Baked Ravioli

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Source: The Chapo's Kitchen

Ingredients:

• 1lb of your favorite Ravioli, cooked
• 1 16 oz jar of your favorite pasta sauce
• 1 lb of ground beef or turkey
• 1 cup of shredded cheese, motzarella or cheddar is what we use. 

Directions

1. Preheat oven to 350 degrees.
2. Cook your beef (or turkey) in a skillet until brown. 
3. Add pasta sauce to your meat in the skillet.
4. Place cooked ravioli in a 5qt casserole dish.
5. Add your sauce to the ravioli & combine
6. top with cheese (you can add more or less depending on how much cheesy goodness you like). 
7. Bake for 20 minutes, or until cheese is golden and bubbly.

Mini Monkey Bread

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Source: The Chapo's Kitchen

Ingredients:

• 4 cans of refrigerated biscuits 
• 2 tsp ground cinnamon
• 3/4 cup sugar

Directions

1. Preheat oven to 350 degrees.
2. mix sugar & cinnamon in a plastic ziplock bag.
3. cut the biscuits into quarters using a pizza cutter or knife.
4. add biscuits to bag of cinnamon and sugar & shake until coated.
5. grease muffin pan with cooking spray or butter.
6. place about 6 pieces of dough in each muffin cup
7. bake for 15-20 minutes, until golden brown. 

Notes: the original recipe for this came from www.rhodesbread.com/blog/blog/sweet-mini-monkey-rolls-x-2. We are modifying it our first time trying it, scary I know. I will let you all know in the comments how it turns out.   If you would like to make a frosting for these yummy treats, click on the link above, they have a couple of  great ideas there. We personally think that frosting would be too much for us and our little ones. No one needs sugar overload! 

We are going to serve these with our egg scrambles, which are essentially scrambled eggs wit our favorite breakfast meat, peppers & onions cooked with scrambled eggs. 

Crockpot Peach Pork Steaks

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Source: http://best-recipes.salamandra-review.com/slow-cooker-pork-steaks/

Ingredients:

• 4 pork steaks,cut into 1/2 inch thick
• 3/4 teaspoon dried basil,crushed
• 1/4 teaspoon salt
• Dash pepper
• 1 16-ounce (480g) can peach slices,drained,syrup reserved
• 2 tablespoons vinegar
• 1 tablespoon beef bouillon granules
• Cooked rice
• 1/4 cup cold water
• 2 tablespoons cornstarch

Directions

1. Trim fat from pork steaks.
2. In large nonstick skillet cook trimmings until about 2 tablespoons fat accumulate.
3. Discard trimmings.
4. Cook pork steaks on both sides in hot fat until browned.
5. Sprinkle with basil,salt,pepper.
6. Put peaches in slow cooker.
7. Place prepared pork steaks atop.
8. Combine together peach syrup,vinegar,and beef bouillon.
9. Pour mixture over pork steaks.
10. Cover and cook on low-heat for 8 hours.
11. Arrange slow cooker pork steaks and peaches atop rice on platter.
12. Keep warm.Garnish with parsley.
13. In saucepan blend cold water into cornstarch.
14. Stir in the cooking liquid.
15. Cook and stir until thickened and bubbly.

Meatloaf Cupcakes

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Source: http://firstlookthencook.com/2011/11/02/meatloaf-cupcakes/

Ingredients:

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Mashed Potatoes

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish

• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and them chopped

Directions

1. Preheat oven to 350°.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
5. While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
6. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.

Notes: We left out the oregano & also used prepared mashed potatoes (idohoan, fully loaded) to save some time. Our kids LOVED this recipe!

Breakfast Wraps

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Source: The Chapo's Kitchen

Ingredients:

• Whole wheat tortillas
• Eggs (we use to 2-3 per person
• 1-2tbs milk
• 1lb of sausage (you can use turkey sausage, if you would like)
• 1 medium onion
• 2-3 green or colored peppers 
• 1tbs oil
• Salt & pepper to taste
• salsa (optional)

Directions

1. Cut onion & peppers into slices and cook in oil until onions are clear
2. In a bowl, whisk eggs, milk salt & pepper. Pour into pepper and onions
3. Warm tortillas in the microwave for about 15-30 seconds depending on the number of tortillas
4. Once filling is cooked, spoon approximately 1 cup into tortilla 7 top with salsa

Notes: You can use anything you like in omelets for this recipe, make it your own, this is our favorite version.

7-Up Pork Chops

Source: http://www.navywifecook.com/2013/01/7-up-pork-chops.html

Ingredients:

• 6 pork chops (1 in. thick)
• 1 bottle 7-Up soda (12 oz)
• 1 package onion soup mix

Directions

1. Heat oven to 350. Place chops in shallow baking pan.
2. Pour 7-up over chops and sprinkle with onion soup mix.
3.  Bake uncovered for 40-50 minutes.

Creamy Chicken and Rice

Source: http://www.guide4moms.com/2011/10/crock-pot-creamy-chicken-and-rice.html

Ingredients:

• 4 boneless skinless chicken breast
• 1 large Vidalia onion (chopped)
• 8 ounce box of Zatarain's Yellow Rice Mix (cooked)
• 1 cup of shredded cheddar cheese
• 1 can cream of chicken soup
• 1 can whole kernel corn (drained)

Directions

1. Trim all the fat off of chicken breast and added it to the bottom of the crock pot  (Always remember to spray your cock pot with cooking spray to avoid sticking.).
2. Add the chopped onion and cream of chicken.
3. Cook the chicken in the crock pot:   High: 3-4 hours    Low: 6-7 hours
4. I cooked my chicken on high for 4 hours. 
5. When chicken is done cook Zatarain's rice according to the directions on the box. 
6. Then added the cooked rice, cheese and corn to the crock pot and let it cook for about 5 minutes so the corn heats up and cheese melts.

Crock Pot Mongolian Beef

Source: http://www.sixsistersstuff.com/2013/01/slow-cooker-mongolian-beef.html

Ingredients:

• 1 1/2 pounds beef flank steak, cut into stir-fry sized strips
• 1/4 cup cornstarch 
• 2 tablespoons olive oil
• 1/2 teaspoon minced ginger
• 2 cloves garlic, minced
• 3/4 cup soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1/2 cup shredded carrots
• 3 medium green onions, chopped

Directions

1. Spray slow cooker with non-stick cooking spray. 
2. Place cornstarch in a bowl. 
3. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. 
4. Combine remaining ingredients in a bowl and pour over beef in crock pot. 
5. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. 
6. Serve over rice, topped with additional sliced green onions.

Crockpot Beer Chicken

Source: http://mylifeinaustin.com/2012/05/30/beer-crockpot-chicken/

Ingredients:

• 1 whole chicken (you can also use cut up pieces or 4-6 chicken breasts)
• 1 can of any kind of beer 
• 1/2 tsp Garlic Powder
• 1/2 tsp Basil
• 1/2 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper

Directions:

1. Put all the ingredients in first and then added the whole chicken.
2. Cook in the crockpot on high for 3 – 4 hours or on low for 7 – 8 hours. 

Mexican Stuffed Shells

This recipe was suggested to us by our friend Cassie, she said that her family loves it! :)

Source: http://www.cookbook-confessions.com/2012/10/mexican-stuffed-shells.html

Ingredients:

• 15-20 large pasta shells
• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning 
• 4 oz. cream cheese
• 1 cup salsa
• 1/2 to 1 cup Taco sauce -- not enchilada sauce
• shredded cheddar cheese
• shredded Colby jack cheese
• scallions, chopped
• sour cream

Directions:

1. Preheat oven to 350 degrees. 
2. In a frying pan, brown the meat. Add taco seasoning and cook according to package directions. I just added mine in and cooked with the meat. Once meat it cooked, add in the cream cheese. Stir, cover, and let simmer until meat and cheese is fully combined. Set aside and let cool. 
3. While meat is cooking, cook pasta shells. Once they are done cooking, lay them out on a baking sheet, or wax paper. This will prevent the shells from sticking together as they cool. 
4. Fill the bottom of a 9x13 baking dish wish salsa. I didn't have a full cup, so mine looks a little sparse. But the more, the merrier. 
5. Fill each shell with 1-2 tablespoons of taco meat, and place in baking dish seam side up. Then top with taco sauce (I didn't have taco sauce either, so I used what little salsa I had remaining). 
6. Bake for 30 minutes. Remove dish and sprinkle liberally with both cheeses. Then bake for 15 minutes more. Take out of oven, and add chopped scallions to the top. 
7. Plate it up, serve with a nice dollop of sour cream, and you've got yourself one heck of an easy and tasty meal.

Crock Pot BBQ Pulled Pork

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Source: The Chapo's Kitchen

Ingredients:

• 3lb pork butt roast
• 1 12oz can of Coke (or Pepsi)
• 12oz of Sweet Baby Ray's BBQ sauce
• Lawry's Season Salt
• Rolls

Directions:

1. Coat Pork with Lawry's & place in crock pot
2. Add bbq sauce & Coke
3. Cook on low for 4-6 hours
4. Using 2 forks, shred the pork, then let cook an additional 30 minutes to an hour
5. Serve on rolls & enjoy!

Note: We will also throw in chopped up onion when the mood strikes us to change it up a bit.

Quick Chicken Parmesan

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Source: The Chapo's Kitchen

Prep Time: 15 mins
Cook Time: 20 mins

Ingredients:

• 6 breaded chicken tenderloins (you could also grill chicken too, we generally use Tyson breaded chicken tenderloins)

• 1 pound pasta, your choice

• 1 jar of your favorite pasta sauce

• Parmesan cheese 

Directions:

1. Bake chicken per package directions
2. Cook pasta in a pot of boiling water for 7-10 minutes, until done. Then drain
3. Heat pasta sauce in a sauce pan 
4. Assemble pasta, sauce and chicken tenderloin on a plate. Sprinkle with Parmesan cheese
5. enjoy

Notes: You can most likely tell I am still trying to get the hang of writing my own recipes  but this one is literally this simple, and my kids love it! 

Crock Pot Lemon Garlic Chicken--Freezer Meal

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Source: http://thesweatybetties.com/crock-pot-recipes/

Note: I have never done a freezer meal before, but the recipe said to portion this one in 2 bags.

Ingredients:

• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 pounds skinless, boneless chicken breast halves (1 lb. in each bag)
• 2 T. butter (1 tbsp. in each bag)
• 1/4 c. water
• 3 T. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. chicken bouillon granules
• 1 tsp. chopped fresh parsley 
• 1 package cream cheese (you can use 1/3 less fat or fat free)

Directions:

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in  a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place  chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil.  Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker  15 to 30 minutes before the end of the cook time.
4. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving  platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. 
5. Ladle the sauce over rice or pasta, then place your chicken on top!

Taco Bake

Source: http://www.recipe.com/beef-and-bean-taco-casserole/

Prep Time: 15-20 mins
Cook Time: 20-30 mins

Ingredients:

• 1  pound lean (at least 80%) ground beef
• 1  can (16 ounce)Old El Paso® refried beans
• 1  jar (16 ounce)Old El Paso® Thick 'n Chunky salsa
• 1  package (1 ounce)Old El Paso® 40% less-sodium taco seasoning mix
• 2 1/2  cups coarsely broken tortilla chips
• 1/2  medium green bell pepper, chopped (3/4 cup)
• 4  medium green onions, sliced (1/4 cup)
• 2  medium tomatoes, chopped (1 1/2 cups)
• 1  cup shredded cheddar or Monterey Jack cheese (4 ounces)
• 1/4  cupsliced ripe olives
• 1  cupshredded lettuce

Directions:

1. Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
3. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Low Carb Philly Cheese Steak Sandwiches

Source: The Chapo's Kitchen

Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:

• 16 oz. Thinly Sliced Roast Beef
• 12 Slices Provolone Cheese
• 5 Large Green Bell Peppers
• 1 Large Sweet Onion
• 6 oz. Mushrooms (optional, I leave these out)
• 2 Tbs. Olive Oil
• 1 Tbs. Garlic – Minced
• Salt and Pepper – to taste

Directions:

1. Preheat oven to 400
2. Slice peppers in half lengthwise, remove ribs and seeds.
3. Slice onions and mushrooms.  Saute over medium heat with olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.
4. Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes
5. Line the inside of each pepper with (a slice) provolone cheese. 
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown. 
9. Serve and Enjoy!!

Notes: depending on the pepper I only use a half slice of cheese both in the bottom and on the top. When using Kraft Provolone cheese and Hillshire Farm thin sliced roast beef the WW points value was 4 points per half of a green pepper. (8 for a whole green pepper)

Better Than… Christmas Poke Cake

Source: http://www.somethingswanky.com/better-than-christmas-poke-cake/

Ingredients:

• 1 chocolate cake mix, prepared and baked according to the directions on the box.
• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Directions:

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

Cheesy Cauliflower Pancakes

Source: http://agoodappetite.blogspot.com/2009/09/cheesy-cauliflower-pancakes.html

Ingredients:

• 1 head cauliflower
• 2 large eggs
• 1/2 c cheddar cheese, grated
• 1/2 c panko
• 1/2 t cayenne pepper (more of less to taste)
• salt
• olive oil

Directions:

1. Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
2. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

oven-roasted sausages, potatoes, and peppers

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Source: http://lilasapron.com/2011/10/07/oven-roasted-sausages-potatoes-and-peppers/

Ingredients:

• 1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
• 4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
• 1 small jar banana peppers
• 1-2 bell peppers, sliced
• 1 large onion, sliced
• 3 tbsp olive oil (yes, it has to be OLIVE oil)
• salt & pepper
• *optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
• *optional — 3 tbsp creole seasoning

Directions:

1. spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2. slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.
3. cut potatoes into 1/2″ chunks
4. slice onion and pepper into strips
5. place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
6. add salt & pepper and spices (if using)
7. top w/ sliced banana peppers
8. bake at 400 for about 30-35 min, until potatoes are tender

Spaghetti Squash with Grilled Chicken and Sun-dried Tomatoes

Source: http://tastykitchen.com/recipes/special-dietary-needs/spaghetti-squash-with-grilled-chicken-and-sun-dried-tomatoes/

Ingredients:

• 1 whole Spaghetti Squash
• 2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1 cup Chicken Broth, Divided Use
• ⅓ cups Sun-dried Tomatoes, Chopped
• 2 cups Broccoli Florets
• 1 cup Frozen Peas
• 2 whole Chicken Breasts, Grilled And Sliced
• ¼ cups Grated Parmesan Cheese
• 1 pinch Salt/pepper To Taste

Directions:

1. Preheat oven to 375 degrees (F).
2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon.
3. Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
4. Using a fork, scrape the inside of the squash with the tines to remove strands.
5. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
6. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli and saute 5 minutes.
7. Add peas, grilled chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
8. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
9. Serve on top of the squash strands with fresh shaved Parmesan 

Note: I accidentally added green peppers in here too, it was quite tasty!

Crock pot pork chops

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Source: http://www.mydailymoment.com/recipes/slow-cooked_pork_chops.php

Ingredients:

• 6 lean pork chops
• 1/2 cup of flour
• 1 tbsp. salt
• 1 (10 oz.) can chicken and rice soup
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 2 tbsp. oil

Directions:

1. Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet.
2. Place browned pork chops in crock-pot. Add can of soup.
3. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.