Lemon Zucchini Bread

Ingredients:

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• Zest from 2 lemons
• 2 cups sugar
• 3 eggs
• 1 cup olive oil
• 2 Tbsp lemon juice
• 1 1/2 tsp vanilla
• 2 cups grated zuchinni 
• For the glaze: 2 cups powdered sugar, 3-4 Tbsp lemon juice

1. Preheat oven to 325.  In a medium bowl mix flour, salt, baking soda, and baking powder. Set aside. 

2. In a large bowl add sugar and lemon zest. Mix with your fingers. Then add eggs, olive oil, vanilla, and lemon juice. Mix until smooth. 

3. Add dry ingredients and mix. Batter will be thick. Add in zuchinni and mix to combine. 

4. Grease two loaf pans. Divide batter evenly, then place in oven. Cook 55-65 min or until done. 

5. Mix powdered sugar and lemon juice to make a glaze. Once zuchinni bread is cooled, drizzle glaze over the top. 

Creamy bacon mushroom chicken

Ingredients:

4 chicken thighs

1 tablespoon olive oil

2 teaspoons italian seasoning

salt and pepper

Creamy Bacon Mushroom Thyme Sauce:

1 tablespoon olive oil

8 ounces white mushrooms, sliced

1 Tbsp crushed garlic 

6 slices bacon

1 cup heavy cream

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

1 tablespoon fresh thyme, stems removed

1. In large skillet, cook bacon. Remove cooked bacon and set aside. 

2. Season chicken with salt, pepper, and Italian seasoning. Pan sear 1-2 min on each side in the bacon grease. Then put skillet in oven preheated to 350 and cook for 15-20 min or until cooked all the way through. 

3. Set chicken aside. Add a small amount of olive oil to bacon grease, then add garlic and mushrooms. Cook until mushrooms are soft. 

4. Crumble bacon, then add to pan. Also add cream, salt, pepper, garlic powder, and thyme. Simmer until sauce starts to thicken. 

5. Add chicken back to sauce and heat. Serve with rice. 

Crockpot BBQ Chicken

Ingredients:
- 2 lbs chicken breasts
- 1 cup BBQ sauce
- 1/4 cup Italian dressing
- 1/4 c brown sugar
- 2 Tbsp Worcestershire sauce
- Salt to taste

1. Season chicken breasts with salt.  Place in crockpot.
2. In a small bowl combine BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce.  Whisk to combine.
3. Pour over chicken and cook on high for 3-4 hours.
4. Shred chicken, cook 15-20 more minutes, then serve on a bun.

Homemade Fried Rice

- 4 cups cooked white rice
- 1 cup frozen mixed vegetables
- 1/2 c diced onion
- 1 egg, whisked
- 1/3 c soy sauce
- 1 Tbsp oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp ginger (optional)

1. Add oil, frozen vegetables, and onion to a pan and saute 3-4 minutes.  Scoot vegetables to one half of the pan.
2. Add egg and allow to cook for 1 minute, then scramble and stir into vegetables.
3. Add rice to pan.  Add soy sauce adn stir over medium heat 6-8 minutes or until browned.  Add seasoning and mix into rice.
4. Serve with potstickers or favorite meat add-in.

Cajun shrimp and sausage pasta

- 1 lb linguine
- 3 tbsp butter
- 1-2 tbsp cajun seasoning
- 1 lb shrimp
- 1/2 c diced onion
- 1/2 c diced green bell pepper
- 1 lb andouille sausage, sliced
- 2 cloves garlic, minced
- Salt and pepper
- Thyme
- 1/2 c chicken broth
 1/2 c cream

1. Cook linguine and set aside.  In same pot, heat butter, then add 1/2-1 tbsp of cajun seasoning.  Mix spice with butter and add in shrimp.  Cook until shrimp are pink, then remove and set them aside.
2. Add more butter, then add onion and green pepper.  Cook 3-5 minutes.  Add sausage and cook another minute, then add in garlic, salt, more cajun seasoning, and thyme.
3. When everything is cooked through, add in chicken broth and cream.  Mix well and cook about 3 minutes.
4. When sauce is thickened, add shrimp and pasta back into pot.  Mix all until well combined, then serve.

Broccoli and Mushroom Stir Fry

Ingredients:
- 1 lb chicken breasts, cubed
- 1 lb broccoli pieces
- 8 oz slided mushrooms
- 3 Tbsp oil
- Salt and pepper to taste
For sauce:
- 3 cloves garlic, minced
- 1 Tbsp ginger
- 2 tsp sesame oil
- 1/2 c soy sauce
- 1 Tbsp brown sugar
- 1 cup chicken broth
- 1/4 c flour

1. In large pan heat oil.  Add chicken, season with salt and pepper, and cook until browned and no longer pink.
2. Remove chicken.  Add more oil and add mushrooms.  When they start to soften, add broccoli.  Stir fry until broccoli is tender.  Remove broccoli and mushrooms.
3. Add more oil and cook garlic and ginger for 1-2 minutes.  Add remaining sauce ingredients and stir until smooth.
4.  Return chicken and vegetables to pan and stir until coated and heated.  Serve with rice.

Chicken and Dumplings

Ingredients:
- 2 Tbsp oil
- 2 lbs chicken breasts cut into bite sized pieces
- 1 large onion, diced
- 4 carrots, sliced
- 3 garlic cloves, minced
- 5 Tbsp unsalted butter
- 6 Tbsp flour
- 6 cups chicken broth
- 1/2 c cream
- Salt
- Thyme
- 2 bay leaves
- 1 1/2 c frozen peas

For dumplings:
- 2 c flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/3 c cream

1. In a dutch oven, cook chicken until brown on both sides.  Once browned, remove chicken.
2. Add carrots and onions and cook until tender.  Add garlic and cook for another minute.
3. Reduce heat and add butter and flour, stirring for 3 minutes to avoid lumps.
4. Add chicken back in and stir to coat in roux mixture.  Add chicken broth, cream, thyme, and bay leaves and bring to a simmer.  Add frozen peas and cover.
5. In separate bowl, combine all dumping ingredients.  Stir until dough comes together as a single mass.
6. Use a large spoon to form dough into small round 1 inch balls.  It will yield about 16 dumplings.
7. Place dumplings into simmering soup and cover.  Let soup simmer about 15 minutes or until dumplings are cooked.  They will pass the toothpick test when they are cooked.

Creamy Chicken Mushroom Florentine

Ingredients:
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 Tbsp butter
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1/4 c sun dried tomatoes
- 4 oz mushrooms, sliced
- 1 Tbsp flour
- 2  cups chicken broth
- 1 1/2 cups cream
- Salt and pepper
- Garlic powder
- 8 oz linguine
- 2 cups spinach

1. In large skillet heat butter and cook chicken until golden brown and no longer pink.  Add the olive oil and cook garlic, sundried tomatoes, and mushrooms until tender.  Add flour and cook for another minute.
2. Add chicken broth, cream, salt, pepper, and garlic powder.  Whisk to incorporate.  Add linguine and bring to a simmer.  Cover and cook 10-15 minutes or until pasta is tender.
3. Remove from heat and add spinach.  Stir until spinach wilts, then serve.