One Pot Chili Mac and Cheese

• 1 tablespoon olive oil
• 2 cloves garlic
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.

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Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup 

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in theworchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 

Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (I used more)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder (I used more)
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Spaghetti & Meatballs

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Salt

Freshly Ground Black Pepper

1/3 cup Minced Flat-leaf Parsley

4 whole Eggs Beaten

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.  Or use the flat better on your kitchen aid.
Using a round scoop place meatballs on a baking sheet close together. Bake at 400 for 15-30 min depending on the size of your meatball.  While baking make sauce.

Best Marinara Yet

 via  Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Serve meatballs and Sauce of your noodle of choice. Top with Parmesan Cheese.

Broiled Tilapia Parmesan

½ c Parmesan cheese

¼ C butter, softened

3T mayo

2T lemon juice

¼ tsp. dried basil

¼ tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery power

2 lbs. Tilapia filets

Preheat your oven’s broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together cheese, butter, mayo, lemon juice, and seasonings. Set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove fillets from oven and cover them with cheese mixture. Broil 2 min.  or until topping is browned and fish flakes easily with a fork. Be careful to not overcook.

Oven Roasted Salmon

Ingredients

• 1 whole Side (about 2 1/2 To 3 Pounds) Salmon
• 5 Tablespoons Pure Olive Oil, Divided
• Salt And Ground Black Pepper
• 2 pounds Fingerling Potatoes Or New Red Potatoes, Halved
• 2 pounds Asparagus, Tough Ends Snapped Off
• 6 Tablespoons Extra Virgin Olive Oil
• 1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish
• 1/4 cup Capers
• 2 teaspoons Caper Juice
• 3 Medium Scallions, Sliced Thin
• 1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter

Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

Found Here

Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Found Here

Greek Marinated Chicken

Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

Instructions

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes

This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.

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Trout or Tilapia Almondine

Ingredients:

2 large trouts  or 4-6 tilapia filets
3/4 cup flour
1/2 cup milk
1 pinch seasoning salt
1 pinch pepper
2 Tablespoons butter
Juice from 1 lemon

1/2 to 3/4 cup sliced almonds
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
3 Tablespoons butter, cold


Directions:
Prepare two pans for breading trout. One pan needs milk and the other needs the flour mixed with a pinch of salt and pepper. Heat oven to warm about 175-deg F. Heat large skillet and two tablespoons butter to medium high. Place filets one at a time in milk, drain and dredge in seasoned flour, then put in hot skillet. You do not want to burn the butter. Adjust heat and cook both sides of trout until golden brown and cooked through. Remove trout and place on sheet pan. Keep warm in oven.

In the skillet you were just using add 1 tablespoon of butter and almonds. Adjust heat to lightly brown almonds without scorching or burning the butter. Add Amaretto, and lemon juice. Bring to a simmer. Add parsley and salt. Cook 30 seconds and remove from heat. Pull trout from the oven and place on plates or serving platter. Spoon mixture over trout filets.

Found Here

Crockpot Chicken Tacos

2 T Homemade Taco Seasoning
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4  hours or on low for 6 hours. When done, the chicken should shred easily when stirred with a fork.

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Sauteed Chicken Breast

Since finding this recipe I no longer bake or boil any of my chicken for recipes. I cook it like this and it has transformed all of my dishes! This is how chicken should taste.

What you'll need

• 2 pounds boneless, skinless chicken breasts
• 1 pinch kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
• 1 handful fresh chopped parsley

Helpful Tip: -Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer. -In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan. -Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic. -Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.

How to make it

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

Crock Pot Roasted Whole Chicken

This has become a favorite way for me to make a whole chicken. It cooks up so nice with little effort.

• 1 whole roasting chicken
• 1 small white onion
• 4 peeled whole garlic cloves
• 3 ribs of celery, cut into large pieces
• 3 large carrots, peeled, cut into large pieces
• 2 tbsp olive oil
• salt and pepper to taste and your favorite herbs

Wash the chicken thoroughly, not forgetting to wash the inside too.(Pat dry with a paper towel. The chicken will not brown if it isn't dried first) Salt the cavity of the chicken, and pepper it if you want to. Place the chicken into the crockpot breast side up. Insert into the cavity the onion, celery, and carrot. Drop garlic cloves on sides of chicken. Take the olive oil and rub it all over the outside of the chicken. Pour in chicken stock. Salt and pepper to taste. Cook on low for 8-10 hours.

The chicken will be savory and tender, and if you want you can use the leftover juices to make gravy. Just pour it into a saucepan, add a roux, bring to a boil, and YUM! Gravy.

For a Mexican Flavor to use in soft tacos omit carrots, celery, salt and pepper, and add your favorite taco season and squeez half of a fresh lime over the top. 

For Cajun Flavor omit carrots and s & p and add Tony's Cajun seasoning.

Found via Pintrest Here

Herb Crusted Chicken in Basil Cream Sauce

 I have also made this with saute chicken breast served over fettuccine.

Ingredients:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Garlic & Herb Bread Crumbs
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Directions: 

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm (Or spray both sides of coated chicken with cooking spray and bake in the oven at 400 for 20-25 min.)
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

Found via Pintrest Here
 

Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Ingredients

~~ For the honey lime tequila shrimp tacos ~~

• 2 pounds (454 g) raw shrimps, peeled and deveined
• 1 teaspoon coarse sea salt
• 2 tablespoons raw honey
• juice of 2 limes + 1 lime
• 1/2 cup tequila (I omitted, because I didn't have any on hand. I added sm. amount of olive oil)
• 1 medium onion, finely minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground chipotle (optional)
• 2 avocados, diced
• 1/2 head of red cabbage, thinly sliced

~~ For the slaw dressing ~~

• 1/4 cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
• 1 teaspoon of Dijon mustard
• sea salt and pepper to taste
• 1/2 cup light, neutral oil, such as grapeseed (I used olive)

~~ For the chipotle crema ~~

• 1 cup (250 ml) sour cream
• 1 to 2 pieces of chipotle chiles in adobo sauce [canned](I omitted)

~~ For assembly ~~

• 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
• a handful of cilantro, finely chopped

Preparation

1. Wash, peel, devein, and dry raw shrimps. Season with salt.
2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
5. Dice the avocados and squeeze juice from the remaining 1 lime.
6. Thinly slice the red cabbage using a sharp knife or a mandolin.
7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
8. Toss the red cabbage with the lime vinaigrette. Set aside.
9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
10. Stir in the sour cream , mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

Found via Pintrest Here

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Ingredients

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes, drained
• 1/3 cup diced mozzarella cubes
• Fried egg, for serving

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
• In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. 

Found via Pintrest Here

Loaded Chicken or Tuna Salad

Oh, my goodness! This brought Chicken Salad to a whole new level for me. Things I did differently: I baked 2 boneless-skinless chicken breast in the oven at 400 for about 20 min.  along with the whole red pepper. When you remove the pepper from the oven it skin easily peels away. I served it on

Ingredients:

2 to 3 cups shredded chicken or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (steam carrots about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced, LIKE THIS

1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows)
 kosher salt and fresh ground black pepper, if needed.

DIRECTIONS:

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the Greek Yogurt ranch mayo as you desire.

2.  The Secret – Cover the bowl with plastic wrap and refrigerate for at least 2 hours

3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread then layering boston or butter lettuce and tomato.

Greek Yogurt Garlic Ranch “Mayo” (Double or add add another half of this recipe for more ‘mayo’)
Adapted from this recipe
Makes about 1 cup
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped. fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt, LIKE THIS
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder*) You can omit all the buttermilk, if you like. It’s great without it too, since yogurt is already tangy.  If using all mayo, you need to use it.
salt and pepper to taste
* You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets.  If not, you can order it online.

DIRECTIONS:

 In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency.  I like it thick, like, well..mayo.  Season to taste with salt and pepper.  Wrap  and refrigerate for several hours before adding it to salad, if you have the time.  Even more flavor!

Found via Pintrest Here

Shrimp & Sausage Jambalaya

Ingredients 

Jambalaya Mix, recipe follows
2 1/2 cup water
1   (14-ounce) can diced tomatoes
1   (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix 
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

www.pauladeen.com

Oven Roasted Chicken Thighs

This is my "go to recipe" when I need to take a meal to someone. It is fast, makes a lot, and frugal! 

Ingredients:

1 package chicken thighs
1/2 c any mustard (I use spicy brown)
1/4 c maple syrup
1 T vinegar
1 T rosemary

Instructions:

Line a 9x13 pan with foil. Marinate Chicken in mustard, syrup, & vinegar mixture for 30-24 hrs. Place chicken along with marinate in the foil lined pan. Bake at 450 for 40  min. 

Oven Roasted Srimp

This is a VERY good & EASY way to prepare incredible shrimp! 

 

Ingredients: 

1 stick of butter, melted
1 lemon, sliced in thin slices
1 bag of frozen shrimp, thawed
1 pkg. Italian dressing seasoning.

 

Instructions:

Pour butter on a cookie sheet. Place lemon slices on top of butter. Place shrimp on top of lemon slices. Sprinkle shrimp with dressing packet. Bake at 350 for 15 min.

Note: The drippings in the the pan from the butter, lemon and shrimp is VERY tart. It is best to serve shrimp without any of the drippings. 

Grilled Pork or Turkey Tender Loin

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Grill.

Source: Adapted from For The Love of Cooking