White Bean Chili

2-3 chicken breasts (after cooked, shread)
2 cans grean northern beans (drained)
2 cans butter beans (drained)
3 cloves garlic
1 can mild green chillies
1 tsp cumin
1 tsp oregano
1 can chicken broth

1 cup sour cream
1 cup shreaded cheese

throw all in crockpot minus cheese and sour cream.  with 45 min left add sour cream and cheese

cook on low for 4-6 hours

LABEL: cook on low for 4-6 hours. ADD SOURCREAM AND CHEESE with 45 min left

Kielbasa and Beans w/ Flour Tortillas

1 15 oz cans black beans, drained and rinsed
1 15ozGreat Northern beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1/2  onion, diced
1/4 cup barbecue sauce
1/3 cup ketchup
1/2 tbsp Worcestershire sauce
1/2 tbsp mustard
1/2 tsp chili powder
1/2 tbsp apple cider vinegar
1/4 cup maple syrup
1/8 cup molasses
8 oz chicken broth
1/4 lb bacon, cooked, cut into bite size pieces
1 lbs Kielbasa, cut into bite size pieces

1. In a large slow cooker, add all of the ingredients. 
2. Cook on low for 4-6 hours.
3.  Warm up flour tortillas on stovetop, spread the insides with melted butter and then roll them up, tortillas are served on the side. 
4. Serve kielbasa and beans in bowls, tortillas can be dipped in kielbasa and beans. 

Label: Add all ingredients to slow cooker.  Cook on low for 4-6 hours. Warm flour tortillas and spread the insides with melted butter.  Roll up and serve on the side to be dipped in the kielbasa and beans. 

Slow Cooker Creamy Chicken and Broccoli Over Rice

Ingredients

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Instructions

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

Labels-(24)  Thaw. Spray Crockpot with cooking spray. Add cream of chicken soup, chicken broth. Stir in seasonings and add chicken.  cook low 4-6 hrs. When 30 minutes are left shred chicken, add broccoli, 1 cup sour cream and cheese. Serve over rice, may add more cheese on top if desired.

Korean Beef

1 lb lean ground beef
1/3 cup brown sugar
1/4 cup soy sauce
1 T. sesame oil
4 cloves garlic, minced
1/4 t. ground ginger
1/2 - 1 tsp. crushed red pepper
1 bunch green onions, thinly sliced

Whisk together brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper flakes in a small bowl. Set aside.

In a large skillet over medium high heat, brown the lean ground beef. Drain if necessary. Stir in soy sauce mixture, allowing to simmer until most of the liquid has reduced, stirring frequently, about 3 - 5 minutes.

Serve immediately over steamed rice. Top with thinly sliced green onions.  (Serves 4 - 5)

LABEL: 12 (1/2) Korean Beef:  Thaw in fridge overnight. Reheat in skillet. Serve over rice with frozen green beans.
LABEL #2: 12 (2/2) Heat and serve with Korean Beef

Crockpot Thai Peanut Chicken

Ingredients

1-2 lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced

1 small yellow bell pepper, sliced

1 white onion, chopped

½ cup chunky peanut butter
1 Tablespoon lime juice
½ cup chicken broth
¼ cup soy sauce
2 Tablespoons of honey

Optional: 

brown rice or noodles to serve over, large butter lettuce leaves for lettuce wraps

1/4 cup crushed peanuts for topping

1/4 cup Cilantro, diced (as a topping)

Directions:

1. Place peppers and onion at the bottom of the crockpot. 

2. Next place chicken on top.

3. Pour sauce mixture over chicken. 

3. Cook for 3-4 hours on HIGH or 6 on LOW.  When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time.  Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or in lettuce wraps!

Slow Cooker Cranberry Turkey Breast

1 (3lb) boneless turkey breast
1 (16oz) can cranberry sauce
1 (1oz) package dry onion soup mix
1/2 cup orange juice

need 12 of each label
Label 1: Slow Cooker Cranberry Turkey Breast by Bethany November 2016 SAUCE: dump over turkey breast in crockpot.
Label 2: Slow Cooker Cranberry Turkey Breast by Bethany November 2016
Cooks better if Turkey Breast is completely thawed. Spray the inside of the a slow cooker with cooking spray, and place turkey breast inside. Pour the sauce  over the turkey breast. Cook on low for at least 7 hours. Serve.
Label 3: Slow Cooker Cranberry Turkey Breast by Bethany Nov 2016

7 Can Soup

1 can Meat-only Chili

1 can 15-ounce Kidney Beans

1 can (15 Ounce) Pinto Beans

1 can (15 Oz. Size) Black Beans

1 can 15-ounce Diced Tomatoes

1 can (15-ounce) Corn (Fiesta Variety)

1 can (10 Ounce) Rotel

1 lb. Ground Beef

Salt And Pepper, to taste

8 ounces, weight Velveeta, Cubed

Label (12)-  Brown ground beef.  Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and Rotel into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. 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 Combine broth and dry ingredients with 1 cup water and whisk together. Put roast in crock pot, pour on broth mix, and put bay leaf on top. 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.

Chuck Roast with Gravy

2-3 lb Chuck Roast
1 Can Cream of Chicken or Mushroom Soup
1 Packet Brown Gravy Mix

LABEL (12): From frozen, cook in crockpot on High for 2 hours, and Low for 6-8 more hours (until falling apart). Shred and return to crockpot for 30 more minutes with additional liquid if needed. Serve with roasted potatoes and carrots, or over rice.

Salsa Chicken

1 pound boneless skinless chicken breast
1 can cream of mushroom or cream of chicken soup (I'm using cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream

-Add all ingredients into crockpot, cook on low for 6 hours if thawed and 8 hours if frozen.
-Pull chicken out and shred
-Add back into crock pot and stir until chicken is covered with sauce
-Serve over cooked rice

Crockpot Italian Chicken

Crockpot Freezer Meal Recipe: Italian Chicken!

Author: The Frugal Girls

Prep time:  5 mins

Cook time:  7 hours

Total time:  7 hours 5 mins

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.

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.

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.  

Easy Calzones

Courtesy of Pioneer Woman: Easy Calzones

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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Best Hamburgers Ever

• Makes 6-8 (I like to make 1/4lb. burgers)
• 1 1/2 pounds lean ground beef
• 1/2 onion, finely chopped
• 1/2 cup shredded Colby Jack or Cheddar cheese
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • salt and pepper to taste

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.

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. 

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

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