Bacon Ranch Crockpot Chicken

2 butterball turkey bacon strips, cooked and shredded 

1 tsp minced garlic 

1 package ranch dressing mix 

1 10.75 oz can condensed cream of chicken soup

1 cup fat-free sour cream 

16 oz. chicken breasts 

8 oz. pasta (I used rigatoni) 

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles. 

Label (24) Bacon Ranch Crockpot Chicken: Place chicken in crock pot, pour sauce over, cook on high 3.5 hrs. Serve over cooked noodles.

Calzones

24 Rhodes rolls
1 cup pizza sauce, for dipping
any of your favorite pizza toppings (cheese, tomato sauce, pineapple, peppers, Canadian bacon, olives, mushrooms, etc.)

Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times.

Need 24 labels: To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.

9-28-09

Bolognese Sauce

Ingredients:

1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

Directions:
In a large deep saute pan, sauté butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta

Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

LABELS (12)
Thaw overnight in refrigerator and reheat on stove (can be heated in crock-pot on LOW if desired)
Prior to serving add 1/4 c. Half & Half and 1/8 c. fresh parsley (if desired)
Serve over favorite pasta

ADDITIONAL LABELS (12)
You will need to add:
1/4 c. Half & Half Cream
1/8 c. Chopped Fresh Parsley

Mexican Lasagna

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (can substitute ground turkey)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe.print.html?oc=linkback

*Need 24 8x8 square or 9 inch round foil containers

Labels (24): Mexican Lasagna Thaw completely. Cook, uncovered, at 425 degrees for 10 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Italian Meatball Soup

5 cups water
5 beef bullion cubes
2 cans (14 oz.) diced Italian style tomatoes
1 1/2 c. corn
25 meatballs
2 zucchini - sliced
1 1/2 c. (6 oz.) ziti pasta
Grated cheddar/jack cheese

Label (24): Italian Meatball Soup
In a large pot add all ingredients with 5 cups of water, except pasta, and simmer 10 minutes. Cook pasta al dente and add to other ingredients. Simmer for another 5-10 minutes. Serve topped with cheese. 
 (10-16-14)

Slow Cooker French Dip Sandwiches

2 T olive oil
1/2 large beef roast
kosher salt
freshly ground black pepper
1 pkgs dry onion soup mix

1 cups water
1 (14.5 oz) cans beef broth
6 - 8  slices of Swiss cheese
Crusty buns or rolls

Directions:
1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices. 
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. 
4.Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook int on high until it begins to boil and then switch the heat setting to low; this is our preferred method but it's not always possible to be there to switch the heat setting in the middle of the day. 
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker used for dipping.

Label (24) Slow Cooker French dip sandwiches

1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices. 
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. 
4.Cook on high for 4-6 hours or on low for 8-10 hours. 
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. Serve with the juices from the slow cooker used for dipping.

Breakfast Casserole

INGREDIENTS:

6 English Muffins
2 Packs of Canadian Bacon
8 Eggs
2 Cups Milk
1 Teaspoon Onion Salt
Paprika to taste
Package of Hollandaise Sauce, cook according to package.

DIRECTIONS:

Spray casserole dish with non-stick spray. Cut up 3 english muffins and layer at bottom of dish. Cut up one pack of canadian bacon and layer that on top of muffins. Repeat another layer of muffins and bacon. In a bowl mix eggs, milk and onion salt then pour over layers. Let soak about 10 hours in the fridge. Sprinkle with paprika before cooking. Cook for 50-60 minutes total at 375 degrees covered with foil. Remove foil for the last 20 minutes or so until egg mixture is cook thoroughly. Serve with hollandaise sauce on top.

**24 round foil pans needed a couple nights before actual party if possible so I can make them in advance**

Labels (24) Breakfast Casserole. Thaw completely. Cook for 50-60 minutes at 375 degrees covered with foil. Remove foil the last 20 minutes or so until egg mixture is cook thoroughly. Make hollandaise sauce according to directions on packet and serve on top of casserole.

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
1 Tbsp chili powder
1/3 large onion, diced and sauteed
1 clove garlic
1 1/2 pds chicken, cooked and shredded
16 corn tortillas
1 pd monterey jack cheese, shredded
16 ounces green enchilada sauce
1 1/2 cups heavy cream

Mix the first 5 ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hr. Pour about 1/2 cup enchilads sauce on the bottom of a 9x13 baking pan. Fill corn tortillas with chicken and shredded cheese, saving about 1 1/2 cups of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top.

 

** (24) 9x13 pans needed

 Label (24) Honey Lime Chicken Enchiladas DO NOT THAW Bake at 350 covered for 1 hour. Uncover and bake for 30 min longer until brown and crispy on top. 

Cranberry Chicken

8 oz Catalina Dressing

1 pkg. dry onion soup mix

16 oz can whole-berry cranberry sauce

Mix together dressing, onion soup mix, and cranberry sauce. Place mixture in freezer bag. Freeze.

Label: (24) Thaw completely. Place 4 thawed chicken breasts (or 8 tenders) in greased baking dish, pour sauce over the top and bake uncovered at 350 degrees for 1 hour. Serve with rice. 

Taco Soup

Taco Soup

1/2 lb ground beef
1/4 C. chopped onion
2 16 oz. cans diced tomatoes
1 can kidney beans, drained
1 can corn undrained
8 oz. tomato sauce
1 taco seasoning packet
1-2 C water (depending on how thick you like your soup)

Brown meat and onion together.  Add canned ingredients, taco seasoning and water.  Heat through. Serve with cheese and sour cream (avocado is yummy too!).  We like it with corn or tortilla chips too!

Labels (24) Thaw meat/onion mixture in the fridge or on the stove top, and then add cans, taco seasoning (less for a milder flavor, more for a little more spice) and 1-2 cups of water, depending on how thick you like your soup.  Bring to a boil and simmer to heat through.

Chicken Pot Pie

Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded chicken
1/4 cup flour
2 to 3 cups low-sodium chicken broth (more if needed!)
3/4 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Pour in cream.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.

Label 12: Chicken Pot Pie. Thaw completely. Uncover, place on cookie sheet and Bake at 400 degrees for 30-40 minutes or until bubbly.  10/16/14