Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz frozen corn

• 1/4 cup chopped fresh cilantro

• 14.4 oz can fat free chicken broth

• 3 scallions, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp cayenne pepper (to taste)

• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Sweet and Sour Meatballs ✔+

From: Jenny

• 1/2 C brown sugar
• 1/4 C vinegar 
• 1 tsp prepared mustard
• 1/4 C BBQ sauce
• 1 tsp Worcestershire sauce

Mix ingredients in pan. Heat until boiling. Serve over meatballs and rice.

Slow Cooker Balsamic Chicken +-

From: Skinny Ms.

•  4-6 boneless, skinless, chicken breasts (about 40 ounces)

• 2 14.5 oz can diced tomatoes

• 1 medium onion thinly sliced (Not chopped)

• 4 garlic cloves

• 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)

• 1 tbsp. olive oil

• 1 tsp each: dried oregano, basil, and rosemary

• 1/2 tsp thyme

• ground black pepper and salt to taste

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over pasta or rice.

Asian Meatballs ✔+

From: TipNut

• 1/4 cup milk 

• 1/4 cup fine dry bread crumbs  (I used Panko)

• 1-1/2 pounds ground turkey

• 1 large egg, lightly beaten

• 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped

• 1 Tablespoon finely minced ginger root

• 1/2 teaspoon salt 

• 1/2 cup chopped fresh cilantro

• 1/4 cup sprigs cilantro

• 5 tablespoons soy sauce

• 4 teaspoons Asian sesame oil

• 2 tablespoons fresh lime juice 

• 2 tablespoons water

• 2 teaspoons sugar

Put oven rack in middle position and preheat oven to 500°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.

Add ground turkey, egg, water chestnuts, salt, chopped cilantro, minced ginger, 1 tablespoon soy sauce, and 2 teaspoons sesame oil and mix with your hands until combined well.

Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes. (I had to use two 9×13 dishes to fit all the meatballs).

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

Serve meatballs with with rice and remaining sauce.

Mom's Quiche +-

From: Mom Cunningham

• 9'' pie shell
• 10 oz frozen broccoli or spinach - OR - 10 oz fresh spinach or kale
• 4 eggs, slightly beaten
• 1/3 c milk
• 3 oz can french fried onions, divided
• 1 c shredded cheddar cheese, divided
• 1 t salt
• 1/2 t pepper

Preheat oven to 325°.

If using frozen, defrost the broccoli or spinach.

In a medium mixing bowl, mix eggs and milk.

Stir in the veggies, 1/2 of the onion rings, 1/2 of the cheese, salt, and pepper.

Pour into pie shell.

Sprinkle remaining cheese and onion over the top.

Bake for 30-45 minutes, until the eggs are no longer runny.

Butter Salmon +-

From: Mom Cunningham

• 1 lb large salmon or steelhead trout filet
• salt to taste
• 1/3 c melted butter
• 1 t Worcestershire sauce
• 1 t grated onion
• 1/4 t paprika

Preheat oven to 425°. 

Rinse filet under cool water and pat dry. 

Place in baking dish skin side down. 

Sprinkle generously with salt. 

Mix melted butter, Worcestershire sauce, grated onion, and paprika.  Pour over fish. 

Cook at 425° for 20 minutes, or until top has begun to grown and the fish becomes flaky.

Serve with lemon.

Pan-Fried Pork Chops ✔+

From: The Pioneer Woman

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 c All-purpose Flou
• 1 t Seasoned Salt
• 1 t Black Pepper
•  Cayenne Pepper To Taste
• 1/2 c Canola Oil
• 1 T Butter
•  Extra Salt And Pepper, To Taste

Rinse pork chops.  Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.