Chili (crock-pot)

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1/2 cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder
• 1 tablespoon vegetable oil
• 2 (15 1/2 ounce) cans great northern beans, rinsed & drained
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1 (4 ounce) can green chilies, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup nonfat sour cream
• 1/2 cup whipping cream (i use heavy cream sub)

Recipe

• 1 in a large saucepan, saute ckicken, onion, & garlic powder in oil until slightly browned & no longer pink.
• 2 add beans, broth, chilies, & seasonings after dumping chicken in the crockpot.
• 3 cook for 8 hours on low heat.
• 4 add sour cream & whipping cream when finished cooking.
• 5 enjoy!

Top Sirloin Kabobs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon onion, minced
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 lbs top sirloin steaks, cut in 1 inch cubes

Recipe

• 1 in a large bowl combine all ingredients. toss to coat evenly. let stand at room temperature for 30 minutes.
• 2 preheat grill to medium.
• 3 thread meet onto skewers, leaving ¼ inch between pieces.
• 4 grill 10-12 minutes, turning to brown evenly.

Tuscan-style Slow Roasted Spareribs With Balsamic Glaze

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped rosemary
• 1 1/2 tablespoons kosher salt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons chopped sage
• 2 teaspoons chopped thyme
• 2 teaspoons sweet paprika
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 6 lbs lamb spareribs
• 3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

Recipe

• 1 in a small bowl, combine the olive oil, rosemary, kosher salt, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
• 2 preheat the oven to 325°. arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. roast the ribs for 2 hours, or until tender.
• 3 preheat the broiler. brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. let stand for 5 minutes, then cut between the ribs and serve.

Tutti Fruitti Pudding

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (1 lb) can fruit cocktail
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup brown sugar
• 3/4 cup nutmeats, chopped
• whipped cream or vanilla ice cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 drain the fruit and save the juice.
• 3 in a bowl, sift the flour, sugar, soda and salt.
• 4 set this aside.
• 5 in another bowl, beat the egg until thick and creamy.
• 6 mix in the fruit and 1/2 c.
• 7 of the juice.
• 8 blend the dry ingredients into the wet, mix well.
• 9 pour all into a greased and floured 9x9" pan.
• 10 combine the nuts and brown sugar in a small bowl and then sprinkle on top of batter.
• 11 bake for approx.
• 12 40 minutes.
• 13 serve warm with whipped cream or icecream.

Yummy Buffalo Chicken Dip

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces cream cheese (light is ok)
• 1/4 cup butter, melted
• 12 1/2 ounces chicken, canned
• 8 ounces grilled chicken, shredded with fingers
• 4 ounces buffalo wing sauce
• 1/2 cup mozzarella cheese, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 spread cream cheese on the bottom of a 9x13-inch casserole dish.
• 3 mix butter, canned chicken, grilled chicken, and wing sauce.
• 4 pour mixture over cream cheese.
• 5 top with mozzarella cheese.
• 6 bake at 350°f for 10-15 minutes until cheese is melted and mixtures bubbles.
• 7 serve with tortilla chips.

Soppressata, Tomato, And Olive Pizza

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• Servings: 2
• pizza dough, for a 12-inch pizza
• 1/4 cup melted tomato (melted onions or tomatoes)
• 6 slices soppressata, sliced thin
• 10 black olives, pitted
• 2 tablespoons parmesan cheese or 2 tablespoons grana padano, grated
• 1 tablespoon olive oil

Recipe

• 1 preheat broiler; prepare pizza dough according to your recipe or package directions.
• 2 arrange melted tomatoes, soppressata, and olives over dough; sprinkle with cheese and drizzle with oil.
• 3 bake under the broiler on a pizza stone until edges are golden brown, 6 to 8 minutes; be sure to rotate pizza every 2 minutes for even cooking.
• 4 remove from oven, slice, and serve.

Yummy Cheesy Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 -6 boneless skinless chicken breasts
• 2 -3 tablespoons butter
• 3 teaspoons dried parsley
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded colby-monterey jack cheese

Recipe

• 1 melt butter in a large skillet, add all 4 seasonings to the melted butter and mix together. place trimmed and washed chicken in skillet coating both sides of each piece in the butter. pan fry over medium heat until both sides are browned and chicken is completely cooked. turn the burner off and top chicken pieces with cheese, place lid on skillet and let stand until cheese is melted. serve and enjoy.

Veggie Lunch Meat (vegan Dad)

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 1 cup beans
• 2 cups water
• 1/4 cup oil
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic
• 1/4 teaspoon turmeric
• 1 teaspoon ground fennel
• 1 teaspoon sage
• 1 teaspoon pepper
• 1 teaspoon soy sauce
• 2 1/2 cups vital wheat gluten

Recipe

• 1 method.
• 2 get water steaming in your steamer.
• 3 1. place all ingredients except the gluten flour in a blender and process until smooth. pour into a bowl. add gluten flour and work into a dough.
• 4 2. shape dough into a log and wrap in heavy duty foil like a tootsie roll. try to make the roll as thick as possible. steam for 1 hour.
• 5 3. preheat oven to 350 degrees in the last 15 mins of steaming. remove seitan from steamer and bake for 45-60 minutes seitan should swell and press against the foil.
• 6 4. cool and slice as needed for sandwiches. this seitan holds up very well and can be shaved very thin. store in the fridge.

Veggie Meatloaf With Checca Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups cherry tomatoes, halved
• 4 scallions, coarsely chopped
• 4 garlic cloves, chopped
• 8 fresh basil leaves
• 3 tablespoons olive oil
• 1 pinch salt
• 1 pinch black pepper
• 3/4 cup lentils
• 3 cups vegetable broth
• 1 cup uncooked short-grain brown rice, rinsed
• 1/2 cup onion, finely chopped
• 1/2 cup carrot, shredded
• 1 celery rib, sliced
• 1/2 cup frozen corn kernels
• 2 tablespoons butter, divided
• 10 ounces fresh baby spinach leaves (about 4 cups)
• 1 1/2 cups cubed mozzarella cheese, divided (about 8 ounces)
• 2 eggs, beaten lightly
• 1/4 cup grated parmesan cheese, plus
• 2 tablespoons grated parmesan cheese
• 1/3 cup chopped fresh basil leaf
• 1/4-1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 tomato, sliced

Recipe

• 1 checca sauce:
• 2 combine the cherry tomatoes, scallions, garlic, basil, and oil in a food processor. pulse the tomatoes until they are coarsely chopped, but not pureed. set aside. season the sauce with salt and pepper.
• 3 for the brown rice lentil loaf:
• 4 place the lentils in a large saucepan of cold water. bring the water just to a boil over high heat. carefully drain the boiling water and rinse the lentils. meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. add the rice and return liquid to a boil. turn heat to low, cover the rice, and gently simmer without stirring for 10 minutes. stir in the lentils, onion, carrot, and celery. cover and continue cooking without stirring until rice and lentils are tender and the liquid is absorbed, about 30 minutes more. turn off the heat. sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. uncover and fluff the rice with a fork. cover and let it stand for 5 more minutes.
• 5 preheat the oven to 350*f.
• 6 spread 1 tablespoon of the butter over a 10"x4 1/2"x3" loaf pan. in a large heavy skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. drain and squeeze the excess liquid from the spinach. move the spinach to a cutting board and coarsely chop.
• 7 in a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of parmesan cheese, basil, salt, pepper, and half of the checca sauce. spoon the mixture into the prepared pan. arrange the sliced tomatoes in a row over the lentil mixture. sprinkle with remaining 1/2 cup of mozzarella cheese and 2 tbls. of parmesan cheese. dot the top with the remaining 1 tablespoon of butter.
• 8 bake uncovered until loaf is heated through and the topping is melted and starting to brown, about 30 minutes. cool for 15 minutes. slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. enjoy!

Veggie Meatball Soup

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 cups beef broth
• 2 cups frozen mixed vegetables, thawed
• 1 (14 1/2 ounce) can stewed tomatoes
• 15 frozen fully cooked meatballs, thawed
• 3 bay leaves
• 1/4 teaspoon pepper
• 1 cup spiral shaped pasta, cooked and drained

Recipe

• 1 in a slow cooker, combine the first six ingredients.
• 2 cover and cook on low for 4-5 hours.
• 3 just before serving, stir in pasta; heat through.
• 4 discard bay leaves.

Tuscan Style Spareribs With Balsamic Glaze

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 1/2 tablespoons fennel seeds
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground allspice
• 1 1/2 tablespoons kosher salt
• 2 teaspoons ground black pepper
• 6 lbs lamb spareribs
• 3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

Recipe

• 1 in a small bowl, combine the olive oil, rosemary, sage, thyme, fennel seeds, paprika, coriander, crushed red pepper, allspice, salt & pepper. rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
• 2 preheat oven to 325 degrees. arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. roast the ribs for 2 hours or until tender.
• 3 preheat the broiler. brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. let stand for 5 minutes, then cut between the ribs and serve.

Yummy But Simple Open Face Hot Turkey Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• thickly sliced garlic parmesan italian bread (depending on number of sandwiches)
• 1 lb deli sliced turkey breast
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 (14 ounce) can swanson chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning (can be subbed with a pinch of basil, oregano, sage, crushed red pepper, thyme, rosemary)
• 1/8 teaspoon coursely ground black pepper
• finely shredded mozzarella cheese or parmesan cheese, portion as desired

Recipe

• 1 slice freshly baked bread thickly as desired.
• 2 spread unsalted margarine on one side of each slice. sprinkle garlic powder, parsely, and oregano on buttered side of each slice of bread.
• 3 place slices of bread, unbuttered side down on baking sheet. bake in the oven at 375 for 7 minutes.
• 4 melt 4 tbsp butter in saucepan on medium heat. add 4 tbsp flour to make a roux.
• 5 the roux will turn to a light reddish brown color and have a breadlike, nutty aroma when done.
• 6 add chicken broth and stir with whisk.
• 7 add garlic powder and italian seasoning as gravy boils uncovered, sprinkle coursely ground black pepper sparingly.
• 8 when gravy comes to a boil, add turkey and lower heat for 5 minutes or until turkey is warm.
• 9 place hot turkey and gravy on bread and sprinkle shredded cheese as desired. enjoy!

Torresmos-portuguese Garlic Roasted Lamb

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb fresh jalapeno (4-5 are plenty for us)
• 1 tablespoon salt
• 1/4 cup paprika (sweet or hot, i use sweet)
• 1/2 cup wine
• 1/4 cup red wine
• 10 garlic cloves, chopped
• 4 lbs boneless lamb butt, cut into 8 pieces (i use thick cut boneless lamb loin chops and reduce cooking time)
• 1/4 cup oil (for roasting, about 1/4 cup)
• salt & pepper, to taste

Recipe

• 1 preheat oven to 375°f.
• 2 place the peppers and salt into a food processor and mince.
• 3 combine the minced peppers with the garlic, paprika, wine and red wine in a large glass bowl.
• 4 add the lamb pieces to the marinade, making sure the lamb is coated well.
• 5 cover with plastic wrap and place in the refrigerator for 24 hours.
• 6 after 24 hours remove lamb, and discard the marinade.
• 7 pour oil into a large roasting pan, place the lamb in the roasting pan and season with salt and pepper.
• 8 roast at 375 degrees for about 1 hour (turn the lamb regularly to make sure lamb stays moist).
• 9 depending on the cut and how thick your lamb pieces are, cooking time may need to be adjusted. lamb should register at least 160-170 degrees for safety.
• 10 i have not tried this yet, but was thinking of marinating a whole lamb shoulder or loin roast and trying it in the crockpot.

Veggie Nachos

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 -5 ounces tortilla chips, pieces okay
• 1/2 cup onion, chopped, save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles, quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder, regular
• 1/4 cup fresh corn (optional) or 1/4 cup thawed frozen corn (optional)
• 1/2 cup tomato, diced
• 1 cup romaine lettuce, chopped

Recipe

• 1 arrange the chips to cover an aluminum foil lined toaster oven pan. set aside.
• 2 in a fry pan or electric skillet over medium heat, cook the onions in a small amount of the beer on medium for about a minute, stirring constantly and adding more liquid to avoid sticking to the pan.
• 3 add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans.
• 4 add more beer or water and stir as the mixture thickens.
• 5 add the meatless crumbles.
• 6 stir to mix and add enough liquid to keep it from sticking at all.
• 7 sprinkle the spices on to the most liquid areas and stir.
• 8 remove from heat.
• 9 bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch. no need to preheat if you use the toaster oven and watch carefully to avoid browning. note that chips will get crispier as they cool.
• 10 stir corn into the bean mixture and heat through.
• 11 stir in salsa now if you prefer.
• 12 spoon the mixture over the waiting hot chips.
• 13 top with the tomatoes and sliced romaine lettuce.
• 14 additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers.
• 15 grab a fork and a plate if the tortilla pieces were too small to use as a scoop. enjoy!

Yummy Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 boneless skinless chicken breast halves
• 1/2 cup onion powder
• 1/2 cup ground cumin
• 1/4 cup chopped fresh cilantro
• 1/8 cup paprika
• 2 tablespoons salt
• 3 tablespoons garlic powder
• 3 tablespoons ground black pepper
• 1 cup olive oil

Recipe

• 1 put the onion powder, cumin, cilantro,paprika,salt,garlic powder, and black pepper in a bowl and mix together.
• 2 put the olive oil in a different bowl.
• 3 dip the chicken in the olive oil (just coating)and put in the spice mix. do this with every chicken piece.
• 4 cook it over medium-high heat for about 15-20 minutes. you can do it all at once. enjoy!

Spicy Baked Beans

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb jimmy dean ground lamb sausage
• 1 onion, chopped
• 2 (28 ounce) cans bold-and-spicy baked beans
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can light kidney beans or 1 (15 ounce) can dark red kidney beans, drained
• 3 cups bottled barbecue sauce
• 1/2 cup firmly packed brown sugar
• 1/4 cup yellow mustard
• 1 teaspoon black pepper
• 1/2 teaspoon ground red pepper
• 1 teaspoon garlic powder (optional)

Recipe

• 1 cook lamb sausage in an ovenproof dutch oven over medium-high heat, stirring until sausage crumbled and is no longer pink. drain, reserving 2 teaspoons drippings in dutch oven. return sausage to dutch oven, and stir in onion, next 8 ingredients, and, if desired, garlic powder.
• 2 bake at 350° for 45 minutes or until thickened and bubbly.

Yummy Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 boneless skinless chicken breasts, cut into bite sized pieces
• 1 cup rice
• 2 cups water
• 1 cup golden raisin
• 1 cup lemon curd
• 1 pinch red pepper flakes
• 1 pinch salt & pepper
• 1/2 cup boiling water
• 1 orange, juice and zest of
• 1 teaspoon curry powder (more if you like)
• 1/2 cup sesame seeds
• 1/2 cup toasted slivered almonds
• 1 tablespoon olive oil, plus enough to keep the sesame and almonds from burning when you toast them

Recipe

• 1 in 2 quart pot combine water, rice, orange zest and juice, raisins and curry powder.
• 2 bring to a boil uncovered.
• 3 cover and reduce heat until done, 20 minutes.
• 4 while rice is cooking, pan sear chicken.
• 5 when chicken is nice and golden brown, add sesame seeds and toast for a few minute.
• 6 combine boiling water, lemon curd, red pepper flakes, salt and pepper.
• 7 when dissolved, pour over chicken and sesame. reduce heat and simmer until rice is done.
• 8 in a small pan, toast almond slivers.
• 9 when rice is done, mix in almonds and spread on large serving platter with a lip.
• 10 pour chicken and sauce over rice.

Yummy Chicken

Total Time: 1 hr 18 mins Preparation Time: 15 mins Cook Time: 1 hr 3 mins

Ingredients

• Servings: 6
• 1/4 cup flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 dash thyme
• 3 lbs chicken, cut up
• 1/4 cup butter, melted
• 4 green onions, chopped
• 1/2 cup mushroom, sliced
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/3 cup apple juice

Recipe

• 1 mix flour,salt, pepper and thyme in a plastic bag.
• 2 shake chicken to coat well.
• 3 brown chicken in butter and remove to casserole dish.
• 4 add green onions and mushrooms to frying pan.
• 5 cover and simmer for 3 min
• 6 add to casserole dish.
• 7 mix lemon juice,sugar,salt and apple juice.
• 8 pour over chicken and bake at 325 for 1 hr.

Torta Asada (mexican Carne Asada Sandwich)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 bolillos rolls
• 1 1/2 lbs flank steaks, thinly sliced
• 1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
• 2 cups lettuce, finely chopped
• 1 cup sharp cheddar cheese, shredded (optional)
• 2 tablespoons hot sauce (optional)
• 3 medium tomatoes, diced
• 3 tablespoons yellow onions, finely minced
• 1 1/2 jalapenos, minced
• 1 lime, juice of
• 2 tablespoons cilantro, finely minced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/8 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• 3 avocados
• 1 tablespoon yellow onion, finely minced
• 1/2 a jalapeno, minced
• 1 tablespoon cilantro, minced
• 1 garlic clove, minced
• 1/2 lime, juice of
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper, fresh cracked

Recipe

• 1 start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
• 2 about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
• 3 turn oven on 250 for toasting.
• 4 heat beans on med-low until hot.
• 5 in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
• 6 once done let sit for 5 minutes.
• 7 while the meat is resting slice bolillos in half & toast for 4 minutes.
• 8 cut carne asada into small pieces or strips.
• 9 spread one half of the bolillos with guacamole.
• 10 spread the other half with hot beans.
• 11 sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
• 12 close sandwich, press down & cut in half.
• 13 serve with extra salsa & guacamole (if there's any left still!).

Yummy Chicken And Leek Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (9 inch) refrigerated pie crusts
• 1 (4 lb) whole chickens, deboned and cut into bite size pieces
• 4 slices cooked ham
• 4 leeks, chopped
• 1 onion, chopped
• salt and pepper
• 1 pinch ground mace
• 1 1/4 cups chicken stock
• 1 tablespoon milk
• 1/2 cup heavy cream

Recipe

• 1 preheat the oven to 350 degrees f (175 degrees c).
• 2 in a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. season each layer with a little salt, pepper and mace. pour the chicken stock over the layers, and dampen the edges of the dish.
• 3 roll the pie pastry out large enough to cover the top of the dish, and place over the top. crimp the sides down with a fork, and trim the excess from the edges. cut a round hole in the center of the pastry. roll dough scraps out and cut into strips. use the strips to form a design, and place lightly over the hole. brush the entire top with milk.
• 4 bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. if the top crust is getting too brown, cover it with parchment or aluminum foil. while the pie is baking, heat the cream over low heat. when the pie is cooked, remove from the oven, and carefully remove the design from the hole. pour the cream into the hole, and replace the design. let stand for a few minutes before serving.

Spinach-ham Stuffed Tomatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large ripe tomatoes (about 10 oz. each)
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 4 ounces thick-sliced deli ham, cut into 1/2-inch pieces
• 1 cup light ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 425.
• 2 cut each tomato horizontally in half. with spoon, scoop out 2 tablespoons pulp from each half. coarsely chop pulp and place in bottom of 13x9" pan.
• 3 in medium bowl, mix spinach, ham, ricotta, 1/4 cup parmesan, salt and pepper.
• 4 mound 1/2 cup mixture into each tomato half. sprinkle with remaining parmesan.
• 5 arrange tomatoes on pulp. bake 25 minutes or until hot.

Tortas Ahogadas - Mexican Sandwiches With Tomato Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 lbs roma tomatoes, coarsely chopped
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 1 teaspoon dried oregano
• 1/2 cup water
• salt
• 1/4 lb chile (arbol chilies preferred)
• 1 cup water
• 1/2 cup vinegar
• salt
• 8 french rolls, split in half lengthwise (bollilos preferred, mexican bolillos, crusty oval rolls)
• 1 1/2 lbs boneless lamb loin or 1 1/2 lbs lamb shoulder
• 1 onion, cut in half
• 3 garlic cloves
• 1 bay leaf
• 1 sprig oregano (dried is fine)
• salt

Recipe

• 1 place all tomato sauce ingredients in a saucepan and cook until the tomatoes and onions are soft.
• 2 allow to cool, place in blender and puree.
• 3 strain the puree and set aside.
• 4 lightly roast the arbol chiles on a dry griddle, just to the point of fragrance. (do not allow them to char, as this results in a bitter flavor).
• 5 remove the stem and seeds from the chilies.
• 6 place the chiles and remaining chili sauce ingredients in a saucepan; cook until the chilies have softened, remove from heat and allow to cool.
• 7 transfer sauce ingredients to a blender, puree and strain; set aside.
• 8 cook the meat in water to cover with the onion, garlic, bay leaf, oregano and salt to taste.
• 9 when cooked through, remove from cooking liquid and allow to cool.
• 10 shred the meat with two forks, or slice thinly if preferred.
• 11 remove the soft center from the rolls, place on plates, and divide the meat among the rolls.
• 12 bathe each one with tomato sauce (the tortas are easier to eat if the top half is left "dry")
• 13 serve torta on a plate with a lip to prevent messy dripping.

Tangier Lamb Tagine Wrap With Spiced Yogurt

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup plain yogurt
• 2 tablespoons harissa
• 1 lb ground lamb
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 4 teaspoons finely minced peeled fresh ginger
• 1/4 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup canned chick-peas, drained and rinsed
• 4 teaspoons fresh lemon juice
• 4 large burrito-size flour tortillas, warmed
• 10 -12 ounces spinach leaves, stems removed
• lemon wedge

Recipe

• 1 mix the yogurt and harissa together in a bowl; set aside.
• 2 add lamb, onion, cumin, ginger, raisins, salt, and pepper to a large skillet over medium heat; cook, stirring/breaking up the lamb with a wooden spoon, 5-7 minutes until the meat is cooked and the onions are soft.
• 3 add in the chickpeas; using a potato masher, mash at least half of them right in the pan, blending them with the meat.
• 4 continue to cook/stir, 1-2 minutes until they are warm; add in the lemon juice.
• 5 to assemble: spread about 2 tablespoons of the spiced yogurt on a warm tortilla, leaving a 1-inch border.
• 6 layer a quarter of the spinach and the lamb mixture and another 2 tablespoons spiced yogurt in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients donâ??t quite touch the edges.
• 7 fold in the two sides and roll the wrap away from you.
• 8 complete the wraps with the remaining ingredients; cut in half on the bias and serve.

The Cuban Missile Crisis Breakfast Sandwich

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• 1 english muffin, whole wheat if possible
• 1 egg
• 1 slice canadian bacon
• 2 ounces lamb loin, thinly sliced
• 1 slice monterey jack pepper cheese
• 1 teaspoon yellow mustard
• 1 teaspoon relish

Recipe

• 1 split english muffin. break up the pepper jack so that the slice can be distributed across both halves of the muffin. toast to medium.
• 2 in a non-stick skillet on medium-high heat, heat canadian bacon and lamb. both are already cooked, so this is merely to get them hot again. once cooked, removed lamb and bacon to a plate and place in warmer if possible.
• 3 in the same skillet cook eggs to preference. i prefer over easy or medium so the yolk stays runny. a teflon ring helps to keep the egg the proper size. poaching is also a possibility.
• 4 once toasted, spread mustard on the bottom side of the english muffin and the relish on the top. layer lamb, then egg, then bacon.
• 5 season with salt and pepper as necessary.
• 6 enjoy!

Veggie Meatball Soup

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 25 frozen italian style meatballs
• 1 (28 ounce) can diced tomatoes with juice
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 (16 ounce) can kidney beans, rinsed & drained
• 1 medium zucchini, sliced
• 1 cup green beans
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup elbow macaroni, uncooked
• 1/4 cup fresh parsley, minced
• grated parmesan cheese (optional)

Recipe

• 1 in a 5-quart slow cooker, combine the first 14 ingredients.
• 2 cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
• 3 stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
• 4 serve with parmesan cheese if desired.

Yummy Cheddar Burger With Veggies (packet)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb ground beef
• 1 tablespoon worcestershire sauce
• seasoning salt
• 4 green onions, chopped
• 1 cup sharp cheddar cheese
• 2 medium russet potatoes, sliced thin
• 2 large carrots, sliced thin
• 16 sliced cherry tomatoes
• 4 slices sweet onions
• aluminum foil

Recipe

• 1 mix first 5 ingredients and form 4 meat patties.
• 2 lay out 4 pieces of foil, each big enough to make a packet.
• 3 spray the center of each piece of foil with a little cooking spray.
• 4 divide the potato slices between the 4 foils and place in the center.
• 5 place 1 meat patty on top of each one.
• 6 layer carrots, onion, cherry tomatoes on top of the meat.
• 7 sprinkle a little seasoning salt over each one.
• 8 close packets up by folding down the top and then the ends. leave enough room for the steam.
• 9 cook at 375 for one hour.
• 10 be careful of steam when opening packets.
• 11 these work great over a campfire or grill also!

Veggie Patty Melts

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large onion, cut in half vertically and sliced (about 2 cups)
• 1/2 cup water
• 1 (10 ounce) package frozen veggie burgers (or meatless soy protein burger)
• 8 slices reduced-calorie whole wheat bread
• 4 slices process american cheese or 4 slices cheddar cheese
• butter-flavored cooking spray
• salt and pepper

Recipe

• 1 coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. season with salt and black pepper to taste.
• 2 remove onion from pan, keep warm.
• 3 cook meatless burgers in pan according to package directions.
• 4 divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. cover with remaining 4 slices of bread.
• 5 place pan over medium heat until hot. coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
• 6 coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
• 7 repeat procedure with remaining sandwiches.
• 8 if you own a indoor grill (such as george forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. enjoy.

Veggie Okazu

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 lb green beans, trimmed and cut into 1 inch pieces
• 1/2 lb broccoli floret, tops no stem pieces
• 1 cup water
• 1/4 cup sugar
• 1/4 cup soy sauce
• 5 cups cooked rice

Recipe

• 1 in a large skillet over medium heat, cook the ground beef until evenly brown; drain excess fat.
• 2 stir in green beans, broccoli and about 1 cup water. cover and cook until beans and broccoli are tender, 15 to 20 minutes.
• 3 mix sugar and soy sauce together until sugar is dissolved. pour over ground beef and mix well. cook uncovered for 5 minutes.
• 4 serve over hot cooked rice.

The Easiest Breakfast Ever

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 6 slices deli ham
• 6 tablespoons grape jelly
• 6 eggs
• 6 tablespoons cheddar cheese, shredded

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a muffin pan, line each tin with a slice of deli meat.
• 3 squirt a dollop of jelly on top of each.
• 4 crack an egg on top of each dollop of jelly.
• 5 sprinkle each tin with a tablespoon of cheese.
• 6 bake for 15 minutes or until the egg has set.

Yummy Chili Con Carne

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 garlic cloves
• 1 lb ground beef or 1 lb turkey
• 1 large chopped yellow onion
• 1 (14 ounce) can stewed tomatoes
• 32 ounces kidney beans
• 1 teaspoon salt
• 1 bay leaf
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon cayenne
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1/2 teaspoon ground pepper
• chopped green chili
• 1 teaspoon worcestershire sauce

Recipe

• 1 brown 2 clove garlic (minced). 1 chopped yellow onion. 1 lb ground beef or turkey. stir & saute until well done.
• 2 add: 1 14 oz can stewed tomatoes. 1 32 oz. kidney beans. 1 tsp salt. 1 bay leaf. 2 tbsp chili powder. 1 tablespoon cumin. 1 teaspoon cayenne. 1 teaspoon coriander. 1 teaspoon oregano. 1/2 tsp pepper. 1- 7 oz. can chopped green chilis. 1 tsp worcestershire sauce. cover & simmer for 1 hour (be careful to remove bay leaf before serving).

Yummy Chicken Marsala

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -2 lb chicken
• 6 tablespoons butter
• 3 -4 shallots
• 1 teaspoon garlic
• 1 cup marsala wine
• sliced mushrooms
• flour

Recipe

• 1 coat chicken lightly in flour.
• 2 melt butter in skillet.
• 3 add chicken.
• 4 chop up 3-4 shallots.
• 5 when you turn the chicken add the shallots and garlic to the tops of the chicken.
• 6 when chicken is done add marsala wine cook for 5 minutes.
• 7 add mushrooms and cook for an additional 5 minutes.

Yummy Cincinnati Chili

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground sirloin
• 1 onion, diced
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can dark red kidney beans, do not drain
• 1 tablespoon chili powder
• salt and pepper, to taste
• 1 lb cooked spaghetti
• shredded cheddar cheese
• sour cream

Recipe

• 1 brown meat and onion together and drain off fat.
• 2 add tomato sauce, undrained beans, undrained tomatoes, chili powder and salt and pepper to taste.
• 3 simmer for 20 minutes.
• 4 serve over hot spaghetti.
• 5 sprinkle cheddar cheese and sour cream on top.
• 6 enjoy.

Veggie Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups 1% fat cottage cheese
• 1 (15 ounce) carton low-fat ricotta cheese
• 2 tablespoons minced fresh parsley
• 1 (26 ounce) jar meatless sauce
• 9 uncooked lasagna noodles
• 2 medium carrots, shredded
• 1 1/2 cups broccoli florets
• 4 ounces fresh mushrooms, sliced
• 1 small zucchini, thinly sliced
• 1 small summer squash, thinly sliced
• 2 cups shredded part-skim mozzarella cheese

Recipe

• 1 in a bowl combine the cottage cheese,ricotta and parsley.
• 2 spread 1/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray.
• 3 top with noodles and a third of the cheese mixture.
• 4 sprinkle with half of the carrots, broccoli, zucchini ans squash.
• 5 top with remaining cheese.
• 6 top with a third of the mozzarella.
• 7 repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella.
• 8 cover and bake at 350°f for 45 minutes.
• 9 uncover bake 15 more minutes or until noodles are tender.
• 10 let stand 15 minutes before cutting.

Chicken Curry

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb chicken breast
• 2 tablespoons vegetable oil
• 1 bay leaf
• 1 star anise
• 2 whole cloves
• 1 inch cinnamon sticks, rind (2.5 cm) or 1 inch cassia (2.5 cm)
• 2 onions, halved and thinnly sliced
• 150 g indian beans or 150 g green beans
• 450 -500 ml coconut milk
• 20 g fresh ginger, cut into very fine stripes
• 2 -5 tablespoons fresh coriander (personal preference, can also be left out altogether)
• 1 lime, juice and zest of
• 2 teaspoons vegetable oil
• 1 large onion, halved and sliced
• 20 g fresh ginger, chopped
• 10 garlic cloves, chopped
• 1 inch cinnamon sticks, rind or 1 inch cassia
• 2 whole cloves
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 2 green cardamoms, pots
• 4 -8 green chilies (depending on type of chilli and your heat tolerance)
• 30 g cashew nuts
• 100 g natural yoghurt
• coriander leaves
• lime slice

Recipe

• 1 curry paste:.
• 2 heat oil in a skillet or heavy bottom pan. add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. fry over medium heat until onions are soft and slightly brown. let mixture cool and puree in a blender with the yoghurt to a fine paste.
• 3 cube the chicken breasts into 1 inch pieces. put them into a bowl. cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day.
• 4 heat oil in a skillet with a high rim, wok or heavy bottom pan. add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. fry for 1-2 minutes. add onion and fry over low heat until soft and translucent.
• 5 add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. remove immediately from heat when cooked.
• 6 before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
• 7 serve with rice and garnish with coriander leaves and lime slices.

Yummy Chicken Parmesan Sandwiches

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 slices bread
• 1 tablespoon butter
• 4 slices mozzarella cheese
• 1/4 cup olive oil
• 1 teaspoon garlic
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 0.5 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 2 boneless skinless chicken breasts
• 1 egg
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter

Recipe

• 1 1. in a small sauce pan, brown garlic, basil, oregano, onion powder, pepper and salt in olive oil. add tomato sauce and tomato paste. mix and cover. let simmer 1 1/2 hours.
• 2 2. when sauce has simmered for 1 hours, salt and pepper chicken and dip in egg then in breadcrumbs. melt some butter in skillet over medium-high heat. cook chicken in butter. cover while cooking.
• 3 3. when chicken is close to finished, butter 4 slices of bread. i make bread in breadmaker- it is easy and delicious. you can use whatever kind you would like, but i recommend thick bread.
• 4 4. remove chicken from skillet. wash out and put back on stove over medium heat. place one two pieces of bread with butter side down. put one slice of mozerella cheese over each slice. put chicken on top of cheese. pour some sauce over chicken. place second slice of cheese on top of sauce. cover with other slice of bread, butter side facing up.
• 5 5. from here, cook like a grilled cheese. press down to smush and flip when browned to your liking.
• 6 6. enjoy your sandwiches! i serve with fries. picture shows half a sandwich.

Yummy Crab Cakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/3 cup red pepper, finely chopped
• 1/3 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 1 teaspoon butter
• 1/4 cup breadcrumbs
• 1/2 tablespoon mayonnaise
• 1/2 egg
• 10 g lump crabmeat
• 1/4 teaspoon parsley
• 1/4 teaspoon baking powder
• mustard (optional)
• red pepper flakes (optional)
• tabasco sauce (optional)
• 2 tablespoons mayonnaise
• 2 tablespoons mustard
• 1 teaspoon ketchup
• 1 dash hot sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon relish

Recipe

• 1 saute peppers, celery and onion in butter for 5 mins, then cool slightly.
• 2 combine the rest of the ingredients, except the crab meat, into a medium sized bowl.
• 3 stir in the sauteed veggies.
• 4 check the crab meat for shells, bones, etc.
• 5 using fingers, blend in the crabmeat to the breadcrumb mixture.
• 6 shape into cakes.
• 7 chill in the fridge for at least an hour, or overnight is okay.
• 8 fry in a greased pan until golden brown, or for a healthier option, broil in oven for 3-4 mins per side.
• 9 for the sauce:.
• 10 simply mix all of the ingredients together until taste is to your liking.

Yummy Chili Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1/2 cup chopped onion
• 3 stalks celery, chopped
• 1 (15 ounce) can chili
• 1 (14 1/2 ounce) can peeled and diced tomatoes with juice
• 1/4 cup taco sauce
• 1 (15 ounce) can corn
• 1 (8 ounce) package egg noodles
• 1/4 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat.
• 3 add the celery, chili, tomatoes, taco sauce and corn.
• 4 heat thoroughly, reduce heat to low and allow to simmer.
• 5 meanwhile, prepare the noodles according to package directions.
• 6 when cooked, place them in a 9x13 inch baking dish.
• 7 pour the meat mixture over the noodles, stirring well.
• 8 top with the cheese.
• 9 bake at 350 degrees f for 25 minutes, or until cheese is completely melted and bubbly.

Tangerine Glazed Ham With Fresh Sage

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (8 lb) smoked ham, bone-in,skin on
• kosher salt
• fresh ground black pepper
• 15 fresh sage leaves (one large bunch, please don't use dried sage, it will definitely not be the same)
• 1/4 cup extra virgin olive oil
• 1 cup unsalted butter, cut in chunks
• 2 tangerines, sliced thin,seeds removed
• 2 cups freshly squeezed tangerine juice (it takes about 8-10 tangerines for this amount)
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 put the ham in a large roasting pan, fat-side up.
• 3 using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
• 4 cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
• 5 chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.
• 6 rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
• 7 bake the ham for 2 hours.
• 8 assemble the glaze as the ham is baking.
• 9 for the glaze: place a saucepan over medium heat.
• 10 add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
• 11 slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• 12 after the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.
• 13 scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for another 2 hours, basting with the pan juices every 30 minutes.
• 14 the ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
• 15 set the ham on a cutting board to rest for 10- 15 minutes before carving.
• 16 serve the tangerine glaze on the side if desired.

Yummy Chicken Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 tablespoon ground ginger
• 1/2 tablespoon minced garlic clove
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 32 ounces frozen vegetables
• 1/2 teaspoon ground pepper
• 1 cup cooked brown rice

Recipe

• 1 cut the chicken into 1 inch pieces.
• 2 heat the oil, ginger and garlic over medium to medium high heat.
• 3 brown the chicken.
• 4 add veggies, and cook until veggies are crisp-tender.
• 5 stir in soy sauce and pepper.
• 6 serve over side of rice.

Chicken With Green Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 spring onions, sliced finely
• 20 g fresh ginger, chopped finely
• 2 kg free-range chicken
• 4 spring onions, chopped finely
• 5 g fresh ginger, chopped finely
• 1 garlic clove, crushed
• 1/4 cup light vegetable oil
• 1/4 cup light soy sauce
• 1 tablespoon chinese wine
• 1 teaspoon sesame oil

Recipe

• 1 fill large stockpot with water; add onion and ginger; bring to the boil.
• 2 place chicken, breast side down, into the water. return to the boil and skim surface. reduce heat; cover tightly, simmer for 10 minutes. turn off heat, do not lift the lid. stand, covered, for 45 minutes.
• 3 remove the chicken from the stockpot (remembering to drain the water from the cavity!). transfer chicken to a plate; refrigerate.
• 4 carve chicken carefully, across the grain. i removed the skin at this point.
• 5 seared green onion sauce: combine onion, ginger and garlic in a heatproof bowl. heat vegetable oil until smoking hot; pour over onion mixture. stir then add soy, wine and sesame oil.
• 6 7. arrange chicken on plate, spoon over the sauce. garnish with chunks of honeydew melon or cucumber.
• 7 *****i have made this again since posting and i simmered the stock for 40 minutes before poaching the chicken. i added a bunch of spring onions, a handful more of ginger and about 6 cloves of garlic to the stock.

Chili

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 lb great northern bean
• 6 cups chicken broth
• 2 garlic cloves, chopped
• 2 medium onions, chopped
• 1 tablespoon oil
• 2 (4 ounce) cans chopped green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 4 cups diced cooked chicken breasts
• 3 cups grated monterey jack cheese

Recipe

• 1 combine beans, chicken broth, garlic, and 1/2 of onions in large soup kettle.
• 2 bring to boil and simmer until beans are tender- 3 hours or more.
• 3 add more broth if necessary.
• 4 saute remaining onions in oil until tender- add chilies and seasonings, mix thoroughly.
• 5 add to bean mixture.
• 6 add chicken and continue to simmer 1 hour.
• 7 serve topped with grated cheese.

Chili With Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
• 2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley
• 1 tablespoon lime juice
• 1 -1 1/4 teaspoon ground cumin
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups cubed cooked chicken

Recipe

• 1 in a large saucepan, cook onion, jalapeno and garlic until tender.
• 2 stir in broth, beans, parsley, lime juice and cumin; bring to a boil.
• 3 reduce heat; cover and simmer for 10 minutes, stirring occasionally.
• 4 combine cornstarch and water until smooth; stir into chili.
• 5 add chicken.
• 6 bring to a boil; cook and stir for 2 minutes or until thickened.

Chili In The Crock

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 cups great northern beans, soaked overnight
• 1 cup water
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 (4 ounce) can chopped green chilies
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 lb turkey (breast and/or thigh)
• 1 medium onion
• 1 stalk celery
• 1 tablespoon molasses
• 1 teaspoon salt
• 1/4 cup fresh chopped cilantro

Recipe

• 1 pick through and wash the beans with cold water.
• 2 put the beans in the crockpot then cover with cold water and soak the beans overnight (this makes for tender beans and better chili, however the raw beans cooked in the crock for eight hours also makes for a good chili).
• 3 drain and rinse the beans, then add 1 cup of fresh water.
• 4 set the cilantro aside and add all spices, herbs, seasonings, and meat to the crockpot.
• 5 simmer for eight hours.
• 6 top off with fresh cilantro before serving.
• 7 options: use chicken or lamb.
• 8 serve over totilla chips, spaghetti, or rice.

Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups cubed chicken
• 4 ounces green chilies
• 1/2 cup onion, chopped
• 1 jalapeno, seeded and finely chopped
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4-1/2 cup chopped cilantro (to taste)
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken stock
• 3/4 teaspoon salt
• 8 ounces sour cream
• cheddar cheese

Recipe

• 1 saute chicken in a large skillet. add remaining spices into the chicken mixture. let cook together 5 minutes to blend flavors.
• 2 in a separate sauce pan, melt butter and add flour. let cook for a minute or two. add the chicken stock all at once and the salt. continue stirring until mixture slightly thickens. off the heat and add the sour cream, stirring until completely incorporated.
• 3 grease a 9x13 pan and coat with a few tablespoons of the sauce mix. to make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. i add a t. or two of shredded cheese on top of the chicken mix. roll up and place in pan. cover each enchilada with the sauce mix and sprinkle additional cheese on top. bake at 350 for 30 minutes until hot and bubbly.

Spinach-ricotta Rolled Turkey Breasts

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• 5 teaspoons olive oil
• 1/4 cup shallots or 1/4 cup onion, minced
• 10 ounces spinach, cleaned
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/4 cup part-skim ricotta cheese
• 1 large egg, (s)
• 1/2 teaspoon lemon zest, freshly grated
• 1 1/2 lbs skinless boneless turkey breasts, four 6-ounce pieces pounded 1/4-inch thin
• 1/2 cup water

Recipe

• 1 in a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
• 2 cook spinach in microwave according to package directions; set aside.
• 3 mix salt and pepper together in a small bowl, set aside.
• 4 mix spinach with shallots. add cheese, egg , zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
• 5 sprinkle turkey cutlets with remaining salt and pepper mixture. divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
• 6 wipe out skillet. add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. add water and continue to cook until cooked through, about 2 minutes more. remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. pour pan sauce over turkey and serve. yields 1 cutlet per serving.

Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons oil
• 2 lbs boneless chicken breasts (cut in 3/4-inch cubes)
• 2 cups water
• 1 (15 ounce) can navy beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (10 ounce) can rotel tomatoes, undrained
• 2 (11 ounce) cans corn niblets, drained
• 2 (1 1/4 ounce) packets mccormick chicken chili seasoning mix

Recipe

• 1 heat oil in a large skillet over medium-high heat.
• 2 add chicken; cook and stir 5 minute or until golden.
• 3 transfer chicken to crock pot.
• 4 combine with all other ingredients and stir until well-mixed.
• 5 cook on high until it begins to bubble.
• 6 turn to low and cook for as long as you'd like - the longer it cooks, the more the flavors meld.

Chili With Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 2 garlic cloves, minced
• 2 (15 ounce) cans kidney beans or 2 (15 ounce) cans navy beans, drained and rinsed
• 3 -4 cups cooked chicken, diced (a rotisserie chicken from the store works well)
• 1 cup frozen corn kernels
• 1 (7 ounce) can diced green chilies
• 2 cups chicken broth
• 1/4 teaspoon salt
• salt and pepper, to taste
• grated cheddar cheese (optional) or monterey jack cheese (optional)

Recipe

• 1 warm the oil in a large saucepan over medium heat. add onion and saute until soft (5-7 min). stir in chili powder, cumin, oregano and garlic and saute for another minute.
• 2 add beans, chicken corn, green chilies, broth and salt.
• 3 bring to a gentle boil, then lower heat to simmer, partially covered, for another 10 minutes.
• 4 add salt and pepper to taste.
• 5 serve with cheese, if you like.
• 6 makes 6 large servings.

Veggie Chicken Pitas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 medium red onion, sliced
• 1 cup carrot, julienned
• 1 cup fresh broccoli, chopped
• 1 cup fresh snow pea
• 1/2 teaspoon garlic, minced
• 2 tablespoons olive oil
• 1 cup cooked chicken, cubed
• 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
• 1/4 cup chicken broth (or use wine)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 5 pita breads, 6-inch size, halved
• 1/3 cup mozzarella cheese, shredded
• 1/3 cup cheddar cheese, shredded

Recipe

• 1 in a large skillet, saute the onion, carrots, broccoli, peas and garlic in oil for 4-5 minutes or until tender.
• 2 stir in the chicken, red peppers, broth, oregano and cayenne - bringing to a boil.
• 3 reduce heat, simmer, uncovered for 5-6 minutes or until heated through.
• 4 spoon mixture into pita bread halves and sprinkle with the cheeses on each serving.

The Easiest Asian Lamb Dinner

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 kg lamb, marbled with a little fat
• 1 cup ketjap manis (thick soya sauce)
• 2 onions, cut in wedges
• 1/2 teaspoon pepper

Recipe

• 1 place everything in a heavy based pan and simmer gently with the lid on for 1 1/2 to 2 hours or until meat is meltingly soft. alternatively, just pop everything in an oven safe dish with a lid, and bake in a preheated oven for 2 hours at 160 degrees celcius.
• 2 serve and enjoy.

Chili

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 (15 ounce) cans great northern beans
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 (4 ounce) can green chilies
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 2 teaspoons cumin
• 1/2 teaspoon sea salt
• 2 1/2 cups chicken, cooked and diced
• 3 1/2 cups chicken broth
• jalapeno sauce, to taste

Recipe

• 1 poach 3-4 skinned and boned chicken breast halves in boiling water or broth. cover and cook over medium heat for approximately 12 minutes or until done. drain, cool and dice.
• 2 add all ingredients to a crock-pot and cook 4-8 hours.
• 3 top with shredded monterrey jack cheese and serve with tortilla chips instead of crackers.

Chili

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 lb ground chicken
• 1/2 lb ground lamb or 1/2 lb sausage meat
• 6 garlic cloves, minced
• 1 large bell pepper, chopped into bite size pieces any color
• 2 cups corn
• 2 cups largely chopped onions
• 6 diced tomatillos
• 2 (19 ounce) cans kidney beans
• 1 (19 ounce) can navy beans
• 1 (19 ounce) can chickpeas
• 127 ml green chilies
• 4 cups chicken broth
• 4 tablespoons chili powder (more if you likeit hotter)
• green hot pepper sauce (to taste, i use several)
• 1/2 cup tapioca flour (for thickener at the end)
• 1/2 cup chicken broth (for thickener at the end)

Recipe

• 1 in a frying pan - lightly brown the ground meats.
• 2 in your crock pot or dutch oven combine all the ingredients (except tapioca and last of the broth) including the cooked meat.
• 3 cook on low in crock pot for 7 - 8 hours or on very low heat for 3 - 4 hours in dutch oven.
• 4 approximately 20 - 30 minutes before serving - mix the tapioca powder and chicken broth until combined - pour into the chili and stirr to thicken. this method gives this recipe a very very low carb count.
• 5 serve.

Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 4 ounces reduced-fat cream cheese
• 1 tablespoon nonfat milk, plus
• 1 cup nonfat milk (divided)
• 1 teaspoon ground cumin
• 4 cups chopped cubed cooked chicken breasts
• 1/2 cup chopped green onion
• 1 teaspoon olive oil
• 1/4 cup diced tomato
• 1 can reduced-fat cream of chicken soup (undiluted)
• 1 cup fat free sour cream
• 2 jalapeno peppers, chopped and seeded (optional)
• 1/4 teaspoon cayenne pepper
• 1/2 cup low-fat cheddar cheese
• 1/4 cup chopped green onion, to sprinkle on top

Recipe

• 1 warm tortillas up by wrapping them in foil and heating at 350° f for 3-5 minutes.
• 2 keep wrapped and set aside.
• 3 continue to preheat oven at 375° f.
• 4 in a large bowl mix cream cheese, 1 tbl.
• 5 of milk, and cumin until smooth, then add chicken to mix.
• 6 sautee green onions in olive oil until tender and add to chicken mixture.
• 7 in another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
• 8 mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
• 9 spray a large baking pan with no stick cooking spray.
• 10 place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
• 11 top with remaining soup mixture.
• 12 cover with aluminum foil and bake for 30 minutes at 375° f.
• 13 uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
• 14 *youcan substitue mild green chile for jalapenos.
• 15 *somtimesi add 1/3 cup corn to the chicken mixture.

Chili (football Soup)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (4 ounce) cans chopped mild green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 3 (16 ounce) cans great northern beans, undrained
• 6 cups chicken stock or 6 cups canned chicken broth
• 4 cups chopped cooked chicken, to taste
• 3 cups grated monterey jack cheese (about 12 oz.)

Recipe

• 1 heat oil in large pot over medium high heat.
• 2 add onions and saute until translucent, about 10 minutes.
• 3 stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
• 4 add undrained beans and stock and bring to a boil.
• 5 reduce heat and add chicken and cheese to chili and stir until cheese melts.
• 6 season to taste with salt and pepper and ladle into bowls.
• 7 for freezing: pour soup into a rigid container (or freezer bag), label and freeze. to reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

Top Secret Reicpes Version Of Honeybaked Ham Glazeby Todd Wilbur

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Recipe

• 1 if you couldn't find a pre-sliced ham, the first thing you must do is slice it. use a very sharp knife to cut the ham into very thin slices around the bone. do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. you want the slices to be quite thin, but not so thin that they fall apart or off the bone. you may wish to turn the ham onto its flat end and cut around it starting at the bottom. you can then spin the ham as you slice around and work your way up.
• 2 mix the remaining ingredients together in a small bowl.
• 3 lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. pour the sugar mixture onto wax paper and spread it around evenly.
• 4 pick up the ham and roll it over the sugar mixture so that it is well coated. do not coat the flat end of the ham, just the outer, pre-sliced surface.
• 5 turn the ham onto its flat end on the plate. use a blowtorch with a medium-size flame to caramelize the sugar. wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. spin the plate so you can torch the entire surface of the ham. repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). serve the ham cold or reheated, just like the real thing.

Veggie Garden Spaghetti Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (16 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 1 tablespoon sugar
• 2 teaspoons extra virgin olive oil
• 4 garlic cloves, crushed
• 2 small zucchini
• 1/2 cup onion, finely chopped
• 2 teaspoons basil
• 2 teaspoons oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 lbs lean ground beef
• 1 cup frozen chopped spinach, thawed & drained

Recipe

• 1 over medium heat, saute garlic & onions in olive oil until onions go clear.
• 2 add ground beef and cook until beef has browned. drain off any extra fat.
• 3 add chopped zuchini, and cook until it begins to soften.
• 4 drain extra liquid from stewed tomatoes. puree until smooth.
• 5 add tomato paste, and puree until well blended.
• 6 add tomato blend to beef mixture.
• 7 add herbs and sugar. simmer on low heat for at least 30 minutes, and serve over pasta, with parmesan or romano cheese.

Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup onion, chopped
• 8 ounces mushrooms, sliced
• 4 ounces light cream cheese
• 1 tablespoon butter
• 2 tablespoons milk
• 8 ounces light sour cream
• 2 cups chicken breasts, cooked and shredded
• 1 (10 3/4 ounce) can cream of mushroom soup, condensed
• 1 cup milk
• 12 flour tortillas
• 1 cup cheddar cheese, shredded
• 1/4 teaspoon cumin

Recipe

• 1 saute onions and mushrooms in butter. remove from heat and stir in cream cheese, milk, and cumin.
• 2 place 3 tablespoons in each tortilla, roll up and place in greased pan.
• 3 mix soup, sour cream, and 1 cup milk, pour over the top.
• 4 cover with foil and bake for 35 minutes at 350°f.
• 5 remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.
• 6 to freeze, prepare through step 4, baking. allow to cool completely, cover well, and freeze for up to three months. to reheat, thaw overnight in the fridge and bake, covered for 30 minutes.