Who Loves Asian Lettuce Wraps!

I love this recipe. If my children would eat it, I would serve this almost every week. It is healthy, quick, and easy. I have never thrown away leftovers!

Peanutty Asian Lettuce Wraps

2 ½ lbs. Lean Ground Turkey

12 oz. Bagged Broccoli Slaw

2 Tbsp. Fresh Gingerroot, Minced

4 Garlic Cloves, Minced

1 Can Whole Water Chestnuts, Drained and Chopped

4 Green Onions, Chopped

½ Cup Fresh Sugar Snap Peas, Chopped

1/3 Cup Reduced-Sodium Teriyaki Sauce

¼ Cup Hoisin Sauce

3 Tbsp. Creamy Peanut Butter

1 Tbsp. Rice Vinegar

1 Tbsp. Sesame Oil

12 Lettuce Leaves

In a large skillet, cook turkey and broccoli slaw mixture over medium heat until meat is no longer pink and veggies are tender; drain. Add ginger and garlic; cook 1 minute longer. Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves. Fold lettuce over filling.



Haystacks to the Rescue!

Haystacks is one of my go-to-meals. I can throw frozen chicken in a Crock-pot and walk away knowing that everyone will be satisfied at dinner. The secret of Haystacks are the toppings. You can custom Haystacks to your family's tastes or go for a themed haystack, Hawaiian Haystacks/ Oriental Haystacks. No matter how you look at it, Haystacks are a great way to rescue dinner.

Haystacks

Chicken Gravy:

• 6 Frozen Chicken Breasts
• 1/2 Can Chicken Broth
• 2 Cans Cream of Chicken Soup

Options for Toppings

• 1 Cup Chopped Tomatoes
• 1/2 Cup Chopped Green Pepper
• 1/2 Chopped Green Onion
• 1 Can Pineapple
• 1 Can Mandarin Oranges
• 1 Cup Shredded Cheddar Cheese
• 1 Cup Chow-mein Noodles
• 1 Cup Chopped Celery
• 1/2 Cup Silvered Almonds
• 1/2 Cup Coconut

Rice
Instructions:
Combine frozen chicken, chicken broth, and cream of chicken soup in a Crock-pot, cook on high for 4 hours. Cook rice according to directions. Prepare toppings. When chicken is cooked, shredded it with two forks.  On plate layer rice, chicken gravy and then add toppings.

Smoky-Flavored Barbecued Ribs

This is my favorite all American meal. Just add watermellon, corn on the cob, baked beans, cornbread, and Jell-O pretzle salad and you have a feast for friends and family.

3 ½ lbs. Pork Loin Back Ribs

¼ C. Packed Brown Sugar

½ tsp. Pepper

3 Tbsp. Liquid Smoke

2 Cloves Garlic, finely chopped

1 tsp. Salt

1 Medium Onion, Sliced

½ C. Cola
1 1/2 C. Barbecue Sauce

Spray inside of Crockpot with cooking spray. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in Crockpot. Pour cola over ribs.  Cover and cook on low heat setting 8 to 9 hours. Remove ribs from Crockpot. Drain liquid from cooker and discard. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs on Crockpot. Pour remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Low Country Boil

Every once is a while, I need to get in touch with my southern belle. This was a treat for me to make on Mother's Day.

Ingredients:

• Old Bay Seasoning TM to taste
• 2 Lemons, Quartered
• 8 to 10 New Potatoes
• 1 Pkg. Cooked Kielbasa Sausage, Cut into 1" Pieces
• 4 Ears Fresh Corn
• 2 lbs. Shrimp, Peeled and Deveined

Instructions:
Heat a large pot of water over an outdoor cooker or medium high heat indoors. Add Old Bay Seasoning to taste and lemons to the water, and bring to boil. Add potatoes, and sausage, and cook for about  minutes. Ass the corn and crab; cook for another  minutes, then add the shrimp when everthing is almost done, and cook for another 3 to 4 minutes. Drain off the water and pour contents out into a large container or on a coverd table. Enjoy!

This simple recipe was based off of Davie's Low Country Boil.

Tangy Pulled Pork Sandwiches

Ingredients:

• 1 Pork Tenderloin
• 1 C. Ketchup
• 2 Tbsp. & 1 ½ tsp. Brown Sugar
• 2 Tbsp. & 1 ½ tsp. Cider Vinegar
• 1 Tbsp. &  1½ tsp. Worcestershire Sauce
• 1 Tbsp. Spicy Brown Mustard
• ¼ tsp. Pepper
• 4 Rolls

 

Cut tenderloin in half, put in slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper. Pour over pork. Cook 4-5 hours. Shred pork, heat through. Serve on rolls.

Instructions:

Chicken Garden Pasta

We just started our garden, I know it is a little late but it did lightly snow last week, and I love to use this recipe with all of our garden spoils.

Ingredients:

• 1½ lb. Cooked Chicken
• 6 oz. Angel Hair Pasta
• 1 Zucchini
• 1 Onion
• 1 Green Pepper
• 1 tsp. Dried Basil
• 2 Tbsp. Parmesan Cheese
• 1 Red Pepper
• 2 Minced Garlic Cloves
• ¼ C. Butter
• 2 tsp. Dried Oregano

Instructions:

Cook pasta. Sauté zucchini, onion, peppers, and garlic in pan. Add cooked chicken. Stir in butter, oregano, and basil. Drain pasta and add to mixture. Toss to coat with parmesan cheese.

Stroganoff

Although this takes a little time to prepare, cook, and simmer.... the taste is well worth it. We always wish we had a bigger stomach when we have this for dinner.

Ingredients:

• Round Steak, cut into ½ inch strips
• 1 Onion, chopped
• ½ to ¼ C. Butter
• Large Canned Mushrooms
• Beef Bullion Cube
• 1 Bay Leaf
• 2 tsp. Worcestershire Sauce
• 2 C. Sour Cream
• Meat Seasonings
• 3 tsp. Flour
• 1 tsp. Salt
• ¼ tsp Pepper
• 1 tsp. Garlic salt
• .5 tsp. Paprika

Instructions:

Combine meat seasonings in plastic bag. Add steak and shake. Then brown steak and onions in butter.  Add mushrooms, beef bullion cube, bay leaf, & Worcestershire sauce to steak. Simmer 15 minutes. Take bay leaf out and add sour cream. Let simmer for 1 hour with lid on. Add milk if needed to thin. Serve over rice or noodles.

Sweet’ n’ Tangy Pot Roast

Having kids in sports, my best friend is my crockpot. This is a great twist on the crockpot roast.

Ingredients:

• 1 Boneless Beef Chuck Roast
• ½ tsp. Salt
• ½ tsp. Pepper
• 1 C. Water
• 1 C. Ketchup
• ¼ C. Beef Broth
• 1 Envelope Brown Gravy Mix
• 2 tsp. Dijon Mustard
• 1 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 3 Tbsp. Cornstarch
• ¼ C. Cold Water

Instructions: 

Cut meat in half and place in slow cooker. Rub in salt and pepper. In bowl combine water, ketchup, broth, gravy mix, mustard, Worcestershire sauce, and garlic powder. Pour over meat. Cook on low for 8 hours. Combine cornstarch and cold water. Stir into slow cooker and cook on high for 30 minutes. Remove from cooker, slice, and serve with gravy.

Avocado Salsa Chicken

If you love avocados, this is the recipe for you! For those who don't, thankfully the marinaded chicken is yummy by itself.

Ingredients:

• 2 Cups Italian Dressing
• 2 Avocados
• 2 Green onions
• 1 Tbsp. honey
• 1 Clove of minced garlic
• 2 Tomatoes
• 1 Tbsp. Cilantro
• 1 Tbsp. Lemon Juice

Instructions:

Marinade chicken in dressing for at least 4 hours.

Add rest of ingredients and chill for 2 hours.

Cook chicken over grill, in George Forman griller, or broil in oven for 7 minutes or until no linger pink.

Serve salsa over cooked chicken.

Bruschetta ’n Cheese Stuffed Chicken Breast

Indgredients:

• 1 Can Italian Diced Tomatoes, Undrained
• 1 ¼ Cup Shredded Mozzarella Cheese, Divided
• ¼ Cup Fresh Basil
• 1 Pkg. Stove Top Stuffing Mix
• 1/3 Dressing (Fraft Roasted Red Pepper Italian or Bruschetta Italian)
• 8 Bonesless Skinless Chicken Breasts

Instructions: Preheat oven to 350. To prepare stuffing: combing tomatoes and the liquid, ½ cup shredded mozzarella cheese, basil, and dry stuffing mix. The stir just until moistened. Pound the chicken until ¼ inch thick. Place pounded chicken smooth side down on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast starting a narrow end, as tight as possible around the stuffing mixture. Place in a 9 X 13 pan with seam side down. Pour dressing evenly over the chicken and bake for 40 minutes. Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer or until cheese is melted and chicken is cooked through.