Sunday, March 9, 2014
1 32 oz box chicken or vegetable stock (I like Swanson 100% Natural or organic) 1 15 oz can refried beans (check ingredients carefully; organic is preferable) 1 15 oz can black beans, drained and rinsed (preferable organic) 1 15 oz can diced tomatoes (juice and all) 1 small can diced green chiles 1/2 package of frozen corn or 1 can corn (drained) 1-2 cup cooked instant brown rice 1/2-1 cup salsa 3/4 packet of taco seasoning a dash of cumin a dash of garlic powder Optional Toppings: sour cream, cheddar cheese, crushed tortilla chips Mix all ingredients together (except toppings) and let simmer over low heat for at least 10 minutes but longer is fine. FREEZER LABELS: Defrost and let simmer over low heat until warm.
Tuesday, March 4, 2014
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(12): Cheesy Ravioli Bake Thaw and bake at 350 degrees for 30 mins or until warm in middle. 03/11/14
12 Labels: Defrost first. Place rack of ribs, fat side up, in pan and cover with tinfoil. Bake at 250° for 3-4 hours. Remove from oven, cover meat side with BBQ sauce. Either place back in oven for 15 minutes uncovered or can be grilled. 3/11/14
Monday, March 3, 2014
2 pounds chicken tenders 1 1/2 cups of curshed Garlic Herb Croutons 1 cup sour cream kosher salt freshly ground pepper garlic powder 1/4 cup unsalted butter, cubed Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the crushed croutons and then dot with the butter. Labels (12): Sour Cream Chicken Thaw. Bake at 375 degrees for 25-35 minutes. 3/11/14
1 loaf of bread dough Ham Slices Swiss Cheese Slices 1 can Cream of Chicken Soup 1 cup Sour Cream Cut 1 inch strips down both sides of the bread. Put filling along center, fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes. Make cream sauce and top it. Labels (24): Ham and Cheese Braid Thaw completely. Allow to rise for 25 min. Bake at 350 for 20-25 minutes. Add 1 cup sour cream to 1 can of Cream of Chicken soup and warm. Top off braid with sauce. 3/11/14
Chicken..... * 3 chicken breasts or 6 chicken thighs * 3/4 cup soy sauce * 3/4 cup water * 3/4 cup coconut milk (from a can, save the rest for the rice) * 3 huge Tbs brown sugar * 3 scallions, chopped * 1/2 white onion, chopped * 3 cloves garlic, minced * 1/2 tsp sesame oil Rice.... * 1 cup jasmine or basmati rice * 1 cup (remaining from the can) coconut milk * 1/2 cup cilantro, plus more for garnish Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through. When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes. Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. Label-24 Grilled Hawaiian Chicken with Coconut Cilantro Rice Pre-heat the grill to medium. Add the chicken and grill until cooked through. Tent and let rest a couple of minutes. Pour the coconut milk and ADD 1 CUP of WATER in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. 3-11-14
Ingredients: 3 chicken breasts, cooked and cubed 1 can of black beans rinsed and drained 1 can corn drained 1 can diced chilies 1 packet taco seasoning 12-18oz salsa 8 oz. cream cheese 1 packet of hidden valley ranch dressing mix 1 can olives, sliced 12 oz. of cooked penne pasta shredded cheddar cheese for topping Label (24): Bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven.
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.) 3/11/14
Saturday, March 1, 2014
Slow Cooker Chicken Parmigiana Sandwiches Recipe Ingredients •29 ounces canned tomato sauce •14.5 ounces canned petite diced tomatoes •12 ounces canned tomato paste •2 cups sweet yellow onion, finely diced •1 tablespoon garlic, finely chopped (about 2 cloves) •½ teaspoon dried parsley leaves •½ teaspoon dried oregano leaves •2 bay leaves •4 tablespoons fresh basil, finely chopped (about 6 leaves) •3-4 large THAWED/FRESH boneless, skinless chicken breasts •sliced or shredded mozzarella cheese •grated parmesan cheese •4-6 hard rolls •butter Instructions 1.Start the slow cooker on low heat. 2.Add tomato sauce, diced tomatoes, tomato paste and stir until combined. 3.Add onions, garlic, stir. 4.Add parsley, oregano, bay leaves, basil and stir. 5.Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours. 6.Use two forks to shred the chicken. 7.Slice the hard rolls in half and toast on a hot buttered skillet. 8.Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll. 9.Top with a generous sprinkling of grated parmesan, sliced mozzarella and serve. Label: (24) Chicken Parm Sandwiches Put sauce in crockpot put 3-4 large chicken breast on top sprinkle salt & pepper cook on low for 6 hrs. Shred put in rolls add cheese. 03/11/14