Shredded Chicken

Ingredients:

8 to 10 chicken thighs

1 jar green salsa, I use the little herdez cans for both salsas

1 jar red salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup chicken broth

salt and pepper

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Shredded chicken can be used in tacos, burritos, nachos and pasta. Enjoy!

Roasted Cauliflower

Ingredients:
1/2 head cauliflower, cut into individual florets
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon granulated garlic
1/4 teaspoon white pepper

Make It:
Preheat oven to 375 degrees. Toss all ingredients in a large bowl until combined. Pour all onto a baking sheet and roast for 30 minutes, stirring after 15 minutes. Enjoy!

Asian Slaw

Ingredients:

1/2 head cabbage, shredded

1 mandarin orange, peeled and sectioned

1 carrot, shredded

1 or 2 scallions, chopped

1/4 cup asian dressing, any kind will do, add more if it seems to dry

Make It:

Combine all ingredients in a large bowl. Toss to combine. Enjoy!

Chicken Kabobs with a Soy Glaze

Ingredients:

3 chicken breasts cut into bite size pieces

1/2 red onion cut into big pieces

1/2 can pineapple chunks

You can put bell pepper, mushroom, tomato, and squash onto these, use whatever you like or have in your fridge.

1/2 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

2 teaspoons red pepper flakes

Make It:

On 12 skewers evenly put on chicken, onion, pineapple chunk, and whatever other vegetables. In a bowl whisk together soy sauce, rice wine vinegar and honey. Once combined add red pepper flakes. Taste and adjust to your liking. Turn broiler on high, and move top rack of oven to the second highest spot. Place all kabobs on a baking sheet, brush sauce over the top of kabobs, turn them over and brush other side. Place under broiler for 6 minutes. Pull out and turn kabobs over. Place back under broiler for 6 minutes or until chicken is cooked and veggies are tender. Serve with sauce on the side for dipping. Enjoy!

Menu for January 11th - January 17th

Monday- Chicken Kabobs with a Soy glaze, sticky rice, Asian Slaw

Tuesday- Chili Macaroni, green salad

Wednesday- Navy Bean Soup, bread for dipping

Thursday- Spaghetti & Meatballs, Roasted Cauliflower

Friday- Shredded Chicken Tacos, green salad

Saturday- Cajun Flank Steak, rice pilaf, Smothered Cabbage

Sunday- Pork loin chop with Mustard Thyme Sauce, roasted red potatoes

Dessert of the Week- Vanilla Strawberry Pudding Pie

Pepperoni Pizza Chicken and Macaroni Noodles

The original recipe for this is out of a pillsbury cookbook.

Ingredients:

2 boneless, skinless chicken breasts, cut into bite size pieces

2 tablespoons olive oil

1/2 green bell pepper, diced

1/2 red onion, diced

1/2 package macaroni noodles, cooked

1 cup shredded mozzarella

24 ounces homemade or jar spaghetti sauce

12 slices pepperoni

Make It:

Preheat oven to 375. Heat a large skillet over medium high heat, add oil, add chicken. Cook for about 3 minutes until browned. Remove chicken from pan and set aside. Add 2nd tablespoon olive oil to pan, add bell pepper and onion, cook stirring occasionally until completely softened. Pour spaghetti sauce into pan. Bring to simmer. Reduce heat and allow to simmer for 15 minutes uncovered, stirring often. In a large casserole dish toss the noodles with some of the sauce, enough to coat. Place chicken on top of noodles, place pepperoni on chicken, pour the rest of the sauce over chicken and pepperoni. Sprinkle cheese evenly over the whole dish and place in the oven. Bake for 15 to 20 minutes until cheese is melted. Enjoy!

Peach Shortcakes

Not sure if that is a good name for these but I was trying to be creative. Whatever you want to call them they are delicious!

14 biscuits, homemade or from a can

1 1/2 cups sugar

1/2 cup butter, melted

1 cup brown sugar

1/2 cup butter

4 tablespoons cornstarch

3 bags frozen peaches, partially thawed

1/2 cup good spiced rum, I used Captain Morgan Preferred Stock

1 teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons honey

Whip cream

Make It:

Preheat oven to heat called for on biscuit recipe. Heat a large pot over medium heat. Add butter and stir until melted. Add brown sugar, stir until mostly dissolved. Add rum, cinnamon, honey, and vanilla, stir to combine, allow to cook over low heat stirring occasionally. In another bowl, sprinkle cornstarch over peaches, stir until completely combined. Pour peaches into brown sugar mixture, stir to combine. Bring to a simmer and turn heat down, leave at a low simmer, stirring occasionally until thickened. Pour sugar into a flat dish(pie plate or tupperware)dip each biscuit top and sides into melted butter then press into sugar, place on baking sheet. Repeat with all biscuits. Bake for time specified on biscuit recipe. To serve take a biscuit, slice it in half, place on a plate and spoon a good amount of the peach mixture over biscuit. Top with whip cream. Enjoy!