Sheryl's Italian Goulash

1 LB Mild Italian Sausage



Labels (12): Cook sausage in pan and then add veggie mixture. Serve over Rice or Orzo pasta with side salad.

Slow Cooker Buffalo Chicken Sweet Potatoes

Slow Cooker Buffalo Chicken Sweet Potatoes

Juicy slow cooker buffalo chicken served over sweet potatoes and topped with a creamy yogurt drizzle. You’ll love this easy, healthy crock pot recipe!

YIELD: 4 servings

 

PREP TIME: 10 minutes

 

COOK TIME: 2–3 hours (on high); 4–5 hours (on low)

 

TOTAL TIME: 2–3 hours (on high); 4–5 hours (on low)

Ingredients:

FOR THE SLOW COOKER BUFFALO CHICKEN:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3)
• 3/4 cup hot sauce, such as Frank’s
• 2 tablespoons coconut oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cayenne
• 4 sweet potatoes
• 1 tablespoon cornstarch, mixed with 1 tablespoon water to create a slurry
• Chopped green onions, for serving

FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):

• 1/2 cup nonfat plain Greek yogurt
• 2 tablespoons milk
• 1/2 teaspoon white vinegar
• 1/4 teaspoon black pepper
• 1/3 cup crumbled blue cheese, plus additional for serving

Directions:

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1. Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
3. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
4. Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.
5. For the blue cheese yogurt topping: In a small bowl, whisk together all of the ingredients—Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sweet potatoes, then top with the crock pot buffalo chicken, a drizzle of the blue cheese dressing, and green onions. Enjoy hot.

Labels: (12) Slow Cooker Buffalo Chicken Sweet Potatoes. Place 4 chicken breasts in crockpot and put prepared sauce over them. Cook on low for 4-5 hours, or high for 2-21/2 hours. 30 minutes before chicken is done, bake sweet potatoes (400 degree oven, prick sweet potatoes all over and place on a foil-lined baking sheet until tender 45 min to 1 hour) Turn off the oven and leave them inside to keep warm). Remove chicken from sauce and shred it 30 minutes after you start your potatoes. Add a combo of 1 TBS cornstarch and 1 TBS of water to the sauce and allow to thicken for 30 minutes. Stir halfway through. Once thick, return the chicken to the sauce. Put chicken and sauce over open sweet potato. Dress with either ranch (I like the bolthouse ranch (healthy)) or blue cheese dressing and green onion.

I need 12 quart sized bags

Slow Cooker Italian Chicken Recipe

4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup


Instructions:
1- Place chicken in a slow cooker and sprinkle Italian dressing over it.
2-Combine cream cheese and cream of chicken soup in a small pot over low heat and warm until melted through. Pour over chicken
3-Cook on low 4-6 hours.
4-Once chicken is done, you can leave the chicken breasts whole or shred them.
5-Serve chicken over pasta or rice.

Label: 12- Italian chicken - Place 4 chicken breasts (not included) in a slow cooker and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and warm until melted through. Pour over chicken.  Cook on low 4 to 6 hours.Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve over pasta  (3-15-18)

label (36) Italian chicken  (3-15-18)

Chicken and broccoli casserole

Chicken and broccoli casserole

-Fresh or frozen broccoli, enough to cover bottom of pan

-1/2 Tbl minced onions

-2 chicken breasts

-1/2 cup mayo

-1 cup sour cream

-1 Tbl lemon juice

-2 can cream of chicken 

-1/2 tsp garlic powder

-1/4 cup parmesan cheese

-1/2 cup cheddar cheese

-halfway cook broccoli and layer bottom of pan, pre cook chicken and chop up/shred and combine with all ingredients besides cheddar cheese and layer on top of broccoli.  Sprinkle top with cheddar cheese.  Serve over rice

Label: (12) - Chicken and broccoli casserole:  Keep tinfoil on, thaw before baking.  Bake at 350 for 1 hour.  Or cook from frozen increasing temperature and cooking time (3-15-18)

Cafe Rio Pork

2 lbs. pork roast
2 cans Coke (not diet)
1/2 c. brown sugar
1/2 tsp. garlic salt
1/4 c. water
1 (4 oz) can diced green chiles
1 (10 oz) can enchilada sauce
1 c. brown sugar

Put the pork in a large ziplock bag to marinate, pour one can of Coke and 1/2 c. brown sugar over top. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in crock pot on high for about 3-4 hrs. Remove pork from crock pot, drain off liquid, shred pork. Mix together (in bowl or blender) other 1/2 can Coke, can of chiles, enchilada sauce and brown sugar. Put shredded pork back in crock pot, cover with sauce, heat just until warmed through.

Label #1 (12): Cafe Rio Sweet Pork (March 2018) Thaw pork completely. Pour one can Coke and 1/2 c. brown sugar over top of pork in large Ziploc bag. Marinate for a few hours or overnight in fridge. Then, drain marinade. Put pork, 1/2 can Coke, 1/4 c. water (not included) and garlic salt in crock pot on high for 3-4 hrs. Remove pork, drain liquid, shred and place back in crock pot. 
Label #2 (12): Cafe Rio Sweet Pork Sauce Mix Mix remaining 1/2 can coke with thawed sauce mix. Pour over shredded pork in crock pot, heat until warmed through. 

Yummy Sloppy Joes

Yummy Sloppy Joes

Ingredients:
1 lb of ground beef
1 small onion, finely chopped
1 (8 oz) can tomato sauce
1/2 c. ketchup
1 Tbsp. brown sugar
1 tsp ground mustard
1 Tbsp. white vinegar
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
8 Sandwich buns

In large saucepan over medium high heat, combine beef and onion. Cook until meat is mostly browned, about 5 minutes. Drain well

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 tsp salt, and 1/8 tsp of pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

Label #1- (need 12)
Sloppy Joes
Heat bag of Sloppy Joe mixture in saucepan till warm. Serve on hamburger buns.

Label #2 - (need 12)
Sloppy Joe Buns

Poppy Seed Chicken Casserole

Ingredients:

2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 Tablespoon lemon juice 

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.

Labels: (12) Preheat oven to 350 degrees. Bake with foil on for 30 minutes. Remove foil and bake for 15 more minutes. Serve with rice.