Artichoke Pasta

Ingredients

• Nonstick cooking spray
• 3
  14 1/2 ounce cans diced tomatoes with basil, oregano, and garlic
• 2
  14 ounce cans artichoke hearts, drained and quartered
• 6
  cloves garlic, minced
• 1/2
  cup whipping cream
• 12
  ounces dried linguine, fettucine, or other favorite pasta
• Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Directions

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.
3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

Label (13): Thaw sauce and place in crock pot. Cook for 6-8 hrs on low or 3-4 hrs on high. Stir in whipping cream. Let stand 5 min. to heat through. Meanwhile, cook tortellini according to package directions; drain. Serve sauce over cooked tortellini. If desired, top with olives and/or cheese.

Sweet and Sour Meatballs (for Cass)

Sweet and Sour Meatballs

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
Frozen meatballs 

Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs and set temperature to low.  Cook for 2-5 hours on low.  Serve over rice.

Labels (13): Empty bag into crock pot.  Cook on low for 2-5 hours (works well thawed or frozen). Serve over rice (not included). (7-7-16)

Teriyaki Chicken & Pineapple Kabobs

MARINADE
-1 pound chicken breast diced into 1" chunks
-pinch of salt and pepper
- 5 ounce packet McCormick
- 7 spice teriyaki
Mix all items together and mirnade for 30 minutes

1 green bell pepper diced into 1" pieces
1 red onion, diced into 1" pieces
1 1/2 cups pineapple chunks
skewers
fresh parsley garnish

Place skewers in water for 30 minutes

Skewer chicken, bell pepper, onion and pineapple.  Repeat until the skewere is filled

Brush teriyaki marinade on both sides of skewers

Cook on hot grill for 5 - 6 minutes on each side or until the chicken reaches 165 degrees

Garnish with fresh parsley and serve


Label (13) Teriyaki Chicken & Pineapple Kabobs
Cook on hot grill for 5 - 6 minutes on each side or until the chicken reaches 165 degrees.
Garnish with fresh parsley and serve.  (7-7-16)

Party Jambalaya

INGREDIENTS

JAMBALAYA MIX

• 1 cup long-grain rice
• 3 tablespoons dried onion flakes
• 1 tablespoon dried parsley flakes
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 bay leaf

EVERYTHING ELSE

• 2 1/2 cups water
• 1 (14 ounce) cans diced tomatoes
• 1 (8 ounce) cans tomato sauce
• 1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
• 1/2-3/4 lb fresh shrimp, medium size, peeled and deveined (OR DOUBLE up on Sausage and OMIT shrimp)

DIRECTIONS

1. In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
2. To make the jambalaya:
3. In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
4. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes.
5. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
6. Serve immediately.

(Credit to Paula Dean at the food network for the original recipe

LABEL: (13) In a heavy cooking pot ,combine mix, water, tomatoes, tomato sauce, & smoked sausage. Bring to boil over med-high heat. Cover & reduce heat & let simmer for 20 minutes. 7-7-16

Swiss Chicken

6 boneless chicken breasts
6 slices of Swiss cheese
1 can of cream of chicken soup
1/4 cup milk
1 package herb stuffing mix
1/4 cup butter, melted

Labels (13): Slow Cooker Swiss Chicken - Spray slow cooker with Pam.  Place chicken on the bottom.  Cover chicken with slices of cheese.  Pour mixture of milk and soup over the chicken.  Sprinkle stuffing on top and drizzle butter over the top.  Cook on low for 4-6 hours or high for 2-3 hours. 7-7-16

Chicken Cacciatore

Chicken Cacciatore

2 med onions, sliced thin

2 cloves garlic, minced

15 oz can diced tomatoes

8 oz can tomato sauce

1 tsp salt

1/4 tsp pepper

2 tsp oregano

1/2 tsp basil

1/2 tsp celery seed

1 bay leaf

1/4 cup white wine

6 boned chicken breasts

Serving day ingredients:

pasta

Serves 6

Cooking day: Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag.

Serving day: Place in crock-pot and cook on low 6-8 hours or on high for 2 1/2 -4 hours Serve over pasta.

Labels: (13) Add 6 breasts of chicken (if you haven't already) Place in crock pot on low for 6-8 hours or on high for 3-4 hours. Serve over pasta.

I need 13 gallon size bags.

Salsa Verde Chicken

1 1/2 Lbs Chicken

1 (16 oz) Jar Green Salsa
2 Chicken Boullion Cubes
2 Cups Water
3 Tbsp Minced Onions
1/2 t Cumin
2 Cloves Garlic
1 (4oz) Can Diced Green Chilis


Label (24) Salsa Verde Chicken
Spray crockpot with cooking spray.  Dump contents of bag and 2 CUPS OF WATER into crockpot.  Cook on low for 5-6 hours or high for 3 hours (if using frozen chicken, add an hour into cooking time).  Shred chicken and mix with remaining ingredients.  Serve as filling for tacos, burritos, salad or nachos.  7/7/16

Ranch chicken tacos

Ingredients:

– 3-4 Eating Right (97% fat free) chicken breasts
– 1 packet low sodium taco seasoning (I chose Mild)
– 1 packet Ranch seasoning mix
– 2 cups low sodium and fat free chicken broth
plus
– shredded lettuce
– pico de gallo or salsa
– light or fat free sour cream
– taco shells

Directions:
1. Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot.
2. Cook on low for 4-6 hours
3. Shred chicken with fork and let it soak up the broth.
Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.

Label (25) Ranch chicken tacos:

Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot. Cook on low for 4-6 hours.  Shred chicken with fork and let it soak up the broth.
Serve in taco shells.  Not included:lettuce, tomato/salsa, and sour cream. (7-7-16)

Kneaders French Toast (AGAIN ;) )

-1 loaf of Kneaders Cinnamon bread

French toast mixture
-5 eggs
- heavy cream to your liking

Syrup
1/3 cup brown sugar
1/3 cup heavy cream
1/3 cup corn syrup


Label 25: Kneaders French Toast
-Thaw out loaf of bread and mixture.  Cut desire thickness (about 6 - 8 slices).  Dip in egg mixture and cook both sides on frying pan.  Heat up syrup on the stove.  Not included: Whipping cream and strawberries.  (7-7-16)

Sweet Balsamic Glazed Pork Roast

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.   (7-7-16)