Crockpot Hawaiian chicken

 4 servings (ish)

1lb boneless skinless chicken cut into bite sized pieces (uncooked)

1 can 15.5oz pineapple chunks not drained

2tbs brown sugar

2tbs soy sauce

1/2tsp salt

1/4tsp black pepper

Instructions:

Put all ingredients in a gallon sized zip lock freezer bag  

The overnight in fridge

Dump in crockpot

Cook on low 6hrs

Serve over rice  

Crockpot Potato and sausage soup

 1 bag ore ida diced potatoes (With peppers and onion)

1 can cream of potato

1 of those big U shaped sausages any flavor

Chicken broth (3 cups?)

1cup heavy cream

8oz cream cheese (or sour cream)

1pkg mild cheddar (2cups)

Crumbled bacon or bacon bits

Your favorite seasonings

- cut up sausage into bite size pieces

- dump everything into crockpot (only half the bag of cheese, no bacon yet)

- cook on high four hours  

- with some time left, add rest of cheese and bacon to top, cover and finish cooking until cheese is melted. 

MEXICAN STREET CORN

 Ingredients 

• ▢ 3 (15.25-ounce) cans corn, drained 
• ▢ 2 tablespoons butter
• ▢ kosher salt
• ▢ 3 tablespoons mayonnaise
• ▢ 1-2 tablespoons lime juice
• ▢ 2 teaspoons chili powder, divided
• ▢ cotija cheese
• ▢ cilantro, roughly chopped

Directions

• Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
• Remove from heat and add in butter and salt. Stir until mixed.
• Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
• Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy

YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Moms chicken enchiladas

 2 chicken breast, cooked and shredded

1 can green chilies

1 tsp chili powder

1/4 of 2 cup bag of shredded cheddar cheese (1/2cup)

1 can cream of chicken soup

1/2 soup can of milk

8oz sour cream

Chili powder

Small flower tortillas

Olives, sliced

Green onion sliced

Cheddar cheese

Preheat oven to 350

In large mixing bowl, add chicken, green chilies, 1t chili powder and 1/4 bag cheddar cheese, combine (bowl 1)

In small mixing bowl, add soup, milk, sour cream, chili powder; stir well. (Bowl 2)

Put 3 big spoonfuls of bowl 2 into bowl 1 and combine until chicken mix sticks together. 

Spray casserole dish with Pam, place a little layer of bowl 2 on bottom of dish. Fill tortillas with desired amount of filling from bowl 1, roll and place in dish. Repeat until bowl 1 is gone. 

Spread rest of bowl 2 on top of stuffed tortillas. As cheese, olives, green onions on top. Cover with aluminum foil. Bake 45-60 minutes or until edges boil. 

EASY MACARONI DINNER SALAD

INGREDIENTS 

1 lb. elbow macaroni or spiral noodles (tri-color make for a pretty salad)

6 oz cubed cheddar cheese (more if you like cheese)

1/4 C minced red onion

4 celery stalks diced

1 red bell pepper diced (optional)

1 small can of sliced black olives (optional)

1 C frozen green peas

12 halved Cherry tomatoes

1 C bite size Broccoli florets

1/2 C mayo

1/4 C apple cider vinegar

1 T sugar

1/4 C fresh dill (optional)

2 T Dijon mustard

1 t Salt

1 t Pepper

DIRECTIONS

1. Cook pasta until al dente. You want them still firm. Immediately run pastas under cold water so it isn't sticky and prevents it from over cooking. Drain well.

2. In a large mixing bowl, toss together cooked, cooled pasta with cheese, onion, celery, red pepper, olives, peas, tomatoes and broccoli.

3, In a medium mixing bowl, mix together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper. (I generally make 1 and 1/2 to 2 times the dressing, and use half when making the salad and the other half just before serving.)

4. Pour the mixture over the pasta and toss until everything is well coated. Cover with plastic wrap and chill for at least 1 hour before serving.

SIMPLE MAYO/VINEGAR DRESSING

 INGREDIENTS

1 C Mayonnaise (or 1/2 C Mayo and 1/2 C plain Greek yogurt)

1 T sugar

2 T Apple Cider Vinegar

Mix together all ingredients until smooth and creamy. 

This recipe can be doubled and keeps for up to a week in the refrigerator.