Broccoli Apple Salad

Source:  sixsistersstuff.com

4 cups broccoli (chopped)
1/3 red onion (diced)
2 Gala apples (diced)
2/3 cup shredded carrots
1/2 cup chopped pecans
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup low fat Greek yogurt
1 Tablespoon lemon juice

DIRECTIONS:

Combine broccoli, onions, apples in a bowl.
Add carrots and pecans to the salad and mix until well combined.
In a separate bowl, mix the sugar, salt, mayonnaise, Greek yogurt, and lemon juice until well combined.
Pour the dressing over the salad and mix using two large spoons, folding and tossing.
Refrigerate for about 30 minutes.
Serve cold.

Slow Cooker Ranch Pork Roast

Source:  sixsistersstuff.com

1 pound red potatoes (quartered)
2 1/2 pounds boneless pork shoulder
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese (softened)
1 (1 ounce) package dry ranch salad dressing mix
DIRECTIONS:

Coat slow cooker with nonstick cooking spray.
Place quartered potatoes in the bottom of the slow cooker and place meat on the potatoes.
In a separate bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in slow cooker.
Cover and cook on low temperature setting for 7 to 9 hours or on high temperature setting for 4 hours.
Use the extra sauce as a gravy for the meat and potatoes.

Cheesy Tortellini Bake

Source:  sixsistersstuff.com

2 pounds refrigerated cheese tortellini
3 cups marinara sauce
1/4 cup fresh Italian parsley leaves (chopped)
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
2 green onions (chopped) - optional
DIRECTIONS:

Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
Top the mixture with cheese.
Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Sheet Pan Meatloaf

Source:  sixsistersstuff.com

*Definitely half this recipe

1 1/2 pounds ground beef
2 eggs
1 onion (diced)
1/4 cup ketchup
Salt and pepper, to taste
1 cup quick oats
1/2 cup Italian bread crumbs
1 (10.75 ounce) can tomato soup (divided)
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1 Tablespoon olive oil
1 pound fresh green beans
DIRECTIONS:

Preheat oven to 400 degrees F.
In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
Spray a baking sheet with nonstick cooking spray.
Form meatloaf mixture into 12 patties and place on baking sheet.
In a small mixing bowl, whisk together remaining soup, Worcestershire sauce and brown sugar.
Spoon some of the soup mixture on top of each meatloaf patty.
Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft.

Serve with LOTS of mashed potatoes.  Derek likes to turn this into a shepherd's pie

Easy Pizza Quesadillas

Source:  sixsistersstuff.com

9 ounces sliced pepperoni
12 flour tortillas
1 (24 ounce) jar pizza sauce
12 ounces shredded mozzarella cheese

DIRECTIONS:

Heat a skillet over medium heat and fry the pepperoni until crisp - transfer to a paper towel to drain
Brush each tortilla with a thin layer of pizza sauce.
Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni. Sprinkle another layer of cheese and place the other tortilla on top, sauce side down
Preheat a greased skillet over medium heat.
Gently place quesadilla in the pan and cook for 3 to 5 minutes on each side, until cheese is melted and tortillas are crispy.
Slice into quarters and serve with the extra pizza sauce that has been warmed.

Slow Cooker BBQ Ranch Ribs

Source:  sixsistersstuff.com

2 pounds boneless country pork ribs
1 (.25 ounce) packet ranch dressing mix
1 1/2 cups ketchup
3 Tablespoons yellow mustard
4 Tablespoons Worcestershire sauce
2 Tablespoons white vinegar
1 1/2 Tablespoons lemon juice
1 Tablespoon honey
2 Tablespoons brown sugar
1 teaspoon pepper
Pinch salt
DIRECTIONS:

Place ribs into slow cooker and sprinkle ranch dressing packet on top.
In a medium bowl, whisk together ketchup, mustard, Worcestershire sauce, white vinegar, lemon juice, honey, brown sugar, pepper and salt.
Pour BBQ sauce over ribs.
Place lid on slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

Smashed Italian Red Potatoes

Source:  sixsistersstuff.com

2 pounds red potatoes
3 Tablespoons butter
3 Tablespoons minced garlic
1 Tablespoon Italian seasoning
3 Tablespoons olive oil
Salt and pepper, to taste
DIRECTIONS:

Preheat oven to 500 degrees F.
Scrub and rinse potatoes and place on a rimmed baking sheet.
Pour 3/4 cup water into the baking sheet and cover tightly with aluminum foil.
Bake for 30 minutes, or until potatoes are soft on the inside.
Carefully remove foil. Remove potatoes from pan and set aside on another baking sheet to cool.
In a small saucepan over medium heat, melt butter. Add garlic and saute for a minute, or until it turns golden brown.
Remove from heat and add Italian seasoning.
Using the bottom of a drinking glass, smash each potato flat.
Drizzle oil over the top of potatoes.
Drizzle butter mixture over potatoes and season with salt and pepper.
Return potatoes, uncovered, to oven for 5 minutes or until potatoes are lightly browned.
Serve immediately.

Chicken Cordon Bleu Rolls Ups

Source:  sixsistersstuff.com

2 (8 ounce) packages refrigerated crescent rolls

16 slices Swiss cheese
16 slices thin sliced deli ham
2 boneless skinless chicken breasts (cooked and shredded)
1 egg (beaten)
1/2 cup Italian bread crumbs
DIRECTIONS:

Preheat oven to 350 degrees.
Unroll crescent roll dough. On each roll, place a piece of Swiss cheese, slice of ham, and a tablespoon or two of cooked shredded chicken.
Roll the crescent around the cheese and meat and place on a large cookie sheet (or other baking pan - mine was a 15 x 10 x 1 inch cookie sheet).
Once you have rolled up all the roll-ups, use a pastry brush to brush the tops of the rolls with the beaten egg (you could also use melted butter if you prefer). Sprinkle the tops of the rolls with the bread crumbs.
Place cookie sheet in the oven and cook for 13-16 minutes, or until the rolls are golden and full cooked.

Slow Cooker Beef Stew

Source:  sixsistersstuff.com

1 pound beef stew cubes
4 carrots (sliced)
4-6 red potatoes (cut into large cubes)
1 bay leaf
1 (1 ounce) package dry onion soup mix
2 (10.75 ounce) cans cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen green peas
DIRECTIONS:

Spray slow cooker with non-stick cooking spray.
Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top.
In a separate bowl, mix remaining ingredients and pour over beef and veggies.
Cover with lid and cook on low 6-10 hours.

Freezer meal instructions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and pour contents of bag into slow cooker. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

*This is a great stew recipe!

Quick and Easy Calzones

Source:  sixsistersstuff.com

1 (13.8 ounce) refrigerated pizza crust

1/2 cup marinara sauce

1 cup shredded mozzarella cheese

24 slices pepperoni

1 Tablespoon butter (melted)

1 Tablespoon Italian seasoning

1 1/2 Tablespoons grated Parmesan cheese

DIRECTIONS:

Preheat the oven to 400 degrees F.

Spray baking sheet with nonstick cooking spray.

Roll out the pizza crust, and cut it into 6 equal-sized squares.

In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.

Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.

Place Calzones onto the prepared baking sheet.

Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.

Place in the oven and bake for 10-12 minutes, or until tops are golden brown.

Serve warm with extra pizza sauce for dipping.

Parmesan Ranch Corn

Source:  sixsistersstuff.com

3 cups frozen corn (or fresh corn cut off the cob)
2 Tablespoons butter
1/2 cup shredded Parmesan cheese
1 Tablespoon ranch dressing mix
Salt and pepper, to taste
DIRECTIONS:

Cook the corn according to package.
Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted.
Add the Parmesan cheese, ranch dressing mix, and salt and pepper.
Mix until well combined and serve warm.

Easy Club Chicken

Source:  sixsistersstuff.com

1 1/2 cups crushed Club crackers (or townhouse)*
1 (1 ounce) package Italian salad dressing mix
4 Tablespoons butter
6 boneless skinless chicken breasts (thawed)
Pepper, to taste
DIRECTIONS:

Preheat Oven to 375 degrees.
Spray a 9 x 13 inch pan with non-stick cooking spray.*
In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
Melt the butter in a separate bowl.
Dip the chicken breast in the butter, and roll in the cracker crumbs.
Place on prepared baking pan.
Sprinkle with pepper to cook.
Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.

*One sleeve of crackers is 2 cups.  This needs less than the 1 1/2 cups called for.  Next time I will do half of a sleeve.
*For the love use parchment paper!  For all baked chicken you need parchment paper - it sticks like crazy.

Crispy Chicken with Creamy Italian Sauce and Pasta

Source:  jamiecooksitup.net

3 large chicken breasts
5 C corn flakes*
3/4 C flour*
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles

SAUCE:
1 (8 ounce) package cream cheese
1 tsp Italian seasoning
1/4 tsp granulated garlic
1/2 tsp oregano
1/4 tsp seasoned salt
1 tsp chicken bullion granules
1 Tb butter
2 (10 ounce) cans cream of chicken soup
1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
1/2 C milk

In a small food processor crush the corn flakes into crumbs.
Combine the salt and the flour. Stir to combine.
Place the flour, milk and crushed cornflakes each into their own separate pans or bowls. Loaf pans work well for this.
Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet.
Take a pair of sharp kitchen scissors and cut each breast in half.
Dredge the chicken in the flour. Be sure it gets covered on both sides.

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer for about 5 minutes.
Start cooking your pasta.
Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
Add the olive oil to a hot skillet.
Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes or until the underside of each piece is nice and golden brown.
Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms.
When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with foil.
Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules.  Stir to combine. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

* I use 1/2 c. flour
* I use 3 1/2 c. corn flakes

This was a hit with Derek!!  I thought it was a little time consuming and dirtied every dish in the kitchen.

Pepperoni Pizza Grilled Cheese Sandwiches

Source:  sixsistersstuff.com

INGREDIENTS:

12 slices Italian bread (or bread of choice)
1 (6 ounce) package sliced pepperoni
3/4 cup marinara sauce
12 slices fresh mozzarella
3 tomatoes (sliced)
3/4 cup fresh shredded Parmesan cheese
5 Tablespoons garlic butter (or plain butter works as well)
DIRECTIONS:

Lay out 2 slices of bread.
Place 7 pepperonis on one slice of bread.
Top pepperoni with 2 Tablespoons marinara sauce.
Lay 2 fresh mozzarella slices over sauce, then place 2 tomato slices on mozzarella.
Sprinkle 2 Tablespoons Parmesan cheese over everything, then top with other slice of bread.
Spread garlic butter (or if you don't have garlic butter, regular unsalted butter will work great) on one side of the sandwich and place that side down on the preheated griddle.
Then butter the slice on top so it will brown when you flip it over.
Grill until golden brown on both sides and the cheese is melted (about 2-4 minutes per side).
Repeat all the steps for the other 5 sandwiches.
Serve with a side of marinara sauce for dipping.

One Pot Cheesy Chicken Alfredo

Source: sixsistersstuff.com

INGREDIENTS:

3 Tablespoons olive oil
3 boneless skinless chicken breasts (diced into bite sized pieces - make them very small)
Salt and pepper, to taste
1/2 teaspoon Italian seasoning
2 teaspoons minced garlic
2 cups chicken broth
1 1/2 cups heavy cream
2 cups Penne pasta (uncooked)
1/4 teaspoon dried basil
2 cups freshly grated Parmesan cheese
3/4 cup shredded mozzarella cheese


DIRECTIONS:

Add oil to large skillet and heat over medium-high heat.
Add chicken and season with salt and pepper and Italian seasoning.
Sauté for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and sauté for another minute.
Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
Serve warm.

Teriyaki Beef and Broccoli Skillet

Source:  sixsistersstuff.com

INGREDIENTS:

• 3 cups broccoli (chopped)
• 3 Tablespoons olive oil
• 3/4 teaspoon salt
• 4 1/2 pounds beef steak (cut into bite sized pieces)
• 3 Tablespoons honey
• 3/4 cup Teriyaki sauce
• 1/3 cup low sodium soy sauce
• 1/2 cup honey
• 3 cups cooked rice
• 5 green onions (sliced)

DIRECTIONS:

1. Preheat oven to high broil.
2. Cover a baking sheet with foil, and add the chopped broccoli and olive oil. Toss until broccoli is covered in oil.
3. Sprinkle with salt.
4. Place in the oven and let broil for 4-5 minutes, flipping broccoli halfway through.
5. In a pan, over medium heat, add the steak. Cook until the red is gone, and all you can see is a dark pink.
6. Drizzle the honey over the beef. And cook until desired doneness (I like mine pink in the middle).
7. Remove from heat.
8. In a small bowl, combine the Teriyaki sauce, soy sauce, and honey until well combined.
9. Combine the beef and broccoli.
10. Serve this over rice.
11. Drizzle Teriyaki glaze on top and sprinkle with sliced green onions.
12. Serve immediately.

Chicken Cordon Bleu French Bread Pizza

Source:  sixsistersstuff.com

• 1 loaf French bread
• 1 (16 ounce) jar Alfredo sauce (or homemade Alfredo sauce)
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 4 cups shredded Mozzarella cheese
• 1 cup shredded Swiss cheese
• 2 cups cooked breaded chicken (diced)
• 1/2 cup cooked ham (diced)
• 1/4 cup bacon bits
• 4 green onions (thinly sliced)

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce.
3. Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions.
4. Cook for about 10 minutes, or until cheese starts to melt.
5. Cut into slices and serve.

Hawaiian Hamburger Sliders

INGREDIENTS:

• 1 1/2 pounds ground beef
• 2/3 cup barbecue sauce (divided)
• 1 teaspoon steak seasoning
• 1 (12 count) package King's Hawaiian Dinner Rolls
• 3 slices swiss cheese (quartered)
• 1 (8 ounce) can pineapple rings (drained and cut in half)
• 1 red onion (thinly sliced)

DIRECTIONS:

1. Preheat a grill or frying pan to medium heat.
2. In a large bowl, combine ground beef, 1/3 cup barbecue sauce and steak seasoning until well combined.
3. Shape mixture into 12 small patties.
4. Grill patties 3 to 4 minutes on each side over medium heat or until cooked through.
5. Remove rolls from package, cut in half and toast insides on grill for a few minutes until golden brown.
6. Spread remaining barbecue sauce on rolls and top with patties, cheese, pineapple, red onion and other half of roll.

Italian Breaded Pork Chops

Source:  sixsistersstuff.com

INGREDIENTS:

• 4 eggs
• 4 1/2 Tablespoons milk
• 1 1/2 cups seasoned bread crumbs
• 2 1/4 cups grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1 1/2 Tablespoons dried parsley
• 3 Tablespoons extra virgin olive oil
• 6 pork chops

DIRECTIONS:

1. Preheat oven to 325 degrees F.
2. In a small bowl, beat together eggs and milk.
3. In another bowl, combine bread crumbs, Parmesan cheese, and garlic powder, and parsley.
4. In a skillet, heat olive oil on medium-high heat.
5. Take each pork chop, and cover it in the egg mixture, and then in the  bread crumb mixture. Cook for 3 minutes on each side, until lightly browned.
6. Cover a baking sheet in foil.
7. Place the cooked pork chops on the baking sheet, and bake them for 30-40 minutes, until pork chops are cooked through completely.

Slow Cooker Mashed Potatoes

Source:  sixsistersstuff.com

*Half this recipe for my family

*Great for making ahead

• 5 pounds red potatoes (cut into chunks)
• 1 Tablespoon minced garlic (or to taste)
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream (lite or fat-free is fine)
• 1 (8 ounce) package cream cheese (softened, lite or fat-free is fine)
• 1/4 cup butter
• salt and pepper, to taste
• pinch parsley flakes - optional topping

DIRECTIONS:

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water.
2. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
3. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
4. Just before serving, stir in butter and season with salt and pepper to taste. Sprinkle with parsley flakes if desired.