sausage/apple stuffed acorn squash

 Ingredients

• 3 Acorn Squash, halved
• Olive Oil
• Salt & Pepper
• 1 lb Ground Sausage
• 1 Small Onion, finely chopped
• 2 Large Celery Stalks, finely chopped
• 2 Apples, diced
• ½ tsp sage
• 1 cup Panko Bread Crumbs
• 1 cup Parmasean Cheese, divided

Instructions

1. Preheat oven to 400 degrees.
2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
3. Spoon out seeds.
4. Brush olive oil inside and on top of Acorn Squash.
5. Sprinkle Salt and Pepper over Acorn Squash to taste.
6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
9. Add apples and sauté for another 2 minutes or until softened.
10. Stir in sage and bread crumbs.
11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
14. Remove from oven and top with remaining parmesan cheese.
15. Enjoy!

Riggies

garlic and herb chicken and asparagus

Ingredients

• 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)
• salt and pepper, to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil (see note)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• salt and pepper, to taste
• fresh herbs for garnish (optional)

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Recipe Notes

In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.

recipe from:  https://www.lecremedelacrumb.com/one-pan-garlic-herb-chicken-asparagus/?fbclid=IwAR2JIWL6RFv1-jG6y4QidNU-KSfM4IKdbpbSd6ajwNAPiguum7BdO5BycJc

garlic shrimp asparagus skillet

1lbs shrimp
salt and pepper
pinch crushed red pepper
1 teaspoon onion powder
2+1 tablespoon Ghee/EVOO
3 cloves garlic
1 bunch asparagus
2 cups mushroom
1tbsp parsley

• in bowl add shrimp, salt and pepper, red pepper flakes, onion powder mix well
• in skillet add to TBSP EVOO
• add garland sauce 30 seconds add shrimp and cook until done
• in skillet add 1 tbsp EVOO and sauce mushrooms then add asparagus and cook to your liking
• return shrimp and mix well
• garnish with [parsley and enjoy
• 
  

Lemon Parmesan Salmon asparagus

4 salmon fillets
1lbs asparagus
1/3 cup melted butter
1/3 cup lemon juice
1 tbsp minced garlic
2 teaspoons fresh parsley
salt and pepper to season
2/3 cup fresh grated parmesan cheese

• preheat oven/grill
• place each salmon in foil, divide asparagus evenly
• in bowl mix butter, lemon juice, garlic parsley.  pour evenly over salmon and asparagus
• tent to foil so no butter leaks out
• top with cheese and place under broiler to give a crunchiness

Broccoli cheese stuffed chicken

3 large Chicken breast
Salt and pepper
1.5 tsp garlic powder (divided
1/4 tsp paprika
1 cup chopped finely broccoli florets
1/2 cup diced red bell pepper
1 cup mild cheddar
1tbsp mayo
2 tbsp OO

1- preheat over 425
2-  season both sides of chicken with salt and pepper, paprika, 1/2 tsp of garlic powder
Cut slice through chicken (are pocket)
3-  for filling- place broccoli in bowl with a little water in microwave for 1 min- drain
add peppers, cheese, mayo and remaining garlic powder, salt and pepper to taste.  Stuff chicken
4-  over medium heat add OO to pan and sear chicken on both sides
5- cover with foil and bake in oven for 15-17 minor until done and leave covered for 5 minutes

Turkey apple burger

Turkey Apple Burgers

PREP TIME: 

10 MIN

COOK TIME: 

 

10 MIN

TOTAL TIME: 

20 MINUTES 

Ingredients

SERVINGS:

   

UNITS: US | METRICS

• 2 green apples
• 1 lb 93% lean ground turkey
• 1 tbsp sage, minced (or thyme)
• 2 tsp. Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tsp olive oil
  
  
  FSpt 1

pulled chicken

Crockpot Pulled BBQ Chicken sandwhich with coleslaw 

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins

Serves: 4-6

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
¼ cup brown sugar
1 tbsp Worcestershire sauce
salt to taste


Instructions

Season chicken breast with garlic powder, seasoning salt and pepper front to back. Then place in your crockpot.

In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

Pour over chicken, cover and cook on HIGH for 3-4 hours

Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

lasagna- swiss emmenthal

pulled Pork

Ingredients
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
1 bottle good barbecue sauce
Good-quality hamburger rolls, for serving



Directions
Watch how to make this recipe.
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
Preheat the oven to 300 degrees F.
Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
Shred the meat with two forks, then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
Recipe courtesy of Ree Drummond



Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pulled-pork.html?oc=linkback

KFC chicken tenders

KFC chicken tenders 1 egg 2 cups milk Beat egg and milk. Soak chicken tenders. The longer the better. (I've done it as little as 5-10 minutes when I'm in a rush...but you could probably do this part in the morning and leave them in the fridge soaking all day) 2 cups flour 2 tbsp salt 2 tsp black pepper 1 tsp seasoned salt 1/2 tsp paprika Mix flour and seasonings.(You can save some of the flour mixture in a ziplock bag for the next time before you dip the tenders if you think it'll be too much) Heat a frying pan (medium/high heat) with about a 1/2 inch of vegetable oil. Dip soaked tenders in flour mixture and then fry. Fry a few minutes on each side until golden. I usually flip them when I see that they are cooked 3/4 of the way up. So, this recipe alone is really good but I've been adding panko bread crumbs to the flour mixture. I think it makes them crunchier. Sometimes I even add parm cheese to the flour mixture too. I think about equal parts flour and panko is good...but it really doesn't have to be too specific!

Chicken Parm casserole

Chicken Parmesan Casserole
Source: adapted from Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
*** I got the recipe from http://www.emilybites.com

Crispy Chicken Wrap

http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Recipe Source: adapted from Cook’s Country

Two Timin Pasta Bake

Got this recipe from here.

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

CHICKEN BROCCOLI SUPREME

 FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
 3 cups cooked chicken breasts  – Break up in small pieces
 3 cups Grated Cheddar Cheese divided
 2 tubes Ritz Crackers
 1  stick melted butter

 1 tablespoon poppy seeds

  SAUCE:
 1/3 C. Butter melted
 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
 1/3 C. Chicken Broth
1/4 tsp. Salt
 1/4 tsp Pepper
 2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

 Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter(1/3 C), cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter (1stick), and add the poppy seeds, and stir well. 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.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

This recipe came from:

Get off your Butt and Bake

Chicken Chili

(Barefoot Contessa- http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html)

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

crock pot fettuccine alfredo

This is SOOOO good:

(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Slow Cooker Chicken Fettucine

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Chicken and Rice bake

Make 1 package of Uncle Ben's chicken flavored rice (or Knoor's rice). Spread it in the bottom of a 9x12 baking dish. Season and put 3-4 chicken breasts on the rice. Combine and mix 1 can of cream of chicken soup and 1/3 can of milk and pour over chicken and rice. Bake in 350 degree oven for 60-90 minutes (I do 60 but ovens are different), or until chicken is cooked through. So good, and so easy. Leftover taste great as well.

Cook covered

spaghetti pie

8 oz pkg spag. broken into 2 pieces
2 tbs butter
1/3 cup parm cheese
1/2 tsp salt
1/4 tsp pepper
1 egg well beaten
1 1/2# ground chuck
1 med onion chopped
1/4 cup green pepper chopped
2 tab veg oil
1 26 oz jar thick pasta sauce
1 tsp sugar
1/2 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
4-8oz shredded moz

cook spag as package says, drain and place in 9x13 dish. Stir in butter, parm cheese, salt, pepper, and egg until thoroughly combined. spread evenly in pan.

Suate green chuck, onion, green pepper in oil until meat is brown; drain oil. Stir in sauce, oregano, garlic salt

Spread cottage cheese over spaghetti, top with meat mixture. Bake at 350 for 30 minutes. Then sprinkle moz on and bake until melted and starts to brown (I broil to spead up process). Let stand 15 before cutting.