Skillet Macaroni and Cheese

INGREDIENTS:

·       3 1/2 cups water, plus extra if needed

·       1 (12-ounce) can evaporated milk

·       12 ounces (about 3 cups) elbow macaroni

·       1/2 teaspoon salt

·       1 teaspoon cornstarch

·       1/2 teaspoon dry mustard

·       1/4 teaspoon hot sauce

·       6 ounces cheddar cheese, shredded (1 1/2 cups)

·       6 ounces Monterey Jack cheese, shredded (1 1/2 cups)

·       2 tablespoons butter, cut into small chunks

·       Ground black pepper to taste

DIRECTIONS:

1.       Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

2.       Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

3.       Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

https://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/

Philly Cream Cheese Steak Sandwich

3 pounds beef 
   *The original recipe calls for skirt steak, but I used whatever steaks I had in my freezer

Trim fat from steak, if needed.  Slice the steak crosswise, with the grain, into 3 inch wide strips. Place steak on large plate and freeze until firm, about 1 hour.  Using a sharp knife, slice the frozen steak as thinly as possible against the grain.  Chop the meat coarsely with your knife once it is all sliced.  Place meat in a bowl.

1 chopped onion
1 chopped red pepper

Add to a bowl with the meat.


Heat 1 1/2 Tbsp canola oil in 12 inch nonstick skillet over high heat until just smoking.  Add half of the meat mixture in an even layer and cook without stirring, until well browned, 4 to 5 minutes.  Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes.  Transfer the meat to a colander to drain.  Wipe out the skillet with paper towels and repeat with 1 1/2 Tbsp oil and remaining chopped meat mixture.

Return the now empty skillet to medium heat.  Drain the excess moisture from the meat, return the meat to the skillet.

1/2 tsp salt
1/8 tsp pepper
1/4 cup grated parmesan cheese
8 oz. cream cheese

Add to the skillet with the cooked meat.  Cook, stirring constantly, until the meat is warmed through and the cream cheese coats the meat.

Turn off the heat and put a lid on the skillet to keep warm.

6 (8 inch) soft Italian sub rolls

Adjust the oven rack to the middle position and heat oven to 400 degrees.  Split rolls open, spread on baking sheet and toast until lightly browned, 5 to 10 minutes.

Divide the meat mixture evenly among the toasted rolls and serve.

Alfredo Sauce (Heather's)

In a saucepan combine with whisk over medium heat:

1 c. Butter
8 oz. Cream Cheese

Add and combine until smooth:

1/4 c. Flour
1 c. Heavy Cream
2 ½ c. Whole Milk
1/2 c. Real Parmesan Cheese, grated

http://www.recipesrevamped.com/alfredo-sauce/

French Bread Alfredo Pizza

Prepare Chicken:

1 Chicken Breast, cooked and shredded

Slice in half lengthwise:

1 French Bread Loaf

Spread on top of halves:

2 c. Alfredo Sauce

Top each loaf with:

Cooked Chicken

Additional topping options:

2 c. Mozzarella Cheese, shredded
2 c. Spinach, softened
2 Tomatoes, sliced
2 Green Onions, sliced
6 slices Bacon, cooked & crumbled

Bake at 350 for 15 minutes.

http://www.recipesrevamped.com/alfredo-chicken-french-bread-pizza/

Slow Cooker Stew

Ingredients

• ½ C all purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2-3 lbs. stew meat or boneless beef chuck, cut into 1 inch pieces

Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.

• ¼ C canola oil

Heat oil in a large pan over medium high heat and cook meat until browned on all sides.

Place meat in slow cooker.

1 large onion, chopped

Add onion into same pan that you cooked the meat in and cook until onion is golden brown.

4 C beef broth
4 tsp chopped garlic

Add in beef broth and garlic. Bring to a boil. Scrape up pieces of food from bottom of pan.

2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp soy sauce
2 tsp dried parsley
½ tsp dried thyme
2 bay leaves

Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.

Pour mixture over meat in crock pot.

Cook on high for 4 hours

1 lb. red potatoes, quartered
3 carrots, peeled and cut into one inch pieces

Add in potatoes and carrots and cook one additional hour.

*This was good but next time I will cut the beef into smaller pieces, and cut the potatoes and carrots larger.

http://www.yourhomebasedmom.com/slow-cooker-irish-stew/

Sweet & Sour Meatballs

1- 20 oz can pineapple,drained, reserving liquid

 ½ c. brown sugar

l lrg. green pepper (sliced)

3 T. cornstarch

1 T. soy sauce

3 T. vinegar

6 T. water

30 meatballs (thawed)

cooked rice

In large skillet, combine 1 c. drained pineapple juice, adding water if necessary to make 1 cup.  In a small bowl, combine cornstarch, soy sauce, vinegar, water and brown sugar.  Stir into juice mixture and cook over med. Heat about 5 to 7 min. until thick, stirring constantly.  Add meatballs and pineapple chunks and green pepper.  Simmer 20 min. or until heated through.

White Chicken Chili

*Allison Allen


4 chicken breasts
1 garlic clove
1 lb great northern beans, cooked
2 tsp cumin
1 tsp salt
1/4 tsp pepper

1 med onion, chopped
3 cans chicken broth
1 tsp oregano
1 small can green chilis, chopped
1/4 tsp cayenne pepper

1/2 cup whipping cream(optional)
1 cup sour cream (optional

avocado
mozzarella or jack cheese
tortilla strips or chips

In a pot saute onion, garlic and chicken in oil.
Add beans and everything but sour cream and whipping cream.

If you want a creamy soup add whipping cream and sour cream.  If not, don't add these items.  Another option would be to let people add their own sour cream.

Garnish with diced avocados, cheese and chips.

**This can also be cooked in the crock pot, if the chicken isn't cooked and shredded.

Chipotle Chocolate Chili

Chipotle Chocolate Chili
(Adapted from Our Best Bites)

Ingredients:

1 lb. lean ground turkey or ground beef

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder 

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies) (I don't usually have this on hand, so I don't add this)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Instructions:

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with sour cream, and shredded cheddar cheese.

http://www.ourbestbites.com/2008/10/chipotle-chocolate-chili/

Chicken Salad Sandwiches

(Makes 10 c. of salad, 1/2 if you need less) 

8 c. of cooked and cubed chicken
2 1/2 c. mayonnaise

Mix the chicken and mayo together in a large bowl. (I use some canned chicken and some grilled - I like the texture when there are some diced pieces)

To the chicken & mayo mixture add:
1 c. green onions, sliced (I use chives)
add 1 c. celery and 1/2 white onion, chopped very fine.
1/2 t. dried dill
1 t. basil
2 tsp. coarse ground mustard
1 t. white vinegar
1 1/2 t. Worcestershire sauce
Dash cayenne pepper
1/2 t. paprika
2 t. dried parsley (I am sure fresh would be even better)
1/2 c. sour cream (enough to make the chicken as moist as you want it)

Sandwich bread
Provolone cheese, sliced
Tomatoes, sliced
Lettuce leaves, torn 

Mix the mixture together until well combined. Keep refrigerated until ready to serve.  Serve on sandwich bread with provolone cheese, sliced tomatoes and lettuce leaves. 


http://www.dealstomealsblog.com/2012/06/village-baker-chicken-salad-sandwiches.html

Chicken Broccoli Rice Casserole

• 2-3 cups cooked rice
• 1 - lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  - Break up in small pieces
• 1 1/2 cups Grated Cheddar Cheese
• 1 tube Ritz Crackers
• 1/2  stick melted butter
• 1/2 tablespoon poppy seeds

SAUCE:

• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Instructions

1. In greased 13x9 pan, layer the rice, broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don't crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

http://www.justgetoffyourbuttandbake.com/chicken/chicken-broccoli-supreme/

Chicken Gyros

Precooked chicken, deboned (Great for leftovers or roasted chicken)

*I often just cook seasoned chicken breast in the george forman

Pita bread (or flour tortillas if in a pinch)

Diced tomatoes

Lettuce, washed and cut into shreds

Crumbled feta cheese (optional)

1 recipe Cucumber garlic sauce

Spray pitas with cooking spray (like Pam) and heat on hot skillet for 30 seconds each side.  Spread cucumber sauce on, then add chicken pieces, tomatoes and lettuce on top.  Roll up gently and eat with more sauce. 

Cucumber Garlic Sauce

8 oz plain yogurt

1-2 cloves of minced garlic (You can use garlic powder, but it won’t be as yummy)

¼ cup shredded or minced cucumber

salt and pepper to taste

Combine all ingredients and let set 15 minutes.  Better the next day!  Use as sauce for gyros or dip for left over pita.  

Beef and Broccoli Stir Fry

Sauce:
3 T. cornstarch
2 c. beef broth (or 2 c. water & 3 t. beef bouillon)
1 c. apple juice
1/2 c. soy sauce
1/3-1/2 c. brown sugar (depending how sweet you want your stir fry)
1 t. fresh grated ginger (or 1/2 t. powder)
3 cloves garlic, minced
1/2 t. sesame oil
1/2-1 t. red pepper flakes

1-2 lbs. boneless beef steak (I used petite sirloin but most cuts will work fine)
Salt & pepper for frying (I used Montreal Steak Seasoning)
1 lb. fresh broccoli florets (you could also use fresh snow peas from your garden too)
1 onion, sliced
Olive oil for frying (about 3-4 T.)

4 c. cooked rice

Slice the onions into medium sized pieces. Wash the broccoli and cut into bite sized pieces about 1/2-1 inch thick. Slice the steak into one inch pieces as well (steak is easiest to cut when it is slightly frozen). Mix all of the sauce ingredients together in a bowl and set aside.

In a large saute pan, bring the stove to high heat. Drizzle a few tablespoons of oil into the pan and begin sauteing the onion until it begins to caramelize. When the onions are soft, add the pieces of steak and saute until the steak is nearly all cooked through (still slightly pink--don't over cook or it will be too tough). Remove the steak and onions and set aside.

Add more oil to the pan and place the broccoli pieces into the pan. Season with salt and pepper. When broccoli is hot, add a few tablespoons of water and let broccoli begin to steam. Once the broccoli is slightly soft, but still very green, remove from the pan and add to the steak and onions. In the same pan, add the sauce ingredients and whisk on medium heat until sauce begins to thicken (about 1-2 minutes). Once sauce is thick, add the broccoli, steak and onions back to the pan and keep warm until ready to serve. Serve beef and broccoli over cooked rice.


**This had lots of sauce compared to how much beef and broccoli I made.  I also didn't let the sauce thicken up enough the first time I cooked it.  Thicker sauce would be better.  
http://www.dealstomeals.blogspot.com/2010/07/beef-broccoli-stir-fry.html

Slow Cooker Honey Sesame Chicken

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)

Salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons vegetable oil (could also use olive oil or canola oil)

1 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 6 Tablespoons water

Sesame seeds

Directions:

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html

'Dutch Oven' Chicken in Crock Pot

4 boneless, skinless chicken breasts
2 ribs celery, sliced (opt)
1 tsp chicken bouillon salt and pepper
1 lb baby carrots
2 cans cream soup*
6 potatoes, peeled and chopped
1 cup sour cream
1 onion, chopped
1 cup milk

Place chicken in slow cooker, sprinkle bouillon over top. Add remaining ingredients in order given. Cook
on high 4-5 hrs or low for 7-8 hrs.

*Use this recipe instead of canned soup  (http://bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/#)

Hawaiian Haystacks- no creamy soup

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1-1/2 cups milk
2 cups chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.  Remove the chicken from the pan to dice.

Sprinkle the flour into the pan,  stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper.Add the diced chicken. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, peas, celery, carrots, pineapple, shredded  cheese, green onions, mandarin oranges and chow mein noodles.

Original Recipe found at 

http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery 

Mix the broth, water, carrots,  chicken and rice (and the seasoning packet) in the slow cooker.

Cook on low for six to eight hours or on high for four hours.

Once chicken gets tender (couple hours in), break it up into pieces while cooking.

At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.

Stir  mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

http://thriftydecorchick.blogspot.com/2011/09/comfort-foods.html

**make sure to use the large crock pot.
*next time try using about half as much flour, butter and half and half.  Would be healthier and probably doesn't need to be so creamy.
*tried using milk in place of half and half.  Worked great.  Would probably still suggest using half as much butter/flour/milk.
*4 tbsp butter, 1/4 c flour, 2 cups milk worked well.

Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/

**Family loved this one, and it was fairly easy.  I liked the mashed potato recipe.