Pulled Chicken over Homemade Mac and Cheese

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Ingredients:

  • 1.5 lb boneless and skinless chicken breasts
  • 1 bottle of hickory brown sugar BBQ sauce
  • 1 onion, chopped
  • 1 lb elbow macaroni
  • 4 tbs butter
  • 2 cups cheddar cheese
  • 2 cups of 2% milk
  • 2 tbs garlic, minced
  • 1/2 tbs white pepper

Directions:

  1. Place the chicken in a slow cooker with the onion and top with the bbq sauce and cook on high for 3-4 hrs.  Shred meat once cooked.
  2. Cook macaroni according to package directions.
  3. Meanwhile, melt the butter in a large sauce pan on medium.  Add the garlic and saute for 1 minute.
  4. Add the milk and garlic powder and slowly add the cheese when warm.
  5. Slowly fold in the pasta.
  6. Spoon the mac and cheese in a prepared casserole dish.  Lay the chicken in a single layer over top of the mac and cheese.

Gluten Free Eggplant Parm Lasagna

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Ingredients:

  • 1 lb gluten free lasagna noodles
  • 1 lb fresh mozzarella, sliced into thin rounds
  • 2 medium size eggplants, sliced into thin rounds
  • 2 cups of gluten free bread crumbs
  • 2 eggs, beaten
  • 2 28 oz cans of crushed tomatoes
  • 1 bunch of basil, sliced into ribbons
  • 1 tbs sugar
  • 2 tbs garlic, minced
  • 3 tbs grated parmesan

Directions:

  1. Put the crushed tomatoes, basil, sugar, garlic and 1 tbs of parmesan in a sauce pan and simmer for an hour.
  2. Preheat the oven at 350.
  3. Dip the eggplant in the eggs and then the bread crumbs and place on a prepared baking sheet.  Bake for 15 minutes, flipping half way through.
  4. Boil the lasagna noodles for 5 minutes and drain.
  5. Place a cup of the tomato sauce on the bottom of a casserole dish.
  6. Then place a layer of the eggplant, lasagna noodles, more sauce, mozzarella and repeat until all the ingredients are layered with the final layer being the mozzarella and top with the remaining parmesan.
  7. Bake covered with tinfoil for 1 hour.  Remove the tinfoil and bake another 15 min.

Pan Seared Sesame Crusted Tuna with Edamame Jasmine Rice

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Ingredients:

  • 1lb sushi grade tuna steak
  • 2 tbs black roasted sesame seeds
  • 2 tbs white roasted sesame seeds
  • 1/2 tbs sesame oil
  • 1/8 tsp garlic powder
  • 1 cup jasmine rice, uncooked
  • 1 cup chicken broth
  • 1 lb edamame, shelled
  • 1 tbs minced garlic
  • 1 tbs minced lemongrass

Directions:

For the rice:

  1. Add the rice, chicken broth and one cup of water to a pot and bring to a boil.
  2. Turn the temp to low and simmer covered until cooked.
  3. Add edamame, garlic and lemongrass.

For the tuna:

  1. Put a pan on the stove and heat on high.
  2. Rub the oil onto the tuna and sprinkle with garlic powder.
  3. Mix the sesame seeds together and place the tuna in the sesame seeds and coat all sides.
  4. Place the tuna in the pan and sear on each side for 30 seconds-1 minute, depending on thickness.

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.
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