Cooking Instructions

Baked Cornflake Chicken with Chives

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 35 – 40 minutes, or until internal temperature reaches 165° F.

Baked Ham Omelette

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 minutes, or until brocolli is cooked through

Baked Parmesan Tilapia

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 8 – 10 minutes, or until fish flakes easily with fork

Baked Shrimp

1. Thaw completely, in refrigerator; preheat oven to 325° F.
2. Bake, uncovered, for 25 – 30 minutes, stirring several times

Baked Ziti Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until casserole is heated through
3. Let stand for 15 minutes at room temperature before serving

Baked Ziti with Italian Sausage

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 35 minutes, or until hot & bubbling

Beef & Salsa Biscuit Bake

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 40 minutes, or until biscuits are cooked
3. Top with cheese; bake 10 more minutes, or until cheese melts

Brocolli & Rice Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, in preheated oven at 350° F. for 20 – 30 minutes, or until cheese melts & begins to brown

Brocolli Fettuccine Alfredo

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, covered, for 20 minutes, or until heated completely through

Broiled Lemon-Pepper Salmon

1. Thaw completely, in refrigerator
2. Preheat broiler
3. Spray broiler pan insert with non-stick cooking spray; place insert in pan
4. Place salmon, skin side up, on insert
5. Broil 4 – 6" from heat for 7 – 9 minutes

Cajun Pecan Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 25 minutes
3. Turn pork chops
4. Bake 25 more minutes, or until pork reaches 160° F. internal temperature

Candied Carrots

1. Thaw completely, in refrigerator
2. Heat in oven or microwave until thoroughly hot

Cheese Lasagna

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 45 minutes – 1 hour, or until hot & bubbly.
3. Remove cover & brown for additional 15 minutes
4. Let stand for 15 minutes at room temperature before serving

Cheese Manicotti

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 40 minutes
3. Remove cover & brown for additional 15 minutes

Cheeseburger Pie

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 40 – 45 minutes, or until topping turns golden-brown & beef mixture is thoroughly cooked
3. Let stand 5 minutes at room temperature before serving

Cheesy Baked Rigatoni

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 25 minutes, or until cheese melts & sauce bubbles

Cheesy Beef Enchiladas

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, covered, for 25 – 30 minutes, or until cheese melts & sauce bubbles
3. Let stand 5 minutes at room temperature before serving

Cheesy Egg & Biscuit Bake

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 35 minutes, or until knife inserted in center comes out clean

Cheesy Ham Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes

Cheesy Polenta Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 30 minutes, or until bubbly & golden

Chicken & Brocolli Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 20 – 30 minutes, or until is cheese melts & begins to brown

Chicken & Brocolli Fettuccini Alfredo

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, covered, for 20 minutes, or until thoroughly heated

Chicken & Dumplings

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Place pan on cookie sheet or similar support
3. Pour 1½ cups water over chicken & dumpling mixture; stir gently to mix
4. Bake, uncovered, for 15 minutes
5. Stir gently, taking care to turn dumplings over
6. Bake another 15 minutes, or until dumplings are no longer doughy inside
   • Chicken will settle to the bottom of the pot; dip from bottom when serving

Chicken & Potato Bake

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, covered, for 20 minutes
3. Remove foil; bake additional 30 minutes

Chicken & Rice Bake

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 25 – 30 minutes, or to an internal temperature of 165° F.

Chicken Cordon Bleu

1. Thaw completely, in refrigerator; preheat oven to 450° F.
2. Bake, uncovered, for 2 minutes, or until chicken is no longer pink
   • Juice should run clear when piercing the chicken at its thickest point
3. Top chicken with 1 piece of ham & 1 slice cheese
4. Bake 5 more minutes, or until cheese melts

Chicken Enchiladas

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 35 minutes, or until hot & bubbly
3. Remove foil & sprinkle enchiladas with cheese & pecans
4. Return to oven & bake 5 minutes

Chicken Pot Pie

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 25 – 30 minutes, or until filling is bubbly & biscuits are deep golden brown
• Note: Cover with foil if biscuits brown too much before cooking finishes
3. Cool at room temperature for 5 minutes before serving

Chicken Sante Fe

1. Thaw completely, in refrigerator; preheat oven to 450° F.
2. Bake, covered, for 35 – 40 minutes, or until chicken is no longer pink
   • Juice should run clear when piercing the chicken at its thickest point
3. Open packet carefully to allow steam to escape
4. Cover with cheese; reseal packet & cook for 5 more minutes

Chicken Spaghetti

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes

Chicken Tetrazzini

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until center is bubbly

City Chicken

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 30 – 40 minutes, or until chicken is thoroughly cooked

City Pork Chops

1. Thaw completely in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 45 minutes, or until chops are thoroughly cooked

Cola Pork Chops

1. Thaw completely in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, about 30 – 40 minutes, or to an internal temperature of 160° F.

Corn Casserole

1. Thaw completely in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, about 1 hour, or until center is hot

Creamy Baked Chicken w/ Bacon

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 1 hour

Creamy Ham & Biscuit Bake

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 25 – 35 minutes, or until or until biscuits are golden brown

“Create Your Own Pizza” Bar

1. Thaw partially, in refrigerator; preheat oven to 350° F.
   • Tip: To prevent sticking to foil, do not allow crust to over-thaw
2. Remove pizza from foil & cardboard
3. Baking Instructions:
   1. For extra-crispy crust, bake directly on center oven rack for 10 – 12 minutes, or until golden brown
   2. For regular crust, bake on cookie sheet on center oven rack for 10 – 12 minutes, or until golden brown
      • Bake times will vary depending on toppings — watch closely to prevent burning!

Crispy Breaded Chicken Breasts

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 30 – 40 minutes, or until internal temperature reaches 165° F.

Crispy Breaded Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 30 – 40 minutes, or until internal temperature reaches 160° F.

Crunchy Pecan Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 40 – 50 minutes, or until internal temperature reaches 160° F.

Crustless Brocolli & Cheese Quiche

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 40 – 50 minutes, or until knife inserted in center comes out clean
3. Cool 5 – 10 minutes before serving

Dijon Breaded Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 30 – 35 minutes, or to an internal temperature of 160° F.

Egg Sausage Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 45 minutes, or until center sets

El Paso Mac & Cheese

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 35 minutes, or to until hot & bubbling

4 Cheese Ravioli Bake

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 15 minutes, or to until hot & bubbling

French Fried Onion-Chicken Bake

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 1 hour, or to an internal temperature of 165° F.

French Toast Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 35 minutes
3. Uncover, bake additional 5 – 10 minutes, until top browns slightly
4. Let stand 5 minutes at room temperature
5. Serve with syrup and /or powdered sugar

Garlic Parmesan Chicken

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 25 – 30 minutes, or to an internal temperature of 165° F.

Gourmet Mac & Cheese

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, 20 – 25 minutes

Ham & Potato Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 1 hour

Ham & Swiss Quiche

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 45 minutes, or until center is bubbly
   • Note: Baking time will vary depening on oven
3. Test quiche for doneness when it appears to be fully set by inserting knife in the center; knife should come out clean
   • Note: Cover with foil if quiche browns too much before cooking finishes

Ham Fettuccini w/ Mushrooms

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until center is bubbly

Ham Tetrazzini

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until center is bubbly

Hamburger Stroganoff

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 minutes, or until hot

Herb-Baked Tilapia

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 10 minutes, or until fish flakes easily with fork

Herbed Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 45 minutes, or until pork chops are thoroughly cooked

Hot & Crunchy Drumsticks

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 55 minutes, turning once halfway through

Hot Spinach Dip

Italian Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 45 minutes, or until cooked through
3. Pour spaghetti sauce & sprinkle cheese on chops
4. Bake until cheese melts

Kim’s Killer Tilapia

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, covered, for 25 – 30 minutes, until fish flakes easily with a fork

King Ranch Chicken

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 45 minutes

Mango Salsa Salmon

Mexican Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 1 hour, or until thoroughly cooked
3. Top with cheese & cover with foil; let stand at room temperature until cheese melts, 3 – 5 minutes
4. Serve with salsa

Misty’s Apple Stuffing Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, covered, for 30 minutes
3. Remove cover; bake an additional 10 minutes, or to an internal temperature of 160° F.

Mom’s Meatloaf

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 1 hour; drain excess fat
3. Coat with ketchup mixture; bake additional 10 minutes

Oklahoma Ham & Cheese

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 45 minutes, or until center sets

Oven Fried Catfish

1. Thaw completely, in refrigerator; preheat oven to 450° F.
2. Bake, uncovered, for 15 minutes, or until fish flakes easily with a fork

Oven Fried Chicken with Almonds

1. Thaw completely, in refrigerator; preheat oven to 400° F.
2. Bake, uncovered, for 25 minutes, or until temperature at center of thickest part reaches 165° F.
   • Juice should run clear when piercing the chicken at its thickest point

Paula’s Parmesan Chicken

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 25 – 30 minutes, or until turns nut brown

Peanut Crusted Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 425° F.
2. Bake, uncovered, for 45 minutes, or to an internal temperature of 160° F.

Peppered Meatballs with Rice

1. Thaw completely, in refrigerator; preheat oven to 325° F.
2. Bake, uncovered, for 25 minutes, or until heated through

Pinto Bean Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 18 – 25 minutes, or until heated through
3. Immediately before serving, crush tortilla chips & sprinkle on individual serving plates
4. Spoon casserole over tortillas

Quiche Lorraine

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 45 minutes, or until center is bubbly
   • Note: Baking time will vary depening on oven
3. Test quiche for doneness when it appears to be fully set by inserting knife in the center; knife should come out clean
   • Note: Cover with foil if quiche browns too much before cooking finishes

Rhett’s Rockin’ Chicken

1. Thaw completely, in refrigerator; preheat oven to 400° F
2. Bake, uncovered, for 45 – 50 minutes, until chicken is fork tender
   • Juice should run clear when piercing the chicken at its thickest point

Ruth’s Mexican Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until cornbread is done

Savory Rosemary Chicken

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 25 – 35 minutes, until chicken browns lightly & internal temperature reaches 165° F.

Shay’s Poppyseed Chicken

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 35 minutes, or until heated through

Shepherd’s Pie

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 – 35 minutes, or until heated through

Southwest Sausage Bake

1. Thaw completely, in refrigerator
2. Allow to stand at room temperature for 30 minutes before baking; preheat oven to 350° F.
3. Bake, uncovered, for 50 minutes
4. Arrange tomato slices on top
5. Bake 10 – 15 minutes longer, or until knife inserted in center comes out clean
6. Let stand for 10 minutes at room temperature before cutting

Southwest Tamale Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until hot & bubbly

Spaghetti & Ham Bake

1. Thaw completely, in refrigerator; preheat oven to 325° F.
2. Bake, uncovered, for 30 – 35 minutes, or until heated through

Spaghetti & Meatballs

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, covered, for 25 – 30 minutes, or until heated through

Spaghetti Chicken Dijon

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 25 – 30 minutes, or until hot & bubbly

Spicy Mexican Zuchinni Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until cheese melts & bubbles

Spinach & Swiss Quiche

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 45 minutes, or until center is bubbly
   • Note: Baking time will vary depening on oven
3. Test quiche for doneness when it appears to be fully set by inserting knife in the center; knife should come out clean
   • Note: Cover with foil if quiche browns too much before cooking finishes

Spinach-Stuffed Chicken Breasts

1. Thaw completely, in refrigerator; preheat oven to 325° F.
2. Bake, covered loosely with foil, for 25 minutes, or until chicken is no longer pink
   • Juice should run clear when piercing the chicken at its thickest point
3. Set oven to broil; broil until chicken browns slightly on top
   • Watch closely to prevent burning
4. Remove toothpicks before serving

Spiral-Sliced Honey Ham

Sweet Pototo Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 35 minutes, or until heated through
   • Note: Cover with aluminum foil if casserole browns too quickly

Sydney’s All-American Goulash

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 20 – 25 minutes, or until heated through

Taco Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 20 – 30 minutes, or until hot & bubbly

Teriyaki Pork Chops

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 20 – 30 minutes, or until pork chops reach 145 – 150° F. internal temperature

3 Cheese Noodle Bake

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 20 minutes

Tracie’s Chicken Bowtie Pasta (Farfalle)

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 25 – 30 minutes, or until heated through

Tuna & Noodle Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 20 – 30 minutes, until top browns & bubbles

Twice Baked Potato Chunks

Wild & Cheesy Chicken Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes

Very Veggie Lasagna

Zippy Baked Chicken

1. Thaw completely, in refrigerator; preheat oven to 375° F.
2. Bake, uncovered, for 25 – 30 minutes, or to an internal temperature of 165° F.

Zuchinni Casserole

1. Thaw completely, in refrigerator; preheat oven to 350° F.
2. Bake, uncovered, for 30 minutes, or until golden-brown

Cheddar Burgers & Veggies

1. Thaw completely, in refrigerator; preheat grill to medium
2. Grill packets 17 – 20 minutes, rotating packets ½ turn after about 8 minutes, until potatoes are tender
3. Place packets on plates; cut large ‘×’ across top of each packet & fold back foil

Chicken Dinner in Foil

Corn & Red Potato Packets

Eddie’s Ham Steak

Garlic & Soy Grilled Pork Chops

1. Thaw all bags in refrigerator or under cold running water
2. Preheat grill or broiler
3. Coat a grill rack or broiler pan rack with non-stick cooking spray
4. Cook pork chops 4" from the heat, turning once halfway through cooking time
   • Cook for 10 – 12 minutes, or until a thermometer inserted in the center of a chop registers 155° F. & the juices run clear

Glazed Country Ribs

1. Thaw all bags in refrigerator or under cold running water; preheat grill or broiler
2. Cook 10 minutes per side, basting frequently with sauce
3. Continue cooking 20 minutes, or to desired doneness, turning occasionally

Grilled Apple Crisp

1. Thaw all bags in refrigerator or under cold running water
2. Place the apple slices on a double thickness of heavy-duty foil, about 12" × 24"
3. In a small bowl, stir or whisk oat mixture to mix; cut in butter with a fork until mixture is crumbly
4. Sprinkle oatmeal mixture over apples; fold foil around apple mixture & seal tightly
5. Grill, covered, over medium heat for 20 – 25 minutes, or until apples are tender
6. Serve warm, with ice cream, if desired

Grilled Asian Chicken Drumsticks

Grilled Chicken Quesadillas

1. Thaw all bags in refrigerator or under cold running water
2. Place 1 – 2 tortillas on the grill; sprinkle with a thin layer of chicken mixture
3. Top with another tortilla; grill until brown & crispy on both sides, about 3 minutes per side
4. Remove & repeat with remaining ingredients
5. Cut into wedges to serve

Grilled Raspberry Chicken

1. Preheat the grill; coat a grill rack with non-stick cooking spray
2. Grill the chicken over medium-high heat, turning halfway through & brushing frequently with the marinade, for 15 minutes
   • A thermometer inserted in the thickest portion should register 165° F. & the juices should run clear
3. Arrange the chicken over the hot pilaf on a serving platter & garnish with parsley & raspberries

Grilled Stuffed Hot Dogs

1. Thaw all bags in refrigerator or under cold running water
2. Preheat grill to medium heat
3. Slice hot dogs, lengthwise, down the middle; stuff with cheddar cheese
4. Wrap each hot dog with 2 slices of bacon
   • Be sure to wrap the entire hot dog to keep the cheese in as it cooks
5. Secure with toothpick; cook over medium heat for approximately 7 minutes
   • Turn during cooking to crisp bacon on all sides

Grilled Tilapia with Stir Fried Vegetables

Ham Hot Rods

1. Thaw all bags in refrigerator or under cold running water
2. Stir ham mixture to mix; spoon mixture into buns
3. Wrap each bun separately in foil; cook on grill 20 minutes, or until cheese melts.

Ham on the Grill

1. Thaw all bags in refrigerator or under cold running water
2. In a small bowl, mix brown sugar mixture; heat in microwave on high 1 minute, or until warm
3. Place ham slices on grill, basting continuously with brown sugar mixture
4. Grill 6 – 8 minutes per side, or to desired doneness

Herbed Orange Tilapia

1. Thaw all bags in refrigerator or under cold running water; preheat grill to medium heat
2. Grill, on covered grill, for 10 minutes, or until fish flakes easily with a fork

Italian Sausage Pita Sandwiches

1. Thaw all bags in refrigerator or under cold running water; preheat grill to medium heat
2. Meanwhile, toss bell pepper, zucchini, peppered & seasoned salt, & oil in a medium bowl.
3. Place vegetables in foil bags or grilling basket and grill 4 – 5 minutes, until tender; remove to serving dish
4. Place sausages crosswise on grill & grill 8 – 10 minuets, turning once, until sausages centers are no longer pink
   • Test for doneness by piercing with a fork; juice should run clear
5. Cut pita slices in half; spread each half with desired dressing (e.g., mayonaisse, mustard, etc.)
   • Optional: Heat pita halves on grill before dressing
6. Top pita halves with grilled vegetables & sausages

Italian Turkey Burgers

1. Thaw all bags in refrigerator or under cold running water
2. Coat grill rack with non-stick cooking spray; heat grill
3. Grill patties, uncovered, over medium heat for 6 – 8 minutes on each side, or until a meat thermometer reaches 165° F.
4. Toast Italian bread & warm up spaghetti sauce
5. Place a patty on each of the six slices of bread; drizzle with the spaghetti sauce; top with remaining bread

Laredo Pork Chops

1. Thaw all bags in refrigerator or under cold running water
2. Marinate chops in the refrigerator for 24 hours; drain chops, discarding marinade
3. To grill:
   • Charcoal Grill Instructions
     1. Place chops on grill rack directly over medium coals
     2. Grill chops, uncovered, for 12 – 15 minutes or until chops are done, 160° F.
        • Turn once halfway through grilling
   • Gas Grill Instructions
     1. Preheat grill & reduce heat to medium
     2. Place chops on grill rack, over drip pan
     3. Cover & grill for 12 – 5 minutes or until chops are done, 160° F.
        • Turn once halfway through grilling

Lemon Grilled Chicken

1. Thaw all bags in refrigerator or under cold running water
2. Marinate chicken in refrigerator for at least 8 hours, or over night; drain & discard marinade
3. Grill, covered, over medium heat for 20 minutes
4. Baste with reserved marinade, turning frequently during remaining cooking; grill 20 – 30 minutes longer
   • Test for doneness by piercing chicken through its thickest part (usually the thigh); juice should run clean

Rosemary-Cherry Pork Chops

Spicy Grilled Pork Chops

1. Thaw all bags in refrigerator or under cold running water; preheat grill
2. Place meat on grill rack, over drip pan
3. Cover & grill for 30 – 45 minutes, or until juices run clear

Wine Marinated Grilled Chicken Breast

1. Thaw all bags in refrigerator or under cold running water; preheat grill
2. Drain chicken & reserve marinade
3. Grill for 25 – 45 minutes on covered grill, until meat is tender & no longer pink
   • A thermometer inserted in the thickest portion should register 165° F. & the juices should run clear
4. Turn chicken halfway through grilling; brushing both sides with reserved marinade
   • Discard any unused marinade

Any Night Beef Roast

1. Thaw all bags in refrigerator or under cold running water
2. Pour contents into slow cooker; cook on low 6 – 8 hours or until beef reaches 140° to 155° F. internal temperature

Asian Pork Loin

1. Thaw & refrigerate pork tenderloin in marinade for 8 hours; transfer to slow cooker
2. Cook, covered, on low 4 – 6 hours or until pork reaches an internal temperature of 160° F.

BBQ Beef Sandwiches

1. Thaw all bags in refrigerator or under cold running water; empty contents into slow cooker
2. Cook, covered, on high 1 hour
3. Reduce heat to low; cook for 7 hours
4. Shred steaks with 2 forks & spoon onto hoagie rolls

Beef & Bean Tamale Pie

1. Thaw all bags in refrigerator or under cold running water; empty beef & bean mixture into slow cooker
2. Stir corn muffin mixture to blend; spoon over beef & beans in slow cooker
3. Cook, covered, on low 5 – 6 hours, or until toothpick inserted in center of corn bread comes out clean

Burgundy Beef & Mushrooms

1. Thaw all bags in refrigerator or under cold running water; pour beef mixture into slow cooker
2. Cook, covered, on low 5 – 6 hours
3. About 30 minutes before serving, add mushrooms to beef mixture
4. Cook, covered, on high 30 minutes more
5. Meanwhile, bring 3 quarts of water to a boil; add & cook noodles to desired doneness
6. Serve beef mixture over drained noodles; garnish with parsley

Chicken Cacciatore

1. Thaw in refrigerator or under cold running water; place chicken mixture in slow cooker
2. Cook, covered, on low 4 – 6 hours, or until warmed through & vegetables soften
3. 15 minutes before serving, fill a pot with water & bring to a boil; add noodles & cook until tender (about 10 minutes)
4. Serve chicken over drained noodles

Chicken Noodle Soup

1. Place frozen vegetables & chicken in slow cooker
2. Cook, covered, on low 6 – 8 hours, or on high 4 – 6 hours
3. 15 minutes before serving, fill a pot with water & bring to a boil; add noodles & cook until tender (about 10 minutes)
4. Drain noodles & add to chicken soup
5. Stir when serving; peas settle during cooking

Chili

1. Thaw hamburger meat in refrigerator or under cold running water
2. Brown hamburger meat with onion & garlic bag contents; drain fat
3. Place hamburger meat & frozen or thawed chili mixture in slow cooker
4. Cook, covered, on low 6 – 8 hours

Cola Pot Roast

1. Thaw bag in refrigerator or under cold running water
2. Place pot roast and tomato mixture in slow cooker
   • Optional: Add potatoes, carrots or other vegetables
3. Cook on low 6 – 7 hours, or until meat is done to your taste

Corn & Chicken Chowder

1. Place frozen or thawed chowder in slow cooker
2. Cook, covered, on low 4 – 6 hours
3. 30 – 45 minutes before serving, turn slow cooker to high
4. In a small bowl, whisk together ½ Cup milk & 1 TBSP flour; stir into soup
5. Add orzo pasta, covering & continuing to cook until pasta is tender
6. Stir when serving; chowder settles during cooking

Cowboy Stew

1. Place frozen or thawed vegetable mixture & hamburger meat in slow cooker
2. Cook, covered, on low 6 hours or until beans & potatoes are soft
3. Add water as needed during cooking

Dressed-Up Meatballs with Rice

1. Thaw all bags in refrigerator or under cold running water
2. Place meatballs & frozen or thawed sauce in slow cooker
3. Cook on low 4 – 6 hours, or until meatballs are heated through; stir when sauce is thawed, to coat meatballs
4. Meanwhile, cook rice in 1½ Cups boiling water
5. Cover rice, reduce heat & allow to simmer for about 15 – 20 minutes; let stand 5 minutes, covered
6. Stir rice just before serving with meatballs

Easy Slow Cooker Chicken

1. Place Chicken breast in slow cooker
2. Pour butter over chicken; sprinkle Italian dressing mix over chicken
3. Cover slow cooker & cook on low 7 – 9 hours, or on high 4 – 6 hours

Firehouse Meatballs

1. Place meatballs & frozen or thawed sauce into slow cooker
2. Cook on low 4 – 6 hours or until meatballs are heated through; stir when sauce is thawed to coat meatballs
3. Serve as an appetizer, or with rice as a main dish

Firehouse Ribs

1. Place frozen or thawed meatballs & ribs into slow cooker
2. Cook, covered, on low 4 – 6 hours or until ribs are heated through; stir when sauce is thawed to coat ribs

French Onion Meatballs

1. Place meatballs & frozen or thawed sauce into slow cooker
2. Cook, covered, on low 4 – 6 hours, or until meatballs are heated through; stir when sauce is thawed to coat meatballs

Honey-Dijon Pork Roast

1. Thaw all bags in refrigerator or under cold running water; place onion & apples in slow cooker, followed by pork roast
2. Cook, covered, on low 7 – 8 hours
3. Remove pork to a plate & cover with foil
4. In small sauce pan, whisk together 1 TBSP each water & cornstarch until smooth
5. Empty apple mixture & juices from slow cooker into the saucepan; mixing thoroughly with cornstarch mixture; cook over medium heat until mixture boils, stirring occasionally
6. Cut pork into slices & serve with sauce

Italian Wedding Soup

1. Add frozen or thawed soup mixture to slow cooker
2. Cook on low 4 – 6 hours
3. 45 minutes before serving, turn slow cooker to high & add pasta
4. Cook until pasta is soft
   • Avoid mushy, overcooked pasta; check for doneness frequently during final 20 minutes
5. Stir in cheese until melted; serve immediately

Key West Ribs

1. Thaw all bags in refrigerator or under cold running water
2. Place ribs in slow cooker
3. Cook, covered, on low 7 – 9 hours
4. To serve, spoon sauce over ribs

Kraleigh’s Creamed Corn

Lubbock Burritos

1. Thaw all bags in refrigerator or under cold running water
2. Place onions in bottom of slow cooker; add beef mixture
3. Cook on low 8 – 10 hours; add potatoes 1 – 2 hours before cooking finishes
4. Shred beef with a pair of forks, when finished cooking
5. Spoon onto flour tortillas; roll into burritos & serve

Meatball Chili

1. Place bag contents, frozen or thawed, in slow cooker; add ½ Cup water
2. Cook, covered, on low 6 – 8 hours, or high 4 – 6 hours, until vegetables & beans soften
3. Add water as needed during cooking

Meatball Minestrone

1. Place bag contents, frozen or thawed, in slow cooker
2. Cook, covered, on low 6 – 8 hours, or until vegetables are tender
3. 15 minutes before serving, fill a pot with water & bring to a boil; add noodles & cook until tender (about 10 minutes)
4. Add drained noodles to minestrone & season with salt & pepper, to taste

Meatball Sandwiches

1. Place thawed or frozen meatballs in slow cooker
2. Cook, covered, for about 6 hours.
3. Right before serving, preheat broiler & cut rolls hot dog bun-style; lay them flat on cookie sheet
4. Cover rolls with cheese & toast in oven for a few minutes, or until bread warms & cheese melts
5. Top rolls with meatballs

Mother’s Pot Roast

1. Thaw all bags in refrigerator or under cold running water
2. Place any desired vegetables & ½ cup water in slow cooker
3. Add the chuck roast & roast juices
4. Cook, covered, on low 7 – 8 hours, or until the meat is tender but not dry

Peppered Meatballs

1. Place meatballs & sauce, thawed or frozen, in slow cooker
2. Cook, covered, on low 4 – 6 hours, or until meatballs are heated through
   • When sauce thaws, stir to coat meatballs
   • Serve as an appetizer or with noodles as a main dish

Pinto Beans with Ham

1. Sort & wash beans; place beans in large bowl & cover with plenty of water
2. Let soak overnight; rinse beans with water; drain
3. Place beans, 5½ cups water & ham mixture in slow cooker
4. Cook on low 8 – 10 hours, or on high 6 – 8 hours
   • Slow cooker temperatures vary; allow beans to get soft
5. Stir well before serving over rice, or with bread

Potato Soup

1. Place soup mixture, frozen or thawed, in slow cooker; add ½ Cup water
2. Cook, covered, on low 6 hours, or on high 4 hours
   • Add water as needed during cooking
3. Garnish with cheese & serve
   • Optional: Additionally, garnish with bacon, chives, etc.

Pulled Pork w/ Root Beer Sauce

1. Thaw all bags in refrigerator or under cold running water
2. Using a large skillet, brown meat on all sides in hot oil; drain fat
3. Transfer meat to slow cooker & add onion mixture
4. Cook, covered, on low 8 – 10 hours, or on high 4 – 5 hours
5. About 40 minutes before serving, combine root beer & chili sauce in a medium saucepan; bring to a boil
6. Reduce heat & boil gently, uncovered, stirring occasionally, about 30 minutes
7. Shred meat by pulling apart with 2 forks; serve on hamburger buns topped with sauce

Red Beans & Rice

1. The night before serving: sort & rinse beans; place in bowl & add water to cover
2. Let stand overnight; drain & rinse
3. Thaw all bags in refrigerator or under cold running water
4. Add beans, 2 Cups of water & vegetable/seasoning mixture to slow cooker
5. Cook, covered, on high 6 hours, or until beans are soft
6. About 30 minutes before serving, in a saucepan, bring 1½ cups water to a boil & add rice
7. Cover & reduce heat to simmer for 15 – 20 minutes, or until rice is tender; remove from heat & let stand, covered, for 5 minutes
8. Stir rice once before serving with beans, adding Tabasco or other Louisiana-style hot sauce to taste

Saucy Slow Cooker Ribs

1. Thaw all bags in refrigerator or under cold running water
2. Place in slow cooker & add ¼ Cup water
3. Cook, covered, for 7 – 9 hours, until ribs are tender when pierced with a fork
4. Right before serving, heat BBQ sauce on stovetop or in microwave oven
5. Serve ribs on a platter topped with heated BBQ sauce

Shredded Beef

Slow Cooked Maple Ribs

1. Thaw all bags in refrigerator or under cold running water
2. Pour contents into slow cooker; cook, covered, on low 7 – 9 hours

Shrimp Creole

1. Place frozen or thawed red sauce in slow cooker; add 1½ Cups water
2. Cook, covered, on low 4 – 6 hours, or until vegetables are tender
3. About 50 minutes before serving, rinse frozen shrimp in cool water & add to slow cooker
4. Continue cooking, covered, 30 – 45, just until shrimp turns completely opaque
   • Don’t overcook shrimp, or it will become tough
5. Meanwhile, bring 3½ Cups water to a boil in a medium saucepan
6. Add rice, reduce heat & simmer, covered, for 15 – 20 minutes; let stand, covered, for 5 minutes
7. Serve shrimp over rice; season with Tabasco or other Louisiana-style hot sauce to taste

Slow Cooker Cheesy Onion Potatoes

1. Place bag contents, frozen or thawed, in slow cooker; add ¼ Cup water
2. Cook, covered, on low 2 – 4 hours

Slow Cooker Country Ribs

1. Thaw all bags in refrigerator or under cold running water
2. Place ribs in slow cooker; add 1¼ Cups water
3. Cook, covered, on low 7 – 9 hours

Slow Cooker Meatball Stew

1. Thaw all bags in refrigerator or under cold running water
2. Add soup & broth to slow cooker & stir to blend thoroughly; stir in vegetables & meatballs
3. Cook, covered, on low 7 – 9 hours

Slow Cooker ‘Pizza’

1. Thaw all bags in refrigerator or under cold running water
2. Brown ground beef on medium heat in skillet until no pink remains
3. Cook rigatoni in boiling, salted water for 10 – 15 minutes, until al dente; drain well
4. Combine hamburger, noodles & soup mixture in a large bowl until well blended
5. Transfer all ingredients to slow cooker & cook, covered, on low 4 hours

Smoked Sausages with Hoagies

1. Pour frozen or thawed bag contents in slow cooker
2. Cook, covered, on low 4 – 6 hours, or until sausages are heated through
   • Stir occasionally
3. Serve over hoagies.

Sweet & Sour Meatballs

1. Thaw meatballs in refrigerator or under cold running water
2. Place meatballs & frozen or thawed sauce in slow cooker
3. Cook, covered, on low 4 – 6 hours, or until meatballs are heated through; stir when sauce is thawed, to coat meatballs
   • Serve as an appetizer, or accompany with rice as a main dish

Sweet & Sour Pork

1. Thaw & marinate pork loin in refrigerator for 8 hours
2. Set slow cooker to low & add pork & sauce
3. Cook 4 – 6 hours, or until pork reaches an internal temperature of 160° F.
4. About 15 minutes before serving: In a small bowl, whisk 1 TBSP cold water & 1 TBSP cornstarch until smooth
5. Remove pork from slow cooker; place on cutting board or serving platter & keep warm
6. Stir cornstarch mixture into slow cooker juices
7. Return pork to slow cooker & increase heat to high
8. Cook, covered, 10 minutes or until sauce has slightly thickened
9. Cut pork into slices; serve with sauce

Sweet & Sour Ribs

1. Thaw ribs in refrigerator or under cold running water
2. Place ribs & frozen or thawed sauce in slow cooker
3. Cook, covered, on low 4 – 6 hours, or until desired doneness

Sweet Potato-Pineapple Chicken

1. Thaw all bags in refrigerator or under cold running water
2. Place chicken & sweet potato mixture in slow cooker; pour sauce mixture over chicken
3. Cook, covered, on low 7 – 10 hours

Taco Soup

1. Thaw all bags in refrigerator or under cold running water
2. Pour bag contents in slow cooker; add 1 Cup water
3. Cook, covered, on low 4 – 6 hours

Tuscan Chicken & Pasta

Tuscan Pork Roast

1. Thaw all bags in refrigerator or under cold running water
2. Pour contents into slow cooker
3. Cook, covered, on low 6 – 8 hours, or until pork reaches 160° F. internal temperature

Tuscan Ribs

1. Thaw all bags in refrigerator or under cold running water
2. Pour contents into slow cooker
3. Cook, covered, on low 6 – 8 hours, or until pork reaches 160° F. internal temperature

Vegetable Minestrone

1. Place frozen or thawed vegetable mixture and can of chicken broth into slow cooker
2. Cook, covered, on low 6 – 8 hours, or until vegetables are tender
3. Before serving, cook pasta in boiling water until tender (about 10 minutes); drain
4. Add pasta to minestrone; season with salt & pepper, to taste

Big Easy Shrimp

1. Cook the bacon in a large skillet over medium heat until crisp
2. Remove bacon & drain on a paper towel-lined plate; crumble bacon when cool
3. Remove all but 1 TBSP drippings from the skillet; allow excess drippings to cool & discard in trash (do not discard in sink drain)
4. Cook the onion mixture in remaining drippings over medium heat for 5 minutes, or until soft & translucent
5. Add the tomato mixture & heat to boiling; reduce the heat to low & simmer for 20 minutes
6. Add the shrimp & bacon & heat until shrimp are warm
7. Remove & discard the bay leaf before serving.

Broccoli Noodles

1. Thaw all bags in refrigerator or under cold running water
2. Cover noodles in water & boil until tender
3. Meanwhile, in a skillet, sauté garlic in oil until tender
4. Add Broccoli; sauté for 4 minutes or until crisply tender
5. Add mushroom mixture; sauté for 2 – 3 minutes
6. Drain noodles; add to broccoli mixture
7. Stir gently over low heat until heated through

Calzones

1. Spray a large mixing bowl with non-stick cooking spray
2. Place frozen bread in mixing bowl; cover with plastic wrap
3. Let rise in 6 – 8 hours
4. Brown the sausage with the vegetable mixture & drain; mix spaghetti sauce with vegetable mixture
5. Flour a cutting board or pastry board & roll bread dough flat with floured rolling pin or round glass
6. Place bread in center of cookie sheet sprayed with non-stick cooking spray
7. Spread ½ of sausage mixture down center of dough; top with ½ of pepperoni, sprinkle with ½ of cheese mixture
8. Repeat layers. Fold dough over to enclose the filling, sealing & tucking edges
9. Brush top with one beaten egg; bake at 375° F. for 20 minutes, or until golden brown
   • Optional: Turn calzone over near end of cooking to brown bottom

Caribbean Chicken & Pasta

1. Thaw all bags in refrigerator or cold running water
2. Heat marinade in a small saucepan for 5 minutes; allow to cool
3. Place chicken & cooled marinade in a zipper bag; marinate in refrigerator for at least 30 minutes
4. Transfer chicken & marinade to a skillet & cook until chicken is no longer pink
   • Juice should run clear when piercing the chicken at its thickest point
5. Meanwhile, cook pasta in boiling water until tender
6. Combine to mix chicken, cooked pasta & desired amount of cooked marinade
   • Use more or less marinade as you prefer, to taste
   • Add chicken broth, if needed, to increase liquid
7. Serve immediately

Chad’s Creamy Garlic Chicken Breast

1. Thaw all bags in refrigerator or cold running water; preheat oven to 350° F.
2. Bring wine & chicken broth to a low boil in a saucepan; whisk frequently
3. Whisk in heavy (whipping) cream & return to low boil
4. Reduce heat & simmer to thicken, stirring occasionally
5. Meanwhile, coat an 8×8 baking dish with cooking spray; place chicken breasts in dish & cover with sauce
6. Bake[, uncovered,] for 30 – 40 minutes, until chicken is no longer pink
   • Juice should run clear when piercing the chicken at its thickest point
7. Sprinkle with parmesan cheese before serving

Chicken, Whole, & Rice

Chicken Breast Pierre

1. Thaw all bags in refrigerator or under cold running water
2. Coat chicken breasts in flour mixture
3. Melt butter in large skillet over medium heat; brown chicken on all sides & remove from skillet
4. In same skillet, place tomato mixture; bring to a boil
5. Reduce heat & return chicken to skillet; cover & simmer for 35 – 40 minutes, or until chicken is tender
   • Chicken is done when juices run clear when pierced through thickest part
6. About 10 minutes before serving, cook noodles, in an uncovered saucepan, in boiling water for 7 – 9 minutes, or until desired doneness
7. Serve chicken over drained noodles

Chicken-Fried Steak with Gravy

1. Thaw all bags in refrigerator or cold running water
2. Sprinkle salt & pepper evenly over steaks; stir or whisk milk mixture
3. Dredge steaks in cracker mixture, dip in milk mixture, & dredge again in cracker mixture
4. Pour oil into a 12-inch skillet; heat to 360° F.
   • Do not use a non-stick skillet
5. Fry steaks 3 – 4 minutes; turn steaks & fry additional 2 – 3 minutes, or until golden brown
6. Remove steaks to a wire rack; keep steaks warm in a 225° F. oven
7. Carefully drain hot oil, reserving cooked bits & 1 TBSP drippings in skillet
8. To make gravy, whisk together remaining milk mixture & add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 – 12 minutes or until thickened
9. Serve gravy with steaks

Fettuccine Romano w/ Shrimp

1. Thaw all bags in refrigerator or under cold running water
2. Bring 2 quarts of water to a boil in a sauce pan
3. Add noodles & boil, uncovered, 9 – 11 minutes, or until desired doneness; rinse in hot water & drain
4. Meanwhile, heat & stir cheese mixture until medium-hot, being careful not to boil
5. Rinse the shrimp with hot water; right before serving, add the shrimp to the cheese sauce, stirring until shrimp are warm
6. Toss shrimp/sauce mixture with noodles; top with grated Romano cheese

Garlic-Herb Pasta

1. Thaw all bags in refrigerator or under cold running water
2. Bring a large pot of lightly salted water to a boil; add pasta & cook for 8 – 10 minutes, or until al dente; drain & rinse
3. Place pasta in a serving bowl & keep warm
4. Sauté garlic in hot oil in a large skillet over medium heat for 1 minute
5. Stir in tomato mixture; cook, stirring occasionally, 5 minutes, or until thoroughly heated
6. Pour sauce over pasta; toss to combine & sprinkle with Parmesan cheese

Garlic-Lime Shrimp

1. Thaw all bags in refrigerator or under cold running water
2. In a large skillet, sauté the shrimp mixture in butter until shrimp turns pink, about 5 minutes
3. Stir in lime juice & parsley; serve with cooked pasta

Garlic Parmesan Pork Chops

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 375° F.
2. Bake pork chops on cookie sheet or broiler tray, uncovered, for 30 minutes, or until internal temperature reaches 145 – 150° F.
3. Right before serving, melt butter & garlic in a saucepan over medium-high heat
4. Whisk in cream mixture, reduce heat & simmer for 3 – 4 minutes; do not boil
5. Serve sauce over pork chops

Honey-Lime Pork Chops

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 375° F.
2. Bake pork chops on cookie sheet or broiler tray, uncovered, for 30 minutes, or until internal temperature reaches 145 – 150° F.
3. Shortly before serving, bring lime sauce to a boil in a saucepan
4. In a small bowl, whisk cornstarch & 2 TBSP cold water until smooth; whisk into lime sauce
5. Cook on low boil for 1 – 2 minutes, until sauce thickens
6. Serve sauce over pork chops

Italian Cheeseburgers

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 400° F.
2. In a large skillet, thoroughly brown beef; drain fat
3. Stir in tomato sauce mixtuer; bring to a boil & reduce heat
4. Cover & simmer for 15 minutes
5. Meanwhile, place cheese mixture in a small bowl
6. To assemble, spoon half of meat mixture evenly into bread shell bottoms, top with evenly divided cheese mixture, and finish with remaining meat; top with bread shell tops
7. Wrap rolls in individual foil sheets; bake on large cookie sheet for about 20 minutes, until hot in centers

Mahogany Chicken Wings

Monkey Bread

1. Thaw all bags in refrigerator or under cold running water
2. Cut each dinner roll into 4 equal pieces; melt butter in microwave or in small pan on stovetop
3. Coat a Bundt® pan with cooking spray & layer the ingredients in the following order
   1. ½ of dinner roll pieces
   2. ½ pecan mixture
   3. ½ of dinner roll pieces
   4. ½ pecan mixture
   5. Drizzle melted butter over top, allowing it to run down in to the pan
4. Cover pan with plastic food wrap & allow to rise at room temperature overnight
5. Preheat oven to 350° F.; remove plastic wrap & bake for 20 – 25 minutes
6. Allow to stand at room temperature for 20 minutes before turning out onto preferred serving dish (e.g., plate, cake stand, etc.)
   • Tip: use a silicon spatula to loosen from pan before turning out

Mushroom Pork Chops

1. Thaw all bags in refrigerator or under cold running water; preheat skillet to medium-high
2. In a skillet, brown chops on both sides; add onions & mushrooms & sauté for 1 minute
3. Pour cream of mushroom soup over chops; cover & reduce heat to medium-low
4. Simmer 20 – 30 minutes, until chops are cooked through
   • Pork chops will reach 145 – 150° F. internal temperature when done

Oven Roasted Ribs

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 450° F.
2. Pour 1 – 2 Cups water in bottom of roasting pan; replace perforated cooking surface on pan
3. Arrange ribs on pan & cover tightly with foil; bake for 1½ hours
4. Meanwhile, heat BBQ sauce in saucepan until well blended
5. Remove foil from ribs & baste with sauce
6. Reduce oven heat to 350° F. & continue baking, uncovered, 40 minutes, turning ribs over halfway through
   • Continue basting during final cooking stage

Pasta w/ Braised Garlic & Balsamic Vinegar

1. Thaw all bags in refrigerator or under cold running water
2. Cook noodles in boiling water until tender
3. Meanwhile, heat oil in a skillet & sauté garlic until tender
4. Turn off heat under skillet, but keep in place to keep warm; whisk in vinegar mixture + 1½ TBSP pasta cooking water to cooked garlic
5. Place in large serving dish, in order, drained pasta, sauce, & cheese; toss to combine & serve immediately

Pasta w/ Italian Sausage

1. Thaw all bags in refrigerator or under cold running water
2. Chop sausage into 1 – 1½ inch pieces, removing all plastic casing
3. Place sausage, onions & peppers in skillet; cook until sausage is thoroughly heated & no longer pink
4. Drain excess oil & add broth mixture to skillet; heat to boiling
5. Meanwhile, cook noodles in boiling water until tender
6. Place in large serving dish, in order, drained pasta, sausage mixture, & Parmesan cheese; toss to combine & serve immediately

Pesto Vegetables

1. Thaw all bags in refrigerator or under cold running water
2. Bring 1½ Cups water to a boil in a saucepan; add vegetables & quickly return to boil
3. Reduce heat & simmer for 6 – 8 minutes, or until desired tenderness; drain well
4. Toss vegetables & pesto in a large bowl; garnish with cheese

Ribs w/ Cherry Cola BBQ Sauce

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 325° F.
2. Rub ribs with spice mixture & transfer to 9×13 baking pan
3. Cover tightly with foil & bake 1 hour
4. Meanwhile, in 2 quart saucepan, whisk sauce & bring to boil over medium heat
5. Reduce heat to medium-low & simmer, uncovered, for 30 – 40 minutes, until well-blended & slightly thickened
   • Stir sauce occasionally while cooking
6. Drain excess liquid from ribs & coat with ½ of sauce; bake, uncovered, 30 minutes, or until ribs are done
   • Turn ribs over halfway through
7. Serve ribs with remainin sauce

Sausage & Gravy Biscuits

1. Thaw all bags in refrigerator or under cold running water; preheat oven to 400° F.
2. Arrange biscuits on cookie sheet & bake 20 – 30 minutes, or until golden brown & done
3. Meanwhile, bring 1½ Cups water to full roiling boil in a saucepan
4. Pour gravy mixture into boiling water, stirring vigorously; heat until gravy thickens, about 1 minute
5. Stir in sausage
6. Slice biscuits in half & server under gravy

Sausage Breakfast Tacos

1. Thaw all bags in refrigerator or under cold running water; preheat skillet to medium-high
2. Crumble sausage into a skillet; cook & stir until browned evenly & set aside
3. Heat one skillet over medium heat, & heat another skillet over high heat
4. Spray medium-heated skillet with non-stick cooking spray & pour in egg mixture; cook & stir until firm
5. Add sausage & continue cooking & stirring until firm
6. Meanwhile, in high-heated skillet, warm tortillas for about 45 seconds per side
   • Tortillas should be hot, with crisp edges, but still pliable
7. Sprinkle shredded cheese onto each tortillas while it is still hot
8. Top with scrambled eggs & sausage
9. Add salsa and/or hot sauce (e.g., Tabasco or Cholula) as desired

Sesame Pork Loin

1. Preheat oven to 325° F.
2. To make the stuffing, heat the oil in a large skillet over medium-high heat; add the sesame mixture & cook, stirring frequently, for 3 minutes, or until lightly browned
3. Add the breadcrumb mixture & toss lightly
4. Butterfly the loin: cut the pork loin almost through lengthwise, then flatten
5. Spread the stuffing on the cut surface of the pork loin
6. Fasten the pork loin together with kitchen string or skewers
7. Place in roasting pan; roast, uncovered, for 1 hour & 20 minutes (80 minutes total), or to an internal temperature of 155° F.
   • Juice should run clear when piercing the pork at its thickest point
8. Let stand at room temperature for 10 minutes before slicing

Stuffed Sausage Bread

1. Spray a large mixing bowl with non-stick cooking spray
2. Place frozen bread in mixing bowl & cover with plastic wrap
3. Allow dough to rise in refrigerator for 6 – 8 hours
4. Brown sausage with vegetable mixture & drain
5. Flour a cutting board or pastry board & roll bread dough flat with floured rolling pin or round glass
6. Arrange on cookie sheet sprayed with non-stick cooking spray
7. Spread ½ of sausage mixture down center of dough, then sprinkle with ½ cheese mixture
8. Repeat step 7 with remaining ingredients; fold dough over to enclose filling, sealing & tucking edges
9. Brush with one beaten egg; bke at 375° F. for 20 minutes, or until golden brown