1/8-1/4 t garlic powder (you decide what you like)
1/4 t parsley
1/2 – 1 small onion, chopped
Combine all ingredients in a bowl and serve with your choice of bread, toast, crackers, celery, leaf lettuce, corn chips…… the possibilites are endless 😉
ooo-la-la!!!! Crockpot, oh how I love thee! This recipe is a winner, winner, chicken dinner!!! I put the if you use your own or fresh measurements or if you buy organic in a can measurements, I like to do fresh when I can, but let’s be real; it ain’t always happenin’!
Tex-Mex Chicken
4lg or 5sm Chicken Breasts
8 T Taco Seasoning, divided in half (or 2 packets if you don’t want to make your own)
1/2 c green chilis (8 oz can)
2 c diced tomatoes with juices (15 oz can, not drained)
2 c corn (15 oz can, drained)
2 c cooked black beans, drained (15 oz can, rinsed and drained)
2 c cooked pinto beans, drained (15 oz can, rinsed and drained)
2 c cooked kidney beans, drained (15 oz can, rinsed and drained)
Whole Wheat Tortillas (or tortillas of your choice)
Place chicken along the bottom of your crock pot, sprinkle 4 T of the Taco Seasoning over the chicken, continue layering with rest of the ingredients in the order listed, ending with sprinkling the second 4 T of Taco Seasoning over the top. Cover and let cook on low for 8-10 hours or high for 4-5 hours. Stir, shredding chicken as you do, serve with tortillas (we use whole wheat ones with this, yum). Add guacamole, sour cream etc for extra yum!
Combine beef, chicken broth, 1 c water, cumin, garlic powder, onion powder, chili powder and turmeric and cook on very low heat in pot on stove for two hours or in a crock pot on low for 4-6 hours. Reserve 1/4 broth from this after meat is done. Drain meat. Add meat and reserved broth back to pot. Add taco seasoning and 1/2 c water and simmer for 5 minutes. Remove from heat and stir in cheese until melted. Serve with taco or tortilla shells.
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
For this recipe I use grass fed beef, free range eggs, and organic ingredients. I really enjoy this recipe, it has been my most successful meatloaf yet.
salt & pepper & turmeric to taste (I try to put at least a little turmeric in everything b/c of its anti-carcinogenic properties in case you were wondering why it kept popping up lol)
Chop onion, mix all ingredients, adding sauces gradually until desired consistency. Bake at 350º until done (usually about an hour). You can mix this recipe up the night before and allow to sit overnight, or even freeze it in the loaves then thaw the day before you want to bake it. Serve with veggies of choice!
Shredded cheese (I use raw cheddar, Angela omits the cheese most of the time)
Toppings of choice (we used pepperoni, sausage, pineapple, ham, mushrooms, celery and onions)
Once the crusts are par baked (you can do this at 350º until no longer doughy on top) remove from oven and top with sauce, toppings and cheese and return to oven and bake at 400º Until cheese is starting to turn lightly golden.
Fry up the bacon, ground beef and onion in a large skillet. Drain. Mix with the rest of ingredients. Stir well. Pour into a covered casserole dish and bake at 350º for 55-60 min.
Seasonings to your taste preference: Onion powder, Garlic powder, Chili powder, Black Pepper, Salt, Turmeric, Cumin
1 1/2 c water
Cook your pork in a crock pot with the seasonings. Add water and cook on high for 2 hours and low for 3, or until pork is tender and falls apart easy. Remove pork and sit aside, dump out the juices from cooking the pork. Pull the pork apart and return to crock pot. Add Homemade BBQ Recipe x3. Stir and cook on low in crock pot for 30 min.
whatever filling you like (we used pepperoni, Parmesan, banana and bell peppers)
Put all ingredients for crust in bread machine on the dough setting in this order: water, salt, flour, yeast. (or mix by hand) After dough cycle is complete (or all ingredients are mixed), take it out, knead and let rest for 10 min.
Then divide into 16 balls and roll each one out.
Put in your spaghetti sauce, cheese and favorite calzone filling, fold over, press shut and bake at 375º for 25 min or until crust is golden brown.
I told you I was a huge BBQ junky, I meant it really. Yes, I did serve my sirloin steak with BBQ sauce (hubby being a meat love ate his without the BBQ, so feel free to do the same).
Preheat oven to 375º. Place steak on cookie sheet. Pour Worcestershire and garlic powder over steak and bake in oven for about 50 min or until desired done-ness flipping about every 10 min after the first 20. Remove from oven, cut into serving sized pieces for your family, pour bbq sauce over top of steak.
I served mine with broccoli slaw and mashed potatoes.