CROCK POT SAVORY PORK CUTLET

INGREDIENTS

• 2 - 10.75 oz cans cream of mushroom soup
• 2 - 1 oz onion soup mixes
• ½ c chicken broth
• 6 pork cutlets

INSTRUCTIONS

1. Spray your crock pot with cooking spray
2. Place your cutlets in your crock pot
3. Mix together your soup and soup mix in a bowl
4. Pour over your cutlets
5. Gently pour your broth over top
6. Cover and cook on low for 4-6 hours

Hearty Oatmeal Pancakes with Buttered Pecans

Hearty Oatmeal Pancakes with Buttered Pecans

Breakfast for Dinner

Serves 4-6

Ingredients

• 3 cups buttermilk pancake mix
• ¾ cup uncooked quick-cooking oats
• 3 Tbsp firmly packed brown sugar
• ½ tsp ground cinnamon
• 2 cups milk
• 3 large eggs
• ½ cup pecan pieces
• ¼ cup butter, melted
• 1 (24-oz) container pancake syrup

Instructions

1. Coat a griddle or large nonstick skillet with cooking spray; preheat to medium heat.
2. Stir together baking mix, oats, brown sugar and cinnamon in a large bowl. Add milk and eggs, stirring to combine.
3. Drop batter by ¼ cupfuls onto hot griddle.
4. Cook until edges of pancakes are dry and tops are bubbly; flip and cook until browned.
5. Stir together pecans and melted butter. Top pancakes with pecan mixture and desired amount of syrup.

2016 Riedel Dinners

January - Black-Eyed Pea and Sausage Chili {x3}

February - Spaghetti Pizza {Mom}

March -

April -

May -

June - Papa Murphy's {Twin's Birthday}

July -

August -

September -

October -

November - Papa Murphy's {W&H Birthday}

December -



IDEAS
Grilled Chicken
Pulled Pork
Salmon
Pot Roast

Lemon Fusilli with Spinach
Mexican Lasagna

Slow Cooker Chicken King Ranch Casserole

Ingredients

• 1 Package Corn Tortilla Chips
• 3-4 Chicken Breasts, diced and cooked
• 1 can Diced Tomatoes with Green Chiles (Rotel works great)
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1 cup chicken broth
• 1 small Onion, chopped
• 2 Cups Shredded Cheese

Instructions

1. Spray a 6 quart slow cooker with cooking spray. Line the bottom with half of the corn tortilla chips.
2. In a bowl, combine diced and cooked chicken, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth and diced onions. Mix until combined.
3. Put half of the mixture over the tortilla chips and sprinkle half of the cheese on top. Repeat layers and end with cheese on top.
4. Cook on low for 4-6 hours and high for 3-4. Serve with additional tortilla chips if desired.

Slow Cooker Chicken Fajita Soup

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese
• 
  
• Optional Toppings:
• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Texas Caviar

Texas Caviar {Mom Riedel}

1/2 LG Purple Onion, chopped
2 Med Tomatoes
2 LG Avocados
1 can Black Beans
1 can shoepeg corn
2 teaspoons garlic powder
1/4 cup zesty Italian Dressing

Avocado Shrimp Salad

Avocado Shrimp Salad Recipe

Author: Six Sisters Stuff

Prep time:  10 mins

Total time:  10 mins

Serves: 6

 

Ingredients

• 1 lb mini cooked shrimp, peeled and deveined
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ⅛ cup chopped red onion
• 2 limes, juiced
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

Instructions

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let it marinate at least 5 minutes to mellow the flavor of the onion.
2. In a bowl combine the shrimp, avocado, tomato, jalapeño and cilantro. Combine all the ingredients together. Add salt and pepper to taste.

CHICKEN SALAD CROISSANT SANDWICHES

CHICKEN SALAD CROISSANT SANDWICHES 

INGREDIENTS 
4 cups cooked, shredded chicken
1 1/2 cups chopped celery
1 1/2 cups red grapes, halved
2 green onions, thinly sliced
1 cup mayonnaise
1/4 cup sour cream or ranch dressing
2 Tablespoons fresh dill, chopped
1 teaspoon black pepper
1 teaspoon salt
juice of 1 small lemon
8 Croissant rolls

 INSTRUCTIONS 
Add the chicken, celery, grapes and green onion to a large bowl. Toss to combine. Set bowl aside.

In a small bowl, add the mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined.

Cover and refrigerate 6 hours or overnight.

Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!

Mediterranean Chicken Pita Tacos

Mediterranean Chicken Pita Tacos

Ingredients:
Pita Bread
Cooked Chicken
Chopped tomato
Chopped cucumber
Red onion, slivered
Feta Cheese
Tzatziki Sauce

Serve each pita with a generous spoonful of tzatziki sauce along the bottom, top with cooked chicken, cucumber, tomato, and red onion. Serve with additional tzatziki sauce for dipping!

Tzatziki Sauce: 
1 cucumber, peeled, deseeded and grated
2 heaping TB plain Greek yogurt
1/2 clove garlic
dash of salt
1 tsp red wine vinegar
1/2 tsp dried dill weed

Peel cucumber and slice in half horizontally. Scrape seeds out with a spoon and carefully grate using a mix of small and large holes of a cheese grater. Place grated cucumber in a fine mesh colander and using the back of a spoon press out as much moisture as possible. Scoop cucumber into a clean kitchen towel and wring out remaining moisture. Place cucumber into food processor with remaining tzatziki ingredients and pulse until smooth.