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Chicken Tortellini Bake

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Chicken Tortellini Bake
Prep Time
15 mins
Cook Time
45 mins
 
Course: Main Course
Cuisine: Italian
Author: Steve
Ingredients
  • 19 oz. frozen cheese tortellini (can substitute dry rigatoni)
  • 1 Tbsp. oil
  • 3 cups diced chicken (thigh or breast)
  • 2 Tbsp. soy sauce
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can mushrooms (or 8 oz. fresh mushrooms)
  • 1/2 cup sour cream
  • 2 cups shredded mozzarella (or Italian blend)
Instructions

  1. Bring a large pot of water to a boil. Cook tortellini (or rigatoni) until floating.

  2. Drain and set aside.

  3. Heat your oil in a large non-stick skillet over medium heat. Brown your chicken 1-2 minutes.

  4. Add your mushrooms and cook until chicken is done. (If using fresh mushrooms, cook until they are golden brown.)

  5. Mix in your sour cream and cook until mixture is creamy and slightly thick.

  6. Spray a 9×13 pan with cooking spray. Add tortellini (or rigatoni) to the mixture and pour into pan.

  7. Add cheese on top of mixture so that it completely covers.

  8. Cover with foil and bake at 350 degrees for 30 minutes.

  9. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around edges.

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Quick and Easy Pot Roast

Roast And Potatoes
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Quick and Easy Pot Roast
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.

Course: Main Course
Servings: 6
Author: Tracy
Ingredients
  • 2 – 2.5 lb. pot roast
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. thyme
  • 2 tsp. basil
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 medium baking potatoes (washed, peeled and cut into pieces)
  • 1 oven bag
  • 3 carrots (washed, peeled and cut into pieces) – optional
Instructions

  1. Preheat oven to 350° F.

  2. Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)

  3. Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.

  4. Place opened oven bag in a 13×9-inch baking pan or dish.

  5. Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.

  6. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

  7. Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.

  8. Cut open bag. Spoon pan juices over roast and potatoes and serve.

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White Chicken Enchiladas

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White Chicken Enchiladas
Prep Time
7 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Author: Steve
Ingredients
  • 2 cups shredded chicken
  • 8 – 10 soft taco size tortillas
  • 2 cups shredded monerrey jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can Rotel
Instructions

  1. Preheat oven to 350 degrees.

  2. Mix your chicken and 1 cup of shredded cheese and roll up inside tortillas. Place in pan, with the seam on the bottom.

  3. Use a small sauce pan and melt butter oven medium heat.

  4. Whisk in your flour and cook 1 minute.

  5. Add the chicken broth and whisk until smooth.

  6. Allow the sauce the thicken and remove from heat.

  7. Stir in your sour cream and Rotel.

  8. Pour the sauce over the enchiladas.

  9. Top with remaining 1 cup of shredded cheese.

  10. Bake at 350 degrees for 20 – 25 minutes. Then broil to brown the cheese.

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Chicken A’ La King

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Chicken A’ La King
Prep Time
5 mins
Cook Time
5 mins
 

Here's a great way to use that leftover rotisserie chicken that's quick and easy. This was one of my daughter's favorite recipes when she was growing up. Tastes great served with rice. I hope you enjoy it as much as we did.

Course: Main Course
Cuisine: French
Author: Randy
Ingredients
  • 16 oz. precooked chicken
  • 2 cans cream of mushroom soup
  • 1/2 bag onion (4-5 oz. when halved)
  • 1/2 bag green pepper (4-5 oz. when halved)
  • 5 oz. can. pimento cheese
  • 2 cans mushrooms (4 oz. cans)
  • 1/2 can chicken broth (7 – 7.5 oz when halved)
Instructions

  1. Saute onion and green pepper in large skillet.

  2. Shred chicken and add to onion and pepper.

  3. Add remaining ingredients and mix. Heat until cooked through, for about 2 – 3 minutes.

  4. Serve over rice or noodles.

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Homemade Lasagna

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Homemade Lasagna
Prep Time
40 mins
Cook Time
1 hr
 

Why wait in a long line to eat at an expensive restuarant? Try this homemade lasagna recipe and save some money, without scrimping on the taste.

Course: Main Course
Cuisine: Italian
Servings: 12 people
Author: Christina
Ingredients
  • 2 jars spaghetti sauce (of your choice)
  • 1 pkg. 5 cheese Italian blend shredded cheese (or Mozzarella)
  • 1 pkg. no bake lasagna noodles
  • 24 oz. Ricotta cheese (or 16 oz. cottage cheese) – you could do 12 oz. Ricotta and 12 oz. cottage cheese for a cheaper option
  • 1 1/2 cup Parmesan cheese
  • 2 eggs
  • 1 – 1 1/4 lbs. ground beef (optional)
Instructions

  1. Brown your ground beef and mix with spaghetti sauce, simmer for 30 minutes. (Optional)

  2. Mix your Ricotta cheese, Parmesan cheese and eggs in a medium sized bowl and put aside.

  3. Cover the bottom of a 9×13 baking dish with sauce.

  4. Then add a layer of no bake lasagna noodles.

  5. Then a layer of cheese mixture (Ricotta, Parmesan, eggs).

  6. Next add a second sauce layer.

  7. Cover with shredded cheese.

  8. Repeat layers twice for three layers total.

  9. Bake at 350 degrees for 1 hour, until cheese is brown and bubbly.

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Bourbon Chicken (without the Bourbon)

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Bourbon Chicken (without the Bourbon)
Prep Time
5 mins
Cook Time
30 mins
 

Like bourbon chicken, but don't want the alcohol. Then this recipe's for you. You get the same great taste, but without the alcohol.

Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 5 boneless, skinless chicken breasts (or 12-15 chicken tenders)
  • 2 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1/4 cup apple or pineapple juice
  • 1/3 cup brown sugar
  • 2 Tbsp. ketchup
  • 1 Tbsp. apple cider vinegar (or 3 Tbsp. chicken broth)
  • 1/2 cup water
  • 1/3 cup soy sauce
  • pinch red pepper flakes
  • 1 Tbsp. cornstarch
Instructions

  1. Cut your chicken into small 1-2 inch pieces.

  2. Heat a large skillet over medium high heat. Once it is hot pour 2 Tbsp. olive oil into the skillet.

  3. Add your chicken pieces to the pan and cook for about 10 minutes, stirring occasionally.

  4. The chicken will start to get juicy and bubbly. Drain juices and continue cooking in the skillet over medium high heat.

  5. In a medium size mixing bowl, combine garlic powder, apple (or pineapple) juice, brown sugar, ketchup, apple cider vinegar (or chicken broth), water, soy sauce, red pepper flakes and cornstarch. Wisk until cornstarch is dissolved and all ingredients are well combined.

  6. When your chicken has a nice brown sear on most pieces, add your sauce and stir, covering all pieces.

  7. Reduce the heat to a low simmer and cover, tilting the lid slightly to let air escape.

  8. Simmer for about 20 minutes, stirring a couple of times.

  9. If the sauce is too thick, add a Tbsp. of chicken broth and stir well.

  10. Serve over white or brown rice.

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Skillet Sweet and Spicy Pork Chops

Sweet Spicy Skillet Pork Chops
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Skillet Sweet and Spicy Pork Chops
Prep Time
10 mins
Cook Time
10 mins
 

Here's an easy to cook pork chop recipe that's got a sweet flavor with a hint of spiciness.

Author: Tracy
Ingredients
  • 4 – 5 boneless pork chops, thick cut
  • 1/4 cup brown sugar
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
Instructions

  1. Preheat the oven to 350 degrees.

  2. In a medium size bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and pepper.

  3. Rub the mixture over all sides of each pork chop.

  4. Heat the olive oil in a large, oven­ safe skillet on medium heat. When the oil is hot, add the pork chops. Cook the pork chops for about 5 minutes on each side, until browned.

  5. Check your pork chops with a meat thermometer to make sure the internal temperature is at least 145 degrees. If they are not 145 degrees, place the oven safe skillet in your preheated oven and cook for another 5­ -10 minutes, until the pork chops reach 145 degrees.

  6. Spoon the sauce in the bottom of the pan over the pork chops and serve.

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Spicy Air Fryer Pork Chops

These pork chops have a little bit of a kick to them. Super easy to cook in the air fryer. Recipe calls for 1/2 – 3/4 inch boneless pork chops, but if you have thicker boneless pork chops (1 1/2 – 2 inch) you can cook them for 10-12 minutes on each side at 400 degrees.

Spicy Air Fryer Pork Chops
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Spicy Air Fryer Pork Chops
Prep Time
5 mins
Cook Time
12 mins
Resting Time
5 mins
 

These pork chops have a little bit of a kick to them. Super easy to cook in the air fryer. Recipe calls for 1/2 – 3/4 inch boneless pork chops, but if you have thicker boneless pork chops (1 1/2 – 2 inch) you can cook them for 10-12 minutes on each side at 400 degrees.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Tracy
Ingredients
  • 4 boneless pork chops, 1/2 – 3/4 inch thick
  • 2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1-2 Tbsp olive oil
Instructions

  1. Preheat the air fryer to 380 degrees.

  2. Mix all dry ingredients in medium sized bowl.

  3. Coat each pork chop with olive oil and then cover both sides with dry ingredients.

  4. Place 4 pork chops in the air fryer basket and cook for 6 minutes on each side. Do not layer pork chops. If only 2 fit in your basket, cook the first two completely and then repeat for the second two.

  5. Check internal temperature, should be at least 145 degrees. Transfer to cutting board and let rest for 5 minutes.

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Smoked Turkey

We tried this smoked turkey last night. It was so delicious and inexpensive to do. There’s very few ingredients and it much easier to make than our normal turkey since this one we didn’t brine it.

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Smoked Turkey
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

This is a very simple smoked turkey recipe, however it is flexible and you can make changes to it to suit your tastes. You could add apple on the inside or rub rosemary on the skin. Feel free to experiment with this and develop your favorite flavor.

Course: Main Course
Cuisine: American
Servings: 8
Author: Tracy
Ingredients
  • 10 pound whole turkey, neck and giblets removed
  • 1/4 tsp garlic powder (for skin)
  • 1 stick butter, melted (reserve half for outside of the turkey)
  • 1 1/2 tsp seasoned salt
  • 1 12 oz. can cola-flavored soda (we use Coke)
  • 1 onion, quartered
  • 1 Tbsp garlic powder (for inside the cavity)
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 apple, quartered (optional)
Instructions

  1. Preheat smoker to 225 degrees.

  2. Melt your stick of butter.

  3. Rinse turkey under cold water, and pat dry.

  4. Mix the 1/4 tsp garlic powder, the seasoning salt and half of your melted butter. Place turkey in a disposable roasting pan. Use a basting brush to spread mixture over the outside of the turkey.

  5. Fill the turkey cavity with remaining butter, cola, onion, garlic powder, salt, and  pepper. Cover loosely with foil.

  6. Smoke at 225 degrees for 8 hours, or until internal temperature reaches 165 degrees when measured in the thickest part of the thigh. Depending on the size of your turkey, you might want to check at 6 or 7 hours to make sure it doesn't overcook. Each smoker is slightly different. Baste the turkey every 2 hours with the juices from the bottom of the roasting pan.

  7. Save the remaining juices at the bottom of the roasting pan and use to make gravy.

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Taco Casserole

 

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Taco Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Mexican
Author: Linda
Ingredients
  • 1 lb. 85% ground beef
  • 1 small onion, chopped
  • 1 15 oz. can red kidney beans
  • 1 10 oz. can Rotel tomatoes (or any brand chopped tomatoes)
  • 1 can cream of chicken soup (can use cream of mushroom if you prefer)
  • 1/2 cup water
  • 1 cup shredded Mexican blend cheese (or Cheddar)
  • tortilla chips, crushed (but not too fine)
  • 1 packet taco seasoning
Instructions

  1. Mix your ground beef and onion in a skillet and cook until the meat is browned all the way through. Drain any excess grease.

  2. Add one can of semi-drained red kidney beans to the cooked meat/onion mixture. I just poured off the top liquid. Add a can of Rotel tomatoes (or chopped tomatoes). Mix together.

  3. Add your taco seasoning packet and cream of chicken soup (can use cream of mushroom if you prefer). Add your 1/2 cup of water and stir together.

  4. Simmer 5-10 minutes, until everything is combined and starts to thicken.

  5. Spray a 9x11 pan with cooking spray.

  6. Put crushed taco chips on the bottom.

  7. Add half of your meat mixture and top with half of your shredded cheese.

  8. Repeat layers (chips, meat, cheese).

  9. Cover with foil and cook in the oven at 325 degrees for 30 minutes or so, until top is bubbly.

  10. You can top individual servings with sour cream and whatever else you like, such as more crushed chips or green onion tops.

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