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.