Seeet and Sour Spareribs
This recipe is from my Mom Carolyn.  We had it when I was little and I really like the unique flavor and the tender meat.
 I buy Country Style boneless Pork ribs. They are usually in strips. I chunk them up and then brown them in a skillet or Dutch oven.

You are going to slow cook these in the oven.

Sauce
1 cup water
1 cup brown sugar
1/2 cup vinegar
1/2 cup ketchup
1/2 cup soy sauce
1/2 tsp paprika
1/2 tsp salt
Cook sauce for 15 minute
Add cornstarch and water (like 1/2 cup water and 2 Tbsp cornstarch mixed together ) to thicken the sauce. Pour over meat.
Cover with tinfoil and cook 1 hour @ 350 degrees.
Serve with rice.

(I am currently making this and planning on cooking it for 2 hours at 300) if it’s a disaster I’ll repost.

Joanne’s Easy Chicken Pasta Salad from Shauna

1 (12 oz) pkg colored twisty macaroni
1 (12 oz) pkg bow tie macaroni
2-3 boneless chicken breasts
1 (12 oz) can pineapple tidbits, drained
1 can sliced water chestnuts , drained
3/4 cups each red and green grapes , sliced in half
4 chopped green onion
1 cup chopped celery
1 cup mayo
1 bottle coleslaw dressing
Cashew nuts to taste
Cook and drain macaroni. Add chicken, green onions, pineapple, celery, water chestnuts and grapes. Mix mayo and coleslaw dressing together. Stir into salad. Chill well. Stir nuts in and serve. Makes a BIG yummy salad.
From Joanne Webster and Shauna Cannon
Rolling Hills ward

Creamy chicken noodle soup

Kelsi Fullmer gave me this recipe when I first got married and we love it!

> Creamy Chicken Noodle Soup
>
> 2 cans chicken noodle soup
> 4 cans water
> 8 oz. egg noodles * I like to use the frozen homemade style egg noodles... taste so yummy and homemade! 
> 3 carrots, peeled and chopped or grated
> 1 onion, chopped
>
> Boil the above ingredients until carrots are soft (about 30 minutes)
>
> Then add:
> 1 can cream of chicken soup
> 1 can evaporated milk
> 3 chicken breast (cooked and shredded) OR 2 large cans canned chicken
>
> Simmer together till time to eat.

Oven Tacos

Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, re fried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps

 

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Delicious, easy and bursting with flavor--there's so much to love about these Cashew Chicken Lettuce Wraps! Serve them as a main dish or appetizer.

Course: Appetizer, Main Course

Cuisine: chicken, Chinese

Servings: 5

Calories: 400 kcal

Author: Lauren Allen

Ingredients

• 2 lbs boneless, skinless chicken breast cut into small pieces
• Salt and pepper
• 1 cup chicken broth
• 2 Tbsp low sodium soy sauce
• 1/2 tsp freshly grated ginger
• 1/4 cup hoisin sauce
• 1 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 3 cloves garlic minced
• 2 tsp sesame oil or substitute canola oil
• 1 - 2 tsp Sriracha hot sauce to taste
• 3/4 cup unsalted cashews
• 1 head green lettuce romaine, bib, or butter
• 5 Green onions chopped, divided
•  
  Instructions

  1. Season chicken pieces with salt and pepper.
  2. In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
  3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
  4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
  5. Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
      
     
      

Mexican Street Corn Quinoa

Mexican Street Corn Quinoa

Looking to mix up your salad routine? This Mexican Street Corn Quinoa is for you! Loaded with all the delicious flavors of Mexican Street Corn, this quinoa salad is fresh, flavorful, and perfect for summer!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Author Cathy Trochelman

Ingredients

• 1 c. uncooked quinoa prepared according to package instructions
• 12 oz. frozen corn charred OR 2-3 ears corn on the cob, grilled (approx. 2 cups)
• 1 c. fresh cilantro minced
• 1/2 c. diced red pepper
• 6 green onions sliced
• 5 oz. queso fresco or cotija cheese crumbled
• 1/4 c. sour cream
• 1/4 c. mayo
• 3 Tbsp. lime juice
• 1 tsp. chili powder
• 1 tsp. kosher salt
• 1 clove garlic minced
• 1/2 tsp. cayenne pepper
• 1/2 tsp. fresh ground pepper
•  
•  

  Instructions

  1.In a medium mixing bowl, combine cooked quinoa, grilled corn, cilantro, red pepper, sliced onions, and crumbled cheese.

  2. In a separate bowl, combine sour cream, mayo, lime juice, and seasonings. Mix well.

  3. Pour sour cream mixture over quinoa mixture and stir to combine.

  4. Garnish with additional crumbled cheese and cilantro, as desired. 

  

   

Minestrone Soup

Minestrone Soup

Ingredients

• 1/4 C olive oil
• 1 C onion chopped
• 1 C celery chopped
• 1 Tbsp dried parsley
• 3 tsp garlic minced
• 1 6 oz. can tomato paste
• 1 14.5 oz. can diced tomatoes
• 4 C beef broth
• 4 C water
• 1 C cabbage shredded
• 2 carrots diced
• 1 C macaroni
• 1 tsp salt.
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1 15 oz can kidney beans
• 1 zucchini sliced
•  
  Instructions
  1. Saute onion, celery, parsley and garlic in olive oil.
  2. Add in all ingredients except for kidney beans and zucchini.
  3. Bring to a boil and simmer for about 45 minutes.
  4. Add in kidney beans and zucchini,
  5. Simmer for another 10 minutes.
     
     

     

Slow Cooker Parmesan Honey Pork Loin Roast

Slow Cooker Parmesan Honey
Pork Loin Roast

Ingredients

• 1 3-4 lb. boneless pork loin roast
• 2/3 C grated parmesan cheese
• 1/2 C honey
• 3 Tbsp soy sauce
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 2 Tbsp chopped garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbs cornstarch
• 1/4 C chicken broth
• 1 tsp sugar optional  
• Instructions
  1. Place roast in slow cooker.
  2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
  3. Pour mixture over the top of roast.
  4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
  5. Remove meat and place on platter.
  6. Strain juices in slow cooker and put into a small sauce pan.
  7. Mix cornstarch and chicken broth together.
  8. Add into strained juices and stir until thickened over medium heat.
  9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
  10. Slice roast and serve with glaze.
       
      
       

Grandma Tracey's Chili

Grandma Tracey's Chili

1 pound ground beef
1 cup chopped onion
2 cans stewed Italian tomatoes
2 cans kidney beans, drained
1 Tbsp. chili powder
1 tsp. salt
1 Tbsp. sugar ( you can even use less if you don't prefer it that sweet. I use about 1/2 Tbsp.)
2 Tbsp. vinegar
2 tsp. minced garlic

Brown beef and onion and drain.
Combine ingredients in crock pot.
Cook until tender, the longer the better.

Serve with sour cream, cheese, chips, or whatever else you like.

Chicken Pad Thai

Chicken Pad Thai

Yield: About 5 servings

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts , sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper , sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions , whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts , roughly chopped
• 1/3 cup cilantro , chopped
• Red pepper flakes and sesame seeds (optional)

  Instructions

  * Note: I made this without the fish sauce and substituted sugar snap peas for the sprouts. It was delicious!

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  3. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
     Recipe source: Cooking classy