Chicken Nicoise

You will need...
1 1/4 c. chicken broth
1 lb. of boneless skinless chicken breasts
3 cloves garlic, finely chopped
1 TBSP Italian seasoning
2 medium bell peppers, sliced
2 cups hot cooked rice
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In a nonstick skillet, heat1/4 c. of the broth to boiling. Cook chicken in the broth for about 5 minutes, turning once, until outside of chicken is white.
Add garlic, Italian seasoning, bell peppers, and remaining chicken broth to the skillet. Heat to a boil and let boil for 5 minutes.
Add chicken to skillet. Reduce heat to medium. Cook 10-15 minutes or until juice of the chicken is clear when the center of the thickest part is cut. Serve over rice.

Chicken Tortilla Soup

You will need...

3 boneless, skinless chicken breasts

1 tsp. oil

1 onion, chopped

1/2 tsp. minced garlic

1 tsp. ground cumin

3 (14.5oz) cans chicken broth

2 cans of corn, drained

1/2 tsp. chili powder

2 TBSP lemon or lime juice

1-2 c. salsa

1 c. tortilla chips

1/2 c. shredded Monterey jack cheese

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Cook chicken and shred. In a large skillet, cook onion and garlic in the oil and then add in the cumin. Cook until the onions become clear. In a large pot, pour chicken broth in and add in the onion mixture. Add in chicken, corn, chili powder, lemon or lime juice, and salsa to the broth and bring to a boil. Reduce heat and simmer for 30-40 minutes. Serve and top with tortilla chips and cheese.

*Recipe and picture found here.

Pulled Jerk Pork Sandwiches

You will need...

2 1/2 lb. pork boneless shoulder

1 TBSP Jamaican jerk seasoning(dry)

1/4 tsp. dried thyme leaves

1 medium onion, chopped

1 cup cola

2 c. barbecue sauce

8 sandwich buns or flour tortillas

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If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork and sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.

Cover and cook on low for 8-10 hours.

Remove pork from slow cooker and place on a cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return pork to cooker. Stir in barbecue sauce and 1/2 cup of the reserved juices. Increase heat setting to high. Cover and cook 30-45 minutes or until heated through.

Spoon pork onto buns. In a 2 quart saucepan, heat remaining juices to a boil. Serve with sandwiches for dipping if desired.

This pork works great for tacos and burritos too.

* picture and recipe found here

Taco Soup With Pizza Sauce

You will need...

2 lb. ground beef, cooked

1 small onion, chopped and sauteed in beef drippings

3/4 tsp. salt

1/2 tsp. pepper

1 1/2 pkgs. dry taco seasoning

1 qt. pizza sauce

1 qt. water

tortilla chips

shredded mozzarella cheese

sour cream

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Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in a 5 quart or larger slow cooker. Cover and cook on low for 3-4 hours. Top individual servings with tortilla chips, cheese, and sour cream.

Hot Refried Bean Dip

You will need...
15 oz. can of refried beans
1/2 lb. ground beef
3 TBSP bacon drippings
1 lb. American cheese, cubed
1-3 TBSP taco sauce
1 TBSP taco seasoning
dash of garlic salt
tortilla chips
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In a skillet, brown beef in bacon drippings. Pour into slow cooker. Add refried beans and mix well. Stir in cheese, taco sauce, taco seasoning, and garlic garlic salt. Cover and cook on high for 45 minutes, or until cheese is melted, stirring occasionally. Turn to low until ready to serve, up to 6 hours. Serve with tortilla chips.

Cream Cheese Chili Dip

This is so easy, and so good!

All you need is...

1 can of chili

1 brick cream cheese

1 bag of tortilla chips

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Put chili and cream cheese into a microwave safe bowl. Place in microwave and heat one minute at a time, stirring each time you check it. Heat until it is hot all the way through. Enjoy!

Mini Cheesecakes

You will need...

2 bricks cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

12 oreos

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Heat oven to 350 degrees.

Beat cream cheese, sugar, and vanilla in a large bowl until it is well blended. Add eggs, one at a time, beating on low speed after each just until blended.

Place one cookie at the bottom of each of 12 cupcake liners. Then cover the cookie with the cream cheese mixture.

Bake for 20 minutes or until the centers are almost set. Cool and refrigerate for 3 hours. Finish off with your topping of choice.

*Photo and recipe from here

French Dip

My favorite french dip recipe!

You will need

3 lb. chuck roast

2 c. water

1/2 c. soy sauce

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. garlic powder

1 bay leaf

3-4 whole peppercorns

8 french rolls

~~~

Place the roast in your slow cooker

Add water, soy sauce, and seasonings

Cover and...

Cook on high 5-6 hours, until beef is tender

Remove beef from broth and shred

Strain the broth; skim the fat

Pour broth into small cups for dipping

Serve beef on rolls

Honey Mustard Chicken

4 Chicken Breasts
1/3 c. country style Dijon mustard
3 TBSP mustard
1 TBSP mustard seed
1/2 tsp. fresh ground pepper
~~~
Heat oven to 375 degrees.
Place chicken in a greased 9 X 13 baking pan. In a small bowl, mix the remaining ingredients. Brush some of the mustard mixture onto the chicken.
Cover and bake for 30 minutes. Turn chicken over and brush with mustard mixture. Bake uncovered for 30 minutes longer or until juice of chicken is clear when the thickest part of the chicken is cut. If the chicken begins to brown too quickly, cover back up with foil.

Cheesy Barbecue Beef Casserole

3 c. uncooked ziti pasta

1 lb. lean ground beef

1 c. barbecue sauce

1 c. shredded mozzarella cheese

1/4 c. chopped fresh parsley

1 c. milk

1 1/2 c. shredded cheddar cheese

~~~

Heat oven to 350 degrees

Spray a 2 quart casserole dish with cooking spray

Cook and drain pasta as directed on package

Meanwhile, in a skillet, cook beef thoroughly and drain

Return drained pasta to saucepan

Stir in beef and all remaining ingredients...

Except 1/2 c. of the cheddar cheese

Spoon into casserole dish

Sprinkle with 1/2 c. cheddar cheese

Bake uncovered 30-40 minutes...

Until it's hot in the center

Baked French Toast

1 stick of butter
1 c. brown sugar
1 1/2 tsp. cinnamon
about 15 slices of bread
6 eggs
2 c. milk
Maple syrup
~~~
Melt butter, add brown sugar and cinnamon. Mix it until it creates a paste. Spread over the bottom of a 9 X 13 pan.
Remove the crusts from the bread. Layer the bread so it is stacked two slices high. Fill in sides and ends with small slices of bread.
Beat eggs and milk and pour over the bread. Bake for 30-35 minutes at 350 degrees. Take out of the oven and drizzle with syrup. Return to the oven and broil the french toast for just a minute or two. Be careful to not burn it. When you serve it, flip your slice over so the sugar and cinnamon mixture is on the top.

Yum. Yum. Yum.

*Recipe and photo found here.

Crescent Chicken

You will need...

2 c. cooked chicken, shredded

1 c. shredded cheese

1 can of refrigerator crescent roll dough

1 can cream of chicken soup

1 c. milk

~~~

Place the chicken into a mixing bowl, add the cheese and mix well. Open the crescent rolls and spread open each triangle. Place about 1/3 c. of the chicken/cheese mixture onto each piece of dough. Pull the dough around the chicken mixture and pinch it until it kind of closes. They don't close perfectly....sloppy is ok on this one. You just don't want your chicken to fall out all over the place. In a separate bowl mix the cream of chicken soup with the milk. Pour the sauce over the chicken/dough bundles. Bake at 350 degrees for 30 minutes.

*Recipe and photo from here.

Chocolate Chocolate Pancakes

1 2/3 c. flour

1/3 c. unsweetened cocoa powder

2 tsp. baking powder

1/4 tsp. salt

1/3 c. sugar

1 c. chocolate chips

2 eggs

2 tsp. vanilla

5 TBSP butter, melted and cooled (don't substitute with margarine)

1 1/4 c. milk

~~~

In a bowl mix together flour, cocoa, baking powder, salt and sugar. Add chocolate chips. In a separate bowl, beat together the eggs and vanilla. Add the melted butter, then the milk and continue to blend. Pour the liquid mixture over the dry mixture and mix well. Cook pancakes on a griddle or skillet over medium heat.

Shown served with strawberry syrup and whip cream.

*Recipe and picture from here.

Garlic Cheese Biscuits

These are similar to the biscuits served at Red Lobster.
You will need...
2 c. Original Bisquik mix
2/3 c. milk
1/2 c. grated cheddar cheese
1/4 c. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. In a medium bowl, stir Bisquik mix, milk, and cheese with a wire whisk or fork until soft dough forms. On an ungreased cookie sheet, drop dough by 10-12 spoonfuls about 2 inches apart. Bake 8-10 minutes or until golden brown. In a small bowl, stir butter and garlic powder until well mixed. Brush on warm biscuits before removing from cookie sheet. Serve warm.

Our Favorite Spaghetti Sauce

Don't let seeing how simple this recipe is fool you....it is so good!

You will need...

1/2 lb. lean ground beef

1 can tomato soup

1 can tomato sauce

1 can tomato paste

Pepper to taste

Italian seasoning to taste

1/2 c. grated cheese

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Cook the ground beef and drain any excess grease from the pan. Add all the tomato ingredients to the beef and let simmer in a covered pot. Cook noodles while sauce is simmering. When the sauce is ready to be served mix in the grated cheese.

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*The Garlic Cheese Biscuits are great with this!

Green Chili Chicken Casserole

For this recipe, you will need...

5-6 chicken breasts, cooked

7 large flour tortillas

1 can cream of chicken soup

1 (4oz.) can diced green chilies

1 c. grated cheese

1 c. sour cream

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Chunk the chicken and then tear the tortillas into chip size pieces. Put all the ingredients into a large bowl and mix together. Put into a greased 9 x 13 inch pan and bake at 350 degrees for 30 minutes.

BBQ Crock Pot Chicken

This chicken recipe is so easy and so versatile.

You will need...

1 bag of frozen chicken breasts

1 c. bbq sauce

1/2 c. water

1 packet taco seasoning

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Fill your crock pot with frozen chicken breasts. Do not defrost your chicken. In a small bowl, mix bbq sauce, water, and taco seasoning. Pour over chicken. It won't really look like there is enough liquid, but there is. Cook on high for 6 to 8 hours. Chicken will fall apart when finished.

This chicken is great for tacos, salads, sandwiches, etc.