Chicken Lazone on Pasta

• 1/2 tsp salt
• 1 1/2 tsp chili powder
• 1 1/2 tsp onion powder
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 lb chicken tenders
• 1/4 cup butter, divided
• 2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders. 

In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes. 

Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.

**We used it over the boxed pasta with herbs and LOVED it.

Slow Cooker Beef Brisket Sandwiches

Ingredients

• 3 Tablespoons olive oil
• 2-3 lbs. beef brisket
• Sea salt and black pepper
• 1 yellow onion, quartered
• 4 medium potatoes, quartered (optional)
• 4 carrots, chopped into bite sized pieces (optional)
• 4 garlic cloves, minced
• 2 teaspoons dried rosemary
• 4 bay leaves
• 2 cups beef broth
• 2 cups dry red wine
• Enough water to cover

For the sandwiches:

• Buns
• Butter
• Swiss Cheese

Instructions

1. Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.
2. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables.
3. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.

For the Sandwiches:

1. Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

**Note: Since I work during the day, I can't really set my crockpot to high, but if I didn't I would probably cook this on high for 6 hours then turn it down to low for another 2-4 hours. It wasn't quite fall apart tender after 8 hours on low. I think it benefits from the high cooking time.

Warm "Crack" Dip

• 8oz cream cheese, softened
• 1 (1oz) package Ranch dressing mix
• 1 (3oz) bag bacon bits (Oscar Meyer)
• 2 cup shredded cheddar cheese
• 16 oz sour cream

Preheat oven to 400.

In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.

Bake dip 25 to 30 minutes or until hot and bubbly.

Serve with Fritos scoops or tortilla chips

Chicken Gyros & Tzatziki Sauce

Easy Crock Pot Gyros

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Ingredients

• 
  
• 2 Tbsp. butter
• 1 onion, diced
• 1½ lb. chicken, cut into 1" pieces
• lemon zest from 1 (small to medium-sized) lemon
• juice from 1 (small to medium-sized) lemon
• ½ c. chicken broth
• 2 tsp. dried oregano
• salt & pepper to taste
• 4-6 slices of flatbread
• diced (or sliced) tomatoes, to taste
• 1 c. Tzatziki sauce 

Instructions

1. Add butter and onions to crock pot. When butter is melted, stir onions around to coat in butter.
2. Add chicken to the bottom of the crock pot, placing the pieces evenly over the onions.
3. Add lemon zest, lemon juice, chicken broth, oregano, and salt and pepper.
4. Cover and cook on high for appx. 2 hours or on low for 3-4 hours.
5. Serve by placing a little chicken mixture on each flatbread and topping with Tzatziki sauce and diced tomatoes.

The Easiest Tzatziki Sauce

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Ingredients

• 1 c. Greek Yogurt
• ½ c. cucumber (peeled, seeded, and diced
• 1 tsp. dill (dried or fresh)
• 1 tsp. fresh lemon juice
• salt & pepper to taste

Instructions

1. Combine all ingredients in a food processor. Process until well combined.
2. Serve with grilled or fresh vegetables or with gyros 
3. If you want a more chunky sauce (great for gyros), just stir to combine instead of processing.

Grilled Caprese Sandwich

Ingredients

• 2 slices sliced Italian bread, French bread, or sourdough bread
• 2 slices of a fresh mozzarella cheese, about 1/4 inch thick (you can find fresh mozzarella balls in your speciality cheese section of your grocery store)
• 2 slices of tomato, about 1/4 inch thick
• 2 basil leaves
• 2 teaspoons basil pesto
• olive oil or butter
• salt and pepper
• balsamic vinegar

Instructions

1. Heat your skillet to medium high heat or heat your panini press. Brush the outside of your bread with olive oil or butter. Flip over and spread about 1 teaspoon of basil pesto on the inside of each slice of bread.
2. Place your mozzarella slices on top of the pesto on one piece of bread. Next, layer your tomato slices and sprinkle them with salt and pepper. Top with the basil leaves and your other piece of bread.
3. Cook sandwiches in a pan or panini press for a 2-3 minutes per side until golden brown and the mozzarella has melted. Serve with a drizzle of balsamic vinegar on the side or over the top.

Read more at http://www.the-girl-who-ate-everything.com/2012/04/grilled-caprese-sandwich.html#kOGKYe6RfJJ6e5CY.99

Savory Chicken

• Chicken Breasts
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice/rice wine vinegar- 1 tablespoon
• Fresh rosemary
• Salt and pepper

Put chicken in pan and salt and pepper.  Mix mustard, syrup and vinegar together.  Pour over chicken and turn to coat.  Bake for 40 minutes at 450*

Creamy Chicken Alfredo Bake

1/2 (16 ounce) package penne pasta
4 T butter,
2 C whipping cream
1 C whole milk
2 C parmesan cheese, grated
3 C rotisserie chicken, chopped
1/2 C chicken broth
1/8 t granulated garlic
1/2 t thyme
1/2 t oregano
salt and pepper
1 C mozzarella cheese, grated
1/2 C panko crumbs (optional)

Boil pasta, set aside. In a skillet melt butter,  add cream, milk, and cheese.  Whisk and bring to simmer over med-high heat.  Add chopped chicken and spices to cream mixture and continue to simmer for 3-4 minutes.  Pour the pasta in a casserole pan and pour the sauce over the top.  Sprinkle with mozzarella and panko crumbs.  Broil until the cheese is melted and a golden brown.

Slow Cooker Beef Stew

Ingredients

• 2 pounds beef stew meat, (cut into bite-sized pieces)
• 1 tsp Salt
• 1 tsp pepper
• 1 medium onion, finely chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6oz can tomato paste
• 32oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen corn
• ¼ cup flour
• ¼ cup water

Instructions

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen corn. Continue cooking covered for 30 minutes.

Devil Food Cake Rolo Cookies

1 box Devil's Food cake mix

2 eggs

1/3 cup oil

Rolo candies, unwrapped

INSTRUCTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment.

Mix together the first three ingredients. Grab a small piece of dough (about half the size of a golf ball) and roll it into a ball. Smoosh it flat, place a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used.

Bake for about 9 minutes. Sprinkle with powdered sugar. Delicious served warm or at room temperature.

Broccoli Raisin Salad

Ingredients

1 lb bacon, cooked and crumbled

6 cups chopped broccoli

1 small red onion, chopped

1 cup raisins

1 cup mayonnaise

1/2 cup white sugar

2 T white vinegar

1. Mix broccoli, bacon, red onion, and raisins in a bowl.
2. Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. 

Reese's Rice Krispies

ingredients

• 1 cup sugar
• 1 cup corn syrup
• 1 1/3 cup creamy peanut butter
• 4 1/4 cup rice krispies cereal
• 1 pinch of salt
• 4 reese's peanut butter cups, chopped (we use 6)
• 1 handful chocolate chips (we use 1/2 cup)

instructions

1. in a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
2. remove from heat.
3. quickly add the salt and cereal and stir to combine thoroughly. add the chocolate chips and stir again. wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
4. line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. let cool and devour!

Turkey Apple Croissant (BYU MOA)

Cream Cheese Spread:
8 0z. cream cheese
1 round tablespoon frozen orange juice concentrate
2 tsp. cinnamon
1/4 c. pineapple juice
1/3 c. sugar

Combine in food processor or beat with beaters until smooth.

For each sandwich you make, you will need:

Cream Cheese Spread
Croissant
3 slices turkey, the thin-cut deli stuff
1 slice provolone
3 slices of apple
1 leaf of green leaf lettuce

Cut croissant in half, and put Cream Cheese spread on both sides
Layer green leaf lettuce, turkey (rolled), cheese, and apples on sandwich.

Chicken Cordon Bleu Bake Casserole

**Half this recipe if you want only 1 pan of casserole.  The recipe makes 2 casseroles.

Ingredients

• 2 packages (6 ounces each) reduced-sodium stuffing mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 pound sliced deli ham, cut into 1-inch strips
• 1 cup (4 ounces) shredded Swiss cheese
• 3 cups (12 ounces) shredded cheddar cheese
• 
  

Directions

• Preheat oven to 350°. Prepare stuffing mixes according to package
• directions.
• Meanwhile, in a large bowl, combine soup and milk; set aside.
• Divide chicken between two greased 13x9-in. baking dishes. Sprinkle
• with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese,
• soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
• Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or
• until cheese is melted.
• 
  
• Yield: 2 casseroles (6 servings each).

Slow Cooker Turkey Breast

1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
 
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
2. Place the old bird in the crock pot. 
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 
4. Mix the ingredients together and pour them over the top of the bird. 
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist. 
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

Chicken Ranch Burgers

Ingredients

• 1 lb Ground Chicken
• 1/2 c. Panko Bread Crumbs
• 1/4 c. Italian Bread Crumbs
• 1 Tbsp dried onion
• 1 tsp Seasoned Salt
• 1 tsp Garlic Powder
• 2 Tbsp BBQ Sauce
• 4 Tbsp Ranch Dressing
• 2 Tbsp Butter
• 4 Buns

Instructions

1. Preheat your broiler on your oven or grill.
2. In a large bowl mix together everything except ranch dressing and buns.
3. Form chicken mixture into 4 patties.
4. Place on grill or greased broiler pan.
5. Broil/grill for 4-6 minutes on each side or until internal temp reaches 160 degrees. Remove from oven.
6. Butter insides of buns. Place on broiler pan and broil for a few minutes until golden brown. Put chicken burger on bun and top with Ranch Dressing.

Cookies and Cream Muddy Buddies

• 6 cups Chex Cereal
• 12 oz. White Almond Bark
• 20 Oreos
• ½ cup powdered sugar

1. Pour measured Chex cereal into a large bowl.
2. In a food processor, or in a sealed ziplock bag rolling a rolling pin over it, finely grind Oreos.
3. Put Almond Bark into a microwave safe bowl and microwave in 30 second increments, stirring after each increment until completely melted.
4. Pour melted almond bark over Chex cereal and stir carefully to cover cereal.
5. Immediately after cereal is covered, pour ground Oreos and toss/stir to coat.
6. Next toss on the powdered sugar until coated.

Salsa Chicken (For Burritos, Tacos, etc)

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

**Another option for this is to cover the chicken breasts in one jar of Pace Salsa and let it cook for 6-8 hours on low.**

Slow Cooker Swiss Chicken

Ingredients:

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package herb stuffing mix

1/4 cup butter, melted

Directions:

Spray slow cooker with nonstick cooking spray.  Place chicken breasts on the bottom of the slow cooker.  Cover chicken with slices of Swiss cheese.  In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.  Sprinkle stuffing mix on top and drizzle butter over the top.  Cover and cook on low for 4-6 hours or high for 2-3 hours.

Tomato Cream Sauce (for Pasta)

1 cup vegetable broth
2 cups tomato pasta sauce
1/2 cup heavy cream
Salt & pepper

Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente (and whatever else) to skillet. Cover and simmer for 12 minutes.

Maple Balsamic Glazed Salmon

Ingredients

1

salmon fillet (2 lb), cut into 6 serving pieces

Salt and pepper

1/4

cup real maple syrup

1/4

cup balsamic vinegar

1

clove garlic, finely chopped

Thinly sliced green onions, if desired

Directions

• 1Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Place salmon, skin side down, on cookie sheet. Sprinkle with salt and pepper.
• 2In small bowl, stir syrup, vinegar and garlic with whisk. Brush half of the glaze over salmon.
• 3Bake 10 minutes. Brush with remaining glaze. Bake 5 minutes longer or until fish flakes easily with fork. Garnish with onions.

5 ingredient White Chicken Chili

Ingredients

• 6 cups chicken broth
• 4 cups cooked shredded chicken
• 2 (15-oz) cans Great Northern beans, drained
• 2 cups salsa verde (storebought or homemade)
• 2 tsp. ground cumin
• optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Method

Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.