Cod en Papillote aka Fish in a Bag

Prep time about 20 min and cook time 20 min.
Serves 4

INGREDIENTS:

Parchment paper
1 bulb fennel, cored and thinly sliced (may be labeled sweet anise)
1 large onion, thinly sliced
1 Green Bell chopped or thinly sliced
4 large cloves garlic, chopped (I use the minced cloves from a jar)
1/2 cup good quality black and green olives, pitted and chopped (the quality here makes a big difference I get a variety of different black and green from our olive bar at the store)
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Pepper
Tony Chachere's (I use the salt free). Or Salt but I don't use salt.
1/4 cup flat leaf parsley (a generous handful), chopped (Make sure it is flat head!)
Extra virgin olive oil (EVOO), for generous drizzling
2-3 lemons
Crusty bread for soaking up the juices :)

We skipped the bread and went with a rice and side of almond green beans.

PREPARATION:
Pre-heat the oven to 400°F.
Rip off four sheets of parchment paper, each a little over a foot long. Make layered stacks, dividing the fennel, onion, garlic, olives and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and Tony Chachere's and top with parsley. Squeeze a bit of lemon juice on each and then drizzle EVOO liberally over the fish portions. Fold the top and bottom edges together and crease several times, then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.

Bake the packets for 20 minutes. Serve one packet per dinner plate and cut open at the table. Cut the lemon into wedges and serve to squeeze down over the hot fish.
Pass bread at the table to mop up the cooking juices in the sack.

This will work with really any fish and any choice of seasonings or veggies. I found this on Rachael Ray's website and the tweaked it to fit our family. I don't cook with salt and we like a bit of spice hence the Tony Chachere's. If you don't like olives maybe try capers. I thought it would be good with some cut up artichoke pieces too.

A link that shows how to wrap the fish (no right way really this was just the easiest for me) and another yummy fish in a bag recipe there too. http://www.dinneralovestory.com/fish-presents/

Fettuccini Carbonara by Bex

I *think* I got this out of a Taste of Home magazing years ago. Super good...but not for those who are watching calories, unless you use a lowfat cheese.

Ingredients:
Ready Serve cooked bacon
1 clove garlic, minced
16 oz spinach fettuccini
2 C colby cheese
1 C parmesean cheese
1/2 heavy cream
3 TB parsley
Pepper to taste

Directions:

1. Start cooking fettuccini.

2. As pasta cooks, combine cheeses, cream, and parsley in a large bowl. Crumble bacon and add to mixture. Stir until combined. Add cooked pasta to cheese mixture, and toss to coat evenly.

3. Exercise. :)

Cheese Ravioli with Zucchini and Red Pepper by Bex

Think you can't make a homemade sauce? You can. This one is super easy, and the results are awesome. I'm known to slurp it off the spoon as i'm waiting for the ravioli to cook! :)

Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley

Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.

2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.

3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.

4. Toss the ravioli, sauce, and veggies together...and eat! :)

Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.

Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!

Chicken Paninis from Bex

This recipe was orginally inspired by The Pioneer Woman (shocking, I know), but I made it a bit friendly for us. Who has time to marinate chicken in a sundried tomato mixture?

Not me.

So, here it is. Perfect for lunch, it takes about 5 minutes to prepare...which also makes it AWESOME for dinner. Enjoy!

Sourdough bread, sliced for sandwiches
Rotisserie chicken with the meat shredded
roasted red pepper (I buy these in the pickle isle already roasted for me)
pesto (I use Classico's premade kind)
mayo
provolone OR mozzerella
Panini Maker OR a George Foreman. You could even use a pan, using a heavier pan to smoosh the sandwich together.

1. Butter the sides of the bread that will touch the pan.
2. Mix some pesto and mayo together. Spread on one side of the bread.
3. Lay one piece of bread, butter side down, on the pan. Smear pesto mayo mixture on bread...be generous, its GOOD!
4. Add chicken.
5. Add red peppers. I love them, so I do a lot. You have to do at least *some*, so you decide. It really adds a nice flavor.
6. Sprinkle with mozzerella or slices of provolone. I like lots of cheese. Mmmmm.
7. Lay last piece of bread down, butter side up. Use whatever method you have to smoosh the goodness into that sucker. Grill until nice and crunchy and golden brown.
8. Eat, and thank me later. :)

Creamy Spinach Sausage Pasta

*I just got this in an email from Taste of Home and it sounds AWESOME. Thought I'd put it up here in case anyone wants to try it! I know I'm going to!* Bex.

3 Cups uncooked large tube pasta or Rigatoni
1 lb Italian sausage
1 C finely chopped onion
1 can (14.5 ounces) Italian diced tomatoes, undrained
1 package (10 ounces) frozen creamed spinach, thawed
1 package cream cheese, softened
2 cups shredded mozzerella, divided

Cook pasta. Meanwhile, brown the sausage and onion until meat is no longer pink; drain. Stir in tomatoes, spinach, cream cheese, and 1 cup of the mozzerella. Transfer to a baking dish.

Cover and bake at 350 for for 35 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 10 minutes or until cheese is melted.

Texas Chili (Spicy) From Heather

Ingredients
• 2 lbs Ground Chili Beef (you can use less but it will be pretty spicy, you can also throw in some chuck meat really whatever kind you want)
• 12 oz uncooked Chorizo
• 2 Alarm Chili Kit
• 1 onion chopped
• 3/4 bottle of beer/ can
• 1 can Rotel drained (you can use less)
• 1 8-ounce can tomato sauce
• 2 8-ounce cans water
• 1 15 oz can of ranch style beans or other variety drained (optional)

Toppings:
• Fritos
• Shredded cheese
• Green onion (DH does not like green onions either)
• Sour cream (DH thinks I am nuts but I love it)

Instructions
1. Brown meat in large skillet or sauce pan.

2. Drain off fat and empty into a big pot (you need some room) I use a big bean pot.

3. Add onion, tomato sauce, Rotel, beer and water.

4. Blend in all chili kit package ingredients except red pepper and masa flour. For "1-Alarm" chili, add half of red pepper packet; for "2-Alarm" chili, add all of red pepper packet; for "3-Alarm" chili or hotter, add red pepper packet and additional red pepper to taste. (for "False-Alarm" chili, leave red pepper out.)

5. Cover and simmer 30 minutes -longer for spicier flavor- or until meat is tender. (I like to let mine cook several hours)

6. Stir masa flour into 1/4 cup warm water and pour into chili.

7. Simmer another 15 to 20 minutes. If desired now is the time to, add 15-ounce can of beans drained.

8. You can also add whatever other seasonings you like just make it your own

I like to serve it with shredded cheese, sour cream and Fritos.

Artichoke Chicken from Heather

If you love artichoke/spinach dip, you'll love this chicken (very tender and juicy).

1 can (14 oz) water-packed artichoke hearts, well drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise (regular – not low fat or fat-free)
Dash garlic powder
4 boneless skinless chicken breast halves

In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7x2 baking dish. Spread with artichoke mixture. Bake, uncovered at 375 degrees for 30-35 minutes or until chicken juices run clear.

Note: You can also throw in some spinach

Shrimp Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

marinated shrimp
Ingredients
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers

8 flour tortillas (8 inches)


Directions For Shrimp
1.In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2.Preheat grill for medium-low heat. Discard marinade.
3.Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Taco Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. SEE SHRIMP DIRECTIONS

4. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.

Soft Fish Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Other Ingredients:
4 halibut fillets, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 flour tortillas (8 inches)

Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. For the Halibut: Lightly brush the halibut all over with oil and season with the chile powder, salt, and pepper. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill and break into 1-inch pieces.

5. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.

Taco Meat Pie From Heather

Ingredients
• 1 box of Pillsbury pie crusts
• 1 can ranch style beans mostly drained
• 1 lb ground beef
• 1 small onion
• 1 can Campbell’s fiesta cheese soup (we use the regular cheddar soup cause Hannah does not like spicy)
• 1 pack taco seasoning
• 1 can of sliced carrots drained
• 1 can corn drained

Directions:
1. Preheat oven to 350
2. Place one of the pie rounds in a pie dish
3. In a large pan Brown the meat and onion, drain off the fat.
4. Add in the cheese soup and taco seasoning
5. Add in the ranch beans, corn and carrots, mix well
6. Add beef mixture to pie crust in the pie pan
7. Place the other pie crust over the top, pinch the edges closed
8. Bake in the oven till pie crust is golden brown (not sure the time maybe 15-20 minutes) just keep any eye on it. Also sometimes it may boil over so good to have a pan underneath or foil.

**Note: I sometimes cook the bottom pie crust by itself for about 5 minutes until it starts to slightly brown then add the meat mixture, and top crust and continue cooking.

Turkey Tater Tot Casserole From Heather

Ingredients:
• 1lb ground turkey breast
• 1 chopped small onion
• 2 minced garlic cloves
• 2 tbl spoons whorschestire sauce
• 3 tbl spoons light sour cream
• 2 cans Healthy Request cream of mushroom soup (you can use other healthy choice varieties if you like)
• 2 cups 2% shredded cheddar cheese or fat free
• 1-2 lb tater tot rounds I used about 1lb
• Season Salt
• Salt and Pepper

Instructions:
1. Preheat oven to 375
2. In large skillet sauté onion, once onion is translucent add garlic for a few minutes.
3. Add turkey to onion and garlic and salt and pepper, little bit of season salt, brown meat.
4. Once the turkey is brown add 2 cans of soup, whorschestire sauce, sour cream, ¼ cup of cheese, stir together and let cook till hot about 5 minutes.
5. Pour meat mixture in a 9x13 pan, sprinkle about a 1.5 cups of cheese over mixture, then place tater tots over cheese.
6. Cook for about 45 minutes till tater tots are golden brown. remove sprinkle about 1/4 cup cheese over top place back in oven till melted and remove.

***Note: You can add corn or green beans to recipe too, just add to meat mixture then cover with tater tots. Also if you want to make it cheesier I sometimes add a slice of fat free american cheese to the meat mixture and let it melt.

Healthy and Picky Eater Friendly Spaghetti and Meatballs by Megs

I did some experimenting in the kitchen and had some success tonight. I thought you may want to have success in the kitchen, too. So, I'm going to share! I combined two different recipes for a 'best of both worlds' effect and it turned out great--both my picky husband and 19 month old gobbled it up! I took the Pioneer Woman's recipe for spaghetti and meatballs and combined it with a recipe from Jessica Seinfeld's Deceptively Delicious and came up with a healthier alternative to your average spaghetti and meatballs. I will say, the meatballs come out a bit different in texture than your average meatball, but as long as you work in ALL the breadcrumbs I recommend it comes pretty close. This recipe made enough for dinner for all three of us tonight, lunch for me and Staci tomorrow, and 2 other dinners to freeze. In other words, it makes a LOT of meatballs!

Ingredients:

Meatballs:
Nonstick cooking spray
Olive Oil (1-2 Tbs depending on your pan)
20oz package Jennie-O lean ground turkey
2 cups breadcrumbs
2 cloves garlic, minced
1 tsp salt
1 cup butternut squash puree
fresh ground pepper

Sauce:
2 cloves garlic, minced
1 medium onion, chopped. white or yellow. I used yellow. you choose. you're the boss.
1 28oz can whole peeled tomatoes, pureed in blender or food processor
1 28oz can crushed tomatoes
1/2 cup carrot puree
1/2-3/4 cup red wine
1 tsp garlic powder
1 bay leaf
1/2 Tbs sugar,
salt and pepper to taste

whatever pasta you choose!

Instructions

Mix all the ingredients for the meatballs (excluding the cooking spray and olive oil) together in a large mixing bowl. You can start with a spoon, but you're going to need to use your hands for this one. Just keep mixing, eventually the breadcrumbs will get absorbed by the moisture in the turkey and butternut squash and it will become less grainy. I usually just keep folding the mixture in on itself kind of like kneading bread. You will think when you begin you don't need that many breadcrumbs. But you do. Trust me. I know these things. I have tried it with less and ended up with soggy mushballs. And you don't want that, do you? Once your mixture is well combined, put a large skillet over medium to medium high heat (I put mine on '6' but every stove is different) and spray it with nonstick cooking spray. Let it heat up while you form 1-inch balls and place on a cookie sheet or wax paper. To do this, I used a cookie scoop and then went back and formed the scoops into rounder balls. This method seems to be the quickest I have found and also helps keep the meatballs uniform in size.

Add about a tsp of olive oil to your now-hot-pot, and swirl it around so the skillet is coated nicely. Add meatballs in managable batches (probably 3-4) to the skillet, browning on all sides. Set each batch on a paper towel lined plate before adding the next batch to the skillet. You will probably need to add about a tsp of olive oil before each new batch to keep them from sticking to the skillet.

Once all meatballs have been browned (but not cooked all the way through), add about 2 tsps olive oil to the skillet. Add the onions and garlic and stir until the onion begins to soften, about 2 minutes. Then add the wine. Cook and stir and scrape all the brown on the bottom of the pan leftover from browning the meatballs. When the wine has cooked a few minutes and turned a lovely burgundy color, add the canned tomatoes, sugar, bay leaf, garlic powder, and carrot puree. Add a little salt and pepper here, but you can wait until the end to add the finishing touch of this as well.

Carefully drop in the meatballs and bring the sauce to a simmer. Turn down the stove to keep it just at a simmer, and let it sit.

Now, put a pot of water on to boil and add your favorite pasta, cooking for the recommended 'al dente' time. By the time your pasta is done, so is your sauce! If you're feeling extra ambitious, grab some garlic toast from the freezer and pop it in the oven when you put your pasta in the water. It will be done when your pasta is. Perfect!

I used 'Barilla Plus' pasta for the extra protien.

OK, if you try it, let me know what you think!

Quick and easy homemade biscuits by Megan

This recipe is so yummy and it only takes ~20 minutes TOTAL.

I got the original recipe from http://www.allrecipes.com/, but I have switched it up based on comments and my own ideas. so, here ya go!

Ingredients:

2C all purpose flour

4 tsp baking powder

3tsp sugar

1tsp table salt

1/2 C shortening (if you sub salted butter, reduce the salt to 1/4 tsp or less)

1 egg

2/3 C milk

Directions:

1. Preheat oven to 450*F

2. Combine flour, baking powder, sugar and salt in a bowl. Cut in shortening until it looks like coarse bread crumbs--here is how to do this quick and easy: Dump the shortening in the bowl and use your hand mixer to 'cut in' the shortening. It takes 5 seconds.

3. Combine the milk and the egg, use the same hand mixer you used to cut in the shortening to beat them together for a few seconds (no need to wash) then dump the egg mixture into the bowl with the flour mixture. Use a rubber scraper/spatula to combine.

4. Here you have the option of kneading a few times and rolling out and using a biscuit cutter to make biscuits. But that is not quick and easy! Instead, I mix it really well with the spatula and 'knead' it a few times using the spatula (getting my hands messy would not be quick or easy) and then use an ice cream scoop to get biscuit sized batter balls on my cookie sheet.

5. Bake 8-10mins or until golden on top. Serve with jam or (my personal fave) apple butter. yum!

**also, if you sub butter, make sure it is COLD and i'm not sure using the hand mixer to cut it in will work quite as well. I haven't tried it, if you do let me know!

Bex's Dijon Pork Loin

*This recipe is taken from "Don't Panic, Dinner's in the Freezer". It is our FAVORITE out of the book so far (my picky husband even gives this an A+). I've changed things up a little. If you want to make and freeze ahead, just make the marinade and put it in a Ziploc. Put your pork loin in the bag, squeeze out all the air, and freeze.* I highly recommend this book!

Ingredients:
1 pork loin roast
1/2 C dry white wine
1/4 C vegetable oil
6 T. Honey Dijon mustanrd
2 T. soy sauce
2 T. fresh lemon juice
2 T. minced onion
2 T. butter, melted
1/2 tsp. salt
1.2 tsp. pepper

Just mix all the ingredients together, throw your pork in the bag to marinade, and wa-la! I usually make the marinade in the morning, pull out a frozen pork loin, and let it defrost in the marinade all day. Reserve the marinade.

Roast at 350 degrees for 2.5 hours. Baste the pork frequently during the last hour with the reserved marinade.

Turkey Burgers by Candace

First off, I want to apologize in advance if some of the measurements are a bit off. When I make a recipe, I don't measure, I just pour!

1 lb lean ground turkey (hamburger works just as good too , I use 93/7)
4-5 shakes of the Worchestershire sauce bottle (this is a guestimate)
1-2 tsp dried chives (this is a guestimate, use as much or as little as you like)
salt or pepper if desired, I don't usually use it though
4-5 slices cheese (I use American, but would be good with Pepper Jack too)
BBQ Sauce
French's Fried Onions

Makes about 4 -5 decent sized burgers

Mix Turkey, Worchestershire Sauce, and Chives (and salt/pepper if desired) and form into patties. Grill or cook in frying pan on stove until desired temp. Add cheese to top of burger and let melt. Put on bun and top with friend onions and BBQ sauce. If I have it in the house I will sometimes also add bacon to these as well. Enjoy!

Christiana's Sage Pork Chops

This recipe is my answer to the complaint that pork chops always come out too dry! Soaking/cooking them in beef broth helps a lot!

Ingredients:
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops (I have used both boneless and bone-in - the bone-in tend to come out a little more tender. But I never make 6 because there is no way we're going to eat all of them...)
2 tablespoons butter (I prefer using olive oil, but the butter does add something)
1 cup water
2 cubes beef bouillon (I use the MSG-free variety since I have a sensitivity to MSG)

Directions:
1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes (if you make fewer chops, it usually takes less time in my experience)

Tex-Mex Tortilla Lasagna

1lb Lean Ground Turkey

1/2 a large Onion, small dice

1tsp minced Garlic

1pkt Taco Seasoning (or from scratch)

1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)

1 Can Black Beans-Drained & RINSED

1 Can Fat Free Refried Beans

1/8 cup diced green onion

2 large handfuls FRESH Baby Spinach-chopped

1lb Shredded Mozzarella Cheese

Fresh Lettuce

Fresh chopped Tomato

cooking spray

Taco Size Tortillas

Sour Cream

Pre-heat oven @ 350*

Directions:

1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.

2-Add ground turkey to frying pan and cook until browned; about 6 minutes.

3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)

4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.

5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.

6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.

7-Repeat this until you've used all of the incrediants or run out of room.

8-Your last layer will just be tortills and topped with cheese.

9-Bake for about 20 minutes or until your desired crispiness is reached.

Let stand for 5 minutes after removed from the oven.

Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)

This was SO GOOD! Could be an easy meatless meal, too!

Bex's Crouton Chicken

Taken from the Taste of Home, this dish is delicious, easy, and has a super easy cleanup!

4-6 chicken breasts
1 can cream of chicken soup
1 C white wine
4-6 slices of swiss cheese
seasoned croutons, crushed

1. Mix cream of chicken soup and wine together in a small bowl. Lay chicken breasts in a 9x13 pan and pour soup mixture over chicken.
2. Lay a piece of swiss cheese on top of each chicken breast.
3. Sprinkle chicken breasts with crushed croutons.
4. Cover with foil and bake at 400 degrees. 5-10 minutes before serving, remove foil to allow croutons to brown.

Enjoy!

Bex's Sesame Pork Ribs

*Crockpot Recipe*

3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 TB white wine vinegar (I use red if I'm out of white)
3 garlic cloves
1 tsp salt
1 tsp ground ginger
1/4-1/2 tsp red pepper
1 medium onion, chopped
5 lbs country style pork ribs
2 TB sesame seeds
2 TB chopped green onions

1. In a large bowl, combine first nine ingredients (everything up to the onion). Add ribs and turn to coat.
2. Place onion in slowcooker, top with ribs and sauce.
3. Cover and cook on low 5-6 hours. Sprinkle with sesame seeds and green onions and serve!

Perfect with mashed potatoes and corn on the cob!

Lemon Chicken & Rice

4 tablespoons unsalted butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice


Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.

Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.

Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.