Tangy Baked Chicken

1/2 bottle Russian Salad Dressing
1/2 jar apricot jelly
1 package Lipton Onion Soup mix
6 chicken breasts

Combine ingredients and dump over chicken breasts. Bake at 375 for 45 minutes. Serve with rice.

Label (26): Tangy Baked Chicken:  CHICKEN NOT INCLUDED.  Thaw bag and dump over chicken.  Bake at 375 degrees for 45 minutes. Serve with rice (NOT INCLUDED). 3-10-16

Rhodes Rolls Individual Pizzas (NO RISE TIME NEEDED)

Rhodes Rolls Individual Pizzas (NO RISE TIME NEEDED)

Ingredients:

1 can pizza sauce

Mozzarella Cheese

Pineapple

Diced Ham

Canadian Bacon

Olives

Pepperonis

Pizza Seasonings

Mushrooms

Onions

Diced tomatoes

Optional Ingredients:

Green Pepper

Sausage

Directions: You have 2 choices with Rhodes Rolls for thawing.  You can either let them thaw for 30 minutes or you can do my favorite which is to take rolls on a plate ad DEFROST them for 3 minutes in your microwave. (YES, it totally works!)  No raising needed. 

Roll out to desired size.  Start your barbecue and have it ready on medium heat.  Take the rolled out pizza dough and cook one side on the grill.  Take off the grill and add sauce and your desired ingredients on the cooked side of dough.  Return to grill until cheese is melted and bottom is cooked.  Salt and pepper to taste (optional)

Label (26):Rhodes Rolls Individual Pizza: Pull out pizza toppings from freezer and let defrost for 45 minutes prior to cooking.  Pre-heat Barbecue to medium heat. Place rolls on microwavable plate and cook in microwave for 3 minutes on DEFROST or until thawed.  NO RISING NEEDED!  Roll out dough to desired size. Put on grill to cook one side.  Add desired sauce and toppings on cooked side.  Place back on grill til cheese melts.  3-10-16 

Extra Label for sauce (26): Rhodes Rolls Individual Pizza 3-10-16

Manti Grilled Chicken

Manti Grilled Chicken

1 1/2 - 2 lbs chicken tenders
2 cups sprite
1 cup soy sauce
1 tsp garlic salt
1 cup oil

Let chicken sit in marinade overnight, then grill.

Label (26): Manti Grilled Chicken:  CHICKEN INCLUDED.  Thaw bag and marinade overnight.  Grill til cooked.  3-10-16

Spicy chicken casserole

Spicy Chicken Casserole

3 cup cooked rice (1.5 cup uncooked rice)
1 can of chicken
1 can chili
1 can cream of chicken
1 can diced green chiles
2 cups cheddar jack cheese

Directions: Lightly grease a 9x13 pan.  Put cooked rice in the bottom of the pan.  Mix all other ingredients and pour on top of the rice (save 1 cup of the cheese for the top).  Add cheese (and olives if desired) on the top.  Bake at 350 degrees for 35 - 45 minutes.   Goes well with tortilla chips

Label (25): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes  NOT INCLUDED: TORTILLA CHIPS .  3-10-16

NEEDED: 25 9x11 tin pans

Slow Cooker Chicken Philly Sandwhiches

Slow Cooker Chicken Philly Sandwiches

YIELD: SERVES 6

If using frozen chicken breasts, use the longer length of cooking time (about 6-7 hours) and only use about 1/4 cup chicken broth. Also, instead of tossing the frozen chicken breasts with the seasoning mixture, just sprinkle the seasoning mixture over the top after they have been placed in the slow cooker.

INGREDIENTS

• 1 teaspoon paprika (regular or smoked)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 2 green peppers, cored and sliced
• 1 large white or yellow onion, peeled and sliced into half moons
• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 cup low-sodium chicken broth
• Sliced provolone
• Whole wheat hoagie buns (I use this Whole Wheat Dinner Roll recipe but shape the rolls into longer hoagie buns using this method)

DIRECTIONS

1. Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.
2. In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.
3. Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
4. Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
5. Pour the chicken broth inside around the edges of the crockpot.
6. Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.
7. Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.
8. Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.
9. Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe I found on Pinterest)

Labels (14) Spray inside of crock pot. Place veggie mixture on bottom and sprinkle 1 tsp spice mixture. Toss 3-4 chicken breasts in the remaining spices and add on top of veggies. Add bullion to 1/2 c. water and pour around edges of crock pot. Cook on low 5-7 hours (or until chicken is just done). Remove and shred. Remove onions and peppers with a slotted spoon and pour the liquid into a bowl. Add chicken and veggies back to slow cooker and add just enough liquid to keep the chicken moist. Place mixture on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. 3/10/16

Slow cooker French Dip sandwiches

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 (25) 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.  Serve with the juices from the slow cooker used for dipping.  3-10-16

Extra label for rolls (50):  Slow cooker french dip sandwiches 3-10-16

Slow Cooker Coconut Curry Pork

Yield: Serves 6-8

Ingredients

• 2 1/2 to 3 pounds pork roast
• 1 large red pepper, diced (about 1 cup)
• 1/2 cup diced onion
• 14-ounce can light coconut milk
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons fresh lime juice
• Chopped, fresh cilantro

Directions

1. Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).
2. When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.
3. Serve over cooked potatoes, rice or quinoa.

Labels (12): Place pork in slower cooker sprayed with cooking spray. Add red peppers, onions and coconut milk bag. Cook on low for 8 hours. Shred pork and add lime juice & cornstarch. Cook on high for 10-15 mins. Serve over mashed potatoes or rice. Chopped cilantro optional.