Baked Ziti (or Italian Stallion as Treas likes to call it...)

Baked Ziti (Italian Stallion)

3/4 lb. Italian Sausage
1 medium onion, chopped
3 large garlic cloves
28 oz. can diced tomatoes with juices
1/4 c. prepared pesto
10 oz. cooked ziti or penne pasta
8 c. spinach leaves
6 oz. mozarella, cubed
1 c. grated parmesan cheese

Heat large saucepan over medium heat.  Add sausage, onion and garlic. Saute until sausage is cooked through. Add tomtoes with juices to the pan. Simmer about 10 minutes. Stir in pesto. Season with salt and pepper.

Combine cooked pasta, spinach, mozarella and 1/3 c. parmesan cheese in a large bowl. Stir in hot tomato/meat sauce. Transfer mix to casserole dish. Sprinkle remaining 2/3 c. parm cheese over the top.  Bake at 375 for about 30 minutes until  sauces are bubbly and cheeses melt.

Labels (13): Baked Ziti: Thaw.  Bake at 375 for 30 minutes until sauces bubble and cheeses melt. 8-31-16

Mexi-Chicken Mixture

Ingredients: 
                  5 chicken breasts

                  1 can stewed tomatoes

                  1 pkg taco seasoning

                  1 can drained corn

                  1 can drained black beans

Directions: Heat chicken, tomatoes, and taco seasoning in crockpot on high for 2 hours (or until it is ready to shred). Shred the chicken. Add corn and black beans. Use chicken mixture for tacos, buritos, or over lettuce to make a Mexican salad. Use toppings (cheese, tomatoes, guacamole, cafe rio dressing, etc) that your family loves :)

LABELS (12): MEXI-CHICKEN MIXTURE- Thaw Mexi-Chicken Mixture and warm it up. Can be used with tortillas, over lettuce for a Mexican salad, ow however you please. Not included: tortillas, lettuce, tomatoes, cheese, salsa, or any Mexican toppings you want to eat it with :)

Asian Chicken Salad

1 package coleslaw salad
1 package frozen chicken strips (breaded or grilled)
1 bottle Asian sesame salad dressing

Toppings:
Mandrain oranges
Pineapple tidbits
Sunflower Seeds
Edamame
Chopped almonds
cucumbers
Red Peppers
Chinese noodles

Directions:
Cook Chicken according to package directions.
Top cabbage coleslaw mix with chicken toppings and salad dressing


Label  (13):
Asisan Chicken Salad: Cook Chicken according to package directions.
Top cabbage coleslaw mix with chicken toppings and salad dressing

NOT INCLUDED:  Coleslaw mix, cucumbers and red peppers. (8-31-16)

Tomatillo Tacos

Ingredients:

• 1 pound hamburger
• 1/2 onion chopped
• 1 green bell pepper chopped
• 2 stalks of celery chopped
• 6 tomatillos chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 3 Tablespoons taco seasoning
• 3/4 cup water

Directions: Brown hamburger, drain, add salt, pepper and garlic powder.  Add onion and cook until translucent. Then add celery, green peppers, tomatillos and cook for a couple of minutes.  Then add taco seasoning and water, blend completely.

Serve in taco shells, tortillas, or tortilla chips.  Garnish tacos with cheese, sour cream, tomatoes, lettuce, etc. anything your taco heart desires!

LABELS (13): TOMATILLO TACOS-Thaw taco mixture or you can just place it frozen in a skillet and cover with a lid.  Heat through. Can be served in taco shells (provided) with cheese (provided) or however you wish. 8/31/16

LABELS (13): TOMATILLO TACOS-Taco shells for Tomatillo Tacos 8/31/16

LABELS (13): TOMATILLO TACOS-Cheese garnish for Tomatillo Tacos 8/31/16

Angel Chicken Pasta

6 chicken breasts 

Ingredients:

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 with chives 

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 golden 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: (26) Directions for freezer meal: Angel Chicken Pasta Thaw bag. Spread over 6 chicken breasts 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. 8/31/16

Cafe Rio Sweet 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 chilies
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 chilies, enchilada sauce and brown sugar. Put shredded pork back in crock pot, cover with sauce, heat just until warmed through.

Label (25): Cafe Rio Sweet Pork Thaw completely. Pour one can Coke and brown sugar over top of Pork in large ziplock bag. Marinade for a few hours or overnight in fridge. 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. Mix remaining 1/2 can coke with sauce mix in bowl or blender. Pour over shredded pork in crock pot, heat until warmed through. 8/31/16

NEEDED: Brown Sugar, 25 gallon bags, 50 sandwich bags, 25 quart bags

Autumn Minestrone Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 6 ounces turkey or regular bacon or ham, chopped
• 2 cloves garlic, finely minced
• 2 (14.5 oz.) cans diced tomatoes
• 2 (15 oz.) cans Great Northern beans, rinsed and drained
• ½ cup chopped carrots
• 2 celery stalks, chopped
• ¼ cup chopped flat-leaf fresh parsley
• 2 potatoes, peeled and diced (I leave the peels on with red potatoes)
• 1 zucchini, diced
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup to ¾ cup small pasta
• shredded parmesan

1. Heat the oil over medium heat in a large pot until simmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute.
2. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

LABEL (25): Empty contents of vegetable bag into stockpot and add 2 cans diced tomatoes, 2 cans great northern beans, 3 cups chicken broth, and 1 cup water.  Simmer, stirring occassionally, for 20-30 minutes.  Add the pasta and simmer for 10 minutes longer.  Serve topped with shredded parmesan.

NEEDED: 25 gallon bags, 50 sandwich bags