Sloppy Joes

1 Tbsp olive oil
1/2 cup minced carrots (can sub chopped bell pepper) (any color bell pepper chopped)
1 cup chopped onion (about 1 medium onion)
1/2 cup chopped celery (omitted)
2 cloves garlic, minced
Salt
1 1/4 lb ground beef
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed) (15 oz Fire Roasted diced tomatoes with garlic, puréed) 
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns

My directions
1. In a large skillet brown hamburger meat, drain off fat
2. While meat is draining use the same skillet heat olive oil - saute onions and peppers until onions are translucent then add garlic, cook for additional minute
3. Mix sauteed vegetables, ground meat, and remaining ingredients together in the skillet - adjust to taste
4. Simmer on low for 15-20 minutes stirring occasionally 
5. Serve over a toasted hamburger bun with chips on the side
6. Enjoy!

Their Directions
1 Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.

2 Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.  (Not real sure how tiny their skillet is that they can't get 1.25lbs of meat browned in one shot)

If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.

3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with toasted hamburger buns.

**from Simply Recipes**

Spicy Swiss Bliss Pork Chops (or Venison)

1 (10 ounce) can Ro-Tel tomatoes or any brand tomatoes and green chilies (omitted)
1 tablespoon cornstarch (omitted)
chopped fresh parsley (to garnish) (omitted)
1/4 teaspoon salt (omitted)
1 envelope onion soup mix
1 (14 1/2 ounce) can diced tomatoes (diced tomatoes with onion & garlic)
1/2 large green bell pepper (1/4 green and 1/4 orange)
1 tablespoon butter
1 tablespoon A-1 Steak Sauce or steak sauce
pepper, to taste
2 lbs venison, cut into 1 inch thick chunks or pork chops (3 pork chops)
Instructions
1. Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly
after the food is arranged in the dish.
2. Preheat oven to 350 F. (275 for pork chops)
3. Spread center of foil with margarine. (dropped in little bits across the bottom, 3 bits under each chop)
4. Cut steak into serving portions and arrange, slightly overlapping on foil. (3 chops, side by side)
Combined diced tomatoes, steak sauce, soup mix, diced peppers, black pepper, and several dashes of salt free garlic and herb mix instead of steps 5 & 6
5. Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
6. Mix the Steak Sauce with the reserved tomato juice and cornstarch.
7. Pour over meat and vegetables.
8. Bring foil up over and double fold edges to seal tightly.
9. Bake 2 hours. (or until fork tender then uncover and bake for 15 more minutes)
10. Roll back foil and sprinkle with chopped fresh parsley. (Roll back foil, serve, eat)

before cooking

after cooking

From Family Oven

Thai Lime Roast Chicken

1 medium (approx. 4 lbs) whole chicken (split fryer) 1/2 cup chicken stock Lime Marinade/Sauce: 1/2 cup lime juice 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar 1/3 cup fish sauce 1/2 cup loosely packed brown sugar 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper 3 sliced green onions lime wedges
Preparation: Preheat oven to 350 degrees. Empty cavity of chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover. Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, until sauce thickens slightly. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in oven 1 hour. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour. Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine - it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until inner flesh is well cooked (30 minutes to 1 hour, depending how large of a chicken you're roasting). Finally, uncover chicken and return to oven 15 minutes, until skin has turned golden-brown. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired. To serve, either place the whole chicken on a platter, and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces. Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!

Recipe from LAW

7-Up Pork Chops

6 pork chops (1 in. thick) (4, boneless tenderized shoulder steaks)
1 bottle 7-Up soda (12 oz)
1 package onion soup mix
paprika
salt free garlic & herb seasoning mix
cumin 

Directions

1. Heat oven to 350. Place chops in shallow baking pan.
1a. Soup mix - separate out the dried onions and set aside - to the onion soup mix add paprika, salt free garlic & herb seasoning mix, and cumin (to taste - few shakes of each)
2. Pour 7-up over chops and sprinkle with onion soup mix, then sprinkle with dried onions.
3. Bake uncovered for 40-50 minutes or until tender.

Food.com

Balsamic Roast Chicken Recipe

1 roasting chicken (6 to 7 pounds) (4lbs)
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed (used dried)
3 garlic cloves, minced (4 cloves - 3 minced, 1 chopped)
1 teaspoon salt (1/2 t)
1 teaspoon pepper (1/2 t)
2 medium red onions, chopped (2 sm yellow onions, chopped)
1/2 a large red bell pepper, chopped 
1/2 cup dry red wine or reduced-sodium chicken broth (used broth)
1/2 cup balsamic vinegar

Pat chicken dry. In a small bowl, combine the rosemary, minced garlic, salt and pepper; rub under skin of chicken. Take about 1/4 of the onions and peppers along with the chopped garlic and place it inside the chicken. Put the remaining onions and peppers in a shallow roasting pan (9x9 pan); top with chicken. Combine wine and balsamic vinegar; pour over chicken.
Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan juices. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Remove and discard skin before serving. Pour onion sauce into a small bowl; skim fat. Serve with chicken. Yield: 12 servings (1-1/2 cups onion sauce).

From A Taste of Home

Crock Pot Balsamic Chicken

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion  (2 T plus 2 t fresh onion, diced)

4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley (omitted)
Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Peachy Pork Chops

2-4 pork chops
2 cups slice peaches
1/4 cup peach juice
1 tbsp dark brown sugar
1 tbsp honey
1 tbsp raspberry vinegar

Cook the pork chops, lightly seasoned with salt and freshly ground pepper, until the internal temperature reaches 145°.  Remove from pan and allow to sit while you make the peach sauce in the same pan with the drippings.  Add in the peaches and mix into the remainder of the ingredients.  Stir until completely combined and then cook until reduced.  Pour over the pork chops and serve immediately.

Honey Mustard Dill Chops

4 pork chops of even thickness
Salt and pepper
Oil for frying
1/4 cup fresh dill, chopped (fresh is a must)
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated cheddar cheese (colby-jack)
Instructions
1. Preheat the oven to 425 degrees F.
2. Sprinkle both sides of the pork chops with salt and pepper. Heat some oil in a skillet and fry both sides
of the pork chops, about 4-5 minutes on the first side and 2 minutes on the other side, until
caramelized brown. Place the pork chops in an oven-proof dish.
3. Combine all remaining ingredients in a bowl. Spread an equal amount of the mixture on top of each
pork chop. (sprinkled the cheese on the chop just before serving)
4. Bake, uncovered, until the a thermometer inserted into the center of the pork chops reads 145
degrees F, about 15-20 minutes depending on the thickness of the pork chops.
5. Serve immediately with your choice of sides.

Recipe by The Daring Gourmet

Basil Pork Chops

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a small bowl, combine the brown sugar, basil, salt and chili
powder. Gradually stir in 1 tablespoon oil until crumbly.

Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for
7-8 minutes on each side or until juices run clear. Yield: 4
servings.

California Tortilla Pizzas

2 teaspoons olive oil
1/2 cup chopped red onion (1/2 large onion - thin sliced)
1/2 cup chopped green or red bell pepper (1/2 large pepper - thin sliced)
2 (4) (6 inch) flour or whole wheat tortillas
1/4 teaspoon dried oregano (1/2 t)
5-7 leaves basil - chopped
1/8 teaspoon garlic powder (1/4 t)
1 tomato, sliced (3 Roma tomatoes)
1/2 cup shredded mozzarella cheese (to taste)
Balsamic vinegar

Preheat oven to 400 degrees F (205 degrees C).
Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, basil, tomato, and mozzarella cheese.

Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges, drizzle a small amount of balsamic vinegar on each pizza and serve.

Thanks for the recipe Cindy K-S

Sweet and Smoky Slow Cooker Pulled Pork

1 6-7 lb. Boston butt roast (pork shoulder)
salt and pepper
soft wheat sandwich rolls

Barbecue Sauce:
2 28 oz. cans crushed tomatoes
12 oz. molasses
2 small onions, chopped
1/2 cup orange juice
2 Tbsp. Worcestershire sauce
4 chipotle peppers in adobo, chopped (omitted)
2 cloves garlic, chopped
2 tsp. allspice
1-2 tsp. liquid smoke
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the sauce, combine tomatoes, molasses, onions, orange juice, Worcestershire, chipotles, garlic, allspice, and liquid smoke in a large pot and bring to a simmer over medium-high heat. Season to taste with salt and pepper.

2. Reduce heat to low and simmer for 30 minutes. Remove from the heat and puree with an immersion blender or let cool a bit before pureeing in a regular blender/food processor. Return to the heat and simmer for an additional 45 minutes until thickened. At this point the sauce can be cooled and refrigerated until ready to use.

3. Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6 cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

4. Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

5. Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Serves 8-12.

(SIL found this recipe, swiped it from her)

Chicken and Rice Casserole

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)  (roasted my own chicken)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

(some of the rice stayed uncooked so next time I'm going to put the rice in first, mix the broccoli, tomato, and chicken together in a separate bowl, put them on top of the rice, add the salt and pepper to the sour cream/soup mixture then pour it over everything - follow the rest of the directions as is.)

Old West Pork Chops

6 pork chops ( 3/4-inch thick)  (2)
3 tablespoons vegetable oil (1 1/2T)
1 large onion, cut into 6 slices  (a large slice for each chop)
2 teaspoons chili powder
1 green pepper, chopped (or 1/2 of a green pepper & 1/2 of a red pepper)
1 cup uncooked rice
8 ounces tomato sauce
1 1/4 cups water
2 teaspoons salt (1t salt free Forward, 1t regular salt)
Mural of Flavor to taste
Arizona Dreaming to taste
California Pepper to taste

Season chops on both sides with Arizona Dreaming and California Pepper
Brown chops well on both sides in oil in a skillet; remove.
Brown onion slices on both sides in same pan; remove.
Stir in chili powder and cook 2 minutes; add rice tomato sauce, water, 2t of salt mix, and Mural of Flavor to taste; heat to boiling.

Pour into a shallow 8-cup baking dish; (leave all ingredients in skillet) arrange browned pork chops over rice and place an onion slice on each chop; cover dish. (cover skillet)

Bake at 375F for 1 hour or until liquid is absorbed.

Original Recipe from: food.com