Chicken/Shrimp Sriracha-cha-cha Bites

These are so ridiculously delicious I could lick the pan. No joke.

They are easy and great for a party or dinner. I know the ingredients are a little generic but you can figure those out depending on your particular taste and how much you are making.

Ingredients:
1 lb boneless, skinless chicken breasts cut into bite-sized chunks 
-or-
1 lb tail off shrimp
1 lime 
sriracha sauce
bacon
brown sugar

Directions:
1. In a gallon size zip lock bag mix chicken or shrimp, lime juice and enough sriracha sauce to cover all the chicken or shrimp. Mix and refrigerate overnight.
2. Cut bacon slices into fourths. I leave this in the package and cut it because it is easier.
3. Wrap bacon around each bite of chicken or shrimp.
4. Roll in brown sugar and lay in baking dish.
5. Bake at 350 until bacon is cooked to your desired crispiness.

Seriously, you're going to love these!!!!!

Easy Baked Tortellini

This is my go-to dinner when I don't have time or ingredients:

Ingredients:
1-2 packages premade tortellini (I use Bertolli or Costco)
1 jar spaghetti sauce
1 jar Alfredo sauce
4 oz mozzarella cheese
1/4 cup parmesan cheese

Directions:
1. Cook tortellini as directed
2. Mix in both jars of sauce and pour into a large baking dish
3. Sprinkle with mozzarella cheese and Parmesan cheese
4. Bake at 350 for 20 minutes until golden and bubble

Southwestern Asian Salmon Tacos

These are absolutely delicious, simple and healthy! You can't beat that.

Ingredients:
1 lb ground salmon browned
8 oz cabbage or cole slaw mix
1 can black beans 1
1 pkg brown basamati rice cooked
1 cup pico de gallo
1 tsp lime juice
1/4 cup salsa to hold everything together

Directions:
Brown the salmon and mix all ingredients together. Please feel free to adjust based on your personal tastes. Spread on a flour or corn tortilla or throw it in a bowl. Enjoy!

Baked Chicken Fajitas

Ingredients

1 1/2 - 2 lbs uncooked chicken breast cut into strips
1 red pepper
1 green pepper
1 yellow pepper
1 white onion
2 tbsp oil
2 tsp chili powder
2 tsp cumin
3/4 tsp garlic powder
3/4 tsp oregano
1/4 tsp salt
1 can Rotel tomatoes
flour tortillas
sour cream, cheese, salsa if desired

Directions:

1. Preheat oven to 400
2. Cut chicken into slices and lay in a greased baking sheet.
3. In a small bowl mix spices and oil. Pour over chicken and stir well to coat each piece.
4. Add sliced peppers and onion, stir.
5. Bake uncovered at 400 for 25-40 minutes until chicken in done.
6. Enjoy with tortillas and your favorite toppings!

Baked Mac & Cheese

This is super easy and very, very good.


Ingredients

* 1 pound(s) rotini or cavatappi
* 2 cup(s) whole milk
* 8 ounce(s) cream cheese
* 3 tablespoon(s) unsalted butter
* 1 teaspoon(s) fresh-ground pepper
* 1/2 teaspoon(s) salt
* 1 1/2 cup(s) grated sharp Cheddar
* 1/4 cup grated Parmesan cheese
* 1 1/2 cup(s) (about 6 ounces) shredded smoked Gouda or Monterrey Jack


Directions

1. Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside.
2. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.
3. Toss the Cheddar, Parmesan and Gouda (or Monterrey Jack) with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot. You can also bake this in ramekins.

Penne a la Betsy

This is a favorite at my house. The original recipe comes from the Pioneer Woman.

Ingredients:
3/4 - 1 pound penne pasta
1 pound shrimp
3 tbsp butter
3 tbsp olive oil
2 cloves garlic
1 small white onion
1/2 cup white wine (if you prefer low sodium chicken broth)
8 oz can tomato sauce
1 cup heavy whipping cream
2 tbsp basil
2 tbsp parsley
salt and pepper to taste

Directions:
Cook pasta according to the package directions.

Peel, devein and rinse shrimp. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet. Add the shrimp and cook until opaque. This only takes a couple of minutes. Put the cooked shrimp on a cutting board to cut into smaller pieces. Set them aside.

In a large skillet heat 2 tbsp butter and 2 tbsp olive oil. Add chopped onion and minced garlic. Simmer stirring occasionally. Add white wine. Let the wine evaporate, stirring occasionally. Add the tomato sauce and stir well. Add the heavy cream and stir well. Turn heat to low and simmer. Add basil, parsley, salt and pepper.

Add the shrimp back into the sauce and stir well. Add the pasta and toss.

This goes great with steamed broccoli and zucchini and of course, homemade garlic bread.

Chicken Stroganoff

Here's another easy yet yummy dish! I added a photo of the dinner in the crock pot and one of it on a plate because it looks pretty that way.



Ingredients:
4 chicken breasts, cubed (you can use canned chicken if you want)
1/8 cup butter
1 pkg dry Italian salad dressing mix
8 oz cream cheese
1 can cream of chicken soup

Directions:
Melt butter and mix with salad dressing mix in crock pot. Add chicken and stir well. Cover and cook on low for 5-6 hours (warm if cooking longer). Add cream cheese and soup, stir and cook on high for 30 minutes. Serve over wide egg noodles or rice. You can garnish with chopped parsley if you want.

Spicy Garlic Fettuccine with Shrimp and Peppers

This is super easy and quick! My whole family loved it!

1 box fettuccine
1 lb shrimp already cooked
3 red bell peppers, julienned
4-1/2 cloves garlic, minced
1 tsp crushed red pepper
1 tsp oregano
1 tsp basil
2 tbsp olive oil
2 tsp black pepper
1-1/2 cup reduced fat sour cream
1 cup + 2 tbsp chicken broth
1 cup + 2 tbsp grated Parmesan cheese
chopped parsley to garnish

salt to taste

Directions:
Cook fettuccine as directed on package. At the same time, saute bell peppers, shrimp, garlic, crushed red pepper, oregano, basil and black pepper with 2 tbsp olive oil. Heat for 5 minutes. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and slowly stir in Parmesan cheese. Toss with hot pasta and season with salt and pepper to taste. Garnish with parsley.

Sheri's Trailer Tot Casserole

Title: Trailer Tot Casserole

Calories:

Serves: 4

Oven: 350

Ingredients:
2 lbs ground beef
2 cans cheddar cheese soup
1 bag tater tots

Directions:
Do not cook meat. Press it into a 9x13 baking dish. Spread cheddar cheese soup on top of ground beef. Top with tater tots. Cover and bake at 350 for 45 minutes. Remove cover and bake an additional 15 minutes or until golden brown.

Sherri's Flank Steak

Title: Flank Steak

Calories:

Serves:

Oven: BBQ

Ingredients:
½ cup honey
½ cup soy sauce
3 garlic cloves, minced
½ tsp dried rosemary
½ tsp chili powder
1 ½ lbs flank steak

Directions:
Mix ingredients except flank steak in a small bowl. Once blended, cover flank steak with mixture. Place in a large baggie and marinade overnight in fridge. Grill for 7 minutes per side.

Sherri's Tilapia

Title: Tilapia

Calories:

Serves: 4

Oven: Crockpot

Ingredients:
¼ cup mayo
4 pieces tilapia or other fish
½ cup shredded parmesan cheese
Juice of 2 lemons
4 garlic cloves, minced
Salt
pepper

Directions:
Mix all ingredients except the fish in a small bowl. Put 1 piece of fish on a sheet of foil. Cover fish with mixture and fold up the foil to make a packet. Add fish packets to the crock pot. Cook 3-4 hours. Check fish at 3 hours. It is done when it flakes apart easily.

Sherri's Spaghetti Sauce

Title: Spaghetti Sauce

Calories:

Serves:

Oven:

Ingredients:
1 tbsp olive oil
1 cup diced onion
1 ½ tsp chopped garlic
28 oz crushed tomatoes
30 oz can tomato sauce
3 oz tomato paste
½ tsp basil
½ tsp oregano
¼ tsp crushed red pepper
Salt and pepper

20 oz ground beef/pork
Add garlic, salt, pepper, onion powder to taste

Directions:
Brown meat using the spices listed to taste. Drain and set aside. Heat oil in a large pot. Add onions until translucent. Add garlic, and red pepper. Stir 1 minute on medium heat. Add tomatoes and remaining spices. Mix well, add meat. Stir and simmer at least 1 hour. The longer the better.

* This freezes well. It is honestly the best sauce I have ever had and my kids love it.

Oven Baked Crispy Chicken

Title: Oven Baked Crispy Chicken

Calories: 375 for 3 tenders

Serves: 4

Oven: 400

Ingredients:
2 cloves garlic, minced
¼ tsp thyme
1 bay leaf
2 tsp salt
¼ tsp red pepper flakes
½ cup nonfat buttermilk
1 pound skinless chicken tenders
1 ½ cups crushed cornflakes
Nonstick spray

Directions:
Line baking sheet with foil and spray with cooking spray. In medium bowl combine the garlic, spices, and buttermilk. Add the chicken and turn until coated. Cover and refrigerate for 1 hour. Place cornflakes on a plate. Drain chicken and press into cornflakes until well coated. Bake at 400 for 15 minutes.

Chicken Salad

1 can chunk white chicken
1/2 cup chopped celery
1/4 cup mayonnaise
1/4 cup dijon mustard
2 green onions, chopped
1/2 cup grapes halved
1/4 cup raisins
1/4 cup dried cranberries
1/4 pkg Knor vegetable soup mix

Mix all ingredients and spead on bread, toast, roll, bagel, english muffin or in a tortilla.