Turkey Chili

This is our family's favorite when we want a quick chili. It's really simple, super flavorful and healthy! Cumin, oregano, salsa, garlic and onion. I love it over rice to make into a more substantial meal. A delicious addition to your weeknight meal rotation!

Turkey Chili

1 lb Ground Turkey
1 Tablespoon Onion Powder
1/2 Tablespoon Cumin
2 teaspoons Oregano
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
2- 15.5 oz jar Salsa
2- 14 oz Chicken Broth
2 Tablespoons Granulated Sugar
2- 15 oz cans Black Beans, drained & rinsed
1- 15 oz can Kidney Beans, drained & rinsed
1- 15 oz can Pinto Beans, drained & rinsed
1- 16 oz can Corn, drained

In a large stock pot add in the turkey, onion powder, cumin, oregano, pepper, and garlic powder. Cook until browned, stirring to break up the meat. Stir in the broth, salsa, sugar, beans, and corn. Heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Serve with cheese, sour cream, over rice, or with tortilla chips!

Our Favorite Lasagna

I tend to cook dinner more in the winter. When its cold outside and we aren't at the park all the time, we tend to stay inside and I want to make a cozy meal for my family. Lasagna definitely falls into the 'cozy' category for me.

This lasagna has a homemade sauce with ground beef and Italian sausage. Its full of flavor with the basil and garlic. A delicious meal for any night, but especially a cold winter evening!

Our Favorite Lasagna

1 1/2lbs Ground Beef
1 lb Italian Sausage
2 cloves Garlic, minced
1/2 Onion, diced
1 - 28oz can Crushed Tomatoes
2 - 6oz cans Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 teaspoon Salt
3 cups Cottage Cheese
2 Eggs, beaten
1/2 cup Parmesan Cheese, grated not shredded
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 lb Mozzarella, freshly sliced
10 oz Lasagna Noodles, add 1/2 teaspoon Salt & 1 Tablespoon Olive Oil to your pasta water

1. In a dutch oven or large saucepan, over med-high heat, put the ground beef, Italian sausage, onion, and garlic and cook until brown and the onions are soft. Drain the fat. Add in your crushed tomatoes, tomato paste, parsley, basil, oregano, and salt. Let simmer for at least an hour.

2. In a large bowl, combine your cottage cheese, eggs, Parmesan cheese, parsley, and salt. Boil your noodles to al dente. 

Assembly...

3. Spray a 9x13 baking dish with non-stick cooking spray. Place 3 of the cooked noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly on the noodles. Place a layer of mozzarella cheese. Spread a little less than half of the tomato meat sauce over the cheese. Repeat, topping with the extra tomato meat sauce. Sprinkle Parmesan cheese on top.

4. You can store this in the fridge for 2 days or bake at 350 degrees for 30 minutes. Enjoy!

Recipe slightly adapted from The Pioneer Woman     

Our Favorite Turkey Meatloaf

When the weather starts to change the meals I make seem to change too. I want more soups, homemade rolls and bread, casseroles, more hearty meals. This is one of my family's favorite meals. Its strange to me because meatloaf was never my favorite meal as a kid. I think its the sauce that covers the meatloaf. Its sweet and tangy. A perfect meal for a cold night. Your family will love it as much as ours!

Our Favorite Turkey Meatloaf

Meatloaf
2lbs Ground Turkey
1 cup Whole Wheat Bread Crumbs or Ground Old Fashioned Oats
1 Egg, beaten
1 cup Milk
1/2 cup Ketchup

1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Onion powder
1/2 teaspoon Garlic Powder

Sauce
3/4 cup Ketchup
1/4 cup Brown Sugar
1/4 cup Apricot Preserves
1 Tablespoon Worcestershire Sauce

1. Preheat oven to 350 degrees. Grease a 5x9 bread pan. In a large bowl place the meatloaf ingredients. Mix well with your hands until well combined. Pour into the prepared pan and spread out. Bake for 1 1/2 hours.

2. In a small bowl mix together the sauce ingredients. Halfway through baking spread half of the sauce on top of the meatloaf. Let sit for 15 minutes after baking before slicing. Use the rest of the sauce for serving with the meatloaf.

Recipe slightly adapted from Pip and Ebby

Pot Roast{Crockpot}

Sunday dinner growing up was always different, but my favorite, the Sunday's I loved most, were ones where we had pot roast and my mum makes a great pot roast! I use a different recipe than she does because I like a little more flavor. So I think mine is even more delicious than hers. Ha. 

It makes the house smell great all day. The meat is tender and juicy, the carrots, onions, and potatoes are cooked just right and full of flavor. Try this for your next family meal. You wont regret it!

Pot Roast{Crockpot}

3lb Pot Roast
2 cups Hot Water
1 packet dry Italian Dressing
1 packet Onion Soup Mix
1lb Carrots, sliced into 3 inch pieces
2 lbs Potatoes, cut into quarters
1 large Onion, quartered and separated

In a medium bowl combine the hot water with the onion soup mix. Place the carrots in your crock pot. Put the pot roast on top of the carrots and sprinkle the Italian dressing over the top. Place the potatoes and onions on top. Pour the onion soup over everything. Set the crockpot to low and cook for 8 hours.

3 Bean Turkey Chili

I was, as I usually am, searching on a Sunday night looking for recipes for the week on pinterest and came across this recipe for chili. It looks delicious, and I love chili so I figured I'd give it a shot. I altered it a little to fit our family and it was amazing. I make it all the time. Its my favorite meal when its rainy outside!

3 Bean Turkey Chili

2 lbs Ground Turkey
1 Yellow Onion, chopped
1 Green Bell Pepper, chopped
4 cloves Garlic, minced
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 teaspoon Granulated Sugar
1 teaspoon Oregano
1 1/2 teaspoons Salt
1 teaspoon Black Pepper
46oz Tomato Juice
2 - 16oz cans Diced Tomatoes
1 - 15oz can Tomato Sauce
2 cans Kidney Beans, drained and rinsed
1 can Pinto Beans, drained and rinsed
2 can Black Beans, drained and rinsed

Optional Toppings
Shredded Cheese
Sour Cream

1. In a large skillet brown the turkey over medium heat. Drain the grease. Add in the onion, green pepper and garlic. Continue cooking over medium heat until the onions are soft and translucent. Remove from the heat and add in the chili powder, cumin, sugar, oregano, salt, and pepper. Mix so the spices are combined. 

2. Pour the meat mixture into your crockpot or large pot on the stove. Add in the tomato juice, tomatoes, tomato paste, and the 3 kinds of beans. Mix well and cook on low in crockpot for 7-8 hours or on the stove simmering for 2 hours. Serve hot!

Recipe Slightly adapted from: Pip and Ebby

Perfect Teriyaki Chicken

So as you know, I'm always deciding what we're having for dinner 2 hours before. I usually have an idea of what I want to make and I go straight to pinterest. Lucky for me I found the most amazing teriyaki sauce recipe. Its sweet, salty, and has the perfect amount of ginger and garlic to make it perfect! I sprinkled some pineapple with brown sugar and grilled it to caramelize, it was the perfect side!

Perfect Teriyaki Recipe
Recipe Adapted From: Bakerette

2 Chicken Breasts, pounded until even
2 Tablespoons Vegetable Oil
1/2 cup Soy Sauce
2 cups Water
1 teaspoon Ground Ginger
2 cloves Garlic
3/4 cup Brown Sugar
3 Tablespoons Honey
1/4 cup Cornstarch
1/2 cup Cold Water

1. In a large skillet pour oil and heat over medium-low. Salt and pepper your chicken and place in the hot oil. Cook for about 4 minutes on each side or until cooked through.

2. In a medium sauce pan over medium heat combine the soy sauce, 2 cups water, ginger, garlic, brown sugar, honey and stir to combine. Bring to a gentle boil. Reduce to a simmer.

3. In a small bowl mix together the cornstarch and 1/2 cup cold water until dissolved. Add the mixture to the sauce and stir until it has thickened. Pour it over the chicken and simmer for a few minutes. Serve over rice!

Hamburger Gravy

So hamburger gravy... Do you remember having this in elementary school? Its one of those nostalgic things I think. Like these Lunch Lady Peanut Butter Bars. Its just delicious cause it reminds you of something from your childhood. Except this is delicious because its meaty, creamy, and its seasoned way better than it was in elementary school. I served it on creamy homemade mashed potatoes. Its an easy weeknight meal that may remind you of your childhood!

Hamburger Gravy
Recipe Source: TheKitchenPrescription.com

1lb Ground Beef
2 cups Beef Broth
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Pepper
3 Tablespoons Flour
1/4 cup Milk

Brown the hamburger in a large skillet. Don't drain the fat. Add in onion powder, salt, pepper, and stir. Sprinkle the flour over the top to absorb the fat. Add in the beef broth and milk. Stir until well combined. Bring to a boil then turn to low and let simmer until thickened.

Honey Sesame Chicken

I am always looking for easy crock pot meals and a dish that can used in many different ways. This is a simple base to have over rice, in tacos, or I'm sure you could think of another way to use it. Its sweet, tangy, and delicious. This is what you should have for dinner tonight!

Honey Sesame Chicken
Recipe Source: SixSistersStuff.com

4 Chicken Breasts
Salt and Pepper
1 1/2 cups Honey
1 cup Soy Sauce
1/2 cup Onion, diced
1/2 cup Ketchup
4 Tablespoons Vegetable Oil
4 cloves Garlic, minced
1/2 cup Cornstarch dissolved in 3/4 cup water

1. Season your chicken with salt and pepper and put in crock pot. In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, and garlic. Pour over the top of chicken. Cook on low for 4 hours or until chicken is cooked through.

2. Remove the chicken from the crock pot. Pour the cornstarch water into the crock pot. Stir combining with the sauce. Replace lid and cook sauce on high for about ten minutes or until thickened. Shred the chicken and return to the pot and stir with the sauce.

Spaghetti Pie

My girls favorite dinner is spaghetti. Its easy for me to brown some hamburger, open a jar of Ragu, and boil some noodles but its not very exciting. So I searched for something not as labor intensive as lasagne but better than regular old spaghetti and I found it! Spaghetti Pie. The tomato sauce is homemade and it has 4 different cheeses. It isn't dry at all. Its creamy and saucy. Its a meal your family will be begging to have all the time. I know cause mine does.

Spaghetti Pie
Recipe Source: MelsKitchenCafe.com

12 oz Thin Spaghetti Noodles
1 lb lean Ground Beef
1 small Onion, diced
1 clove Garlic, finely minced
1 teaspoon Salt
1/2 teaspoon Black Pepper
28 oz can Crushed Tomatoes
16 oz Tomato Sauce
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
4 oz Cream Cheese, softened
1/2 cup Cottage Cheese
3/4 cup Parmesan cheese, divided
3/4 cup Mozzarella cheese, divided

1. Lightly spray a 10-inch deep dish pie plate with cooking spray and set aside. Preheat the oven to 400 degrees.

2. Cook noodles to al dente in salted water. While the noodles are cooking, heat a large skillet over med-high heat, brown the ground beef. Add the onion, garlic, salt and pepper. Continue stirring to break up the meat, until the meat is cooked. Remove from the heat and drain the grease. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.

3. When the noodles are done cooking, drain and return to the pot. Quickly stir in the cream cheese and toss the noodles until its mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese, and 1/2 cup of the mozzarella cheese. Toss so the noodles are evenly coated. Stir in 2 cups of the spaghetti sauce. Keep the rest of the red sauce warm on the stove.

4. Pour the noodles into the pie plate and using a spatula, press the noodles into the dish so they are tightly pressed together and are flat on the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup Mozzarella cheese on top.

5. Bake the pie for about 20 minutes, until hot and the cheese on top is golden. Let the dish rest for 15 minutes. Serve with remaining spaghetti sauce.

Chicken Spaghetti

I am always looking for a new dinner recipe that doesn't take too much work and turns out great every time I make it. This is one of those recipes. Its rich, creamy, and so delicious!

Chicken Spaghetti
Recipe Source: ThePioneerWoman.com

2 Chicken Breasts, cooked and shredded
3 cups Dry Spaghetti, broken into two inch pieces
1 can Cream Of Mushroom Soup
1 can Cream Of Chicken Soup
2 cups Grated Sharp Cheddar Cheese
2 Teaspoons Onion Powder
1 - 14.5oz can Chicken Broth
1 teaspoon Lawry's Seasoned Salt
Salt And Pepper, to taste
1 cup Additional Sharp Cheddar Cheese, shredded

1. Preheat oven to 350 degrees. Cook the spaghetti until al dente. When the spaghetti is cooked, combine all ingredients except additional 1 cup sharp cheddar.

2. Place the mixture in a casserole dish and top with the additional sharp cheddar cheese. Bake for 45 minutes or until bubbly. If the cheese starts to get too cooked, cover with foil.

Chicken Tikka Masala

Chicken tikka masala is my favorite Indian dish. This is one of the dishes that I first experienced in Scotland of all places and have never had one here that came anywhere close to that one. Then I found this recipe and had to try it. Its so flavorful, just the way you expect Indian food to be. The chicken baked the way it is, is so full of flavor that compliments all of the spices in the curry. You need this recipe in your box.

 
Chicken Tikka Masala

Recipe Source: ThePioneerWoman.com

4 Chicken Breasts
Kosher Salt
Ground Coriander
Cumin

1/2 cup Plain Yogurt
6 Tablespoons Butter
1 large Onion
4 cloves Garlic
1 piece, about 1x2 inch, chunk fresh Ginger

1/2 Tablespoon & 1 teaspoon Salt
3 Tablespoons Garam Masala (Recipe Follows)
1 - 28oz can  Diced Tomatoes
1 Tablespoon Granulated Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice

1 Tablespoon Ground Tumeric

1. Season the chicken breasts with kosher salt, coriander and cumin. Then cover the chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack over a foil lined baking sheet and place it about 12 inches below the broiler for 5-7 minutes per side. Watch carefully so you don't char the chicken. The edges should be slightly blackened. Remove from the oven.

2. Dice the onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Place the onions in the pan and sauté them until they are slightly browned. As the onion cooks, mince the garlic. Cut off the outer skin and mince the ginger. Add the garlic and ginger to the onions. Also put in 1/2 tablespoon of salt.

3. Add 3 tablespoons Garam Masala spice and mix. Add the diced tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon of sugar and taste, adding more if too salty. Let mixture simmer on medium heat for 5 minutes.

4. To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but use Basmati rice.

5. After the Tikka Masala sauce has had a chance to simmer, add in the 1 1/2 cups of heavy cream. Now, cut up your chicken breasts into chunks and stir them into the Tikka Masala sauce. Serve the rice with the Chicken Tikka Masala over top.

Garam Marsala
1 Tablespoon ground Coriander

1 Tablespoon ground Cumin

1 Tablespoon ground Black Pepper
1 Tablespoon ground Cayenne Pepper

1 Tablespoon ground Fennel Seeds

1 Tablespoon ground Ginger

1 Tablespoon ground Cardamom

1 Tablespoon ground Nutmeg

1 TEASPOON ground Cloves

Mix all spices together.

Barbeque Chicken Sandwiches

This is an easy and delicious crockpot dinner. A great idea for a summer potluck. 

Barbeque Chicken Sandwiches

1 - 28oz bottle Sweet Baby Rays BBQ Sauce

4 Chicken Breasts

1/4 cup Water

1. Pour 3/4 of the bottle of barbeque sauce and the water in the crockpot and mix together until combined. Place the chicken in the crockpot spoon the sauce over the chicken so it is covered. Cook on low for 4-6 hours or until it easily falls apart with a fork. 

2. Take the chicken out of the crockpot and shred it. Pour the rest of the bottle of barbeque sauce in the crockpot and combine. Place the chicken back in the crockpot and mix until all the chicken is covered in sauce. Serve on rolls.

Fiesta Chicken Burritos

This is one of the best crock-pot dinners I have ever made. Its so full of flavor. It makes enough to freeze some for later too.

Fiesta Chicken Burritos

Recipe Source: Taste of Home

4 Chicken Breasts
1 - 15.25oz can Corn, drained
1 - 15oz can Black Beans, Drained and rinsed
1 - 14.5oz can Diced Tomatoes

1 - 4oz can Green Chilies

3 Tablespoons Ground Cumin
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 - 8oz pkg Cream Cheese
8 flour tortillas, warmed

1. Place chicken in a greased slow cooker. In a large bowl, combine the corn, beans, tomatoes, green chilies and seasonings. Pour over chicken. Cover and cook on low for 4-5 hours.

2. Remove chicken, let it cool slightly. Shred chicken with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.

3. Spoon 3/4 cup chicken mixture down the center of each tortilla. Add additional toppings.

**Optional Toppings: Sour Cream, Cheddar Cheese, Lettuce and Tomatoes

5 or 7 Layer Dip

Because its been so hot lately I haven't been making many hot dinners. We only have a swamp cooler and it doesn't quite make the house cool enough for me to want to stand over a hot stove or put the oven on. So we have had this a few times. It's refreshing and satisfying enough for me to call it dinner. 

And because I'm so picky I only made mine with 5 layers but I put down the other ingredients just because I know not many people are as picky as I am. 

5 Layer Dip

Recipe Source: The GirlWho  Ate Everything

1 - 16oz can Refried Beans

1 - 1oz pkg Taco Seasoning

1 cup Guacamole

1 - 8oz container Sour Cream

1 cup Salsa

1 cup Shredded Cheddar Cheese

Optional: Diced Tomatoes, Olives, Green Onions

Tortilla Chips

1. In a small bowl mix taco seasoning with refried beans. Then in a 9x9 dish layer the items as follows...

Beans and Taco Seasoning

Guacamole

Sour Cream

Salsa

Cheese

 

Then if you want you can add the 

Diced Tomatoes, Green Onions, Olives

 

Store in the refrigerator until serving. Serve with chips.

Sweet and Sour Chicken

Chinese food is my favorite and so being able to make some really good at home is something I am working on. I have found my new favorite Sweet and Sour Chicken recipe. The sauce is sweet with the perfect amount of tang and the chicken is crispy outside and moist and delicious inside. Its so good!

Sweet and Sour Chicken
Recipe Source: mandysrecipebox.blogspot.com

Chicken
4 Chicken Breasts
Salt & Pepper
1 1/2 cup Cornstarch
2 Eggs, beaten
1/4 cup Vegetable Oil

Sweet & Sour Sauce
1 1/2 cups Granulated Sugar
8 Tablespoons Ketchup
1 cup Vinegar
2 Tablespoons Soy Sauce
2 teaspoons Garlic Powder

Instructions

1. Preheat the oven to 325 degrees. Rinse your chicken breasts in water and cut into cubes. Season with salt and pepper. 

2. Heat 1/4 cup of oil in a large skillet. Dip chicken into the cornstarch to coat then dip into the eggs and place in the hot oil. Cook your chicken until just browned, don't cook through.  Place the chicken in a greased 9x13 baking dish.

3. Whisk together all of the sweet and sour sauce ingredients in a medium bowl and pour evenly over the chicken. Bake for one hour. During the baking process you need to turn the chicken every 15 minutes.

I shared this at
Sweet Treats and Swanky Stuff

 

Soy Glazed Salmon

This is one of my favorite ways to eat salmon. I love the flavor of soy based sauces so this is right up my ally. The sauce is sweet and salty and the salmon is tender and flaky. Its a nice change from grilled salmon.

Soy Glazed Salmon

Recipe Source: MarthaStewart.com

1/4 cup Brown Sugar
1/4 cup Olive Oil
3 Tablespoons Soy Sauce
2 Tablespoons fresh Lemon Juice
2 Tablespoons Dry White Wine, or water
2 lb Salmon Fillet, cut into 4 pieces

1. Preheat oven to 400 degrees. In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

2. Arrange salmon, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes.

Turkey Meatballs

We don't ever eat Spaghetti without these meatballs. They are so delicious you won't want to stop eating them.

Turkey Meatballs

Recipe Source: AllRecipes.com

2 Tablespoons Olive Oil

1 lb Ground Turkey

1 Egg, beaten

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/3 cup Italian Seasoned Bread Crumbs

1/2 cup Parmesan Cheese, grated

1. Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with the olive oil and place it in the oven while it heats. 

2. In a medium bowl mix together the ground turkey, egg, bread crumbs, garlic, and onion powders using your hands. Once combined form golf ball sized meatballs. Place 1 inch apart in the hot baking dish. 

3. Bake 15 minutes then turn them over and bake for 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce.

Chicken Nuggets

My kids love chicken nuggets. They would have them for every meal if I let them. So I was determined to find a healthier way for them to have them. This is not only healthy but they taste delicious and they eat them like they used to eat the processed ones.

Chicken Nuggets
Recipe Source: MelsKitchenCafe.com

2-3 slices Wheat Bread, for 1 cup of crumbs
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/4 cup freshly grated Parmesan Cheese
1/2 cup Panko Crumbs
1 Tablespoon Olive Oil
2 Egg Whites
1 Tablespoon Water
4 boneless, skinless Chicken Breasts, cut into 1-inch sized pieces

1. Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

2. In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish and mix in the panko crumbs.

3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.

4. Place the coated chicken on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over and bake for 5 more minutes, or until cooked through. Serve immediately.

Sweet and Sour Meatballs

Is there something that your mom makes that you love every single time? This is one of those things for me and it has turned into one of my husbands favorites. He calls them meatloaf balls, but they are so good and that just doesn't do them justice, unless your favorite food is meatloaf then I guess it might. The sauce is the best part, its well, sweet and sour, and its creamy and tangy. So worth making.

Sweet and Sour Meatballs

Recipe Source: Jennifer Belliston

Meatballs

1 lb Ground Beef

1/2 cup Bread Crumbs

1/3 cup Onion, finely chopped

1/4 cup Milk

1/2 teaspoon Worcestershire Sauce

1 Egg

Mix all ingredients together. Roll into 1 1/2 inch balls. Brown meatballs and put in a 9x13 pan.

Sauce

1 1/2 cups Ketchup

6 Tablespoons Butter

6 Tablespoons Molasses

6 Tablespoons Water

3 Tablespoons Vinegar

Preheat oven to 350 degrees. Combine all ingredients in a small saucepan over medium heat and stir until butter is melted. Pour over meatballs. Bake for 30 minutes.

Chicken Corn Chowder

Sometimes you are just in the mood for a good soup and this soup is so good! Its creamy, the corn adds a little crunch, and the bacon adds the perfect amount of saltiness. So good on a cold day.

Chicken Corn Chowder
Recipe Source: BunsInMyOven.com

3-15oz cans Corn
6 slices Bacon, chopped
3 medium Potatoes
2 Tablespoons All-Purpose Flour
3 cups Whole Milk
2 cups Chicken Broth
2 teaspoons Old Bay Seasoning
1 teaspoon Dried Parsley Flakes
1/2 teaspoon Dried Thyme
1-4oz can Chopped Green Chiles
2 cups cooked chicken, shredded
Salt and pepper
Grated Cheddar Cheese, for garnish

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. Peel and chop the potatoes into bite sized chunks. Place the potatoes into the stock pot and cook over medium heat about 2 or 3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

3. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring until combined. Bring to a boil over medium heat, stirring occasionally.

4. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through. Garnish with bacon, and cheddar cheese.