French Dip Sandwiches

Combine roast, 1 packet of onion soup mix and water. Add water until the water level is covering the roast half-way. Watch roast to make sure the water level does not cover the roast below 1/4 of the way.
Cook for 4 hours on high or 8 hours on low.
From frozen: Thaw completely and cook in crock pot.

Crunchy Parmesan Chicken Tenders

Ingredients:

2/3 C buttermilk ranch dressing

2 C panko bread crumbs

½ C grated Parmesan cheese

2 t garlic salt

2 lbs chicken breast tenders

1/3 C butter

salt

Directions:

Preheat the oven to 400 degrees. Grease a 9x13 pan. Pour the ranch dressing into a wide, shallow dish. Mix the panko, parmesan, and garlic salt in another wide, shallow dish. Roll each piece of chicken in the ranch and then dredge in the panko mixture to coat. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over the chicken. Bake for about 30 minutes or until no longer pink. Sprinkle with salt to taste.

From Frozen:

Preheat oven to 400 degrees. Remove however many frozen chicken tenders you will be eating from the bag. Place on a greased baking sheet. Bake for 20 minutes or until heated through (I precooked all of the tenders). Serve.

Honey-Hoisin Pork Tenderloin

2 tablespoons sliced green onions
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon hot water
2 garlic cloves, minced
pinch of sage
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
Cooking spray
1/2 teaspoon sesame seeds

Preheat oven to 400°.
Combine first 7 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

If frozen: thaw pork and sauce, marinate pork in 1/4 cup sauce, reserving remainder. Follow remaining recipe as above. Thawing may take more than one day.

“Seoul Food” Korean BBQ

Ingredients:
1 pound sirloin steak
3 TBS brown sugar
3 TBS soy sauce
1 TBS rice wine
1 tsp ginger
1 tsp sesame oil
3 cloves chopped garlic

Preparation: In a gallon freezer bag, add the soy sauce, brown sugar, rice wine, ginger, garlic, and sesame oil. Mix with your hand until well blended. Trim fat and slice the sirloin across the grain into strips around a quarter inch thick. Once completely coated, let out the excess air in the bag, seal, and freeze.
Thaw. Pull the steak from the marinade, and throw away the remaining marinade and the bag.
Lightly coat your pan with cooking spray or oil BEFORE you preheat to high. Once the pan is nice and hot, saute the steak for 5-9 minutes on. Korean BBQ is best when served hot. Serve with rice and steamed vegetables.

Dave's Grilled Turkey Steaks

- Boneless skinless turkey breast (I found them at Bowman's), marinade is enough for 10-15 pounds of turkey.

- 1 Can Sprite

- 16 oz. low sodium soy sauce

- 2 cups peanut oil

- 1/2 cup lemon juice

- 1 teaspoon garlic powder

- 1 1/2 teaspoons of horsradish paste

Marinade overnight

Grill: grill on high for 10 minutes, rotate turkey and turn down to medium to low until all four sides have been cooked.

Or

Crock Pot: Place in crock pot and cook on high for 4 hours or low for 8 hours.

Chicken Satay with Peanut-Chutney Sauce

½ C Creamy Peanut Butter
6 T Mango Chutney
4 T Lime Juice
4 T Soy Sauce (separated)
2 Cloves of Garlic, Minced
½ t Red Pepper Flakes
Salt and Pepper
2-3 lbs Boneless, Skinless Chicken Breasts
2 T Vegetable Oil
wooden skewers

1.Soak wooden skewers in water thoroughly to prevent from scorching on the grill.
2.Make sauce: In blender, combine peanut butter, chutney, lime juice, 2 T soy sauce, garlic, red pepper flakes, ½ t salt, and ½ C water; blend until smooth. Set aside.
3.Cut chicken across the grain into ¼ inch wide strips. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and 2 T soy sauce over chicken; turn to coat.
4.Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 6 minutes per side. Transfer to a platter. Serve with chutney sauce.

From Frozen: Thaw chicken pieces and sauce. Soak wooden skewers. Skewer chicken. Place chicken in shallow dish; season with salt and pepper. Drizzle with oil and soy sauce. Grill (follow step 4).

Seasoned Turkey Burgers

INGREDIENTS
1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split
DIRECTIONS
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
Preheat the grill for medium-high heat.
Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

Apple Roast

1 beef roast good for cooking in the crock pot
3 to 4 beef bouillon cubes, depending on size of roast
apple juice to cover 1/2 of roast (not cider)
1 package dry brown gravy

Place roast in crock pot. Mix gravy with some of the hot apple juice to dissolve the powder gravy and
pour over roast. Add more of the apple juice to cover about half the roast. Add bouillon cubes. Cook
for several hours until roast is tender.

Gravy

I strain the liquid from the crock pot to have a smooth liquid and then add a mixture of cornstarch and cold
water or apple juice, mixed well, to the boiling liquid. Add cornstarch mixture slowly so it doesn't thicken
too much. Add salt and pepper to taste.

Sweet Chicken and Cilantro Lime Rice

Boneless Skinless Chicken Breasts
2 Cans of Pato Sauce
2 Cups of Brown Sugar


Cook chicken in crock pot with water until it can be shredded (4 hours on high or 8 hours on Low).
Drain all liquid out of crock pot. Shred chicken, add pato sauce and brown sugar into Crock Pot.
Heat and Serve.

Cook rice according to directions on box.

Baked Parmesan Chicken

1 slice whole grain bread – to make about 1 c. crumbs
2 sprigs parsley (for about ¼ c. minced)
*½ c. parmesan cheese or 3 TBS for reduced fat version
1/8 tsp. salt
1/8 tsp. garlic powder
paprika for garnishing


2 lbs. skinned boneless chicken breast pieces, or chicken tenders
½ c. (1 stick) butter
*or ¼ - ½ c. nonfat milk as needed (for reduced fat version)

*ingredients included are for ‘full fat’ version

Blend bread, parsley, parmesan cheese, salt and garlic powder in blender until small crumbs are formed.

Melt butter. Trim visible fat from chicken pieces; dip pieces in butter of milk, coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan. Pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray.

Garnish with paprika; (already included in seasoning packet) bake uncovered at 350 until tender, about 1 hour for breast pieces, 20 – 30 mins for chicken tenders. Cover with foil if chicken begins to brown too much before done.

Chicken Tenders with Lemon Sauce

Chicken Tenders (I bought these at Costco)
15 oz. lemon curd
1/3 cup chicken broth
3/4 teaspoon soy sauce
1/3 teaspoon ground ginger


Bake chicken tenders in a 425 degree oven for 25 minutes. Meanwhile, in a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. Serve cooked chicken tenders with the lemon dipping sauce.

French Dip Sandwiches

Combine roast, 1 packet of onion soup mix and water. Add water until
the water level is covering the roast half-way. Watch roast to make
sure the water level does not cover the roast below 1/4 of the way.
Cook for 4 hours on high or 8 hours on low.

Sausage and Shrimp Kabobs

1 lb of Sun Dried Tomato and Mozzarella Chicken Sausage from Costco
3/4 pound of large cooked shrimp
mini sweet peppers from Costco (as many as you want on your kabobs)
1 sweet red onion
1 cup Yoshida grilling sauce
10 wooden grilling skewers

Arrange skewers as you like. Grill 2-3 minutes on each side, brushing with Yoshida sauce.

Serve hot with additional sauce for dipping.

Slow Cooker Cranberry Pork

INGREDIENTS
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (2 pound) boneless pork loin roast

DIRECTIONS
In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

Chipotle Crusted Pork Tenderloin

INGREDIENTS
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

DIRECTIONS
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Asian Barbeque Chicken

¼ C packed brown sugar
¼ C soy sauce
1 T lime juice
½ t crushed red pepper
¼ t curry powder
3 garlic cloves, minced
4-6 boneless skinless chicken breasts

1.Combine first 6 ingredients in large ziploc bag; add chicken. Seal and marinate in fridge for 4 hours, turning occasionally.
2.Prepare grill.
3.Remove chicken from bag, reserving marinade in a small saucepan. Bring to a boil; cook 1 minute.
4.Place chicken on grill rack; grill 20 minutes or until done, turning and basting frequently with marinade.

From frozen: Thaw in fridge. Grill chicken; basting with sauce as it cooks.

Sweet and Sour Meatballs

Meatballs:
1 1/2 lbs. lean ground beef
1 c. old fashioned or quick oats
8 oz. water chestnuts, drained and finely diced (Optional)
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. salt
1 Tbs. soy sauce
1 egg
1/2 c. milk

Sauce:
20 oz. crushed or chunk pineapple; drained and juice reserved
1 c. brown sugar
2 Tbs. corn starch
1 c. beef broth
1/2 c. vinegar
1 Tbs. soy sauce
1 med. green pepper, chopped (I used half of one)

Combine ground beef, oats, water chestnuts, onion salt, garlic salt, salt, soy sauce, egg and milk. Shape into 30-40 balls about one to one and a quarter inch in diameter. (A small cookie scoop comes in handy!) Place the meatballs on a sprayed or foil-lined rimmed baking sheet. Bake at 375 degrees for 20-30 minutes until lightly browned and no longer pink in the center. Cool.

Drain pineapple and reserve juice. Mix brown sugar and cornstarch in a medium saucepan. Add drained pineapple juice and broth, vinegar and soy sauce. Bring mixture to a boil, stirring constantly until it's dark and clear and thick. Remove from heat and cool. Add chopped pepper and pineapple.

To freeze: Place meatballs in freezer bags or rigid containers. Pour cooled sauce into quart-sized freezer bags and place both containers in a large freezer bag.

To serve: Thaw and reheat in microwave, on stovetop or in crockpot. Serve as an appetizer or with rice as a main dish.

Peach Glazed Ribs

Ingredients:
3 lbs. pork country style ribs

1 medium onion, sliced and separated into rings

1 18 oz. jar peach or apricot preserves

1/2 C. orange juice

2 Tbsp. bottled teriyaki sauce

1 tsp. crushed red pepper flakes (less if you are a wuss)

4 cloves garlic, minced

Directions:
In 5 to 6 quart slow cooker, place onion. Add ribs. In a medium bowl combine peach preserves, OJ, teriyaki sauce, crushed red pepper flakes and garlic. Reserve 1 C. of mixture to use as a sauce for serving. Chill until needed. Pour remaining peach mixture over ribs in cooker.
Cover and cook on low setting for 7 to 8 hours. or on high for 4-5 hours (I don’t recommend high, they dry out)
For sauce, in a small sauce pan bring reserved peach mixture to a boil. Reduce heat and simmer for 5 minutes. Remove ribs and onion from cooker. Discard cooking liquid. Pour sauce over ribs and serve atop bed of onions.
*****Extra step for presentation. I preheat the broiler, lay the ribs on a baking sheet, and baste with some of the reserved sauce. Place them under the broiler just enough to carmelize the sauce and give them some great color!

Raspberry Marinated Chicken

Ingredients:
½ jar raspberry jam
¼ c. mashed fresh raspberries
½ c. pineapple juice
¼-1/2 c. soy sauce (I did closer to ¼ c.)
2 T. Rice Vinegar
½ t. garlic powder
½ t. curry powder
½ t. chili powder
1 t. basil

Directions:
Mix ingredients & pour over chicken. Marinate at least 4 hours. Bake in Marinade for 30 min. at 360 degrees or grill. Good with wild rice.

Ritz Cracker Chicken

Ingredients:
Sour Cream
2 cups of smashed Ritz Crackers
1/2 cup of parmesan cheese
1 tsp. garlic salt

Directions:
cover chicken breast with sour cream and coat in the cracker, cheese and garlic salt breading. Bake uncovered at 350 degrees for 1 hour.