Gingery Chicken with Peaches

Ingredients 

·         1 bag (1lb) frozen peaches, unthawed

·         1 red onion, halved and sliced 1/4″ inch thick

·         2 tablespoons soy sauce

·         1 tablespoon fresh ginger, micro planed or finely minced

·         1 Tablespoon brown sugar

·         2 teaspoons vegetable oil

·         2 teaspoon sesame oil

·         1/4 teaspoon red-pepper flakes

·         cooked brown or white rice

For the marinade:

·         1lb chicken breasts

·         salt & pepper

·         1 Tablespoon fresh ginger, micro planed or finely minced

·         1 Tablespoon soy sauce

·         1 Tablespoon brown sugar

·         1 teaspoon vegetable oil

·         1 teaspoon sesame oil

Instructions

·         Season chicken breasts with salt & pepper. Combine ingredients for marinade in a large zip lock bag. Add chicken and marinate for at least 15 minutes, or up to 1 hour.

·         Preheat oven to 450 degrees. Place frozen peaches and onions in a large bowl then add ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and red-pepper flakes, and toss to coat. Pour into a non-stick sprayed 9×13 casserole dish. Nestle marinated chicken into the peaches and onions, and roast until chicken is cooked through, about 25-30 minutes. Serve over cooked rice.

by Iowa Girl Eats

Whole Wheat Corn Bread

1 c whole wheat flour                     1 c yellow cornmeal

¼  c brown or white sugar             2 eggs

4 t baking powder                          1 c milk

¾ t salt                                            ¼ c shortening

Combine flour, sugar, baking powder, salt, and cornmeal. Add eggs, milk and shortening. Mix well. Bake in greased 9 inch square pan at 425 degrees for 20-25 minutes. Also makes 12 muffins

Tuna Noodle Casserole

4 T butter
1 (8 oz) package egg noodles
1/2 medium onion, chopped
1 stalk celery, finley chopped
1 clove of garlic
2 T dried thyme
1 T oil
8 ounces mushrooms, sliced (optional)
1/4 cup flour
2 cups milk
salt and pepper to taste
2 chicken boullion cubes
2 cans tuna, drained
1 cup fresh or frozen peas (optional)
3 T bread crumbs
2 T butter
shredded cheddar cheese

Preheat oven to 375 degrees

Bring a pot of water to boil and cook egg noodles until al dente (about 8-10 min) and drain.

Heat oil in a skillet over medium heat. Stir in onion, celery, garlic and mushrooms, cook 5 minutes, until tender. Add thyme. 

Melt 4 T butter in a saucepan, and whisk in flour until smooth. Add chicken boullion. Gradually whisk in milk, and continue cooking until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna and peas, veggies mixture and egg noodles. Transfer to a baking dish.

Melt 2 T butter in a small bowl, mix with bread crumbs and sprinkle over casserole. Top with cheese.

Bake 25 min or until bubbly and lightly browned

Slow Cooker BBQ Chicken Sandwiches

Ingredients:

4-5 Chicken breasts
1 Small onion (chopped)
1/2 cup water
3/4 cup ketchup
1/8 cup packed brown sugar
1/8 cup white cooking wine
1/8 cup Worcestershire sauce
1 teaspoon each: salt, celery seed, and chili powder
1/4 teaspoon cayenne pepper
Buns

Combine all ingredients, except buns, into slow cooker. Cover and cook on low for 6-8 hours. Serve on buns.

Make ahead Manicotti

Ingredients:
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 (28 ounce) jars spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells(uncooked)

Directions: 
1. In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder.
2. In a different bowl, combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish. 
3. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight. 
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.


Note: Cooked ground beef can be added to spinach mixture if desired. 

Black Bean, Avocado, and Cucumber Salad

Ingredients:

1 can black beans
2 avocados, diced
1 large cucumber, diced
3-5 tomatoes, diced 
red onion, sliced (how ever much you can handle)
2 T lime juice 
Salt and pepper to taste

Directions:

Combine all ingredients in a large bowl and serve!