Kneaders French Toast

-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.  1-12-16

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Labels: (13) Bake with foil on for 30 minutes. Remove foil and bake for 15 more minutes.

Can be served with a side of wild rice, vegetable or salad. 1/12/16

Taco Dippers

Ingredients

• 1 pound lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup rice (white or brown)
• 1 teaspoon oregano
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

Directions

1. In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.
2. Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

Labels (13): Brown ground beef, onion and seasonings. Add 6 cups water, rice, tomato sauce, tomato paste and beans. Simmer for 40 mins. Serve with tortilla chips & other taco garnishes.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

Thaw marinade, sauce and cream. Cut chicken into 1 inch cubes. Add to marinade. Refrigerate for 1-2 hours. Discard the marinade. 

Cook the chicken in skillet until cooked through. Add sauce to cooked chicken.  Add cream according to desired heat. 1 cup for hot. 1 1/2 cups for medium. 2 cups for mild. 

Serve with rice. Garnish with cilantro. 

Lables: (26) Thaw all 3 bags. 1-Marinade: add 1 1/2 pounds chicken cut into 1 inch pieces. Refridgerate 1-2 hours. Discard marinade. (not included: chicken, rice, cilantro)

(26) 2-Sauce. Cook marinaded chicken in skillet. Add this sauce when cooked through. 

(26) 3-Cream. Add cream after sauce is heated through. Add cream according to desired heat. 1 cup for hot. 1 1/2 cups for medium. 2 cups for mild. Sever over rice. Garnish with cilantro. Warm nan and enjoy!

Slow Cooker Beef Roast and Carrots

Slow Cooker Beef Roast and Carrots from NewLeaf Wellness

Ingredients

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix 

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. 

Labels (12): When ready to eat, thaw Ziploc bag contents overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Cut/shred meat and serve. ALSO INCLUDED: 8 Pretzel Rolls. These freeze and thaw well. They can be used for this meal or any night you like. My kids love me to make sandwiches with them :)

Ranch Cheddar Chicken

Ingredients: 
4-5 Chicken Breasts

1/2 c. Ranch Dressing

1 T. Flour

1/4 c. Grated Sharp Cheddar Cheese

1/4 c. Grated Parmesan Cheese

Preheat oven to 375. Mix together dressing and flour. Coat each chicken breast with mixture. Arrange on greased baking sheet. Combine both cheeses and sprinkle over the chicken. Bake for 25 minutes and enjoy!

Labels (26): Thaw ranch mixture. Add each chicken breast to bag and toss to coat. Arrange on greased baking sheet. Sprinkle with cheeses. Bake for 25 minutes. Serve with rice.

NOT INCLUDED: Chicken

Balsamic Crockpot Chicken

INGREDIENTS:
6-8 Chicken breasts
Pepper
Salt
Garlic Powder
3 cloves Garlic
1 can diced tomatoes
2/3 c. Balsamic Vinegar
1/4 c. chicken broth
1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
1/2 t. dried thyme
Brown sugar
1 Large Onion, sliced
1 pkg. Mushrooms, quartered 
Mozzarella
Parmesan cheese.

DIRECTIONS:

First season your chicken breasts (or tenderloins) with pepper, salt and garlic powder. Heat oil in saucepan and brown both sides of chicken. Put Chicken into crockpot and add garlic, tomatoes, vinegar, chicken broth, basil, oregano, rosemary, thyme and 3-4 T. brown sugar. Let chicken cook on low for 4-5 hours, until done.

While chicken is cooking in the pot, boil your favorite noodles. I used bowtie pasta and some corkscrew together....this was not on purpose, but turned out just fine.

When chicken is almost done, saute onion and mushrooms in 1 T. oil, until onions are transparent. Add about 1/2 t. of salt. Add 1-2 T. brown sugar to caramelize, stir. Then turn off heat and add a couple splashes of balsamic vinegar. Let onions and mushrooms mellow in the vinegar.
***If you want to skip this step, you can put the onions and mushrooms in the crockpot with everything else....but doing it separately REALLY makes a difference.

TO SERVE:

Place chicken and juices over pasta. Add sauteed mushrooms and onions. Then top with Parmesan and Mozzarella cheeses. Try not to make sounds as you eat, its just embarrassing. Serve with Roasted Asparagus. (last time I did the roasted asparagus I did not use olive oil, but coconut oil....it was good)

Labels (13): Place ingredients in the crockpot. Cook low for 4-5 hours until done.  Saute onions and mushrooms place in crockpot. Serve over noodles. Top with cheeses. Suggested side of roasted asparagus or other veggies.