Candace-Crockpot Ranch Pork Chops

• Pork Chops
• Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}  This will depend on how fast your crockpot cooks and how long you’ll be cooking it.

Ready for the hard part?  {I’m so funny.  I know.} Combine all three ingredients in the crockpot and mix well.   Yup.  That’s it.

Candace-Tator Tot Casserole

Ingredients
1  lb.ground beef (I use ground turkey)
1  medium onion, chopped (about 1/2 cup)
1  can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup frozen mixed veggies
3  cups frozen fried potato nuggets
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directions
1. Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
2. Mix the beef, soup and frozen veggies together. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3. Bake at 425 degrees F. for 25 minutes or until the potatoes are golden brown.

Laura- Crockpot honey sesame chicken

Crockpot Honey Sesame Chicken

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Yield: 4 servings

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

INSTRUCTIONS:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Candace-Mexican Biscuit Casserole

* Note* I used refrigerator biscuits and only 1 lb of ground turkey

Ingredients
1-1/2  poundslean ground beef
1  1.25-ounce packagetaco-seasoning mix
3/4  cupwater
1  16-ounce cankidney beans
1  11-ounce canwhole-kernel corn with sweet peppers, drained
3-1/4  cupspackaged biscuit mix
1  cupmilk
3  cupsshredded cheddar cheese (12 ounces)
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directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

nutrition information
Per serving: Calories 486, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 1365 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 33%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet

Garlic Pesto Chicken and Pasta

Garlic Pesto Chicken with Tomato Cream Penne



1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto 
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night 

*Note: I marinated mine for just a few hours and it was still really good.

Sauce:
8 ounces of your choice of pasta (I used whole wheat penne) 
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce 
1 cup of half and half

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened while the sauce is simmering. Place chicken on top.

Candace-Eight Layer Casserole

Servings: Makes 8 servings
Prep Time: 30 mins
Total Time: 1 hr 35 mins


ingredients
3  cups dried medium noodles (6 ounces)
1 pound ground beef or turkey
1 can 8 oz tomato sauce
1  teaspoon dried basil, crushed
1/2  teaspoon garlic powder
1/4  teaspoon salt
1/4  teaspoon black pepper
1/2 cup sour cream
1/3  cup chopped onion (1 small)
1  10-ounce package frozen chopped spinach, cooked and well drained
1  cupshredded cheddar cheese (4 ounces)
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directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown along with the onion. Drain off fat. Stir tomato sauce, basil, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
 3. Layer accordingly: spinich, meat w/onion, sauce, sour cream, noodles, shredded cheese.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 15 minutes or until heated through. (*Can also add sour cream to the sauce if desired, I did that and it was really good, before layering)
5. Makes 8 servings