Firecracker Salmon

4 (4 ounce) salmon fillets
1/4 cup peanut oil
1/8 cup light soy sauce
1/8 cup balsamic vinegar
1/8 cup green onion, chopped
1/2 tablespoon brown sugar
1 garlic clove, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
1.Whisk together all ingredients except filets in medium bowl.
2. Place filets in freezer bags (either all in one, or separately for individual servings) with marinade; if using separate bags, divide marinade equally.
3. Place bags in freezer (remove from freezer the day before serving day and thaw in refrigerator).
4. Bake at 400 for 15 minutes.

Potato Bacon Chowder Crock Pot Recipe

4 cans condensed cream of potato soup
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into 1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.

Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.

Shrimp Fettucine Alfredo

• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.

Beef Stroganoff

1 lb hamburger
Onion
Salt
Pepper
1 can mushroom soup
1/3 c sour cream
1/3 c milk
Brown hamburger and add onion, salt and pepper to taste. In a saucepan, whisk mushroom soup, sour cream and milk together until smooth. Pour sauce over cooked hamburger and simmer 15 minutes. Serve over rice or noodles.
From frozen: Thaw overnight, simmer for 15 minutes as directed above. Serve over rice or noodles.

Crockpot Hickory Pork Chops

1 cup hickory style barbeque sauce
8 pork chops

With basting brush, brush pork chops with hickory barbeque sauce. Place in crock pot, cover and cook for 7-8 hours on low.You can also try this recipe with other barbeque sauce flavors.　　

Crockpot Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves
6 slices ham, Fully cooked
6 slices swiss cheese
1/4 cup all-purpose flour
1/4 cup Parmesan cheese, Grated
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
fresh parsley, Chopped (optional)

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

This can be frozen if placed in resealable freezer bags. Just place in boiling water when ready to serve.

Teriyaki Salmon

TERIYAKI SALMON

5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze

Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.
Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes. Remove from oven, brush again, cool, package and freeze.

Thaw in fridge overnight. Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.

Northern-style Sweet Cornbread

Northern-style Sweet Cornbread:
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.Grease your pan and fill, then bake.

This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.9 inch cake pan- 25-30 minutes8 inch cake pan with a 3X5 mini loaf- 25 minutes16 muffins- 20 minutes 48 mini-muffins 10-12 minutes Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it's done.

Crockpot Chili

Crockpot Chili

1 1/2 lb ground beef/turkey
Chopped onion
2 cans tomato sauce
2 cans tomato soup
4 cans Kuhners chili beans
1 can cream of mushroom soup
2 cans beef consomme
1/2 jar salsa
cumin seed
chili powder

Brown ground beef with onion and drain. Mix all ingredients in crockpot and cook on High for 1 hour or on Low for 4-6 hours.To cook from frozen: Thaw in refrigerator overnight and cook in crockpot on high for 1 hour or Low for 4-6 hours.

Baked Spaghetti

Baked Spaghetti
1 lb ground beef or turkey
1 TBSP butter
2 fresh tomatoes (chopped)
Chopped mushrooms (fresh or canned)
1 can black olives (chopped)
16 oz spaghetti sauce
Grated cheddar cheese
3-5 servings of spaghetti - cooked, rinsed in cold water. (If freezing, reduce cook time 2-3 min)
1/4 cup Parmesan cheese (fresh)
1 can cream of mushroom soup

Brown hamburger and drain. Add butter, tomatoes, spaghetti sauce, mushrooms, and black olives and sautee for 10 min. Grease 9 x 13 pan and put down a layer of noodles, then 1/2 of the spaghetti sauce mixture over the noodles; layer with 1/2 of shredded cheese. Repeat: Noodles, sauce, cheese. Mix 1 can of cream of mushroom soup with 1/4 c of water. Pour and spread over top layer of cheese. Top with fresh parmesan. Cook at 350 for 30-35 minutes. Feeds: 8

To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 30-35 minutes, till hot.