Pulled Pork Chili *

2 cans chicken broth
2 cans chili ready diced tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 onion, chopped
2 Tbsp chili powder
2 tsp ground cumin
1 boneless pork shoulder (2 1/2 pounds)
Shredded cheddar cheese, sour cream, jalapenos for toppings, as desired

Combine broth, tomatoes, beans, onion, chili powder and cumin.  Add meat; cover with lid.  Cook on low 10-12 hours.  Shred meat and stir.  Spoon into bowls and top with desired toppings.

Serves 10

Honey Garlic Butter Salmon *

1/4 cup butter
1/3 cup honey
4 garlic cloves,  minced
2 Tbsp lemon juice
2 1/2 pounds salmon
Salt and pepper, to taste

Dried Parsley, if desired

Preheat oven to 375.  Line a baking tray with a large enough piece of foil to fold over and seal to create a packet.  In a small saucepan, melt the butter.  Add the honey, garlic and lemon.  Whisk until the honey has melted through the butter.  Place the salmon onto lined baking tray.  Pour the butter/honey mixture over the salmon, spreading evenly.  Sprinkle with salt and pepper.  Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.  Bake until cooked through (about 15-20 minutes, depending on the size of the salmon thickness).  Upon removal from oven, sprinkle with dried parsley if desired.

Serves 8

Chocolate Chip Cookie Stuffed Pies *

1 box refrigerated pie crusts, softened to room temperature
8 chocolate chip break and bake cookies
8 Hershey's kisses, unwrapped
1 tsp sugar

Heat oven to 450.  Remove pie crusts from pouches; unroll on work surface.  Cut eight 3 1/2 inch rounds from each crust.  Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie.  Brush edge of each crust with water  Top with remaining 8 rounds.  Press edges together with fork to seal.  Brush top of each with water; sprinkle with sugar.  Bake 10-12 minutes or until golden brown.

Serves 8

Italian Beef Sandwiches *

1 jar (16 oz) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 pounds)
1/2 cup zesty Italian dressing
1/4 cup grated parmesan cheese
1 loaf French bread, sliced

Drain peppers, reserving 1/4 cup liquid.  Place meat in slow cooker; top with peppers, reserved liquid and dressing.  Cover and cook on low for 6-8 hours.  Remove meat and peppers from slow cooker.  Shred meat with 2 forks.  Stir in cheese.  Top with juice from slow cooker to desired moistness.  Serve on bread.

Serves 6

Chicken Bacon Ranch Quesadilla Pies *

8 oz sour cream
4 green onions, thinly sliced
1 pkg ranch dip dry mix
1 cup chunky style salsa
1/4 cup peach preserves
1 1/2 tsp dried cilantro
1/4 pound cooked chicken, cut into small chunks
1 cup shredded cheddar cheese
8 slices bacon, cooked and chopped
1 can (16.3 oz) refrigerated buttermilk biscuits

In small bowl, mix sour cream, 1 sliced green onion and 1 Tbsp of dry ranch dip mix.  In another small bowl, mix salsa, preserves and 1/2 tsp cilantro.  In medium bowl, mix chicken, cheese, bacon, remaining green onions, cilantro and ranch dip mix.

Separate dough into 8 biscuits; roll each into a 5 inch round.  Place each rolled out biscuit into large ungreased muffin cup and press against sides leaving a 1/4 inch rim.  place 1/2 tsp of sour cream mix in each cup.  Divide chicken mix among each of the cups.  Drizzle each chicken pie with 1 tsp salsa.  Cook at 350 for 20-30 minutes or until biscuits are golden brown.  Top each biscuit pie with 1 Tbsp shredded cheddar and another drizzle of salsa.

Serve with additional sour cream and salsa.

Serves 4

Chicken Alfredo Pasta Pies *

1 cup uncooked penne pasta
2 cups chopped cooked chicken
1 jar (15 oz) alfredo pasta sauce
10 oz frozen spinach, thawed and squeezed to drain
1 can (16.3 oz) refrigerated buttermilk biscuits
1/2 cup shredded parmesan cheese
Freshly ground black pepper, to taste

Heat oven to 350.  Cook and drain pasta.  Mix pasta, chicken, alfredo sauce and spinach together.  Separate dough into 8 biscuits.  Press each biscuit to 5 1/2 inch round.  Firmly press 1 biscuit in bottom and up sides of each of 8 ungreased jumbo muffin cups, forming 1/4 inch rim.  Fill with chicken mixture; sprinkle with cheese and freshly ground black pepper.  Bake 28-32 minutes or until golden brown.  Cool 1 minute; remove from pan.

Serves 6

Creamy Broccoli Cheese Soup *

1/3 cup chopped onions
1 Tbsp butter
1 Tbsp flour
4 cups milk
8 oz cream cheese, cubed
1 pkg (8 oz) shredded cheddar cheese
12 oz frozen chopped broccoli, cooked and drained
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper

Cook and stir onions in butter for 3-5 minutes or until onions are crisp-tender.  Whisk in flour until well blended.  Add  milk; cook and stir on medium heat 2 minutes, stirring occasionally.  Add cream cheese; cook and stir 2-3 minutes or until melted.  Stir in remaining ingredients; cook 5 minutes or until heated through, stirring occasionally.

Serves 4

Chicken Almond Stir Fry *

1 pound boneless skinless chicken breast, cut into bite size chunks
1 Tbsp cornstarch
1/2 cup Asian Toasted Sesame dressing
1 pkg (16 oz) frozen oriental mixed vegetables, thawed
1/2 cup sliced toasted almonds
2 cups hot cooked brown rice

Mix cornstarch and 1 Tbsp dressing.  Toss chicken with dressing mix.  Cover and refrigerate 15 minutes.  Heat large skillet.  Add chicken; cook 5 minutes or until chicken is done, stirring frequently.  Add vegetables and remaining dressing; cook 5 minutes or until heated through.  Stir in nuts.  Serve over rice.

Serves 4

Quinoa with Broccoli, Cheese and Bacon *

2 tsp olive oil
1 small sweet onion, chopped
1 cup quinoa, uncooked
1 3/4 cups chicken broth
2 cups chopped broccoli florets
1/2 cup shredded cheddar cheese
4 slices turkey bacon, cooked and chopped

Heat oil in large saucepan.  Add onions, cook and stir for 4 minutes.  Add quinoa; cook and stir 1 minute.  Add broth; stir.  Bring to boil; cover.  Simmer 18 minutes or until quinoa is tender.  Stir in broccoli; simmer, covered 2-3 minutes or until broth is absorbed and broccoli is crisp tender.  Top with cheese and bacon.

Serves 6

Shakshuka *

EVOO
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, minced
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cumin
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste
6 vine ripe tomatoes, chopped
1/2 cup tomato sauce
1 tsp double concentrate tomato paste
1 tsp sugar
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

Heat 3 Tbsp olive oil in large deep skillet.  Add onions, green peppers, garlic, coriander, paprika, cumin, red pepper, salt and pepper.  Cook, stirring frequently, until the vegetables have softened, about 10 minutes.  Add tomatoes, tomato sauce, tomato paste and sugar.  Simmer until the tomato mixture begins to reduce, about 10-15 minutes.  Taste and adjust the seasoning to your liking.  Using a spoon, make 6 indentations (or "wells") in the tomato mixture evenly spaced out.  Gently crack and egg into each well.  Reduce the heat and cover.  Cook on low until the egg whites are set.  Yolks should be runny.  Uncover and add the fresh parsley and mint.  Add more black pepper or crushed red pepper if you want a bit more spice.  Serve with crusty bread.

Serves 3