FAVORITES & Repeats:
Butternut Squash Pork Roast
Ppork roasts (about 2 to 3 pounds each)
1 whole butternut squashes cut into one inch cubes
1 tablespoons dried thyme 2 tablespoons garlic, minced 1/2 teaspoon salt and pepper, or to taste
Cook in crockpot on low 6 hrs.
Pistachio Crusted Chicken
1 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
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2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast
halves, cut into 1-inch strips
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Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs
Bake at 375 degrees until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
BBQ Chicken Salad
BBQ sauce
INGREDIENTS: 1-1/2 cups Dark Brown Sugar, packed, 1-1/4 cups Ketchup, 1/2 cup Red Wine Vinegar, 1/2 cup Water
1 tablespoon Worcestershire Sauce, 2-1/2 teaspoons Ground Mustard, 2 teaspoons Paprika, 1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
DIRECTIONS:
Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze!
Crockpot chicken low for 4-6 hrs, shred chicken. Serve as a salad with cheese, corn, black beans, tomatoes, tortilla strips, avocado, BBQ ranch, etc....
Cranberry Chicken
4 lb. Chicken breasts, 1 can (16 oz.) whole berry cranberry sauce, 1 bottle CATALINA/french Dressing, 1 env. onion soup mix
Bake at 350 for 50 min or crockpot low 6 hrs or high 4 hrs. Serve over rice
Korean Beef
Ingredients:
1 lb lean ground beef, 1/2 cup brown sugar, 1/4 cup soy sauce, 1 Tablespoon sesame oil, 3 cloves garlic, minced, 1/4 teaspoon ground ginger, 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it), salt and pepper, 1 bunch green onions, diced
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
Chicken Alfredo
http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/
Spaghetti
Spaghetti- Meat, tomato paste, tomato sauce, chopped veggies and onions, spaghetti spice packet. Thaw and serve over pasta.
Taco Meat
NEW THINGS
Enchiladas
1 pound lean ground beef (90% lean) , 1 large onion, chopped or season with Onion powder or minced onion , 2 1/2 cups salsa , 1 can (15 ounces) black beans or red kidney beans, rinsed and drained , 1/4 cup reduced-fat Italian salad dressing , 2 tablespoons reduced-sodium taco seasoning , 1/4 teaspoon ground cumin , 6 flour tortillas (8 inches) , 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) , 3/4 cup reduced-fat sour cream *Note: I used 1/2 cup , 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend, 1 cup shredded lettuce , 1 medium tomato, chopped
1/4 cup minced fresh cilantro
Ceaser Chicken Sandwich
2 lbs chicken breasts, 1 bottle of your fav g/f caeser dressing, 1/4 cup fresh chopped parsley
Crockpot chicken low 4 - 6 hrs.
Serve with parmesan cheese and lettuce as a sandwich or wrap
Baked Potato Soup (Never doing this one again, sorry)
Ingredients: 8 baked potatoes (flesh scooped out and the skins reserved for potato skin recipe), 4 baked potatoes, chopped in cubes with skin on, 6 tablespoons butter, 1 onion, finely chopped, 1/2 cup carrots shredded, optional, 4 tablespoons flour, 8 cups chicken stock , 4 cups water, 1/2 cup cornstarch, 2 tsp. salt, 1 tsp. pepper, 1 tsp. basil, 1/2 tsp. thyme, 1 cup half and half, 1 cup milk, 1 cup shredded sharp cheddar cheese
Bake potatoes in microwave or oven. Scoop out interior for the recipe; save potato skins for another use. As potatoes cool prepare soup by melting butter in a large stockpot, and saute onion and carrots. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices and bring to a boil. Reduce heat and simmer for 5 minutes. Add chopped baked potatoes, cheese, half and half and milk. Bring back to a boil and reduce heat to simmer and simmer for about thirty minutes or longer. Serve with a tablespoon of shredded cheese, crumbled bacon and/or chives or green onions
Freezer Burritos
Ingredients: 1 box Mexican/Taco rice, 1 lb Ground beef/turkey, 1 cup salsa, 1 can black beans, 1 can corn, Cheese
Tortillias (I used rudi GF tortillas, they worked great after I heated them up in the microwave 2 at a time between 2 damp paper towels for 20 secs)
Ground the meat and cooked the rice and then added everything together. Heated the tortillas, put some cheese on the tortilla, scooped mixture on the tortilla, wrapped it up, wrapped it in tin foil and froze.
To warm up take out of tin foil and pop in microwave on high for 2 ½ min turning over once.
Cilantro Lime Chicken
3 pounds large chicken breasts 1 cup shredded parmesan cheese 8 tablespoons garlic, chopped, 1 tablespoons shredded lime zest, 1/2 cup chicken broth 1/2 teaspoon salt and pepper, or to taste 1 teaspoons garlic powder 1 cups fresh cilantro leaves (do not include stems)
Crock pot on low 4 hrs.
Annie’s Tostada Meat
2 lbs. ground beef or turkey, 1 can El Pato Tomato sauce, 1 tsp. Cumin, salt and pepper to taste
Creamy season pork
Southwest chicken and white bean soup
Cilantro lime chicken
Taco salad (meat and beans)
Lemon chiken
Smothered enchiladas
Creamy chive chicken
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