Barbeque Chicken Baked Potatoes

• 4-1/2 pounds bone-in chicken breast halves, skin removed
• 1 large red onion, sliced into thick rings
• 1 bottle (18 ounces) honey barbecue sauce
• 10 medium potatoes, baked
• chopped green onions, optional

Directions

• Place chicken in a greased 5- or 6-qt. slow cooker; sprinkle with garlic powder and top with onion. Combine the barbecue sauce, salad dressing, brown sugar, vinegar, Worcestershire sauce and Liquid Smoke if desired; pour over chicken.
• Cover and cook on low for 6-8 hours or until chicken is tender.
• When cool enough to handle, remove chicken from bones; discard bones and onion. Skim fat from cooking juices. Shred meat and return to slow cooker; heat through. Serve over potatoes with blue cheese and green onions if desired. Yield: 10 servings.

Beef stew

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch slices
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce

Directions

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
• In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

Taco Braid

Taco Braid

• 1 teaspoon active dry yeast
• 2 tablespoons sugar, divided
• 3/4 cup warm water (110° to 115°), divided
• 2 tablespoons butter, softened
• 2 tablespoons nonfat dry milk powder
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 
  FILLING:
• 1 pound lean ground beef (90% lean)
• 1/4 cup sliced fresh mushrooms
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 2 tablespoons taco seasoning
• 1 egg, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup sliced ripe olives

Directions

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
• In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
• Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

My family loves this meal! It takes a little bit of time, but it's worth it!

Brown Rice Teriyaki Chicken Stir Fry

Brown Rice Teriyaki Chicken Stir Fry

Cooked Brown rice
1LB cooked Chicken
2 small Zucchinis
1-2 cups carrots
1 onion
Teriyaki sauce
Hoison Sauce
Soy sauce
Salt
Dash of ginger powder
Dash of garlic powder

Cook the Onion, carrots, and Zucchinis in a large skillet until tender, then add cooked meat and rice. Stir in sauces and spices to taste! I just used what vegetables that I had in my fridge and leftover brown rice. It was so good! My family loved it! Enjoy!

Stuffed Bell Peppers

• 4 medium green peppers
• 1 large onion, chopped
• 2 teaspoons olive oil
• 1-1/4 pounds extra-lean ground beef
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can pinto beans
• 1 can kidney beans
• 2 cups frozen corn
• 1 package (7 ounces) shredded cheddar-flavored soy cheese
• 1 can stewed tomatoes
  
• 4 cups cooked brown rice
  
• 1/4 teaspoon paprika

Directions

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
• Transfer to a large bowl; stir in the corn, beans, tomatoes and cooked rice. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika, and cover with cheese.
• Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

Coq au Vin

Coq au Vin

• 4 cups water
• 1 cup pearl onions
• 4 bacon strips, cut into 1-inch pieces
• 2 bone-in chicken breast halves (8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Hot cooked noodles

Directions

• In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Sprinkle chicken with salt and pepper.
• Brown chicken in the drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
• Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
• Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.

Barbeque Beef Paninis

• 2 cups ketchup
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1 boneless beef chuck roast (3 pounds)
• 14 sesame seed hamburger buns, split

Directions

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast.
• Cover and cook on low for 8-9 hours or until meat is tender.
• Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns. Yield: 14 sandwiches.

Love's Chicken and Rice Casserole

Love's Chicken and Rice Casserole

• 1 can (10 3/4 ounces) Campbell's Cream of Mushroom Soup
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 bunch of broccoli, chopped
  
• 1 package of mushrooms, chopped
  
• 1/2 large red onion, chopped
• 1 red bell pepper, chopped
  
• 4 skinless, boneless chicken breast half (about 1 pound)
• 1/2 cup shredded cheddar cheese

Directions

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Lasagna

Lasagna

• 1 pound ground beef
• 3/4 pound bulk pork sausage
• 3 cans (8 ounces each) Hunt’s® Tomato Sauce
• 2 cans (6 ounces each) tomato paste
• 1 large sweet potato
  
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• Cook sweet potato in the microwave for 10 to 15 minutes, or until soft. Don't forget to poke holes in it!
  
• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil.
  
• Mash sweet potato, and add to sauce.
• Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
• In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Egg Rolls

• 1 pound ground beef, cooked and drained
• 1 package (14 ounces) coleslaw mix
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Onion powder to taste
• 40 egg roll wrappers
• 1 tablespoon all-purpose flour
• Vegetable oil for frying

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown. Yield: 40 egg rolls.

Simi Homemade Pizza

Store bought pizza crust (whole wheat)
Pizza Sauce
Mozzarella Cheese
Olives
Yellow Bell Peppers
Mushrooms
Pepperoni

Bake at 400 degrees for 15 to 20 minutes.

Cilantro Chicken Tacos

Cilantro
Chicken
Black Beans
Corn
Avocado
Lime Juice
Cumin
Corn Tortillas

Barbecue Pepper Jack Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 slices pepper Jack cheese
• 1/4 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
  
• 1/4 cup Worcestershire sauce
• 
  

Directions

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
• Cook chicken, covered, over medium heat, basting frequently with barbecue sauce. Yield: 4 servings