French Onion Potatoes

2 cubes salted butter

2 packages Lipton onion soup mix

6-8 medium potatoes

Melt the butter and whisk in the soup mix. In the meantime, dice up the potatoes after they've been washed, in to bite size pieces. Place the potatoes in a 9x13 inch pan and pour the butter mixture over the potatoes and mix until all the potatoes are coated. Bake at 375 for an hour or until potatoes are tender. Makes about 8 servings.

Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove.) Add broccoli to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
Serve over hot cooked rice. Or pair with homemade chow mein and won tons.

(Recipe found on Pinterest from bs recipes dot blogspot dot com.)

Spaghetti Squash Alfredo

1 medium sized spaghetti squash

1 TBSP butter

3 cloves garlic or 1 1/2 tsp garlic powder

2 TBSP flour

1 1/2 cup milk

1 TBSP cream cheese

1 cup freshly grated Parmesan cheese, plus 2 TBSP extra for topping

1/4 tsp salt

1/8 tsp pepper

Preheat oven to 350 degrees. Prep the squash. Cut squash in half long ways, scoop out the seeds and place the squash cut side down on a rimmed cookie sheet then fill it with water, not quite to the top. Bake until tender, about an hour.

Once the squash is done, gently scrape the spaghetti strands to the middle with a fork. 

To make the sauce, melt butter in a small pan over medium-low heat. Once hot, add garlic and saute for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from heat and stir in Parmesan, salt and pepper.

Spoon sauce equally in to each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan cheese and place under broiler for 2-3 minutes or until golden and bubbly.

(Recipe found on Pinterest from the comfort of cooking dot com)

Smothered Burritos

3 lb pork roast or pork country style spare ribs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1/4 cup brown sugar

2 cups salsa verde

1 can green chiles

4-6 burrito size tortillas

shredded cheese

Place your pork in the crock pot and sprinkle the cumin, chili, onion, and garlic powder, and brown sugar over the top of the pork. Pour about a cup of water around the pork to keep in moist. You can also pour a can of lemon-lime soda instead of water to give it more flavor. Cook on low heat for 7-9 hours.

After meat is done, shred and put about 1/3 cup of meat in the middle of each tortilla. (You don't want to use all of the meat, you will use the rest to put over top of the burritos.) Fold up burrito style. Place in a 9x13 baking dish. Sprinkle with shredded cheese and broil on high 2-3 minutes. Mix the remaining shredded pork with chiles and green sauce. Pour over the top of the burritos and then sprinkle with cheese. Place back in the oven and broil until cheese is melted. You can serve these with sour cream, lettuce, tomatoes or anything else you like on burritos! Enjoy!

Slow Cooker French Dip Sandwiches

2-3 lb. beef roast

2 - 14 oz. cans beef broth

2 packets onion soup mix

2 cups water

hoagie buns

swiss cheese

I found a cheap rump roast that worked and tasted great! Brown roast on each side. This should only take a few minutes on each side. Salt and pepper it as you brown it. Next place the roast in the crock pot, add 2 cups water, 2 cans broth, and packets of onion soup mix. Cook on high for 4-6 hours or on low 8-10 hours. Before you shred the beef, take out the roast and empty the juice from the crock pot. You can use this as the au jus. Shred the beef. We like to heat the buns up by buttering them, then browning them on an electric griddle. We add swiss cheese to the sandwiches and slice up some potatoes to make homemade fries which go great with these sandwiches. Enjoy!

White Chicken Chili

2 large chicken breasts

1 - 15 oz. can white beans (with juice)

1 - 4 oz. can diced green chilies

2 - 14 oz. can chicken broth

1 - 15 oz. can white corn (with juice)

1 clove garlic minced

1 tsp. lemon pepper

1 tsp. ground cumin

1/4 cup onion (sauteed)

2 limes

sour cream

tortilla chips

shredded cheese

In large pot mix beans, chilies, broth, corn, garlic, onion, and seasoning. Shred the cooked chicken breasts and add to the pot. Heat through on the stove.

Serve with fresh squeezed lime juice, tortilla chips, sour cream, and cheese.

Zesty BBQ Chicken

(Sorry for the crappy picture)

3 large chicken breasts

1, 12 oz bottle of BBQ sauce

1/2 cup zesty Italian dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

Put chicken in crock pot. In a bowl mix the other ingredients together until mixed well. Pour over chicken. Cook on high for 3-4 hours or on low 6-8 hours.

Chicken Cordon Bleu

(Picture and recipe from The Girl Who Ate Everything, with a few things of my own added)

2 Chicken breasts (cut in half-length wise to make thinner)

Deli sliced ham (about 2 pieces for each piece of chicken)

Swiss cheese (1 slice for each piece of chicken)

1 cup Italian Breadcrumbs

2 TBSP butter (melted)

1 cup Parmesan cheese (1/2 for breadcrumb mixture, 1/2 for sauce)

For Parmesan Dijon Cream sauce-

2 TBSP Butter

2 TBSP Flour

1 cup milk

1 TBSP Dijon mustard

1/2 tsp Worcestershire sauce

1/2 tsp salt

1 tsp chicken bullion

Place chicken in a 9x13 greased pan. Place the ham slices on each piece covering the chicken, next place the cheese on top of the ham. Mix the breadcrumbs, Parmesan cheese and butter together until mixed. Sprinkle the breadcrumbs over the chicken. Bake at 350 degrees for 30-35 minutes or until chicken is done and breadcrumbs are brown.

When the chicken is almost done start your cream sauce by melting the 2 TBSP butter in a medium sauce pan. Add the flour and whisk for about a minute. Slowly add the milk, whisking quickly the entire time. Next add the bullion and salt. Bring this to a bubble, stirring constantly. Take off the heat and add the Worcestershire sauce, Dijon mustard, and Parmesan cheese until mixed. This will go over the chicken when finished.

This was a super easy and yummy recipe! We loved the cream sauce, it gave it extra flavor! Enjoy!

California BLT

Bacon

1 Large Tomato

1 Avocado

Romaine Lettuce

Sprouts

4 TBSP Mayo

1/2 Lemon

Ciabatta Bread

Swiss or Provolone Cheese

Preheat oven to broil. While oven is heating up, cook bacon until crispy. (Cook however much bacon you will want for each sandwich.) Set aside. Next mix the Mayo and squeeze the juice from the half lemon in to the mayo and mix together until smooth. Cut Ciabatta bread in half and place cut side up on a cookie sheet. Place a piece of cheese on the top slice. Broil for about 30 seconds or until cheese is melted. Cut up your vegetables and set aside. When bread is out of the oven spread the mayo mixture on the bottom slice. Add the bacon over the mayo, then lettuce, tomatoes, avocado, and sprouts. Sprinkle vegetable with salt and pepper.

This is a super yummy sandwich with a little lemony kick! We loved it! Enjoy!