Springtime noodles

Ingredients:

-1/2 lb asparagus

-1/4 cup sliced up baked ham

-1/4 cup butter

-2 medium- size carrots, thinly sliced

-2 medium- size zucchini, diced

-8 ounce package of spaghetti noodles

-salted water

-3 green onions (including tops), sliced

-1/2 cup frozen peas, thawed

-1 tsp dry basil

-1/2 tsp salt

-dash of ground nutmeg

-dash of white pepper

-1 cup heavy cream

-1/4 cup freshly grated Parmesan cheese

-chopped fresh parsley

-Additional grated Parmesan cheese

Directions:
Snap off ends of asparagus and discard, cut spears into 1 inch length, leave tips whole.

In wide frying pan over medium high heat melt butter.  Add ham, asparagus, carrot and zucchini.  Cook stirring occasionally, for 3 minutes.  Cover pan and cook for 1 more minute.

Cook noodles al dente in seperate pan and drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream.  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.

Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.

Add 1/4 cup Parmesan cheese and mix again.

Can be topped with parsley or additional Parmesan cheese.

Labels:

Label (12) : Springtime noodles:  In wide frying pan over medium high heat melt butter, cook all veggies (bag 1), stirring occasionally for 3 minutes (cook longer if still frozen).  Cover pan and cook for 1 more minute.  While veggies cook, boil water to cook spaghetti noodles al dente.  To vegetable mixture add additional veggies, spices and cream ( bag 2 and 3).  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.  Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.  Add 1/4 cup Parmesan cheese ( bag 4).  Server and top with additional cheese, or parsley (not included)  (1-5-17)

Label (12) :  Springtime noodles: pasta  (1-5-17)

Label (12): (1 of 4) : Springtime noodles: Veggies  (1-5-17)

Label (12): (2 of  4) : Springtime noodles:  additional veggies, spices  (1-5-17)

Label (12): (3 of  3) : Springtime noodles:  cream  (1-5-17)

Label (12): (4 of 4):  Springtime noodles:  Parmesan cheese, only use 1/4 cup in mixture, additional cheese is for topping once dished out. (1-5-17)

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: (12)  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. 1-5-17

extra label (12)  Angel chicken pasta 1-5-17

Bajio Chicken

Bajio Chicken
1 cup salsa
2 Tbsp cumin
1 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
1 can Sprite

Combine all ingredients in a crock pot over 5 chicken breasts (not included). Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings (Not included)
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

 (12 labels):

Bajio Chicken: Combine all ingredients in a crock pot over 5 chicken breasts (not included). Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.  Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings (Not included)  (1-5-17)

12 extra labels :  Bajio Chicken  (1-5-17)

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. 

13 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 13 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 (13): 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 13 9 inch round tins or 8x8 square tins)

Slow Cooker Beef Roast and Carrots

SLOW COOKER BEEF ROAST AND CARROTS FROM NEWLEAF WELLNESS

Ingredients

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix 

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. 

Labels (12): When ready to eat, thaw Ziploc bag contents overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Cut/shred meat and serve. ALSO INCLUDED: 8 Pretzel Rolls. These freeze and thaw well. They can be used for this meal or any night you like. My kids love me to make sandwiches with them :)