

5 sticks string cheese - cut each into 4 pieces

grated Parmesan cheese

dried basil

dried oregano

garlic powder

cracked black pepper

marinara sauce


Heat oven to 375 degrees F.


Bake uncovered until golden brown aprox 12 -15 min

Label: (24)  Meatball Stuffed Biscuits  MUST BE THAWED Bake at 375 degrees for 12-15 mins or until golden brown.  Serve with warmed marinara sauce to dip in.   02/26/13

Corn Dinner Waffles

Ingredients:

• 6 oz. pkg. corn muffin mix
• 1/2 cup frozen corn
• 1 cup mild salsa
• 1 cup grated cheese
• 1 can rinsed black beans

Preparation:

Prepare corn muffin mix according to package directions, except stir corn into batter. I add 1-2 additional tablespoons of milk to make the batter the correct consistency for waffles.

Cook in a preheated waffle iron. Pour in batter, close lid quickly and do not open until steaming stops. Repeat with remaining batter.

For dinner, serve topped with salsa, black beans, cheese and sour cream.

FOR LABELS: Pop frozen waffles into your toaster or toaster oven to thaw and reheat, then serve with the salsa, sour cream or yogurt and grated cheese.  (24 labels please.)

Famous French Dip Sandwiches

4 tablespoons dry onion soup mix (Liptons)
3 cups water
2 teaspoons instant beef bouillon
1 lb finely sliced deli roast beef 
4 large hoagie rolls 
4 slices favorite white cheese
salt and pepper


Thaw and place sauce in pan.  Bring to boil and place meat in sauce until warm.  Remove from heat & serve on roll with cheese on top.  Use sauce to dip sandwich in.  01/10/13

Three Packet Pot Roast

Recipe already on the blog

Slow Cooker BBQ Spareribs

Slow Cooker BBQ Spareribs

Ingredients:

1-2 lbs of country-style pork ribs

1 1/2 cups ketchup

1 1/2 Tablespoons seasoned salt

1/2 teaspoon liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

Directions:

Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 

Applesauce Barbecue Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2/3 cup chunky applesauce
• 2/3 cup spicy barbecue sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder

Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or

 until a meat thermometer reads 170°

Lion House Sweet and Sour Meatballs

SAUCE:
1/2 c. brown sugar
1/2 c. apple cidar vinegar (just not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce


Combine ingredients & blend thoroughly.


24 Labels: Lion House Sweet and Sour Meatballs Thaw Completely Place Meatballs and sauce in crockpot and cook until warm. 1/10/13

Chicken Enchiladas

Chicken Enchiladas

2 - cans cream of chicken soup
1- pint sour cream
1 - 4oz can diced green chilies
1 – small onion
1 – cup cooked chicken

Heat above ingredients
½ pound of cheese

Place chicken mixture in tortillas add some cheese roll into pan.
Pour remaining sauce on top of rolled tortillas top with cheese
Bake on 350 for 20 – 30 minutes.

Chicken Enchilada. Thaw, bake 350 for 20-30 min.

Brushetta Chicken

6 chicken breasts
3/4 cup Kraft Sun dried tomato dressing
1 med. tomato, chopped
3/4 cup grated mozzerella cheese
1 tsp dried basil leaves

Place 1/2 cup dressing in bag with chicken to marinade for at least one hour.  Combine tomatoes, basil and 1/4 cup dressing.  Place marinated chicken in pan and top with tomato mixture, then top chicken with cheese.  Cook 25-35 minutes at 350 till done and then broil for a few minutes till bubbly. 

24 Labels: Brushetta Chicken.  Defrost completely.  Place marinated chicken in pan and cover with tomato mixture.  Top chicken with cheese.  Bake at 350 for 30 minutes then broil till bubbly.  1/10/13