Labels (12) Penne Russo: Cook pasta according to directions. While cooking, heat oil in large skillet over medium heat. Saute bacon mixture for 1 minute. Stir in cream and tomato mixture. Simmer for 15 minutes or until thickened. Toss with cooked pasta until evenly coated. Serve with parmesan cheese on top.
Thursday, August 31, 2017
Thursday, July 13, 2017
Cafe Rio Chicken
4-6 Chicken Breasts
1/2 small bottle Zesty Italian Dressing
1 Pkt Dry Ranch Dressing (3 Tbsp)
1/2 cup water
1/2 Tbsp minced garlic
1/2 Tbsp chili powder
1/2 tbsp ground cumin
Cook in crockpot on low for 4-6 hours.
1/2 small bottle Zesty Italian Dressing
1 Pkt Dry Ranch Dressing (3 Tbsp)
1/2 cup water
1/2 Tbsp minced garlic
1/2 Tbsp chili powder
1/2 tbsp ground cumin
Cook in crockpot on low for 4-6 hours.
Labels (24): Cafe Rio Chicken add 4-6 chicken breasts. cook in crockpot on low for 4-6 hours. 7/13/17
Wednesday, July 12, 2017
White Chicken Chili
1 Tbsp cornstarch
2 TBS minced onion
1 4 oz can chopped green chilis
2 cans white beans (drained)
2 tsp cumin
1 tsp chili powder
1 lb. Boneless chicken
1 15 oz can 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 all ingredients in crock pot, draining beans first. Add chicken and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. Serve with tortilla chips and sour cream. 7-13-17
Lime Steak Marinate
1/2 cup lime juice
2 Tbsp vegetable oil
1 Tbsp honey
1/2 tsp garlic powder
1/2 tsp hot sauce
1 flank steak
Label: (12) Lime Steak Marinate: Thaw completely. Meat will marinate while defrosting. Grill on medium heat until done. 7/13/17
2 Tbsp vegetable oil
1 Tbsp honey
1/2 tsp garlic powder
1/2 tsp hot sauce
1 flank steak
Label: (12) Lime Steak Marinate: Thaw completely. Meat will marinate while defrosting. Grill on medium heat until done. 7/13/17
Tuesday, July 11, 2017
Salsa Verde Chicken
1 1/2 Lbs Chicken
1 (16 oz) Jar Green Salsa
2 Chicken Boullion Cubes
2 Cups Water
3 Tbsp Minced Onions
1/2 t Cumin
2 Cloves Garlic
1 (4oz) Can Diced Green Chilis
Label (24) Salsa Verde Chicken
Spray crockpot with cooking spray. Dump contents of bag and 2 CUPS OF WATER into crockpot. Cook on low for 5-6 hours or high for 3 hours (if using frozen chicken, add an hour into cooking time). Shred chicken and mix with remaining ingredients. Serve as filling for tacos, burritos, salad or nachos. 07/13/17
1 (16 oz) Jar Green Salsa
2 Chicken Boullion Cubes
2 Cups Water
3 Tbsp Minced Onions
1/2 t Cumin
2 Cloves Garlic
1 (4oz) Can Diced Green Chilis
Label (24) Salsa Verde Chicken
Spray crockpot with cooking spray. Dump contents of bag and 2 CUPS OF WATER into crockpot. Cook on low for 5-6 hours or high for 3 hours (if using frozen chicken, add an hour into cooking time). Shred chicken and mix with remaining ingredients. Serve as filling for tacos, burritos, salad or nachos. 07/13/17
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 07/13/17
Chicken Philly Cheesesteaks
3 Tablespoons corn starch
1 cup chicken broth
2 pounds boneless skinless chicken breasts, cut into strips
1 large onion; sliced
3 bell peppers (the more colorful the better), cut into strips
1/2 teaspoon black pepper
1 clove of garlic, minced
6 slices of provolone cheese
Directions
1. Mix corn starch with chicken broth
2. Place all ingredients EXCEPT for cheese in crockpot.
3. Cook on low setting for 6 hours, or until chicken is cooked through and peppers are soft.
4. Lay cheese over mixture.
5. Cook on low for additional 10 minutes or until cheese is melted.
6. Serve on a fresh, hot roll.
Labels: Chicken Philly Cheesesteak. Crockpot all ingredients except the cheese on low for 6 hours. Last 10 minutes, place cheese on top and let melt. Serve on rolls. 7/13/17
Monday, July 10, 2017
Pepperoni Pizza Braid
• 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. 07/13/17
• 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. 07/13/17
Thursday, June 8, 2017
BBQ Ribs
Recipe already on blog.
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
07/13/17
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
07/13/17
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, etc.) 7/13/17
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, etc.) 7/13/17
Wednesday, April 19, 2017
Tortellini Bake
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
Label (24) Tortellini Bake - 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 15 minutes Then broil for 5 minutes to get a nice bubbly and golden topping. Serve immediately. 4/20/17
1 jar of alfredo sauce (15 oz)
1/2 jar of marinara sauce
1/2 cup shredded mozzarella
1/2 cup grated Parmesan cheese
Label (24) Tortellini Bake - 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 15 minutes Then broil for 5 minutes to get a nice bubbly and golden topping. Serve immediately. 4/20/17
Crock Pot Pork Sandwiches
Crock Pot Pork Sandwiches
1 1/2 lbs. boneless pork roast
1/4 cup BBQ sauce
1 cup Dr. Pepper
1 tsp. cumen
1 tbsp. minced onion
Label: Crock Pot Pork Sandwiches Put all ingredients into crock pot. Cook on high for 5-6 hours (add 2-3 hours if still frozen). Shred. Cook for 45-60 more minutes. Place on buns and enjoy. 4/20/2017
1 1/2 lbs. boneless pork roast
1/4 cup BBQ sauce
1 cup Dr. Pepper
1 tsp. cumen
1 tbsp. minced onion
Label: Crock Pot Pork Sandwiches Put all ingredients into crock pot. Cook on high for 5-6 hours (add 2-3 hours if still frozen). Shred. Cook for 45-60 more minutes. Place on buns and enjoy. 4/20/2017
Tuesday, April 18, 2017
Chicken Caesar Sandwiches
2 pounds boneless skinless chicken thighs 1/2 to 1 cup of your favorite Caesar dressing 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. 4/20/17
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. 4/20/17
Monday, April 17, 2017
3 Packet Pot Roast
3 Pound Pot Roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water
Label (12) 3 Packet Pot Roast: Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high. 4/20/17
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water
Label (12) 3 Packet Pot Roast: Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high. 4/20/17
Friday, April 14, 2017
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 04/14/17
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 04/14/17
Honey Nut Stir Fry
1 pound chicken breast
3/4 cup orange juice
1/3 cup honey
3 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp ground ginger
2 tablespoons vegetable oil
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
Hot cooked rice
Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in bowl; mix well. Heat 1 tbsp oil in large skillet. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1 tbsp oil into skillet. Add chicken; stir-fry about 3 minutes. Return vegetables to skillet; add honey mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice.
Label (12): Heat 1tbsp oil in skillet & stir-fry carrots & celery for 3 minutes; set aside. Add 1 tbsp oil & cook chicken in skillet. Return veggies & add honey mixture & nuts. Cook until sauce boils & thickens. Serve over rice.
3/4 cup orange juice
1/3 cup honey
3 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp ground ginger
2 tablespoons vegetable oil
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
Hot cooked rice
Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in bowl; mix well. Heat 1 tbsp oil in large skillet. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside. Pour remaining 1 tbsp oil into skillet. Add chicken; stir-fry about 3 minutes. Return vegetables to skillet; add honey mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice.
Label (12): Heat 1tbsp oil in skillet & stir-fry carrots & celery for 3 minutes; set aside. Add 1 tbsp oil & cook chicken in skillet. Return veggies & add honey mixture & nuts. Cook until sauce boils & thickens. Serve over rice.
Thursday, April 13, 2017
Taco Soup
1 lb. Ground beef
1 med. Onion chopped or 2 TBS dried onion
1 PKG mild taco seasoning mix
2 cups frozen corn
1 16 oz can kidney beans, drained and rinsed
1 28 oz can stewed tomatoes
1 8 oz can tomato sauce
2 cups water
Tortilla chips, sour cream, grated cheese for topping
12 Labels: Taco Soup. Defrost bag. Brown hamburger. Add remaining ingredients into large pot. Add 2 cups water. Simmer for 10-15 min. Can too with tortilla chips, sour cream or shredded cheese. 4/20/17
1 med. Onion chopped or 2 TBS dried onion
1 PKG mild taco seasoning mix
2 cups frozen corn
1 16 oz can kidney beans, drained and rinsed
1 28 oz can stewed tomatoes
1 8 oz can tomato sauce
2 cups water
Tortilla chips, sour cream, grated cheese for topping
12 Labels: Taco Soup. Defrost bag. Brown hamburger. Add remaining ingredients into large pot. Add 2 cups water. Simmer for 10-15 min. Can too with tortilla chips, sour cream or shredded cheese. 4/20/17
Lion House 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.
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. 4/20/17
Mother's Day Chicken Marinade
6-8 skinless chicken breasts (provide your own)
4 TBS. Worcestershire sauce
2 TBS. Dry mustard
1 cup oil
1/2 cup red wine vinegar
3/4 cup soy sauce
1 tsp. black pepper
1 tsp. minced garlic
1/2 TBS. parsley flakes
Labels 24: Mother's Day Chicken Marinade. Add chicken to sauce bag. Allow it to sit for several hours or overnight. Grill or broil till done. 4/20/17
4 TBS. Worcestershire sauce
2 TBS. Dry mustard
1 cup oil
1/2 cup red wine vinegar
3/4 cup soy sauce
1 tsp. black pepper
1 tsp. minced garlic
1/2 TBS. parsley flakes
Labels 24: Mother's Day Chicken Marinade. Add chicken to sauce bag. Allow it to sit for several hours or overnight. Grill or broil till done. 4/20/17
Slow Cooker Chicken Enchilada Casserole
4 large breasts of chicken
1 28oz can Red Enchilada Sauce
10 corn tortillas (one 11.7 oz bag) (cut up)
3 cups grated cheese
1 can of olives (chopped)
Label (12): Slow Cooker Chicken Enchilada Casserole
Cook Chicken & Enchilada Sauce in crockpot on high for 4 hrs or low for 8hrs. Shred chicken.
Stir in cut up tortillas, 1 1/2 cups of cheese, 1/2 can of olives. Flatten a little, add the rest of the cheese and olives to the top. Cook on low for 40-60 minutes. Top with sour cream. 4/20/17
1 28oz can Red Enchilada Sauce
10 corn tortillas (one 11.7 oz bag) (cut up)
3 cups grated cheese
1 can of olives (chopped)
Label (12): Slow Cooker Chicken Enchilada Casserole
Cook Chicken & Enchilada Sauce in crockpot on high for 4 hrs or low for 8hrs. Shred chicken.
Stir in cut up tortillas, 1 1/2 cups of cheese, 1/2 can of olives. Flatten a little, add the rest of the cheese and olives to the top. Cook on low for 40-60 minutes. Top with sour cream. 4/20/17
Tuesday, January 31, 2017
Meatloaf
1 1/2 pounds ground beef
1 2-ounce envelope onion soup mix
1 cup shredded Italian cheese blend
1 cup fresh flat-leaf parsley, chopped (optional)
2 eggs
1 1/2 cups saltines (about 4 ounces), finely ground
1/3 cup water
1/2 cup barbeque sauce (optional)
In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.
Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.
To Freeze: Wrap the uncooked meat loaf in a large sheet of aluminum foil and cover with plastic wrap. Store for up to 3 months
Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.
To Freeze: Wrap the uncooked meat loaf in a large sheet of aluminum foil and cover with plastic wrap. Store for up to 3 months
FREEZER LABELS(24): Meatloaf: Thaw overnight in the refrigerator. Bake at 400 in a 9 inch loaf pan. After 25 minutes, pour BBQ sauce over the top then bake for 15 minutes more.
Monday, January 30, 2017
Angel Chicken Pasta
6 chicken breasts
1/4 cup butter
1 package dry italian salad dressing mix
1 can of condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives
1 pound angel hair pasta Meal
Preparation Directions: In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Label: (24) Angel Chicken Pasta Thaw bag. Spread over 6 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 in cooling down prepare pasta noodles. Serve chicken and sauce over noodles. 2/2/17
1/4 cup butter
1 package dry italian salad dressing mix
1 can of condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives
1 pound angel hair pasta Meal
Preparation Directions: In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Label: (24) Angel Chicken Pasta Thaw bag. Spread over 6 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 in cooling down prepare pasta noodles. Serve chicken and sauce over noodles. 2/2/17
Sunday, January 29, 2017
Cheesy Ravioli Bake
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. 2/2/17
Slow Cooker Cilantro Lime Chicken
Ingredients:
1 16 oz. jar salsa
1 1.25 oz. package dry taco seasoning mix
1 lime juiced
3 Tbsp chopped fresh cilantro
3-4 chicken breasts
Instructions:
Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine. Add chicken breasts and stir to coat with the salsa mixture. Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes.
Label (24) Slow Cooker Cilantro Lime Chicken. Place chicken & sauce in crock pot. Cook high 4 hours or low 6-8 hours. Shred chicken and cook additional 30 min.
1 16 oz. jar salsa
1 1.25 oz. package dry taco seasoning mix
1 lime juiced
3 Tbsp chopped fresh cilantro
3-4 chicken breasts
Instructions:
Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine. Add chicken breasts and stir to coat with the salsa mixture. Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes.
Label (24) Slow Cooker Cilantro Lime Chicken. Place chicken & sauce in crock pot. Cook high 4 hours or low 6-8 hours. Shred chicken and cook additional 30 min.
Thursday, January 26, 2017
French dip sandwich
4 Tb dry onion soup mix
3 c water
2 tsp instant beef bouillon
1 lb finely sliced deli roast beef
4 large hoogie rolls
Favorite cheese
Label (12) French Dip Sandwich 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. (2/2/17)
3 c water
2 tsp instant beef bouillon
1 lb finely sliced deli roast beef
4 large hoogie rolls
Favorite cheese
Label (12) French Dip Sandwich 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. (2/2/17)
Breaded Ranch Chicken
6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbl minced onion
1 lb cooked and crumbled bacon (1 cup precooked)
Mix bread crumbs, onions and bacon together. Dip chicken in ranch dressing; then cover with bread crumb mixture.
Label (24): Breaded Ranch Chicken
Thaw & Bake at 375 for 1 hour. 1/26/17
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbl minced onion
1 lb cooked and crumbled bacon (1 cup precooked)
Mix bread crumbs, onions and bacon together. Dip chicken in ranch dressing; then cover with bread crumb mixture.
Label (24): Breaded Ranch Chicken
Thaw & Bake at 375 for 1 hour. 1/26/17
Cheez It Chicken
Chicken tenders or small thin chicken breasts
6 cups crushed Cheez It crackers
16 oz light sour cream
1 cup ranch dressing
1/2 cup melted butter
Labels (12) CheezIt Chicken: Preheat oven to 375. Defrost chicken. In separate dishes place the crackers and sour cream mix. Coat chicken in sour cream then cover in crackers. Place into baking dish, drizzle with melted butter. Cook for 40 minutes.
6 cups crushed Cheez It crackers
16 oz light sour cream
1 cup ranch dressing
1/2 cup melted butter
Labels (12) CheezIt Chicken: Preheat oven to 375. Defrost chicken. In separate dishes place the crackers and sour cream mix. Coat chicken in sour cream then cover in crackers. Place into baking dish, drizzle with melted butter. Cook for 40 minutes.
Wednesday, January 25, 2017
Monday, January 23, 2017
Honey-Orange Pork Tenderloin
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 (not included)
3 Pound pork tenderloin
Kosher salt and black pepper (not included)
Label 12: Honey-Orange Pork Tenderloin
Thaw. Preheat oven to 400. Season pork loin with kosher salt and pepper (not included). Heat 1/4 cup vegetable or olive oil (not included) 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 15-20 minutes and flip over. Add the remaining sauce (reserve 1/4 cup) and cook for an additional 15-25 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. 2-2-17
3/8 Cup cider vinegar
3/8 Cup soy sauce
3 Tablespoons minced garlic
1 Tablespoon honey
1/4 Cup vegetable or olive oil (not included)
3 Pound pork tenderloin
Kosher salt and black pepper (not included)
Label 12: Honey-Orange Pork Tenderloin
Thaw. Preheat oven to 400. Season pork loin with kosher salt and pepper (not included). Heat 1/4 cup vegetable or olive oil (not included) 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 15-20 minutes and flip over. Add the remaining sauce (reserve 1/4 cup) and cook for an additional 15-25 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. 2-2-17
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