Teriyaki Meatballs

Ingredients

MEATBALLS

• 1 lb. ground pork
• 1 large egg 
• ½ cup plain breadcrumbs 
• 1 clove garlic, minced
• 2 inches fresh ginger
• ½ tsp soy sauce
• 2 whole green onions
• 10-15 cranks freshly cracked black pepper 

TERIYAKI GLAZE

• ½ cup soy sauce
• ½ cup brown sugar 
• ½ cup water
• ½ Tbsp toasted sesame oil 
• 1 Tbsp rice vinegar 
• 2 inches fresh ginger
• 2 Tbsp corn starch 
• 1 Tbsp sesame seeds

Instructions

1. Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).
2. Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).
3. While the meatballs are in the oven, begin cooking the rice 
4. While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
5. Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
6. When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Freezer Label Instructions: (12) Place thawed/frozen meatballs on foil covered baking sheet. Bake for 40 minutes or until cooked through and golden brown. Heat glaze sauce (all except corn startch) until brown sugar is dissolved. Dissolve cornstartch in just enough water to make it pourable, then add it to the glaze mixture. Should thicken up as it begins to simmer.  Add cooked meatballs to sauce. Serve over rice and sprinkle with sesame seeds. 

Yummy Crock Pot Pork Chops

4 thick pork chops 1/4 cup brown sugar 1/2 tsp cayenne powder 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper Mix together and cook in crock pot.

 Labels (24) Yummy Crock Pot Pork Chops. Place in crock pot for 4-6 hours on low. 04/27/15

Cheesy Spinach Stuffed Shells

Cheesy Spinach Stuffed Shells (Mel's Kitchen Cafe)
YIELD: SERVES 6


Sauce:
• 28-ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar
Pasta Shells:
• 24 large pasta shells (about 3/4 of a 12 ounce box)
Filling:
• 16 ounces (2 cups) cottage cheese
• 15 ounces (about 2 cups) part skim ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces mozzarella cheese, shredded (about 1 1/2 cups)

DIRECTIONS

1. For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
2. While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
3. For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.
4. Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees F.
5. Spoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.
6. Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.

Freezer Instructions Labels (12): Thaw and bake for 35-40 minutes in a 350 degree oven.  Uncover and bake for an additional 5 minutes.  Let sit for 5-10 min before serving OR bake from frozen for 90 minutes covered and then 15-30 min uncovered.  Let sit 5-10 min before serving.

Slow Cooker Taco Chicken

Recipe adapted by Our Best Bites
Ingredients:
2-2 1/4 pounds boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon coriander
6-8 cloves smashed garlic (don’t worry about actually chopping it…unless you want to…)
1 tablespoon dehydrated onion
Juice of 1 lime
Salt to taste
Chipotle Tabasco Sauce to taste (optional)
Instructions:
Place all the ingredients except for the lime, salt, and Tabasco sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce (it’s smokey and a little milder than the original Tabasco Sauce, so it’s perfect here) to taste. Serves 8-10.

Labels (24): Place all the ingredients in your slow cooker (add 2 pounds chicken breasts) and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with two forks. Let the chicken soak up some of the liquid and then sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce (it’s smokey and a little milder than the original Tabasco Sauce) to taste.

Additional Labels (24): Not included chicken, lime and Tabasco sauce.

Navajo Tacos

3/4 lb. hamburger
14.5 oz can: dark kidney beans
                     light kidney beans
                     pinto beans
                     garbonzo beans
28 oz. can tomato sauce
15 oz. diced tomatoes
2-3 TBSP chili powder
1 tsp. oregano
garlic to taste

12 Rhodes dough balls

LABELS (12):  Thaw.  Simmer chili on stove or in crockpot on low until warmed through.  Roll out dough to desired size, and fry in pan of warmed oil.  Top fried bread with chili, and garnish with cheese, lettuce, salsa, sour cream, etc.

ADDITIONAL LABELS (12):  Not included:  Cheese, lettuce, salsa, sour cream, etc.

Penne Russo

1 pkg. penne pasta
1 t. olive oil
2 cloves garlic
1/8 lb. prosciutto, chopped
1/2 t. red pepper flakes
2 cans diced tomatoes
1 c. heavy cream
1 c. parmesan cheese
1/2 c. fresh 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 on top.

Additional label (24) Need 1 cup heavy cream not included.