Creamy Tuscan Chicken

 

Ingredients

2 Skinless Boneless Chicken Breasts

3 TBS Lemon-Pepper Seasoning

2 TBS Olive Oil

1/2 Onion Diced

1/2 Cup Chicken Broth

2 TBS Minced Garlic

1 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Seasoning

3 Cups Fresh Baby Spinach

5 ounces Sun-Dried Tomatoes, cut in julienne strips

Directions

Season the chicken with lemon-pepper seasoning.

In a large skillet, warm the olive oil over medium-high heat. Add the chicken and cook, turning once, until cooked all the way through (8-12 minutes per side, or until internal temperature of chicken is 165°F). Transfer to a plate and set aside.

To the same skillet, add the onion and cook stirring occasionally, until translucent, 3-5 minutes. Add the stock and garlic and cook, using a spoon to scrape up any brown bits that may have stuck to the bottom of the pan. Pour in the cream and add the Parmesan cheese, garlic powder, and Italian Seasoning. Stir until the cheese melts and the ingredients are incorporated.

Lower the heat to a medium-low and add the spinach and sun-dried tomatoes, letting the spinach wilt and the sun-dried tomatoes heat through for 3-5 minutes. Add the chicken to the mixture and serve! This can be served over rice, or as is!

Baja-Style Grilled Fish Tacos

Ingredients:

4 Limes
4 tsp Dijon Mustard
1 tsp Salt
1 Cup Olive Oil (or Vegetable oil)
4 cloves Garlic, minced
2 lbs White Fish (Rockfish, Cod, Monkfish, or skinless Halibut
Cajun Rub
16 Corn Tortillas

Extra Toppings (as needed):
Cabbage, shredded
Red Onion, diced
Cilantro, diced
Pickled Jalapeno Slices
Avocado, diced
Pico De Gallo or Salsa
Sour Cream

Directions:

Juice two limes. Cut the other limes into wedges; set aside until serving time.

Make the marinade:
In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.

Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Remove fish from the marinade and pat off any excess marinade with paper towels. Season on both sides with cajun rub.

Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork (about 10 minutes, 145°F internal temp). Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas until warm.

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately. Enjoy!

Smoked Salmon with Orange Hoisin Glaze

Ingredients:

1 salmon fillet, about 1 1/2 - 2 pounds
1/2 cup hoisin sauce
2/3 cup orange juice
1/2 cup honey
1 TBSP Sriracha sauce
2 TBSP Sesame Oil
1 tsp Garlic powder
2 oranges, sliced
1 TBSP sesame seeds, toasted

Directions:

Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out 1/2 cup of the marinade and set aside. Place the salmon in a flat dish (a 9"x13" casserole dish works well). Pour the remaining marinade over the salmon. Flip the salmon a couple of times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.

Set the smoker to 250°F using apple, cherry, alder, or maple wood chips.

Place the sliced oranges on the grill. Lay the salmon on top of the orange slices, this will keep the fish from sticking to the grill. Smoke the fish for about 2 hours, or until the internal temperature of the fish reaches 145°F.

During the smoking time, pour the 1/2 cup of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10-15 minutes. Remove from heat.

Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Nice to be served with rice.

Apple Jalapeño Smoked Ribs

The night before grilling make the BBQ sauce and chill in the refrigerator. BBQ sauce can be stored in an airtight container in the fridge for up to 2 weeks. You can however make it same day and it will still work.

Ingredients for Apple Jalapeño BBQ sauce:

1 1/2 cups ketchup
1 cup apple juice
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 TBSP molasses
1 TBSP black pepper
1 TBSP garlic powder
1 tsp onion powder
1 tsp celery salt
1 tsp ground coriander
1 medium jalapeño finely diced (if you want a more mild sauce remove seeds)

Directions for BBQ Sauce:
In a medium saucepan, combine all ingredients (ketchup, apple juice, apple cider vinegar, brown sugar, molasses, black pepper, garlic powder, onion powder, celery salt, ground coriander, and diced jalapeño. The spice level is adjustable. If you like it spicy, you can dice the whole jalapeño (seeds and everything). If you like it more mild, remove the seeds and white ribs inside the pepper before dicing.


Ingredients for Ribs:

2 racks baby back ribs
4 TBSP sweet rub (I like using Pit Boss's Tennessee Apple Butter Rub)
1/4 cup yellow mustard
2 cups apple juice
3/4 cup brown sugar
1/2 cup butter
3 medium jalapeños (sliced into rings)
1 cup Apple Jalapeño BBQ sauce (see below)

Directions for Ribs
Begin by removing the membrane on the back of the ribs.

Slather both sides of the ribs with the yellow mustard and season liberally with the sweet rub.

Prepare your smoker for indirect smoking at 225°F. Apple wood is a good one to use for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.

Tear off a large piece of heavy duty aluminum foil and place it on a large working surface. Transfer the ribs to the foil, bone side up so the bones don't tear through the foil. Sprinkle generously with brown sugar, top with the butter cut into small pads. Slowly pour apple juice over the top. Once the liquid has settled, top with the sliced jalapeños.

Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking temperature to as close to 225°F as you can. Let the ribs braise for 2 hours in the foil.

Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam). Carefully remove the sliced jalapeños and set aside. Use tongs to remove the ribs from the foil and place them back on the grill, bone side down. Discard the foil and excess cooking liquid.

Brush the ribs with the Apple Jalapeño BBQ Sauce and arrange the jalapeño slices, you set aside, on top of the ribs. Close the lid of your grill and cook at 225°F for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set. I like to brush the ribs with additional BBQ sauce after about a half hour.

After removing the ribs from the grill slice into individual ribs and brush with additional BBQ sauce. Any remaining sauce leave out for anyone who wants extra sauce.

Korean Beef Bowls

Ingredients

• 1 pound lean ground beef

6 cloves garlic, crushed

1 tablespoon freshly grated ginger2 teaspoons toasted sesame oil
1/2 cup soy sauce

1/3 cup light brown sugar
1/4 teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Directions

1. Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
2. Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
3. Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Crock Pot Chicken Cacciatore

INGREDIENTS:

3lbs chicken, cubed
1 onion, diced
1 (6 ounce) can tomato paste
6 ounces diced mushrooms
1 green bell pepper, finely chopped
3 tsp garlic powder
2 tsp oregano
1 tsp basil
1/4 tsp celery seeds
1 tsp salt
1/2 cup lemon juice
3 TBSP Olive Oil
1/4 tsp crushed red pepper flakes (optional)


DIRECTIONS:

Place onions in bottom of crockpot. Add chicken pieces.

Stir all other ingredients together. Pour over chicken.

Cook on low 7 to 9 hours or on high for about 3 to 4 hours.

Serve over pasta or rice.

Cashew Chicken

Ingredients:

8 chicken breasts cubed

1/4 c cooking sherry 

1/2 c low sodium soy sauce (*divided)

1 cup oil

2-3 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

12 green onions, sliced diagonally

2 TBS garlic

2 cup cashews, unsalted

toasted sesame seeds 

sauce:

1 c soy sauce

1/4 c cornstarch

1/4 c sugar

3 TBS white vinegar

Directions:

Combine 1/4 cup soy sauce with the cooking sherry in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 1 c soy sauce, 1/4 c corn starch, 1/4 c sugar, and 3 TBS vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice, or I grated up some cauliflower and ate it on that and it was yummy. ENJOY! (This makes enough for about 10-12 people)

Here's the recipe if you're looking for 2-4 people:

2 chicken breasts  cubed

1 tbsp cooking sherry* 

2 tbsp low sodium soy sauce

¼ cup oil

1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

1/2 cup cashews, unsalted

toasted sesame seeds 

sauce:

4 tbsp soy sauce

1 1/2 tbsp cornstarch

4 tsp sugar

2 tsp white vinegar

Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Pulled Pork

This was a new recipe I tried and really liked!

Ingredients:
1 tsp vegetable oil
1 (4-5 pound) pork shoulder roast
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 c chicken broth
1/4 c light brown sugar
1 TBS ground mustard
1 TBS Worcestershire sauce
1 TBS chili powder
1 large onion chopped
1 Red Bell Pepper Chopped
1 Green Bell Pepper Chopped
1 Yellow Bell Pepper Chopped
2 tsp garlic powder
1 1/2 tsp dried thyme
12 hamburger buns

Directions:
Pour the vegetable oil into the bottom of the slow cooker. Place the pork roast into the slow cooker; pour in the BBQ sauce, apple cider vinegar, chicken broth, light brown sugar, ground mustard, Worcestershire sauce, chili powder, onion, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, garlic powder, and thyme. Cover and cook on High for 5-6 hours (or on low for 8-9 hours) until the roast shreds easily with a fork.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spoon pork into the buns (optionally you can butter the buns and toast them before adding the meat).
Enjoy!

Winger's Sticky Fingers

If you live outside of Utah or Idaho you might not have heard of Winger's, but they have the most delicious sticky fingers that I have ever tasted! They have a little kick to them... but they are just SO delicious. I was craving them for awhile (thank you pregnancy!) and didn't really want to go buy some... so I've been searching for a good copy cat recipe for the sauce and found this one! Then I had a hard time finding the hot sauce they recommended... when I finally saw it at the grocery store I was SO excited to give it a try and it was Y-U-M-M-Y!!!!!

Ingredients:
1 package frozen breaded chicken strips or popcorn chicken
6 TBS Frank's Hot Sauce (according to the recipe I read no other sauce will taste as good as the Frank's brand, which is why it took me awhile to try out this recipe!
4 TBS Water
1 1/2 Cups Brown Sugar

Directions:
Prepare the chicken strips or popcorn chicken according to the directions on the package (I will usually cook them to be on the crispier side).

Heat the hot sauce, water, and brown sugar in a small saucepan over medium heat until sugar is dissolved. Do NOT let it come to a roaring boil you will end up with a sauce that is more like a candy when it cools!

Pour the sauce over the chicken and enjoy!

Serves about 4 people.

Peanut Butter Sauce

Ingredients:
1/3 Cup Hot Water
2/3 Cup Peanut Butter (I prefer creamy)
1/3 Cup Soy Sauce
2 TBSP Lemon Juice
1 tsp Cayenne Pepper
1/4 Cup Light Corn SYrup
1/4 Cup Dry Sherry

Directions:
In a sauce pan on medium heat mix ingredients together and heat until well mixed, stir frequently.

I enjoy this served over chicken!

Potato Chip Chicken Fingers

Ingredients:

2 egg whites

2-3 lbs of chicken

1 bag of Ruffles, crushed (or potato chips of choice, gold fish work too)

Directions:

Cut chicken into strips, dip into egg whites, then roll in crushed chips. Bake at 400°F for 15 -20 minutes.  Make sure chicken is cooked thoroughly. Serve  with any dipping sauce you'd like. I like to mix Miracle Whip with Ketchup as a dip, but you can also do just a ranch dip, or anything else that sounds like a yummy chicken fingers dip to you!

Chicken Taco Soup

Thanks to the Rachael Ray Show for this one! SO yummy!

Ingredients:
2 TBS extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups salsa
2 cups rotisserie chicken, shredded (I prefer Costco's rotisserie chickens and the meat you get from it is the PERFECT amount for this recipe)
Salt and freshly ground black pepper
1 quart chicken stock
2 plum tomatoes, seeded and diced
1/4 cup cilantro, chopped
1/2 cup shredded cheese
Chips (left over crumbs of chip bags work wonderfully in this soup!)

Directions:
In a medium-sized sauce pot over medium-high heat, add 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook until softened, about 5-6 minutes.

Add the salsa, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Serve with some chopped tomatoes, cilantro, cheese, sour cream, and chip crumbs. I like doing this for dinner just like tacos or taco salad people can just add what they like!

**You can also do this one in a slow-cooker! Just toss the onion, garlic, salsa, chicken, and chicken stock in your slow cooker and cook on low for four hours.***

Enchillada Casserole

I have found that I like my enchilladas with lots of sauce... so if that's how you like it... this is a good recipe for you! I will have to add pictures later!

Ingredients
1 can (28 oz) Enchillada sauce (I personally prefer Las Palmas Green Chile Enchillada Sauce)
1 can (14.5 oz) diced tomatoes (you can use stewed Mexican style tomatoes as well)
1 can (15 oz) whole kernel corn
4-6 cooked chicken breasts (without skin or bones), diced
1 can (10 oz) condensed cream of chicken soup (or cream of mushroom)
1/2 yellow onion chopped
2 tsp crushed red pepper
1/2 tsp garlic powder
2 cups shredded cheese
10-12 tortilla shells

Directions
Preheat oven to 350°F. In a sauce pan mix cooked chicken with 1/3 of the enchillada sauce, corn, tomatoes, onion, cream of chicken soup, crushed red pepper, garlic powder, and 1 cup of shredded cheese. Bring to a boil, let simmer for 3-5 minutes. Scoop mixture into tortilla shells, rolling, and place seam side down in a greased 9'x13' casserole dish. When all tortillas are filled pour the remainder of the mixture on top along with the remaining enchillada sauce. Sprinkle with remainder cheese. Bake for 30 minutes.

If you need to stretch it to go a little farther serve with rice and chips!

Chili Cheese Fries

This is quite possibly in the top 5 of my husbands favorites!

Ingredients:
4 Potatoes
1 Can your favorite chili or some homemade chili (my husband prefers Hormel Chili)
1/2 cup shredded cheese
Garlic Powder
Chili Powder
Salt
Cayenne Pepper (for those who like things spicy)


Directions
Preheat oven to 425°F.
Cut potatoes into strips. Put fries on a cookie sheet, drizzle with oil, sprinkle with garlic powder, chili powder, salt and for the brave some cayenne pepper! Toss fries around to get them all evenly coated with oil and seasoning. Bake for 45-60 minutes.

While the fries are baking heat up some of your favorite chili. Serve fries with chili and shredded cheese on top.

Orange Chicken

I finally found it!!! A delicious orange chicken recipe!!! This recipe is best if eaten fresh. It does take some time to make. And will feed about 6 people.

Ingredients

Sauce:
1 1/2 Cups Water
2 TBSP Orange Juice
1/4 Cup Lemon Juice
1/3 Cup Rice Vinegar
2 1/1 TBSP Soy Sauce
1 TBSP Grated Orange Zest
1 Cup Packed Brown Sugar
1/2 tsp Minced Fresh Ginger
1/2 tsp Minced Garlic
2 TBSP Chopped Green Onion
1/4 tsp Red Pepper Flakes

3 TBSP Cornstarch
2 TBSP Water

Chicken:
4-5 Boneless, Skinless Chicken Breasts (cut into large chunks)
1 Cup All-Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
3 TBSP Olive Oil

Directions

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Put a drying rack over a baking sheet, pour out contents onto drying rack.

Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.

Preheat oven to 200°F. Line a baking sheet with paper towels.

Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.

Pour the sauce into a skillet. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low.

Transfer the fried chicken to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with rice.

Chicken Broccoli Casserole

This may not be greatest looking, but lets be serious what casserole really makes you drool just by looking at it!?!

Ingredients:

Broccoli (1-2 bushels or 1 large frozen bag)
2 Cups Cooked Chicken, diced or shredded
1 Cup Mayonnaise (we prefer Miracle Whip in our home)
1 Can Cream of Chicken Soup
1 Egg
1/2 tsp Salt
1/8 tsp Pepper
Dash of Paprika
Dash of Cayenne Pepper (**Only if you like spicing it up!**)
1/4 Cup Bread Crumbs
4-6 oz. Shredded Cheese (I like a mild cheddar personally)

Directions

Preheat oven to 375°F.

In a small bowl mix together Mayonnaise, Cream of Chicken Soup, Egg, Salt, and Pepper. In a casserole dish lay out a layer of broccoli, then a layer of chicken. Cover the chicken layer with the mayonnaise mixture. At this point I like to add a light sprinkle of paprika and if I feel like spicing it up a little I will sprinkle just a little bit of cayenne on. Sprinkle bread crumbs on top (you can use more or less than the 1/4 cup, just make sure there is a nice even coat that is fairly thin). Finally I sprinkle it all with cheese. We like a lot of cheese... but adjust to your preference!

Bake for 45 minutes so the broccoli will be fully cooked and the cheese will be melted.

Ultimate Chili Nachos

Oh man are these Y.U.M.M.Y!!!!

My husband and I went to Applebee's the other day and ordered their Chili Nachos and I thought, "I'm sure I could figure out how to make this!"

And so I did!!!

We ate it as dinner, but you could put everything out together in a dish with the chips on the side and it would be awesome as a side dish... for those fun hanging out parties (like the Super Bowl)!

Ingredients:

1 lb Ground Beef
1 pkg of Taco Seasoning
1 (16 oz) can Refried Beans
1 (15.5 oz) can Kidney Beans
2 tsp Chili Powder
1 Clove of Garlic
1 (27 oz) can of Stewed Tomatoes
1 (15 oz) Can Nacho Cheese Sauce (we really like the Juanita's brand which I have found can be hard to find if you don't live near Mexico, but you can use any Chip Cheese Dip, or even Campbell's Condensed Cheese Soup and add half a can of milk)
*Tortilla Chips
*1 Jalepeño (sliced or chopped)
*Lettuce (chopped)
*Salsa
*Sour Cream
*Guacamole
*Tomatoes
*Red Onions
*Olives

*Optional


Directions:

Cook beef as directed on the taco seasoning package. Add refried beans, kidney beans, chili powder, garlic, and stewed tomatoes.
Then you build your nachos with all your favorite ingredients! I prefer them in a specific order... I know I'm weird! But I like the chips, meat mix, nacho cheese, lettuce, salsa, sour cream, guacamole, jalepeño, olives, and tomatoes.

Turkey Lettuce Wraps

These wraps are SO delicious! I tried several different recipes and I definitely think this one got it right. This is one of several delicious recipes from Williams-Sonoma's Eat Well Book. In the book it isn't served with rice, but I feel like the rice is a nice low cost way to extend the meal to ensure you are full! Also this is a great food as a left over it re-cooks really well!

This recipe serves about 4 people. Depending on what you already have in your cupboards you might be able to make this for under $20.

Ingredients:

1 TBSP Vegetable Oil

1 TBSP Toasted Sesame Oil

1/2 Cup Thinly Sliced Green Onions (About one bunch from the grocery store)

2 cloves, minced garlic

1/2 tsp red pepper flakes

1 1/4 lb ground turkey meat

3 TBSP Soy Sauce

1 TBSP rice vinegar

1/2 heads of lettuce (the recipe calls for butter lettuce heads, but I prefer the taste of iceberg lettuce, anything works)

Hoisin Sauce for serving (optional)

Cooked Rice for serving

Directions:

Heat oils in a large frying pan over medium-high heat. Add green onions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.

Add turkey to pan and cook, stirring to break into pieces, until turkey is no longer pink, about 5 minutes. Add soy sauce and vinegar and cook 1 minute more. Transfer mixture to a bowl.

To serve, spoon about 1/8 cup cooked rice and 1/8 cup turkey mixture into the center of one lettuce leaf at a time, drizzle a little bit of hoisin sauce on top (to taste). You also can use the mixture and put it in a tortilla and wrap it up, just as delicious!

Chicken Salad Sandwich

This one is great if you are hosting a baby or bridal shower! It's a nice light sandwich that tastes great! The recipe I'm giving is to feed 4. However you can quadruple this recipe and it is under $20!!!! And usually if you are serving it at a party each person will only eat half as much, especially if there is other food! I prefer to serve it on a nice fluffy croissant, but slices of bread work just as well.

Ingredients:

1 Cup Cooked diced chicken

20 grapes halved

1/4 Cup Miracle Whip (if you prefer Mayo that would probably work too, I just prefer to use Miracle Whip)

1 Rib of Celery finely chopped

1 green onion, chopped

Salt and Pepper to taste

4 croissants (or 8 slices of bread)

Directions:

In a medium sized bowl mix chicken, grapes, miracle whip, celery, and green onion together. I usually will mix in a little salt and some pepper at this point, but you can leave that as something people can add to their preference. This is also a great mix that you can make up to a day in advance and just have in the fridge ready to be put on the bread!

BBQ Chicken Pizza & No Rise Pizza Dough

Here's another one that's under $20, and feeds up to 6 people, but if you have big eaters, plan for it to feed only 4! This recipe is my own that I have perfected! There are two parts to this recipe, first is the no-rise pizza dough recipe, second is the Barbeque Chicken Pizza. Feel free to use whatever toppings you like on top of the pizza! Also if you don't want to make the dough you can always go to a place that makes pizzas and ask if you can buy some dough.

Ingredients:

1 Cup Warm Water (125-130°F; I usually just get the water from the faucet as hot as it will go)

1 package of rapid rise yeast (or about 2 TBSP)

2 1/4 Cups Flour

1 tsp Salt

2 TBSP Sugar

2 TBSP Olive Oil

Directions:

In a small bowl combine water and yeast. Allow yeast to dissolve. In a large bowl mix the flour, salt, and sugar together. 

Next prepare a pan.  I usually use a pizza pan covered in aluminum foil. Also I have found that the pizza is less likely to stick and to brown better on the bottom if you rub the foil with olive oil (about one TBSP). You can also use a cookie sheet or if you want a deep dish pizza use a 9x13" pan. Set pan aside.

Combine dissolved yeast to flour mix, add in olive oil. Mix well.

This will make a soft dough. To keep the dough from sticking to your hands you can rub a little bit of oil on your hands and then press out the dough as you desire.

Ingredients:

1 (18oz) your favorite BBQ sauce (I usually will buy whatever is cheapest!)

1 TBSP Dried Cilantro (fresh works just as well)

1/4 Small Red Onion; sliced or chopped (yellow onions are just as good)

1 lb Cooked Chicken; cut in chunks (1-2 breasts; about 2 cups)

1/2 lb cheese

Directions:

Preheat oven to 400°F. Spread BBQ sauce evenly on dough, I usually use almost the whole container. Sprinkle on cilantro, then onions.

Sprinkle on chicken, then top with cheese. Feel free to put as much or as little of the ingredients. Whatever looks good to you! 

Bake for 15 minutes or until the edges are golden brown. Allow to cool for about 10 minutes before serving. Cut and eat up!