Beef/Pork Roast

Source:  Allyson G.

1 package boneless roast(s) - either beef or pork 

Carrots

Potatoes

1 whole sliced onion

1 bottle BBQ sauce*

Water

Salt and Pepper

Directions: 

Spray baking dish with Pam.  Salt and pepper both sides of the roast(s) and put in bottom of dish.  Next put in the carrots around the sides of the roast.  They turn out better if they are on the bottom, and covered in the liquid.  Put slices of onion on top of roast, and cover the onions and roast with 1 bottle of BBQ sauce- whatever flavor you like.   Place potatoes around the sides of dish, on top of carrots /roast.  Fill empty BBQ bottle with water, and pour around sides of roast until water is even with the top of the meat.   Put lid on dish.  Bake on 325 degrees for at least 3 1/2 hours.  4 or 4 1/2 hours works too.

*So much sauce!  Next time I'm going to half the sauce and the water and see how it works out. 

Beef Stir Fry

Source:  Allyson G.

2 cups rice

1/4 c. Italian dressing

1 lb. pork tenderloin, cut into thin strips*

1 c. thin cut red peppers

2 c. fresh sugar snap peas/snow peas/broccoli/carrots

2 T. soy sauce**

1 t. cornstarch**

1/2 t. ground ginger

Cook rice.  Meanwhile, head dressing in large skillet on medium-high heat.  Add meat; cook and stire 2 minutes.  Add vegetables.  Cook 3 minutes, or until veggies are tender.  Mix soy sauce, cornstarch and ginger until well blended.  Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently.  Serve over the rice.

*I made this with stir fry steak.  The small pack from Winco wasn't big enough for our family.

**This wasn't saucy enough for the rice.  Next time double or triple the soy sauce and cornstarch.

Sweet and Sour Sauce

 Source:  Jen G.

*Fine, but not great.  Still looking for a better recipe

1 C. brown sugar
3 T. flour
1 1/2 C. water
1/4 C. white vinegar
3 Tbsp. soy sauce

In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly.

Put in crockpot with frozen meatballs for an hour.  Serve over rice.  

Can also drop meatballs in sauce and cook on stove for 20-30 mins till heated though.

Crispy Baked Chicken Thighs

Source:  thesaltymarshmallow.com

3 Pounds Chicken thighs, About 6-8* - definitely use 2 packs if using Costco thighs.  They are tiny.
2 Tablespoons Olive Oil
2 Teaspoons Salt**
2 Teaspoons Garlic Powder**
2 Teaspoon Onion Powder**
2 Teaspoons Italian Seasoning**
1 Teaspoon Black Pepper**
1 Teaspoon Paprika**

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes.

*The Costco pack of boneless, skinless thighs has 5 thighs.  They're small enough, and good enough I need to cook more than one pack.

**Can easily half the seasonings

Dutch Oven Chicken and Rice

 Source:  Allyson G.

                                       

1/4 c. Italian dressing
8 chicken thighs
1 1/2 c. rice
2 1/2 c. chicken broth
1 c. broccoli, green beans, snap peas etc.
1/4 c. slivered almonds

Heat dressing in dutch oven until hot. Add chicken and brown on both sides.  Cook chicken in batches until all of the chicken is browned. Put browned chicken on plate.   Add chicken broth and rice to dutch oven.  Add chicken to pan.  Top with almonds.  Bring to a boil.  Cover with lid and cook in 375 degree oven for 45 minutes.  Last 20 minutes of cooking, steam the vegetables.  Add to dutch oven after it's done cooking.