Teriyaki Chicken

Crock-pot Teriyaki Chicken

4 chicken breasts
¼ onion sliced into strips
¾ cup soy sauce
1 cup sprite
1 ½ tsp. ginger
1 tsp garlic powder
2 chicken bullion

Put all ingredients into the crockpot and cook on low. I did add the dry ingredients to the soy sauce and mixed if before so it wouldn’t be clumpy.

Mexican Chicken "Lasagna"

1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterrey Jack cheese, divided
1 medium chopped onion (about 2/3 cup chopped) *I like to saute the onions with a little EVOO
1 can (28 oz) red or green enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl & microwave on HIGH 30-45 seconds. Add cilantro & 1 1/2 cups of cheese; mix well & set aside. Chop onion & saute in a little EVOO & set aside. Spread 2/3 cup of enchilada sauce over bottom of 9 x 13 baking dish. Pour remaining enchilada sauce in a mixing bowl & set aside.

To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl & arrange over sauce in baking dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas & spread. Top with 1 cup of the chicken & 1/3 cup of the sauteed onion. Repeat layers - tortillas dipped in enchilada sauce, cream cheese mixture, chicken, then onions. Dip remaining four tortillas into sauce & arrange over second layer. Top with remaining chicken & onion. Pour remaining enchilada sauce over lasagna & sprinkle with remaining 1/2 cup Monterrey Jack cheese.

Bake on 350 degrees for 45 minutes.

*can also add a layer of Spanish rice

Ritz Cracker Chicken

4-5 skinless & boneless Chicken Boobs (cut them in thirds so they aren't so big & will cook better)
2 packages Ritz Crackers smashed
2 TB of Parmesan Cheese
1/2 TB Garlic Salt
1 tsp Season All Salt
1 small container of PLAIN Yogurt

Combine smashed Ritz crackers, parmesan cheese, garlic salt & season all salt. Roll Chicken in yogurt & then roll in cracker mixture. Put on cookie sheet & spoon melted butter on each piece of chicken. Bake at 350 degrees for one hour. The last 15 or so minutes I like to place foil on top so that the breading doesn't get to brown.

Chicken & Rice Bake

4 - 6 Chicken boobs
1 can Cream of Chicken Soup
1 cup Whole Grain Brown Rice (not instant)
2 cups Water
1 pkg. Lipton Onion Soup Mix
1 lb. fresh mushrooms

Pour mixture over chicken & cover with foil. Bake 2 hours at 350 degrees. Stir chicken after is has baked for an hour.
*I like to cook this in a Crock Pot. If you do this, you need to add 1 more can of Cream of Chicken Soup & 1 cup extra water. Cook on low for 6-8 hours. Make sure to stir throughout the day so the rice doesn't stick to the sides.

Italian Meatloaf

2 lbs. hamburger
2 eggs
1 cup crushed Saltine Crackers
1/2 cup Spaghetti Sauce (reserve the remainder of the sauce)
minced onion
salt & pepper

Combine ingredients & form the meat mixture over a block of Mozzarella Cheese. Place in a 9 x 13 baking dish. Pour remainder of Spaghetti Sauce on top of meatloaf & bake at 350 degrees for 2 hours.

Parmesan and Artichoke Tilapia

Quick and Easy!! Good for any white fish.

1/2 cup mayo

1/2 cup sour cream

1/2 cup grated parmesan cheese

1 can artichoke hearts, drained

4 fillets of tilapia

Arrange fish in baking dish. Chop hearts coarsely and combine with mayo, cheese, and sour cream. Spread over fish. Sprinkle with salt and pepper. Cover with foil and bake at 400 degrees for 20-25 minutes. This is a good non-fishy tasting recipe!

Macaroni and Cheese

SO EASY!

7 oz macaroni noodles (whole wheat works great) UNCOOKED
16 oz container of cottage cheese (low fat works great)
1/4 cup melted butter
1/2 tsp salt
2 1/4 cups boiling water
12 oz american cheese (order from the deli in thick slices and then cube it)

Mix all ingredients together in 13 x 9 and bake @ 400 for 15 minutes. Stir, then bake additional 30 minutes. Let stand 5 minutes before serving.

I like to bake uncovered so you end up with a crispy cheesy top.

Sweet Pork

4 lb. lean pork roast
4 80z. cans tomato sauce
3 tsp. pressed garlic cloves
3 cups brown sugar
4 tsp. cumin
5 cups Dr. Pepper
3 T. molasses
1/2 tsp salt
Pepper to taste

Combine all ingredients in crock pot and add pork roast. Cover and cook on low for 10 hours. Baste as needed. When pork is cooked, remove and shred with forks. Put back into crock pot and pour sauce over shredded pork to soak well. Warm again for 1 hour. Serve with fresh tortillas.

Chicken, Edamame, & Noodle Stir-Fry

salt and ground pepper
8 oz. udon noodles (in asian section at grocery store)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced ( I used my jar of minced garlic )
1/2 cabbage thinly shredded
2 cups frozen shelled edamame
2 Tbsp. rice vinegar
2 Tbsp. soy sauce

1. In a large pot of boiling salted water, cook noodles according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In large skillet, heat 1 Tbsp. oil over medium-high. Cook chicken in two batches, until light brown on the outside. Transfer to plate (reserve skillet)

3. Add remaining tablespoons oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 mintues.

4. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Grilled Chicken Burritos w/ Mango Salsa

1/3 C. extra-virgin olive oil
1/4 C. lime juice
5 cloves garlic, 3 smashed and 2 chopped (I just used my jar of garlic)
Salt
1 pound skinless, boneless chicken breast

1 C. white rice
2 C. chicken broth
1/2 C. tomato sauce
1/2 tsp. ground cumin

4 large tortillas
1 15oz. can black beans, rinsed
3 cups shredded cheese

2 mangoes, finely chopped
2 4oz. cans chopped green chiles
1 Tbsp. finely chopped cilantro


In a bag, combine 3 Tbsp. olive oil, 3 Tbsp. lime juice, smashed garlic, and 1 1/2 tsp. salt. Add chicken and let marinate at room temperature for 15 mintures. In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a medium saucepan, heat the remaining 1 Tbsp. oil over medium heat, add rice and cook, stirring, until golden, about 5 minutes. Stir in the chicken broth, tomato sauce, cumin, 1 tsp. salt and the chopped garlic. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

Preheat the oven to 350. Place each tortilla on a sheet of foil and top with the rice, beans, reserved chicken and cheese. Wrap the burritos snugly in the foil and heat for 10 to 15 minutes before serving.

Salsa:
Combine mango, chiles, cilantro, and remaining 1 Tbsp. lime juice. Serve salsa over burritos.

***If you want to make this ahead of time, just do everything except cooking in the oven. My husband loves to take this for lunch the next day and heat it up in the microwave.

Golden Crumb Broccoli

1 1/2 pounds fresh broccoli
1 10 3/4oz. can condensed cream of mushroom soup
1/4 C. mayonnaise
1/4 C. shredded cheddar cheese
1 1/2 tsp. lemon juice
1/3 C. crushed Ritz crackers
Baked potatoes


Preheat oven to 350. Cut up brocolli and cook covered, in small amount of boiling salted water for 10-15 minutes; drain well. Turn into casserole dish. Mix soup, mayonnaise, cheese, and lemon juice. Pour over broccoli. Top with crushed crackers. Bake, uncovered, for 35 minutes. Serve over baked potatoes.

Lime Chicken Marinade

1 C. vegetable oil
1/2 C. soy sauce
1/2 C. worcestershire sauce
2-3 cloves minched garlic ( I use my canned garlic )
juice of 4 limes
black pepper to taste
6 chicken breasts

Mix all ingredients together. Marinate meat for 24 hours if possible. While grilling chicken continually brush with marinade to keep juicy. Slice into strips and make into tacos with guacamole, mango salsa, red salsa, shredded cheese, and lime. Make Mexican rice dish as side if you're feeding a lot of people. Another great side is refried beans with melted cheese on top.

Tip: If you can flip the chicken breasts while they're marinating, it will soak into the entire chicken breast. Or make sure chicken is completely covered in marinade.

Enjoy!

Frito Casserole

1 bag of Frito Chips
2 C. shredded cheese
1 15oz. can chili w/ beans
1 15oz. can enchilada sauce
1 8oz. can tomato sauce
1 Tbsp. minced onion
1 C. sour cream


Preheat oven to 375. Combine in 9x13 pan 1/2 bag of chips with cheese, chili, enchilada sauce, tomato sauce, and onion. Bake for 20 minutes. Spread top with sour cream, add rest of chips and sprinkle top with cheese. Put back in oven until cheese is melted.


We love this recipe! It's our version of chile, but the kids love the chips! Great to serve with cornbread and anything else you would normally serve with chile.

Chicken Tomato Ceasar Skillet

10-12 chicken tenders
1+ Tbp. oil
1/4 cup chicken broth
1/2 cup caesar dressing (the creamier the better)
2 Tbsp of bacon, crumbled or bacon bits
2 garlic cloves, minced or 1/2 tsp. garlic powder
1 tsp dried basil leaves
2 Tbsp parsley
3-4 roma tomatoes chopped or 1 can italian diced tomatoes, drained

Cook chicken in hot oil in large covered skillet on med-high until brown on each side. Mix dressing, broth, garlic, and seasonings in a small bowl. Add caesar mixture to the chicken, simmer 3 minutes. Add tomatoes and bacon, stir. Cook 1-2 minutes. Use extra "sauce" to pour over potatoes.

I got this recipe from eatatmoms.blogspot.com another recipe blog that a friend of mine started with her friends. I made it on Sunday and it was awesome and so easy! Tyler loved it! I served it over red potatoes that I baked with a little olive oil and italian seasoning drizzled over them. I used Ken's Steakhouse Lite Creamy Ceasar and bacon bits to cut back on calories and fat and it worked great. Use fresh tomatoes if you can, that really added to the recipe. It honestly tastes gourmet and is hardly any work at all. Great recipe!!

Moroni BBQ Turkey

1 cup oil
1 cup La Choy soy sauce
2 cups 7-Up
3/4 tsp. Garlic Powder
12 small turkey breast (or if you are using chicken use 6-7 large chicken breasts)

Combine ingredients in a large bowl & marinate for at least 12 hours stirring occasionally. Then barbecue on your grill.

Sweet and Sour Chicken

Sauce:
1 cup water
1 cup pineapple juice
1/2 tsp. salt
1 cup sugar
2 chicken bouillon cubes (dissolved in 1/2 cup hot water)
1 cup ketchup
2 Tblsp. soy sauce
Mix sauce ingredients in saucepan and bring to a boil.

Chicken:
15-18 chicken tenders
1/2 cup flour
1/2 cup cornstarch
1/2 tsp. garlic salt
1 egg (beaten)
oil

Heat oil in large frying pan. Mix flour, cornstarch, and garlic salt in large plastic bag. Dip chicken in egg, then shake in bag of flour mixture. Brown chicken in hot oil. Place chicken in 9 x 13 dish. Pour sauce over chicken. Bake uncoverd at 350 degrees for 1 hour. Serve with rice. (I like to place my 9 x 13 on a cookie sheet just incase it bubbles over while baking)

Crock Pot Fajitas

1 slab of brisket (Costco is a great place to find it)
1 yellow onion chopped
1 green pepper sliced
1 red pepper sliced
1 medium tomato chopped
1 jalapeno chopped
1 tbsp chopped fresh cilantro
2 cloves of minced garlic
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
salt

Put everything in the crock pot and let it cook all day until the meat falls apart. Shred meat and serve in tortillas with your favorite toppings. You may also substitute 6-8 chicken breasts for the brisket.