Here’s how it all breaks down:
Pork 6
Chicken 9
Beef 3
Vegetarian 3
Seafood 4
Grilled 8
Baked 5
Crock Pot 3
Stove Top 9
Southern Pulled Pork
INGREDIENTS
1-1/4 pounds boneless pork roast
2 teaspoons butter
2 teaspoons Cajun seasoning
2/3 medium onion, chopped
2-3/4 cloves garlic, crushed
2-2/3 cups water
2 teaspoons liquid smoke flavoring (add later if desired)
4 buns
PREPERATION DIRECTIONS
In a large ziplock bag add:
1 ¼ pork roast
2 teaspoons butter
In a medium ziplock bag:
2 teaspoons Cajun seasoning
2/3 medium onion, chopped
2-3/4 cloves garlic, crushed
In a medium ziplock bag:
Add the buns
COOKING DIRECTIONS
Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the 2 2/3 cups of water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring (if desired).
Cover, and cook on Low for 8 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Marinated Grilled Shrimp
INGREDIENTS
2 cloves garlic, minced
3 tablespoons and 1-3/4 teaspoons olive oil
2 tablespoons and 2 teaspoons tomato sauce
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/4 pounds fresh shrimp, peeled and deveined
skewers
PREPERATION DIRECTIONS
In a medium ziplock bag add:
2 cloves garlic, minced
3 tablespoons and 1-3/4 teaspoons olive oil
2 tablespoons and 2 teaspoons tomato sauce
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/4 pounds fresh shrimp, peeled and deveined
Take one bag of skewers
COOKING DIRECTIONS
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Fruity Chicken BBQ
INGREDIENTS
1 teaspoon olive oil
3/8 small onion, chopped
1/8 red bell pepper
1 tablespoon and 1-1/2 teaspoons brown sugar
1/4 teaspoon garlic
1 teaspoon dry mustard
3 tablespoons cider vinegar
1-1/2 cups pineapple juice
3/8 (16 ounce) jar pineapple fruit preserves
4 chicken breasts
PREPERATION DIRECTIONS
In a medium ziplock bag add:
1 teaspoon olive oil
3/8 small onion, chopped
1/8 red bell pepper
In a medium ziplock bag add:
1 tablespoon and 1-1/2 teaspoons brown sugar
1/4 teaspoon garlic
1 teaspoon dry mustard
3 tablespoons cider vinegar
1-1/2 cups pineapple juice
In a medium ziplock bag add:
4 chicken breasts
COOKING DIRECTIONS
Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Apricot-Mustard Grilled Pork Tenderloin
INGREDIENTS
1 (1 pound) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
PREPERATION DIRECTIONS
In a large ziplock bag add:
1 (1 pound) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
Coat meat well
COOKING DIRECTIONS
Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160 degrees F, brushing with mustard mixture in the last few minutes.
Grilled Vegetables in Balsamic Tomato Sauce with Couscous
INGREDIENTS
1 tablespoon olive oil
1 red bell pepper chop into strips about 1 to 2 inches long
1 zucchini trim the zucchini, and cut into thick slices.
1 small eggplant into rounds about 1/3 to 1/2 inch thick
1 large sweet onion peel and chop into large slices
3/4 cup frozen broad beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons balsamic vinegar
1 cup couscous
1 cup vegetable stock
PREPERATION DIRECTIONS
In a large ziplock bag add:
1 tablespoon olive oil
1 red bell pepper chop into strips about 1 to 2 inches long
1 zucchini trim the zucchini, and cut into thick slices.
1 small eggplant into rounds about 1/3 to 1/2 inch thick
1 large sweet onion peel and chop into large slices
Seal and coat
In a medium ziplock bag add:
3/4 cup frozen broad beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons balsamic vinegar
In a small ziplock bag add:
1 cup couscous
In a small ziplock bag add:
1 cup vegetable stock
COOKING DIRECTIONS
Heat grill over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
In a medium sauce pan stir broad beans and vegetables. Simmer for a few minutes while the couscous is prepared.
Pour the vegetable stock in a small saucepan and bring to a boil.
Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.
Adobo Sirloin
INGREDIENTS
1 lime, juiced
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
adobo sauce from canned chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
salt and pepper to taste
PREPERATION DIRECTIONS
In a large ziplock bag:
4 beef sirloin steaks
1 lime, juiced
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
adobo sauce from canned chipotle peppers to taste
salt and pepper to taste
Pierce steak on both sides with a fork; place in the bag.
Seal and turn to coat
COOKING DIRECTIONS
Preheat grill for high heat.
Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Sesame Sirloin Steak
INGREDIENTS
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
4 garlic cloves, minced
1/4 cup olive or vegetable oil
1/4 cup brown sugar
1/2 teaspoon pepper
2 dashes hot pepper sauce
1-1/2 pounds (3/4 inch thick) boneless beef sirloin steak
PREPERATION DIRECTIONS
In a large ziplock bag add:
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
4 garlic cloves, minced
1/4 cup olive or vegetable oil
1/4 cup brown sugar
1/2 teaspoon pepper
2 dashes hot pepper sauce
Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat
COOKING DIRECTIONS
Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9 minutes on each side or until meat reaches desired doneness
Firecracker Grilled Alaska Salmon
INGREDIENTS
4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions, chopped
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions, chopped
1-1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt
Seal and turn to coat
COOKING DIRECTIONS
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
3/4 pound mushrooms, sliced
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 skinless, boneless chicken breasts
salt and pepper to taste
2 tablespoons all-purpose flour
Seal and turn to coat
In a medium ziplock bag add:
3/4 pound mushrooms, sliced
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
COOKING DIRECTIONS
Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning once.
Transfer the chicken to a platter and set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Raspberry Vinegar Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy whipping cream
salt and pepper to taste
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 skinless, boneless chicken breasts
2 tablespoons butter
In a medium ziplock bag add:
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
salt and pepper to taste
In a small ziplock bag add:
1/3 cup heavy whipping cream
COOKING DIRECTIONS
Add the chicken and butter to a large saucepan,and brown lightly on each side. Once the chicken breasts are cooked remove them from the pan and set aside.
Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
Sage Pork Chops
INGREDIENTS
1-1/4 teaspoons salt
3/4 teaspoon dried sage
3/4 teaspoon ground black pepper
4 center cut bone-in pork chops
1 tablespoon and 1 teaspoon butter
2/3 cup water
1-1/3 cubes beef bouillon
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 pork chops
1 tablespoon butter
1 ¼ teaspoon salt
¾ teaspoon sage
¾ teaspoon ground black pepper
rub into meat
In a medium ziplock bag add:
2/3 cup water
1 1/3 cubs beef bouillon
COOKING DIRECTIONS
Melt the butter or margarine in a large skillet over medium high heat and sauté the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Baked Honey Mustard Chicken
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/3 cup honey
1/3 cup prepared mustard
3/4 teaspoon dried basil
3/4 teaspoon paprika
1/4 teaspoon dried parsley
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 skinless, boneless chicken breast halves
salt and pepper to taste
Seal and turn to coat
In a medium ziplock bag add:
1/3 cup honey
1/3 cup prepared mustard
3/4 teaspoon dried basil
3/4 teaspoon paprika
1/4 teaspoon dried parsley
COOKING DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9×13 inch baking dish. I
Pour 1/2 of the sauce over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Glazed Pork Medallions
Ingredients
1 (1 ¼ lb) pork tenderloins
¼ teaspoon salt
1/3 cup orange marmalade
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ teaspoon fresh ginger root, minced
1/8 teaspoon red pepper flakes, crushed
PREPERATION DIRECTIONS
In a medium ziplock bag add:
1 (1 ¼ lb) pork tenderloins
In a medium ziplock bag add:
¼ teaspoon salt
1/3 cup orange marmalade
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
½ teaspoon fresh ginger root, minced
1/8 teaspoon red pepper flakes, crushed
COOKING DIRECTIONS
In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan. Pour the remaining ingredients over the pork and turn to coat. Heat through.
Chicken Enchiladas
INGREDIENTS
1/2 (10.75 ounce) can condensed cream of chicken soup
1/4 cup sour cream
1 cup chopped cooked chicken breast
1/2 (4 ounce) can chopped green chile peppers, drained
1-1/2 teaspoons margarine
1/2 onion, chopped
1/2 teaspoon chili powder
4 (8 inch) flour tortillas
1/2 cup shredded Cheddar cheese
PREPERATION DIRECTIONS
In a medium ziplock bag add:
1/2 (10.75 ounce) can condensed cream of chicken soup
1/4 cup sour cream
1/2 (4 ounce) can chopped green chile peppers, drained
Seal and mix
In a medium ziplock bag add:
1-1/2 teaspoons margarine
1/2 onion, chopped
1/2 teaspoon chili powder
In a medium ziplock bag add:
1 cup chopped cooked chicken breast
COOKING DIRECTIONS
Preheat oven to 350 degrees
Melt in a medium saucepan over medium high heat margarine, onion and chili powder, and sauté until tender. Stir in the chicken. Cook and stir until heated through.
On the tortillas spread 1/2 cup of the soup mixture. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in a baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Slow Cooker French Dip
INGREDIENTS
1-3/4 pounds rump roast
1/2 (10.5 ounce) can beef broth
1/2 (10.5 ounce) can condensed French onion soup
1/2 (12 fluid ounce) can or bottle beer
2-3/4 French rolls
2-3/4 teaspoons butter
PREPERATION DIRECTIONS
In a large ziplock bag add:
1-3/4 pounds rump roast
1/2 (10.5 ounce) can beef broth
1/2 (10.5 ounce) can condensed French onion soup
1/2 (12 fluid ounce) can or bottle beer
COOKING DIRECTIONS
Cook on Low setting for 7-8 hours.
Preheat oven to 350 degrees.
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Gnocchi & Tomato Bake
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 red pepper, finely chopped
1 garlic clove, crushed
1 (14 ounce) can chopped tomatoes
17 ½ ounces gnocchi
½ cup fresh basil, torn
4 ½ ounces fresh mozzarella cheese, torn into chunks
PREPERATION DIRECTIONS
In a large ziplock bag add:
1 tablespoon olive oil
1 onion, chopped
1 red pepper, finely chopped
1 garlic clove, crushed
1 (14 ounce) can chopped tomatoes
½ cup fresh basil, torn
In a large ziplock bag add:
17 ½ ounces gnocchi
In a small ziplock bag add:
4 ½ ounces mozzarella cheese, torn into chunks
COOKING DIRECTIONS
Heat grill / broiler to high.
Heat the oil in a large frying pan, then cook the onion, pepper, tomatoes, and garlic for 5 minutes
Add the gnocchi, then bring to simmer
Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened
Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden
Salmon and Pesto with Rice
Ingredients
1 1/2 pounds salmon fillets, cut into 1 inch cubes
1/3 cup pesto
2 tablespoons butter
2 shallots, finely chopped
1 cup uncooked long-grain white rice
2 1/2 cups fish stock
2/3 cup dry white wine
PREPERATION DIRECTIONS
In a medium ziplock bag add:
1 1/2 pounds salmon fillets, cut into 1 inch cubes
1/3 cup pesto
In a small ziplock bag add:
2 tablespoons butter
2 shallots, finely chopped
In a small ziplock bag add:
2 cupx uncooked long-grain white rice
In a small ziplock bag add:
2 1/2 cups fish stock
2/3 cup dry white wine
COOKING DIRECTIONS
In a medium bowl, toss salmon fillets in pesto to coat.
In a medium saucepan over medium heat, melt butter, and sauté shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Black Bean and Corn Pasta with Chicken
Ingredients
1/2 (16 ounce) package jumbo pasta shells
1/2 cup fresh corn kernels
1/2 (15 ounce) can black beans, rinsed and drained
1/2 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1/2 dash hot pepper sauce
1/2 dash Worcestershire sauce
1 boneless chicken breast halves, cooked and cut into bite-sized pieces
PREPERATION DIRECTIONS
In a medium ziplock bag add:
1/2 (16 ounce) package jumbo pasta shells
In a medium ziplock bag add:
1/2 cup fresh corn kernels
1/2 (15 ounce) can black beans, rinsed and drained
1/2 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1/2 dash hot pepper sauce
1/2 dash Worcestershire sauce
In a medium ziplock bag add:
1 boneless chicken breast halves, cooked and cut into bite-sized pieces
COOKING DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over low heat, cook corn and black beans until bubbly
Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Oriental Shrimp Noodle Soup
Ingredients
1-1/4 teaspoons vegetable oil
2/3 onion, chopped
1-1/3 cloves garlic, minced
2 teaspoons minced fresh ginger root
2/3 pinch crushed red pepper
1 tablespoon soy sauce
1/8 teaspoon ground black pepper
5-1/3 cups chicken broth
2/3 cup peeled, diagonally sliced carrots
2/3 cup diagonally sliced celery
1-1/3 cups snow peas
1/2 pound fresh shrimp, peeled and deveined
2-1/2 ramen type noodles
PREPERATION DIRECTIONS
In a medium ziplock bag add:
2/3 onion, chopped
1-1/3 cloves garlic, minced
2 teaspoons minced fresh ginger root
2/3 pinch crushed red pepper
1 tablespoon soy sauce
1/8 teaspoon ground black pepper
In a large ziplock bag add:
5-1/3 cups chicken broth
2/3 cup peeled, diagonally sliced carrots
2/3 cup diagonally sliced celery
In a medium ziplock bag add:
1-1/3 cups snow peas
1/2 pound fresh shrimp, peeled and deveined
In a small ziplock bag add:
Ramen noodles
COOKING DIRECTIONS
Add 2 tbsp oil to a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes.
Pour in broth, carrots and celery and bring to a boil. Reduce heat, cover and simmer 5 minutes.
Stir in snow peas and shrimp, cover and cook 3 minutes.
Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink.
Easy Fusili with Tomato Pesto Sauce
Ingredients
2 tablespoons extra virgin olive oil
1-1/3 cloves garlic, peeled and chopped
2/3 (14.5 ounce) can diced tomatoes, drained
9 ounces fusili (spiral) pasta
salt and pepper to taste
2 tablespoons pesto
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh basil leaves for garnish
PREPERATION DIRECTIONS
In a medium ziplock bag add:
COOKING DIRECTIONS
Heat oil in a medium skillet over medium heat. Sauté garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.
Quiche in a Bag
Ingredients
1 cup cooked diced ham (Optional)
10 oz. frozen package chopped spinach or broccoli, thawed a little and broken up.
1 cup cheddar cheese
1 small onion chopped
2 cups milk
4 eggs
1/2 cup flour
2 tsp. baking powder
1 pie shell
PREPERATION DIRECTIONS
In a large ziplock bag add:
1 cup cooked diced ham
10 oz. frozen package chopped spinach or broccoli, thawed a little and broken up.
1 cup cheddar cheese
1 small onion chopped
2 cups milk
4 eggs
1/2 cup flour
2 tsp. baking powder
COOKING DIRECTIONS
Pour into a pie shell sprayed with non stick spray. Bake at 350 for 35-40 minutes until set.
Paprika Chicken
Ingredients
4 boneless skinless chicken breasts
1 tbsp paprika
2 tsp salt
pepper to taste
½ cup chopped yellow onion
1 cup sour cream
1 tsp lemon juice
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 boneless skinless chicken breasts
1 tbsp paprika
2 tsp salt
pepper to taste
½ cup chopped yellow onion
In a small ziplock bag add:
1 cup sour cream
1 tsp lemon juice
COOKING DIRECTIONS
Brown chicken and onion in oil over medium heat in skillet. Cover skillet and simmer for 20 minutes over low heat.
Add sour cream and lemon juice simmer until sour cream is cooked through.
Raspberry Glazed Chicken Freezer Recipe
Ingredients
4 boneless skinless chicken breasts
¾ cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt
PREPERATION DIRECTIONS
In a large ziplock bag add:
4 boneless skinless chicken breasts
¾ cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt
Seal and mix
COOKING DIRECTIONS
Barbecue on the grill, or cook in the oven at 350F for 35-45 minutes until juices run clear and thermometer registers 165F.
Cranberry Pork Roast
Ingredients
2/3 (3 pound) boneless rolled pork loin roast
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 (16 ounce) can whole berry cranberry sauce
2 tablespoons and 2 teaspoons honey
3/4 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
PREPERATION DIRECTIONS
In a large ziplock bag add:
2/3 (3 pound) boneless rolled pork loin roast
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 (16 ounce) can whole berry cranberry sauce
2 tablespoons and 2 teaspoons honey
3/4 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
COOKING DIRECTIONS
Cover and cook on low for 7-8 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
Rosemary Roasted Chicken
Ingredients
3 tablespoons olive oil
2-1/4 teaspoons minced garlic
1-1/2 teaspoons chopped fresh rosemary
3/4 teaspoon chopped fresh basil
3/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
salt to taste
4 boneless skinless chicken breasts
PREPERATION DIRECTIONS
In a large ziplock bag add:
3 tablespoons olive oil
2-1/4 teaspoons minced garlic
1-1/2 teaspoons chopped fresh rosemary
3/4 teaspoon chopped fresh basil
3/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
salt to taste
4 boneless skinless chicken breasts
COOKING DIRECTIONS
Preheat oven to 325 degrees F
Place the chicken on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 30-40 mins.
