Pepperoni Pizza Braid Freezer Meal Recipe

• 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 minutes. LABEL (12): Pepperoni Pizza Braid Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350 degrees for 25-30 minutes.

Cheez It Chicken

Cheez-It Chicken 20 chicken tenders 2 cup sour cream or ranch dressing 6 cups Cheez-Its, crushed 1 cup butter, melted Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes. Label(24): Cheez-It Chicken Thaw Chicken Dip in sour cream or ranch, dip in crackers, place in pan melt butter pour over top. Bake 375 for 40 mins. 06/26/14

Slow Cooker Chicken Cordon Bleu

Slow Cooker Chicken Cordon Bleu 1 can Cream of Chicken Soup 1 cup milk 6 boneless, skinless chicken breast halves 4 ounces sliced ham 4 ounces sliced Swiss cheese 1 (8oz) package herbed dry bread stuffing mix 1/4 cup butter, melted Combine cream of chicken soup and milk. Label(12): Slow Cooker Chicken Cordon Bleu Pour enough of the soup mix (soup&milk) into a slow cooker to cover the bottom. Layer chicken breasts over the suace. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on the top and drizzle butter over stuffing. Cover and cook on low 4 to 6 hours or 2 to 3 hours on high. 6/26/14

4 Ingredient Chicken Marinade

4 Ingredient Chicken Marinade: 1 cup brown sugar 1 cup oil 1/2 cup soy sauce 1/2 cup vinegar Label (24) 4 Ingredient Chicken Marinade Thaw let marinade for 8-24 hrs. Grill until done 06/26/14

Italian Pork Chops

Italian Pork Chops 6 boneless pork chops,same thickness 2 large egg, beaten 2 tbsp milk 1 cup Panko bread crumbs 1/2 cup Parmesan cheese, grated 2 tsp oregano 2 tsp salt 1 tsp freshly ground pepper 2 tbsp parsley 1/2 tsp garlic powder In two shallow bowls, mix together egg and milk in the first bowl and the Panko, herbs and seasonings in the second. Dip the pork chops (both sides) in the egg mixture and then both sides in the Panko mixture. Place in an aluminum foil lined pan. Bake at 350° and bake until the internal temperature of the pork chops are at least 145°. Label (24) Italian Pork Chops In a bowl add 2 eggs & 2 tbsp milk, dip chops & then dip in mixture. Cook in foil lined pan at 350 for 40-60 mins or until 145 degrees. 06/26/14

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. 06/26/14

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 06/26/14

French Dip Sandwich

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 Label (12) French Dip Sandwiches 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. 06/26/14

Honey balsamic chicken

1 1/2 pounds of chicken 1/4 cup balsamic vinegar 1 clove garlic 2 T olive oil (divided) Salt & Pepper to taste 1 T butter 2 T balsamic vinegar 3 T honey Labels:24 Honey Balsamic Chicken:marinate chicken for 30 minutes. Heat 1 T olive oil in a skillet over med heat & cook chicken on each side until browned. REMOVE CHICKEN. Turn the heat down to med-low & add butter-balsamic bag. Stir & mix until sticky bits on bottom are dissolved. Add honey, increase heat & simmer until sauce is thickened (5mins). Add salt/pepper & toss chicken in sauce, then serve. 6-26-14

Bruschetta Chicken

Recipe already on blog. 24 Labels: Bruschetta 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. 6/26/14