French Onion Chicken and Rice

 This was amazing!

Ingredients:

-6 Chicken Thighs (boneless/skinless)

-1 French Onion Soup Mix

-3T Olive Oil

-2 Onions, chopped

-1.5 cups Long Grain Rice

-2 cups Chicken stock

-3T sour cream (could us heavy cream or cream cheese)

-1 large handful of spinach leaves

Instructions:

1. In a large frying, saute onions with some butter/oil and some salt.  Once cooked through (about 7 minutes), remove from pan and set aside.

2. Coat your chicken with French onion soup mix. Heat the oil in the same large frying pan,  and sear chicken on both sides (about 2 minutes each side) until nice and golden.  Remove from the pan.

3 In the same pan, add the rice and cook for 1 minute stirring.  Then add the stock, sour cream and some salt.  Bring to a simmer (3-4 minutes).

4. Add the onions, some spinach leaves (I did not have this so we made it without) and chicken back into the pan and then cover and continue to simmer for 20-25 minutes.

Mediterranean Chicken Quinoa Bowl

Chicken:
2 lbs boneless skinless chicken breasts
1/2 cup olive oil
6 tablespoons lemon juice
1 tsp minced garlic
1 1/2 teaspoons dried oregano
Kosher salt
Ground Black Pepper

Greek Yogurt Crema:
1/2 cup plain Greek yogurt
1 teaspoon lime juice
1/8 teaspoon kosher salt
1/8 teaspoon minced garlic
1/8 teaspoon paprika
pinch of sugar

Other Ingredients:
2 cups cooked quinoa
2 cups cooked brown rice
2 cucumber, cubed
3 roma or plum tomatoes, cubed

1/2 bunch Cilantro, chopped
Corn
Feta cheese, crumbled

Avocado, sliced
Red Wine Vinaigrette

Marinate Chicken:
Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziplock bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight.

1-Grill chicken and then slice

2-Mix together all ingredients for Greek Yogurt Crema.

3-Let everyone individually combine their desired ingredients for a delicious and healthy mediterranean chicken bowl.

BJ's Restaurant copycat

Monterey Jack Un-Fried Chicken

 4 Chicken breasts

1/2 Cup of panko bread crumbs

1/2 cup of shredded Monterey Jack cheese

1 T Ranch seasoning

4 tsp mayo

2 T butter

Kosher salt

pepper

Adjust rack to top position and preheat oven to 425 degrees.  Place butter in a small microwave safe bowl; microwave until melted.  Stir in panko, cheese, ranch seasoning, salt and pepper to taste.  

Season chicken all over with salt and pepper, then place in a baking dish and spread tops of chicken with 1 tsp of mayo each.  Mound each chicken with panko mixture, pressing firmly to adhere, just on the tops.  Roast until chicken is cooked through about 15-18 minutes.

Firecracker Meatballs and Rice

For the meatballs:

1 lb of ground beef (for approximately 20 1 1/2 inch meatballs)

1/2 C panko bread crumbs

Green onions - thinly sliced and separated by color

3 T soy sauce

salt

pepper

Firecracker Sauce

4 T Mayo

3 T Sour Cream

4 tsp Soy sauce

4 tsp honey

2 tsp Sriracha

Rice

Start cooking some rice while you prepare the meatballs.  Preheat the oven to 425 degrees.  To prepare meatballs, combine beef, panko, onion whites, 3 T soy sauce, 1-1/2 tsp salt and pepper to taste.  Form into 20 1-1/2  inch balls.  Place meatballs on a lightly oiled baking sheet. Roast on the top rack until meatballs are cooked through, 14-16 minutes.  

Prepare firecracker sauce by combining mayo, sour cream, honey, 4 tsp soy sauce, and sriracha in a medium to large bowl.

Once meatballs are ready, add them to the bowl of firecracker sauce and toss (or stir) to coat.  Place meatballs on rice and dirzzle with remaining sauce.  Feel free to garnish with green onions if you're into that.

CORNED BEEF (In the Dutch Oven)

Total Cooking Time:  4 hours

1 corned beef with spice packet

1 can beef broth

1 can chicken broth

1 cup water

1 bay leaf

3 tsp crushed garlic

1 Tbls sugar

1 Tbls apple cider vinegar

small red potatoes

baby carrots

1 head of cabbage

Place corned beef in dutch oven and sprinkle with spice packet.  Pour broth and water into the pot.  Add the bay leaf, garlic, sugar, and vinegar.  Put in a 325 degree oven and cook for 1 hour.  Turn the oven down to 300 degrees and cook for another 1 and 1/2 hours.  Add the veggies and cook for another 1 and 1/2 hours.  Remove the bay leaf before serving.

 

Sirloin Tips on Noodles

2-3 T. olive oil

1 Sirloin steak, trimmed and cut into cubes

1/2 onion, chopped

1 tsp crushed garlic

1 C sliced fresh mushrooms 

1 C water

2 T. Soy sauce

1-2 T. Worchestershire sauce

1/2 tsp salt

fresh ground black pepper

1 brown gravy packet

1 C water

Egg noodles, boiled according to package directions.

In a large sauce pan heat oil and brown the onions, steak, mushrooms, and garlic.  Add water, soy sauce, Worcestershire sauce, salt, and pepper.  Simmer.  Mix gravy packet with 1 C water and add to the steak mixture.  Cook and thicken.  If it is not thick enough, mix up some flour and cold water and add to the rest.  

Serve over the noodles.

Kalua Pork

 6lb Pork Butt Roast

1 1/2 T. Hawaiian Sea Salt 

1 T. Liquid Smoke

Pierce pork roast all over with a fork.  Rub all over with salt and put in crock pot with liquid smoke and cook for 6-8 hours on low.  Take the roast out and shred, pour liquid on the shredded meat from the crockpot as needed.

Sweet and Sour Meatballs

1-1/2 lbs. ground beef
3/4 c oats
2 eggs
1/2 c onion, chopped
1/2 c milk
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire

Combine all ingredients. Roll into balls. Bake at 350 degrees for 35-40 minutes. Drain off fat.

Sauce
3/4 c brown sugar
1/2 c Apple cider vinegar
2 tsp mustard
1/2 c barbecue sauce
2 tsp Worcestershire

Combine all ingredients for sauce and simmer for 5 minutes. Pour over meatballs. Serve over rice.

From Cherry Creek Ward Cookbook- Jennifer Campbell.

Slow Cooker Cream Cheese Chicken Chili

Feeds 6 (I double if taking to a potluck)

INGREDIENTS:

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 (1-oz) package ranch dressing mix

1 tsp cumin

1 Tbsp chili powder

1 tsp onion powder

1 (8-oz) package light cream cheese

2 boneless, skinless chicken breasts

INSTRUCTIONS:

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.

Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

**Can place all ingredients in a freezer bag and freeze for a quick freezer meal later.**

Chicken Alfredo Rollups

• 8 Lasagna noodles
• 2 cups cooked and shredded chicken (I used rotisserie)
• 2 cups shredded mozzarella cheese
• Garlic Alfredo Sauce:
• ¼ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

 Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.

Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.

Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

***I used the chicken from the protein chicken bowls recipe. I used manicotti noodles. I put the alfredo sauce down on the bottom of the pan and then saved some alfredo for the top. Then I combined the chicken and remaining alfredo together and crammed it in the manicottis. Then I placed only about 1 cup or less of mozerella on the very top and none inside. They turned out really good!

Shredded Chicken Protein Bowls

Shredded Chicken:
2 lbs (about 4 large) chicken breasts
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp all purpose seasoning such as Mrs. Dash OR 1/2 tsp oregano and 1/2 tsp onion powder
1 can chicken broth

Place all ingredients into your crockpot and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Shred.

Serve with:
brown rice, white rice, or quinoa
avocado
black beans
shredded cheese
lime juice
salsa
cilantro

Turkey Chili

1 lb ground turkey, browned
3 cans (24 oz) tomato sauce
1 can water (rinse tomato cans out with it)
14 oz can of diced tomatoes
1 can black beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 TBSP chili powder
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 TBSP sugar

Add all ingredients to crock pot. Cook on low for 8 hours or high for 4 hours.

Denver Egg Casserole

• 9 large eggs
• 1/2 cup heavy cream
• 1/3 cup white onion finely diced
• 1 tablespoon butter
• 1 cup cheddar cheese shredded
• 1 1/3 cups ham diced
• 1/2 cup green pepper or red
• salt & black pepper to taste

1. Preheat oven to 400°F.
2. Cook onion in butter over medium heat until softened. Cool.
3. Whisk eggs and cream. Stir in remaining ingredients.
4. Pour into a greased 9x9 casserole dish.
5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

*Instead of an onion I added some onion powder and minced onion. I did red bell pepper. The outside looks too done, but it needs it for the inside to be cooked.

Creamy Three Bean Enchiladas

INGREDIENTS:

• 1 Tablespoon olive oil
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 1 (15 ounce) can low-sodium black beans (drained and rinsed)
• 1 (15 ounce) can Great Northern beans (drained and rinsed)
• 1 (15 ounce) can refried beans
• 1 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 (4 ounce) can green chiles
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 cups shredded Mexican cheese blend (divided)
• Salt and pepper (to taste)
• 10 whole wheat flour tortillas
• 1 (28 ounce) can enchilada sauce

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
2. In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
3. In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
4. Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
5. Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
6. Bake for 20-25 minutes or until cheese starts to bubble.
7. Remove from oven and top with additional cilantro as a garnish, if desired.

From Six Sister's Stuff Healthy Menu Plan

Ground Beef Shepherd's Pie

INGREDIENTS:

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 3 Tablespoons whole wheat flour
• 1 Tablespoon tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 (14.5 ounce) can low-sodium beef broth
• 2 cups frozen mixed vegetables (carrots, peas, and corn)
• salt and pepper, to taste
• 1 (13.75 ounce) box instant mashed potatoes (or you'll need 5 cups prepared mashed potatoes)
• 1 cup shredded sharp cheddar cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Spray a 9 x 13 inch "deep" baking dish with non-stick cooking spray and set aside.
2. Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Saute until beef is fully cooked.
3. Add in flour and cook for a minute longer.
4. Add in the tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken. Reduce the heat to low and stir in the frozen vegetables and salt and pepper.
5. Pour meat mixture into the bottom of prepared dish; carefully spread 5 cups prepared mashed potatoes on the top of the meat. Top with shredded sharp cheddar cheese on top.
6. Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

From Six Sister's Stuff Healthy Menu Plans

Randy’s Meatloaf

I have asked Ashley for this recipe multiple times!  I love it!  Thank you Hedins!

 

Ingredients

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef, lamb, or pork

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

Directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Chicken & Broccoli Alfredo Stuffed Shells

https://life-in-the-lofthouse.com/chicken-broccoli-alfredo-stuffed-shells/

Ingredients

1. 1 (12 oz.) box Jumbo Shells
2. 2 cups cooked, shredded chicken
3. 1/4 teaspoon garlic powder
4. Salt and pepper, to taste
5. 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
6. 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
7. 1 cup shredded Mozzarella cheese
8. 1/2 cup grated Parmesan cheese

ALFREDO SAUCE

1. 3 tablespoons unsalted butter
2. 3 cloves garlic, minced
3. 1 cup heavy cream
4. 1 1/4 cups whole milk
5. 2/3 cup freshly shredded Parmesan
6. 3/4 cup freshly shredded Mozzarella cheese
7. Salt and pepper, to taste

Instructions

1. Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.

FOR HOMEMADE ALFREDO SAUCE

1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
2. FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
3. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
4. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

Grilled Chicken Margherita

Author: Tiffany https://www.lecremedelacrumb.com/grilled-chicken-margherita/

Recipe type: Main Dish

Cuisine: American

Serves: 4

Ingredients

• 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
• 4 slices mozzarella cheese
• ½ cup basil pesto
• ½ cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• ¼ cup packed basil leaves, very thinly sliced
• cracked black pepper

Instructions

• In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
• Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
• Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

Cream Cheese Stuffed Chicken

4 chicken breasts
4 oz cream cheese at room temp
1 tsp chopped chives
8 slices of bacon

Preheat oven to 400.  Combine cream cheese and chives.  Cut a slit in each chicken breast.  It works best if you can cut the slits deeply, but leave the opening smaller (so less cream cheese oozes out while baking).  Stuff each breast with cream cheese mixture, and then wrap each breast in two slices of bacon.  Bake for 25-30 minutes.  Seriously this was fabulous, and I was hard pressed not to lick the pan after the chicken was gone!

Chicken Avocado Burrito Wraps

2 cups cooked shredded chicken
1/2 cup mexican or mozzarella cheese
1 avocado, diced
2 TBSP cilantro, chopped
4 large tortillas
1 TBSP oil

Also good with a little bit of lemon juice and garlic salt added in.

1-Mix the shredded chicken, cheese, cilantro, and the diced avocados.
2-Lay a tortilla flat on a plate and add 1/4 of the mixture, form a roll. Repeat the process for all four tortillas.
3-Pour 1 TBSP oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium-high heat.Flip on the other side and cook for another minute or until the burritos are golden in color. Serve warm.