Garlic Honey Chicken

Garlic Honey Chicken
(4-5 servings)

• 1 ½  to 2 pounds boneless, skinless chicken breasts
• 3 garlic cloves, minced
• ⅓ cup  soy sauce
• ⅔  cup ketchup
• ¼  cup honey

(Feel free to double the sauce if you like extra sauce)

Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low.  We like to eat this with mashed potatoes and a veggie.

Originally found here... http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/

Chicken Spaghetti

Chicken Spaghetti

Serves 4 if you split into 2 8×8 pans
Whole batch serves 8

Ingredients:

2-4 cups of shredded rotisserie chicken 
2 cans cream of chicken soup
2 cans Mexicorn (the kind with chopped red and green peppers mixed in. 
1/2 onion, chopped
1 tsp olive oil
1 box thin spaghetti
1 bag of shredded cheddar cheese
Lawry’s seasoning
cayenne pepper (for the spicy lovers. optional)

Method:

Set a large pot of water to boil. Cook the spaghetti for half the time it says on the package, drain and set aside.

In a small sauté pan, heat the olive oil over medium high heat. Sautee the chopped onions until translucent and tender.

In a large mixing bowl, combine the pasta, onions, corn and soup until everything is evenly coated.

Distribute the noodles evenly into the 2 baking pans. Split the chicken and toss it into the noodle mixture using your hands. A spoon doesn’t mix it in well enough. I just kind of use my fingers to get it spread in there evenly.

Lightly sprinkle with Lawry’s seasoning.

To Freeze: Wrap tightly with tin foil and store. When it is time to bake, preheat your oven to 375 degrees. Bake for 35 minutes and then uncover it. Sprinkle with cheddar cheese and continue to bake until hot and bubbly and the cheese has melted. Another 25 minutes or so.

To Bake Right Away: Bake at 350 degrees for 20 minutes. Cover with shredded cheese and continue to bake another 25 minutes until hot and bubbly and the cheese has melted.

Giving credit where it's due...  I found this recipe on this blog and haven't altered it in any way.  Since this is for my personal use and to share with my kids when they need recipes down the road  http://www.peanutblossom.com/blog/2013/12/chicken-spaghetti.html

Cousin's Cinnamon Bear Popcorn

This is the YUMMIEST popcorn I have ever had- hands down! I love the sweet with the cinnamon bears and popcorn...oh my! I first tried this at work when we were having a farewell potluck for one of our co-workers that many called cousin before she moved across the country. I drool every time someone brings this into work and I have been begging to get my hands on the recipe and I finally got it this week. (Thanks Missy)

6 quarts popped popcorn
3 c. mini marshmallows
2 c. cut up cinnamon bears
1 1/3 c. sugar
1/2 c karo syrup
1 tsp vanilla
1 c. butter (2 cubes)

Bring butter, sugar and karo to boil over medium heat.
Turn heat to low and stir for 5 minutes.
Remove from heat- stir in vanilla, marshmallows and cinnamon bears.
Pour over popcorn and stir well

Cowboy Cookies

My friend Kristin told me about these cookies she made that had oatmeal in them but you would never know it one night when we were at work. I knew I had to try them because I love oatmeal cookies but my mister isn't such a big fan and if I can sneak some heart healthy oatmeal past him in cookie form I'm happy. I just happened to be at Kristin's a few days later and got to try these yummy treat and she was right I had no idea there was oatmeal in them- PERFECT!

2 c. flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
Mix together and set aside.

Mix together-
1 c.vegetable oil
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp vanilla

Add in dry ingredients, then add

2 c. oatmeal
1/2 c. nuts (optional)
(I will probably add in mini chocolate chips when I make them)

Bake 8 minutes at 350 degrees on a greased cookie sheet.

Italian Breaded Pork Chops

I purchased some pork chops on sale at Costco and wanted to try a new recipe for Sunday dinner. This recipe definitely hit the mark. I got the vote of approval from JD...a definitely make this again! I served it with Cheesy orzo and a green salad...YUM!

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

1. Preheat oven to 325 degrees
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Repeat. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F

Giving credit where it's due: http://allrecipes.com/recipe/italian-breaded-pork-chops/

Poulet Marengo

Hands down one of my favorite recipes that I gathered while a nanny. Amy was an excellent cook and if memory serves this was the first meal she cooked when I arrived in New Jersey. It is perfect with chicken, tomatoes and mushrooms

Poulet Marengo

6-8 pcs chicken with bone in (breasts, thighs and legs)
1/2 c. flour
1 tsp salt
1/2 tsp pepper
1 tsp tarragon
2 Tbsp olive oil
1 Tbsp margarine
1 c white wine (can use chicken stock)
2 c canned tomatoes, diced
1 clove garlic, minced
8 sliced white mushrooms

Preheat oven to 350 degrees

Mix together salt, pepper, tarragon and flour. Dredge chicken in flour. Brown chicken in oil and margarine then remove to casserole dish

Add remaining flour to browning pan, add wine, stir and remove bits from pan. Cook until smooth.
Add tomatoes, garlic and mushrooms to pan and stir. Pour mixture over chicken.

Cover with lid or foil. Bake until chicken is tender...approximately 45 minutes.

Amy's Barbeque Sauce

1 med. onion, finely chopped
2 Tbsp butter
2 Tbsp white vinegar
2 Tbsp brown sugar
1/4 c. lemon juice
1 c. ketchup
2 Tbsp worcestirshire sauce
1/2 tsp+ a little more yellow mustard
1/2 c. chopped parsley
1/2 c. water.

Cook onion in butter until wilted. Add remaining ingredients, simmer for 30 minutes.

Great to use with chicken cooked on the grill. Clean chicken, marinade in 1/2- 3/4 sauce, reserving some to coat chicken as it cooks or after it is done cooking.