Garlic, Herb & Wine Chicken Served with Linguine & Red Potatoes

Instructions:


Labels (13) Garlic, Herb & Wine Chicken: Add Chicken (NOT INCLUDED) in marinade for atleast 4 hours.  Cook chicken on bbq or if prefered bake in oven 5-5-16 (Bag 1 of 2)

Labels (13) Garlice Herb & Wine Chicken:  Empty bag of potatoes into a crockpot on low for 3-4 hours or on high for 1 -2 hours 5-5-16 (Bag 2 of 2)

Labels (13)  Garlice Herb & Wine Chicken  5-5-16

Marinated Pork Tenderloin

1/4 cup soy sauce
1/4 cup packed brown sugar
2 Tbs sherry
1 1/2 tsp dried minced onion
1 tsp ground cinnamon
2 Tbs olive oil
1 pinch garlic powder
2 pork tenderloins

Labels (13) Marinated Pork Tenderlon: Thaw marinade and tenderloin. Marinate the meat in marinade for 6-12 hours. Preheat grill for high heat. Oil grate. Place tenderloins on grill, discard marinade. Cook 20 minutes or until internal temp is 140. Tent with tinfoil and rest for 10 minutes. Slice. 5-5-16

Chicken Enchiladas

Preheat overn to 375

Cook 4 large chicken breasts and shred into large bowl
Add 1 cup can green chilies
Add 1 medium onion, finely chopped
Add 1 cup shredded Mexican blend cheese

Put a handful of mixture into flour tortillas (10 tortillas)

Arrange in 9x13 dish

On stovetop mix 2 cans cream of chicken soup with 1 1/2 cans milk
Add 1 cup shredded cheese.  Heat thoroughly.

Pour over enchiladas amd bake in oven for 30 minutes (I usually cover with foil)

Take foil off and sprinkle 1/2 - 1 cup of shredded cheese and bake uncovered for about 5- 8 more minutes.

Labels (13):  Chicken Enchiladas:  Thaw in fridge overnight.  Cook at 375 for 30 minutes covered with foil.  Remove foil and sprinkle remaining cheese and bake uncovered for about 5-8 minutes.  5-5-16

Slow cooker chicken fajita soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

• Optional Toppings:
• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Labels (13): Slow cooker chicken fajita soup:  Add 1 1/2 cup water and add 1 lb chicken.  Cook on low 6 -8 hours in crockpot.  Shred chicken and add cheese.  

Cook 15 more minutes.  NOT INCLUDED:  Can be topped with: sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado,tortilla strips 5-5-16

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: (25) 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.  5-5-16

Egg Casserole and Caramel Rolls

Egg Casserole

10 eggs

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pt small curd cottage cheese

1 lb jack (or other) cheese grated

1/4 c melted butter

1 c diced ham (I use more)

1 4.5 oz can diced green chiles (I use 2)

*I cut this recipe in half, with an extra egg and extra ham*

DIRECTIONS: Blend eggs in blender. Add flour, baking powder, and salt. Fold in cheeses & butter. Stir in ham & chiles. Pour in greased and floured 9 X 13 pan (I used 2 9X9 pans and put half in each). Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (12): Egg Casserole. Thaw Completely. Cook for 45 min, or until egg is cooked through and browned on top. 5-5-16

Caramel Rolls

18 Rhodes dinner rolls

1/2 c butter

1/2 c brown sugar

1 tsp cinammon

1 3 oz pkg butterscotch pudding (NOT instant)

DIRECTIONS: Place frozen rolls in ungreased bundt pan. Sprinkle pudding over top. Mix melted butter with brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

LABELS (12): Caramel Rolls. THE NIGHT BEFORE: Place 18 frozen Rhodes dinner rolls in ungreased bundt pan. Sprinkle 3 oz box of butterscotch pudding (NOT instant) over top. Mix 1/2 c melted butter with ziploc bag of brown sugar and cinnamon. Pour mixture over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked. 5-5-16

*I will use some saran wrap for the casseroles.  I will need 12 gallon ziploc bags*

Homemade Spaghetti Sauce

Ingredients

• 3 tablespoons olive oil
• 2 cups onion, chopped and divided
• 1 red pepper, coarsely chopped
• 2 pounds hamburger (at least 90% lean) or lean ground turkey
• 5 cloves garlic, finely chopped
• 1 12 oz. can tomato paste
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 2 14-oz. can Italian-style diced tomatoes
• 2 28-oz. can crushed tomatoes
• 1 1/2 cups beef stock or beef broth
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 tablespoons balsamic vinegar

Directions

1. Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
2. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

Notes: from Mels Kitchen Café

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I’ve let it simmer on the stove for up to three hours before with no problems.

Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.

Labels (13): Homemade Spaghetti Sauce: Place frozen sauce in slow cooker and cook on low for 5-6 hours or put in sauce pan and heat through. Serve with noodles (provided). 5-5-16