Sweet & Saucy Meatballs

25 meatballs, cooked and frozen

1 can cranberry sauce

1 jar salsa

Rice

Mix cranberry sauce and salsa with a whisk. Pour sauce in slow cooker. Add frozen meatballs. Cook on low 4-5 hours, or high 2-3 hours. Soon meatballs and sauce over rice.

From Frozen: Thaw sauce overnight or under warm water for a quick thaw. Pour sauce in slow cooker. Add frozen meatballs. Cook as instructed. Make rice according to package instructions. Spoon meatballs and sauce over rice.

Simple Sesame Noodles & Edamame

12 ounces thin noodles, cooked and drained

¼ C soy sauce

2 T sugar

4 cloves garlic, minced

2 T rice vinegar

3 T sesame oil

½ t hot chili oil

4 T canola oil

2 T hot water

4 whole green onions, sliced thin

Whisk all ingredients together (except noodles and green onions). Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl.

From Frozen: Thaw sauce and green onions overnight. Cook noodles. Warm sauce. Toss together and serve.

Edamame: Keep frozen. Do not puncture bag. Place in microwave for 3 minutes (each bag). Let cool for a minute. Open bag and sprinkle edamame with salt before serving.

Crockpot Chicken and Dumplings

Ingredients:

3 boneless skinless chicken breasts

2 T butter

1 can chicken broth

2 cans cream of chicken soup

½ diced onion

1 package Grands biscuits

Directions:

Place the chicken, butter, broth, soup and onion in a slow cooker. Cover and cook for 5 hours on high. About one hour before serving, remove chicken and shred. Place torn Grands biscuit dough in the slow cooker and return shredded chicken to crockpot. Cook until the dough is no longer raw in the center.

From Frozen: Thaw overnight. Place the chicken and sauce in the slow cooker. Cook on high for 5 hours, shredding the chicken and adding the biscuit dough one hour before eating.

Crunchy Parmesan Chicken Tenders

Ingredients:

2/3 C buttermilk ranch dressing

2 C panko bread crumbs

½ C grated Parmesan cheese

2 t garlic salt

2 lbs chicken breast tenders

1/3 C butter

salt

Directions:

Preheat the oven to 400 degrees. Grease a 9x13 pan. Pour the ranch dressing into a wide, shallow dish. Mix the panko, parmesan, and garlic salt in another wide, shallow dish. Roll each piece of chicken in the ranch and then dredge in the panko mixture to coat. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over the chicken. Bake for about 30 minutes or until no longer pink. Sprinkle with salt to taste.

From Frozen:

Preheat oven to 400 degrees. Remove however many frozen chicken tenders you will be eating from the bag. Place on a greased baking sheet. Bake for 20 minutes or until heated through (I precooked all of the tenders). Serve.

Meatballs with Tomato Basil Cream Sauce over Fettuccine

Ingredients:

24 meatballs

1 jar spaghetti sauce

4 oz. cubed cream cheese

2 T basil

1 package fettuccine

Directions:

Cook pasta according to package. Bake meatballs in a 375 degree oven for 15 minutes. Mix spaghetti sauce, cream cheese and basil in large skillet; cook on medium-low heat until heated through, stirring occasionally. Add meatballs; stir to evenly coat. Serve sauce over fettuccine.

From Frozen: Thaw sauce overnight (keep meatballs frozen). Cook pasta according to package. Bake meatballs in a 375 degree oven for 15 minutes. Heat up sauce. Add meatballs to sauce. Serve sauce over fettuccine.

Texas Potatoes

Ingredients:

2-3 lb. rump roast

¼ C liquid smoke

1 bottle BBQ sauce

2 C grated cheddar cheese

6 baked potatoes

butter (not provided)

Directions:

Put your roast, liquid smoke and water (just enough so it won't burn) in the crockpot on low for 8 hours or high for 4 hours.  Clean your potatoes, poke holes in them with a fork and bake in the oven for 1 hour + at 400 degrees.  Just before you are ready to eat,  drain and discard the juices from the crockpot. Shred the meat in the crockpot and add BBQ sauce to your liking.  Stir.  Place the baked potatoes on a plate, cut open, top with butter, then BBQ beef, and top with cheese.  Serve.  

Yee-haw!

From Frozen: Thaw roast, cheese and liquid smoke in the fridge overnight.  Follow above directions.  Do not freeze potatoes or BBQ sauce.  

Cheesy Italian Tortellini

Ingredients:

½ lb ground beef 1 can diced tomatoes, undrained

½ lb italian sausage 1 packege refridgerated cheese tortellini

1 jar marinara sauce 1 C shredded mozzeralla cheese

1 can sliced mushrooms ½ C shredded cheddar cheese

Directions:

1. Crumble ground beef and italian sausage into a large skillet.  Cook over medium-high heat until browned.  Drain.

2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in the crockpot. Cover and cook on low heat for 7 hours.  

3. Stir in tortellini, and sprinkle the mozzeralla and cheddar cheese over the top.  Cover and cook for 15 more minutes on low, or until the tortellini is tender.  

From Frozen: Keep tortellini in the refridgerator!  Thaw sauce Ziploc overnight.  Cook the sauce in the Crockpot for 7 hours.  Follow step 3.

Spaghetti and Meat Sauce with Myzithra Cheese

Ingredients:

1 lb. hamburger

½ onion, chopped

1 can diced tomatoes

1 can tomato sauce

1 can tomato paste

1 T sugar

1 T parmesan, grated

1 t dried oregano

1 t dried parsley

1 t salt

1 package spaghetti

1/3 lb myzithra cheese

Directions:

Brown ground beef and onions.  Put all ingredients in the crockpot.  Cook on low for 6 hours or high for 3 hours.  Serve over spaghetti noodles with grated Myzithra cheese.

From Frozen: Thaw sauce overnight.  Throw in crockpot in the morning.  20 minutes before eating make your noodles.  Serve with myzithra cheese.  

Chicken Satay with Peanut-Chutney Sauce

½ C Creamy Peanut Butter
6 T Mango Chutney
4 T Lime Juice
4 T Soy Sauce (separated)
2 Cloves of Garlic, Minced
½ t Red Pepper Flakes
Salt and Pepper
2-3 lbs Boneless, Skinless Chicken Breasts
2 T Vegetable Oil
wooden skewers

1.Soak wooden skewers in water thoroughly to prevent from scorching on the grill.
2.Make sauce: In blender, combine peanut butter, chutney, lime juice, 2 T soy sauce, garlic, red pepper flakes, ½ t salt, and ½ C water; blend until smooth. Set aside.
3.Cut chicken across the grain into ¼ inch wide strips. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and 2 T soy sauce over chicken; turn to coat.
4.Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 6 minutes per side. Transfer to a platter. Serve with chutney sauce.

From Frozen: Thaw chicken pieces and sauce. Soak wooden skewers. Skewer chicken. Place chicken in shallow dish; season with salt and pepper. Drizzle with oil and soy sauce. Grill (follow step 4).

Creamy Herb Pork Chops with Mashed Potatoes

4 boneless pork chops
3 t beef bouillion
1 C carrot, chopped
2 C milk
1 T parsley
6 T water
6 t flour
1 C cheddar cheese, shredded
¾ t basil
salt and pepper, to taste
¾ t thyme

Place the pork chops in the crockpot. Sprinkle with salt and pepper. Add water to cover. Cook on high for 4 hours or low for 8 hours.

For sauce, combine carrots, parsley, flour, basil, thyme, beef bouillion, and milk in saucepan. Cook and stir until thickened and bubbly. Stir in water and cheese. Sauce will be thick.

Once the pork chops are cooked through, shred the meat in the crockpot with ¾ C of the drippings (drain the excess liquid). Add the prepared sauce to the crockpot. Stir.

Serve over mashed potatoes. Salt and pepper to your liking.

From Frozen: Thaw. Cook pork chops in the crockpot as insructed above. Add thawed sauce to crockpot one hour before serving, or until heated through.

"Jack Lambert Bread"

1 lb Italian Sausage
1/3 of an onion, chopped
2 cloves garlic, minced
1/3 C parmesan cheese, grated
1 t oregano
1 t basil
fresh grated pepper, to taste
1 loaf frozen bread, thawed
2 T olive oil
1 egg, well beaten
½ C parmesan cheese, grated
1 lb mushrooms, sliced
½ lb mozzarella cheese, sliced
1 C pepperoni, sliced

Saute sausage, onion and garlic until sausage is well done. Add the first portion of parmesan cheese, oregano, basil and pepper and simmer about 6 minutes. Drain well and set aside.

Thaw frozen italian bread, let dough rise and punch down (takes about 6 hours). With your hands (on a slightly damp surface) push it out into approximately a 12 inch oval. Brush dough with olive oil and egg. Spread sausage mixture evenly over dough. Layer with grated cheese, mushrooms, sliced mozzarella cheese and pepperoni. Roll dough in jelly roll fashion; secure edges with egg and place in greased bread pan.

Bake in 350 degree oven for 35 minutes or until golden brown.

From frozen: Thaw overnight. Bake (same as above).

White Chicken Chili

Ingredients:
1 lb boneless, skinless chicken breats
1 medium onion, chopped
1 ½ t garlic powder
1 T oil
2 cans Great Northern Beans, rinsed and drained
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
½ t pepper
¼ t cayenne pepper
1 C sour cream
½ C whipping cream

Directions:
Put the whole chicken breasts in the crockpot with all of the ingredients, except the sour cream and whipping cream. Cook on low for at least 5 hours, then about an hour before serving, shred the chicken with a fork in the crockpot and add the sour cream and whipping cream. Serve with tortilla chips.

From Frozen:
Thaw completely. Put chicken and bag of ingredients into crockpot. Cook on low for 5 hours. Shred chicken. Add sour cream and whipping cream. Mix. Cook in crockpot until warm and thick.

Enjoy!


White Chicken Chili
By: Jessie


Ingredients:
1 lb boneless, skinless chicken breats
1 medium onion, chopped
1 ½ t garlic powder
1 T oil
2 cans Great Northern Beans, rinsed and drained
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
½ t pepper
¼ t cayenne pepper
1 C sour cream
½ C whipping cream

Directions:
Put the whole chicken breasts in the crockpot with all of the ingredients, except the sour cream and whipping cream. Cook on low for at least 5 hours, then about an hour before serving, shred the chicken with a fork in the crockpot and add the sour cream and whipping cream. Serve with tortilla chips.

From Frozen:
Thaw completely. Put chicken and bag of ingredients into crockpot. Cook on low for 5 hours. Shred chicken. Add sour cream and whipping cream. Mix. Cook in crockpot until warm and thick.

Enjoy!

Chicken Tenders with Lemon Sauce

Chicken Tenders (I bought these at Costco)
15 oz. lemon curd
1/3 cup chicken broth
3/4 teaspoon soy sauce
1/3 teaspoon ground ginger


Bake chicken tenders in a 425 degree oven for 25 minutes. Meanwhile, in a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. Serve cooked chicken tenders with the lemon dipping sauce.

Asian Barbeque Chicken

¼ C packed brown sugar
¼ C soy sauce
1 T lime juice
½ t crushed red pepper
¼ t curry powder
3 garlic cloves, minced
4-6 boneless skinless chicken breasts

1.Combine first 6 ingredients in large ziploc bag; add chicken. Seal and marinate in fridge for 4 hours, turning occasionally.
2.Prepare grill.
3.Remove chicken from bag, reserving marinade in a small saucepan. Bring to a boil; cook 1 minute.
4.Place chicken on grill rack; grill 20 minutes or until done, turning and basting frequently with marinade.

From frozen: Thaw in fridge. Grill chicken; basting with sauce as it cooks.

BBQ Sloppy Joes

Ingredients:
2 lbs ground beef
1 t salt
1 t garlic powder
½ t pepper
1 can tomato paste
½ C brown sugar
2 T mustard
¼ C ketchup
1 T worcestershire sauce
minced onions

Directions:
Brown ground beef, breaking up as small as possible while cooking. Add the salt, garlic powder and pepper. Rinse ground beef. Put back in pan. Add tomato paste, brown sugar, mustard, ketchup, minced onions and worcestershire sauce. Let simmer 15 minutes.

Best served with a slice of cheese on a toasted bun. Enjoy!

Pesto-stuffed Chicken Breasts

Ingredients:
1 C ricotta cheese
¼ C parmesan cheese
½ C pesto sauce
6 chicken breasts
salt and pepper (not provided)
1 can cream of chicken soup
¼ C milk (not provided)

Directions:
Mix the top 3 ingredients together. Spoon heaping amount on your chicken breast and roll up. Secure with a toothpick. Season each roll with salt and pepper, then place in crockpot. Mix the milk and soup together. Pour mixture over chicken rolls. Cover. Cook on low for 4-6 hours or on high for 3-4 hours.

From frozen:
Take out as many chicken breasts as you need to feed your family. Thaw them in the fridge overnight. Once thawed out, sprinkle them with salt and pepper, and place in crockpot. Mix the milk and soup together. Pour mixture over chicken rolls. Cover. Cook on low for 4-6 hours or on high for 3-4 hours.

Cheese Ravioli Bake

Ingredients:
1 jar spaghetti sauce
1 pkg frozen ravioli (25 oz.)
2 C cottage cheese
4 C shredded mozzarella cheese
¼ C parmesan cheese

Directions:
Spread ½ C spaghetti sauce in an ungreased 9x13 pan. Layer with ½ package of ravioli, 1 ¼ C of spaghetti sauce, 1 C of cottage cheese & 2 C mozzarella cheese. Repeat layers. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30-40 minutes or until bubbly.

Hoisin Marinated Pork Chops

Ingredients:
¼ C Soy Sauce
¼ C Hoisin Sauce
¼ C Honey
1 t Crushed Red Pepper
2 Cloves Garlic, Minced
6 Pork Chops, fat trimmed

Directions:
Mix ingredients in Ziploc bag & marinate pork chops in sauce overnight. Place pork chops in shallow baking dish lined with foil. Pour remaining marinade over the top. Bake @350 degrees for one hour. Or, if you wait for warm weather you can grill them.

Beef and Broccoli

Ingredients:
2 T oil
1 med onion, chopped
1 pkg frozen broccoli
1 can sliced water chestnuts, drained
1 lb boneless beef sirloin, cut into strips
5 cloves garlic, chopped

Sauce:
1/3 C soy sauce
2 T brown sugar
1 T cornstarch
1 T water

Cooked rice

Directions:
1. Cook rice.
2. Combine sauce ingredients and mix together; set aside.
3. Heat 1 T oil in wok over high heat. Cook broccoli, onion, and water chestnuts 4 minutes until crisp and tender. Remove from pan and set aside.
4. Pour remaining 1 T oil into skillet. Heat. Cook and stir beef and garlic until beef is cooked through.
5. Add onion, broccoli, water chestnuts, and sauce mixture to wok. Cook until heated and sauce is thickened.
6. Serve over rice.