Roasted Chicken Tenders w/ Peppers and Onions

3 Tbs lemon juice

2 Tbs chopped garlic

2 Tbs chopped fresh oregano (1tsp if dried)

2 Tbs chopped pickled jalapeno peppers

1 Yellow, red, and orange bell peppers sliced thin

1/2 medium onion sliced thin

2 Tbs extra virgin olive oil

1/2 tsp salt

1 lb boneless skinless chicken cut into tenders

Preheat oven to 425. Whisk lemon juice, garlic, oregano, oil, and salt in a 9 x13 glass/ceramic baking dish. Add chicken, bell peppers, and onion; toss to coat. Spread mixture evenly; cover w/foil. Bake until chicken is cooked through. (25-30 minutes)

Beef Stew

1 1/2 lbs stew meat

2 beef bullion cubes

1 tsp salt

3 Tbs Heinz 57 sauce

2 onions

2 potatoes

baby carrots

Season meat with salt and pepper. In a stockpot brown meat in a little oil. Dissolve bullion cubes in 2 cups of hot water and add to meat. Cover and simmer 1 hour. Cut vegetables to desired size and add to meat. Stir in Heinz 57, cover, and simmer an additional hour or until vegetables are very tender. Thicken with a small amount of cornstarch and water mixture.

**cornstarch mixture: mix cornstarch and water until it is paste like. Pour it into stew and stir. Continue to add this mixture until it is to your desired thickness**

We like to serve it on top of a slice of buttered bread.

Sloppy Joes

This is a homemade sloppy joe recipe from when I was little. My husband grew up on Manwich and prefers this much better. Just as easy as the canned version! The brand of Ketchup is the key ingredient. Can be tricky to found, but I find it at Walts.

1 lb of ground beef ( I substitute all gr. beef for gr. turkey)

1/2 bottle of Brooks Thick and Tangy Ketchup

2 Tbs mustard

2 Tbs sugar

2 1/2 Tbs white vinegar

minced onion, salt, and pepper to taste

Brown and drain meat. Add all ingredients and simmer 10 minutes.

Italian Beef in a Bucket

3 1/2 - 4 lb Beef Roast, sirloin tip, or rump

1 (12-16 oz ) jar of Italian giardinera, mild or hot

1 (12-16 oz ) jar pepperoncini

1 envelope, Good Seasons zesty Italian salad dressing mix

1 (10 3/4 oz) beef broth

Place the roast in a 3 1/2 quart crock pot and mix all other ingredients together, draining oil from giardinera. (When adding giardinera and pepporcini, use half of each jar for a mild version, or all for the spicy one.) Add all ingredients to the crock pot. Cover and cook on low setting for 18 hours.

To serve, take two forks and shred the roast (after 18 hrs the meat will shred very easy) and put on Italian bread.

** I have found that using a lot of pepporcini's makes it salty, so I use just a 1/4 of the jar.**