Roast sandwiches

 https://houseofnasheats.com/crock-pot-mississippi-pot-roast-sandwiches

Santa Fe Chicken

 CROCKPOT RECIPE

https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/

Street Tacos

https://life-in-the-lofthouse.com/crock-pot-shredded-beef-tacos/

BBQ Chicken Bacon Wrap

Asparagus Stuffed Chicken

Tried it! Loved it! Will make it again!

Ingredients

• 3 large chicken breasts
• 1 tbsp lemon zest
• salt and pepper
• 9 to 12 asparagus stalks, trimmed
• 3 slices provolone cheese
  Coupons
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425 degrees F.
2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

Notes

If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.

http://www.iwashyoudry.com/2017/01/06/asparagus-stuffed-chicken-breast/

Pan Fried Pork Chops

Ingredients
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter


Directions
Watch how to make this recipe.
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pan-fried-pork-chops-recipe.html#communityReviews?oc=linkback

Grilled Lemon Chicken

Grilled Lemon Chicken

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  8 mins

Cook time:  12 mins

Total time:  20 mins

Serves: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• ½ cup fresh lemon juice
• ¼ cup soy sauce
• ¼ cup olive oil
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes

Instructions

1. In a gallon-sized resealable bag, mix together lemon juice, soy sauce, olive oil, garlic, ginger, onion powder, and red pepper flakes. Add in the chicken and seal the bag closed.
2. Place bag in the fridge and let chicken marinate for 4-8 hours (or even overnight).
3. Remove chicken from bag and discard marinade.
4. Place chicken on grill over medium-high heat, cooking about 5-6 minutes on each side or until the internal temperature is 165 degrees F.
5. We served ours with grilled asparagus - just drizzle some olive oil on your asparagus and sprinkle garlic salt on top, then grill for 2-3 minutes or until tender.

Meatball and Pepperoni Pasta Bake

8 oz uncooked spaghetti
3 large eggs
1⁄4 cup milk
1 (6-oz) pkg shredded Parmesan cheese, divided
2 tsp dried Italian seasoning
1 (24-oz) jar pasta sauce
1 (26-oz) pkg Italian-style meatballs, thawed
1 (8-oz) pkg shredded mozzarella cheese
1⁄2 cup sliced pepperoni 

Preheat oven to 350°F; spray a 13x9-inch
baking dish with cooking spray. Cook pasta
according to package directions; rinse
immediately in cold water and drain well. Whisk
together eggs and milk in a large bowl; add 1⁄2
cup Parmesan and Italian seasoning. Add
pasta, tossing to coat; transfer to prepared dish.
Pour sauce over pasta mixture. Top with
meatballs, mozzarella, pepperoni, and
remaining Parmesan. Bake 30 to 35 minutes or
until hot and bubbly. Let stand 5 minutes before
cutting. 

Chili Lime Southwest Wraps

1⁄2 cup mayonnaise
1 Tbsp fresh lime juice
1 tsp chili powder
3 cups chopped cooked chicken
1 (10-oz) can diced tomatoes and green chiles,
drained well
1 (15.25-oz) can black beans, rinsed and
drained well
1 (15.25-oz) can corn, rinsed and drained well
1⁄2 cup chopped fresh cilantro
7 (10-inch) flour tortillas

In a large bowl, combine mayonnaise, lime
juice, and chili powder. Stir in chicken,
tomatoes, beans, corn, and cilantro. Spoon into
center of tortillas. Roll up tortillas, and cut in
half. Secure with wooden picks, if desired.
Note: Chicken mixture can be prepared up to 2
days ahead. Assemble wraps just before

serving. 

Chili-Rubbed Pork Roast

2 Tbsp olive oil
1 tsp salt, 1 tsp pepper
3 lb boneless pork shoulder roast, well trimmed
2 Tbsp honey
2 Tbsp chili powder
3 cloves garlic, minced
1 large onion, chopped
1 large bay leaf

Heat oil in a large skillet over medium-high
heat. Sprinkle salt and pepper over pork. Add
pork to pan; cook 5 minutes or until browned on
all sides. Combine honey, chili powder, and
garlic; rub over pork. Place pork in a greased 5-
to 7-quart slow cooker; add onions and bay
leaf. Cover and cook on LOW 8 to 9 hours or
until tender (Shred half of pork and reserve for
Shredded Pork Tostadas recipe). Slice

remaining pork. 

Tuscan Chicken

Tuscan Chicken

10 cloves of garlic

1/3 cup olive oil

3 tsp Rosemary

1/2 cup Lemon Juice

salt and pepper

Honey Lime Chicken Enchiladas

Ingredients

• 1/3 cup honey
• 1/4 cup lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 pound chicken, cooked and shredded
• 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
• 1 pound Monterey jack cheese, shredded (4 cups)
• 2 cups green enchilada sauce
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
3. Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.
5. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.

Read more at http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html#Tuzd07ZP3jD1Sf6c.99

http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp 
Skinnytaste.com
Servings: 1 • Size: 1 zucchini + shrimp • Old Points: 5 pts • Points+: 6 pts
Calories: 235.5 • Fat: 9 g • Carb: 14.5 g • Fiber: 4 g • Protein: 25 g • Sugar: 4 g
Sodium: 179 mg (without salt) • Cholesterol: 173 g


Ingredients:

• 1 1/2 teaspoons olive oil
• pinch crushed red pepper flakes
• 4 oz peeled and deveined shrimp
• 2 cloves garlic, sliced thin and devided
• 1 medium zucchini, spiralized
• pinch salt and fresh black pepper
• 1/4 lemon
• 1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Easy Crock Pot Chicken and Black Bean Taco Salad

Easy Crock Pot Chicken and Black Bean Taco Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g


Ingredients:

• 2 (16 oz total) skinless, boneless chicken breasts
• 1 tablespoon reduced sodium taco seasoning
• 1/2 teaspoon cumin
• 1 cup canned black beans, rinsed
• 1 cup chunks salsa

For the Salad:

• 6 cups chopped romaine or red leaf
• 1/4 cup reduced Mexican cheese blend
• 1/2 cup zesty avocado cilantro buttermilk dressing

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Philly Cheese Steak Wrap

Philly Cheese Steak Wrap

Ingredients

• 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
• 2 tablespoons Steak Marinade (any will do)
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Butter
• 2 tablespoons Olive Oil
• 1 medium green Bell Pepper, seeds removed and sliced
• 1 large Onion, sliced
• 4 slices Provolone Cheese
• 4 large Tortilla Shells (approx. 7″ in diameter)

Directions

In a large ziplock bag toss your steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.

Easy Chicken Flautas

Ingredients

• 1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
• 6 oz. cream cheese
• 1 c. shredded Monterey Jack cheese
• 1/3 c. salsa
• 1/4 tsp. cumin
• 1/2 tsp. chili powder
• salt and pepper to taste
• 10-12 flour tortillas (soft taco size)

Instructions

• Preheat oven to 400-degrees.
• Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
• Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
• Bake for 10-12 minutes or until tortillas become golden-brown.

Honey Lime Chicken Enchiladas

INGREDIENTS

• ⅓ cup honey
• Juice from 2 limes
• 1 tsp. minced garlic
• 2½ cups cooked and shredded chicken (I use a rotisserie)
• 1 cup corn, frozen
• 1 cup black beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 10 (8-inch) flour tortillas
• 1 (28 oz) can Green Chile Enchilada Sauce
• AVOCADO CREAM SAUCE
• ¼ cup butter
• ¼ cup flour
• 1½ cups half and half
• 1 cup chicken broth
• ½ tsp. garlic salt
• ½ tsp. onion powder
• ½ tsp. salt
• 2 avocados, peeled, pitted and diced
• ¼ cup chopped fresh cilantro
• juice from one lime

INSTRUCTIONS

1. In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
2. Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.
3. After chicken has marinated, preheat oven to 350 degrees F.
4. Dump marinated chicken into a large bowl. Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.
5. Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
6. Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
7. place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.
8. Make the Avocado cream sauce: In a large skillet over medium heat, melt butter. Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.
9. Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.
10. Bake at 350 degrees for 25 minutes.

Chicken Asparagus Lemon Stir Fry

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
• Kosher salt, to taste
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp canola or grapeseed oil, divided
• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 tbsp fresh ginger
• 3 tablespoons fresh lemon juice
• fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.


Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Mexican Stuffed Shells

Mexican Stuffed Shells
 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Italian Shrimp

1 stick butter
one lemon
shrimp
dried italian seasoning

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried italian seasoning. Put in the oven and bake at 350 for 15 min.