Pig Chili

This looks like a crazy long recipe list, and it is, but it's worth the effort!

(Makes 8-10 servings)

Step 1 Ingredients
2 T chili powder

1 t chipotle chili powder

1 T cumin

2 t oregano

1 t thyme

1/2 t coriander

4 T water

Step 2 Ingredients

2 oz bacon (about 3 slices)

3 lbs pork* roast, cut into 1/2" cubes

1 c onion, chopped

1 T garlic, minced

2 T jalapeno pepper, minced

Step 3 Ingredients

14 oz. tomatoes (1 can, whole tomatoes)

1 c cherry tomatoes, halved (or you can throw in another can of tomatoes...but the cherry tomatoes are SO good!)

8 oz. tomato paste (1 small can)

1 t honey (if this totally weirds you out, then use 2 t sugar. Try the honey though, you won't be able to tell a difference)
2 c water

Step 4 Ingredients

28-42 oz. drained kidney beans (1 large can + 1 small can, red or white)

1 t cornstarch

1 t water

Directions

1. Mix the spices and 4 T water into a paste, set aside

2. Cook bacon in a skillet until crisp; reserve bacon fat; crumble bacon and set in large pot (no heat yet). In the same skillet, brown the pork roast chunks in bacon fat, add to bacon crumbles in pot. Sweat the veggies in remainder of bacon fat, add the spice paste to veggies and cook for 3-4 minutes. Add to meat in pot.

3. While the meat and veggies are cooking in batches, add to the pot canned tomato, tomato paste, water, honey and cherry tomatoes. After all the veggies and meat are in the pot, cook on medium heat until rolling boil. Reduce to low (simmer). Cover and cook for 2-3 hours on low. Uncover and cook 30 minutes.

4. Add kidney beans and cornstarch mixture. Heat through.

Freezes well.
*Chuck beef roast can be substituted for the pork roast, if desired.

For nutrition information go to: http://caloriecount.about.com/pig-chili-recipe-r771173#ixzz1YeBfqRIi

Asian Orange Chicken Stir-fry

For nutrition information, go to: http://caloriecount.about.com/orange-chicken-recipe-r613607

Ingredients (Makes 8 servings)

1 1/2

c water

T orange peel (zest)

T orange juice (juice from fresh orange)

1/4

c lemon juice

1/3

c rice vinegar

2 1/2

T soy sauce

1/2

c brown sugar

t ginger (fresh, peeled and minced)

t garlic (fresh minced or dried minced...both work well)

T green onion, chopped

1/2

t red pepper flakes

T cornstarch

T water

lb chicken breast, cubed

c sugar snap peas

c mushrooms, sliced

1/2

c carrots (julienned)

Directions

In a medium saucepan, on med-hi heat, bring to boil the first 6 ingredients. Add ingredients brown sugar through red pepper flakes and mix well. Remove from heat and let cool for 10-15 minutes while preparing the chicken and veggies in desired method (grilled/stir-fry/etc.)

Mix cornstarch with cold water and add to sauce. Bring sauce to boil again over med-hi heat and add chicken and veggies. Reduce to low heat; stir for 5 minutes until heated through.

Bacon Stuffed Mushrooms

For nutritional info about this recipe, go to: http://caloriecount.about.com/stuffed-mushrooms-recipe-r613567

Ingredients (Makes 8 servings)

oz mushrooms, whole white button

oz cream cheese

oz bacon bits (2 Tablespoons, real bits in a jar)

T green onion, chopped

1/4

t red pepper flakes

T parmesan cheese, grated

1/4

t white pepper

t garlic, minced (dry or wet...both work well)

1/4

t paprika

Directions

Let cheese and bacon bits come to room temperature; you may have to soften (not melt) cream cheese a little in microwave.

Wipe mushrooms free from debris, remove stems and chop up. Don't worry about making the chop too small, you'll whip them and most will break up while being whipped.

In mixing bowl, whip together cream cheese, chopped mushroom stems, chopped green onion and rest of ingredients until well-incorporated.

Pre-heat oven to 350 F.

Stuff mushrooms about 1/4-1/2 high off top of mushroom. Set in foil-lined 9x13. Pack them tightly, they will shrink as they cook.

Bake 35-45 minutes until outside turns dark brown and kitchen smells cheesy and bacon-y. :)

Serve hot, also reheats very well!

If you have leftover stuffing, it tastes super good on celery, cucumber chips or crackers.

Chicken Skewers & Spicy PB Sauce

Ingredients (Makes 8 servings)
2 lb chicken breast tenders
2 tsp canola oil
1 tsp salt
1 tsp black pepper
1 tsp allspice

1 c peanut butter (chunky or plain)
1/2 c chicken stock, low sodium
1 T soy sauce, low sodium
1 tsp red chili flakes
1 tsp cayenne pepper
2 T honey
3 T lime juice
Directions
1. soak skewers in water for about 10 minutes before skewering chicken.
2. combine all sauce ingredients (PB thru lime juice) and let cook on medium heat for about 5 minutes. remove from heat.
3. skewer chicken.
4. brush chicken with canola oil, then lightly season with pepper, salt and allspice. grill and set aside.
5. dip skewers in sauce and enjoy!

Read more: http://caloriecount.about.com/chicken-skewers-spicy-pb-sauce-recipe-r533234#ixzz1DJbYSJqY

Broccoli Beef

To see nutrition info: http://caloriecount.about.com/broccoli-beef-recipe-r533215

Ingredients (Makes 4 servings)
1/3 cup oyster sauce
2 teaspoons sesame oil
1/3 cup apple juice (substitute for sherry)
1 teaspoon soy sauce
1 teaspoon splenda (granulated)
1 teaspoon cornstarch
1 pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil
1 teaspoon fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets
Directions
1. Whisk together the oyster sauce, sesame oil, sherry (or apple juice), soy sauce, sugar (splenda), and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove garlic clove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Read more: http://caloriecount.about.com/broccoli-beef-recipe-r533215#ixzz1DJXTQ0M8

Christmas Ham Leftovers: Chopped Chicken Cordon Bleu Alfredo Angel Hair

This is meal #2 after Christmas Ham dinner...which is also made from the leftovers from the Cordon Bleu recipe.

Makes 4 servings

Ingredients

1	tsp onion powder
1/8	tsp pepper
1/2	tsp granulated garlic
1	T parsley, freshly chopped
1	tsp corn starch
1	c. milk
1 1/2	c water (cold, divided)
2	T butter
4	oz. spaghetti, angel hair
4	oz. Neufchatel Cheese (reduced fat cream cheese)
2	portions of the Chicken Cordon Bleu recipe. {click here for full recipe}

Directions

Mix dry spices, parsley and cornstarch together in a small bowl. Add to 1/2 C of the cold water and mix well. Set aside.
In a medium saucepan, bring the remainder of water and milk and butter to a boil and carefully add the noodles and spice mixture/paste. Reduce heat and let it boil gently for 4-5 minutes.
Add the Neufchatel cheese and let melt in.
Chop up two portions of the Chicken Cordon Bleu and stir in until heated through.
May garnish with parmesan cheese and fresh parsley.

Christmas Ham leftovers: Chicken Cordon Bleu

Serves 4, or serves 2 and leftovers for another meal...
This is meal #1 after Christmas ham leftovers arrive...there are a few more after this...stay tuned

Ingredients

2	c broccoli, chopped
4	oz swiss cheese, shredded (about 1 Cup)
4	oz ham (leftover from Christmas dinner or deli ham is great)
16	oz chicken breast (pounded down to 1/4" thickness)

Directions

Place ham on the pounded down breast and sprinkle with swiss cheese. Roll up from small end and secure with toothpicks, if necessary.
Do the same for all four breasts. Arrange in a 9x9 greased baking dish and top with broccoli and any remaining swiss cheese.
Bake on 375 for 35-40 minutes or until internal temperature reaches 165 for each chicken roll up. Do not overbake, the chicken will be dry and stringy.

Christmas Ham Leftovers: Ham Bone & Lentil Soup

Makes 8 servings
Last meal from Christmas leftover ham!

Ingredients

1	ham bone
1	c lentils, red (rinsed until water runs clear)
1	c split peas, yellow (rinsed until water runs clear)
1 1/2	c quinoa (rinsed until water runs clear)
1/2	c onion, sweet (diced)
1	c hominy
6	c water

Directions

Put all ingredients into crockpot and cook on low for 6-8 hours. It will thicken up as it cooks. You may also add garlic, celery, carrots, etc. But we keep it simple :) Freezes well!

Christmas Ham Leftovers: Ham & Pineapple Omelet

Meal #3 from Christmas Ham leftovers...super easy! An accidental favorite for breakfast...yum!

Makes 2 servings

Ingredients

2	eggs, whisked
1/4	cup ham (cubed)
1/4	cup pineapple tidbits
1/4	cup cottage cheese
1/4	cup shredded cheddar

Directions

In a well greased pan, throw down the ham or canadian bacon pieces. Immediately pour whisked eggs on top.
In a separate small bowl, combine cottage cheese and pineapple. Set aside.
When egg in pan begins to harden or lifts edges from pan, flip egg over. Immediately put pineapple mixture on half of egg. Sprinkle with cheddar & fold over empty half of egg.
Remove from heat immediately, cover with lid and set for 3-5 minutes or until cheddar is melted.
Enjoy!

Lentil-Quinoa Salad

Makes 10 servings

Super food!

Ingredients

2 1/2	cups lentils (cooked)
1 1/2	cups quinoa (cooked)
1/3	c scallions, finely chopped
1/3	c canola oil
2	T lime juice
1	T curry powder (mild)
1/4	tsp ginger (fresh grated)
1/2	tsp coriander
1/2	tsp salt

Directions

in a large bowl, combine all ingredients. Toss to coat. may be refrigerated for up to three days.

Basil Spinach Crockpot Chicken

Makes 4 servings

6 hours in the crockpot, 15 min prep time

Ingredients

12	oz. chicken breasts, skinned (4 breasts)
1/2	tsp. pepper
1/2	tsp. basil
6	oz cream of celery soup (or half can)
1/4	cup green pepper, sliced julienne (strips)
1	cup spinach, fresh (stems and all)
1	cup quinoa (rinsed well)

Directions

Place chicken breasts in slow cooker.
Sprinkle with pepper and basil. Sprinkle quinoa over chicken evenly. Spread soup on top of chicken & quinoa. ***You can heat up the soup a little bit to help with spreading.
Place spinach on top of soup mixture. Arrange slices of green pepper on top of spinach.
Cover and cook on low 6 to 8 hours.

Zucchini Custard Bake

Makes 6 servings

45 min bake time, 25 min prep

Ingredients

1	tsp worcestershire sauce
1/2	c diced onion
2	T bread crumbs, fine
1/2	c evaporated milk
3	eggs
2	lb zucchini, diced
1/2	tsp hot sauce
1/4	c parmesan cheese, grated

Directions

Saute zucchini in cooking sprayed saucepan with lid. Cook over low heat, 5-7 min.
Beat eggs with milk; add bread crumbs, onion, sauces, and 2 tablespoons of parmesan cheese. Mix well. Combine with zucchini.
Turn into a cooking sprayed 1 1/2 quart casserole dish. Sprinkle with remainder of parmesan.
Bake uncovered for 35-40 minutes.

Chinese Spaghetti

Makes 6 servings

This is only when we NEED a pasta fix...we don't normally eat pasta. Use angel hair pasta.

15 min. prep time, 20 min cook time.

Ingredients

1	lb ground turkey
2	tablespoons soy sauce
1	garlic clove, minced
1/4	teaspoon ground ginger
3	cups broccoli florets
2	cups celery, chopped
1/4	cup green onions, chopped
1	cup green pepper, chopped
2	cups mushrooms, sliced
3/4	cup water chestnuts, sliced
2	cups chicken broth, cold
2	tablespoons cornstarch
4	oz spaghetti

Directions

brown turkey, drain and set aside.
skillet cook vegetables in soy sauce and ginger until crisp-tender, add cooked turkey.
in a separate bowl, combine cold broth and cornstarch. add to skillet.
bring to boil and remove from heat, serve over al dente noodles.

Hobo Dinner

Makes 4 servings

20 min prep time, 40 min cook time

Ingredients

1	lb lean ground turkey (85/15 will be just fine)
1/2	cup shredded mozzarella (or any kind of cheese)
1/2	cup green peppers, diced
1	tsp salt
1/2	tsp pepper
1	cup quinoa (rinsed and cooked)
1/4	cup lemon juice
1	egg
1	cup onion (2 slices of onion per loaf)
1	cup carrot, shredded
1/2	cup potato (slices, like au gratin uncooked)

Directions

Combine first 8 ingredients well with hands.
Divide meat mixture into four loaves.
Place each loaf on a single layer of foil, shiny side up. The foil should be twice as wide and twice as long as each loaf.
Arrange onions, potatoes, carrots. Close and foil around each loaf. Seal the edges tight to help with cooking.
Bake on 350 F for 40-45 min.

Jambalaya YUM!!!

Makes 8 servings

15 min prep, 30 min cook time ** You can substitute the meats for andouie (sp?) sausage, kielbasa, shrimp, etc. Whatever sounds good will work just fine :)

Ingredients

8	oz chicken breast (2 breast halves)
1	T creole seasoning
2	T olive oil
1/4	c green pepper, diced
1/4	c celery, diced
1/4	c onion, diced
2	T garlic cloves, diced
1/2	c tomatoes, diced
1	bay leaf
1	tsp. worcestershire sauce
1	tsp. hot sauce
3/4	c quinoa, rinsed
3/4	c red lentils, rinsed
3	c chicken stock
1	lb lean turkey sausage

Directions

Combine chicken and creole seasoning in bowl, set aside. In a soup pot, heat oil on high and stir in green pepper, onion and celery. Cook on high for 3-5 min.
Add garlic, tomatoes, bay leaf, sauces. Stir in lentils and quinoa and add chicken stock.
Reduce heat to medium. Cook until quinoa and lentils start to soak up liquid and becomes tender (about 20 min.).
Add chicken mixture and sausage. Cook 10 minutes on medium heat or until chicken is done.
Leftovers freeze well.

Creole Seasoning

Makes 30 servings

keeps about 3 months on shelf. yields about 3/4 C. Half recipe to fit into an empty spice bottle.

Ingredients

2 1/2	T paprika
2	T salt
2	T garlic powder
1	T black pepper
1	T onion powder
1	T cayenne
1	T oregano
1	T thyme

Directions

Combine all ingredients well. Pour into an clean, empty spice bottle.

Orange Glazed Chicken (Crockpot)

Makes 8 servings

10 min prep time, 6-8 hours cook time

Ingredients

2	cups chopped broccoli
1	cup quinoa, rinsed
12	oz chicken breast, (3-4 breast halves)
3	oz. orange juice, frozen concentrate - thawed (1/4 Can)
1/2	tsp. marjoram
1	dash ground nutmeg
1	dash garlic powder
1	T orange zest
1/4	c. water
2	tbsp. cornstarch
1	T sesame seeds

Directions

Combine thawed juice in bowl with marjoram, garlic powder, nutmeg, orange zest. Pour quinoa in bottom of crockpot. Place chicken in crockpot; add broccoli. Pour juice mixture over top. It won't cover the broccoli and chicken, but it will be fine.
Cook on low for 6-8 hours.
WHen chicken is done, remove from crockpot and keep warm. Pour drippings into sauce pan and stir in water/cornstarch mixture. Cook over medium heat, stirring constantly until thick and bubbly. Serve the sauce over chick and sprinkle with sesame seeds.

Turkey Spirals

Makes 2 servings

prep time: 15 minutes, refrigerate 1 hour

Ingredients

1	cup cooked turkey breast, shredded
2	tortillas, low carb
1/4	cup ricotta cheese
2	T pecans, finely chopped
1/4	cup cranberry sauce (whole berry sauce)
2	T celery, finely chopped
2	T green onion, finely chopped

Directions

Mix ricotta, turkey, 2 tablespoons of the cranberry sauce and pecans in bowl. Spread mixture within 1/4 inch of tortilla edge.
Roll up jelly roll style. Cover tightly and refrigerate 1 hour.
Cut rolled tortillas into 1 1/2 inch sections.
Combine remainder of cranberries with celery and green onion. Serve over spirals.

Plain Old Quinoa (pronounced KEEN-wah)

Makes 4 servings

If you are not familiar with the super-grain, quinoa, you need to be! Pronounced KEEN-wah: Quinoa is easy to digest, is packed with nutrients and has a more impressive protein profile than that of wheat. In it's natural state, quinoa is bitter as natures way of providing it with a built-in insect repellant. This is easily remedied by a good, thorough washing. You may rinse the quinoa in a fine meshed strainer and it will be ready to use.

Ingredients

3	cups chicken stock
1 1/2	c quinoa, rinsed and drained

Directions

Bring chicken stock to a boil (or you can use water) in saucepan. Add quinoa. Return to a boil. Reduce heat, cover and simmer about 15 minutes. FLuff with a fork. If there is any excess liquid remaining, drain it off. Your quinoa is ready to use in your favorite recipes!