Italian Tortellini

1 bag of Tortellini
1 small bag of Fresh Spinach
2 cans Italian Diced Tomatoes
4 cups Vegetable Broth (1box)
8 oz Cream Cheese (cubed)
Olives
Parmesan Cheese
Optional: artichokes, mushrooms, or fresh basil

Label: Put all ingredients in the crockpot. Cook on low for 4 to 6 hours. Top with Parmesan cheese.

Yummy Crockpot Chicken

Yummy Crockpot Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
4 boneless, skinless chicken breasts

Spray bottom of crockpot with Pam. Mix all the soup in a bowl. Put chicken in crockpot and pour soup over chicken. Cover and let cook for at least 6-8 hours. Serve over attached mashed potatoes.

Label: Thaw completely. Spray bottom of crockpot with cooking spray. Put chicken in crockpot and pour soup over chicken. Cover and let cook for at least 6-8 hours. Shred chicken and return to sauce. Serve over attached mashed potatoes.

Lasagna

Recipe on blog.

Label:  thaw bake covered for 45 minutes at 350, uncover bake 15 additional minutes. 

Mississippi Pot Roast

3 lb Chuck Roast
3 T Ranch powder
3 T Au Jus Mix (McCormick)
1 stick butter
5 pepperoncini peppers

Place in crock pot. Sprinkle seasonings on, place stick of butter and peppers on top of roast. Do not add water. Cook on low 7 - 8 hours.

Egg & Sausage Burritos

1 tablespoon olive oil
1 pound breakfast sausage
1 bell pepper chopped
1 small onion, chopped
12 eggs
1/2 cup milk
1/2 teaspoon each salt and pepper
your favorite shredded cheese
salsa (optional)
10-12 medium-sized tortillas

1. In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, breaking up the sausage into tiny pieces while cooking. Set aside
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through.
3. Warm the tortillas per the package instructions. Layer 1/2 cup scrambled eggs, 1/2 cup cooked sausage, 1-2 Tbsp. shredded cheese, and a little salsa on a warmed medium sized tortilla. Fold up into a burrito. Don’t know how to fold a burrito, let wiki-how show you.
4. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag.
5. At breakfast time, wrap a frozen burrito in a paper towel and microwave for about 60 seconds or until warm all the way through.
 Label: Wrap a frozen burrito in a paper towel and microwave for about 60 seconds or until warm all the way through.

Jamaican Shredded Chicken Burritos

3 Large Chicken Breasts
8 oz Johny's Sweet Hot and Crazy Marinade
6 Tortillas

Place frozen chicken and sauce in Crockpot on low for 4 hours.
Shred chicken while still in crock pot.
Place in tortilla and roll into burrito.

Label: Place frozen chicken and sauce in Crockpot on low for 4 hours.  Shred chicken while still in crock pot.  Place in tortilla and roll into burrito.

Chicken Enchiladas

Chicken Enchiladas

2lbs chicken cooked and shredded

2 c cheese 

2 c cooked brown rice

1 can black beans

½ onion

10 tortillas

1 can enchilada sauce

Label: To bake from frozen. Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish; pour sauce over enchiladas; sprinkle with cheese; cover with foil. Bake 30 minutes; remove foil (check to make sure it's warmed through), and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Chicken Fajitas

1 lb boneless, skinless, chicken breast sliced into strips.
1 package of Fajita seasoning
2 packages of your favorite Fajita style veggies.


Thaw chicken strips.  Place in pan with a half cup of water to saute.  Remove from pan and set aside when done.  Add your vegetables and saute until you feel they are done (Some may want their vegetables more cooked than others).  When both chicken and vegetables have been prepared, place in tortillas, top with you favorite toppings and serve.  Some of my favorite toppings are, salsa, guacamole, sour cream, and shredded cheese (cheese makes almost everything better). Enjoy!


Label: Thaw chicken strips.  Place in pan with half cup of water to saute. After chicken is done, do the same with vegetables.  Serve on tortillas with your favorite toppings.

orange chicken

crockpot low for 6 hours high for 4

Meat Loaf

Defrost and bake at 350 for 40 minutes or until center is fully cooked.

Slow Cooker Honey Ribs

2 pounds boneless, country-style ribs
1 (14.5 ounce) can beef broth
2 Tablespoons soy sauce
2 tablespoons maple syrup
3 Tablespoons honey
3 Tablespoons barbecue sauce
1/2 teaspoon dry mustard
Lightly grease slow cooker with nonstick cooking spray. Place ribs in the bottom of the slow cooker. Combine beef broth, soy sauce, maple syrup, honey, barbecue sauce and dry mustard in a mixing bowl. Pour over ribs. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Label: Cook in slow cooker on low for 6-8 hours or high for 3-4 hours.

Chicken Alfredo Ravioli

1 can chicken
Frozen Ravioli
Alfredo
Pesto
Parmesan Cheese

Mix all ingredients together. Can bake for 1 hour at 350 degrees or crock for about 4 hours until heated through.

Crockpot Chicken Noodle Soup

Ingredients:

• 3 pounds chicken pieces
• 4 cups water
• 4 cups chicken broth
• 1 tsp seasoned salt
• 1 tsp salt
• 1/4 tsp pepper
• 1 small onion, chopped
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1/4 cup parsley
• 1/2 tsp basil
• 1 bay leaf
• 6 ounces noodles

Directions:

Place all ingredients except noodles in the crock pot. Cover and cook on low for 5-6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done. Or, cook the noodles separately and add them just before serving.

Label: Crockpot Chicken Noodle Soup. Thaw completely. Place in crockpot and add 8 cups of water. Cook soup in crockpot for 5-6 hours on low. Add the chicken and noodles 30 minutes before serving.

Slow Cooker Pineapple Glazed Ham

4 thick slices ham, fully cooked
1/3 c brown sugar
1 (20 oz) can crushed pineapple (don't drain)
2 T Dijon mustard

Thaw in fridge. Cook on HIGH for 3 hours or LOW for 5-6 hours.

Beef Stroganoff

Recipe on Blog:

Label:  Thaw, heat in crock pot or stove.  Serve over noodles or rice. 

Ham and Hash Brown Casserole

8 eggs
4 C hash brown potatoes
12 oz. evaporated milk
2 C shredded cheddar cheese
1 C diced ham
1 tsp salt
1/2 t pepper
1/8 tsp cayenne pepper
1 C diced onion (optional)
1 C diced green or red pepper (optional)

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. Put cheese in separate bag and freeze. Thaw both bags completely in refrigerator and put into a greased 9 x 13 dish. Just before you are ready to put the egg mixture into the dish, dump the cheese in and mix it in the zip lock bag, then put it all into the dish. Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted comes out clean.

Label: Thaw both both bags in refrigerator. Add cheese to mix. Bake in 9 x 13 dish uncovered at 350 degrees for 45-50 minutes.

Crockpot Italian Chicken

Recipe on blog.

Label: Slow cook and serve over rice.

Slow Cooker Chicken

4 pieces chicken
2 cans cream of chicken soup
1 pkg cream cheese
1 packet Italian dressing mix

Slow cook 4-6 hours on high. Serve over rice or pasta.

Label: Slow Cooker Chicken
Slow cook 4-6 hours on high. Serve over rice or pasta.

Hawaiian Haystacks

Recipe on blog. 

Label:  Thaw.  Cook sauce til hot.  Top everything on rice. 

Ground Beef Casserole

1 lb ground beef
1 c uncooked minute rice
2 medium onions, chopped
2 c celery, chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup

1 cup water

Label: Thaw. Bake at 350 uncovered for 2 hours.

Polynesian Pork Roast

2 to 3 pounds of pork roast
3/4 cup pineapple apricot preserves
1/2 cup brown sugar
1 clove garlic, minced
1/4 cup apple cider vinegar or
1/2 cup soy sauce
2 cups chicken broth

Mix all ingredients together. Put in freezer bag. Freeze.

Label:  Thaw overnight. Cook in crockpot for 8 hours on low. Shred pork with two forks. Cook in crock pot on low for 30 more minutes. Serve with rice and pineapple.

Chicken Parmesan Casserole

Ingredients

• about 4 cups of shredded, cooked chicken
• about 1 jar of marinara sauce
• 1/2 cup Parmesan cheese*
• 1-2 cups shredded mozzarella cheese
• about 1 cup panko 
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc)
• salt and pepper

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.

Freezer Meal Directions:

Thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

Lemonade Crockpot Chicken

Ingredients

8 Boneless Skinless Chicken Breasts

2 Cans (6 oz. each) Frozen Lemonade Thawed

2 Tablespoons White or Apple Cider Vinegar

6 Tablespoons Brown Sugar

1/2 Cup Ketchup

Instructions

1. You can spray with pam to help keep the chicken from sticking to the crock.
2. Place Chicken at Bottom of the crock.
3. In a bowl mix all other ingredients then pour over chicken.
4. 
   
5. Label: Cook on low for 6-8 hours or on high for 3-4 hours. Serve with rice.

Ricotta Stuffed Shells

Ingredients:

• 1 (12 oz) package jumbo pasta shells
• 2 eggs, beaten
• 1 (15 oz) container low-fat ricotta cheese
• 1 (16 oz) low-fat cottage cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly.

Serves about 10

Cheesy Ravioli Bake

(2) 9 oz. packages of Refrigerator Ravioli - filled with meat
2 Tbsp Minced Garlic
1 jar Prego Spaghetti Sauce
2 cups shredded cheese

Directions: layer some sauce in the bottom of a 9 x 13 baking pan. Spread one package of ravioli on bottom, cover it with a layer of sauce, 1 tablespoon garlic, and cheese. Layer next package of ravioli, top with remaining sauce, garlic, and shredded cheese. Bake at 350 degrees for 30 minutes. Serve with tossed salad and warm garlic bread.

Beef Stew

Label: Thaw and combine beef stew mix and potatoes in slow cooker for 4-6 hours on high or 8-10 on low.

Broccoli Cheese Soup

1/2 cup diced onion
3 tblsp butter
1 can cream of mushroom soup
1 can cheddar cheese soup
2 1/4 cup milk
1 lb Velveeta cheese cubed
1 cup cheddar cheese grated
1 (10 oz) package frozen chopped Broccoli

Saute onion in butter.  Combine all other ingredients(except grated cheese) on low in crockpot for 3-4 hours.

Sprinkle grated cheese on top just before you serve.  Can be served with your favorite type of bread.


Label:  Cook on low in crock pot for 3-4 hours.  Sprinkle grated cheese just before serving.

Baked Creamy Chicken Taquitos

Recipe already on blog under Michelle Hatch

Pesto Ravioli

Ingredients:

2 lbs. Ravioli
1 jar Alfredo Sauce
¼ cup pesto
1 cup Parmesan Cheese
1 lb. cooked cubed chicken

Directions: Combine ingredients in pan and cook as directed below.

Label: Pesto Ravioli: Cook at 350 for an hour if frozen, 30 minutes if thawed.

BBQ Chicken Sliders

Sauce:
1/2 cup ketchup
2 tbsp honey mustard
2 tbsp water
3/4 tsp chili powder
3/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp Worcestershire suace
1/8 tsp kosher salt

4 cups cooked, shredded chicken

1 pkg sliders

Combine sauce ingredients and stir in chicken. Freeze!

Label: Thaw. Warm chicken in microwave, on stove, or in crock-pot. Place chicken on bun and top with coleslaw.

Chicken Parmesan Casserole

Ingredients:
8 Breaded Chicken Tenders
2 c Mozzarella Cheese, shredded
1 jar Spaghetti Sauce
1 # Spaghetti Noodles, cooked andante'
1/2 c Italian Seasoned Bread Crumbs
Directions:
Place cooked noodles in 9x13 pan.  Top with chicken the cover with cheese and sauce.  Then sprinkle bread crumbs on top.
Label: 
Defrost.  Bake covered at 350 for 30 minutes.  Then uncover and bake for additional 15 minutes.  Cool for 10 minutes before serving.

Sweet and Tangy Meatballs

Ingredients:

1 (12oz) jar of chili sauce
1 (16-18 oz) jar of grape jelly
1 (2 lb) package frozen meatballs

Directions:

In a bowl, combine chili sauce & grape jelly until smooth.  Place meatballs in a gallon size freezer bag.  Pour in the chili sauce mix and mix together in the bag until thoroughly combined.

   Black Bean Taco Soup

Ingredients

1 lb lean ground beef
2 tablespoons of taco seasoning
1 medium onion, chopped
2 cups frozen corn
1 {16 oz} can black beans
3 {14 oz} cans stewed tomatoes with Italian spices
1 {4 oz} can diced green chilies

Directions

Brown hamburger meat, adding onions halfway through cooking. Drain and let meat cool. Combine cooled meat with all other ingredients and place in a Ziploc bag. Mix, lay flat, label and freeze.

Label:  When ready to eat, remove from freezer and throw in a crock pot. Add 2-4 cups water depending on desired consistency. If frozen, cook on high for 2-3 hours or low for 4-5 hours. If thawed, cook on high for 1-2 hours or low for 2-3.5 hours. You can also simmer in a large pot on the stove for 2-3 hours. Serve with your favorite toppings. Cheese, sour cream, Fritos, etc.

Oooey Gooey Casserole

2 packages chicken stuffing mix
1 can cream of mushroom soup
4 pounds chicken, sliced
2 cans (4 oz each) mushroom stems/pieces, drained
4 cups shredded cheddar cheese
3 cups water

Place stuffing mix into 13x9 baking dish; pour 2 cups water evenly over stuffing. Cover with mushrooms. Place chicken pieces in dish until surface is covered. Mix soup and 1 cup water; pour evenly over chicken. Cover with cheese.

Thaw in fridge. Cover with tented foil. Bake at 375 degrees for 30 minutes. Remove foil and cook 15 minutes more or until cheese is melted and slightly browned.  

Malibu Chicken

Malibu Chicken

12 Breaded Chicken Tenders (Normally would use patties and fry them)
12 slices of Swiss Cheese
6 slices of Ham
2 cups of Mayo
1/3 cup mustard


Bake chicken at 450 degrees for 25 min.  Turn chicken once half way (use thermometer to make sure appropriate temp.).  Lay the set up.  One piece swiss cheese, one piece ham, one piece swiss on top, cut in halp and lay on each tender or just cover the whole top of the dish.  Bake for another 10 min or until cheese is melted. 

Mix Mayo and mustard for sauce to be squirted on top or to dip.

Label:  Bake at 450 for 25 min, turning once half way.  Add the set up, bake another 10 min until cheese is melted.  Sauce to be on top or to dip.

Chicken Broccoli Alfredo

1 1/2 pounds chicken breasts

1 (16 oz) bag frozen broccoli florets) 

2 (16 oz) jars of Alfredo sauce 

1 large green pepper chopped

1 (4 oz) can sliced mushrooms, drained

Label: Thaw in fridge for 24 hrs. Cook on low for 4-6 hrs. Serve over noodles.

Brown Sugar and Soy Salmon

1 1/2 pound salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt. In a small bowl, stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Label: Thaw in fridge. Grill salmon for 6 to 8 minutes per side. Discard remaining marinade.

Creamy Chicken Enchiladas

Cooking Instructions: Thaw.  Bake covered at 350 for 30-45 min or until cheese is melted.

Crockpot Nacho Chicken

Crock pot Nacho Chicken

2 - 4 Chicken Breasts
1 can Rotel
1 package taco seasoning

Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use, thaw in fridge overnight. Cook on low 8 - 10 hours.

Spread Nacho Chicken over tortilla chips.

Optional: choice of toppings include: shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breasts halves
2 Tbs butter
2 (10.5 oz) cans condensed cream of chicken soup
1 can corn (drained)
1 onion finely diced
2 (10 oz.) packages refrigerated biscuit dough, torn into pieces

Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.


Label:   
Place chicken, butter, soup, corn and onion in a slow cooker.  Fill with enough water to cover.
Cover, and cook for 5 to 6 hours on high.  About 30 minutes before serving, shred chicken, and tear biscuit dough and place in the slow cooker.  Cook until the dough is no longer raw in the center.

Chicken Pot Pie

• 2 cups shredded chicken 
• 2 jars chicken gravy 
• 2 top and bottom pie crusts 
• 16 oz frozen hash browns 
• 16 oz frozen peas and carrots 
• Salt and pepper to taste 

Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

Label: Chicken Pot Pie. Thaw completely. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

Simple Crock Pot Buffalo Chicken Wings

Simple Crock Pot Buffalo Chicken Wings

3 pounds chicken wings
1 cup buffalo sauce (I used Frank’s)
2 tablespoons unsalted butter
6 tablespoons honey

In a 5 quart slow cooker on low add buffalo sauce, butter and honey.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings.

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

Label- Cook in slow cooker on low for 6-8 hours or high for 3-4 hours. Remove from slow cooker. Place on baking sheet. Broil for 2-3 minutes until sauce carmelizes.

Creamy Chicken and Broccoli Over Rice

Ingredients

• 3 chicken breasts
• 1 can of cheddar cheese soup
• 1 can of cream of chicken soup
• 1 1/2 cups chicken broth
• 1 tsp salt
• 1 tsp cajun seasoning
• 1/4 tsp garlic salt
• 1 cup of sour cream
• 2 cups of broccoli

Directions

1. Put everything except sour cream and broccoli in the crock pot.
2. Cook on low for 6 hours or on high for 4.
3. Shred the chicken breasts with two forks.
4. In a rice cooker (or however you like) cook about 4 cups of rice.
5. Meanwhile, add broccoli to the crock pot and stir in.
6. Cook for another 30 minutes.
7. When done cooking, stir in sour cream with the crock pot mixture.
8. Enjoy over a bowl of rice.

Label: Creamy Chicken and Broccoli Over Rice

Slow cook 4-6 hours on high. Add broccoli during last hour of cooking. Serve over rice. 

Italian Crockpot Chicken

Recipe already on blog

Slow Cooker Sweet & Tangy Meatballs

Slow Cooker Sweet & Tangy Meatballs

From Six Sisters' Stuff Blog.

Ingredients:

1 (12oz) jar of chili sauce
1 (16-18 oz) jar of grape jelly
1 (2 lb) package frozen meatballs

Directions:

In a bowl, combine chili sauce & grape jelly until smooth.  Place meatballs in a gallon size freezer bag.  Pour in the chili sauce mix and mix together in the bag until thoroughly combined.

Angel Chicken

4 Chicken Breasts

1/2 tub (small size)onion and chive cream cheese
1/2 cup pineapple juice
1 package Italian dressing
1 can Golden Mushroom soup

Place all ingredients in crock pot. Cook for 4-6 hours. Shred chicken during last hour of cooking. Serve over noodles.

Crock Pot Cafe Rio Pork Burritos

Bag 1 

1 can coke 

1 cup brown sugar 

1 pork roast

Place thawed bag 1 contents into crock pot and cook on low for 6 hours.

Drain liquid. Discard. Shred pork with two forks. 

Bag 2 

1 can enchilada sauce 

3/4 cup brown sugar 

1 16 oz jar mild salsa

After draining off bag 1 contents, place thawed Bag 2 contents in crock pot with pork. Bring to desired temp, and then serve contents on tortilla. 

Label: Thaw completely. Place Bag 1 in crock pot on low for 6 hours. Drain liquid. Shred pork. Place Bag 2 contents in crock pot with shredded pork. Heat through. Serve on tortillas.  

Stuffed Turkey Burgers

• 4 oz goat cheese
• 2.5 lbs ground turkey
• 2 eggs
• 1/2 tsp Thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 bread crumbs
• 1/2 tsp garlic
• 6 hamburger buns

Slice goat cheese into six equal sections. Combine remaining ingredients, but don't over mix. Separate meat into twelve equal patties. On six patties, place goat cheese pressing down slightly. Place remaining patties on top. Press and seal patties to completely enclose cheese.

Label: Thaw completely. Pace patties on grill for 4-5 minutes a side or until golden brown. Serve on hamburger buns.

Grilled Mozzarella-Stuffed Chicken

• 4 boneless skinless chicken breast halves (about 2 pounds)
• 3/4 cup Lawry’s® Mediterranean Herb with White Wine Marinade, divided
• 4 slices mozzarella cheese
• 1 jar (7 ounces) roasted peppers, drained

Directions:

Cut a wide pocket in each chicken breast half, taking care to not cut through back or sides of chicken. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Stuff each pocket with 1 slice of the mozzarella cheese and 1/4 of the roasted peppers. Press chicken lightly to seal.

Label: thaw completely. Grill chicken over medium heat 7 to 8 minutes per side or until cooked through, turning carefully with spatula. Brush chicken with remaining 1/4 cup marinade.

Christmas Sausage

Recipe on blog.

LABEL INSTRUCTIONS:  Thaw.  Cook in slow cooker on low for 3-4 hours.  Serve over rice provided.

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Crock-Pot Applesauce Chicken

Ingredients

6 Boneless Skinless Chicken Breasts

1 Cup of Applesauce

1 Cup of BBQ Sauce

3 Tablespoons of Brown Sugar

1 Teaspoon of Pepper

1 Teaspoon of Chili Powder

Pam

Instructions

1. Spray crockpot with Pam
2. Place the chicken at the bottom of the crockpot.
3. Mix the other ingredients in a bowl and then pour over the chicken.
4. Cook on low for 6 hours

Label: Thaw. Cook in slow cooker on low for 6 hours. Serve over egg noodles.

Pineapple Salsa Chicken

6-8 chicken thighs or 4-6 breasts (boneless/skinless)
1- 20 oz. can pineapple, juice drained
16 oz. salsa

Place chicken in freezer bag, cover with salsa and pineapple. Freeze. Defrost overnight in the fridge. Cook in slow cooker on low for 6-8 hours. Serve with rice.

Crock Pot Cream Cheese Chicken Chili

4 Chicken Breasts, still frozen
1 can Rotel Tomatoes
1 can corn, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch Dressing Mix
1 tsp. Cumin
1 tsp. Chili Powder ( I do a 1/4 tsp., I don't like it spicy)
1 tsp. Onion Powder
1 8oz pkg. cream cheese

Put Chicken in Crock Pot.
Top with everything but cream cheese and stir.
Top with cream cheese.
Cook on low for 6-8 hrs, stir once or twice to blend cheese.
Shred chicken into pieces.
Serve over rice, tortillas or taco shells

Label: Label: Remove from freezer, thaw overnight in fridge. Cook on low for 6-8 hours.

Chicken & Rice

4 chicken breasts
2 cups rice
1 cup water
1 packet onion soup mix
1 can cream of chicken soup
1 can cream of mushroom

Cooking instructions:  Thaw & bake for two hours covered. 

Slow Cooker Ham & Pineapple Sandwich

2 lbs. ham fully cooked and cut into small cubes
1 20 oz. can crushed pineapple
3/4 c. brown sugar
1/4 c onion, minced
1 med green pepper, diced
1/4 c. Dijon mustard
Hamburger Buns

Place all ingredients into a Ziploc gallon-sized freezer bag. Mix together in bag and zip closed.

When ready to eat, remove from freezer and place in a non-stick, sprayed slow cooker. Cook on High for 4 hours or Low for 5 to 6 hours.

Serve on hamburger buns with your favorite cheese.