Baked Chicken and Peppers

 Ingredients
2 lbs boneless skinless chicken breast cut into thin cutlets (1/4 inch slices)
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1/2 sweet yellow onion thinly sliced
4 cloves garlic pressed (substituted 3T Kraft garlic aioli)
15 oz crushed tomatoes (Fire Roasted diced tomatoes)
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper (white pepper)
1 cup mozzarella cheese shredded

Instructions
Place the onions and peppers in the bottom of a 9x13 baking dish.

In a small bowl coat chicken with garlic aioli.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Serve over rice.

Original recipe (in black) and picture from easyfamilyrecipes.com

Sweet Ginger Chicken Stir-Fry Bowls

Produce
1 bunch green onions (7-8)
1 large red bell pepper
1 clove garlic 

Chicken
2 good sized skinless boneless chicken breasts 
2T flour

Sauce
1 T brown sugar
½ C Sweet Ginger Sesame Sauce (House of Tsang)
½ C water

Rice
1 C basmati rice (Mahatma)
1 ¾ C water

Extras
Toasted Sesame Oil or Olive Oil
Salt and pepper
3T butter

Directions

1. Thinly slice green onions, separating bottom (only white), middle (white/green), and tops (green, for garnish)
2. Dice red bell pepper into 1-inch pieces
3. Peel and finely chop garlic clove (add more to taste)
4. In a saucepan heat a small drizzle of toasted sesame oil oil add whites of the green onions and cook until fragrant. Add 1¾ cups of water and bring to a boil. Stir in 1 cup of basmati rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed. Keep covered and off heat until ready to serve.
5. Pat dry chicken breasts and slice into ¼ inch thick pieces. Place in a bowl, season with salt and pepper. Add 2T flour and toss to coat. Heat 2T toasted sesame oil in a large pan over med-hi heat. Add chicken pieces in a single layer (may need to do in batches). Cook, flipping once so both sides brown and the chicken cooks through, 4-6 minutes. Transfer to a plate and set aside.
6. In the same pan heat a drizzle of toasted sesame oil over a medium heat. Add red bell pepper, garlic, middle green onions, and a pinch of salt. Cook, stirring occasionally, until bell pepper begins to soften, 4-5 minutes.
7. Add ginger sauce, water, and brown sugar to the pan with the veggies; stir to combine.
8. Return chicken to the pan and increase heat to medium high. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Turn off heat; stir in 1½T butter.
9. Fluff rice with fork; stir in1½T butter.
10. Divide the rice between bowls and top with chicken stir-fry. Garnish with green onion tops and serve

Picture from Every Plate

Recipe adapted from Every Plate recipe card

Cube Steak

 Ingredients
4 cube steaks
3 Tablespoons flour
2 Tablespoons olive oil
3 tablespoons cold unsalted butter, separated

Meat Seasoning
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika

Gravy
¼ cup cold water + 3 tablespoons corn starch
1 cup chicken broth
1 cup beef broth
1 beef bouillon cube, or tsp better than bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1 large yellow onion, sliced into ½ inch strings

Instructions
See notes section below for Slow Cooker instructions.
Seasoning Prep: Combine the meat seasoning mix and set aside.

Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.

Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
Rub seasoning mix on each side of the steak, then rub with flour.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
Leave the meat flecks in the pan, this is called “fond” and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.

Melt 2 tablespoons butter over medium heat and use a silicone spatula to ‘clean’ the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.

Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.

Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Notes

Pro Tips:
Aim for an internal temperature of 125° or so for tender results. It will increase an additional 5° or so after it's removed from the heat.
The gravy recipe uses a combination of beef and chicken broth for depth of flavor, but all beef broth may be used.
Onions can be omitted if preferred, or mushrooms can be used instead.
A cast iron skillet will give your steaks a nice crusty sear.
Cornbread makes a great side dish with this meal.

Slow Cooker Method:
Tenderize and season the steaks as outlined.
Sear for 2-3 minutes per side instead of 4-5 and set aside.
Prepare gravy as outlined, then transfer to the Slow Cooker along with the steaks.

PRO TIP: The above steps can be done the night before and cooked in the Slow Cooker the next day.
Cook on low for 7-8 hours or on high for 3-4.

Recipe and photo from thecozycook.com

Impossible Taco Pie

Ingredients
1 1/2 pounds lean ground beef
1 envelope taco seasoning 1 ounce (Homemade Taco Seasoning)
10 ounces Rotel diced tomatoes & green chiles drained
1 cup shredded cheddar cheese (colby jack)
1/2 cup Bisquick mix
1 cup milk
3 large eggs

Instructions
Preheat the oven to 400º. Spray a 9" round deep-dish pie plate/cake pan, or an 8x8 pan with cooking spray.
Using a skillet over medium heat, brown the ground beef until the beef is no longer pink. Drain off fat.
Add in the taco seasoning and well drained Rotel. Mix, heat through.
Spread the beef mixture in the bottom of the prepared pie plate. Sprinkle the shredded cheese over the top.
In a small bowl, whisk together the Bisquick mix, milk and eggs.
Pour evenly over the beef and cheese.
Bake for 25-30 minutes or until the middle of the pie is set and the top is golden brown. A knife inserted in the center should come out clean.
Serve immediately.

Original recipe from tastesoflizzyt.com

Easy Chicken Pot Pie

Ingredients
1/2 cup butter
2/3 cup diced onion
3/4 teaspoon salt
3/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 tbsp. Dijon mustard
1/2 tsp. garlic powder
1 cup milk

16oz mixed vegetables, well drained
3 cups shredded chicken from a rotisserie chicken (all the chicken)
1 (16.3-ounce tube) biscuit dough (Grands buttermilk, cut each in half)

Instructions
Preheat oven to 375 degrees.
Melt 1/2 cup butter in a large sauté pan. Add onions and celery, sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in all but 1/4 cup chicken broth and then milk. Add mixed vegetables and let simmer for a few minutes to thicken (use remaining broth to thin the sauce if needed). Check for seasoning and add more if desired.
Stir in chicken. Turn heat off.
Transfer mixture to a 13"-x-9" baking dish. 
Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
Bake until filling is bubbling and biscuits are golden and risen, 17 to 20 minutes. Let cool 5 minutes before serving.

This recipe is from recipes I found on delish.com and spicysouthernkitchen.com along with my own two cents.

Roasted Chicken - Air Fryer

1 whole fryer chicken
Roasting herbs

350° 30 min breast side down, flip and cook another 30

Steak Pizzaiola

2 tablespoons olive oil
2 cloves garlic, minced
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano, plus additional for garnish
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
 
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or until fragrant.
 
Add the tomatoes, balsamic vinegar, fresh oregano, crushed fennel seeds, red pepper flakes, salt, and pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
 
Note: If desired, a few of the tomatoes can be pierced to allow their juices and pulp to flow out and incorporate into the sauce. Some of the tomatoes may burst on their own as well. (Pierce the tomatoes, they absorb the flavors better!)
 
Season and cook your choice of steak as desired, after it has rested, slice and top with tomatoes.  Serve with salad or green veggies. (original recipe has different steak directions, not vastly different)

picture from www.thespruceeats.com

Original recipe from www.thespruceeats.com