CROCK POT CASHEW CHICKEN

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into smaller pieces

1/4 cup flour

1/2 tsp black pepper

1-2 Tbsp oil

1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews

1/8 cup sliced green onions

Instructions:

Combine flour and pepper in gallon size resealable food storage bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in crock pot.

Whisk soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes in small bowl; pour over chicken.

Cook on low for 3-4 hours. Add cashews and stir. Top with green onions.

CROCK-POT RAVIOLI CASSEROLE

Ingredients:

1 1/2 lbs. of lean ground beef

1 onion, chopped

1/2 green pepper

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 can stewed tomatoes

1 tsp. oregano

2 tsp. Italian seasoning

salt & pepper to taste

10 oz. fresh spinach

12 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1  cup mozzarella , shredded

1/2 cup mozzarella, shredded-for on top

Directions:

Brown ground beef with onion, green pepper & garlic. Put in crock-pot and add sauce, tomatoes & seasonings. Cook for 6-7 hours on low. Add the next 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Then add the 1/2 cup of mozzarella on top.

HIDDEN VALLEY BACON & CHEDDAR DIP

Ingredients:

1/4 cup crisp cooked crumbled bacon

8 oz. of sour cream

8 oz. of mayo

1 cup of shredded cheddar cheese

1 packet of  Hidden Valley Original Ranch Dips Mix

ritz crackers for dipping

Directions:

Combine dips mix with mayo & sour cream. Stir in cheese & bacon. Chill 1 hour. Serve with ritz crackers.

Brown Butter Tortellini with toasted Garlic & Asparagus

1 lb. cheese tortellini                                 1/2 lemon zest

3 Tbsp unsalted butter                      8 oz. thin asparagus, sliced on a diagonal

2 cloves garlic, finely chopped             1/4 tsp each of kosher salt and pepper

2 Tbsp fresh chopped tarragon              grated parmesan

1/8 cup pine nuts

1. Cook the tortellini according to package directions and drain.

2. Zest 1/2 of lemon. set aside.

3. Melt the butter in a large skillet over medium heat. Add the asparagus and garlic, season with salt and pepper and cook, tossing occasionally, until beginning to soften, 2-3 minutes. Increase the heat to medium-high, add lemon zest and cook, tossing, until the butter turns golden brown, about 2 minutes.

4. Toss the asparagus mixture with the tortellini, pine nuts and tarragon. Serve topped with parmesan.

Pumpkin Wheat Honey Muffins

Ingredients:

1/2 cup raisins                                       1/2 teas salt

1 1/2 cups whole wheat flour           2 eggs

1/2 cup packed brown sugar            3/4 cup canned pumpkin puree

1 teas pumpkin pie spice                     1/2 cup veg oil

3/4 teas baking powder                       1/2 cup honey

1/2 teas baking soda                              1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Grease a 12 cup muffing pan or line with paper liners. Place raisins in a cup, and add enought hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Add in the eggs, pumpkin, oil and honey. Mix until dry ingredients are absorbed. Drain water from raisins, and stir in along with walnuts. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 18-20 minutes in oven, or until the tops spring back when lightly touched. Cool in the pan before removing.

ITALIAN CHICKEN, MUSHROOM, AND ZUCCHINI SKILLET

Ingredients:

1 lb. chicken tenderloins

4 teaspoons olive oil

1/2 yellow onion

3 cloves garlic, minced

12 oz. mushrooms, sliced

2 zucchini, cut in bite-size chunks

2/3 cup sundried tomatoes

2-15 oz. cans fire roasted diced tomatoes

1 teaspoon italian seasoning

Salt & Pepper, to taste

Directions:

In a large saute pan add 2 teaspoons olive oil over medium heat  and add chicken and cook for 5-7 minutes or until browned. Turn and cook the other side until browned and the chicken is cooked through. Remove chicken and set aside on a plate. Add 2 teaspoons olive oil to pan. Over medium heat, saute the onion for 3 minutes. add the mushrooms and continue to saute for 5 minutes. Add garlic, zucchini and sundried tomatoes. Saute for 2 minutes. Add the diced tomatoes, italian seasoning, and salt & pepper to taste. transfer the chicken back to the pan and mix. Cook, covered, until the chicken is heated through and sauce is bubbling.