Crispy Buffalo Chicken Breasts

4 chicken breasts, halved into 8 pieces

1 cup panko bread crumbs

2 T. Frank's Seasoning

2 T. melted butter

1/4 - 1/2 cup sour cream

Brush one side of chicken with sour cream. Mix bread crumbs, Frank's, and butter in a shallow dish. Coat the sour cream side of chicken breast with crumb mixture. Place chicken coated side up on greased baking sheet. Bake at 400 for about 20 minutes or until cooked through.

West Virginia Chili Dog Sauce

 

• 1 lb ground beef
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp dried minced onion
• 1 tbsp garlic powder
• 1/4 tsp of red pepper flakes
• 2–3 cups water
• 1 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce

1. Brown ground beef, breaking it into fine crumbles. Stir in spices. Add water, making sure the beef is submerged. Bring to a simmer. (You can use a crockpot with the lid off for simmering.) Cook uncovered on for 1- 2 hours, stirring occasionally. Stir in ketchup, Worcestershire, and brown sugar. Simmer for an additional 30 minutes to 1 hour until thickened. Serve over grilled hot dogs with mustard, chopped onions, and coleslaw. 

Baked Potato Bar

Baking potatoes (1 per person). Baked at 350-400 for 1 - 2 hours.

Topping Ideas:
cheese, shredded
cheese, nacho
chili
butter 
bacon bits
chives
jalapeños
sour cream
broccoli
crispy onions 

any leftover meat (pork, ham, steak, chicken)

Skillet Enchiladas

1 pound ground beef

1 onion, finely diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1 can black beans, drained and rinsed

1 can corn, drained

1 can red enchilada sauce, 19 oz.

5 corn tortillas, sliced into thin strips

2 cups cheese, cheddar

3 green onions, sliced (optional)

1/4 black olives, sliced (optional)

Garnish: sour cream, guacamole, chips

Brown ground beef with onion. Drain and return to skillet. Add seasonings, enchilada sauce, beans, and corn. Bring to a boil. Simmer 10 minutes. Stir in tortilla strips. Sprinkle cheese, green onions, and olives on top. Cover with lid and let simmer another 5 minutes until cheese is melted.

Notes: 

I doubled this recipe. 

Mild enchilada sauce might be too hot for some.

Adapted from here

Oven Baked Cod

1/4 cup melted butter

1/4 cup lemon juice

1/4 cup green onions (or chives)

2 T. water

1/2 t. dill weed

1/2 t. garlic salt

1 pound cod fillets

lemon pepper seasoning and lemon slices, optional

In an uncreased baking dish, combine butter, lemon juice, onions, water, dill, and garlic salt. Add fish, turn to coat both sides. (Optional: Cover and refrigerate for 1 hour.) Bake at 350 loosely covered until fish flakes easily, about 25-30 minutes. If desired, sprinkle with lemon pepper and garnish with slices.

Served with wild rice pilaf and almond green beans.

From Taste of Home

https://www.tasteofhome.com/recipes/baked-cod/

Oven Baked Mahi Mahi

Mahi Mahi fillets, thawed

3 T. olive oil

1 t. garlic powder

1 t. oregano

1/2 t. cayenne

1 t. paprika

1 t. onion powder

1/2 t. black pepper

1/2 t. salt

Preheat oven to 450. Line a sheet pan with foil and coat with olive oil. Lay the fillets onto the oil and turn to coat. Mix seasonings together to combine. Coat both sides of fillets with the seasoning mix. Bake for 10-12 minutes or until flaky. 

Can also grill or pan fry fillets.

From https://wanderlustandwellness.org/blackened-mahi-mahi

Garlic Butter Shrimp

1 pound uncooked shrimp, peeled and deveined 

2-3 garlic cloves, minced

1/4 cup butter

1/2 t. parsley

3 T. lemon juice, optional

In large skillet, melt butter. Add minced garlic and shrimp. Cook until shrimp turns pink the flip and cook until other side is pink (about 5 minutes total, longer if shrimp is still frozen). Sprinkle with parsley and lemon juice, if desired. 

From Taste of Home

https://www.tasteofhome.com/recipes/garlic-butter-shrimp/

Taco Bell Chili Cheese Burritos aka Chilito

1 lbs ground beef
1 yellow onion diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch plus 2 tablespoons water
1 can refried beans
1 can tomato paste
1-1/2 lbs mild cheddar cheese 
10- inch flour tortillas

Instructions

1. In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2. Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3. Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4. Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5. To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

   
   

   Shelly's notes: Use a big skillet or pan. Do NOT double! This makes a ton! Add the full amount of water. Can add less cheese. Don't skip wetting the tortillas.

   From Red Beans and Eric

   https://www.redbeansanderic.com/wprm_print/2085 

Crock Pot Pork Loin

pork loin

1/4 cup soy sauce

2 T. apple cider vinegar

2 T. Worcestershire sauce

2 t. dill weed

1 1/2 t. garlic powder (or 2-3 cloves minced garlic)

1 t. basil

1 t. salt

1 t. black pepper

1/2 t. ginger

Dash of liquid smoke

Place untrimmed pork loin in crockpot with fat up. Poke holes in the meat. Pour liquids over pork loin. Sprinkle top with all the seasonings. Cook on high for 2 hours and then reduce to low for 4-5 hours or until pork is cooked through. Break the meat into chunks to serve.

Optional: add baby carrots and baby potatoes for a one dish meal

From Brianna Thomas

Chipotle Bowls

cooked, shredded meat of choice

rice*

Toppings:

cheese 

sour cream

guacamole

pinto beans or black beans

lettuce

salsa

tomatoes

chips - crushed

*To cook rice in Instant Pot - Add 1.25 cups of water with each one cup of dry rice. Use rice setting and natural release (or seal and cook on high pressure for 3 minutes). We usually cook 3 cups dry.

Baker's Thanksgiving Ham

1 Costco spiral sliced ham
2 16 oz cans of pineapple rings (I like it in its own juice because you need the juice too)
dark brown sugar

Unwrap the ham and cut the slices off the bone in chunks. Spray your crockpot with oil, spread a layer of pineapple on the bottom, sprinkle about a cup of brown sugar over it and then spread a thick layer of the ham over that. Over the ham spread up to a cup of brown sugar and top with pineapple and then another thick layer of ham. Cover the final layer with sugar and then the rest of the pineapple. Pour the juice from one can over the whole thing. Cover and cook on high for 4 hours.


From Jenni Baker

California Barbacoa Beef

4 lb. brisket or beef chuck roast

2 T. oil

3-4 chipotle chilis in adobo

1 1/4 cup beef broth

4 t. minced garlic

1 1/2 T. cumin

1 T. oregano

3/4 t. salt

1/2 t. pepper

1/4 t. cloves

1/4 cup fresh lime juice

Cut beef into large cubes. Sear beef in oil over medium high heat. Transfer meat to crockpot. Put the rest of the ingredients into food processor and pulse until blended. Pour on meat. Cook on low for 8-9 hours or high for 6 hours. Shred meat and keep on warm until ready to serve.

Notes:

You can skip the searing and it is still good.

You can just put the spice/liquid ingredients into the crockpot without blending.

First made this during a trip to California in 2018.

From The Recipe Critic

Lentil Tacos

2 cups lentils (cooked from 1 cup dry)

1 medium onion, finely diced

1 T. olive oil

1-2 cloves garlic, minced

1/4 cup vegetable broth

taco seasoning packet (or make your own)

tortillas, corn or flour

taco toppings: lettuce, salsa, cheese, guacamole, jalapeños, sour cream

In a large frying pan over medium-high heat, sauté onion in oil. Add the garlic and spices and cook for another minute or two. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add additional vegetable broth.

Makes about 8 tacos. 

Eli's Ribs

2 racks baby back ribs

1 bottle of your favorite BBQ sauce

1/2 cup brown sugar

1 t. cumin

1 t. chili powder

1 t. garlic powder

1 t. onion powder

1 t. kosher salt

1/4 t. black pepper

Combine all dry ingredients in a small bowl. Sprinkle spice rub over front and back of ribs. Gently rub it in. Wrap ribs in heavy duty foil and place on baking sheet with rim. Let sit for at least 30 minutes (or up to 24 hours in the refrigerator). Bake at 300 for 1.5 hours. Open the foil packets and brush on bbq sauce. Turn heat up to 350 and cook an additional 30 minutes.

Normal Burgers

2 pounds ground beef

2 T. Worcestershire sauce

1 T. dijon mustard

1 t. salt

1 t. pepper

1 t. garlic powder (plus a bit of minced, if desired)

1/4 t. cayenne pepper

Form into 8 patties. Grill until cooked through. Top with usual toppings.

Easy Stroganoff

1 lb. ground beef

1 can cream of mushroom soup

1 (16 oz) container sour cream

1 t. seasoning salt

Egg noodles or rice, cooked 

Brown ground beef and drain fat. Add seasoning salt, soup, and sour cream. Stir over medium heat until hot and bubbly. Serve over your choice of noodles or rice.

From Shirley Ditsworth

Beef Tips and Noodles

1 lb. beef roast or steak, cut in cubes

2 T. flour

1/2 t. salt

1/2 t. pepper

1/4 t. garlic powder

1/4 t. thyme

1 T. oil

1 cup beef broth

Noodles, cooked

Mix seasonings with flour. Toss beef cubes in mix to coat. Brown meat in oil. Put all meat into oven proof casserole dish. Pour in beef broth. Bake at 300 for 3 hours or until meat is tender. Serve over noodles.

Coney Island Chili Casserole

1 lb of ground beef
1 package of hot dogs, chopped
1 cans of tomato paste
1 small onion chopped, divided
3 t. chili powder
1/2 t. basil
1/4 t. pepper
approx. 1 cup of water
2 cups cheddar cheese, shredded
Mustard


Brown hamburger with half of chopped onion. Drain fat. Add tomato paste, seasonings, and water. Simmer, stirring occasionally, until hot. Add chopped hot dogs and heat through. Garnish with remaining chopped onion, shredded cheese, and mustard.

Adapted from:
http://mrscriddleskitchen.com/coney-island-casserole-party-dip/

"Lite" Chili

1 pkg. lean ground turkey (I use 20 oz.)
1/2 yellow onion, chopped
1 can Rotel
1 can chicken broth (more if you like a more soup consistency)
1 can tomato paste
2 cans northern beans
1/2 yellow or orange pepper, chopped
1/2 red pepper, chopped
1 t. black pepper
3 t. chili powder
1 t. onion powder
1 t. garlic powder
1 t. garlic salt
3 T. Braggs Aminos
dash of Tabasco


Brown ground turkey with chopped onion. Drain, if needed. Add the rest of the ingredients and mix well. Simmer for 30 minutes on low (or in crockpot for about 4 hours). Stir occasionally.

Optional:
Garnish with a small amount low-fat mozzarella, sour cream, or 0% Greek yogurt.
Serve with up to 4 Wasa Rye crackers and a wedge of Laughing Cow cheese, if desired.

Adapted from THM

Hot Wing Chicken Bites

2 -3 pounds boneless, skinless chicken breast
1 cup Frank's Hot Sauce
1 pkt. dry ranch mix (or substitute below)
1 T. olive oil

Cut chicken into bite size pieces. Pour olive oil into large skillet. Cook chicken in oil until done. Remove chicken from pan and drain juices. Add Frank's and ranch mix to pan and mix well. Put chicken back into pan and heat through or put into crockpot to keep warm. Add more Frank's if you want it really saucy.

Ranch Mix Substitute
1 T. dried or fresh chives
1T. parsley
1 T. garlic powder
1 t. onion powder
1 t. garlic salt
1 t. pepper