Vegetarian Stuffed Peppers

INGREDIENTS:
2 Cups Cooked Brown Rice
(may add 1lb ground beef or turkey if desired)
3 small Roma Tomatoes
1 Cup Frozen Corn Thawed
1 small sweet onion chopped
3/4 Cup Monterrey Jack Cheese
1/3 Cup Black Beans
1 Green Bell Pepper
6 Red (or Green) Bell Peppers for Stuffing
4 fresh basil leaves
3 minced garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
3/4 Cup (meatless optional) Spaghetti sauce
1/2 Cup water
4 Tablespoons grated Parmesan, divided

DIRECTIONS:
Cook rice and set aside.
 Make sure all green peppers can sit upright, if not cut bottoms even so they sit flat. cut the tops off the pepper.

To Freeze for cooking later:
Flash freeze individual peppers by placing stuffed peppers on a baking sheet in the freezer for 1 hour till individually frozen. Then store peppers in a ziplock storage bag in the freezer.
To Bake:  CROCK POT: Thaw in the fridge overnight. Follow crock pot directions above.
                OVEN BAKE: Pull peppers out of freezer in the morning, and thaw in the fridge during the day.                                        Follow the baking directions above to bake in oven.

Pull the center seed pod out of the pepper:

Set the empty pepper shell aside. Repeat process with remaining peppers. Dice the pepper tops you trimmed off and set aside.

In large mixing bowl, rice, beans, corn, onion, sauce, and cheese.
Stuff  green pepper shells and set in side a baking pan.

To Bake in Crock pot right away:
Nestle as many peppers as will fit in your crock pot into bottom of pot. Pour in 1 cup spaghetti sauce into bottom of pot around the peppers.  Cook on low 6-8 hours or high 3-4 hours. Optional: top with more shredded cheese during the last 10 minutes of cooking remove lid from crock pot to melt cheese.

To Bake in oven :
surround peppers in a baking dish with about 1 cup of spaghetti sauce. Bake in 350 degree oven for one hour till peppers are tender

Thank you to http://www.thefrugalpantry.com/2013/07/freezser-to-crock-pot-stuffed-peppers.html for pictures, and to http://www.tasteofhome.com/recipes/vegetarian-stuffed-peppers for original recipe.

LABEL: 12 Stuffed Peppers: Thaw Overnight. Pour 1 Cup Sauce on bottom of pan to surround peppers. Bake at 350 for one hour Covered with foil until last 10 minutes. Add cheese last 10 minutes. Serve w/salsa & sour cream not included. 

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.  

White chicken chili

3 (15 oz) cans white beans, drained 8 oz shredded chicken or 1 can chicken (12.5 oz) 1 c chopped onion 1 1/2 cup chopped bell pepper 1 small can green chilies 2 garlic cloves, minced 1-2 tsp cumin 1/2 tsp salt 1/2 tsp oregano 3 bullion cubes
3 cup water (not added in bag) Label (24) White chicken chili: Put all ingredients with 3 cups water in slow cooker and cook on low 6 hours (9 -3- 15)

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 Meatballs.  Thaw completely, place meatballs and sauce in crockpot and cook until warm (2-5 hours on low).  Serve over rice.

Crock Pot Onion Pork Chops

Crock Pot Onion Pork Chops

1 Tbs vegetable oil
4-6 pork chops, 1 inch thick
2 onions, thinly sliced
4 garlic cloves
1 tsp dry mustard
1/2 tsp salt
1 tsp fresh ground black pepper
1 pinch cayenne pepper
2 Tbs all purpose flour
1 Tbs apple cider vinegar
1/2 cup white wine
2 Tbs Dijon mustard
1/2 cup whipping cream

1. In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
2. In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
3. Add flour and cook, stirring, for 1 minute.
4. Add vinegar and wine and cook until thickened.
5. Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
6. Remove pork chops from slow cooker and place on a warmed platter.
7. Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
8. Labels: (12) Thaw completely. Heat 1 Tbs oil over med-high heat and brown pork chops on both sides. Place in slow cooker. Pour sauce over the top. Cook on low for 4-5 hours or on high for 2-2 1/2 hours. NOT INCLUDED: 1/2 of whipping cream and rice (9-3-15)

(12) Sauce

(12) Dijion Mustard. Add this and whipping cream to juices in slow cooker after removing cooked pork chops from slow cooker. Stir until well combined and pour over pork chops. (Can also pour over rice). 

I will need 12 gallon bags, 12 quart bags and 12 sandwich bags.

Sweet Balsamic Glazed Pork

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.   (9-3-15)

Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
1/8 lb. prosciutto/ bacon, chopped
1/2 t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
1 c. parmesan cheese
1/2 c. fresh basil or  2 Tbl dry basil
Salt to taste

Labels (24) Penne Russo: Heat oil in large skillet over medium heat.  Saute garlic, proscuitto and red pepper flakes for 1 minute. Stir in tomatoes, cook for 3 min. Stir in cream. Simmer for 15 minutes or until thickened.  Stir in chopped basil.  Toss with cooked pasta until evenly coated.  Serve with parmesan cheese. 9-3-15

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 (12) Slow Cooker French dip sandwiches

Sprinkle onion soup mix over roast and add 1 cup water and can of beef broth.  Cook on high for 4 - 6 hours or low for 8 -10 hours.  Shred entire roast.  Serve on sliced crusty rolls with slice of swiss cheese.  Sere with the juices from the slow cooker used for dipping.  9-3-15

NOT INCLUDED (12) Crusty buns or rolls

CAFE RIO CHICKEN

4-6 Chicken Breasts
1/2 small bottle Zesty Italian Dressing 
1 Pkt Dry Ranch Dressing (3 Tbsp) 
1/2 cup water 
1/2 Tbsp minced garlic 
1/2 Tbsp chili powder 
1/2 tbsp ground cumin 
Cook in crockpot on low for 4-6 hours.

(24): Cafe Rio Chicken  add 4-6 chicken breasts. cook in crockpot on low for 4-6 hours. 09/03/15,