Cheesy Tortellini and Chicken Bake

Cheesy Tortellini and Chicken Bake
Serves 8

Ingredients

• two 9-ounce packages refrigerated cheese tortellini
• 1 medium carrot, thinly sliced
• 1-1/2 cups sugar snap peas, halved crosswise
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoon lemon juice
• 1 small red or green sweet pepper, coarsely chopped
• 1/2 cup grated Parmesan cheese
• Progresso Starters Cheese Sauce
• Laughing Cow Lite Swiss Cheese 5 Triangles
• 1 large yellow onion, diced
• 2 TBSP minced garlic (1 in the cheese sauce, one in the chicken)
• 1 TBSP McCormick Lemon Pepper seasoning

Instructions

1. Preheat the oven to 350 degrees.
2. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
3. Meanwhile, 1 TBSP olive oil in a pan and add the diced onion, red pepper, and 1 TBSP garlic.
4. Once they are starting to soften, add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
   
   
   
   
   
   
   
   
   
   
   
   
5. In a small sauce pan, add 1 TBSP minced garlic, 1 TBSP lemon juice, lemon pepper seasoning, and the Pregresso Starters Cheese Sauce. Once it has warmed through (on medium), add in the laughing cow cheese triangles and whisk together.
6. In an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole., add the drained pasta and carrots, the chicken and vegetable mixture, and the cheese sauce. Mix together until coated evenly.
7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through.
8. Take out, stir mixture, and sprinkle with Parmesan cheese. Serve!

My Outback Classic Wedge Salad

My Outback Classic Wedge Salad
Serves 4

I live in a place where the closest Outback Steakhouse is, or at least feels, like farther away than I want to travel for a salad. I was really craving one, so I made a list of all the things that were familiar about the salad and this is what I came up with. This is the closest taste I have ever had to the salad I've been craving. Sans prime rib.

Ingredients

• 1 head of lettuce cut into 4 wedges.
• 1 cup real bacon bits
• 1 pint cherry tomatoes
• 1/2 red onion sliced thin
• 4 TBSP balsamic vinegar
• 1 cup blue cheese crumbles
• 1 cup chopped walnuts
• 2 cups Ken's Steakhouse Chunky Blue Cheese Dressing
• 3/4 cup Ken's Steakhouse Sweet Vidalia Onion Dressing

Instructions

1. Mix the two dressings in a bowl together until they are thoroughly mixed together.
2. In 4 bowls, put the 1 lettuce wedge, 1/4 of the onions, and 1/4 of the cherry tomatoes.
3. Sprinkle 1/4 cup of the walnuts, blue cheese crumble, and bacon bits on each wedge.
4. Drizzle 1/4 of the dressing onto each wedge. Then drizzle 1 TBSP of the balsamic vinegar on each.
5. Serve and enjoy!

Cheesy Ham and Corn Chowder

Cheesy Ham and Corn Chowder
Serves 4 (as a meal)

Once again, Ray has found a recipe that has been quite delicious. This was a recipe he had saved from a long time ago when he wanted to start cooking meals and when he looked it up again, he realized it came from Hormel! The soup, though, was definitely a treat when I arrived home after struggling through snow just to get home. It wasn't completely what I thought, but it was delicious. Chowders are a creamy broth with whole food chunks. I had thought it was going to be a creamy corn soup with ham. I was pleasantly surprised when it wasn't what I expected. A must cook again treat! Leftovers were also very delicious!

Ingredients

• 2/3 cup chopped onion
• 1 tablespoon light olive oil
• 2 tablespoons all-purpose flour
• 2 cups water
• 2 Chicken Bouillon Cubes
• 4 yukon gold potatoes, cut into 1-inch pieces
• 1/4 teaspoon pepper
• 2 cups frozen whole kernel corn
• 1 1/2 cups milk
• 2 cups shredded Colby cheese
• 2 cups Farmland diced ham
• 1 4oz jar of Dromedary Pimentos
• Sliced green onions (garnish)
• 1 TBSP poultry seasoning (sage)

Instructions

1. In large saucepan, cook onion in oil, stirring occasionally, 3 to 4 minutes or until tender.
2. Stir in flour until smooth. Keep stirring, making sure it does not burn.
3. Stir in water, bouillon, potatoes, seasoning and pepper.
4. Cover saucepan; cook, stirring occasionally, 15 to 20 minutes or until potatoes are tender.
5. Stir in milk, corn, cheese, ham and roasted peppers. Cook 8 to 10 minutes longer or until heated thoroughly.
6. Once broth is to a preferred consistency and potatoes are cooked, serve and garnish with sliced green onions.

Spicy Panko Cod

Spicy Panko Cod
Serves 4

Necessity is the mother of invention. I know that I have cod. I know that I have gnocchi. What can I do with cod and gnocchi? I found a recipe on Life Takes Lemons and I was excited to try it. In all honestly, my husband was dubious at best. Fish AND gnocchi are not a winning combination for him. But I went ahead with it anyways. I have split up the two recipes into two different entries, making my own adjustments to what we cooked based on the original recipes, but they link to each other. Paired, they are Spicy Panko Cod with Lemony Asparagus Gnocchi. This meal was so delicious and filling! Even my cod and gnocchi disliking husband demanded we cook it again.

Ingredients

• 4  4oz pieces of Cod (frozen or fresh)
• 2 cups panko
• 1 TBSP paprika
• 1 TBSP garlic powder
• 1 TBSP pepper
• 2 TBSP chilli powder

Instructions

1. Mix dry ingredients together. 
2. Pat fish dry. 
3. Coat each filet evenly in mix. 
4. Saute fish on medium in canola oil until coating is golden brown and fish is flaky.  Remember not to flip the fish too many times.

Pair with Lemony Asparagus Gnocchi.

Buffalo Chicken Pizza

Buffalo Chicken Pizza
Serves 8 (makes 2 pizzas)

I like to try to make different kinds of pizzas at home with flavors that I really enjoy. After Ray, my husband, played around with taco pizzas, I couldn't pass up making a Buffalo Chicken Pizza using the Buffalo Sauce for the pizza sauce, especially on Super Bowl Sunday! We LOVED it more than any pizza I've made before. This is a must keep.

Ingredients

• 3 cups Sargento Shredded Provolone and Mozzarella
• 2 cans white chicken
• 1 cup Buffalo Sauce
• 1/2 red onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3/4 cup crumbled blue cheese
• 2 thin premade pizza crusts (you can use a thicker crust per preference)

Instructions

1. Preheat the oven to the crust directions (425 usually).
2. Spread 1/2 cup of sauce on each pizza crust.
3. Spread out one can of white chicken on each pizza.
4. Sprinkle 1/4 cup of onion and 1 stalk of celery evenly over the pizza.
5. Crumble half of the 3/4 cup of blue cheese on each pizza. 
6. Spread 1 1/2 cups of shredded cheese on each.
7. Bake until desired crispiness. 
8. SERVE AND ENJOY!!! Mmmmmmmm......

Blackened Chicken Tenders

Ray (my husband) made this as one of his recipes he wanted to cook for the week, as he ventures into the world of twice-a-week meals. He said it was a little different than the one I will link to here, but it turned out really well. It would have been better if he followed the recipe linked here from Relish. So that is the one I will share, as the only difference was the amount of condensed milk used. The recipe went really well with scalloped potatoes.


Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon light brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 - green bell pepper, cored and chopped
• 1 - red bell pepper, cored and chopped
• 1 cup chopped red onion
• 1 - (5-ounce) can evaporated skim milk
• 1/4 cup chopped green onions

Directions

1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.

New Year Meatloaf

New Year Meatloaf
Serves 8-10

I am always trying to strike that balance between what my husband loves about meatloaf and what I want to get out of meatloaf. So I browsed recipe after recipe. I looked through different articles talking about how to replace this with that to make a healthier recipe. What I came up with is below and did an amazing job hitting the mark on all accounts. So I called it a New Year Meatloaf to include that idea of healthy foods, without misrepresenting the idea that it is healthy. Gluten Free, by the way. I just included healthy options in the loaf, so for me, it's a healthier loaf than what I've known before. For my husband, it was exactly what he wanted.

Ingredients

• 1 pound ground beef
• 1 pound ground turkey
• 1/2 cup shredded carrot
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 small yellow onion, diced
• 1 TBSP minced garlic
• 1 egg
• 1/2 cup egg whites (or 2 egg whites)
• 3/4 cup rolled Oates, minced in a blender until they resemble fine bread crumbs (or use a hand chopper)
• 1/2 cup grated Parmesan
• 1 cup ketchup
• 1 tsp curry powder
• 1 TBSP coriander
• 1 TBSP chili powder
• 1 packet Onion Soup mix
• salt and pepper as preferred

Instructions

1. Preheat oven to 400F.
2. In a bowl, mix the meat, carrots, bell peppers, onion, egg, egg whites, Oates, Parmesan, curry, coriander, chili, onion soup mix, salt, pepper, and garlic.
3. Mix with hands until thoroughly combined.
4. In a non-stick baking dish, form meat into a loaf shape.
5. Bake for 45 minutes.
6. Pull out, take off foil and spread the ketchup on top.
7. Bake for an additional 15 minutes.
8. Serve with Cheesy Broccoli-Potato Mash.

Cheesy Broccoli-Potato Mash

Cheesy Broccoli-Potato Mash
Servings: 6

I wanted something healthy to go along with my mashed potatoes. I used this as a filling once for a ravioli, but I thought I'd see if I could make it healthier and use it as a side for my healthy meatloaf. A recipe showed up on EatingWell.com, so I tried it. You can get all then nutritional information on their website for the recipe. It breaks down to about 135 calories per 2/3 cup of potatoes. It was awesome, even though it was lacking a little love in the butter department. Ahem. But here it is with my changes.

Ingredients

• 1 pound Yukon Gold potatoes, cut into wedges
• 4 cups broccoli crowns, chopped
• 3/4 cup shredded Gruyere cheese
• 1/2 cup nonfat milk, heated
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Instructions

1. Bring a large pot of water to a boil.
2. Place potatoes and broccoli in and cook until tender.
3. Transfer the broccoli and potatoes to a large bowl and coarsely mash with a potato masher. 
4. Add the cheese, milk, salt and pepper and continue mashing to desired consistency. 
5. Serve immediately.

National Popcorn Day!

Lemon Pepper and Parmesan Popcorn
Make 2 Quarts

I got the directions for popping homemade popcorn from a website online and it has proven to be a really great way to make homemade popcorn. I have been experimenting with different kernel brands. When I made this recipe I used the tri-color Amish popcorn kernels and I used olive oil.

Popcorn

2 tablespoons oil
1/3 cup popcorn kernels

Heat the oil and salt in a large (at least 3-quart) pot over medium-high heat. Add the kernels and cover.

When the kernels begin to pop, move the lid so it is slightly ajar and steam can escape. Shake the pot gently but continuously over the burner by moving it back and forth.

Continue to shake the pot until popping slows. When there is 3-second lull between pops, remove from heat, uncover, and pour into a bowl.

Seasoning
2 tablespoons of butter
1 tsp McCormick Lemon Pepper
2 tablespoons grated parmesan cheese

Melt butter with the lemon pepper. Drizzle over the popcorn.

Sprinkle the cheese over and toss the popcorn.

Serve and enjoy!

Hearty Veggie, Bacon, Mac n' Cheese Bake

Hearty Veggie, Bacon, Mac n' Cheese Bake
Serves 4-6

Ingredients

• 1 lb large elbow macaroni
• 1 can Progresso Recipe Starters Cooking Sauce Creamy Three Cheese
  
• 7.5 oz Sargento 4 State Cheddar Blend
• 1 small yellow onion, diced
• 1 small orange bell pepper, diced
• 2 TBSP minced garlic
• 1 tsp Turmeric powder
• 1/2 tsp paprika
• 1 1/2 cups frozen peas and carrots
• 1 lb bacon
• 1 cup Parmesan cheese
• 2 cheddar mozzarella & cheddar cheese sticks
• 3 TBSP butter
• 1 cup of  Panko Italian Seasoned Bread Crumbs (with 2 TBSP butter)

Instructions

1. Bring a large pot of water to boil and cook the macaroni. Cook until al dente. Drain, rinse, and set aside.
2. Preheat the oven and cook the bacon until crispy and brown. Drain, pat off, and set aside to chop up into medium chunks.
3. In a sauce pan, add the butter, onion, garlic, and bell pepper. Saute on Medium to Medium High until onions are translucent.
4. Add in the Progresso Cheese Sauce Starter, the Turmeric Powder, and the Paprika. Bring to a simmer.
5. Once it is simmering, add in the frozen vegetables, cheese blend, Parmesan cheese, and the two cheese sticks. Cook until the cheese is melted and combined. About 5 minutes.
6. While the sauce is simmering, get a 13x16 baking dish and butter bottom and sides of the dish. Sprinkle in the breadcrumbs so that they cover all sides of the pan.
7. In the pot that the pasta was cooked in, return the pasta to the pot and pour in the cheese sauce. Stir and combine.
8. Pour in 3/4s of the bacon and mix through. Then add the mixture to the baking dish. 
9. Sprinkle the remaining bacon on top.
10. Bake for 20 minutes at 400 degrees F.

Beefy Tomato Rice Skillet

Beefy Tomato Rice Skillet
From Taste of Home: Simple & Delicious December 2008. If a skillet is too small (and it might be) cook in a pot. That will give the rice enough room to expand.

Ingredients

• 1 pound ground beef
• 2 TBSP minced garlic
• 1 cup chopped celery
• 1 large chopped yellow onion
• 1 large green pepper chopped
• 1 can (11oz) whole kernel corn, drained
• 2 cans (10 3/4oz) condense tomato soup
• 2 cups water or chicken/beef broth
• 2 TBSP Italian seasoning
• 1 cup uncooked rice (long grain or brown)
• 1 cup grated Parmesan or 2 cup shredded cheddar cheese (for garnish)
• Salt and Pepper

Instructions

1. In a large skillet or frying pan cook the meat, seasoning it with salt and pepper.
2. When brown, drain the meat and set aside.
3. Add the celery, onion and bell peppers to the skillet and sweat down.
4. When the vegetables are slightly soft, add the meat back into the skillet, and also add the tomato soup and water (or broth). Bring to a boil. 
5. Add uncooked rice, cover and cook on Medium for 20 minutes.
6. At 10 minutes, add the corn and Italian seasoning, recover and cook for the last 10 minutes or until the rice is cooked through.
7. Sprinkle the cheese on the dish at the end.
8. Serve with steamed broccoli on the side.

Spicy Ham, Egg, Cheese, and Spinach Sandwiches

Spicy Ham, Egg, Cheese, and Spinach Sandwiches
 Inspired by a recipe from Food Network.

Ingredients

• 4 plum tomatoes, halved lengthwise
• 4 English muffins, split
• 2 tablespoons butter
• 1 Ham Steak or 1/4 pound of Canadian Bacon
• 8 cups baby spinach (about 8 ounces)
• 1 teaspoon Siracha Chile Sauce
• 4 large eggs
• 1 cup shredded extra-sharp cheddar cheese
• Salt and Pepper

Instructions

1. Put the oven on Lo-Broil.
2. Place the tomatoes skin-side down on a baking tray. Sprinkle cheddar cheese over the tomatoes.
3. Take the ham and put 4 pieces on the pan with the tomatoes. Place in the oven until cheese is melted and ham is to your preferred texture.
4. Toast the English Muffins in the toaster (or your preferred toasting method).
5. In a large pan over medium-high heat, put the 8 cups of baby spinach and 1 teaspoon of Siracha Chile Sauce. Cook down until wilted.
6. When the Spinach is done, wipe out the pan with a damp paper towel and return to the heat.
7. Heat one tablespoon of butter and put in two eggs. Cook evenly on both sides, allow for the middle to stay gooey. 2-3 minutes on each side, depending on how cooked you want the middle.
8. When the muffins have been toasted, take out and put a little bit of butter on the muffin, then sprinkle cheddar cheese on the bottom.
9. Check the tomatoes and ham.
10. When the ham is finished, put a slice on the muffin. Then put the egg on the muffin. Then put some of the spinach mixture on top. Salt and pepper to taste.
11. Repeat for each sandwich that is made.
12. Put the tomatoes on the side and serve.

Cheesy Chicken & Broccoli Bake

Cheesy Chicken & Broccoli Bake
Inspired by Kraft Food & Family Spring '09. This is a really great recipe and there was pretty much nothing leftover for the next day. It was delicious!

Ingredients

• 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
• Salt & Pepper

Instructions

1. Heat oven to 400ºF.
2. Prepare stuffing as directed on package. We used the microwave directions, which made it quicker, since you bake it to be crispy.
3. Combine remaining ingredients.
4. Spoon into 13x9-inch baking dish. Top with stuffing.
5. Bake 40 min. or until chicken is done and top is crispy.

Sweet and Spicy Meatloaves with Curry Broccoli and Potatoes

Sweet and Spicy Meatloaves with Spicy Broccoli and Potatoes
Inspired by Food Network's Sweet and Spicy Meatloaves.

Ingredients

• 1/2 cup bread crumbs
• 1 small onion, quartered
• 2 medium carrot, quartered
• 1/2 pound 93 percent lean ground turkey
• 1/2 pound 90 percent lean ground beef
• 1 large egg
• 2 tablespoons curry powder
• salt and pepper3
• 3 tablespoon ketchup
• 4 tablespoon apricot jam
• 2 medium red-skinned potatoes, sliced 1/4 inch thick
• 1 head broccoli (florets cut into pieces, stem peeled and thinly sliced)
• 4 tablespoons butter (for broccoli and potatoes)
• 1 table spoon curry powder (broccoli and potatoes)

Directions

1. Preheat the oven to 375 degrees F.
2. Add the onion and carrot to the food processor and pulse until finely chopped.
3. Transfer to the bowl with the breadcrumbs and add the turkey, beef, egg and 2 tablespoons curry powder, salt and pepper. 
4. Mix by hand until just combined. Shape into 4 small oblong meatloaves on a foil-lined rimmed baking sheet. 
5. Mix the ketchup and jam in a small bowl and brush over the meatloaves. 
6. Bake until just cooked through, about 20 minutes.
7. Meanwhile, bring a pot of salted water to a boil. 
8. Add the potatoes and cook 4 minutes, then add the broccoli florets and stem; cook until the vegetables are just tender, about 6 more minutes. Drain; return to the pot. 
9. Toss with the butter and the remaining curry powder. Season with salt and pepper. Serve with the meatloaves. 

Pulled BBQ Beef Sandwich

Pulled BBQ Beef Sandwich
Inspired by Rachael Ray's Pulled BBQ Beef Sandwich.

Ingredients

• 2 large onion, sliced thin
•  3 cups ketchup
• 1 cup cider vinegar
• 1/2 cup dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons cumin
• 2 pounds boneless beef chuck roast, cut into two large pieces
• 3 tablespoons minced garlic
• Salt and pepper
• 1 1 pound container  prepared coleslaw (we used Sendiks')
• 6 hamburger buns or favorite roles

Instructions

1. In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar, garlic, cider vinegar, and paprika. Whisk together.
2. Add the chuck roast and coat with the sauce. Cover and cook on low heat until tender, 7 to 8 hours. Start the night before and let cook for longer.
3. Using tongs, remove the beef from the sauce; shred. 
4. Skim off and discard the fat from the sauce, stir in the shredded beef and season with salt and pepper. 
5. Sandwich the meat, topped with some coleslaw, on the buns.

Turkey Bacon and Cheese Crescents

Turkey Bacon and Cheese Crescents

Ingredients

• 1 package of Crescent Rolls
• 9 slices of Jennie-O Turkey Bacon
• 2 Cups Reduced-Fat Sargento Shredded Mexican Blend Cheese
• Oregano
• Montreal Steak Seasoning

Instructions

1. Preheat oven to 400.
2. Unroll the crescent rolls and peal apart the first triangle.
3. Lay one slice of turkey bacon on the triangle.
4. Then sprinkle a good helping of cheese from the larger part to the smaller part. 
5. Sprinkle a little Oregano in the middle, if you want a little seasoning.
6. Roll the crescent from the larger to the smaller.
7. Repeat for the rest of the rolls. Once slice of turkey bacon per crescent. 
8. Sprinkle a little Montreal Steak Seasoning on top before baking.
9. Cook until golden brown.

Onion and Cider Pulled Pork

Slow-Cooker Apples, Onions, and Pork

This dish was inspired by a what I saw Zane Homlquist cook on the Today Show the morning of January 11, 2012.

Ingredients

• 2 large granny smith apples
• 2 large yellow onions
• 2 TBSP minced garlic
• 2 TBSP coriander
• 2 TBSP paprika
• 2 TBSP salt
• 2 TBSP pepper
• 4 TBSP Montreal Steak Seasoning
• 1.75L (59 FL OZ) bottle Apple Cider (Simply Apple Pure Pressed)
•  Pork shoulder
• 2-3lbs pork shoulder
• 3TBSP Worcestershire Sauce
• 3 Bay Leaves

Instructions

1. Season the pork shoulder with half of the Montreal Steak Seasoning. Heat up a hot pan and sear off the meat.
2. While the meat is searing, slip and quarter the onions and put them in the slow-cooker. Check your meat and make sure you're searing the other sides.
3. Wash and core the apples. Cut into 16ths. Put them in the slow-cooker. Check your meat to make sure you're searing all the sides.
4. Add the minced garlic, coriander, paprika, bay leaves, salt, and pepper to the slow-cooker. Your meat should be fully seared. Add it to the slow-cooker.
5. Pour in the apple cider until everything is completely covered. Then add the Worcestershire Sauce.
6. Cover and cook on high for 4 hours, then turn down to low and cook a minimum of 4 more hours. Best option would be to cook for a full twelve hours to get the most tender pork.
7. Strain the liquid from the slow-cooker into a large bowl. Take the meat and the onion pieces out of the colander and put it back into the slow-cooker. Make sure all the liquid is drained from the colander and discard the contents.
8. Take two forks and shred the pork and onions in the slow-cooker. Then add as much liquid back in as to cover the shredded pork. Continue to let warm in the slow-cooker until serving.
9. The leftover liquid can be made into a Carolina Barbeque style sauce by using the recipe listed below. Add to the sandwich or adjust the re-added liquid to the recipe and make your whole slow-cooker flavored that way. Save any extra in case the liquid in the slow-cooker seems to dry up, you can keep re-adding to keep the pork moist. 

Note: Suggested side dishes are a salad, scalloped potatoes, or wild rice and sauteed snap peas. Any BBQ side-dish works just as well.

Carolina BBQ-Style Sauce

Ingredients

• 3 cups Cider Vinegar
• 3 cups the above recipe Seasoned Liquid Leftovers
• 1 TBSP sugar
• 3 TBSP red chili flakes
• 1 tsp salt
• 1 TBSP pepper

Instructions

1. In a bowl or a contain with a spout, add in all the ingredients list above.
2. Shake the container, stir, or mix in some way.
3. Taste and season or adjust liquid ratio to your preferred taste.
4. Serve over pulled pork.

Manwich Pot Pies

Manwich Pot Pies

Ingredients

• 2 packages of Food Club Jumbo flaky biscuits (won't use both completely)
• 2 cans of Manwich
• 2 lbs of ground beef
• 1 3/4 cup shredded classic sharp cheddar cheese

NOTE: You might have leftover Manwich, but I suggest using as much of it as you can, because the biscuits will flake-up. You might use both whole packages of biscuits if you are using one large dish instead of individual dishes. These individual dishes have 2 servings, each, in them.

Instructions

1. Cook the meat and drain the fat. Preheat oven to 350.
2. While the meat is cooking, start to peel apart the biscuits and layer them in the serving dishes (bottom and sides, creating a lip around the edge to fold over). Make sure you spray the dishes with non-stick spray.
3. After draining the meat, add the Manwich sauces. Let cook.
4. Put a layer of shredded cheese on the bottom to cover the bottom.
5. When the Manwich is ready, fill the dishes to the top.
6. Put the rest of the cheddar on top.
7. Layer the top with biscuit pieces and fold over the lip to close. Seal by pressing the buscuit pieces together.
8. Bake for 15-20 minutes (or until biscuits are golden brown on the top and you say see down the sides that it is cooking through.)

Tequila Chicken Sub Sandwiches

Tequila Chicken Sub Sandwiches
Serves: 8
Great for sports parties!

Ingredients

• 4 9.75oz cans Swanson White Chicken Breast
• 1/2 - 3/4 cup tequila
• 2 fresh-squeezed lime juice (about 1/4 cup lime juice)
• 2 bell peppers diced (yellow and orange)
• 1 large red onion diced (or 2 medium)
• 2 oz cream cheese
• 1/2 cup diced jalapenos
• 2 TBSP minced garlic
• 1 cup shredded mozzarella
• 1 cup fresh diced tomatoes (let sit on a paper towel to absorb liquid.)
• 1/2 cup chopped cilantro
• 1 cup grated Parmesan cheese
• 1 TBSP ground pepper
• 1 TBSP sea salt
• 8 sub rolls

Instructions

1. Preheat oven to 250.
2. In a large/deep baking dish, combine the 4 ozs of cream cheese with the tequila and lime juice. Mix until well combined. Then add the chicken, bell peppers, onion, minced garlic, jalapenos, salt and pepper, and shredded mozzarella cheese.
3. Mix well so that everything is coated relatively evenly.
4. Cover with foil and bake for 1 hour.
5. After 1 hour, pull out of the oven and turn the oven up to 350.
6. Mix the mixture and then layer the top with the grated Parmesan cheese, then the diced fresh tomatoes, then top with the cilantro.
7. Recover with foil and cook for another hour.
8. Slice a V in the tops of the subs and fill from the top to reduce spill.

Sweet and Savory Breakfast Surprise: Grits, Bacon, and Eggs

 Sweet & Savory Breakfast Surprise: Grits, Bacon, & Eggs
Serves 4

Ingredients

• 8 slices of Jennie-O turkey bacon
• 4 TBSP Maple Syrup (I used Log Cabin Lite)
• 4 Large Eggs
• 3 handfuls of All Natural Alexia Sweet Potato Juliened fries (preferred brand or your own... if you're own 1 large sweet potato should be enough)
• 3/4 cup Quaker Grits (Quick-5 Minutes, Smooth & Creamy, Enriched White Hominy)
• 3 cups water
• 1 1/2 cups preferred cheddar cheese (shredded or cubed)
• 1/2 cup 1% milk
• 3 TBSP butter
• 2 TBSP butter (for the eggs)
• 1 TBSP salt
• 2 TBSP pepper
• Favorite Hot Sauce (for a drop or two of garnish)

Instructions

1. Preheat oven to 425F and get the sweet potato fries cooking. Follow your own recipe for your own. Cook the fries until tender and slightly crispy. I don't add any kind of cooking oil, because they cook up delicious and fine without it. Do this well in advance, because everything else will come together quickly and you can keep the fries in a warming area.
2. In a medium pot on the stove, start to cook up the grits by bringing 3 cups of water to a boil. Once boiling, add in the 3/4 cups grits, 1/4 tsp salt, 2 TBSP pepper and stir.
3. Reduce heat to medium-low, add in 3 TBSP butter and 1 1/2 cups of cheddar cheese. Stir and cover. Cook for 5 minutes, stirring occasionally.
4. Prepare the turkey bacon as you prefer. Do not make the bacon too crispy, still pliable. You can either cook it in the microwave, turning frequently, until ready or follow oven directions. When the bacon is ready, cut strips in half at an angle. Two slices for each bowl.
5. Put the bacon aside on a plate. When the grits are to your taste, add in 1/2 cup 1% milk to smooth the texture. Take off heat and set aside covered.
6. Heat a frying pan to medium-high and add 1/2 TBSP butter for each egg. Fry the egg on both sides so that the whites are cooked, but the yoke will pop. Don't forget, the eggs will continue cooking ones off the heat.
7. While the eggs are preparing, stir your grits and portion them into 4 wide bowls. Then lay down the bacon so that the angles create a V out of the bacon or just create an X across the grits (cutting them just makes it easier to eat). See picture for platting help.
8. Lay the fried egg on top of the bacon. Then distribute 4 small sweet potatoe fries around the 4 segments of the bowl. Lay 2 large potato strips across the top of the egg.
9. Drizzle 1 TBSP of maple syrup over the egg so that it runs down. Then douse with a few drops of hot sauce.
10. Serve! Pop the egg first.