Balsamic Crockpot Chicken

INGREDIENTS:
6-8 Chicken breasts
Pepper
Salt
Garlic Powder
3 cloves Garlic
1 can diced tomatoes
2/3 c. Balsamic Vinegar
1/4 c. chicken broth
1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
1/2 t. dried thyme
Brown sugar
1 Large Onion, sliced
1 pkg. Mushrooms, quartered 
Mozzarella
Parmesan cheese.

DIRECTIONS:

First season your chicken breasts (or tenderloins) with pepper, salt and garlic powder. Heat oil in saucepan and brown both sides of chicken. Put Chicken into crockpot and add garlic, tomatoes, vinegar, chicken broth, basil, oregano, rosemary, thyme and 3-4 T. brown sugar. Let chicken cook on low for 4-5 hours, until done.

While chicken is cooking in the pot, boil your favorite noodles. I used bowtie pasta and some corkscrew together....this was not on purpose, but turned out just fine.

When chicken is almost done, saute onion and mushrooms in 1 T. oil, until onions are transparent. Add about 1/2 t. of salt. Add 1-2 T. brown sugar to caramelize, stir. Then turn off heat and add a couple splashes of balsamic vinegar. Let onions and mushrooms mellow in the vinegar.
***If you want to skip this step, you can put the onions and mushrooms in the crockpot with everything else....but doing it separately REALLY makes a difference.

TO SERVE:

Place chicken and juices over pasta. Add sauteed mushrooms and onions. Then top with Parmesan and Mozzarella cheeses. Try not to make sounds as you eat, its just embarrassing. Serve with Roasted Asparagus. (last time I did the roasted asparagus I did not use olive oil, but coconut oil....it was good)

Labels (13): Place ingredients in the crockpot. Cook low for 4-5 hours until done.  Saute onions and mushrooms place in crockpot. Serve over noodles. Top with cheeses. Suggested side of roasted asparagus or other veggies.

Layering lasagna

• 1 lb. Ground beef
• 1 medium Onion, chopped
• ½ tsp. Salt
• ⅛ tsp. Garlic powder
• 1 Jar 15 ½ oz. Spaghetti Sauce (I use traditional Ragu)
• 1 pint Cottage Cheese
• ¼ cup grated Parmesan cheese
• 2 Tbsp. dried Parsley
• 4 oz. Lasagna Noodles, cooked to al dente and cooled in cold water
• 12 oz. shredded Mozzarella Cheese ( about 1 ½ cups)

Instructions

1. Combine ground beef, onion, salt and garlic powder. Cook under med-high until browned and tener. Drain and put back into skillet. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.
2. In a separate bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.

*Layering Lasagna*

1. First add a small amount of spaghetti sauce mix to the bottom of your 9x13 pan.
2. Layer a single row of noodles
3. Layer ⅓ sauce
4. Layer ⅓ Mozzarella Cheese
5. Layer ⅓ Cottage cheese mixture (dotting it all over)
6. Layer single row of noodles
7. Layer ⅓ sauce
8. Layer ⅓ Mozzarella Cheese
9. Layer ⅓ Cottage cheese mixture (dotting it all over)
10. Layer single row of noodles
11. Layer ⅓ sauce
12. Layer ⅓ Cottage cheese mixture (dotting it all over)
13. Layer ⅓ Mozzarella Cheese last so it bakes really nicely
14. Cover and bake in 350 degrees oven for 40-45 minutes or until bubbly all over. Let stand 10 minutes. Enjoy!

Label (13): Lasagna: Thaw. bake at 350 for 40 to 45 minutes or until bubbly all over  Let stand for 10 minutes 11-5-15

Pork Chili Verde

 1 pound meat (pork, beef or venison)
 ½ inch oil
2 green peppers cut up
 1 large can diced green chilies
 ½ white onion chopped
 2 cloves garlic chopped
 1 bay leaf
 1 ½ teaspoon ground coriander
 1 ½ teaspoon ground cumin
 Salt and Pepper to taste

Cut meat in strips-small bite size pieces.  Toss in flour.  Brown meat in ½ inch oil. Drain any excess oil. Addwater to cover.  Add green peppers, green chilies, onion, garlic, bay leaf, coriander, cumin and salt and pepper.  Bring to boil then reduce to simmer and cook until pepper and onions are done.  Adjust seasonings to taste.  If you like it spicier add some cayenne pepper. Add more water if it gets too thick.
While it is cooking start browning hash browns.

Serve overr hash browns, rice, baked potatoes or tortillas.

Freezer Instructions: Let Chili Verde cool completely then place in gallon zip lock bags.

Labels (13): Thaw Chili Verde and warm up in skillet.  While warming the Chili Verde cook the hash browns. (11/5/15)

Baked potato soup

1 30 bag of diced hashbrowns
1 32 oz carton of chicken broth
1 10 oz cream of chicken soup
1 8 oz carton of cream cheese
1 3 oz bacon bits
1 c cheddar cheese

 labels (26):
Baked Potato Soup: Place everything EXCEPT 1/2 of the bacon bits, cream cheese and cheddar cheese into the crock pot. Cook on low for 8 hours. 1 hour before serving, add the cream cheese. Serve with the rest of the bacon bits and cheddar cheese. 11/5/15

Angel Chicken pasta

3-4 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 
1 pound angel hair pasta.

Meal Preparation Directions: In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in cream of mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do NOT boil. Arrange chicken breasts in crockpot 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: (13) 
Directions for freezer meal: Angel Chicken Pasta Thaw bag. Spread over 3-4 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. Serve chicken and sauce over noodles. 11/5/15

Crispy Coconut Chicken Fingers with Dipping Sauce

Crispy Coconut Chicken Fingers with Dipping Sauce

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

LABELS (13): Bake (from frozen) at 450 for 25-30 minutes--watch carefully to not overcook.  Thaw dipping sauce. 11/5/15

(From Our Best Bites)

Crock Pot Barbecue Chicken

• 4-6 pieces boneless skinless chicken breasts 
• 1 bottle BBQ sauce
• 1/4 c vinegar
• 1 tsp. red pepper flakes
• 1/4 c brown sugar
• 1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crock pot. Pour sauce over it and cook on LOW for 4-6 hours. 

Labels: (26) Crock Pot Barbecue Chicken (chicken not included) Place 4-6 chicken breasts in crock pot. Pour sauce over top. Cook on LOW for 4-6 hours. Shred chicken and place back in sauce. Serve with rice or on rolls.

Southwest Pasta Bake

1 lb. ground turkey
3 cloves of garlic, peeled and minced
1/2 of an onion
1 box Penne Pasta
16 oz. salsa
8 oz. tomato paste
12 oz. tomato sauce
2 cups fresh spinach
1 cup corn
1 cup black beans, drained
1/2 package taco seasoning
1 cup Mozzarella cheese

(From Six Sister's Stuff)

Directions: Preheat oven to 350 degrees.  Heat ground turkey, garlic, and onion in skillet over medium heat until meat is cooked and onions are soft.  Cook pasta according to package directions.  When meat is done, add salsa, tomato paste and tomato sauce to the meat mixture.  Cook for 2 minutes, then add the spinach, corn, black beans, and taco seasoning.  Cook for another 2 minutes.  In a 9x13 pan, combine cooked noodles and meat mixture (mix well).  Bake for 20 minutes.  Sprinkle shredded mozarella over the top and continue baking for 5 more minutes.

LABEL (13):  Thaw.  Bake at 350 degrees for 20 minutes.  Remove, sprinkle mozarella cheese over top and continue to bake for 5 more minutes.

** I will need 13 9x13 pans and 13 sandwich sized ziplocs.

Melt in Your Mouth Slow Cooker Pot Roast

Recipe:
3-4 pound roast
12 oz Coca Cola
3/4 C dark brown sugar
3/4 C Heinz chili sauce
3/4 C ketchup
3/4 pkg. dry onion soup mix
4-5 new red potatoes
1.5-2 C baby carrots

Combine all ingredients in the crock pot.  Cook on low for 8-10 hours

Labels (13): Melt in Your Mouth Slow Cooker Pot Roast-                                                          Thaw Roast and Potatoes & Carrots. Thaw bag of sauces. Mix bag of sauces, dry onion soup mix, and can of Coke in a crock pot. Place roast and potatoes & carrots in the crock pot. Cook on low for 8-10 hours.

Orzo Meatball Soup

2 Cans of Chicken Broth
1 Can Beef Broth
2 chicken bouillon cubes
2 beef bouillon cubes
6-8 ounces of frozen spinach (just eyeball it, add more if you like more)
1 Cup grated carrots
2 Tablespoons minced onion
2 stalks chopped celery (optional)
30 meatballs (or 1 bag frozen)
4 cups water
1 Cup Orzo noodles
1/2 Cup grated Parmesan

Directions:
Combine all liquids in a pot on stove and bring to a boil. Add all additional ingredients except Orzo noodles and return to boil. Check to make sure . Cook Orzo noodles in broth according to box directions (approx 6 minutes.) You don't want noodles to be soft because they will continue to soften as they cook a  little more in the soup. Serve with grated cheese on top.  

LABEL (13):  Thaw first. Put in large pot, add 4 Cups Water and 3 cans broth. Cook on med high and cover. Add 1& 1/2 cups Orzo when broth is boiling. Soup is done when Orzo is soft. Serve with grated Parmesan cheese.

Healthy Honey Lime Shrimp

Healthy Honey Lime Shrimp Recipe:

Ingredients:

1/2 pound small, precooked shrimp
1/4 cup olive oil
2 Tablespoon honey
1/4 cup soy sauce
juice of one small lime, or half a large lime (2-3 Tablespoons)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Directions:

In a large zip-lock bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

Let the shrimp marinate for at least 30-60 minutes (I did mine overnight). Flip the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you’re ready to cook, take the shrimp out of the fridge. Heat a large skillet over medium-high heat. There is plenty of oil in the marinade so you wouldn’t need to put any on the pan before you put the shrimp in.

Add your shrimp to the pan and cook until they start to brown. Remove from the pan, and serve immediately over brown rice.

Add more soy sauce and red pepper flakes on top if you would like.

Labels (13): Thaw before cooking. Cook on medium heat until shrimp start to brown. Serve over brown rice.

(Adapted from The Dough Will Rise Again)

Vegetarian Stuffed Peppers

INGREDIENTS:
2 Cups Cooked Brown Rice
(may add 1lb ground beef or turkey if desired)
3 small Roma Tomatoes
1 Cup Frozen Corn Thawed
1 small sweet onion chopped
3/4 Cup Monterrey Jack Cheese
1/3 Cup Black Beans
1 Green Bell Pepper
6 Red (or Green) Bell Peppers for Stuffing
4 fresh basil leaves
3 minced garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
3/4 Cup (meatless optional) Spaghetti sauce
1/2 Cup water
4 Tablespoons grated Parmesan, divided

DIRECTIONS:
Cook rice and set aside.
 Make sure all green peppers can sit upright, if not cut bottoms even so they sit flat. cut the tops off the pepper.

To Freeze for cooking later:
Flash freeze individual peppers by placing stuffed peppers on a baking sheet in the freezer for 1 hour till individually frozen. Then store peppers in a ziplock storage bag in the freezer.
To Bake:  CROCK POT: Thaw in the fridge overnight. Follow crock pot directions above.
                OVEN BAKE: Pull peppers out of freezer in the morning, and thaw in the fridge during the day.                                        Follow the baking directions above to bake in oven.

Pull the center seed pod out of the pepper:

Set the empty pepper shell aside. Repeat process with remaining peppers. Dice the pepper tops you trimmed off and set aside.

In large mixing bowl, rice, beans, corn, onion, sauce, and cheese.
Stuff  green pepper shells and set in side a baking pan.

To Bake in Crock pot right away:
Nestle as many peppers as will fit in your crock pot into bottom of pot. Pour in 1 cup spaghetti sauce into bottom of pot around the peppers.  Cook on low 6-8 hours or high 3-4 hours. Optional: top with more shredded cheese during the last 10 minutes of cooking remove lid from crock pot to melt cheese.

To Bake in oven :
surround peppers in a baking dish with about 1 cup of spaghetti sauce. Bake in 350 degree oven for one hour till peppers are tender

Thank you to http://www.thefrugalpantry.com/2013/07/freezser-to-crock-pot-stuffed-peppers.html for pictures, and to http://www.tasteofhome.com/recipes/vegetarian-stuffed-peppers for original recipe.

LABEL: 12 Stuffed Peppers: Thaw Overnight. Pour 1 Cup Sauce on bottom of pan to surround peppers. Bake at 350 for one hour Covered with foil until last 10 minutes. Add cheese last 10 minutes. Serve w/salsa & sour cream not included. 

Chicken Pot Pie

Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups shredded chicken
1/4 cup flour
2 to 3 cups low-sodium chicken broth (more if needed!)
3/4 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Pour in cream.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.

Label 12: Chicken Pot Pie. Thaw completely. Uncover, place on cookie sheet and Bake at 400 degrees for 30-40 minutes or until bubbly.  

White chicken chili

3 (15 oz) cans white beans, drained 8 oz shredded chicken or 1 can chicken (12.5 oz) 1 c chopped onion 1 1/2 cup chopped bell pepper 1 small can green chilies 2 garlic cloves, minced 1-2 tsp cumin 1/2 tsp salt 1/2 tsp oregano 3 bullion cubes
3 cup water (not added in bag) Label (24) White chicken chili: Put all ingredients with 3 cups water in slow cooker and cook on low 6 hours (9 -3- 15)

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

Crock Pot Onion Pork Chops

Crock Pot Onion Pork Chops

1 Tbs vegetable oil
4-6 pork chops, 1 inch thick
2 onions, thinly sliced
4 garlic cloves
1 tsp dry mustard
1/2 tsp salt
1 tsp fresh ground black pepper
1 pinch cayenne pepper
2 Tbs all purpose flour
1 Tbs apple cider vinegar
1/2 cup white wine
2 Tbs Dijon mustard
1/2 cup whipping cream

1. In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
2. In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
3. Add flour and cook, stirring, for 1 minute.
4. Add vinegar and wine and cook until thickened.
5. Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
6. Remove pork chops from slow cooker and place on a warmed platter.
7. Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
8. Labels: (12) Thaw completely. Heat 1 Tbs oil over med-high heat and brown pork chops on both sides. Place in slow cooker. Pour sauce over the top. Cook on low for 4-5 hours or on high for 2-2 1/2 hours. NOT INCLUDED: 1/2 of whipping cream and rice (9-3-15)

(12) Sauce

(12) Dijion Mustard. Add this and whipping cream to juices in slow cooker after removing cooked pork chops from slow cooker. Stir until well combined and pour over pork chops. (Can also pour over rice). 

I will need 12 gallon bags, 12 quart bags and 12 sandwich bags.

Sweet Balsamic Glazed Pork

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.   (9-3-15)

Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
1/8 lb. prosciutto/ bacon, chopped
1/2 t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
1 c. parmesan cheese
1/2 c. fresh basil or  2 Tbl dry basil
Salt to taste

Labels (24) Penne Russo: Heat oil in large skillet over medium heat.  Saute garlic, proscuitto and red pepper flakes for 1 minute. Stir in tomatoes, cook for 3 min. Stir in cream. Simmer for 15 minutes or until thickened.  Stir in chopped basil.  Toss with cooked pasta until evenly coated.  Serve with parmesan cheese. 9-3-15

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.  Sere with the juices from the slow cooker used for dipping.  9-3-15

NOT INCLUDED (12) Crusty buns or rolls

CAFE RIO CHICKEN

4-6 Chicken Breasts
1/2 small bottle Zesty Italian Dressing 
1 Pkt Dry Ranch Dressing (3 Tbsp) 
1/2 cup water 
1/2 Tbsp minced garlic 
1/2 Tbsp chili powder 
1/2 tbsp ground cumin 
Cook in crockpot on low for 4-6 hours.

(24): Cafe Rio Chicken  add 4-6 chicken breasts. cook in crockpot on low for 4-6 hours. 09/03/15, 

Crockpot Orange Chicken

Ingredients:

4 or 5 Boneless Skinless Chicken Breasts

1 cup Orange Maralade

1 cup of BBQ Sauce

3 Tablesppons of Soy Sauce

Directions:

Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce together.

Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.

When it is done cooking, shred the chicken.

Serve over cooked rice.

Adapted from Frugal Girls.

Labels 24: Place chicken in crock pot.  Pour sauce over and cook on low 6-8 or high 4-5 hours. Serve over cooked rice. 9-3-15

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. 

Lemon and Garlic Grilled Chicken

INGREDIENTS

• Juice of 1 lemon, approximately 3 tablespoons
• 3 tablespoons olive oil
• 1 teaspoon minced garlic, about 2 medium cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

DIRECTIONS

1. Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Labels (24): Add 1 Pound chicken to marinade and set in fridge overnight. Grill or cook in frying pan. 7/14/15

Cheesy Ravioli Bake

Ingredients:

2 - 9 oz. packages of Refrigerator Ravioli - filled with meat 

2 Tbsp Minced Garlic

1 Jar Prego Spaghetti Sauce

2 cups shredded cheese

Directions:

Layer some sauce in the bottom of a 9x13 baking pan. Spread 1 package of ravioli on bottom, cover with a layer of sauce, 1 Tbsp garlic and cheese. Layer next package of ravioli, top with remaining sauce, garlic and shredded cheese. Bake at 350 degrees for 30 minutes. Serve with tossed salad and warm garlic bread. 

Label (24): Cheesy Ravioli Bake  Thaw and bake at 350 degrees for 30 mins or until warm in middle.  07/14/15

Chicken Parmesan Casserole

Ingredients

• 4 cups fully-cooked chicken, shredded or cubed
• 1 jar (28 ounces) of marinara sauce
• 1/2 cup Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc), to taste
• salt and pepper, to taste

Instructions

1) Preheat oven to 350 degrees.

2) Grease an 8x8 casserole dish with cooking spray.

3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.

4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.

5) Sprinkle the seasoned breadcrumbs on top.

6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Label 24: Let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for.  Cover it with foil if the top gets too brown in the oven.  Cook at 350 for 20 - 25 min or untl bubbly on the sides 7-14-15