Wednesday, September 14, 2016

Crockpot Italian Chicken

Crockpot Freezer Meal Recipe: Italian Chicken!
Author: 
Prep time:  
Cook time:  
Total time:  
Serves: 4
 
Ingredients
  • 4 Boneless Skinless Chicken Breasts
  • 1 bottle Italian Dressing {16 oz.}
Instructions
  1. Place Chicken and entire contents of Italian Dressing bottle into Gallon Freezer Ziploc Bag.
  2. Zip up bag and place in freezer.
  3. When ready to cook, pull bag out of freezer, and run under hot water for a few minutes to slightly dethaw.
  4. Empty entire contents of bag into Crockpot, and cover with lid.
  5. Cook on LOW for 7 hours, or until done. ENJOY!!



LABEL: Run bag under hot water for a few minutes to slightly thaw.  Cook on LOW in crockpot for 7 hours or until done.

Meat Loaf

2 lbs hamburger
2 eggs beaten slightly
1/3 C. oatmeal
1 tsp onion powder
1 tsp salt
1/2 tsp dried oregano

Topping:
3 TBS ketchup
1 TBS brown sugar
1/2 tsp mustard

mix ingredients together and place in a loaf pan.  Bake at 350 for 45 min. drain any grease

mix topping ingredients together and place on top after it's baked for 45 min and cook for another 10-15 min

LABEL: (12) THAW COMPLETLY. Bake uncovered at 350 for 45 min.  Drain if necessary.  Add topping and bake for another 10-15 min.

Tuesday, September 13, 2016

Poor Mans Lasagna

Poor Mans Lasagna

1 - 1 1/2 lbs of Pasta ( rigatoni or rotini are best)
1 lb. Italian Sausage
1 Jar (24 oz) Spaghetti Sauce
1/2 onion, chopped
1 clove garlic, minced
1 tsp. Italian Seasoning
3 - 4 cups mozzarella cheese
16 oz. sour cream
1 1/2 cups shredded Parmesan cheese

Cook pasta until just underdone. Brown sausage, onion and garlic. Add meat mixture to spaghetti sauce and Italian seasoning. Salt and pepper to taste. Mix sour cream, Parmesan cheese, and mozzarella together. (Save about 3/4 cup mozzarella and 1/4 cup of Parmesan for the top). In a big bowl, mix the cheese and sauce mixture together. Add the pasta and mix just until coated. Put into a 9 x 13 baking pan. Sprinkle top with mozzarella and Parmesan cheesed. Cover with foil. Bake at 350 for 30 min (until hot and bubbly). Remove foil and bake 5 minutes more.

24 Labels: Let thaw in fridge. Bake at 350 for 30 min (until hot and bubbly). Remove lid and bake 5 minutes more.


Monday, September 12, 2016

Poppy Seed Chicken

Poppy Seed Chicken
INGREDIENTS:
3 Chicken Breasts, Chopped & Cooked
2 10.5 oz. Cans, Cream of Chicken Soup
1 16 oz. Container of Sour Cream
1 Tbsp. Poppy Seeds
1 Sleeve of Ritz Crackers
2 Tbsp. Butter
2 Cups Rice
DIRECTIONS:
Combine the Sour Cream, Chicken Soup, and Chicken in a 9×13 Pan
Place Ritz Crackers in a Bag and Crush with a Rolling Pin
Combine Crackers, Poppy Seeds and Melted Butter
Pour Cracker Topping over the Chicken Mixture
Cover Tightly and Freeze
To Bake: Thaw Completely and Bake at 350 Degrees for 30 Minutes
Serve over Rice

LABEL 24-  
Thaw completely and bake at 350 degrees for 30 minutes, serve over rice

Mama's Chili with Cornbread

1 lb. ground beef or turkey
1 chopped onion
2 stalks chopped celery
1 t. sugar
salt and pepper to taste
1 large can pork & beans
1 large can chili beans
1 can diced tomatoes
3 T. chili powder
2 c. water

Brown ground beef and add water.  Add onions and celery.  Add beans and tomatoes.  Add additional water if needed.  Add sugar, chili powder, salt & pepper to taste.  Simmer for 2 hours.


LABEL (36):
Put cooked beef or turkey in pot with water.  Add onions and celery.  Add beans and tomatoes.  Add additional water if needed.  Add sugar, chili powder, salt & pepper to taste.  May add more chili powder, sugar, salt & pepper to taste.  Simmer for 2 hours.

*Follow directions on box for cornbread.*

Mongolian Beef

2 lb stew meat
1/2 c cornstarch
4 tbs olive oil
1 onion, sliced
2 tbsp minced garlic
3 large green onions
1 c soy sauce
1 c water
3/4 c brown sugar
1 tsp minced ginger
1 c hoisin sauce

Dump all ingredients into a labeled freezer bag. Seal, mix up, freeze.

Labels:
1 of 2: Mongolian Beef: Thaw overnight. Cook in crockpot on low for 6-8 hours. If you're going to be longer, add a bit more water to prevent drying out. Optional: Add red pepper flakes for some kick. Serve with broccoli and rice.
2 of 2: Serve with Mongolian Beef.

Creamy Chicken and Ham


1 rotisserie chicken, shredded or cut up 
2 cups diced ham
2 cans cream of chicken soup
1 cup sour cream
1 cup ricotta cheese

Mix ingredients together. Pour into a gallon size freezer bag. When ready to use thaw in the refrigerator. Pour into a greased casserole baking dish. Bake at 350 degrees for 30-40 minutes. Serve over rice or egg noodles.

Label: Thaw. Pour into a greased casserole dish.  Bake at 350 for 30-40 minutes.  Serve over rice or egg noodles. 

Crock Pot Chicken Parmesan

  • butter or non-stick baking spray
  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 (32 ounce) or 2 lb. jar marinara sauce + more if needed
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ cup panko or bread crumbs
  • 1 to 2 cups shredded mozzarella cheese
  • ¼ cup freshly grated parmesan cheese + more when serving
  • ¼ cup fresh parsley, finely diced
  • Serve with cooked spaghetti


INSTRUCTIONS

  1. Spray or grease the inside of your slow cooker or crock pot. Season each chicken breast with salt and pepper on each side and place into the slow cooker in one layer.
  2. Using a large mixing bowl, pour in the marinara sauce, and add the minced garlic and dried oregano and crushed red pepper flakes if using. Mix together, taste and add salt and pepper if desired. Pour the sauce over the chicken breasts into the slow cooker. Make sure all of the chicken is covered with the sauce. Cover and cook on LOW for about 4 hours.
  3. After the chicken is cooked, sprinkle on the panko over each chicken breast. Alternatively, you can brown the panko or bread crumbs in a pan before sprinkling over the chicken. Add the shredded mozzarella cheese and parmesan over each chicken breast and cover the slow cooker and let cook until the cheese has melted. Garnish with the fresh parsley and parmesan cheese and serve over cooked spaghetti. 

Label(12): Thaw. Place Chicken and sauce into crockpot and cook on LOW for 4 hours.  After chicken is cooked sprinkle the bread crumbs over each breast and then cover with cheese.  Cook until the cheese melts. Serve over spaghetti.  

Thursday, September 8, 2016

Easy Calzones

Courtesy of Pioneer Woman: Easy Calzones

DSC_0340







Picture courtesy of Pioneer Women Blog

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours. 

  • 16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.
  • 1 Tablespoon Butter
  • 1 whole Medium Onion, Diced
  • 1 pound Breakfast Or Italian Sausage
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon Red Pepper Flakes
  • 15 ounces, fluid Whole Milk Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1-1/2 cup Grated Mozzarella Cheese
  • 2 whole Eggs
  • 1/2 teaspoon Salt
  •  Black Pepper To Taste
  • 2 Tablespoons Chopped Fresh Parsley
  •  Marinara Sauce, For Serving
  • 1 whole Egg, Beaten

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate. 

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside. 

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal. 

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Label (need 12): Easy Calzones by Bethany. Bake straight from the freezer. 400 degrees bake 25 min until golden brown and heated in the middle. Serve with your own marinara sauce, warmed, for dipping.  

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Wednesday, September 7, 2016

Best Hamburgers Ever





1. Preheat a grill for high heat.

2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.















Label: Thaw. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Tuesday, September 6, 2016

BBQ Pulled Pork Sandwiches


BBQ Pulled Pork Sandwiches 


Serves 6-8

Ingredients

  • 1/2 large onion
  • 3 lbs Pork Shoulder Roast
  • 1/2 Tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 cup chicken broth
  • 1/2-1 cup your favorite BBQ Sauce 
  • 1 Tbsp liquid smoke, optional 
  • 1 Tbsp Worcestershire sauce
  • 2 large garlic cloves, pressed
  • 1 Tbsp brown sugar

Instructions

  1. Chop onion and place it into the bottom of the slow cooker.
  2. Combine 1/2 Tbsp salt, 1/2 tsp pepper and 1/2 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
  3. For the marinade, combine: 1/2 cup chicken broth, 1/2-1 cup BBQ sauce, 1 Tbsp liquid smoke, 1 Tbsp Worcestershire sauce, 1 Tbsp brown sugar and 2 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
  4. Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks. 
  5. Pour remaining sauce over shredded pork. Serve on toasted buns with additional BBQ sauce, coleslaw, fry sauce and sliced pepperoncinis.
LABEL (12): From frozen, cook on high in crockpot for 2 hours and low for 6-7 more hours until falling apart. Remove pork and shred; cover with remaining sauce. Serve on toasted buns with additional BBQ sauce, coleslaw, fry sauce and sliced pepperoncinis.