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 24

*Food Storage Tortilla Soup
*Sesame Noodles
*Buffalo Chicken Sandwiches
*French Bread Pizza

Food storage Tortilla Soup

• 2 cans black beans, drained and rinsed
• 2 cans chili
• 2 cans corn w/ liquid
• 3 cups medium salsa
• 1 can chicken breast
• 4 TBSP brown sugar (or apricot pineapple jam)

Put ingredients in a pan and simmer for 20 minutes.
Serve with sour cream, cheese and chips. (Because you have a fridge at present)


Sesame Noodles

• 16 oz. linguini pasta cooked according to package directions
• 1 cup shredded carrots
• 6 cloves garlic, minced
• 6 TBSP sugar
• 6 TBSP rice vinegar
• 6 TBSP soy sauce
• 2 TBSP sesame oil
• 1 tsp. chili sauce (Srirracha)
• 6 green onions sliced
• 1 tsp. sesame seeds toasted
• crushed peantus

While cooking noodles, add shredded carrots to the water the last 3 minutes. Put the remaining ingredients (except onions and seeds) in a pan and bring to a boil until the sugar dissolves. Pour over noodles and top with green onions and sesame seeds and crushed peanuts.


Buffalo Chicken Sandwiches

• Franks Red Hot Buffalo Wing sauce
• 4 boneless, skinless chicken breasts
• 1 package hidden valley ranch dressing mix
• 2 TBSP butter
• Kings Hawaiian buns

Pour 1/3 cup wing sauce in a crockpot.  Place raw chicken breasts in and then cover with more sauce.  Sprinkle entire packet of ranch over chicken. Cook on low for 6 hours or high for 3 hours.  Shred chicken and add butter. Serve on Hawaiian rolls and add cheese if desire.

French Bread Pizza

• 2 loaves of French Bread
• 1 jar pizza sauce or favorite spaghetti sauce
• any toppings your family likes: Pepperoni, canadian bacon, onions, mushrooms, olives, pineapple, peppers, etc.
• Mozarella cheese

Pre-heat oven to 450 degrees. Cut the french bread in half lengthwise, put the halves on a cookie sheet open faced, spread sauce on both halves and then top with whatever you want. Bake for 5-7 minutes or until the cheese is melted and slightly browned. Cut into 2 inch strips and serve.

Week 23

*French Dip Sandwiches 
*Chicken Caeser Pasta Salad 
*Crock pot Honey Sesame Chicken 
*Ham and Swiss Mini Melts 

French Dip Sandwiches

• Beef Shoulder Chuck Roast
• 2 cans Beef Consomme
• 2 onions, sliced
• Au Jus packet
• swiss cheese
• Buns

Melt 3 TBPS butter in a large skillet and sautee onions.  Remove onions and set aside.  Place roast in skillet and sear both sides.  Place roast in crock pot or roaster pan and place onions on top.  Pour both cans of consomme over roast and put on lid.  Cook all day on low in crock pot or 3 1/2 - 4 hours on 275 degrees in oven.  Pull apart meat with fork, removing any excess fat.  Make au jus sauce just before serving.  Put buns open face on a large cookie sheet and melt swiss cheese on them under the broiler until melted.  Pile on the meat and enjoy.


Chicken Caeser Pasta Salad

• Romain lettuce
• 2 chicken breasts grilled and sliced
• 12 oz. bowtie pasta cooked and cooled
• shredded parmesan cheese
• croutons
• Brianna's caesar dressing

Grill chicken breasts and set aside. Cut up lettuce into bite size pieces.  Cook pasta according to package directions, drain, and cool on cookie sheet.  Mix it all together in a large bowl.


Crock Pot Honey Sesame Chicken

• 8 boneless, skinless chicken THIGHS (a must)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup onion, diced
• 1/4 cup ketchup
• 2 TBSP canola oil or vegetable oil
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 4 tsps. cornstarch dissolved in 6 TBSP cold water
• 1/2 TBSP sesame seeds
• 3 green onions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce.  Dissolve 4 tsp. of cornstarch into 6 TBSP of water and pour into crockpot. Stir to combine with sauce.  Replace lid and cook sauce for high for ten more minutes or until slightly thickened.
Shred chicken into bite sized pieces.  Then in individual bowls, place chicken pieces over rice and spoon some sauce on top.  Sprinkle with sesame seeds and chopped green onions.


Ham and Swiss Mini Melts

• 2 dozen Kings Hawaiian rolls (sweet dinner rolls)
• 1 1/2 pounds Boars Head Ham
• 1 lb. sliced swiss cheese
• 1 1/2 TBSP poppy seeds
• 1 1/2 TBSP yellow mustard
• 1/2 cup butter
• 1 TBSP minced dehydrated onion
• 1/2 tsp. Worcestershire sauce

Stuff sliced rolls with meat and cheese.  Place sandwiches in two 9x13 baking dishes.  Heat remaining ingredients in a saucepan until butter is melted, stirring often.  Brush tops of sandwiches with sauce and cover pans with foil.  Bake at 350 degrees for 15 minutes, or until cheese is melted. Serve warm.

This recipe is also very good with Turkey and Havartii

Week 21

*Crockpot Chicken Enchilada Soup
*ChiliGhetti
*Teriyaki Chicken Salad Croissants
*Shrimp Linguine 

Crockpot Chicken Enchilada Soup

• 3 TBSP butter
• 3 TBSP flour
• 1/2 cup chicken broth 
• 2 cups Milk
• 1 can Enchilada sauce (10 oz)
• 1 can black beans drained and rinsed
• 1 can Rotel diced tomatoes and jalapenos 
• 1 can corn drained 
• 1/2 cup onion chopped
• 1/2 cup red bell pepper chopped 
• 2-3 chicken breasts
• cheese

Melt butter in a saucepan on medium heat.  Stir in flour. Keep stirring until smooth and bubbly. Slowly whisk in chicken broth and 1/2 cup milk, stirring to keep smooth. Bring sauce to a gentle boil and keep stirring until thickens slightly.  Remove from heat and whisk in enchilada sauce. Then gradually whisk in remaining milk until smooth.  Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the uncooked chicken breasts on top of the mixture. Pour the enchilada sauce mixture over all the ingredients in crockpot. Cover; cook on low heat for 6 hours or on high for 3. Remove chicken and shred and put it back into the soup.  When you are ready to serve, top with cheese, avacado, sour cream, whatever you'd like and a lot of tortilla chips.  I prefer the blue ones.


ChiliGhetti

• 1 lb. lean ground beef
• 3/4 cup onion, chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (32 oz.) can chili
• 1 (16 oz.) package spaghetti
• 3 cups grated cheddar cheese
• 1 cup sour cream
• 1/2 cup fresh grated Parmesean cheese

Brown ground beef and onions, drain off fat. Stir in tomatoes and chili.  Simmer 45 minutes.  Meanwhile, cook spaghetti; drain and set aside. Remove skillet from heat and stir in cheese until melted. Fold in sour cream. Mix with cooked spaghetti.  Spoon into casserole dish. Sprinkle with
parmesan cheese. Cover. Bake at 350 for 45 minutes.


Teriyaki Chicken Salad Croissants

• 2 chicken breasts
• kikkoman teriyaki baste and glaze
• 2 stalks celery, finely chopped
• 1/3 cup sliced green onions
• 1/4 cup sliced almonds, toasted
• 1 mango, cut into small cubes
• 1 small can mandarin oranges drained
• 1 small can pineapple tidbits drained or fresh pineapple chunks
• 1/3 - 1/2 cup mayonnaise
• salt and pepper to taste
• Croissants or pitas or lettuce leaves

Marinate chicken for at least 4 hours in teriyaki baste/glaze. Grill. Combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup and go from there.  Add 2 - 3 TBSP of Teriyaki sauce to taste. Refrigerate for several hours.

Right before serving, add mango, pineapple, oranges and nuts.  Season to taste with salt and pepper. Serve on a croissant, pita or lettuce leaf.


Shrimp Linguine

• 8 oz. linguine
• 1/2 cup Italian salad dressing
• 1/2 lb. small shrimp, shelled and deveined
• 1 yellow squash
• 1 zucchini
• 2 medium carrots in julienne strips
• 3 green onions, cut into strips
• 1 clove garlic
• 2 tsp. grated lemon peel
• 1 tsp. salt

Prepare linguine according to package directions. Drain. In medium skillet, heat italian dressing - add remaining ingredients except linguine. Cook and stir 8 to 10 minutes. Add linguine, mix and serve with a sprinkle of parmesan.

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 14

*Tomato Soup/Big Kid Grilled Cheese 

*Garlic Lime Chicken

*Tostadas

*Cookout Hamburgers

Tomato Soup/Big Kid Grilled Cheese 

• Campbells Tomato Soup
• Chicken broth
• Prairie Grain Honey Whole Wheat Bread
• Gruyere cheese
• Vermont White cheddar
• American cheese
• Smoked Bacon

Mix the Tomato soup with as much chicken broth to reach desired consistency. Heat til bubbling. Butter one side of each piece of bread and layer on cheese and bacon.  Grill.


Garlic Lime Chicken

• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup olive oil
• 1 tsp. mustard
• 6 cloves garlic
• 3 TBSP lime juice
• 3 TBSP lemon juice
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 6 chicken breasts

Mix all ingredients in a bowl with a wire whisk. Put chicken strips into a lg. ziploc bag.  Pour marinade over chicken and seal bag.  Refrigerate for  hours. Pour chicken and marinade onto a jellyroll pan that has edges.  Sprinkle with paprika.  Broil for 15-20 minutes until chicken is done.

Tostadas

• Tostadas
• Mexican Rice (see recipe below)
• Refried Beans or refried black beans
• Shredded Cheese
• tomatoes diced
• olives
• shredded lettuce
• salsa verde
• sour cream

Warm tostadas in oven. Warm refried beans in a saucepan. Make mexican rice. Layer all ingredients on a warm tostada.

Mexican Rice

• 1 cup rice
• 1 TBSP oil
• 1/2 green pepper, diced
• 2 cups water
• 1 can (small) tomato sauce
• 1 tsp. garlic powder
• 1 tsp. Knorr Suiza chicken bouillon
• 1/2 tsp. cumin

In a shallow, large saucepan, brown rice in oil with green pepper.  When browned add tomato sauce.  Mix together. Add water and spices. Cook on high, covered for 3 minutes. Reduce heat to low and cook for 10 more minutes, still covered.  Turn off heat until done.


Cookout Hamburgers

• 2 lbs. ground beef
• potato buns
• cheese
• ketchup
• mustard
• lettuce
• pickles
• grilled red onions
• tomatoes

How I make my patties:

I buy 75/15 ground beef if I'm cooking them on the grill. It has more flavor.

I take a 1/3 cup measuring cup and fill it with ground beef. I then flip it onto a square of wax paper and flatten it with the bottom side of a small salad plate. It makes a perfect circle and you can squish it to desired thickness. I sprinkle them with all seasoning salt on the grill. Add cheese just before taking them off the grill.

I always make grilled onions by slicing a red onion and then grilling them in a skillet with a little brown sugar until they are just tender. They're awesome.

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 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.