Rich & Meaty Pizza Cup Snacks

I haven't made these but thought I would take a picture of the picture in the book and post it. This is a 3 ingredients recipe and looks really yummy.

Prep time: 10 minutes Cook time: 20 minutes.

Rich & Meaty Pizza Cup Snacks

1 can (12 ounces) refrigerated biscuits (10 biscuits)
1 1/2 cups RAGU' Rich & Meaty Meat Sauce
1/2 cup shredded mozzarella (about 2 ounces)

Preheat overn to 375. In 12-cup muffin pan, evenly press each biscuit in bottom and up side of each cup; chill until ready to fill.

Evenly spoon Meat Sauce into prepared muffin cups. Bake 15 minutes. Evenly sprinkle tops with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.

No-Bake Chocolate Peanut Butter Bars

Here is another recipe from the new cookbook and this one has 5 ingredients. These were simple to make but some how I did not execute it right and the bottom layer wanted to crumble. So with that, I put it in a bowl and broke it all up and we ate it that way. It was still very yummy eating out of a bowl with a spoon. Caution on the sugar overload tho.

No-Bake Chocolate Peanut Butter Bars
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz. package) Nestle' Toll House Semi-Sweet Chocolate Mini morsels, divided

Beat 1 1/4 cups peanut butter and butter in a large mixer bowl until creamy. Gradualy beat in 1 cup powerded sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in a pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refigerator.

Crispy Tortilla Chicken

I found this recipe in a new cookbook I found. They have a collection of recipes that have 3, 4 and only 5 ingredients. This recipe only has 3...WoW. If you love taco's (you know who you are), you might wanna give this recipe a try. This recipe is super inexpensive and kids will love it.

Crispy Tortilla Chicken

1 1/2 cups crushed tortilla chips
1 package (1 1/4 oz) taco seasoning mix
24 chicken drummettes
Salsa (optional)

Preheat oven to 350. Spray a large rimmed baking sheet with nonstick cooking spray.

Combine tortilla chips and taco seasoning in large shallow bowl. Coat chicken with crumb mixture, turning to coat all sides. Shake off excess crumbs; place chicken on prepared baking sheet.

Bake 40 minutes or until chicken is no longer pink in center.
Serve with salsa if desired.

Baked Beans

I would call these THE BEST BAKED BEANS. I got this recipe from my mother-in-law whom would make it for everything and in big batches. The recipe is pretty basic and easy to make.

Baked Beans

2- 16 oz. cans Bushes baked beans original recipe
3/4 cup brown sugar
1 tsp. dry mustard
1/2 cup ketchup
1-2 TBSP thinly sliced onions

Mix all ingredients and put in a glass or oven safe dish. Bake at 325 degrees for 2 1/2 hours.

This is great for bbq's. Just make ahead and then put in a crock pot to keep warm.

Chili's Chicken Crispers with Honey Mustard Dressing

Ok, I am a big fan of the chicken crispers at Chili's and when I found this copycat recipe I was all over it. I also knew my kids would love it as well so it was a must try.

Chili's Chicken Crispers

Dressing:
2/3 cup Mayonnaise
1/4 cup Honey
2 TBSP Dijon Mustard
Pinch of Paprika
Pinch of Salt

Batter:
1 Egg, beaten
1/4 cup Whole Milk
3/4 Cup Chicken Broth
1-1/2 Tsp. salt
1/2 Tsp. Ground Black Pepper
1 Cup self-rising flour
6-10 cups shortening or vegetable oil (amount required for fryer)
10 Chicken Tenderloins
1/2 Cup flour

Dressing:
Combine mayo, honey, dijon mustard, paprika and salt in a small bow. Cover and chill until needed.

Heat shortening or oil in fryer to 350 degrees F.

Batter:
Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7-9 minutes or until golden brown.

Do not overload fryer. Fry 3-4 pieces at a time.
Drain fried chicken strips on paper towels.
Serve with the honey mustard dressing on the side for dipping.

*Note* When you place the strips in the fryer (my fryer has a basket), let it fry for a minute and then use a pair of metal tongs and make sure the chicken is not stuck to the basket. I learned the hard way and let the chicken set in the basket and then added it to the fryer and all 3 pieces stuck (I still ate them tho). I also decided to make some extra's for another day. I battered the chicken and then put them on a wax paper lined pan and put them in the freezer. I will add them to a closure bag and then it will be just like the store bought chicken strips.

So the results are in; the kids loved them as did I. I was not going to eat these for dinner but I tasted the once that were stuck with the dressing and I fell in love. It helps that I love honey mustard dressing. They were so good and I will be making these lots more for the kids.

Tuna Salad on a Bed

Yet another healthier recipe. I had this today for lunch and it was really good (I did add a spoon of left over cole slaw to it).

Tune Salad on a Bed
1 6-oz can of Tuna packed in water
2 TBSP. reduced-fat natural mayonnaise
1/4 cup diced celery
Dash of lemon juice
3 cups of mixed dark greens
1/2 of a beefsteak tomato, sliced
salt and pepper to taste

Make tune salad by combining the tuna, mayonnaise, celery, and lemon juice; season with salt and pepper to taste. Pile greens on a place and top with tomato slices and tuna salad.

Calories: 370
Protein: 45 g
Carbs: 14 g
Fiber: 4.5 g
Fat Total: 15 g

Country-Style Pork Chops with Sauteed Spinach

Here we are again with a healthy recipe. The pork chop was great but I am/was not a big fan of the sauteed spinach. I would use the kale next time over the spinach.

5-oz. center-cut lean, boneless pork chop
1 Tsp. lemon pepper
2 TBSP. shallots, chopped
1 TBSP. country style mustard
2 TBSP. Chicken broth
2 TBSP. water
2 cups fresh spinach leaves
4 cherry tomatoes
2 TBSP. grated parmesan cheese
salt to taste
nonstick cooking spray

Season pork chop with salt and lemon pepper, and sear in a nonstick skillet coated with nonstick cooking spray, for about 5 minutes on each side or until cooked through. Remove chop from pan. In the same pan, saute the shallts for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick-should coat the back of a spoon. Top the pork chop with the sauce. In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated parmesan cheese.

Calories: 382
Protein: 49 g
Carbs: 19 g
Fiber: 9.5 g
Fat Total: 14 g