Pulled pork

Divas-

I am making pulled pork this month. I use the McCormick slow cooker pulled pork seasoning packet. Mix with ketchup, apple cider vinegar, and water. Pour over pork shoulder roast and cook all day on low in your crock pot. Shred and eat plain or as a
Sandwhich. Buns and chips
Will be provided.

Orange Chipotle Pork Chops

1/2 cup maple syrup
1/2 cup thawed orange juice from concentrate
3 tbsp chopped chipotle peppers in adobo sauce
1 tsp salt
1 tsp pepper
8 boneless pork loin chops (3/4 thick)

In a small bowl, combine the first 5 ingredients

Marinade the pork chops in freezer bag.  

Divas:  Thaw and grill over medium heat

Serve with rice

White Turkey Chili

Ingredients:

2 tbls. oil

1 cup chopped onions

2 stalks of celery, thinly sliced

4 cups chopped cooked turkey

2 (15.5 oz.) cans great northern beans, drained

2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained

1 (4.5 oz.) can Old El Paso Chopped Green Chilies

2 tsp. cumin

1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)

2 oz. (1/2 cup) shredded Monterey Jack Cheese

1 tbls. chopped fresh parsley (I didn't use)

Directions:

1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke

Chicken pot pie

Leave out any veggies your family doesnt like.
Add any new veggies they do like!


Dana's Chicken Pot Pie!
SERVES 6 -8
1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice
1/2 cup green peas
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.

Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly
well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
for freezing
assemble your pot pie
freeze before baking!
To prepare from frozen....
Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!
Enjoy!!

Red Beans & Rice

I'm making Red Beans & Rice. See post in May under Cajun Cuisine for the recipe. See you on Tuesday @ Kim Reed's house!


- Posted using BlogPress from Lacey's iPad

Dressed-Up Meatballs

1 pound frozen fully cooked meatballs
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (12 oz) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Thaw meatballs and place in a microwave safe dish; top with onion, carrots, green pepper, and garlic. Combine sauces; pour over meatballs.
Cover and microwave on high 6-8 minutes or until veggies are tender and meatballs are heated through; stir and microwave another 3-4 minutes. Serve with rice.

Dinner Divas: Thaw overnight, place in microwave safe dish and follow instructions above.

Italian Sausage Soup

1 (16 oz.) package sweet Italian sausage, casings removed
1 yellow onion, chopped
1 cup celery, minced
1 cup carrots, minced
3 (14 oz.) cans beef broth
2 (14 1/2 oz.) cans diced tomatoes with basil oregano and garlic
1 (16 oz.) cans great northern beans, drained
2 cups ditalini
1 teaspoon salt
1 teaspoon fresh ground black pepper

1. In large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles

2. Drain well

3. Stir in broth, tomatoes and beans; bring to a boil over med-high heat

4. Reduce heat and simmer for 20 min.

5. Add pasta; simmer for 8-10 min., or until pasta is tender

6. Stir in salt and pepper

7. serve


Thaw in refrigerator overnight. Heat in pot on stove until warm.

Hope you all will enjoy this. If you don't then blame Wes because he cooked it :)

Lindsey