Bbq Chicken or Pork Chops

Bbq Glaze Shake 'N Bake
2 1/2 lb. bone-in chicken pieces (6 to 8 pieces), OR
2 lb. bonelss skinless chicken breasts (6 to 8 breasts), OR
6 to 8 (1/2-inch-thick) bone-in or boneless pork chops

Moisten chicken or pork with water. Shake 1 or 2 pieces at a time, with 1 pkt. coating mix in shaker bag. Discard bag and coating mix. Bake in ungreased or foil-lined 15x10x1-inch pan until done. Bone-in: 45 min. Boneless: 20 min. Do not cover or turn chicken or pork while baking.

- I like to use drumsticks for this kind of Shake 'N Bake. I usually add 1 1/2 tbs. brown sugar and 1 tsp. of paprika to the coating mix before shaking the chicken. Served with green beans, corn bread, and Cheesy Scalloped Potatoes (posted below).

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Cheesy Scalloped Potatoes

4 pounds potatoes, peeled and sliced (about 5 large potaotes)
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded cheddar cheese, divided
3 ounces Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley

Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

- I did half this recipe for the two of us and it made a lot, we ate it as a side dish with at least 3 or 4 meals. When it says for the onions to be finely chopped, it means it. Minced would be best, or they can get a bit overwhelming. I skipped the fresh parsley. Served with chicken, steak and porkchops. Goes well with everything. Lucas would still prefer the Sour Cream Potato Casserole (from September's posts) over this, he likes the potatoes smaller.

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Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orange Juice - Premium, Not from Concentrate (or juice from 3 oranges)
6 Tbs. Honey
1 1/2 lbs. chicken-breast, sliced or chicken tenders
1 Tbs. Olive Oil
Optional: 1/4 cup slivered or sliced almonds, toasted

In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional). Reserve 1 cup. Marinate chicken for 10 minutes. Drain chicken; discard marinade. Lightly brush grill pan with Olive Oil. Heat to medium. Cook chicken, turning once halfway through cooking time ( 4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at the table as a dipping sauce or salad dressing. Optional: Top with toasted almonds.

- We love this recipe. I just use whatever Orange Juice I have. I'm sure any kind will work. I marinated for a couple hours this time. Served with baked potato and Cream Cheese Corn from October's posts.


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Easy Beef Enchiladas

1 lb. ground beef
2 cans (10 oz each) Old El Paso enchilada sauce
1 1/2 cups shredded cheese (6 oz)
1 pkg. flour tortillas

Heat oven to 375 degrees. Lightly grease 13x9-inch glass baking dish. In 10-inch skillet, cook bef until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. Spoon enchilada filling onto tortillas; roll up and place seam sides down in the baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup of cheese. Bake 15 to 20 minutes or until hot.

- I make 6 enchiladas out of this recipe. I add a LOT of minced onions in with the ground beef while it's cooking. And we love cheese, so I put a lot more than 1/2 cup over the top of the enchiladas. Served with taco rice and corn.


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Four Cheese Chicken Linguine

This is a 2-3 person recipe -

1 jar Bertolli Four Cheese Rosa pasta sauce
2 oz. cream cheese (optional)
1/2 cup grated mozzarella cheese (optional)
1/2 lb. Linguine
2-3 chicken breasts (Follow the Easy Parmesan Garlic Chicken recipe in October's posts)

For the sauce, heat in medium saucepan. Add 2 oz. cubed cream cheese and half a cup of thinly grated mozzarella cheese. Stir with whisk until cheeses are completely melted. Serve over hot linguine topped with chicken breast. Served with biscuits.

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Mini Crescent Dogs

2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
48 cocktail-size smoke linked sausages or hot dogs (from two 14-0z packages)

Heat oven to 375 degrees. Unroll both cans of the dough; separate into 16 tiangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on the shortest side of each triangle. Roll up each, starting at the shortest side of the triangle and rolling to the opposite point; place point side down on 2 ungreased cookie sheets. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

- We love these. I use Lil' Smokies and do half the recipe, we eat them all. Served with hot wings, the bean dip recipe posted below, and tortilla chips.

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Bratwursts

This isn't a recipe, just a dinner idea:

6 bratwursts
6 large hot dog buns
condiments

Grill brats for about 10 minutes or until done. Served with baked beans.

Chocolate White Chip Cookies

1 pkg. Devils Food cake mix
2 eggs, beaten
3/4 c. shortening
1 bag White Chocolate Morsels

Mix all ingredients together. Batter will be stiff. Roll into balls (quarter size). Bake on ungreased cookie sheet. Bake at 350 degrees for 9 minutes. Cool.

- The white choc. chips have to be pushed into the dough so they will stay. I roll into bigger balls and bake for 12 minutes.

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Cream Cheese Potato Soup

1 can (15 oz.) chicken broth
2 cups shredded hash browns
1/2 cup shredded carrots
2 Tbs. butter
2 Tbs. flour
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup whole milk
1 1/2 tsp. dill weed
1/2 tsp. garlic
1 (8 oz.) cream cheese, cubed

In a large soup pot combine the chicken broth, potatoes and carrots. Heat to boiling and then reduce heat and allow to simmer. Then in a medium saucepan, melt butter and add the onions. Cook 1 minute and then stir in the flour. Cook for a minute or two and then whisk in the cream cheese. Stir in the milk and seasoning. This mixture will be very thick. Cook and stir for one minute. Add this mixture to chicken broth and whisk until smooth. Do not boil again, but cook on low 5 minutes or until hot and you are ready to serve.


- This is a really quick recipe, taking 10 minutes or less to make. For Lucas's sake I only do 1/2 tsp. of dill weed. Served with grilled turkey and cheese sandwiches.

Easy Teriyaki Chicken Stir Fry

1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. Shake 'N Bake Teriyaki Glaze Mix
1 green pepper, cut into strips
1 red pepper, cut into strips
2 cups sugar snap peas
2 cups hot cooked long-grain brown rice

Heat oven to 375 degrees. Spread vegetables onto bottom of 15x10x1-inch pan sprayed with cooking spray. Shake chicken with Glaze Mix as directed on package. Place chicken over vegetables. Sprinkle any remaining glaze mix. Bake 20 min. or until chicken is done. Serve chicken and vegetables over rice.


- Tonight's Stir Fry -

I used the leftover peppers and onion from the steak fajitas recipe, and didn't have brown rice or sugar snap peas.

1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. Shake 'N Bake Teriyaki Glaze Mix

1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 onion, cut into strips
2 cups hot cooked white rice

Followed the directions above. Served with seasoned green beans and biscuits.


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Pork Chops

Bone-in Pork Chops
BBQ Seasoning
Lemon Pepper
Sweet Baby Ray's BBQ Sauce

Season both sides with the bbq seasoning and lemon pepper. You can see in the first picture that we use a lot. Cook on grill, putting bbq sauce once on each side, for about 15-20 minutes or until done. Served with fried garlic potatoes, applesauce, and leftover garlic butter croissants. Best pork chops we have had so far!


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Crock Pot Beef Stroganoff

1 & 1/4 lbs. Cubed Beef Stewed Meat
2 cans Condensed Cream of Mushroom Soup
1 Chopped Onion
2 Tbsp. Worcestershire Sauce
1/4 c. Water, or more if you want it thinner
Dash of Garlic Salt
8 oz. Cream Cheese, cut up
Egg Noodles


In slow cooker, combine uncooked meat and all ingredients EXCEPT cream cheese and noodles. Cook on low for 8 hours, or high for 5 hours. 15-20 minutes before serving, add the cream cheese; stir occasionally until melted. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat. Can be served with sour cream on top.



- Tonight's Stroganoff -

1 & 1/4 lbs. Cubed Beef Stewed Meat
1 pkg. Fresh Mushrooms, Sliced
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 Chopped Onion
2 Tbsp. Worcestershire Sauce
2/3 c. Water
1 & 1/2 tsp. Garlic Salt
2 & 1/2 tsp. Beef Bouillon Granules
1 envelope Lipton Recipe Secrets Onion Soup Mix
10 oz. Cream Cheese
Egg Noodles

I didn't have the Cream of Mushroom soup, but the Celery and Chicken soup along with the beef bouillon worked out perfectly. Then I added a couple other things for more flavor. This tastes almost identical to mom's stroganoff recipe. I noticed differences such as: it had a little more flavor, it was thicker, and of course had stewed meat instead of hamburger. I didn't put the noodles in the crock pot, i cooked them separately on the stove. Served with salad and garlic butter croissants.


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Chicken Bacon Ranch Pizza

For the dough, follow the recipe in the September post for "Pizza".

- Toppings -

1/2 - 3/4 c. Ranch Dressing
2 Chicken Breasts, cooked and sliced
1/2 lb. Bacon, cut up
12 oz. Mozzarella Cheese, grated
12 oz. Cheddar Cheese, grated


- Ranch -

1 pkg. Ranch Dressing Mix
16 oz. Sour Cream


Divide the above toppings between the 2 pizzas. Bake in preheated 4oo degree oven for 17 minutes.


- For the chicken, I use leftovers from the Easy Garlic Parmesan Chicken (posted below). I didn't have mozzarella cheese this time so I used a cheddar/monterey jack blend. We have a large and small pizza pan, instead of making 2 pizzas I make one large pizza and use the rest of the dough for breadsticks. I put butter and garlic bread seasoning on the breadsticks and pizza crust.


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Easy Parmesan Garlic Chicken

1/2 c. Kraft Grated Parmesan Cheese
1 Envelope Good Seasons Italian Dressing Mix
1/2 tsp. Garlic Powder
6 Boneless Skinless Chicken Breasts (2 lbs.)

Heat oven to 400 degrees. Mix cheese, dressing mix & garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 minutes or until chicken is done.

Sometimes I use drumsticks and cook for 45 minutes.

Steak Fajitas

1 Large Steak
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1/2 Yellow Bell Pepper, sliced
1/2 Onion, sliced
1-2 Tbsp. Olive Oil
1 pkg. Tortillas
Shredded Cheddar Cheese
Sour Cream

Use a leftover steak, already cooked, from one of the steak recipes. Slice it into strips and set aside. In frying pan, add peppers, onion, and oil. Cook, stirring constantly, until tender. Add steak strips and continue cooking until heated through. Put mixture on tortillas, top with cheese and sour cream. Served with Bean Dip and chips.



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Bean Dip

1 can Chili
1 can Refried Beans
1 c. Sour Cream
1 c. Shredded Cheddar Cheese

In an 8x8 baking dish, mix chili and refried beans. Smooth top. Spread Sour cream over the top, then top with shredded cheese. Add tomatoes, green onions, avocados, and olives if desired. Refrigerate. Serve with tortilla chips. Served with the fajitas recipe above.

King Crab Legs, Shrimp Kabobs, Salmon

- King Crab Legs -

1 pkg. King Crab Legs and Claws (two of each)
3 Tbsp. oil

Brush oil all over legs and claws. Cook on grill for 3-4 minutes on each side. Crab is already cooked, so don't worry about under cooking.



- Shrimp Kabobs -

20 medium/large Cooked, Tail-On Shrimp
3 Tbsp. Butter
1/8 tsp. Pepper
1/8 tsp. Paprika
1/4 tsp. Garlic Salt
Wooden or metal skewers

Melt butter in microwave and add spices. Place thawed shrimp in sandwich bag and pour butter mixture in. Marinate for 30 minutes. Put on 3-4 shrimp per skewer. Grill 2-3 minutes on each side.



- Salmon -

6 oz. salmon fillets, already marinated

Place frozen fillets on grill for 8 minutes. Flip and cook for an additional 10-14 minutes.




- All of this served with Calamari and Sour Cream Potato Casserole.




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-The shrimp used and shrimp
marinating in sandwich bag.











- Salmon and Calamari used.

















- King Crab legs and claws used.












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Steaks 2

- Marinade -

1 1/2 c. Worcestershire Sauce
1 c. Water

These are Rib Eye Steaks. They marinated for 24 hours. Lucas rubbed Sweet Baby Ray's bbq sauce on them, then grilled them for 10-15 minutes. Delicious! Served with roasted garlic potatoes, creamy corn, butterfly shrimp, and a roll.



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Roasted Garlic Potatoes

3-4 Potatoes
2 Tbsp. Olive Oil
Garlic Salt
Pepper

Heat oven to 375 degrees. Cut potatoes up into half inch thick squares. Put in bowl. Mix oil in with potatoes. Sprinkle garlic salt (I use a lot) and pepper to taste, and mix. Spread in 13x9 baking dish. Bake, stirring every 15 minutes, for 30-40 minutes (until you can easily stick a fork through potatoes). Served with the Steak 2 recipe above.

Cream Cheese Corn

16 oz. Corn
8 oz. Cream Cheese
1/2 c. Butter
Salt and Pepper

Cook/warm the corn. Drain. Add cream cheese and butter, heat until melted and creamy. Salt and pepper to taste.

- This is so good. For the two of us I use 1 can of corn, 4 oz. cream cheese, and 1/4 c. butter. Served with the Steak 2 recipe above.

Steaks

- Marinade -

1 c. Mr. Yoshida's Marinade & Cooking Sauce
1 c. Worcestershire Sauce
1 can Coke
BBQ Seasoning to taste, I use A LOT

-I try out different marinades all the time. This blend of ingredients turned out to be really good. I will definitely be using this recipe a lot. I used new york strip steaks this time. I marinate anywhere from 1-24 hours, depending on how much time I have in advance. These steaks were marinated for 3 hours, they had a lot of flavor. After marinating, Lucas cooked on the outside grill for about 10 minutes. We like ours cooked between medium rare to medium. Served with Sour Cream Potato Casserole and Creamed Corn.


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Sour Cream Potato Casserole

7 medium potatoes
28 oz. can cream of chicken soup
1 stick of margarine
1 1/2 c. grated cheddar cheese
1/4 c. chopped onions OR
1 Tbsp. instant minced onions
1 pt. sour cream
2 c. corn flakes, crushed

Cook potatoes. Cool thoroughly. Peel and grate. Combine soup, margarine and cheese in a saucepan and heat until butter melts. Add onions and sour cream. Pour over potatoes, mix lightly with a fork. Bake in a 13x9-inch pan. Sprinkle with corn flakes. Cover with foil. Bake in 350 degree oven for 45 minutes. Serves 12


- I did half the recipe since it's just the two of us. I was in a hurry so I used 1/2-3/4 bag of frozen hashbrowns, thawed, in an 8x8-inch pan. I melted the soup, margarine and cheese in the microwave. I didn't have corn flakes, so I topped with cheese.

- Served as a side dish with the recipe above.

Cordon Bleu Pork Chops

4 bone-in pork loin chops
1/2 c. ketchup
1/2 c. water
1/4 c. white vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 Tbsp. dried minced onions
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 tsp. garlic powder
1 tsp. ground mustard
4 thin slices fully cooked ham
4 thin slices part-skim mozzarella cheese

Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally.

Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. Grill, covered, over medium heat, turning and basting occasionally with reserved marinade, for 25-35 minutes or until a meat thermometer reads 160°. Remove toothpicks. 4 servings.

- I used swiss cheese instead of mozzarella. Marinated for 6 or 7 hours. And Lucas wasn't home to grill, so I cooked them in the oven. Cooked on 350 degrees, covered for 15 minutes and uncovered for 30. Served with sweet and sour baked beans (recipe posted below), corn, and cornbread.


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Sweet and Sour Baked Beans

1 lb. extra lean ground beef
1/2 lb. bacon, cut into pieces
3 onions, sliced into rings OR
2 Tbsp. instant minced onions
2 cloves garlic, OR
1/4 tsp. minced garlic
15 oz. can kidney beans, drained
15 oz. can lima beans (OR butter beans), drained
30 oz. can pork and beans with sauce
1 tsp. dry mustard Or
1 Tbsp. prepared mustard
1/2 c. vinegar
2/3 c. brown sugar
1/4 c. ketchup OR tomato sauce
1/4 c. molasses
1 c. crushed pineapple

In a large frying pan, brown ground beef and saute bacon, onion and garlic. Drain well. Add beans. Mix mustard, vinegar, brown sugar, tomato sauce, molasses and add. Pour into a baking dish. Bake covered, 1 hour at 350 degrees. Serves 24.

- This time I didn't have 3 onions, so I used one onion and one Tbsp. instant minced onions. I followed all the steps, then put it in my crock pot and cooked on low for 3-4 hours. It only takes about 2 hours to heat it through though.

-Served as a side dish with the recipe above.

Teriyaki Chicken or Pork Chops

Teriyaki Glaze Shake 'N Bake
2 1/2 lb. bone-in chicken pieces (6 to 8 pieces), OR
2 lb. boneless skinless chicken breasts (6 to 8 breasts), OR
6 to 8 (1/2-inch-thick) bone-in or boneless pork chops.

Moisten chicken or pork with water. Shake 1 or 2 pieces at a time, with 1 pkt. coating mix in shaker bag. Discard bag and any coating mix. Bake in ungreased or foil-lined 15x10x1-inch pan until done. Bone-in: 45 min. Boneless: 20 min. Do not cover or turn chicken or pork while baking.

- We used drumsticks this time. Served with macaroni & cheese, and green beans seasoned with salt, pepper, and garlic salt.













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Pizza

- Pizza Dough -

1 1/8 c. warm water
1 Tbsp. active dry yeast
2 Tbsp. sugar
1 tsp. salt
1 tsp. instant nonfat dry milk powder
2 Tbsp. oil (Mix one in dough and one on pan)
3 c. all-purpose flour

Mix yeast in warm water and set aside. Mix sugar, salt, milk, and oil. Mix in 1 c. of the flour, add the yeast mixture. Add remaining 2 c. flour, mix. Add more flour if needed while mixing and kneading dough, dough should be a little sticky and not too dry. Use this dough for 2 pizzas. Roll thin----roll edges. Can roll edges over cheese sticks. Serves 16.

- Toppings -

15 oz. can pizza sauce
2 oz. pepperoni slices
2 pkg. deli thin ham
8 oz. container mushrooms, sliced
12 oz. mozzarella cheese, grated
12 oz. cheddar cheese, grated

Divide the above toppings between the 2 pizzas. Bake in preheated 4oo degree oven for 17 minutes.

- For the pizza dough, I use 1 Tbsp. milk instead of the powdered milk. I didn't have mozzarella cheese this time so I used a cheddar/monterey jack blend, still tasted just as good. We like lots of cheese, so I put a lot on before the other toppings and a little on after. We have a large and small pizza pan, instead of making 2 pizzas I make one large pizza and use the rest of the dough for breadsticks. I put butter and garlic bread seasoning on the breadsticks and pizza crust.

French Dip Sandwiches

Sliced roast beef
1 pkg. Au Jus Gravy Mix
3 cups cold water
French rolls or bread, buttered and toasted

Layer sliced roast beef on buttered and toasted French rolls or bread. Serve each sandwich with Au Jus Gravy for dipping.

- We used leftovers from the Crock Pot Roast below. The rib eye roast turned out to be very tender and perfect for this. Served with the leftover vegetables and gravy cooked with the Crock Pot Roast. This recipe was just the right amount for the two of us, so if you are serving more than 3 people I would double the Au Jus.

- "Eating French Dip makes me feel ravenous." Lucas's words while eating this last night. Obviously a favorite for him.


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