Let all that you do be done in love.
1 Corinthians 16:14 ESV
4 boneless, skinless chicken breast halves
1/2 C Italian salad dressing
1 C chopped green bell peppers
1 C chopped onions
1 1/2 tsp chopped garlic
2 potatoes*, Peeled and cut in wedges
Combine all ingredients except the potatoes in a 1 gallon Ziploc Freezer bag. Label and freeze.
To serve, thaw and pour the contents of the bag into slow cooker. Cook on low for 7-8 hours. **After 6 hours add the potato wedges.
1 pound lean ground beef
1 pound beef chuck stew meat, cut into bite-size pieces
3 cans (15 ounces each) pinto beans, rinsed and drained
1 jar (16-ounce) hot chunky salsa
1 bag (14-ounce) frozen Southwest vegetable mix
1 can (4-ounce) diced roasted green chile peppers
1 packet (1.25-ounce) Tex-Mex chili seasoning
Sour cream (optional)
2 pounds Stew Meat
1 bottle of your favorite BBQ Sauce ( or make your own)
2 cups diced celery
1 pkg Beef Onion Soup Mix
Mix all ingredients together and put into a freezer bag. Squeeze out air and lay bags flat in the freezer.
To cook, Put BBQ Beef into the crock pot cook on low 5-6 hours, high 3-4 hours.
INGREDIENTS
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz ) sour cream
1 can (4.5 oz) Old El Paso® chopped green chiles
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1 bag (32 oz) frozen southern-style diced hash brown potatoes
3 medium green onions, sliced (3 tablespoons)
1/2 cup finely crushed nacho-flavored taco chips
INGREDIENTS
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 (11-oz.) cans Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (14.75-oz.) can Green Giant® Cream Style Sweet Corn
1 (6.5-oz.) pkg. corn muffin and bread mix
3/4 cup water
1/4 cup butter or margarine, melted
1 teaspoon salt
3 lb small red potatoes (2 to 3 inches)
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup chives-and-onion cream cheese (from 8 oz container)
1/4 to 1/2 cup milk
Ingredients
* 1 tablespoon vegetable oil
* 1 medium onion, diced
* 2 teaspoons chili powder
* 2 teaspoons cumin
* 3 garlic cloves, minced
* 2 pork tenderloins (1-3/4 to 2 pounds), cut into bite-size pieces
* 1 can (15 ounces) diced tomatoes with jalapenos
* 1 can (4 ounces) diced green chilies
* 1 package (32 ounces) chicken broth
* 1/2 cup crushed tortilla chips
* 1 can (8.75 ounces) corn kernels, drained
* Crushed tortilla chips
* Cilantro (optional)
Directions
Ingredients
* 1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
* 1-1/2 tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
* 1 large onion, chopped
* 3 ribs celery, sliced
* 1/4 cup plus 2 tablespoons red wine vinegar
* 2 tablespoons corn starch
* 2-1/2 tablespoons Cajun seasoning blend (such as McCormick)
* 6 tablespoons light mayonnaise
* 6 whole-wheat hamburger buns
Directions
1. Rub pork with steak seasoning.
Ingredients
* 2 fennel bulbs, trimmed and sliced
* 1 boneless pork loin roast (about 3 pounds), trimmed
* 4 teaspoons Greek seasoning mix (such as McCormick)
* 4 plum tomatoes, chopped
* 1/3 cup plus 2 tablespoons low-sodium chicken broth
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespons cornstarch
* 1-1/2 teaspoons Worcestershire sauce
* 1/4 cup chopped black olives (optional)
Directions
Ingredients
* 3 cups water
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon dried parsley
* 1 teaspoon garlic powder
* 1 bay leaf
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (5 pound) rump roast
Directions