Moist & Tender Chicken Breasts

 

Ingredients:

Boneless, skinless chicken breasts

Salt

Freshly ground pepper

Olive oil

Directions:

1. Pound the chicken to an even thickness.
2. Season with salt and pepper on both sides.
3. Set a large sauté pan over medium-high heat and heat until hot. 
4. Coat the pan evenly with approximately 1 tablespoon of olive oil.
5. Place chicken breasts into the pan in a single layer.
6. Cook for about 1 minute, untouched, just until the underside develops some pale golden color, but not deep browning.
7. Turn each breast over and lower the heat immediately to low.
8. Cover the pan tightly with a lid and simmer for 10 minutes.  Note:  It is important to keep the steam trapped in the pan.
9. After 10 minutes, turn off the heat and move the pan off a hot burner on electric stoves, but do not remove the lid. Leave the chicken, covered, for another 10 minutes to finish cooking with residual heat.
10. After another 10 minutes, remove the lid.  Chicken should be 165°F at this point.
11. Let chicken rest for a few minutes before serving.

Homemade Italian Seasoning

Ingredients:

2 T. dried basil

2 T. dried oregano

2 T. dried thyme

2 T. dried marjoram

1 T. dried rosemary

½ T. dried sage

Directions:

1. Combine all spices in a bowl and mix together thoroughly.
2. Place mixture in a sealable jar.

Crustless Ham and Cheese Quiche

 

Ingredients:

5 large eggs

1 C. heavy cream

¼ t. salt

½ t. black pepper

1 C. ham , diced

1 C. shredded cheese (anything that melts except mozzarella)

1 green onion, sliced

Directions:

1. Preheat oven to 350°F. 
2. Grease a 9" pie dish with butter or spray lightly with oil.
3. Whisk eggs, cream, salt and pepper.
4. Sprinkle most of the ham, cheese and green onion in the pie pan.
5. Pour in egg mixture. 
6. Top with remaining ham, cheese and green onion.
7. Bake 35 minutes until golden on top and center barely wiggles. Don't overcook.
8. Remove from oven, rest 5 minutes and watch it deflate!

Pulled Pork Lettuce Wraps

 

Ingredients:

2 C. slow-cooked pulled pork

8 large, crisp butter lettuce leaves

½ C. mayonnaise

2 T. barbecue sauce

¼ C. red onion, finely chopped

¼ C. cilantro leaves

1 t. lime juice

½ t. garlic powder

¼ t. coarse kosher salt

¼ t. ground black pepper

Directions:

1. In a medium bowl, combine 2 cups of tender, slow-cooked pulled pork, ½ cup of mayonnaise, 2 tablespoons of barbecue sauce, 1 teaspoon of lime juice, ½ teaspoon of garlic powder, ¼ teaspoon of coarse kosher salt, and ¼ teaspoon of ground black pepper.
2. Mix thoroughly with a spoon until all ingredients are well incorporated and the pork is evenly coated.
3. Rinse 8 large, butter lettuce leaves under cold water and pat them completely dry with a clean towel to prevent sogginess.
4. Spoon the pork mixture evenly into the center of each lettuce leaf, dividing it among all 8 leaves.
5. Top each wrap with red onion and cilantro leaves.
6. Serve immediately for best results.

Zesty Lemon Herb Chicken Thighs

Note:  Pictured Boneless/Skinless thighs

Ingredients:

6 bone-in, skin-on chicken thighs

2 T. extra virgin olive oil

3 cloves garlic, minced

2 T. freshly squeezed lemon juice

1 T. dried oregano

1 t. coarse kosher salt

½ t. black pepper

1 lemon, thinly sliced into bright rounds

2 T. fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispy skin.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
4. Rub the marinade evenly over all sides of the chicken thighs.
5. Arrange the chicken thighs skin-side up in a 9×13-inch baking dish.
6. Tuck the lemon slices around and under the chicken thighs.
7. Bake for 35 minutes.
8. Check that the internal temperature reaches 165°F using a meat thermometer.
9. Switch your oven to broil on high for 2-3 minutes to brown the skin.
10. Remove from oven and let rest for 5 minutes before serving.
11. Sprinkle with fresh parsley right before serving.

Stuffed Zucchini

 

Ingredients:

4 medium zucchini

½ t. dried Italian seasoning

salt and pepper to taste

2 t. olive oil

1 lb. mild Italian sausage, casings removed

½ c. onion finely diced

1 t. minced garlic

2 c. marinara sauce

¾ c. shredded mozzarella cheese

1 T. chopped parsley

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Coat a large rectangular baking dish with cooking spray.
3. Trim the ends off the zucchini, and cut in half lengthwise. 
4. Use a spoon to carefully scoop the flesh out of the zucchinis.
5. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. 
6. Arrange the zucchini in the baking dish.
7. Heat the olive oil in a large pan over medium high heat. 
8. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
9. Add the onion and cook for an additional 4 minutes or until onion is softened. 
10. Add the garlic and cook for 30 seconds.
11. Season the sausage and vegetable mixture with salt and pepper.
12. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
13. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
14. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
15. Sprinkle with parsley, then serve.

Bang Bang Coleslaw

 

Ingredients:

Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

12 oz. Coleslaw mix

Directions:

1. Combine the sauce ingredients in a small bowl.
2. Add coleslaw mix to a large mixing bowl.
3. Pour sauce over mix and stir to make sure all of the cabbage is covered with sauce.
4. Coleslaw may seem somewhat "dry" at first.  Let the mixture sit for 15 minutes or so before serving.

Stuffed Bell Peppers

 

Ingredients:

6 whole bell peppers

3 T. olive oil, divided

1 lb. lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 Roma tomatoes, diced

2 c. Monterey Jack cheese, divided

Directions:

1. Preheat oven to 350° F.
2. Cut the tops off the peppers. 
3. Remove and discard the stems, then finely chop the tops; set aside. 
4. Scoop out the seeds and as much of the membrane as you can. 
5. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. 
6. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. 
7. Remove to a plate.
8. Add the remaining tablespoon of olive oil to the pan. 
9. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. 
10. Add the garlic and zucchini, and cook for another minute. 
11. Add the tomatoes and season with more salt and pepper. 
12. Cook until everything is heated through, then stir in the beef. 
13. Taste and adjust the seasonings. 
14. Stir in 1 ½ cups of the cheese. 
15. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. 
16. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. 
17. Pour a small amount of water into the bottom of the baking dish. 
18. Cover with foil and bake for 30 minutes. 
19. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. 

Vegetable Beef Soup

 

Ingredients:

1 lb. beef stew meat

2 T. vegetable oil

1 c. onion, chopped

2 cloves garlic, minced

1 - 32 oz. container beef broth

1 - 14 oz. can diced tomatoes

1 qt. water

2 bay leaves

1 - 12 oz. package mixed vegetables

½ t. dried oregano

½ t. dried thyme

½ t. dried basil

Directions:

1. Trim the fat from stew meat and cut into 1-inch chunks.
2. Place meat in a large pot over medium heat with oil, onion, and garlic and cook, stirring, until meat is browned and onion is tender.
3. Add broth, tomatoes, water and bay leaves. 
4. Bring to a boil, then reduce heat, cover and simmer 1 hour.
5. Add vegetables, oregano, thyme, and basil and bring to a boil.
6. Reduce heat, cover and simmer until vegetables are tender; about 30 minutes.

Pineapple Chicken

 

Ingredients:

3 boneless skinless chicken breasts, cut into 1-inch pieces

2 t. vegetable oil

½ t. salt

1 t. pepper

1 red bell pepper, cut into 1-inch pieces

1 c. pineapple chunks (fresh or canned)

1 T. garlic, minced

½ t. ground ginger

½ cup pineapple juice

⅓ c. soy sauce

⅓ c. chicken broth

¼ c. hoisin sauce

¼ c. brown sugar

2 t. cornstarch

Warm Cooked Rice

Directions:

1. Heat the oil in a large skillet over medium heat. 
2. Add the chicken and season with the salt and pepper.
3. Cook the chicken for 4-6 minutes stirring occasionally until the chicken is cooked through. 
4. Add in the red bell pepper and pineapple and cook for 3-5 minutes until the pepper is tender.
5. In a small bowl, combine the pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, minced garlic, ground ginger and cornstarch. 
6. Whisk until all the ingredients are thoroughly combined.
7. Pour this mixture into the skillet and bring to a low simmer and cook for 1-2 minutes until the sauce has thickened. 
8. Remove from heat once the sauce has thickened.
9. Serve over warm, cooked rice.

Hamburger Wraps

Ingredients:

For the Wraps

1 lb. Ground Beef

4 Extra Large Tortillas

For the Filling

2 c. lettuce, shredded

1 c. tomatoes, diced 

Pickles

1 c. cheddar cheese (Optional)

For the Special Sauce

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. In a skillet over medium heat, add the ground beef. Cook thoroughly, breaking it apart with a spatula until it’s no longer pink, about 7-10 minutes.
2. Use a separate pan or microwave to warm the tortilla wraps. This makes them pliable and easier to wrap, taking just about 30 seconds in the microwave.
3. Lay a warm tortilla flat and start layering your fillings: add a generous scoop of the cooked beef, followed by shredded lettuce, diced tomatoes, pickles, and a sprinkle of cheddar cheese.
4. Over the fillings, drizzle your special sauce. 
5. Carefully roll the tortilla tightly, folding in the sides to secure the fillings as you go. 
6. After rolling, slice the wrap in half. 
7. Serve immediately for a warm meal or wrap it in foil for meal prep to enjoy later.

Pork Street Tacos

 

Ingredients:

4 lbs. pork shoulder roast

1 T. chili powder

1 t. cumin

1 t. oregano

1 t. salt

1 t. pepper

¾ C. orange juice

¼ C. lime juice

4 cloves garlic, minced

1 small onion, quartered

Street taco tortillas

Cheddar  or mozzarella cheese, for topping

Salsa, for topping

Sour Cream, for topping 

Directions:

1. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. 
2. Rub the outside of the pork shoulder roast with the seasoning thoroughly.
3. In the slow cooker, combine orange juice, lime juice, garlic cloves, onion. 
4. Place pork on the top. 
5. Cook on LOW for 8 hours or HIGH for 4-5 hours.
6. Remove roast from slow cooker and shred. 
7. Return to slow cooker and heat for an additional 30 minutes.
8. Remove the pork from the slow cooker and place it on a baking sheet. 
9. Broil in the oven for 3-4 minutes to brown the edges of the pork.
10. To assemble the tacos lay a tortilla on a flat surface add the shredded pork and your favorite taco toppings.