Friday, August 30, 2013

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.

Thursday, August 29, 2013

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

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)

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.

Wednesday, August 28, 2013

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

Tuesday, August 27, 2013

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

Monday, August 26, 2013

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

Friday, August 23, 2013

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