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

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

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

Mississippi Pot Roast

Recipe already on blog

Label: (12) Mississippi Pot Roast- Put thawed meat in crockpot. Sprinkle seasoning on roast and place peppers and butter on top of roast.  Do not add water.  Cook on low for 7-8 hours.  12-1-16

Salsa Verde Chicken

Recipe already on blog

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.  09/01/16

Best Chicken Marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or other vinegar)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice
• ¾ cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breast or 3.5 lb chicken
• 
  
• Marinate for at least 4 hours and up to 24 hours. Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the leftover marinade. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional. If you bring the remaining marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Label 24: Best Marinade Chicken- Thaw chicken & marinade 4-24 hrs. Grill chicken for 5-6 mins each side (or until cooked through). Baste chicken w/ marinade while cooking. For a sauce, simmer marinade until reduced.  6-16-16

Orange-Ginger Chicken

2 lbs boneless, skinless chicken breast
1/3 cup orange marmalade
3 T soy sauce
3 T rice vinegar
1/2 T honey
3 T water
2 T chopped fresh ginger
6 cloves garlic, minced
3 t cornstarch

Label:  (24) Orange-Ginger Chicken- Place thawed chicken in crockpot and top with sauce.  Cook on low for 4-6 hours (internal temp reaches 165) don't overcook!  Remove chicken and shred.  Turn crockpot on high and a mix cornstarch with 3 tsp of Cold Water.  Add to sauce and stir until it thickens.  Add chicken to sauce and serve over rice or veggies or in lettuce wraps.  4-19-16

Chicken and White Bean Chili

Chicken And White Bean Chili

1 lb. boneless, skinless chicken breast
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 T. oil
2 cans Great Northern beans (do not drain)
1 can chicken broth, 14 oz.
1 small can chopped, green chile's
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/2 c. milk, half & half or whipping cream

Labels 24:  Chicken & White Bean Chili- Put whole chicken breasts in crock pot w/ all ingredients except milk/cream. Cook on low for at least 5 hours or on high for 3 hours. One hour before serving, shred the chicken with fork or cut in small pieces. Add milk/cream. Serve with grated cheese, sour cream and tortilla chips.  3/10/16

Zesty Chicken BBQ (Crockpot)

6 Chicken Breasts
1 (12 oz) Bottle Baby Ray's BBQ Sauce
1/2 C Italian Salad Dressing
1/4 C Brown Sugar
2 T Worcestershire Sauce

Label-24 Zesty Chicken Crockpot BBQ
Place Chicken and all ingredients in a crockpot.  Cook on High for 2-3 hours, shred chicken and cook on Low for an additional hour.  Serve on buns.  10-29-15

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.  9-3-15

Fresh raspberry chicken

6 Boneless Skinless Chicken Breasts 1/2 Cup Raspberry Preserves 1/2 Cup Frozen Pineapple Juice Concentrate, Thawed 1/2 Cup Soy Sauce 2 T Rice Wine Vinegar 1/2 tsp Chili Powder 1/2 tsp Curry Powder 1/2 tsp Garlic Powder 1/4 Cup Raspberries, Mashed 1/4 Cup Fresh Raspberries (For Garnish) Mix all ingredients (except raspberries for garnish and chicken). Put thawed chicken in casserole dish. Pour over mixture and cover with tinfoil for 2 hours (or overnight) to marinate. Bake covered at 350 degrees for 30-40 minutes. Transfer chicken to serving platter and top with juices and fresh raspberries. Can serve over white or wild rice. Label(24): Fresh Raspberry-Place chicken in baking dish and cover w/ contents in sauce bag. cover with tinfoil. Bake @ 350 for 30-40 minutes. Top with pan juices and garnish with raspberries. Can serve over rice. 4-16-15

Melt in your mouth Pot Roast

1 (3- to 4-pound) beef chuck roast
1 (12-ounce) can Cola (not diet)
3⁄4 cup dark brown sugar
3⁄4 cup Heinz chili sauce
3⁄4 cup ketchup
3⁄4 packet dry onion soup mix

Label: (12) Melt in Your Mouth Pot Roast
Combine all ingredients in a slow cooker, including the can of Coke. Cook on low 8 to 10 hours.
*Optional...Add 4 or 5 red potatoes and 2 cups of baby carrots. 3-15

Baked Ziti

1 lb dried ziti
1 lb ground beef
1 T dried onion
1 jar Traditional Prego
1 jar Sausage Prego
6 oz. spliced provolone cheese
1 1/2 cups sour cream
8 oz mozzarella cheese
2 T grated parmesan cheese

Cook Ziti al dente. Brown meat with dried onion. Add sauce and simmer for 15 minutes. Layer half of Ziti in sprayed baking dish. Layer provolone cheese on pasta. Spread sour cream over provolone. Spread half of sauce. Add remaining Ziti. Add mozzarella and remaining sauce. Top with parmesan cheese. Bake for 30 minutes at 350.

Labels 12-  Baked Ziti- Thaw.  Bake covered for 30 minutes at 350.  Uncover for last 5 minutes.  1-15-15

Slow Cooker Caesar Chicken Sandwich

Recipe already on blog. 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. 12-4-14

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

Red & White Mostaccioli

Recipe on Blog 24 Labels: Red & White Mostaccioli- Bake @350 for 30 minutes or until its hot and bubbly. 5-1-14carolyn,pasta

Grilled Hawaiian Chicken with Coconut Cilantro Rice

Chicken..... * 3 chicken breasts or 6 chicken thighs * 3/4 cup soy sauce * 3/4 cup water * 3/4 cup coconut milk (from a can, save the rest for the rice) * 3 huge Tbs brown sugar * 3 scallions, chopped * 1/2 white onion, chopped * 3 cloves garlic, minced * 1/2 tsp sesame oil Rice.... * 1 cup jasmine or basmati rice * 1 cup (remaining from the can) coconut milk * 1/2 cup cilantro, plus more for garnish Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through. When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes. Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. Label-24 Grilled Hawaiian Chicken with Coconut Cilantro Rice Pre-heat the grill to medium. Add the chicken and grill until cooked through. Tent and let rest a couple of minutes. Pour the coconut milk and ADD 1 CUP of WATER in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. 3-11-14

Balsamic Roast Beef

3-4 pound boneless chuck or round roast
1 cup beef broth or (1 beef boullion cube & 1 cup water)
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped

Label (12):  Balsamic Roast Beef- Place thawed roast beef in crockpot and add 1 cup water . Top with remaining ingredients.  Cook 4 hours on high or 6-8 hours on low.  Once cooked, lighty break apart with 2 forks and add 1/2 cup of sauce on top.
*If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.  7-9-13

Italian Tortellini

1 Bag Tortellini
1 Small Bag of Fresh Spinach
2 Cans Italian Diced Tomatoes
4 cups Vegetable Broth (1 Box)
8 Oz Cream Cheese (Cubed)
Olives
Parmesan Cheese

Label (24). Italian Tortellini:  Put all ingredients in the crockpot.  Cook on low for 4-6 Hours.  Top with Parmesan Cheese. 
Optional: artichokes, mushrooms or fresh basil.
5-21-13

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
2-3 Pound pork tenderloin
Kosher salt and black pepper

Label 12: Honey-Orange Pork Tenderloin  
Thaw. Preheat oven to 400.  Heat the oil 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 10 minutes and flip over.  Add the remaining sauce (reserve 1/4 cup) and cook for an additional 10-15 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.             2-26-13