Main Dish/Casserole

Chicken and Broccoli Bake

~ lindy

Chicken & Broccoli Bake

Main ingredients:

* Chicken Tenders cooked and cut into bite size pieces (3 tablespoons Olive Oil for cooking)

*14 oz. frozen Broccoli Florets or pieces (steamed with 1 cup water) save 1/2 cup broccoli water
after steaming

*2 boxes 6 oz. Stuffing Mix

When making stuffing use only one cup of water and 3 tablespoons of butter for both packages and bring water and butter to a boil then add boxed stuffing mix together, it should be on the dry side. (If you really like it moist follow direction on package.

Sauce:

*1 can Cream of Chicken Soup (10 and 3/4 oz.)
*1/2 cup Mayonnaise
*1 cup Greek Yogurt or 1 can Cream of Mushroom Soup (10 and 3/4 oz.)
*1/2 teaspoon Curry Powder
*1 tablespoon Lemon Juice
*1 cup Sharp Cheddar Cheese or Cheese of your choice

*Salt and pepper to taste

Directions:

Mix sauce ingredients together until creamy. (I added 1/2 cup of the broccoli water to the sauce.)

Grease or use Pam on a 9 x 13 inch pan. Layer: 3/4 of the prepared stuffing mix, steamed broccoli, cooked chicken, sauce and top with the 1/4 remaining stuffing mix. Cover with aluminum foil and bake in a pre-heated oven at 350* F. for 30 minutes or until bubbly and then remove foil and bake for another 5 minutes to brown.

This recipe is adapted from a recipe from Helen. (A family recipe)

This is a Update Version of our Broccoli Chicken Casserole See this version for step by step pictures! Enjoy!

Enjoy!

Lindy

Pork Chili

~ lindy

Pork Chili

Ingredients:

*1 large Yellow Onion, minced

*2 tablespoons minced Bottled Garlic

*2 tablespoons Chili Powder or to taste

*1 tablespoon Ground Cumin

*2 tablespoons Tomato Paste

*1 tablespoon Chipotle Adobo Sauce or favorite Hot Sauce

*1/2 tablespoon Kosher Salt or Freshly Ground Sea Salt

*1/2 teaspoon Freshly Ground Black Pepper

*2 cans Great Northern Beans, drained and rinsed

*Grated Colby Jack Cheese, for serving

*Green Bunching Onions Sliced, for serving

Sear Cubed Pork

*3 pounds Pork Shoulder/Boston Butt, excess fat removed, then cut into 1 inch cubes, pat dry with paper towels if necessary

*2 tablespoons Extra Light Olive Oil, must be extra light o or you need to use vegetable oil

*Kosher or Sea Salt and Fresh Ground Black Pepper

*1 and 1/4 cups Favorite Barbecue Sauce

*1 teaspoon Liquid Smoke

*2 to 3 cups Low Sodium Chicken Stock

After the pork is cubed, season with salt and pepper, sear pork cubes as follows.

Instructions:

In a very hot skillet with oil, add the pork cubes and sear 2 minutes then toss around cubes sear another 2 minutes, repeat 2 more times. Use splatter guard to catch hot oil splatters. Remove from skillet and add to

A crock pot with cock pot liner, add seared cubed pork, turn crock pot on low or high. Add the barbecue sauce, liquid smoke and chicken stock.

Turn down heat to medium-low heat on stove with skillet and add onions and sauté the onions in pork fat and oil until translucent. Then add chili powder, cumin, minced garlic, tomato paste, adobe sauce, salt and pepper. sauté 1 more minute. Add to crock pot and stir together ingredients. Then cook in the crock pot on low 6 to 8 hours or 4 to 6 hours on high or according to you crock pot instructions. Add beans the last 30 to 40 minutes. Serve, top with cheese and onions as desired. Enjoy!

Recipe adapted from Foodnetwork

Enjoy!

Lindy