Chicken Taco Pasta

Ingredients: 3 chicken breasts, cooked and cubed 1 can of black beans rinsed and drained 1 can corn drained 1 can diced chilies 1 packet taco seasoning 12-18oz salsa 8 oz. cream cheese 1 packet of hidden valley ranch dressing mix 1 can olives, sliced 12 oz. of cooked penne pasta shredded cheddar cheese for topping Label (24): Bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven.

Pesto Ranch Chicken

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth
• 
  
• Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Label (24): Pour into crockpot and cook on high for 3-4 hours or on low for 6-8 hours. 

BBQ Pork Sandwiches

3 lb Roast w/ no bone
3/4 cup vinegar
Salt & Pepper
1/2 cup BBQ sauce
1/8 cup ketchup
2 Tbsp brown sugar

Put Pork in Crock pot add vinegar and shake on salt and pepper. Cook over high for 4 hours. Drain pork into bowl and save juice. Shred pork. Put back in crock pot. Mix 3/4 of juice with all other ingredients. Put in crock pot and mix with meat cook until warm. Serve on Buns & with cheese.

Label need 12: BBQ Pork Sandwich Put roast in crock pot add vinegar & salt & pep on top. Cook high for 4 hrs drain juice & save shred pork. Mix 3/4 juice w/ all other ingred put back in pot until warm. Serve on Buns & add cheese if desired.

Corn, Beef, and Black Bean Empanadas

Recipe already on blog.

Label (24): Preheat oven to 425 and place a large baking sheet in the oven.  Place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling.  Seal and crimp the edges using a fork.  Drizzle 2 tablespoons of oil over the large preheated baking sheet and return to the oven for 2 minutes. Then place the empanadas onto the baking sheet and brush the tops of the empanadas with oil. Bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Chicken and Cheese Lasagna

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover and bake at 375 degrees F for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Label (24): Chicken and Cheese Lasagna- Thaw. Bake covered at 375 for 30 min. or until hot. Serve with additional Parmesan cheese, if desired. 4/12/12

Crock-pot Buffalo Chicken

3 lbs chicken
12 oz Frank's Red Hot Wing's Buffalo Sauce
1 packet dry Ranch dressing
2 Tbs. butter

Place chicken in crock-pot and poor Frank's Buffalo Sauce and ranch dressing on top. Cook on low for 6 to 7 hours. Shred chicken and return to crock-pot. Add 2 Tbs. butter and cook for an additional hour.

Label (24): Pour chicken into crock-pot and cook on low for 6 to 7 hours. Shred chicken and return to crock-pot. Add 2 Tbs. butter and cook for an additional hour. (This recipe is a bit spicy, so if you would like to tone it down you can add 4 oz of cream cheese when you add the butter.) 01/10/2012

Poppy Seed Chicken Casserole

6 chicken breasts, cooked and cubed
2 cans cream of chicken soup
1 cup sour cream
3 packages Ritz crackers, crushed
2 Tbs. poppy seeds

Set 1 pkg. Ritz crackers aside. Mix the rest of the ingredients. Place in 9x13 dish and top with the left over Ritz crackers. Bake at 325 degrees for 25 min.

Label (24): Poppy Seed Chicken Casserole. Bake at 325 degrees for 25 min.

Chicken Taco Pasta

Ingredients:
3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilies’
1 packet taco seasoning
12-18oz salsa
8 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
12 oz. of cooked penne pasta
shredded cheddar cheese for topping

Label: Cook pasta till al dente. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven.

Shredded Mexican Beef

Ingredients

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1/2 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Directions
Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Label(12): Shredded Mexican Beef. Place beef in slow cooker. Add enough water to cover 1/3 of the roast. Cook on high for about 8 hours. Add more water throughout if needed. Turn to low, shred the meat, and cook an additional 20 min. 5/23/11

Honey Lime Chicken Enchiladas

Recipe already on blog.

Label (24) Honey Lime Chicken Enchiladas DO NOT THAW Bake at 350 covered for 1 hour. Uncover and bake for 30 min longer until brown and crispy on top. 04/07/11

Bacon Wrapped Chicken

Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butter



Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

Label(24) Bacon Wrapped Chicken Thaw and bake uncovered for 35-40 min (til juices run clear) Then broil for 5 minutes 6 inches from heat. Until bacon is crispy. 2/17/11

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
6-8 thick cut pork chops



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.


Label (24): Tangy Orange Chops Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking. 01/06/10