Chicken Sandwiches with Herb Mayonnaise

Total Time: 30 minutes
Serves: 4

Ingredients

• 1 1/2 pounds boneless skinless chicken breast tenderloins
• Freshly ground black pepper
• Canola Oil for brushing chicken
• 1/2 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 lemon, zested and juiced
• 2 tablespoons chopped parsley
• Fennel fronds from 1 bulb, chopped
• 1 French bread loaf, about 16-inches long
• 1/2 medium red onion, thinly sliced
• 1/2 small head of lettuce, shredded

Directions

Preheat oven to 375 F. Season tenderloins with pepper. Grill until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.

 Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and pepper, to taste.

 Cut the bread in half lengthwise. Place in the oven for 7 minutes, just until warm and lightly toasted. 

Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. 

Cut the sandwich into 4 pieces. Enjoy!

Recipe adapted from: Sandra's Money Saving Meals

Shredded Pork Sandwiches

Prep: 15 minutes
Crock Pot Cook Time: 4-6 hours (high) or 8-10 hours (low)
Makes: 8-10 servings

Ingredients
1 (3 lb.) boneless pork shoulder roast
8 cloves garlic, minced
2 tsp. ground coriander
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 cup beef broth
1 large onion, thinly sliced
8-10 Sandwich thins or hamburgers
Cheese (optional)

Directions

Trim fat from meat. Combine spices in a small bowl. 

Rub spice mixture into pork roast. Place roast, onions, and beef broth into crock pot.

Cook for 4-6 hours (high) or 8-10 hours (low). Shred pork with two forks.

Toast buns with cheese.

Enjoy!!

Nutrition Info Per Sandwich

Calories: 302

Fat: 11 g

Carbs: 23 g

Fiber: 1 g

Protein: 27 g

Recipe adapted from: The New Cook Book, Bridal Edition

White Chili

Prep Time: 25 Minutes
Cook Time: 8-10 hours (low)
Serves: 6

Ingredients
3 (15 oz.) cans Great Northern, pinto, or cannellini beans, rinsed and drained
2 & 1/2 cups chopped cooked chicken
1 cup chopped onion
1 & 1/2 cups chopped green bell pepper
2 fresh jalapeno peppers. seeded and chopped
2 cloves of garlic, minced
2 tsp. cumin
1/2 dried oregano
3 & 1/2 cups chicken broth
Shredded cheese

Directions

Combine all ingredients except cheese in a crock pot.

Cook on high setting for 4-6 hours, or on low setting for 8-10 hours. Sprinkle with cheese and enjoy.

Recipe adapted from: The New Cookbook, Bridal Edition

Broccoli Parmesan Penne Rigate

Total Time: 20 minutes
Serves: 4

Ingredients

1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate

3/4 cup extra-virgin olive oil

3 cloves of garlic, minced 

2/3 cup finely grated pecorino cheese, plus extra for serving

Freshly ground pepper

Directions

Bring a big pot of water to a boil. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. 

Add the pasta and set the timer to the number of minutes recommended on the box. Meanwhile, heat oil over medium heat and add garlic. Cook until fragrant.

When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. 

Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper. 

Recipe adapted from: epicurious.com

Green Chile Pork Pozole

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2

Ingredients

1 teaspoon olive oil
1/2 cup diced onion
1/4 cup diced celery
2 tablespoons chopped fresh cilantro, divided
2 1/2 teaspoons chopped garlic
3/4 pound lean, boneless pork loin, diced
1/2 cup drained hominy (or drained canned corn)
1/2 cup diced green poblano pepper
3 ounces tomatillos, diced (can use canned)
2 teaspoons cumin
2 teaspoons chili powder
2 3/4 cups chicken broth
1 teaspoon ground coriander (optional)

Directions

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. 

Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. 

Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired.

Cover and simmer until pork is tender and white, 25-45 minutes, depending on how thick you cut the pork. (I cut mine pretty small, so I simmered for 25 minutes). Stir in remaining 1 tablespoon cilantro; serve. 

I recommend serving with warm flour tortillas. I broke mine into pieces and put it in the pozole. When it absorbed the moisture it was delicious!!

 

 

Recipe adapted from: epicurious.com

Bucatini All'Amatriciana

Time: 30 minutes
Serves: 4

Ingredients

• 4 slices of unsmoked bacon
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28 ounce can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 ounces dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (or Parmesan)

Directions

Cook Bacon to desired crispiness in a large nonstick skillet. Drain on a paper towel. Reserve 1 tsp. of the fat from the pan, discard the rest.

Chop or crumble bacon into small pieces.

Return bacon to the pan with 1 tsp. of fat, pepper flakes and black pepper. Stir for 30 seconds.

 Add onion and garlic; cook, stirring often, until soft, about 8 minutes. 

 Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. 

Top with cheese.

Recipe adapted from: epicurious.com

Baked Beans

Ingredients
1/2 lb Bacon Slices
3 lbs Ground Beef
3 C finely chopped onions
1 C finely chopped celery
2 beef bouillon cubes
2/3 C boiling water
1 1/2 cloves garlic (1/2 t)
1 1/2 C ketsup
3 T mustard
1 1/2 t salt
1/2 t pepper
2 cans (29 oz) Mollasses Styled Baked Beans

Directions

Chop Celery and onions.

Cook ground beef and onion together in a large nonstick skillet.

Drain fat. Combine all ingredients, except bacon, in a large crock pot. 

Cook on low for 8-10 hours. Cook bacon until crispy. Crumble bacon into baked beans. Stir.

 Enjoy!

Recipe compliments of the lovely Melanie Cortez!!