Tuesday, January 31, 2017


1 1/2 pounds ground beef
2-ounce envelope onion soup mix
1 cup shredded Italian cheese blend
1 cup fresh flat-leaf parsley, chopped (optional)
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

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

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


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


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)

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

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.

Wednesday, January 25, 2017

Cheesy Potato Soup

Cheesy Potato Soup (12) Recipe already on blog 2/2/17

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