Angel Chicken pasta

3-4 chicken breasts
1/4 cup butter 
1 package dry italian salad dressing mix 
1 can of condensed golden mushroom soup 
1/2 can chicken broth 
4 ounces cream cheese 
1 pound angel hair pasta.

Meal Preparation Directions: In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in cream of mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do NOT boil. Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

Label: (13) 
Directions for freezer meal: Angel Chicken Pasta Thaw bag. Spread over 3-4 chicken breasts (not included) in a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole breasts for your meal. While chicken in cooling down prepare pasta noodles. Serve chicken and sauce over noodles. 11/5/15

Crispy Coconut Chicken Fingers with Dipping Sauce

Crispy Coconut Chicken Fingers with Dipping Sauce

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

LABELS (13): Bake (from frozen) at 450 for 25-30 minutes--watch carefully to not overcook.  Thaw dipping sauce. 11/5/15

(From Our Best Bites)

Crock Pot Barbecue Chicken

• 4-6 pieces boneless skinless chicken breasts 
• 1 bottle BBQ sauce
• 1/4 c vinegar
• 1 tsp. red pepper flakes
• 1/4 c brown sugar
• 1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in crock pot. Pour sauce over it and cook on LOW for 4-6 hours. 

Labels: (26) Crock Pot Barbecue Chicken (chicken not included) Place 4-6 chicken breasts in crock pot. Pour sauce over top. Cook on LOW for 4-6 hours. Shred chicken and place back in sauce. Serve with rice or on rolls.

Southwest Pasta Bake

1 lb. ground turkey
3 cloves of garlic, peeled and minced
1/2 of an onion
1 box Penne Pasta
16 oz. salsa
8 oz. tomato paste
12 oz. tomato sauce
2 cups fresh spinach
1 cup corn
1 cup black beans, drained
1/2 package taco seasoning
1 cup Mozzarella cheese

(From Six Sister's Stuff)

Directions: Preheat oven to 350 degrees.  Heat ground turkey, garlic, and onion in skillet over medium heat until meat is cooked and onions are soft.  Cook pasta according to package directions.  When meat is done, add salsa, tomato paste and tomato sauce to the meat mixture.  Cook for 2 minutes, then add the spinach, corn, black beans, and taco seasoning.  Cook for another 2 minutes.  In a 9x13 pan, combine cooked noodles and meat mixture (mix well).  Bake for 20 minutes.  Sprinkle shredded mozarella over the top and continue baking for 5 more minutes.

LABEL (13):  Thaw.  Bake at 350 degrees for 20 minutes.  Remove, sprinkle mozarella cheese over top and continue to bake for 5 more minutes.

** I will need 13 9x13 pans and 13 sandwich sized ziplocs.

Melt in Your Mouth Slow Cooker Pot Roast

Recipe:
3-4 pound roast
12 oz Coca Cola
3/4 C dark brown sugar
3/4 C Heinz chili sauce
3/4 C ketchup
3/4 pkg. dry onion soup mix
4-5 new red potatoes
1.5-2 C baby carrots

Combine all ingredients in the crock pot.  Cook on low for 8-10 hours

Labels (13): Melt in Your Mouth Slow Cooker Pot Roast-                                                          Thaw Roast and Potatoes & Carrots. Thaw bag of sauces. Mix bag of sauces, dry onion soup mix, and can of Coke in a crock pot. Place roast and potatoes & carrots in the crock pot. Cook on low for 8-10 hours.

Orzo Meatball Soup

2 Cans of Chicken Broth
1 Can Beef Broth
2 chicken bouillon cubes
2 beef bouillon cubes
6-8 ounces of frozen spinach (just eyeball it, add more if you like more)
1 Cup grated carrots
2 Tablespoons minced onion
2 stalks chopped celery (optional)
30 meatballs (or 1 bag frozen)
4 cups water
1 Cup Orzo noodles
1/2 Cup grated Parmesan

Directions:
Combine all liquids in a pot on stove and bring to a boil. Add all additional ingredients except Orzo noodles and return to boil. Check to make sure . Cook Orzo noodles in broth according to box directions (approx 6 minutes.) You don't want noodles to be soft because they will continue to soften as they cook a  little more in the soup. Serve with grated cheese on top.  

LABEL (13):  Thaw first. Put in large pot, add 4 Cups Water and 3 cans broth. Cook on med high and cover. Add 1& 1/2 cups Orzo when broth is boiling. Soup is done when Orzo is soft. Serve with grated Parmesan cheese.

Healthy Honey Lime Shrimp

Healthy Honey Lime Shrimp Recipe:

Ingredients:

1/2 pound small, precooked shrimp
1/4 cup olive oil
2 Tablespoon honey
1/4 cup soy sauce
juice of one small lime, or half a large lime (2-3 Tablespoons)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Directions:

In a large zip-lock bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

Let the shrimp marinate for at least 30-60 minutes (I did mine overnight). Flip the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you’re ready to cook, take the shrimp out of the fridge. Heat a large skillet over medium-high heat. There is plenty of oil in the marinade so you wouldn’t need to put any on the pan before you put the shrimp in.

Add your shrimp to the pan and cook until they start to brown. Remove from the pan, and serve immediately over brown rice.

Add more soy sauce and red pepper flakes on top if you would like.

Labels (13): Thaw before cooking. Cook on medium heat until shrimp start to brown. Serve over brown rice.

(Adapted from The Dough Will Rise Again)