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Shredded Chicken with Peppers |
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3lb bag of Frozen Chicken Breasts
1 pkg Taco seasoning mix Two chicken bullion cubes 1 cup of water Red and orange sweet peppers In a crockpot, put the 3 lbs of chicken. Add two bullion cubes and water to the crockpot. Sprinkle the taco seasoning on the top of the chicken. Slice the peppers into strips, julianne style. After about 4 hours, add the peppers. Cook on low for 6-7 hours. Remove the chicken from the crockpot. Shred it with two forks and place it back into the crock pot. Stir it so it absorbs the juice. Serve it on tortillas, use for nachos, on a salad or over rice. Serves 5-6. |
Zesty Lemon Herb Chicken Legs
Chicken legs (family pack) 2 Tbsp cilantro 2 Tbsp parsley ½ C olive oil 1 tsp salt 1 tsp pepper (or to taste) ¼ C balsamic vinegar ¼ C red wine vinegar ½ C water 1 lemon (use the juice and zest from the lemon) To make the marinade place the cilantro, parsley, olive oil, salt, pepper, balsamic vinegar, red wine vinegar, lemon juice, lemon zest, and water into a gallon size ziploc bag. Add the thawed chicken legs to the bag zip it shut. Roll the chicken legs around in the marinade. Let marinate for at 15 30 minutes. Put into a baking dish and bake on 375 for 35 minutes. |
Wrecked Chicken
4 Chicken breast, boneless and thawed 3 Mushrooms 4 slices of provolone cheese 1 cup of Spinach 4 slices of Ham salt and pepper 2 tablespoons Italian seasonings 8 strips of bacon Flatten the chicken breast. Season the chicken with S& P and Italian seasoning. Layer the ingredients ham, cheese, mushrooms, and spinach. Roll up the chicken and wrap bacon around it. Use a kabob skewer to hold it together. Sprinkle Italian seasoning on the outside. Bake at 375 for 1 hour or until chicken is done. Less time for thinner chicken breasts. Internal temperature should be 165 for chicken to be done. |
Pot Pie Reciepe |
Garlic Pork Loin |
3 to 4 chicken breasts 2 cans cream of chicken soup 1 cup sour cream 1 frozen bag of mixed vegetables (I use the steam-able bag) 1 box of stuffing Salt and Pepper Sprinkle the chicken with salt and pepper. Bake the chicken breasts in the oven until cooked, about 30 min on 350. Let the chicken cool to the touch. Then dice the chicken. Cook the stuffing according to the package in a separate pot and set aside. In a saucepan heat the soup and sour cream. Cook the mixed vegetables in the microwave for five minutes.. Add the vegetables and chicken to the soup mix. Cook on medium for 10 minutes stirring often. Put in a baking dish. Spoon the stuffing by the tablespoon on the top of the soup, chicken and vegetables mixture. The stuffing should stay on the top of the dish. Bake in a 350 degree oven uncovered for 20 minutes. The stuffing should be slightly crunchy and the soup mixture bubbly. Enjoy. Serves 4-5. |
4 pound pork loin 1 garlic clove minced 4-5 tablespoons of olive oil Salt and pepper Preheat the oven to 375 degrees. Prep the pork by poking a few holes into the pork loin. Salt and pepper it generously. Dice the garlic clove and press it into the pork, putting some garlic into the holes of the pork. Heat the olive oil in a skillet over medium heat. Put the pork loin on the skillet garlic side facing up first. Cook until the pork is browned and then turn it to the other side. Try to brown the pork on all four sides. Once browned put it in a 9X13 baking dish and cook it in the oven until the internal temperature of the pork reads 145 degrees. Remove from the oven and let it rest for 5 minutes before slicing it. Slice into 1/4 -½ inch pieces. S erve 5-6 people. |
Rosemary Chicken Crockpot Meal |
Ranch Pork Chops |
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4 boneless skinless chicken breasts frozen 5-6 small Yukon Gold Potatoes 1 can of diced tomatoes 12 ounces of frozen green beans 2 bullion cubes salt and pepper ½ teaspoon onion powder ½ teaspoon garlic powder 2 teaspoons of rosemary Wash and cut the potatoes into one inch cubed pieces. Put the frozen chicken in the crockpot and put the potatoes around the perimeter of the chicken. Season with the spices. Add the tomatoes and green beans on top of the potatoes and chicken. Season with salt and pepper. Cook on low for 7-8 hours. Serves 4. |
Six thin sliced boneless pork chops ½-1 packet of dry ranch dressing mix ¾ cup of flour 2 tablespoons of olive oil salt and pepper Salt and pepper both sides of the pork chops. Place the 3/4 cup of flour on a paper plate. Mix a ½-1 packet of ranch dressing mix to the flour. Coat the pork chops in the flour and set aside. Heat the olive oil in a skillet on medium heat once it is hot as the pork chops cook for about 5 minutes on each side until the pork chops are golden brown and cooked all the way through. Serves 4 to 6 people. |
Rosemary Chicken Thighs |
Chicken Parmesan |
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4-5 chicken thighs 1tsp of rosemary 3 teaspoons of Olive oil Salt and pepper ½ tsp Garlic salt Preheat the oven to 35- degrees. Sprinkle, garlic salt, salt and pepper on the chicken thighs. Heat the olive oil in a skillet on medium heat. Brown the chicken thighs in skillet cooking for five minutes on each side. Transfer the chicken to a 9X13 baking dish. Sprinkle the rosemary over the chicken. Cook in the oven for 20-30 minutes or until the chicken is cooked through 165 degrees on a meat thermometer. Serves 4-5. |
4 boneless skinless chicken breasts thawed
1teaspoon of italian seasoning 1 teaspoon of garlic salt ¼ teaspoon of pepper ½ cup of italian breadcrumbs Parmesan cheese ½ cup spaghetti sauce 4 slices provolone cheese Preheat the oven to 350 degrees. Season the chicken with the spices by sprinkling them on both sides of the chicken. Put the breadcrumbs on a plate (I use paper for easy clean up). Dreg the seasoned chicken in the breadcrumbs. Put in a 9X13 baking dish. Sprinkle parmesan cheese over the chicken. Bake for 30-40 min, depending on the size of the breast, until the chicken is 165 degrees. Spoon spaghetti sauce over the chicken and place one slice of provolone cheese on top of the chicken. Return to the over for 5-10 minutes. Remove when the sauce is warm and the cheese is melted. Serves 4 Add a salad and a side of pasta with the remaining spaghetti sauce and dinner is ready! |
Sausage and Potatoes
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1 Keilbaska
4-5 yellow potatoes 1 bag Frozen green beans 1 Can of diced tomatoes salt and pepper Garlic powder 1 chicken bouillon cube 1 cup of water Put the water and bouillon cube in the bottom of the crock pot. Dice the potatoes into one inch pieces and add to the crock pot. Add salt and pepper and ¼ teaspoon of the garlic Cut the kielbasa into a few pieces and put in the crock pot. Add the frozen green beans and the can of diced tomatoes. Add salt and pepper and the remaining garlic. Cook in the slow cooker on low for 5-6 hours. |