Cranberry Meatballs

1 1/2 lbs Meatballs
9 oz Chili sauce
1 can whole cranberries
1/4 cup brown sugar
Combine ingredients together. Place in pan or crockpot and heat until warm.


Label(24): Cranberry Meatballs  Place in pan or crockpot & heat until warm. 12/1/16

Ham & Cheese Quiche

2 pastry shells
2 cups cooked diced ham
2 cups shredded sharp cheddar
2 tsp. dried minced onion
2 tsp. chives
4 eggs
2 cups half & half
1/2 tsp. salt
1/4 tsp. pepper

Line un-pricked pastry shell with double thickness of foil.  Bake at 400 for 5 minutes, remove foil and bake 5 more minutes. Divide ham and cheese, onion and chives between the shells.  Whisk eggs, cream, salt and pepper; divide between shells.  Cover edges with foil and bake at 400 for 30-40 minutes or until inserted knife comes out clean.  Let stand for 5-10 minutes before cutting. 

24 Labels: Ham and Cheese Quiche.  Defrost.  Line un-pricked pastry shell with double thickness of foil.  Bake at 400 for 5 minutes, remove foil and bake 5 more minutes.  Pour bag into pie shell, covering edges with tinfoil.  Bake at 400 for 30-40 minutes or until inserted knife comes out clean.  Let stand for 5-10 minutes before cutting. 9/1/16

Chicken & Rice with Black Beans

Chicken & Rice with Black Beans

• 2 TBSP Paprika
• 1/3 cup Dehydrated Minced Onions
• 1 can Black Beans
• 1 can Corn
• 1 can Cream of Chicken Soup
• 1 can Rotel
• 1 cup of Milk
• 4-6 Chicken Breasts
• 2 cups cooked rice

Put all ingredients in your labeled freezer bag and place in the freezer.

Labels (24)  Chicken & Rice with Black Beans Place contents of bag into the crockpot with 4-6 chicken breasts (ingredients can be thawed or frozen) and cook on low for 6 hr. Shred chicken and add 2 cups of cooked rice.  6/16/16

Garlic Parmesan Pork Chops

Garlic Parmesan Pork Chops

4-6 boneless pork chops 2 Tbsp Garlic Bread Seasoning (Johnny's) 1 Tbsp dried minced onion flakes 1 (10 3/4-oz) can cream of chicken soup 1 cup apple juice Combine all ingredients in freezer bag or baking dish.  When ready to cook: Place contents of freezer bag in slow cooker and cook on LOW for 6 hours OR thaw and bake uncovered in a oven preheated to 350 until the pork is no longer pink in the center (~25 minutes) Label (12) Garlic Parmesan Pork Chops Place contents of freezer bag in slow cooker and cook on LOW for 6 hours OR thaw and bake uncovered in a oven preheated to 350 for 25 mins 04/19/16

Baked Kung Pao Chicken

Ingredients

• 3-4 chicken breasts, cut into bite sized pieces
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• ¼ cup soy sauce
• ¼ cup vinegar
• 1 tablespoon red chili paste (like Sriracha)
• 1 teaspoon minced garlic
• ¼ cup brown sugar
• ½ tablespoon cornstarch
• 1 red pepper, chopped
• ¼ cup peanuts
• green onions, chopped for garnish

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :))
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch. Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour.
5. Stir the chicken every 15 minutes or so to coat them in the sauce.

Label (12): Baked Kung Pao Chicken Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour. Stir the chicken every 15 minutes or so to coat them in the sauce. 1/21/16

Slow Cooker Cranberry Pork Roast

Slow Cooker Cranberry Pork Roast

Ingredients

• 2.5 pound bone-in pork shoulder
• 15oz can whole berry cranberry sauce
• 1/4 cup honey
• 1/4 cup dried minced onion

Directions

1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.
2. Serve the leftover cranberry mixture with the meat - so yummy.

 Freezer:

Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When ready to eat, thaw overnight in refrigerator.  Add to slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork.  Remove bones and shred meat.

Baked Kung Pao Chicken

Ingredients

• 3-4 chicken breasts, cut into bite sized pieces
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• ¼ cup soy sauce
• ¼ cup vinegar
• 1 tablespoon red chili paste (like Sriracha)
• 1 teaspoon minced garlic
• ¼ cup brown sugar
• ½ tablespoon cornstarch
• 1 red pepper, chopped
• ¼ cup peanuts
• green onions, chopped for garnish

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :))
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch. Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour.
5. Stir the chicken every 15 minutes or so to coat them in the sauce.

Label (12): Baked Kung Pao Chicken Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour. Stir the chicken every 15 minutes or so to coat them in the sauce. 6-11-15
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Chicken Parmesan Casserole

Chicken Parmesan Casserole: 4 cups fully-cooked chicken, shredded or cubed 1 jar (28 ounces) of marinara sauce 1/2 cup Parmesan cheese 1 1/2 cups shredded mozzarella cheese 1 cup panko or whole wheat bread crumbs 1-2 tablespoons olive oil fresh, chopped herbs (parsley, basil, oregano, etc), to taste (or use pre-seasoned bread crumbs) salt and pepper, to taste Instructions 1) Preheat oven to 350 degrees. 2) Grease an 8x8 casserole dish with cooking spray. 3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered. 4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together. 5) Sprinkle the seasoned breadcrumbs on top. 6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides. Label: (12) Chicken Parmesan Casserole Thaw in the fridge overnight. Bake for about 20-25 minutes or until golden on top and bubbling on the sides. Cover it with foil if the top gets too brown in the oven. (may need to cook longer if not completely thawed)04/16/15

Cafe Rio Sweet Pork

ingredients

• 1 pork shoulder/butt -3 lbs
• 1 old el paso sauce packet (roasted garlic
• 1 cup root beer (a&w)
• 2 cups light brown sugar

instructions

1. place the pork in a slow cooker. mix the sauce, rootbeer and brown sugar in a bowl and pour all over the pork. cook on low for 6 hours, remove the meat and shred (it should be quite easy and tender). place the meat back in the sauce and cook on low for an additional 2 hours.
2. serve immediately.

cilantro-lime rice

   ingredients

• 2 cups rice
• 4 cups water
• 2 tablespoons of unsalted butter
• 2 teaspoons chicken bouillon
• 1 handful cilantro, chopped
• 1/2 lime, juiced
• 1 can (4oz) diced green chiles

  instructions

1. pour everything in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.
2. remove the lid, stir to combine everything and serve immediately.

label (12) : Cafe Rio Sweet Pork

Mix sauce, brown sugar, & 1 cup root beer. Pour on pork in slow cooker.  Cook low for 6 hrs. Shred & cook on low for 2 hrs.  Use for tacos, burritos, salads.

Rice: add contents of bag, green chilies and 4 cups of water to rice cooker (or cook in pot).

Sweet, Sticky, & Spicy Chicken

SWEET, STICKY, AND SPICY CHICKEN

Ingredients:

1 tablespoon brown sugar 2 tablespoons honey 1/4 cup soy sauce 2 teaspoons chopped fresh ginger root (or 1/2 tsp ground ginger) 2 teaspoons chopped garlic

2 tablespoons hot sauce salt and pepper to taste 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips (or 1&1/2-2lbs chicken strips) 1 tablespoon vegetable oil

Directions:

1.	Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2.	Lightly salt and pepper the chicken strips.
3.	Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.   Great served over rice. Label (12) Sweet, Sticky & Spicy Chicken   season 1.5-2lbs chicken cut into 1/2 inch strips. Heat oil in large skillet, add chicken strips and brown on both sides about 1 minute per side. Pour the sauce packet over the chicken. Simmer uncovered until the sauce thickens (8-10 minutes).  1/15/15