Baked Drumsticks

5-6 chicken drumsticks
garlic powder
pepper
salt
olive oil

Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on.  Place drumsticks on pan so they aren't touching each other.  Sprinkle generously with pepper and garlic powder.  Sprinkle lightly with salt.  Bake at 375 for half an hour.  Turn drumsticks over and add more garlic pepper and salt.  Bake another half an hour (or until a meat thermometer reads 160 degrees).

Parmesan Garlic Chicken

6 boneless chicken breasts
1 cup freshly grated parmesan cheese 
1/2 cup olive oil

1 envelope Italian salad dressing mix 
2 cloves garlic, minced

Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.

Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink. 

Spaghetti and Meatballs

1-2 Tbsp. olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (16-oz.) can tomato sauce
1-2 Tbsp. sugar
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper
Pinch of baking soda
Italian Meatballs

Heat olive oil in a large skillet.  Add onion and garlic and cook until onions are translucent and garlic is fragrant.  Add remaining sauce ingredients and combine well.  Bring to a simmer and add meatballs.  Simmer on LOW, uncovered, until desired consistency is reached--about 25-30 minutes.  Serve with pasta and parmesan.

**FREEZER INSTRUCTIONS
Prepare meatballs as directed, but divide the meatballs between two freezer-safe containers.  Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce between the 2 containers.  Freeze until ready to use.  When ready to use, place in slow cooker and cook on LOW for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.

Chicken Noodle Soup

1/4 c. olive oil
3 carrots, peeled and diced
4 celery stalks, diced
1 onion, chopped
1 tsp. salt
1 tsp. pepper
3 cloves garlic, chopped
8 cups chicken broth
8 oz. egg noodles
4-5 cups chicken, cooked and cubed
Salt
Pepper
1/2 cup chopped parsley
Parmesan cheese (optional)

Heat oil in a large pot. Add carrots, celery,and onion; add salt and pepper.  Cook for 15 minutes. Add garlic and cook for one minute.  Add chicken broth.  Bring to a boil.  Add egg noodles and chicken.  Cook for 2 minutes.  Add salt, pepper, and parsley.  Serve with parmesan cheese if desired.

Italian Meatball Soup

1 recipe of Italian Meatballs (found in Main Dishes)
1-2 Tbsp. olive oil
1 onion, chopped
4 -5 cloves garlic, minced
5 (14-oz.) cans chicken broth
1 cups water
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
2 carrots peeled and diced
1 cup small pasta (like macaroni, rotini, or shell)
2 cups spinach, thinly sliced

When preparing the meatballs, make them small and bite-sized.  Broil the meatballs according to the recipe directions until they are just brown and can maintain their shape.

While the meatballs are cooking, heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent.  Add broth, water, tomatoes, and Italian seasoning. Heat to boiling. Gently add the meatballs, carrots, pasta, and spinach.  Reduce heat to a simmer and cook for 10 minutes or until the meatballs are cooked through, the carrots are tender, and the pasta is al dente.

Brown Rice and Lentil Casserole

3 cups chicken broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 tsp. Italian seasoning
1/4 tsp. garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)
Ginger
Curry powder
Cayenne pepper
Garlic

Mix all ingredients except cheese in baking dish. Cover with foil and bake for 45 minutes. Sprinkle cheese and cook for 5 more minutes, uncovered.

Slow Cooker French Dip Sandwiches

3 Tbsp. olive oil
1 (2.5-3 lb.) beef roast
Kosher salt
Freshly ground black pepper
1 (1 oz.) pkg. dry onion soup mix
2 cups water
2 (14.5 oz.) cans beef broth
1 (16 oz.) pkg. Swiss cheese
Crusty buns or rolls

Heat olive oil in large pot or skillet over medium-high.  While oil is heating, sprinkle all sides of the roast with kosher salt and pepper.

When the oil is very hot, sear the roast.  Transfer the roast to a slow cooker.  Sprinkle onion soup mix over the roast and add water and beef broth.  Cook on high for 4-7 hours or on LOW for 8-10 hours.  You can also cook it on high until it begins to boil and then switch the setting to low (this method makes the meat more tender).  

When the meat shreds easily with a fork, shred the roast.  Serve with crusty rolls and a slice of Swiss cheese.  If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese.  

Italian Meatballs

1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 eggs, beaten
1/4 c. plain bread crumbs
2 Tbsp. Parmesan
1 tsp. basil
1/4 tsp. parsley
1/4 cup dehydrated onion
1 clove garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper

Turn on oven broiler.  Line a baking sheet with aluminum foil and spray with nonstick cooking spray.  Set aside.

Gently combine all ingredients in a medium bowl.  Shape the meat mixture into meatballs.  Broil for 7-10 minutes or until the meatballs are brown and fragrant.  If you're going to be simmering the meatballs in soup or some type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup.

**Freezer instructions:  Broil the meatballs just until brown and they can hold their shape; they won't be cooked through.  Remove the baking sheet from the oven and allow to cool.  Place the baking sheet in the freezer and freeze until the meatballs are solid.  Transfer to a freezer-safe container and freeze for up to 3 months.

Beef Taquitos

2 lbs. beef chuck or arm roast
2 Tbsp. oil
1 pkg. onion soup mix
1 medium onion, diced
7 oz. can chopped green chiles, undrained
1 bay leaf
1/2 tsp. pepper
1 cup water
salt, to taste
24 corn tortillas

In a heavy dutch oven or skillet, heat oil on medium to medium-high heat. Brown roast in hot oil on all sides. Place roast in a crockpot along with onion soup mix, onion, green chiles, bay leaf, pepper, and water. Cover and cook for 4-6 hours on high or 6-8 hours on low, until beef is very tender. Cool beef and shred, adding any remaining juices back into beef. Add salt to taste if needed.

Between two damp paper towels, heat 3-4 corn tortillas at a time for 15-20 seconds or until soft. Spread 2-3 tablespoons of meat mixture on corn tortilla and roll up. Place seam-side down on piece of plastic wrap. (Use toothpicks if necessary.) Freeze on a baking sheet or in freezer bags.

When ready to serve, thaw taquitos slightly. Heat 2-3 inches of oil on medium-high in a stockpot or Dutch oven. Fry for 2-3 minutes per side or until golden brown and heated through. Drain on paper towels and serve with salsa, sour cream, and guacamole.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder

1/4 tsp. granulated garlic

3 Tbsp. chopped cilantro

2 Tbsp. chopped onions

2 cups cooked, shredded chicken

1cup shredded pepper jack cheese

6-inch corn or flour tortillas

2 Tbsp. vegetable oil, optional

Nonstick cooking spray

Kosher salt

Line a baking sheet with aluminum foil and spray it lightly with cooking spray.  Heat cream cheese in microwave for 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.  

Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds.  Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edge; roll up.

Place seam side down on baking sheet in a single layer.  Spray lightly with cooking spray or brush with vegetable oil.  Sprinkle with a pinch of kosher salt on top.  Bake at 425 for 15-20 minutes or until crips.  Cool for 5-10 minutes.  Serve with sour cream, avocado ranch dipping sauce, guacamole, pico de gallo, and/or salsa.

**Freezer instructions:

Place unbaked taquitos in a single layer on a baking sheet and place in freezer for 2 hours or until frozen enough to hold their shape.  Pack in a freezer-safe container for up to 3 months.  To bake, follow regard instructions, extending the baking time by 10 minutes.  

**Can be made without freezing 2 days in advance; store in fridge in an airtight container.

Hash Browns

6 russet potatoes, peeled
1/2 cup + 1 Tbsp. clarified butter
salt and pepper to taste
1/2 tsp. cayenne pepper
1/2 tsp. pinch paprika

Shred potatoes into a large bowl filled with cold water.  Stir until water is cloudy; drain and cover potatoes again with fresh, cold water.  Stir again to dissolve excess starch.  Drain potatoes well; pat dry with paper towels.  Squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat.  Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes.  Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Stuffed Bell Peppers

5 bell peppers
1 lb. ground beef or ground turkey
2 Tbsp. Taco seasoning
water
1 c. brown rice, cooked
15 oz. tomato sauce
1 c. onion

Preheat oven to 350.  Brown ground beef.  Pour taco seasoning in, with a little water.  Let simmer 5-6 minutes. Meanwhile, spray a foil pan with olive oil.  Pour half a can of tomato sauce in the pan and spread around; set pan aside.  Cut bell peppers in half, removing seeds.  Pour cooked brown rice in the ground beef mixture.  Pour ground beef and rice mixture in bell peppers.  Top with remaining tomato sauce.   Cover with tin foil.  Bake for 1 hour.  Remove foil; bake 6-7 more minutes.

A-1 Pot Roast

1 Tbsp. Olive oil
2 lbs. Beef Chuck Steak
1/2 C. Bottled Steak Sauce
1/4 C. water
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
1 tsp. lemon juice

1. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.

1. Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.

1. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.

1. This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.

1. To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.

1. Pour sauce over steak or serve separately.

Chicken Sandwich

2 skinless chicken breasts ½ c. teriyaki marinade (thick              style) 2 large canned mild green chili peppers, halved 4 lettuce leaves 4 slices fat-free American          cheese 4 buns

Sauce:  1/3 c. fat-free mayo                1/8 tsp. cayenne pepper ¼ tsp. paprika                        1/8 tsp. salt ¼ tsp. curry powder Make sauce by combining all ingredients and chilling. Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.

Leisha's Basic Meatballs

2 lb. hamburger      

2 eggs                    
1 tsp. Worcestershire sauce                           

1 c. bread crumbs   

½ c. milk
¼ c. minced onion
salt and pepper

Mix well and roll into 1-inch balls.  Bake on cookie sheet at 375 for 12-15 minutes.  Meatballs can be frozen after they have cooled.

Creamy Bow Tie Pasta

1 c. uncooked bow tie pasta (Farfalle)
1 1/2 tsp. butter
2 1/4 tsp. olive oil
1 1/2 tsp. flour
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbsp. water
2 Tbsp. shredded Parmesan cheese
1 Tbsp. sour cream

Cook pasta according to package directions.  Meanwhile, in a small saucepan, melt butter.  Stir in the oil, flour, garlic, and seasonings until blended.  Gradually add the milk, broth, and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream.  Drain pasta; toss with sauce.  SERVES TWO.

Yummy Meatloaf

2 pounds lean ground beef
1 cup seasoned bread crumbs
2 c. grated Monterey Jack cheese
6 T. ketchup
2 eggs
1 tsp. celery salt (I use garlic salt too)
1/2 tsp. pepper

Combine the ingredients until well combined. Put into loaf pan and squirt ketchup over the top. Bake at 375 for about an hour or until cooked through.

Basic Waffles

2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 3/4 c. low-fat milk
6 Tbsp. vegetable oil
2 large eggs

Combine dry ingredients in mixing bowl.  Add remaining ingredients and blend until smooth.  Letter batter sit for 5 minutes before using.

Cheesy Chicken Breasts

4 boneless chicken breasts
1/3 c. olive oil
1 garlic clove, minced
1/2 c. breadcrumbs
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. paprika
1/4 c. parmesan cheese, finely grated
1/3 c. cheddar cheese, finely grated
1 Tbsp. parsley, chopped

In a bowl combine oil and garlic and let set for 15 minutes.  In a bowl, combine breadcrumbs, pepper, salt, and paprika.  Stir well.  Add parmesan cheese, cheddar cheese and parsley to the breadcrumb mixture and stir well to combine.  Dip chicken breasts into oil to coat on both sides, then dip into crumb mixture coating well on both sides.  Place chicken breast on greased baking dish.  Bake at 400 for 35 minutes.  Remove from oven and let rest for 5 minutes before serving.

Easy, Moist Chicken Breasts

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper

1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Pound the chicken breasts to an even thickness with the handle or flat of a knife.

Lightly salt and pepper the chicken breasts.

Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat.