Baked Chicken Nuggets

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Slow Cooker Pot Roast

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast (Tri-Tip or chuck)
• Salt, pepper, Lawry's seasoning
• baby carrots, sweet onion, small red potatoes and celery (optional)

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Brunch Bacon Quiche

• 8 slices bacon
• 4 ounces shredded Swiss cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Chicken Noodle Casserole

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Chicken and Sour Cream Enchiladas

• 2 cups chopped cooked chicken
• 1 cup Sour Cream
• 1 1/2 cups Shredded Colby & Monterey Jack Cheese, divided
• 1 cup salsa, divided
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 10 flour tortillas
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped

Directions

1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Slow Cooker BBQ Ribs

5 lb pork rib slab

In Ziploc bag combine:
2 cups bbq sauce
2 1/2 tbsp vinegar (I had apple cider vinegar)
1/2 cup brown sugar
2 tsp oregano
2 tsp Worcestershire sauce
1 tbsp garlic
1 tsp liquid smoke

cut ribs into pieces to fit into slow cooker
-pour sauce mixture over first layer
-put another layer of ribs on top of bottom layer
-pour remaining sauce mixture on top

low for 8-10 hours, falls off the bone and is AMAZING!!

Fried Chicken

• 2 cups vegetable oil
• 2 cups all-purpose flour
• Egg yolks for dipping
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (2 to 3 pound) whole chicken, cut into pieces

Directions

1. Heat the oil in a large skillet over medium-high heat. 
2. In a Ziploc bag, combine the flour, salt, and pepper. Dip chicken into egg yolk batter, then back in the Ziploc bag to create a thick outside crust.
3. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
4. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Meatloaf

• 1 1/2 pounds ground beef (or ground turkey)
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1/2 cup Italian (seasoned) bread crumbs
• salt and pepper to taste
• 4 tablespoons brown sugar
• 3 tablespoons prepared mustard
• 2/3 cup ketchup
• 1 tbsp Worcestershire sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, Worcestershire, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Chicken Enchiladas

• 1 rotisserie chicken shredded
• 1 onion, chopped
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 tablespoon chili powder
• 1/3 cup chopped chiles
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 6 oz enchilada sauce
• 3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, add chicken, onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, chili powder, green chile and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Sheperd's Pie

• 5 potatoes, peeled and quartered
• 1 pound lean ground beef
• 1 (4 ounce) can sliced mushrooms
• 1 (15 ounce) can mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• salt and pepper to taste
• 3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.