Sloppy Joe Sauce

Ingredients

• 1 cup ketchup
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons yellow mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Best Taco Meat

Ingredients

• 1 tablespoon water 
• ¼ teaspoon baking soda 
• 12 ounces 90 percent lean ground beef (or ground turkey/chicken)
• 1 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 2 ounces cheddar cheese, shredded (1/2 cup)

Directions

1. Combine water and baking soda in large bowl.
2. Add ground meat and mix until thoroughly combined. Set aside.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
4. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
5. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes.
6. Add ground meat mixture and cook, using wooden spoon to break meat into pieces until beef is no longer pink, 5 to 7 minutes.
7. Turn off heat, stir in cheddar until cheese has melted and mixture is homogeneous.

Source
https://www.cooksillustrated.com/recipes/11068-crispy-tacos-tacos-dorados?incode=MCSCD00L0&ref=new_search_experience_1

Yum Yum Sauce

Ingredients

• 1 cup mayo (Duke's)
• 1/4 cup ketchup
• 2 teaspoons rice vinegar
• 2 teaspoons granulated white sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp onion powder
• 1-2 tablespoons water

Directions

1. In a mixing bowl, combine all the ingredients except water. Stir to combine. Taste and if needed add more hot sauce or salt and pepper—whatever you think it needs.
2. Then thin to your desired consistency with water.
3. Store in a container with a lid in a refrigerator when not using.

Parmesan-Lemon Chicken Bake

Ingredients

• 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 - 3 cups low sodium chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
- Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Homemade Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 1/2 c. chopped spinach (optional)
• 1/2 c. panko bread crumbs
• 2 Tbs olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. salt or to taste
• 1/2 tsp. onion powder 
• 1/8 tsp. pepper or to taste

Directions

1. In a medium sized bowl, combine all ingredients until well incorporated. Add two tablespoons of olive oil to the mixture to prevent dryness
2. Using a cookie scoop, scoop out mixture and form into balls 
3. Preheat oven o 400F
4. Bake meatballs for 25 minutes or until internal temperature is 165F 
5. Serve with spaghetti and red sauce, alfredo or even rice

Notes

• Don’t overcook these! Depending on your oven cook times may vary. The size of your cookie scoop may also play a factor. Just check it frequently and you should be good to go!
• Don’t have an air fryer or oven? Just form these into thin patties and cook them in a little olive oil! Tastes great as well!

Source
https://easytoddlermeals.com/homemade-chicken-meatballs

Healthier Ramen Noodle Soup

Ingredients

• 1 32 Oz Box of Chicken Stock, low sodium
• 1 Cup water
• 2 Tbsp White or Yellow Miso
• 2 (3-ounce) packages ramen noodles
• 4 Shiitake Mushrooms, sliced thin // 1 can of mushrooms
• 2 Tbsp soy sauce
• 2 Tbsp Mirin
• 1/2 Tsp garlic powder
• 1/4 Tsp onion powder
• 1/4 Cup Scallions, green & white, sliced

Directions

1. In a large saucepan add the chicken stock, water, miso and bring to a boil.
2. Add the remaining ingredients* and cook for 3 minutes or until the ramen noodles are soft.
3. Add the scallions and serve.

Notes
Optional additional Ingredients: fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu

Source
https://weelicious.com/2012/01/30/healthy-ramen-noodle-soup

https://weelicious.com/2012/01/27/ramen-noodle-soup-program

Chicken Alfredo Biscuit Casserole

Ingredients

• 1 can buttermilk biscuits
• 1 bag frozen small broccoli and cauliflower florets, thawed
• 3/4 cup chopped cooked chicken
• 1/2 cup Alfredo pasta sauce
• 1/3 cup shredded Parmesan cheese
• 1 teaspoon garlic powder

Directions

1. Heat oven to 350°F.
2. Spray 8x8-inch baking dish with cooking spray.
3. Cut each biscuit into 8 pieces.
4. In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, and garlic powder; stir well to evenly distribute biscuit dough
5. Spoon mixture into basking dish.
6. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through.

Notes
- Can use left over turkey meat

Source
https://www.pillsbury.com/recipes/chicken-alfredo-biscuit-casserole-for-two/75f4d09c-4298-4e51-afda-b9f1b1ced42c

Oven fried Chicken Nuggets

Ingredients

• buttermilk
• chicken tenders, 1 in pieces
• Panko
• Bread crumbs
• cheese, shredded
• eggs, 2-3
• Garlic Powder with Parsley seasoning
• salt & pepper

Directions

1. Preheat oven to 375°
2. Place chicken in 1 gallon tip top bag with buttermilk and Garlic Powder with Parsley seasoning. Let sit overnight.
3. In a small-medium bowl mix eggs and more Garlic Powder with Parsley seasoning for the egg wash
4. In a second dish combine Panko, bread crumbs and cheese. Fork through so cheese is covered in the breadcrumb mixture.
5. Dip pieces of chicken, one at a time, into egg then into breading/cheese mix.
6. Place on half sheet pan with silpat in a single layer
7. Bake for 25-30 minutes

Notes
Use different combos of cheese flavors and bread crumb flavors