Creamy Italian Chicken (Crock-pot)

Ingredients:

• 4 boneless skinless chicken breast
• 0.5 cups (one batch) Italian Dressing Mix
• 8 ounces cream cheese, softened
• 3 cups Cream of Chicken Soup
• Cooked pasta
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Directions:

Place chicken in slow cooker. In a large bowl, combine Italian dressing mix, cream cheese, and cream of chicken soup. Pour over chicken in the slow cooker.  Cook on low 4-5 hours or until chicken is cooked through. Serve over cooked pasta.

Freezing Directions:

Combine ingredients as directed above. Place chicken breast and cream cheese mixture over chicken in freezer bags and store until serving day. To serve: Thaw completely and cook and serve as directed above.

Tortellini Pasta with Chicken and Peas

Not the most creative name, but it will do.

tortellini (whatever flavor you like-  we use cheese)
alfredo sauce
frozen peas
chicken
italian spices
bread crumbs

cook the tortellini according to package; cook the chicken with the italian spices; toss cooked tortellini and chicken back in pasta pot, add alfredo sauce and peas and then put in 9x13 baking dish (or 2 smaller ones) sprinkle with bread crumbs and bake at 350 for 30 mins.

Baked Chicken and Artichoke Penne

Ingredients:

• 14 oz. penne
• 2 cups cooked chicken, diced
• 14 oz. artichoke hearts canned in water, undrained
• can of diced tomatoes
• 0.5 cup Parmesan cheese
• 4 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 0.5 teaspoons salt
• 0.5 teaspoons pepper

Directions:

In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and diced tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.

Freezing Directions:

Follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400F. Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more

Chicken Penne Rustica

Ingredients:

• 3 Tablespoon butter
• 2 teaspoon minced garlic
• 3 Tablespoon white wine
• 2 cup heavy cream
• 1 cup grated parmesan cheese #1
• 0.5 cup milk
• 0.5 cup chicken broth
• 1 Tablespoon cornstarch
• 2 teaspoon rosemary
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 2 cup penne pasta, uncooked
• 1.5 cups shredded chicken
• 3 Tablespoon parmesan cheese #2

Directions:

Preheat oven to 450.  Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Pour into a 8×8 foil baking dish and top with parmesan cheese #2.  Bake at 450 for 10-12 minutes until the top begins to brown.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 10 minutes, then increase to 450 and bake for another 10-12 minutes until the top begins to brown.

Crockpot Brown Sugar Pork Loin

Ingredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Rub pork roast with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

Crockpot Sweet Pork

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Teriyaki Honey Chicken

Ingredients:

• 4 pieces boneless, skinless, chicken breast or thigh
• .5 cup honey
• .5 cup soy sauce
• .25 cup water
• 2 tsp. ground ginger
• 2 tsp. minced garlic
• gallon freezer bag

Directions:

In a bowl, combine marinade ingredients. Place chicken in zippered bag. Pour marinade over chicken, seal bag, and let marinate 8 hours. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Freezing Directions:

Prepare as directed above but instead, place in freezer bag and freeze, no need to marinate in refrigerator. To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.