Grilled Island Chicken

This recipe comes from here.  This is the very best chicken I've made!  It was so good.  Yesterday's chicken was good, but this one was way better.  It was good by itself, or it would have been good with flat bread and tzatziki sauce, or with French fries.  It was juicy and flavorful.  I wasn't expecting it to be so good, because the marinade is so simple, but it's really, really good.

Grilled Island Chicken

1/3 cup vegetable oil
3 TBSP freshly squeezed lemon juice (I used 2)
1 1/2 TBSP soy sauce
1 clove garlic, finely minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2-4 chicken breasts (If I was using more than 2, I would double the recipe)

Combine all the ingredients except chicken in a bowl or Ziploc bag.  Mix well.  Add the chicken breasts, and marinate all day.  Cook on the grill until done.  I cubed my chicken and did it on skewers, that's our favorite way to eat grilled chicken, and it cooks the fastest, but you can cook the breasts whole too.

Pineapple Apricot Chicken Skewers

Once again, this recipe comes from here.  She has a lot of great grilling recipes.  I've been using the grill more this year, and I've really liked it.  The downside is, we're going through chicken faster than ever!  My stash in the freezer is almost gone.  I need a chicken sale!  I did halve this recipe, it makes a TON of marinade.  You could easily do 2 chicken breasts, or 3 smaller ones with half the recipe, and that's plenty of chicken for us.

Pineapple Apricot Chicken Skewers

32 ounce jar of pineapple apricot preserves
1 TBSP yellow mustard
3 TBSP balsamic vinegar
2 TBSP honey
1 tsp garlic powder
salt and pepper
4-6 chicken breasts, cubed
8-10 bamboo skewers

Combine the ingredients in a gallon ziploc bag except chicken.  Mix well.  Add chicken, mix in and marinate from 2 hours to all day.  The longer the better.  (I only did a couple hours, next time I would plan better and do all day.)  Put chicken on skewers and grill until cooked through.

I halved the amount of preserves, but I did the full amount of the other seasonings.  I hope that makes sense.  So if I made the whole recipe, I would do 32 ounces of the preserves, but double the rest of the spices.

Sweet Lentil Stew

This was another really, really good dish.  It's from the Saving Dinner Cookbook.  Every recipe I've had from this cookbook has been excellent, and relatively easy.  I really need to go buy it for myself!

Sweet Lentil Stew

1 3/4 cups dried lentils, washed
1 large sweet potato, peeled and cut in 1-inch chunks
1 jar spaghetti sauce
1 small red pepper, diced
1 large potato, diced
1 medium onion, chopped
2 cloves garlic, pressed
3 cups water
1 TBSP olive oil

Mix all ingredients in crock pot, except for olive oil.

Cover and cook on low 8-10 hours, or until the vegetables and lentils are tender.  Stir in the olive oil just before serving.  Serves 6.

Since my crock pot met an untimely death, and I can't bear to replace her yet, I cooked mine on the stove top.  It took about an hour to cook, but I had to add at least 3 more cups of water.  Even in the crockpot, I would check it about halfway through the cooking to make sure it wasn't getting too dry.  Lentils take a fair amount of water to cook, as do the potatoes.

I eliminated the regular potato, and used 2 sweet potatoes instead.  Instead of the jar of spaghetti sauce, I used a can of diced tomatoes (I avoid using canned spaghetti sauce at all costs).  It came out delightful and oh so healthy.  There are 26 grams of fiber per serving!

Honey Lime Chicken Enchiladas

These were so different from the enchiladas that I usually make, but they were very good.  You do have to marinate the chicken, but because you're usually precooked chicken, you can either use the leftover chicken from the Chicken Posole, or you can use some precooked chicken you already have in the freezer.  I got the recipe here.

Honey Lime Chicken Enchiladas

6 TBSP honey
5 TBSP lime juice (2-3 limes)
1 TBSP chili powder
1/2 tsp garlic powder
1 pound chicken, cooked and shredded

Combine above ingredients, and marinate at least 30 minutes.

8-10 tortillas
1 pound monterrey jack cheese, shredded, reserve 1 cup
16 ounces green enchilada sauce
1 cup cream (I used sour cream, and it was perfect, I don't think I would like it with cream, too heavy)

Spread 1/2 cup enchilada sauce in the bottom of 9x13 pan.  Fill tortillas with the shredded meat and cheese, roll like burritos, and place in the pan.  (I used a fork to get the meat out, so that I could use the rest of the marinade in the next step.)

Mix the rest of the marinade, green enchilada sauce, and sour cream.  Pour on top of the enchiladas, and top with the shredded cheese.  Bake at 350 degrees until bubbly and brown on top.

I cut this recipe in half, but I did not cut the marinade in half, if that makes sense.  I used an 8x8 pan.  I would use a little less sour cream, so that you could taste the enchilada sauce better, and they were a little too saucy and soupy.  But the flavor was absolutely wonderful.  I was very pleased with this recipe, and it will definitely go into my list of recipes to make again.

Chicken Posole

This was a fabulous recipe.  Very, very simple, but oh so tasty.  I could eat it every day until it was gone, and then I want to make it again!  I originally got the recipe here, but I changed it up a bit.

Chicken Posole

1 TBSP olive oil
1 onion, thinly sliced
32 ounces chicken broth (I make mine with bouillon cubes and 4 cups water)
1 28 ounce can diced tomatoes, with the juice
chili oil
2 cups shredded rotisserie chicken meat
1 can great northern beans

Heat the oil in a pan, and cook the onion until soft.  Add the rest of the ingredients, and heat through.  Add chili oil to desired heat.  I only put a couple drops into our soup, just enough to give it a little flavor, because the kids don't like spicy food.

This is so very simple, but oh so delightful.   I did use a rotisserie chicken (the first time I've ever bought one!) It was so easy and very delicious.  Tomorrow I'll post a recipe for what you can do with the rest of the chicken from the rotisserie chicken.  Another yummy recipe.

Crockpot Refried Beans

This is a very simple recipe, but oh so good.  You won't be able to go back to the canned stuff after making these, I promise!  And if you don't like refried beans, give these a whirl, you'll change your mind after trying them.  I got the recipe here, although I've seen it lots of other places.

Crockpot Refried Beans

3 cups of dry pinto beans (rinsed)
1 onion, diced
9 cups of water
5 tsp salt
1 3/4 tsp pepper
2 TBSP minced garlic
1/8 tsp ground cumin
2 TBSP butter

Put all the ingredients except the salt and the butter in a crock pot and cook on high for about 8 hours.

After they are done, drain all of the liquid out and save the liquid.

Mash beans with a potato masher as much or as little as you want.  Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time.  Add salt and butter, and more cumin to taste, if needed.  Makes about 6 cups.

You can double this recipe and freeze them, they freeze just fine.

White Pizza

My sister and I made pizza on Sunday night, and we NAILED the white pizza!  White pizza is a favorite with my sisters and our mom, and I think we set a personal record for the best white pizza on Sunday.  It's simple, but oh so good, and very cheesy.

White Pizza

Dough for a 12 inch pizza
6-8 ounces Chevre
3 ounces Feta cheese
4 ounces Gorgonzola cheese (a kind of blue cheese, but a little more mellow)
1/2 cup FRESH grated Parmesan cheese
Mozzarella cheese
Garlic butter (I didn't have any, and I'm not a huge garlic fan, but my mom uses this and it's good.)

Spread dough on greased pizza pan.  Lightly spread garlic butter on pizza dough.  Spread Chevre on the dough, then evenly distribute the Feta, Gorgonzola and Parmesan.  Cover with Mozzarella cheese and bake until crust is cooked and lightly brown on the bottom, and cheese is melted.

Serve, and try not to eat the whole pizza in one sitting!

I would love Greek olives on this pizza, but I'm the only one who likes olives, so we usually leave them off.  Liz loves this pizza, it's the only one she'll eat.  You can vary the amounts of cheese depending on your taste.  I adore Chevre, so I might add a little more to it.

Lentils and Rice

This is a very simple dish, but really yummy.  I used to hate it when I was a kid, but I love it now.  This is a great dish for a cold night.  I love it plain, but I also love it with a little Italian dressing on it.  That's the only way I can get Liz to eat it.  I think some fresh lemon juice would be good too.

Lentils and Rice

1/2 cup lentils
1/2 cup brown rice
1 onion minced (or 4 TBSP dehydrated onion)
1/2 tsp curry powder
2 1/2 cups water
1 tsp olive oil

Put all ingredients in pot and cook on medium low heat until lentils and rice are both tender and all water is absorbed, about 40 minutes.  If water is gone but rice is still crunchy, add a little more water, cook until absorbed, then check again.  Makes about 3 servings (I usually double it for the 5 of us).

If you use white rice, cook the lentils by themselves for about 15 minutes, then add the white rice, since white rice takes less time to cook than the lentils do.  Adjust the amount of curry to your taste preference.  This is either a good main dish or a side dish.

I made this Monday night, and Liz gobbled hers up and then said, "I love this!  I forgot how good it is, but I love it."  Miraculous I tell you, nothing short of miraculous!

I put some caramelized red onions and wheat sprouts on top of mine, and it was super yummy.  I doubled the recipe, and we ate it all.

Classic Italian Lasagna

Here is the Classic Italian Lasagna.  It's so good, I want to make it again, and we just ate the last of it last Thursday.  Once again I got the recipe here.  All I can say is, go make it, just go, NOW!  And then come back and thank me.


Classic Italian Lasagna


*Makes one 9x13 inch pan of lasagna.


Red Sauce:
2 TBSP olive oil
1 TBSP butter
4 cloves fresh garlic, finely minced
1/2 large onion, diced (about 1/2 cup.  I used 1 small onion)
8 ounces mushrooms, chopped
2 8-ounce cans tomato sauce
1 6-ounce cane tomato paste
1 14.5 ounce can diced tomatoes, undrained
2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper


White Sauce:
3 cups milk (not skim, I used 1%)
5 TBSP flour
4 TBSP butter
1/2 tsp salt
1/2 tsp pepper


9 lasagna noodles, boiled for half the time on the box (I would boil them for about 8 minutes or use 12 of the no-boil noodles)
1 pound ground turkey
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded


Preheat the oven to 350 degrees.  Lightly grease a 9x13 inch baking pan with cooking spray and set aside.


In a large skillet, brown the ground turkey over medium high heat, breaking the meat apart into pieces with a wooden spoon.  When turkey is cooked through, drain the grease and set aside.  


In a medium size saucepan over medium high heat, add 2 TBSP olive oil and one tablespoon butter.  Add a pinch of salt and pepper.  When oil/butter is hot, add the garlic, stirring constantly.  When the garlic is lightly browned, but NOT burned, add the onion and mushrooms.  Continue cooking on medium high heat until the vegetables are soft and browned and the fluid has mostly cooked out.  Remove from heat and blend to a paste like mixture in a blender.  Return the pot to the heat (pout the pureed vegetables back in), and add the tomato sauce and tomato paste.  Stir to combine.  Then add the diced tomatoes, Italian seasoning, salt and pepper.  Stir.  Cover and let the sauce simmer for 30 minutes over medium low heat, stirring occasionally.  Right before using the red sauce in the lasagna, stir in the reserved ground turkey.


While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodle for half the time suggested on the box.  Once the noodles are cooked, drain, but do not rinse.  Add a dab of olive oil to keep the from sticking together.  If you are using no-boil noodles, you can skip this step.


Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two.  Gradually add in the milk, whisking constantly.  Add the salt and pepper.  Slowly whisk the white sauce, ensuring it doesn't burn on the bottom of the pan, while cooking it over medium heat.  Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes.  


To begin layering the lasagna, keep in mind that you'll have three layers of noodles as well as three layers of the sauces and cheese, so plan on splitting all the sauce and cheese piles into thirds so you don't run out at the end. On the bottom of your lightly greased baking pan, layers three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles.  Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles.  Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles.  Layer the sauces and cheeses again.


Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes.  Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.




The lasagna was almost too salty, so I would omit the salt from one of the sauces next time I made it.  I would also bake it for 40 minutes, and let it sit for 15 minutes after baking.  Letting it sit helps it to set up and not be too soupy.  This was so worth the work, and I don't think I'll ever be able to use canned sauce again.  

Basic Lasagna

I love lasagna. And I think I make a pretty good lasagna. It's cheesy and melty and full of carbs (I love me some pasta). But the other day I made a very delicious lasagna. It was so good. The sauce was home made, and I don't know if I'll ever be able to go back to the canned stuff. And it had a creamy white sauce. It was so very delicious that I had it for breakfast the next morning (and I think it was even better the next morning!) I'll post that recipe tomorrow, but for today, here's a basic lasagna recipe that's very similar to mine (except I don't usually put meat in it, and when I do, I use sausage, because I just really don't like hamburger at all. And mine is all out of my head, so there's no measurements, so you can thank me later for giving you a user friendly recipe!)

Once again, this recipe comes from here, my favorite cooking site.

Basic Lasagna

1 package oven ready lasagna noodles (or the traditional ones that need to be boiled)

1 to 1 1/2 pounds ground beef (or sausage)

1 cup chopped onion

1 28-ounce can tomatoes, undrained

2 6-ounce cans tomato paste

2 tsp sugar

2 1/2 tsp dried basil

1/4 tsp pepper

1 container (15 ounce) ricotta cheese

1 egg, beaten

1 TBSP parsley flakes

1/2 tsp salt

3/4 cup grated Parmesan (fresh, NOT the nasty stuff from the green bottle!)

4 cups shredded mozzarella cheese (I use half mozzarella, half sharp cheddar)

Boil noodles if you went with the traditional ones. Cook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 tsp of the basil and the pepper. Bring to a boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, Parmesan cheese and 1/2 tsp salt. Put a layer of noodle in a 9x13 pan, a layer of meat sauce, layer of ricotta mixture, and a layer of the cheese, then repeat all the layers twice more. Cover with foil. Bake at 375 for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting (this will help it set up and it won't be so soupy).

Stewed Zucchini

This is a really simple recipe, with few ingredients, but very healthy, and very tasty. I love it. It's a great dish to make when you're overwhelmed with fresh tomatoes at the peak of tomato season.

A handy little tip for those extra tomatoes in the summer: Wash them, core them, and then freeze them in a Ziploc bag. When you want some tomatoes in soup, or for this sauce, take out the amount of tomatoes you need and let them sit on the counter for at least 6 hours. When they've softened up some, the skins will slip right off, and you can add them to a soup, or make a fresh tasting sauce off season. You can also throw them straight from the freezer into the soup, and in about 3 minutes you'll be able to slip the skins off.

Stewed Zucchini

About 7 little zucchinis (you can adjust this by how much zucchini you want, I like a lot)

6-8 large tomatoes

1 small onion

garlic

salt to taste

1/8 cup chopped fresh basil*

Slice the zucchinis in half the long way, then chop into pieces about 1/4 inch thick. Saute the onion in a little olive oil until translucent, then add the tomatoes. Cook until they start to soften and get a little saucy, then add the zucchini. Cook until the zucchini is tender. If desired, you can cook the tomatoes until they start to thicken, then add the zucchini and cook until tender. I cheated the other day added half a can of tomato paste to help it thicken, because I didn't give myself enough time to let it thicken on its own. If you're going to cook it until it gets thick, it will take about 2 hours to boil off enough liquid. Season to taste, and serve over noodles and top with fresh grated parmesan. I used dried homemade style noodles that I just got at Wal-Mart (oh the shame! ) and they were actually really good noodles. Tomorrow I'll post a homemade noodle recipe that I made with my sister a couple months ago and they were really good (but a lot of work).

*Another fresh tip. To have fresh basil all year, harvest several cups of leaves and wash them. Put them in food processor and grind to desired fineness. Scoop into clean ice cube tray, and pack firmly. Place in freezer. Once the cubes are solid, remove them from the tray and put them in a Ziploc bag. Voila! Fresh basil all year! Just take a cube out and throw it into whatever you're making. It melts in a matter of minutes, and you get the fresh taste of basil all year long.

Hawaiian Haystacks

I had never even heard about Hawaiian Haystacks until I came to Utah for college. I didn't think about them for years, then I made them about a year ago, and the kids loved them, and just last week, I saw this post and had to laugh, because I was already planning to post about them myself. The fun thing about Hawaiian Haystacks is that you can make them to fit your family and your tastes. I do use cream of mushroom soup as the gravy for the chicken, but I think I might try this recipe next time I make them.

I prefer to use my crock pot chicken for the chicken in this recipe, because I prefer the chicken to be shredded, I like it better that way. But my crock pot met a tragic end last week, so I currently have no crock pot. This is a very simple, no planning required dinner. I usually save it for a night when I didn't plan ahead.

Hawaiian Haystacks

1 pound cooked chickcen, diced or shredded

2 cans cream of mushroom soup

Toppings of your choice, we like:

Peas

Corn

Pineapple

Mandarin oranges

Black olives

Red pepper

Craisins

Sunflower seeds

Mushrooms

Mix the chicken and soup/gravy together in a sauce pan, and heat until bubbly, adding milk to make it the consistency you like.

To serve:

Put a small amount of rice on your plate (start small, it gets really big FAST!), then top with chicken and gravy, then add the toppings you like. Rusty and the girls prefer the sweeter toppings, I prefer only the savory toppings, I don't like mixing sweet and savory in this dish. It sounds really weird, and it kind of is, but it's strangely good.

Gyros

Again, this recipe came from this site. The chicken was very yummy chicken. This does take quite a bit of time, but I think it's worth it. It is heavy on lemon though, so if you don't like lemon, you might not like this meal.

Chicken Gyros

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp red wine vinegar

2 TBSP extra virgin olive oil

2 heaping TBSP plain yogurt (I used sour cream)

1 TBSP dried oregano

salt and pepper

1 1/4 pounds boneless, skinless chicken breasts, cubed

Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl (I doubled the marinade, and I think it was just right for this amount of chicken). Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler (I broiled them, and I thought it worked perfectly). Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas, top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Shepherds Pie

I grew up with one version of shepherds pie. When we got married, I made it, and Rusty didn't like it, because he was used to his mom's way of making it. Then, when we were in Australia, I saw a cooking show, and I was intrigued by the version of shepherd's pie that they made. I started making it, and we've never gone back. It's very different, but give it a try, I think you'll like it. It makes a lot of the bottom filling, so I always freeze half of it and make another shepherd's pie a couple weeks later.

Shepherd's Pie

1 pound sausage or hamburger (I prefer sausage)

1 small onion, diced

1 can corn

2 small zucchini's, diced

1 cup diced carrots

4 stalks celery, chopped

1 cup green peas

2 cups water

2 chicken gravy packets

3 large sweet potatoes, cubed

Put the sweet potatoes in a pot, cover with water, and cook over medium heat

While potatoes are cooking, saute the onion and sausage until cooked, then set aside. In same pan, saute the celery, and carrots about five minutes, then add the zucchini and cook until tender. Add the peas, corn, sausage mixture, water and gravy packets, and cook until gravy has thickened. (Reduce water to 1 cup, and only use 1 gravy packet if you don't want a lot of gravy.) Pour half the mixture into an 8x8 pan, and the rest into another 8x8 pan. Let the second pan cool, then place in freezer. It will keep for several months, until you're ready to make another shepherd's pie.

When the potatoes are soft, drain and mash. Add a little milk if the potatoes are too dry. Top the sausage/vegetable mix with the sweet potatoes and bake at 350 degrees until nice and bubbly. Liz doesn't like sweet potatoes, so I usually make a small batch of instant potatoes, and put them on one corner of the filling.

Chicken Enchiladas

I was going to take a picture of this meal, but it's really not the prettiest meal. Picture an enchilada with sour creamy chicken covered with diced tomatoes and chilies. Just not that pretty. But oh so yummy. This is one of the few meals that I have made with consistency the ten years we've been married. It was one of the first meals I made as newlyweds (much better than the half cooked turkey!), and it was a hit with Rusty, so I've kept making it.

Chicken Enchiladas

1 large chicken breast, cooked and cubed

5 tortillas

2 cups sour cream (I use low fat, and it's just fine)

1 small onion, finely chopped

2 cans diced tomatoes, with juice

1 can diced green chilies

Chili powder

1/2 cup salsa

Mix chicken and sour cream together. Place 1/5 of the mixture in a tortilla, roll the tortilla and place in a greased 9x9 baking pan. Continue until all the chicken mixture is used up.

Saute onion until soft, then add the chilies and tomatoes, and simmer until sauce starts to thicken. Add chili powder and salsa to taste. Pour on top of the rolled tortillas. Place in oven and bake at 350 until hot and bubbly. Put shredded cheese on top, and cook another 5 minutes.

Make Your Own Salads

This is a really easy dinner, but we all like it, and there's no complaining because everyone gets to pick what goes on their own salad. And you can use up stuff out of your food storage, so it's a win-win all around. These are the foods that we like, but you can just add or take away whatever you want.

1 can corn

1 can kidney beans

1 can black olives, sliced

1 cucumber

1 red pepper

1 cup green peas

1 cup chopped broccoli

1 cup chopped carrots

Craisins

Sunflower seeds

Chopped lettuce

Put all the toppings into bowls and let everyone make their own salads. Simple and easy, and good served with homemade bread. A healthy, yummy meal with no cooking and little mess!

I don't like pie crust, so I make this recipe with biscuits on top instead of pie crust. So it's kind of like chicken and dumplings, except it's not a soup. So I really don't know WHAT to call it, except yummyness. Sometimes I get a little carried away making the filling, and I make way too much of it. When that happens, I get out 2 9x9 pans, and divide the filling between the two. I'll put the biscuits on top of one of the pans, and the other pan I put a cover on and put it in the freezer. When I'm ready to make the second pan (a couple weeks or even a month later), I just pull it out, let it thaw, then make the biscuits, put them on top, and back. 2 meals with about half the work, because it really doesn't take any more prep time to make enough filling for two meals. I do the same thing with shepherds pie (which maybe I'll make this week and post!)

Chicken Pot Pie

1 pound boneless, skinless chicken breast, cubed

1/2 cup chopped carrots

1 onion, chopped

3 stalks celery, chopped

1 cup frozen peas

1 cup water

1 packet chicken or brown gravy

Put diced chicken in large pot and brown, then add the carrots, celery and onion, and cook until vegetable are soft. Add the peas, 1 cup water, and gravy packet, and cook until gravy is bubbly and thick. Pour into 9x9 baking pan.

Biscuits

2 cups flour

1 TBSP baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening or butter

2/3 cup milk

In a mixing bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Using a fork, stir until just moistened.

Roll out dough, cut biscuit pieces, and place on top of the vegetable and chicken mixture. Once mixture is covered, put in oven at 350 degrees. Bake about 35 minutes, or until biscuits are golden brown and cooked through.

Serve and enjoy!

Beef Stew

When you make one of my recipes, you need to understand that about 75% of the time, I'm not following a recipe. I probably followed a recipe the first time I made it, then I adapted the recipe, and I make it out of my head. So a lot of my ingredients I'm just eyeballing, especially the spices, so always do the spices to taste. With that said, this was a really good recipe and I was truly winging it the whole way.

Beef Stew

1 pound stew meat (I like to buy the already diced stew meat because I hate cutting raw meat.)

1/4 cup flour

5 small potatoes peeled and cubed (you don't have to peel red potatoes if you have them)

1 cups chopped carrots

3 stalks celery, chopped

1 small onion, diced

5 cups water

4beef bouillon cubes

1 tsp worcestershire sauce

2 TBSP ketchup

Put the meat in a bag, put the flour in, and shake until coated. Grease a large soup pot and cook meat over high until it is browned on all sides (it doesn't need to be cooked all the way through, just browned). Don't panic, it will make a mess of your pan, but the next step will take care of that. Just make sure to not burn the flour.

Add water, bouillon cubes and the chopped vegetables. Reduce heat to medium, put cover on and simmer for about 1 hour. When vegetables are nice and tender, add the worcestershire sauce and the ketchup. If it needs more of either one, add a little more. Remove from heat and serve. Yummy yummy yum!

Barbecue Chicken

All I can say is I LOVE Barbecue Chicken! It's so, so easy to make, and it has saved my bacon many times over. I make a huge crock-pot of it, and then I freeze it in 2-cup containers for a quick meal.

Barbecue Chicken

6-7 chicken breasts (or as many as you can shove in your crock-pot)

2-3 bottles of your favorite barbecue sauce

Place the chicken in the crock pot, and pour in one bottle of barbecue sauce. Cook on low for at least 7 hours, until chicken is cooked through and comes apart easily when poked with a fork. Remove chicken from crock pot and drain all the juice (the chicken makes a ton of juice/fat, and it will be too juicy if you don't drain it now). Shred the chicken with two forks, and return it to the crock pot. Add half the second bottle of barbecue sauce. Stir, and add more sauce until it's as saucy as you like it (we like our chicken sauuu-ceeee!) I know it's a lot of barbecue sauce at one time, but it will last for a long time, so it's really worth it. Let the chicken simmer for another hour or so to let the sauce and chicken meld together. Place in containers (I use 2 cup ones, they're just the right size for 1 meal for us.)

Cool and then place in freezer. I use the chicken for barbecue chicken sandwiches when I don't feel like cooking, don't know what to cook, or ruin what I'm cooking that night! I also use it for barbecue chicken pizza. It's so nice to just be able to pull the chicken out, thaw it in just a couple hours, and just like that, dinner's ready!

Chicken, White Bean and Leek Soup

I forgot to get a picture of this dish, but it was really good. It's a very light tasting, but very flavorful soup, and very healthy.

Chicken, White Bean and Leek Soup

1 pound chicken

2 cans cannelini beans

3 leeks, chopped

1 pound red potatoes, diced

1 cup carrots, diced

3 stalks celery, diced

4-6 cups chicken broth

Bake the chicken at 350 degrees about 1 hour, or until juices run clear. While chicken is baking, diced the vegetables. Once chicken is baked, chop or shred it into bite size pieces and then set aside. Stir fry* vegetables in a big soup spot until they are just getting tender. Add the broth, and heat to boiling, then add the chicken and the beans. Salt and pepper to taste (this had a very nice, mellow flavor, and I didn't add any salt or pepper to it, I preferred the taste of the vegetables.) Serve and enjoy!

*Stir frying the vegetables instead of boiling them helps to maintain their fresh flavor, and makes the soup more flavorful. This was a tip from my sister, and I thought it made the soup taste better.