Kalua Pork

Kalua Pork

Ingredients:

3-4 lbs Pork Shoulder Boneless
2 Tbsp Liquid Smoke
2 Tbsp Sea Salt


Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with 2 forks. Can remove fat if desired. Serve over cabbage if desired.

Label (12) : Kalua Pork Place liquid smoke in baking dish, put meat in and rub in salt, cover with foil. Cook at 275 for 4-5 hours with out lifting foil. Remove from oven, open foil and remove fat then shred.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Ingredients

1. 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
2. 1/4 cup green salsa
3. 1 tablespoon fresh lime juice
4. 1/2 teaspoon cumin
5. 1 teaspoon chili powder
6. 1/2 teaspoon onion powder
7. 1/4 teaspoon granulated garlic, or garlic powder
8. 3 Tablespoon chopped cilantro
9. 2 Tablespoon sliced green onions
10. 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
11. 1 C grated pepperjack or plain jack cheese
12. small flour or corn tortillas
13. kosher salt
14. cooking spray or olive oil

For the filling

1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
2. LABEL: When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Tortellini Pasta Bake

1 bag of frozen cheese filled tortellini (19 or 20 oz) 
1 jar of alfredo sauce (15 oz)  
1/2 jar of marinara sauce 
1/2 cup shredded mozzarella  
1/2 cup grated Parmesan cheese  

 Tortellini Bake - Preheat the oven to 350. Cook the tortellini according to package directions. Mix with the alfredo and marinara sauce in an 8x8 baking dish. Top with mozzarella and parmesean. Bake for 15 minutes Then broil for 5 minutes to get a nice bubbly and golden topping. Serve immediately.  

Italian Beef Sandwiches

1 1/2 cups beef broth
1 cup water
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp onion salt
1 tsp dried parsley
1 bay leaf
1 pkg dry Italian salad dressing
3 pound chuck roast


Combine all ingredients except meat and whisk together. Place roast in crockpot and cover with mixture. Cook on low for 10-12 hours or High for 4-5 hours. When done remove bay leaf and shred with fork. Put back in sauce for 15 minutes. Serve on hogie rolls with provolone cheese. 

Label: (12) Italian Beef Sandwiches Place meal in crockpot and add 1 cup water. Cook on low for 10-12 hours or high for 4-5 hours. Remove Bay leaf and shred. Put back in sauce for 15 min. Serve on roll with cheese.

Chicken Tortilla Soup

4 boneless skinless chicken breast
1/2 tsp. minced garlic
2 cans (14 oz. each) chicken broth
2 cans (14 oz. each) diced tomatoes, with liquid
1 cup salsa
2 T. dried cilantro ( or use 1/4 cup fresh)
1 T. ground cumin
tortilla strips

Add all ingredients to greased crockpot. Cover and cook on high heat 4-6 hours or low 6-8 hours. makes 6-8 servings. Serve with tortilla strips and cheese on top. Optional: serve with sour cream or guacamole.

Creamy Ranch Chicken

3-4 chicken breasts
1 can Cream of Chicken soup
1 packet Ranch Dressing mix
1 packet Italian Seasoning packet
1/2 package (4 oz.) cream cheese

Mix together Cream of Chicken, Ranch mix & Italian Seasoning.  Place chicken in crockpot and pour mixture over.  Cook on low for 4-5 hours or on hight for 2-3 hours.  Once done shred chicken with a fork and add the cream cheese to add thickness and make it creamy.  Serve over egg noodles or rice.

Label (24):
Put all ingredients but cream cheese into the crockpot.  Cook on low for 4-5 hours or high for 2-3 hours.  Once done shred chicken with a fork and add the cream cheese.  Serve over egg noodles or rice.

Barbecue Ribs

3 lb Country Style Spare Ribs

Sauce:

3/4 cup brown sugar

1 cup ketchup

1/4 cup water

1 1/2 Tbs Liquid Smoke

Mix sauce ingredients together and stir until sugar dissolves. 

Place ribs in slow cooker. Pour sauce mix over the top and cook on low 8 hours.

Label: Thaw in fridge overnight. Place contents in slow cooker and cook on low 8 hours.

Crock Pot Chicken and Gravy

2 packets chicken gravy mix
1 can cream of ckn soup
2 c water
1 lb ckn breasts
Garlic powder, salt and pepper to taste
1/2 c sour cream


Put everything but sour cream in crockpot.  Cover and cook on low 6-8 hrs.
Once cooked, shred chicken into gravy.
Stir in sour cream.  Serve over rice (can top like Hawaiian haystacks). Also great over mashed potatoes served with biscuits.

Label: (12) Crockpot Chicken and Gravy. Put everything but sour cream in crockpot.  Cover and cook on low 6-8 hrs.  Once cooked, shred chicken into gravy. Stir in sour cream.  Serve over rice (can top like Hawaiian haystacks). Also great over mashed potatoes served with biscuits.

Grilled Kielbasa and Pesto Penne

A repeat recipe!! I think people wanted more sauce, so I doubled the components for the sauce. 

Ingredients:

• 1 lb Penne Pasta
• 1 lb cooked Kielbasa
• 1 cup Pesto sauce
• 2 tablespoons dried basil
• Dash of dried Oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Preheat the grill or griddle on medium heat.
2. Cook the pasta according to the directions on the box. Be sure to season the boiling water with salt before adding in the pasta.
3. Keep the Kielbasa whole if using an outdoor grill. Cut the Kielbasa into 1/2 inch slices if you're using a stovetop griddle. Grill the Kielbasa until slightly browned and marked with grill marks. 
4. Return the drained pasta to the pot. Toss in the Kielbasa (if you keep the Kielbasa whole, be sure to cut it into slices before adding it to the pasta), Pesto sauce, dried basil, dried Oregano, and garlic powder. 
5. Toss together the ingredients. 
6. Season with salt and pepper to taste.
7. Serve warm.

Label (24) Grilled Kielbasa & Pesto Penne  Cook pasta & grill or brown sausage.  Add sausage, pasta & bag of sauce toss & serve. Can garnish with cheese if desired.  5/12/16

BBQ Chicken Wings by Bethany

courtesy of Good Dinner Mom

ingredients include: brown sugar, paprika, dry mustard, cumin garlic powder, onion powder, cayenne pepper, BBQ sauce, 40 chicken wings

Place wings in a slow cooker. Cover and cook (3-4 hrs low or 4-6 hrs high).

Transfer cooked wings (discard liquid) to a baking sheet lined with aluminum foil. Brush chicken with BBQ sauce and broil until wings look crispy about 10-15 min. Flip chicken over brush the remaining BBQ sauce over the chicken. Cook 5-10min until crispy. Serve.

Label (12): BBQ chicken wings: Let wings though completely & drain liquid. Rinse & pat dry. Use a ziplock bag to shake the wings & seasoning until wings are completely coated. Add 1/2 cup BBQ sauce and shake again. Dump wings in a slow cooker and cook on low 4 hours or on high for 2 hours.

Label (12): BBQ chicken wings BBQ: use sauce for broiler. Remove wings from slow cooker and place on baking sheet lined with aluminum foil. Discard extra liquid. Brush chicken with half of the BBQ sauce and broil until wings look crispy (10-15 min). Flip chicken over brush the remaining sauce over the chicken. Cook another 5-10 min until crispy. Serve