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