Chicken · Dinner · Meat

Crack chicken enchiladas

You’ll need:
4 boneless chicken breast
4 slices bacon crumbled or bought real bacon pieces
1 pack dry ranch dressing packet
1 8 oz pack cream cheese
1/2 cup Colby jack cheese shredded
(To do this as a separate meal you can check crack pot chicken sandwiches)

Add to leftover chicken:
3 corn on the cob ears (grilled)
1 lb grated cheese your choice
16 corn tortillas
1- 28 oz can green enchilada sauce

Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich.
We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix.
To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!
Dinner · PASTA · Uncategorized

Baked ziti

You’ll need:

  • 1 lb ziti noodles cooked
  • 1 lb burger
  • 1/2 lbs led Italian sausage
  • 1 16.5 can diced tomatoes
  • 2 jars pasta sauce
  • 1 lb shredded mozzarella cheese
  • 1 tsp Garlic powder
  • 1 tsp oregano
  • 1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!

Appetizers · Dinner · Lunch · Meat · Side Dishes · Uncategorized

Turkey pot stickers

You’ll need:
1 lb ground turkey
1/3 cup Parmesan Cheese
2 pinches red pepper flakes
1/2 cup fresh parsley chopped
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh grated ginger
3 tbsp soy sauce
1/3 cup grated cabbage
12 oz pot sticker wrappers
(Cilantro or green onions for topping)

Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp sesame oil
1/4 tsp ground ginger
1/2 tsp sesame seeds

First mix all ingredients in for the meat filling (not the pot sucker wrappers or sauce ingredients)
Mix well with hands. Get a small bowl of water and the wrappers opened and ready to use. Take about 1 tbsp of meat mix and add to wrapper, dip your finger in the water then wet the edges all the way around wrapper. Then take the center and fold over and punch top, do this to the sides so they are tightly closed. Making a moon shape. Repeat until all filling is gone. Then take a skillet and turn on medium high heat. Add 4 tbsp vegetable oil and heat to sizzling. Add pot stickers bottom side down to pan and brown bottom for about 4 minutes. Then add 1/2 cup water and bring to a boil. Cover with a tight fitting lid and lower heat to medium low and let boil until water is evaporated about 10-12 minutes. Make sure you shake the pan every few minutes so the pot stickers don’t stick to pan. Once water is gone sprinkle with sesame seeds and cook another 2-3 minutes uncovered. To me and ok e on platter sprinkle with either chopped cilantro or sliced green onions. Mix all ingredients in bowl for sauce and serve with pot stickers. Enjoy!!
Dinner · Veggies

French onion lentil Shepard’s pie

You’ll need:
3 large yellow onions
2 tbsp olive oil
3 cloves garlic
2 tbsp fresh thyme
2 bay leaves
1 1/2 tbsp tomato paste
2 tbsp sherry cooking wine
2 tbsp soy sauce
5 cups chicken stock
10 russet potatoes
3/4 cup milk
1 stick butter
Salt and pepper

Directions:
Chop onions in half then slice. Add 2 tbsp olive oil to Dutch oven or oven safe skillet. Add in onions and sauté for 3 minutes to soften onions. Then reduce heat and let simmer stirring occasionally until they begin to cartelize and turn brown about 30-45 minutes. Then add in chopped garlic, thyme and bay leaves. Bring heat back up to medium heat and cook for 3-4 minutes until garlic is soft. Then add in tomato last, sherry and soy sauce. Mix well and let simmer 2 minutes then add in chicken stock. Bring to a boil and then add in lentils. Cover and reduce heat and let simmer for 35-40 minutes until liquids is mostly gone. While the lentils are cooling oral potatoes and bring to a boil. Boil for 20-30 minutes until soft, drain water and then mash with the butter and milk. If you need to add more milk do it in small increments until creamy. Add salt and pepper to taste. Once lentils are done, spoon the potatoes over the lentils and place into preheated oven at 375 for 30 minutes or until top of potatoes are golden brown. Remove and serve hot. Enjoy!!
Chicken · Dinner · Lunch · Uncategorized

Low main & broccoli chicken

You’ll need:
1 lb spaghetti noodles cooked
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup diced celery
1 tbsp sesame seeds
2 tbsp olive oil
1/4 cup soy sauce
3 tbsp toasted sesame oil
1/4 cup rice vinegar
Green onions for garnish

2 chicken breast
1 head broccoli
2 tbsp honey
1/3 cup soy sauce
1 tbsp toasted sesame oil
4-6 tbsp rice vinegar

Driections:
Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy! 

Dinner · Soups

Beef & Barley

Beef & Barley
Ingredients:
1 lb beef stew meat
3 large carrots diced
1 large onion diced
4 celery stalks diced
1/2 cup perl barley

1 cup frozen corn
6 cups water
1 tsp garlic salt
2 large heaping tbsp of beef bouillon 

Serving day:
1 baguette sliced and then toasted for dipping.  

To Freeze:
Label bag and write cooking directions.
Add all ingredients into gallon size ziplock and remove all air. Freeze Flat. 

To make day of:
Saute the onions, celery and carrots until they are fragrant and begin to soften. Then add all other ingredients and cook in Instapot or crockpot.
To Cook:
Crockpot: Place frozen contents into pot and cook on high 4-5 hours or low 8-9 hours. Thaw shrimp and add to saute pan with 2 tbsp butter and saute until they are pink. Add to pot 30 minutes before serving.
Or
Instapot directions:
Place frozen contents into pot. Add 1/4 cup water and cook on high for 30 minutes and then allow to release for 10 minutes naturally. 

To Serve:
Slice baguette and  place on baking sheet, drizzle with olive oil and toast in oven at 425 degrees for 8-10 minutes until browned and crispy. Serve with soup. 

Dinner · Lunch · Soups · Veggies

Butter Bean Soup w/Basil topping

Youll need:
1 lb dry butter beans
2 medium sweet onions diced
6 cups chicken stock
1 large carrot diced
1 celery stalk diced
1 tsp fennel seeds
1/2 cup cherry tomatoes halved
1 small zucchini quartered and diced
salt and pepper to taste 

Basil topping:
2 cups fresh basil leaves
1/2 cup parmigiano regiano cheese
1/2 cup roasted pistachios
 1/2 cup olive oil
salt and pepper 

Directions: (The night before, make sure you place beans in bowl and cover with cold water, cover and let soak until next day)
Dice all veggies.
In skillet add a little olive oil and saute onions until soft, add in celery and carrots and saute another 3 minutes. Then add into crockpot along with broth and drained beans. Cover and cook 6-8 hours on low. Then add in fennel, tomatoes, zucchini, salt and pepper to taste. Cover and cook 1 hour more. 

Basil topping directions:
Bring a small pot of water to a boil and season with a little salt. Once boiling add fresh basil leaves to water and blanch for 20 seconds utnil bright green. Remove and place into bowl of ice water. Then place into town and dry all excess water. Place into a food processor with roasted pistachios and cheese. Slowly add in the olive oil while pulsing. Add salt and pepper to taste. You want a nice paste. Once done place in bowl, cover and refrigerate until ready to top on soup. 

 To serve place in bowl and top with basil topping. You can serve with crusty bread. Enjoy! 

Chicken · Dinner

Chicken Enchiladas

2 10 oz cans mild green enchilada sauce 
1- 10.5 oz can cream of chicken soup
1-8oz container sour cream 
4 cups shredded chicken (you can cheat and buy rotisserie chicken, sssshhh I won’t tell) 
1 -4 oz can diced green chilies
1- 14oz bag grated mozzarella
1/2 cup cheddar cheese  
10- flour tortillas 
2 roma tomatoes diced
I bunch cilantro chopped 

First cook chicken and shredded add in the green chillies and mix well. Then preheat oven to 350 degrees. In a large bowl add in the enchilada sauce, chicken soup, sour cream. In a 9 by 13 inch pan spread a thin layer of the sauce on bottom of pan. To assemble take a gorilla and add in about 3 tbsp chicken, 2 tbsp sauce and a good amount of cheese, roll up and place into baking dish. Repeat for all tortillas. With any remaining sauce pour over top of all tortillas. Then place into oven and bake for 20 minutes. Then remove and add the remaining cheese and cheddar cheese, return to oven for another 15 minutes until sauce is bubbling and cheese is oozing. Remove and Top with diced Roma tomatoes and cilantro for freshness.Serve with side salad. Enjoy!