Crockpot BBQ Pulled Pork

Ingredients:
3-4 lbs. boneless pork shoulder or butt
2 c. ketchup
1/2 c. warm water
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce

Directions:
Use a 6 quart crockpot. Trim meat and place into your crockpot. Squeeze in 2 cups of ketchup, then pour 1/2 cup warm water on top. Add vinegar, brown sugar, Worcestershire, and Tabasco.

Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Serve over rice or on hamburger buns!

Homemade Pizza

Ingredients:
1 Tbsp. active dry yeast
1 c. warm water (105 to 115 degrees F)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 c. flour

Directions:
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your favorite toppings. Bake at 450 degrees for around 12-15 minutes or until the crust looks crispy and lightly browned. Dough can also be frozen as well.

Chicken Fettuccine Alfredo Lite

Ingredients:
1/2 lb. boneless skinless chicken breast, cooked and diced
1 box (12 oz.) fettuccine, uncooked
1-1/2 c. fat-free reduced-sodium chicken broth
1 1/2 Tbsp. flour
4 oz. reduced fat Cream Cheese
3 Tbsp. grated Parmesan Cheese
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

Directions:
Cook pasta as directed on package. Beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 3 min. or until mixture comes to boil and thickens, stirring constantly. Drain pasta; place in large bowl. Add chicken and sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.

Crockpot Salsa Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Judy's Chicken Kiev

This was Ken's favorite meal as a kid!

Ingredients:
8 boneless skinless chicken breast
1-1 1/2 cups of floor
3-4 eggs beaten
1-1 1/2 cups Italian style bread crumbs

Herb butter:
1 cup butter or margarine
1/2-3/4 teaspoon of garlic powder (or minced garlic)
1 teaspoon dried tarragon
2 teaspoons dried chopped chives
2 tablespoons dried parsley
1 teaspoon salt
1/4-1/2 teaspoon of pepper

Directions:
Preheat oven to 350 degrees. Mix herb butter mixture well, and then place into a wax paper lined shallow small dish and spread evenly; cover and freeze. (Best to do the night before)

Flatten chicken breast with flat side of meat tenderizer about 1/8 to 1/4 inch thin. Place chicken inside up and put a square of herb butter (about 1/2" X 1/2") in the middle. Wrap short sides of chicken up over the butter and secure with toothpick, then the long ends. Roll each breast in flour, then roll in eggs, then roll in bread crumbs and repeat. Brown in oil, then put on cooking sheet and finish in oven for about 30-40 minutes. You can melt any leftover butter to drizzle on top of chicken or a baked potato. Yum!

Honey Mustard Chicken Pasta

Ingredients:
3 c. uncooked penne or bow tie (any pasta)
4 bacon strips, diced
1 sm. can sliced mushrooms
1/4 c. chopped onion
2 garlic clove, minced
2 c. diced cooked chicken
1 c. frozen peas or broccoli, thawed
1 can condensed cream of chicken soup
2/3 c. milk
2 Tbsp. prepared mustard
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon and onions over medium heat until both are thoroughly cooked, about 10 minutes.

Add mushrooms and garlic; sauté for 1 minute. Stir in the chicken, peas (or broccoli), soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

Southwest Chicken Salad

Ingredients:
4 cooked skinless, boneless chicken breast halves, cut into strips
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 can black beans, drained and rinsed
1 can sweet corn, drained
Juice of 1 lime
1/2 c. BBQ sauce
1/2 c. ranch dressing
shredded romaine lettuce
1 large tomato, chopped
1/2 cup shredded cheddar cheese
chopped cilantro (optional)

Directions:
Sauté chicken in a little oil with salt, cumin, and chili powder and cook until it is no longer pink. When it is done, toss in the corn, black beans and lime juice and heat for about a minute.

Mix BBQ sauce with ranch dressing. Place bed of lettuce on plates and top with dressing mixture, then add chicken mixture, tomatoes and cheese. (You can also add red onions, black olives, salsa or tortilla chips on top!) Yummy!

TIP: To make this fast, pick up pre-cooked “Southwest Chicken Strips” from your local supermarket and just heat through!

Hot Fudge Pudding Cake

Ingredients:

1 1/4 c. granulated sugar, divided

1 c. all-purpose flour

1/2 c. Hershey's Cocoa, divided

2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter or margarine, melted
1 1/2 tsp. vanilla extract
1/2 c. light brown sugar, packed
1 1/4 c. hot water
whipped topping

Directions:

Preheat oven to 350 degrees F. Stir together 3/4 cup granulated sugar, flour, 1/4 cocoa, baking powder and salt. Stir in milk, butter and vanilla and beat until smooth. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa and sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Let stand for 15 minutes, then spoon into dessert dishes, spooning sauce from bottom of pan over top. Top with whipped topping! (Taken from the Hershey's Cocoa Cookbook)

SO GOO-EY GOOD!

Baked Chicken Teriyaki

Ingredients:
8-10 pieces boneless skinless chicken thighs
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper

Directions:
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. (If sauce does not thicken, then add more cornstarch a little at a time while stirring very quickly!)

Preheat oven to 425 degrees F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Cover and bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 15 minutes during cooking. Take foil off for the last 15 minutes. You may want to double the sauce, especially if you plan to put it over rice.

Crockpot Pork Chops & Scalloped Potatoes

Ingredients:
4 pork chops
1 can cream of mushroom soup
1 pint sour cream
1/4-1/2 c. water
2 Tbsp. chopped parsley
4-6 c. thinly sliced potatoes
1 tsp. salt
1/2 tsp. pepper

Directions:
Brown the pork chops. Blend all other ingredients together and put in the crockpot. Put the pork chops on top and cook on high for 3-4 hours.

So easy, and it came out really tasty! I added dried chives, garlic powder and onion powder to it.