Crock Pot Teriyaki Chicken

5 chicken breasts
1 1/2 C water
1 C brown sugar
1/2 C soy sauce
1 t granulated garlic
1 t sesame oil (optional)
3 T cornstarch plus 4 T cold water


Label (12): Crock Pot Teriyaki Chicken  Cook in crock pot on high for 4 hours or low for 7 hours.
When chicken is done remove the ckicken and add cornstarch and water to sauce
put chicken back in crock pot for 30 min. shred and serve over rice  
2-26-13

Taco Pasta

1 1/2 pounds ground beef 

12 ounce dry pasta shapes (med. sized shells or salad macaroni)

1 small onion, chopped (or 1 Tbsp minced onion flakes)

1 clove garlic, minced 

1 cup salsa

1 packet taco seasoning 

6 ounce cream cheese 

1/2 cup sour cream 

Salt and pepper

Shredded Cheese for topping

In a large skillet, cook the ground beef and onion over medium-high heat until no longer pink. While ground beef is cooking, boil pasta 1 minute less than package directions. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook for another minute then mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.  Add the cream cheese and sour cream to mixture and simmer till the cream cheese is thoroughly melted and blends well. Add salt and pepper if desired. Let cool to a little warmer than room temperature, then place in labeled bag.

Labels (12): Taco Pasta: Thaw and bake in 350 degree oven for 30 minutes or until warm. Top with grated cheese.  2/26/13

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

Angel Chicken

This recipe is already on blog. 

Label: (24)
Directions for half freezer meal: Angel Chicken Pasta
Thaw bag. Spread over 3 chicken breasts in a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole breasts for your meal. While chicken is cooling down prepare 1/2 bag pasta noodles. Serve chicken and sauce over noodles.  2-26-13

Cheesesteak Subs

Cheesesteak Subs


2 Tbsp butter

1 Tbsp mined onion

2 garlic cloves, finely minced

1/4 tsp dried oregano

3 Tbsp A-1 steak sauce

1 1/2 pds deli roast beef

Salt and Pepper

6 sub rolls, split partially open lengthwise

6 slices provolone cheese





Preheat broiler. In large skillet melt butter & add onion cook until soft. Stir in other mixture and cook for a few minutes until meat is heated through. Season w/ salt and pepper.



Place rolls on baking sheet, add meat and top w/ cheese. Broil until cheese is melted about 2 minutes. (do not leave the oven so they will not burn.



Label 12: Cheesesteak Subs Preheat Broiler. In a pot cook meat mixture for 2 minutes. Place meat on rolls on baking sheet, add cheese and broil for 2 minutes. KEEP WATCH SO THEY DO NOT BURN.  02/26/13

Meatball Stuffed Biscuits

Ingredients:



1 can Pillsbury golden layers biscuits - each pulled into 2 layers

10 frozen fully cooked 1/2 ounce italian style meatballs - thawed and cut in half

5 sticks string cheese - cut each into 4 pieces

grated Parmesan cheese

dried basil

dried oregano

garlic powder

cracked black pepper

marinara sauce


Heat oven to 375 degrees F.


Bake uncovered until golden brown aprox 12 -15 min

Label: (24)  Meatball Stuffed Biscuits  MUST BE THAWED Bake at 375 degrees for 12-15 mins or until golden brown.  Serve with warmed marinara sauce to dip in.   02/26/13

Corn Dinner Waffles

Ingredients:

• 6 oz. pkg. corn muffin mix
• 1/2 cup frozen corn
• 1 cup mild salsa
• 1 cup grated cheese
• 1 can rinsed black beans

Preparation:

Prepare corn muffin mix according to package directions, except stir corn into batter. I add 1-2 additional tablespoons of milk to make the batter the correct consistency for waffles.

Cook in a preheated waffle iron. Pour in batter, close lid quickly and do not open until steaming stops. Repeat with remaining batter.

For dinner, serve topped with salsa, black beans, cheese and sour cream.

FOR LABELS: Pop frozen waffles into your toaster or toaster oven to thaw and reheat, then serve with the salsa, sour cream or yogurt and grated cheese.  (24 labels please.)