Bacon Ranch Crockpot Chicken

2 butterball turkey bacon strips, cooked and shredded 

1 tsp minced garlic 

1 package ranch dressing mix 

1 10.75 oz can condensed cream of chicken soup

1 cup fat-free sour cream 

16 oz. chicken breasts 

8 oz. pasta (I used rigatoni) 

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles. 

Label (24) Bacon Ranch Crockpot Chicken: Place chicken in crock pot, pour sauce over, cook on high 3.5 hrs. Serve over cooked noodles.

Calzones

24 Rhodes rolls
1 cup pizza sauce, for dipping
any of your favorite pizza toppings (cheese, tomato sauce, pineapple, peppers, Canadian bacon, olives, mushrooms, etc.)

Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times.

Need 24 labels: To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.

9-28-09

Bolognese Sauce

Ingredients:

1 tbsp butter (or olive oil)
1 large white onion, minced
2 celery stalks (about 3/4 cup), minced
2 carrots (about 3/4 cup), minced
2 lb 95% lean ground beef
1/4 cup white wine
2 - 28 oz cans crushed tomatoes (I love Tuttorosso)
3 bay leaves
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half cream

Directions:
In a large deep saute pan, sauté butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta

Leftovers can be frozen for future meals. To reheat, thaw in the refrigerator then reheat on the stove or crock pot.

LABELS (12)
Thaw overnight in refrigerator and reheat on stove (can be heated in crock-pot on LOW if desired)
Prior to serving add 1/4 c. Half & Half and 1/8 c. fresh parsley (if desired)
Serve over favorite pasta

ADDITIONAL LABELS (12)
You will need to add:
1/4 c. Half & Half Cream
1/8 c. Chopped Fresh Parsley

Mexican Lasagna

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast (can substitute ground turkey)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe.print.html?oc=linkback

*Need 24 8x8 square or 9 inch round foil containers

Labels (24): Mexican Lasagna Thaw completely. Cook, uncovered, at 425 degrees for 10 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Italian Meatball Soup

5 cups water
5 beef bullion cubes
2 cans (14 oz.) diced Italian style tomatoes
1 1/2 c. corn
25 meatballs
2 zucchini - sliced
1 1/2 c. (6 oz.) ziti pasta
Grated cheddar/jack cheese

Label (24): Italian Meatball Soup
In a large pot add all ingredients with 5 cups of water, except pasta, and simmer 10 minutes. Cook pasta al dente and add to other ingredients. Simmer for another 5-10 minutes. Serve topped with cheese. 
 (10-16-14)

Slow Cooker French Dip Sandwiches

2 T olive oil
1/2 large beef roast
kosher salt
freshly ground black pepper
1 pkgs dry onion soup mix

1 cups water
1 (14.5 oz) cans beef broth
6 - 8  slices of Swiss cheese
Crusty buns or rolls

Directions:
1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices. 
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. 
4.Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook int on high until it begins to boil and then switch the heat setting to low; this is our preferred method but it's not always possible to be there to switch the heat setting in the middle of the day. 
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker used for dipping.

Label (24) Slow Cooker French dip sandwiches

1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices. 
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. 
4.Cook on high for 4-6 hours or on low for 8-10 hours. 
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. Serve with the juices from the slow cooker used for dipping.

Breakfast Casserole

INGREDIENTS:

6 English Muffins
2 Packs of Canadian Bacon
8 Eggs
2 Cups Milk
1 Teaspoon Onion Salt
Paprika to taste
Package of Hollandaise Sauce, cook according to package.

DIRECTIONS:

Spray casserole dish with non-stick spray. Cut up 3 english muffins and layer at bottom of dish. Cut up one pack of canadian bacon and layer that on top of muffins. Repeat another layer of muffins and bacon. In a bowl mix eggs, milk and onion salt then pour over layers. Let soak about 10 hours in the fridge. Sprinkle with paprika before cooking. Cook for 50-60 minutes total at 375 degrees covered with foil. Remove foil for the last 20 minutes or so until egg mixture is cook thoroughly. Serve with hollandaise sauce on top.

**24 round foil pans needed a couple nights before actual party if possible so I can make them in advance**

Labels (24) Breakfast Casserole. Thaw completely. Cook for 50-60 minutes at 375 degrees covered with foil. Remove foil the last 20 minutes or so until egg mixture is cook thoroughly. Make hollandaise sauce according to directions on packet and serve on top of casserole.