Sweet Hot Coriander Chicken

Ingredients

1 tbsp. xtra-virgin olive oil

2 tsp. packed dark brown sugar

2 tsp. Sriracha sauce

1 tsp. ground coriander

1 tsp. chili powder

4 (6oz) skinless, boneless chicken breast halves, flattened to 1/2 in. thickness

1/3 C. Orange Juice

Directions

1) For marinade, in a small bowl stir together oil, sugar, Sriracha sauce, coriander & chili powder. Place chicken in a shallow dish. Spoon marinade over chicken; turn to coat. Let stand 15 minutes.

2) Heat a very large skillet over medium-high heat. Add chicken; cook 10 minutes or until done, turning once halfway through. Transfer to a plate. Cover to keep warm.

3) Add Orange Juice to pan; cook 2 minutes or until reduced to about 2 tbsp. stirring to scrape up browned bits. Spoon sauce over chicken. Season to taste with salt & pepper. Top with cilantro.

makes: 4 servings

You can toss roasted baby red potatoes in the remaining sauce for an easy side.

Slow Cooker Pizza

Ingredients

1 pkg. (!6oz) wide egg noodles

1 1/2 lbs. ground beef or turkey

1/4 C. chopped onion

1 jar (26oz) spaghetti sauce

1 1/2 tsp. Italian seasoning

1 pkg. (3 1/2oz) sliced pepperoni, halved

3 C. (12oz) shredded part-skim mozzarella cheese

3 C. (12oz) shredded cheddar cheese

Directions

1) Cook noodles according to pkg. directions. Meanwhile, in a large skillet, cook beef & onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce & Italian seasoning. Drain noodles.

2) In a 5 qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

3) Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

Makes: 6-8 servings

Sausage Carbonara

Ingredients

1 pkg. Italian sausage (cut into slices)

1 lb. Rigatoni or Penne

5 eggs, beaten

2 tbsp. heavy cream

1 tbsp. lemon zest

1/4C. Parmesan grated cheese, divided in half

1 tbsp. chopped parsley

salt & pepper

Directions

1) In a large pot, bring salted water to boil. Add rigatoni & cook until al dente, according to instructions on pkg.

2) While the pasta is cooking, brown sausage  in a large pan; set aside.

3) In a large bowl, combine eggs, cream, lemon zest & half of the cheese.

4) Once pasta is cooked, drain & reserve about 1/2 C of the pasta water. Place pasta back into the large pot it was cooked in; add in sausage & some of the juices from the pan. Mix well.

5) While stirring constantly, pour egg & cheese mixture over the pasta in the pot. The heat from the pasta & sausage will cook the sauce enough for it to thicken. If it gets too thick, add some of the reserved pasta liquid to the mixture. Add salt & pepper to taste. Serve immediately topped with remaining parmesan cheese.

Time: 15 minutes

Gutter Meatballs

Ingredients

1 (15oz) can tomato sauce

2 tbsp. packed brown sugar

1 tbsp. yellow mustard

1 tsp. chili powder

1/4 tsp. garlic salt

Dash ground pepper black pepper

1 (16oz) pkg. frozen cooked meatballs

1 long , thin French Bread Baguette

Directions

1) In a large saucepan, stir together the tomato sauce, brown sugar, mustard, chili powder, garlic salt, & pepper. Stir in meatballs; bring to boiling. Reduce heat & simmer, covered, for 15 minutes or until meatballs are heated through.

2) Meanwhile, cut a narrow wedge shape out of the top of the baguette (reserve cutout for another use, if desired)

3) Spoon some of the meatball mixture into baguette. Serve meatballs with decorative picks. Replenish baguette with additional meatballs as necessary.

Prep: 15 minutes

Cook: 15 minutes

Makes: 8 to 10 servings

This can be used as either an appetizer or a main dish. If using as a main item them just make it into a sandwich only instead of cutting the bread as you would normally cut it as described above and serve it that way with whatever sides you choose.

Chicken Parmesan

Ingredients

1 C. seasoned bread crumbs

1 egg, lightly beaten

12 chicken tender fillets, about 1 1/2 lbs.

4 tbsp. vegetable oil

1 C. bottled marinara sauce

12 fresh basil leaves

1 C. shredded four cheese blend

Cooked ziti

Marinara sauce (optional)

Directions

1) Heat oven to 375 degrees.

2) Place bread crumbs in a shallow dish & egg in a shallow bowl. Dip chicken pieces in egg, shaking off excess. Coat with bread crumbs, place on a plate.

3) Heat 2 tbsp. of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook for 3 minutes per side. Remove to a 13x9x2 in. baking dish. Repeat with remaining 2 tbsp. oil  and remaining chicken.

4) Spoon marinara sauce over chicken in dish. Top each tender with a basil leaf, then sprinkle cheese over chicken.

5) Bake at 375 degrees for 10 minutes, until bubbly and cheese melts. Serve with cooked ziti and marinara sauce, if desired.

Prep: 20 minutes

Cook: 12 minutes

Bake: 375 degrees for 10 minutes

Makes: 6 servings

There are many different ways to make Chicken Parm this is just another one of them.