Sweet Garlic Chicken

Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp olive oil
additional herbs and spices, as desired

Suggestion:  Lemon Pepper, Sage, Organo

Directions:

• Preheat oven to 450F 
• Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 15-30 minutes, or until juices run clear. 
• Cooking time will depend on the size and thickness of your chicken.

Bean Dip

Bean Dip

Ingredients:

1 Can Beans  Rosarita Refried Beans 30 Oz can
1 Jar Salsa Orgeta Thick & Chunky 16 oz Mild
Guacamole 1 container Deans Guacamole dip 12 Oz.
Sour Cream 1 container 16 Oz Daisy brand
Cheese  Mexican Style cheese, Ralphs brand.  or Monterey Jack, Chedder, Quesadilla and Asadero

Preparation:

In a 13 x 9 inch dish

Layer beans on bottom layer,
Layer of Salsa
Layer of Guacamole
Layer of Sour Cream
Top with Cheese

http://jim-shirley.blogspot.com/2015/01/bean-dip.html

Hamburger Soup

Ingredients:

1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

Directions:

In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6

Chicken Crescent Rolls

Ingredients

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

Directions

Boil chicken breast then shred, roll out each individual crescent,
place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top
bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

German Potato Salad in the Crockpot

Ingredients.

5 lbs. potatoes, boiled
1 1/2 c. vinegar
1 1/2 c. sugar
1/2 c. oil
3/4 c. water
1 Tbsp. salt
1 Tbsp. mustard
1/2 c. flour
pickle relish
bacon

Directions

Bring vinegar, sugar and oil to boil. 
 Mix Flour with water, and stir into vinegar mixture slowly.
Add remaining ingredients, including bacon pieces and mix with potatoes.
Put in crockpot and heat through.

HAMBURGER STEAKS WITH ONION GRAVY

Ingredients

1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

Directions

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. 
Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. 
Season with seasoned salt. 
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. 
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. 
Serve with a big bowl of mashed potatoes