Ingredients:

• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

Cooking method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. Arrange pork tenderloin in slow cooker.
3. Pour over barbecue sauce,stir in thawed chopped onions.Stir well.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours.
5. Using a tongs,remove cooked meat from slow cooker.
6. Transfer into cutting board.
7. Using a two forks<shred cooked meat.
8. Return meat to slow cooker and toss with barbecue sauce until well coated.
9. Heat through.
10. Serve on whole wheat buns with additional barbecue sauce if desired.

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. In a small mixing bowl,combine all ingredients,except chicken pieces. Mix well.
3. Arrange chicken pieces in an ungreased baking sheet,skin-side up.
4. Pour mustard-honey sauce over.
5. Bake in preheated oven,uncovered,for 1 hour,basting every 15 minutes .

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray. 
2. Sprinkle the pork tenderloin with garlic powder
3. In a small mixing bowl,combine cranberry sauce and peach preserves.Mix well.
4. Spread sweet mixture over seasoned pork tenderloin.
5. Place pork in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours or until pork is tender.

Cooking Method:

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

• 4 boneless and skinless chicken breasts,halved
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons unsalted butter
• 1/2 cup (125 ml) whipping cream
• 2 tablespoons capers,drained and rinsed

Cooking Method:

1. Season chicken breasts with lemon pepper,kosher salt,dill weed and garlic powder.
2. In a large nonstick skillet,melt butter over medium-high heat.
3. Place chicken breasts and brown,turning,for 5 minutes.
4. Reduce heat to medium and cook for a further 5-7 minutes or until chicken breasts are cooked through.
5. Remove cooked chicken breasts form the skillet,transfer to serving platter and keep warm,covering with aluminum foil.
6. Increase heat to high.Stir in whipping cream,stirring,until reduced to sauce consistency.
7. Remove sauce from the heat.Stir in capers.
8. Pour sauce over cooked chicken breasts and serve.

Slow Cooker Cheesy Chicken Breasts

Slow cooker cheesy chicken breasts. Chicken breasts with Cheddar cheese soup cooked in slow cooker.Easy and delicious!

• 6 boneless and skinless chicken breasts
• garlic powder
• 2 cans (10 3/4 oz (325 ml) each)) condensed cream of chicken soup
• 10 3/4 oz (325 ml) can Cheddar cheese soup
• Fresh parsley
• salt and freshly ground black pepper,to taste

Spicy Chicken Wings with Chipotle Sauce

Makes 3 servings

• 1 1/2 pounds(720 g) chicken wings,cut into portions and tips trimmed
• 1/2 teaspoon each onion powder,garlic powder,chili powder and ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 cup (125 g) each panko bread crumbs and plain dry bread crumbs
• 1/2 cup (125 ml) mayonnaise
• 3 chipotle peppers in adobo sauce
• freshly squeezed juice of 1 lime
• 1 teaspoon vinegar
• 1/2 teaspoon kosher salt

Cooking Method:

1. Rinse chicken wings under running cold water.Pat dry with paper towel.
2. In a mixing bowl,combine all dry ingredients(except bread crumbs)Preheat your oven to $ and olive oil.Mix well.
3. Sprinkle dry mixture over chicken wings and toss to coat completely.
4. Cover and refrigerate for 1 hour.
5. Remove marinated chicken wings from refrigerator.
6. Preheat your oven to 400 F (200 C).
7. In a small bowl,combine both bread crumbs.Roll marinated chicken wings in bread crumbs mixture.
8. Arrange on a greased baking sheet.Bake in preheated oven for 40 minutes,turning once during a cooking.
9. Remove baked chicken wings from the oven and transfer to a serving platter.
10. In a food processor,combine remaining ingredients.Process until smooth.
11. Serve with baked chicken wings.

Ingredients:

• 16 oz (480 g) cellentani pasta
• 5 tablespoons unsalted butter,melted
• 1/4 cup (60 g) plus 1 tablespoon all-purpose flour
• 3 cups (750 ml) whole milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 8 oz (240 g) Monterey Jack cheese, shredded
• 4 oz (120 g) Swiss cheese, shredded
• 6 slices bacon,cooked and crumbled
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• chopped fresh parsley for garnish

Cooking Method:

1. Bring a large pot of water to a boil over high heat.
2. Stir in 1 tablespoon salt and cook pasta,according cooking instruction.Drain water,reserving 1/2 cup (125 ml) of cooking liquid.
3. Measure whole milk into a microwave safe bowl and heat for 2 minutes.
4. Meanwhile,in a saucepan,combine melted butter and all-purpose flour.Cook over high heat,stirring continuously for 2-3 minutes.
5. Stir in hot milk and whisk until smooth.
6. Reduce heat to medium and simmer,stirring occasionally,for 3-4 minutes or until lightly thickened.
7. Stir in salt,black pepper,onion and garlic powder and ground mustard.
8. Stir in shredded cheeses and mix until smooth.
9. Stir in cheesy sauce into cooked pasta and add pasta water as needed to thin out the sauce if it is too thick. Sauce will thicken a bit as it cools.
10. Top with crumbled bacon and garnish with fresh chopped parsley.More pasta recipes>>>>>

Ingredients:

• 4 pork chops, 1 3/4-inches(4 cm) thick
• 2 tablespoons vegetable oil
• 1 small yellow onion,peeled and sliced
• 6-8 oz (180-240 g_ fresh mushrooms,sliced
• 2 cans (10 1/2 oz (315 ml) each)) condensed cream of mushroom soup
• 1 can (10 12/ oz (315 ml)) condensed cream of celery soup
• 1/2 cup (125 ml) dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground black pepper
• salt

Ingredients:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts
• 1 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 3/4 cups (430 ml) nonfat chicken broth
• 10 3/4 oz (370 ml) can low-fat cream of mushroom soup
• 3/4 cup (180 g) sliced mushrooms
• 3/4 cup (180 ml) evaporated skim milk

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Arrange chicken breasts in slow cooker.Sprinkle with garlic powder and onion powder.
3. In a mixing bowl,combine chicken broth,mushroom soup,mushrooms and milk.Mix well.
4. Pour soup mixture over chicken breasts.
5. Cover and cook on low-heat setting for 8-9 hours. More slow cooker recipes>>>>

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup (60 g)melted unsalted butter,divided
• 2 cups (500 g) heavy (double) cream

Ingredients:

• 2 spicy sausages,cut roughly
• 1 pound (480 g) raw shrimp,peeled and deveined
• 1 tube cooked polenta
• 1 red bell pepper,seeded and cut roughly
• 1 white onion,peeled and cut roughly

For the Marinade:

• 1/2 cup (125 ml) avocado oil
• 1 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• kosher salt

Cheesy steak egg rolls. Delicious fried egg rolls served with homemade horseradish sauce. Very easy recipe.
Makes 10 egg rolls

Ingredients:

• 10 egg rolls wrappers
• 2 cups (500 g) cooked sirloin steak strips
• half of green bell pepper,thinly sliced
• 1/2 of red onion,thinly sliced
• 3 tablespoons unsalted butter ,melted
• 1/2 teaspoon garlic powder
• 5 slices of provolone cheese,cut into halves
• canola oil for frying
• 1 large egg,beaten

For the Horseradish Sauce:

• 1/2 cup (125 g) light mayo
• 1 tablespoon milk
• 1 teaspoon horseradish
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly cracked black pepper

Cooking Method:

1. Pour into your fryer  at least 1-inch (2,5 cm) of canola oil.
2. Heat to 375 F (185 C).
3. Heat melted butter in a saute pan over medium heat.Add sliced green bell peppers and onions and cook until soft and tender (for about 5 minutes). Add sirloin steak strips and garlic powder and stir well to combine.
4. Remove from the heat ,set aside and let coll at room temperature.
5. Meanwhile,put an egg roll wrapper on a clean dry surface.
6. Brush all the edges with the  beaten egg. 
7.  Place a couple strips of sirloin steak,green bell pepper and onions in the center of egg roll wrapper and top of half of provolone cheese.
8. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side.
9. Roll all corners and seal tightly.
10. Repeat the same steps with remaining egg rolls and fillings.
11. Working in the batches,fry rolls in hot oil for 3-5 minutes or until golden brown.
12. Pat dry with paper towel.

Ingredients:

• 2 pounds (960 g)  boneless and skinless chicken breasts
•  1/4 cup (60 g) melted butter,divided
• 1/4 teaspoon cayenne pepper
• 2 cups (500 g) heavy cream
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt

Ingredients:

• 3 pounds (1.44 kg) whole chicken wing,cut into three sections,wing tips discarded
• 1 1/2 (370 g) soy sauce
• 1 cup (250 ml) freshly squeezed orange juice
• 1 teaspoon garlic powder

1. In a large roasting pan,place pork ribs bone side down.
2. Pour 1 cup water over ribs and cover tightly.
3. Preheat oven to 350 F (175 C).
4. Bake in preheated oven for 1 1/2 hours.
5. Meanwhile,in a small mixing bowl,combine brown sugar,cornstarch,garlic powder and grated ginger.Mix well.
6. Stir in soy sauce,honey and remaining 1 cup water until smooth.
7. Drain fat from roasting pan.
8. Pour honey-garlic sauce over ribs.
9. Bake,uncovered,for a further 45 minutes or until meat is tender.