One-Pot Saucy Beef Rotini

Ingredients

3/4 lb. lean ground beef (90% lean)

2 C. sliced fresh mushrooms (optional)

1 medium onion, chopped

3 garlic cloves, minced

3/4 tsp. Italian seasoning

2 C. tomato basil pasta sauce

1/4 tsp salt

2 1/2 C. water

3 C. uncooked whole wheat (or regular) rotini

1/4 C. grated Parmesan cheese

Directions

1) In a 6 qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain.

2) Add sauce, salt and water; bring to a boil.

3) Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes, stirring occasionally.

4) Serve with the cheese.

Start to finish: 30 minutes

Makes: 4 servings

Crispy Ranch Chicken

Ingredients

2 C. Crispy Rice Cereal

1/2 C. Grated Parmesan Cheese

1 envelope (1oz) Ranch Salad Dressing Mix

2 egg whites, beaten

8 Skinless, Boneless chicken thighs (about 5oz ea.) or chicken breasts

Directions

1) Preheat oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.

2) Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3) Arrange the coated chicken on the prepared baking sheet. Bake until golden & juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Prep: 10 minutes

Bake: 20-25 minutes

Serves: 4-8

Serve with fresh carrots & buttered corn on the cob. For a buttery taste, drizzle 1/4 Cup melted butter over chicken before baking.

Slow Cooker Russian Apricot Chicken

Ingredients

1/2 C. of peach apricot preserves (Such as Saucy Susan)

1 (16oz) bottle of Russian salad dressing

4 -5 boneless, skinless chicken breasts

1/2 onion, chopped

Directions

1) Place chicken breasts in slow cooker.

2) In a bowl, place the half cup of peach apricot preserves with the entire bottle of Russian salad dressing. Stir together until well mixed and smooth.

3) Stir in the chopped onions. Mix well.

4) Pour the mixture over the chicken.

5) Cook on low for 8 hours.

6) Serve over white rice with a side of green beans (or whatever veggie you want).

Prep: 15 minutes

Cook: 8 hours

Serves: 8-10

If you can't find Russian dressing, you can use Catalina or Italian dressing in it's place. You can also substitute straight Apricot or Peach preserves for the Peach Apricot preserves. I found the Peach Apricot preserves in the aisle with the Ham Glaze. (Saucy Susan). This is actually really good and so tasty. Definitely something to make again.

Sriracha Honey Glazed Leg Quarters

Ingredients

4 leg quarters

1/2 tsp. salt

1 C. Sriracha sauce

1/2 C. honey

4 tbsp. lime juice

4 garlic cloves chopped fine, or 1 tbsp. garlic paste

Directions

1) Preheat oven to 350 degrees. While the oven is heating, salt chicken and place it skin-side down in a hot skillet. Cook chicken over medium-high heat and allow the chicken skin to brown. Some of the fat in the chicken should render while the chicken is browning, so there is no need to place oil in the pan. Flip chicken over and allow it to brown on the other side.

2) In a small bowl combine Sriracha sauce, honey, lime juice and garlic. Whisk the sauce together. Reserve two tablespoons of the sauce for serving with the finished chicken. Place sauce into a large bowl. Place the leg quarters one at a time, and coat with the Sriracha sauce. Place chicken on a wire rack on a baking sheet. Repeat with remaining pieces of chicken.

3) Bake chicken for about 45 minutes or until the chicken is pierced with a sharp knife and the juices run clear. Serve chicken with remaining sauce.

Prep: 15 minutes

Cook: 45 minutes

Serves: 6

Potato Topped Mini Meatloaves

Ingredients

Potatoes:

1 pouch (4.7oz) Roasted Garlic and Cheddar Mashed potatoes

Water, butter and milk called for on potato mix pouch

Meatloaf Mixture:

1 lb. extra lean (at least 90%) ground beef

1/4 C. Italian style bread crumbs

2 tbsp. chopped onion

2 tbsp. milk

1/4 tsp. pepper

1 egg

Sauce:

1/2 C ketchup

1 tbsp. packed brown sugar

2 tsp. ground mustard

1/2 tsp. ground nutmeg

chopped fresh parsley, if desired

Directions

1) Heat oven to 375 degrees. Place foil baking cups in each of 12 regular size muffin cups.

2) In 2-qt saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.

3) In a small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pip potatoes on cupcakes.

4) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcakes reads 160 degrees. Sprinkle with parsley (if desired); serve immediately.

Prep: 20 minutes

Cook: 20 minutes

Serves: 12

Chili Spaghetti with Hot Dogs

Ingredients

8 oz. uncooked spaghetti

1 pkg. (1lb) hot dogs, halved lengthwise & sliced

1/2 C. chopped onion

1/2 C. chopped celery

2 tbsp. canola oil

1 can (15oz) tomato sauce

1 tbsp. prepared mustard

1 tsp. chili powder

1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

1 C. (4oz) Shredded Cheddar Cheese

Directions

1) Cook spaghetti according to pkg. directions. Meanwhile, in a large skillet, saute the hot dogs, onion & celery in oil until tender. Stir in tomato sauce, mustard, chili powder, Worcestershire sauce, salt & pepper. Cook, uncovered, for 5-8 minutes or until heated through, stirring occasionally.

2) Drain spaghetti & toss with hot dog mixture.

3) Serve immediately, garnishing with cheese, or transfer to freezer containers & freeze for up to 3 months.

Prep: 15 minutes

Cook: 25 minutes

Makes: 6 servings

To use Frozen spaghetti : Thaw in the fridge overnight. Place in a saucepan & heat through. Garnish servings with cheese.

Chicken Parmesan Bubble Up

Ingredients

16oz frozen popcorn chicken

1 jar (24oz) spaghetti sauce

2 C. mozzarella cheese, divided

1/4 C. Parmesan cheese

1 can (12oz) refrigerated Pillsbury Grands Jr flaky biscuits

Directions

1) Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch pan with cooking spray. Set aside.

2) Cut biscuits into quarters. Place in a medium bowl. Toss biscuits with spaghetti sauce, chicken and 1 cup of mozzarella cheese. Pour mixture into prepared 9 x13 inch pan. Top with remaining cheese.

3) Bake for 25-30 minutes or until biscuits are done.

Prep: 10 minutes

Cook: 30 minutes

Serves: 6-8

Sweet & Spicy Grilled Sticky Chicken

Ingredients

2-3 boneless, skinless chicken breasts

1/2 C. soy sauce

1/3 C. Brown Sugar

1/4 C. honey

2 tsp. garlic powder

2 tsp. ground ginger

2 tsp. onion powder

2 tbsp. hot sauce (any variety)

1/4 tsp. pepper

2 tsp. cornstarch

Directions

1) Cut chicken into 6-8 smaller pieces. Place chicken in an airtight container and set aside.

2) Combine remaining ingredients (except cornstarch!) in a 2 cup measuring cup and whisk until smooth. Microwave for 3 minutes. Sauce will boil and reduce slightly. Pour half into the container with the chicken. Let marinate for 2-4 hours.

3) Take 2 Tbsp of sauce from the measuring cup and combine with the cornstarch in a small bowl. Stir until smooth, then whisk back into the measuring cup with remaining  sauce. Microwave  an additional 2 minutes. Set aside until ready to grill.

4) Grill chicken over medium heat, coating  sauce on each side as you cook. Chicken will be done when the internal temp reaches 165 degrees. If you can reserve a small amount of sauce to brush on chicken right after it is taken off the grill for a nice glazed look.

Prep: 15 minutes

Cook: 15 minutes

Serves: 6

Deviled Chicken

Ingredients

6 Chicken Leg Quarters

1/4 C. butter, melted

1 tbsp. lemon juice

1 tbsp. prepared mustard

1 tsp. salt

1 tsp. paprika

1/4 tsp. pepper

Directions

1) Place chicken in a 15 in x 10in x 1in. baking pan. In a small bowl, combine the remaining ingredients. Pour over the chicken.

2) Bake, uncovered, @375 degrees for 50-60 minutes or until juices run clear, basting occasionally with pan juices.  (internal temp should read 180 degrees)

3) Serve immediately; or before baking cover tightly & freeze for up to 3 months.

To use from Frozen: Thaw in the fridge overnight, Remove from the fridge 30 minutes before reheating. Bake according to directions. Enjoy!

Prep: 10 minutes

Bake: 50 minutes

Makes: 6 servings

Mini Italian Meatloaves

Ingredients

1 1/2 lbs ground beef (90% is best but not necessary)

1/2 C. Italian style dry bread crumbs

1/2 C. pepperoni-flavored pizza sauce (from 14oz jar) (you can use regular sauce if need be)

1/4 tsp. salt

1/4 tsp. pepper

2 cloves garlic, finely chopped

1 egg

1/4 C. shredded Italian style six cheese blend or mozzarella cheese (1oz)

Additional pizza sauce, heated, if desired

Directions

1) Heat oven to 350 degrees. In large bowl, mix all ingredients except cheese and additional pizza sauce. Press beef mixture into 12 regular size muffin cups (cups will be very full). Place muffin pan on cookie sheet in oven to catch any spillover.

2) Bake about 30 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees.

3) Sprinkle 1 tsp. cheese over each loaf. Bake 1 to 2 minutes longer or until cheese is melted. Immediately remove from cups. Serve with pizza sauce.

Prep: 10 minutes

Total: 45 minutes

Serves: 6

Whiskey & Coke Chicken Wings

Ingredients

1/4 C. Sriracha

1/2 C. Whiskey

1/2 C. Coca Cola

2 tbsp. brown sugar

2 tbsp. soy sauce

2 cloves garlic, minced

2 lb. chicken wings, separated into wingettes and drumettes

1/2 tbsp. Black pepper

1 tbsp. paprika

1 tsp. cayenne

1/2 tbsp. garlic powder

1 tsp. salt

1/2 C. plain flour

3 eggs

2 tbsp. cold water

sunflower oil, for deep frying

Directions

1) Get started on your prep. Ensure that your wings are nice and dry and are as close to room temperature as you can muster.

2) Put them on a small plate alongside 2 bowls, one containing your flour and the other with the eggs.

3) Put the garlic powder, paprika, cayenne, salt  and black pepper into the flour bowl and mix to combine.

4) Add the water to the eggs and whisk until uniform in color.

5) Dunk a wing into the egg, lift out and allow to drain briefly before placing into the seasoned flour. Turn the wing to give it a good coating then shake off excess.

6) Repeat with all the wings.

7) Get the oil ready up to 430 degrees and fry the wings in two batches for 7 minutes or so. You want good color but also the wings to be cooked through. Take out and drain then place on a large baking tray.

8) In a pan over medium heat, add the whiskey, Coke, Sriracha, soy sauce and brown sugar. Bring to a simmer to ensure all the sugar has melted then put in the garlic. Cook for about 5 minutes or so to reduce the sauce and get it nice and thick and sticky.

9) Glaze the rested wings liberally with the sauce, then throw in the oven to broil on high for 3 minutes or so.

10) Serve with a cooling dip, like ranch. Enjoy!

With this recipe I changed it from the wings to boneless chicken and cut them into nugget size. And they still came out just as good. I also used canola oil instead of the sunflower oil. This is a spicy dish (for anyone who doesn't like too much spice) so you can also try to either omit the Sriracha all together and add more of the other or cut it back. Its definitely a really good dish. And a family favorite now.

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 and egg in a shallow bowl. Dip chicken pieces in egg, shaking off excess. Coat with bread crumbs and 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 piece with a basil leaf, then sprinkle cheese over chicken.

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

Makes: 6 Servings

Prep: 20 minutes

cook: 12 minutes

Bake: 375 degrees for 10 minutes

With this recipe I used homemade sauce instead of jar sauce this way I could freeze the extra for another use. I also used the brick mozzarella (cut into pieces). Because of how many different ways that there is to make Chicken Parm you can change things around to your liking. This is just one of the ways.

Two Ingredient Crispy Oven Baked BBQ Chicken

Ingredients

8-10 Chicken thighs &/or drumsticks (bone in/skin on)

2 C. BBQ Sauce (you can either make your own or use your favorite store bought)

olive oil

salt

pepper

Directions

1) Preheat oven to 400 degrees.

2) Coat chicken on all sides with olive oil & season with salt and pepper.

3) Place chicken skin side down on a rimmed baking sheet. Bake 25 minutes.

4) Remove chicken from oven & turn temperature up to 425 degrees.

5) Coat top of chicken with BBQ sauce. Flip chicken over ,being careful not to tear skin. Baste with BBQ sauce & put back in oven. for 7 minutes.

6) Remove from oven, baste top with BBQ sauce & put back in the oven for another 7 minutes.

7) Remove from oven again & baste again & put back in oven for 7 minutes more or until chicken is crispy, parts are blackened & fully cooked.

Prep: 5 minutes

Cook: 50 minutes

Serves: 4-6

This is by far the easiest BBQ Chicken recipe ever. Tastes great too. I'm sure you can change out the bone in pieces for boneless if you would like, just cut back on cooking time.

Baked Teriyaki Chicken

Ingredients

1 tbsp. corn starch

1 tbsp. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. Cider Vinegar

1 clove garlic, minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

12 skinless chicken thighs

Directions

1) In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2) Preheat the oven to 425 degrees.

3) Place the chicken in a lightly greased 9 x 13 inch baking dish. Brush chicken with the sauce. Turn pieces over and brush again.

4) Bake in the preheated oven for 30 minutes. Turn pieces over and bake another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Prep: 30 minutes

Cook: 60 minutes

Serves: 6

With this recipe you can sub the chicken thighs for breasts just cut down the cooking time to about 40 minutes total (depending on size of chicken)

Amazing Cheeseburger Sliders

Ingredients

1 lb ground beef

1/2 C. finely chopped onions

1 large garlic clove, minced

1/2 tsp. salt

3/4 C. chopped dill pickles

2 tbsp. pickle juice

1 1/2 C .shredded cheddar cheese, divided

12 pack dinner rolls (Hawaiian are best)

2 tsp butter, melted

Chopped lettuce and tomato for garnish

Directions

1) Preheat the oven to 325 degrees. Grease a small baking sheet. Split the buns down the middle lengthwise, try to keep them all together.

2) In a large non-stick skillet, add the ground beef, onion and garlic. Turn the heat on medium-high and cook until brown and cooked through, about 5 minutes. If there is any grease, drain it.

3) Reduce the heat to low and add the salt, pickles, pickle juice and 1 C. cheddar cheese. Stir until cheese is melted.

4) Spread the filling on the bottom half of the slider buns. Sprinkle with the remaining cheese. Cover with top half of buns. Brush tops with butter. Bake until the filling is hot and tops are golden brown, about 8-10 minutes.

5) Serve with the lettuce and tomato and your choice of sides.

Prep: 5 minutes

Cook : 20 minutes

Serves : 12

3 Ingredient Sloppy Joes

Ingredients

1 lb ground beef

1/8 C. brown sugar

1/8 C. mustard

1/2 C. Ketchup

hamburger buns

Directions

1) Brown the ground beef in a skillet.

2) Once done browning, drain grease.

3) Add in the brown sugar, mustard and ketchup. Stir to combine.

4) Allow to simmer on low for about 5 minutes to combine the flavors.

5) Serve on the buns with your favorite sides.

Cook: 15 minutes

Serves: 4

Because this recipe is so easy and there aren't many ingredients you can always add anything additional to make it more to your liking.. ex: spices , other sauces etc.. And depending on how much ground beef you do use (incase your cooking for more) you will definitely need to double up the other ingredients so that it comes out nice and saucy.

Simple BBQ Chicken Leg Quarters

Ingredients

6 chicken leg quarters

Garlic Powder, to taste

Seasoned salt, to taste

Freshly ground black pepper, to taste

cooking spray

Homemade Sweet BBQ Sauce (see recipe below) or bottled BBQ sauce

Directions to do on Grill

1) Prepare the grill for indirect grilling over medium heat; the internal grill temp should be 350 degrees.

2) Season the chicken leg quarters on both sides with the garlic powder, seasoned salt, and freshly ground pepper to your own taste.

3) Before placing the grill grate in the grill (or if its already on there then before turning on the grill) be sure to prepare the surface with cooking spray so that the chicken doesn't stick to the metal.

4) Place the chicken on the grill over the direct-heat area and sear, turning once, for 2 minutes per side.

5) Move the chicken to the indirect-heat area, cover the grill and cook for 30 minutes. If you will be using a charcoal grill, bank the lit charcoals on either side of the grill bed area, leaving an open portion in the center w/o heat, and place a drip pan in the center. If using a gas grill, preheat burners, then turn off 1 or more of the burners to create a cooler zone.

6) Start brushing the chicken with the homemade sweet bbq sauce (or bottle sauce if you didn't make the other). about 8 minutes into the chicken cooking, turning and brushing the pieces every 5 minutes, for about 15 to 16 minutes. The chicken is ready when it is firm to the touch and the juices run clear when a thigh is pierced with a knife tip.

Directions to bake in the oven

1) Preheat oven to 350 degrees.

2) Season the chicken on both sides with the garlic powder, seasoned salt and freshly ground pepper to your own taste.

3) Prepare a large metal baking sheet with tin foil, and spray lightly with cooking spray.

4) Place chicken on the metal baking sheet that has been covered with the foil.

5) Place in the oven and bake undisturbed for 45 minutes.

6) Brush the chicken evenly with the BBQ sauce.

7) Cook for about 10 more minutes or till the chicken is ready.

8) Lightly brush with a little extra sauce before serving.

Homemade Sweet BBQ Sauce

Ingredients

2 1/2 tbsp. chili powder

1 tsp. fresh ground black pepper

1 tsp. Hungarian paprika

1 tsp. kosher salt

zest of 1 orange

2 1/4 C. ketchup

1/4 C. spicy brown mustard

1/2 C. apple cider vinegar

1/3 C. Worcestershire sauce

Juice from 4 lemons

1/4 C. A-1 Steak sauce

1/3 C. Dark blackstrap molasses

1/2 C. natural honey

2 tsp. hot sauce

1 C. brown sugar, lightly packed

3 tbsp. olive oil

1 medium onion, diced

5 cloves garlic, minced

Directions

1) In a glass bowl, combine the chili powder, fresh ground black pepper, kosher salt & zest of 1 orange.

2) In a large bowl, mix the ketchup, spicy brown mustard, apple cider vinegar, Worcestershire sauce, freshly squeezed lemon juice, A-1 steak sauce, blackstrap molasses, natural honey, hot sauce & lightly packed brown sugar.

3) Over medium heat, warm the olive oil in a large saucepan. Add the minced onions & saute them until translucent, about 5-6 minutes. Press the garlic cloves, add it to the onion & cook for another minute.

4) Add spices from the small bowl to pan, then add all the wet ingredients.

5) Simmer over low heat for 20-25 minutes, uncovered.

6) Place in the fridge overnight to let the flavors come through.

I didn't make the homemade sauce this time as I was in a hurry. So I just used bottled and it still came out great. If you know that you wanna use the homemade than I would definitely make it the day before your going to cook the chicken that way it can sit in the fridge for the 24 hours. Depending on how big the chicken pieces are may depend on cooking length so definitely make sure to check it.

Parmesan Baked Potato Halves

Ingredients

6 small potatoes, scrubbed and cut in half lengthwise

1/4 C butter

grated parmesan cheese

garlic powder

other seasonings (to your personal taste)

Directions

1) Preheat the oven to 400 degrees. Melt butter and pour into a 9 x 13 inch pan and spread evenly  across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings.

2) Place in preheated oven and bake for 40-45 minutes. Cool for at least a full 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve with a side of sour cream if desired.

Prep: 10 minutes

Cook: 45 minutes

Serves : 6

Trust me when I say this is so good. And my new favorite way to make potatoes. Its so easy to make and its not like you have to go buy all these special ingredients, everything you need is probably already in your cabinets.

30 Minutes Chicken

Ingredients

Chicken:

1 whole chicken (3 1/2-4 lb)

1 tbsp. Olive Oil

Seasoning Mix:

1 tbsp. all purpose flour

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

1/4 tsp. dried thyme leaves

Directions

1) For chicken, lightly spray deep covered baker with oil. Remove & discard giblets & neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using professional shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken on cutting board; brush with oil using chef's silicone basting brush.

2) For seasoning mixture, combine ingredients in a 1 Cup prep bowl (or regular bowl); mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up in baker.

3) Microwave, uncovered, on high for 25-30 minutes or until a digital thermometer registers 165 degrees in thickest part of breast & juices run clear. Remove from microwave. Cover with the lid and let rest 10 minutes (temp will rise to 170 degrees).

This is a recipe using some Pampered Chef items. If you don't have the Baker (which is what is needed to cook the chicken in) I would try to get one (trust me they are amazing to have ) otherwise you should be able to use any other type of a stoneware baker (with lid) to cook this. If not you can always make it the oven at 375 degrees checking after 30 minutes. Chicken is done when internal temp reaches 170 and juices are clear. Enjoy with your favorite sides.

makes : 4-6 servings