Spaghetti

Spaghetti Sauce
Italian Sausage
Spaghetti Noodles

Brown Italian sausage add to Prego Spaghetti Sauce warm on stove. Easy but oh so Yummy! This is the Barrie's Spaghetti :)

From Frozen: Thaw and warm on stove. Boil noodles and spoon sauce over noodles.

Pizza wraps

• pizza sauce
• shredded cheese
• pepperoni
• tortilla

DIRECTIONS:

1. Spoon sauce onto a tortilla.
2. Add cheese and toppings.
3. Fold like a burrito.
4. Place on cookie sheet.
5. Repeat steps to make as many wraps as you'd like
6. Bake at 350F for 10-15 minutes or until hot inside.

This Meal is for the Kids!! :)

I froze after folding them, so you will need to bake them, and sprinkle them with cheese if you desire. put in over 350 with cheese sprinkled over them to cook after thawed. (although I am sure you can do it longer from frozen state!)

Read more: http://www.food.com/recipe/pizza-wraps-22977#ixzz1XIgdncHG

Crockpot Cheddar Beer Chicken Tacos

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

recipe from http://www.howsweeteats.com/2012/01/crockpot-cheddar-beer-chicken-tacos/

Frozen Mamas: put chicken in frozen or thawed follow recipe with the taco mix in baggie and cheese. After meat is done and shredded spoon into shells that are provided and top with your favorite taco toppings! Enjoy!

Chicken Fettuccine

2 Sticks Salted Butter
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces (new chicken from last time, look below)
Penne noodles

Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!

From frozen state: Put Chicken on a plate and warm in microwave or in toaster oven then put in your sauce! It is fully cooked chicken just needs to be warmed and cut up to be put in sauce. You can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add 3/4 the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/4 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!

French dip

Roast Beef
Sandwich Rolls
au jus dip
Horseradish sauce

Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)

chicken tacos

Ingredients

• 4-6 boneless skinless chicken breasts
• 12 oz salsa
• 1 package taco seasoning

Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.

From frozen state:
Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!

pizza wraps

• pizza sauce
• shredded cheese
• pepperoni
• tortilla

Directions:

1. Spoon sauce onto a tortilla.
2. Add cheese and toppings.
3. Fold like a burrito.
4. Place on cookie sheet.
5. Repeat steps to make as many wraps as you'd like.
6. Sprinkle cheese on top.
7. Bake at 350F for 10-15 minutes or until hot inside.

This Meal is for the Kids!! :)

I froze after folding them, so you will need to bake them, and sprinkle them with cheese if you desire. put in over 350 with cheese sprinkled over them to cook after thawed. (although I am sure you can do it longer from frozen state!)

Read more: http://www.food.com/recipe/pizza-wraps-22977#ixzz1XIgdncHG

Teryaki meatballs

Teryaki sauce
35 meatballs
Red pepper flakes

Heat in a crock pot on low until warmed all the way through. Enjoy! Serve over rice (sorry forgot to throw that in!)

Spicy Bbq Meatballs

35 meatballs
bbq sauce (lots!)
crushed red pepper

Dump bag with meatballs and bbq sauce into crock pot cook on low. The bag with crushed red peppers you can add a ltttle or a lot depending on how hot you like it! If it cooks all day with the meatballs will be really hot! We like it that way, but not everyone or their kids will! You can always take some out for the kids add the peppers you want at the end and let it cook for a half an hour or so longer! We have had to start to do that around here! But the really spicy version is excellent to! (that was my first try)

Great with garlic mash potatoes!

chicken tacos

• 4-6 boneless skinless chicken breasts
• 12 oz salsa
• 1 package taco seasoning

Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.

From frozen state:
Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!


Recipe taken from Better Recipes Website
Submitted by Jodi Carney

Chicken Fettuccine

2 Sticks Salted Butter
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces
Penne noodles

Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!

From frozen state: Thaw chicken, you can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add half the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/2 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!

French Dip

Roast Beef
Sandwich Rolls
au jus dip
Horseradish sauce

Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)

Creamy Chicken

• 5 boneless skinless chicken breast halves
• 1 can (10-3/4 ounces) condensed cream of chicken soup(can use cream of mushroom), undiluted
• 1 cup (8 ounces) sour cream
• 4 bacon strips, cooked and crumbled or 4 tablespoons real bacon bits

Place chicken in a crockpot. Combine soup and sour cream in a bowl; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon. Serve over rice or noodles

I gave you each two cups of rice to make in rice cooker or on the stove top.

*If you are cooking the chicken from frozen you may have to cook longer then 4-5 hours. I usually cook all day-(at least 6-7) on low when I cook from frozen. Also depends on your crockpot.

Slow Cooker Salsa Chicken

Ingredients

• 4-6 boneless skinless chicken breasts
• 12 oz salsa
• 1 package taco seasoning

Place chicken in a slow cooker. Top with salsa and taco seasoning then cook on low for 6-8 hours. Serve with tortillas and taco fixings.

From frozen state:
Thaw(although have many of times stuck frozen chicken in my crock pot!) put chicken in crock pot, top with the baggy of salsa and taco seasoning mixture, and cook for 6-8 hours on low. Shred the chicken with a fork when cooking time is up serve with taco shell provided, and top with your favorite taco fixings!

Taco shells: sorry ladies, I sent my husband to the store for the shells that you cook but unfortunately he came home with different ones. So here is a tip we do at our house; we warm ours up on the stove top in our frying pan, that way they are nice and toasty!-After tasting these shells we didn't love them, sorry! We wouldn't buy these again!

Recipe taken from Better Recipes Website
Submitted by Jodi Carney

French Dip Sandwiches

Roast Beef
Baguettes
au jus dip
Horseradish sauce

Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your baugette, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)

Honey Lime Chicken

Honey Lime Chicken Freezer Recipe

5 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey

In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr( I didn't do this; I turned them in the freezer), turning every 15-20 minutes. Place container or bag in freezer.

To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.

Recipe taken from momsbudget.com

Old Spaghetti Factory's Spaghetti with Burnt Butter Recipe

Ingredients:
1 cup butter
1 cup mizithra cheese-Substituted Parmesan Cheese
pasta of choice

Directions:

There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.(We found that was way too much butter, so we poured a couple of big spoonfuls, and topped with cheese).

French Dip Sandwiches

Roast Beef
Sandwich Rolls
au jus dip
Horseradish sauce

Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)

Chicken on Sunday

4 Chicken Breasts/few chicken tenders-Frozen-Whatever fits!
2 Cans Cream of Chicken
3 Cans of Milk
2 Cups of Rice-uncooked
1 Pkg of Onion Soup Mix

Put your rice in a 9x13, mix your soup with your 3 cans of milk(using a can from your cream of chicken). Pour over your rice and then plunk your chicken in the casserole dish making sure that they have been cover by the soup mixture as best as they can. Now take the onion soup mix shake it so it is all mixed up and cover the top of the casserole with the mix.(If you happen to have an extra mix on hand we think it is yummy to add it to the soup mixture-when thawed, or half the package and had half to the soup mixture and half to the top of the casserole.) Cover the dish with foil and bake at 350 for 2 hours. Then take the foil off at 2 hours and cook for an additional 20-30 minutes depending on your oven. Make sure the rice is fluffy and the chicken is done. We call it Chicken on Sunday because mom and dad would put it in before we left for church on Sunday, and when we returned we would eat it!

To reheat:

Make sure you do not thaw chicken!
Just thaw the soup mixture.
Layer in a 9x13 casserole dish- rice, soup mixture, chicken, onion pkg, foil, 350 2 1/2 hour. See instruction above for full details about cooking.