Loose Meat Sandwiches

My mom is visiting from out of town and shared this delicious recipe with me. I had no idea what to expect when she told me the ingredients because we are not fans of yellow mustard, but I was pleasantly surprised! These sandwiches are so yummy! I don't know that I will ever go back to a regular Sloppy Joe again. These are sweet and tangy and it is hard to stop eating them!

Traditionally these are eaten with mustard and dill pickles, we had them with coleslaw and that was a great combination. I'll have to try them with pickles next time.

Loose Meat Sandwiches adapted from food.com

2 lbs lean hamburger meat

1 extra large sweet onion, chopped

1/4 cup yellow mustard

1/4 cup vinegar (we prefer apple cider vinegar)

1/4 cup sugar

Seasoning salt

Directions:

Sprinkle seasoning salt in bottom of skillet and throw in chopped onion and hamburger meat. Fry up the meat and onion while chopping up the meat to make it small like for Sloppy Joes. Drain off any fat. Aadd mustard, vinegar and sugar. Heat it through till sugar is dissolved. IF you want a little more tang add just 1-2 tablespoons more vinegar to your liking. Serve on your favorite hamburger bun toasted.

Chicken Chop Suey/Chow Mein

I got this recipe from my same sister-in-law that shared the Mandaran Orange Salad recipe with me. She actually made this recipe up for a class assignment in high school where she had to do a demo in class. I love this recipe, it just hits the spot and has a nice flavor. I hope you enjoy it as much as we do!
Chicken Chop Suey/Chow Mien
from Susan Miller

Melt 2 -3 Tbs. butter or oil in wok or frying pan

Add:
1 chopped onion and cook for 3 minutes

Add:
2-3 carrots, sliced
2-1 stalks celery, sliced
1 tsp salt
pepper to taste
1 ½ c water
Cook for 5 minutes.

Add:
1 can bean sprouts drained
2 cups cooked cut chicken
1 can sliced chestnuts, drained (optional)
Cook for approx. 5 minutes

Mix together:
2 Tbs water
2 Tbs corn starch
1 Tbs soy sauce
1 tsp sugar

Add sauce to meat/vegetable mixture and cook 1 minute to thicken.
Serve over chow mien noodles or rice and top with chow mein or rice noodles. Drizzle with Soy Sauce to taste.

BBQ pork sandwiches, Grilled Corn, & Creamy Dilled Potato Salad

This is a yummy meal but each item is delicious on it's own! I'll start with the BBQ, move on to the corn, and finish with this yummy dill potato salad!



BBQ Pork Sandwiches

This is easiest of all, no recipe really. Just add your favorite BBQ sauce ( we like Sweet Baby Rays) to roasted pork ( I used left over roast) and serve with cole slaw on a bun. Seriously, the kids were hesitant but it was very good! I just bought some cole slaw mix and mixed in slaw dressing from a jar, No recipe here but a great combination. We had never tried it this way before but will definitely do it again!




Grilled Corn
Ok, this is another easy peasy recipe that I got from my friend Sue. ( I love her recipes) Anyhow, you have to use canned corn! Yes, canned. Frozen and fresh corn won't work.

Drain your canned corn and dump it in a non stick skillet. Cook it on medium high heat until any water evaporates and the corn starts to brown and get a little carmelized. Season with salt and pepper. That's it! So easy and so yummy!!

Creamy Dilled Potato Salad from Family Circle Magazine
Ingredients
2-1/2 pounds small red- and white- skinned potatoes (about 1-inch diameter), unpeeled
1 medium-size onion, chopped
6 hard-cooked eggs, peeled and chopped
1 cup chopped dill pickles
1 cup light mayonnaise
3 tablespoons brine from pickles
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
1. Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.
2. Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.
3. In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.
4. Cover and refrigerate 4 hours or overnight.

Bruschetta Chicken

This recipe is seriously yummy! It is easy to throw together and a family pleaser! The recipe calls for canned tomatoes and seasonings, However, I like to make it with the fresh bruschetta at Costco and it is so incredibly good! If you don't have the Costco bruschetta, then follow Kraft's recipe and you will still enjoy a very tasty meal!

Bruschetta Chicken

Adapted from Kraft Recipes

1-1/2 lb. boneless skinless chicken breasts , cut into bite-size pieces or chicken tenders

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Mix with
2 cups Costco Bruschetta

OR Mix stuffing mix with
1 can (14-1/2 oz.) diced tomatoes, un-drained
1/2 cup water 2 cloves garlic, minced
1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Layer chicken on the bottom of a 9x13 casserole dish. Mix stuffing with bruschetta or tomato mixture. Top chicken with stuffing mixture and sprinke with cheese. Bake at 400* for 30 minutes or until chicken is done. Serve with your favorite veggies and a salad.

Cafe Rio Burritos

For all of you Cafe Rio fans out there, you've most likely come across this recipe or a version of it before. But as much as I love the Sweet Pork Salad, I am the only one that wants the salad version in my home. Everyone else likes it burrito style. I came across this burrito variation and it is my new go to recipe when I am craving some sweet pork. We've also made the chicken version and it is also delicious!

If you live near a Costco, look for the raw tortillas that you bake fresh at home. They are so incredibly good! Also, this recipe makes a lot of food so invite your friends over, freeze some for later or eat it twice!

Cafe Rio Burritos

Adapted From: Recipe For Disaster

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast (I use a boneless pork loin roast)
1 8 oz. jar of your favorite salsa
1 Tbs. cumin
1 cup brown sugar
1 can Dr Pepper, or Coke(NOT diet), I prefer Dr Pepper

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. ( I usually just add it all at once ) Shred and keep with juices. Keep warm.

Cilantro Lime Rice
2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
1/4 teaspoon cumin
2 tablespoons chopped cilantro

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Stir in choped cilantro and serve.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.

Chicken & Dumplings

I came across this recipe a while ago and had to try it. My family absolutly loved it and has requested it many times since. It has a wonderful flavor and is easy to throw together. Just be warned, it is so good that you'll be temped to over eat!

Chicken and Dumplings from The Sister's Cafe

3 c. cooked chicken, cut into large pieces
½ c. butter
1/3 c. flour
½ tsp salt
1/8 tsp pepper
3 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)

Dumplings:
2 c. flour
3 tsp baking powder
½ tsp salt
1 tsp poultry seasoning
1 tsp celery seed
¼ c. oil
1 c. milk

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.

Enchalada Casserole

This is an easy weeknight meal that the whole family enjoys. My kids like to eat it as is, but my husband and I like to top it with lettuce, tomatoes, onions etc ( as you can see in the picture). It is simple and delicious. I hope you enjoy it!



Enchilada Casserole

1 lb hamburger
1 can tomato soup
1 can red enchilada sauce
2 cups cheese divided
10-12 corn tortillas torn up
(optional: 1 can of beans, drained)

Garnish with shredded lettuce, diced tomatoes, diced onions, sliced olives, sour cream etc

Fry up hamburger and drain fat. Put cooked hamburger meat in a large mixing bowl, add can of soup, enchilada sauce, 1 cup of cheese, and torn corn tortillas. Mix well and put in a 9x13 casserole dish. Sprinkle remaining 1 cup of cheese on top and bake in a 350* oven till heated through.

I sometimes add a can of black beans drained to stretch the recipe further. Also, if I am in a hurry I cook the entire thing in my 12inch deep skillet on the stove and it still turns out great.

Sweet & Sassy Chili

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger

chopped onion

chopped green pepper

2 cans Kidney beans

2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)

1/2 cup ketchup

1/4 cup brown sugar

1 tsp mustard

2 Tbs vinegar

2 Tbs Chili powder

Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Tasty Crock Pot BBQ Country Style Pork Ribs

I found this recipe on http://www.recipezaar.com/ and it is our new favorite! My husband said this was the best BBQ pork he’s ever had. (He may have been slightly biased) but I totally agree that it was incredibly tasty without being too strong in flavor. And the meat was so tender, it just fell off the bone.

The original recipe called for a hot and spicy BBQ sauce but I used our favorite Sweet Baby Ray BBQ original sauce and omitted the cayenne pepper and it was great! I'm sure it would be great with a spicy kick so feel free to use a spicy sauce and add some extra spice or jalapenos if you like.
Whether you like it just sweet or sweet & spicy, I am sure your family will love this great BBQ recipe!

Tasty Crock Pot BBQ Country Style Pork Ribs Recipe #60052

5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
1/2 cup chopped green bell pepper
1 cup ketchup
1/2 cup yellow mustard
1 cup your favorite barbecue sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 1/2 ounce) can diced tomatoes

Boil the pork for 20-30 minutes OR pan fry the pork to decrease fat.

Mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
Use as much sauce as you can as it will be needed later to put over the rice.
With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours.
After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork & beans), coleslaw and some toasted garlic bread and you have yourself a meal.
Be sure to use lots of the sauce over the pork and rice.

North African Boulettes

I came across this recipe on Mmm...Cafe and had to try it out. I never would have thought to combine these flavors together but the resluts were delish! My entire family loved them, even my picky 7yr old! I will be making this recipe again and again. Yumm...

North African Boulettes From: Mmm...Cafe

Sauce:

2 tablespoons olive oil

1/2 small onion, diced

2 tsp. garlic, chopped

1 lemon, zested

1/2 cup white wine ( I used chicken broth)

1/4 cup chicken stock or broth

1 (14-ounce) can diced or stewed tomatoes, blended

1 teaspoon light brown sugar

1/2 teaspoon dried red pepper flakes

1/2 tsp. ground cinnamon

Salt and ground black pepper to taste

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.

Meatballs:

1 egg

2 tablespoons tomato paste

3 tablespoons finely chopped fresh cilantro leaves

1 tablespoon ground ginger

1 teaspoon ground cumin

1/2 tsp. ground cinnamon

1 pound ground beef

1/3 cup finely ground rolled oats

Salt and ground black pepper

3 tablespoons vegetable oil, for cooking

2 cups cooked couscous ( I made extra)

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4-6.

Easy White Chicken Chili

This Chicken Chili recipe won first place at the Ward Chili Cook off a couple of years ago. It was simply delicious! I came across it the other day and had to make it again. Normally I make it with shredded chicken breasts but today I decided to use a rotisserie chicken and Oh My it was heavenly! The chicken was so tender and the flavor was delicious! This was perfect after a cold rainy day!

Easy White Chicken Chili

1 Cooked Rotisserie chicken, de-boned & shredded OR 4 chicken breasts, cooked & shredded
1 48oz jar great northern beans (or 3- 15.5oz cans)
1 8oz bag shredded monetary jack cheese ( I used a Mexican blend)
1-16oz jar chunky salsa
3-4 cups chicken broth (depending on how you like it - I used 3)
2 teaspoons cumin

Combine all ingredients in a crock pot and simmer for at least an hour.

Scalloped Potatoes with Pork Chops

This yummy dish comes from my Deanna House cookbook. She has great recipes with real home cooking. I have made this with chicken breasts before with great results but I typically make it with pork chops. My family loves it and I hope you do too!

Scalloped Potatoes with Pork Chops adapted from Deanna House

6 pork chops , cut 1/2 - 1 inch thick

2 Tbs vegetable oil

salt & pepper or favorite seasonings

3 Tbs butter or Margarine

1 Tbs flour

1 tsp salt

1/4 tsp black pepper

2 tsp chicken base or bouillon ( or two cubes chicken bouillon)

2 cups water

6 cups peeled, sliced potatoes

1 medium onion, sliced and separated into rings

Directions:

Brown pork chops on both sides in hot oil in skilled. Sprinkle with salt and pepper or favorite seasonings.

Meanwhile, melt butter in saucepan, Stir in flour, salt, pepper, and chicken base to form a paste. Slowly add water while stirring with a whisk. Continue to stir over medium heat until mixture comes to a boil. It will be kind of thick like gravy. Set aside.

Put peeled, sliced potatoes in bottom of a 9x13 baking dish. Top with onion rings. Pour chicken broth mixture evenly over the top. Place pork chops over broth covered potatoes. Cove with foil.

Bake in preheated 350 degree oven for on hour. Remove foil and continue baking 20-30 minutes or until meat is tender and potatoes are done.

Coconut Chicken

I found this recipe a while back on My Kitchen Cafe and have made it a handful of times. It has been popular among the food blogs and is known as Sticky Coconut Chicken. I made it twice as the grilled version and it has great flavor but we wanted more sauce with the rice. So, I now make this in my large family skillet on the stove and cook the chicken in the marinade so that we can enjoy all that yummy sauce. I still make the sticky sauce and pour it over the top when it is time to serve it, which gives it a great flavor.

Last time I made it I forgot to take a picture until it was time to clean up from dinner. So I quick took a picture of the chicken in the pan, since the rice was all gone. I know this picture looks a little weird but trust me, this is delish! And we love the sauce with the rice. It is a new family favorite for us. Whether you choose to make it on the grill as the original recipe directs or cook it in the sauce, I am sure you will enjoy it.

Coconut Chicken - adapted from My Kitchen Cafe

6-8 boneless, skinless chicken thighs

1 cup canned coconut milk

1 Tbsp. minced fresh ginger (or approx 1/8 tsp dried)

1 tsp. fresh ground pepper

1 tsp. red pepper flakes (optional- I add maybe 1/2 tsp)

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue OR cook with the marinade in a large pan on stove or in baking dish in the oven.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes (according to how spicy you want it)

While the chicken is grilling/baking, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes.

*Be patient because it takes a little while and the vinegar will smell strong, and the kids may even complain about that vinegar smell, but don't despair, because it's worth it! Once the sauce starts getting thick, immediately take it off the heat!

If you grilled the chicken , glaze both sides of chicken the last few minutes of grilling and save the rest of the sauce for serving at the table. OR if you baked the chicken, pour the glaze over baked chicken with the coconut sauce and serve chicken over rice.

Orange Chicken

I found this recipe on My Kitchen Cafe and made it last night for the family. It received rave reviews! It did take some time to make but it was worth it. I also like that it isn't fried but baked in the oven. The flavor was great and it made plenty for our family of 6. I will be making this again and again!

Orange Chicken from My Kitchen Cafe

Chicken;

2 pounds boneless, skinless chicken breasts, cut into 2" cubes

1/2 cup flour1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoons oil or butter

Sauce;

1 1/2 cups water

1/4 cup plus 2 tablespoons fresh orange juice

1/3 cup rice vinegar2

1/2 tablespoons soy sauce

1 tablespoon orange zest

1 cup brown sugar

1/2 teaspoon finely minced ginger ( I used 1/4 tsp powdered ginger)

1 teaspoon minced garlic

2 tablespoons green onion

3 tablespoons cornstarch

1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened. Remove from heat.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve chicken over rice with extra sauce on the side.

Fajitas

My sister Janae shared this recipe with me and we are hooked! The flavor is incredible and it is not hard to make. We've made these with steak , chicken and shrimp, all with great results. Enjoy!

Fajitas - adapted from Alton Brown- Food Network

In a blender add;
1/2 cup olive oil
1/2 cup of soy sauce
4 scallions
2 large garlic cloves
juice of 2 limes
1/2 teaspoon of red pepper flakes
1/2 teaspoon of ground cumin
3 tablespoons of dark brown sugar

Blend above ingredients together until smooth and marinate meat such as thin skirt steak or chicken breast or even shrimp. for 1 hour in the fridge.

Cook on grill and slice meat in thin strips for skirt steak cut against the grain of the meat for tender strips. or in door stove top cast iron grill.

Veggies for fajitas

1 red bell pepper thin sliced in strips
1 green bell pepper thin sliced in strips
1/2 onion thin sliced

drizzled with veggie oil toss in oil cook in skillet or cast iron skillet
on med-high heat until onions are caramelized. on med-high heat

Serve with corn or flour tortillas and your choice of toppings, cheese, salsa, guacamole, sour cream etc.

Sloppy Joe Casserole

This is a simple, yummy, kid pleasing meal. We adults like it too! We had this for dinner last night and it was a hit. I usually make this with pre-made sloppy joe sauce with great results. Last night I made it as the recipe directs with the packet and tomato paste etc. It was still yummy but just a little more mild in flavor. So, depending on how much kick you want to your recipe you can choose which way to go with the sauce.

Also, this recipe says to layer it in a casserole dish and bake it in the oven, which I did this time. (for the sake of the picture) But usually, I just layer the ingredients in a large pot on the stove to heat through and it turns out just as good with less fuss. Besides, the macaroni and meat sauce are already hot so it doesn't take much to heat it through. I am all about quick and easy!

Sloppy Joe Casserole

1 8oz package macaroni

1 pound hamburger

1 envelope sloppy joe seasoning mix

1 6 oz can tomato paste

1 8 oz can tomato sauce

1 1/4 cup water

Or 1 can sloppy joe sauce

-

1 16 oz carton cottage cheese

1/2 cup grated cheddar cheese

-

Directions:

Cook macaroni as package label directs; drain. While macaroni is cooking, brown hamburger, drain and add sloppy joe sauce Or sloppy joe seasoning, tomato paste, tomato sauce & water.

Preheat oven to 350*. In 2 1/2 quart casserole, layer half the macaroni, half the cottage cheese, and half the meat sauce; repeat. Top with grated cheese. Bake un-covered till heated through and cheese is melted. Makes 6-8 servings.

Grilled BBQ Chicken Marinade

 

 This is our favorite way to grill chicken. It has so much flavor. One time I baked it in the oven, instead of grilling it, and it turned out delicious. So, either way, I am sure you will enjoy it. 

  Grilled BBQ Chicken Marinade

Heat the following ingredients together till butter is melted.

1/4 c water

1/2 c apple cider vinegar

1/2 stick butter

4 tsp salt

1 tsp pepper

1/4 tsp garlic powder

2 Tbs Worcestershire sauce

*Note that the vinegar stinks when it it heated up but the end result is well worth it! Marinate chicken for a few hours or over night - the longer the better! (I use leg quarters or thighs) and grill (or bake in the oven)

Easy Stuffed Jalepenos

These spicy appetizers are so easy and delicious. My friend Carmen shared this recipe with me and we love them! Make them for your next gathering and they will be a hit.

Easy Stuffed Jalapeno Appetizers

Fresh Jalapenos
1 lb breakfast sausage
1 8oz block cream cheese
grated Parmesan cheese

Take fresh jalapenos and cut lengthwise in half. Scoop out seeds to make “boats”. Rinse and set aside to dry.

Brown 1 lb breakfast sausage, drain fat add 1 – 8oz block of cream cheese, stir till melted.

Fill jalapeño boats with sausage filling and place on a cookie sheet. Sprinkle with Parmesean cheese.

Bake at 350* for 15-20 minutes (until jalapeños are cooked through)

White Lightening Chicken Chili

This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided

(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish
Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Chicken Pot Pie

First of all, I can't believe that it has been so long since I have posted. Second, I can't believe I never posted this delicious recipe! My sweet friend Michelle shared this with me not long ago and it was easy and so incredibly yummy. My family devoured it in one sitting, not a drop left. If you are in a hurry, you can use a couple of cans of Costco's chicken breasts like I did. I hope you enjoy it as much as we did.

Chicken Pot Pie –from Micelle Yeates

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken
2 cups (1 can) chicken broth
1 chicken bullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, bullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil
(if you want to) to keep them from browning too much.
4. Bake at 400 until golden brown....about 45-60 minutes.