Stir Fry

Stir Fry

Ingredients:
1lb chicken or steak
2 cups beef or chicken broth (via bullion cubes)
2 Tbsp corn starch
4-6 Tbsp soy sauce (reduced sodium)
1 Tbsp ground ginger
1 Tbsp cumin
Dash of garlic salt
Sliced water chestnuts
1 bag frozen vegetables.
Rice

Directions:
1) Cook chicken or steak until done over medium heat
2) Make 2 cups beef/chicken broth via bullion cubes and transfer to bowl
3) Add corn starch, soy sauce, ginger, cumin, garlic salt to broth and mix
4) Add vegetables and water chestnuts to meat and heat until warm throughout
5) Add sauce and simmer until desired consistency
6) Serve over rice

Hawaiian BBQ Chicken

Hawaiian BBQ Chicken

Ingredients:
4 boneless skinless chicken breasts
1 cup bbq sauce
1 15-ounce can pineapple slices (including juice)
2 tsp soy sauce
1 Tbsp garlic salt
1 red bell pepper, diced
2 medium zucchini, sliced
green onions for garnish

Directions:
1) Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.
2) In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. 3) Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.
4) Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles

Ingredients:
1 1/2 - 2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
2 tsp dried parsley
1/2 tsp seasoned salt
1/4 tsp lawry's seasoning
1/4 tsp garlic powder
1/2 stick butter, sliced
3 1/2 cups chicken broth
8 oz. egg noodles, uncooked

Directions:
1) Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices
2) Add butter slices to the top, and pour in the chicken broth
3) Cook over low heat for 6-8 hours, or high heat for 3-4 hours
4) Remove the chicken from the pot and shred into large chunks
5) Add the shredded chicken back to the pot along with the dry egg noodles and stir
6) Continue cooking for 30-45 minutes, until noodles are tender

Monterey Chicken Spaghetti

Monterey Chicken Spaghetti

Ingredients:
12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 cans cream of chicken soup
1 (10-oz) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-oz) can French's French Fried Onions, divided

Directions:
1) Preheat oven to 350F; Lightly spray a 9x13-inch pan with cooking spray
2) Cook spaghetti according to package directions; Drain
3) In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions
4) Stir in cooked spaghetti; Pour into prepared pan
5) Sprinkle remaining shredded cheese and onions on top of pasta mixture
6) Bake, uncovered, for 40 to 50 minutes

Quick Chicken and Rice

Quick Chicken and Rice

Ingredients:
Canola oil
2 chicken breasts
1 cup chopped celery
1 cup chopped carrots
1 medium onion
2 Tbsp soy sauce
1 tsp canola oil

Directions:
1) Heat oil in a medium skillet over medium high heat
2) Saute chicken until all sides are well browned
3) Stir in the celery, onions, carrots with a little water and soy sauce
4) Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through
5) Serve over rice

Mac and Cheese Bake

Mac and Cheese Bake

Ingredients:
2 cans cream of chicken soup
3/4 cup milk
1 lb elbow macaroni
4 tomatoes diced
12 slices cheddar cheese

Directions:
1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
2) Preheat oven to 350F.
3) In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni.
4) Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
5) Bake for 25 minutes or until cheese is golden and bubbly.

Chicken Pot Pie

Chicken Pot Pie

Ingredients:
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg

Directions
1) Heat oven to 400°F.
2) In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
3) In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
4) Bake uncovered about 30-35 minutes or until crust golden brown.

Empanadas

Empanadas

Ingredients:

mixture-

1 lb ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp kosher salt

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

1/2 small onion

1/4 bell pepper, minced

4 Tbsp water

4 oz canned tomato sauce

1 cup mexican cheese

dough-

2 cups flour

3 teaspoons baking powder

1 1/2 tsp kosher salt

2 cups non-fat greek yogurt

2 eggs, beaten

Directions:

meat-

1) Brown turkey and drain fat

2) Add dry seasoning and mix

3) Add onion, pepper, water, tomato sauce and cover

4) Simmer covered on low for 15 minutes, uncover and simmer until dry (about 10 minutes)

dough-

1) Place parchment paper on a baking sheet and spray paper with nonstick spray to avoid sticking

2) In medium bowl combine flour, baking powder, salt, and mix will

3) Add yogurt and mix with fork until well combined (looks like small crumbles)

4) Lightly dust flour on work surface and remove dough from bowl, knead dough a few time suntil dough is tack, not sticky (15-20 times)

5) Place on floured surface and roll the dough until very thin

6) Cut dough in circles about 4-5 inches

7) Place 2 Tbsp of meat mixture on each round topped with 1/2 Tbsp of cheese

8) Brush the edges with egg wash then fold the edge over and crimp with fork

9) Transfer to baking sheet and brush the tops with egg wash

10) Bake for 22-25 minutes at 375F, or until golden

Turkey Trot Chili

Turkey Trot Chili

Ingredients:

2 lbs ground turkey

1 lb Italian sausage

3 cloves garlic chopped

1 med. onion chopped

1 can chili style beans

1 can black beans

1 can mexi-corn

1 jar salsa

2 cans petite diced tomatoes

2 Tbs Chili Powder

1 tsp. Cumin

1 tsp. Paprika

1 tsp. Kosher Salt

1/2 tsp. pepper

Directions:

1) Brown and drain fat - turkey, Italian sausage, garlic, onion

2) Add beans, corn, salsa, tomatoes

3) Add spices

4) Cook in slow cooker 4-6 hours on low

5) Serve with cheddar cheese, sour cream, and Chili Cheese Fritos