Dinner Recipes

Ashley's Marry Me Chicken 

Ingredients

• 3 chicken breasts
• 3 basil leaves, fresh
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 cup sun dried tomatoes
• 3/4 cup chicken broth
• Salt & black pepper, freshly cracked
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil 
• 1/2 cup heavy cream
• 1/3 cup parmesan cheese
• 1/4 cup white wine

Directions

1. Pound chicken and slice in half then cut into small pieces.  
2. Season chicken with salt and pepper and oregano. 
3. Heat skillet over medium heat.  Add olive oil.  Cook until chicken is done and no longer pink. 
4. Reduce heat to medium low.  Add minced garlic and saute for about 1-2 min until fragrant.  Add in wine and stir to get any bits from bottom of pan. 
5. Add  chicken broth and parmesan cheese and stir. Then add heavy cream.  Stir for about 1 min
6. Add un dried tomatoes, dried oregano, red pepper flakes
7. Bring sauce to a low simmer over medium low heat, stirring occasionally.  
8. If you want more sauce, double the chicken broth, heavy cream, sun dried tomatoes, red pepper flakes, oregano, and parmesan.  
9. Serve over spaghetti noodles or steamed rice.  
10. ENJOY! 

20 Clove Garlic Chicken in slow cooker

Ingredients

• 2 bulbs of garlic - Each garlic clove peeled and left whole 
• 1 large onion sliced
• 3 pounds chicken- pounded and cut into small pieces 
• 1 tablespoon olive oil 
• 2 teaspoons smokey paprika 
• 1 teaspoon salt 
• 1 teaspoon pepper 

Directions 

1. Turn slow cooker to high. 
2. Add onions and garlic to the slow cooker
3. Add chicken, olive oil, paprika, salt and pepper and stir. 
4. Cook on high for about 2 hours and then turn to low for 1 hour or until garlic is soft. 
5. Serve with mashed potatoes.  I like to take some of the roasted garlic and mash into the potatoes for added flavor. 
6. This recipe was serves with garlic mashed potatoes and green beans,  
7. Enjoy!

Chicken spaghetti with creamy white sauce 

• 1/4 onion diced
• 1 teaspoon olive oil 
• 4 tablespoons butter
• 1 tablespoon flour
• 2 cups Shredded chicken 
• 4 garlic cloves minced
• 1/2 cup chicken broth
• Diced tomatoes - I used about 4 tablespoons from the can with juices. 
• 1 1/2 cup heavy cream (add more to thin out if needed)
• 1/2 cup white wine 
• 1/2 cup parmesan cheese 
• Black pepper - to your taste

1. In a large saucepan, add the onion with olive oil until cooked through. 
2. Next, add the butter until melted and then add the flour to make a rue.  Butter will thicken up. 
3. Add the wine and stir 
4. Add the half and half, tomatoes, and chicken 
5. Add the parmesan and pepper
6. Stir all around and add more water, or half and half as needed tablespoon at a time until desired consistency.  
7. Serve over spaghetti noodles and your choice of vegetables.  
8. ENJOY!  

Slow Cooker Chili 

I usually double this recipe since we go through it so fast, but here is the normal recipe:

*1 can of Pinto beans with Jalapeno's
*1 can red kidney beans in mild chili sauce
*1 can Pork N' Beans
*1 pound ground beef (or you can use ground turkey)
*3 teaspoons Chili Powder
*1 teaspoon cumin powder
*1 teaspoon dried cilantro (you can also use fresh- just cut a few stems and cut leaves to throw in)
*Dash of pepper
*1 Tablespoon "Better than bouillon beef base"
*1/2 cup of water
*1 red bell pepper - diced small
*1/2 red onion- diced small
*1 teaspoon olive oil
*1 can shoestring beets- optional- I've added before to give it extra nutrition and it was delish... you couldn't even tell they were beets.

*Toppings- Cheddar cheese, sour cream, chives, Frito's or scallions- optional

1. In a skillet on medium, add olive oil, peppers, and onions and cook through. 
2. Add all three beans into the slow cooker (you want the entire can)
3. Add beef, chili powder, cumin, cilantro, pepper, Beets (If you want) and beef base into the skillet, stir and cook through. 
4. Add to the slow cooker and add the 1/2 cup water. 
* Sometimes I like to add a dash more of the chili powder, cumin, and cilantro to everything in the slow cooker. 
5. Stir all together and cook on low for about 3-4 hours.
6. Serve with cheddar cheese, sour cream, chives, scallions, or Fritos if you want.  :) 

You can buy some supplies for this recipe on Amazon here: 

Pork and beans - https://amzn.to/3GrUIYd

Slow Cooker Beef Stroganoff

This is one of our favorite recipes.  I love it because you can make sandwiches with it, eat with pasta or rice, or it's just as good by itself.  Delicious when it's really cold out or anytime of the year.

*1 pound beef stew meat - I like to get the kind that's already tenderized... its just better!
*1/2 can of regular tomato paste
*1 heaping teaspoon "Better than bullion beef base"
*1 entire yellow onion diced (Very important... even if you don't like onions you must add them for flavor!)
*1 package of sliced mushrooms
* 1 cup water (Or until the water covers everything in the slow cooker.
*Dash of salt & pepper

1. Dice your onion and place in the slow cooker along with the stew meat & mushrooms.  Add your salt & Pepper, water, bullion, and tomato paste.  Stir all together and then turn slow cooker to low.  Cook for 6-8 hours.

*Serve with rice, egg noodles, or make sandwiches with provolone cheese.  It's best to get a slotted spoon and drain the excess liquid if you are going to make a sandwich or put over noodles & rice.  You can also eat as a stew with the liquid in a bowl.  However you like!  :)

For the best stroganoff sandwich toast the bread on broil with a slice of provolone for each side until the edges are brown and cheese is melted.  We like to get onion rolls or onion hamburger buns for the sandwich bread, but you can use whatever you like.  Make sure all extra liquid is gone from stroganoff or you'll have a soggy sandwich... which is never fun.  However, you can always dip your sandwich in the juices if you like! 

Chicken Parisienne

This recipe is quick & easy... love it!

*6 boneless chicken breasts (about 1 1/2 pounds) - cut into cubes
*1/2 teaspoon of salt
*1/2 teaspoon pepper
* 1/2 teaspoon paprika
*1 can of cream of mushroom soup
* 1 package of sliced fresh mushrooms
*1/2 cup dry white wine (I use the cooking wine) If you don't want to add any wine, try white grape juice instead. 
1 cup of sour cream
1 package of egg noodles

1. Place all in the slow cooker except the sour cream and noodles.  Cook on low for about 2-3 hours or until chicken is cooked through.  Add sour cream and stir.
2. Cook noodles in a pot and then put chicken on top. 

Pork Chops with Mushroom Gravy

This recipe is perfect for a cold winter day.  I think this is David's Gma Jan's Recipe.  :)

* 2 pounds boneless pork chops
*1 whole onion- diced
* 2 packages sliced mushrooms
*2 large cans Cream of mushroom soup
*1 teaspoon kitchen bouquet sauce
*Dash of salt & pepper (both for the pock chops and the gravy
*White jasmine rice- 2 cups
* 4 cups water
* 1 tablespoon butter

1. Pound the pork chops with the meat tenderizer and season with salt & pepper on both sides. 
Add water to a pot and boil- once boiled add the rice and cook until done - Set aside and add butter.
2. Add a little olive oil to a skillet and cook pork chops on medium until done (medium high if you want a little brown) - Add to a plate when finished.
3. While pork chops are cooking add the onions to a large pot with some olive oil and cook until done.  Then add the mushrooms until cooked through.  Add the two cans of Cream of mushroom with the kitchen bouquet sauce and stir.  Should be a light brown color. 

Add rice and pork chops to your plate and top with the gravy- YUM!

Spaghetti

Spaghetti is one of my favorite meals to eat and to cook!  I'm a big fan of Italian food even though it isn't that great for you.  However, I do try to make it healthier by either adding zucchini noodles or spaghetti squash.  This dinner is perfect for when it's really cold out!

*1 or 2 pounds turkey meat (You can also use beef, but I like the flavor of the turkey better)
*1 package of mushrooms
* 1/2 yellow onion diced small
* 1 can of vodka pasta sauce (use 2 cans if you use two pounds of meet) I use Classico brand.
* 1 package of pasta noodles (or 1 large spaghetti squash cooked to perfection, or zucchini noodles made with your spirilizer and cooked through)
* 1 heaping teaspoon full of "Better than bouillon beef base"
*1-2 tablespoons ground fennel seed (I use my mortal & Pestle to grind... but you mind be able to find already ground in the store)
*1 teaspoon Italian seasoning
*1 teaspoon basil (fresh or dried)

Cook the onions in a large skillet on medium with a little bit of olive oil until onions are cooked through- stirring occasionally.  Add mushrooms and cook through.  Add turkey or beef and cook along with fennel, Italian seasoning, beef base and basil.  Cook until done and then lower your heat to add the sauce.

Cook your noodles in a large pot until done or your squash in the oven (I cut in half long and sprinkle with olive oil and pepper and cook at 400 for about 30 min) Zucchini noodles, I spiralize and then cook in a large skillet on medium with a little olive oil and butter until a little soft, but not too soft.

Serve on a plate with noodles and sauce on top! 

Here is the link for the spiralizer on Amazon- https://amzn.to/3GiFpBe

Balsamic Glazed Pork in the slow cooker

If you like an easy recipe that is versatile and tastes amazing, then this is the recipe for you!  I love it because you can make anything with the shredded pork (Enchiladas, tacos, pulled pork sandwich, egg rolls, quesadillas, etc).  This pork melts in your mouth and is bursting with flavor!

*1 pork butt or 2 pork tenderloins  (About 3 pounds total)
*2 tsp ground sage- or fresh
*1 tsp salt
*3 cloves of garlic, minced (I buy the already minced garlic at the store and put in 3 tablespoons)
*1/2 tsp ground black pepper
*1 cup of water
*1/2 cup brown sugar
*1 Tbsp corn starch
*1/4 cup balsamic vinegar
*2 Tbsp soy sauce
* 1 tablespoon beef better than bullion sauce
*1 tablespoon corn starch

1. In a large slow cooker put your pork on the bottom.  Rub with sage, garlic, salt & pepper all over the pork... top and bottom.  Mix your 1/2 cup water and better than bullion together and pour on the bottom of the slow cooker. Cover and cook on low for about 6 hours.
2. In a small cup add water and corn starch slowly until no clumps.  Mix in brown sugar, balsamic vinegar, and soy sauce.  Heat for 1 minute and whisk until thickened.  Heat again if needed.  Pour the mixture over the pork and continue to cook for an additional hour.
3. Shred and enjoy!

Five Spice Turkey Burgers

These are delicious!  I got this recipe from a Family Circle magazine (Thanks Darlene!).   I could go back for seconds for this burger...

*1 pound ground turkey
*3 scallions, chopped
*2 Tbsp soy sauce
*1/2 tsp Chinese Five-Spice powder
*4 Tbsp light mayonnaise
*1 tsp Sriracha hot sauce (Can be found in the Asian section at the grocery store)
*4 whole wheat rolls or hamburger buns
*4 leaves lettuce
*Sliced red onion

1. In a large bowl, combine the turkey, scallions, soy sauce, and five spice powder, form into 4 patties. 
2. Heat a large nonstick skillet and cook burgers about 3 min on each side.  (You can grill, but it might dry out your burger... and that's never fun!)
3. Combine the mayo & sriracha and spread over the bottom half of each bun.  Place burger on the bun and then add remaining mayo mixture over each burger.  Add your lettuce, onion, and bun tops. 
YUM!!  

Here is the link for the Five spice powder - https://amzn.to/3ilclkH

Greek Spaghetti

This recipe comes from my Grandmother's old cookbook that she gave me!  I like it, because it's creamy spaghetti and more like a casserole.  Quite Tasty!

*3/4 pound Velveeta Cheese
*Black olives (Small Can of diced)
*1 package long spaghetti (You can really use any noodle you want)
*1 can tomatoes (16 oz)
*1 small can tomato paste
*1 can mushroom soup
*2 pounds ground beef (Or Turkey)
*2 small onions
*2 cloves of garlic
*1/2 stick of butter
*1/2  teaspoon rosemary
1/4 cup red wine (I usually just get the cooking wine)
Salt & Pepper

1. Melt butter, saute onions, garlic and rosemary and cool until clear.  Add meat and brown.  Add tomatoes, tomato paste, and 1 can of water, cook until thick.  Cook spaghetti.  Grease casserole dish.  Put layers of meat, spaghetti, and cheese, mushroom soup, olives and cheese.  Continue to layer until all is in casserole dish.  Pour wine over all.  Bake 325 until bubbly- about 40 min. 

Roast Beef in the slow cooker (Gpa John's Birthday Recipe)

*1 Beef Roast (I actually got one big one and one small one to feed everyone, but if only for two or three people one is good.)
*1 bag of baby carrots
*4 stalks celery- diced
*1/2 yellow onion diced
*3 tablespoons minced garlic (I buy the kind already minced in the jar.. so if you don't have then use 4 cloves garlic minced)
*2 tablespoons "Better than bullion beef base or vegetable base". (I used vegetable because that's all I had, but beef works good too!)
* 2 tablespoons dried tarragon (If you don't have this... then just use Italian seasoning).
*Salt & Pepper
*1 teaspoon steak seasoning
*1 teaspoon dried basil
* 3 cups water (Or until everything is covered or you can see the water so everything doesn't dry up while cooking.  You will need to add more or less depending on how big the roast is). 

1.Rub the roast with salt, pepper, steak seasoning, tarragon, basil and garlic.  Place on the bottom of the slow cooker.  Add your carrots, celery, and onions to slow cooker.
2.In a glass measuring cup add your water and better than bullion and heat until its broth (stir). 
Pour the broth into the slow cooker.  If you need more water, add just water.. no more bullion. 
3. Add top to slow cooker and turn to low.  Cook for about 8-9 hours and then turn to warm.  Meat should be very tender, juicy and falling apart. 
4. Serve with mashed potatoes and broccoli quinoa casserole (both recipes on my side dish page).
ENJOY!

Creamy Mushroom Chicken 

I usually make this recipe and eat it with rice, but it would be fabulous with noodles as well!  I really like it... tons of flavor and pretty easy to make too.  I'm making this recipe tonight, so i'll take a picture and post it.  :)

*4 Chicken breasts
*1/2 teaspoon lemon juice
*1/4 teaspoon salt
*Big pinch of white pepper
*5 tablespoons butter
*1 tablespoon minced shallot and 1 tablespoon green onion
*1/4 pound diced or sliced fresh mushrooms
*1/8 teaspoon salt

For the sauce:
*1/4 cup chicken stock (Better than bullion chicken base)
*1/4 cup white cooking wine
*1/4 cup whipping cream
*Salt & pepper
*2 tablespoons dried parsley or tarragon

Preheat the oven to 400 degrees.  Rub the chicken with drops of lemon juice and sprinkle lightly with salt & pepper.  Heat butter in a pan and add shallots and green onions.  Stir in the mushrooms and sprinkle with salt & pepper.  Cook until done.  Quickly roll the chicken into some of the butter mixture and place chicken into casserole dish and put into oven.  Cook for about 30 minutes or until chicken is done.

Now time to make your sauce.  With the rest of the butter mixture in the pan (add more butter if needed).  Pour chicken stock and wine into butter pan and boil down quickly over high heat until liquid is syrupy.  Stir in the cream and boil down again over high heat until cream has thickened slightly.  Add drops of lemon juice to taste.  Pour the sauce over the chicken and sprinkle with the parsley or tarragon.  Serve over rice or noodles.

Cowboy Casserole

I love this recipe.  It's quick & easy, tasty, and good comfort food!

* 2 pounds ground beef
* 2 garlic cloves - minced
* Olive oil
*Sliced mushrooms- diced
* 1 tablespoon kitchen bouquet sauce
* 1 tablespoon Worcestershire sauce
*2 cans Cream of Mushroom Soup or one extra large can.
*1 bag hash browns or tator tots (We prefer the hash browns)
*Salt & Pepper
*Your favorite hot sauce- optional to taste- you can even use Ketchup.

In a bowl add the ground beef with Worcestershire sauce, kitchen bouquet sauce, salt, & pepper.  Combine all ingredients into the meat. In a large pot add minced garlic & mushrooms and cook until done. Add beef to skillet and cook until until browned. Drain the excess fat.  Add the mushroom soup & stir until creamy and all meat is covered with soup.

In your casserole dish, spread the potatoes on the bottom with cheese on top.  Add the beef mixture on top until all beef is in casserole dish.  Top the meat with potatoes.  If using hash browns, drizzle with olive oil and put in the oven on broil until the potatoes are browned, take out and then add more cheese, stick in oven again until melted.

Serve with hot sauce or ketchup if desired.  

Here is the link for the casserole dish- https://amzn.to/3ZiPM0C

Delicious Slow Cooker Pork Tenderloin

David and I loved this recipe!  I had never made it before, but thought I'd try it since it sounded good.  We were amazed at the flavor and kept saying how good it was during dinner.  The sauce was my favorite part.  I added some corn starch to make it a little thicker for gravy and poured on top.  YUM!  The recipe is super easy for the amount of flavor.

* 1 cup chicken broth
*1/4 cup soy sauce
* 1/4 cup balsamic vinegar
*3 Tablespoons honey
*1 Tablespoon Dijon Mustard
*1 whole onion minced
*3 Garlic cloves- Minced
*2 teaspoons dried Rosemary
*1 Teaspoon Dried Oregano
*1 Teaspoon Dried Thyme
* Black pepper- 1/2 teaspoon
*2 pork tenderloins or 1 large tenderloin (I used a large one found at Kroger)
*1 Tablespoon Corn Starch
*3 Tablespoons cold water

1. In a large slow cooker, add all the ingredients except for the pork and mix until evenly combined.  Add the pork and turn over to coat all sides.

2. Follow directions for your pork loin.  I cooked mine (Large loin- About 2 pounds) on low for 1 hour and high for two hours until done.  Smaller loins would take less time of course. I cut mine in half to make sure it was done all the way through.

3. Remove loin from slow cooker and place on serving dish- Allow to sit for about 7 min.

4. Thicken the sauce while the pork is resting.  In a small bowl mix the cold water and corn starch until corn starch is completely dissolved.  Pour all the liquid from the slow cooker into a pan.  Add corn starch mixture and bring to a boil.  Boil for about 1-2 min until mixture thickens.  Slice pork and pour the thickened sauce over and serve. 

Here's the link for my favorite slow cooker - https://amzn.to/3ZiDipN


Chicken Tetrazzini Rice Casserole


*6 tbsp Butter
*2 tbsp olive oil
*Left over Rotisserie chicken, Grilled chicken, or turkey (cut into small pieces)
*1 pound white mushrooms
*1 large onion diced
*3 cloves garlic minced
*1 tbsp thyme
*1/2 cup white wine (I used the cooking wine)
*3 cups whole milk
*1 cup chicken broth
*1 cup heavy cream
*1/8 tsp ground nutmeg
*12 oz linguini or a little over 1/2 cup cooked white rice (Depends on how big your baking dish is.  I cooked 1 cup of white rice, but with everything included, only added a little over 1/2 the rice to my dish). 
*3/4 cup frozen peas
*1/4 cup grated parmesan
*1/4 cup dried Italian Style Breadcrumbs
*3/4 cup all purpose flour (I used almond flour)




Preheat oven to 450 degrees.  Spread 1 tbsp butter into baking dish.  Melt 1 tbsp butter into frying pan and sauté onions, with thyme, garlic and mushrooms until done. (Mushrooms should be golden and onions translucent- remove any access liquid if needed)  Add the wine and simmer until it evaporates (about 2 min).  Put your chicken into baking dish along with the mushrooms and onions.  Melt 3 more tablespoons butter into same pan over medium low heat. Add flour and whisk for 2 min. Whisk the milk, cream, broth, nutmeg.  Add salt & pepper to taste.  Increase the temp to high.  Cover and bring to a boil.  Simmer uncovered until the sauce thickens slightly, whisking often (about 10 min). 


Add cooked rice and cream mixture along with slightly thawed peas into the baking dish.  Sprinkle breadcrumbs and Parmesan cheese on top and add pieces of butter on top to help it brown.  Make sure to spread evenly.  Bake for about 25 min or until top is brown and dish is bubbly. 

Ravioli Lasagna

This recipe was fantastic and easier to put together than regular lasagna!  

You will need: 

• 2 Packages of your favorite flavor of Ravioli - I got RANA Italian Sausage Ravioli from Kroger 
• 1 small container of Ricotta cheese 
• 2 jars of marinara sauce
• 1 package Italian blend cheese 
• 1 package of Jeanie-O's sweet Italian sausage links
• 1/2 small onion chopped 
• Basil (fresh or dried)- I used about 2 leaves fresh
• 1 tablespoon minced garlic 
• 1 teaspoon olive oil 

1. Heat a large pan to medium and add olive oil, onions, garlic and basil.  Saute until onions are cooked through.  Cut and remove the skin on the sausage links and add crumbled meat into the pan.  Cook until browned.  Add 1 jar of marinara sauce and turn to low.  

2. In an large oven safe casserole dish, pour a little marinara from the 2nd jar and spread evenly. Place Ravioli evenly on the bottom of the dish, and spread an even layer of Ricotta cheese on top.  

3. Next, pour some Italian sausage marinara on top of the ricotta covered ravioli - spread evenly and top with a thin layer of cheese.  

4. Layer again the same as #3 directions and add more marinara if needed to spots missing sauce.

5. Sprinkle the rest of the cheese on top.  

6. Preheat oven to 350 and bake until bubbly for about 5-10 min.  

7.  Turn to broil and watch it until cheese turns a little brown. 

8. Take the casserole dish out of the oven and let it sit until flavors mingle and it cools.  

9. I served it with a side salad and bread sticks.  :)

Balsamic Honey Bacon Chicken 

2 chicken breasts or Salmon Filet's

For the Marinate: 
1/3 cup balsamic vinegar
3/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons steak seasoning

For the Glaze:  
1/2 cup honey
3 tablespoons Worcestershire sauce
1 tablespoon your favorite hot sauce (or more to your liking)
1 package of bacon

1. Marinade the chicken first and let it sit in the fridge for about 30 min.  
2. Cook the bacon in a pan until crisp & then chop once cooled.  
3. In the same saucepan as the bacon, drain grease, but do not wash.  
4. Add Honey, Worcestershire sauce, and hot sauce and cook on medium heat until bubbly.  Add the bacon and stir for about 1-2 min then turn to low.  Glaze will thicken upon standing. 
5. Grill the chicken and then pour the glaze over.  Serve with broccoli or whatever side you like. 

*Make sure to taste the glaze first to see if you think it needs more Worcestershire sauce or hot sauce.  Sauce can be very sweet.  

Chicken in creamy mushroom sauce with Bacon & Pesto 

Ingredients:
3 chicken breasts cut in half and pounded to make tender
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
10 oz baby bella mushrooms sliced
1 shallot, chopped
2 tablespoons basil pesto
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 cloves garlic mashed or diced
1/4 cup half & half or heavy cream
2 cups chicken broth
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon corn starch
4-6 cooked bacon strips crumbled

1. Cut chicken in half and pound. Then sprinkle with salt & pepper and add to skillet with olive oil and garlic and cook until done and set aside. Cook on medium heat.
2. Reduce heat to medium and melt butter and olive oil and add mushrooms, shallot and cook for about 4 min then add pesto, oregano and thyme. Add more garlic and cook for about 2 min.
3.  Stir in 1/2 chicken broth, cream , mustard, and balsamic vinegar. whisk cornstarch with remaining chicken broth  and add to skillet.  Bring to a boil and reduce heat to simmer, stirring occasionally until sauce has thickened.  Add more corn starch if needed.  Add chicken back to skillet and stir in bacon and serve with Parmesan on top.
4. Serve over noodles or rice :)


David's Favorite Pepper Roast

1 Beef Roast
1/2 bag baby carrots
4 stalks celery sliced into small pieces
1 package of sliced mushrooms (the larger package- 12 oz)
1 package of Ranch seasoning powder mix
1 package Au Jus seasoning powder mix
1 stick of butter
1 teaspoon beef bullion with 4 cups water
Pepperoncini peppers pickled in the jar (about 5)
1/2 yellow onion

1. Chop the onion & celery and put on the bottom of the slow cooker.  Add the Roast on top, fat side up.  
2. Add baby carrots & mushrooms, to the slow cooker
3. Pour the ranch seasoning and au jus seasoning over roast and flip to get coated.  Flip back so that fat side is back up. 
4. Pour the 4 cups of water and bullion to a measuring cup and stir together (add more if needed to cover everything in slow cooker).  Pour into slow cooker. 
5. Add pepperoncini's around the Roast 
6. Place butter on top and cook on low for 8 hours. 
7. When 8 hours is over, turn to warm.  Cook up some roasted mini potatoes with olive oil and Rosemary to add to your roast bowl or some butternut squash.  I like to cook butternut squash with olive oil, pepper, and garlic salt.  I added both to my bowl of Roast.  Delicious!  
8. David also likes to add avocado slices to his roast on top.

Cheesy Meatball Bake 

This recipe was delicious and makes the most tender meatballs! 

1 pound ground beef 

1 pound sweet Italian sausage 

4 cloves garlic, minced 

1/2 cup parsley, chopped 

1/2 cup Parmesan cheese 

1 teaspoon salt 

1/2 teaspoon pepper

1 cup Italian bread crumbs 

2 eggs

1 cup milk 

24 ounces marinara sauce 

2 cups mozzarella cheese

1. Preheat oven to 425
2. In a large mixing bowl, combine beef, sausage, garlic, parsley, Parmesan, salt, pepper, bread crumbs, eggs & milk.  Stir together. 
3. Roll into meatballs.  For even amounts use a medium sized ice cream scooper. 
4. Over medium heat, add 1 tablespoon olive oil to a pan, and brown the meatballs on both sides for about 2-3 min or until you create a nice crispy sear.  Cook meatballs all the way through.  (I checked by cutting one in half and made sure a lid was on the pan while cooking)
5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to prevent sticking.  
6. Place the meatballs in the casserole dish and add the remaining jar of marinara sauce.  Top with 2 cups shredded mozzarella cheese. 
7. Cook for 25 min or until the cheese is melted and bubbly. 
8. Enjoy! 

Melt in your mouth Slow Cooker Brisket 

*This is a delicious recipe!  We like it because you can make BBQ sandwiches, egg rolls, quesadillas, etc or just eat by itself.  The meat turns out so tender and juicy!

2 teaspoons olive oil 

1 (3 lb) beef brisket

1 1/2 cup beef broth 

3 tablespoons Worcestershire sauce

2 tablespoons liquid smoke 

2-3 cloves garlic, minced 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon celery seed 

1. In a large skillet, heat oil over medium high heat.  Add the brisket and sear on both sides until browned.  (Cut the brisket in half if necessary to fit in the pan).  Add the brisket to a lightly greased slow cooker.  

2. Whisk together the remaining ingredients in a small bowl.  Pour over brisket. 

3. Cover and cook on low for 8-10 hours.  Let stand 5 minutes before slicing. 

Fish Tacos 

These fish tacos are super easy and so yummy!

Battered fish sticks
White corn soft tortillas
Olive oil
Deutsche Kuche brand red cabbage & apple (Found at Aldi)
Cabbage (Diced)
1 Avocado
Cilantro bunch
Greek Yogurt - 1/2 cup
Mayo - 1/2 cup
1 Lime
Dash of hot sauce

1. Microwave the fish sticks to unfreeze.  On a Teflon pan or skillet, cook with olive oil until browned on each side and set on a plate.  Once cooled you can cut into small pieces for the tacos

2. Now you'll need to make your sauce.  In a blender or a food processor add the cilantro, yogurt, mayo, avocado, hot sauce, and lime.  Blend until smooth.

3. Add the fish, cabbage/apple, diced cabbage, & sauce to each taco.  In the skillet, add olive oil and brown each side of the taco until crispy.

4. Serve with extra sauce on the side for dipping.

I don't believe Aldi carries this apple/ cabbage, but here is a link for it on amazon- https://amzn.to/3Gu06dH


Cheesy Spinach & Artichoke Chicken 

One of our favorites!  Super delicious!

Ingredients:

3-4 boneless skinless chicken breasts
6 oz cream cheese softened
2 cups chopped spinach (raw)
1/2 tsp minced garlic
1/3 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 tsp ground black pepper
1/8 tsp ground nutmeg

For the breading: 
1/3 cup superfine almond / nut flour (Or you can use store bought breadcrumbs or Panko)
1/3 cup grated parmesan cheese
1/2 tsp dried parsley
1/8 tsp onion powder
2 eggs
2 Tbsp Olive oil for frying

Instructions:

1. Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, & nutmeg in a medium bowl and mix well.

2. Place chicken on cutting board and put a layer of plastic wrap on top.  Pound the chicken with a meat mallet (starting on one edge and working your way up) until chicken is thin and about twice the size as when you started.

3. Repeat with all pieces of chicken.

4. Spoon about 1/4 of the filling mixture onto the middle of the chicken cutlets and then roll each piece with your hands until chicken mixture is wrapped in chicken.

5. Beat eggs into a medium bowl

6. Combine the breading ingredients into a different bowl

7. Dip each chicken roll into the egg first and then into the breading mixture until coated evenly.

8. Heat oil in a skillet on medium high and brown the chicken on each side.

9.  Preheat oven to 375 degrees.

10.  Place each browned chicken roll into an oven safe dish and bake for about 20-22 minutes until a thermometer reaches 165 degrees in the center.

11.  Serve with optional marinara or Alfredo sauce. 

Here's a link for pecan flour - https://amzn.to/3GQzEfm


Tasty Chicken Pot Pie Casserole



1 Oven roasted turkey breast or shredded rotisserie chicken.  I bought an already cooked turkey breast from Aldi in the deli section, but a rotisserie chicken would work great as well. 
2 cans of cream of chicken soup
2 cans of mixed vegetables
1/2 cup of half & half
1/4 stick of butter melted for the inside & another tablespoon set aside for the "Crust"
Hash brown patties (I used about 8-9)
1/2 cup Shredded Cheddar Cheese for inside & another 1/2 cup set aside for the top


1. Cut up the turkey into small bite size pieces and put into a casserole dish.
2.  Add the 2 cans of cream of chicken soup, mixed veggies, half and half, cheddar cheese, and butter.  Mix all together.
3.  Top with thawed hash brown patties (I stuck mine in the microwave for a min or two until thawed)
4.  Sprinkle cheddar cheese on top until covered.
5.  Place casserole dish into the oven at 400 degrees and bake for about 20 min.  (I also put my oven on broil at the last min to brown the cheese slightly.).