Chicken Pizza

This great-tasting all-star pizza pie is sure to bring a smile to your children's faces.

Ingredients

4 skinless, boneless chicken breasts - cut into bite size pieces
1 onion, chopped
2 green bell peppers, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons thyme

1 cloves garlic, pressed 

1 bay leafs

1 cup mozzarella cheese

1 Boboli Bread shell

Directions

Place all ingredients in slow cooker. 

Stir to make sure all chicken is coated well.

Cook on Low setting for 8 hours, until chicken, onions and peppers are tender.

Spoon pizza topping onto shell, top with mozzarella cheese and bake at 350 degrees until cheese has melted. 

Italian Chicken Dinner

There's nothing more classic and comforting than an Italian Chicken Dinner, pasta and vegetables.

Ingredients

4 chicken breasts, cut in half
1 pound package sweet Italian sausage, cut in half
1 large (16 oz.) container fresh mushrooms, cut in half
2 large onions, sliced thickly
2 large green peppers, sliced thickly
1 large (28 oz.) can stewed tomatoes
1 (8 oz.) can seasoned tomato sauce
2 Tablespoons Italian seasoning
Salt & Pepper

Directions

Place chicken breasts and sausage evenly on the bottom of the crock pot.

Mix all other ingredients together in a large bowl, blending well.

Pour sauce over chicken and sausage in the crock pot. Cook 6 - 8 hours on low.

Serve over pasta with plenty of shredded mozzarella cheese.

Golden Chicken Stew

Golden Chicken Stew is as easy to make as beef stew and its a fantastic crowd pleaser.

Ingredients

4 chicken breasts, skinless & boneless
1 large onion, sliced
1 pint fresh mushrooms, thinly sliced

4 medium carrots, thinly sliced

1 cup frozen peas
4 cloves garlic, finely chopped
2 can golden cream of mushroom soup
1 can French Onion soup
1 pound red potatoes, thickly sliced

Directions

Cut the chicken into bite size chunks, in a small skillet add small amount of olive oil and brown chicken.

Remove from pan, set aside and brown onion until almost soft. Add mushrooms and garlic and sauté for additional 5 minutes.

Layer red potato slices in bottom of crock pot, add some of the onions and mushrooms, then all of the chicken. Top with rest of the onions and mushrooms.

 Empty all three soups into sauté pan on low heat. Stir and combine thoroughly then pour over chicken.

Cook on low for 6-8 hours or until potatoes are tender.

Spicy Chicken and Kielbasa Couscous

Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  

Ingredients

1/2 pound kielbasa,  sliced into ½-inch pieces

1 stalks celery, sliced

2 large carrots, thinly sliced

2 cups chicken broth

1 cup couscous

1 large orange, yellow, or green pepper, cut into strips
1 stalks celery, sliced
2 large carrots, thinly sliced
2 cups chicken broth
1 cup couscous

1 pound skinless, boneless chicken breasts sliced into ½-inch pieces

2 1/3 cup chicken broth

1/4 teaspoon cumin

1/4 teaspoon coriander

3 teaspoons tomato paste

1/4 teaspoon dried hot red pepper flakes

2 tablespoons butter

1 medium onion, thinly sliced

1    3-inch cinnamon stick

1 Tablespoon cornstarch

Directions

Rinse chicken, pat dry.  Cut into bite-size strips and set aside.

In a large skillet brown and stir the chicken and kielbasa.

In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.

Stir in peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on medium heat for 30.

Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   

Stir in couscous; cover remove from heat.  

Let stand while thickening the sauce mixture.

Combine the 1 cup chicken broth and cornstarch, stir into crock pot.

Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.

Fluff couscous with a fork.  

Serve chicken mixture over couscous. 

Mexican Leftover Turkey-n-Hominy Taco Soup

This snappy "Mexican Leftover Turkey-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

Ingredients

2 lb shredded Leftover Turkey or ground chicken
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips

2 Tablespoons olive oil

1 medium onion; diced

Directions


Place the shredded Leftover Turkey into the crock pot.

In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.

Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.

To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Mexican Chicken Taco Soup

This snappy "Mexican Chicken-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

Ingredients

2 lb shredded chicken breast or ground chicken
1 (32 oz.) Pacific Organic Chicken Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips

2 Tablespoons olive oil

1 medium onion; diced

Directions

In a large skillet heat oil and cook chicken until no longer pink, 5-7 minutes, stirring occasionally. 

Spoon meat into the crock pot.

Reduce heat and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the meat and onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.

Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.

To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).

Caribbean Pot Roast

Fruit and spice and everything nice makes this Caribbean pot roast the best.

Ingredients

Crisco Olive No-Stick Cooking Spray
3 to 4 pounds boneless beef chuck roast
Salt and pepper to taste
1/3 cup Pillsbury Best All Purpose Flour
1 1/2 teaspoons sea salt
1/2 teaspoons garlic powder
1 tablespoon curry powder
3/4 cup ketchup
1 (12 oz.) jar Smucker's Sweet Orange Marmalade
1/2 teaspoon Original Louisiana Hot Sauce or to taste
1/2 cup water
1 tablespoon grated lime peel
Cooked rice or noodles
Chopped fresh cilantro for garnish

Directions

Coat crock pot with no-stick cooking spray. Place roast in cooker.

Sprinkle meat with flour. 

Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. 

Pour mixture over roast

Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender.

Remove meat to serving platter. 

Cut into serving-size pieces. 

Stir lime peel into gravy and beans. 

Pour gravy over meat. 

Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired.

Best Pan-fried Salmon Patties

The "Best Pan-fried Salmon Patties" is a prefect blended of herbs that form a tasty and versatile little pan-fried patties. An excellent recipe for canned or fresh salmon patties.

Ingredients

1 (15 ounce) can of salmon, drain and save juice 

2 Tablespoons juice reserved
1 egg

1 teaspoon French's Yellow Mustard

1/2 teaspoon powder garlic

1 teaspoon Old Bay powder

1/3  cup yellow onion, minced

1/2  cup flour 1½  teaspoon baking powder
1 Tablespoons extra virgin olive oil

1/2 teaspoon Sea salt 

1/4 teaspoon freshly ground black pepper

1/2 cup crushed Ritz Crackers

Directions

In a medium mixing bowl, combine salmon, egg and onion until mixed thoroughly.

Then stir in flour.

In a small mixing bowl, combine baking powder, mustard, reserved juice, garlic powder, olive oil, salt and pepper; mix well and stir into salmon mixture. 

Now, stir in crushed crackers and form small patties.

In a large skillet, fry patties cooking oil for 3 to 5 minutes per side or until golden brown. 

Serve with our British Chunky Chips and Craisins-Walnut Slaw .

Cheesy Ravioli with Vodka Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Vodka Sauce. This is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli

1 quart store-bought Ragu marinara sauce, blended until smooth

1 6 oz can of Hunt's diced tomato

1 tablespoon sugar
1 1/2 cup vodka
1 1/4 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan

Sea salt and freshly ground black pepper to taste

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in marinara sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. 

Top with freshly chopped parsley.

Serve with slices of  toasted Italian bread with garlic.

Cheesy Ravioli with Alfredo Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Alfredo Sauce. These ravioli's are so creamy and full of body that it is a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli
1 jar (28 ounces) Alfredo sauce
3/4 cup half-and-half
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread.

Top with freshly chopped parsley and serve with slices of  toasted Italian bread with garlic.

Chicken, Sausage and Peppers

"Chicken, Sausage and Peppers" is quick, easy to make and tastes delicious.

Ingredients

2 tablespoons butter

1 lbs. sweet or hot Italian sausage, cut into chunks

1 lbs. skinless, boneless chicken breasts, cut into chunks

1 tablespoon all-purpose flour

1 small onion, chopped

2 large green or red peppers, cut into 1-inch pieces

4 cloves garlic, minced

3/4 cup white wine

1 cup Pacific Organic Chicken Broth

1/4 cup roughly chopped fresh parsley

2 pickled cherry peppers, chopped, plus 3 tablespoons liquid from the jar

Sea salt and freshly ground pepper to taste

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through.

Add the onion, peppers, garlic, sea salt, and pepper to taste and cook 5-7 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5-7 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high. 

Stir the parsley and cherry peppers and their liquid into the skillet.

Boil until reduced by one-third, 3 to 4 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Serve over rice or pasta.

Beefy Asian Noodle Bowl

"Beefy Asian Noodle Bowl" a excellent comfort food and it is fast, easy and oh, so good!

Ingredients

1-2 lbs. sirloin stake; thinly sliced

8 ounce dry buckwheat soba, udon, vermicelli, or egg noodles 
2 cups Pacific Organic Beef Broth
1/2 cup bottled peanut sauce
1 cup snowpeas

2 cup broccoli florets

1/2 cup dry roasted peanuts; chopped

1 Tablespoon olive oil

1/4 green onion; bias-sliced 

Directions

I a large pot add oil and brown the steak strips.

Add beef broth and peanut sauce and bring to a boil over medium heat.

Stir in the noodles.

Reduce heat and let simmer 4 minutes occasionally stir to keep the noodles from sticking.

Add broccoli florets and snowpeas.

Cover and simmer until noodles are done.

Divide noodles and broth among 4 bowls.

Sprinkle with peanuts.

Serve.