BAKED SPAGHETTI

1 lb. ground beef, browned
1 can chopped black olives
1 bottle spaghetti sauce
2 c. grated cheddar cheese
1/3 c. grated parmesan cheese
1 pkge. spaghetti
1 can cream of mushroom soup

Boil spaghetti as directed on package. (cook 2-3 min. less for freezer meal) Mix browned ground beef, olives and spaghetti sauce together. Layer in 9 x 13 pan: 1/2 spaghetti, 1/2 sauce mixture and 1 c. cheddar cheese; repeat layers again. Mix soup with 1/4 c. water and pour over top of layers. Sprinkle with parmesan cheese. Bake @ 350 degrees for 30-35 minutes.

Slow-Cooker Barbecued Ribs

4 pounds country-style pork ribs
1 (10.75-ounce) can condensed tomato soup
½ cup cider vinegar
¾ cup packed brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder

1. Trim excess fat from the ribs and put them in a slow cooker. Combine the soup, vinegar, brown sugar, soy sauce, celery seed, and chili powder in a medium bowl and pour over the meat.

2. Cover the pot and cook at low setting 7 to 8 hours, medium setting 5 to 6 hours, or high setting 3 to 4 hours.

Serve with baked potatoes, potato salad, or rice, and vegetables.

Variations:

*Put scrubbed small whole red potatoes under the ribs and cook the meat and potatoes together.
*Use the same recipe with beef ribs.

Savory Seasoned Top Round Steak

Top Round Steak
Seasoned with sea salt, garlic, paprika and savory spices

Thaw, then grill to desired temperature.

Chile Verde

4 boneless pork chops (or you can use about 1 lb pork loin)
1 jar La Victoria Salsa Verde
1 can diced tomatoes with jalepenos, undrained
1 small onion, chopped
1 TBS minced garlic

Place all ingredients in crock pot and cook 6-8 hours, or until pork shreds easily.

This is a recipe from last time.

Blues Chicken

3 chicken breasts
1 Cup chicken broth
1/4 Cup Bleu Cheese
1 Cup Mozz. Cheese
1/4 Cup mushrooms

place chicken breasts in 9x9 pan. Pour chicken broth over chicken, then sprinkle mozzerela cheese and bleu cheese over chicken along with mushrooms. Bake 350 degrees for 1 hour. Enough liquid for rice.

Sticky Chicken

Ingredients:· 1/2 cup balsamic vinegar·
1/2 cup low sodium soy sauce·
1/2 cup sugar·
2 garlic cloves, minced·
1 Tbsp. grated fresh ginger root·
1/8 tsp. pepper·
3-4 lbs. boneless, skinless chicken breasts

Preparation:Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice

Cafe Rio chicken taco

· 1 small bottle Kraft Zesty Italian Dressing
· 1 Tbsp chili powder
· 1 Tbsp cumin
· 3 cloves garlic, minced
· 4 lbs. skinless, boneless chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Top the tacos with shredded lettuce, diced toamtoes, cheese and sour cream.
Can also make Cafe Rio chicken salad with the same ingredients, but crumb the taco shell over the salad, and for dressing, mix same portion of salsa verde with ranch dressing and you will be surprise!!!