~NOT my Mama's Brunswick Stew ~

1 15-16 oz pkg Lloyds BBQ beef
1 15-16 oz pkg Lloyds BBQ pork
1 15-16 oz pkg Lloyds BBQ chicken

2 large cans diced tomatoes ( use the juice and tomatoes) 
2 med. cans cream style corn
2 med cans whole kernel corn (Drain this corn)
1 med onion, chopped
1/4 cup Worcestershire sauce
1/2 can or 1/2 box of chicken broth
Optional you can just use 1 cups of can of water.
1 bottle hickory smoked flavored BQ sauce ( To Taste)
1/4 cup red bull hot sauce (or to taste)
Serve with Saltine Crackers or corn bread
Mix all ingredients together.
Cook over low to medium heat, until corn and onions are done.
Stir and scrape bottom of pot "very" often because corn is starch and will stick.
Will make about a gallon and a half... you will need very large pot. Freeze any extra in zip lock bags when cooled or place stew into Ball quart jars leaving head space for expansion when frozen and put into freezer with no lid. After frozen put lid and band on and place back into freezer. DO NOT TRY and SEAL LID.
Tighten loosely.

~beef & veggies stir-fry~

1 lb. fresh Asparagus
12 oz. Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp.Vegetable Oil, divided
4 Med. Carrots
1 each Red and Yellow Bell Peppers, cut in ½” strips
1 cup Sliced White Mushrooms (optional)
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Quinoa

Trim off asparagus ends and cut spears into 1″ pieces.
Peel carrots and slice diagonally into ¼” coins.
Set both aside.
Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
Heat remaining oil in a large skillet or wok over medium-high heat until very hot.
Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
Add remaining vegetables and stir-fry 3 minutes.
Serve immediately over cooked brown rice or quinoa.

~spicy lime grilled chicken ~

what you need: 

• 1/3 cup vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 2 cloves crushed garlic
• 1 1/2 teaspoons fresh oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

what to do: 

1. In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

lemon garlic chicken w/ creamed corn

what you need
2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
Salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives

what to do:
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

~Greek-style Turkey Burgers with Tzatziki~

Time: 25 minutes
Serves: 4-6


1 pound ground turkey 
4 ounces crumbled feta 
1 cup chopped fresh or frozen spinach
sliced tomato and red onion (optional)


Preheat oven to 425° (or fire up the grill).


1. Combine turkey, spinach and feta in a bowl. Mix well, season with salt and pepper.


2. Form six patties and place on a broiler pan (or on the grill).


3. Bake on center rack for 25 minutes. If you’re grilling, cook about 7 minutes on each side.


4. Meanwhile, combine all tzatziki ingredients in a small bowl. Mix well and adjust flavors to taste.


5. When burgers are cooked through, stick ‘em on a toasted bun and top with tomato, onion, and a hearty dollop of tzatziki. Or make smaller patties and serve two on a bed of lettuce.


And that’s dinner!

Tzatziki

6 ounces plain yogurt

1 tablespoon fresh lemon juice

1/4 cup minced peeled cucumber

1/4 teaspoon minced garlic

1/8 teaspoon dill 

salt and pepper

~pan-roasted chicken w/lemon-garlic green beans~

what you need: 

6 tablespoons olive oil

2 lemons, 

1 thinly sliced, 1 juiced 

(hard roll lemons on counter to release the juices before cutting)

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts 

(bones left in, with skin, about 3 1/4 pounds)

what to do:

Preheat oven to 450°F. 

Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. 

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper.

Add the green beans and toss to coat. 

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 

Add the potatoes to the same olive-oil mixture and toss to coat. 

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 

Place the chicken, skin-side up, in the dish or skillet. 

Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. 

Remove the chicken from the dish or skillet. 

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 

Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. 

Serve warm.

~apple and thyme pork chops~

time: 30 minutes / 4 servings

what you need:

3/4 cup reduced-sodium chicken broth, divided

2 teaspoons cornstarch

2 teaspoons canola oil

16 ounces boneless pork loin chops, (4 4-ounce chops), 1/2 inch thick, trimmed of fat

1 small onion, sliced

1 medium Granny Smith apple (or any tart apple), peeled and sliced

1/4 cup organic apple cider, or organic apple juice

2 teaspoons Dijon mustard

1/4 teaspoon dried thyme

what to do:

mix 2 tablespoons broth & cornstarch in a small bowl

heat oil in a large skillet over high heat

add chops and cook until browned, 2 to 3 minutes per side

transfer to a plate

reduce heat to medium-high and add onion to the pan

cook, stirring often, until it starts to soften & brown, 2 - 3 min

add apples & cook - stirring often until tender, 3-5 min

stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture 

bring to a boil, stirring, until thickened & glossy, about 1 min

return the chops to the pan and heat through

serve immediately and ENJOY!

~zesty tomato sauce~

what you need: 

2 tbsp. extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

2 (32-ounce) cans organic, no-salt crushed tomatoes

2-3 basil leaves (optional)

1 tsp. kosher salt (optional)

In a large pot, add olive oil and heat over medium-high heat. 

Add next four ingredients. 

Sauté all vegetables on medium heat until tender, about 7-8 minutes.  

Add tomatoes (and other optional ingredients) and simmer on low for 30-40 minutes.

Once cooked, remove from heat and cool slightly. 

Add mixture (a little bit at a time) to food processor and blend until you reach desired consistency.

Enjoy immediately or pour into ice cube trays and freeze. 

Each cube makes a perfect portion of sauce…just reheat and enjoy with favorite foods such as pasta, meatballs or even chicken fingers!

~whole wheat pizza dough~

servings 16 mini pizzas 

what you need: 

1 ½ cups of warm water

2 packets active dry yeast

1 tbsp. sugar

¼ cup extra virgin olive oil

1 tsp. kosher salt

2 cups whole wheat flour

2 ¼ cups all purpose flour (reserve ¼ cup for kneading)

Coat large bowl with oil and set aside.

Warm water to approximately 115 degrees and put in large bowl. Add yeast and let sit for about 5 minutes, until foamy. Whisk in sugar, oil and salt. Slowly add flour, stirring until dough comes together in sticky form. Place dough in oiled bowl; turn dough a few times in bowl until it’s completely covered in oil. Cover bowl in plastic wrap and let rise for about an hour, until the dough doubles in size.

Once the dough has proofed, place on floured surface and knead until completely smooth. For 2 family size pizzas, divide in half. If you want to make toddler-sized, individual pizzas, divide dough into 16ths.

Roll portions into balls and flatten into round, pizza shells. Layer each piece of dough between parchment paper, and place in resealable freezer bags. Take out individual shells as needed and bake from frozen.

Will keep in freezer for 3 months :) 

~roasted organic chicken and tomatoes~

total time: 20 min / makes 4 servings

what you need: 

1 1/2 teaspoons canola oil

1 small onion, minced

2 teaspoons curry powder

2 cups cooked lentils (rinsed)

14 ounces organic diced tomatoes, preferably fire-roasted

2 pounds organic precooked rotisserie chicken breast, bone and skin discarded, diced

1/4 teaspoon salt, or to taste

1/4 cup organic plain low-fat yogurt

what to do: 

heat oil in a large heavy saucepan over medium-high heat

add onion & cook, stirring, until softened but not browned

(3 to 4 minutes)

add curry powder and cook, stirring, until combined with the onion (20 to 30 seconds)

stir in lentils, tomatoes, chicken and salt and cook, stirring often (heated thoroughly) 

remove from the heat and stir in yogurt

Serve immediately!!!

~brown sugar picnic ham~

what you need:

2 cups brown sugar

1 picnic ham  

what to do:

start with 1.5 cups brown sugar on bottom of slow cooker

place ham on top

 score ham across top

½ cup brown sugar on top of ham

cook 8 hrs on low

~herb crusted flank steak~

I haven't personally tried this recipe yet - I found it on the South Beach Diet website so I'm thinking it must be healthy as well as tasty! I will keep you posted on how it works out for me :) 

time: 20 min / serves: 4

what you need: 

1 pound flank steak, visible fat removed 

1/4 teaspoon salt 

1/2 teaspoon tarragon 

1/2 teaspoon garlic, minced 

1/4 teaspoon freshly ground pepper 

2 tablespoons Dijon® mustard 

1/4 cup whole wheat bread crumbs 

1 tablespoon fresh parsley, chopped 

what to do: 

preheat broiler and pan

combine salt, tarragon, garlic, pepper, and Dijon must in a sm bowl

spread half this mixture onto one side of the meat

broil mustard side up, about 4 inches from the heat for 4 minutes turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes

combine bread crumbs and parsley, pat evenly on meat

broil 1 minute more

let stand 5 minutes

slice steak thin diagonally across the grain

~chili~rubbed tilapia w/asparagus & lemon~

!yummy and healthy!

time: 20 minutes / 4 servings 

what you need:

2 lbs asparagus, tough ends trimmed, cut into 1" pieces

2 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt, divided

1 lb tilapia

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

bring an inch of water to a boil in a large saucepan

put asparagus in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 minutes. 

transfer to a large plate, spreading out to cool

combine chili powder, garlic powder, and 1/4 teaspoon salt

dredge fillets in the spice mixture to coat

heat oil in a large skillet over medium-high heat

add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.

divide among 4 plates

immediately add lemon juice, the remaining 1/4 teaspoon salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes

serve the asparagus with the fish.

~chili coke roast~

what you need:

1 roast (3-4 lbs) 

1 can Coca-Cola 

1 pkg. onion soup mix 

1 bottle chili sauce

what to do: 

place all ingredients in crock-pot and cook for 7-10 hours

the meat will flake apart when done

serve over garlic mashed potatoes

~roasted chicken~artichoke hearts~tomatoes~

time: 40 min / 4 servings 

what you need: 

1 cup cherry tomatoes

1 can (14 oz.) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp. balsamic vinegar

2 Tbsp. butter 

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. ground black pepper

1 lb. boneless, skinless chicken breast halves

Preheat oven to 400°.

Toss tomatoes, artichokes, garlic, vinegar and 1 tablespoon butter in 13 x 9-inch roasting pan; set aside.

Blend remaining 1 tablespoon butter, oregano and pepper in small bowl

spread evenly on tops of chicken, 

arrange chicken on tomato mixture

roast 25 minutes or until chicken is thoroughly cooked.

~ Fresh Veggie Skillet ~

Time: 12 Minute(s) | 4 servings

What you need: 

1 Tbsp. Butter

2 large zucchini and/or yellow squash , cubed

2 large red and/or yellow bell peppers, cubed

1/2 cup chopped onion

4 cloves garlic, finely chopped

1/4 tsp. ground black pepper

2 Tbsp. grated Parmesan cheese

1 Tbsp. loosely packed fresh basil leaves, chopped

(IF I have fresh mushrooms in the frig I will throw them in the mix as well) 

Heat butter in 12-inch skillet over medium-high heat

Cook zucchini, red peppers and onion, (and mushrooms)

Stir frequently, for about 6 minutes

Reduce heat to medium

Add garlic and pepper and cook, stirring occasionally, about 2 minutes or until vegetables are crisp-tender. 

To serve, sprinkle with cheese and basil.

!Enjoy! 

~ Roasted Rosemary & Garlic New Potatoes ~

Ok so I tried this and the adults in the house LOVED them but the 5 year old who was visiting didn't like the "grass" on his potatoes - so I guess the moral of the story is if cooking for kids don't use so much "grass" :) 

Time: 45 minutes | 4 servings

What you need:

3 Tbsp. butter, melted

1-1/4 lbs. small red new potatoes, rinsed and quartered

1 clove garlic, chopped

1 Tbsp. fresh rosemary leaves or 

1 tsp. dried rosemary leaves, crushed

 Preheat oven to 425°

Mix all ingredients in a large mixing bowl

On a baking sheet place aluminum foil

Place potatoes on foil and fold all of the ends together

Place in oven for 40 minutes or until potatoes are 

crisp-tender and golden brown.

!ENJOY! 

~Sweet Pork Chops~

Prep Time: 30 min / 2 servings

What you need:

2 pork chops (about 1/2" thick each)

1 small onion (sliced)

2-3 green pepper rings

2-3 red pepper rings

3 Tbsp ketchup

2 Tbsp brown sugar

Brown pork chops. Layer onion slices, pork chops and peppers in crock pot.  Pour in ketchup and brown sugar.  Cover and cook on low 6-8 hours.  Come in from work and ... Dinner is done!!! 

~ham & potato casserole~

We try not to eat potatoes too much anymore.... 

carbs and all that stuff :) 

but when we did this served with 

steamed broccoli or green beans 

was a fun easy dish that the kids loved! 

~Ham & Potato Casserole ~ 

Prep Time: 10 min

What You Need: 

4 red potatoes – sliced 

2 red onions – finely chopped

1-1/2 lbs cubed ham 

1 can cream of celery (dilute to directions)

2 tablespoons flour

Put all ingredients into crock pot and stir

Cook on LOW for 4 hrs

*For every additional 2 hrs it will cook add a ¼ cup water*

*Add Salt / Pepper to taste*