Crockpot BBQ Pork Ribs

Ingredients

• 2lbs of pork ribs
• 1½ cups ketchup
• 1½ Tbsp seasoned salt
• ½ cup brown sugar
• ½ cup white vinegar

Instructions

1. Place pork ribs in gallon sized ziplock. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer. Thaw over night in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

Kielbasa Casserole

4 potatoes, diced
2 yellow squash, diced
2 T olive oil
salt and pepper to taste
parsley to taste
2 packages kielbasa sliced
1-2 c fresh green beans

Combined first 5 ingredients in large mixing bowl. Spread onto cookie sheet covered in parchment. Top with kielbasa spread evenly over top. Bake 30 minutes at 425. Top with green beans and continue baking until potatoes are cooked through.

Crock Pot Western Beef Casserole

1 1/2 Pounds of Lean Ground Beef, Browned (I used a 93/7% split)

1 16 Ounce Can of Kidney Beans, Rinsed and Drained

1 16 Ounce Can of Corn, Drained.

1 10.75 Ounce can of Tomato Soup

1 Cup of Shredded Sharp Cheddar Cheese

1 Small Yellow Onion, chopped

1/2 Teaspoon of Chili Powder

1/4th Cup of Milk or Water

cook on low for about 4 hours or high 1-2 hours.

Homemade Frozen Pizza

How to Make Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite
Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
8. Freeze for pizzas for up to three months.
9. Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.

Tater Tot Casserole

• 1 Large Bag Tater Tots
• 1 Pound Ground beef
• 2 Cups Shredded Cheddar
• 1 can Cream of Mushroom or Chicken Soup
• 1 Onion Chopped
• 1 bag of frozen green beans or 2 cans green beans
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teasppon Paprika
• 1 Teaspoon Black Pepper
• 1 Teaspoon Salt (divided)
• 1 Tablespoon Olive Oil

Directions:

1. Pre-heat oven to 350 degrees
2. In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.
3. Add ground meat and cook until browned and no longer pink.
4. Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.
5. Remove from heat.
6. Pour meat mixture into bottom of 9×13 casserole dish. 
7. Sprinkle half of cheese on top of meat mixture.
8. Place tater tots in even layer over meat mixture. (Great for kids to help with)
9. Sprinkle the top with remaining salt and cover with remaining shredded cheese. 
10. Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

Label:  Thaw and bake at 350 degrees for 35 minutes or until cheese is melted! :)

Pesto Ravioli
Ingredients:
2lb Ravioli
1 jar Alfredo Sauce
1/4 Cup Pesto
1 Cup Parmesan Cheese
1lb cooked cubed chicken


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


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

Sweet and Tangy Meatballs

Recipe already on blog

Label: Heat in crockpot until warm. Serve over rice (not provided)

Quick and Easy Chicken Noodle Soup

Cook time                   Author: Liz Fourez

30 mins                        Recipe type: Main

Total time                   Serves: 6-8

30 mins       

                                    

 Ingredients

• 2 tablespoons unsalted butter
• 1 cup sliced carrots
• ½ cup sliced celery
• ½ cup diced onion
• 8 cups low-sodium chicken broth
• 2 chicken breasts, cooked and shredded (I use this recipe)
• 3 cups egg noodles
• ½ teaspoon dry basil
• ½ teaspoon dry oregano
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

1. Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until just tender, about 5 minutes. Add the chicken broth, shredded chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.

Slow Cooker Beef & Broccoli Teriyaki

      Ingredients:

 

1 Cup Soy Sauce

  1 Cup Sugar

  1 tsp. Garlic Salt 

  ½ Cup Onion, chopped

1 1/2 lbs. Beef Stew Pieces

1 Bag Frozen Broccoli

 

    Directions:

 

    Combine soy sauce, sugar, garlic salt and chopped onion, Broccoli & Meat in a Freezer Gallon Size Bag. Freeze until Needed Remove from Freezer and thaw overnight in Fridge Place Contents of Bag in Slow Cooker for 8 Hours on Low or 4 hours on High. Serve over rice or Noodles.

Crockpot Bajio Chicken

6 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Chicken Rolls

 

1 LB. Chicken Breast

Season well and bake at 350 for 1 hour

8 oz. Cream cheese softened

8 Oz butter softened

Half  Medium Onion

One to 1 ½ cup bread crumbs

½ cup walnuts chopped

One Package Crescent Rolls

 

Preheat Oven to 350. Chopped up baked chicken and mix with cream cheese. Sautee onions in half of the butter and add to chicken and cream cheese. Season mixture with season all or similar spice.  Roll out crescent rolls in flour into square shape. Drop large spoonful of mixture into rolled crescent dough. Fold crescent roll around chicken mixture making sure all sides are sealed. Mix bread crumbs and chopped walnuts. Melt remaining butter and roll each chicken roll into butter. Move from butter into the crumb/nut mixture. Place on cookie sheet and bake for 35-45 minutes or until golden brown.

 

Label: Defrost chicken rolls, melt butter. Dip each roll into butter and crumb mixture. Bake at 350 for 35-45 minutes or until golden brown.

Butter Chicken

1 tablespoon olive oil 

4 cloves garlic, crushed
1 onion, diced
1 (14-ounce) can light coconut milk
1 (6-ounce) can tomato paste
2 tablespoons flour 

1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
salt and black pepper, to taste
24 chicken tenders


Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato pasta, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve with rice. 

Beef Stroganoff

Recipe on Blog

Mississippi Roast

3 lb Chuck Roast
1 packet dry ranch dressing
1 packet au jus gravy mix
6 T butter
1/4 c water

Put water in crockpot

Add roast

Put seasoning on roast

Put butter on top

Cook on low for 8 hours

Shred and serve with the gravy

Take Out Copycat: Chinese Beef and Broccoli

• 1-2 lb beef, thinly sliced  (flank steak is ideal, but any cut will work)
• 1 can beef broth or consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1 bag frozen broccoli florets or 2 cups fresh broccoli
• 2 cups white or brown rice

Put the sliced beef in the bottom of the crock pot.  Mix together the broth, soy sauce, brown sugar, garlic and sesame oil.  Pour over the beef.  Cook on low 5-6 hours.

Remove 1/4 cup of the sauce from the crock pot and mix with the 2 tablespoons cornstarch.  Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour.

In the meantime, cook the rice.  Serve Chinese Beef and Broccoli over rice.

To make this as a freezer meal, mix the beef and sauce ingredients in a freezer bag.  Then put the broccoli in a separate gallon freezer bag and add the bag with the marinating meat.  Thaw before adding to the Crock Pot, or cook for an additional 2 hours on low.

*Note: This recipe makes 8 servings. You can half this recipe, but it will cook a little faster so keep your eye on the crock pot.

Label:  Thaw meat bag and cook on low for 5-6 hours.  Add broccoli a half hour before serving.  Serve over rice.

Zesty Lasagna

1 can spaghetti sauce
1 box lasagna noodles
1 (24 oz) container cottage cheese
16 oz mozarella/cheddar blend cheese
1 cup parmesan cheese
1/2 pkg pepperoni

Layer ingredients in a baking dish. Spread parmesan cheese on very top.

Label: Zesty lasagna. Thaw. Bake covered in oven at 350 for 45 minutes, the uncover for 15 additional minutes until cheese is melted.

Chicken Enchiladas
Ingredients:
2 cups chicken (cooked and cubed)
3 cups cream of chicken soup (1 large can)
1 cup sour cream
1/2 package cream cheese (4oz. softened)
1 can green chilies (4oz. - peeled & seeded)
1 onion chopped
1 large can red mild enchilada sauce
1 package flour tortilla shells
2 cups cheddar cheese (or other if desired)


Direction:
Cook the chicken & cut into cubes. Combine the chicken, cream of chicken
soup, sour cream, cream cheese, chilies, salt and onions together.
Stir mixture until it is smooth. Pour a layer of enchilada sauce into the bottom
of 9X13" baking dish. Spread a layer of the soup mixture down the middle of
each tortilla shell. Sprinkle a handful of cheese over the soup mixture. Wrap
the shells tightly and roll closed. Set in the enchilada sauce in the baking dish.
Continue until all the shells are filled. Take the remaining soup mixture and
spread evenly over the top. Sprinkle the remaining enchilada sauce over top of
the shells. Sprinkle the remaining cheese over the top.


Label:
Thaw, cook at 350 for 35 minutes or until warm and the cheese is melted.

Stir Fry Teriyaki Meatballs In the Crock Pot

Stir Fry Teriyaki Meatballs in the Crock Pot

Italian Style Meatballs (Costco) 30-35
Stir Fry Vegetables (Costco)
Yoshidas Sweet and Savory Teriyaki Sauce (Costco - do you see a trend here?)

Add all ingredients to a slow cooker, cook on low for a few/couple of hours. All meat is cooked, so you're heating through. Serve over rice.

Label:

Thaw. Add ingredients to slow cooker. Cook on low 2-3 hours. Serve over rice.

Baked Russian Chicken

Baked Russian Chicken

Recipe type: Main

Serves: 4-6

Ingredients

·      1 bottle Russian dressing

·      1 packet dry onion soup mix

·      1 jar apricot jam/preserves

·      4-6 boneless, skinless chicken breasts halves or 4-6 Thighs

Instructions

• Preheat oven to 350 degrees F. Place in a 9x13 pan.
• Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
• I like to eat with green beans as well.

Label: Thaw, cook uncovered at 350 for 45 minutes to 1 hour

Crockpot Chicken

July 29, 2015

4-5 Chicken breast
2 Cans of cream of chicken soup
1 C. sour cream
1 Package of Italian seasoning
3/4 C. Milk

Directions:

Thaw out. Cook on low for 6-8 hours. Pull chicken out shred then add back to sauce. Serve over rice or pasta.

Opulent Chicken

Opulent Chicken

4 chicken breasts cut in halves or thirds

8 slices swiss cheese

2 can cream of chicken soup

1 cup sour cream

1 package ritz crackers

¼ c. butter melted (optional)

Place chicken breast in bottom of pan. Top with slice of cheese. Mix cream of chicken and sour cream together and pour over chicken and cheese. Top with crushed ritz crackers and melted butter. Bake uncovered at 250 for 2 hours.

Label: Thaw, top with crushed crackers. Bake at 250 for 2 hours.

Hot Ham and Swiss Croissants

Ingredients


2 Tablespoon Dijon Mustard

1 Tablespoon Honey

1 Tablespoon Brown Sugar.

4 Croissants Split

8 Slices of Swiss Cheese

Pound of Deli Ham


Instructions


1. Mix the mustard, honey and brown sugar together.

2. Spread the honey mustard mixture on each side of the four split croissants.

3. Place a slice of swiss cheese on each half of the croissants.

4. Top the bottom half of each croissant with however much ham you like.

5. Place two halves back together.

6. Wrap in foil.

7. Place in the fridge for later or

8. Place in a 350 preheated oven for 10-15 minutes. Yum!


Label


Remove from freezer and place on a cookie sheet. Place in a 350 preheated oven for 15-20 min.

Slow Cooker Shredded BBQ Chicken

Ingredients

• 3 pounds boneless, skinless chicken breasts
• 3 cups ketchup 
• 6 tablespoons Worcestershire Sauce
• 4 tablespoons brown sugar
• 3 tablespoons chili powder
• 1 tablespoon hot sauce
• 1 tablespoon curry powder

Directions

• Create homemade BBQ sauce by combining ketchup, Worcestershire sauce, brown sugar, chili powder, hot sauce, and curry powder.
• Add chicken breasts to your slow cooker and top with BBQ sauce.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and return to slow cooker to mix with remaining BBQ sauce.
• Serve!

Sour Cream Noodle Bake

8 oz egg noodles
16 oz spaghetti sauce
4 Tbls green onion - chopped
1/2 c sour cream
1 c cottage cheese
1 lb ground turkey
Shredded cheese

Cook and drain ground turkey. Add in spaghetti sauce. Cook egg noodles according to directions. Drain. Add in sour cream, cottage cheese and green onions. Mix together. Spoon noodle mixture into 9x13 casserole dish and spoon meat mixture over the top. Sprinkle with cheese and bake COVERED with tin foil for 30 minutes or until hot and bubbly.

Label:
Sour Cream Noodle Bake
Thaw. Cook COVERED for 30 minutes or until hot and bubbly.

Black Bean and Corn Salsa Chicken


1 1/2 can black beans drained and washed
1 can corn, drained
1/2 pkg taco seasoning
1/3 C Water
1lb boneless, skinless chicken
Salsa


Place all ingredients in the bag, stir.


Label: Thaw, place beans, corn, taco seasoning and water in crock
pot. Put chicken on top and spread salsa on chicken. Cook on High
for 4 hours. Shred chicken and serve however you want.


You can add as garnish, Shredded cheese, sour cream, avocado, lettuce,
tomatoes, hot sauce.

Chicken Enchiladas

Recipe on blog. 

Crockpot Honey Garlic Chicken

Ingredients

• Chicken ( I used 3 leg quarters and 2 drumsticks so all the kids wouldn't fight over the drumsticks)
• 5 garlic cloves chopped
• 1 tsp. oregano
• 3/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup spicy honey bbq sauce
• 1/3 cup honey
• pinch of salt
• dash of pepper

Instructions

1. Place Chicken in Crock-Pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3. Cook on low 6 hours.
4. I split the leg quarters but you don't have to.
5. ***If freezing, place all ingredients in gallon-sized freezer bag. LABEL: Thaw overnight & dump into Crock-Pot, cook on low 6 hours.***

3 Packet Pot Roast

1 3lb. pot roast 

1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water


Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.
Label: Thaw in fridge. Place pot roast in slow cooker and cook on low for 8 hours. 20 to 30 minutes before eating add 2 more cups of water and flip to high. (I'll do my own labels!)

Freezer-Friendly Bean & Cheese Burritos

Ingredients:
4 cans refried beans
1 jar salsa of your choice
1 package taco seasoning mix
8-12 ounces of cheddar cheese, grated
24 medium flour tortillas

Mix beans, salsa, and seasoning together in a large bowl. Spread 2-3 Tablespoons onto center of tortilla and sprinkle with cheese. Roll up.

You can lightly brown these on either side or just stick them in a freezer bag, seal well, and freeze.

Makes 24 burritos.

Label: Bean & Cheese Burritos. Pull out desired number of burritos and thaw for 1-3 hours. Bake at 350 degrees for 20 to 30 minutes until heated through. (Optional: can top with additional cheese before baking. Serve with salsa and sour cream if desired.)

Sweet Onion BBQ Chicken Pita Sandwiches

1 lb chicken breasts or tenders
1/3 bottle Sweet Baby Ray's BBQ Sauce
1 red onion, sliced
Salt and pepper to taste
Pita Bread

In crock pot, add chicken and BBQ sauce and onions. Cook on low 4-6 hours. Shred and spoon onto pita bread. Enjoy!

Label:

Thaw in fridge. Add bag contents to crock pot and cook on low 4-6 hours. Shred chicken and spoon onto pita bread. Enjoy!

Sloppy Joes

Ingredients:
1lb ground turkey
1 can of Sloppy Joe sauce
1 green pepper chopped
1/2 onion chopped
1 package of hamburger buns


Cook ground turkey in a pan until cooked through add green pepper
and onions. Add Sloppy Joe sauce and heat through. Scoop onto
hamburger buns and enjoy.


Label: Put ziplock bag contents in crockpot and heat through, or thaw and
heat through on the stove. Serve on hamburger buns

Crockpot BBQ Shredded Chicken Sandwiches

Crockpot BBQ Shredded Chicken Sandwiches


Ingredients

• 1.5 lbs chicken breasts ( or about 4 nice sized ones)
• 1 18oz bottle of BBQ sauce
• 1/2 cup brown sugar 
• 3/4 cup Italian dressing
• 2 Tbsp worcestershire sauce 

Instructions

1. Place your chicken in the crockpot
2. In a bowl mix the BBQ sauce, brown sugar, Italian dressing and worcestershire sauce together. 
3. Pour over chicken and set on low for 6-8 hours or on high for 3-4 hours. 
4. Once the chicken is fork tender go ahead and shred it up. 

Label: Thaw and cook on low for 6-8 hours or high for 3-4 hours. Once chicken is fork tender go ahead and shred it up. Place on hamburger buns or rolls and enjoy.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

4 Shredded cooked chicken breasts(save broth)

8 Corn tortillas or 3 c. crush tortilla chips

1 Can Cream of Chicken soup

1C. Salsa

1C. Milk
Remaining broth from cooked chicken

2C. Cheese

Cook chicken breasts and season with season salt, garlic salt, chili powder, salt and pepper. Line bottom of pan with tortillas and top with cooked chicken. Mix together COC soup, Milk, broth from cooked chicken and salsa. Pour over chicken and tortillas. Top with shredded cheese. Cook at 375 Degrees for 25 minutes uncovered. Cheese will be golden and bubbling.

Label: Defrost meal and cook at 375 for 25 minutes.

Slow Cooker Bacon - Ranch Chicken & Pasta

Slow Cooker Bacon - Ranch Chicken & Pasta

Ingredients

• 1 lb boneless skinless chicken breasts
• 6 slices bacon, cooked & diced
• 2 cloves garlic, finely chopped
• 1 (1oz) package dry ranch seasoning mix
• 1 can cream of chicken soup
• 1 cup of sour cream
• ½ tsp pepper
• ½ cup of water
• 8 oz spaghetti, cooked

Instructions

1. Spray 4-quart slow cooker with cooking spray, place chicken breasts in bottom of cooker.
2. In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3. Cover and cook on low heat for 6 hours or on high heat for 3-4 hours.
4. During the last 15 minutes, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with two forks, and toss creamy chicken mixture with cooked spaghetti.

Label:  Thaw and cook on low for 6 hours.  During last 15 minutes, cook and drain spaghetti.  Shred chicken and toss creamy chicken mixture with cooked spaghetti.

Crockpot Taco Soup


Ingredients:
1lb Ground Turkey, browned
1 16oz can Kidney Beans drained
1 15oz can Black Beans Drained
1 14.5oz can Petite Diced Tomatoes
1 15oz can Corn
1 10oz can Original Rotel-Diced Tomatoes & Green Chilies
1 packet of Taco seasoning
1 packet Hidden Valley Ranch seasoning mix


Label: Thaw, add 1 cup of water. Cook on low for 4 to 6 hours. Serve
with corn tortilla chips, sour cream, avocado, shredded cheese (not provided)

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers (Freezer-Friendly!)

Yields: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1lb+ ground turkey (or beef)
• 1 onion, peeled and diced
• 1 garlic clove, minced
• 4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
• 24oz jar of your favorite pasta sauce (reserve 2T)
• 1/2 cup water

(I will add to the ingredients to make 6 servings)

Directions

1. Coat bottom of slow cooker with 1 tablespoon of olive oil.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
3. Separate mixture into four equal parts and firmly stuff into peppers.
4. Place peppers in slow cooker and cover with remaining pasta sauce.
5. Pour 1/2 cup of water into the empty sauce jar, shake it up and pour into slow cooker. (I don’t like to waste anything!)
6. Cook on low for 6-8 hours or until meat is cooked through and peppers are soft. 

Label: Coat bottom of slow cooker w/ 1 tablespoon of olive oil. Put peppers in crockpot and cover with pasta sauce. Pour 1/2 c of water in empty sauce jar, shake it and pour into crockpot. Cook on low 6-8 hrs until meat is cooked through and peppers are soft.

Aloha Pork Chops

Aloha Pork Chops

4-6 boneless pork chops (thick)
1/2 green bell pepper, chopped
1/2 cup dry onion
1 can (20 oz) crushed pineapple, drained
1 bottle (18 oz) honey-mustard BBQ sauce

Place pork chops in greased crock pot.  Sprinkle pepper and onion over chops. Spread pineapple over top.  Pour BBQ sauce over all.

For freezer meal, put all ingredients in larger freezer bag and freeze.

Label:  Thaw. Cook on low 6-8 hours or on high for 3-4 hours.  Cut meat in pieces and serve over rice.

Stuffed Shells

Stuffed Shells 
1 packs of jumbo shells ( about 15 Shells)
7.5 Oz of Ricotta Cheese
2 1/3 Cups cups shredded mozzarella cheese
1 jar of your favorite spaghetti sauce
1/3 of a Can of Parmesan cheese
Italian seasonings
1 egg
1 lbs of hamburger cooked
diced onions
minced garlic
garlic salt

Brown meat add seasonings to taste add diced onions and minced garlic
Cook shells according to the box instructions
Mix together cheese seasonings and egg ingredients
Mix spaghetti sauce and hamburger together
Stuff cheese into shells. Thin layer of your favorite spaghetti sauce on bottom of tins
Layer shells – then top with more sauce 

Then layer Parmesan cheese.

Label :
Day of Cooking: Defrost and cook at 350 for 30 minutes–or cook frozen for ~an hour

Pesto Alfredo Ravioli

Recipe on Blog

Label directions:  Thaw, cook on low for three hours or until heated through.

Broccoli Chicken Alfredo

Broccoli Chicken Alfredo


1 Lb. Chicken breasts
2 Jars Alfredo Sauce
12 oz. Broccoli Florets
1-2 Garlic Cloves Minced

Throw everything into a crock pot and cook on low for 6-8 hours or on high for 4-5 hours. Boil 8 Oz. Pasta of your choice Al Dente. Add to crock pot for last 30 minutes of cook time. Top with parmesan cheese and serve.

Label: Place in crock pot for 6-8 hours on low or 4-5 hours on High. Boil Pasta Al Dente and add to crock Pot last 30 minutes.

Grilled Tuscan Pork Chops

Ingredients:

4-6 Pork rib chops, 3/4″ thick (you can use bone-in or boneless)

1 (16 oz) bottle Zesty Italian salad dressing

1/4 cup balsamic vinegar

1/8 cup honey

1 tsp dried rosemary

1/2 tsp black pepper, ground fresh

Directions:

Place the pork chops in a large Ziploc bag and pour in the whole bottle of salad dressing.

Seal the bag, removing the excess air, and shake to coat the chops well.

Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.

Pour the marinade into a small sauce pan and add the balsamic, honey, rosemary, and black pepper. Bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat. This kills any germs that were hanging out in the marinade.

Start your grill and prepare for direct grilling over medium-high heat (400-450º). Grill the chops until they readily release from the grate, about three minutes. To make them look extra fancy, rotate the chops 45º and continue cooking for about two minutes. Note: These cooking times are approximate, and they are based on chops that are about 3/4″ thick. Each chop is going to vary slightly.

Flip the chops over and grill three minutes more. Brush the chops generously with the finishing sauce. Rotate the chops 45º and continue cooking for about two minutes more. Brush them with another good dose of the finishing sauce.

Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes. Serve with a good drizzle of the finishing sauce and enjoy!

Label: Grilled Tuscan Pork Chops. Thaw completely. Grill over medium-high heat (400-450º). Grill the chops until they readily release from the grate, about three minutes. Flip pork chops and cook for an additional two minutes, or until done.

Asian Glazed Slow Cooker Chicken

ASIAN GLAZED SLOW COOKER CHICKEN

1/2 c Soy Sauce
1/2 c Balsamic Vinegar
4 tsp sugar
3 cloves garlic, crushed
1/2 tsp ginger
1/2 c water
1 lb chicken breasts

Mix all ingredients together and pour over chicken in slow cooker. Cook on low 4-6 hours. Shred chicken. Serve over rice. Optional :: If you wish to make a glaze with the sauce, empty out chicken before shredding and transfer sauce to small pot and bring to boil on stove. Add a mixture of 2 tbls cornstarch to 3 tbls water to bubbling sauce and allow to thicken. Garnish with sesame seeds and green onions. 

Label ::

ASIAN GLAZED SLOW COOKER CHICKEN

Thaw. Place in slow cooker and cook on low 4-6 hours. Shred chicken. Serve over rice. 

Honey Mustard Grilled Chicken

• ⅙ cups Dijon Mustard
• ⅛ cups Honey
• ½ teaspoons A1 Steak Sauce
• ⅝ pounds Chicken Tenders

Mix together Dijon mustard, honey, and steak sauce and pour over chicken in a freezer bag. Marinate chicken for at least 10 minutes. Spray grill grate with non-stick cooking spray. Grill chicken over (medium) indirect heat for 9-10 minutes, until it’s easily removed from grate. Baste with reserved sauce throughout grilling process. Turn and cook other side 9-10 minutes.

Label: Honey Mustard Grilled Chicken. Thaw completely. Grill chicken over (medium) indirect heat for 9-10 minutes, until it’s easily removed from grate. Baste with reserved sauce throughout grilling process. Turn and cook other side 9-10 minutes. 

Sweet and Tangy Meatballs

Recipe already on blog

Label: heat in crockpot until warm. Serve over rice (not provided)

Hot Chicken & Rice Casserole


 Ingredients:
2 cups Chicken (cooked and cubed)
1 Cup Mayonnaise
1/2 Cup slivered or sliced almonds
2 Tsp lemon Juice
2 Tsp grated onion
1/2 Tsp Salt
1/2 Cup grated cheese
2 Cups sliced Celery
3 Cups of cooked Rice
1 1/2 Cup crushed potato chips


Combine chicken, Almonds, Mayonnaise, Lemon Juice, Celery, Onion, Cheese and salt with rice and mix well. Sprinkle top with chips.  Bake at 450 degree's for 20 minutes.


Label: Thaw completely, add crushed potato chips on top then bake at 450 degree's for 20 minutes.

Beef Empanadas and Cafe Rio Sauce

Ingredients

• 1 cylinder of Pillsbury biscuits
• 1 Tablespoon of oil
• 1 pound of hamburger
• 1/4 cup diced onions
• 1/2 cup diced bell pepper, any color
• 1 teaspoon cumin
• 1 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 cup Mexican blended cheese
• 1 egg

Instructions

1. Preheat oven to 375*
2. Combine bell pepper, onion, garlic and oil and saute 3 minutes over medium heat.
3. Add hamburger, cumin, salt, pepper and chili powder to the pan and cook until meat is cooked through.
4. Set pan aside and let cool.
5. While meat mixture is cooling, pull biscuits in half and roll out larger.
6. Place 2 - 3 Tablespoons of mixture in the center of each pie disc.
7. Top with cheese.
8. Fold over and seal edges with a fork.
9. Place Empanadas on a cookie sheet.
10. Scramble egg and brush on to tops of each Empanada.
11. Bake in oven for 15 - 20 minutes

Cafe Rio Sauce

Ingredients

• 1 cup ranch dressing
• 2 cloves garlic
• 1/8 cup lime juice (or more to taste)
• 1 large tomatillo
• 1/2 cup chopped cilantro (or more to taste)

Instructions

1. Gather your ingredients. 
2. Place all of the ingredients in a blender and blend on high until well mixed.
3. Taste to be certain you like the flavor. The lime juice and cilantro taste can be adjusted a bit to accommodate for personal preference.

Label - Empanadas-Microwave for 1-2 minute. Serve with sauce and/or rice.