This is the best roast because it has a good flavor, but I also feel like it stays pretty moist, unlike other roasts.
3-4 lbs chuck roast, boneless
1 packet au jus mix
1 packet ranch mix
1/4 C butter
8-10 pepperoncini peppers
Put Roast in crock pot. Sprinkle au jus and ranch mix on top of the roast. Add butter and peppers around the roast. Cover the crock pot. Cook on low for 8 hours or high for 4-5 hours or until meat falls apart.
I had a lot of zucchini from my garden and needed to find a different way to use it other than making zucchini bread. This is a great dinner and really simple. I used the measurements really roughly. I just put in as much as I wanted.
1 small rotisserie chicken (just as much chicken as you want)
3 medium zucchinis (diced or sliced)
1 box of stove top stuffing mix
1/2 C butter melted
10 oz can cream of chicken soup
1/2 C sour cream (optional, I didn't have this so I just omitted it)
Preheat oven to 350 and grease 9 by 13 baking dish. In a large bowl, melt butter and add in the stuffing mix. Set half or a little more of the mixture aside for the topping.
Add chicken, zucchini, cream of chicken soup, and sour cream to the leftover stuffing and mix. Spread the mixture into the baking dish. Then sprinkle the remaining stuffing mix on the top. Bake uncovered for 35-45 minutes or until golden brown.
I made this for Thanksgiving and everyone raved over it. Cole even asked to take the rest of the pie home.
I made the crust with vanilla wafers because Dad is allergic to graham crackers. I also made the pie the night before and assembled it all and kept it in the fridge. Then I cooked the next day.
Apple Pie Filling:
2 3/4 C apples diced into 1/2 inch cubes (roughly 3 apples)
1 Tbsp melted butter
1/4 C light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp fresh lemon juice
1 1/2 Tbsp corn starch
1/2 C water
Graham Cracker Crust (Vanilla Wafer option)
2 1/4 C graham cracker crumbs (vanilla wafers)
1/4 C light brown sugar
1-2 tsp cinnamon (to taste)
6 Tbsp butter melted- slightly cooled
Crisp Topping
1/2 C flour
1/2 C light brown sugar
1/2 C quick oats
1 tsp cinnamon
1/4 tsp nutmeg
1/4 C butter melted
Cheesecake Filling:
12 oz cream cheese
1/2 C sugar
1 1/2 tsp vanilla
2 Tbsp flour
1 large egg
Topping:
Caramel Sauce whip cream, or vanilla ice cream (I forgot the caramel sauce and it was still amazing!)
Apple Pie Filling:
Peel apples and dice into 1/2 inch cubes. In large saucepan melt 1 Tbsp butter. Add apples cubes, brown sugar, lemon juice, corn starch, water, and spices.
Crust:
Preheat oven 350. In a bowl stir cookie of choice (graham or wafers), cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture into the bottom and the sides of the 9 inch pie dish. Bake 8 minutes and then let it cool.
Crisp Topping:
Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs.
Cheesecake Filling:
Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust pan.
Then spread the apples over the cheesecake layer. Sprinkle with the crisp topping and bake for 35-40 minutes. If it starts browning on the top too much tent the top with aluminum foil.
Cool before serving. Drizzle with caramel sauce.
2 lbs chicken breast (roughly)
1/4 tsp cumin
1/2 tsp salt, divided
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp red chili pepper flakes (sometimes I don't put this in)
2 C grape or Roma Tomatoes diced
1/2 C onion, chopped
1/3 C chopped jalapeno (whatever you can handle)
1/2 C chopped cilantro
1/2 lime juice (fresh is best)
1 C shredded mozzarella
Preheat oven to 400. Chop chicken into small bite size pieces and place into the bottom of a large baking dish. Season it evenly with cumin, garlic, red pepper flakes, 1/4 tsp salt, and pepper. Mix the chicken up to coat it evenly.
In a bowl combine chopped tomatoes, onion, jalapeno, cilantro, and lime juice with 1/4 tsp salt. Pour over the chicken and top it off with mozzarella.
Bake for 25-30 minutes or until chicken is cooked through.
A friend made this for us and it was so delicious. It is healthy too. I was surprised at how much I liked it.
Marinade for Chicken
1 Tbsp olive oil
1 lime
1/2 tsp cumin
1 tsp ground coriander
1 Tbsp Coconut Aminos or substitute Soy Sauce (low sodium)
1 Tbsp Honey (raw)
1 tsp salt
1 tsp curry powder
4 Tbsp Coconut Milk
1 dash cayenne pepper
14 oz chicken breast
COCONUT RICE
1/2 C Jasmine Rice
1 1/2 C Coconut Milk
1/4 C water
dash of salt
Optional Sides/Toppings
Pineapple (grilled)
Asparagus (grilled)
Cilantro
Lime
Add olive oil, lime zest & juice, cumin, coriander, coconut aminos, honey, salt, curry powder, 4 Tbsp coconut milk, and cayenne to a bowl. Mix together. Pour half into a bag for marinade and save the other half in the fridge. Slice chicken and add to the marinade. Marinate for 2 or more hours.
Coconut Rice:
Add 1 1/2 C coconut milk, water, rice, and a pinch of salt to a pot. Bring to a boil. Turn heat down to low, stir rice, cover, and let cook for 20 minutes. Stir and remove from heat.
Chicken:
Remove chicken from marinade. Heat up grill to medium-high heat. Add chicken to grill and cook for 5 minutes per side.
Serve chicken over coconut rice and top with the remaining marinade in the fridge. Optional toppings of chopped cilantro, lime juice.
I may not make lasagna ever again! Only half kidding. This soup is really good and it is so simple to make.
1 lb. ground beef (or half sausage half beef)
1 onion diced
4 minced garlic cloves
1/4 tsp red pepper flakes
1 24 oz jar your favorite tomato sauce (I used tomato basil)
8-10 C chicken broth, divided
14 oz can crushed or diced tomatoes
2 Tbsp tomato paste (I don't think I actually had this)
2 tsp balsamic vinegar
1 1/2 tsp sugar
1 Tbsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 bay leaf
15 lasagna noodles, uncooked (however many you like, I liked the noodles)
1/2 C Heavy Cream
Optional Toppings:
Parmesan Cheese
Mozzarella Cheese
Ricotta Cheese
Cottage Cheese
Heat large pot on stove. Add ground beef and onion and cook until beef is browned. Add garlic and red pepper and saute for 30 seconds. Drain any excess fat.
Add tomato sauce, 6 C chicken broth, tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and lasagna noodles. Bring to a boil then reduce to a simmer until the noodles are tender. Stir occasionally (roughly 20-30 minutes)
Remove bay leaf and stir in the heavy cream and 2-4 cups of chicken broth to get the desired consistency. Add whatever cheese you prefer. (I just added parmesan the first time and it was delicious!)
