Crockpot Chicken

Ingredients:
1 Whole Chicken (Young Fryer)
Olive Oil/Canola Oil
Seasoning (Ms. Dash, Grilling Spice, etc)
cup water or broth

Directions:
Take the chicken and make sure it has no extra pieces like gizzard, liver, etc. Rub it down with
the olive oil, then sprinkle/rub on the seasoning. Put it in a crockpot with the broth/water and cook on
low for about 6 hrs.




Roast

Ingredients:
1 Chuck or round roast
1 Pkg. Lipton Onion Soup
1 can beef or chicken broth
Potatoes, carrots, onions

Directions:
Place roast in crockpot. Add the Lipton Onion soup and the can of broth. Cook on low for 6
hours or more. 3 hours before completion, add cut-up vegetables.

Country Style Steak

Ingredients:
1 Pkg. Cubed Steak/Beef
Flour
Salt and Pepper or Seasoning (Ms. Dash, Grilling Spice, etc)
Cooking Oil
1 Pkg. Lipton Onion Soup
1 Can Beef/Chicken Broth

Directions:
In a Ziploc bag, mix flour and salt and pepper or seasoning. Add the steak and shake to coat.
Put a large skillet on the stove at medium-high heat and cover bottom with thin layer of cooking oil.
When heated, add the floured steak and allow to brown (~2 minutes). Flip and brown the opposite side.
When all the steaks are browned, remove from skillet and drain any excess oil. Add the steak back to
the pan, then add the Lipton Onion Soup and the can of broth, as well as enough water for the steak to
be just covered with liquid. Reduce the heat to low and put on a lid. Allow to simmer for an hour.
During this time, check on the steak to make sure it has enough water and isnt drying out. When it is
ready, the gravy should be a little thick and not thin. Best served on rice or mashed potatoes.




Salmon

Ingredients:
1 Pkg. Wild Caught Frozen Salmon
Italian Dressing or Seasoning (Ms. Dash, Grilling Spice, etc)

Directions:
Preheat oven to 325. After allowing salmon to thaw, take out of the plastic and put it on a
piece of aluminum foil. Cover with either Italian dressing or seasoning, then stick in the oven on a
baking sheet (still on the aluminumit makes for easy clean-up) for 20 minutes. Can also be done on
the grill without the baking sheet.
Pork Tenderloin

Ingredients:
1 Whole Pork Tenderloin
Kikkoman Teriyaki Sauce

Directions:
Put your tenderloin in a Ziploc bag with the teriyaki sauce and allow to marinate for several
hours before cooking. Preheat your grill and spray the grate with nonstick spray. Cut the grill to low and
put the loin on the grill and close. Cook for about 20 minutes on one side then turn over and cook for
another 20 minutes. Cut into it to make sure it is done.




Barbecue Chicken

Ingredients:
1 Pkg. Chicken thighs/legs, etc.
Barbecue sauce (Personal preference)

Directions:
Before marinating, boil the chicken for about 15 minutes. Remove them for the water and allow
them to cool a little, then put them in a Ziploc bag and cover with barbecue sauce. Allow them to sit in
the refrigerator for a little while. When ready, preheat your grill, spray with nonstick spray, and cut it
down to low. Put the piece on the grill, close, and let cook on one side for about 10 minutes, then turn
over.

Grilled Chicken Breast

Ingredients:
1 Pkg. Boneless skinless chicken breast
Teriyaki sauce

Directions:
Put the chicken in a bag with the teriyaki sauce and allow to marinate for a few hours. When
ready, preheat the grill, spray with nonstick spray, cut down to low, lower lid, and cook for about 15
minutes per side.




Chicken Bog

Ingredients:
1 Medium sized-chicken/chicken parts/boneless chicken breasts
1 Pkg. smoked sausage
5 cups chicken broth
1 Stick Butter/Margarine
2 C. Long grain white rice
Salt and Pepper to taste

Directions:
Cook the chicken and remove the bones if necessary. Shred into small pieces (~1-2in). In a
large, heavy pot, add the chicken broth, butter and salt and pepper and bring to a boil. Slice the sausage
into small discs (~1cm thick). Add chicken, sausage, and rice to pot, then lower the heat and cover.
Cook 30 minutes before opening.

Frogmore Stew/Low-Country Boil

Ingredients:
6 Q. Water
C. Old Bay Seasoning
2 lbs. New Red Potatoes
2 Pounds Smoked Sausage Links
12 ears corn, husked, cleaned, and quartered
4 lbs. large fresh shrimp, unpeeled

Directions:
Bring water and seasoning to a boil in a large stockpot. Add potatoes and cook for 15 minutes.
Add sausage and cook for 5 more minutes, then repeat with corn. Stir in the shrimp and cook until they
are pink (3-5 minutes). Drain immediately and serve.




Chicken Pot Pie

Ingredients:
Filling
1 can Cubed chicken (or small pieces of cooked chicken)
1 can Mixed vegetables, drained
1 can Cream of chicken
1 can Cream of Celery Soup
can Water
Crust
1 C. self-rising flour
1 C. Milk
C. Mayo

Directions:
Preheat oven to 350. Stir together filling ingredients and pour into greased 9x13 casserole dish.
Mix crust ingredients and pour carefully on top. Bake for 30-45 minutes until edges on top are golden
brown.
Chicken Parmesan

Ingredients:
Several boneless chicken breasts thighs
Two eggs
1 Tbsp. Milk
2 Tbsp. Water
Italian bread crumbs
Parmesan Cheese
1 C. shredded sharp cheddar
1 C. shredded Mozarella
One large jar of Traditional Prego

Directions:
Preheat oven to 350 . Mix eggs, milk, and water. Dip each piece of chicken into mixture, then
drop into Ziploc bag with bread crumbs and shake to coat. Add to skillet with olive oil, and brown each
side (~2.5 minutes each), then take them out and drain if greasy. Cover the bottom of a 9x13 casserole
dish with the chicken, the pour the entire jar over the chickentry to make sure theyre covered.
Sprinkle parmesan cheese over all of it, the mix sharp and mozzarella together and sprinkle it over that.
Bake for 20-30 minutes until hot and bubbly. Serve over pasta if desired.




Shrimp and Scallops Alfredo

Ingredients:
C. Butter, melted
C. Dry White Wine (Sauvignon Blanc, Chardonnay, Pinot Grigio, etc)
2 tsp. Minced Garlic
lb. fresh jumbo shrimp, peeled and deveined
lb. fresh bay scallops
1 C. heavy cream
1 Pkg. fettucini, cooked
Grated Parmesan Cheese

Directions:
Heat butter and wine in saucepan; add garlic, shrimp, and scallops. Saut over medium for 3-5
minutes, stirring occasionally. Add cream and paste (thin flour, water), bring to a gentle boil, and stir
until thickened. Serve with parmesan cheese over pasta.
Italian Sammies

Ingredients:
1 Pkg. Boneless Chicken, sliced into small pieces/strips
Sliced bread of choice
Pesto Sauce
Marinara Sauce
Sliced Provolone Cheese and/or Shredded Mozzarella Cheese
Grated Parmesan
Several Eggs
Milk
Italian Bread crumbs

Directions:
Mix Eggs and milk, then drench chicken with mixture. Cover chicken in the bread crumbs, then
saut until browned and no longer pink in the center. (Alternately, this first step can be skipped and the
chicken may be cooked bare in just some olive oil). Take two slices of bread and spread pesto sauce on
one or both inside faces. Add chicken, sprinkle with mozzarella and parmesan, and add a slice of
provolone over the top, then close to complete the sandwich. Repeat on more sandwiches, alternating
between pesto and marinara, or combining the two (or possibly using the marinara as a dipping sauce
later). With sandwiches assembled, create another egg and milk mixture (salt and pepper or even
Italian seasoning can be added, if desired). Double dip the sandwiches in the mixture to drench the top
and bottom, and then place in a skillet at medium heat with melted butter in it. Cook ~3 minutes on
each side until deeply golden and warmed throughout.



Breakfast Casserole

Ingredients:
1 Pkg. Crescent Rolls
12 oz. shredded mozzarella
1 C. Milk
1 lb. sausage
4 eggs
Directions:
Preheat oven to 450. Spread rolls over bottom of dish. Fry and drain sausage and spread over
the crust. Spread cheese over the sausage. Beat eggs and mix with milk, then pour over cheese. Bake
for 15 minutes or until done.
Chicken Teriyaki Stir-Fry

Ingredients:
1 lb. Chicken breast (or beef flank steak or pork) cut into squares
Salt & pepper
Leftover rice (at least a day old)
Olive Oil (for frying)
1 medium onion, chopped
1 C. fresh mushrooms, sliced
1 zucchini squash, sliced
2 tbsp. chopped garlic
1-2 eggs
1 small can baby corn
C. Snow peas
C. carrots
C. broccoli
OR buy a frozen vegetable mix with these already in it
Teriyaki Sauce
1 C. hot water (helps the honey stir up easier)

2
/
3
C. Soy sauce
C. Honey (spray measuring cup with cooking spray to make honey come out easier)
1 tsp. ground ginger OR 2 Tbsp. minced fresh ginger
1 tbsp. brown sugar
C. granulated sugar
Dash of garlic powder
Dash of onion powder

Directions:
Put the chicken in a bad, add a little salt and pepper. Mix teriyaki sauce ingredients and pour 1
cup in the bag with the chicken, then let marinate for about an hour. Save the rest of the sauce in the
fridge. When youre ready to cook, saut the chicken in a large pan/wok for around 3 minutes, just so it
isnt pink anymore. Remove and set aside. Add onions to the pan, let them cook a little until theyre
more translucent, then add the garlic and cook until fragrant (like a minute or two, whatever). Add the
rest of the veggies, cook a little, then pour in the rice. Add a small amount of soy/teriyaki sauce, cook a
little more, then time for the egg. Either scramble the egg separately and add in, or clear a space in the
middle of the pan for the egg; dont let it mix in with everything else until its pretty much cooked. Put
the chicken back in, add some more teriyaki sauce, and fry until done. Put the chicken over the fried rice
and donezo.

Granola Bars

Ingredients:
2 -3 c. rolled oats
1 t. cinnamon
Sprinkle of Ginger/Nutmeg/etc
1 c. whole wheat flour
t. baking soda
t. baking powder
t. salt
c brown sugar
1 T. butter
c. veggie oil
c. Honey
2 t. vanilla
c. peanut butter (I prefer Smuckers Naturals Creamy Peanut Butter)
1 egg
2 T. applesauce
Add Ins:
Dark Chocolate Chips
Nuts: Almonds, pecans, walnuts, etc
Sunflower seeds
Flax Seed
Wheat Germ
Chia seeds
Other Possible Add-Ins:
Dried Fruit
Peanut Butter Chips
Semi-Sweet Chips
Caramel chips, Heath bar fragments, M&Ms, or other candy bits
Chocolate Ganache:
Heavy Whipping Cream
More Dark chocolate

Directions:
Mix all ingredients in one bowl (minus those for ganache) and bake at 350 for 15-20. After
baking and cooling, for the ganache, heat dark chocolate and add in heavy whipping cream until its at a
consistency you like. Spoon into a Ziploc or something and cut the tip to apply frosting stripes or design.