Cafe Rio Sweet Pork

(www.yourhomebasedmom.com/cafe-rio-sweet-pork/)

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Tasty Teriyaki Chicken (Crock Pot)

Time: 5 min. prep + 5-7 hours crock pot cooking 

Yield: 7 servings

Recipe from Jamie Cooks It Up!

5 chicken breasts (about 3 pounds)
1 1/2 C water
1 C brown sugar
1/2 C soy sauce
1 t granulated garlic (I used 1/2 t garlic powder)
1 t sesame oil (optional)
3 T corn starch + 4 T cold water

1. Spray the inside of your pretty crock pot with cooking spray. (I used a 4 quart crock)
2. Place 5 chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot (or reduce water if using frozen breasts).
3. In a separate bowl combine 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 t granulated garlic and 1 t sesame oil. Give it a nice stir to combine and then pour it over the top of the chicken. Cover the crock pot and cook on high for 4 hours, or on low for 7.
4. When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate.
5. In a small bowl combine 3 tablespoon of corn starch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly.
6. Take two forks and break the chicken breasts up a bit. I don't like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken.
7. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.
8. Cover the crock pot and let the mixture cook and thicken for 30 minutes.
Serve over brown or white rice. Enjoy!

Sweet Chili Sauce Marinade

2 boneless, skinless chicken breasts
2 T sweet chili sauce
1 T soy sauce
2 t olive oil

Marinate chicken breasts in other ingredients for 15 minutes.  Grill over medium-high heat until cooked through, about 4-5 minutes each side.

Salmon in Puff Pastry

(Savannah Fox via Adam's Aunt Cynthia)

1 large (12" long) Salmon fillet (skinless, boneless and about 1" thick)
1 pkg frozen puff pastry (not round)
1 pkg frozen chopped spinach
1 pkg feta cheese (+)
1 egg
1/2 c milk

Defrost 1 puff pastry sheet about 30 minutes and return the other sheet to the freezer.  When thawed enough to work with, but before it gets gooey, use a well floured surface and roll it out into a large rectangle (measure the fish and make the pastry about 4" longer than the fish and wide enough to wrap around).

Place pastry on large cookie sheet, place fillet in center.  Spread spinach over fish and feta over spinach.  Fold two halves of pasty over the top, use water and a fork to seal the edge.  Turn the ends in, seal with water and a fork.  Can roll over so seam is on bottom.

Mix milk and egg to form egg wash and use brush to smooth it all over pastry.  Bake at 350° for 30 minutes if you like it pink and rare on the inside; 45 minutes for completely cooked.

Sweet & Sour Quinoa Casserole

This recipe came from the Southern Utah Biggest Loser via Jan.  Everyone really liked it.  I'd like to try with curry sauce in place of sweet & sour...(tried it with Trader Joe's Yellow Curry and broccoli and cauliflower in place of peppers - it was yummy!)
 
Preheat oven to 350°

Mix and put in 9x13 pan:

2 cups quinoa
4 cups water (I used the juice from the pineapple as part of the liquid)
2 cups pineapple chunks
1 lb chicken - cooked and cubed
1 jar sweet and sour sauce
chunks of red, orange and/or yellow bell pepper (I used 1 red & 1/2 orange)

Cook for 1 hour or until water is absorbed (I cooked about an hour & 20 minutes)

8 servings (2 c)
294 calories per serving (using Kikkoman Sweet & Sour)

MMMMM Sauce (Cafe Yumm)

This “cheesy,” creamy (and vegan) sauce goes on just about everything.  I have tried it on sandwiches (in place of mayo and mustard), baked potatoes (in place of butter and sour cream), and scrambled eggs (with salsa).  Good stuff!!

Ingredients (1 1/2 c. - fits in largest Bullet cup)

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro (I used 1 T fresh cilantro)

Instructions

• Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
• In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
• Add remaining ingredients and blend until smooth.
• Transfer to a small bowl and refrigerate until serving.

To make Yumm Bowl layer any or all of the following:  rice (or quinoa), black beans, edamame, tomato, olives, avocado, cilantro, salsa, cheese, sour cream, crumbled nori.  Pour Yumm sauce over and mix.  

Slow Cooker Tamale Pie

This meal was easy to prepare and loved by all.  Definitely one we will make again!

From the Recipe Shoebox .

Ingredients
1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes 8 servings.
Enjoy! 

Curried Chicken Chowder

(Renee Montoya)

2 c water
2 1/2 T chicken bouillon
1/2 c diced green onion
1 1/2 t curry powder
1/4 t cayenne
3 carrots, peeled and diced
3 ribs celery, diced
2 c cooked chicken, chopped
1/2 c butter
1/2 c flour
2 c cream (half & half or milk work fine too)

In pot, combine water and veggies. Boil, reduce to low. Simmer until veggies are tender. Add spices and chicken.

In separate pan, melt butter, add flour and slowly add cream. Do not boil or burn. Add to chicken and veggies. Simmer until thick. Serve over rice.

Avocado Chicken

3-4 chicken breasts
Butter
1/2 c chopped onion
1 clove minced garlic
1 pkg sliced fresh mushrooms
2 T flour
1 t celery salt
White pepper
1/2 c chicken broth
1/2 c white grape juice (or additional broth)
2 avocados
1 1/2 c grated Monterey jack cheese

Cut chicken into 1/2s or pound thin.  Sprinkle both sides with salt, black pepper and flour.  Sauté in butter until browned but not cooked through.  Put in 9x13.  In same skillet, put 1/4 c (or less) butter.  Sauté onion, garlic, & mushrooms til soft.  Add 2 T flour and celery salt, white pepper, chicken broth and juice.  Thicken.  Stir in mashed avocados and 1/2 c cheese.  Pour over chicken and sprinkle 1 c cheese over.  Bake at 350 25 minutes (sauce bubbly).  Broil at end to crisp.  Serve over noodles.

Baked Pepperoni Spaghetti Squash

(April Hunt)

My entire family inhaled this meal.  It was delicious and EASY.  I used a combination of mozzarella, cheddar and Parmesan cheese.

 

1 Spaghetti Squash

1 Bottle Marinara Sauce

2 C. Mozzarella Cheese

I pkg. Pepperoni

Italian Seasoning

Cut squash in half lengthwise and remove seeds/pulp.  Place face down in microwave safe baking dish, add ¼ cup water, cover and cook on high for 15 minutes.  Shred squash with forks, put in baking dish, stir in marinara sauce.  Top with mozzarella cheese, pepperoni and sprinkle Italian seasoning.  Bake at 350 for 30 minutes.

Spinach, Mushroom, & Ricotta Stuffed Shells

Source:  http://www.handletheheat.com/2011/03/spinach-mushroom-ricotta-stuffed-shells.html
Adapted from Real Simple
Serves 4-6

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 24-ounce jar marinara sauce (or 3 cups homemade sauce)
• 1 15-ounce container part-skim ricotta
• 2 cups baby spinach, chopped
• 2 tablespoons chopped fresh basil
• 8 oz chopped mushrooms
• 1/2 cup grated Parmesan (2 ounces)
• kosher salt and freshly ground black pepper
• 1/2 cup grated mozzarella (4 ounces)

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
3. In a bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Alternatively, transfer mixture into a large ziploc bag, snip one corner, and pipe filling into shells.
4. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
5. Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad.

Beef Spaghetti Pie Ole

(Jennifer Bassett)

I loved the flavor of this mildly spicy dish - and who doesn't love eating "pie" for dinner!?  The rest of my family has a tomato aversion so next time I'll blend the Ro-tel to eliminate all the "chunky red things."

1 lb ground beef (I used ground turkey)
1 t garlic powder
1/2 t salt
1/2 t ground cumin
1 can Ro-tel
3/4 c sour cream
1 c shredded jack cheese

Brown ground beef (or turkey), drain grease, add spices and Ro-tel and simmer for about 5 minutes.  Turn off heat and stir in the sour cream.

Cook and drain spaghetti, then add to a bowl that contains:

1 egg
1/3 c jack cheese
1/2 t salt
1/4 t garlic powder

Mix up the noodles, egg, cheese and spices and put in a 9" pie dish, smooshing down the center and having some noodles creep up the sides of the dish.  Pour the meat mixture over the noodles, leaving some noodle "crust" at the edges.  Top with a cup of jack cheese and bake for 15 minutes at 350°

Chicken Pasta Salad

I halved this recipe for my family of three eaters and we still had plenty of left-overs. Everyone loved it - and they couldn't tell I'd used whole wheat noodles which is a bonus!  Will definitely make again.  Perfect summer meal.

 

From the Recipe Shoebox.

The ingredients:
1 lb. cooked, shredded chicken (I used 1 pint canned chicken)
1 lb. cooked rotini noodles (I used whole wheat bow tie)
2 heads broccoli, finely chopped (the smaller the better)
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving (I usually am not organized enough to do this and it still gets devoured). Serves 8 - 10.

Chicken Pot Pie

(Leslie Doxey)

Family Favorite!  This is one of those rare recipes we come back to again and again.  It's quick and easy and everyone loves it!

Layer in 9x13 pan:
2-3 chicken breasts, cooked and cubed (canned chicken works great!)
10 oz frozen peas
1 potato, diced
8-10 baby carrots, sliced

Mix together and pour over chicken & vegetables:
1 can chicken broth
1 can cream of chicken

Mix and pour over all:
1 c flour
1/2 t salt
1/4 t pepper
1 t basil
1 c milk
1/2 c butter (I reduce to 1/4 c)
1 t baking powder

Bake at 425° for 30-40 minutes.

Chicken and Black Bean Green Enchilada Bake

(www.picky-palate.com)

2 c white long grain rice
2 1/2 c cooked, shredded chicken breast
15 oz mild green enchilada sauce
4 oz can sliced black olives
15 oz can diced tomatoes
1/2 c sour cream
1 t kosher salt
1/2 t freshly ground black pepper
1 t ground cumin (McCormick Gourmet Roasted Ground Cumin recommended)
15 oz can black beans, drained and rinsed
2 c shredded cheddar cheese

Preheat oven to 350° and spray 9x13" baking dish.

Cook rice according to pkg directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.  Pour cooked rice into prepared baking dish and layer beans on top.  Pour chicken mixture over rice and top evenly with cheese.  Bake 30-35 minutes, until cheese is melted and rice is hot.

6-8 servings.

Cheesy Vegetable Lasagna

(www.joyinmykitchen.blogspot.com)

1 T olive oil
2 large carrots, shredded (~1 c)
2 c fresh mushrooms, sliced
1/2 c onion, diced
16 oz tomato sauce
6 oz tomato paste
2 t dried oregano
10 lasagna noodles, uncooked
1 lb fresh spinach, raw and trimmed
1 lb cottage cheese
1 lb Monterey Jack cheese, sliced (I used grated mozzarella)
1 oz Parmesan cheese, grated - for top

Cook mushrooms, carrots and onion in olive oil until tender, but not brown.

Stir into veggies the tomato sauce, tomato paste and oregano.

In a greased 9x13 pan, layer:  sauce, noodles, cottage cheese, spinach Jack cheese and sauce.

Repeat, beginning with noodles, and ending with sauce.  Sprinkle Parmesan on top.

Cover and bake at 375° for 40 minutes.  Uncover and continue cooking 15-20 minutes or until noodles are tender and cheese is nicely browned.

Let stand 10 minutes before cutting.

When I made this the second time I used grated zucchini in place of mushrooms.  The sauce was really thick but somehow it cooks those noodles.  Yummy!!

Winger's Sticky Fingers

After our trip to Spokane last summer (and multiple visits to Winger's), I found this copycat recipe for their famous sticky fingers.  They've been a family favorite ever since and are perfect for a quick and easy weeknight dinner.
 
2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Chicken Parmesan in the Slow Cooker

Definitely a keeper.  Easy to assemble, house smells good all day, no mad rush at dinner time AND the girls (both of them!) like it!  I used 2 chicken breasts and halved everything else and we had some left over.  Probably enough to feed Jason too.  (Half recipe fit perfect in 2 qt slow cooker)
 
From the Recipe Shoebox.

The ingredients:
2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten (I used egg whites)
4-6 slices mozzarella cheese (I used shredded mozzarella)
1 jar (28-ounces) favorite marinara sauce

Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg.  In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides.  Place chicken breasts on bottom of crockpot.  Place a layer of mozzarella slices on top of breaded chicken breasts.  Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. 

Serve over cooked pasta of your choice.  Enjoy!

Chicken Artichoke Cacciatore

(Sunni West)

Sunni brought us a sample of this yummy dinner earlier this week.  Erin, who really likes a very limited number of dishes, inhaled it and asked when I could make some.  I only used half the amount of chicken; next time I'll half the sauce also or add extra onion and mushrooms to compensate.  (It was too saucy).  A few days later, I cooked the left-over sauce down and served it over spaghetti squash.  Yum!

2 (6 oz) jars marinated artichoke hearts with liquid
1 T butter
3-4 lbs chicken (pieces or breasts)
1 c flour
1 large onion, chopped
1/2 lb sliced mushrooms
3 cloves garlic
1/2 t dried oregano
1/2 t dried basil
1/2 t rosemary
28 oz whole tomatoes in liquid
s & p to taste
1/4 - 1/2 c apple juice
16 oz linguine

Drain artichoke hearts, reserving liquid.  Set aside.  Place marinade and butter in skillet and cook over low 10 minutes.  Dredge chicken in flour.  Brown in butter mixture over medium heat.  Transfer to 9x13 or crock pot.  Keep drippings in skillet.  In same skillet, saute onion, mushrooms, garlic and seasonings until tender.  Stir in artichokes, tomatoes, salt & pepper to taste.  Pour tomato mixture over chicken.  Bake at 350• for 50 minutes or in crock pot on low 5-6 hours  Just before serving, stir in apple juice.  Serve over linguine.  8 servings.

Crock Pot Cabbage Rolls

Everyone liked these.  I made meatballs out of the extra meat; we served it with mashed potatoes.  (Note: Joni made them this week and has a better idea -- skip the wrapping and just dump cut up cabbage in the bottom of crock pot, layer meatballs over and pour on sauce.  Same great flavor, less than half the work.  Great idea!)
 
Ingredients:

1 cabbage
1 pound ground turkey
1/4 cup uncooked brown rice
1 egg
1 finely chopped onion
1 finely chopped carrot
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 can tomato sauce (8 oz)
Toothpicks

Directions:

Drop whole cabbage into boiling water and simmer for 5 - 10 minutes. Cool.

In the meantime, mix ground turkey, rice, egg, onion, carrot, salt and pepper in a bowl. In another bowl, mix vinegar, brown sugar and tomato sauce.

When cabbage is cooled enough to handle, remove 12-14 large leaves. Chop up the remaining cabbage and place in the bottom of crockpot. Place approximately 2 tablespoons of meat mixture in the center of each cabbage leaf. Wrap up envelope style and secure with a toothpick. Place in crockpot. Pour sauce mixture over all.

Cook on low setting for 8-10 hours.