Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz.) can diced tomatoes
• 1 (14.5 oz.) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces frozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach)
• 12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick 
• 8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
• 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
2. Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
3. Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
4. Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

NOTES

Make Ahead Instructions: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.

LABELS (12):  Baked Pasta with Chicken Sausage:  Preheat oven to 400 degrees.  If frozen, bake covered for 1 hour and 30 minutes, then uncover and bake for 30 more minutes.  If thawed, bake for 20-30 minutes, or until cheese on top is bubbly and slightly browned.  01/05/17

Korean Beef

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

3 green onions, chopped (optional)

Hot, cooked rice/quinoa or lettuce leaves for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions.

Labels (12): Korean Beef: brown ground beef mixture until crumbled and cooked through. Drain any excess grease.  Whisk together liquid baggie and add the sauce to the meat and heat for 5 min. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps. 1/5/17

Items Needed: Rice/Quinoa, Green Onions (Optional), or Lettuce Leaves

Delicious Ham and Potato Soup

3 1/3 c. peeled and diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
3/4 c. diced cooked ham
3 1/4 c. water
2 Tbl. chicken bouillon granules
1/2 tsp. salt, or to taste
1/2 tsp. ground white or black pepper, or to taste
5 Tbl. butter
5 Tbl. all-purpose flour
2 c. milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 min. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium heat until thick, 4 to 5 minutes.

3. Stir the milk into the stockpot, and cook soup until heated through. Serve immediately.

Labels (23): Ham and Potato Soup Add bag of vegetables & ham to crockpot. Add 3 1/4 c. water. Cook on low 5-6 hrs or high 3-4 hrs.  Before serving, melt 5 Tbl. butter over medium-low heat in saucepan. Whisk in 5 Tbl. flour & cook, stirring constantly until thick, about 1 min. Slowly stir in 2 c. milk. Continue stirring over medium heat until thick, 4-5 min. Stir milk mixture into crockpot. NOT included: Butter, flour, milk

Salsa Verde Chicken

Ingredients:

1 1/2 Lbs Chicken
1 (16 oz) Jar Green Salsa
2 Chicken Boullion Cubes
2 Cups Water
3 Tbsp Minced Onions
1/2 t Cumin
2 Cloves Garlic
1 (4oz) Can Diced Green Chilis


Label (23) Salsa Verde Chicken
Spray crockpot with cooking spray.  Dump contents of bag and 2 CUPS OF WATER into crockpot.  Cook on low for 5-6 hours or high for 3 hours (if using frozen chicken, add an hour into cooking time).  Shred chicken and mix with remaining ingredients.  Serve as filling for tacos, burritos, salad or nachos.  01/05/17

Tomato, Broccoli, & Mozzarella Casserole

Serves 6

12 ounces farfalle or bowtie pasta
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided (or 1 can 14.5 oz diced tomatoes)
1 medium yellow onion, diced
4 cloves garlic, very finely minced
1 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater) 
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Bring a large pot of water to boil and salt generously. Add the farfalle and cook until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender (see How To Cook Broccoli). Drain thoroughly and roughly chop into bite-sized florets. Toss with the cooked pasta. Chop 2 of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

LABEL (12): Bake at 375F for 35minutes. Serve with Salad or Rolls on side (not included). 

*Recipe credit to Faith Durand at ktchn

Meatloaf

Meatloaf:
1 lb hamburger
1 can tomato soup
1 cup oatmeal
1 egg
1 1/2 tsp garlic
1 1/2 tsp onion powder

Toppings:
Ketchup
mustard
brownsugar

Instructions:  Mix all ingredients together, form in a bread pan, add toppings and  cook for 45 minutes to 1 hour at 390


Label 12: Meatloaf Mix all meatloaf ingredients together and add 1 egg (not included), form in a bread pan, add topping bag ontop of meatloaf and  cook for 45 minutes to 1 hour at 390  (11-3-16)

Label 12:Meatloaf-  Toppings, DO NOT MIX WITH OTHER BAGS.  Put mixture from bag on top of meatloaft before cooking 11-3-16

White Chicken Chili

1 Tbsp cornstarch 

2 TBS minced onion 

1 4 oz can chopped green chilis

2 cans white beans (drained) 

2 tsp cumin 

1 tsp chili powder 

1 lb. Boneless chicken 

1 15 oz can chicken broth 

1 tsp salt 

1 tsp pepper 

Place all ingredients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. 

Label(23): White Chicken Chili Place ingredients in crock pot with 1 lb. chicken. Add can of chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. Serve with tortilla chips and sour cream (if desired, NOT included). Chicken NOT included 11/3/16

French Dip Sandwiches

French Dip SandwichesOur Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
1 1-ounce packages dry onion soup mix
1 c. water
1 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Label (12) Place beef roast, 2 onion soup mixes, 2 cups of water and 2 cans of beef broth into crockpot. Cook on low for 6-8 hours. Shred beef. Place on buns with cheese and broil in oven.

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 (12): 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. 
 (11-3-16)

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: (12) 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. 11-3-16

Slow Cooker Chicken and Wild Rice Soup

• Slow Cooker Chicken and Wild Rice Soup (Mel's Kitchen Cafe)
• 
  
• Ingredients:
• 2-3 carrots, small diced (about 3/4 cup)
• 3 stalks celery, small diced (about 3/4 cup)
• 5 cups low-sodium chicken broth
• 1 cup wild rice blend or rice/quinoa blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning 
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1 pound chicken breasts (about 2 medium)
• 3/4 cup frozen corn kernels
• 1 cup milk
• 1/3 cup all-purpose flour

1. Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
2. Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
3. Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
4. Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

Labels (12) whisk together 1Chicken and Wild Rice Soup:Place veggies/rice/spices bag in crock pot. Nestle in 1 lb chicken breasts (NOT INCLUDED), add 3 cans of chicken broth and cook on low for 7-8 hours. Remove chicken and dice,1/3rd cup flour and 1 cup milk (NOT INCLUDED). Add chicken, milk mixture and frozen corn into crock pot and stir to combine. Cook on high for 30 more minutes until thick and creamy. 


Labels (36) Slow Cooker Chicken and Wild Rice Soup

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 (23) 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.

BBQ Pulled Chicken Sandwiches

• (From Mel's Kitchen Cafe)
• 
  
• 1 small to medium yellow onion, thinly sliced into half moons
• 2 pounds boneless, skinless chicken breasts, fresh or frozen
• 1 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons molasses
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• Hamburger buns 

1. Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
2. In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
3. Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.

LABEL (23):  BBQ Chicken Sandwiches:  Scatter onions on the bottom of a slow cooker.  Place 2 lbs. chicken on top of onions.  Pour sauce over the chicken.  Cover and cook on low until chicken is tender and sauce has thickened slightly (about 6 hours).  Shred chicken and serve on hamburger buns.  NOT INCLUDED:  Chicken breasts.  11/03/16

LABEL (23): BBQ Chicken Sandwiches (Onions) 11/03/16

LABEL (23):  BBQ Chicken Sandwiches (Hamburger Buns) 11/03/16

Honeyed Pork Chops

Ingredients

• 6 boneless pork chops
• 1/4 Cup vegetable oil
• 1/4 Cup honey
• 1/4 Cup water

• 1/4 cup soy sauce
• 1/2 of a small onion, chopped
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 tsp. garlic

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

LABEL (13) Thaw First. Bake @325 for 50 minutes or until internal temp is 145F. Serve w/rice or potatoes. Can use extra liquid for a gravy. 

Slow Cooker Italian Beef

INGREDIENTS

• 1 1/2 cups low-sodium beef broth
• 1 cup water
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 bay leaves
• 2 1/2 pounds chuck roast

DIRECTIONS

1. In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
2. Place roast & vegetables in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.

Labels (13): Place roast & vegetables in slow cooker. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done remove bay leaves. 8-31-16

Spicy Chicken Casserole

Spicy Chicken Casserole

3 cup cooked rice (1.5 cup uncooked rice)
1 can of chicken
1 can chili
1 can cream of chicken
1 can diced green chiles
2 cups cheddar jack cheese

Directions: Lightly grease a 9x13 pan.  Put cooked rice in the bottom of the pan.  Mix all other ingredients and pour on top of the rice (save 1 cup of the cheese for the top).  Add cheese (and olives if desired) on the top.  Bake at 350 degrees for 35 - 45 minutes.   Goes well with tortilla chips

Label (13): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes  NOT INCLUDED: TORTILLA CHIPS .  8-31-16

NEEDED: 13 9x11 tin pans

Baked Ziti (or Italian Stallion as Treas likes to call it...)

Baked Ziti (Italian Stallion)

3/4 lb. Italian Sausage
1 medium onion, chopped
3 large garlic cloves
28 oz. can diced tomatoes with juices
1/4 c. prepared pesto
10 oz. cooked ziti or penne pasta
8 c. spinach leaves
6 oz. mozarella, cubed
1 c. grated parmesan cheese

Heat large saucepan over medium heat.  Add sausage, onion and garlic. Saute until sausage is cooked through. Add tomtoes with juices to the pan. Simmer about 10 minutes. Stir in pesto. Season with salt and pepper.

Combine cooked pasta, spinach, mozarella and 1/3 c. parmesan cheese in a large bowl. Stir in hot tomato/meat sauce. Transfer mix to casserole dish. Sprinkle remaining 2/3 c. parm cheese over the top.  Bake at 375 for about 30 minutes until  sauces are bubbly and cheeses melt.

Labels (13): Baked Ziti: Thaw.  Bake at 375 for 30 minutes until sauces bubble and cheeses melt. 8-31-16

Mexi-Chicken Mixture

Ingredients: 
                  5 chicken breasts

                  1 can stewed tomatoes

                  1 pkg taco seasoning

                  1 can drained corn

                  1 can drained black beans

Directions: Heat chicken, tomatoes, and taco seasoning in crockpot on high for 2 hours (or until it is ready to shred). Shred the chicken. Add corn and black beans. Use chicken mixture for tacos, buritos, or over lettuce to make a Mexican salad. Use toppings (cheese, tomatoes, guacamole, cafe rio dressing, etc) that your family loves :)

LABELS (12): MEXI-CHICKEN MIXTURE- Thaw Mexi-Chicken Mixture and warm it up. Can be used with tortillas, over lettuce for a Mexican salad, ow however you please. Not included: tortillas, lettuce, tomatoes, cheese, salsa, or any Mexican toppings you want to eat it with :)

Asian Chicken Salad

1 package coleslaw salad
1 package frozen chicken strips (breaded or grilled)
1 bottle Asian sesame salad dressing

Toppings:
Mandrain oranges
Pineapple tidbits
Sunflower Seeds
Edamame
Chopped almonds
cucumbers
Red Peppers
Chinese noodles

Directions:
Cook Chicken according to package directions.
Top cabbage coleslaw mix with chicken toppings and salad dressing


Label  (13):
Asisan Chicken Salad: Cook Chicken according to package directions.
Top cabbage coleslaw mix with chicken toppings and salad dressing

NOT INCLUDED:  Coleslaw mix, cucumbers and red peppers. (8-31-16)

Tomatillo Tacos

Ingredients:

• 1 pound hamburger
• 1/2 onion chopped
• 1 green bell pepper chopped
• 2 stalks of celery chopped
• 6 tomatillos chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 3 Tablespoons taco seasoning
• 3/4 cup water

Directions: Brown hamburger, drain, add salt, pepper and garlic powder.  Add onion and cook until translucent. Then add celery, green peppers, tomatillos and cook for a couple of minutes.  Then add taco seasoning and water, blend completely.

Serve in taco shells, tortillas, or tortilla chips.  Garnish tacos with cheese, sour cream, tomatoes, lettuce, etc. anything your taco heart desires!

LABELS (13): TOMATILLO TACOS-Thaw taco mixture or you can just place it frozen in a skillet and cover with a lid.  Heat through. Can be served in taco shells (provided) with cheese (provided) or however you wish. 8/31/16

LABELS (13): TOMATILLO TACOS-Taco shells for Tomatillo Tacos 8/31/16

LABELS (13): TOMATILLO TACOS-Cheese garnish for Tomatillo Tacos 8/31/16

Angel Chicken Pasta

6 chicken breasts 

Ingredients:

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 

Meal Preparation 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 in crockpot 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: (26) Directions for freezer meal: Angel Chicken Pasta Thaw bag. Spread over 6 chicken breasts 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. Serve chicken and sauce over noodles. 8/31/16

Cafe Rio Sweet Pork

2 lbs. pork roast
2 cans Coke (not diet)
1/2 c. brown sugar
1/2 tsp. garlic salt
1/4 c. water
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce
1 c. brown sugar

Put the pork in a large ziplock bag to marinate, pour one can of Coke and 1/2 c. brown sugar over top. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in crock pot on high for about 3-4 hrs. Remove pork from crock pot, drain off liquid, shred pork. Mix together (in bowl or blender) other 1/2 can Coke, can of chilies, enchilada sauce and brown sugar. Put shredded pork back in crock pot, cover with sauce, heat just until warmed through.

Label (25): Cafe Rio Sweet Pork Thaw completely. Pour one can Coke and brown sugar over top of Pork in large ziplock bag. Marinade for a few hours or overnight in fridge. Drain marinade, put pork, 1/2 can Coke, 1/4 c. water (not included) and garlic salt in crock pot on high for 3-4 hrs. Remove pork, drain liquid, shred and place back in crock pot. Mix remaining 1/2 can coke with sauce mix in bowl or blender. Pour over shredded pork in crock pot, heat until warmed through. 8/31/16

NEEDED: Brown Sugar, 25 gallon bags, 50 sandwich bags, 25 quart bags

Autumn Minestrone Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 6 ounces turkey or regular bacon or ham, chopped
• 2 cloves garlic, finely minced
• 2 (14.5 oz.) cans diced tomatoes
• 2 (15 oz.) cans Great Northern beans, rinsed and drained
• ½ cup chopped carrots
• 2 celery stalks, chopped
• ¼ cup chopped flat-leaf fresh parsley
• 2 potatoes, peeled and diced (I leave the peels on with red potatoes)
• 1 zucchini, diced
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup to ¾ cup small pasta
• shredded parmesan

1. Heat the oil over medium heat in a large pot until simmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute.
2. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

LABEL (25): Empty contents of vegetable bag into stockpot and add 2 cans diced tomatoes, 2 cans great northern beans, 3 cups chicken broth, and 1 cup water.  Simmer, stirring occassionally, for 20-30 minutes.  Add the pasta and simmer for 10 minutes longer.  Serve topped with shredded parmesan.

NEEDED: 25 gallon bags, 50 sandwich bags