Sweet Ranch Chicken

This was the yummiest thing ever!!!  AND it was easy prep!!!  This is going on our regular rotation for sure!!

Serving being 1R, 1Y, 1G, 1Tbs

Ingredients

2lbs chicken breast (skin or no skin - doesn't matter)

20 tiny red potatoes, halved

Green Beans

1 Clove garlic - minced

1 packet dry ranch mix

2 tbs olive oil

2 tbs brown sugar

salt/pepper to taste

Pre-heat oven to 400º

Cut potatoes in half

Coat a baking sheet with either olive oil or spray

Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and
green beans on both sides.

Add the potatoes on top of the green beans, cut side down.

Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it
stick

Sprinkle the minced garlic over chicken, potatoes, and green beans

Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste.  Drizzle olive oil over entire pan

Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)

8 D8S in honor of our 8 year anniversary

December: What The Elf @ Brave New Workshop Thurs 12/8 @7:30

January: Ice Fishing

February: Vday Dinner & Snowshoeing @ Baker Tues 2/14 @ 6pm

May: Star Viewing Party @ Eagle Lake Observatory in Norwood Young America

June: Dinner @ Butcher and the Boar & Drinks Downtown

July: Boat Day Date

October: Trail or terror

November: Horseback ride @ River Valley Ranch in Carver

Crockpot Pork Carnitas

UM yum!!!  This was so good and super easy!!!

Pork - 1 Red

2 Corn Tortillas - 1 Yellow

Cheese - 1 Blue

Veggies on top - 1 Green

Ingredients
4 pound boneless pork roast
1 T. chili powder
1 T. cumin
1 T. oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 onions, sliced
2 oranges
2 limes
Corn tortillas
Taco Toppings (Lettuce, cheese, pico de gallo, sour cream, etc.)

Place pork roast in crockpot.

Sprinkle spices on top.  Layer onions on roast.

Squeeze juice from the oranges and limes over meat and onions, then put the
entire fruit in the crockpot as well.

Cover and cook on low for 6-8 hours.  Remove pork roast from crockpot and shred, reserving juices in crockpot.  Discard the oranges and limes.   Return the shredded pork to the crockpot and allow it to sit in the juices for 15-30 minutes.

Preheat oven to broil. Remove pork from crockpot with a slotted spoon and spread out evenly on a cookie sheet.   Broil until the edges of the meat start to look crispy, approximately 5 minutes.

Serve inside corn tortillas with favorite taco toppings.

BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH

Um YUMMY!!!  This was SOOOOO good!!  Ross kept saying "you can make this one again"  :)

Serving size 4: ¼th recipe Calories: 308 Fat: 14g Carbohydrates: 13g Sugar: 6g Sodium: 582mg Fiber: 3g Protein: 36g

Ingredients

·      1 ¼ lbs chicken breast, cooked and shredded

·      1 medium spaghetti squash, halved (about 3 lbs.)

·      1 rib celery, thinly sliced

·      1-2 green onions, white and green parts thinly sliced

·      ¼ cup diced red bell pepper

·      ½ cup Tessemae’s Mild Buffalo Sauce

·      Ranch dressing

·      ¼ cup crumbled blue cheese

To roast the squash:

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Slice both ends from squash and discard.  Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.  Scoop seeds and stringy insides out using a large spoon.  Place squash cut-side down on the baking sheet.

Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken.

To cook the chicken:

Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:

Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.

Serve with Ranch and blue dressing