frozen sweet potato fries
fried chicken tenders/gravy
mixed berries w/cake
sour dough rolls
oatmeal chipper skillet
angel hair with pesto
grapes with vanilla yogurt
--This recipe is great to double and put extras in the freezer. Form extra patties on the end of a 4-5” strip of waxed paper. Fold over the paper and then stack all the extras in a freezer bag.
--Add extra kosher salt to your fries before baking them.
Turkey Burgers(Taste of Home)
3/4 cup chopped sweet onion
2 teaspoons butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine or Progresso ® Chicken Broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey (or beef)
1/2 cup barbecue sauce, divided
In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.
Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour. (if you are in a rush, you can skip this step) Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce.
Sweet Potato Fries
--Soak chicken tenders in a combination of buttermilk (or 1T vinegar + remainder of 1c milk) and ½ tsp of meat tenderizer. It really makes the chicken moist when you cook it.
--If you don’t want to fry your tenders, you can certainly bake them in a ‘hot’ oven; which means greater than 400 degrees. Drizzle some butter over them for that oven fried effect.
--If you want, you can batter up some extra tenders and place them in the freezer on a cookie sheet or plate. Then when frozen, or the next time you look in your freezer, you can drop them into a Ziploc bag so you’ll have some ready to fry.
--Corn biscuits are SO wonderful.
--If you don’t like the seeds in raspberries, use Polanar’s All Fruit seedless instead.
Chicken Tenders (Pioneer Woman)
1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
1-½ cup Flour
2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).
In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.
Melt butter in saucepan, add flour, allow it to brown slightly. Add salt and pepper and milk. Then stir until all of your gravy lumps are gone (this won't help with body lumps). As gravy begins to boil, it will thicken. Stop cooking when it looks like what your family likes.
Corn Biscuits (cooks.com)
1 (8 3/4 oz.) can cream-style corn
2 c. biscuit mix
1/4 c. melted butter (or more)
Combine corn and biscuit mix. Turn dough out onto a floured board and knead 15 times.
Pat dough into rectangle; cut into 3 x 1-inch strips. Roll strips in melted butter; place on ungreased baking sheets. Bake at 450 degrees for 12 to 15 minutes. Yield 20 biscuit strips
Yellow cake with mixed berries and cool whip
1c cooked ground beef
½ c cooked bulk Italian sausage
28 oz diced tomatoes
8 oz tomato sauce
1 c chopped onion
1 c chopped red bell pepper
1 c water
½ c chopped celery
¼ c beef broth
1T chili powder
1t minced garlic (1 clove)
½ t salt
16 oz kidney beans (optional)
1c sliced fresh mushrooms
1c diced zucchini
Combine all ingredients, except beans, mushrooms, zucchini and parsley, into slow cooker. Cover and cook on low for six or more hours until veggies are tender. Add remaining ingredients. Serve with mozzarella cheese.
--You can use any piece of chicken that you want, boneless or bone-in, though I don’t recommend bone-in breasts because they just don’t touch the pan everywhere while they are supposed to be cooking. I’ll probably use bone-in thighs, in case you were curious.
Chicken pieces (skin removed)
1-2 T olive oil
1c bottled Italian salad dressing
Put olive oil and onion in skillet and then brown seasoned chicken pieces ~4-5 minutes per side. Add salad dressing, cover and simmer about 10 minutes or until cooked.
--You can mix up extra of these meatballs and get them ready for the freezer too. I’m thinking ahead this week for the crazy holiday nights when you’ll need one of these things in your freezer just to keep your sanity.
BBQ Meatballs (Pioneer Woman)
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.
Oatmeal Chipper Skillet
½ c butter (1 stick)
½ c brown sugar
¼ c sugar
1 tsp vanilla
¾ c flour
½ t baking soda
¼ t salt
1 ½ c uncooked oats
½ - 1 c chocolate chips
Heat oven to 350. In large bowl beat butter and sugars with electric mixer till creamy. Add egg and vanilla. Add combined flour baking soda and salt. Stir in oats and chocolate chips. Press dough into bottom of nonstick oven proof skillet. Bake 20 minutes or until top is lightly browned. Do not over bake as cookie will continue to bake out of the oven. Cool at least 10 minutes, serve with ice cream.
--Spinach washed in warm water gets rid of the sand that likes to stick to the leaves, more so than cool or cold water.
¾ c Italian seasoned bread crumbs
1T butter, melted
1 jar spaghetti sauce
1 c mozzarella cheese
Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. Melt butter in 9x13 pan. Place coated chicken in pan. Bake uncovered 20 minutes. Pour spaghetti sauce over chicken, then top with cheese. Bake additional 10 minutes until chicken is cooked.
Angel Hair with Pesto
Sliced boiled egg
1lb bulk breakfast sausage cooked
1-2 pkg Jiffy corn bread mix (1 if there are just a few of you, 2 if you are feeding a larger family)
½ t sugar
1/3 c milk (1 box)
1 egg (1 box)
½ c cheddar cheese, grated
2T minced green onions
Cook sausage in cast iron skillet; drain. Prepare corn bread according to directions, add remaining ingredients. Let sit for five minutes. Pour on top of waiting meat. Bake for 25 minutes at 400 degrees.
2-3 c broccoli florets (steamed a little if you like)
2T bacon bits
½ small red onion chopped
½ c miracle whip
Mix dressing, sugar and vinegar in a large bowl. Add remaining ingredients; mix lightly. Cover. Let sit for about an hour before serving. You can also add ½ c blueberries to make this a fun side salad.
Grapes with Vanilla Yogurt