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)
add ingredients to list

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

Double crunchy honey garlic chicken breast

4  large boneless chicken breasts
 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

  2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

HONEY GARLIC SAUCE
In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Laura- garlic mashed potatoes

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Candace-Pioneer Woman Creamy Chicken Piccata

Creamy Grilled Chicken Piccata
inspired by The Pioneer Woman
(Printable Recipe)


Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts


Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese


Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.


Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.


Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.