Chipotle Maple Chicken

Ingredients

3 boneless skinless chicken breasts (sliced in half horizontally)

1/4 C. olive oil

2 tbsp. butter

2 tsp. cornstarch

1/4 C. water

Marinade/Glaze:

1/2 C. pure maple syrup (not imitation syrup)

1/4 C. orange juice

1/4 C. apricot preserves

2 tbsp. balsamic vinegar

1 tbsp. reduced sodium soy sauce

1 tbsp. Dijon mustard

Spices:

1-1 1/2 tsp chipotle chili powder

1 tsp. garlic powder, onion powder, dried basil, salt

1/4 tsp. oregano

1/4 tsp. pepper

1 tsp. orange zest

Directions

1) Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Add 1/4 cup to a large freezer bag  along with chicken and 1/4 cup olive oil. Reserve the rest separately for your glaze.

2) Mix together all of the spices in a small bowl. Remove 1/2 teaspoon and add to glaze. Add all remaining spices to chicken marinade. Marinate chicken 2-6 hours.

3) When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

4) GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450 degrees. Drain chicken from the marinade and pat dry.

5) Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees when chicken is done.)

6) Meanwhile, whisk together reserved glaze, 2 tsp cornstarch and 1/4 cup water together in a small sauce pan. Add 2 tablespoons butter and place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables.

7) STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.

8) Whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in now empty skillet. Add 2 tablespoons butter and bring to a simmer, stirring occasionally until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetable.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Tip: Use 1 teaspoon chipotle chili powder unless you know you love heat, then increase to  1 1/2 teaspoons.

Asian-style Chicken Nuggets

Ingredients

4 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. mirin

2 tbsp. sesame seed oil

3 cloves garlic, minced

1 tbsp. freshly grated ginger

4 green onions, sliced

6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces

1/3 C. flour

1 C. peanut oil

FOR THE LEMON GLAZE:

1/4 C Rice vinegar

3 tbsp. sugar

1 lemon, zested and juiced

1 tbsp. cornstarch

Directions

1) In a large Ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you need to.

2) Drain the chicken from the marinade.

3) In a bowl, combine the chicken and the flour.

4) Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

5) To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tbsp. water over medium low heat. Bring to a boil, simmering until thickened about 1-2 minutes.

6) Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Prep: 2 hrs 10 minutes

Cook: 10 minutes

Serves: 4

Bacon-Colby Lasagna

Ingredients

12 uncooked lasagna noodles

1 lb. lean ground beef (90%)

1 medium onion, chopped

3/4 lb. bacon strips, cooked & crumbled

1 can (15oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

1 tbsp. sugar

1/2 tsp. salt

4 C. (16oz) shredded Colby-Monterey jack cheese

Directions

1) Preheat oven to 350 degrees. Cook noodles according to pkg. directions for al dente; drain.

2) In a large skillet, cook ground beef & onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, undrained tomatoes, sugar & salt; heat through.

3) Spread 1 C. sauce into a greased 13x9in baking dish. Layer with flour noodles, 1 2/3 C. sauce & 1 1/3 C. cheese. Repeat twice.

4) Bake, covered, 40 minutes. Uncover; bake 5-10 minutes more or until lasagna is bubbly. Let stand 15 minutes before serving.

Prep: 20 minutes

Bake: 45 minutes + standing

Serves: 12

Provolone Ziti Bake

Ingredients

1 tbsp. Olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28oz ea.) Italian Crushed Tomatoes

1 1/2 C. water

1/2 C. dry red wine or reduced sodium chicken broth

1 tbsp. sugar

1 tsp. dried basil

1 pkg. (16oz) ziti or small tube pasta

8 slices provolone cheese

Directions

1) Preheat oven to 350 degrees. In a 6 qt. stockpot, heat olive oil over medium -high heat. Add onion; cook & stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in crushed tomatoes, water, wine, sugar & basil. Bring to a boil; remove from heat. Stir in uncooked ziti.

2) Transfer mixture to a 13x9in. baking dish coated with cooking spray. Bake, covered, 1 hr. Top with provolone cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.

Prep: 20 minutes

Bake: 65 minutes

Serves: 8

Big John's Chili-Rubbed Ribs

Ingredients

3 tbsp. packed brown sugar

2 tbsp. paprika

2 tbsp. chili powder

3 tsp. ground cumin

2 tsp. garlic powder

1 tsp. salt

6 lbs. pork baby back ribs

Glaze:

1 C. reduced sodium soy sauce

1 C. packed brown sugar

2/3 C. ketchup

1/3 C. lemon juice

1 1/2 tsp. minced fresh gingerroot

Directions

1) Mix the first six ingredients; rub  over ribs. Refrigerate, covered, for 30 minutes.

2) Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1 1/2 hrs or until tender.

3) In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes, or until heated through & sugar is dissolved, stirring occasionally.

4) Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill ribs, covered, over medium heat 25-30 minutes or until browned, turning & brushing ribs occasionally with remaining glaze.

Prep:

20 minutes + Chilling

Grill:

1 1/2 hours

Makes:

10 Servings

Citrus-Honey Chicken

Ingredients

1 C. dry bread crumbs

1 tbsp. grated orange peel

1 tsp. salt

1/2 tsp. pepper

1 1/2 lbs. chicken tenderloins

1/4 C. orange juice

Olive oil flavored cooking spray

Sauce:

1/4 C. butter, cubed

1/2 C. honey

2 tbsp. water

1 tsp. chicken bouillon granules

Directions

1) Preheat oven to 425 degrees. In a shallow bowl, mix bread crumbs, orange peel, salt & pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet.

2) Spritz tops with cooking spray. Bake 10-12 minutes or until light golden and chicken is no longer pink.

3)  Meanwhile in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended, serve with chicken.

Start to finish:

30 minutes

Serves:

6

This is a really good chicken dish and if you love that citrusy taste than you will definitely love this dish. It was very tasty.

Easy Pepperoni Bread

Ingredients

1 (1lb) loaf frozen bread dough

1 tbsp. extra virgin olive oil

1/2 tbsp. dried basil leaves

1/2 tbsp. dried minced onion flakes

1/2 tbsp. dried oregano

1 (8oz) pkg. sliced pepperoni

1 (6oz) pkg. shredded mozzarella cheese

1 egg, lightly beaten

Directions

1) Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the fridge. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hrs). Punch down dough.

2) Preheat oven to 350 degrees.

3) On a lightly greased, large baking sheet, roll dough into an approximately 12 x 18 in. rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.

4) Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.

5) Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Prep:

20 minutes

Cook:

35 minutes

makes:

1 loaf (20 servings)

If your like our family one loaf is not enough so when you buy the dough get the 3 pack and just double/ triple the ingredients so you have enough for each loaf. Because trust me this is so good and goes fast.

Rigatoni Pie

Ingredients

1 lb. rigatoni

2 tsp. canola oil

1/2 medium onion, grated

1 can (28oz) crushed traditional or fire roasted tomatoes

1 tsp. sugar

1/2 tsp. garlic salt

1/2 tsp. dried oregano

1 1/4 lbs. lean ground beef

1 large egg, lightly beaten

8 oz. (2 C.) shredded Italian cheese blend or part-skim mozzarella

2 tbsp. grated Parmesan

chopped parsley (optional)

Directions

1) Heat oven to 400 degrees. Bring a large pot of lightly salted water to a boil. Add rigatoni & cook 12 to 13 minutes until al dente. Drain & rinse in cold water.

2) While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add onion and cook 3 minutes. Stir in crushed tomatoes, sugar, garlic salt and oregano. Bring to a simmer; cook 3 minutes. Crumble in ground beef & simmer, uncovered, 15 minutes, breaking meat into small pieces with a spoon & stirring occasionally.

3) Place cooled pasta in a large bowl & toss with egg & 1/2 C. of the shredded cheese. Coat a 9 in. springform pan with nonstick cooking spray. Prop up pan on its side and begin stacking noodles in pan (so they are standing on end). Return pan to upright position and gently move noodles around until they are al level.

4) Spoon tomato sauce onto noodles, pressing some of the meat sauce into the centers of the noodles. Place pan on a sheet of foil and bake at 400 degrees for 15 minutes. Sprinkle remaining 1 1/2 C. shredded cheese and the grated Parmesan over pie. Bake 15 minutes more. Cool 10 minutes. Garnish with parsley, if using.

Makes:

8 servings

Prep:

20 minutes

Cook:

21 minutes

Bake:

30 minutes

A little trick I learned after doing this is you might wanna put the pan on a tray before putting on the meat sauce. This way if any grease from the sauce spills out from the pan it will land on the tray and not the countertop. This was definitely a favorite with our son.

Philly Cheesesteak Penne

Ingredients

8 oz. Flank Steak

1 C. Skim milk

2 tbsp. all-purpose flour

3/4 tsp. salt

1 tbsp. Worcestershire Sauce

1 box (16oz) penne

2 tbsp. canola oil

1 large green bell pepper, seeded & sliced

1 medium onion, sliced into half-moons

1 piece (6oz) provolone shredded (1 1/2 C.)

1/4 tsp. black pepper

Directions

1) Freeze steak for 15 minutes (this will help make it easier to cut). Meanwhile, bring a large pot of lightly salted water to a boil.

2) In a small saucepan, whisk milk, flour & 1/4 tsp. of the salt. Remove steak from freezer and cut into the thinnest strips possible. Toss steak in a bowl with the Worcestershire sauce and 1/4 tsp. of the remaining salt.

3) Cook penne as per package directions. Drain pasta, reserving 1/2 C. pasta water.

4) Heat milk mixture over medium heat, whisking occasionally until it begins to bubble. Simmer 2 minutes. Meanwhile, heat 1 tbsp. of the oil in a large stainless steel skillet over medium-high heat. Add beef & cook 2 to 3 minutes. Remove to a plate and reduce heat to medium. Add remaining 1 tbsp. oil, the pepper slices & onion to skillet; season with remaining 1/4 tsp salt. Cook 4 minutes.

5) Toss pasta with veggies, steak and any drippings. Whisk 3/4 C. of the shredded provolone into milk mixture. Stir cheese sauce into pasta mixture, thinning if needed with some of the reserved pasta water. Toss pasta with remaining 3/4 C. shredded cheese & black pepper.

Makes:

6 servings

Prep:

20 minutes

Freeze:

15 minutes

Cook:

7 minutes

If your like us not everyone is a fan of peppers and onions on cheesesteaks (or just in general) you can omit this and just use the steak and cheese. If you do than you can omit the one step. It will still come out just as great.

Chicken with Red Wine Cream Sauce

Ingredients

1 tbsp. butter

4 bone-in chicken thighs (1 1/2lbs) (I used chicken breasts instead)

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. dry red wine

1 garlic clove, minced

1/2 C. heavy whipping cream

1 tbsp. minced fresh rosemary

Directions

1) In a skillet, heat butter on medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered 10-12 minutes or until 170-175 degrees. Remove chicken to a plate; keep warm.

2) Discard drippings; add wine & garlic. Bring to a boil, stirring to loosen browned bits; cook 1-2 minutes or until wine is reduced by half. Stir in cream & rosemary. Return to a boil; cook 1-2 minutes. Serve with the chicken.

Start to Finish:

30 minutes

Makes:

4 servings

Barbecue Meatloaf & Cheddar Oven Sliders

Ingredients

2 lb. ground beef

2 eggs, beaten

15 saltine crackers, crushed

1 1/2 tsp. creole seasoning

4 tbsp. Worcestershire, divided

1 (8oz) can tomato sauce

1 C. ketchup

2/3 C. brown sugar

1 tsp. mustard

5 slices cheddar

9 slider buns

1 small red onion, sliced into rings (if desired)

Mayo & mustard (optional)

Directions

1) Preheat oven to 350 degrees. Line a rimmed sheet pan with foil.

2) Mix beef, eggs, cracker crumbs, seasoning, 3 tbsp. Worcestershire, and tomato sauce until combined. Do not over mix.

3) Form into 9 small patties. Press your finger into the center of each patty to form an indentation. This minimizes shrinking while cooking.

4) Place each patty onto foil-lined baking sheet. Bake for 35 minutes.

5) While patties are baking, make sauce by mixing ketchup, brown sugar, mustard and 1 tbsp. Worcestershire.

6) Remove patties from oven and baste each one using all of the sauce. Bake for 10 more minutes.

7) Remove from oven. Place half of a cheddar slice onto each patty. Top with a few red onion rings. Place onto slider bun. Secure with a toothpick, if desired.

Serves: 9

Prep: 10 minutes

Cook: 45 minutes

When I did this I actually was able to get more than 9 sliders made. So depending on how big or how much beef you use depends on how many. Since most slider packages come with at least 12 buns I was able to get that made without any issue. They came out great and taste just as great too...

Cinnamon Baked French Toast

Ingredients

2 cans (12.4oz ea.) Pillsbury Flaky Cinnamon Rolls

1/4 C butter, melted

2 eggs

1/2 C heavy whipping cream

2 tbsp. flour

3 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla extract

1/2 C finely chopped pecans (optional)

Icing from Cinnamon rolls

Powdered Sugar or maple syrup, if desired

Directions

1) Melt butter and coat a 9x12 baking dish with the melted butter. (there will be extra, that's ok).

2) In a bowl, beat together eggs, cream, flour, cinnamon, nutmeg and vanilla.

3) Open canned cinnamon rolls, slice each roll like a pizza, into eighths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into the greased baking dish and spread out evenly. Any remaining egg mixture, you can pour over the top of areas that look dry. Sprinkle with pecans (f using).

4) Bake at 350 degrees for 15-18 minutes or until light golden brown.

5) Remove French toast bake from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over cinnamon roll pieces. Sprinkle with powdered sugar or top with maple syrup if desired. Serve warm.

Prep: 5 minutes

Cook: 20 minutes

Serves: 6-8

Brown Sugar Glazed Red Potatoes

Ingredients

4-6 Red potatoes - cubed

1/2 C. water

1 1/2 tbsp. butter

1 1/2 tbsp. brown sugar

parsley (or your favorite spice)

garlic salt

pepper  (to taste)

Directions

1) Bring red potatoes, water, butter & brown sugar to a boil in a pan over medium-high heat.

2) Turn to low & simmer for about 6 minutes.

3) Turn back to high & cook until all the water is evaporated & potatoes are tender - about 10-15 minutes.

4) Remove from heat. Salt & pepper (to taste) & sprinkle with parsley (or spice of your choice).

Prep: 5 minutes

Cook: 15 minutes

Serves: 4-6

Honey Glazed Chicken

Ingredients

1/4 C Honey

2 tbsp. soy sauce

1/8 tsp red pepper flakes

1 1/2 tbsp. olive oil

2 skinless, boneless breast halves, cut into bite-size pieces

Directions

1) Whisk honey, soy sauce and red pepper flakes in a bowl.

2) Heat olive oil in skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Brown Sugar Bacon Wrapped Chicken

Ingredients

2 tbsp. chili powder

1 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

1 1/3 C brown sugar

1 1/2 lbs boneless chicken breasts, cut into tenders

bacon, cut in half

Directions

1) Preheat oven to 350 degrees. Generously spray a baking pan with cooking spray and set aside.

2) In a bowl, mix together the chili powder, cumin, garlic powder, salt and pepper. Stir to combine.

3) In another bowl, pour the brown sugar.

4) Roll chicken pieces in chili powder mixture.

5) Next, secure a piece of bacon around the chicken, using a toothpick (if needed).

6) Now roll in the brown sugar until well covered.

7) Place on the prepared baking pan. Bake for about 30 minutes or until cooked through.

8) If you like the bacon crispier, place under broiler for a few minutes until bacon is brown and crispy. Enjoy!

Prep: 15 minutes

Cook: 30 minutes

Serves: 4-6

Honey Garlic Crunch Chicken Tenders

Ingredients

3 boneless skinless chicken breasts, sliced into 5-6 slices each

2 C. flour

1/2 C Panko Bread Crumbs

1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp. seasoning salt

1/2 tsp. black pepper

3 eggs

3 tbsp. water

1 1/2 tbsp. oil

oil for frying

green onions

Sauce

1/2 C honey

4 tbsp. soy sauce

4 large garlic cloves, crushed

1 tbsp. finely diced ginger

1/2 tsp chili flakes

1/3 C water

Directions

1) Preheat oil to 375 degrees.

Sauce:

1) Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes.

Chicken:

1) In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tbsp. water and 1 1/2 tbsp. oil.

2) Working with half the flour mixture at a time dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.

3) Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.

4) Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.

5) Top with green onions if desired and serve immediately.

Serves: 4-6

Prep: 20 minutes

Cook: 15 minutes

Depending on how much chicken you decide to make will depend on the prep and cooking time. The  more you make the longer it will take. But this is a really good and tasty recipe. And the kids loved it.

Crock Pot Candy Chicken

Ingredients

12 Boneless Skinless Chicken thighs (or breasts)

1 C. brown sugar

3/4 C. Sprite

2/3 C vinegar

4 cloves smashed & chopped garlic

3 tbsp. soy sauce

1 tsp. ground black pepper

Directions

1) Mix all the ingredients together (except chicken) pour some of the sauce in the bottom of the crock pot, add the chicken and pour the rest of the sauce on top.

2) Cook on low for 6-8 hours or high 4-6 hours.

3) Serve with rice (or whatever sides you want)

Prep: 5 minutes

Cook: 8 hours

Makes: 6 servines

Chipotle Pulled Chicken

Ingredients

2 C. ketchup

1 small onion, finely chopped

1/4 C. Worcestershire sauce

3 tbsp. soy sauce

2 tbsp. brown sugar

2 tbsp. cider vinegar

3 garlic cloves, minced

1 tbsp. molasses

2 tsp. dried oregano

2 tsp. minced chipotle pepper in adobo sauce plus 1 tsp. sauce

1 tsp. ground cumin

1 tsp. smoked paprika

1/4 tsp salt

1/4 tsp. crushed red pepper flakes

2 1/2 lbs. boneless skinless chicken breasts

12 Sesame seed hamburger buns, split and toasted (or whatever buns you want)

Directions

1) In a 3 qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender ( a thermometer should read at least 165 degrees).

2) Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms. Replace tops. Enjoy!

Freeze Option:

Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in fridge overnight. Heat through in a saucepan, stirring occasionally.

Prep: 15 minutes

Cook: 3 hours

Makes: 12 servings