Go-to Meals

OK, I just discovered one of the best reasons for handling Publicity for MOPS this year: compiling this list of Steering's favorite recipes is making me hungry! Since I have to grocery shop tomorrow, I think I'll add the ingredients from a few of these recipes to my list. Yum... dinner is served!

Enjoy these recipes, and please share your own favorite go-to meals with everyone at your table on Tuesday.

Slow Cooker Hawaiian BBQ Pulled Chicken Sandwiches

3 lbs Boneless Chicken Breast

1 Whole Onion – Sliced in chunks

1 20 oz can of crushed or nibblit Pineapple

1 Bottle of BBQ Sauce of your Choice

Hamburger or Kaiser Rolls

1. Layer Chicken, then onion, pineapple, and then BBQ Sauce.
2. Cook on Low for 8-10 hours

     NOTE: If you want it less sweet then drain the pineapple juice

 Slow Cooker Baked Potato Soup

1 stick of butter

1 lg onion – chopped (only use ½ or chop very small and sauté longer)

1 qt milk (4 cups)

1 lg pack of frozen, shredded hash brown potatoes (Ore Ida Brand)

1 can cream of celery soup

1 ½ c grated sharp cheddar cheese

Bacon bits

1.      Sauté onion and butter till tender

2.      Add potatoes and cook at low heat

3.      Add milk and cream of celery

4.      Add cheese and cook until bubbly and melted

5.      Season with salt and pepper

6.      Sprinkle with bacon bits if desired

Chicken Parmigiana

Chicken

Egg

Milk

Salt/Pepper

½ cup Parmesan Cheese (Romano)

1 ½ cup Italian style Breadcrumbs

Spaghetti sauce

Directions:

1.      Pound chicken to quarter inch thick

2.      Cut chicken to cutlet sizes

3.      Mix egg, milk, salt and pepper in a flat container

4.      Soak meat

5.      Mix Parmesan Cheese and Breadcrumbs

6.      Coat meat in dry mixture

7.      Heat fry pan with olive oil (medium-high to high)

8.      Pan sear chicken (add oil as needed) about 2-3 minutes per side until golden brown

9.      Put in Coringware or other glass baking dish.

10. Put spaghetti sauce on top with mozzarella cheese on top

11. Bake at 350 for 25 minutes

12. Serve with Pasta or Salad

Kid-friendly Crock Pot Chili

1 lb hamburger browned and drained with 1 onion cooked with hamburger – drain grease

1 can diced tomato – do not drain

1 can bushes baked beans

1 can chili with no beans

Small can salsa

3 T of BBQ sauce

¼ c brown sugar

1.      Put all ingredients in Crock Pot for 6-8 hours on Low. 

2.      Serve with fritos, cheese, and/or sour cream.

3.      Add additional spices to your liking.

Carmelized Onion and Prosciutto Pizza

1 whole Pizza Crust

 Olive Oil, For Drizzling

1 whole Large Red Onion, Halved And Thinly Sliced

¼ cup Brown Sugar

 Kosher Salt to Taste

 Parmesan Cheese, Grated

10 ounces Fresh Mozzarella Cheese, Thinly Sliced

8 slices Prosciutto (more to taste)

1. Preheat oven to 500 degrees.
2. Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
3. Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
4. Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
5. Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

Baked Spaghetti

1 (8 ounce) package spaghetti, cooked

2 T butter OR margarine

1 C grated Parmesan cheese, divided

1 (24 ounce) carton ricotta cheese OR cottage cheese

1 pound ground beef

1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

1 (8 ounce) package shredded mozzarella cheese

1. Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with foil.
2. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.
3. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Pretzel Chicken

½ pound hard pretzels, coarsely crushed (4 cups)

½ cup canola oil

½ cup whole-grain mustard

2 T. Dijon mustard

¼ cup water

3 T. red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves

1. Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
2. Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
3. Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.

Lemon Pepper Shrimp Scampi

1 cup uncooked orzo

2 T. chopped fresh parsley (or just use dry)

7 t. butter, divided

1 to 1.5 pounds cooked frozen shrimp, thawed with tails removed

2 t. minced garlic

2 T. lemon juice

Salt and pepper to taste

1.      Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2.       Melt butter in pan. Add garlic, cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are warmed through. Combine with orzo.

Slow Cooker Tuscan Pot Roast

1/3 cup olive oil

1 2.5- to 3-pound bottom-round pot roast

2 large onions, quartered

2 celery stalks, thinly sliced (2 cups)

2 large carrots, thinly sliced (2 cups)

3 garlic cloves, minced

1 6-ounce can tomato paste

1 cup dry red wine

1 1/2-ounce package dried mushrooms (such as portobello)

1 tablespoon kosher salt

1 teaspoon dried oregano

1 28-ounce can whole plum tomatoes, chopped, liquid reserved

1.     Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.

2.     To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).

3.     Cook 8 hours on low heat, or 4 hours on high heat.