Caribbean chicken

46oz can pineapple juice
2 bottles bbq sauce
1/2 cup honey
1/2 tsp crushed garlic
chicken pieces

Rinse and place chicken in crockpot.
Stir together ingredients for sauce and pour over chicken.
Cook on high for 6ish hours.

Easy peasy chicken quesadillas

2 cups chicken, chopped (great way to use up leftovers!)
3/4 cup ranch dressing
1 packet taco seasoning
2 cups Mexican blend cheese, shredded
6 large flour tortillas

Mix together chicken, taco seasoning, ranch dressing, and cheese.
Heat pan on medium and coat with cooking spray.
Put 1 tortilla on the bottom in the pan, 1 layer of chicken mixture, then top with another tortilla.
Brown one side, then carefully flip to brown other side. Cut into 1/4s and serve hot.

Beef Risotto

This turned out WAY better than I thought. Even the kids went back for at least 2nds!

2 lbs ground turkey
1/2 cup onion, chopped
1/2 tsp garlic, crushed
1/2 tsp pepper
2 cups uncooked rice (we used Uncle Ben's)
5 cups beef broth
1 cup carrots, shredded

Brown turkey with onions, garlic, and pepper. When it's browned, add the broth, rice, and carrots. Cook until all broth is absorbed. Serve and enjoy!

Chicken Chili

4 cans of white beans (pinto, great northern)
2 can chopped tomatoes or tomato sauce
2 cans corn
5 cups chicken, chopped (great way to use up leftovers)
1 medium yellow onion, chopped
1 of each: green, yellow, and red bell peppers, chopped
1/3 cup chili powder

Place everything in a crockpot. Cook on low for 6ish hours, or until done.

Orange BBQ chicken

1 bottle BBQ sauce (we use Kraft original)
1 jar orange marmalade
1 small red onion, chopped
1 medium red bell pepper, chopped
Various chicken pieces

Mix together BBQ sauce and marmalade with the onion and pepper. Pour mixture over various chicken pieces and let them marinate overnight. The next day, grill until done.

Easy chicken and rice burritos

flour tortillas
1 cup water
1 cup rice
2 cups chopped chicken
1 envelope taco seasoning
salsa
shredded cheese
shredded lettuce
diced tomatoes

Mix together chicken, seasoning, rice, and water together in a pot. Keep it on medium heat until water is gone and mixture thickens. When it's done, put heaping spoonfuls on tortillas and top with salsa, lettuce, tomato, and salsa.

Grilled turkey club sandwiches

spicy mustard
Texas toast bread
sliced turkey breast (or I used leftover turkey)
sliced tomatoes
sliced cheese
bacon bits
lettuce
cooking spray

Spread spicy mustard on each slice of bread. Stack on turkey, cheese slice, tomato, lettuce, and bacon bits. Grill until each side of sandwich is browned.

Mexican BBQ chicken

various chicken pieces (we used 5 boneless breasts, 2 boneless thighs, and 6 legs)
1/2 cup taco seasoning
1 tbsp oregano
2 tsp cumin
2 tbsp paprika
2 tsp garlic powder
2 cups ketchup
1/2 cup cider vinegar
1 cup lemon juice

Place chicken into crock pot. Mix all ingredients together. Pour over chicken. Crock on high for 6ish hours until done.

Creamy wild rice soup

This is a total rip off of Tastefully Simple. I just can't justify $8 for a box of soup that doesn't even serve my whole family, so I came up with this.

8 cups chicken broth
4 cups water
1 tsp salt
1 tsp pepper
4 cups whipping cream (can use milk in a pinch)
4 boxes of Ricearoni's long grain and wild rice
leftover turkey or chicken

Pour everything into a stockpot, or a crockpot, including the seasoning packets with the rice. If you're using a crockpot, cook on low for 4ish hours. If it's in a stockpot, about 45 minutes.

Honey spiced chicken

chicken pieces
1 1/2 cup ketchup
1 1/2 cup honey
1 cup Worchestershire sauce
1/2 cup cider vinegar
3 tbsp dijon mustard
1 tbsp paprika
2 tsp crushed garlic
1 tbsp chili powder
1 tbsp cumin


Mix together all ingredients except the chicken. Pour over chicken and let marinate overnight. Grill, bake, or crockpot the chicken until done.

Cider brined turkey(s)

2 up to 15lb turkeys, washed
turkey oven bags

BRINE:
10 cups apple cider
1 tbsp black peppercorns, crushed
1 tbsp ground allspice
1 tbsp ground ginger
1 tbsp whole cloves
4 bay leaves
4 oranges, sliced

AFTER THE BRINE:
8 garlic cloves
2 tbsp ground sage
1 tbsp ground thyme
2 tbsp parsley
2 cans chicken broth
1 tsp pepper

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Cool completely.
Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange slices. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, and broth in the bottom of a baking pan. Arrange turkey, breast side down, in pan. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 375º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 375º until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven.

Another way to do this is to follow the directions for brining all the way to adding the spices before baking. Put oven on 375 degrees and bake slowly, rotating turkeys every hour, until they are done.

And yes, for those who are curious, I really bake 2 turkeys every Thanksgiving. :-)

Chicken and rice casserole

2 lbs cooked and shredded chicken
2 cans cream of chicken soup
1 1/2 cups water
1 can corn
3 cups uncooked rice

Place everything in the crockpot. Cook on low for about 4-5 hours.

Hawaiian chicken

6-8 pieces of chicken (boneless is easiest)
1 jar of BBQ sauce
2 cups pineapple juice
1/4 cup brown sugar
3 tsp garlic powder
1 1/2 tbsp dry mustard
1 1/2 tbsp ginger
1 tsp pepper

Place chicken in a slow cooker. Mix together all ingredients for sauce. Pour over chicken. Bake on low 6ish hours. Serve over rice.

Salsa chicken

chicken pieces (we used 3 breasts, 4 thighs, and 6 legs)
2 cups salsa
1/2 cup taco seasoning
2 cans cream of mushroom soup
1 cup sour cream

Place rinsed chicken in crockpot. Mix together rest of ingredients. Pour over chicken. Cook on low for 6-8 hours, until done.

Chicken Alfredo

chicken pieces (We did 2 boneless breasts, 4 boneless thighs, and 6 legs)
salt
flour
olive oil or cooking spray
1 bag of egg noodles

SAUCE:
3 tsp garlic, minced
3 tbsp onion, minced
4 1/2 cups whipping cream
1 cup parmesan cheese, grated
1 1/2 tsp pepper

Rinse chicken; salt; coat in flour. Fry chicken in olive oil or cooking spray until mostly done. In a saucepan, combine ingredients for alfredo sauce. Simmer over medium heat, whisking the whole time to prevent lumps. Remove chicken from heat, placing it in a 9x13 inch baking pan. Pour alfredo sauce over chicken. Bake on 350 degrees for about an hour, until done. While chicken is baking, boil the pasta; set aside.
Remove chicken from oven. Place chicken pieces on plate; pour sauce over pasta.

Pizza cups

3-4 cans of refrigerated biscuits

1 lb. of ground turkey, beef, pepperoni, chopped

15 oz can of pizza or pasta sauce

3 cups shredded mozzarella cheese

any other pizza toppings you enjoy

Preheat oven to 350 degrees.

In a large bowl, mix all pizza ingredients (including sauce).

Open cans of biscuits and press one into each section of a muffin pan-firmly pressing in the bottom and up the sides. (Making a bowl)

Scoop 1 tbsp pizza topping mixture into each bowl.

Bake 20-25 minutes, or until dough is cooked.

Citrus chicken and rice

One word: YUM!

10-12 pieces of chicken
5 cups chicken broth
1 1/2 cups orange juice
3 cups rice, uncooked
lemon pepper
olive oil or cooking spray

In a large skillet, sear chicken on each side in the olive oil or spray, after applying a liberal amount of lemon pepper. When both sides are lightly browned, place chicken in 9x13 inch baking stone or pan. Pour small amount of orange juice over chicken, then bake 45 minutes to an hour, or until chicken is done.

About 30 minutes later: In large sauce pan, combine chicken broth, orange juice, and rice. Place on medium heat until it boils, then cover and reduce heat to low until rice is done.

When chicken is done, remove from oven. Serve over bed of rice. Can top with orange slices and chopped parsley.

Honey BBQ Chicken

Various chicken pieces (we prefer boneless breasts)
SAUCE:
2 tbsp paprika
1 tsp garlic powder
1/4 cup honey
1/4 cup cider vinegar
1 cup ketchup
1/4 cup lemon juice

Mix ingredients together for sauce. Wash chicken, place in baking pan, crockpot, or dish for grilling. Pour sauce over meat. We like to let the meat marinate in it over night. This sauce is runny, so it's best used in the crockpot or baking dish.

Pork chops with mushroom sauce

This isn't homemade, but it's awesome anyway.


1 pack of pork chops (we use boneless, 9 in each pack)
3 cans cream of mushroom soup

Rinse pork chops and place them in a crockpot. Open and pour soups over top. Cook on high for 4ish hours, or until pork chops are falling apart. (This is my reason for using boneless)

Chicken Scallopini

4-8 skinless, boneless chicken breast halves or can use skinless thighs
6 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cup Italian-seasoned breadcrumbs
Cooking spray/olive oil
1 cup fat-free, less-sodium chicken broth
1 cup dry white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan; cook on each side or until chicken is done. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Serve with rice.