Crispy Pork Cutlets with Buttered Noodles

Ingredients 

5 Slices hearty white sandwich bread, torn into pieces

1/2 C. all-purpose flour

2 large eggs

2 tbsp. Dijon Mustard 

8 Boneless Pork Cutlets (3-4 oz. ea) , about 1/4 in. thick 

salt 

pepper

1/2 C. vegetable oil

6 oz. Egg noodles (about 4 Cups) 

4 tbsp. unsalted butter, cut into pieces

1/2 C. chopped fresh parsley

Directions 

1) Bring 4 qts. water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture and then dredge in bread crumbs, pressing to adhere. 

2) Heat 1/4 C. oil in large nonstick skillet over medium-high heat until just smoking. Fry half of the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets. 

3) Meanwhile, add 1 tbsp. salt and noodles to boiling water and cook until al dente. Reserve 1/4 C. cooking water, drain pasta and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve. 

Serves: 4 

Prep: 20 minutes

Cook: 15 minutes

Chicken Thighs Teriyaki

Ingredients 

1/4 C. Light Soy Sauce

2 Tbsp. Orange Juice

1/2 tsp. peeled, grated gingerroot or 1/8 tsp. Ground Ginger

1 garlic clove, chopped

Pinch of Cayenne

8 Chicken Thighs (about 2 lbs) 

Directions 

1) For the marinade, combine soy sauce, orange juice, ginger , garlic  and cayenne in a large resealable plastic bag. Remove skin from chicken, if desired. Add chicken to bag; seal bag. Refrigerate 2 to 24 hours, turning occasionally. 

2) Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 degrees to 350 degrees). Remove chicken from marinade; discard marinade. Grill chicken, covered, over indirect heat 50 to 55 minutes or until no longer pink (165 degrees) , turning once. 

Prep: 5 minutes

Marinate: 2 to 24 hours

Cook: 50 minutes

Serves: 4

Brown-Sugar Bourbon Glazed Baby Back Ribs

Ingredients 

1c. Bourbon

2 tbsp. canola oil

1 c. red onion, chopped

4 cloves garlic, chopped

1 c. ketchup 

1/2 c. dark brown sugar 

1/4 c. cider vinegar

1/2 tsp. red pepper flakes

1/2 tsp. salt 

1/4 tsp. black pepper

1 rack baby back ribs, about 3 1/2 lbs, cut into 2 equal pieces

Directions 

1) Place bourbon in a medium saucepan and set over medium heat. Gently simmer until reduced to 2/3 C. about 5 minutes. 

2) In another medium saucepan, heat oil over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Carefully stir in ketchup, reduced bourbon, brown sugar, red pepper flakes, salt and pepper. 

3) Place ribs in a large baking dish and add bourbon ketchup sauce. Turn to coat evenly. Cover with plastic wrap and refrigerate overnight. 

4) Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates of grill. Add ribs meaty side up  and grill, covered, 20 minutes, until lightly charred. Baste with sauce, turn and grill 20 minutes more. Baste ribs again and turn. Grill an additional 20 minutes. 

5) Place remaining sauce in a small pot. Simmer 5 minutes. 

6) Place racks on a cutting board and slice into individual ribs. Serve with remaining sauce on the side. 

Makes: 8 servings 

Prep: 15 minutes

Cook: 15 minutes

Marinate: overnight 

Grill: 60 minutes 

Bacon Brown Sugar Chicken Tenders

Ingredients 

2 boneless skinless chicken breasts (or as many as you think you will need) 

1/2 C brown sugar

1/2 tsp. kosher salt

1/8 tsp. ground black pepper

8 strips bacon 

Directions

1) Preheat oven to 375 degrees

2) Cut each chicken breast into 4 long, thin chicken strips 

3) In a bowl add the brown sugar, salt and pepper. 

4) Add the chicken tenders and toss in the brown sugar. 

5) Wrap the chicken in a strips of bacon and put onto your baking dish. 

6) Sprinkle over the remaining brown sugar. 

7) Cook for 20-25 minutes or until bacon is cooked through and crisp. (you might wanna flip it over half way during cooking to ensure even cooking on bacon) 

Prep: 10 minutes

Cook: 20 minutes

Total : 30 minutes

Serves: 4

This can be used as an appetizer as well as a main dish item. Remember though the more chicken you use the more of everything else you will need. Depending on how long you decide to make the chicken you can cut the bacon in half for smaller pieces of chicken. 

Smoky Maple BBQ Chicken

Ingredients 

4 boneless, skinless chicken breasts (or as many as you want) 

salt

pepper

1/4 C maple syrup

1/4 C BBQ sauce

2 tbsp. mustard

1/4 tsp. liquid smoke

Directions

1) Preheat grill to high. Wash hands. Sprinkle chicken with salt and pepper. Wash hands. Stir together maple syrup, bbq sauce , mustard and liquid smoke. 

2) Grill chicken, turning and brushing with maple-bbq sauce, 12 to 15 minutes. or until done (until internal juices run clear or temp reaches 170 degrees) 

3) Serve with potato salad and three-bean salad if desired. 

4) Refrigerate leftovers. 

Prep: 5 minutes

Cook: 15 minutes

Serves:4

If using more chicken you may have to double sauce ingredients. This is a very tasty dish and very easy to make. 

Lemon Pork Chops

Ingredients 

4 bone-in pork chops (3/4in. thick and 7oz. each) 

1/2 tsp. salt

1/4 tsp. pepper

1 medium onion, cut into 1/4in. slices

1 medium lemon, cut into 1/4in. slices

1/4 C. packed brown sugar

1/4 C. ketchup

Directions

1) Place the pork chops in a 3qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6-8 hours. or until meat is tender. 

Prep: 10 minutes

Cook: 6 hours

Serves: 4

Hawaiian Kielbasa Sandwiches

Ingredients 

3lbs. smoked kielbasa or Polish sausage, cut into 3in. pieces

2 bottles (12oz ea.) chili sauce

1 can (20oz) pineapple tidbits, undrained

1/4 C. packed brown sugar

12 hoagie buns, split

Directions

1) Place kielbasa in a 3qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low for 3-4 hours. or until heated through. Serve on buns. 

prep: 10 minutes

cook: 3 hours

serves: 12

This is one of those recipes that you can also use as an app or another dish when having a party. You can just omit the rolls or get small dinner size rolls for anyone who wants to put it on a roll. You can also use this as a dinner dish with rice and put it on top instead of using rolls as well. Definitely a tasty dish and very easy to make too. 

Crescent-Wrapped Chicken Parmesan

Ingredients 

8 uncooked chicken tenderloins (about 1 1/4lb) 

1/4 tsp. salt

1/4 tsp. pepper

3 tbsp. butter

2 oz. deli mozzarella cheese

1 can (8oz) refrigerated crescent dinner rolls

3 tbsp. grated parmesan cheese

1 C. marinara sauce

Directions

1) Heat oven to 375 degrees. Spray a cookie sheet with cooking spray; set aside. Season chicken with salt and pepper. In a 10-inch nonstick skillet, melt 2 tbsp. of the butter over medium-high heat; cook chicken in butter for 8-10 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly. 

2) Cut mozzarella cheese into 8 pieces; cut small slits in side of each chicken tenderloin, and insert a piece of mozzarella cheese. Unroll dough; separate into 8 triangles. Place piece of chicken on wide end of triangle ; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken. 

3) In a small microwavable cup, microwave remaining 1 tbsp. of butter uncovered on high for 15 to 30 seconds or until melted. Brush crescents with melted butter; top each with about 1 tsp. parmesan cheese. 

4) Bake 14 to 18 minutes or until golden brown. In a microwavable measuring cup, heat marinara sauce covered on medium-high (70%) 1 to 2 minutes or until heated through. Serve chicken with heated marinara sauce. 

Prep: 20 minutes

total: 40 minutes

Serves: 8

This is one of those dishes that can also be used as an app if desired. But you also will definitely need to double up things to get more. I also used biscuits instead and just stretched them out and it gave me more as well and still came out just as good. If the cheese doesn't want to go inside than an alternative would be to wrap the chicken with cheese (outside of chicken) inside the crescent roll. It still comes out great. 

Classic Baked Mac & Cheese

Ingredients 

8 oz. Elbow Macaroni

6 tbsp. butter

1/4 C. flour 

1 C. low-fat milk

1 bay leaf

2 slices white bread

1/4 tsp. cayenne pepper

2 C. shredded white cheddar

Directions

1) Preheat the oven to 425 degrees. Cook the pasta according to package directions until al dente, drain and set aside. Meanwhile melt 4 tbsp. butter in a saucepan over low heat. Whisk in the flour and cook for about 5 minutes mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper and simmer over low heat for 5 minutes continue to stir until sauce thickens. Meanwhile toast and crumble the bread and set aside. 

2) Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9 x 9 in. oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 minutes or until pasta is bubbling and golden brown. 

Prep: 15 minutes

Cook: 30 minutes

Serves: 4

BBQ Chicken Sliders

Ingredients

Brine:

1 1/2 qt. water

1/4 C. packed brown sugar

2 tbsp. salt

1 tbsp. liquid smoke

2 tsp. minced garlic

1/2 tsp. dried thyme

Chicken: 

2lbs. boneless skinless chicken breast halves

1/3 C. liquid smoke

1 1/2 C. hickory smoke-flavored BBQ sauce

16 Slider buns or dinner rolls, split and warmed

Directions

1) In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 C. brine for cooking chicken; cover and refrigerate. 

2) Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally. 

3) Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 C. brine and 1/3 C. liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender. 

4) Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in BBQ sauce; heat through. Serve on buns. 

Prep: 25 minutes + Brining

Cook: 4 hours

Makes: 8 servings (2 sliders each) 

If you have the time this could also make for a really good party appetizer as well. Depending on how many people you may just need to double up everything if you can. Its definitely a tasty dish. 

Honey-Glazed Grilled Chicken Thighs

Ingredients 

1/4 C. honey

2 tbsp. soy sauce

2 garlic cloves, minced or 1/4 tsp. garlic powder

4 boneless skinless chicken thighs (about 1 lb. ) 

2 tbsp. olive or vegetable oil

1/4 tsp. salt 

1/4 tsp. coarse ground black pepper

Directions

1) Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with a wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper. 

2) When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180 degrees), turning once and brushing with honey mixture during last 2 minutes of cooking time. 

Prep: 20 minutes

Cook: 12 minutes

Serves: 4

Crisco Roasted Potatoes with Rosemary

Ingredients

Olive oil

No-Stick Cooking Spray

3 tbsp. light olive oil

1 tbsp. chopped fresh rosemary 

1/2 tsp. garlic powder

1/2 C. chopped onion

salt and pepper, to taste

2lbs. potatoes, cut in half or fourths

Directions

1) Heat oven to 425 degrees.

2) Coat baking sheet with no stick cooking spray

3) Stir together oil, rosemary, garlic powder, onion, salt and pepper in a large bowl. Add potatoes. Toss well until coated. 

4) Spread evenly in prepared pan. 

5) Bake 30 to 35 minutes, stirring occasionally until potatoes are fork tender and golden brown. 

Prep: 5 minutes

Cook: 35 minutes

Serves: 4

Chili BBQ Chops

Ingredients

1/2 C. Italian Salad Dressing

1/2 C. BBQ Sauce

2 tsp. Chili powder

4 Bone in pork chops (3/4 in. thick) 

Directions

1) In a bowl, combine the salad dressing, bbq sauce and chili powder; mix well. Pour 1/2 C. marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. 

2) Drain and discard marinade from pork. In a large skillet coated with nonstick cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 160 degrees. 

Serves: 4

With this you can also use boneless pork chops if you prefer. Just adjust cooking times to cook pork. 

Baked Garlic Parmesan Potato Wedges

Ingredients

Baked Potatoes (sliced into wedges) 

4 tbsp. olive oil

1/2 C. parmesan cheese

salt to taste

2 tsp. Italian seasoning

2 tsp. garlic powder

2 tsp. paprika

Directions

1) Place potatoes in a bowl. Pour olive oil on top and mix. 

2) Mix together the dry ingredients in another bowl then pour on top of potatoes and mix together. 

3) Place each wedge on a foil lined baking sheet and bake at 400 degrees for 40 minutes. Serve with any condiments of your choice. 

Prep: 15 minutes

Cook: 40 minutes

Sweet and Saucy Chicken

Ingredients

1 broiler/fryer chicken (4lbs) ,cut up and skin removed

3/4 C packed brown sugar

1/4 C all purpose flour

2/3 C water

1/3 C white vinegar

1/3 C reduced-sodium soy sauce

2 tbsp. ketchup

1 tbsp. dried minced onion

1 tsp. prepared mustard

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

Hot cooker rice or egg noodles, optional

Directions

1) Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. 

2) Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired. 

makes: 6 servings

Prep: 10 minutes 

cook: 6 hours

Skillet BBQ Chicken

Ingredients

4 skinless, boneless chicken breasts (about 6oz ea.) pounded to 1/2in. thickness

3 cloves garlic, minced

1 tbsp. Southwest Chipotle seasoning blend

1/4 tsp. salt 

1 tbsp. olive oil

1/2 C. honey roasted garlic BBQ sauce

Directions

1) Rub garlic over chicken and sprinkle evenly with seasoning blend and salt. 

2) Heat oil in a large nonstick skillet over medium - high heat. Add chicken; cook, turning once, 3-4 minutes on each side. Add bbq sauce and 1/4 C. water, stirring to loosen browned bits from bottom of pan; cook chicken in liquid until no pink remains, 1 to 2 minutes. Serve immediately. 

total: 15 minutes

Serves: 4

Macaroni with Mozzarella and Sausage

Ingredients

8 oz. large macaroni or rigatoni pasta

2 links sweet or mild Italian sausage

2 tbsp. Olive oil 

1 jar (24 oz) pasta sauce

2 (8oz) balls fresh mozzarella

1/3 C. fresh basil

Directions

1) Cook the macaroni according to pkg. directions until al dente. 

2) Meanwhile, remove the sausages from their casings. Heat oil in a large pan and fry meat over medium-high heat for 5 minutes. Add the pasta sauce and cook over medium heat for 5 minutes. 

3) Cut the mozzarella into cubes and tear the basil leaves into pieces. Drain the pasta and add to the sauce, stir until well combined. Sprinkle with mozzarella and stir again. Top with basil and serve immediately. 

Prep: 10 minutes

Cook: 12 minutes

Serves: 4

Baked Pasta Shells

Ingredients

Salt 

1 (12oz) box Jumbo pasta shells

2 (15oz) containers ricotta

1 C. fresh basil leaves, finally chopped

1/2 C. grated parm

2 cloves garlic, finely chopped

1 (24oz) jar marinara sauce

1 C. shredded mozzarella 

Directions

1) Bring a large pot of salted water to boil. Cook shells until just tender. Drain and set aside to cool slightly. 

2) Preheat oven to 425 degrees. Combine ricotta, basil, parmesan & garlic in a bowl. Season with salt. 

3) Spread half of marinara sauce over bottom of a 9 x13 in. broiler safe baking dish. Spoon ricotta mixture into shells and place open sides up in baking dish. Cover with remaining marinara , sprinkle with mozzarella and bake 10 to 12 minutes. Turn oven to broil until cheese begins brown , 2 to 3 minutes. Serve immediately. 

Prep: 20 minutes

Cook: 15 minutes 

Serves: 8

Crumb Coated Ranch Chicken

Ingredients

2/3 C. ranch salad dressing

2 C. coarsely crushed corn flakes

1 tbsp. Italian seasoning 

1 tsp. garlic powder

4 boneless skinless chicken breast halves (6oz ea) 

Directions

1) Preheat oven to 400 degrees.  Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes , Italian seasoning and garlic powder. Dip chicken in dressing , then in cornflake mixture, patting to help coating adhere. 

2) Place on a greased baking sheet or in a greased 13 x 9 in. baking dish. Bake 30-35 minutes or until a thermometer reads 165 degrees. 

Prep: 10 minutes

Bake: 30 minutes.

Serves: 4

Tropical BBQ Chicken

Ingredients 

2 Chicken leg quarters (8oz ea.) , skin removed

3 tbsp. ketchup

2 tbsp. orange juice

1 tbsp. brown sugar 

1 tbsp. red wine vinegar

1 tbsp. olive oil

1 tsp. minced fresh parsley

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt 

1/8 tsp. pepper

2 tsp. cornstarch 

1 tbsp. cold water

Directions

1) With a sharp knife, cut  leg quarters at the joints if desired; place in a 1 1/2 qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt, and pepper; pour over chicken. 

2) Cover and cook on low for 3-4 hours or until meat is tender. Remove chicken to a serving platter ; keep warm. 

3) Skim fat from cooking juices; transfer 1/2 C. to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. 

serves: 2

You can use a different type of chicken if you want. I used chicken breast instead and it came out great. 

Ragu No Frying Chicken Parmesan

Ingredients

4 Boneless, Skinless Chicken Breast Halves

1 egg, beaten

3/4 C. Italian Seasoned Bread Crumbs

1 (26oz) jar Ragu Pasta Sauce (any type you want) 

1 C. shredded mozzarella cheese

Directions

1) Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. 

2) Arrange chicken in 13 x 9 in. baking dish. Bake 20 minutes. 

3) Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve , if  desired, with hot cooked pasta. 

Prep: 10 minutes

Cook: 30 minutes

Serves: 4