Tortellini Bake

Ingredients:

-1 bag of frozen cheese filled tortellini (19 or 20 oz)

 -12 oz Alfredo sauce (3/4 of jar)   

-8 oz of marinara sauce ( 1/3 of a jar)

-1/2 cup shredded mozzarella 

-1/2 cup grated Parmesan cheese 

Preheat the oven to 350. Cook the tortellini according to package directions. Mix pasta with the Alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and Parmesan. Bake for fifteen minutes Then broil for five minutes to get a nice bubbly and golden topping. Serve immediately.

 Label (24) Tortellini Bake - Cook the tortellini according to package, mix in bag with sauces. Place in 8x8 dish. Top with cheese. Bake at 350 for 15 mins & broil 5 mins.  9/4/14

Crock Pot Vegetable Ziti

Ingredients

• 1 pound ziti pasta, uncooked (mostaccioli or penne fine)
• 1 large zucchini, grated, about 2 cups
• 1 large carrot, grated, about 1 cup
• 1 red bell pepper, diced, about 1 cup
• 1 small onion, finely diced, about 1 cup
• 1 garlic clove, minced
• 1 28-ounce can diced tomatoes
• 1 15-ounce can tomato puree (or sauce without seasonings)
• 1 teaspoon salt
• 1/2 cup grated parmesan cheese
• 2 cups grated mozzarella cheese, divided

Preparation

1. 1. In a slow cooker, combine all the ingredients, except 1 cup of the mozzarella cheese, and stir to mix well.
2. 2. Sprinkle the remaining 1 cup mozzarella cheese evenly over the top of the pasta mixture.
3. 3. Cover and cook on high for 3 hours, or low for 6 hours.

Thank you to http://weelicious.com for the tasty easy recipe!

Lion House Meatballs

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. 

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

Baked Ziti 

Ingredients

• 1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)
• 1 onion, chopped
• 1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
• 2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)
• 8 slices provolone cheese
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

You can eat one for dinner now and freeze the other for dinner another day!

To freeze this meal: Follow the instructions above, except for the last step of cooking it. Cover the assembled ziti with foil and stick in the freezer (I usually use 2-3 layers of foil just to keep out the freezer burn). It will last in the freezer for about 30 days. When you are ready to eat it, remove from the freezer and place in the fridge to thaw 24 hours in advance. By allowing it to thaw in the fridge, you can cook it at the regular time and temperature (350 degrees for about 30 minutes). If you do not thaw it in advance, it will take much longer to cook. If you cook it completely frozen, it will take anywhere from 90 minutes - 2 hours to cook all the way through.

These fill the 8x8" pans to the top, so I cooked mine on a large cookie sheet just in case they bubbled over (which they did!).

Labels (24) Baked Ziti. Thaw 24 hours in advance. Bake at 350 degrees for about 30 minutes. You make want to bake on a cookie sheet in case it bubbles over. 

PIzza Dough & Sauce

Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients
½ cup warm water

2¼ tsp. instant yeast

4 cups (22 oz.) bread flour, plus more for dusting

1½ tsp. salt

1¼ cup water, at room temperature

2 tbsp. extra-virgin olive oil
 
Directions
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes. 
Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
 
Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.
 
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. (From Annie's Eats)

Pizza Sauce
Ingredients:
1 6-oz. can tomato paste

6 oz. water (just use the empty tomato paste can)

3 Tbsp. garlic bread seasoning

1 Tbsp. sugar or honey
3/4 tsp. onion powder

1/4 tsp. red pepper flakes (optional)

Instructions:
Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.
(From Our Best Bites)

LABELS (12)

PIZZA DOUGH
*Thaw in fridge Morning of* Preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

PIZZA SAUCE
*Thaw in fridge Morning of*

Crock Pot Country Chicken

Ingredients

• 8 Yukon gold potatoes, halved or quartered depending on their size (red potatoes may be substituted)
• 6 carrots, cut in half lengthwise and cut into large pieces
• 2 celery ribs, sliced
• 4-6 boneless skinless chicken thighs
• 3 Tbsp. cornstarch
• 1¼ cup chicken stock, cold or room temp
• 2 tsp honey dijon mustard
• 1½ tsp. dill
• 1 tsp salt
• pepper to taste

Instructions

1. Spray the crock pot with non stick cooking spray.
2. Place the vegetables in the bottom of the crock pot followed by the chicken breast.
3. In a bowl, whisk together the cornstarch and chicken stock until well blended.
4. Then whisk in the mustard, dill, salt, and pepper until blended.
5. Pour the mixture over the vegetables and chicken in the crock pot.
6. Cook on low for 6-8 hours or on high for 4 hours.
7. To serve, remove chicken and vegetables from the crock pot and divide even between plates. If needed, mix equal amounts of cornstarch and water to thicken the sauce in the crock pot. Ladle sauce over the servings and enjoy. Serves 4-5.

Labels (24): Crock Pot Country Chicken Spray crock pot with non stick cooking spray. Place 4-6 boneless skinless chicken thighs (or breasts) in bottom of crock pot. Pour vegetable mixture over the top. Cook on low for 6-8 hours or on high for 4 hours. To serve, remove chicken and vegetables from crock pot. If needed, mix equal amounts cornstarch and water to thicken the sauce in the crock pot and use as gravy.

Thanks for the yummy recipe: http://www.yummly.com/recipe/external/Crock-Pot-Country-Chicken-Real-Mom-Kitchen-198218

Hearty Beef Stew

Ingredients:

1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas

12 Labels

Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

Serve with crusty bread or 3 Ingredient Parmesan Rolls

Super Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, finely minced

1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles)

1 teaspoon cumin

Salt and pepper to taste

3 tablespoons tomato paste

2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)

1 1/2 cups water

1 (10 oz) package frozen corn or 1 can whole kernel corn, drained

6 green onions, white and green parts finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

16 flour tortillas

2 cups shredded Monterey Jack cheese

 

(This is the recipe already doubled)

 

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

 

Label (24): Super Bean Burritos. Poke holes in burrito. Microwave on high for 2 minutes. Poke a few more holes in the burrito and microwave for another minute.

Slow Cooker Sloppy Joes

Slow Cooker Ground Beef Sloppy Joes
Ingredients:
1 lb ground beef (could also use ground turkey)
1 onion, diced
3 stalks celery, diced
1 green pepper, diced
1 can (10.75 oz) tomato soup
1/2 cup ketchup
2 tablespoons mustard
1 tablespoon brown sugar
salt and pepper to taste

Directions:
In a large skillet, add ground beef, onion, celery, and green pepper until meat is no longer pink. Drain the grease and add to slow cooker sprayed with non-stick cooking spray.
Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.
Cook on low for 4 hours, keep warm until serving. Serve on hamburger buns.
Makes 6-8 servings.

LABEL(12): Slow Cooker Ground Beef Sloppy Joes. Place everything in crockpot, Cook on low for 4 hours, keep warm until serving. Serve on hamburger buns. 9/04/14

Slow Cooker Cilantro Lime Chicken 

Ingredients: 

1 - 16 oz jar salsa 

1 - 1.25 oz. package dry taco seasoning mix 

1 lime juiced 

3 tablespoons chopped fresh cilantro 

3-4 chicken breasts 

Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine. Add chicken breasts and stir to coat with the salsa mixture. Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes. 

Label (24) Slow Cooker Cilantro Lime Chicken Place Chicken & sauce in crock pot. Cook high 4 hrs or low 6-8 hrs. Shred Chicken & cook 30 mins more. 09/04/14