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.

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. 

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!)

Swiss Cheese Chicken

Ingredients

• 4 Chicken Breasts (or enough to fill pan)
• 6 Slices Swiss Cheese
• 1 can Cream of Chicken Soup
• ¼ cup milk
• Stove Top Turkey Stuffing (about ½ box)
• ¼ c butter

Instructions

1. Cover bottom of pan with chicken.
2. Lay Swiss Cheese over chicken.
3. Mix 1 can cream of chicken soup and ¼ cup milk.
4. Pour mixture over chicken.
5. Top with ½ bag (or more) of Stove Top Turkey Stuffing.
6. Drizzle ¼ cup butter on top.

Label: Thaw. Bake 350 for 45-60 minutes. Tastes great over rice!

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.

Baked Ziti

1 lb dried ziti
1 lb ground beef
1 T dried onion
1 jar Traditional Prego
1 jar Sausage Prego
6 oz. spliced provolone cheese
1 1/2 cups sour cream
8 oz mozzarella cheese
2 T grated parmesan cheese

Cook Ziti al dente. Brown meat with dried onion. Add sauce and simmer for 15 minutes. Layer half of Ziti in sprayed baking dish. Layer provolone cheese on pasta. Spread sour cream over provolone. Spread half of sauce. Add remaining Ziti. Add mozzarella and remaining sauce. Top with parmesan cheese. Bake for 30 minutes at 350.

Labels 12-  Baked Ziti- Thaw.  Bake covered for 30 minutes at 350.  Uncover for last 5 minutes.  1-15-15

Crockpot Beef Tips & Gravy

Ingredients

• 1 1/2 lbs cubed beef (stew meat)
• 1 packet Dry Onion Soup Mix
• 1 can Cream of Mushroom Soup (although Cream of anything will work)
• 1 14 oz. can beef beef broth or stock
• Salt & Pepper

Instructions

1. Add beef cubes to Crockpot, season with salt & pepper.
2. In bowl combine soup mix, soup & broth, stir to combine.
3. Dump mixed ingredients over top of beef, stir.
4. Cook on low 6-8 hours.
5. ***If you are freezing, dump all ingredients into gallon sized freezer bag***

Label:  Crockpot Beef Tips & Gravy Slow cook on low 6-8 hours.

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.

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.

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. 

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.

One Pot Tortellini and Sausage in Tomato Cream Sauce

Ingredients

• 1 lb package of Turkey Kielbasa
• 1/2 cup diced onion
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup chicken broth or water
• Pinch of salt & pepper
• 2 Tbsp cream cheese
• 2 cups shredded jack and cheddar cheeses

Instructions

Thaw meat sauce and cheese. Bring sauce to slow boil on stove top. Add pasta. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Serve hot.

Maple Dijon Glazed Chicken

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste

Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

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.

Pulled Pork Sandwiches

Ingredients

• 5 lb pork roast
• 1 large onion sliced
Dry Rub
• 3 Tbsp. chili powder
• 1 tsp. coriander
• 2 tsp. cumin
• 2 tsp. onion powder
• 1 Tbsp. Oregano
• 2 tsp. sea salt

Instructions

1. Slice onions and layer on the bottom of your crockpot.
2. Mix ingredients for dry rub, then rub onto roast.
3. Place roast into crockpot onto onion bed. Cook on high 6 hours or until roast falls apart when touched.
4. Shred and serve on buns or however you choose.

Label: 

Place roast into crockpot onto onion bed. Cook on high 6 hours or until roast falls apart when touched. Shred and serve on buns

Notes

Original Recipe found at http://everydaypaleo.com/beyond-easy-pulled-pork/

Italian Tortellini & Sausage Soup

1 lb sausage
1 c diced onions
3/4 T minced garlic
1 3/4 T Beef Stock
1 29oz can Italian diced tomatoes
1 can tomato sauce
2 c sliced zucchini
1/2 c sliced carrots
1 1/2 c diced bell peppers
1/2 c beef stock
1 T dried basil
1 T dried oregano
1 pkg cheese tortellini
Top with shredded parmesan (1/4 c)

Cook and crumble sausage. Saute onion and garlic in sausage grease. Put all ingredients except tortellini and parmesan in stock pot and mix well.

Label: Italian Tortellini & Sausage Soup Thaw in a bucket or sink (it will leak!). Add 5 C water and tortellini. Boil 8-10 minutes in soup. Top with parmesan.

Pot Roast with Gravy

3 lb Pot Roast
1 can Golden Mushroom Soup
1 package dry onion soup mix

Slow cook 6-8 hours low.

Label:
Pot Roast
Slow cook 6-8 hours on low.

Crock Pot Hawaiian Chicken

4 large boneless, skinless chicken breasts ½ cup white sugar ½ cup vinegar 3 garlic cloves, minced 2 Tablespoons soy sauce ½ cup of pineapple juice (use what’s in the can) ½ can of large pineapple chunks Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it. Label: Crock Pot Hawaiian Chicken Cook 4-5 hours on high or 6-7 hours on low. Shred chicken, then put back in juice before serving. Serve over rice.

3 Packet Pot Roast

3 Pound 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.