Ravioli Lasagna

1/2 onion finely diced or 2 Tablespoons dried onion
2-3 cloves fresh garlic or 1 teaspoon pre-cut garlic
2 15oz can crushed tomatoes
1 28 oz jar tomato sauce
3 Cups Mozzarella cheese
1 Cup Parmesan cheese
1-32 oz pack of Grilled Chicken and Cheese Raviolis from Costco

Directions:
Preheat Oven to 350.
Combine crushed garlic with tomato sauce. Stir in garlic and onion. Layer bottom of a 9x13 pan with a thin layer of sauce. Then layer with Ravioli followed by another thin layer of sauce. Then sprinkle 1 1/2 Cups mozzarella across the top followed by 1/2 Cup Parmesan cheese.  Repeat the process one more time ending with the cheese on top. Bake for 45 minutes covered and then 10 minutes uncovered. Let rest 10 minutes before serving.
Serve with Green Salad or Broccoli on side.

LABEL: (14) Thaw in Fridge. Bake at 350 for 45 minutes covered, then unovered the last 10 minutes. Direct from Freezer-increase baking time by 60-90 minutes. Serve with Salad or Broccoli on side.

Grilled Dr. Pepper Pork Tenderloin

Grilled Dr. Pepper Pork Tenderloin

I need: 12 gallon bags

Lable: (12) Thaw tenderloin. Pierce the tenderloins several times with a fork. Add tenderloin to bag with marinade and add the can of Dr. Pepper. Marinate for at least 4 hours, but no longer than 24 hours. Preheat grill over medium heat. Set one side of the grill to high, and the other to medium-low. Oil the grates, set the tenderloins on the med-low side. Cook for 7 minutes, flip and cook for another 6 minutes. Leave the lid closed and turn off the heat. Allow to stand for 5 more minutes (internal temp needs to be 145) Slice into 1/2" slices and serve with rice (not included) and veggies (not included). You can also roast it at 425 for 15-20 minutes.

Ingredients

1. 1 12-ounce can Dr. Pepper
2. 1/2 cup vegetable oil
3. 1/4 cup soy sauce
4. 4 tablespoons fresh lime juice
5. 5-6 cloves garlic, smashed or roughly chopped
6. 2 green onions, chopped (plus green ends for garnish, if desired)
7. 1 1/2 teaspoons Sriracha sauce
8. 2-3 lb. pork tenderloin

Instructions

1. Pierce pork tenderloins several times with a fork and place in a Ziploc bag. Set aside.
2. Whisk together remaining ingredients and pour over the pork. Marinate for at least four hours, not longer than overnight.
3. When ready to cook, preheat grill over medium high heat. Set one side of the grill to high and the other to low. Lightly oil grates. Place the tenderloins on the side set to medium-low and cook for 7 minutes. Flip and cook for 6 minutes. Leave the lid closed, turn off heat, and allow to stand for 5 more minutes (an internal temperature should read at least 145 degrees F.) Slice into 1/2" slices and serve with veggies and rice if desired.

Sausage and Peppers

Sausage and Peppers

Box penne pasta
Italian Sausage
Chicken thighs
Peppers
Onions
2 cans diced tomatoes
Can of tomato paste
Basil
Garlic
Oregano
Olive Oil

I need: 23 quart bags

Label: (23) Cook pasta according to box. (You may use the whole box of pasta and both bags of sauce, or use half of the pasta and one bag-making two meals). Strain pasta, keeping 1 cup of pasta water.  Add defrosted sauce mixture to pasta. Bring to a low boil while adding enough of the pasta water back in the sauce to make a normal sauce consistency.

Zuppa Toscana

Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

DIRECTIONS:
Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon. (3-2-17)

Label (26): Zuppa Toscana   (3-2-17)

Tilapia

Ingredients:
1/4 cup softened butter
1/2 cup parmesan cheese
3 TBS mayo
2 TBS lemon juice
1/2 tsp. dried basil
1/4 tsp. pepper
1/8 tsp celery salt
1/8 tsp onion powder
Tilapia frozen bag from Costco

Instructions:  Mix all ingredients together.  Broil fish on a lined cookie sheet with foil.  Broil  2-3 minutes on each side.  Then spread sauce over 1 side.  Broil for additional 2-3 minutes or until golden brown.

Serve with rice.

Label: Tilapia (12):   Broil fish on a lined cookie sheet with foil 2-3 minutes on each side.  Then spread sauce over 1 side.  Broil for additional 2-3 minutes or until golden brown.  Serve with rice  (3-2-17)

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
• 2 cups baby carrots, steamed
• 2 cups baby florets, steamed

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.  (3-2-17)

Chicken Pot Pie

Recipe on the blog

Labels (12): Thaw completely.  Bake (on a cookie sheet to avoid spills) at 425 for 30-35 minutes or until crust is golden brown.  Let sit for 15 minutes to firm up.