Candace-Sloppy Joe Casserole

Ingredients:

1   pound lean (at least 80%) ground beef (I used ground turkey)
1/2   cup sliced green onions (8 medium)
1   cansloppy joe sauce (15.5 ounces)
1   canGreen Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
1   canPillsbury® Golden Layers® refrigerated flaky biscuits (5 biscuits, 6 ounces)
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directions
1. Heat oven to 375 degrees F. In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in sloppy joe sauce and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Spoon mixture into ungreased 1- to 1 1/2-quart casserole.
3. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.
4. Bake uncovered 15 to 20 minutes or until biscuits are deep golden brown

Candace-Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA  
1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained
1 (8 oz can) tomato sauce
1 cup finely chopped onion
1/2 cup chopped green pepper
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
2 minced garlic cloves
1 cup dried wagon wheel macaroni or elbow macaroni
1/2 cup reduced-fat cheddar cheese
In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.
Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional
*Note* We made it without the cheese and it was great. :)

Laura-Chicken Katsu

INGREDIENTS: 

• 2 chicken breasts
• Salt (to taste)
• Pepper (to taste)
• Garlic powder (to taste)
• 2 Tablespoons Flour
• 1 egg (beaten)
• 1 Cup Corn flake crumbs or panko (Japanese bread crumbs)
• Oil (for deep frying)

DIRECTIONS:

Heat oil.

Mix Bread crumbs, flour, salt, pepper and Garlic powder together in a shallow bowl.

Dip Chicken in eggs and then in bread crumb mixture

Place chicken into oil and cook till golden brown. cut into chicken to ensure it's done.

Place cooked chicken on paper towels

Cut into strips and serve plain, with Katsu sauce, or Curry sauce

KATSU SAUCE:

• 1/3 cup (80 mL) of ketchup
• 1/4 cup (60 mL) of shoyu or soy sauce
• 1/4 cup (50 g) of sugar
• 2 teaspoons (10 mL) of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)
• 1/4 teaspoon of pepper

Mix all ingredients together in a pot and bring to a boil

Chicken Tikki Masala-Candace

Ingredients
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1-1/2 cup Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Laura- creamy enchilladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
Directions:

1
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Read more at: http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback

Laura- crockpot chicken and rice

Ingredients:

• 1 envelope onion soup mix
• 1 can (10 3/4 ounces) condensed cream of mushroom soup,reduced fat
• 1 can (10 3/4 ounces) condensed cream of chicken soup,reduced fat
• 1 1/2 cups low or no fat milk
• 1 cup dry white wine (I used chicken stock instead)
• 1 cup white rice 
• 6 boneless chicken breast halves, without skin (I just used chicken breasts)
• 2 tablespoons butter
• 2/3 cup grated Parmesan cheese

Preparation:

Mix onion soup,mushroom soup, chicken soup, milk, wine (chicken stock) and rice. Spray Crock Pot w/pam. Lay chicken breasts in Crock Pot, top w/1 tsp butter, pour on soup mixture, sprinkle w/parmesan cheese. Cook on low 8-10 hours or on high for 4-6 hours 

I turned out a little bit too liquidy... so next time I think I would add 1 1/2 Cups rice instead

Candace-Hickory Apple Meatballs

Ingredients:

1 bottle (18 oz.) Kraft Hickory BBQ Sauce
1 jar (25 oz.) chunky applesauce
3 lb. frozen, pre-made meatballs
make it Mix entire contents of BBQ sauce and applesauce in crock-pot.

Add meatballs and stir gently.

Turn crock-pot on high and heat until completely hot - usually about 2 hours. Notes This is a quick, easy and delicious recipe for meatballs. I make them for picnics, graduation parties, neighborhood potlucks, etc. They are also great during football games and March madness.

Can be made ahead and then reheated or double the recipe in large crock-pot or slow cook, in covered roaster in the oven for about an hour at 375°F.