Brown Sugar Chops, from Karli

I just season pork loin chops with garlic and onion powders, sprinkle on some brown sugar and soy sauce, then bake.

Cheesy Sloppy Joe Bake, from Karli

Brown 1lb ground beef/turkey with some chopped onion and garlic. 
Pour in a can of petite diced tomatoes, a squirt of BBQ sauce, a smaller squirt of brown mustard and a little brown sugar. 
The amount depends on if you like it sweet or more tomato-y. 
Bring to a boil and pour in a baking dish. 
Mix some Bisquick, garlic powder and shredded cheddar cheese with just enough water to make the batter spread over the meat mixture. 
Bake @ 425 until biscuit topping is done. 
Not real healthy but I sometimes add pureed veggies...

Karli's Chicken Concoction, from Karli

Cut 4 chicken breasts into bite sized pieces and brown in some olive oil. 
Add one 1 can of cream of chicken soup, 2 cups water, 2 cups macaroni, a bag of pepper & onion stir fry frozen veggies and salt/pepper/garlic powder. 
Bring to a boil then simmer until pasta is done. 
Add 1/2 brick of cream cheese and cook just until cheese is melted.

Broccoli Chicken Salad, from Karli

Ingredients

* 1 1/2 cups cubed cooked chicken breast
* 1 1/2 cups fresh broccoli florets
* 1/4 cup chopped red onion
* 2 tablespoons salted sunflower kernels
* 2 tablespoons golden raisins
* 2 bacon strips, cooked and crumbled
* 1/3 cup mayonnaise
* 1 tablespoon sugar
* 1 tablespoon red wine vinegar

Directions

1. In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

~I have used halved grapes instead of raisins in this and it is good also!

Crockpot Chicken Tacos, an idea from Karli

Just throw chicken breasts, taco seasonings and Rotel tomatoes with green chilis in the crockpot until the chicken fell apart.

Note from Shelli: Sometimes I add a can of cream of chix soup to make it creamier and then I roll enchiladas with the mixture.

Cheesy BBQ Chicken Bake, suggested by Karli

CHEESY BBQ CHICKEN BAKE
Recipe by Leslie Green
Serves 4

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or similar amount of homemade)
Cheese (I used the cheddar and colby jack shredded cheese blend)

1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge for about 30 minutes.
2. Preheat oven to broil HI, with rack four inches from heat
3. In a large oven proof skillet (I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about four minutes per side.
4. Cover chicken is BBQ sauce, onions, cheese and bacon (amounts are up to you, just make sure bacon is on top).
5. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes, or until the chicken reads 165 on an instant read thermometer.

Chicken or Pork Rub, suggested by Karli

I have used it on chicken and pork loin chops now and it is teh awesome. We grilled the chicken and it caramelized and made the chicken crunchy. The pork was baked in the oven so it didn't get crunchy, but it was still yummy!

1 tsp cumin
1 tsp oregano
2 tsp garlic powder
2 tsp onion powder
1 Tbs paprika
1 Tbs salt (I used sea salt)
1/4 cup backed brown sugar

Chicken Enchilada Casserole, from Karli

3 chicken breasts
4oz cream cheese
1/2 cup sour cream
1 1/2 cups shredded cheddar
4 tortillas
cumin
garlic powder
salt
pepper

Boil chicken in slightly salted water (reserve half cup of broth). Shred chicken and mix with broth, sour cream, cream cheese and seasonings. Cook until well blended. Layer tortillas in bottom of 9x13 pan (you may have to tear them to fit). Cover tortillas with chicken mixture and then top with cheddar cheese. Bake at 350° until cheese is melted.

Hash Brown and Pork Chop Casserole, from Karli

Ingredients: 5 pork chops 1 package frozen hash brown potatoes 1 cup sour cream 1 can condensed cream of celery soup 1 cup chopped onion 1/2 cup milk 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large skillet over medium high heat brown pork chops on both sides and set aside. 3. In a large bowl, combine the sour cream, soup and milk. Add the has browns and chopped onion; stir to coat. Place mixture in a 13x9 inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top. 4. Bake in the preheated oven to for 50 minutes or until heat through and pork chops are fully cooked.

Chicken Soup, from Karli

I made homemade chicken noodle vegetable soup. I did it different than normal because I didn't have any egg noodles, celery or carrots on hand.

I boiled chicken breasts and whole wheat rotini in chicken broth until the chicken was cooked. Shredded the chicken, added a can of cream of celery soup, frozen sweet corn, a can of green beans and some frozen edamame (along with some spices and seasonings) and simmered for awhile. It actually turned out very good and we all had seconds.

Pork Loin and Potatoes, an idea from Karli

I put 5 chops in the bottom of the pot and seasoned them with some garlic, salt and pepper. Then I put some sliced potatoes on top of that. In a bowl I mixed a can of cream of celery soup, a half soup can of milk, and some cheddar cheese (I didn't measure). I poured that on top of the potatoes and cooked it on low for 6 hours.

Chicken Chili, from Karli

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes*
4 garlic cloves, minced
1 medium onion, chopped
2 tablespoons cooking oil
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cans diced tomatoes, with liquid
2 cans condensed chicken broth
2 cups water
1 can tomato paste
2 cans kidney/navy/chili beans (whichever you prefer), rinsed and drained

Directions

In a 5-qt. Dutch oven, cook onion and garlic in oil over medium-high heat until onion is tender. Add chicken; cook and stir constantly until browned. Add the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40-60 minutes.

*I have also made this with shredded chicken and it is good that way too.

Crockpot Chicken Tacos 2, an idea from Karli

Today I threw some chicken breasts in the crockpot with some diced tomatoes. I then mixed up a packet of McCormick's Mojito Lime marinade and poured over the top. After the chicken was done I shredded it, put it on whole wheat tortillas and topped with cheddar cheese and sour cream.

Pork n' Potato Dinner, suggested by Karli

INGREDIENTS

• 2 (1 inch thick) bone-in pork loin chops
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons grated Parmesan cheese, divided
• 1/8 teaspoon pepper
• 2 medium potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 1/2 teaspoons lemon juice

DIRECTIONS

1. Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese.
2. Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

Faux Fried Chicken, and idea from Karli

I made faux fried chicken. I mixed flour, cornmeal, and spices (garlic, salt, onion powder, sage, paprika) together and used it to double bread some chicken breasts. I sprayed a glass baking pan with non stick cooking spray and also the tops of the chicken. Baked at 425° for 30 minutes and it was very crunchy.

Cola Chicken, suggested by Karli

I've seen the recipe on a few websites and everyone just raves over it so I thought I'd try it.

Sprinkle chicken breasts with salt and pepper and put in bottom of crockpot. Slice an onion and lay on top of chicken. Mix one cup cola (I used Diet Pepsi ) and one cup ketchup, pour over chicken.

Cheesy Turkey Pasta Bake, from Karli

1lb ground turkey
2 cups (cooked) whole wheat pasta
1 can diced tomatoes (I used the kind that are seasoned)
1 can mushrooms
1 can low fat cream of mushroom soup
1/4 of a log of 2% milk Velveeta

Brown turkey, I added some chopped onion and garlic salt. Mix all ingredients together (I melted the Velveeta first) and bake for 20 minutes at 350°.

Using the turkey, low fat soup and 2% Velveeta made it Weight Watchers friendly. It was only 6 points per serving.

Chili-Lime Chicken Breasts, an idea from Karli

I threw some chicken breasts in the crockpot, seasoned them with chili powder and garlic salt, and poured some lime juice over it.

Pork Loin with Honey Mustard Sauce, an idea from Karli

I mixed a 1/4 cup of honey and a 1/4 cup of dijon mustard and poured it over the pork in a baking dish. Baked at 400° for about 30 minutes.

Hawaiian Spareribs, suggested by Karli

---

I made this recipe from allrecipes.com but used pork loin instead of spare ribs.

INGREDIENTS

* 1/4 cup vinegar
* 1/2 cup ketchup
* 1 tablespoon soy sauce
* 1 (8 ounce) can crushed pineapple, undrained
* 3 tablespoons brown sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 tablespoon fresh ginger, grated (optional)
* 3 pounds pork spareribs, cut into serving size pieces

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
3. Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
4. Bake in a preheated oven until done, about 1 1/2 to 2 hours.