Shredded BBQ Chicken Sandwiches

6 chicken breasts (boneless, skinless)
1 (12 oz) bottle of your favorite BBQ sauce --we like famous dave's
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbsp Worcestershire sauce

Combine all ingredients in crock pot.
Cook on high for 3-4 hours or low for 6-8 hours.
Drain off excess liquid (keep on the side) and shred chicken with forks. Add drained liquid back as needed to keep meat moist and cook for additional 1/2 hour.
Serve on buns. Wonderful with cheese on top!

Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts (it’s safest to thaw them first before placing in the slow cooker, although I usually add them frozen)
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn’t flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

Pea Soup

2 quarts water
2 cups (1 lb.) green split peas
1 stalk celery coarsely chopped
1 small onion, chopped
1 large carrot, chopped
Salt and pepper to taste
¼ tsp. thyme
Few drops of Tabasco sauce
1 small bay leaf

1.Combine all ingredients and boil for 20 minutes, partly covered.
2. Reduce heat, cover and simmer for 45 minutes or until peas are tender. 3. Discard bay leaf and strain soup through a sieve into another pot, or a microwavable casserole dish. Adjust seasoning to taste and reheat. (you need a lot of salt for this recipe. I use about 1 tbl. other wise it is bland).
-- You can put in the refrigerator then warm up for dinner. Serving it with garlic bread, or melted cheese on bread and a salad makes it a good hearty meal. (great for Halloween night).

Taco Soup

Serves 6

1 lb ground beef, browned and drained
1 small onion, chopped and cooked with hamburger
2 cans corn (with liquid)
3 cans beans (with liquid) choose your favorite three
2 cans petite cut tomatoes (with liquid)
1 pkg taco seasoning

Mix and heat through. Add water if more liquid is desired. Serve over tortilla chips and garnish with shredded cheese and sour cream.

Courtesy of Joy Henshaw.

Potato Cheese Soup

6-8 servings


9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated

1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**

Chicken Enchiladas

6 servings

2 cans of shredded chicken
2 c sour cream
2 c grated sharp cheddar cheese (about 8 oz)
1 tsp salt
1/3 c vegetable oil
12 flour tortillas
1 16 oz can of enchilada sauce

1. In a bowl, mix chicken, sour cream, 2 c grated cheese, and salt.
2. Fill tortillas equally with chicken mixture, roll up. Arrange side by side seam down, in a 9x13 baking dish. Pour enchilada sauce evenly over top.
3. Bake 350 until heated through, about 20 minutes. Sprinkle more cheese on top before serving if desired

Pork Chop Oven Bake

4-6 servings


4-6 pork chops
1 carrot peeled and sliced
1 celery stalk sliced
1 sm. Onion sliced
1 tsp Mrs. Dash all seasoning
2 russet potatoes, peeled, sliced into cubes
1 c chicken broth

1. Coat pork chops with flour. Cook chops in a frying pan with a little bit of oil until done, about 10 minutes on each side.
2. While chops are cooking, prepare the carrot, celery, onion, and potatoes. Place in a 9x13 baking dish.
3. When chops are done place on top of the potato mix.
4. In the pan where you cooked the chops, add the chicken broth and seasoning. Stir then pour over chops.
5. Cover the baking dish with foil and bake at 350 for 1 hour.

French Market Soup

1 bag beans
2 qts water or broth
Chopped onion
Hammock
Lemon juice
Tomato/ chili powder
Garlic powder

1. Soak beans overnight. Dump off soaking water.
2. Cook for couple of hours until beans tender. Add salt and pepper to taste.

Chicken and Celery Pot Pie

6-8 servings

4 1/2 tbls butter or chicken fat
4 1/2 tbls flour
1 c milk
1 c chicken broth
2 1/2 c cubed cooked chicken
1 1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
2 1/2 c sliced celery
1 c sliced carrots
1/4 c chopped onions
2 ready-made pie crusts

1. Melt butter, stir in flour; add milk and broth. Cook and stir till thick. Add chicken, salt, paprika, and pepper. Let cool to room temperature.
2. Sauté celery, carrots, onions, till tender-crisp. Add veggies to chicken mix. Mix well; pour into crust. Cover with other crust. Seal edges and cut slits in top. Bake for 30 minutes or until golden brown.

Light Vegetable Lasagna

Lasagna
12 lasagna noodles
1 tbls olive oil
1 yellow squash
1 zucchini
1 large yellow pepper
1 large red pepper
1 bunch broccoli
3 garlic cloves
4 tsp fresh thyme
1 tsp salt
Cheese mix
2 eggs
1 15 oz ricotta cheese
1 16 oz low fat cottage cheese
1/2 c basil leaves chopped
1/4 tsp liquid red pepper seasoning.

1. Preheat oven to 425. Cook noodles. Drain. Slice peppers and squash. Coat 13x9 baking dish with nonstick cooking spray.
2. Heat oil in Dutch oven over medium heat. Add squash, peppers, broccoli, garlic and thyme. Cover and cook for 10 minutes or until veggies are tender crisp, stirring occasionally. Pour off liquid. Sprinkle salt over veggies; stir to combine.
3. Prepare cheese mix. Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil, and red pepper seasoning until blended.
4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mix on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mix. Top with remaining noodles. Spread with remaining veggies. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan.
5. Bake in preheated oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.

Cornbread

1/2 c cornmeal
1 1/2 c flour
2/3 c sugar
1 tbls baking powder
1/2 tsp salt
1/3 cup oil
3 tbls melted butter
2 eggs
1 1/4 c milk

1. Mix dry ingredients together.
2. Combine wet ingredients and slowly add to dry mix.
3. Pour into pan and cook for 35 min at 350.

Taco Casserole

1 lb. gr beef
1 chopped onion
1 8 oz can tomato sauce
1 pkg of taco mix
1 c water
1 c ranch dressing
1 can cream of mushroom
1/2 c milk
Corn tortillas

1. Cook beef with onion.
2. Add tomato paste, taco mix, and water.
3. Tear up corn tortillas, cover with ½ meat, ½ sauce and 1 c cheese.

Cheesy Potato Casserole

2 pkgs hash browns
1/2 cup melted margarine
1 can cream of chicken
1/2 c chopped onion
1 cup sour cream
2 cups grated cheese
1. Mix together and sprinkle cheese on top.
2. Cook at 350 for 45 min. DO NOT COVER

(Courtesy of Saralyn)

Cinnamon Rolls

Roll Dough
1 ¼ c warm water
1/2 c oil
1/3 c sugar
3 tbls yeast
2 beaten eggs
1 ½ tsp salt
5 ¼ c sifted flour
Spread
1 c melted butter
1 ½ tbls cinnamon
1 c sugar, nuts, raisins

Glaze
2 c powdered sugar
1/4 c hot water
1 tsp melted butter

1. Mix together first 4 ingredients and put in warm place for 15 min.
2. Add next 3 ingredients. Kneed for 5 min. Roll into rectangle ¼ in thick.
3. Lather with spread. Roll into cylinder and cut using string.
4. Place in pan, cover, and let rest for 10 min.
5. Bake at 425 for 10-15 min.
6. Make glaze while in oven. Drizzle over rolls after cooking.

German Sausage Chowder

6 servings

1 lb fully cooked bratwurst or other sausage
2 medium potatoes
1 medium onion
1 ½ tsp salt
Dash pepper
2 c water
1 small cabbage
3 c milk
3 tbls four
1 c shredded Swiss cheese
Snipped parsley
1. Peel and chop potatoes and onions, and shred cabbage.
2. In a large saucepan, combine sausage potatoes, onion, salt and pepper. Add water. Bring to a boil, reduce heat. Cover and simmer for 20 min until potatoes nearly tender.
3. Stir in cabbage. Cook and simmer 20 min till veggies nearly tender. Stir in 2-½ c milk.
4. Blend remaining ½ cup milk and flour together in a bowl. Stir into soup.
5. Cook and stir until thickened and bubbly. Stir in cheese. Garnish with parsley.

Split Pea Soup

16 one cup servings

4 c dried split peas
18 c meat or veggie broth
1 c carrots
1 c onions
1/2 tsp black pepper
1 tsp salt
1/2 tsp thyme
2 cloves garlic, minced

1. Cook peas and broth for 2 ½ hours.
2. Slice carrots thin, and chop onions.
3. Add remaining ingredients and cook for 1 hour.

Grilled Chicken Medallions

• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)

In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.

Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 2/3 cup olive oil

Cilantro Lime Soup

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 5 cups canned low-salt chicken broth
• 1 cup fresh or frozen corn kernels
• 1 cup chopped seeded tomatoes
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• Sour cream

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

Stromboli

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.

Low Carb Beef Stroganoff

Ingredients:
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt (to taste)
• ground black pepper to taste

Directions:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.