chicken pot pies

INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• ⅓ cup butter or margarine
• ½ cup all-purpose flour, sifted
• 2 cups chicken broth
• 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
• 2 cups chicken, cooked, chopped
• 1 cup frozen peas, thawed
• 1 tsp. salt
• ½ tsp. pepper
• 4 unbaked pie crusts (homemade or store-bought)

INSTRUCTIONS

TO MAKE FILLING

1. Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

FREEZING INSTRUCTIONS:

1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
2. Or you may also assemble the whole pie and freeze whole.
3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
4. Cover with foil, label and freeze. See below for preparation instructions

TO PREPARE POT PIE FROM FRESH

1. Preheat oven to 375 degrees.
2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
3. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

TO PREPARE POT PIE FROM FROZEN

1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
2. To do so, preheat oven to 375 degrees.
3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
4. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

LABEL

FREEZER TO OVEN- 375 degrees uncovered for 30 minutes then cover and cook for 30 more minutes

• 
  

Pork Roast with Cranberry Glaze

1 can cranberry sauce

1/2 cup orange marmalade

1 orange, juiced and zested

1/8 tsp ground cloves

1/8 tsp nutmeg

1/4 cup honey

Mix all the ingredients listed above. Tenderize roast and place in crockpot. Cover with sauce. Cook for 6 hrs on low. Strain juice to make gravy. Serve with mashed potatoes and steamed broccoli.

Label 1: (12) Pork Roast with Cranberry Glaze Place roast in crockpot. Cover with sauce. Cook on low for 6 hours. Strain juice to make gravy.

Label 2: (12) Pork Roast with Cranberry Glaze let sauce thaw. mix in 1/4 cup honey. cover roast with sauce.

Lasagna

• 1-1/2 pound Ground Beef
• 1 pound Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Diced tomatoes
• 1 cans (14 Ounce) Tomato Sauce
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Ricotta Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated Shredded Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Shredded Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
•  (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

INSTRUCTIONS

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Add tomatoes, sauce, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until al dente

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

LABEL: (24) THAW completely and bake 350 for 1-1.5 hr. 

Lemon Pesto Chicken

• 6 chicken breasts
• 3/4 c pesto
• 1/4 c lemon juice
• 3/4 c shredded mozzarella
• Directions: Place chicken, pesto, and lemon juice in a large freezer bag. Place cheese in a second freezer bag.
• Label (24): Defrost in refrigerator overnight. Preheat oven to 375F. When thawed, place chicken and marinade into a 9x13 casserole dish and cover with aluminum foil. Bake for 25-30 minutes, covered. Remove foil and sprinkle cheese over the chicken. Bake for 5 minutes. Turn broiler on high and broil for 5 minutes. Serve with rice or pasta.

Baby Back Ribs

Rub:
1/4 C. Brown Sugar
1/4 C. Smoked Paprika
3/4 T. Black Pepper
1 T. Salt
2 tsp. Chili Powder
1 tsp. Thyme
1/2 tsp. Cayenne Pepper

Label: Defrost ribs overnight in refrigerator. When thawed coat both sides with mustard, then rub both sides with rub. Bake at 225 for 6-8 hours. Take out of oven and coat with Sweet Baby Ray sauce and wrap in foil, Grill for 15-20 min meaty side down.

Honey Balsamic Pork Sandwiches

• 3 lb boneless pork roast
• 1½ cups water
• 2 tsp seasoned salt
• 2 tsp garlic powder
• 1⅓ cup balsamic vinegar
• 1 cup ketchup
• ½ cup packed brown sugar
• ½ cup honey
• 1½ Tbsp Worcestershire sauce
• ¾ tsp salt
• a pinch of black pepper
• 1½ tsp minced garlic

Label: Add roast to slow cooker. Top with 1 1/2 cups water and seasonings. Cook on low for 10 hours or until falling apart. Half an hour before your roast is ready, add sauce ingredients to a pot and bring to a boil over medium heat. Boil over medium heat for about 15-20 minutes, until thick and syrupy. Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns. 

Cedar City Chicken

1 can whole cranberries
1 bottle Catalina dressing
1 packet Lipton onion soup mix
3-4 chicken breasts

Put all ingredients in crockpot on high for 4 hours or until meat is cooked.  Serve over rice.

Chicken Rolls

Chicken Rolls

2 pks croissant doe
4-5 chicken breast (cooked and shreaded)
3/4 brick cream cheese
handful of frozen spinach
3/4 C melted butter
Dry Stuffing mix
Packet of brown gravy

Shread chicken and add it to a bowl with the cream cheese and frozen spinach.  Mix together.  Place a generous spoonful into one croissant  doe and roll it up so that the chicken mixture is all covered.  Melt butter in separate bowl.  Dip croissants into the butter and roll in the dry stuffing mix.  Bake according to croissant instructions

Label:  Thaw in fridge over night (or all day).  Place uncovered in the oven. Back at 350 for 12-15 minutes.  Prepare gravy

I need 24 labels

Chicken Caesar Sandwiches

3-4  boneless skinless chicken breasts
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
2 tsp parsley 
1/2 teaspoon ground pepper
 Romaine lettuce (optional)
 4-6  hamburger buns

1. Place chicken in slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 

4. Serve on buns. Top with extra shredded Parmesan cheese and lettuce to serve. 

Label: (12)Chicken Caesar Sandwiches Place chicken in crockpot w/ 1-2 c water and cook 4-6hrs. Remove chicken, shred, and drain water. Place chicken back in crockpot.  Mix 1/2 cup to 1 cup of sauce with spices and 1/4 cup cheese. Place back in crockpot and cook 30 min. Serve on bun w/ remaining cheese and lettuce (optional). 6-30-16