Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken

3-5 lb bag of boneless, skinless chicken thighs

2 c. Aloha Shoyu Sauce

2 c. Sugar

2c. Water

Serve with Rice (Not included)
Directions: Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. 


Labels (12): Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. NOT INCLUDED: Rice .  5-24-18

Labels (12) Crockpot Hawaiian Chicken- Add into chicken mixture before cooking. 

Spicy Chicken Casserole

Spicy Chicken Casserole

3 cup cooked rice (1.5 cup uncooked rice)
1 can of chicken
1 can chili
1 can cream of chicken
1 can diced green chiles
2 cups cheddar jack cheese

Directions: Lightly grease a 9x13 pan.  Put cooked rice in the bottom of the pan.  Mix all other ingredients and pour on top of the rice (save 1 cup of the cheese for the top).  Add cheese (and olives if desired) on the top.  Bake at 350 degrees for 35 - 45 minutes.   Goes well with tortilla chips

Label (23): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes 
 NOT INCLUDED: TORTILLA CHIPS .  5-24-18

NEEDED: 23 9x11 tin pans

sloppy joes

Homemade Spaghetti Sauce

THE BEST HOMEMADE SPAGHETTI SAUCE (Mel's kitchen cafe)

PREP TIME: 20 MINS

COOK TIME: 70 MINS

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INGREDIENTS:

• 1 tablespoon olive oil
• 2 cups onion, chopped and divided
• 5 cloves garlic, finely minced
• 2 pounds lean ground beef or lean ground turkey
• 1 red bell pepper, seeded, cored and coarsely chopped
• 1 can (12-ounces) tomato paste
• 1 teaspoon coarse, kosher salt
• 1 teaspoon black pepper
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
• 2 cans (28-ounces each) crushed tomatoes
• 8 ounces button or baby bella mushrooms, chopped
• 1 1/2 cups beef stock or beef broth
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 tablespoons balsamic vinegar

DIRECTIONS:

1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
2. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
5. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

LABELS (12): Heat on the stove or put frozen sauce in the crock pot on low for 5-6 hours. Serve over noodles.

Slow Cooker Cilantro Lime Chicken

Ingredients:

1  16 oz. jar salsa
1  1.25 oz. package dry taco seasoning mix
1 lime juiced
3 Tbsp chopped fresh cilantro
3-4 chicken breasts

Instructions:

Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine.  Add chicken breasts and stir to coat with the salsa mixture.  Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes.

Label (23)  Slow Cooker Cilantro Lime Chicken.  Place chicken & sauce in crock pot.  Cook high 4 hours or low 6-8 hours.  Shred chicken and cook additional 30 min.

Slow Cooker Italian Beef Sandwiches

Ingredients:

1 1/2 cups beef broth
1 cup water
2 tsp salt
2 tsp ground black pepper
2 tsp dried oregano
2 tsp dried basil
2 tsp onion powder
2 tsp dried parsley
2 tsp garlic powder
2 bay leaves
4 lbs. chuck roast
Provolone cheese slices
Sandwich rolls

Place roast in slow cooker and pour seasoning mixture over the meat.  Cover and cook on low for 9 hours or on high for 5 hours.  When done, remove bay leaf and shred meat.  Serve on rolls with cheese, if desired.

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Mix seasoning bag with 1 cup of water and 1 1/2 cups beef broth.  Place roast in slow cooker and pour seasoning mixture on top.  Cover and cook (low for 9 hours or high for 5 hours).  When done, remove bay leaf and shred meat.  Serve on rolls with cheese, if desired.

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Beef Broth

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Sandwich Rolls

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Provolone Cheese

Mother's Day Chicken Marinade

4-6 large skinless chicken breasts (not included)
4 TBS. Worcestershire sauce 
2 TBS. Dry mustard 
1 cup oil 
1/2 cup red wine vinegar 
3/4 cup soy sauce 
1 tsp. black pepper 
1 tsp. minced garlic 
1/2 TBS. parsley flakes 

Labels 23: Mother's Day Chicken Marinade. Place chicken in ziplock bags that contain marinade. Marinade defrosted chicken for at least 3 hours or frozen chicken overnight. Can cut into strips or leave whole and grill or broil till done. 5/03/18