Colorful Chicken and Rice

1 can cream of chicken soup
1 cup sour cream
1/2 cup cottage cheese
3 oz cream cheese
3 cups cooked cubed chicken
3 cups cooked white rice
1 3/4 cup shredded cheddar cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) olives sliced
1/8 teaspoon garlic salt

Combine and pour into a greased pan. Bake covered 350 degrees for 30 minutes or until heated through. Top with crushed tortilla chips, lettuce, tomatoes and salsa.

Label: Thaw, remove plastic wrap, put foil back on. Bake 350 degrees 30-40 minutes or until heated through. Top with crushed tortilla chips, lettuce, tomatoes and salsa.

Chicken Alfredo roll-ups

1 box Lasagna noodles, cooked and drained (I only used 11 noodles)
3 cups chicken, cooked and shredded
2 cups finely chopped broccoli
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3/4 teaspoon garlic powder
1 teaspoon black pepper
1 Jar Alfredo sauce
1/2 cup Parmesan cheese

In bowl combine chicken, broccoli, cheese, 1/4 cup of the Parmesan, garlic powder, pepper and half of the Alfredo sauce. stir to combine. spray large dish. take noodles and spread on  chicken mixture, roll up and place in dish. pour remaining sauce on top, and top with the rest of the Parmesan cheese.
cover with plastic wrap and foil and freeze up to 3 months. or bake 350 covered for 30 minutes.

Label: thaw, remove plastic wrap. cover with foil and bake 30 minutes at 350, or until heated all the way through.

Korean Beef

1 pound 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 t. 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 sliced green onions

Chicken Stuffed French Bread

1 loaf french bread
1 pound chicken breast, cooked and shredded
1 1/2 cups colby jack cheese, shredded
2 green onions, sliced thin
1-2 cups ranch dressing

For my family I need to double this recipe so everyone will get 2 bags of the mixture and you can use it for 1 meal or 2 depending on how many people are in your family.

-Preheat oven to 375. Line a large baking sheet with parchment or wax paper.
-Slice the french bread in half length wise. Place both halves cut side up on prepared baking sheet
-In a large bowl, mix together shredded chicken, cheese, green onions, and enough ranch to make mixture wet.
-Spread chicken evenly over one half of bread. Put the other half of the bread on top
-Bake 10-15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing into pieces, then serve.

Orange Chicken Legs

• 2 lbs. chicken drumsticks
• 1 cup orange marmalade
• 2 tsp. soy sauce
• ⅛ tsp. red pepper flakes
• ¼ tsp. pepper
• 1 tsp. minced ginger root
• 1 garlic clove minced (about 1 tsp.)
• ½ cup diced white onion

Label: Thaw for about 24 hours before adding to the slow cooker. To cook, add the contents of the bag into the slow cooker, cook for 3-4 hours on high.

Chicken Broccoli Rice Casserol

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped 
• 4 cups chopped broccoli, lightly steamed 
• 2 cans cream of mushroom soup 
• 2 cans cream of chicken soup 
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

King Ranch Chicken

2 Tbs Butter
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can condensed cream on chicken soup
1 can condensed cream of mushroom soup
1 can ( 10 oz) diced tomatoes with green chilies, undrained
2 cups shopped cooked chicken
12 corn tortillas (6 inch) torn into small pieces
2 cups shredded cheddar cheese

Preheat oven to 325 degrees, spray 9x13 pan with cooking spray.
Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 min or until tender. stir in both soups, tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish, repeat layers twice more. bake uncovered 40 minutes or until hot and bubbly.
Can be made ahead of time and frozen.

Label: thaw and bake uncovered for 1 hour, or until hot and bubbly.

Orange-Cranberry Pork chops

6-8 boneless Pork chops
3/4 cup Russian salad dressing
1 pkg dry onion soup mix
6 slices cooked bacon, chopped
1/4 cup orange juice
1 can whole berry cranberry sauce

Place pork in crock pot sprayed with cooking spray. Mix remaining ingredients together and pour over pork chops. Cook on high 4-6 hours.

Label: thaw and place in crockpot, cook 4-6 hours on high.

Grilled Kielbasa and Pesto Pasta

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

1.Preheat the grill or griddle to medium heat

2.Cook the pasta according to directions on the box. Be sure to season the 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 Keilbasa (if you kept the Keilbasa whole to cook on the grill be sure to cut into slices before adding it to the pasta).

5.Add in Pesto sauce, dried basil, dried oregano, and garlic powder

6.Toss together the ingrediants

7.Season with salt and pepper to taste

8.Serve warm

I doubled the sauce ingredients, to make the pasta more saucy.

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. 

Kaula 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) : Place pork in crock pot and cover with salt and liquid smoke. Cook for 8 hours on high

BBQ Chicken Casserole

• Ingredients:
• 6-7 russet potatoes, peeled and cubed
• 2 Tbs olive oil
• Salt and pepper to taste
• 1 bag frozen corn kernels
• 2 lbs chicken breast, cut into bite sized pieces
• 1 cup BBQ sauce of choice
• 2 cups mozzarella cheese

1. Directions:
2. Preheat oven to 425
3. Peel and cube potatoes, and rinse in cold water
4. Pat potatoes dry
5. Toss in olive oil and salt and pepper
6. Lay on baking sheet and bake for 15 minutes, then flip and bake 5-10 more
7. Let cool
8. Cut chicken into bite sized pieces, and toss in BBQ sauce
9. Using a foil casserole container (9x13), layer potatoes, corn kernels, and BBQ coated chicken
10. Top with mozzarella cheese and freeze
11. To prepare: thaw, and bake covered at 350 for 1 hour, remove foil/lid and bake 5-10 more minutes until cheese is melted

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

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.  Add sauce packet and 1/4 cup cheese. Place back in crockpot and cook 30 min. Serve on bun w/ remaining cheese and lettuce (optional).

3 Packet Pot Roast

3 Pound Pot Roast

1 Packet Dry Ranch Dressing

1 Packet Dry Italian Dressing

1 Packet of Beef Gravy or Au Jus

3 cups of water

Label:  3Packet Pot Roast Place Pot Roast in crock pot with seasonings.  Add 1 cup of water and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Dressed up Sloppy Joes

• 1 lb. lean ground beef
• Seasoning salt to taste
• 1 medium onion, minced
• 1/2 green pepper, minced
• 3-4 cloves garlic, minced or pressed
• 3/4 c. ketchup
• 1 tsp. mustard
• 3 Tbsp. + 1 tsp. brown sugar
• 1 1/2 tsp. red wine vinegar
• 3/4 tsp. Worcestershire sauce
• 3 Tbsp. tomato paste
• 1/3-1/2 c. water to reach desired consistency
• Freshly ground black pepper to taste
• 6-8 hamburger buns
• Pickle slices

Instructions

1. Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.
2. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles and served as sliders on King's Hawaiian Rolls).

by kate jones

Label: Thaw ground beef, put 1T. olive oil in skillet and cook ground beef, when brown add bell pepper, onion and garlic season with seasoning salt. Add in sauce bag and water if you'd like it more saucy. Simmer 20 min, serve on Hawaiian Rolls (can add pickles)

Red Beans and Rice

• 1 lb. dry red kidney beans, rinsed and sorted
• 6 c. chicken broth
• 1/3-1/2 lb. smoked sausage (Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
• 1 onion, chopped
• 4-5 cloves garlic, minced
• 1 tsp. Cajun or Creole seasoning (Tony Chachere's is the best; omit this if using Andouille sausage)
• 3/4 tsp. cumin
• 3/4 tsp. coriander
• 3/4 tsp. oregano
• 1/8 tsp. cinnamon (sounds weird, but DON'T leave it out!!!)
• 1/2 tsp. smoked paprika or liquid smoke to taste

Instructions

1. Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low. If you're at a high elevation, the beans will need to cook longer and/or you need to soak them overnight before you start cooking them in the morning.
2. When beans are tender, mash about 85-90% of them against the side of the crock pot. Give them a taste and add any extra seasonings if you need to, particularly more Tony’s or salt and pepper. Replace lid and set heat to “low.”
3. Or off. Whatever. It’s pretty hard to screw stuff up in the crockpot. In a medium saucepan, bring 4 c. water, 1 Tbsp. white vinegar, and 2 c. of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.                                                                                                                                                 Label: Combine all ingredients in crockpot (except rice) and cook on high for 4-5 hours or low all day. When beans are tender mash about 85-90%. Cook rice and serve with beans. 

Crock pot Green Chicken Chile Enchilada Soup

1 can (10 oz) Green enchilada sauce
1 can white beans
2 cans black beans
1 pound chicken breasts
2 cans (4 oz) diced fire roasted green chilies
1 can (10 oz) diced tomatoes
4 tsp chili powder
1 Tbs ground cumin
3/4 tsp paprika
1 tsp salt
1/4 tsp pepper
2-3 Tbs fresh cilantro
2 cups chicken broth
1 pkg cream cheese
favorite toppings: cheddar cheese,sour cream, fresh lime, additional cilantro

In large (6 qrt) crock pot add everything except cream cheese. cover and cook low 6-7 hours or high 4-5 hours, or until chicken easily shred. Remove chicken and shred. Add cream cheese to crock pot and cook for about 30 minutes until cream cheese blends in soup well. Add chicken back to soup. serve with desired toppings.

Mississippi Pot Roast

 3 lb Chuck Roast 
3 Tbs Ranch Powder 
3 Tbs Au Jus Mix (McCormick)
 1 Stick of Butter 
5 Pepperoncini Peppers 

 Mississippi Roast: Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water. Cook on low for 7-8 hours.  

Label: Mississippi Pot Roast. Place roast in crock pot. Sprinkle seasoning on roast, place butter and peppers on top of roast. Do not add water. Cook on low for 7-8 hours.

Crock-pot Beef Stew

3 cups water
2 lbs beef stew meat
1/4 cups flour
3 cups Potato chunks
2 cups carrot chunks
1 medium onion, cut in wedges
1 cup celery, sliced
1 pkg beef stew seasoning mix

Coat beef in flour and seasoning mix, place in crock-pot. add vegetables and water. Cook 8 hours on low, or 4-5 hours on high.

Label: Thaw, place in crock-pot. Add 3 cups water, Cook low 8 hours or high 4-5 hours.

Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
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Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

 Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 

Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Label: Chicken Tortilla Soup. Place all ingredients in crockpot.  Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken. Garnish with tortilla strips, sour cream, limes, etc.