Fiesta chicken casserole

Chicken breast cubed
Corn
Black beans
Pepper jack cheese
Cheddar cheese
Stove top stuffing

I cubed chicken breast
Tossed with 1 packet of taco seasoning
Mixed with  half a can of corn and half a can of black beans strained
Added cup of shredded cheddar cheese
Mixed together in casserole dish
Topped with stove top stuffing..I left out the butter tho
Baked 400 for 30 minutes
Melted pepper jack cheese on top

Homemade Hamburger Helper

• 1 pound lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• pinch to 1/2 teaspoon cayenne powder
• salt and pepper to taste
• 1 1/2 cups milk
• 1 1/2 cups beef broth
• 2 cups uncooked macaroni
• 1 (8 oz) can tomato sauce
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
3. Stir in cheddar cheese until melted.

Recipe by Pintrest

Cowboy Casserole

1 packet taco seasoning
2 lbs ground beef
1 celery stalk
1 onion
1 can tomato sauce
2 cups cheese shredded
2 cups frozen super sweet white corn
1 can black beans

1.5 cups flour
1 tsp baking powder
1/2 cup butter melted
1 cup whole milk

saute onion celery and beef and then drain
add taco seasoning, tomato sauce, corn and beans
place in big casserole dish
top with cheese

mix together topping...flour, baking powder, melted butter, and milk
top over casserole and bake 350 degrees for 40 minutes.

Garlic Crusted Chicken

chicken breasts
savory garlic herb soup mix
3/4 cup mayonaise
1/4 cup parm cheese
1/4 cup bread crumbs

mix soup mix mayo and parm cheese together and top raw chicken
top with bread crumbs and bake 400 degrees for 20 minutes or so.

Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Chicken Potpie

frozen peas and carrots
.5 can of evaportated milk
3.5 tbs of flour
1cup chix stock
pie crusts
routissouri chix
1/2 stick of butter


heat broth and milk in microwave

heat butter and flour
add milk and broth
then chix and vegetables

bake 350 35 minutes

Chimichungas

pure cream of chix soup
5 jalopeno slices
1tsp hot mustard
5 olives

mix 1 pack of creams cheese
1 cup shredded cheese
taco seasoning packet
1/2 can refried beans with chilis
1/2 can corn
1/2 can black beans
chix

fill tortilla and brown and bake 10 minutes 350
top with pured sauce

Savory White Bean and Spinach Pasta Dish

ditalini pasta
onion
vegetable flavor boost broth
1 can white beans
spinach
1/2 cup parmesan cheese
crushed red pepper



cook ditalini pasta
saute onions
in skillet add onions, vegetable flavor booster broth, 1 can white beans, spinach, 1/2 cup parmesan cheese, pasta, and crushed red pepper.

Glazed Ham

score ham fat in diamond shape

cover with glaze

bake in roasting pan 350 for 2.5 hours for a 10 pound ham. usually 15 minutes per pound

ham is done when it starts pulling away from bone

tent with tin foil

for glaze mix

1/2 cup fruit jam or orange marmalade

3tbs honey

salt

pepper

garlic powder

onion powder

1T hot mustard

I double the glaze recipe for extra!

Stuffed Pork

1 pork loin
sunmaid fruit raisons, craisons, apples, apricots or whatever fruit you like
honey
apricot jam or orange marmalaid
garlic powder, salt, pepper, onion powder, thyme

poke hole with long wooden spoon through center of loin (end to end, not top to bottom)
fill with fruit
mix together honey jam and spices
put most of glaze on pork but save some for after it's cooked

bake 350 20 minutes per pound if boneless. if it has a bone cook 30 minutes per pound. Fat side faces up.

Recipe by: Arin Gunn-Russell

Orange Chicken

what you need
1/2cup KRAFT Original Barbecue Sauce
1/4cup flour
1/4 cup orange juice
1/4cup orange marmalade
3Tbsp. soy sauce
1tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed
make it

STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

Recipe by: Kraft

Chicken Stew Bread Bowl

2 yukon gold potatoes, diced & peeled if desired (about 1 1/2 cups))
1 c diced carrots
3/4 tsp salt,divided
4 round sourdough or italian bread loaves
2 Tbsp butter
3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp all-purpose flour
1/4 tsp black pepper
1/8 tsp dried thyme
1/8 tsp paprika
1 c chicken broth
1 c frozen peas, thawed
1 green onion, minced

1 Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
2 Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
3 Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

Cracker Covered Pork Chops

crushed ritz or butter crackers

pork chops

butter

2 eggs

dip porkchops in crushed ritz crackers with salt

place butter chunks in between pork chops

bake 375 30 minutes

Recipe by: Allrecipes.com

Swedish Meatballs

Ingredients

• 1 cup beef stock
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary
• 1/2 (20 ounce) package frozen cooked meatballs, thawed

Directions

1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Recipe by allrecipes.com

Jalopeno Alfredo Sauce

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried rosemary
• 1 pinch salt and ground black pepper to taste
• Stuffed Rigatoni

Directions

1. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.

Recipe by MsDo

Jerked Chicken

1 tsp of the following ingredients

salt

pepper

ginger

cayenne pepper

all spice

cinnamon

nutmeg

olive oil

garlic cloves minced

rub onto chicken and bake

serve with dirty or wild rice

Turkey Meatloaf

2 lbs meat

1.5 cups bread crumbs

1.5 cups shredded parm cheese

2 eggs

1 caramelized onion

sage

mix all together and bake covered 375 45 minutes

in mean time use mayonaise as a base and add teriyaki sauce and soy sauce just to taste

should have a nice strong flavor

after done baking, uncover, add sauce and put back in oven uncovered for about 10 more minutes.

Recipe by Shad Steffens

Chicken Cacciatori

chicken thighs or tenders

can of diced tomatoes

1 red pepper

1 green pepper

1 onion

1 cup white wine

brown chicken

add wine and tomatoes

saute onions and peppers

put all in pan and bake 375 covered for 30 minutes

Recipe by Pioneer Woman

Chicken Scallopine

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Recipe by Pioneer Woman

Chicken Pot Pie

Ingredients

• 2 cups diced peeled potatoes
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter or margarine
• 1 cup all-purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1 1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 pastry for a 9 inch double crust pie

Directions

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months

Recipe by Karen Johnson allrecipes.com