Lemon and Garlic Wings

6-8 Chicken Pieces
1-2 tsp Minced Garlic
1/4 c Olive Oil
1 T Parsley Flakes
2 T Lemon Juice

Place all ingredients into a gallon Ziplock back and freeze.

Thaw and....pour chicken and marinade into a baking dish.  Bake at 350 for 35 minutes

or

Thaw and grill in a skillet or bbq until no longer pink

or

Place frozen chicken into the crockpot and cook on low for 6 - 8 hours (or high 4-6 hours).

Sweet Salsa Dump Chicken

Ingredients 
1 (1 1/4 ounce) package taco seasoning mix 
8 ounces apricot jam 
12 ounces salsa
1 1/2 lbs chicken breasts

Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. 

Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). 

For freezing: Place all ingredients into a 1 Gallon freezer bag. 

Label
Take the bag out of the freezer the night before 

Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

OR

Cook in Crock pot for 6 hrs.

Chicken Parmesan Casserole

2 pounds chicken breasts or thighs, cubed
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 - 24 oz. jar marinara sauce
1/2 C. shredded Parmesan cheese
1 1/2 C. shredded mozzarella cheese
1 C. Panko, toasted
2 T. olive oil
1/4 C. fresh herbs (parsley, basil, oregano, etc.), chopped

Preheat oven to 350 degrees. Spray 11x7 1/2 in. baking dish with cooking spray.
Place cubed chicken in pan and season with salt, pepper and garlic powder. Pour marinara sauce over the top and stir to mix. Sprinkle both cheeses over the top and the chicken and sauce.
In a small bowl, combine the panko, herbs and olive oil. Spread seasoned panko evenly over the top of the cheese layer. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti. Serves 6-8 people.

To freeze: make as directed except do not cook.  Cover and freeze.

When frozen: Thaw overnight in refrigerator. Bake at 350 degrees as noted above

Lasagna

Chicken Cheese Ziti

1 lb penne pasta
2 large chicken breasts
2 T butter
4 T Flour
1 t salt
2 1/2 c milk
2 c cheese
4 T Parmesan cheese
4 T dry Italian bread crumbs

Cook pasta and set aside.  Cook chicken and shred.  In a skillet, melt butter and stir in flour and salt.  Add milk slowly stirring until smooth.  Bring to a boil, cook and stir for 2 more minutes or until thickened.  Remove from the heat and stir in 1 1/2 cups of cheese.  Keep stirring until melted and smooth.  Combine sauce, pasta, and chicken.  Transfer to a baking dish coated with nonstick cooking spray.  Sprinkle with Italian bread crumbs, parmesan cheese, and last 1/2 c of cheese.  Bake covered at 350 degrees for 20 minutes.  Uncover and continue baking for another 15 minutes or until cheese is melted and slightly browned.

Cheesy Sausage Pasta Bake

1 lb. Jimmy Dean sausage
1 lb. penne pasta
1 - 24 oz. jar spaghetti sauce
2 t. dried Italian seasoning
1/4 t. salt
1 - 15 oz. container Ricotta cheese
2 C. shredded mozzarella cheese, divided
3 T. grated Parmesan cheese
2 T. parsley (optional)

Preheat oven to 350 degrees. Cook pasta and remove from heat 1 minute before suggested cooking time. Drain and set aside. Cook sausage in large skillet until thoroughly cooked, 8-10 minutes. Drain off fat.  In large bowl, stir in spaghetti sauce, Italian seasoning, salt and cooked pasta.  Place 1/2 of mixture in 9x13 baking dish sprayed with cooking spray.  In medium bowl, combine Ricotta cheese, 1 C. of mozzarella cheese and Parmesan cheese.  Mix well and layer over pasta mixture.  Top with remaining pasta mixture.  Sprinkle 1 C. mozzarella cheese on top. Sprinkle with parsley, if desired.  Bake for 30 minutes or until hot and cheese is melted.  Serves 8.

Label: Thaw.  Bake at 350 degrees for 30-45 minutes or until heated through.

Gourmet Meatloaf & Rice

32 oz. Meatloaf and 1 C. rice provided for this recipe.

Meatloaf:  Thaw. Bake in pre-heated 350 degree oven for 1 hour or until fully cooked.

Rice: Combine 1 C. rice with 2 C. water in sauce pan.  Add 1 tsp. salt or 1 tsp. chicken bullion to flavor the rice, if desired.  Heat on high until boiling.  Reduce heat and cover.  Simmer for 15 minutes or until rice is cooked tender.  Remove from heat and fluff before serving.

To make meatloaf again, use your favorite meatloaf recipe if you have one.  I am using the freshly made gourmet version from Harmons.  It was on sale and made it cheaper to buy than to make at home!

Hope you enjoy this one!!

Slow Cooker Sweet Fire Chicken

INGREDIENTS

• 3-4 boneless skinless chicken breasts, cut into bite-size pieces
• 1 red bell pepper, chopped
• 1 can pineapple chunks, drained

sauce

• 2 teaspoons minced garlic
• 1-2 teaspoons crushed red pepper flakes
• ⅔ cup sugar
• 1 cup water
• 2 tablespoons sweet red chili sauce
• ½ teaspoon salt
• 4 tablespoons cold water + 3 tablespoons corn starch

INSTRUCTIONS

1. Add chicken, chopped red peppers, and pineapple to a greased slow cooker.
2. In a medium bowl whisk together sauce ingredients except for the 4 tablespoons cold water + 3 tablespoons corn starch. Pour sauce into the slow cooker and give everything a stir. Cover and cook on high 2-3 hours or on low 4-5 hours.
3. About 30 minutes before serving, take the lid off of the slow cooker. In a small bowl whisk together the remaining cold water and corn starch. Set the slow cooker on high (if it isn't already) and pour the corn starch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve. Stir just before serving.
4. Serve with steamed rice or fried rice if desired.

Freezer Instructions

1. Defrost overnight.  Place in slow cooker on hight 2-3 hours or on low 4-5 hours.  About 30 minutes before serving, set the slow cooker on high,  mix 4T cold water with 3T cornstarch and add to the slow cooker.  Stir just before serving.  Serve with rice.

Apple Cider Chicken Sandwiches

Slow-Cooker Apple Cider Pulled Chicken Sandwiches

Serves: 6-8

Ingredients

• 1 apple sliced
• 1 large red onion, sliced
• 2 boneless, skinless chicken breasts
• 1 t salt
• 1 t pepper
• 1 t paprika
• 2 t dry mustard
• one 12 oz bottle hard cider (obviously not hard cider in this one)
• 12-16 slices of sourdough or your favorite bread, toasted
• About 8 oz. shredded sharp white cheddar cheese
  
  
  Instructions

  1. Place the onion and apple slices on the bottom of your slow cooker.
  2. Lay the chicken breasts on top of the apples and onions, and sprinkle on the salt, pepper, paprika, and mustard. Pour the hard cider over the top.
  3. Cook on low for 6-8 hours, or until chicken is cooked through and shreds easily.
  4. Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
  5. Using tongs, toss together the chicken, apples, onions and cooking liquid until evenly distributed.
  6. Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with the other slice of bread.

Pork Enchiladas

Ingredients:

   3 cups Herdez Tomatillo Verde Mexican Cooking Sauce

   3/4 cup sour cream

   1/2 cup cilantro, chopped

   1 clove garlic

   8 corn tortillas (fewer if using flour tortillas)

   2 cups cooked shredded pork 

   1 1/2 cups shredded cheese

Blend in a blender 1 cup of the Herdez sauce, sour cream, cilantro, and garlic until smooth. Then add the rest of the Herdez sauce to the blended stuff. Spread half of this sauce on the bottom of your 9 x 13 pan.

Pork was pre-cooked in a slow cooker for 8 hours in 1 can of coke, 2 cups brown sugar, 1 can green chilies, 1 can enchilada sauce.

Heat the corn tortillas to avoid breaking them when rolling. Roll pork into tortillas and place with seams down in pan. When full, cover with remaining sauce and sprinkle with cheese.

Bake 30-ish min or until cheese begins to brown.