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.