Week 27

*Philly Cheesesteak Sandwich

*Chicken Fajitas

*Instant Pot Country Style Pork Ribs

*Hashbrown Waffles

Philly Cheesesteak Sandwich

• 3 lb chuck roast
• 1 envelope Italian salad dressing mix
• 8 oz. pepperoncini pepper slices + splash of juice
• 8 oz. Giardiniera (Chicago style Italian sandwich mix), drained
• 1 can beef broth
• White American (or provolone) cheese slices
• hoagie buns

Place Chuck roast into the bottom of a crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up the roast to get broth underneath. Place a lid on top then cook on low for 9 hours or high for 5 or until meat shreds easily with a fork. Shred and place meat back into crock pot and cook on low for 1 more hour.

Split buns in half and put on a large baking sheet with middles face up. Put cheese on one half of the bun. Put in oven on broil and watch them constantly until they are golden brown. Take them out and spoon meat mixture on top and add additional cheese if desired.

Variation: cook meat as above and then drain and spoon off everything else leaving only meat. In a skillet sauté sliced onion in avocado oil until them are cartelized and then add sliced bell peppers (whichever color you prefer) for a few more minutes. Combine with meat and serve same way as above.

Chicken Fajitas (can be made with steak)

• 2 tsp. chili powder
• 2 tsp. salt
• 1 tsp. ground pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 3 chicken breasts cut into strips (or steak)

Combine spices in a large ziplock bag and toss and then add chicken (or steak) that has been cut into thin strips and shake and massage the bag until all the meat has been coated with the spices.

• 1 onion sliced
• 1/2 red bell pepper sliced
• 1/2 orange bell pepper sliced
• 1/2 yellow bell pepper sliced (or green if you prefer)
• juice of one lime
• 1 Tbsp flour
• 1/4 cup water or broth

In a medium skillet, heat a Tbsp of avocado oil and add the onions and cook until they becomes translucent and then add peppers just for a couple minutes. Set aside when they are done.

In a large skillet, Heat 2 Tbsp avocado oil and add the contents of the ziplock bag and saute until meat is cooked through. The steak will cook faster than the chicken. Sprinkle the flour over the meat and stir for 1 minute. It should be a little pastey. Add the lime juice (more if you'd like) and the broth and stir until it makes a tiny bit of sauce. Add the onions and peppers to this skillet and toss until mixed together. Serve on fresh tortillas with lime wedges and sour cream and add some cheese if you'd like.

Instant Pot Country Style Pork Ribs

• 1 Tbsp Oil
• 8-10 country style boneless pork ribs
• Spice rub (recipe below)
• 1 cup apple juice
• 1 tsp. liquid smoke
• homemade BBQ sauce (recipe below)

Spice Rub

• 1/4 cup kosher salt
• 2 TBSP brown sugar
• 1 TBSP pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 TBSP chili powder
• 1 TBSP smoked paprika
• 1 1/2 tsp cumin
• 1 pinch nutmeg

Combine in a bowl and mix well. Make this spice rub and rub each rib with the rub. It makes quite a bit, so either cut it in half or put what you don't use in a ziplock for next time. It will keep for a few months.

Turn the instant pot onto the saute mode or heat a pan over medium high heat if you don't have that mode. Add the oil and a few ribs at a time, turning to each side to brown slightly. Remove to plate and repeat until all ribs are seared.

Turn it off Saute mode and add the apple juice and liquid smoke into the bottom of the instant pot and stir, scraping up the remains from frying the ribs. 

Add the trivet and place the ribs on it. Attach the line and set the valve to seal. Turn the instant pot to high pressure and set for 45 minutes. Allow for 10 minutes natural release then turn the valve to do a quick release. 

Carefully, the ribs will be falling apart, remove the ribs to a baking sheet. Drizzle some of the homemade BBQ sauce over them and then serve the rest on the side for those that want more.

BBQ Sauce

• 2 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 1 TBSP honey
• 3 TBSP brown sugar
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 TBSP mustard (honey mustard if you have it)
• 1 TBSP Worcestershire sauce
• 1 1/2 tsp molasses
• 1/4 tsp pepper

Add all ingredients to a saucepan over medium high heat and stir together. Heat just to a boil and then turn down to a low simmer and allow to cook for 30 min.

Hashbrown Waffles

• 2 cartons dehydrated hash browns rehydrated OR 1 Pkg frozen shredded hashbrowns
• 1 egg per waffle stirred with a fork
• shredded cheese
• cooked bacon crumbled or cubed pieces of ham or ground sausage cooked

Heat a waffle iron. Spray it really well. Sprinkle a thin layer of hash browns, then top with a raw scrambled egg and then sprinkle with cheese and meat and salt or seasoning salt and then top with another thin layer of hash browns. Close lid and cook until crispy.

Week 22

*Chicken Wild Rice Soup
*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad

Chicken Wild Rice Soup

• 4 cans chicken broth
• 2 cups water
• 1 box Uncle Ben's wild rice original
• 1 onion chopped
• 1 cup carrots chopped
• 1/2 cup butter
• 3/4 cup flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 cups half and half
• 1 1/2 cup chicken cooked and diced ( I use a  rotisserie chicken) 
• 8 slices bacon, cooked and chopped

Combine chicken broth, water, and rice, reserving the seasoning packet aside.  Boil for 25 minutes. During last 5 minutes, add carrots.  In a small skillet, melt a tablespoon of butter and sautee the onions until slightly browned. In a separate pan, melt butter and then add flour, salt and pepper and seasoning packet. Stir until smooth.  Then add the half and half and heat until thickened. Add this mixture to the rice mixture. Add the onions, chicken and bacon and heat through.  Add milk if too thick.

Creme Brulee French Toast

• 1/2 cup butter
• 1 cup brown sugar
• 2 TBSP light corn syrup
• 1 loaf Texas Toast or Texas French Bread
• 5 eggs
• 1 1/2 cup half and half
• 1 tsp. vanilla
• 1 tsp. salt

Melt the butter, brown sugar and corn syrup over medium heat until smooth, just until sugar is melted. Don't cook. Pour into an 11x17x1 cookie sheet. Cut each slice of Texas toast into thirds so you have 1"x3" strips. Arrange the bread strips in a single layer on top of the sugar mixture.

Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned.  When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan.  Serve with syrup.

Crock Pot Coca Cola Pork Barbeque

• 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
• 6 oz. Coca Cola at room temperature
• Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke 
• Granny's BBQ Sauce

Trim the excess fat from the roast. Season the bottom moderately with the seasonings. Place the roast in the crock pot and pour the Coca Cola in.  Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off.  Carefully remove the roast to a large bowl or platter.  It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.

Serve the meat either as a main course or as an open face sandwich.

Granny's BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 TBSP pepper
• 1/2 - 1 tsp. cayenne pepper
• 1/2 tsp salt
• juice of a lemon

Mix thoroughly and simmer for 15 minutes.

Caribbean Salad

• 1 large bunch Romaine lettuce
• 2 - 3 chicken breasts grilled
• 8 oz. can mandarin oranges, drained
• 1 red bell pepper, diced or sliced
• 4 - 5 green onions chopped
• 1/3 cup chopped fresh cilantro
• 6 - 8 TBSP dried cranberries
• black or regular sesame seeds

Dressing

• 1/4 cup fresh squeezed orange juice
• 3 TBSP white wine vinegar
• 1 1/2 tsp. dry mustard
• 2 TBSP sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. kosher salt
• 3/4 cup canola oil

To prepare dressing, combine everything except canola oil in blender. Blend until sugar is dissolved.  With the blender running on low, remove the stopper from the lid and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries.  Drizzle with dressing and sprinkle with sesame seeds.

Week 16 -

*Saucy Pork Chops

*Breakfast Sandwich

*Fancy Spaghetti
*Chicken Taco Salad

Saucy Pork Chops

• 4 pork chops
• 1 onion, sliced
• 1 can cream of chicken soup
• 1/4 cup ketchup
• 1 TBSP Worcestershire sauce

Brown pork chops in butter in skillet and transfer to baking dish. Sautee onions in left over butter and then spoon onto pork chops. Combine soup, ketchup and Worcestershire and pour over pork chops. Bake 350 for 1 hour.


Breakfast Sandwich

• 4 Light Multi-grain English Muffins
• 4 slices Pepper Jack Cheese
• 4 eggs
• 4 slices bacon, cooked

Scrammble eggs in a bowl and then cook in a skillet. Toast English muffin and when they pop up, immediately place a slice of cheese on the bottom.  Place scrammbled egg on cheese and then a slice of bacon split in half and then put the other side of the muffin on.


Fancy Spaghetti

• 1 lb. ground beef
• jar favorite spaghetti sauce (I like Emeril's homestyle)
• 16 oz. thin spaghetti noodles
• Sauteed mushrooms
• sauteed spinich
• fresh mozarella
• roasted pine nuts

Brown ground beef. Drain. Add spaghetti sauce. Simmer. Cook noodles al dente. Prepare toppings. Serve.

Chicken Taco Salad

Honey Lime Shredded chicken

• 3/4 cup honey
• 1/4 cup olive oil
• 1/2 cup lime juice
• 1 tsp. salt
• 1 med. jalapeno, seede and finely chopped
• 4-6 garlic cloves, crushed
• 2 - 3 lb. boneless chicken

Combine sauce ingredients in a bowl and mix well.  Place chicken in crock pot and pour sauce over the top, stirring to coat everything. Cook on low hear for 4 hours. Shred.

• Shredded chicken
• chips 
• Lettuce
• cheese
• pico de gallo
• homemade ranch
• black beans

Week 10 -

*Chicken Wild Rice Bake

*Tomato Basil Bisque

*Carnitas

*Spicy Peanut Chicken Lettuce Wraps

Chicken Wild Rice Bake

• 1 pkg Uncle Ben's Original Wild Rice
• 1/4 cup water
• 3 chicken breasts cooked and shredded
• 2 celery stalks finely chopped (optional)
• 1/2 onion finely chopped
• 2 TBSP butter
• 1/3 cup mayo
• 1 can cream of chicken soup

Saute onion in butter and set aside. Cook rice according to package directions. Combine cream of chicken, water, celery and mayo in a bowl. Add onions and chicken to mixture. Add rice. Stir until combined and put in a 9x13 baking pan. Top with corn flakes if you want. Bake at 350 for 30 minutes.

Tomato Basil Bisque

• 4 TBSP unsalted butter
• 1 onion thinly sliced
• 2-3 carrots, peeled and chopped
• 1 celery stalk, chopped
• 5 cloves garlic, minced
• 2 lg. cans and 1 small can whole tomatoes, with their juice
• 8 large fresh basil leaves
• pinch of sugar
• salt and pepper to taste
• 4 cups chicken stock
• 1/2 tsp allspice
• 2 cups heavy cream

Melt the butter in a large soup pot. Add the onions, carrots, celery and garlic.  Cook over medium heat until the vegetables have wilted, 10 minutes. Add the tomatoes and their juice, basil, sugar and salt and pepper. Cook for 5 minutes. Then add the broth and allspice and slowly bring to a boil.  Reduce heat, partially cover, and simmer for 50 minutes. Puree the soup, in batches in a blender or food processor.  Return it to the pot, add the cream, adjust the seasonings and heat through.

Carnitas

• 2-3 lb. pork roast
• 1 sm. can Herdez green salsa
• 1 sm. can Herdez red salsa
• 1 sm. can diced mild green chilies
• 2 medium potatoes cubed and cooked

Put pork roast in a crock pot with salsas and chilies on low heat.  Prepare potatoes and set aside. After about 6-7 hours, use forks to shred the roast. Add potatoes and mix through. Serve on rice, or in tortillas with cheese and cilantro.

Spicy Peanut Chicken Lettuce Wraps

• 1/4 cup chicken broth
• 1 TBSP cornstarch
• 1 TBSP sugar
• 2 TBSP soy sauce
• 1 TBSP white vinegar
• 1/4 tsp. cayenne pepper
• 1 TBSP oil
• 2-3 chicken breasts diced
• 1 clove garlic, chopped
• 1 tsp fresh ginger
• 1 red bell pepper diced
• dry roasted peanuts
• green onions
• cooked rice
• Romain lettuce leaves

Mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne. Heat oil in skillet, add garlic and ginger until fragrant then add chicken and stir fry until chicken is cooked through. Add bell pepper and stir fry for 1 minute. Add sauce to skillet. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Spoon rice and chicken mixture into Romaine leaves and sprinkle with green onions.

Week 8 -

*French Onion Soup
*Sour Cream Coffee Cake
*Smoked Turkey Bacon Gouda on Asiago Bagels
*Mushroom Pork Tenderloin

French Onion Soup

• 6 cups thinly sliced sweet onions
• 1/4 cup sugar
• 1/4 cup butter
• 1 can beef consomme
• 2 cans beef broth
• 4 cups water
• 1/2 tsp salt
• 6 slices French bread toasted
• 1/2 cup Gruyere cheese shaved (Parmesan works too)

Sprinkle onions with sugar and then sautee in butter until golden.  Add broth and water - cover and simmer 45 minutes. Ladel into individual bowls and then place a slice of bread on top and sprinkle with cheese and put under broiler for a few seconds. OR just put the bread and cheese in and eat it.

Sour Cream Coffee Cake

• 1 1/4 cups flour
• 3/4 cup packed brown sugar
• 1/4 tsp. salt
• 1/3 cup butter
• 1 tsp. baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sour cream
• 1 egg beaten
• 1/4 cup chopped nuts (optional)

Combine flour, brown sugar and salt.  Cut in butter till crumbly.  Set aside 1/4 cup crumb mixture to put on the top.  To remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg.  Mix well.  Add sour cream and egg; mix well.  Spread batter into a greased 8x8x2 baking pan (I always use my glass pie pan) Stir together reserved crumbs and nuts; sprinkle atop batter.  Bake at 350 for 30 minutes oruntil a toothpick inserted near the center comes out clean.  Serve warm.

Bacon Turkey Gouda Sandwich

• 8 slices bacon
• 1/2 lb Boar's head smoked turkey breast 
• smoked gouda cheese
• romaine lettuce
• tomato sliced
• signature dressing
• 4 asiago bagels cut in half

Signature dressing

• 1/2 cup mayo
• 1/4 cup ketchup
• 1 TBSP lemon juice, freshly squeezed
• 1/4 tsp dried mustard
• 1/2 tsp. Worcestershire sauce

Combine the ingredients in a small bowl. Stir until well combined. Refrigerate in an airtight container.

Take the bagel and spread the signature dressing over 1 side of the bagel. Then layer lettuce, tomato, turkey, Gouda and bacon, crisscrossing the bacon slices. Top with the other side of the bagel. This is also very good warmed like a panini.

Mushroom Pork Tenderloin

• 2 (1 lb) pork tenderloins
• 1/2 cup butter
• 1/2 lb. fresh mushrooms, sliced
• 1 onion sliced
• 2 chicken boullion cubes
• 1 1/2 cups water
• 1/4 cup flour
• 1/2 cup chicken broth

Melt the butter in a skillet and brown the pork on all sides until brown. Transfer pork to a baking dish leaving the butter in the skillet. Sautee the mushrooms and onion in the drippings in the skillet. Dissolve the boullions cubes in the water in a bowl.  Blend in the flour.  Add to the skillet.  Cook until thickened, stirring constantly.  Gradually stir in the chicken broth to desired thickness.  Pour over the pork. Bake, covered, at 350 for 1 1/2 hours.  Cut pork in 2 inch slices to serve.

Week 3 -

*Pancakes, eggs/cheese, sausage

*Monterrey Chicken

*BBQ ribs

*Mac n' cheese

Pancakes

• 1 1/4 cups flour
• 3 tsps. baking powder
• 1 TBSP sugar
• 1/2 tsp. salt
• 1 egg
• 1 cup milk
• 2 TBSP vegetable oil

Mix together and bake on hot griddle.

Cinnamon Syrup

• 1 cup sugar
• 1/2 cup corn syrup
• 1/4 cup water
• 3/4 tsp. cinnamon
• 1/2 cup evaporated milk

Combine sugar, corn syrup, water and cinnamon in small sauce pan.  Bring to a boil and boil 2 minutes.
remove from stove and add evaporated milk.  Serve warm.

Eggs/Cheese

Whisk together eggs and a little milk.  Cook in a skillet.  When done, sprinkle with melted cheese, turn off burner and cover with a lid for 30 seconds.

We love sausage links.

Monterrey Chicken

• Chicken (I use chicken tenders)
• BBQ sauce
• Bacon
• Swiss cheese

Cook chicken in bbq sauce-either grill or bake at 350 for 35 minutes or so. Top with cooked bacon and swiss cheese slices. Cover on grill or bake in oven until cheese melts. I like to serve it with mustard/mayo sauce.

BBQ ribs

• 2 cups ketchup
• 1/2 cup oil
• 1/2 cup liquid smoke
• 4 dashes soy sauce
• 1 cup pace picante sauce
• 1/2 cup brown sugar
• 1 tps garlic powered
• 6-8 lbs boneless country style pork ribs

Cover ribs with half of the sauce. Bake at 275 for 6 hours, covered with foil or lid. Drain off drippings before serving. Heat up other half of sauce and serve hot over ribs. serves 6-8.

Homemade Mac n'cheese

• 1 TBSP vegetable oil
• 1 (16-oz) pkg elbow macaroni
• 4 TBSP butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar
• 1 1/2 cups half and half
• 8 oz cubed processed cheese food
• 2 eggs beaten
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt butter; stir into macaroni. In a large bowl, combine the cheeses; mix well. Preheat oven to 350. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed chese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 1 1/2 quart casserole dish. Sprinkle with remaining 1/2 cup of cheese. Bake for 35 mintues or until hot and bubbling around edges; serve.

Week 2 -

*Chicken Stir Fry
*Sloppy Joes
*Asian Pasta Salad
*Grilled Pork and garlic mashed potatoes

Chicken Stir Fry

• 2 chicken breast cut into little pieces
• broccoli
• carrots
• red pepper
• onion
• bean sprouts
• snap peas

All veggies cut into bite size pieces

Sauce
In a small saucepan, mix together and heat until bubbly.

• 2 TBSP soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 1/4 cup orange juice

In a bowl, mix together

• 2 TBSP cornstarch
• 1/4 cup cold water

Add cornstarch mixture to soysauce mixture and stir until sauce thickens.

Stir fry chicken in a TBSP of peanut oil along with a little garlic and fresh ginger. Then add Broccoli and carrots and stir fry until tender crisp, then add red pepper, onion, bean sprouts and peas and stir fry just 1 minute more. Add sauce and stir until coated. Serve with rice.

Sloppy Joes

• 1 lb. ground beef
• 1 can campbells chicken gumbo soup
• 1 can manwich
• sharp cheddar
• hamburger buns

Brown ground beef in a large skillet. Drain grease. Add 2 cups of soup and mix together. Let simmer 15-20 minutes. Slice cheese and put on buns. Top with sloppy joe mixture.

Asian Pasta Salad

• 16 oz. penne pasta
• 2 chicken breasts cooked in Terriyaki sauce and shredded
• 1 1/2 cups red grapes cut in half
• 1/2 cup celery chopped
• 1 can madarin oranges (optional)
• 1 small can pineapple tidbits (optional)
• toasted sesame seeds
• 3/4 cup slivered almonds toasted
• cilantro chopped

Sauce:

• 1 cup mayo
• 3-4 TBSP soy sauce
• 2 tsp fresh chopped ginger

Cook pasta according to package directions. Drain and run under cold water. Set aside. Cook chicken and shred. Add chicken to pasta and toss. Add everything to pasta except almonds and cilantro and mix in sauce. Add almonds and cilantro just before serving.

Grilled Pork

6-8 boneless pork chops -- thick

Newman's Own Restaurant recipe Italian Dressing

Marinate pork in dressing all day in a ziploc bag. Grill Pork chops.

Garlic Mashed Potatoes

• 8 russet potatoes
• 1/2 warm milk
• 1/2 cup sour cream
• garlic
• butter

Peel and quarter potatoes. Boil until fork tender. Drain water and mash with potatoe masher. Add 1-2 tsp. garlic powder or 3-4 pressed garlic cloves to 4 TBSP melted butter. Add to potatoes along with milk and sour cream. Mash together.