A Fun Chicken Dish

Ingredients
5-6 pound whole chicken
1 large lemon
3 ears of corn
4-5 small plums or any fruit with a pit
1/2 cup of honey
1/2 cup of grapeseed oil or (vegetable)
1 teaspoon of kosher salt
1 teaspoon of cayenne pepper

Preparation
Pre-heat oven at 350*
Rinse chicken well sprinkle half the salt and pepper on chicken.
Squeeze lemon on the chicken.
Pour half the honey on chicken and brush all over the chicken.
Put corn, fruit and the squeezed lemon in the same pan add salt,
pepper and honey to the fruit and corn.
Pour oil on chicken and in pan.
Cook for 1 hour to 1 1/2
Base the chicken and fruit every 15 minutes.

Side Dish
1 cup of Trader Joe's organic Quinoa
2 cups of chicken broth
1/2 teaspoon of garlic powder
1 pinch of salt and pepper
3 leaves of fresh basel
1 can of kidney beans

Preparation
Combine all ingredients excepts for kidney beans
 put in a pot, bring to a boil.
Once the ingredients come to boil lower the the flame stir
and put a top on it, for ten minutes.
Add rinsed kidney beans and continue cooking until
all moisture is absorbed.

This is an easy dish and it will definitely be a favorite.


Serves 4-6 

Beef Stew in a slow cooker

Ingredients
1 to two pounds of stew meat
16 ounce container or can of beef broth
4 chopped inch thick and peeled carrots
4 chopped and peeled potatoes 2 inches thick
3 celery stalks chopped inch thick
1 chopped onion 1/4 inch thick
1 fresh corn stalk peeled and break (cut) in half to fit in crockpot
1 cup of peas
1/2 cup of flour
1 tablespoon of minced jarred garlic
1 teaspoon salt
1teaspoon pepper

Preparation
Place meat in crockpot, potatoes, carrots, celery in this order.
Then add all of the above and mix

Add frozen peas an hour before serving

If consistency is not thick enough add another 1/2 cup of flour
1 hour before serving.

Cook for 8 hours on low.


Serves 4-6

Summer Pasta

This recipe is from Andrea one of Chat Me More's Followers.


Ingredients:
1 pound to 1 1/2 of penne pasta
2 cups of grape tomatoes
1 1/2 cup of toasted pine nuts
2 cups of olive oil
1 container of feta cheese
8 chopped leaves of fresh basil
2 tablespoons of roasted garlic powder
1 teaspoon of salt
1 teaspoon of pepper

Preparation
- boil pasta to preference
 - drain and add all the above ingredients
- mix well and put in the refrigerator over night


This dish can also be served hot.

Serve 4-6

Stuffed Green Peppers

This Recipe is from of one of Chat Me More's Followers (Stephani)


Stuffed Green Peppers

Ingredients: 
1 Tablespoon butter
4 Green bell peppers
1 1/2 pounds ground sirloin
1/2 pound ground sausage (hot, mild, your choice)
1 small white onion, diced fine
Oregano, Seasoned Pepper and Fennel Seed [optional] to taste
6 Roma tomatoes
2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder
6 ounces of fresh Feta cheese, crumbled
1/2 cup grated parmesan or romano cheese
1/2 cup shredded mozzarella cheese (optional)

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

Preheat oven to 350°F.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor.

Bake at 350°F for approximately 30 minutes or until browned and bubbly as desired. 

Makes 4 stuffed peppers (or 8 half-peppers.) 5 net grams of carbohydrate per serving.

Springtime Pasta by Chat Me More

Ingredients
5-6 Sweet Italian sausage links
3 large boneless chicken breast
1 to 1 1/2 pounds of bowtie or penne pasta
2 lemons
1 onion
1/2 cup of olive oil
1 tablespoon of minced jarred garlic
1/2 green squash
1 teaspoon of salt
1/2 teaspoon of black or white pepper

Preparation
Cut chicken and sausage an inch thick and cook together in a pan with olive oil, cook until
 the sausage is no longer pink. Simultaneously start boiling water for the pasta.
When water boils add pasta and add 1/2 teaspoon of salt.
Dice onion and cook with the chicken and sausage until onion is transparent.
Add garlic and grate in the squash (with or without the skin)
Squeeze lemons in the pan and mix all ingredients.
Drain pasta (about 7 minutes of cooking, cook until one's preference) and set aside back into pot.
Sprinkle salt and pepper in pan and toss with pasta.

Optional Parmesan cheese, Chat Me More did not use the cheese
for this recipe.


Serve 4-6


This dish will become one of your favorites. 


If you grate vegetables into every dish kids will not be aware
 and they will get the nutrition from the veggies. 

Chat Me More's Burrito

Ingredients
3-4 pounds of ground beef or turkey
8 ounce can of mild salsa
1 package of dry taco mix
1 can of rinsed kidney beans
1 onion chopped
1 teaspoon of minced jarred garlic
1 teaspoon of tomato paste
1/2 cup of water
8 flour tortillas
1 cup of shredded Mexican cheese
Preparation
Brown meat then add chopped onion cook until onion is transparent.
Add the can of salsa, taco mix, kidney beans, garlic, tomato paste and water.
Mix and cook for 10 minutes.
Place a tablespoon of meat mixture in the middle each of your tortillas and then roll.
Place the rolled ends on the bottom and the top of the burrito should be flat with no opens ends.
Repeat until all is rolled and place into a casserole dish and pour the left over meat on top
of the burritos.
Add cheese and cook for 20 minutes or until cheese is melted.

 Serves 4-6


This recipe has been voted the number recipe at Chat Me More.......

Potato Salad

Ingredients
10 peeled and cut in half potatoes
1/4 cup of mustard
1/2 cup of mayonnaise
4 bacon strips cooked and then diced
2 celery starks diced
1 teaspoon of salt
1/2 teaspoon of black or white pepper

Preparation
Cook peeled cut potatoes in a pot of water (water should cover the potatoes) cook until soft, but still firm.
Rinse potatoes in cold water then cut potatoes an inch thick.
Add mayonnaise and mustard add more if needed this is based on personal preference.
Mix potatoes add salt, pepper and bacon.


Refrigerate over night or for at least  3 hours.


Remember to keep the salad cold or chilled mayonnaise does spoil quickly.
Keeping it on a tray of ice will do just fine when entertaining.


This recipe will feed a party of 10 as a side dish. 

Citrus Chicken In a Bag

A complete meal in one:


Ingredients
5-6 pounds of a whole chicken
1 cooking bag
2 lemons
1 orange
1/2 cup of flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon of smoked paprika

Preparation
Pre-heat oven to 350 degrees.
Clean chicken throughly inside and out.
Put flour in bag and put into a roasting pan.
Place chicken in bag.
Sprinkle salt, pepper and paprika on top of chicken.
Squeeze lemons and orange on top of chicken and then place
squeezed lemons and orange inside the chicken.
Close bag with tie that comes with the bag and put a slit on top of the bag.
Cook for 1 hour to 1 1/2 cut into center of the chicken and make
sure there is no pink.

This meal was created for anyone to make in just a few steps.
Chat Me More is aware of the hectic schedules that many families
endure. Chat Me More will have a new complete meal in one monthly.


Watch the cooking videos by clicking on the links.
http://www.youtube.com/user/contactchatmemore#p/a/u/1/ju-tC1aLBwo
Part II video
http://www.youtube.com/user/contactchatmemore#p/a/u/0/sMzg6-6RRo4

Pot Roast in a Bag

Ingredients
3-5 pounds of pot roast
1 package of Lipton onion soup mix
1 roasting bag
5-6 red potatoes or any kind of peeled and sliced potatoes
4-carrots
1 1/2 cup of water
1/4 cup of flour


Preparation
Preheat oven to 325 degrees.
Pour flour in the bottom of the cooking bag.
Place pot roast in roasting bag and then into a roasting pan.
Slice carrots one inch thick.
Slice red potatoes in half.
Add onion mix on top of pot roast, then vegetables and potatoes.
Pour  the water on top of the pot roast and put a slit through the top of the bag.
Close the end of the bag with the tie that came with the roasting bag.
Bake for 1 1/2 hours depending on the size of the pot roast.
Start checking after an hour of cooking by cutting into the middle of the
roast.

The pot roast should be slightly pink inside. This of course should
be based on one's preference.


Serves 4-6

The flour will thicken the juice from the pot roast
 and this will make a delicious gravy to serve 
with the pot roast.

A slit through the bag will prevent an explosion in your oven.


This is another complete meal in one: Chat Me More wants their viewers to
 enjoy cooking and wants to make it as easy as possible for them to get a 
home cooked meal on the table without too many steps and ingredients.
Chat Me More will try and post a complete meal in one once a month. 

Corned Beef and Cabbage in the Slow Cooker

Ingredients
4-5 pounds of corned beef
1 bottle of beer
6 small red potatoes
4 carrots
1 large head of cabbage
1 tablespoon of minced jarred garlic
1 tablespoon of stone ground mustard
1 teaspoon of salt
1 teaspoon of cayenne pepper

Preparation
* Mix beer, mustard and garlic in a bowl and set a side.
* Chop carrots in disc shape 1/2 inch thick and slice potatoes in half.
* Put corned beef in slow cooker (crock pot).
* If corned beef comes with seasoning in the package put in of top
   of meat and press it into the corned beef.
*  Put carrots and potatoes on top of meat.
*  Pour beer mixture on top and cook for 8 hours on low.
*  1 hour before corned beef is done put chopped cabbage in slow
    cooker and continue to cook.

Serve with mustard and sauerkraut (optional)

(Optional) corned beef can be marinated over night in beer mix

Serves 4-6
Watch cooking video by clicking on the link.
http://www.youtube.com/watch?v=-g7I9rHvAT0
Part II
http://www.youtube.com/watch?v=idXGCfSRS_A

Added Addition When Making Meatloaf

This recipe is from Mary a viewer of Chat Me More:

Follow one of Chat Me More's recipes for meatloaf.
After mixing ingredients shape the meat round and
make a pocket in the middle of the meat.
Bake according to the recipe of chose.
After meat is cooked add in the pocket defrosted
or strained peas, leave juice in the middle.
Cover peas with cooked mashed potatoes and
and shape with peaks, as if making a meringue.
Add a dab of butter and (or) shredded cheese on
top of potatoes.
Put in broiler until peaks are golden brown.

This recipe constitutes for a complete meal in one.


Watch Video by clicking on the link.
http://www.youtube.com/watch?v=1-EGHcUkNlc
Part II
http://www.youtube.com/watch?v=j6BUtMmtLdM

Chicken in the Crockpot

Ingredients
5-8 chicken thighs
1-2 pounds of pasta
1 can of diced tomatoes
1 tablespoon of tomato paste
2 cups of chicken broth
1 cup of green peas
1/2 cup of wondra (flour product)
1/4 cup of parmesan cheese
1 tablespoon of cream cheese
1 tablespoon of water
1 tablespoon of minced jarred garlic
2 teaspoon of salt
1 teaspoon of pepper
2 sprigs of rosemary (dried 1 teaspoon)
3 leaves of basil (dried 1 teaspoon)
1 sprinkle of Cayenne pepper

Preparation
Place chicken in crock pot and add 1 teaspoon of salt and black pepper.
Mix a can of tomatoes, tomato paste, garlic, cream cheese,
cayenne pepper in a bowl.
Chop rosemary and basil and add into the bowl and mix and pour
over chicken.
Pour chicken broth over chicken.
1 hour before serving mix wondra and water slowly in a bowl
 until it becomes thick then add to crockpot.

Add 1 cup of peas in crockpot and mix.

Fifteen minutes before serving, boil water then add pasta with a teaspoon of salt.

Pour chicken over pasta with parmesan cheese and serve.

Cook high for 4 hours

Cook low for 8 hours

Serves  4-6

Homemade Italian Bread Crumbs

Ingredients
3-5 Slices of hard or toasted bread
1 teaspoon of garlic powder
3 basil leaves
2 sprigs of Rosemary
1 teaspoon of salt
1/2 teaspoon of black pepper

Preparation
If bread is soft bake or toast until the bread is a golden brown,
I suggest to use the ends of the bread.
Place the toasted or hard bread in the food processor or blender
with dry ingerdients and mix until it becomes a fine texture.
Place in a container or baggy until ready to use.


This recipe will become a favorite and a great way
to use the ends of the bread.

Slow Cooker Boneless Pork Shoulder or Cutlets

Ingredients
1 1/2 to 2 pounds of pork boneless shoulder or cutlets
1 cup of Coke
1 lemon
1/2 cup of Worcester's sauce
1 tablespoon of minced jarred garlic 
2  tablespoon of vanilla extract
1/2 cup of Wondra (flour product)
1 teaspoon of cayenne pepper 
1 teaspoon of kosher salt
1 can of black beans

Preparation 
Cook low for 6 to 8 hours

Sprinkle salt and pepper on pork  and place in crock pot.
Add Worcester sauce, garlic, 1 tablespoon of vanilla, coke, lemon and mix.
Pour on top of pork.
1 hour before serving mix 1/2 cup of wondra and add slowly 1/4 cup of water or less until mixture is thick add 1 tablespoon of vanilla mix then pour on top of pork.
 Also add a rinsed and strained can of black beans and mix in crock pot and continue cooking for an hour.
Add side dishes of your choice.
Servings 4 to 6

Bacon Meatloaf

Ingredients
2 pounds of ground beef or turkey
6 slices of bacon
1 package of Lipton onion soup mix
1 egg
1/2 cup of bread crumbs
1/2 cup of ketchup
1/2 teaspoon of salt
1/2 teaspoon of black pepper

Preparation
Mix meat with dry ingredients, egg, and ketchup and shape to a loaf.
Wrap bacon around meat and across completely cover the loaf with bacon.
Preheat oven at 350 degrees bake meatloaf for 45 minutes to 1 hour or until bacon is cooked.

Servings 4-6

Lemon and Orange Baked Chicken

Ingredients
6-7 pound whole chicken
1/2 teaspoon of cayenne pepper
1/2 teaspoon of kosher salt
1/2 teaspoon of smoked paprika
2 lemons
1 orange
1 cup of olive oil

Preparation
Pre-heat oven at 350
Sprinkle dry ingredients on top of the chicken.
Squeeze lemon and orange all over chicken and inside the cavity.
Put the squeezed lemons and orange skins into the cavity of the chicken.
Put chicken in a baking pan with olive oil.
Bake for 1 1/2 to 2 hours until there is no pink when cutting into the leg of the chicken.

Testing for pink in the leg of the chicken is a true marker that the chicken is done. The legs of poultry are the fattest part of the body and takes the longest to cook. 

Papa Murphy's Chicken Bacon Garlic Pizza

From one of Chat Me More's followers, Stephani.


Ingredients: 


CRUST:

4 ounces cream cheese 

2 eggs
 
1/3 cup cream
 
1/4 cup grated Parmesan cheese
 
1/2 teaspoon Italian seasoning 

1/4 teaspoon garlic powder
 
2 cups shredded mozzarella or Italian cheese blend 


TOPPINGS

1/2 cup Alfredo Sauce (low carb if available)

2 boneless/skinless chicken breasts cooked and chopped small

6 slices bacon, cooked and crumbled

1 tomato, chopped (about 4 oz)

3-4 green onions, 
sliced
2 cups shredded mozzarella or Italian cheese blend

1/2 c. artichoke hearts (optional)



How To Prepare: 
Beat together cream cheese and eggs until smooth.
 
Add cream, Parmesan cheese, and spices. 
Blend well.
 
Add 2 c. shredded cheese and blend until combined.
 
Pour mixture into a 10x15 jelly roll pan/baking sheet. 

Bake at 350 for about 20-25 minutes until golden brown.
 
Let crust cool 30 minutes.


Spread Alfredo sauce over cooked crust.

Top with 1 cup. shredded cheese.

Top evenly with chicken, bacon, tomatoes and onions.

Top with remaining 1 c. shredded cheese.



Bake for another 10 minutes or so until cheese it melted.

Let rest for about 5 minutes.
 Cut into squares and serve. 
The crust isn't very sturdy, so it will need to be eaten with a fork.




Number of Servings: 
15 slices 
Carbs per serving - include all nutritional information if known: 
Per slice: 2.3g carbs, 200 calories, 15g fat, 15g protein 



Effort (Easy, Average, Difficult): Easy


Thank you Stephani!

Stuffed Manicotti

Ingredients
2 pounds of manicotti (pasta)
1 pound of ground beef or turkey
3 slices of chopped bacon
16 ounces of ricotta cheese
1 egg
1 cup of Parmesan cheese
1 teaspoon garlic powder
1 teaspoon of kosher salt
1 teaspoon of pepper
6 leaves (chopped) of fresh basil
1 cup of olive oil
2 onions chopped
2  tablespoon of minced jarred garlic

Preparation
In a large pot boil water
when water come to a boil add pasta and 1 teaspoon of salt.
Stir water every few minutes.
Cook pasta until soft, but not too soft.
Drain pasta and run cold water over pasta.
Brown meat lightly (simultaneously with cooking pasta and sauce).
Add 1 chopped onion and bacon cook until onion becomes transparent.
Add 1 tablespoon of  minced garlic
Add 1/2 teaspoon of salt and pepper
Continue to cook until meat is cooked thoroughly (10 mins)
shut off flame.
Mix ricotta cheese with egg, garlic powder and 3 chopped basil leaves.
Add a cup of cooked ground meat to ricotta cheese.
Slice pasta and open flat and add a teaspoon of ricotta cheese mix on one side
close pasta.
Put pasta in a long baking casserole dish (put sauce on the bottom of the pan)


Sauce
1 jar of tomato sauce or a 16 ounce can of crushed tomatoes
 Heat oil in a 2 quart pot add 1 chopped onion.
Cook until onion is transparent.
Add 1 tablespoon of  minced garlic and the rest of the chopped basil leaves.
Cook for 3 minutes and stir.
Add sauce and add leftover cooked meat and cook for 30 minutes.

Baking
When all pasta is stuffed place in casserole dish (can put manicotti on top of each other if needed).
Pour sause on top of pasta and parmesan cheese.
Bake at 350 for 20 minutes

Serves 6-8

Barbecue Chicken

Ingredients 
6 to 8 pieces of chicken thighs or legs (can use both)
1 cup of barbecue sauce
1/2 teaspoon of Cayenne Pepper
1 teaspoon of kosher salt
1 cup of  olive oil

Preparation
Pre heat oven to 350 degrees
Sprinkle all dry ingredients on both sides of the chicken
Place chicken in pan with 3/4 cup oil
Bake 20 minutes
Heat grill pan on top of stove with the  remainder of olive oil
Take chicken out of the oven and place in grill pan
Brush barbecue sauce on upside of chicken
cook 5 minutes and turn over and brush barbecue on this side
Cook for 5 minutes and serve

Optional serve the rest of barbecue sauce as a condiment

This recipe can also be used with the outside grill
Cook on the top rack and low flame
Cook chicken for 7 minutes on each side then add barbecue sauce and cook each side for 5 minutes.

Do make sure the chicken is not pink

Homemade French Fries (easy)

Ingredients
5-6 baking potatoes peeled
2 tablespoons of kosher salt
3 cups of vegetable oil

Preparation
Cut potatoes length ways and 1/4 inch thick the same as the fast food restaurants.
Place oil in a large pot and only fill less then 1/2 with oil.
Cook oil until it reaches 350 degrees approx. 15 minutes.
Drop a handful of fries (approx. 10) into the oil.
Cook until fries turn a golden brown approx. 2 minutes.
Take fries out of the oil with a hand strainer and place on paper towels.
Place fries in a bowl and sprinkle salt on them and cover with tin foil to stay warm while all fries are cooked.
Continue to do this until all fries are cooked.

Each time the fries are dropped in the oil it brings the temperature down this is why they are cooked in batches.
The oil raises when you drop the fries in the oil that is why oil should be less then 1/2 from the top of the pot. 

Garlic and Rosemary Potatoes

This recipe is shared from Dev a viewer of Chat Me More

1 1/2 pounds of diced small red potatoes
4 garlic gloves chopped
1 cup olive oil
1/2 teaspoon of kosher salt
4 sprigs of Rosemary
1 teaspoon of white wine vinegar
2 teaspoon of Dijon mustard
1/4 teaspoon of pepper
2 green onions (thinly sliced)

Place potatoes in baking pan mix oil and all ingredients and mix.

Preheat oven 450 degrees and cook at 450 degrees for 25 minutes or until potatoes are done ( test with fork in the potato are soft then ready).

Pork Loin Roast

Indigents
5-6 pounds of pork loin shoulder
1/2 teaspoon of kosher salt
1/2 teaspoon of cayenne pepper
1/2 teaspoon smoked paprika
 1 tablespoon of jarred minced garlic
1/2 tablespoon of olive oil
1 cup of water

Preparation
Sprinkle salt, pepper, paprika and garlic on top of the roast.
Put olive oil and water in the bottom of roasting pan.
Bake for 350 degrees for about 3 hours, make sure there is no pink
 in the middle of the roast, cook longer if there is.

Optional
After baking for 1 1/2 hour add peeled and cut potatoes to the bottom of the pan,
mix well with the juices in the pan.
Cook potatoes until the roast is done.
Mash the potatoes add heated milk and butter,
1/2 cup of milk and a tablespoon of butter,
add slowly for desired consistency.

Can feed a family of 6

Chicken Soup

Ingredients
4-5 boneless chicken breast or with bone
4- peeled carrots diced
3 celery stalks diced
1 onion chopped
1 teaspoon of salt
1 teaspoon black pepper
1 bay leave
3 quarts of chicken broth
2 cups of rice

Dice chicken and place in a pot of preheated olive oil
If chicken has bone cook as is
Cook until chicken is not pink
Place chicken in a bowl and put carrots, celery and onion
in the same olive oiled pot cook for 5 minutes
Add chicken broth and cook for an hour
In a separate pot add 4 cups of water until it comes to a boil and then add rice
Bring to a boil then simmer with top on (25 minutes)

When cooking chicken with bones shred the chicken and be careful for the bones and place
 in the pot with broth, carrots, celery and onion.
Take out bay leave.
Add rice to soup or add rice then broth to each bowl of soup.

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Weekend Delights

Cinnamon Buns
1 can of Pillsbury Biscuits
1/2 stick of melted butter
1/4 cup of cinnamon
1/2 cup of sugar

Mix sugar and cinnamon together in a bowl
 Put melted butter in a bowl
Dip each biscuit in the butter then in the cinnamon and sugar mix
Place in a baking pan and bake according to Pillsbury directions on the can

Icing optional
Sugar Glaze
1-1/2 cups of powered sugar
2 to 3 tablespoons of non or low fat milk
1 teaspoon (capful) of vanilla

Preparation
Combine powered sugar, 2 tablespoon of milk and vanilla in a small bowl
If glaze is to thick add the remaining milk

French Toast
4 slices of bread (potato) used for this recipe
1 cup of milk
1 egg
1 teaspoon (capful) of vanilla
1 cup of brown sugar

Mix egg, milk and vanilla in one bowl
Dip bread into the bowl
Place each dipped bread into pan with a generous amount of butter
Cook for 30 seconds flip and add brown sugar cover well
 Flip and do the same to the other side
 Cook until bread is not soggy, but don't over cook.

Homemade Syrup
1 cup of brown sugar
1 cup of white sugar
1 cup of water
pinch of salt
1/2 capful of vanilla or maple abstract
cook until boils

Save the remaining in the refrigerator

You will need very little syrup for the french toast
I guarantee you will never eat french toast any other
way!

Barbecue Meatloaf

Ingredients:


1 pound ground veal
1 pound ground pork
1 package Lipton Onion Soup Mix
1/2 cup of bread crumbs
1 pinch of kosher salt
1/4 teaspoon black pepper
1 cup barbecue sauce
1 egg

Preparation and Cooking Instructions:


- Preheat oven 350 degrees
- Put meat in mixing bowl; add soup mix, bread crumbs, salt & pepper, egg
  and 1/2 cup barbecue sauce.
- Mix thoroughly and shape the meat as a loaf and place in an oven safe
   casserole dish.
-  Brush 1/4 cup barbecue sauce all over the outside of the meatloaf.
-  Bake for 45minutes, until the middle of the inside of the loaf is not pink.

Optional:


Serve the rest of the barbecue sauce or some ketchup with the meatloaf.
Ground turkey maybe substituted for ground meats.

Pork Chops with Apples

Ingredients:


5-6 pork chops
2 eggs
2 cups bread crumbs
1 teaspoon salt (kosher)
1 teaspoon black pepper (fresh ground)
1 cup brown sugar
2 apples skinned and sliced
1/2 cup of olive oil

Preparation and Cooking Instructions:


- Preheat oven 350 degrees
- Sprinkle salt and pepper on chops
- Mix eggs in bowl, dip chops in egg mixture
- Place bread crumbs in bowl, dip pork chops in bread crumbs
- Place chops in olive oiled casserole dish
- Add brown sugar and apples on top of breaded pork chops
- Bake for 45 minutes

Chicken and Tortellini with Arugula or Spinach

What is required to make this yummy meal.
Ingredients
1 1/2 pd. of tortellini pasta
4 large boneless chicken breast  
3 gloves of garlic or a tbl spoon of jarred garlic
1 large lemon
1/2 teaspoon of kosher salt
1/2 teaspoon of pepper (used mixed fresh peppercorns)
2 cups of Arugula or spinach
1/2 cup of parmesan cheese 
2 tablespoons of olive oil

Preparation

In a large skillet add two tbl spoons of olive oil cube chicken and place in skillet.
Cook 5 minutes then add squeezed lemon (use a squeezer you will get the most out
of your lemon) also you will zest the lemon first and add to the skillet. 
Continue cooking until chicken is done.


In a large pot fill the pot with water 3/4 of the way. Add pasta when the water comes to
a boil cook for 3 minutes and add arugula or spinach for another 2-3
minutes. Add some of the water from the pot about 1/2 cup to the chicken.
Drain pasta and veggie and add in the skillet with the chicken.
Add parmesan cheese toss and serve.


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