Slow Cooker Chicken Caesar Sandwiches

Ingredients: Directions

- 3-4  boneless skinless chicken thighs/breasts 

- 1/2 to 1 cup of your favorite Caesar dressing 

- 1/2 cup shredded Parmesan cheese

- 1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley) 

- 1/2 teaspoon ground pepper 

- 2 cups shredded romaine lettuce 

- 4-6 regular sized hamburger buns 

Directions:

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. 

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. 

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 

4. Spoon mixture onto each bun. Top with extra shredded Parmesan cheese and lettuce to serve. 

Label: (24) Chicken Caesar Sandwiches Put thawed chicken (NI)  in crockpot with 1-2 c water and cook 4-6 hours.  Take out, shred, drain water, put back in w/bag of sauce.  Cook 30 minutes more.  Serve on bun w/lettuce & cheese. 1/15/15

Additional Label (24) 

*NOT INCLUDED*

-Buns, lettuce and Chicken. 1/15/15

Angel Chicken Pasta

Ingredients:

6 chicken breasts 

1/4 cup butter 

1 package dry italian salad dressing mix 

1 can of condensed golden mushroom soup 

1/2 can chicken broth 

4 ounces cream cheese with chives 

1 pound angel hair pasta 

Directions:

 In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in
golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat 
through, but do not boil. Arrange chicken breasts incrockpot and pour sauce on top of chicken. 
Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as 
whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly 
salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken 
and sauce over pasta.

Label:

24 Labels:  Angel Chicken Pasta.  Thaw bag. Spread over 6 chicken breasts (not included) in 

a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole 

breasts for your meal. While chicken in cooling down prepare pasta noodles (al dente). 

Serve chicken and sauce over noodles.  12-2-14

Pasta e Fagioli Soup

Ingredients
4 ounces bacon (4 slices), chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tablespoon minced fresh oregano (or 1 tsp dried)
1/4 teaspoon red pepper flakes
1 28-oz can diced tomatoes
2 15.5-oz cans canellini beans, rinsed
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
salt
8 ounces small-shaped pasta (1 3/4 cups)
1/4 cup minced fresh parsley
pepper
2 ounces Parmesan cheese, grated (1 cup)
Extra Virgin Olive Oil (for serving)
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crsp, about 8 minutes.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt.  Bring to a simmer and cook for 10 minutes.
2. Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls extra herbs if desired, and then with grated Parmesan and a drizzle of olive oil before serving.

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month.  Reheat over low heat before proceeding with step 2.

LABELS (12)
Thaw Completely. Reheat over stove. Stir in pasta and cook until just slightly underdone.  Off heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

ADDITIONAL LABELS (12)
YOU WILL NEED TO ADD:
8 oz Pasta (included)
1/4 c. Fresh Parsley

(I will need 12 gallon size bags)
 

Hot Roast Beef & Ham Sandwiches

Ingredients

• 12 whole wheat Dinner Rolls 
• 1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
• 1 pound Cheese (Provolone, Swiss, or Mozzarella)
• 1/4 cup Mayonnaise
• 3 Tablespoons Grated Onion 
• 1 Tablespoon Poppy Seeds
• 1 Tablespoon Spicy Mustard
• 1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
•  Dash Of Worcestershire

Preparation Instructions

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.)  

Wrap each sandwich in a foil square, and either keep in the fridge or freezer.

Label Instructions

(24 labels) Place foil-wrapped sandwiches on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. 12-2-14

Egg Casserole and Caramel Rolls

Egg Casserole

10 eggs

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pt small curd cottage cheese

1 lb jack (or other) cheese grated

1/4 c melted butter

1 c diced ham (I use more)

1 4.5 oz can diced green chiles (I use 2)

DIRECTIONS: Blend eggs in blender. Add flour, baking powder, and salt. Fold in cheeses & butter. Stir in ham & chiles. Pour in greased and floured 9 X 13 pan (I used 2 9X9 pans and put half in each). Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (24): Egg Casserole. Thaw Completely. Cook for 45 min, or until egg is cooked through and browned on top.

Caramel Rolls

24 Rhodes dinner rolls

1/2 c butter

1/2 c brown sugar

1 tsp cinammon

1 3 oz pkg butterscotch pudding (NOT instant)

DIRECTIONS: Place frozen rolls in ungreased bundt pan. Sprinkle pudding over top. Mix melted butter with brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

LABELS (12): Caramel Rolls. THE NIGHT BEFORE: Place 24 frozen Rhodes dinner rolls in ungreased bundt pan. Sprinkle 3 oz box of butterscotch pudding (NOT instant) over top. Mix 1/2 c melted butter with ziploc bag of brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

*I will need 12 gallon ziploc bags & 12 quart ziploc bags*

Tortellini Soup

1 pkg. fresh tortellini (Costco)
2 cans diced Italian tomatoes
1 tsp. minced garlic
1/2 pkg. frozen spinach
2 zucchini sliced
1 can chicken broth
3 chicken bouillon cubes
3 cups water
Parmesan Cheese (topping)

Sautee garlic in bottom of pan. Add tomatoes, spinach, chicken broth, bouillon and water. Simmer 5-10 minutes. Add tortellini and zucchini and simmer for another 10 minutes. Add more water if not enough broth. Sprinkle Parmesan on top if desired. 

Label (24): Tortellini Soup. Defrost. Empty large tomato/spinach bag into pot, add 2-3 cups water and simmer for 10 minutes. Add tortellini and zucchini. Simmer 10 minutes. Serve topped with Parmesan. 12/2/14

Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream

Directions:  Put chicken, salsa, and soup in a crockpot.  Sprinkle taco seasoning over everything.  Cook on low for 6 hours.  Pull chicken out and shred, return to crockpot.  Stir in sour cream just until blended and heated through right before serving.  If desired, top with cheese, cilantro, black beans, and serve over rice. 

LABEL (24):  Place chicken, salsa, and soup mixture in crockpot.  Sprinkle taco seasoning over the top, and cook on low for 6 hours.  Pull chicken out and shred, return to crockpot.  Stir in sour cream just until blended and heated through right before serving.  Serve over rice.  Suggested Toppings: Cheddar jack cheese, cilantro, and black beans. 

ADDITIONAL LABELS (24):  You will need to add 1 cup sour cream, cook rice, and provide any toppings you would like to add (suggested: cheddar jack cheese, cilantro, and black beans).

Sweet Balsamic Glazed Pork

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Labels 24: Thaw roast and place with seasonings and 1/2 cup water in crockpot. Cook on low 6-8 hours. To make glaze: Combine ingredients with 1/2 cup water in a sauce pan and bring to boil, let simmer until it thickens. 

Barbecue Spareribs and Funeral Potatoes

Barbecue Spareribs

5 lbs beef or pork spareribs

1 1/2 cups ketchup

1 1/2 cups water

1/4 cup brown sugar

1 T soy sauce

1 T lemon juice

3/4 cup pineapple juice

Serves 6 

Cooking day: Brown spareribs in medium skillet. Combine remaining ingredients in medium saucepan. Bring to boil on stove. Reduce heat and simmer for 10 minutes. Place spareribs in a freezer bag. After sauce has cooled, pour over ribs in bag. Freeze, using freezer bag method. 

12 Labels: Thaw completely. Place meat and sauce in Crock-Pot and cook on low for 7-8 hours. To bake in oven, place in a large baking dish, cover, and bake at 350 degrees for 1 1/2- 2 hours.

 (I will need 12 gallon-sized bags)

Funeral Potatoes

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  

Labels (12): Thaw completely. Preheat oven to 350 degrees. Bake for 50-60 minutes or until the casserole is hot in the center and cheese is bubbly throughout.  

(I will need 12 9 inch round tins)

Bruschetta Chicken

3-4 chicken breasts
3/4 cup Kraft Sun dried tomato dressing
1 med. tomato, chopped
3/4 cup grated mozzerella cheese
1 tsp dried basil leaves

Place 1/2 cup dressing in bag with chicken to marinade for at least one hour.  Combine tomatoes, basil and 1/4 cup dressing.  Place marinated chicken in pan and top with tomato mixture, then top chicken with cheese.  Cook 25-35 minutes at 350 till done and then broil for a few minutes till bubbly.  

24 Labels: Brushetta Chicken.  Add 3-4 thawed chicken breasts to marinate for 1+ hours.  Place marinated chicken in pan and cover with tomato mixture.  Top chicken with cheese.  Bake at 350 for 30 minutes then broil till bubbly. (Add 3-4 chicken breasts) 12-2-14

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

Tortellini Bake

Ingredients:

-1 bag of frozen cheese filled tortellini (19 or 20 oz)

 -12 oz Alfredo sauce (3/4 of jar)   

-8 oz of marinara sauce ( 1/3 of a jar)

-1/2 cup shredded mozzarella 

-1/2 cup grated Parmesan cheese 

Preheat the oven to 350. Cook the tortellini according to package directions. Mix pasta with the Alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and Parmesan. Bake for fifteen minutes Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately.

 Label (24) Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces. Place in 8x8 dish. Top with cheese. Bake at 350 for 15 mins & broil 5 mins.  9/4/14

Crock Pot Vegetable Ziti

Ingredients

• 1 pound ziti pasta, uncooked (mostaccioli or penne fine)
• 1 large zucchini, grated, about 2 cups
• 1 large carrot, grated, about 1 cup
• 1 red bell pepper, diced, about 1 cup
• 1 small onion, finely diced, about 1 cup
• 1 garlic clove, minced
• 1 28-ounce can diced tomatoes
• 1 15-ounce can tomato puree (or sauce without seasonings)
• 1 teaspoon salt
• 1/2 cup grated parmesan cheese
• 2 cups grated mozzarella cheese, divided

Preparation

1. 1. In a slow cooker, combine all the ingredients, except 1 cup of the mozzarella cheese, and stir to mix well.
2. 2. Sprinkle the remaining 1 cup mozzarella cheese evenly over the top of the pasta mixture.
3. 3. Cover and cook on high for 3 hours, or low for 6 hours.

Thank you to http://weelicious.com for the tasty easy recipe!

Lion House Meatballs

SAUCE: 
1/2 c. brown sugar 
1/2 c. apple cider vinegar  
2 tsp. prepared mustard 
1/2 c. barbecue sauce 
2 tsp. Worcestershire sauce 
Combine ingredients & blend thoroughly. 

(24) Labels: Lion House Sweet and Sour Meatballs.  Thaw completely, place meatballs and sauce in crockpot and cook until warm (2-5 hours on low).  Serve over rice.

Baked Ziti 

Ingredients

• 1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)
• 1 onion, chopped
• 1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
• 2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)
• 8 slices provolone cheese
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

You can eat one for dinner now and freeze the other for dinner another day!

To freeze this meal: Follow the instructions above, except for the last step of cooking it. Cover the assembled ziti with foil and stick in the freezer (I usually use 2-3 layers of foil just to keep out the freezer burn). It will last in the freezer for about 30 days. When you are ready to eat it, remove from the freezer and place in the fridge to thaw 24 hours in advance. By allowing it to thaw in the fridge, you can cook it at the regular time and temperature (350 degrees for about 30 minutes). If you do not thaw it in advance, it will take much longer to cook. If you cook it completely frozen, it will take anywhere from 90 minutes - 2 hours to cook all the way through.

These fill the 8x8" pans to the top, so I cooked mine on a large cookie sheet just in case they bubbled over (which they did!).

Labels (24) Baked Ziti. Thaw 24 hours in advance. Bake at 350 degrees for about 30 minutes. You make want to bake on a cookie sheet in case it bubbles over. 

PIzza Dough & Sauce

Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients
½ cup warm water

2¼ tsp. instant yeast

4 cups (22 oz.) bread flour, plus more for dusting

1½ tsp. salt

1¼ cup water, at room temperature

2 tbsp. extra-virgin olive oil
 
Directions
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes. 
Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
 
Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.
 
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. (From Annie's Eats)

Pizza Sauce
Ingredients:
1 6-oz. can tomato paste

6 oz. water (just use the empty tomato paste can)

3 Tbsp. garlic bread seasoning

1 Tbsp. sugar or honey
3/4 tsp. onion powder

1/4 tsp. red pepper flakes (optional)

Instructions:
Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.
(From Our Best Bites)

LABELS (12)

PIZZA DOUGH
*Thaw in fridge Morning of* Preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

PIZZA SAUCE
*Thaw in fridge Morning of*

Crock Pot Country Chicken

Ingredients

• 8 Yukon gold potatoes, halved or quartered depending on their size (red potatoes may be substituted)
• 6 carrots, cut in half lengthwise and cut into large pieces
• 2 celery ribs, sliced
• 4-6 boneless skinless chicken thighs
• 3 Tbsp. cornstarch
• 1¼ cup chicken stock, cold or room temp
• 2 tsp honey dijon mustard
• 1½ tsp. dill
• 1 tsp salt
• pepper to taste

Instructions

1. Spray the crock pot with non stick cooking spray.
2. Place the vegetables in the bottom of the crock pot followed by the chicken breast.
3. In a bowl, whisk together the cornstarch and chicken stock until well blended.
4. Then whisk in the mustard, dill, salt, and pepper until blended.
5. Pour the mixture over the vegetables and chicken in the crock pot.
6. Cook on low for 6-8 hours or on high for 4 hours.
7. To serve, remove chicken and vegetables from the crock pot and divide even between plates. If needed, mix equal amounts of cornstarch and water to thicken the sauce in the crock pot. Ladle sauce over the servings and enjoy. Serves 4-5.

Labels (24): Crock Pot Country Chicken Spray crock pot with non stick cooking spray. Place 4-6 boneless skinless chicken thighs (or breasts) in bottom of crock pot. Pour vegetable mixture over the top. Cook on low for 6-8 hours or on high for 4 hours. To serve, remove chicken and vegetables from crock pot. If needed, mix equal amounts cornstarch and water to thicken the sauce in the crock pot and use as gravy.

Thanks for the yummy recipe: http://www.yummly.com/recipe/external/Crock-Pot-Country-Chicken-Real-Mom-Kitchen-198218

Hearty Beef Stew

Ingredients:

1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas

12 Labels

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 7-10 hours (or HIGH for 5-6 hours).

Serve with crusty bread or 3 Ingredient Parmesan Rolls