Slow Cooker Orange Chicken

• 4 skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 2 Tablespoons ketchup
• Flour for dredging

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Found On: 24 Hour Menu

Texas Chicken Quesadillas

• 2 TBSP of oil
• 1-1/2 onions (vidalia is preferred) sliced into rings
• 1 TBSP honey
• 2 chicken breasts, diced
• 1/2 cup BBQ sauce
• 1 Cup shredded Mexican cheese
• 8 ten inch flour tortillas

1. Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
2. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.
3. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes.
4. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Found On: Delicious Meliscious

Sour Cream Chicken Enchiladas

• 1 16 oz container fat free sour cream
• 1 can of green chiles
• 1-2 cups chicken stock or broth
• about 1 1/2 cups of shredded chicken
• 1/2 tsp garlic powder
• Salt/Pepper, to taste
• 10 flour tortillas
• 1-2 cups shredded cheese

1. Preheat oven to 350
2. In large skillet, whisk sour cream, green chiles and 1 cup of chicken stock. Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste.
3. Before adding the cooked and shredded chicken, save 1 cup of the sour cream sauce.
4. Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse.
5. Spoon sour cream chicken sauce into tortillas. Roll and place “seam down” into a baking dish. 10 enchiladas fit comfortably in a 9×13 dish.
6. Take the sour cream sauce that you removed and spread it over the tortillas.
7. Sprinkle cheese over the top and bake about 15-20 minutes.

Found On: 5 Dollar Dinners

Sausage Corn Chowder

• 1 lb ground sausage
• 1 can creamed corn
• 1 can whole kernal corn
• 2 cups water
• 1 medium onion, diced
• 1 can evaporated milk
• four large potatoes

1. Brown sausage and onions together. drain.
2. Add water and potatoes, simmer 15 minutes until potatoes are tender.
3. Add corn and evaporated milk.
4. Heat through, salt and pepper to taste.

Found On: 24 Hour Menu

Creamy Ham Potatoes

• medium potatoes, peeled & sliced thin
• 2C leftover ham (cut into chunks)
• 1 onion2TBS butter
• 2TBS flour
• 1tsp mustard powder
• Salt & Pepper (about 1/4tsp each-but really to taste)
• 1C shredded cheese
• 1 can Cream of Soup
• 3/4 C Water

1. Melt butter and stir in flour, mustard powder, salt & pepper
2. Slowly add in water, whisking well to combine.
3. Add in soup & cheese.
4. Cook 2 or 3 minutes as cheese melts and mixture becomes hot & bubbly.
5. In crockpot combine soup/cheese mixture with potatoes and ham, stirring well to combine.
6. Cook on low for 8 hrs.

Found On: Frugal Upstate

Minty Lime Freeze

• 1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 Tbsp. lime zest
• 1/4 cup fresh lime juice
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 Tbsp. chopped fresh mint
• 1-1/2 cups finely crushed pretzels
• 6 Tbsp. butter or margarine, melted

1. LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
3. FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Found On: Blissfully Domestic

Chicken Enchilada Dip Rollups

• 2 8-oz. packages cream cheese, softened
• 1 1/3 cup shredded Mexican blend cheese
• 1 teaspoon garlic, finely minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• cayenne pepper to taste
• salt to taste
• 1 small, southwest flavored rotisserie chicken, skinned and shredded
• 1/2 bunch cilantro, chopped
• 4 green onions, chopped
• 10-oz. can Rotel tomatoes
• 1 package jalapeno cheddar tortillas

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well.
3. Cover and refrigerate for at least one hour.
4. Place one heaping spoonful onto tortilla.
5. Spread to edges using a metal spatula.
6. Roll and cut into slices.

Found On: Delicious Melicious

BBQ Chicken & Cornbread Casserole

• 1.3 lb package of chicken tenderloins
• 1 bag of frozen corn
• 1 small sweet potato
• About 2 cups of BBQ sauce
• Water
• 1 box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk

1. Spray bottom of crockpot with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the crockpot.
2. Peel and dice sweet potato into 1/2 inch cubes. Add to crockpot and mix in with the chicken and corn.
3. Pour bottle of BBQ sauce over the mixture in the crockpot. Add about 1/4 cup of water and stir through.
4. Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture. (I would have made 2 boxes if I had had another on hand.)
5. Set to low and cook for 6 hours.
6. Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Found On: 5 Dollar Dinners

Grilled Corn Salad

• 4 ears fresh corn, husks removed
• 1 red bell pepper, roasted (can use from jar)
• ½ red onion diced
• 1 lemon, juiced
• 1 lime, juiced
• Salt & Pepper to taste
• Chopped parsley (optional)

1. Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil.
2. While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice.
3. When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.

Found On: My Italian Grandmother

Pastor Ryan's Monkey Bread

• 3 cans Buttermilk biscuits (the non-flaky ones)
• 1/2 cup brown sugar
• 1 cup sugar
• 2-3 tsps cinnamon
• 2 sticks (1 cup) butter

1. Preheat oven to 350.
2. Open up all 3 cans of biscuits. Cut each biscuit into quarters.
3. Combine the white sugar and cinnamon in a gallon size ziploc bag.
4. Drop all the biscuit quarters into the bag. Shake vigorously to coat.
5. Spread the biscuit quarters evenly into a bundt pan.
6. Melt butter with brown sugar over medium heat. Once they have blended together, pour the mixture over the biscuit quarters in the bundt pan.
7. Bank for 30-40 minutes, until the crust is a deep brown on top.
8. Allow to cool 15-30 minutes before turning it over onto a plate.

Found On: The Pioneer Woman Cooks!

Greek Pasta Salad

Salad:

• 8 oz. tri color rotini
• 1/2 english cucumber, diced
• 10 olives, halved (any variety)
• 10 sun dried tomatoes, minced
• 1 15 oz. can quartered artichoke hearts
• 1/4 red onion, diced
• 1/2 c. crumbled feta
• 1 bell pepper, diced

Dressing:

• Juice of 1 lemon
• 1/4 c. red wine vinegar
• 1 tsp. sugar
• 1/4 c. EVOO
• 1 tbsp. minced fresh oregano (1/2 tsp. dried)
• Salt and pepper

1. Cook pasta, drain and rinse with cold water.
2. Add dressing ingredients to a large bowl, whisk well.
3. Add all salad ingredients, toss and serve chilled.

Found On: A Year In The Kitchen

Spicy Heirloom Tomato Parmesan Soup

• 6 ripe heirloom tomatoes, cored and cut into 1” chunks
• 5 cloves garlic, chopped
• 1/8 cup fresh basil leaves, stems removed
• 1/2 cup half-and-half
• 1/4 cup shaved Parmesan cheese, plus extra for garnish
• red pepper flakes to taste
• salt and pepper to taste

1. Place tomatoes in a medium-sized pot and add water just to cover.
2. Bring to a boil over high heat. Add basil leaves and garlic. Allow to cook for another 5 minutes.
3. Puree using immersion blender or remove from heat and blend in a food processor or blender until smooth. Return to pot.
4. Whisk in half-and-half, Parmesan, salt and pepper. Lower heat to medium and cook for 5 minutes, stirring frequently.
5. Ladle into bowls and garnish with shaved Parmesan.

Serves 2

Found On: BrokeAss Gourmet

Buffalo Turkey/Chicken Dip

• 2 c. cooked turkey or chicken, finely shredded
• 3/4 c. Ranch dressing
• 1 (8 oz.) package cream cheese, softened
• 6-8 Tablespoons Tabasco or your favorite hot sauce
• 1 cup shredded Cheddar cheese

1. Preheat oven to 350.
2. Mix the cream cheese and Ranch dressing together until smooth and well combined.
3. Add the Tabasco, salt to taste and fold in the chicken/turkey.
4. Spread the mixture in a pie plate and top with shredded Cheddar.
5. Bake for about 20-25 minutes or until gooey and melty.
6. This is good served with celery sticks and thick tortilla chips.

Found On: Blissfully Domstic

Cheesey Bacon Dip

• 1 8 oz block of cream cheese, softened
• 1 bag of shredded cheese, mild or sharp
• 1 16 oz. jar of sour cream
• 3 oz jar of bacon pieces (recommended: Hormel)
• 1 cup of chopped green onions

1. Preheat oven to 350. Combine all ingredients and place in oven safe dish.
2. Cover in foil and cook for 35-45 minutes.

Found On: Simple, but Delicious

Hot Tuna Salad

• 4 cans chunk light tuna, drained
• 1/3 to 1 tsp. salt
• 3/4 cup mayonnaise
• 2 large stalks celery, chopped
• 2 T minced onion
• 2-3 tbsp. lemon juice
• 1/2 cup shredded cheddar cheese
• 1-3 cups crushed chips (potato, or we used tortilla)

1. Preheat oven to 350
2. Combine all except cheese and chips in a 3-quart casserole (I used my Pyrex pie dish).
3. Top with cheese and chips.
4. Bake for 15-25 minutes, or until cheese is melted and celery is tender.

Found On: Fun Foods on a Budget

Tater Tot Casserole

• 1 pound browned ground beef (you can substitute ground turkey)
• 2 cans of cream of mushroom soup
• 1/2 bag of tater tots
• 1 can of green beans (drained)
• 1 soup can of milk

1. Preheat oven to 325
2. Mix the soup, milk, beans and ground beef in a casserole dish.
3. Stir in half the tater tots and then top the hotdish with more tater tots.
4. Bake until bubbling. Take out and let cool a few minutes. Serve.

Found On: Savvy Frugality

Roasted Garlic and Parmesan Stuffed Crescents

• 1 tube of reduced fat crescent rolls
• 1 bulb of garlic, roasted
• 1/2 c. shredded parmesan cheese
• 1 tsp. penzeys pizza seasoning (salt, pepper, crushed red pepper, oregano, fennel seed, sugar)
• EVOO

To roast garlic:

1. Preheat oven to 375
2. Slice garlic bulb 2/3 from the top.
3. Place on foil, drizzle with EVOO, close up packet, roast for 1 hour.
4. Remove and open, cool.

To make rolls:

1. Open crescents, spread out on a cutting board.
2. In a small bowl, mix together garlic cloves, parmesan and seasoning. Make a paste.
3. Use a spatula to apply some to each roll. Roll up and place on a baking sheet.
4. Bake for 13 minutes.

Found On: A Year in the Kitchen

Non-Alcoholic Punch

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1/3 cup hot tamales or red hots candy
• 1 cinnamon stick

1. Combine juices in your crockpot, and add hot tamales or red hots.
2. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor.

Found On: A Year of CrockPotting

Basic Chicken Noodle Soup

• Drizzle of EVOO
• 1 yellow onion, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 sprigs of thyme
• 6 c. chicken stock
• 2 c. water
• 1 c. egg noodles or other pasta
• 1/2 lb. poached, shredded chicken
• salt and pepper

1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

Oreo Cookie Truffles

• 1 lb of Oreos
• 1 block of cream cheese
• chocolate for melting

1. Take one package of Oreos and throw it in your food processor. Pulverize totally. It should look like sand.
2. Add an entire block of cream cheese. Pulverize again until it forms a dough-or as I like to call it "oreo mud".
3. Put dough in fridge for about 45 min to firm up a bit.
4. Roll dough into walnut sized balls. Stick in fridge again to firm up.
5. Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
6. Dip balls into the chocolate and lay on wax paper to harden.

Found On: Frugal Upstate