Individual Chicken Meatloaves

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(6 Large Cup Meatloaves)

Ingredients:

  • 1 lb ground chicken
  • 1/4 cup bread crumbs
  • 1 cup cooked brown rice
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 small packet dry turkey gravy
  • 1/4 cup potato flakes
  • 1/4 cup milk

Directions:

  1. Preheat the oven to 375.  Spray large muffin tins and set aside.
  2. Mix together all ingredients gently.  Spoon into cups.
  3. Bake for 45 minutes.

5 ingredient Flavorful Shrimp Salad

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Ingredients:

  • 1 lb cooked small shrimp, shelled and deveined
  • 2 stalks of celery, diced
  • 1 cup purple cabbage, chopped
  • 1/2 cup of mayo
  • 2 tbs light sour cream
  • salt and pepper to taste

Directions:

  1. Chop the shrimp roughly.
  2. Fold together all ingredients gently.
  3. Serve on lettuce or rolls, lightly buttered and toasted

Captain and Cider Pork

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Ingredients:

  • 1.5 lb pork butt
  • 2 cup of captain morgan spiced rum, divided
  • 3 cups of apple cider
  • 1 onion, diced
  • Pearled Couscous, cooked according to package directions
  • salt and pepper to taste

Directions:

  1. Put the pork in the bottom of a slow cooker, cover with 1 cup of captains and 1.5 cups cider.  Sprinkle onion over the top and sprinkle salt and pepper.  Cook on low for 6 hrs.
  2. After 6 hrs, drain the liquid out of the slow cooker and then add remaining cider and captains.  Cook on low for another 4 hrs.
  3. Shred pork in the crock pot (should be tender and falling apart easily)
  4. Serve over the couscous

Turkey Meatloaf Muffins

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Ingredients:

  • 1 lb ground turkey
  • 1/2 onion, minced
  • 2 cups stovetop
  • 1 cup dried cranberries
  • 2 stalks of celery, diced
  • 1 egg
  • 1/8 cup of milk

Directions:

  1. Preheat an oven to 350. Spray 6-8 muffin tins with cooking spray.
  2. Mix together all ingredients and fill muffin cups.  Bake for 35 minutes or until cooked through and the tops of the muffins have a crust.

Busy Day Slow Cooker Beef Stew

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Ingredients:

  • 2 lbs eye of round, cut into chunks
  • 1 tbs flour
  • 1 cup of beer
  • 2 cups of water
  • 1/4 cup parsley, chopped
  • 1 onion, diced
  • 2 cups of baby carrots
  • 3 parsnips, peeled and cut into chunks
  • 2 cups of butternut squash, peeled and cut into chunks
  • 1 tbs garlic, minced
  • salt and pepper to taste
  • Mashed potatoes, optional

Directions:

  1. Toss meat with the flour to coat and sprinkle with salt and pepper.
  2. Add the rest of ingredients (except mashed potatoes) to the slow cooker.  Mix together well.  Cook on low 8-10 hrs.
  3. Serve over mashed potatoes (Optional)

Busy Day Chicken Enchiladas

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Ingredients:

  • 6 chicken legs
  • 5 medium size flour tortillas
  • 2 cans enchilada sauce
  • 1/4 cup cilantro, chopped
  • 1 bag of coleslaw mix
  • 1 can of black beans, drained and rinsed
  • 1 8oz can pickled japalenos, diced, juice reserved
  • 1 cup of cheddar, shredded
  • Sour cream (optional)

Directions:

  1. Put chicken legs, 1 can of enchilada sauce, cilantro, jalapeños and juice all in the slow cooker.  Cook on low for 6-8 hrs.
  2. Preheat oven to 350.  Remove chicken from slow cooker to cool.  Add coleslaw mix to sauce left in slow cooker, cook on high for 15 min while oven is preheating.
  3. Once chicken is cooled, remove skin, debone and shred.
  4. Add beans and chicken to the coleslaw mixture.
  5. Spray a 9×13 inch pan.
  6. Warm the tortillas in the microwave for 15-30 seconds.  Lay flat and fill with the 3/4 cup chicken and coleslaw mixture.  Roll and place seam side down in pan.
  7. Cover with 1 can enchilada sauce and top with cheddar.  Bake for 20-30 minutes.  Serve with sour cream if desired.

Mile High Salmon BLT with Lemon Dill Mayo

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Ingredients:

  • 4 oz cut of salmon, skinnless
  • 1 slice of pepper bacon, cooked
  • 1-2 slices of tomato
  • 1 piece of red leave lettuce
  • ciabatta bread, sliced in half
  • 2 tbs mayo
  • 1/8 tsp fresh dill, chopped
  • 1 tbs lemon
  • salt and pepper

Directions:

  1. Preheat the broiler.
  2. Spray a skillet with cooking spray and heat over medium heat.  Salt and pepper the salmon and add to the skillet.  Cook 2-4 min per side until cooked through, depending on thickness.  ***when fully cooked, fish will flake easily.
  3. While fish is cooking, mix together the mayo, dill, lemon, salt and pepper.  Set aside.
  4. Place the bread, inside facing up, under the broiler for 1 minute and remove.  Spread both insides with lemon dill mayo.
  5. To assemble, place one slice of bread down,  top with lettuce, then add salmon, then tomato and bacon.

BLT Pasta

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Ingredients:

  • 1 lb rigatoni
  • 2 tbs EVOO
  • 2 cups grape tomatoes
  • 1/4 lb bacon
  • 1 tbs garlic, minced
  • 2 cups arugula
  • 1 small red onion, diced small
  • 1 cup sun dried tomatoes, juliened
  • 1/2 cup parmesan, grated

Directions:

  1. Preheat the broiler.
  2. Cook pasta according to package directions, drain and reserve 1 cup of pasta water.
  3. Lay tomatoes on a baking sheet and cover with 2 tbs EVOO, broil for 2 minutes and set aside.
  4. Cook bacon in a saute pan.  Once cooked and crisp, remove and drain, reserving 1 tbs grease in saute pan.  Return pan to stove and cook the onion in the grease until translucent.
  5. Add sun dried tomatoes and cook with onion for 2 minutes, add garlic and cook for 1 minute.
  6. Turn heat off and add roasted tomatoes to mixture and delicately toss with the reserved pasta liquid and parmesan until a delicate sauce forms.  Add arugula.  Mix gently with the pasta.

Bacon Breakfast Biscuits

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Ingredients:

  • 1 pkg of Grands Biscuits
  • 4 strips of bacon, cooked and chopped roughly
  • 8 eggs
  • 1 4 oz block of cheddar, cut into thin squares
  • 1/4 cup green onions, chopped
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 425
  2. Flatten out the biscuits and fill muffin tins with the biscuits, leaving a large pocket.
  3. Evenly divide the cheddar and press gently into the bottom of the muffin tins.
  4. Crack one egg into each biscuit and sprinkle with salt and pepper.
  5. Top with green onions and chopped bacon.
  6. Bake for 10-12 minutes.

Braised Roasted Red Pepper Chicken with Garbanzo Beans

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Ingredients:

  • 2 tbs EVOO
  • 6-8 bone in, skin on chicken thighs, rinsed and patted dry
  • 1 can garbanzo beans, rinsed and drained
  • 1 jar bottled roasted red peppers, drained and juices reserved and peppers sliced
  • 8-10 garlic cloves, peeled and smashed
  • 1 cup chicken broth
  • salt and pepper to taste

*Make or buy a rustic loaf for sopping up liquid

Directions:

  1. Preheat the oven to 375.
  2. Heat the EVOO over medium high heat in an oven proof saute pan.  Salt and pepper the chicken and place them skin side down in the pan once hot.  Cook for 5 minutes and brown skin and turn and cook another 5 minutes.
  3. Add the rest of the ingredients to the pan and bake uncovered for 45 minutes or until chicken juices run clear and skin is browned and crisp.
  4. To serve, add 1-2 chicken thighs in a shallow bowl and surround by sauce. Serve with bread.
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