Sloppy Joe's

Ingredients:
Brown the following:
1 1/2 lb hamburger
1 onion
1/3 green or red pepper

Add:
1/4 C Ketchup
1 Can V8 juice
1 bay leaf
Salt and pepper to taste
3 shakes of chili powder

1. Simmer above ingredients for about 45 minutes.  Sprinkle lightly some cornstarch (for gluten free) or flour to thicken

Serves about 3-4 people.

Winter Squash Medley soup

1/2 Butternut Squash
1/2 Acorn Squash
2 sweet potatoes
2 russet potatoes
5 cups of chicken broth
1 Tablespoon of parsley
1 teaspoon Adobe Seasoning
Garnish with Cooked and crisp bacon or Ham

1. cut and cube squashes and potatoes.  Cook till tender
2. blend
3. Garnish.

Pretty simple and delightfully tasty!

Italian Sausage Vegetable Soup

1 lb Sausage (I use Jimmy Dean's gluten free sausage)
2 cups sliced carrots
2 Large baking potatoes - cut into 1/2 inch squares
2 Garlic Cloves, minced
4 cans (14 oz each) beef broth
2 cans garbanzo beans, drained
2 cans (14.5 oz) diced stewed tomatoes
3 Cups Water
1 teaspoon dried Italian Seasoning
2 bay leaves
2 cups julienne-cut zucchini (2-3 small zucchini)
1/2 cups Parmesan cheese, if desired

1. Cook sausage till no longer pink and drain
2. Combine sausage and all other ingredients (except zucchini and cheese) in a large cooker (6-8 quart); stir gently to mix.
3. Cook till vegetables are tender.
4. Add zucchini for another 15-20 min. Remove bay leaves, and add cheese, if desired.

About 220 Calories per bowl and 14g protein.  So dig in and enjoy!!

*Picture to come soon.

Green Chili Chicken Enchiladas

Ingredients:

12 (medium sized) flour tortillas
2 cups cooked, shredded chicken
3 TB butter
3 1/2 TB flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis
1 small can sliced black olives
2 cups shredded cheese, divided (I had cheddar but you can use a taco/Mexican blend or Monterrey jack)

Instructions:

Preheat oven to 350 degrees.

Melt butter in a saucepan then whisk in flour until bubbling.  Gradually whisk in chicken broth and cook until thickened. Whisk in 1 cup cheese.  Stir until melted.  Remove from heat and stir in sour cream, chilis, olives and chicken.

Assemble and roll-up enchiladas.  Place in a 9x13 baking dish that has been sprayed with non-stick cooking spray.  Top with any left over sauce and then the remaining cup of cheese.

(*I fit 8 enchiladas in my 9x13 pan but there is enough sauce for 12.  I just use left over sauce on top but you could use a second dish or try to squish more in together.)

Bake for 20-25 minutes until bubbly and toasty!

Rotisserie Chicken Noodle Soup

• 2 tablespoons butter
• 2 rounded tablespoons flour
• 1 tsp extra-virgin olive oil
• 1 small onion, peeled and diced
• 5 celery stalks, diced
• 5 carrots, peeled and diced
• 1 1/2 teaspoon minced garlic
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 2 quarts chicken stock or chicken broth
• 2 to 3 cups cooked chicken, shredded (rotisserie chicken is best)
• 3 cups wide egg noodles
• 1 tablespoon parsley

Instructions

1. Heat a large pan with olive oil over medium heat. Add the onion, celery, carrots, and bay leaves and a little salt and pepper. Cook for about 5 min and then add garlic.
2. In a large pot melt butter then add flour.  Add about a cup at a time of stock while stirring to make smooth.  Continue adding the rest of the stock then simmer about 10 min.
3. Stir in the chicken, veggies, cooked noodles and parsley. Discard the bay leaves. Season to taste adding more salt and pepper as needed.

Chicken and Wild Rice Soup

This is a wonderfully hearty soup.  When taking a meal in to someone who is sick or just had a baby--this is my go-to soup since my good friend brought this to me a few years ago after I had a baby and it hit the spot!

Ingredients:

2 cups chicken that has been cooked and shredded
1 box Rice a Roni Wild Rice, cooked as directed on box and set aside
1 1/2 cups carrots, diced
1 1/2 cups celery diced
1/2 cup butter
1/2 cup flour (a little rounded)
2 cans chicken broth (about 4 1/2 cups)
2 cups fat free half and half
1 1/2 cups water

Instructions:

In a large pot melt butter then whisk in flour to make a roux.  As soon as the butter and flour are combined whisk in chicken broth.  As soon as it is thick and bubbly slowly add 2 cups half and half.  Add it slowly so it won't "break" the roux.  Then add water, again slowly whisking it in.  Meanwhile, sauté carrots and celery until tender.  Then, add the rice, chicken, carrots and celery to your soup base.

Then add:
1/2 to 1 tsp salt to taste
1/2 to 1 tsp pepper to taste

Enjoy with some warm french bread!

Chicken Pot Pie

I came up with this recipe when I had some left overs from a yummy rotisserie chicken.  

This recipe would be great with some left over turkey as well.

Chicken Pot Pie

You will need:

6 TB butter

1/2 c + 1 TB flour

1 1/2 c chicken broth
1 1/2 c milk

2 cups (combined) of frozen peas, carrots and corn

2 large russet potatoes

2 cups rotisserie chicken or turkey

1 tsp+ italian seasonings (add to your liking)

1/4 tsp onion salt

salt and pepper to taste

Box of Pastry Puff Sheets or 1 pie crust to top or refrigerated biscuits

Preheat oven to 425 degrees.  Take your pastry sheets out of the freezer and set on a lightly floured counter to thaw.

The Sauce:

Over low to medium heat, melt butter in a saucepan.  Stir in flour and cook until thick and bubbly.  Whisk in chicken broth and then finally the milk.  Let simmer a few minutes until thick.  Add italian seasonings, onion salt and pepper. 

The Veggies:

Peel the potatoes and slice into small, bite sized squares.  Place cut potatoes and frozen veggies in a pot of cool water and boil until potatoes are just tender.  Do not over cook potatoes as they will still cook in the oven later.

Lightly spray a 9x13 casserole dish with cooking spray.  Put cooked veggies in the pan and lightly salt and pepper them.  Add chicken or turkey.  Then pour the sauce over the top. Top the pie with a pie crust of your choice.  Just lay it right on top.  I used the Puff Pastry Sheets which used 1 and 1/3 sheets and then I used the rest of the 2/3 of the second sheet for dessert  (These are in the freezer section in the grocery store).  A regular pie crust would work great as well.  Slit the top of the crust several times with a knife to allow venting.  Brush the top with egg wash (1 beaten egg+ 2 TB water) for shine.

Bake for about 15 minutes until the crust is golden brown.

Shredded Beef Sandwiches

1 roast
brown sugar
1 can of coke
3/4 bottle of ketchup
1/4 tsp Mustard
1 TB worcestershire sauce
salt and pepper to taste
dash of liquid smoke

Pack roast in brown sugar. Cook in crockpot until roast falls apart. I usually put in night before. In separate pan on stove, mix all other ingredients and cook for approximately 15 minutes. Pour over roast, let cook in crockpot for another 20 minutes until sauce thickens a little. Serve on buns.

Pizza Rolls

There are a lot of ways to eat pizza, and yesterday we tried a new one.  This isn't really a recipe, but here is what we did:

-Make your favorite basic pizza dough recipe.  Let it raise for 25 minutes and then roll it out into a rectangle.
-Spread pizza sauce all over the dough.  You can't use too much sauce or it comes out when you roll it p.  Sprinkle with toppings.  The difference with this pizza is that the toppings need to be cut smaller than you would use on a normal pizza.  We used those cute mini pepperonis and we cooked some sausage.  Add whatever other toppings you like.  Then top with a little mozzarella cheese.
-Roll the dough just like you would for cinnamon rolls.  We used dental floss to cut it into uniform pieces and then placed them on a tray to bake.
-They cooked at 350 for about 25 minutes.  Then we "frosted" them with more pizza sauce.

We made another batch using Four Cheese Alfredo Sauce and added some garlic powder, italian seasonings, chicken, bacon, mozzarella and parmesan cheeses.  You can thin the alfredo sauce down for when you put it on as "frosting" by adding just a little milk to it.  I was wishing we had some diced roma tomatoes to go in there too. It was SO yummy!  This would be great to serve for a party or gathering!

Summer Medley

This is one of my favorites this past summer.

* 1-2 chicken breasts - fry in a little olive oil
In a seperate pan, fry in a little olive oil:
* 2 celerly stalks - chopped
* 2 carrots - chopped
* 1-2 potatoes - chopped

Combine together; add a little seasoned salt; chop a half a head of cabbage and add; cover and let it steam for about 5 minutes. Add a little ranch and you have a summer medley! :) It's very yummy.

Upstate Minestrone Soup (aka Dwight's Soup!)

1 lb sweet sausage (Italian)
1TB olive oil or vegetable oil
1 cup diced onion
1 clove garlic, finely minced
1 cup sliced carrots
1 tsp crumbled basil
2 small zucchini, sliced
1 can (1 lb) Italian diced tomatoes, undrained
2 cans (10 3/4 oz) beef broth or 3 beef bouillon cubes plus 1 1/2 cups hot water
2 cups finely shredded cabbage
1 tsp salt
1/4 tsp pepper
1 can (1 lb) great northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots, and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better the second day!)

Yield: 8 servings
Prep/cook time: about 2 hours

Noodles A La King

This is a great recipe because it can be made at a moment's

 notice with almost everything most people have on hand.

In a medium pot, boil just until tender:

• 8 oz extra wide egg noodles
• 3 cups peas and carrots (or other frozen vegetable variety)

Sauce:

• 4 TB butter
• 6 TB flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup sour cream
• 2 cups cooked chicken
• pepper to taste
• 1/2 cup+ Real Bacon pieces (optional)
• 1/2 packet italian dressing seasonings

Melt butter then whisk in flour.  Add chicken broth and milk.  Stir until it thickens and bubbles.  Stir in cooked noodles, veggies and add chicken.  Add bacon and salt and pepper to taste.  Top with shredded parmesan cheese.

Serves 8

Chicken Cordon Bleu Casserole

You will need:

• 2 cups cooked chicken (about 3-4 chicken breasts)
• Ham slices - I like to buy the pre-packaged, thick sliced
• 6 big slices swiss cheese - I buy the pre-cut, pre-packaged and it works perfectly
• 2 cans Cream of Chicken
• 1/2 cup sour cream

Topping: (I throw it all in a gallon zip lock bag to crush the crackers)

• 20 saltine crackers, crushed
• 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp parsley

Lightly spray a 9x13" baking dish with cooking spray.  Arrange cooked chicken in the bottom of the dish.  Next, layer swiss cheese followed by a layer of ham.  In a separate bowl, mix cream of chicken with sour cream.  Drop spoonfuls and spread on top of ham.  Sprinkle topping over top.  Bake at 350 for about 30 minutes until cooked through and bubbly.  Serve over rice.

Serves 6 (Yes, it is in a big pan but it's not real thick.  You could easily 1 1/2 times this recipe in the same pan)

This is a great recipe for a crowd.  We served this for 75+ people at a Relief Society function with the Parmesan Crusted Rolls and it was great!  We used big roasters (giant crock pots) to cook it in and it worked really well.


I adapted this recipe from one of Natalie's cookbooks.  Thanks Nat!

Shredded BBQ Chicken Sandwiches

I got this recipe from one of my favorite cooking blogs...http://www.justgetoffyourbuttandbake.com/

Easy Slow Cooker BBQ Chicken Breasts

Ingredients
•6 skinless, boneless chicken breast halfs or 12 to 15 chicken tenders
•1 (12 ounce) bottle barbeque sauce (I like Sweet Baby Ray’s or Sweet and Sassy Famous Daves)
•1/2 cup Italian salad dressing plus 2 Tablespoons
•1/2 chicken broth
•1/4 cup brown sugar
•1 tablespoons Worcestershire sauce
•Salt & Pepper to taste

Directions
1.Clean and wash chicken thoroughly. Place frozen or thawed chicken in a slow cooker. Cover chicken with chicken broth and 1/2 cup Italian Salad Dressing. Cover, and cook chicken in broth until chicken breasts or tenders are almost done, but not quite. (Breasts take longer). They will continue cooking after you add the BBQ Sauce.
2.In a bowl, mix the barbeque sauce, 2 Tablespoons Italian salad dressing, brown sugar, and Worcestershire sauce, salt & pepper to taste. Pour over the chicken.
3.Cover, and cook on low for about 1 hour or until chicken is fork tender and pulls apart easily. Serve as whole breasts, or shred for Sandwiches, or put over steamed rice.
HINT: **Each Slow Cooker cooks differently. Chicken tenders cook quickly, and breasts require a longer cooking time. When the breasts are almost fork tender, I pour the sauce over the top, cover again, and simmer slowly in the slow cooker until the meat is fall apart tender. Cooking the chicken in the broth and italian dressing at the start ensures that the chicken will be juicy and tender. Over cooking the breasts is what makes chicken tough!

*If I’m in a huge hurry, and can’t be home to add the sauce, simply put the frozen breasts or tenders in the slow cooker, then top with all the sauce ingredients . . . including the chicken broth, then cover and cook for 4 to 6 hours on low heat. Before serving, turn the heat to high, and crack the lid slightly, so that the steam and be released and the sauce can thicken a bit more.

*You can also do a pork roast with this same sauce. Brown a pork roast on both sides, and then place in a slow cooker. I cover my pork roast with 1 pkg. of au ju, and enough water so that only about 2 inches of the roast are out of the water. Cook on high for 5 to 8 hours until roast is fork tender. Remove the roast and slice or shred. Pour juice from the slow cooker and save to dip bbq pork sandwiches in, or discard. Put the meat back into the slow cooker. Mix BBQ sauce (usually double this for a big roast), and pour over the top of the slices or shredded pork. Mix until well combined. Cover again and continue cooking until sauce has had a bit of time to thicken and the flavors can blend together. YUM!

Chili Roni

This is a great recipe for those days when you need a meal quick and you don't feel like putting a lot of effort or time into it.  Nate loved this meal growing up and still loves it, as do the kids.

This is how I make it, Rae (mom), you can show any additions/edits to this since it really is your recipe:

Chili Roni

1 lb. ground beef (cooked and drained)

1 can tomato sauce (mom uses tomato soup I think)

1 can Nalley's Chili

1 heaping cup elbow macaroni, cooked and drained

1 can corn, drained

1 TB chili powder

On stovetop, combine all ingredients.  Heat until bubbling.  Top with grated cheese on individual plates if desired.  We like to serve with a slice of bread or tortilla chips.

Chicken Tetrazzini

This is a great recipe that my mom made often growing up. It is a good way to use left-over Thanksgiving turkey or left-over chicken from the rotisserie chickens you buy at the store.  But I usually make it from chicken that I cook myself (I like to mass cook 6 or so pounds of chicken at a time and freeze them in quart bags in 2 cup increments).  My kids now love this dinner just as I did as a kid.

{you will need}

10 oz. spaghetti noodles broken into 4" pieces (I use the whole grain kind and no one notices)

5 TB butter or margarine

7 TB flour (you may need to add just a little more if sauce is too thin)

3 cups chicken or turkey broth (I use 3 cups water with 3 bullion cubes, heated up so they can dissolve in the microwave)

1 cup light cream or canned milk, or I use regular milk

1 cup fresh or canned mushrooms (I never put them in but you can)

1/3 to 1/2 cup sliced green pepper, sautee for a couple of minutes

2 cups cooked chicken or turkey cut into pieces

2 cups cheddar cheese

1/4 cup parmesean cheese

pepper to taste (I don't add salt since there already is salt in most of the other ingredients)

{the prep}

Cook spaghetti in boiling water.  Do not over cook, if anything, undercook them just slightly since they will continue cooking once you put them in the oven.  Drain the noodles and set aside.   In another saucepan, melt butter.  Then, blend in flour.  Stir broth into flour mixture.  Add cream (or milk).  Cook until mixture thickens and bubbles.  Add pepper.

{the assembly}

1. Start with the 9x13" baking dish

2. Put 3/4 of the cooked noodles in the bottom

3. Next, put chicken or turkey evenly over noodles

4. Sprinkle green pepper evenly

5. Put the rest of the noodles on top

6. Pour sauce over noodles (I use a pasta fork to make sure the sauce goes through to the bottom)

6. Sprinkle with cheddar and parmesean cheeses

{bake} at 350 for 25 minutes or until bubbly.  Let it stand before serving.

 

I adapted this recipe from the Lion House cookbook.

Sweet & Sour Chicken

Crock Pot Instructions:
4 chicken breasts
1 bottle Kraft Original BBQ sauce
1 green pepper, chopped
1 small can pineapple chunks with juice
1 chopped onion (optional)

Cook on high for 6 hours or low for 9.  After it is all cooked shred the chicken (or not) before serving.  Serve over rice.

My sister cooked this for a large crowd so she used a big roaster and it worked really great!

Dutch Oven Instructions:
2 green peppers, cut into strips or dice
1/2 to 1 onion, cut into strips or dice
3-18 oz bottles Kraft Original BBQ sauce (54 oz total)
1 large can pineapple including juice (I used some crushed and some chunks)
12 or so chicken breasts (I cut the big ones in half)
1 TB or so of corn starch to thicken sauce

Cook with 12 coals on bottom, 10 on top for about 2 1/2 hours.  Serve over rice.

Family Note: (I did two Dutch Ovens of this when we went to Bear Lake in 2010 and it was exactly enough)

Left-Over Grilled Chicken Quesadillas

This is a basic recipe but I didn't want to forget it, so I'm posting it here.  It is a great way to use left-over grilled chicken or whatever left-over meat you have on hand.

Layer in a frying pan from bottom to top:

Tortilla

a little cheddar cheese

a little corn

a little black beans

grilled chicken pieces

a little more cheese

(cover with a lid)

You can top with another tortilla (spread salsa on the inside of it).  

Cook until everything is warmed through and melted.  I topped this one with lettuce and ranch from Bajio.  Mmmm.

Pan-glazed Basil Chicken

4 oz. boneless chicken
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp Honey
2 Tbsp Chopped fresh basil

Saute' chicken in olive oil, 5 minutes or until browned. Then add the rest of the ingredients, let simmer approx. 5 minutes, or until chicken is done.

Peach Glazed Chicken

(Weight Watchers 5 Ingredients 15 minutes)
1 tsp olive oil or coconut oil
1 lb chicken breast tenders
1 cup peach preserves or peach jam or raspberry jam
3-4 Tbsp balsamic vinegar
1 green onion, chopped
1/4 tsp pepper

Saute' chicken in oil, approximately 5 minutes each side. Remove chicken and set aside. Reduce heat to low; add preserves and remaining 3 ingredients. Cook, stirring constantly, Until preserves melt and onion is tender. Spoon preserves mixture over chicken. Can top with fresh green onions and sesame seeds.