Taco Soup

Ingredients:

-2 can diced tomatoes

-1 can tomato soup

-1 can black beans

-1 can pinto beans

-1 to 1 1/2 cup frozen corn

-1/2 cup water

-taco seasoning

-3/4 to 1 lb ground hamburger 

Directions:

Brown hamburger, dump remaining ingredients in pot or crock pot to warm up.  Add seasoning to preferred taste.  Serve with sour cream, cheese and tortilla chips (not included)

Label (12): Taco soup.  Dump all ingredients and add 1/2 cup water into a pot or crock pot.   Add seasoning to preferred taste.  Cook til warm or let simmer for 20 to 30 minutes to enrich flavor.  (Not included): Serve with sour cream, cheese and tortilla chips 5-11-17

Apricot Mint Pork Chops

Labels (12): Let meat thaw in fridge. Salt and pepper both sides. Cook in frying pan with 2 tablespoons oil. Brush sauce on top of pork and serve with veggie/potatoes

Ultimate Baked Spagheti

The Ultimate Baked Spaghetti

16 oz thin spaghetti
2 eggs
1/3 cup grated Parmesan cheese
5 Tbsp butter melted
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese, softened
1 cup sour cream
1 lb mild italian sausage, cooked
24 oz jar spaghetti sauce
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray. Set aside.
Cook spaghetti to package directions. Drain. Whisk together eggs, parmesan cheese and melted butter. Toss with pasta. Place in prepared pan.
Combine italtian seasoning, garlic, cream cheese and sour cream. Spread over pasta.
Combine cooked sausage or hamburger and spaghetti sauce. Spread over cream cheese mixture.
Top with 2 cups shredded mozzarella cheese.
Bake for 45 minutes, or until cheese is melted and bubbly.


Labels (23):If thawed, bake at 350 for 30-40 min, until cheese is melted and bubbly. If frozen, increase temp to 375 and increase baking time 1 hour.

Chicken Enchilada Soup

1 lb. Chicken (or 1 Lg. can Canned Chicken)
1 can Tomato Soup
1 can Enchilada Sauce
1 can Diced Tomatoes
1 can White Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1/2 pkg. Taco Seasoning
1/2 T. Chili Powder
1/2 tsp. Salt
1/2 tsp. Pepper
1//2 tsp. Garlic Salt
1 T. Dried Onion

Place chicken in crock pot and add all ingredients.  Cook on low for 5-6 hrs or high for 3-4 hrs.

Labels (12): Chicken Enchilada Soup. Place 2-3 chicken breasts (not included) in crock pot. Pour sauce bag over top. Drain cans of white beans, black beans and corn and add to crock pot. Cook on low 5-6 hrs or high 3-4 hrs. Shred chicken and return to soup. Opt: Serve topped with shredded cheese, sour cream and tortilla strips or Fritos.

Additional labels for Cans: 36

Slow cooker honey sesame chicken

Ingredients
-1 small onion
-2 cloves garlic, minced
-1/2 cup honey
-1/2 cup soy sauce
-1/4 cup ketchup
-2 TBL vegetable oil
-1/4 tsp crushed red pepper flakes
-2 pounds boneless, skinless chicken thighs
-kosher salt and pepper to taste
-1 green onion, thinly sliced for garnish
-sesame seeds, for garnish


Directions:
1. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and pepper.

2.  Season chicken thighs with salt and pepper, to taste.  Place chicken thighs into a slow cooker.  Add honey mixture and gently toss to combine.  Cover and cook on low heat for 3 hours and 30 minutes.

3.  Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices.  Cover and keep warm for an additional 30 minutes.

4.  Serve immediately, garnished with green onions and sesame seeds, if desired

Label: (12)  Slow Cooker Honey Sesame Chicken: Season 2 lbs chicken (not included) with salt and pepper to taste.  Place chicken in crockpot and cover with special sace.  Gently toss to combine.  Cook on low for 3 1/2 hours.  Shred chicken, let chickn finish cooking with juice for 30 more minutes.  Serve immediately.  Can be garnished with green onions and sesame seeds (not include)  5-11-17

Slow cooker french dip sandwich

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.  Serve with the juices from the slow cooker used for dipping.  5-11-17

Extra label for rolls (24):  Slow cooker french dip sandwiches 5-11-17

Sour Cream Noodle Bake

INGREDIENTS

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

INSTRUCTIONS

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. 

Serve with crusty French bread.

Labels (12) Thaw, bake at 350 for 20 minutes. Serve with crusty French bread if desired. 5/11/17

Chicken Bacon Subs for the Freezer

Preparation Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
8 servings
Ingredients:

• 1 large French loaf, sliced lengthwise or 12 sandwich rolls, split
• 1/2 cup garlic butter
• 2 cups shredded chicken
• 1/4 cup chopped bacon, cooked crisp
• 5 ounces sliced mozzarella or jack cheese

Instructions:

1. Place the French loaf on a large sheet of aluminum foil or each roll on its own square of foil. Spread the garlic butter on both halves. Layer cheese slices over the bread. Next layer the shredded chicken over the cheese. Sprinkle bacon over the chicken. Place the top half of the bread on the sandwich. Wrap in foil.
2. If serving right away, bake in 350 oven for about 25 minutes, depending on the thickness of the bread. If preparing to serve later, freeze.
3. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.
4. Note: I like to make these on small ciabatta rolls and wrap them individually in foil. I’ve found that they reheat really well in the slow cooker, for about four hours on low, turning once if possible.

Labels (24): Chicken Bacon Subs for the Freezer- Bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.