Slow Cooker Lemonade Chicken

4 boneless chicken breasts
6 ounces thawed lemonade concentrate
3 tbsp brown sugar
3 tbsp ketchup
1 tbsp white vinegar
2 tbsp water
2 tbsp flour
lemon slices for garnish

Coat slow cooker lightly with spray oil. Add chicken breast. In a bowl whisk together lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken, cover and cook on low 4-6 hours. Remove chicken and turn slow cooker to high. In a small bowl, whisk together water and flour. Add water/flour mixture into the slow cooker and whisk to combine well. Return chicken to slow cooker and cook an additional 30 minutes. Serve over rice with lemon slice garnish.

Spicy Tilapia Rice Bowl

4 tilapia fillets (4 ounces each)
1-1/4 teaspoons Cajun seasoning
3 tablespoons olive oil, divided
1 medium yellow summer squash, halved lengthwise and sliced
1 package (16 ounces) frozen pepper and onion stir-fry blend
1 can (14-1/2 ounces) diced tomatoes, drained
1 envelope fajita seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked brown rice
Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish 4-6 minutes on each side. Remove and keep warm. Wipe pan clean.
In same skillet, heat remaining oil. Add squash; cook and stirring 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened.
In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings like avocado, sour cream, salsa, chopped cilantro.

CHILI DOG CASSEROLE

In honor of National Hot Dog Month

Ingredients

2 cans of 15 oz of chili or 30 oz of your own chili recipe

16 oz pkg of beef franks

10 8 inch flour tortillas

8oz of cheddar cheese

(optional) diced onions to your taste (i diced 1/2 of an onion)

Directions

Preheat oven to 425 degrees

Spread bottom of a 9 x 13 baking dish with chili

Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili…sprinkle onions on top of that. Top with remaining chili and sprinkle with cheese. Cover with foil and bake for 30 to 35 minutes. Enjoy National Hot Dog Month!!!!!

Basil Marinated Chicken and Fresh Peach Salsa

Basil Marinated Chicken and Fresh Peach Salsa

Chicken:
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic minced
1/2 cup fresh basil leaves finely chopped
Salt and pepper to taste
2 lbs boneless skinless chicken breasts, sliced in half horizontally

Peach Salsa:
3-4 medium ripe peaches pitted and diced
2 tablespoons minced red onion
2 tablespoons minced jalapeno pepper
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt and pepper to taste
Fresh minced basil for garnishing

Prep the chicken: In a shallow bowl, whisk oil, lemon juice, garlic, and basil. Season with salt and pepper to taste. Arrange chicken in marinade and coat both sides. Place in refrigerator and marinate 1-2 hours or overnight.
For the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste. Refrigerate.
Remove the chicken from marinade and grill over medium-high heat, flipping once until chicken is cooked through, about 10 minutes.
Serve chicken warm with peach salsa on top and additional minced basil.

Teriyaki Pineapple Burgers

Teriyaki Pineapple Burgers

1 and 1/2 lb ground beef, 80% lean
1/3 cup panko bread crumbs
1/3 cup favorite teriyaki sauce
salt and pepper to taste6 buns
6 pineapple slices
6 slices red onion, 1/4 inch thick
6 slices provolone cheese
butterhead lettuce
mayo
more teriyaki sauce

In a large bowl, combine beef, panko, teriyaki sauce, salt and pepper. Gently mix until well combined. Divide meat into 6 equal portions. Flatten into patties. Oil outdoor grill and on medium high heat cook burgers 4-5 minutes on one side, flip and cook another 2-3 minutes. Add provolone to melt. Let burgers rest while you grill the pineapple and red onion slices (do a little spray oil on onion slices), cooking 2-3 minutes per side. To assemble the burgers, spread mayo on bottom bun, add lettuce, burger, grilled onion, grilled pineapple and desired amount of teriyaki sauce and top with the top bun. YUM!

Pool Dip

Pool Dip

8 oz cream cheese, softened
16 oz sour cream
1 oz envelope ranch seasoning mix
15 oz fire-roasted corn, drained
10 oz Rotel, drained
4 oz diced green chiles, drained
8 oz finely shredded cheddar cheese

In a large mixing bowl, add softened cream cheese and beat with a hand mixer until creamy and smooth. Add the sour cream and beat until well incorporated. Add remaining ingredients and stir well to combine. Cover tightly and refrigerate at least 2 hours. Serve with tortilla chips, pita chips or mini carrots for dipping.

Lemon Shrimp with Parmesan Rice

Lemon Shrimp with Parmesan Rice

2 cups chicken stock or broth
2 cups uncooked instant rice
1 lb uncooked medium or large shrimp, peeled/deveined
1/2 cup green onions, thinly sliced
2 tbsp butter
2 tbsp olive oil
2 tsp minced garlic
3 tbsp lemon juice
salt and pepper to taste
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley

In a saucepan, bring stock to a boil, stir in rice. Cover and remove from heat. Let stand 5 minutes. In large skill, melt butter and add olive oil. Cook shrimp until pink, 4-5 minutes. Remove from pan and add onions. Cook until softened about 3 minutes, add garlic and cook another minute. Return shrimp to pan, stir in lemon juice salt and pepper. Heat through. Stir cheese and parsley into rice. To plate, spoon rice onto plate and top with shrimp mixture.

Fresh Corn Carbonara

Fresh Corn Carbonara

16 ounces spaghetti
4 ears corn
8 strips bacon, chopped
1 red onion, finely diced
1 clove garlic, minced
salt, to taste
seasoned pepper, to taste
1/2 tsp crushed red pepper flakes
2 large egg yolks
1/3 cup heavy cream
1/2 cup grated parmesan
1/2 cup basil leaves, chopped, divided

Bring a large pot of salted water to a boil and add pasta, cook until al dente. Reserve one cup of pasta water for later. Drain the pasta. Cut corn off the cob. Place kernels in a bowl then firmly scrape the knife down the cobs to release any liquid. Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove bacon from pan with tongs or slotted spoon and drain on paper towels. Add onions to the bacon grease and cook until tender, stirring occasionally. Add the corn and garlic and cook about 5 minutes. Season with salt, seasoned pepper and red pepper flakes. Stir the one cup of pasta water into the corn mixture. Bring to a gentle simmer. Add the pasta and toss to combine. In a small bowl, whisk together egg yolks and cream. Add that to the skillet and toss to coat. Add the parmesan, bacon and most of the basil leaves. Combine well. Serve garnished with remaining basil leaves.

Grilled Chicken Kabobs w/ Parmesan Yogurt Dipping Sauce

Grilled Chicken Kabobs w/ Parmesan Yogurt Dipping Sauce

Chicken and Veggies
1 1/2 lb boneless chicken breasts, cut into cubes
2-3 bell peppers, (green, red, orange) cut into 1 1/4 inch squares
2 zucchini, cut into 1/2 inch slices
1 large red onion, cut into 1 1/4 inch chunks

Place chicken in large ziplock bag, set aside.
Place veggies in another large ziplock bag, set aside.

Marinade
1/3 cup olive oil
3 tbsp lemon juice
2 tbsp reduced sodium soy sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp minced garlic
1 tbsp dijon mustard
1 1/2 tsp onion powder
1 tsp salt
1 tsp EACH dried basil, oregano, thyme, paprika, seasoned pepper
1/2 tsp red pepper flakes

In a bowl, mix all marinade ingredients. Reserve 2 tbsp for basting. Add 3 tablespoons of marinade to veggie bad, toss to coat and refrigerate. Add remaining marinade to bag with chicken, toss to coat and refrigerate 4-8 hours.

Parmesan Yogurt Dip
1 cup plain greek yogurt
1/4 cup grated parmesan
1 tbsp lemon juice
1 tbsp worcestershire sauce
2 tbsp minced fresh parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin

Mix dip ingredients together, cover and refrigerate.

Prepare skewers by alternating chicken and veggies snuggly. Generously grease grill grates with olive oil. Grill kabobs 10-12 minutes, rotate halfway through cooking and brush with reserved marinade (do not use the marinade that touched the chicken).
Serve over rice with chilled dip.

Banana Pudding Lasagna

Banana Pudding Lasagna

For Crust
1 pkg (11oz) vanilla wafers
6 tbsp melted butter

Place wafers in a food processor and blend into fine crumbs. In bowl, mix wafer crumbs with melted butter. Press mixture into a 9×13 baking dish. Set aside

For Cheesecake Layers
2 blocks cream cheese, softened
3/4 cup sugar
2 cups heavy whipping cream
1 tsp vanilla
1 box (3.4 oz) banana cream pudding mix
1 and 3/4 cup milk

In a large bowl with hand mixer, beat cream cheese and sugar until fluffy. Add whipping cream and vanilla, continue to beat until peaks form.
In separate bowl mix together pudding mix and milk. Whisk until it thickens.
Add pudding to cream cheese mixture and combine well.

For assembly
5-6 bananas, sliced
1 pkg (11ox) vanilla wafers, half left whole, half of them crushed into small pieces

Spread half cheesecake mixture over crust. Add layer of sliced bananas. Add layer of whole vanilla wafers. Top with the rest of cheesecake mixture, another layer of bananas and layer of crushed wafer pieces. Cover tightly with plastic wrap and refrigerate overnight.

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