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12 chicken wings 1 TBS red pepper sauce
2 TBS butter, melted 1/2 tsp Cajun seasoning
1/2 cup flour 1 bottle ranch dressing
1/2 tsp salt & pepper celery and carrot sticks
1 cup spicy BBQ Sauce
1. Heat oven to 425. Melt butter in rectangular pan.
2. Mix flour, salt and pepper in large resealable plastic
bag. Add chicken, seal bag and shake until well coated.
3. Bake uncovered for 25 min, turning chicken. Meanwhile
mix bbq sauce, pepper sauce, and cajun seasoning in bowl.
4. Pour over chicken. Cook uncovered for an additional
10 to 12 minutes or until chicken juices run clear.
6 lg baking potatoes 2 tsp onion salt
6 oz cream cheese 1 tsp salt
1 cup sour cream 1/4 tsp pepper
2 tbs butter 1 cup shredded cheddar cheese
* sprinkle with paprika
1. Preheat oven to 500. Wash potatoes and sprinkle with salt.
Wrap in foil, stab a few holes into foil and potatoe, and
toss in the oven for about 60-90 min or until tender.
2. Unwrap potatoe and cut 1/3 off the top of each potato.
Scoop flesh from potatoes into a medium bowl, reserving
the skin. Add cream cheese, sour cream, onion salt,
salt, pepper, and butter to the flesh.
3. Beat with electric mixer until smooth and creamy.
Reduce oven temp to 350.
4. Spoon potato mixture into potato skins. Sprinkle with
cheese and paprika. Bake until cheese melts and potatoes
are heated through; about 15 min.
1 Tbs Veg Oil 1 tsp salt
6 eggs 1 tsp pepper
2 cups cooked Meat 1 cup shredded cheddar
(chic or steak) 6 Flour Tortillas
1 cup cooked bacon salsa of choice
2 TBS Whipping cream
1. Heat oil in skillet over m-h heat. Combine eggs,
cooked meat, cooked bacon, whipping cream, salt
and pepper; beat well. Pour into skillet.
2. Cook eggs about 1 to 2 min stirring continually,
until no longer runny. Add cheese.
3. Heat tortillas in microwave for about 30 seconds.
add cooked egg mixture to flour tortillas, top w/
salsa and roll like a burrito.
* To make it even better add cooked hash browns, or
cook some tator tots and add to tortilla.
HASH BROWN FRITTATA
2 cups hash brown potatoes 1/4 cup milk
11oz whole kernel corn 1/2 tsp red pepper sauce
1 tsp onion salt 1/2 tsp pepper
4 eggs 1 cup shredded cheddar cheese
1. Mix potatoes, corn and onion salt. Spray skillet w
non-stick spray. Heat over medium heat. Pack potatoe
mixture in skillet. Reduce heat to medium-low.
Cook uncovered for about 10-15 min or until bottom
starts to brown.
2. Mix eggs, milk, pepper sauce and pepper. Pour egg
mixture over potato mixture. Cook uncovered over
medium-low heat. Cook about 5 min or until eggs are
cooked. Sprinkle w/ cheese.
3. Reduce heat to low. Cover and cook for 10 min or until
center is set and cheese is bubbly.
3/4 cup green beans 1 1/2 cup water
2/3 cup whole kernel corn 1 tsp salt 1/4 tsp pepper
1 1/2 lbs stew meat 2 14oz cans beef broth
1/2 cup onion, chopped 2 14oz can diced tomatoes w/garlic
2/3 cup uncooked barley 1 8oz can tomato sauce
1. Mix green beans, corn and remaining ingredients in
6 quart slow cooker.
2. Cover and cook on low heat for 8 to 9 hours.
3/4 cup chopped onion 1/4 tsp pepper
3/4 cup 1-inch green beans 1 1/2 lbs stew meat
2/3 cup uncooked barley 1 small bell pepper, chopped
2/3 cup fresh or whole 2 14oz can beef broth
kernel corn 2 14oz can diced tomatoes
1 1/2 cup water w/garlic undrained
1 tsp salt 8 oz can tomato sauce
1. Mix all ingredients in 4-5 quart slow cooker.
2. Cover and cook on low heat for 8-10 hours or until
vegetables and barley are tender.
2 tbs oil 2 1/2 cups water
1 1/2 stew meat, cut cubes 1 tsp salt
1 cup sliced celery 1 tsp paprika
1/2 cup sliced onion 1/2 tsp chili powder
14.5 oz whole tomatoes 4 1/2 oz uncooked elbow macaroni
(undrained) cut up
1. Heat oil in dutch oven over medium-high heat until hot.
Add beef; cook and stir until browned. Add all remaining
ingredients except macaroni; mix well. Simmer 2 hours
or until beef is tender.
2. Stir in macaroni; cook uncovered over medium heat for
8-10 min or until macaroni is tender.
6 (6inch)flour tortillas 1 Avacado, chopped
1 lbs ground sirloin 1 (3oz) black olives
1 Tsp Spicy Taco Seasoning 1 pkg tortilla chips
Salt & Pepper 1 cup shredded pepper jack
1 head green leaf, chopped sour cream & salsa (optional)
2 Vine ripe tomatoes, chopped
1. Preheat oven to 425. Spray tortillas with cooking spray,
and drape over custard cups. Bake until lightly browned,
and crisp. Let cool.
2. Cook beef in large skillet over medium heat. Add salt and
pepper to taste and add taco seasoning.
3. In tortilla bowls; layer lettuce, beef, tomatoes, avacado,
olives, tortilla chips, cheese and sour cream/salsa.
l lbs ground sirloin 8oz jar Taco Sauce
1/2 cup chop onions 2 1/2 cups crushed tortilla chips
1 pkg Spicy taco Seasoning 7oz shredded Cheddar cheese
3/4 cup water 1 1/2 cup shredded lettuce
16oz Spicy Refried Beans 1/2 cup chopped tomatoes
1. Heat oven to 400 degrees. In skillet over medium-high
heat, combine ground sirloin, onions, taco seasoning.
Cook until meat is done. Add water and simmer 10-15 min.
2. In bowl, combine refried beans and taco sauce. Use 8 inch,
2 quart baking dish. Layer half bean mixture, half of beef
mixture, 5 cups tortilla chips and 1 cup of the cheese. Top
with the left over beans and meat.
3. Bake for 30 min. Take out and top with remaining cheese and
tortilla chips. Bake for another 3-5 min or until cheese is
melted. Top with tomatoes and lettuce.
2 cup uncook instant Rice Pinch of salt and pepper
1 Can (14 1/2) Chix Broth 1 Can (15oz) whole corn
1 1/2 TBS Spicy taco mix 1/3 cup sliced grn onions
Pinch of cayenne pepper 4 pork boneless chops
1. Heat oven to *400, spray 4 sheets of aluminum foil
with cooking spray.
2. Mix rice, broth, 1 TSP taco mix, cayenne
pepper, salt and pepper; let it sit for 5 or so
min (until liquid is absorbed).
3. Add Corn and green onions to the rice.
4. Sprinkle pork with remaining taco mix. Place on
foil and add the rice mixture on top. Fold
over foil to inclose the food and crunch all around
so nothing can escape.
5. Cut an X on top and place in the oven for about 45 minutes.
Breaded Pork Chops
1/2 cup baking mix 1 egg
12 saltine crackers 2 Tbs melted butter
(crushed) 2 Tbs milk
1 tsp season salt 8 boneless pork loin chops
1/4 tsp pepper (1/2 thick)
1. Mix baking mix, cracker crumbs, seasoned salt
and peper. Mix egg, milk and butter.
2. Dip pork into egg mixture, then coat with baking
mix. Dip again into egg and then coat again for
extra coverage.
3. Spray skillet with non-stick spray, heat over
medium-high. Cook pork 8 to 10 min, turning once,
until pork juices run clear.
Peppery Pork Chops & Potatoes
4 pork loin chops 1/2 tsp season salt
(1 1/2 thick) 1/2 tsp black & red pepper
2 lg potatoes, unpeeled, (blend)
cut into 8 wedges
1 Tbs olive oil
1. Heat oven to 425F. Spray broiler pan with non-stick.
Spray skillet with non-stick. Add pork to skillet
cook 2min on each side until browned. Place chops
on broiler pan.
2. Arrange potato wedges around chops on pan.
Brush potates with oil. Sprinkle chops and
potatoes with salt and pepper blend.
3. Bake for 30min or until pork juices run clear and
potatoes are tender.
Potatoes & Pork Chops
4 pork loin chops 3/4 tsp salt
1/4 cup beef or chicken broth 1/4 tsp pepper
4 cut up potatoes 1/4 chopped parsley
4 carrots chopped 1 inch
1 onion cut in 6 pieces
1. Spray skillet w/ nonstick. Heat over medium-high heat.
Cook pork in skillet about 5 min turning once until browned.
2. Add broth, potatoes, carrots and onions to skillet. Sprinkle
w/ salt and pepper. Heat to boil, reduce heat. Cover and
simmer for 30 min or until veg are tender. Sprinkle w/ parsley.
4 boneless skinless chic cubed 1/2 cup Ranch salad dressing
1/2 tsp salt 1 1/3 cup shredded letuce
1/4 tsp pepper 1/4 cup shredded carrots
2 Tsp hot pepper sauce 1 cup shredded jack cheese
1 Tsp cayanne pepper 4 (10inch) tortillas
1. Mix salt, pepper, hot pepper sauce and cayanne pepper.
toss chicken in mixture.
2. Heat skillet (spray w/ non stick spray). Add chicken
mixture. Cook until chicken is no longer pink and
liquid is evaporated.
3. Combine carrots, cheese, lettuce and salad dressing.
Toss.
4. Spoon chicken onto tortilla topped w/salad mixture
and roll.
4 skinless chicken breasts 8 oz sliced portebello mushrooms
1/3 cup flour 3/4 cup chicken broth
1 tsp salt 10 oz can cream of mushroom
1/4 tsp pepper soup
3 tbs butter
1. Pound each chicken breat to 1/4 inch thickness. Mix
flour, salt and pepper on maxed paper. Coat chicken
well with flour mixture and set aside.
2. Heat a large skillet over medium-high heat; add butter.
Saute garlic and mushrooms for 3 min. Remove with
slotted spoon.
3. Place chicken in skillet. Cook for 5 min per side. Add
broth and soup to skillet. Cook, stirring frequently,
for 5 min.
4. Return mushroom mixture to skillet and reduce heat to
low. Simmer, stirring occasionally for 5 min.
Green Chile Chicken Enchiladas
2 cups diced cooked Chix 1 Cup Sour Cream
1 1/2 cup shredded Pepper 1 (10oz) Enchilada sauce
Jack cheese (hot)
1/2 cup roasted red peppers 7 (8inch) flour tortillas
5 oz chopped green chiles 9 oz shredded Cheddar cheese
1 TBS Enchilada spice (mix)
1. Heat oven to 350f. Spray 13x9-inch cooking dish and foil
w/ non stick spray;
Sprinkle chicken with enchilada spice.
2. Mix cooked chicken, pepper jack cheese, red peppers,
green chiles, sour cream.
3. Spread a tablespoon of enchilada sauce in middle of tortilla,
Spoon a heaping tablespoon of the chicken mixture and roll;
place in cooking dish.
4. Pour left over Enchilada sauce over the enchilada's and
top with chedder cheese.
5. Place foil over baking dish, and cook for 45-60 min.
Skillet Chicken w/ Mushrooms
1/4 cup flour 1 TBS tomato paste
2 1/2 tsp paprika 1/4 tsp pepper
1/4 tsp salt 6 cups fresh mushrooms
4 boneless, skinless (portabello's are the best)
chicken breast 1/2 cup chopped onions
1 TBS oil
1/2 cup dry white wine
1. In plastic bag, combine flour, paprika, salt and pepper; mix
well. Add chicken to coat and shake.
2. Heat oil in skillet over medium-high heat until hot.
Add onions, cook until soft then add chicken. Cook for about
9 min, turning once.
3. Add wine and tomato paste. Stir in mushrooms. Reduce heat and
cover for 20-30 min or until chicken juices run clear. Uncover
and cook 3-5 min or until sauce is thickened.
Chicken Parmesan
1 cup spicy spaghetti sauce 1 TBS butter, melted
1 boneless skinless chix 1 TBS milk
3 TBS Italian Bread Crumbs 1 egg
1 TBS grated Parmesan cheese 1/4 tsp salt & pepper
1. Pound chicken until about 1/4 inch thick, with mallet or
rolling pin.
2. Mix butter, milk, egg, parmesan cheese,salt and pepper
into a medium size bowl; beat. Next dip chicken into
egg mixture and then coat with bread crumbs.
3. Spay a skillet with non-stick spray. Place coated chicken
in skillet. Cook until no longer pink inside.
4. Top chicken with warm spaghetti sauce.
* Also great over any kind of pasta!!
Honey BBQ Chicken
3/4 cup spicy bbq sauce 1/2 tsp salt & pepper
1/4 cup honey 3 lbs cut-up chicken
2 garlic cloves, minced
1. Heat grill. In saucepan, combine bbq sauce, honey
garlic, salt and pepper; blend well. Bring to boil;
simmer for 6 min.
2. Place chicken on grill over medium heat. Cook 30-
45 min or until juices run clear, turning once. Brush
chicken with sauce during the last 10-15 min before
chicken is done.
Cajun Chicken and Rice
Aluminum Foil 1 cup Rice
2 tsp garlic powder 1 can diced tomatoes
1/2 tsp onion power w/green pepper & onion
3/4 tsp cayenne pepper 1 1/3 cups water
6 Chicken thighs 1/4 cup minced onion
1. Heat oven to 425. Line a 13x9x2 inch pan with foil.
Combine garlic, cayenne pepper and onion powder. Place
Chicken in lined dish.
2. Sprinkle spice mixture over chicken (both sides).
3. Bake 35 to 40 min or until juices run clear.
4. Combine rice, tomatoes, water and onion in medium
sauce pan. Bring to boil. Reduce heat; cover
and simmer for 20 min or until liquid is absorbed.
Oven Fried Chicken
1 cup crushed corn flakes 1/2 tsp cayenne pepper
1 egg white 3 lb. cut up frying chicken
1 tsp paprika (remove skin)
1/2 tsp salt
1/2 tsp garlic power
1. Heat oven to 400. Spray broiler pan with nonstick
cooking spray. Place crushed cereal in shallow bowl.
In another shallow bowl, combine egg white, paprika,
salt, garlic power, and cayenne pepper. Mix well.
2. Dip chicken into egg mixture and coat with cereal
mixture and place in broiler pan.
3. Bake for 50 min or until chicken juices run clear.
Chicken Cordon Bleu
4 boneless skinless chix 1 TBS milk
2 slices of ham (cut in 1/4 tsp salt & pepper
(half or cubed) 1/2 cup Italian Bread Crumbs
1/4 cup cream cheese 1/4 tsp Paprika
1 egg 1/4 cup shredded Swiss cheese
1. Heat oven to 350. Spay 15x10x1 baking pan with
non-stick spray.
2. Pound chicken until about 1/4 inch thick, with mallet or
rolling pin.
3. Place 1 half slice of ham on each piece of chicken.
Spread cream cheese; sprinkle each with swiss cheese. Roll up
chicken and pin with a toothpick; press around chicken to
seal.
4. Beat egg, milk, salt and pepper in a shallow bowl. Place
bread crumbs and paprika in another. Dip chicken into
egg mixture and then crumb mixture and place in baking
dish.
5. Bake for 35-40 minutes or until chicken juices run clear.
2 cup uncooked penne pasta 1 cup sliced mushrooms
1/2 lbs ground sirloin 1 oz shredded pepper jack cheese
16 oz tomato sauce 1 oz shredded cheddar
14.5 oz mexican whole tomatoes salt and pepper
1. Heat oven to 350. Spray 8-inch sq baking dish with non-stick.
2. Cook penne, follow directions on package. At the same time,
combine sirloin, and mushrooms in a large skillet (salt and
pepper to taste).
3. Drain meat and add tomato sauce and tomatoes. Mix well;
bring to a boil.
4. In baking dish, combine beef and pasta; mix well. Sprinkle
with both cheese. Cover dish with foil (also sprayed w/non
stick spray) and cook for 15 min. Uncover and bake for 5-10
min longer to make sure cheese is melted.
1 lbs ground sirloin 1 egg
1/2 cup bread crumbs 1 tsp pepper
1/4 cup minced onions 1/2 tsp salt
1/4 cup minced bell pepper jar of spagetti sauce
4oz Hunts tomato sauce 1/2 pkg of cooked spagetti pasta
1 cup chopped mushrooms
1. Mix sirloin, bread crumbs, onions, bell pepper, tomato sauce,
mushrooms,egg, pepper and salt;Mix well. Roll meat mixture
into 1 inch balls. Place in a large skillet over medium
heat and cover. Cook for about 25 min or until meatballs
are cooked all the way through.
2. Meanwhile add the spagetti sauce to the cooked pasta
in a large pan over medium-low heat and mix well.
Add meatballs when they are done.
1 1/2 lbs London Broil
(1 1/2 inch thick)
1 grn bell pepper 1 cup chopped onion
1 red bell pepper 2 Tbs cornstarch
1/4 cup oil 1 Tbs Worcestershire
1 clove garlic 6 Tbs soy sauce
(minced) 1/4 tsp ground ginger
2 vine ripe tomatoes 1/2 tsp sugar
(corsely chopped) 1/4 tsp pepper
1 1/4 cup beef broth 4 cups hot cooked rice
(divided)
1. Cut steak & bell peppers into strips. Heat oil in large
skillet over high heat; add steak. Saute until browned,
about 5 min.
2. Add garlic, tomatoes and 1 cup broth to skillet; reduce
heat. Simmer, covered, until tender, about 25 min; add
onion and bell peppers. Cook covered for 10 min.
3. Mix cornstarch and remaining 1/4 cup of broth in small
bowl until smooth. Stir into steak mixture.
4. Add Worcestershire sauce, soy sauce, ginger, sugar,
and pepper to skillet; mix well. Cook, stirring
continually, until slightly thicken. Serve over rice.
2 lbs sirloin steaks 1 Tbs lemon juice
(2 inch thick) 1 Tbs Worcestershire sauce
1 tsp ground pepper 1/4 cup chopped parsley
1/2 cup butter 3/4 cup whipping cream
12 oz mushrooms, sliced
(portebello's are best)
2 tsp dry mustard
1. Preheat broiler. Rub steak on both sides w/ pepper.
Place steak on a broiler pan. Broil for 10 min on
each side for medium.
2. Heat butter in a large skillet over medium heat. Add
mushrooms and mustard. Saute for 10 min or until
tender.
3. Add lemon juice, Worcestershire sauce and parsley to
skillet. Cook for 1 min longer. Stir in whipping
cream. Heat over medium heat to serving temp.
4. Remove mushroom sauce from heat; cover and keep warm.
Slice steak. Arrange on a serving platter. Spoon
sauce over steak.
1 1/2 lbs eye of round roast 1/2 tsp slat
1/4 cup liquid hickoy smoke 2 celery stalks
1/2 cup water 1 cup beef broth
2 cloves garlic minced 2 Tbs Worcestershire sauce
1. Place roast, smoke flavoring and water in a resealable
plastic bag. Refrigerate for 15 min. Preheat oven
to 350.
2. Remove roast from bag and rub with garlic and salt.
3. Place celery stalks in a large dutch oven or covered pot;
add roast. Pour beef broth and Worcestershire sauce over
roast. Cover pot.
4. Roast beef about 1 hour for medium-rare or until
desired doneness. Let roast stand for about 5 min
Carve into thin slices. Top with pan juices.
l lbs ground sirloin 2 cups shredded cheddar cheese
2 (10oz) enchilada Sauce (divided)
(I use the hot) 12 corn or flour tortillas
4 oz chopped green chiles 3 cups shredded lettuce
1/2 cup chopped onions 1 lg tomato chopped
1. Cookd beef in a skillet until brown and crumbly( I like to
add a little salt and pepper while cooking), stirring
frequently. Set aside.
2. Preheat oven to 350. Heat enchilada sauce and green
chiles in a medium saucepan until simmering.
3. Place a heaping spoonful of beef, 1 tsp onion and
and 21/2 tbs cheese on each tortilla. Roll up
to enclose filling and place in a baking dish.
4. Pour sauce over top. Sprinkle with remaining cheese.
Bake for 20 min. Top with lettuce and tomato.
