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

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

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

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

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

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.

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

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.

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

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