Rosemary Ranch Chicken Kabobs

Servings: 6 (2 kabobs each)

Ingredients:
1/2 cup Olive Oil
1/2 cup Ranch Dressing
3 Tablespoons Worcestershire sauce
1 Tablespoon minced fresh rosemary
2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground black pepper
1 Tablespoon White sugar
5 skinless, boneless chicken breast halves- cut into 1 inch cubes


Directions:
1. In a medium bowl, stir togetehr the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, perpper and sugar. ;et stand for 5 minutes. Place chicken in the bowlm and stir to coat with the marinade. Cover and refrigerate for 30 minutes.


2. Preheat the grill for meduim-high heat. Thread chicken onto skewers and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Chocolate Trifle

Servings: 12

1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed 1 (1.5 ounce) bar chocolate candy

Directions:

1. Prepare Brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix unti lsmooth, then fold in 8 oz. whipped topping until no streaks remain.

3. In trifle bowl or glass dish, place half of the brownies, half on the pudding mixture and half of the whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Mongolian Beef

Really Yummy, but not soo healthy :)




Makes 2 Servings


• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1. 1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. 2 Don't get the oil too hot.
3. 3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. 4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. 5 Remove it from the heat.
6. 6 Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. 7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. 8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. 9 Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. 10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. 11 Heat the oil over medium heat until it's nice and hot, but not smoking.
12. 12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. 13 You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. 14 Stir the meat around a little so that it cooks evenly.
15. 15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. 16 Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. 17 Add the sauce, cook for one minute while stirring, then add all the green onions.
18. 18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. 19 Leave the excess sauce behind in the pan.

Chocolate Crepes

Servings: 12 (1 crepe each serving)

Ingredients:

1 cup Flour
2 Tbsp. Cocoa Powder
1 Tbsp. Powder Sugar
1 1/2 Cups Milk
2 Lrg Egg Whites
1 Whole Egg
1 tsp. Oil


Mix in Large bowl.
Heat and Spray small fry pan ( about 8 ")
As you would cook a pancake, pour in about 1/3 cup into sprayed pan. This should only be a thin layer. Let start to bubble and flip. Cook through both sides.

Fill inside with desired fruit and whipped cream. Topp with powdered sugar and chocolate syrup.

Hawaiin Haystack

2 Cans Cream of Chicken Soup
2 Cans of Milk
1 cup of chopped chikcen breast (cooked)

Heat over stove.

Serve over rice

and top with whatever you like

Ive had with:

Broccoli
Cheese
Mushrooms
Carrotts
Pineapple
Mandarin Oranges
Raisens
Asian Noodles
Olives


Super easy, great for large get togethers.

Outback Mac A Roo N Cheese

Yeild: 4 Servings

2 C. Dry Penne Pasta
8 oz. Velveeta Cheese
1/2 C. Heavy Cream

Cook past according to pacakge directions. Cube velveeta cheese, so it can melt easily. in a small sized saucepan combin velveeta cheese and heavy cream. Turn the heat on low, and stir until cheese is melted. Reduce the heat to simmer until you are ready to combine with pasta. Once pasta done, strain and combine with cheese mixture.


If you want to save some for later you can add more heavy cream to bring it back to saucy consitensy. You can replace heavy cream with milk, but creamier with heavy cream.

Chorizo and Egg Breakfast

Jaiden has been requesting this for Breakfast.

Ingredients:
1 PKG Pork Chorizo
6 Eggs
roughly 2 cups chopped/cooked potatoes (we used a bag already for breakfast)
About 10 tortillas, warms on the stove (We preffer pre-cooked, there soo yummy)


1. Cook chorizo over stove top high heat until cooked through, about 5-7min (Like you would ground beef)
2. Add Egg and scrabble untill cooked though.
3. We normally serve with just egg and chorizo but add potato for a little change and to go further.
4. Heat tortillas and serve.
5. Eat by tearing tortilla in pieces and pinching up meat as shown below.

Super yummy!

Rigatnoi w/ Italian Chicken

Ingredients
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese (I topped with the dried parmesan and It was fine)
1 tablespoon dried parsley

Directions
1.Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
2.Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
3.Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley


I made this as a freezer meal and it turned out good. Pete loved it more than the kids though. It made ALOT. I turned it into 2 seperate dishes.

Chicken Tortilla Soup

This soup is YUMMY!! I made it for my "big" family and it was a big success


Chicken Tortilla Soup
Servings:4


Ingredients:
2 Skinless, Boneless Chicken Breast
1/2 teaspoon Olive Oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 oz.) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 Tablespoon lemon juice
1 cup chunky salsa
8 oz. corn torilla chips
1/2 cup shredded Pepper Jack Cheese

Directions:
1. In large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. The nadd the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20-30 minutes.

2. Serve with tortilla chips, sour cream, cheese


I added cilantro and avacado also

Enjoy!

Chiptle Chicken Quesadillas

Ingredients:
3 Tblsp. Extra Virgin Olive Oil
Tortillas
2 Cups Diced Cooked Chicken
2-3 Chipotle Peppers in adobo sauce from can (3 if you like spice)
1/4 cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed (or half of a can)
1 cup drained black beans
2 cups shredded cheddar cheese
2 cups sour cream
2-3 Tblsp. adobo sauce from can of chipotle peppers


Heat 2 Tblsp. Olive Oil in large skillet on medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.

On seperate pan, form quesadilla by filling with chicken mixture and shredded cheese.

Serve with sour cream and Adobo sauce mixed together as a dipping sauce.