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. 

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

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

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
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