Bacon Ranch Chicken and Pasta

1

 lb chicken breasts 

6  slices bacon, cooked and diced

2  cloves garlic, finely chopped

1  package (1 oz) ranch dressing and seasoning mix

1  can (10.75 oz) condensed cream of chicken soup

1  cup sour cream

1/2  teaspoon pepper

1/2 cup water

8 oz spaghetti, cooked

LABELS (26): Place chicken in crockpot lined with cooking spray.  Pour mixture and 1/2 cup water over top of the chicken.  Cook on low 6 hours or on high 3-4 hours.  Shred chicken before serving over cooked noodles.

NOT INCLUDED (26): 1 lb. chicken, 1/2 cup water

Lion House Meatballs

Recipe already on blog.

SAUCE: 
1/2 c. brown sugar 
1/2 c. apple cider vinegar  
2 tsp. prepared mustard 
1/2 c. barbecue sauce 
2 tsp. Worcestershire sauce 

Combine ingredients & blend thoroughly. 

(26) Labels: Lion House Meatballs.  Thaw completely, place meatballs and sauce in crockpot and cook until warm (2-5 hours on low).  Serve over rice.  3/10/16

Slow Cooker Cilantro Lime Chicken

Ingredients: 

1 - 16 oz jar salsa 

1 - 1.25 oz. package dry taco seasoning mix 

1 lime juiced 

3 tablespoons chopped fresh cilantro 

3-4 chicken breasts 

DIRECTIONS: 

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 (24) Slow Cooker Cilantro Lime Chicken Place Chicken & sauce in crock pot. Cook high 4 hrs or low 6-8 hrs. Shred Chicken & cook 30 mins more. 

Macadamia Nut-Pesto Fettuccine

1 (9-ounce) package fresh fettuccine

3 cups fresh basil leaves

1/4 cup half-and-half

3 tablespoons roasted macadamia nuts

3 tablespoons grated fresh Parmesan cheese

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.

Label (13): *(I will make my own labels). Thaw completely. Cook fettuccine according to package directions. Combine basil mixture and pasta in a large bowl, tossing to coat.

Sweet Sauce Pork Chop

INGREDIENTS

• 4 pork chops (with or without the bones);
• ¼ cup chicken stock;
• 1/8 cup coconut aminos;
• 2 tbsp. homemade ketchup;
• 2 garlic cloves, minced;
• 1 tbsp. raw honey; (optional)
• Cooking fat; or butter oil
• Sea salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat your oven to 350 F.
2. Warm the cooking fat/butter/oil in a skillet over a medium high heat.
3. Brown the pork chops on each side in the skillet (about a minute per side), and remove.
4. Grease a casserole dish and lay the browned pork chops in it.
5. In a small bowl, combine all the remaining ingredients and mix well.
6. Add the sauce to the pork chops, place the casserole dish in the oven, and cook 1 hour, uncovered.

Labels: 12   Thaw and and bake 1 hour uncovered.

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

3 green onions, chopped (optional)

Hot, cooked rice/quinoa or lettuce leaves for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions.

 

Labels (26): Korean Beef: Simmer until warm. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps. 1/12/16

Items Needed: Rice/Quinoa, Green Onions (Optional), or Lettuce Leaves

Mexican Style Sweet Pork

Mexican Style Sweet Pork

4 lbs. boneless pork shoulder roast

1/2 t. kosher salt

1/4 t. black pepper

2 t. chili powder

1 t. onion powder

1-2 T. vegetable oil

20 oz. enchilada sauce

1 c. brown sugar, divided

1/2 c. salsa

1/2 T. Worcestershire sauce

1/4 c. apple juice

Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat. Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown. While the meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Label (12) Mexican Style Sweet Pork.  Sprinkle roast with seasoning baggie. Rub the spices into all sides of the meat.  Heat 1-2 T of oil in a large skillet and sear (1 minute one each side). Add liquid baggie to crock pot and then add pork roast.  Cover and cook on low for 7 hours.  Remove pork, shred and return it to the crock pot adding the remaining brown sugar baggie.  Simmer in the crock pot on high with the lid off.  Serve with toppings for nachos, tacos, burritos, salads...etc.