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.

Italian Tortellini

1 bag of Tortellini
1 small bag of Fresh Spinach
2 cans Italian Diced Tomatoes
4 cups Vegetable Broth (1box)
8 oz Cream Cheese (cubed)
Olives
Parmesan Cheese
Optional: artichokes, mushrooms, or fresh basil

Label: Put all ingredients in the crockpot. Cook on low for 4 to 6 hours. Top with Parmesan cheese.

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.

Chicken Broccoli Alfredo

1 1/2 pounds chicken breasts

1 (16 oz) bag frozen broccoli florets) 

2 (16 oz) jars of Alfredo sauce 

1 large green pepper chopped

1 (4 oz) can sliced mushrooms, drained

Label: Thaw in fridge for 24 hrs. Cook on low for 4-6 hrs. Serve over noodles.

Chessy Potato Soup

Cheesy potato soup: 1 package cubed frozen hashbrowns 2 cans cream of chicken 1 can cream of celery 1 pint half&half 1&1/2 cups grated cheese 1/2 cup butter (If you are doubling the recipe, don't increase the butter!) salt and pepper to taste ( I add canned or frozen corn as well cuz I LOVE corn in potato soup!)Melt the butter in crockpot first. Add all ingredients to crock pot except cheese and salt and pepper. Cook on high for about 4 hours. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

Taco Soup

Taco Soup 1 lb. ground Beef 1 can stewed Tomatoes with juice 1 can whole kernel corn with liquid 1 can kidney beans with liquid 1 small can tomato sauce 1 small can chopped green chilies 1 pkg. taco seasoning Brown ground beef and drain. Add all remaining ingredients. Simmer together until sightly thickened. Optional: Serve over corn chips or chili cheese fritos. Top with grated cheese and sour cream. Dinner Group: Thaw, Warm up in crockpot.

Tortellini Bake

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. Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces. Place in 8x8 dish. Top with cheese. Bake 15 mins & broil 5 mins. 07/09/13