4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)
Mix the two soups together in a seperate freezer bag.
Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).
To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.
You can serve this over mashed potatoes, rice or noodles
Ziploc Freezer Bags Gallon, 60.0 Count
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
3 cloves garlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8 ounces lean (93% or leaner) ground beef
1/3 cup dry red wine
1 14-ounce can petite diced tomatoes
2 tablespoons tomato paste
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
Serve the pasta with the sauce.
4 servings, 1 cup pasta & about 1 cup sauce each
Make Ahead Tip: Refrigerate the sauce for up to 3 days or freeze for up to 6 months.
Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart
2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.
In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
2 large raw beets
1/2 head green cabbage
1/4 head red cabbage
1 small Bermuda onion
1/2 cup prepared horseradish
2 tablespoons sugar
1/4 cup cider vinegar
1 teaspoon salt
1 cup mayonnaise
Peel and chop beets. Chop cabbage fine. There should be enough green cabbage to make two cups and enough red to make one cup. Peel and slice onion, break into rings. Combine and add remaining ingredients. Toss well.
Cover and let mellow in refrigerator three to four hours before serving. It is even better if made 12 to 24 hours ahead of time.
href=”https://www.amazon.com/gp/product/B01HC7BNJA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01HC7BNJA&linkCode=as2&tag=recipescrafts-20&linkId=44fe7a156ea16177a0b90516da9fe98a”>Vidalia Chopper Pro Vegetable Chopper
1 lb lean (at least 80%) ground beef
2 cups frozen bell pepper and onion stir-fry (from 16-oz bag)
1 can (11 oz) Green Giant® super sweet yellow and white corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 jar (8 oz) Old El Paso® taco sauce
3 cups coarsely broken white corn chips (about 5 oz)
2 cups shredded Mexican cheese blend (8 oz)
Spray 12×8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray.
In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.
Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.
When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.
High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.
Makes: 8 servingsZYLISS Lock N’ Lift Can Opener with Lid Lifter Magnet
7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping
Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight.
Top with sliced tomatoes and sprinkle evenly with green onion
Bake in 325*F (160*C) oven for 1 hour on top rack of oven.
Makes 6 servings.Wilton Recipe Right 9×13 Oblong Pan, 2-Pack
2 pounds white bread or 1 pound each white and whole wheat
1/2 cup butter or good margarine
1 large bunch of celery plus a few extra outside ribs
3 very large onions or four medium-large
1 tablespoons poultry seasoning
1/2 to 1 teaspoon black pepper or to taste
2 cups or more chicken broth (or turkey broth)
Find something with a dull flat edge such as the back of a large knife, and press the bread into squares the size of croutons, about three or four across and the same long. Place in warm oven to dry; set it to 250° for 15 minutes and then turn it off and leave overnight. Crack into little squares and seal in a large bowl two or three days before needed. If quite dry, they do not need to be refrigerated.
Chop onions semi-coarsely. Slice celery fairly thin, including most of the inner leaves, discarding the outer toughest, darkest or bruised ones.
Melt the butter over medium heat in a large deep skillet or large heavy pan. When melted, turn heat high and add veggies. Stir frequently; they will “water out” some, but if they start to stick, turn down the heat as needed. Cook until celery is limp. Add seasonings.
You can store in the fridge for a couple of days if you need to cook ahead.Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid
8 large chicken thighs (about 2 pounds) — skinned if desired
1/2 cup soy sauce
5 scallions (green onions) — chopped
1/4 cup lime juice
2 tablespoon dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic — minced
Place chicken in a large resealable plastic storage bag.
In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.
Preheat grill to medium heat. Drain chicken, reserving marinade.
With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cookingCooking with Brown Sugar: 51 Recipes
Also known as Greek Syrup Cake
1/2 pound butter or margarine
1 cup sugar
1 cup flour
1 cup farina*
1 1/2 teaspoons vanilla extract
Zest of one lemon, finely grated
1 teaspoon baking powder
1 cup roasted slivered almonds
2 1/2 cups sugar
2 cups water
1 tablespoon lemon juice
Preheat oven to 350°.
Beat butter or margarine with an electric mixer. Add eggs and sugar. Beat for 4 to 5 minutes.
Mix flour and farina and add to mixture. Add vanilla extract, lemon zest, and baking powder.
Pour batter into a 10×14 pan and bake for 45 minutes at 350° in oven or until golden brown.
Remove ravani from oven and immediately cut it into strips of two inches in width.
Boil sugar, water and lemon juice for 5 minutes to make the syrup.
Pour cooled syrup all over hot ravani. Cover ravani with a towel and let it stay overnight.
When ready to serve, cut ravani into diamond shapes and decorate with roasted slivered almonds.
*Farina can be substituted with Cream of Wheat cereal or Semolina flour
**Ravani can also be spelled Revani
Proctor Silex 5-Speed Hand Mixer, White
\4 cups dry pinto beans
1/2 cup dried chopped onion
1/4 cup dried chopped green pepper
1 tablespoon granulated garlic
2 teaspoons dried red chili pepper
1 tablespoon salt
1 tablespoon ground cumin
Freshly ground pepper to taste
Sort through beans, discarding any dirt clumps or shriveled beans. Rinse them, drain well and spread on paper towels. Allow to dry for at least 2 hours, preferably overnight.
Mix with remaining ingredients and store at room temperature in airtight container.
To make the beans, shake container to recombine the mix. Allowing about 1/2 cup mix per serving, put beans in medium pan and cover them with cold water. Bring to a boil and let bubble gently for 10 minutes, to release the toxins in the beans. Then reduce heat, cover pan partially and cook at a gentle bubble for several hours, until very tender.
Mash slightly and serve in a warm tortilla, use as a dip or serve as a side dish all by itself.
Makes 8 cups
Snapware Square-Grip Canister, 11.1 cups/ 2.6 liters