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Ingredients

3 Boneless-Skinless Chicken Breasts
1/2 cup diced Jalapeno (seeds out)
1 cup ketchup
1/2 cup beef stock
1/4 cup worcestershire sauce
2 tablespoons rice wine vinegar
3 tablespoons honey
1/2 tablespoon tabasco sauce
1 tablespoon garlic powder

Directions

Add olive oil to coat the bottom of a saute pan, place over med-high heat. When pan gets hot add the chicken breasts, saute about 5 minutes each side or until fully cooked. Take the chicken out of the pan, turn the heat down to medium, and cut into large chunks and put in a food processor.

Add jalapenos into hot chicken pan with a pinch of salt and saute for 8-10 minutes.

While jalapenos saute add the ketchup, beef stock, worcestershire, vinegar, honey, tabasco sauce, and garlic powder in a medium sized saucepan and put on stove over medium heat. Stir sauce occasionally to keep it smooth.

Go back to the chicken in the food processor. Slowly pulse the processor until the chicken has a shredded appearance. Add shredded chicken back to pan with jalapenos when they are done sauteing and mix together, turn off heat.

Once the sauce is thick enough to stick to the spoon (about 10 minutes) pour into a large bowl, add the chicken and jalapeno mixture to the mix and mix everything well together.

Suggested Side Dish

Oven-Roasted Potatoes

Ingredients

1 lb lean ground beef

250 g finely sliced onion
250 g diced tomatoes
250 ml tomato sauce
150 ml sour cream
5 g garam masala
5 g curry powder
3 g cinnamon
5 g salt
3 g pepper
3 g onion powder
5 g cumin

Directions

Form ground beef into 1 in. balls and brown in greased saucepan. Remove from pan and add onions. Cook onions until softened, and add next 10 ingredients. Stir and heat through. Add meatballs back to pan, cover, and simmer over med/low heat until meatballs are cooked through. Serve over rice or couscous.

Suggested Side Dish

Sauteed zucchini with caramelized onion and bell peppers.

Ingredients

4 lbs. boneless beef short ribs
1 c. paprika
1 Tbs. granulated garlic
1 Tbs. sea salt
1 tsp. fresh ground black pepper
1 Tbs. dried parsley
1 pinch of cayenne pepper
1 10-12oz. jar of jalapeño ja
1 18oz. bottle of barbeque sauce
2 Tbs. molasses
1 Tbs. deli mustard
1 Tbs. honey
1 Tbs. brown sugar

Directions

Mix, paprika, granulated garlic, sea salt, black pepper, dried parsley, and cayenne pepper in a medium size bowl. When dry ingredients are mixed thoroughly, generously cover every part of the short rib meat and place in the fridge over night covered with plastic wrap.
The next day take out the ribs and let them sit for 10 minutes at room temperature before placing the ribs on a broiling rack in a 450 degree oven uncovered for 20 minutes. After 20 minutes you will pull out the ribs and place them on a large piece of heavy duty aluminum foil. Cover the ribs liberally with the jalapeño jam and seal up the foil before placing the ribs back in the oven for an addition 2 ½ hours at 300 degrees.
After 2 ½ hours have passed you can baste the ribs with the semi-homemade barbeque sauce and then place back in the oven for 8-10 more minutes.

Suggested Side Dish

Garlic mashed potato’s or sweet potato fries

Ingredients

4 boneless skinless chicken breast
2 Black Garlic cloves
1 tbsp White Soy Sauce
1/4 cup flour
1/2 cup melted butter
1 bundle of fresh parsley
1/2 onion
1 bundle green onions
1 ripe avocado
pinch of salt & pepper
1/4 heavy whipping cream
4oz cream cheese
1/4cup milk
1 Lime

Directions

1. Place chicken in a pan
2. rub chicken with ground black garlic
3. place chicken on grill
4. while chicken on grill start cream sauce
5. chop half of parsel,green onions,white onion, set aside.
6.heat sauce pan and place butter into the pan to melt
7.once butter melts add flour mixing constantly until dissolves.
8. add heavy whipping cream and cream cheese stir until cream cheese melts
9. once cream cheese melts down add your chopped ingredience
10. your sauce will start to thicken quickly so you want to add the milk and place fire on low
11. then you want to take the ripe avocado and place it into foodprocesser and blend it until smooth.
12. remove from processer and add to cream sauce.
13. let sauce simmer for about 10mins on a low fire stirring every few mintues.
14. Make sure you keep a close eye on sauce you don't want it to burn or get to thick. If starts to thicken to much you can always add a little more milk
15. once sauce is done sprinkle a pinch of salt and pepper for finishing touch
16. chicken should be done in about 30-40mins
18. remove chicken from grill place chicken on a plate . add cream sauce over the top.
19. slice Lime into fours and place it on the side of chicken for little tangy flavor.

Suggested Side Dish

Rice pilaf spinach pasta

Ingredients

4 BONELESS,SKINLESS CHICKEN BREASTS
1 284 ML. CAN CREAM OF MUSHROOM SOUP
8-10 MUSHROOMS, SLICED
125 ML. SOUR CREAM
45 ML. FRESH DILL WEED, FINELY CHOPPED
(OR 15 ML. DRIED DILL WEED)

Directions

PLACE CHICKEN BREASTS IN A COVERED CASSEROLE DISH. COMBINE REMAINING INGREDIENTS & SPREAD OVER BREASTS. COVER & BAKE @ 375 DEGREES FOR 1 HOUR OR UNTIL CHICKEN IS COOKED & SAUCE IS BUBBLY.

Suggested Side Dish

RICE & STEAMED BABY CARROTS WITH BROCCOLI FLORETS.

Ingredients

1 pound of lean ground beef
1 tablespoon of olive oil
1/4 cup of chopped onions
1 package of Kraft Dinner
1 can of mushroom soup

Directions

Fry chopped onions in olive oil until cooked through. Add ground beef and fry until beef is browned. Stir in mushroom soup. Prepare Kraft Dinner according to page directions. Mix into beef mixture.

Suggested Side Dish

Steamed bok choy with oyster sauce.

Ingredients

1 pound of ground beef (per 5 people)
1 (284 Ml) bottle of your favorite salsa
mild, med or hot as per your preference

2 cups macaroni elbows (per lb of beef)

Directions

Brown and drain beef
Cook macaroni until tender

Combine all ingredients and simmer for 10 minutes, cool for 5 minutes and serve.

Suggested Side Dish

fresh french loaf or baguette and garlic butter.

Ingredients

1 lb.(450 g) lean ground beef
2 tablespoons seasoned salt
1 can (190x./540mL) diced tomatoes, undrained
1-1/2 cups water
2 cups rice flour fusilli pasta
1 package of cheese sauce mix
milk to prepare cheese sauce mix
1 package (300 g.) of frozen chopped spinach (thawed)
3/4 cup of shredded cheese

Directions

Brown meat in large skillet with seasoned salt, drain. Boil pasta in water. Prepare cheese sauce mix.
Stir in tomatoes and water to browned meat, cover. Bring to a boil.
Stir in macaroni and cheese sauce, add spinach, simmer, covered on medium-low heat 10 minutes. Stir.
Top with cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

Suggested Side Dish

No side dish needed. This is a complete meal.

Ingredients

1 kg pork sholder/blade roast, trimmed of fat
1 small onion, diced
1 cup canned tomatillos (undrained)
1/4 cup canned diced green chilis (undrained)

Directions

Place pork in a slow cooker.
Combine all other ingredients & pour over meat.
Cook on low 8-10 hours.
Shred meat with two forks & stir back into sauce for serving.

Suggested Side Dish

Goes great with Mexican-style rice and beans and a dollop of sour cream.

Ingredients

1 lb. (450 g.) lean ground beef
1 tablespoon olive oil
1/4 cup chopped onions
1 can (10 oz./284 ml.) mushroom soup
1 package Kraft dinner

Directions

Heat oil in skillet and fry onions until cooked through. Add beef and brown. Stir in mushroom soup and simmer, covered. Prepare Kraft dinner according to package directions. Stir into beef mixture. Mix well and serve.

Suggested Side Dish

Steamed bok choy with oyster sauce