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

Turkey Meatball Heroes

Ingredients 

1 1/3 lbs. ground turkey 

1/2 c. seasoned bread crumbs

2 eggs, lightly beaten

1/4 c grated parmesan cheese

3/4 tsp. garlic salt

1/2 tsp. dried Italian seasoning

6 crusty hoagie rolls, about 4oz ea. 6 in. long tops split and inside slightly scooped out. 

3/4 C prepared marinara sauce 

6 slices provolone cheese , about 1 oz ea. 

Directions 

1) Heat oven to 375 degrees. Coat a 15 x 10 in. rimmed baking sheet pan with nonstick cooking spray. 

2) In a large bowl, mix together the turkey, bread crumbs, eggs, parmesan cheese, garlic salt and Italian seasoning until well combined. Form into 24 meatballs, about one well rounded tablespoon each. Place meatballs in the prepared baking pan. Bake, on the middle rack in oven at 375 degrees for 30 minutes, turning halfway through baking time. Remove meatballs from oven; set oven to broil.

3) Place 4 meatballs inside each roll and spoon 2 tbsp. of sauce over the meatballs. Top each with a slice of cheese. Place sandwiches on a broiler pan and cook on the middle rack of the oven for 3 minutes  or until lightly browned and cheese melts; be sure that rolls do not get too crispy. Serve immediately. 

Prep: 20 minutes

Bake: 375 degrees for 30 minutes

Broil: 3 minutes 

Serves: 6

General Tso's Sweet Chili Chicken Strips

Ingredients 

Sauce: 

1/4 C. Chicken stock

1 tbsp. soy sauce

1 tbsp. vinegar

2 tbsp. sweet chili sauce

1 tsp. vegetable oil

1 tbsp. sugar

1 tsp. cornstarch 

Chicken Strips: 

Vegetable oil , for frying

Digital thermometer 

1 boneless skinless chicken breast

1/3 C. buttermilk

1/2 C. flour

1/4 C. cornstarch

1/2 tsp. salt

1 tsp. black pepper

chopped scallions & sesame seeds , for garnishing (if desired) 

Directions 

For the Sauce: 

1) In a medium saucepan, combine the chicken stock, soy sauce, vinegar, sweet chili sauce, oil, sugar and cornstarch. Bring to a boil and cook for a few minutes or until slightly thickened. Remove from the heat and set aside. 

For the Chicken: 

1) In a deep large skillet, pour in oil until it is 1/2 in. deep stick the tip of a digital thermometer into the oil and heat until 375 degrees. Line some paper plates with paper towels. 

2) Meanwhile , pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the flour, cornstarch, salt and pepper. Dip each chicken strip into buttermilk first then into the flour mixture. 

3) When the oil is ready, fry a few strips at a time for a few minutes. (do not overcrowd the skillet). When they are golden brown on the bottom, flip and fry the other side for a few minutes until golden brown. Remove from the oil & drain onto paper towels. Immediately toss into the sauce. Remove from the sauce and place on a regular plate. Repeat with remaining chicken. If the oil drops below 350 degrees, let the oil reheat in between batches. Garnish chicken strips with scallions and sesame seeds. 

Serves : 2

If you want sauce leftover to dip in, double the sauce ingredients than reserve some in a small bowl. 

This is a recipe that you will need to make extra with because of how good it is. You could also omit making the chicken and use frozen chicken strips and just make the sauce to cut down on time if need be.

Garlic Bread Hot Dogs

Ingredients 

1 baguette

3-4 hot dogs

1/4 C. melted butter

2 tbsp. freshly grated parmesan

1 garlic clove, minced

2 tsp. parsley, finely chopped

kosher salt

freshly ground black pepper

Directions 

1) Preheat oven to 350 degrees. 

2) Trim ends of baguette, then cut remaining baguette into four even pieces. Using the back of a wooden spoon, hollow out baguette. 

3) Slide hot dogs into baguette and place on a parchment-lined baking  tray. 

4) Mix melted butter with Parm, garlic and parsley and season with salt and pepper. 

5) Brush butter mixture onto baguette. Bake for 18 to 20 minutes, or until hot dogs are cooked and baguette is golden. Serve. 

Prep: 15 minutes

total: 35 minutes 

serves: 4

Cheeseburger Tator Tot Casserole

Ingredients 

2lbs. Ground beef

1/2 onion, chopped

1/8 C. Worcestershire sauce

1 tbsp. Steak seasoning 

1/2 tsp salt

1/2 tsp pepper

1 bag tator tots (32oz) 

8 oz. shredded Monterey Jack Cheese

8 oz. Shredded Cheddar cheese

Directions 

1) Brown the ground beef. Add chopped onions and cook until soft. 

2) Stir in the steak seasoning, salt, pepper and Worcestershire sauce. 

3) Place at the bottom of the greased 9 x 13 baking pan. 

4) Spread out the Monterey jack cheese over the ground beef. 

5) Place one layer of the tator tots over the casserole. 

6) Bake at 375 degrees for 25 minutes uncovered. 

7) Sprinkle with the shredded cheddar cheese and put back in the oven until melted. 

8) Serve immediately with your favorite burger toppings. 

9) Add more onions, tomatoes, bacon or pickles. The possibilities are endless. 

Prep: 15 minutes

Cook: 35 minutes 

total: 50 minutes

Serves: 6

Bacon-Covered Meatloaf

Ingredients 

2 lbs. Ground beef

2 eggs

2/3 C. breadcrumbs

salt , pepper and smoked paprika, to taste

9 oz bacon slices

4 oz. mozzarella cheese, chopped

1/2 C. BBQ Sauce

Directions

1) Preheat the oven to 320 degrees. 

2) Mix ground beef, eggs, breadcrumbs and spices in a large bowl. 

3) Line a 9 x5 in. loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang. 

4) Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of the bacon. Spread with 1/3 of the BBQ sauce. 

5) Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the BBQ sauce. Continue baking for another 20 minutes. Spread with the remaining sauce and serve hot. 

Prep: 15 minutes

Cook: 60 minutes

Total: 1 hour 15 minutes 

Serves: 8

Parmesan-Breaded Pork Chops

Ingredients 

4 Boneless Pork loin chops (6 oz ea)

1/2 tsp. salt

1/4 tsp. pepper

1/2 C. Garlic & Herb Bread Crumbs

1/3 C. Shredded Parmesan Cheese

2 eggs, lightly beaten

2 tbsp. olive oil 

Directions 

1) Preheat oven to 350 degrees. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere. 

2) In a 10 in. oven proof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145 degrees. Let stand 5 minutes. 

Start to finish: 25 minutes

Serves: 4

Brown Sugar Pork Chops with Onions

Ingredients 

2 tsp. Vegetable oil

4 Boneless pork rib or loin chops, cut 1/2 to 3/4 in. thick

1/4 tsp. ground black pepper

1 medium onion, halved lengthwise & thinly sliced

1/4 C. Orange Juice

2 tbsp. packed brown sugar

1/4 tsp. crushed red pepper (optional) 

Directions 

1) In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until slightly pink in center, turning once. Remove chops from skillet; cover and keep warm. 

2) For sauce, in the same skillet cook and stir onion over medium heat about 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar dissolves. Stir onions into sauce. Place a chop on each of the four plates. Top with sauce. If desired, sprinkle each chop with crushed red pepper. 

Prep: 15 minutes

Cook: 10 minutes

Serves: 4

Honey-Lime Grilled Chicken

Ingredients

1/2 C. honey

1/3 C. Soy Sauce

1/4 C. lime juice

4 boneless skinless chicken breast halves

Directions

1) In a resealeble plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes (or longer). Drain and discard marinade. Grill chicken , uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. 

makes: 4 servings

Maple-Bacon French Toast

Ingredients 

6 eggs

2 C. half & half

1 C. 2% milk 

1/4 C. maple syrup

2 tbsp. sugar

1/4 tsp. ground cinnamon 

Dash salt

16 slices French Bread ( 1in. thick ) 

10 bacon strips, cooked & crumbled

additional maple syrup

Directions

1) In a shallow bowl, whisk eggs, cream, milk, syrup, cinnamon & salt. Dip both sides of bread in egg mixture. Arrange bread slices into two singled rows in a greased 13x9 in. baking dish. Pour remaining egg mixture over top. Refrigerate, covered, overnight. 

2) Preheat oven to 350 degrees. Remove French toast from fridge while oven heats. Bake, covered, 25 minutes. Sprinkle with bacon. Bake, uncovered, 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Serve French Toast with additional syrup. 

Prep: 20 minutes + chilling

Bake: 30 minutes

Servings: 8

Crispy Italian Baked Chicken

Ingredients 

non-stick cooking spray

2/3 C. mashed potato, flakes

1/3 C. grated Parmesan cheese

2 tsp. parsley flakes

1 tsp. garlic salt

1 (2 1/2 to 3 lb) broiler fryer chicken, cut up

1/4 C. all-purpose flour

1/3 C. Italian dressing

Directions

1) Heat oven to 400 degrees. Coat baking pan with non-stick cooking spray. Combine potato flakes, Parmesan cheese, parsley flakes and garlic salt in a shallow bowl. Stir until well mixed. 

2) Coat chicken pieces with flour; dip in Italian dressing. Coat with potato flake mixture, patting until chicken is thoroughly coated; shake off excess breading . Place in prepared pan. Bake 45 to 50 minutes or until instant-read thermometer reaches 165 degrees. 

prep: 10 minutes

cook: 50 minutes

serves: 4

With this recipe I used boneless chicken breasts instead of the fryer chicken and it came out great. Just cut down cooking time, depending on how big the pieces of chicken are. 

Pizza in a Bowl

Ingredients 

8 oz. uncooked rigatoni (about 3 C.) 

3/4 lb. ground beef

1/2 C. chopped onion

1 can (15oz) pizza sauce 

2/3 C. condensed cream of mushroom soup, undiluted

2 C. (8oz) shredded part skim mozzarella cheese 

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

Directions

1) Cook rigatoni according to pkg. directions; drain. Meanwhile , in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbs; drain. Add pizza sauce, soup and cheese; cook and stir over low heat until cheese is melted.

2) Stir rigatoni and pepperoni into beef mixture. Heat through. 

Start to finish: 

25 minutes

Serves:

6

Crispy Orange Chicken

Ingredients 

16 oz frozen popcorn chicken (about 4 C.) 

1 tbsp. canola oil

2 medium carrots, thinly sliced

1 garlic clove, minced

1 1/2 tsp. grated orange peel

1 C. orange juice

1/3 C. hoisin sauce

3 tbsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

Dash cayenne pepper

Hot cooked rice

Directions

1) Bake popcorn chicken according to pkg. directions. 

2) In a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly. 

3) Add chicken to skillet; toss to coat. Serve with rice. 

Start to finish: 30 minutes

Serves: 4

Mom's Fried Chicken

Ingredients

1 Qt. peanut oil

1 C. buttermilk

1/3 C. hot sauce

1 egg

2 C. self-rising flour

1/4 C. ea. garlic powder, kosher salt  & paprika

3-3 1/2 lbs. chicken parts, breasts halved crosswise

1/4 C. adobo seasoning

Directions

1) Heat the oil in a large pot over medium until a deep-fry thermometer registers 350 degrees. 

2) Meanwhile, in a medium bowl, whisk the buttermilk, hot sauce and egg. In a large resealable plastic bag, mix the flour, garlic powder, salt, paprika and 1 tsp. pepper. Sprinkle the chicken with the adobo. In batches, coat the chicken in the egg mixture, then add to the bag;seal and shake to coat. 

3) In two batches, fry the chicken , turning occasionally, until browned, crispy and cooked through, 10 to 12 minutes per batch. Transfer to a rack set in a baking sheet to drain. 

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Basil-Lemon Chicken

Ingredients 

1 1/2 lbs. chicken tenderloins 

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. butter

1 tbsp. olive oil

1/2 C. white wine or chicken broth

3 tbsp. lemon juice

1/2 C. heavy whipping cream 

2 fresh basil leaves, thinly sliced

1/4 tsp. minced fresh thyme

hot cooked angel hair pasta

Directions 

1) Sprinkle chicken tenderloins with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan. 

2) Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in cream, basil and thyme. Return chicken to pan. Reduce heat, simmer, uncovered , 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Start to finish: 

25 minutes

Serves: 4

Slow-Cooker Saucy Orange - BBQ Chicken

Ingredients 

1 tbsp. . vegetable oil

2 pkg.  (1.5lb ea.) bone-in chicken thighs, skin removed

Sauce:

3/4 C. chili sauce

1/3 C. orange marmalade 

1 tbsp. packed brown sugar

1 tbsp. Dijon mustard

1 tbsp. red wine vinegar 

1 tsp. Worcestershire sauce 

Directions 

1) Spray 4 Qt. slow cooker with cooking spray. In 12 in. nonstick skillet, heat oil over medium high heat. Cook chicken in oil 8 to10 minutes, turning occasionally , until brown on both sides (cook a few pieces at a time if all don't fit in skillet). 

2) Place chicken in slow cooker. Cover; cook on low heat setting, 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1 qt. saucepan , heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened. 

3) Drain excess liquid from slow cooker. Pour sauce over chicken ; cook 10 to 15 minutes longer. 

Prep: 35 minutes

total: 7 hours 35 minutes

Serves: 4

Roasted Pork Loin

Ingredients 

3 cloves garlic, minced

1 tbsp. dried rosemary

salt and pepper, to taste 

2 lbs. boneless pork loin roast

1/4 C. olive oil

1/2 C. white wine

Directions

1) Preheat oven to 350 degrees. 

2) Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

3) Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center , about 1 hour. An instant read thermometer inserted into the center should read 145 degrees (63 degrees C) Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. 

Prep: 20 minutes

Cook: 1 hour 

Ready in: 1 hour 20 minutes

Serves: 8

Cheesy Pepperoni Pizza Sticks

Ingredients 

1 tube pizza crust 

40 Pepperoni slices

10 mozzarella sticks

2 tbsp. butter

1/2 tsp. garlic powder

1/2 tsp. dried parsley

marinara sauce for dipping

Directions

1) Preheat oven to 450 degrees. 

2) Spread pizza dough out on a lightly greased baking sheet. Cut dough into 10 equal size rectangles. 

3) Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick. 

4) Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed. 

5) Melt  butter and add garlic powder and dried parsley. Brush the pizza sticks with butter. 

6) Bake for 10 to 12 minutes or until golden brown. 

7) Enjoy warm with a side of marinara sauce for dipping, if desired. 

Prep: 10 minutes

Cook: 10 minutes

total: 20 minutes

Serves: 10

This makes a great party side dish. Just make sure to double or tripe the recipe to ensure you have more than enough. 

Spaghetti Tacos

Ingredients

1 can (15 oz) tomato sauce

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp. sugar

3/4 tsp. dried parsley flakes

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

12 frozen fully cooked Italian turkey meatballs , thawed & quartered

1 pkg. (13 1/4 oz) whole grain thin spaghetti

12 taco shells, warmed

3/4 C. Shredded reduced fat Italian cheese blend

Thinly sliced fresh basil, optional

Directions

1) In a large saucepan, combine the first nine ingredients ; stir in the meatballs. Bring to a boil. Reduce heat ; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

2) Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1 1/2 c. sauce from meatball mixture; add to spaghetti and toss to coat.

3) Place 1/2 C. spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

Prep: 25 minutes

Cook: 25 minutes

Makes: 6 servings