Crock Pot BBQ Chicken Sandwiches
6 Chicken breasts
1 bottle BBQ sauce
1/2 c. Italian dressing
1/4 c. Brown sugar
2 T. Worchestershire sauce
1 bottle BBQ sauce
1/2 c. Italian dressing
1/4 c. Brown sugar
2 T. Worchestershire sauce
Place chicken in crock pot (can be frozen). Mix all remaining ingredients and pour over chicken. Cook on high for 3-4 hours or low for 6-8 hours.
Serve on buns with roasted sweet potatoes and salad.
Pulled Pork
4-5lb Pork Butt Roast
1 16oz BBQ Sauce, your choice
1 Can Domestic Beer
1 Medium Onion, chopped
Italian Sausage Tortellini Soup
1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste
In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes. Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.
Chicken Alfredo Lasagna Roll-ups
1 box lasagna noodles
3 c. cooked, shredded chicken {2 large chicken breasts}
2 c. finely chopped broccoli {or spinach}
1 c. shredded cheddar
1 c. shredded mozzarella
1 t. garlic powder
1 t. pepper
1 jar alfredo sauce
1/2 c. Parmesan cheese
Cook chicken breasts and shred, set aside. In a large pot boil lasagna noodles until al dente. Drain and lay noodles out on a clean towel or paper towels to drain and cool.
In a bowl combine chicken, broccoli, cheese, 1/4 c. of the Parmesan, garlic powder, pepper and 1/2 of the alfredo sauce. Stir to combine. Spray a large casserole dish and spoon a bit of the alfredo sauce in the bottom of the dish and spread around.
Take a noodle and spread with a couple spoonfuls of chicken mixture. Roll up and place seam side down into casserole dish. Place 9 rolls into a dish, and 9 rolls into another freezer safe dish. Top roll-ups with remaining alfredo sauce and sprinkle with Parmesan. Cover the freezer dish with plastic wrap and foil and freeze for up to 3 months.
Preheat oven to 350 degrees and bake covered for 30 minutes, remove cover and bake an additional 10 minutes.
Chicken, Green Beans, and Potatoes
3 chicken breasts
4 medium red potatoes
green beans (or broccoli!)
1/2 stick of butter, melted
italian dressing mix packet
Preheat oven to 350 degrees.
Cut the chicken breasts in half. Cut the potatoes in to small chunks. Spray the bottom of a 13x9 pan, put the chicken in the middle, potatoes on one side and green beans on the other side. Top with a package of italian dressing and pour melted butter over the top. Cover with foil and bake for 1 hour.
4 medium red potatoes
green beans (or broccoli!)
1/2 stick of butter, melted
italian dressing mix packet
Preheat oven to 350 degrees.
Cut the chicken breasts in half. Cut the potatoes in to small chunks. Spray the bottom of a 13x9 pan, put the chicken in the middle, potatoes on one side and green beans on the other side. Top with a package of italian dressing and pour melted butter over the top. Cover with foil and bake for 1 hour.
Easy Chicken & Cheese Enchiladas
1 can Cream of Chicken Soup ½ cup shredded Monterey Jack cheese
½ cup sour cream 6
corn tortillas, warmed
1 cup Picante Sauce 1
small tomato, chopped (about ½ cup)
2 teaspoons chili powder 1
green onion, sliced (about 2 TBS)
2 cups chopped cooked chicken
Heat oven to 350.
Stir soup, sour cream, picante sauce and chili powder in a medium
bowl. Stir 1 cup soup mixture, chicken
and cheese in large bowl. Divide chicken
mixture among tortillas. Roll up the
tortillas and place seam-side down in a 2-quart shallow baking dish. Pour remaining soup mixture over the filled
tortillas. Cover baking dish. Bake for 40 minutes or until the enchiladas
are hot and bubbling. Top with tomato
and onion.
Roasted Whole Chicken
1 whole chicken (innards removed)
1 onion
1 lemon (optional)
3 potatoes
2 carrots
Olive Oil
Salt & pepper
Parsley & rosemary (optional)
Quarter onion. Remove innards, rinse, dry and place chicken in crock pot. Stuff chicken with onion (and lemon if desired). Place extra onion around chicken. Liberally cover with a couple T of Extra Virgin Olive Oil (EVOO). Sprinkle with salt and pepper (and other herbs if desired). Cook on high for 4 hours or low for 6-8 hours. During the last 2 hours cut potato in quarters and carrots into small rounds. Add vegetables to the chicken, add some EVOO, and more salt and pepper. Add some water if you like your veggies more soft. Check chicken with meat thermometer when done to assure the meat is cooked through. Serve with salad and french bread.
You can also place chicken on top of onion and veggies at the beginning if you want to be gone all day.
Can also be made in the oven. 325 degrees for 2 to 2 1/2 hours.
Chicken Tacos
3 boneless, skinless chicken breasts
1 jar salsa
1 can of black beans
1 1/2 cup frozen corn
8 oz. cream cheese
2 cups cooked rice
Place first 4 ingredients in crock pot and cook on high for 4 hours or low for 6-8 hours. Then add cream cheese and cooked rice. Mix well and cook for another 30 min.
Serve on tortillas with cilantro, sour cream, avocado, lime, salsa, and shredded cheese. Easy dinner and great as left overs for lunch!
Smothered Chicken
4 boneless, skinless chicken breasts
1 t. dried oregano
1/2 t. salt
1/2 t. garlic powder
1/4 t. pepper
1/4 t. ground red pepper (cayenne)
1 T. butter or margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms (4 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)
1. Spray 12 inch nonstick skillet with cooking spray: heat over medium heat. Sprinkle both sides of chicken with all the spices. Cook in skillet 8 to 10 minuets, turning once, until juice is no longer pink when centers of thickest part are cut. Remove and keep warm.
2. Melt butter in skillet over medium heat. Cook bell pepper and onion about 5 minuets. Stir in mushrooms. Cook 3 to 5 minuets, stirring occasionally, until veggies are tender.
3. Place chicken back in skillet, spoon veggies over chicken and sprinkle cheeses over. Remove from heat and let stand while cheese melts.
Enjoy!
Chili Taco Soup
1 can pinto beans
1 can chili beans (no meat)
1 can kidney beans
1 can corn
2 cans diced tomatoes
1 package taco seasoning
1 package hidden valley buttermilk dressing
1 pound extra lean hamburger
Sour cream, corn chips, cilantro, and cheese as toppings
Easy and quick. Very filling. Tastes good and good for you.
Pizza Dough
1 pkg. reg. or quick active dry yeast (2 1/4 t.)
1/2 cup warm water (105 F to 115 F)
1 1/4 cups flour
1 t. olive oil
1/2 t. salt
1/2 t. sugar
Microwave water until it's at correct temperature range. In a large bowl dissolve yeast in the warm water. Stir in half the flour, oil, salt, and sugar. Stir in enough of the remaining flour to make it easy to handle. Knead dough until springy (just a few minuets). Using a paper towel coat a clean bowl with shortening. Place ball of dough in greased bowl and roll to coat all sides. Cover and let rise in warm place for 20 min. Push fist to deflate. Cover and refrigerate for at least 2 hours and no longer than 48. If dough rises more during refrigeration process just gently push fist to deflate again.
Press dough into circle on greased baking sheet or stone. Cover with desired toppings and bake at 425 for 20-30 min.
My hubby is a pizza lover! I like to make this dough the night before and slice up whatever veggies we have so I can throw it together for a quick, delicious, and healthy dinner. We love to just thinly slice vine ripe tomatoes and lay them right on the dough. Then mozzarella (or whatever cheese we have), bell peppers, onions, and Italian sausage follow. Always add fresh basil or sprinkle some Italian spices on top to give it some extra flavor. We've done veggie pizza many times. Also, Michael has made fresh pesto and used that as the base sauce. I make a sauce out of canned tomato sauce and lots of basil, oregano, garlic, salt, pepper, and red pepper flakes mixed in to taste. Use your imagination. Little ones love to help too!
Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes
1/4 t. dried oregano
1/2 t. paprika
1 1/2 t. ground cumin
1 t. sea salt
1 t. pepper
Mix together and season as you wish! Makes the equivalent of one store bought package.
Zesty Chicken
1 30 oz can chilli beans (NO MEAT)
chicken of your choice (I prefer boneless, skinless breasts)
1 14 oz green enchilada sauce
2 pkgs taco seasoning*
grated sharp cheese
In a 9x13 empty can of chilli beans. Roll chicken in taco seasoning and place over beans. Pour green sauce over chicken. Bake 1 hour at 375. Cover with cheese. Allow cheese to melt and serve warm.
Depending on how many people I'm cooking for I use anywhere from 4 to 6 chicken breasts. Sometimes I cut them into strips or halves. I've even used bone-in chicken and it's just as delicious.
Can be made in the crock pot as well.
