Week 25

*Teriyaki Bowls
*Wingers Sticky Finger Salads
*Frito Stack-ups
*Broccoli Cheddar Soup in Bread Bowls

Teriyaki Bowls

• 3-4 chicken breasts (can substitute steak)
• 1 cup cut up broccoli
• 1/2 cup carrots sliced in pennies
• 1/2 onion chopped
• 2 cups rice cooked

Sauce for chicken

• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic
• 1/2 tsp fresh ginger
• 1/4 tsp pepper

Place 3-4 chicken breasts in a crockpot. Combine sauce ingredients and pour over chicken. Cook for 3 hours on high. Shred chicken and leave in sauce.

Steam broccoli, carrots and onion in a pan.

Cook 2 cups rice.

Make another batch of sauce in a pan on the stovetop and add 1 TBPS corn starch. Cook just until boiling.

Put 1/2 cup rice in bowl, add veggies, chicken and drizzle sauce over top. Add rice noodles or sesame seeds.

Wingers Sticky Finger Salads

• 3-4 chicken breasts cut into thick strips
• 1/2 cup flour
• 3 eggs + 2 TBSP water
• 1 cup panko bread crumbs

If they are available to you (Costco), you can buy uncooked panko covered chicken pieces that work very well and save you lots of time. 

Sauce

• 1 1/2 cups brown sugar
• 1/3 cup Franks hot sauce (Buffalo wings flavor)
• 1/2 tsp garlic powder
• 2 TBSP water

Preheat oven to 425 and grease a baking sheet with cooking spray. 

Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.

Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour coated chicken strips into egg mixture, then toss in panko crumbs to coat.

Place coated chicken pieces on greased baking sheet. Bake 15-20 minutes until chicken is browned and cooked through.

While chicken is cooking, prepare the sauce in a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. Remove from heat. Dip cooked chicken pieces in sauce.

Salad

Romaine lettuce cup up
Shredded cheddar and monterrey jack cheese
Dried cranberries
Cherry tomatoes
Homemade Ranch Dressing from Hidden valley ranch packet
Sticky Fingers

Frito Stack-ups

• Fritos
• Favorite canned chili
• Shredded cheddar cheese
• Romaine lettuce cut up
• Olives
• Homemade Ranch Dressing from Hidden Valley ranch packet

Heat chili in a pan. Put fritos in a bowl and then top with remaining ingredients.


Broccoli Cheddar Soup

• 1 Tbsp butter, melted
• 1/2 med onion chopped
• 1/4 cup melted butter
• 1/2 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 2 cups fresh broccoli cut up
• 1 cup carrots, julienned
• salt and pepper to taste]
• 1/4 tsp nutmeg
• 2 cups grated sharp cheddar

Saute onion in butter. set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 min. Stir constantly and slowly add the half an half. Add the chicken stock whisking all the time. Simmer for 15 min. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 15 min. Add salt and pepper. The soup should be thickened by now. Pour by batches into blender and puree until desired texture. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. 

Bread Bowls

• 2 TBSP yeast
• 1/2 cup warm water
• 1 TBSP sugar
• 2 cups hot water
• 2 TBSP sugar
• 1 TBSP kosher salt
• 5 TBSP oil or melted butter
• 6 cups flour

Put warm water in a bowl and dissolve 1 Tbsp sugar in it by stirring. Pour yeast on top of water and mix around just enough to wet yeast. Let sit until yeast is dissolved and expanding. 

In a mixer with the bread hook, combine hot water, 2 Tbsp sugar, salt, oil and 3 cups flour. Mix well, but do NOT knead. Then turn off the mixer and let sit for 10 minutes, then turn it on again and mix for 10-15 seconds. Repeat that 5 times. Turn dough out onto floured surface. Divide dough into 8 pieces or fewer if you'd like bigger bowls. Take the dough and make into a ball by pulling the dough to the underside to make it smooth on top. Place ball onto a greased baking sheet. Let rise for 30 min. Brush tops with melted butter for a crispy crust or beaten egg white for a shiny crust. Bake at 350 for 20 min or until tops are golden brown. Let them cool for 10 min. Cut out a small cone shape out of the middle and pour soup into bowl. 

*This is a great recipe for french bread loaves. Divide dough into 2 pieces and roll out into rectangles and then roll up like a jelly roll.  Everything else do the same.

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 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 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 20

*Breakfast Casserole
*Chicken/Corn/Tomato Soup
*Chopped Chinese Salad
*Tri Tip

Breakfast Casserole

• 10 slices of white bread cubed
• 1 lb. Jimmy Dean Regular ground sausage browned
• 2 cups grated cheddar cheese
• 1 1/4 cup milk
• 4 eggs
• 1/2 tsp. ground dry mustard
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup milk

In a greased 9x13 pan, arrange the cubes of white bread on the bottom.  Sprinkle the cheese on top of the bread cubes. Brown the sausage and drain. Sprinkle the sausage on top of the cheese. In a mixing bowl, combine the eggs, milk, salt and pepper and dry mustard. Pour over the bread cubes.  Cover and refridgerate overnight or 8 hours. In the morning, combine the soup and 1/2 cup milk and gently spread it over the sausage layer.  Bake at 300 for 1 1/2 hours.


Chicken/Corn/Tomato Soup

• 2 - 30 oz. cans of crushed tomatoes
• 1 - 14 oz. can chicken broth
• 2 can white shoepeg corn
• 2 cloves garlic minced
• 2 chicken breasts cooked and shredded
• 1/2 tsp red pepper flakes
• 1/2 cup chopped fresh cilantro

In a large soup pan, combine crushed tomatoes, chicken broth, and corn.  Heat to boiling and then cover and simmer for 30 minutes.  In the meantime, in a small skillet, heat 1 TBSP butter and cook the garlic for 15 seconds then add cut up raw chicken breasts.  Stir fry until chicken is cooked through then add red pepper flakes.  Cook for 1 more minute.  Shred chicken into smaller bite sizes and then put back in skillet to coat with butter, garlic and red pepper flakes.  Pour all of it into the soup.  Add chopped cilantro and heat for 5 more minutes. Top each serving with grated cheddar cheese, sour cream and FRITOS!!!!!


Chopped Chinese Salad

• 1 head cabbage, chopped
• 2 chicken breasts cooked and cubed
• 2 packages chicken flavor ramen
• 1 red bell pepper, chopped
• 4 - 5 green onions, chopped
• 1 cup slivered almonds, toasted
• 2 TBSP toasted sesame seeds

Chop cabbage.  Toast almonds. Chop red bell pepper into little pieces. Chop green onions. Cut up chicken into little pieces and sautee in teriyaki sauce in skillet with a little oil. Put aside ramen noodle spice packets. Break up ramen noodles into tiny pieces. Combine all and toss with dressing.

Dressing:

• 3/4 cup vegetable oil
• 4 tsp. sugar
• 1/2 cup cider vinegar
• 1 TBSP soy sauce
• 1 packet of ramen noodle spice
• salt and pepper to taste

Tri Tip

• 2 1/2 pounds tri-tip beef steaks
• 1 large onion
• 1/4 cup olive oil
• 1/4 cup A-1 steak sauce
• 1 cup teriyaki sauce (kikkoman)
• 3 TBSP chopped garlic
• 1 tsp. crushed red pepper flakes
• 1 tsp. hot sauce
• 1 can sprite
• 1 TBSP butter
• 1 8 oz. package mushrooms sliced

Stir together oil, steak sauce, teriyaki sauce, garlic, pepper flakes, hot sauce and sprite. Pour marinade into a large Ziploc bag, then add steaks and onion. Marinade overnight.

Remove steaks from marinade and grill for 5 - 10 minutes each side.  Meanwhile, strain onions from marinade.  Melt butter in a large skillet over medium-high heat.  Add strained onions and mushrooms, cooking until mushrooms have softened.  Serve sauteed mushrooms and onions with grilled steaks.

Week 19

*Chicken and Veggie Alfredo Soup (or Pasta)
*Asian Flat Iron
*Spinach and Chicken Pasta Salad
*Chicago Style Hotdogs

Chicken and Veggie Alfredo Soup (or Pasta)

• 2 cans chicken broth
• 2 cups chopped broccoli
• 1 1/2 cups chopped carrots
• 1/2 cup diced red pepper
• 3 cloves garlic minced
• 3 jars alfredo sauce (I like Classico creamy alfredo)
• 1 small onion diced
• 2 chicken breasts

In a small skillet, melt 1 TBSP butter and sautee onion until slightly golden brown. Place chicken breasts in a small baking dish and spoon onions on top of chicken.  Bake at 350 for 30 minutes. Cut up into very small pieces when it's done...keeping the onions on it so they kind of mix in. In a large soup pan, combine broth, broccoli, carrots, pepper and garlic. Bring to a boil and boil for 5 minutes, no more. Add 3 jars alfredo sauce.  You can decrease or increase depending on how creamy you want it.  Add the chicken and onions. Sprinkle each serving with parmesean.
I like to cook some thin spaghetti noodles and pour the soup over them. Makes a yummy pasta.


Asian Flat Iron Steak

• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 TBSP Sesame Oil
• 2 TBSP heaping minced fresh ginger
• 2 TBSP minced garlic
• 1 tsp crushed red pepper flakes
• 2 Flat Iron Steaks
• toasted sesame seeds
• sliced green onions

Mix all ingredients except sesame seeds and green onions and whisk together.  Place steaks in a large ziploc with marinade and chill in the refrigerator for 3-6 hours.  Grill steaks to your preference (4 minutes each side for medium rare).  Allow steaks to rest for 5 minutes.  Slice and sprinkle with sesame seeds and green onions.


Spinach and Chicken Pasta Salad

• 16 oz. bowtie pasta 
• 15 oz. fresh baby spinach
• 1 cup craisins
• 3 (11 oz) cans mandarin oranges, drained
• 2 (8 oz) cans sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/4 cup sesame seeds, toasted
• 1 cup honey roasted peanuts
• 2 cups cooked chicken, cut into small pieces

Dressing:

• 1 cup vegetable oil
• 2/3 cup bottled Teriyaki sauce
• 2/3 cup white wine vinegar
• 6 TBSP sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

Blend dressing ingredients together in a blender or food processor.  Mix dressing and cooked pasta and chicken together in a medium bowl and marinate for 2 hours. Combine rest of salad ingredients in a large salad bowl, add pasta, chicken and dressing and toss.

Chicago Style Hotdogs

• All beef hotdogs
• yellow mustard
• plain cream cheese
• sweet pickle relish
• dill pickle spears
• diced grilled onions
• grilled red, orange, and yellow peppers
• diced tomatoe

Grill hot dog. Sautee onion and peppers in a skillet and then pile it all on a hot dog bun.  Don't forget the cream cheese.  It's the best part.

Week 18

*Welsh Cakes
*Asian BBQ Chicken with Coconut rice
*White Bean Chicken Chili
*Spicy Rigatoni

Welsh Cakes

• 2 cups flour
• 1/3 cup white sugar
• 2 1/4 tsp baking powder
• 1/4 tsp. salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground mace or nutmeg
• 1/2 cup cold butter
• 1/3 cup currants or raisins
• 1 large egg, lightly beaten
• 2-4 TBSP milk

In a large bowl, whicsk together the flour, sugar, baking powder, salt, ground cinnamon and mace. Cut the butter into samll pieces and blend into the four mixture with a pastry blender or two kinves.  The mixture should look like coarse crumbs.  Stir in the currants.  Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. Cut into rounds using a 2 1/2 inch cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot.  Cook the welsh cakes for about 5 minutes per side or until they are golden brown, but still soft in the middle.  Immediately after baking, sprinkle with white sugar.
Note: They can also be baked in a 350 degree oven on a parchment paper lined cookie sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned.


Asian BBQ Chicken with Coconut Rice

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 TBSP lime juice (about 1 lime)
• 1/8 tsp cayenne pepper
• 1/4 tsp curry powder
• 3-4 garlic cloves, minced
• 1 tsp fresh ginger
• 8 boneless, skinless chicken THIGHS
• green onions, sliced

Combine everything but the chicken in a small bowl.  Whisk to dissolve brown sugar.  Place marinade and chicken in a zip-loc bag.  Pop that bag in the fridge for a minimum of 4 hours, or longer if you have time.
Preheat a grill. Cook for 5-10 minutes on each side depending on the thickness.

Coconut Rice

• 2 cups white or jasmine rice
• 1 can coconut milk
• 2 cups water
• 1 tsp. Kosher salt
• splash of white vinegar
• 2-3 tsp white sugar

Combine ingredients in a saucepan and bring to a boil, stirring occasionally.  Turn heat to low and cover for 20minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Top with chicken and green onions.


White Bean Chicken Chili

• 2 cans Great Northern Beans
• 2 (12 oz) cans chicken broth
• 1 cup salsa
• 1 can corn or 10 oz frozen corn
• 1 (12 oz) can chicken breast drained
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1-2 cups shredded cheddar cheese

Put everything in a soup pot except cheese and simmer for 45 min. Stir in cheese. 

Optional: Serve with toppings. (additional cheese, green onions, tortilla chips) Good over rice too.

Spicy Rigatoni

• 2 TBSP oil
• 1/2 TBSP crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 TBSP Chopped garlic
• 2 chicken breasts, cooked and cubed
• 3/4 cup marinara sauce
• 1/2 cup alfredo sauce
• 1/4 cup peas
• 1 pound Rigatoni pasta

Cook pasta according to package directions. In a skillet, heat oil.  Add crushed red pepper, salt, pepper, and garlic and saute just long enough for the garlic to caramelize and red pepper to release flavor into the oil.  Add sliced chicken and saute briefly to coat in spices. Add Marinara sauce first and then the alfredo and bring to a simmer. Pour over noodles and toss with peas.

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 12

*Breakfast Burritos

*Thanksgiving Brined Roasted Turkey 

*Stuffed Shells

*Market Street Clam Chowder

Breakfast Burritos

• 1/2 lb. ground regular/maple sausage (or bacon) (OR BOTH)
• 8 eggs
• shredded hash browns cooked until golden brown
• sharp cheddar cheese
• 8 flour tortillas

Brown the sausage and drain. Set aside. Cook the hash browns according to package directions. Set aside. Scramble the eggs and sprinkle with cheese towards the end. Put sausage and eggs and hash browns in tortilla and roll up. Dip in Salsa or ketchup.


Thanksgiving Brined Roasted Turkey

• 20 lb. unfrozen turkey
• 1 cup table salt to 1 gallon of water
• 2 onions
• 2 celery ribs
• apple
• 3 carrots

Soak the turkey completely covered in salt water for 10-12 hours. Rinse thoroughly and pat dry. Put the onions, celery, apple and carrots in the cavity of the turkey. Rub skin with butter all over. Put on rack in baking pan, pour 3/4 cup water in pan and cover with foil. Bake at 325 for 4 - 4 1/2 hours. Remove foil for the last hour.

Stuffed Shells

• 1 small jar favorite spaghetti sauce
• 2 cups shredded mozzarella cheese
• 2 cups cheddar cheese
• 2 cups small curd cottage cheese
• 3 beaten eggs
• 1/2 cup parmesan cheese
• 1 tsp garlic powder
• salt and pepper to taste
• 1 box jumbo shells, cooked and drained according to package directions

Spread a small amount of spaghetti sauce in the bottom of a 9x13. Combine remaining ingredients and stuff pasta shells with mixture and place in pan. Spoon remaining sauce over each shell perpendicular to the opening. Sprinkle with more parmesan cheese and bake covered at 350 for 30 minutes.

Market Street Clam Chowder

• 1 cup potatoes, diced
• 1 cup celery diced
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 cup leeks, diced
• 3/4 cup chopped clams, canned or fresh
• 3/4 tsp ground pepper
• 1 1/2 TBSP salt
• 3/4 TBSP whole thyme
• 6 bay leaves
• 1 tsp Tabasco
• 2 cup water
• 3/4 cup clam juice (drained from canned clams or purchased separately)
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half and half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough. Remove chowder from heat.  Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Week 11 -

*Chauncy's Asian Noodles

*Pizza Roll-ups
*Santa Fe Chili
*Tandoori Chicken Skewers


Chauncy's Asian Noodles

• 12 oz. EXTRA FINE egg noodles
• 2 chicken breasts diced
• 1/3 cup soy sauce
• 1/4 cup canola oil
• 1 whole bunch green onions chopped

Cook pieces of chicken in teriyaki sauce in a skillet. Heat oil in a small saucepan. Cook noodles according to package directions. Drain and spread out onto large cookie sheet. Immediately sprinkle chicken and onions onto noodles. Gently pour soy sauce over noodles. Then spoon oil over noodles.  The green onions will crackle and sizzle. Serve immediately.

Pizza Roll-ups

Dough:

• 4 cups warm water
• 4 TBSP yeast
• 8 TBSP sugar
• 4 tsp salt
• 4 TBSP oil
• 10-12 Cups flour

In a large bowl, add 5 TBSP sugar to water. Dissolve yeast in water, wait until it bubbles. Add remaining sugar, salt, and oil then stir. Add flour 3-4 cups at a time until sides of bowl are clean. Let it rest for 15 minutes. Knead and divide dough in half.

• 2 pkg. pepperoni slices
• pizza or spaghetti sauce
• grated mozzarella or other cheese

While dough is resting, put pepperoni in the blender and chop it.

Oil counter and rolling pin. Roll out half of the dough at a time about 3/8 inch thick. Sprinkle half of pepperoni and plenty of cheese over dough. Roll up like cinnamon rolls. Cut into 1" slices.  Let rise about 15-20 minutes. Bake at 350 for 20-22 minutes. Remove from oven and immediately spread with pizza/spaghetti sauce. Top with grated parmesan cheese.


Santa Fe Chili

• 2 lbs. ground beef
• 1 medium onion, chopped
• 2 cans (16 oz.) kidney beans, drained and rinsed
• 2 cans (15 oz.) Black beans, drained and rinsed
• 2 cans (15 oz.) chili beans, don't drain
• 2 cans (11 oz) corn
• 1 can (14 oz. ) diced tomatoes
• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (11 oz) V8 juice
• 2 envelopes ranch salad dressing mix
• 2 envelopes taco seasoning
• sprinkle of crushed red pepper flakes

In a skillet, cook beef and onion over medium heat. Drain. Transfer to a crock pot. Stir in remaining ingredients. Cover and cook on high for 4 hours. Serve with sour cream, cheese and corn chips.

Tandoori Chicken Skewers

• 1 cup plain yogurt
• 1 TBSP curry powder
• 1 tsp fresh ginger
• 1 tsp garlic cloves minced
• 1 tsp paprika
• 1/4 tsp salt
• chicken tenders

Combine ingredients and marinate chicken for 3 hours in a ziploc bag. Put chicken on skewers and grill.

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 9 -

*Shrimp Scampi

*Chicken Pot Pie

*Black Bean Soup

*Beef Brisket

Shrimp Scampi 

• 6 TBSP butter, at room temperature
• 1/4 cup olive oil
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 2 TBSP snipped fresh chives
• salt and pepper to taste
• 1/4 tsp paprika
• 2 pounds large shrimp, peeled and deveined
• angel hair pasta

Preheat the broiler. Combine the butter, olive oil, garlic, shallots, chives, salt and pepper and paprika in a large bowl.  Blend thoroughly. Toss the shrimp in the mixture until thoroughly coated. Broil the shrimp as close as possible to the heat for 2 minutes on each side.  Serve immediately on a bed of pasta.

Chicken Pot Pie

Shell:

• 2 1/2 cups flour
• 1 tsp salt
• 3/4 cup shortening
• 1/4 cup chilled butter - cut up
• 4-6 TBSP ice cold water

Combine flour and salt and cut in shortening and butter until coarse crumbs.  Sprinkle with ice water a TBSP at a time.  Stir with fork to moisten. Gather dough into a ball with your hands and divide in half. Roll out into a 9 inch circle.

Filling:

• 2 chicken breasts cooked and shredded
• 3 potatoes diced
• 2 carrots sliced
• 1/2 cup chopped onion
• 1 rosemary sprig
• 2 to 2 1/2 cups chicken stock
• 1/4 cup flour
• 1/4 cup cold water
• 1/2 cup peas/corn/green beans

Bring 2 cups of the chicken stock to a boil in a saucepan.  Add the potatoes, carrots, onions and rosemary sprig and boil for 5 minutes. Drain, reserving the liquid and set the vegetables aside. Discard the rosemary. In the sauce pan, reheat the chicken stock.  Combine the cold water and flour together and slowly stir into the broth to thicken.  Add the veggies and chicken. Pour into a greased pie dish and cover with the pre-made crust. Seal and flute the edges. Cut a slit in the top.  Bake at 350 for 40 min.

Black Bean Soup

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 to 1 1/2 cups boiling water
• 2 (15 oz) cans black beans, undrained
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 lemon, juice of
• 1 1/2 TBSP cornstarch

In a pot, combine first 6 ingredients. Simmer for 10 minutes. Add half a can of beans, salt and cumin, cook for 5 minutes. puree the soup. Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 TBSP of cold water. Add the lemon and the cornstarch to the soup. Cook until thickened.
Top with cheese, sour cream, avocado and cilantro.

Beef Brisket

• 1 beef brisket
• 1 bottle teriyaki sauce
• 3 TBSP worchestershire sauce
• Lipton onion soup mix
• 2 TBSP minced onion
• 4 cloves garlic minced
• crushed red pepper to taste
• salt and pepper

Combine ingredients and marinate for a few hours and then cook covered in marinade for 3-4 hours on 285. Cook uncovered for the last 30 minutes to brown the top.

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 6 -

*Ham and Veggie Fried Rice/Potstickers

*Slow Burn Chili
*Pasta Carbonara

*Sweet and Sour Chicken

Ham and Veggie Fried Rice

• 2 cups cooked rice
• 2 TBSP oil
• 1/2 cup chopped onion
• 1 tsp. fresh chopped ginger
• 2 garlic cloves minced
• 1 egg
• 1/2 cup chopped carrots
• 1/2 cup chopped brocoli
• 4-6 slices of ham chopped into bite size pieces
• 4 green onions
• 2 TBSP soy sauce

Heat 1 tablespoon of oil in a large skillet. Add cooked rice and stir fry until heated through.  In a separate skillet, heat 1 tablespoon of oil and add chopped onion. Stir Fry until golden brown.  Add ginger and garlic and stir fry 1 more minute.  Add to rice skillet.  Make a hole in the middle of the rice and crack egg.  Cook egg in center by gently mixing. When cooked, mix into rice. Steam the carrots and brocoli for 4 minutes and then add to rice skillet.  Add ham and green onions.  Drizzle soy sauce over rice and gently mix together.  Do not OVERSTIR or it will become mushy. Serve immediately.

We love to eat this with Pork/Veggie Pot Stickers that you buy at Costco. 

Slow Burn Chipotle Chili

• 1 pound ground beef, browned and drained
• 1 pound ground sausage, browned and drained
• 1 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 1 (15 oz.) can black beans, drained
• 1 (15 oz.) can kidney beans with liquid
• 1 (15 oz.) can pinto beans, drained
• 1 (14.5 oz.) can diced tomatoes with juice
• 1 (6 oz.) can tomato paste
• 1 cup tomato sauce
• 2 TBSP chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. chipotle flavored Tabasco sauce, or more
• salt, brown sugar and water as desired

Place all ingredients in the crockpot and cook on low for 8 - 12 hours.  Adjust seasoning, sweetness and thickness as desired with salt, brown sugar and water.

Pasta Carbonarra

• 1 cup parmesan
• 1/2 lb. bacon, cooked and cut into small slivers
• 1/2 cup onion
• 1/4 cup butter
• 2 - 3 cloves garlic
• 1/2 cup heavy whipping cream
• 4 eggs
• 16 oz. fettucini pasta 

Cook bacon and cut up.  Sautee onion and garlic in butter. Beat cream and eggs together and set out to room temperature. Cook Pasta according to package directions, drain, and IMMEDIATELY toss cream and egg mixture into noodles until eggs are cooked.  Then toss in onions and garlic and then toss in parmesan cheese and bacon.  Serve.

Sweet and Sour Chicken

• 4 - 5 boneless chicken breasts, cut into strips
• garlic powder
• 2 eggs beaten
• bowl of flour

Sauce:

• 1/2 cup chicken broth
• 3 1/2 TBSP ketchup
• 3/4 cup sugar
• 1/2 cup vinegar
• 1 TBSP soy sauce

Combine sauce ingredients in a saucepan and heat until sugar is dissolved. Set aside. Place chicken strips on a plate and sprinkle with garlic powder. Heat 1 cup of canola oil in a lg skillet.  Take one chicken strip at a time and dip in the egg and then dredge through the flour - coating both sides of the strip.  Put strips in the oil until the pan is full, turning them once, just until they turn golden brown.  Remove from the oil and place on a paper towel lined plate.  Then transfer them to a 9 x 13 pan.  Continue with this until all the chicken strips are fried. Pour sauce over strips in pan and bake for 35 - 40 minutes at 350.  If you like the sauce you may want to double it. Serve with rice.