Kickin' Paprika Chicken

I think most people that read this know Ben doesn't enjoy chicken, for whatever reason. Well...he enjoyed this, so it is postworthy!

1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream

Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).

Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.

I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!

Fresh-Mex Roast Beef Wraps

Okay...these are really, really yummy! Carrie (our 3 1/2 year old) ate TWO of them!

1 lb deli roast beef (recommend Boar's Head or Kroger's Angus Select)
1 head iceburg lettuce, shredded
2 avocados, sliced or diced (don't forget to toss with lemon/lime juice)
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup mayo
1 pkg burrito sized flour tortillas
1 jar medium or hot salsa

Mix together sour cream, mayo and a couple tablespoons of salsa. Heat the tortillas in the microwave for about 20 seconds. Spread 1 tablespoon (about) on a tortilla, leaving the top third clean. Layer beef, cheese, avocado and lettuce on the bottom third, leaving sides empty. Fold sides over, then roll tightly to form a burrito. Cut in half on an angle, serve with salsa for dipping.

Add ins are practically endless...black beans, corn, pico de gallo, red onions...I could think of so many things.

I served them with chips and salsa.

Tex-Mex Turkey Tender Casserole

Last night I intended to make a certain dish with my turkey tenders, but didn't remember to buy all the right stuff at the store. So, I made this one up. It was pretty yummy!

1 pkg Jenny-O Applewood Smoked turkey tenders
1 box Stove Top stuffing - turkey
1 can cream of mushroom soup
1 tsp ground cumin
1/2 tsp chili powder
1 jar homestyle turkey gravy

Prepare stuffing as directed on the box, set aside. In a small bowl, combine soup with about 1/2 a can of water to thin. Add cumin and mix well.

In a 9 x 13 pan, arrange turkey tenders (cut into large chunks so they cook faster) in a single layer. Pour soup mixture over the tenders. Then spread the stuffing over top and sprinkle with the chili powder evenly.

I served this with homegrown corn and the turkey gravy.

Add ins are endless. Would be good with sauteed zuchinni, onions, and bell peppers mixed into the stuffing. Mushrooms might be yummy. Play with it!
Bake at 350 for about 30 mins or until turkey is cooked through.

Slow Cooker Chicken Marsala

You read right! I even think we like this marsala better than my stove top version - which is SO much more labor intensive. I would bet you could use some cheap pork cuts just as effectively for a faux veal marsala!!!

8 chicken thighs, boneless & skinless
8 oz sliced white mushrooms
12 oz mushroom gravy (yep, I used canned, Campbells actually, used a can and a half)
1 cup marsala wine
1/2 tsp dried thyme
1/2 tsp (1 clove) minced garlic

Put everything in the crock pot and cook on low 7-8 hrs.

If you want to be a snob like me and have good presentation...buy the already boned & skinned thighs (my butcher packages them sort of rolled up & pretty). Freeze them for a few hours to make them tight but not really frozen. Put these in the bottom of your crock pot in one layer, dump everything on top and DO NOT STIR. When the cooking is done, carefully lift them out with a large spoon and they'll stay together. Looks nice =)

I serve marsala over garlic mashed potatoes with rolls. Sprinkle with dried parsley before serving.

Quick & Easy BBQ Meatloaf

When I don't feel like going through all the trouble of rolled meat loaf...this is my back up. Yeah, it's yummy!

2 lbs meatloaf mix or lean ground beef
1-6 oz. package Stove Top Stuffing (original herb)
2 eggs
1/2 cup BBQ sauce
1 cup water

Mix meat, water, eggs, stuffing mix and 1/4 cup of the BBQ sauce in a large bowl. Place in a greased 9" x 13" baking dish, spread evenly with the remaining BBQ sauce (ok, ok...I admit...I use extra).

Bake at 375 for about 1 hr or until done.

I serve this with mashed potatoes and a green vegetable - usually some of our home canned green beans.

Moroccan Chicken

Gotta love slow cooker meals in the winter months. This one will warm your tummy while stuffing it full! Dark chicken meat does a wonderful thing in a slow cooker...and it's easy on the wallet.

4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)

Put all ingredients in your slow cooker. Cook on low 7-8 hours.

I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.

The Real Pork & Beans

Um...YUM!

1-16 oz can pork & beans
1/2 onion, chopped (about 1/2 cup)
1/4 cup + 1 tbsp brown sugar
1/2 cup ketchup, divided
1 tsp yellow mustard
4 regular or 8 thin sliced boneless pork chops
1 tsp worchestershire sauce

Mix together in 9 x 9 pan the pork n beans, onion, 1/4 cup brown sugar, 1/4 cup ketchup and the mustard. Lay chops over the bean mixture. Mix together 1/4 cup ketchup, remaining brown sugar and worchestershire. Use a basting brush to coat the meat. Cover with foil and bake at 350 degrees for about 25 mins. Remove foil, bake another 20 mins.

Serve this with cornbread. It can be a bit runny, you need the cornbread to sop it up!