Slow Cooker Shredded Beef Tacos

2 lbs beef chuck roast
1 packet of taco seasoning
1 cup salsa verde
15 ounces canned corn (do not drain)
1/2 cup beef broth

Labels (12) Slow Cooker Shredded Beef Tacos  Place all ingredients in the crock pot.  Cook on high for 3-4 hours or low for 6-8 hours.  Pull roast out when done cooking.  Shred meat and put back in crock pot and mix together.  Eat with favorite taco toppings in shells. 

mississippi pot roast

Mississippi Pot Roast

3 lb Chuck Roast 

3 Tbs Ranch Powder (or 1 packet)

3 Tbs Au Jus Mix (or 1 packet) 

1 Stick of Butter 

5 Pepperoncini Peppers 

Label (12) Mississippi Roast: Thaw or start frozen and cook 1 hour longer. Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast. DO NOT ADD WATER. Cook on low for 7-8 hours.  Remove roast.  Separate oil from remaining juice to make gravy. 11-16-17

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 or quinoa 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 (23): Korean Beef- Cook ground beef. Add sauce to meat and simmer for 5 minutes or so. Serve over hot cooked rice or quinoa, topped with green onions. (optional) Or serve as lettuce wraps. 11-16-17

French Dip Sliders (Six Sisters' Stuff)

INGREDIENTS

Sauce:
• 1/4 cup sour cream
• 1/2 teaspoon prepared horseradish
• Salt and pepper, to taste
Sandwiches:
• 1 (12 count) pkg. King?s Hawaiian Savory Butter Dinner Rolls
• 1 pound sliced roast beef
• 6 slices provolone cheese
Au Jus:
• 1/4 cup butter
• 1/2 onion, minced
• 2 teaspoons minced garlic
• 1 (1 ounce) pkg. Au Jus Gravy
• 2 cups water
• Sesame seeds, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray.
3. Without separating the rolls, slice rolls in half and place the bottom half in prepared pan.
4. In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls.
5. Layer on sliced roast beef and top with sliced cheese.
6. Place top half of rolls on top.
7. In a saucepan over medium heat, whisk together butter, onion, garlic, au jus packet and 2 cups of water.
8. Bring to a boil and remove from heat.
9. Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds.
10. Bake for 15-18 minutes, or until rolls are golden brown.
11. Remove from oven and cut into 12 sliders.
12. Serve with remaining au jus.

Label (23): French Dip Sliders Keep Frozen. Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Place Frozen Sliders in pan. In saucepan over medium heat, whisk together butter, garlic & onion (2nd bag), au jus packet & 2 c. water. Bring to boil, remove from heat. Drizzle 1/2 c. au jus over sliders & sprinkle on sesame seeds. Bake 20-25 min, or until rolls are cooked through & golden brown. Cut into 12 sliders. Serve with remaining au jus. 11/16/17

Egg Casserole & 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)

*I cut this recipe in half, with an extra egg and extra ham*

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 or divide into two smaller pans. Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (12): Egg Casserole: Thaw Completely. Cook for 45 min @ 350 degrees, or until egg is cooked through and browned on top.

Caramel Rolls

18 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 18 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 cinnamon. Pour mixture over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked. 

Stuffing and Green Been Casserole

STUFFING AND GREEN BEEN CASSEROLE 3-4 Chicken Breasts 1 box of stuffing mix 1 can cream of chicken condensed soup 3/4 cup sour cream 1/3 cup water 10 oz bag frozen green beans
Labels: (13) Place frozen chicken breasts and contents of bag in crockpot. Cook on High for 4 Hours or Low for 6-8 Hours

Creamy White Chicken Chili

INGREDIENTS:

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1/2 cup)
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth   
• 2 cans (4 ounces each) chopped green chiles 
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream 
• Fresh cilantro, for garnish (optional)
• Shredded cheese, tortilla chips, other toppings (optional)

DIRECTIONS:

1. STOVETOP DIRECTIONS: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
2. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
3. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
4. Remove from the heat; stir in the sour cream and cream.
5. Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.

LABELS (23):  CREAMY WHITE CHICKEN CHILI:  Combine bag mixture, one can chicken broth, and two cans of great northern beans (rinsed and drained) in pot.  Heat and serve.  Top with shredded cheese and fresh cilantro and serve with tortilla chips (not included).

LABELS (46):  CREAMY WHITE CHICKEN CHILI:  Great Northern Beans

LABELS (23):  CREAMY WHITE CHICKEN CHILI: Chicken Broth

Orzo Meatball Soup

4 chicken bouillon cubes
6 beef bouillon cubes
2 large carrots, shredded
1 1/2 T dried minced onions
6 oz. frozen spinach
25 meatballs
1 CUP  Orzo noodles
9 1/2 cups water
3/4 cup Parmesan

Combine bouillon cubes and water, bring to boil. Add remaining ingredients except Parmesan. Boil for 10 minutes. Remove from heat and add Parmesan, stirring to combine.

Labels 12: Add 9 1/2 cups water, 1 CUP noodles and meatball bag to big pot. Boil for 10 minutes. Remove from heat, adding Parmesan and stirring well to combine.

Creamy Baked Taquitos

Baked Creamy Chicken Taquitos

Ingredients

• 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic, or garlic powder
• 3 Tablespoon chopped cilantro
• 2 Tablespoon sliced green onions
• 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
• 1 C grated pepperjack or plain jack cheese
• small flour or corn tortillas
• kosher salt
• cooking spray or olive oil

Instructions

1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
6. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
7. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
8. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.
9. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 15-20 minutes or until golden brown and crispy

Labels (12): Place frozen taquitos on a lined baking sheet, brush with olive oil and sprinkle with kosher salt. Bake at 425 for 15-20 minutes or until golden brown and crispy. 

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. 

Lion House Meatballs

Lion House Meatballs

Recipe already on blog.

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. 

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

Taco Soup

Ingredients:

-2 can diced tomatoes

-1 can tomato soup

-1 can black beans

-1 can pinto beans

-1 to 1 1/2 cup frozen corn

-1/2 cup water

-taco seasoning

-3/4 to 1 lb ground hamburger 

Directions:

Brown hamburger, dump remaining ingredients in pot or crock pot to warm up.  Add seasoning to preferred taste.  Serve with sour cream, cheese and tortilla chips (not included)

Label (12): Taco soup.  Dump all ingredients and add 1/2 cup water into a pot or crock pot.   Add seasoning to preferred taste.  Cook til warm or let simmer for 20 to 30 minutes to enrich flavor.  (Not included): Serve with sour cream, cheese and tortilla chips 5-11-17

Apricot Mint Pork Chops

Labels (12): Let meat thaw in fridge. Salt and pepper both sides. Cook in frying pan with 2 tablespoons oil. Brush sauce on top of pork and serve with veggie/potatoes

Ultimate Baked Spagheti

The Ultimate Baked Spaghetti

16 oz thin spaghetti
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp butter melted
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese, softened
1 cup sour cream
1 lb mild italian sausage, cooked
24 oz jar spaghetti sauce
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray. Set aside.
Cook spaghetti to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Place in prepared pan.
Combine italtian seasoning, garlic, cream cheese and sour cream. Spread over pasta.
Combine cooked sausage or hamburger and spaghetti sauce. Spread over cream cheese mixture.
Top with 2 cups shredded mozzarella cheese.
Bake for 45 minutes, or until cheese is melted and bubbly.


Labels (23):If thawed, bake at 350 for 30-40 min, until cheese is melted and bubbly. If frozen, increase temp to 375 and increase baking time 1 hour.

Chicken Enchilada Soup

1 lb. Chicken (or 1 Lg. can Canned Chicken)
1 can Tomato Soup
1 can Enchilada Sauce
1 can Diced Tomatoes
1 can White Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1/2 pkg. Taco Seasoning
1/2 T. Chili Powder
1/2 tsp. Salt
1/2 tsp. Pepper
1//2 tsp. Garlic Salt
1 T. Dried Onion

Place chicken in crock pot and add all ingredients.  Cook on low for 5-6 hrs or high for 3-4 hrs.

Labels (12): Chicken Enchilada Soup. Place 2-3 chicken breasts (not included) in crock pot. Pour sauce bag over top. Drain cans of white beans, black beans and corn and add to crock pot. Cook on low 5-6 hrs or high 3-4 hrs. Shred chicken and return to soup. Opt: Serve topped with shredded cheese, sour cream and tortilla strips or Fritos.

Additional labels for Cans: 36

Slow cooker honey sesame chicken

Ingredients
-1 small onion
-2 cloves garlic, minced
-1/2 cup honey
-1/2 cup soy sauce
-1/4 cup ketchup
-2 TBL vegetable oil
-1/4 tsp crushed red pepper flakes
-2 pounds boneless, skinless chicken thighs
-kosher salt and pepper to taste
-1 green onion, thinly sliced for garnish
-sesame seeds, for garnish


Directions:
1. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and pepper.

2.  Season chicken thighs with salt and pepper, to taste.  Place chicken thighs into a slow cooker.  Add honey mixture and gently toss to combine.  Cover and cook on low heat for 3 hours and 30 minutes.

3.  Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices.  Cover and keep warm for an additional 30 minutes.

4.  Serve immediately, garnished with green onions and sesame seeds, if desired

Label: (12)  Slow Cooker Honey Sesame Chicken: Season 2 lbs chicken (not included) with salt and pepper to taste.  Place chicken in crockpot and cover with special sace.  Gently toss to combine.  Cook on low for 3 1/2 hours.  Shred chicken, let chickn finish cooking with juice for 30 more minutes.  Serve immediately.  Can be garnished with green onions and sesame seeds (not include)  5-11-17

Slow cooker french dip sandwich

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.  Serve with the juices from the slow cooker used for dipping.  5-11-17

Extra label for rolls (24):  Slow cooker french dip sandwiches 5-11-17

Sour Cream Noodle Bake

INGREDIENTS

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

INSTRUCTIONS

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. 

Serve with crusty French bread.

Labels (12) Thaw, bake at 350 for 20 minutes. Serve with crusty French bread if desired. 5/11/17

Chicken Bacon Subs for the Freezer

Preparation Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
8 servings
Ingredients:

• 1 large French loaf, sliced lengthwise or 12 sandwich rolls, split
• 1/2 cup garlic butter
• 2 cups shredded chicken
• 1/4 cup chopped bacon, cooked crisp
• 5 ounces sliced mozzarella or jack cheese

Instructions:

1. Place the French loaf on a large sheet of aluminum foil or each roll on its own square of foil. Spread the garlic butter on both halves. Layer cheese slices over the bread. Next layer the shredded chicken over the cheese. Sprinkle bacon over the chicken. Place the top half of the bread on the sandwich. Wrap in foil.
2. If serving right away, bake in 350 oven for about 25 minutes, depending on the thickness of the bread. If preparing to serve later, freeze.
3. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.
4. Note: I like to make these on small ciabatta rolls and wrap them individually in foil. I’ve found that they reheat really well in the slow cooker, for about four hours on low, turning once if possible.

Labels (24): Chicken Bacon Subs for the Freezer- Bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.