Slow Cooker Sweet & Tangy Meatballs

From Six Sisters' Stuff blog:

Ingredients:

1 (12 oz) jar chili sauce

1 (16-18 oz) jar grape jelly

1 (2 lb) package frozen meatballs

Directions:

In a bowl, combine chili sauce and grape jelly until smooth. Place meatballs in a resealable gallon-sized freezer bag. Pour in the chili sauce mixture and mix together in the bag until thoroughly combined. Zip bag closed.

Label: 

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 3-4 hours. Serve over rice 

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

Beef Stroganoff

Beef Stroganoff

1 lb Beef
I can COM Soup
1 packet Onion Soup
1 pint sour cream
1 cup water

Label:  Place bag into crockpot on low for 4 hours high for two hours.  Serve over noodles.   

Easy Chicken Tetrazzini

1 pound cooked and drained thin spaghetti
5 Chicken breast, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups of milk
1/4 cup butter
1 small package of fresh mushrooms
2 cubes chicken bouillon
1 cup shredded cheese

Put cooked spaghetti into the 9x13 baking dish.  Place chicken on top of spaghetti.
In a medium saucepan, melt butter and saute mushrooms.  When mushrooms are done, add soup, milk, and bouillon.  Bring to a boil.  Pour mixture over the pasta and chicken.  Put shredded cheese on top.
Cover with foil and bake at 350 degrees for 25 minuets. Take foil off and bake until cheese is browned (about 5 minutes).

Label: thaw caserole, bake at 350 degrees for 25minutes or until cheese has melted on top.

Baked Tortellini

Ingredients: -1 bag of frozen cheese filled tortellini (19 or 20 oz) -1 jar of alfredo sauce (15 oz) -1/2 jar of marinara sauce -1/2 cup shredded mozzarella -1/2 cup (grated or shredded) Parmesan cheese Preheat the oven to 350. Cook the tortellini according to package directions. Mix with the alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and parmesean. Bake for fifteen minutes Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately. (I double this recipe because this one is only for an 8 x 8)
Label: Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces.  Top with cheese. Bake 15 mins & broil 5 mins. 

Slow Cooker Ham and Potato Casserole

Ingredients:
1 (30 oz) package frozen hash brown potatoes, cubed or shredded
1 tablespoon dried minced onion
1 teaspoon salt
1 (8 oz) container sour cream
1 (10.75 oz) can reduced fat cream of chicken soup
2 cups grated cheddar cheese
2 cups cooked chopped ham (ham leftovers are perfect for this recipe!)
1/4 cup butter, melted
1 (6 oz) package, herb-seasoned stuffing mix

Directions:
Spray slow cooker with non-stick cooking spray. Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

Label: Place in crockpot. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

Baked Ziti

Baked Ziti

1 1/2 boxes of Penne Pasta
2 Jars of Spaghetti Sauce
2 lbs hamburger meat cooked and drained
1 onion diced
Garlic
Italian Seasoning
2 cups Mozzarella Cheese

Dice onion and cook with hamburger meat.  Add the Garlic and Italian Seasoning after you drain the grease.  Add the 2 jars of Spaghetti sauce to the seasoned hamburger meat.  Let this simmer until pasta is done.  In a large pot boil water to cook pasta.  Once the water starts to boil pour pasta in and set timer for 7 minutes.  Drain water and add pasta to the meat sauce.  Mix well.  I like to add 1 cup of Mozzarella Cheese to this.  Mix well.  Place in a 9x13 dish.  Sprinkle the rest of the cheese on top.  When you are ready to eat, let thaw for a couple of days.  Cook @350 for 30-45 minutes.  Then remove foil and cook for another 15 minutes.  If you cook it frozen, cook it for 1 hour and 45 minutes.  Then remove foil and bake for an additional 15 minutes.

Label: Frozen bake @350 for 1 hour and 45 minutes.  Remove foil and bake for additional 15 minutes.  Thawed @ 350 for 30-45 minutes.  Remove foil and bake for additional 15 minutes.  Depending on how your oven is you can determine how long to bake.  Eat with garlic bread and salad.

Layered Enchilada Casserole

Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
Directions
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Label: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

Crockpot Salsa Chicken

6 frozen chicken breasts1 package taco seasoning1.5 cups salsa2 cans cream of chicken soup1.5 cups of sour cream

Directions:  Mix all ingredients minus the chicken in a freezer safe bag.  You can add the chicken to the bag or leave it in it’s original packaging.  Label & Freeze.

Label:  Place all ingredients in the crockpot.  Cook on low for 6-8 hours.  Once cooked, pull chicken out, shred it and mix back in, cooking for another 30 minutes.  Serve over noodles.

Creamy Tortellini & Sausage

Slow Cooker Creamy Tortellini & Sausage

• 1 19 oz bag of frozen cheese tortellini
• 1 12 oz package Jimmy Dean Country Mild Sausage (you can use spicy if you desire)
• 1 T olive oil
• 1/2 cup onion, diced
• 1 9 oz box frozen spinach, does not need to be thawed.
• 2 14 oz cans Italian style diced tomatoes
• 1 32 oz carton chicken broth
• 8 oz cream cheese, cut into 1" size chunks

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. In large skillet over medium high heat, saute onion with olive oil. Add sausage and break apart, cook until no longer pink, approximately 10 minutes. Drain off fat.
3. Add sausage and onion to slow cooker, add all remaining ingredients & stir.
4. Cover and cook on low 5 hours, stirring a couple of times while cooking to incorporate all ingredients.    Label: Do Not Thaw. Combine all ingredients in slow cooker. Cook on low for 5 hours.