Honey Lime Chicken Enchilada

6 Tbsp. Honey

4 1/2 Tbsp. Lime Juice

1 Tbsp. Chili Powder

1/2 tsp. Garlic Powder

1 lb. cooked, shredded chicken

Shredded Cheese

10 oz. can Green Enchilada Sauce

10 Tortillas

Boil and shred chicken. Mix honey, lime juice, chili powder, and garlic powder. Marinate shredded chicken for 30 minutes in the mix.

Roll chicken mix with a pinch of cheese in each tortilla. Top with enchilada sauce and cheese.

Bake at 350 for 30 minutes.

Beef Stroganoff

1 lb. stew meat
2 tsp. dried onion
2 cloves garlic, minced
1 C. sour cream
1 1/2 t. beef bullion granules
2 T. flour
1/4 t. pepper

In large skillet, brown meat with dried onion and garlic, then add 3/4 C. to 1 C. water, cover and simmer for 45 min. or until meat is tender. In a small bowl, combine sour cream, beef bullion, flour and pepper. Mix well and set aside. Once meat is as tender as you like it, add enough more water to equal about 1 C. liquid in the pan. Add sour cream mixture and stir in until well blended. Cook over medium heat until hot and bubbly. Serve over noodles.

Label: Thaw and warm in large skillet until hot and bubbly.

Sloppy Joes

1 lb. Ground Beef
1 Small Chopped Onion
1 can Chicken Gumbo Soup
1/2 c. Ketchup
1 TB. Mustard
1 tsp. Worcestershire Sauce
Hamburger Buns

Brown ground beef and onion. Drain off any fat. Add soup, ketchup, and worcestershire sauce. Simmer for 30 minutes. Serve over hamburger buns.

Label: Thaw, heat and serve.

French Dip Subs

Serves 6-8.

2 lbs rump roast, sliced and trimmed of fat

1 cup beef broth

1/2 cup water

1 tbsp soy sauce

3/4 tsp garlic

3/4 tsp rosemary

3/4 tsp thyme

1 bay leaf

French rolls

Slices provolone cheese

Combine ingredients and cook in crock pot on low for 6 hrs. or on stove top for 1-2 hours. Add additional 1/2 to 1 cup of water if needed to have water level not quite covering meat. If desired put sliced onions in during final stages of cooking.

Place meat on rolls with slice of provolone cheese and enjoy!

~Snapp Family

Slow Cooker Sweet Potatoe and Chicken Curry

Ingredients
1 can (15 oz.) light coconut milk
3 teaspoons curry powder
1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
Salt and pepper
4 medium sweet potatoes, peeled and cubed
6 carrot sticks, peeled and cut into 2″ pieces
1 small onion, chopped
Salt and pepper over the top

Directions
Whisk together the coconut milk and curry powder in the base of the slow cooker.
Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk.
Sprinkle a little salt and pepper over the top.
Set the slow cooker on low and cook for 8 hours.
Serve Slow Cooker Sweet Potato and Chicken Curry.

Label
Put in slowcooker, cook for 8 hours on low, or 4 hours on High. Serve with rice. If you want to add some white potatoes, they are great as well.

I did Mel and Shell's famous enchiladas (a past favorite), but with pork. Cook in the oven for 350 degrees for 45 minutes or so.

~Snapp Family

Bacon Swiss Meatloaf

2 bacon strips, crumbled
2 eggs, beaten
1 pkg butter crackers, crushed
1 c shredded Swiss cheese
1/2 c chopped onion
1 t minced garlic
1 teaspoon salt
1 teaspoon pepper
1 lb. Ground beef

In bowl combine egg, crackers, shredded cheese, chopped onion, garlic, bacon, salt and pepper. Add beef into mixture and combine. Shape into loaf and freeze wrapped in tin foil or in a ziploc bag. When ready to cook, thaw and place in a loaf pan. Top with more bacon pieces if desired. Bake at 350 degrees for 1 hour.

Label:  When ready to cook, thaw and bake at 350 degrees for 1 hour.  Don't worry when you see pink in the meatloaf - remember that there are bacon pieces in the loaf!  Nummy!

Hamburger Soup

1 lb. hamburger

3 c. water

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

1 c. chopped potato

1/4 tsp. pepper

1/2 tsp. salt

1 bay leaf

1/2 tsp. kitchen bouquet gravy

1 28oz. can tomatoes

1/8 tsp. leaf basil

Brown hamburger. Drain - Stir in water and the rest of the ingredients. Heat to boiling.

Simmer 1 hour on low heat, covered - OR - Place in crock pot for 6-8 hours on low.

Buttermilk Herb Chicken Breasts

Serves 8
1 cup buttermilk
1 T Dijon Mustard
1 T honey
1 T fresh rosemary, finely chopped
1/2 t dried thyme
1/2 t dried sage
1/2 t dried marjoram
1/2 t pepper
1 t salt
8 boneless split chicken breasts

Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in frezzer bag. Pour marinade over chicken breasts. Freeze.

Label: Thaw chicken, discarding marinage. Grill over medium heat until chicken is tender. Can cut into strips and serve with ranch dressing as dipping sauce.

Chick-A-Roni

Ingredients:
· 1/2 cup onions, chopped
· 4 Tablespoons butter or margarine
· 1/2 cup milk
· 2 - 10.5oz. cans cream of chicken soup
· 2 cups chicken (or turkey), cooked & cubed
· 8 oz. cheddar cheese, shredded
· 4 cups cooked bite-size pasta, any variety (This is the equivalent of 8oz. dry pasta.)
· 1/4 cup buttered bread crumbs

Assembly:
Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 1 1/2 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining 1/2 c. cheese and bread crumbs and place on top. Cover with plastic wrap and foil. Freeze. Alternate freezing option: Place noodle mixture in Ziploc freezer bag. Place bread crumb mixture in pint size freezer Ziploc bag. Freeze both bags.

Serving Day:
If in baking pan, remove foil and bake.
If in Ziploc bag, pour into buttered baking dish and top with bread crumb topping before baking.

Shepherd's Pie

1 lb. Ground Beef
2 Cups Hot Mashed Potatoes
4 oz. Cream Cheese
1 Cup Shredded Cheddar Cheese, Divided
1 Clove Garlic, Minced
1-16 oz. Frozen Mixed Vegetables
1 Package Beef Gravy Mix, prepared according to package directions. (1 cup)

Brown meat in skillet. Drain.
Mix potatoes, cream cheese, 1/2 cup cheddar cheese, and garlic until well blended.
Combine meat, vegetables and gravy; spoon into 9-inch square baking dish.
Cover with potato mixture and remaining cheddar cheese.
Bake at 375 for 20 minutes or until heated through.

Label: Thaw. Bake at 375 for 30 minutes or until heated through.

Easy Chicken Bake

1 pkg. Stove Top Stuffing mix for chicken, prepared according to box directions
1 1/2 lb. boneless skinless chicken breasts, cut into 1 inch pieces
1 can cream of chicken soup
1/3 C. sour cream
1 bag frozen mixed vegetables, thawed and drained

Preheat oven to 400 degrees. Prepare stuffing mix as directed and set aside. Mix chicken, undiluted soup, sour cream and vegetables in 13x9 baking dish. Top with stuffing mix. Bake 40 minutes or until chicken is cooked through.

Serves: 6

Label: Thaw dish completely, preheat oven to 400 degrees, bake 40 -45 minutes or until chicken is cooked through.

Grilled Thai Chicken

4 Chicken Breasts marinated in:
1/4 c Canola Oil
1/2 c Soy Sauce
2 T Lime Juice
1/4 c Honey
1/4 c Sugar
1/2 t Red Pepper Flakes
1T Salt
2 t Minced Garlic

Mix marinade and stir well until sugar and honey dissolve. Place chicken breasts in Ziploc bag with marinade.  Marinade at least 3 hours (overnight is even better).  Grill till no longer pink inside.  Remember there is honey in the marinade so the glaze can cause the chicken to burn.  A trick to not burning is to sear the breasts on both sides then turn off the direct heat but leaving on the flames on opposite side burners at medium.  Keep the grill covered and bake for 15 minutes or until no longer pink.

Serve with rice or on top of a salad.  It's also great skewered on shish-ka-bobs.

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice

Pulled Pork Sandwiches

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
1/2 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
frozen cubes of apple juice

1. Slice 1/2 onion and place in crock pot.
2. Put in the roast and cover with the other half onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Cool meat quickly in the fridge or freezer then bag in freezer safe bags. Add one cube of frozen apple juice to each back to help with moisture when it is reheated.
Directions: Thaw completely then microwave until warm. Place on buns and enjoy!

Beef Shish Kabobs

I will add the recipe tonight when I get it from my mom, but they are super delicious!

~Snapp family

Tasty Pork Tenderlion

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot

Assembly:
1. Place Pork Tenderloin in freezer bag.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Freeze.

Label
1. Thaw pork overnight in fridge.
2. Place pork with sauce in crock pot for 4-5 hours on HIGH.
3. When serving pour sauce over tenderloin and rice if desired.

Chinese Chicken Salad

Dressing:
1/3 C. oil
1/3 C. white vinegar
1/3 C. sugar
1 Ramen chicken flavor packet (break noodles in packet before opening bag)

Mix all dressing ingredients together and set aside. In a medium bowl, combine:
2 chicken breasts, cooked and cubed
1 can mandarin oranges, drained
2 green onions, diced
1 bag cole slaw mix or diced cabbage & carrots

To Serve, IF NOT FROZEN: Add UNCOOKED, broken ramen noodles to dressing about 5-10 minutes before serving. Toss chicken mixture with dressing and then serve. Sprinkle with sesame seeds if desired.

To Serve, IF FROZEN: Thaw dressing and chicken mixture in separate bowls. Break ramen noodles in packet before opening. Add chicken flavoring to dressing mix and then add the uncooked ramen noodles to dressing. Mix bag of cole slaw with chicken mixture then toss with dressing and serve.

Chicken Pasta Salad

8 oz. Bow Tie or Pasta of your choice
8 oz. Can Pineapple Tidbits, Drained
1 Cup Red Grapes, halved; or apple chunks
1/2 Cup Chopped Celery
2 Green Onions, Chopped
2 Boneless Chicken Breasts, Seasoned and Cooked
- Mix and refrigerate all of above.

-Just before serving, mix together and combine with Pasta/Chicken Mixture:
8 oz. Kraft Coleslaw or Poppy Seed Dressing
1/4 Cup Mayonnaise or Plain Yogurt

Label: Thaw. Cook and cool 1/2 (8 oz.) of pasta. Combine chicken and pasta. Add grapes, celery and green onions. Mix 1/2 (8oz.) of Kraft dressing and 1/4 c. mayo. or yogurt. Combine with pasta/chicken mixture. Enjoy!

Carne Asada

I will be doing a previous favorite, Carne Asada.

~Nate S.

Pineapple Black Bean Enchilada

2 tsp. vegetable oil

1 lg yellow onion

1 medium red pepper

1 20 oz pineapple tidbits, drained

1/2 c pineapple juice reserved

1 15 oz can black beans, drained and rinsed

1 4 1/2 oz can diced green chiles

1 tsp. salt

1/2 c chopped cilantro

3 c shredded cheese

1 10 oz can enchilada sauce

8 flour tortillas

1/2 c sour cream

8 tsp chopped cilantro

Heat oven to 350. Heat oil in skillet, saute onion and pepper for 4-5 minutes. Stir in pineapple, beans, chiles and salt. Cook and stir until thoroughly heated. Remove from heat, stir in cilantro and 2 cups of cheese. Spread 1 T. enchilada sauce in middle of tortilla, spread 3/4 c of mix onto sauce, roll up tortilla and place seam side down in pan. In small bowl mix 1/3 c pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese, cover with foil, bake 30 minutes, remove foil and bake additional 10 minutes. Serve with sour cream and cilantro.

Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 


Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip. 

Mom's Chicken Enchiladas

4 portions chicken breast (about 1 lb.)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)

Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.

Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!

Label: Thaw. Bake in 350 oven for 15-20 minutes.

Simmering Chinese Chicken

1 (4 lb) chicken parts (dark meat works best)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds

Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.

To prepare, thaw the chicken overnight in the refrigerator.

Prep 1: Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter. Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.

Prep 2: This dish may be baked at 350°F for 1 hour, stirring once.

Prep 3: Put 1 1/2 Cups rice in the bottom of 9x13 pan, arrange pour sauce into measuring cup, add water to total 3 cups liquid. Mix liquid with rice, arrange chicken on top, bake at 350°F for 1 hour. Rice is a little spicy.

Prep 4: Grill

Barbequed Marinated Chicken

Chicken Breasts or Chicken Tenders
1 Cup Soy Sauce
1 Cup Oil
2 Cups Lemon Lime Soda
1 Tsp. Garlic Powder

-Slice chicken breasts into 2-4 thinner pieces, depending on size of breast.
-Combine soy sauce, oil, lemon lime soda, and garlic powder in a glass dish or plastic bag.
-Marinate over night in refrigerator.
-Barbeque on grill.

Label: Thaw, barbeque, enjoy!

Salisbury Steak

1 lb. hamburger
1 can beefy mushroom soup or beef broth
1 C. soda crackers, crushed
1 egg
1 package dry onion soup mix
pepper to taste
1 can water
1 can cream of mushroom soup
2 T. flour
few drops of Kitchen Bouquet

Combine 1/4 C. beef soup or broth with hamburger, crackers, egg, onion soup mix, & pepper in a bowl. Mix together well and shape into patties. In large skillet, brown patties and drain grease. Combine remaining beef soup or broth with water, cream of mushroom soup, flour & Kitchen Bouquet in another bowl. Mix well to make gravy and pour over patties and simmer for 10 minutes. Serve with mashed potatoes, rice or noodles.

Label: Thaw patties and gravy, heat in skillet or 350 degree oven for 30 min. or until hot throughout.

Chicken Alfredo Pasta

4 chicken breast - baked or boiled

2 bottles of Alfredo sauce

4 c. of Penne Pasta

Cook the pasta according to package directions. Bake or boil the chicken and cut into chunks. Mix chicken, pasta, and Alfredo sauce together.

Bake at 350 °F for 30 min.

I did not add any type of spices, so please spice it according to your taste.

Italian 4-Cheese Lasagna

I will be doing a previous favorite "Italian 4-Cheese & Sausage Lasagna" with a few modifications: Sausage will be substituted with ground turkey, cottage cheese will be substituted with ricotta cheese, subtracting portobello mushroom, and homemade lasagna noodles will be used.

"Pink Pasta"

1 pkg any kind of pasta - we like Bowtie or Rotini

1 pd of sausage or ground beef

1 cup of diced onions

1 T minced garlic

1 jar of your favorite spaghetti sauce

1 8 oz pkg cream cheese

8 oz mozzarella cheese

Prepare pasta according to directions.  Meanwhile, brown the meat with the onions and garlic. I still season it a bit with Salt and Pepper and probably a little Garlic Salt as well - I'm a season as you go kinda person.  That's why everything is called a Connie Concoction at our house :).

Add the spaghetti sauce to the meat mixture and simmer until warmed through.  Add the cream cheese in chunks to help it melt into the sauce.

Now add the pasta and 1/2 of the cheese.  Place all of it a baking dish and top with remaining cheese. Bake at 350 degrees for 20 minutes.

Label:  Thaw completely.  Top with cheese and bake for 20 minutes.

Patty Watson's "Beyond Spaghetti"

Beyond Spaghetti

2 lbs Hamburger, Country Sausage, Ground Turkey (or mix)
1 large sweet onion
3 cans tomato sauce
1 can diced green chiles
2 pkgs. spaghetti sauce mix
1 large bottle Prego or Ragu
1 can stewed tomatoes
1/3 to 1/2 bottle mild picante sauce
mushrooms - fresh or 3 cans (opt)
2 tsp. salt & pepper
1 1/2 tsp garlic powder
3/4 tsp oregano
3/4 tsp cumin
1/4 cup sugar
1 can crushed pineapple

BROWN meat with onion, drain and blot fat. Add spices to meat, then other ingredients.
SERVE over pasta noodles.

Hawaiian Chicken

8 servings of chicken
1-16oz. can pineapple slices, drained
1-15oz. can mandarin oranges, drained
1/8 cup cornstarch
1/4 cup brown sugar
1/8 cup soy sauce
1/8 cup lemon juice
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground red pepper

Optional:
Green bell pepper chunks

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze.

Directions: Thaw chicken mixture. Place in crockpot and cook on low for 4-5 hours or on high for 2-3 hours. (Add green pepper to crockpot one hour before serving, if desired.) Serve over rice.

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Label: Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking

Chicken Fajitas

Chicken Fajitas

Mustard Stuffed Chicken

I'm just doing an old favorite - sorry I'm not so clever this month..... :) But it's still nummy :)

Mustard Stuffed Chicken

4 skinless boneless chicken breasts
8 pieces of bacon
1 T wholegrain mustard
1 c strong grated cheddar
1 c mozzarella or swiss - grated.
Season - salt and pepper, garlic salt, whatever your favorite seasonings are.

Heat oven to 350. Mix the cheeses with the mustard to form a sort of ball. Cut a slit into the side of each chicken breast - from one end to the other (as far as you can). Stuff with the mustard mixture. Wrap each stuffed breast with 2 pieces of bacon. Tightly enough to hold the chicken together. Place on a baking sheet and bake for 20-25 minutes.

Label: Thaw completely. Bake for 20-25 minutes at 350.

Chicken Tostadas

(1/2 meal or made for 4)
1/2 4oz bottle Kraft Zesty Italian Dressing
1 1/2 t Chili Powder
1 1/2 t cumin
1 1/2 clove of garlic minced
3 chicken breasts
corn tortillas
Thaw and cook all ingredients in a crockpot for 3 to 4 hours . Shred chicken and cook an additional hour on low. Serve on warm corn tortillas with fixings of your choice (lettuce, tomatoes, beans, cheese -not provided) and put dressing from crockpot on top if you desire or add your own salsa.

Pork Burritos

2 lbs. Pork Tenderloin
1 Can of Coke
1 Bottle LaVictoria Taco Sauce
1/2 c. Brown Sugar

Combine all in crock pot. Cook on high 4-5 hours.
Combine pork, lettuce and cheese in tortillas. Enjoy!!

Polynesian Pork Roast

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary
1/4 cup soy sauce
1/4 cup catsup
2 TB. honey
1/4 tsp. powdered garlic
Sprinkle roast generously with salt, pepper and rosemary.
Roast on a rack at 375 degrees for 1 hour, basting occasionally with soy sauce mixed with catsup, honey, and garlic. Slice in 1/2 inch pieces and enjoy!
Label: Thaw, bake on a rack at 375 degrees for one hour.

Island Chicken

½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
2 cloves garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
6 chicken breasts

Directions:

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving

Label: Defrost chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 30-45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving

Phyllo Wraps

I will be doing a previous favorite, Greek-inspired phyllo wraps.

~Nate S.

Lazy Day Lasagna

Lazy Day Lasagna

12 oz. cottage cheese
2 C. shredded mozzarella cheese
2 eggs
1/3 C. chopped parsley
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
32 oz. jar of spaghetti sauce
3/4 C. lean ground beef, cooked
9 lasagna noodles, uncooked
3/4 C. water

In large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In medium bowl, mix spaghetti sauce and cooked ground beef. In 9x13 pan, spread 3/4 C. meat sauce on the bottom. Layer 3 uncooked noodles on top of meat sauce. Spread 1/2 of cheese mixture and 1 1/2 C. meat sauce on noodles. Layer 3 more uncooked noodles on top of meat sauce. Spread remaining cheese mixture on noodles. Top with last 3 uncooked noodles and remaining meat sauce. Pour water around the outside edges.

Cover top of lasagna with wax paper before covering with foil. The acid from the tomatoes will leave small holes in the foil.

Thaw overnight in refrigerator. Baked covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 min. Let stand for 10 minutes before cutting. Serve with grated Parmesan cheese, if desired. To bake from frozen, add 30 min. to total cooking time.