Sue Turner - Recipes for February

Honey Chicken

1 stick of butter
1/2 C. honey
1/4 C. prepared mustard from the fridge.
1 tsp. salt
1 tsp. or more of curry(I use 1 Tbls.)
6-8 chicken breasts
white grapes(optional)

Melt the first 5 ingredients and pour over chicken. Bake at 375 degrees for 45 minutes covered with foil. Remove the foil and add a few white grapes and bake without the foil for an additional 15 minutes.
Serve over sticky rice.

Beefy Nachos

1 lb ground beef
1 green bell pepper(pureed)
1 onion(pureed)
1 15 oz. can of tomatoes pureed
1 8 oz.can of tomato sauce1 package of chili seasoning

Brown meat. Add all other ingredients. Simmer one hour in crock pot.
Melt velveta and milk together until pouring consistancy.
serve meat sauce and cheese sauce over tortilla chips with olives, sourcream and salsa.

I would provide meat sauce cooked, velveta package, and chips.

Pot Roast with Gravy

3-4 lb. pot roast
1 can cream of chicken soup - I use 98% fat free one to keep calories down.
1 can of water measured from soup can above.
half a package of dry onion soup mix
1/2 tsp. onion powder or 1/2 an onion chopped.(I use powder)
salt and pepper to taste.
Thaw roast
Salt and pepper roast on all sides. Sear roast in pan and brown all sides.
Put in crock pot.
Wisk all other ingredients together, pour over roast.
Cook on low all day 10-12 hours or on high 6-7 hours. If you have cooked it long enough it will shred apart with a fork. If it does not shred, cook it longer until it does.
To cook in the oven, cook on 350 degrees for 2-4 hours...until it will shred with a fork.
If you don't want it shredded, but you want to slice it, cook it less.
When cooked, take out roast, shred with fork. You can put the roast back into the gravy, or save the gravy to put on mashed potatoes.

Taco Soup

4 chicken breast cooked and shredded
1 12 oz. can stewed tomatoes(I puree them for the kids).
1 can corn
1 15 oz. can kidney beans
1 can mushrooms(optional)-I don't put them in.
2 cans cream of potato soup
4 chicken bullion cubes
3 cups water
1 pkg. of taco seasoning
1 12 oz. can tomato juice
Combine all ingredients and cook in crock pot for 3-4 hours, or on stove top 2 hours on low simmering.
Serve with shredded cheese,sourcream,tortilla strips,olives,green onion. Really any toppings you want and think would be good.
Tastes great with nothing on it.
(This is really healthy. The entire recipe is 25.5 points for those of you doing weight watchers. It is enough soup for 8-10 people.)