Pineapple Salsa Chicken Bake

3-4 chicken breasts (cook and shred) / May also use over pork chops
2 Cups Pineapple Salsa
1/4 Cups Lime juice
1/8 teaspoon Salt
1 Cup Pineapple Chunks (drained from Can)
optional: 2 Tablespoons Jalapeno (canned)
optional: 1 Red Bell Pepper Diced

LABEL (12): Cook chicken separately (not included) and shred. Pour mixture over chicken/pork and mix thoroughly. Spread evenly and bake at 350 for 10-15 minutes until heated through. Serve over Rice.

Carne Asada Quesadillas (for Cass)

Carne Asada Quesadillas

(12) Cook steak on grill on low heat.  Melt cheese on tortillas and and add sliced steak. Top with fresh tomatoes, sour cream, lettuce, onions, etc. Optional--serve with rice. 

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)  (9-14-17)

Label (12) :  Springtime noodles: pasta  (9-14-17)

Label (12): (1 of 4) : Springtime noodles: Veggies  (9-14-17)

Label (12): (2 of  4) : Springtime noodles:  additional veggies, spices  (9-14-17)

Label (12): (3 of  3) : Springtime noodles:  cream  (9-14-17)

Label (12): (4 of 4):  Springtime noodles:  Parmesan cheese, only use 1/4 cup in mixture, additional cheese is for topping once dished out. (9-14-17)

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 (12): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes 
 NOT INCLUDED: TORTILLA CHIPS .  9-14-17

NEEDED: 12 9x11 tin pans

Ribs

Ribs

Directions:  Take out of the freezer and place in your fridge the night before you want to cook them.  Turn on BBQ and spray with oil.  When BBQ is hot turn down to med/low.  Place ribs on grill and baste them with your favorite BBQ sauce.  Turn and apply BBQ sauce to back.  Let them cook a few minutes then turn and reapply sauce.  You should end up with 3 coats of sauce on each side.

Label 12:  Ribs: Directions:  Take out of the freezer and place in your fridge the night before you want to cook them.  Turn on BBQ and spray with oil.  When BBQ is hot turn down to med/low.  Place ribs on grill and baste them with your favorite BBQ sauce.  Turn and apply BBQ sauce to back.  Let them cook a few minutes then turn and reapply sauce.  You should end up with 3 coats of sauce on each side.  (NOT INCLUDED: BBQ sauce)  (9-14-17)

Baked Potato Soup

30 oz bag diced hash browns
32 oz chicken broth
1 can cream of chicken soup
8 oz cream cheese
3 oz bacon bits
2 TBS dried minced onions
Salt and Pepper to taste
Cheddar Cheese

Directions:  Place all ingredients except cream cheese into crock pot. Cook on low for 4 hours.  1 hour before finished add cream cheese and stir.  Top with shredded cheese (not included).  Can be cooked on stove top on medium until all ingredients combined and warmed through.

Label 12:  Baked Potato Soup:  Directions:  Place all ingredients except cream cheese into crock pot. Cook on low for 4 hours.  1 hour before finished add cream cheese and stir.  Top with shredded cheese (not included).  Can be cooked on stove top on medium until all ingredients combined and warmed through. (9-14-17)

Label 36: Baked Potato Soup: 9-14-17

Beef Stroganoff

2 can cream of mushroom soup
1 can golden mushroom soup
milk to thin to liking
1 lb ground beef or turkey cooked
1 small can mushrooms
1 package egg noodles

Directions: Cook ground beef or turkey, drain.  Combine meat, mushroom soups, mushrooms in sauce pan and heat through, add milk to thin to liking. Prepare noodles as directed on package.  Pour sauce over noodles.

Label 12:  Beef stroganoff:  Cook ground beef or turkey, drain.  Combine meat, mushroom soups, mushrooms in sauce pan and heat through, add milk to thin to liking. Prepare noodles as directed on package.  Pour sauce over noodles. 9-14-17


Label 60:  Beef Stroganoff  9-14-17

Chicken Teriyaki Bowls

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar
• 3 teaspoons minced garlic
• 4 cups cooked rice
• 4 cups frozen veggies

Instructions

1. Spray slow cooker with nonstick cooking spray and place chicken inside.
2. In a small bowl, whisk together chicken broth, teriyaki sauce, brown sugar and garlic. Pour over chicken.
3. Cover and cook on low for 6-8 hours.
4. Shred chicken in slow cooker once cooked.
5. Place cooked rice in individual bowls. Top with chicken, extra sauce from slow cooker and steamed vegetables.

Label (23):  Chicken teriyaki bowls: Spray slow cooker with nonstick cooking spray and place 4-6 chicken breast inside (not included).  Pour sauce bag over chicken.  Cover and cook on low for 6-8 hours.  Shred chicken in slow cooker.  Steam vegetables.  Cook rice (not included) and top with chicken, extra sauce and steamed vegetables.