Angel Chicken Pasta

Ingredients:

6 chicken breasts 

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 

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 incrockpot 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:

24 Labels:  Angel Chicken Pasta.  Thaw bag. Spread over 6 chicken breasts (not included) 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 (al dente). 

Serve chicken and sauce over noodles.  12-2-14

Pasta e Fagioli Soup

Ingredients
4 ounces bacon (4 slices), chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tablespoon minced fresh oregano (or 1 tsp dried)
1/4 teaspoon red pepper flakes
1 28-oz can diced tomatoes
2 15.5-oz cans canellini beans, rinsed
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
salt
8 ounces small-shaped pasta (1 3/4 cups)
1/4 cup minced fresh parsley
pepper
2 ounces Parmesan cheese, grated (1 cup)
Extra Virgin Olive Oil (for serving)
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crsp, about 8 minutes.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt.  Bring to a simmer and cook for 10 minutes.
2. Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls extra herbs if desired, and then with grated Parmesan and a drizzle of olive oil before serving.

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month.  Reheat over low heat before proceeding with step 2.

LABELS (12)
Thaw Completely. Reheat over stove. Stir in pasta and cook until just slightly underdone.  Off heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

ADDITIONAL LABELS (12)
YOU WILL NEED TO ADD:
8 oz Pasta (included)
1/4 c. Fresh Parsley

(I will need 12 gallon size bags)
 

Hot Roast Beef & Ham Sandwiches

Ingredients

• 12 whole wheat Dinner Rolls 
• 1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
• 1 pound Cheese (Provolone, Swiss, or Mozzarella)
• 1/4 cup Mayonnaise
• 3 Tablespoons Grated Onion 
• 1 Tablespoon Poppy Seeds
• 1 Tablespoon Spicy Mustard
• 1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
•  Dash Of Worcestershire

Preparation Instructions

Slice rolls in half. Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste it and adjust ingredients however you wish.

To assemble, spread dressing on top and bottom buns. Lay on roast beef or ham, then one or two slices of cheese (I cut them to fit the small buns.)  

Wrap each sandwich in a foil square, and either keep in the fridge or freezer.

Label Instructions

(24 labels) Place foil-wrapped sandwiches on a baking sheet in a 350 degree oven for 15 to 20 minutes. The buns should be slightly crusty and the cheese should be melted. 12-2-14

Egg Casserole and 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)

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 (I used 2 9X9 pans and put half in each). Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (24): Egg Casserole. Thaw Completely. Cook for 45 min, or until egg is cooked through and browned on top.

Caramel Rolls

24 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 24 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 cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

*I will need 12 gallon ziploc bags & 12 quart ziploc bags*

Tortellini Soup

1 pkg. fresh tortellini (Costco)
2 cans diced Italian tomatoes
1 tsp. minced garlic
1/2 pkg. frozen spinach
2 zucchini sliced
1 can chicken broth
3 chicken bouillon cubes
3 cups water
Parmesan Cheese (topping)

Sautee garlic in bottom of pan. Add tomatoes, spinach, chicken broth, bouillon and water. Simmer 5-10 minutes. Add tortellini and zucchini and simmer for another 10 minutes. Add more water if not enough broth. Sprinkle Parmesan on top if desired. 

Label (24): Tortellini Soup. Defrost. Empty large tomato/spinach bag into pot, add 2-3 cups water and simmer for 10 minutes. Add tortellini and zucchini. Simmer 10 minutes. Serve topped with Parmesan. 12/2/14

Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream

Directions:  Put chicken, salsa, and soup in a crockpot.  Sprinkle taco seasoning over everything.  Cook on low for 6 hours.  Pull chicken out and shred, return to crockpot.  Stir in sour cream just until blended and heated through right before serving.  If desired, top with cheese, cilantro, black beans, and serve over rice. 

LABEL (24):  Place chicken, salsa, and soup mixture in crockpot.  Sprinkle taco seasoning over the top, and cook on low for 6 hours.  Pull chicken out and shred, return to crockpot.  Stir in sour cream just until blended and heated through right before serving.  Serve over rice.  Suggested Toppings: Cheddar jack cheese, cilantro, and black beans. 

ADDITIONAL LABELS (24):  You will need to add 1 cup sour cream, cook rice, and provide any toppings you would like to add (suggested: cheddar jack cheese, cilantro, and black beans).

Sweet Balsamic Glazed Pork

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Labels 24: Thaw roast and place with seasonings and 1/2 cup water in crockpot. Cook on low 6-8 hours. To make glaze: Combine ingredients with 1/2 cup water in a sauce pan and bring to boil, let simmer until it thickens. 

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. 

12 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 12 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 (12): 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 12 9 inch round tins)

Bruschetta Chicken

3-4 chicken breasts
3/4 cup Kraft Sun dried tomato dressing
1 med. tomato, chopped
3/4 cup grated mozzerella cheese
1 tsp dried basil leaves

Place 1/2 cup dressing in bag with chicken to marinade for at least one hour.  Combine tomatoes, basil and 1/4 cup dressing.  Place marinated chicken in pan and top with tomato mixture, then top chicken with cheese.  Cook 25-35 minutes at 350 till done and then broil for a few minutes till bubbly.  

24 Labels: Brushetta Chicken.  Add 3-4 thawed chicken breasts to marinate for 1+ hours.  Place marinated chicken in pan and cover with tomato mixture.  Top chicken with cheese.  Bake at 350 for 30 minutes then broil till bubbly. (Add 3-4 chicken breasts) 12-2-14