SLOW COOKER TERIYAKI CHICKEN

SLOW COOKER TERIYAKI CHICKEN 12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts) 3/4 cup sugar 3/4 cup soy sauce 6 tablespoons cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 4 1/2 teaspoons cornstarch 4 1/2 teaspoons cold water Hot cooked long grain rice place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

TEXAS LASAGNA

TEXAS LASAGNA 1½ pounds ground beef 1 tsp. seasoned salt 1 package taco seasoning 1 (14½ oz) diced tomatoes, undrained 1 can (15 oz) tomato sauce 1 can (4 oz) chopped green chilis 2 cups (16 oz) cottage cheese 2 eggs lightly beaten 12 corn tortillas (6 inch) torn 4 cups shredded monterey jack cheese crushed tortillas (optional) salsa (optional) cubed avocados (optional) In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-20 minutes. In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan. Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, them cottage cheese, and half of the cheese. Repeat layers ending with cheese. Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings. Serve immediately or before baking, cover and freeze up to 3 months.

creamy chicken and broccoli

creamy chicken and broccoli 4 boneless chicken breasts 14 oz can cream of chicken soup 14 oz can cheddar soup 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon Cajun seasoning ¼ teaspoon garlic salt 1 Cup sour cream 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed 1 Cup shredded cheddar cheese Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through. Serve over white rice and garnish with more shredded cheese if desired.

Cajun Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet 1 pound large shrimp, peeled and deveined 14 ounce pork or chicken sausage, sliced 2 medium sized zucchini, sliced 2 medium sized yellow squash, sliced ½ bunch asparagus, sliced into thirds 2 red bell pepper, chopped into chunks Salt and Pepper 2 Tablespoons olive oil 2 Tablespoons Cajun Seasoning In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender. Garnish with fresh parsley if desired and serve immediately.

Creamy Cajun Sausage Linguine

Creamy Cajun Sausage Linguine ¾ pound Linguine 3 tablespoons Butter, divided ½ pound Sausages, sliced 1 teaspoon minced Garlic 1½ tablespoons All Purpose Flour 2 tablespoons Cajun Spice Mix 1 teaspoon Organo 2 cups Milk ½ cup Cream Cheese 1 cup sliced Bell Peppers Salt to taste Chopped Parsley and grated parmesan for topping Cook linguine according to package instructions in salted water till al dente. Strain and set aside. Heat 1 tablespoon butter in a skillet and add sliced sausages. Cook on medium heat till light brown on both sides. Transfer them to a plate and set aside. Add the remaining butter to the pan along with garlic. Saute the garlic for a minute or two till fragrant and add all purpose flour. Cook the flour for 1-2 minutes and add cajun spice and oregano. Mix well and then slowly add milk while continuously mixing to make sure there are no lumps. Simmer the sauce till it starts thickening up. Add cream cheese and bell peppers and simmer for another 3-4 minutes till the cream cheese is combined and the bell peppers are slightly tender, but still crispy. Check for seasoning and add more salt if necessary. Add back the sausages and cooked linguine and toss everything in the sauce. Top with chopped parsley and grated parmesan if using. Serve immediately!

Garlic Mushroom Noodles

Garlic Mushroom Noodles .5 pounds dried Egg Noodles 2 tablespoons Vegetable Oil 8 Garlic Cloves, finely chopped 2 cups Button Mushrooms, halved 3 tablespoons Soy sauce ½ teaspoon Chili Flakes 1 tablespoon Rice Vinegar 2 tablespoons Sweet Chili Sauce 1 tablespoon toasted Sesame Oil ½ cup finely chopped Scallions (green part only) Boil egg noodles in salted water according to package directions. Once cooked, drain, rinse with cold water and set aside. Whisk together soy sauce, chili flakes, vinegar, sweet chili sauce and sesame oil and set aside. In a wok, add oil and garlic. Stir fry the garlic till they are golden brown and add mushrooms. On a high heat, saute the mushrooms for two minutes. Add the cooked noodles, along with the sauce and toss well on high heat. Sprinkle with chopped green scallions and serve hot.

Slow Cooker Jambalaya

Slow Cooker Jambalaya 2 chicken breasts, skinless, boneless, cut into chunks 1 pound andouille sausage links, sliced 1 can diced tomatoes, 28 ounces 1 large onion, chopped 1 red bell pepper, finely chopped 2 stalks celery, thinly sliced 2 cups chicken broth ½ teaspoon dried thyme 2 teaspoons dried oregano 1 tablespoon Cajun seasoning ½ teaspoon cayenne pepper 1 pound shrimp (13-15 count) Add all the ingredients except the shrimp into the slow cooker and stir. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp. Serve over rice.