BBQ Beef Sandwiches

1 Small Roast

1 c. BBQ Sauce

1 tsp. Worcestershire Sauce

2 TBSP Honey

2 TBSP Mustard

Beef Bullion Cube

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Dissolve bullion in 1/4 c. water.  Place roast in crock pot and rub bullion into roast.  Cook on high for 2 hours.  Pour BBQ sauce and Worcestershire sauce over roast.  Pour in honey and mustard.  Reduce heat to low and cook 3-4 hours.  Shred meat and stir.  Serve on hogi rolls.

Marinated and Grilled Chicken

1 lb. Chicken Breasts
1 c. 7-up
1/2 c. Vegetable oil
1/2 c. Soy Sauce
1/4 tsp. Garlic Powder
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Cut chicken into 2" strips.  Combine remaining ingredients into a bowl.  Place chicken in a bowl and cover with marinade.  Refrigerate for 1 hour.  Grill chicken until thoroughly cooked.

Chicken Chimichangas

Flour Tortillas

3-4 Cooked Chicken Breasts, Shredded

2 cans Cream of Chicken Soup

Vegetable Oil for cooking chimichangas

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Heat the vegetable oil in a heavy skillet.

Mix chicken with cream of chicken soup.

Scoop mixture into a tortilla.

Roll up and close ends.

Place chimichangas in the hot oil.

Turn quickly to cook both sides until golden brown.

Sprinkle cheese on top.

Garnish with your favorite topping.

Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-½ pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

*This yummy recipe is from the Pioneer Woman.  She's awesome.

Easy Chicken Roll Ups

1-2 cans of canned chicken (or roughly the same amount of shredded chicken)
1 8 oz. package cream cheese
2 Tbsp. milk
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons (you can also use the Parmesan Shake n' Bake)

Blend together first four ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on un-greased cookie sheet and bake at 350 for 20 min. If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (I also like to add salt, pepper, parsley, cayenne, and curry to the sauce)


*
Picture and recipe found here.

Ritzy Chicken

2 Chicken Breasts

1/2 c. Plain Yogurt

10 Ritz Crackers(crushed)

1/4 c. Parmesan Cheese

1 tsp. Garlic Powder

1 TBSP Parsley Flakes

1/4 tsp. Salt

1/2 can Cream of Chicken Soup

1/2 c. Milk

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Mix cracker crumbs with parmesan cheese, garlic powder, parsley, salt, and pepper.  Put in a shallow dish.  Dip chicken into yogurt and then into the crumb mixture to coat the chicken.  Place chicken in a baking pan.  Bake at 450 for 50-60 minutes.  Mix soup and milk.  Heat and pour over cooked chicken.

Poppy Seed Chicken

4-6 CHICKEN BREASTS BOILED AND CUBED
1 CAN CREAM OF CHICKEN SOUP
1 C. SOUR CREAM
RITZ CRACKERS
½ CUBE BUTTER
1 TBSP. POPPY SEEDS

IN CASSEROLE DISH ,PLACE CUBED CHICKEN. HEAT SOUP AND SOUR CREAM TOGETHER BUT NOT TO BOILING. POUR OVER CHICKEN. MIX BUTTER, POPPY SEEDS AND CRACKERS TOGETHER AND SPRINKLE ON TOP OF SOUP MIXTURE. BAKE UNCOVERED AT 350 DEGREES FOR 30 MINUTES. SERVE OVER RICE.

 

*Recipe found here.

Baked Chicken-Bacon Alfredo

• 8 oz. penne or bowtie pasta
• 1 16-oz. jar alfredo sauce
• 2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
• 6 oz. (1/2 package) cooked bacon, chopped
• 1/2 c. chopped green onions (about 1 decent-sized bunch)
• 1 c. shredded mozzarella cheese, divided
• Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

*Recipe and picture by Our Best Bites

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.

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

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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
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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

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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

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

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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.

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.

Chicken Squares

3-4 chicken breasts
1 brick cream cheese

3 TBSP melted butter

1/4 tsp. salt

1/8 tsp. pepper

1 1/2 TBSP chopped chives

2 pkg. of 8 crescent rolls

Bread crumbs
3 TBSP. milk Extra melted butter
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Cook chicken and cut into small pieces. Set the chicken aside. Mix together cream cheese, melted butter, chives, milk, salt, and pepper. Add chicken pieces. Unroll crescent rolls into rectangles (2 triangles together). Put a spoonful of chicken mixture on crescent roll rectangles. Fold sides together and pinch ends to seal. Dip into the extra melted butter and then the bread crumbs. Bake at 375 for 20 minutes.