Sloppy Joes

Ingredients:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and black pepper to taste

Directions:
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain liquids
Stir in the garlic powder mustard, ketchup and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Grilled Asian Chicken

Ingredients:
1/4 cup soy sauce
4 teaspoons sesame oil
2 Tablespoons honey
3 slices fresh ginger root (I usually don't add this and we like it)
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Directions:
In a small microwave safe bowl, combine soy sauce, oil, honey ginger root and garlic. Heat in microwave on medium for 1 minute then stir. Heat again for 20 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish (I put them in a ziploc bag) and pour mixture over and let marinate for at least 15 minutes.
Preheat a grill for medium-high heat. Drain marinade into a small saucepan. Bring to a boil and simmer over medium heat for 5 minutes and set aside for basting.
Lightly oil the gril grate. Cook chicken for 6-8 minutes per side, or until juices run clear. Baste frequently with remaining marinade.

Hot Pockets

1 can of biscuit dough (like Cresant Roll dough - you can use either Cresant Roll dough or the cheaper kind that is about $0.50 or so)
Cheese
Meat (lunch meat works well)

Usually the cans of biscuits that we use have 10 biscuits in them. You will need two biscuits for each hot pocket.

Flatten the biscuits so they are about 1/2 inch thick
Add cheese and meat
Put another biscuit on top and seal the edges. Cook according to directions on the biscuit package (Usually about 400 degrees 8-10 minutes) or until the biscuits are starting to turn brown.

Nachos

Nachos
Ingredients
1 small block of Velveeta cheese cubed (the nachos kind if you want more spicey or if you don't, just regular will work)
1 can of Cambells Nacho Fiesta Soup
Salsa
1 pound of browned hamburger


Mix everything together adding salsa to taste. You can either put this all in a crockpot or it can be done in a microwave (stir about every three minutes if you use the microwave). You may need to add a little bit of milk if it is too thick. Eat with tortilla chips. YUMM!

Dominican Spaghetti

Ingredients:
One Packet of Sazon Goya
One bottle of Goya Adobo
One Bottle of Maggi chicken flavor Bouillon
Meat Tenderizer
A Box of Spaghetti or desired amount
A can of Hunts Meat spaghetti sauce


Directions
Place the Spaghetti in a boiling pan of water and stir for approximately 10 minutes. Then rinse the Pan until all liquids are out. Place the Hunts Meat spaghetti sauce in the pan (desired amount) and begin stirring again. Add the packet of Sazon, mix it with a dash of Adobo, a very light layer of both the Bouillon and Meat tenderizer and continue stirring. After about 5 minutes place the Spaghetti in a bowl and add a dash of Parmesan cheese (optional). Then you are ready to try your Dominican Spaghetti.


***** I apologize for not having specific amounts of any of the ingredients but they all should be added lightly because they have unique tastes and placing large amounts could greatly effect the taste.

Chicken and Dumplings

Ingredients:
vegetables of your choice
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
2 cups chicken cooked, cubed
2 tsp. chicken boullion granules
1/2 tsp. black pepper
1 can (8 pack) refrigerated butermilk bisquit dough (or I just make my own)

Directions:
Combine all of the ingredients except bisquits in a crock pot. Separate bisquits and lay on top of soup mixture. Cook on Low for 4-6 hours.

Lime Chicken Tacos

INGREDIENTS (Nutrition)


1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

DIRECTIONS


Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Sour Cream Pork Chops

INGREDIENTS (Nutrition)

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

DIRECTIONS


Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Pasta with Prosciutto and Sage

Ingredients

3/4 lb. bow tie (or other) pasta
3 tbsp of butter
1 tbsp chopped fresh sage or 1 tsp. dried
3 tbsp of olive oil
3 cloves of garlic, lightly crushed
5 oz. thin sliced prosciutto cut into fine strips
½ c. chopped walnuts (Jenn uses pistachios)
¾ c. grated parmesan cheese
½ tsp fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook pasta until just done. Meanwhile, melt the butter with the sage in a small saucepan. In a large frying pan, heat the oil over low heat. Add garlic cloves and cook until golden, about 7 minutes. Remove and discard the garlic. Add prosciutto and walnuts and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto begins to brown, 6 to 8 minutes. Remove from heat. Drain pasta. Toss with sage butter, prosciutto mixture, cheese, and pepper. Serves 4
This recipe is a little more pricey but definately worth it. Everyone loves this pasta.