BEEF KABOB MARINADE

Recipe from: http://allrecipes.com//Recipe/kabob-marinade/Detail.aspx 1 cup vegetable oil

3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)

Mix together and marinade. It recommends 4-24 hours. I did it for around 3 and it was great!

CHICKEN & MUSHROOM IN GARLIC WHITE WINE SAUCE

Recipe from: http://www.skinnytaste.com/2011/03/chicken-and-mushrooms-in-garlic-white.html

8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°F.

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.

Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.

Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.

Top the chicken with the mushroom sauce and serve.

CHICKEN RANCH PASTA BAKE

Recipe from: https://life-in-the-lofthouse.com/chicken-ranch-pasta-bake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=17830218

Prep Time:15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

8 ounces (1/2 lb) dried penne pasta
1 lb. boneless skinless chicken breasts, cubed
1 Tablespoon ranch seasoning/dressing mix

Sauce:
2 Tablespoons salted butter
1 teaspoon minced garlic
1 Tablespoon ranch seasoning/dressing mix
1/2 Tablespoon all-purpose flour
1 pint heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper

Toppings:
1 cup Mozzarella cheese
4 slices cooked bacon chopped
fresh chopped parsley optional
Instructions
In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.

Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
Pour this mixture into a greased 9x13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with fresh parsley, if desired. Enjoy!

HAM CUPS

Recipe from: http://menumusings.blogspot.com/2011/09/ham-cups.htm

1/2 egg per cup

a little heavy cream or milk
grated cheese (optional)
onions and peppers, diced small
a small pat of butter
a couple of young green onions
ham slices, a little thick
salt and pepper to taste

Saute onions.
Spray the muffin tin cups with non-stick cooking spray. Line each with a slice of ham.
Add the cooked onions/peppers.
Sprinkle in some shredded cheese.
Pour in the egg mixture: eggs, a little heavy cream or milk, salt and pepper, beat well with a fork.
Chop a small green onion top and divide onto each.
Bake at 350 degrees for 20 - 25 minutes.

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

2 INGREDIENT PUMPKIN COOKIES

Recipe from: https://cookiesandcups.com/2-ingredient-pumpkin-cookies/

Makes 2 dozen

1 (15 oz) can of pumpkin
1 box spice cake mix

Instructions
Preheat oven to 350°
Line baking sheet with parchment paper
Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
Bake for 13-15 minutes, until edges start to golden.
Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
Frost if desired.

BAKED RAVIOLI

Recipe from: http://sistersandrecipes.blogspot.com/2014/01/baked-ravioli.html

Bag of frozen ravioli

1 Jar of marinara sauce

2 Cups of mozzarella cheese

1 pound ground sausage (optional)

Directions:

Heat oven to 400 degrees. Spray bottom and sides of rectangular baking dish with cooking spray.

If using sausage, cook in frying pan until browned and drain grease.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of remaining pasta sauce and 1 cup of mozzarella cheese. Add sausage to top of first layer if using. Repeat layers once, starting with the ravioli. Sprinkle with parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.