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

Cheesy Hamburger Pizza

Ingredients

1 pkg. (1/4oz.) active dry yeast

3/4 C. warm water (105 degrees-110 degrees)

1/2 tsp. sugar

2 C. flour

1 tbsp. oil

1/2 tsp. salt

1/2lb. ground beef

1 C. spaghetti sauce

2 C. shredded mozzarella, divided

1/4 C. grated parmesan cheese

Directions

1) Sprinkle yeast over combined warm water and sugar in large bowl ; stir until yeast is dissolved. Let stand 5 minutes. Mix flour, oil and salt. Add to yeast mixture ; stir until mixture forms soft dough.

2) Place on lightly floured surface; knead 5 minutes. or until dough is smooth and elastic. Shape into ball ; flatten slightly. Place on large baking sheet sprayed with cooking spray ; cover with plastic wrap. Let rise in warm place 20 minutes.

3) Meanwhile, microwave meat in microwavable bowl on high 2 minutes or until done; drain. Break up meat with spoon. Add sauce ;mix well.

4) Heat oven to 425 degrees. Divide dough into 4 pieces ; stretch  and pat each piece into 7 inch round pies. Place on baking sheet ; top with meat mixture and mozzarella.

5) Bake 18 to 20 minutes or until cheese is melted and crust is golden brown. Top with parmesan.

Prep:

20 minutes

total:

1 hour (including standing)

Makes:

8 servings

Parmesan Chicken Breast Tenders

Ingredients

1 1/2 oz. all-purpose flour (about 1/3 C)

3 tbsp. fine ground cornmeal

1 oz. parmesan , finely grated (about 1/4 C)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. pepper

1/4 tsp. salt

1/2 C nonfat buttermilk

1 large egg, lightly beaten

8 chicken breast tenders (about 1 1/4 lbs)

1 1/2 tbsp. canola oil

cooking spray

Directions

1) Preheat oven to 425 degrees. Combine first 7 ingredients in a medium shallow dish.

2) Combine buttermilk and egg in another shallow dish.

3) Dip chicken tender in buttermilk mixture.

4) Dredge chicken tender in flour mixture. Repeat steps 3 & 4 for each piece.

5) Warm oil in a nonstick skillet over medium high heat. Add chicken to pan; cook 3 minutes on each side or until browned.

6) Transfer chicken to a baking sheet coated with cooking spray. Bake at 425for 5 minutes or until chicken is done.

Hands On:

15 minutes

Total:

20 minutes

Serves:

4

Slow Cooker Mac & Cheese with Bacon

Ingredients

12oz (about 4 C.) uncooked radiator pasta (or your favorite shape)

8 slices bacon, cooked

2 C. milk

1 can (12oz) evaporated milk

2 tsp. Dijon mustard

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper

6 oz. thinly sliced deli American cheese, cut into think strips

1 C. (4oz) Grated Gouda Cheese

Directions

1) Coat a 4 to 5 qt. slow cooker with non stick cooking spray.

2) Bring a pot of lightly salted water to a boil and cook pasta 2 minutes less than package directions. Drain. Crumble 6 slices of the bacon and add to slow cooker with milk, evaporated milk, mustard, onion powder, salt and pepper. Whisk until blended, then stir in pasta. Cover and cook on low for 2 1/2 hours.

3) Stir in cheeses and cook an additional 30 minutes. Crumble remaining 2 slices bacon and sprinkle on top.

Makes: 6 servings

Prep: 15 minutes

Slow Cook: low for 3 hours

You can replace the Gouda with mozzarella or monetary jack cheese if you can't find the Gouda or if you prefer not to use it.

Sesame Garlic Beef Tacos

Ingredients

8 white or yellow corn tortilla

1 lb. ground beef

2 tbsp. toasted sesame oil

2 cloves garlic, minced

1/4 C. reduced-sodium soy sauce

3 tbsp. packed brown sugar

3 tbsp. rice vinegar 

1 tbsp. water

1/4 tsp. crushed red pepper

Directions

1) Preheat oven to 350 degrees. Stack tortillas; wrap in foil. Heat 10 minutes. 

2) Meanwhile, in a large skillet brown ground beef over medium-high heat. Drain fat; set aside. 

3) Add sesame oil to skillet. Add garlic, cook 30 seconds. over medium heat or until lightly browned. Stir in soy sauce, brown sugar, rice vinegar, water and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. stirring occasionally. Return beef to skillet; heat through. 

4) To serve, spoon beef onto tortillas. 

Start to finish: 

30 minutes

Makes: 

4 servings 

Spicy BBQ Chicken

Ingredients 

1 tbsp. canola oil 

2 garlic cloves, minced

1/2 c. Chili sauce

3 tbsp. brown sugar

2 tsp. salt-free seasoning blend, divided

3/4tsp. cayenne pepper, divided

2 tsp. ground mustard 

2 tsp. chili powder

8 boneless, skinless chicken breast halves (4oz ea)

Directions

1) In a small saucepan, heat oil over medium heat. Add garlic; cook and stir  1 minute. Add chili sauce, brown sugar, 1 tsp. seasoning blend and 1/4 tsp. cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat. 

2) in a bowl, mix mustard, chili powder, remaining seasoning blend and cayenne; rub over chicken. Moisten a paper towel with cooking oil; with long-handled tongs, lightly coat grill rack. 

3) Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165 degrees, brushing tops occasionally with chili sauce mixture. 

Start to finish:

30 minutes

Makes: 

8 servings 

Baked Buffalo Chicken

Ingredients

3/4 C. Buffalo wing sauce, divided

4 boneless skinless chicken breast halves (6oz ea.)

3/4 C. all-purpose flour

3/4 tsp. dried tarragon

1/2 tsp. pepper

1 1/4 C. panko bread crumbs

Directions

1) Pour 1/3 C. wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand for 15 minutes or refrigerate, covered, up to 24 hours.

2) Preheat oven to 400 degrees. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon & pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in the bread crumbs, patting to help coating adhere.

3) Place the coated chicken on a rack in a 15 x 10 x 1 in. baking pan. Bake for 25-30 minutes or until a thermometer reads 165 degrees.

Prep: 20 minutes

Bake: 25 minutes

Makes: 4 servings

Simple Italian Grilled Chicken

Ingredients

Non-stick Cooking Spray

3 tbsp. Pure Olive oil

1 tbsp. lemon juice

1 tbsp. Italian seasoning

1 tsp. garlic salt

1/4 tsp. ground black pepper

4 (5 to 6oz) boneless, skinless chicken breasts

Directions

1) Coat grill pan with non-stick cooking spray. Heat over medium heat. Combine olive oil, lemon juice, Italian seasoning, garlic salt & pepper in medium microwavable bowl. Microwave on high 1 minute. Stir. Dip chicken in olive oil mixture to coat evenly. Place n hot grill pan. Cook 6 to 8 minutes per side until juices run clear & thermometer reads 165 degrees. Allow to rest 5 minutes before serving.

Makes:

4 servings

Prep:

5 minutes

Cook:

15 minutes

Farmhouse BBQ Muffins

Ingredients

1 tube (10oz) refrigerated buttermilk biscuits

1 lb. ground beef

1/2 C. ketchup

3 tbsp. brown sugar

1 tbsp. cider vinegar

1/2 tsp. chili powder

1 C. (4oz) shredded cheddar cheese

Directions

1) Separate dough into 10 biscuits; flatten in 5 in. circles. Press each. onto the bottom & up the sides of a greased muffins cup; set aside.

2) In a skillet, cook beef over medium heat until no longer pink; drain. In a small bowl, combine the ketchup, brown sugar, vinegar & chili powder; add to beef & mix well.

3) Divide the meat mixture among biscuit lined muffin cups, using about 1/4 C. for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

Prep: 20 minutes

Bake: 20 minutes

Makes: 10 servings

1-2-3 BBQ Sausage

Ingredients

6 lbs. Smoked Sausage , cut into 2 in. pieces

2 bottles (18oz ea.) BBQ sauce

2 C. packed brown sugar

Directions

1) Divide sausage between two ungreased 13inx9in. baking dishes. Combine bbq sauce & brown sugar; pour over sausages & toss to coat.

2) Bake, uncovered @350 degrees for 35-40 minutes or until sauce is thickened, stirring once.

Prep: 10 minutes

Bake: 35 minutes

Makes: 24 servings

This makes a great app for a party or get together. You can also use this as a main dish for dinner just cut down the amount of sausage you use and decrease to one bottle and 1 cup. (or however much you want).

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.