B.B.Q. Pulled Pork

1-2lb. pork sirloin roast
1/2 c. water
1. beef bullion cube
1 bottle of Sweet Baby Ray's B.B.Q. sauce


Throw pork, water and bullion cube in the crock-pot.  Cook on high for 6 hours.  Do not drain.  Add b.b.q. sauce and stir.  Easy Peasy.  Serve on a roll/bun.

Reheating instructions:  Let thaw and microwave or stick it in a pot.  You'll need to drench it again in b.b.q sauce. ;)

Chicken Chili

3 chicken breasts, cubed (2 if using large Costco breasts)
1 cup onion, chopped
1 green or yellow pepper, chopped
1 tablespoon oil
2 tablespoons garlic, minced
2 cans tomatoes
1 can pinto beans
1 can baked beans
2/3 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste

In a large pan, cook chicken, onion, and pepper in oil until chicken is almost done. Pour into crockpot.

Combine all other ingredients in crockpot. Cook on low until warm.

Serve with sliced green onions, sliced olives, avocadoes, sour cream, grated cheese, and chips.

Makes 6-8 servings

Russian Chicken

Ingredients:

1 small bottle Russian salad dressing
1 small bottle apricot and pineapple jam
1 pkg lipton onion soup mix
salt and pepper to taste
4 boneless, skinless chicken breasts
2 C prepared rice

Directions:

Thaw. Arrange chicken in a 9x13 baking pan. Mix remaining ingredients together and spoon on top of chicken. Bake at 350 for 30-40 minutes or until juice runs clear. Serve over white or brown rice with extra sauce.

Creamy Chicken Enchiladas

Ingredients:

Flour tortillas
2 C cooked, cubed chicken
2 C grated Monterey Jack cheese
½ can diced green chilies
1 can cream of chicken soup
1 C sour cream
salt and pepper to taste
(consider adding black beans)

Directions:

Mix together cream of chicken soup, sour cream, green chilies, salt and pepper. Mix in half cheese and the chicken. Spoon into tortillas and roll them up. Put in a glass 9x13 baking dish and cover with the remaining cheese. Bake at 350 for about 30 minutes.
or
Defrost. Bake at 350 covered with aluminum foil for about 30 minutes. Take off lid and bake 5 minutes more until light brown and bubbly or broil for a few minutes.

Classic Lasagna

Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 (16-ounce) can stewed tomatoes
• 2 (6-ounce) cans tomato paste
• 1 (10 3/4-ounce) can tomato puree
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 (10-ounce) package dry lasagna noodles
• 3 cups cottage cheese
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups shredded Parmesan cheese
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound mozzarella cheese slices

Preparation

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)

Cook noodles according to package directions; drain, and set aside.

Combine cottage cheese and next 5 ingredients in a large bowl.

Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.

Bake at 375º for 40 minutes. Let stand 10 minutes before serving.

Spaghetti Pie

Spaghetti Pie (6 servings)

This recipe can easily be double, or tripled. The original Spaghetti Pie recipe calls for a full pound of ground beef, but I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP(texturized vegetable protein), or no meat (or meat substitutes) at all.

6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded

Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve:
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.

PF Chang's Mongolian Beef

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced (I used a paste)
1 Tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
3 large green onions, sliced in 2" segments
Instructions:
Heat 2 tsp of vegetable oil in a medium saucepan on med heat, oil shouldn't get too hot. Add ginger and garlic to the pan. Almost right away add the soy sauce and water.
Dissolve the brown sugar in the sauce. Raise the heat to medium high and boil the sauce for 2-3 minutes or until thickens slightly. Remove from heat.
Slice the steak against the grain into 1/4" thick slices. You can get this cut if you tilt your knife 45 degrees as you slice.
Dip the steak pieces into the cornstarch, applying a thin dusting to both sides. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up the oil in a wok or deep skillet. The oil should be hot, but not smoking.
Add the beef and saute for 2 minutes or until the beef edges are just beginning to darken. Stir meat around so it cooks evenly. Remove the meat and rest it on paper towels. Pour the oil out of the wok.
Put the pan back over med heat and put the meat back in, let it simmer for about a minute.
Add the sauce, cook for another minute while stirring. Then add the green onions. Cook for another minute.
Remove the meat/onions from the pan and put on a serving dish.
Serve with brown or white rice.