Slow Cooker Italian Chicken Recipe

4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup


Instructions:
1- Place chicken in a slow cooker and sprinkle Italian dressing over it.
2-Combine cream cheese and cream of chicken soup in a small pot over low heat and warm until melted through. Pour over chicken
3-Cook on low 4-6 hours.
4-Once chicken is done, you can leave the chicken breasts whole or shred them.
5-Serve chicken over pasta or rice.

Label: 12- Italian chicken - Place 4 chicken breasts (not included) in a slow cooker and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and warm until melted through. Pour over chicken.  Cook on low 4 to 6 hours.Once chicken is done, you can leave the chicken breasts whole or shred them.  Serve over pasta  (3-15-18)

label (36) Italian chicken  (3-15-18)

Chicken and broccoli casserole

Chicken and broccoli casserole

-Fresh or frozen broccoli, enough to cover bottom of pan

-1/2 Tbl minced onions

-2 chicken breasts

-1/2 cup mayo

-1 cup sour cream

-1 Tbl lemon juice

-2 can cream of chicken 

-1/2 tsp garlic powder

-1/4 cup parmesan cheese

-1/2 cup cheddar cheese

-halfway cook broccoli and layer bottom of pan, pre cook chicken and chop up/shred and combine with all ingredients besides cheddar cheese and layer on top of broccoli.  Sprinkle top with cheddar cheese.  Serve over rice

Label: (12) - Chicken and broccoli casserole:  Keep tinfoil on, thaw before baking.  Bake at 350 for 1 hour.  Or cook from frozen increasing temperature and cooking time (3-15-18)

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

Label #1 (12): Cafe Rio Sweet Pork (March 2018) Thaw pork completely. Pour one can Coke and 1/2 c. brown sugar over top of pork in large Ziploc bag. Marinate for a few hours or overnight in fridge. Then, 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. 
Label #2 (12): Cafe Rio Sweet Pork Sauce Mix Mix remaining 1/2 can coke with thawed sauce mix. Pour over shredded pork in crock pot, heat until warmed through. 

Yummy Sloppy Joes

Yummy Sloppy Joes

Ingredients:
1 lb of ground beef
1 small onion, finely chopped
1 (8 oz) can tomato sauce
1/2 c. ketchup
1 Tbsp. brown sugar
1 tsp ground mustard
1 Tbsp. white vinegar
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
8 Sandwich buns

In large saucepan over medium high heat, combine beef and onion. Cook until meat is mostly browned, about 5 minutes. Drain well

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 tsp salt, and 1/8 tsp of pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

Label #1- (need 12)
Sloppy Joes
Heat bag of Sloppy Joe mixture in saucepan till warm. Serve on hamburger buns.

Label #2 - (need 12)
Sloppy Joe Buns

Poppy Seed Chicken Casserole

Ingredients:

2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 Tablespoon lemon juice 

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.

Labels: (12) Preheat oven to 350 degrees. Bake with foil on for 30 minutes. Remove foil and bake for 15 more minutes. Serve with rice. 

Tuscan Chicken Pasta

INGREDIENTS
• 1 (16 ounce) box of bow tie pasta
• 4 Tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 Tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 8 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, more to taste, if needed
• 1 cup of chicken, cooked and cubed

INSTRUCTIONS

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don't even need chicken you don't want it!
2. When making them into freezer meals - put the noodles, sauce and chicken into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer.
3. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through
4. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

Label: (12) 3-18 Frozen: Bake 350 degrees for 40-50 minutes until heated through. Thawed: Bake 350 degrees for 30 minutes until heated through.

Indian Butter Chicken

INGREDIENTS:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 boneless skinless chicken breasts (cut into 1 inch cubes)

SAUCE

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt (or to taste)
• 1 8-ounce can tomato sauce
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
3. Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of the second sauce to keep the food moist and provide enough sauce.
4. Cut the chicken into two inch chunks.
5. When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
6. In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
7. Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
   Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you’re using more cornstarch than water it will settle quickly).
   Cook an additional 20 minutes on high.
   Top with cilantro before serving.

Label (12): Indian Butter Chicken Add 3 chicken breasts (not included) to marinade bag #1, work mixture into chicken. Refrigerate overnight. Next day, scrape off majority of marinade from chicken and discard. Cut chicken into 2 in. chunks. Add bag #2 into bottom of slow cooker. Add chicken. Pour sauce bag #3 over chicken and cook on low for 4-5 hrs. Stir cornstarch into one Tbl water and add to slow cooker and stir. Cook additional 20 min on high. Top with cilantro before serving (optional).

Additional Labels: (12) Indian Butter Chicken #1 Marinade)
Label: Indian Butter Chicken Bag #2 
Label: Indian Butter Chicken Bag #3 (Sauce)
Label: Indian Butter Chicken Bag #4 (Cornstarch)