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.

Lasagna Alfredo

• 1 (16 ounce) package lasagna noodles
• 1 (10 ounce) package frozen chopped spinach
• 2-3 cooked, boneless chicken breast halves, diced
• 2 (16 ounce) jars Alfredo-style pasta sauce

• 4 cups shredded mozzarella cheese
• 2 pints ricotta cheese
• salt and ground black pepper to taste

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. Cook spinach according to package directions; drain.
3. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
4. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
5. Bake 50 to 60 minutes, until top is brown and bubbly.

(These directions are from allrecipes.com, I just layer this like lasagna--noodles, chicken and sauce, spinach, cheeses, repeat for 3 layers)

Label:  Thaw, bake 45-60 min at 350, or until top is brown and bubbly

Lemon Pepper Chicken

Ingredients

• 1/2 cup lemon juice (about 1 very large lemon)
• 8 Tbsp. extra virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 3 lbs. chicken thighs
• some lemon slices added on top of chicken if desired (not necessary)

Instructions

1. Add the lemon juice, olive oil, garlic, oregano, salt and pepper to a 5-quart or larger slow cooker and stir. Add the chicken into the sauce one at a tiime and swish around in the sauce. There will be just enough sauce to coat the chicken)
2. Add some lemon slices if desired on top of the chicken.
3. Cover and cook on HIGH for 4 hours.
4. After cooking time is done, preheat the oven to broil (500 degrees).
5. Cover a baking sheet with foil. Using tongs remove the chicken from the slow cooker onto the baking sheet.
6. Place the chicken into the oven on top rack (My top rack was 3 levels down). Broil the chicken thighs for about 10 minutes, or until golden brown.
7. If you want to use the sauce from the slow cooker (it's fantastic!) Blot the sauce with a paper towel to remove the grease.
8. Remove from oven. Serve with desired sides.

Label: Cook on high in slow cooker for 4-6 hours. Remove from slow cooker, place chicken on baking sheet, broil chicken for 5-10 minutes until browned.

Bridgette

Chicken Enchiladas

Recipe on Blog

Label:  Thaw.  Cook for 45 minutes covered.  Take foil off the last few minutes for cheese to melt.

Ham and Cheese Braid

Ham and Cheese Braid 

• 1 loaf Rhodes frozen bread dough

 •1 stick butter

 • ½ envelope of hidden valley ranch dry dressing mix

 • ¾ lb thinly sliced ham

 • 1½ C shredded cheddar cheese 

Instructions 1. Let bread dough thaw overnight in fridge or follow package directions for thawing. 2. Roll bread dough into rectangle shape so it is ½” thick. 3. Spread melted butter and ranch mix together on center leaving edges clean. 4. Top with ham and cheese. 5. Use pizza cutter to cut even number of strips down each side. 6. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end. 7. Wrap with plastic wrap and then foil. 8. Cooking Day: 9. Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. 10. A couple hours before baking let rise on counter until double in size. 11. Bake at 350 degrees for 25-30 minutes. 

LABEL: Ham & Cheese Braid Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350degrees for 25-30 min.

Slow Cooker Greek Chicken

Ingredients:

   4 boneless, skinless chicken breasts
   3 Tbsp. Greek Rub
   1 1/2 Tbsp. minced garlic
   3 Tbsp. lemon juice
   2 chicken bouillon cubes
   1 1/2 cups water

Instructions:
 
   1.  Rub each chicken breast with Greek Rub to coat generously on each side.
   2.  Next, rub garlic on each chicken breast.
   3.  Place chicken breast in slow cooker and add lemon juice.
   4.  Crumble 2 chicken bouillon cubes on top.
   5.  Add water over chicken and cover with slow cooker lid.
   6.  Cook on LOW for 6 hours or until cooked through and tender.

Label: Slow Cooker Greek Chicken - Thaw bag. Apply cooking spray to slow cooker. Empty contents into slow cooker and add 1 1/2 cups of water. Cook on Low for 6 hours. Serve with rice.

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.

Label: Sweet and Tangy Meatballs. Place in pan or crockpot and heat until warm. Serve over rice or noodles (not provided).

Chicken Stir Fry

Ingredients:

5 cups frozen stir fry vegetables
2 chicken breasts, cubed
1.5 cup stir fry sauce

Saute chicken and stir fry sauce till cooked through. Add frozen vegetables and saute till they are warmed through. Serve over rice.

Label: Thaw chicken/marinade. DO NOT thaw vegetables. Saute chicken and sauce in large pan until chicken is cooked through. Add frozen vegetables and continue to saute until veggies are warmed through. Serve over rice.

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ingredients:

• 4 tablespoons extra-virgin olive oil or butter
• 1 cup chopped carrots (approximately 2 medium)
• 2 cups frozen corn
• 1 cup chopped celery
• 1 yellow onion, chopped
• Salt and pepper, to taste
• 1 tsp. Sage
• 1 tsp. Garlic Salt
• 2 cups shredded cooked chicken
• 14.5-oz. can chicken broth
• 10.5-oz. can cream of chicken soup
• 1/4 cup flour and 1/4 cup milk mixed (optional: use for a thicker sauce)
• 9-inch refrigerated pie crust

Instructions:

1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil or butter over medium heat. Add the carrots, celery, corn, onions, chicken sage, garlic salt, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
2. Add chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish (when I'm feeling a little crazy I put another Pie crust in the bottom of the baking dish, soooo good). Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!
4. Label: Empty Thawed Freezer bag into skillet and cook until veggies are soft. Add Broth and Cream of Chicken soup and cook for extra 5 min. Pour into round greased baking dish, cover with pie crust. Bake for 40 Minutes at 350.

Pepperoni Pizza Soup

Ingredients:
2 cans (14 1/2oz each) Italian stewed tomatoes, undrained
2 cans (14 1/2oz each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1 1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 package (9oz) refrigerated cheese ravioli
1 cup Shredded mozzarella cheese
1 can (2.25oz) Sliced ripe olives


Instructions:
1.In a 4-qt. slow cooker, combine the first eight ingredients.
Cook, covered, on low 8-9 hours.
2. Stir in ravioli; cook, covered, on low 15-30 minutes or
until pasta is tender. Top servings with cheese and olives.


Label: Pepperoni Pizza Soup. Thaw soup and ravioli. Cook soup in crock pot for
8-9 hours on low. Stir in ravioli and cook for 15-30 minutes
until pasta is tender. Top servings with mozzarella cheese and
sliced ripe olives.

Chicken Mexican Soup

Ingredients:

~ 3 chicken breasts, diced

~ I can (4 oz) green chiles

~ I can (15 oz) diced tomatoes, undrained

~ I large onion diced

~ 1 can (15 oz) corn (or just under 2 c. frozen corn)

~ 1 can (15 oz) great northern beans drained and rinsed

~ 1 packet taco seasoning

~ 1 Tbsp chicken soup base

~ 3 cups water

Combine all ingredients in a gallon-sized Ziploc bag, seal, and freeze. Remove bag from freezer to thaw overnight in fridge.  Place in CrockPot and cook on low for 6 hours.  Serve with tortilla chips, guacamole, shredded cheese, sour cream, and salsa.